Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.
Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.
In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.
Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.
Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.
Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.
Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.
To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.
Arrange the shavings on top of the cake and serve.
Heat the oil in a large skillet over medium heat. Add the carrots, onions, and garlic and cook, stirring, until softened, about 3 minutes. Using a slotted spoon, remove the vegetables from the pan and set aside.
Add the beef to the hot skillet and brown on all sides, about 5 minutes. Add the flour, oregano, salt, and pepper and stir to coat the beef. Return the vegetables to the skillet and stir in the tomatoes. Bring to a simmer, reduce heat to medium-low, partially cover the pan, and simmer until the beef is cooked through, about 10 minutes.
Meanwhile, place the potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, 8 to 10 minutes. Drain and return the potatoes to the pan. Add the cheese and sour cream and mash until smooth and well combined. Season to taste with salt and pepper. At this point, the potatoes should be slightly thin and easy to spread over the beef mixture. If they’re not, add more sour cream or low-fat milk.
Transfer the beef mixture to a deep dish pie plate or shallow casserole dish. Spoon the mashed potatoes over the top and, using the back of a spoon, make an even layer.
Let cool for 15 minutes, then cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave before baking.
Preheat the oven to 400ºF. Place the casserole dish on a baking sheet and bake until top is golden brown and filling is bubbly, 20 to 25 minutes (the baking sheet prevents messy oven cleanups, in case the filling bubbles over). Let rest 5 minutes before serving.
Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.
Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.
Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.
Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.
If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.
With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.
Bake the scones until lightly browned on top, 15 to 20 minutes.
Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.
Combine the brown sugar and 2 Tbs. water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. You’ll have 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.
Pour 1/2 cup of the coffee, 3 Tbs. of the whiskey, and 2 to 3 tsp. of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.
In a medium bowl, beat the cream with a whisk just until it’s frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.
Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.
Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.
Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.
Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.
Cool to room temperature on a rack, about 2 hours, before slicing and serving.
Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.
Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.
Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.
Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.
Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.
In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.
Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.
To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.
Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.
Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.
In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.
Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.
To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.
In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.
Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.
To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.
In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.
Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.
Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.
Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.
Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.
To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.
Arrange the shavings on top of the cake and serve.
Strips of candied citrus peel or candied ginger, for garnish
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.
Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.
Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.
In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.
Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.
Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.
Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.
Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.
Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.
If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.
With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.
Bake the scones until lightly browned on top, 15 to 20 minutes.
Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.
In a 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the potato, celery root, onion, turnip, rutabaga, garlic and thyme, and cook, stirring occasionally, until the vegetables are golden-brown on all sides, 7 to 8 minutes.
Add 3/4 cup of the brisket cooking liquid. Cook on medium-high heat to reduce the liquid to a syrupy consistency, about 2 minutes. Add 2 Tbs. of the butter and stir until melted and well mixed with the vegetables. Remove from the heat and set aside.
Heat the remaining 2 Tbs. oil in a large (11- to 12-inch) cast iron pan or heavy-duty skillet over high heat. Add the corned beef in a single layer. Sear without stirring until it develops good color, about 3 minutes. Stir the beef and add 1 Tbs. of additional oil if the pan looks dry. Sear for about 3 more minutes to brown on the other sides.
Fold in the vegetables and the remaining 1/4 cup cooking liquid. Stir in the remaining 1 Tbs. of butter, and the parsley and chives. Cook over medium heat until the liquid is completely evaporated, about 5 minutes. Season to taste with salt and pepper.
Preheat the oven to 375°F. Butter a 9 by 5-inch loaf pan.
In a large bowl, stir together the flours, baking soda, and salt, mixing well. In a separate bowl, whisk together the buttermilk, egg, oil, and honey until well blended. Pour the buttermilk mixture into the flour mixture and stir until a dough forms.
Pour the dough into the prepared loaf pan and smooth the top as well as you can. Bake for 45 to 60 minutes, until a toothpick inserted into the center comes out clean and dry. Alternatively, protecting your non-dominant hand with a hot pad, invert the loaf onto the pad and tap the bottom with your other hand. If the loaf sounds hollow, it is ready. Let the loaf cool completely on a rack.
In a small bowl, whisk together the vinegar, shallot, salt, and pepper to taste. Cover and refrigerate until serving.
Line a large platter with a layer of crushed ice. Using an oyster knife, shuck each oyster carefully: protect the hand that is holding the oyster with a thick towel and position the oyster with the flatter side up, the rounded end pointing toward your thumb and fingers, and the pointed end—the hinged end—pointing toward you. Insert the knife at the oyster’s hinge and twist sharply to snap the hinge. Slip the knife along the inside of the top shell and lift off and discard the shell. Then slide the knife under the oyster to sever the adductor muscle, freeing the oyster from the shell. Leave the oyster in the bottom (deeper) shell and try not to spill any of the oyster liquid. Check for shell fragments and remove any that you find. Nest the oyster in the bed of ice and shuck the remaining oysters the same way.
Serve the oysters with the lemon wedges and Tabasco on the side. Demitasse spoons are handy for spooning on the Tabasco. Seafood forks are optional, as the oysters have been freed from the shells. Slice the soda bread and place in a bread basket or let your guests slice their own pieces, as you see fit. Serve with plenty of Irish butter and Guinness Stout!
Combine the flour and salt in a large bowl and rub in the butter until the mixture resembles coarse meal. Add the beaten egg and toss with a fork, gradually adding 1 to 3 Tbs. more of cold water, until the dough can be gathered into a ball.
Halve the dough and on a board lightly dusted with flour, and pat each half into a 4- to 5-inch disk. Wrap each disk separately in plastic wrap and chill for at least 1 hour or as long as 24 hours before using.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the onion, carrot, and salt and pepper to taste and cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables begin to soften. Transfer the vegetables to a bowl and set aside.
Heat the remaining 2 Tbs. of oil in the same skillet over medium-high heat. Add the meat and cook, stirring often, until browned, 2 to 3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds, stirring constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the skillet, add the mint and thyme, and season to taste with salt and pepper. Reduce the heat to medium-low, cover, and simmer until the meat is tender, about 45 minutes. Uncover the skillet and cook until thickened, about 5 minutes more. Set aside to let cool.
Preheat the oven to 400ºF.
Roll out half of the pastry on a lightly floured board into a disk about 1/4 inch thick. Cut the disk into 8 rounds about 4 inches in diameter with a cookie cutter or the floured rim of a glass. Repeat the process with the remaining pastry to make 16 rounds in all.
Put about one-eighth of the meat mixture in the middle of a pastry round, then wet the edges with a bit of water. Top with a second pastry round, then press down the edges and crimp with the tines of a fork. Cut a slit in the top of the pie and transfer to a parchment paper-lined baking sheet. Repeat the process with the remaining meat filling and pastry, arranging the pies on the baking sheet about 1 inch apart. Brush the tops of the pies with milk and bake until golden brown, about 40 minutes. Serve hot or at room temperature.
Preheat the oven to 250°F.
Put the lamb, potatoes, parsley, and onions into a heavy casserole with a lid and season with salt and pepper. (Or layer the ingredients, starting and ending with a layer of potatoes, and seasoning each layer to taste).
Add 2 cups of water or enough to barely cover the ingredients. Bring to a simmer over low heat (do not boil), then cover and put into the oven. Cook for 2-1/2 to 3 hours or until the meat is very tender and the stew is thick, adding a little water if the stew dries out too much.
In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.
Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.
To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.
