Nothing I am about to show you today is traditionally Irish.
Actually… I’m lying. The Guinness is. Other than that, it’s a conglomeration of the Americanization of Irish culture; throw something green in there & it’s automatically Irish! But that’s okay with me, really. Look at how we celebrate the Chinese New Year with orange chicken & fried rice. Or how we go to an Italian restaurant & eat “chicken parmigiana.” None of that is realistic or authentic. That’s just how we roll in America, and as someone of Irish descent who knows better (and corned beef isn’t really authentically Irish either, folks), I’m still okay with it. I like green cupcakes & bagels. It’s fun. Better to be celebrated in that way than overlooked, right? America was built on the backs of immigrants, many of them Irish, so in whatever way we choose to celebrate them, it’s better than ignoring them. Do I wish that it was more to people than just a day to get drunk? Of course. But look at the 4th of July or Memorial Day- most people use them as excuses to have barbecues & get hammered.
And I alone can’t change that. So I keep these holidays in my way, and you can keep them in your way. And I like to keep them in a fun way, even if it isn’t 100% authentic.
And naturally, there’s really nothing that screams ‘SAINT PATRICK’S DAY” in America more than Guinness stout.
Guinness (pron.: /ˈɡɪnɨs/ gin-is) is a popular Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James’s Gate, Dublin. Guinness is one of the most successful beer brands worldwide. It is brewed in almost 60 countries and is available in over 100. 850 million litres (1.5 billion imperial or 1.8 billion US pints) are sold annually.
A feature of the product is the burnt flavour that is derived from roasted unmalted barley, although this is a relatively modern development, not becoming part of the grist until the mid-20th century. For many years a portion of aged brew was blended with freshly brewed beer to give a sharp lactic flavour. Although the Guinness palate still features a characteristic “tang”, the company has refused to confirm whether this type of blending still occurs. The draught beer‘s thick, creamy head comes from mixing the beer with nitrogen when poured. It is popular with Irish people both in Ireland and abroad, and, in spite of a decline in consumption since 2001, is still the best-selling alcoholic drink in Ireland where Guinness & Co. makes almost €2 billion annually.
Guinness stout is made from water, barley, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurised and filtered.Making the product requires knowledge in the sciences of microbiology, mycology, bacteriology, and thermodynamics. Despite its reputation as a “meal in a glass”, Guinness only contains 198 kcal (838kilojoules) per imperial pint (1460 kJ/l), fewer than skimmed milk or orange juice and most other non-light beers.
Until the late 1950s Guinness was still racked[clarification needed] into wooden casks. In the late 1950s and early 1960s aluminium kegs began replacing the wooden casks; these were nicknamed “iron lungs”.
Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Original Extra Stout” contains only carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.
Although Guinness may appear to be black, it is officially a very dark shade of ruby.
Bottle conditioned Guinness Extra Stout was available in the UK until 1994, and in Ireland until early 2000.
My idea here was that there’s really nothing more fun than a good chocolate pudding. So why not make it a grown-up pudding? I thought of doing Jameson at first, but then I decided Guinness would go so much better with the chocolate. And I had some Lindt semisweet baking chocolate here just dying to be used up. So I really had to make this.
What? I did.
So you’re remembering that ginger cake, or whatever, and you’re sitting there thinking “This bitch really loves Guinness.” And you’d be right. But even if I didn’t, it’d still be an easy to find stout that just works. It’s flavor just lends itself perfectly to baked goods, but it’s reasonably priced and can be found ANYWHERE. However I will say this: a chocolate or cream stout would work just as well. If you’re workin’ with the Irish theme then obviously I’d stick with Guinness. But in theory any rich, dark, thick, sweet stout would knock this pudding out of the park.
DARK CHOCOLATE GUINNESS PUDDING
- 6 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons dark cocoa powder (I like Hershey’s Special Dark)
- Pinch salt
- 1 1/2 cups whole milk
- 1/2 cup Guinness stout (I used extra stout, feel free to use whatever you want… like I said, a chocolate stout would work well too)
- 1ounce very good semisweet chocolate, chopped (about 2 tablespoons)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
- Pour the Guinness into a measuring cup, and set aside. Let sit until the foam subsides.
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk & Guinness to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted and fully incorporated.
- Strain through a sieve if desired or needed.
- Pour into serving bowls or glasses (or jars!). Place plastic wrap directly on the top of the pudding, and chill thoroughly. Serve with whipped cream… if desired, the creme de menthe whipped cream below…
CREME DE MENTHE WHIPPED CREAM
- 1/2 cup heavy whipping cream, cold
- 1 tablespoon powdered sugar
- 2-3 teaspoons good quality Crème de Menthe
- 1 drop green food coloring (if you want the color brighter)
- In the bowl of a stand mixer, whip the first three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or Crème de Menthe as needed, by the 1/4 teaspoon.
- Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get mint-flavored butter! Ew.
- Add a drop of green coloring to brighten the color if needed or desired.
The flavor of the whipped cream reminds me of that infamous “Shamrock Shake“- so if you’re not a fan of that, you probably won’t like this. It’s a very straightforward mint flavor. If you’re unaware as to what it is, or you’ve never had it:
Crème de menthe (French for mint cream) is a sweet, mint-flavored alcoholic beverage. Its flavor is primarily derived from Corsican mint. It is available commercially in a colorless (called “white”) and a green version (which obtains its color from the mint leaves or from the addition of coloring, if extract and not the leaves are used to make the liqueur). Both varieties have similar flavors and are interchangeable in recipes, except where the color is important.
Crème de menthe is used as an ingredient in several cocktails, such as the Grasshopper and the Stinger, and is also served as an after-dinner drink and can be used in food recipes as a flavoring (see Mint chocolate).
The traditional formula involves steeping dried peppermint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and the addition of sugar.
I’m a fan of anything mint, especially when paired with chocolate, so I love it. But I will agree that it’s an acquired taste. Another idea is to use peppermint extract & green food coloring, you can also just make regular whipped cream and color it green with just a drop of food coloring. And ANOTHER idea? Make it a Bailey’s Irish Cream whipped cream by substituting Bailey’s for the Crème de Menthe. The pudding recipe can be halved, but it doesn’t make such an exorbitant amount that you’d need to, unless there’s only two of you. Or one of you. I still don’t understand that because I can eat two 16-ounce jars of this all by myself… but oh well.
It would be super cute to tear off little shamrocks from a shamrock plant and use them as garnish for this! Not edible, but sure as hell cute. Damnit. Wish I’d thought of that before.
And Guinness in no way provided me with anything nor did they ask me to write this recipe up. Oh how I wish I was gifted with a gigantic case of Guinness stout! But alas, no. All ideas/recipes/opinions/etc are mine & mine alone, apropos of nothing but years of delicious Guinness imbibery (is that a word?).