Tuesday, March 17, 2009

Stout Irish Gingerbread

Happy St. Patrick's Day!!!

This Day originally started out as a religious holiday, celebrating the life of St Patrick and his determination and success in converting pagans into Christianity. He was a proud symbol for all of Ireland. Slowly over time however, the day has become more about celebrating all things Irish - beer style.

We would like to honor St. Patrick and his admirable efforts all those years ago and celebrate the day Food-Style with this hearty Gingerbread made with Guinness Stout. This bread is not for the faint of heart. It is for the wanna-be Irish who think they can hang with the leprechauns.

It smells absolutely divine while it's baking and it's flavor is truly robust and full-bodied. We dare you to try it because we're sure you'll like it!

Stout Irish Gingerbread

One Cup Oatmeal Stout or Guinness Stout Beer
1-1/4 Cup Unsulphured Molasses (not Blackstrap)
One Cup Butter, at room temperature
1-1/2 Cups Brown Sugar, Packed
3 Large Eggs, Beaten
3 Cups Unbleached White Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Tablespoons Ground Ginger
2 Teaspoons Grated Nutmeg
One Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
Pinch of Ground Black Pepper

Start by pre-heating the oven to 350 degrees. Butter two 9x5-inch loaf pans and dust with flour.

In a large saucepan, bring the stout and molasses to a boil; then set aside to cool. In a large bowl, cream together the butter and brown sugar. Next, add the eggs slowly. In yet another separate bowl, sift together the flour, baking powder, baking soda, salt and spices. Mix the dry ingredients into the wet in two or three batches, alternating with the cooled molasses mixture, to make a smooth batter.

This batter looks just like chocolate cake batter, but this is no chocolate cake. This is hardcore Irish Gingerbread. Carry on....

Pour the batter into the prepared loaf pans and bake for 60-70 minutes, until a knife inserted in the center comes out with just a few moist crumbs. Cool in the pan for about ten minutes and then turn out onto a rack.

This may be served with whipped cream.

When I was missing a few ingredients I defied the recipe and used 1/2 Cup Molasses, 1/2 Cup Blackstrap (even though they specifically told me not to), and 1/4 Cup Brown Rice Syrup and guess what? It was still good! AND it was a little more nutritious with the Blackstrap in it. Also, I used regular Turbinado sugar instead of Brown Sugar just because I never use brown sugar in anything.

Oatmeal Stout is a sweet, full-bodied dark ale brewed with rolled oats and roasted barley. If you don't want to use Guinness Stout, Samuel Adams also makes a good one.

Coming Soon... Stuffed Portabellas - Italian Style!


Amy said...

This bread will go perfectly with our St. Patrick's Day meal this evening! Thanks!

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