Wednesday, March 28, 2012

Beer and Cheese Dip

This dip is amazing with pretzels!  Don't think about the calories, just eat it!  But wait a day or so, if you can.  While the dip is good right away, it's even better the next day. 

The first time I made this, I used Guinness.  Today, I used a pale ale.  Both are good, which just goes to show, whatever you have on hand is probably fine.  Also, this is one of those recipes that can be very easily adapted to suit personal taste.

1 (8oz.) pkg. cream cheese, softened

1/2 of 10z. pkg. Ranch dressing mix
1/4c beer
1 1/4c Cheddar cheese
1/8 tsp. seasoned salt
1/8 tsp. cayenne pepper

1/8c green onions, chopped
1.  Mix everything together in a small bowl and
(after taste testing until it's just the way you like it)
cover and stick it in the fridge.
2.  Give it a few hours (overnight is good)
for the flavors to really blend before serving.
 Cheers!

Monday, March 19, 2012

Oven Roasted Guinness Corned Beef

This corned beef has made an appearance on our dinner table every St. Patrick's Day for the last several years.  It's ridiculously easy and everyone always raves.  Bonus:  The leftovers make for great sandwiches!

1 (2-3lbs.) corned beef brisket
1/2c light brown sugar
1 (12oz.) bottle Guinness beer

1.  Preheat oven to 300*

2.  Dry the brisket and place on a rack in a medium-size roasting pan.

3.  Pat brown sugar onto bottom, top, and sides of the brisket.

4.  Slowly pour beer over the top.  (If you go too fast, all the sugar will fall off)

5.  Cover and bake until an internal temperature of about 160* is reached.
(My brisket was 2 1/2lbs. and it took between 1 and 1 1/2hrs.)

6.  Allow to rest about 10 minutes before slicing and serving.

Served with colcannon and carrots.
Cheers!

Wednesday, March 7, 2012

White Chocolate and Amaretto Frosting

I love the flavor of Amaretto but this was actually my first time combining it with white chocolate.  We had these cupcakes for dessert last night and will be having them again tonight. 

6oz. white baking chocolate
1/3c. Amaretto liqueur
1/2c. butter
1c. confectioner's sugar

1.  In a small saucepan, add white chocolate and Amaretto.  Cook over Low heat, stirring continuously, until chocolate is melted.

2.  Add butter and stir until melted.  I cut the butter into Tablespoons and added it that way to cut down on cooking time.

3.  Remove from heat and allow to cool.  I just put the whole thing in the refrigerator for about an hour.

4.  1/4c at a time, stir in the confectioner's sugar, adding more or less until your desired consistency is achieved. 

Yields enough to frost 12 regular-size cupcakes.
Served over Devil's Food cupcakes.

Cheers!

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