24 great recipes that use beer for St. Patrick’s Day
How are you gearing up to celebrate St. Patrick’s Day? Aside from ransacking your closet for matching green clothes and searching for the right corned beef and cabbage recipe (hint: We can help you there too), we’ve cooked up something fun. Just in time for everyone’s favorite Irish holiday, we’ve compiled 24 of our favorite beer-infused recipes to help you celebrate.
Now you can have your beer and eat it too.
Whether you’re looking for something sweet or savory, a little something you can make ahead of time, or the perfect side to complement the meal you’re planning, we’ve covered all the bases. Because, beer.
Try super wings -- turkey wings cooked just like super-sized hot wings. And beer brittle always makes a great snack (though we’d recommend you make a double batch, since after one bite you’ll want to keep a batch all to yourself). Beer cake (yes, beer does make everything better) is a perfect way to cap any St. Patty’s festivities, and if you’re looking for a filling -- and slightly messy -- dish, check out the pecan-crusted spareribs with Kentucky bourbon barbecue sauce. Beer and bourbon. Just trust me.
Check out the recipe below for Guinness stout ginger cake, and head over to our recipe gallery for more ideas.
GUINNESS STOUT GINGER CAKE
Active work time: 30 minutes | Total preparation time: 1 1/2 hours | Serves 8
Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea or a beer!.
1 cup stout, preferably Guinness
1 cup molasses
1/2 tablespoon baking soda
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3/4 cup grapeseed or vegetable oil
2 cups flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated ginger root
1. Heat the oven to 350 degrees. Butter a 9x5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.)
2. Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine.
6. Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.
Each serving: 556 calories; 353 mg sodium; 77 mg cholesterol; 23 grams fat; 2 grams saturated fat; 81 grams carbohydrates; 6 grams protein; 1.19 grams fiber.
Love beer as much as I do? Follow me @noellecarter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.