Be advised that all these Guinness recipes are
best with a simulated Irish Pub Guinness, and not draught.
1/2 lb sharp cheddar cheese, cut up
Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. Add caraway seeds, paprika and Guinness. Blend until smooth. Transfer to a serving bowl or crock. Serve at room temperature with crackers or beer-can biscuits, or spread on grilled hamburgers or hot dogs. Makes about 2 cups
(Makes one pint)
2 lb grated Cheddar cheese;
Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.
Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.
2 tbsps butter
Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.
Melt the butter in a saucepan and gently sweat the shallot and garlic until
1 oz butter
Note: The trick to this recipe is that all the ingredients need to be added
and melted slowly together.
Melt the butter over low to medium heat and then stir in the flour, cook,
stirring for a
Spoon into individual ramekins and serve