Guinness, Shallot, and Blue Cheese Pâté
Sweet and Sour Cabbage
Chocolate Guinness Pudding with Baileys Whipped Cream
I was in the mood for a roast chicken this Sunday, but the four other voting members of the house had something else in mind. And with St. Patrick's Day right around the corner, I was willing to oblige☺. I usually like to start our Irish themed menu off with our favorite-- Guinness and Cheddar Cheese Spread, but I thought I would change things up a bit and serve a variation of the beer/cheese combination.
Like other recipes that involve Guinness, it is not that the taste of the Guinness is apparent, but it is a flavor enhancer. This is wonderful as an appetizer, but it is also nice for a picnic lunch, a light meal, or a fruit and cheese platter at the end of a meal.
You can use your favorite blue cheese or Stilton, but if you really want to keep this Irish, go with a nice Cashel Blue Cheese and some Kerrygold Butter. A freshly poured pint of Guinness to go with it doesn't hurt either. Sláinte!
Guinness, Shallot, and Blue Cheese Pâté
makes about 2 cups
1/4 cup (2-ounces) unsalted butter, softened
1 medium shallot, finely chopped
6 Tablespoons Guinness
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
7-ounces mild blue cheese
1/2 cup (4-ounces) cream cheese, softened
2 Tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
Accompaniments
Melba toast
Red Grapes
Toasted Walnuts
In a small skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 5 minutes. Remove the pan from the heat and add the Guinness; stir well. Allow the mixture to cool to room temperature.
Place the remaining ingredients in the bowl of a food processor and process to a smooth paste. Add the Guinness mixture and process until combined. Season generously with freshly ground black pepper or to taste. Transfer the pâté to a ramekin or crock, cover and refrigerate for at least 2 hours for the flavors to develop. Bring the pâté to room temperature before serving. Serve with Melba toasts, grapes, and toasted walnuts.
Source: Adapted from Guinness by Paul Hartley and Jane Birch
1/4 cup (2-ounces) unsalted butter, softened
1 medium shallot, finely chopped
6 Tablespoons Guinness
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
7-ounces mild blue cheese
1/2 cup (4-ounces) cream cheese, softened
2 Tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
Accompaniments
Melba toast
Red Grapes
Toasted Walnuts
In a small skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 5 minutes. Remove the pan from the heat and add the Guinness; stir well. Allow the mixture to cool to room temperature.
Place the remaining ingredients in the bowl of a food processor and process to a smooth paste. Add the Guinness mixture and process until combined. Season generously with freshly ground black pepper or to taste. Transfer the pâté to a ramekin or crock, cover and refrigerate for at least 2 hours for the flavors to develop. Bring the pâté to room temperature before serving. Serve with Melba toasts, grapes, and toasted walnuts.
Source: Adapted from Guinness by Paul Hartley and Jane Birch
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