Ah Guinness. The famous Irish Stout has been quenching thirsty palates around the globe for over 250 years. The beer is so popular, more than 1.8 billion pints are consumed each year!*

As much as we love to drink our Guinness, we also find that it adds complexity to many recipes. And what better time of year to share said recipes than St. Patrick’s Day! Give them a go – today or any day. Because food tastes better with Guinness.

Caramelized Onion and Guinness Dip

The Washington Post

1 tablespoon olive oil

2 large sweet onions, diced

1 cup cold Guinness

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 lb extra-sharp cheddar cheese (preferably Irish), cubed

Crackers, chips or bread, to serve

In a large skillet over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. If the onions begin to char before they caramelize, add a tablespoon or two of water. Set the onions aside and allow to cool.

Once the onions have cooled, combine them in a food processor with the Guinness, salt, pepper, cayenne, and cheddar. Pulse until combined and smooth. Serve with crackers, chips or bread. Also makes a great spread for a roast beef sandwich.

Yields: 16 servings

Beef and Guinness Stew

Adapted from the Guinness Storefront

7 oz Guinness Foreign Extra Stout

14 oz stewing beef, diced

1 medium onion, diced

1 large carrot, diced

1 large celery, diced

1 large parsnip, diced

33 oz. beef stock

Sprigs of fresh thyme and rosemary

Mashed potatoes, to serve

Brown the beef in a skillet, add the vegetables and cook until tender. Cover with Guinness and cook until liquid is reduced by half.

Add the beef stock and herbs and simmer on low heat for 1-1 ½ hours. Serve with your favorite mashed potatoes recipe. Tip from the Guinness Storefront Chefs– This stew is always better made one day in advance!

Yields: 4 servings

Guinness and Honey Glazed Pork Loin

10 oz. Guinness

3 oz honey

9 oz brown sugar

4 ½ lb boneless loin of pork

Splash white wine, Champagne, or water

3 sprigs flat leaf parsley

To make the glaze, put the Guinness, honey and brown sugar into a pan. Reduce by almost half to form a sweet syrupy glaze. Allow to cool.

Heat oven to 400F. Season the pork with pepper and salt. Place in a roasting pan and roast for 20 minutes. Remove from the oven.

Lower oven temperature to 325F. Brush the pork loin with most of the glaze, reserving 2-3 tablespoons, and cook for an additional 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelized and glazed.

Remove the pork from the roasting pan and leave to rest on a cutting board.

Scrape the pan juices into a small pot. Combine with the remaining Guinness/honey glaze, and the wine, Champagne or water. Place the pot on the heat and bring everything to the boil, simmer for a few minutes until you have thick gravy.

Carve pork into thin slices and drizzle with the gravy. Finish with a sprig of parsley.

Yields: 6 servings

Guinness Chocolate Mousse

Adapted from the Guinness Storefront

10 egg yolks

10 egg whites

12 oz dark chocolate

1 stick unsalted butter

½ c. granulated sugar

100ml Guinness draught

Melt dark chocolate and butter over a water bath. Add the Guinness draught.

Beat egg yolks and sugar with an electric mixer until light and fluffy. Fold in the melted chocolate mixture.

Separately, whip the egg whites to soft peaks. Fold into the chocolate mixture, gently, until no streaks of white remain.

Transfer mousse to serving glasses and chill.

Yields: 6 servings

* Source: http://www.beerconnoisseur.com/node/1139