I have not been to the grocery store for almost 2 weeks, which is a world record for me. The beautiful weather (although very cold) continues in Oregon and for me that means all work and no play.
We are very lucky to have these dry days which allow us to get up to the vineyard property and work. The current agenda requires us to continue with stick picking the land before grapes are planted in the Spring. Crawling around in the mud on your hands and knees for 5-6 hours is a whole different kind of exercise. It makes you aware of every muscle you have in the form of aches and pains. Dislodging large logs from the mud is also very hard on the hands. My fingertips have become so tender, even typing is uncomfortable at this point.
However, stick-picking your own vineyard property makes you realize what you are doing is the result of a passion to see a dream through. Otherwise you would just quit. It’s too hard.
So even though I haven’t cooked a meal in who knows how long now (takeout has been our only saving grace) I did manage to make us this little dessert last night. I always have Guinness in the refrigerator, since it goes so nicely in chocolate cake. I like having it around. So when I came across this little recipe, I thought okay, I’ll find the energy to put this together. Glad I did.
I loved the richness this syrup has with a nice after bite. It was so good and so much better than regular store-bought ice cream syrup. I think this would be good over cheesecake too.
Make it for the Guinness lover in your life.
You’ll need some Guinness of course or any other stout beer.
Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 Tablespoons diced cold butter.
Drizzle the Guinness caramel over vanilla or butter pecan ice cream. Serve with shortbread cookies if you have some.
Adapted from Food Network Magazine
One 15 ounce can Guinness or other stout beer
1/2 cup sugar
3 Tablespoons butter, cold and diced
Vanilla or butter pecan ice cream
Accompaniments: Shortbread cookies
Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 Tablespoons diced cold butter. Drizzle the Guinness caramel over vanilla or butter pecan ice cream. Serve with shortbread cookies if you have some.
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