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----- Original Message -----
From: Donna
To: Ask Uncle Phaedrus
Sent: Thursday, November 20, 2008 10:03 PM
Subject: Sauce
I recently had lamb with Guinness Barbecue Sauce that was delicious. I am unable to find a
recipe for this. Do you have one?
Thank you. Donna
Hi Donna,
I could not find a recipe for "lamb with Guinness barbecue sauce" per se, but I had no problem
finding several recipes for Guiness barbecue sauce. When searching for anything involving
barbecue, you have to try with each of the different spellings for it: "barbecue", "barbeque",
"bar-b-q", "bbq", etc.
Try making one of these sauces and grill your lamb, basting with the sauce while grilling and
top with the sauce when serving.
Phaed
Guinness Barbecue Sauce
Ingredients
4 ounces sweet onions, finely minced
1 (8 ounce) can no-salt-added tomato sauce
8 ounces Guinness stout (or other stout)
6 ounces no-salt-added ketchup
2 tablespoons treacle (ok to substitute molasses)
2 tablespoons prepared pub mustard (, or other mustard)
1 tablespoon olive oil
1 tablespoon reduced-sodium Worcestershire sauce
1 dash hot pepper sauce (I use Pickapeppa, but Tabasco or similar is OK)
Pub Mustard Ingredients
2 cups dry mustard
1 cup brown sugar, firmly packed
2 teaspoons salt
1/2 teaspoon turmeric
12 ounces beer or ale, flat
Directions
1 To Prepare Pub Mustard:Combine mustard, brown sugar, salt and turmeric in blender or food
processor and mix well.
2 With the machine running, add beer in a slow, steady stream and blend until mixture is smooth
and creamy, stopping frequently to scrape down the sides of the work bowl.
3 Transfer to jars with tight-fitting lids.
4 Store in cool, dark place.
5 Combine barbecue sauce ingredients, cover and simmer for 45 to 60 minutes.
6 Allow to cool slightly, taste and adjust spices to taste.
7 Store refrigerated in tightly covered container.
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Guinness Barbecue sauce
tomatoes: 8 whole
chopped garlic: 2 cups
jalapeno: 4
cumin: 2 tsp.
cayenne: 6 tbsp.
Guinness: 2 quarts
molasses: 1-1/2 cups
brown sugar: 1 cup+
salt: 5-6 tbsp.
pepper:4 tbsp.
sherry vinegar: 3/4 cup
honey: 1/2 cup
cinnamon: 3-4 tbsp.
onion: 2 onions
Preferably over a grill, if not then a saute pan will suffice, roast the jalapenos and onions.
Ideally one would cook the jalapenos till they begin blistering on the outside, the onions till
they are fairly well caramelized. Once they're finished cooking give the jalapenos and onions a
quick dice
First run the tomatoes through a food processor till you have nothing but liquid. In a decent
sized pot add the sherry vinegar approximately in a 1/5 ration of vinegar to tomato. Add enough
honey to take the edge off of the vinegar. Put in the chopped jalapenos,garlic, and onions. Season
with the cayenne, salt, and pepper. Simmer this until you have cooked out all of the water.
While the veggies/vinegar are cooking down, put on the Guinness. Pour the Guinness into a sauce
pot and heat to a decent simmer. This is to reduce the Guinness and cook out the alcohol. Wait until
you have the Guinness reduced to approximately half it's initial volume.
When the water is cooked out of the veggie mix and the Guinness is reduced to about half it's
initial volume it's time to mix them. Ideally the final mixture should be approximately 1/4 reduced
Guinness 3/4 veggie mixture. Once combined add the molasses(being generous), brown sugar, cinnamon,
and cumin. Being somewhat liberal with the cinnamon and a touch more conservative with the cumin,
a little goes a long way with cumin so take it easy.
Cook this just below simmer tasting occasionally and adding spices as necessary. Make sure to
remember that salt can often bring out flavors that would become overpowering if more of the ingredient
were added.
When the ideal taste has been reached slather it on the meat/veggie of your choice, cook and enjoy.
-----------------------------------------
Guinness BBQ Chicken
1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce
Rub seasoned salt evenly over chicken. Arrange chicken in single layer in shallow 2-quart
baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and refrigerate at
least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving marinade. Arrange
chicken, skin-side up, on cooking rack 5-7 inches above hot coals. Cook until underside of chicken
is dark brown, 20-25 minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of chicken is dark brown,
20-25 minutes longer. Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes
longer, brushing often with marinade. Serve hot or cold.
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Guinness Brisket Mop
Ingredients:
2 cans (20 oz. each) Guinness Pub Draught
2 cups apple juice
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons hot sauce
1 teaspoon salt
1 teaspoon black pepper
Preparation:
Mix all ingredients together in sauce pan over medium heat. Mop over brisket every hour until
finished cooking.
There have been multiple Google searches of my site for this recipe, so I thought I'd find it and
post it even though it hasn't been directly requested.
Quiche Lorraine
(Jackie Kennedy’s recipe)
1 prepared pie crust
5 strips lean bacon, fried, crumbled
1 cup grated Swiss (Lorraine) cheese
1 Tablespoon minced onion sautéed in 1 Tablespoon butter
1 cup milk
3 eggs
pinch salt and pepper
Cover the piecrust with crumbled bacon. Sprinkle Swiss cheese over the bacon, then add the
sautéed onion (spacing it over the cheese).
Beat milk in a bowl with the eggs, salt and pepper. Pour over other ingredients in the pie pan.
Bake 30 minutes at 400º. The top should be golden brown.
----- Original Message -----
From: harry
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 22, 2008 10:58 AM
Subject: fruitcake recipe
The recipe I seek is for a stained glass window fruitcake and was on the back cover
(i believe) of TV Guide back in the mid to late 70's. It may have been part of an ad
for Karo syrup but I am not sure. There was nothing unusual except it made a beautiful
cake(picture was included) if you followed the recipe exactly. My e-mail name is my
actual name and my e-mail address is my home and where I work. Thank you in advance for
any help you can provide
Harry
Hello Harry,
I found the below recipe posted on a message board.
Phaed
Stained Glass Window Fruitcake
(From a Karo Syrup ad in a TV Guide—I’m thinking sometime in the late 1960s.)
1 1/2 lb. pitted dates
1 lb. candied pineapple chunks
1 lb. candied cherries
2 lbs. English Walnuts (or Pecans)
2 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
4 eggs, beaten
1/2 c. Karo dark corn syrup
1/2 c. brown sugar, firmly packed
1/4 c. Mazola corn oil
Grease a 10 x 4 inch tube cake pan (we use a round Angel Food pan). Line entire interior
of pan with greased paper (we use a brown paper grocery bag). Mix fruit and nuts in a very
large bowl with room enough to stir. Sift dry ingredients. Mix eggs, Karo, sugar and oil.
Gradually beat in dry ingredients. Pour over fruit/nut mixture and stir until fruit and nuts
are covered. Pack firmly into pan. Bake in a 275 degree oven for about 2 hours and 15 minutes
or until top appears dry. Cool in pan.
Glaze
1 tbsp. brown sugar
1 tbsp. water
1 tbsp. corn syrup
In a small pan, bring the above ingredients to a boil to melt sugar. Arrange walnut
or pecan halves and pieces of cherries and pineapple on top of cake as desired.
Brush glaze over decorations.
King Cake Like McKenzie's
2 1/4 teaspoon yeast
1/4 cup water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 eggs
4 cup flour
Filling:
1/2 king cake recipe1
6 oz cherry, apple or apricot pie filling
8 oz cream cheese
1/4 cup sugar
2 tablespoon flour
2 egg yolks
1 teaspoon vanilla
1 dried bean
yellow, green purple sugars
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon
of the flour into the yeast and set aside. By the time you have measured the
other ingredients, the yeast should start bubbling.
Bring the milk to a boil and stir in the butter and the sugar. Pour into a large
bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the
yeast.
Beat in approximately 2 cups of flour, until the dough is fairly smooth, then
gradually add enough additional flour to make a soft dough that you can form
into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the
dough once or twice in it to grease it lightly all over, cover with a cloth and
leave to rise in a warm spot until it doubles in size - about 1 1/2 hours.
Pat dough down and cover the bowl with a damp towel, plastic film over that and
refrigerate until the next day. This recipe makes enough dough for two king
cakes.
Remove dough with floured hands, while it's firm and cold, shape into a long
sausage shape. Using a floured roller on a floured surface, roll out the dough
into a 30X9 rectangle about as thick as pie crust. Let the dough rest.
Drain extra juice from pie filling. Mix the cream cheese with the sugar, flour,
egg yolks and vanilla. Spoon an inch wide strip of fruit filling the length of
the dough, about 3 inches from the edge. Spoon the cream cheese mixture
alongside the fruit, about 3 inches from the other edge. Brush both sides of
dough with egg wash. Insert the bean. *
Fold one edge of dough over the cream cheese and fruit, then the other edge
over. Gently place one end of the filled roll onto a large greased cookie sheet.
Ease the rest of the roll onto the pan, joining the ends to form a circle or
oval. Cover and let rest for 30 minutes.
Preheat oven to 350F. Brush again with egg wash and cut deep vents into the
cake. Sprinkle with colored sugars.
Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing
with confectioner's sugar mixed with enough water to make a spreadable paste and
tinted purple, green and gold.
* If using a plastic baby instead of the bean, insert it into the bottom of the
cake after it is baked.
* Make everyone aware that a bean or toy is in the cake. If serving to children
you may want to wrap the bean or doll in foil making it large enough.
Spinach Au Gratin Recipe
by Morrison's Cafeteria
Ingredients
3 lbs. frozen spinach
8 ounces cream cheese @ room temperature
6 ounces crushed crackers
1 10 3/4 ounce can cream of celery soup
2 ounces butter
5 ounces diced onion
1/2 teaspoon black pepper
6 ounces shredded cheddar cheese
Boil or steam spinach until done, about 30 minutes Drain but do not squeeze excess liquid.
Saute onion in butter in skillet.
Combine all ingredients, except cheddar cheese, in a mixing bowl.
Pour into a rectangular baking dish.
Top with cheddar cheese.
Bake at 350 degrees for 20 minutes.
Until heated through and cheese is bubbly.
Serves 10
Note: A former Morrison's employee tells me that their store added crumbled crispy bacon to this.
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