stout and cake

A year round favourite for stout lovers out there. This cake is especially good around the holidays for sharing and hostess gifts.

Guinness Gingerbread Cake
recipe adapted from Nigella Lawson

INGREDIENTS:
1 1/4 sticks (10 tbsp or 282g) butter
1 cup golden syrup (such as Lyle's)
1 cup (packed) plus 2 tbsp dark brown sugar
1 cup Guinness or your favourite stout
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves

2 cups all-purpose flour
2 tsp baking soda

1 1/4 cups sour cream
2 eggs

METHOD:
1. Preheat oven to 325F (160C). Line a 13 x 9 x 2 inch foil tray or cake pan with aluminum foil and grease it.

2. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.

3. Take off heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.

4. Whisk the sour cream and eggs together in a measuring cup and then beat into the gingerbread mixture, whisking again to get a smooth batter.

5. Pour into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.

6. Let the gingerbread cool before cutting into slices or squares.

Cake will stay moist kept in an airtight container up to 5-7 days.

brisket and wine

Braised Brisket
serves 4-6
Recipe adapted from Post Magazine (October 5, 2014), South China Morning Post.

INGREDIENTS:
3 tbsp olive oil
3 lbs brisket
4 large onions halved and sliced
4 large garlic cloves sliced
1/2 tsp chili flakes
1 1/2 tbsp grainy mustard
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 15 oz can of diced tomatoes
1/2 cup port or red wine
3/4 cups low sodium beef stock
1/4 cup chopped Italian parsley

METHOD:
1. Heat oil over medium in a Dutch oven or large pan (needs to be big enough to hold the beef in one piece). Season brisket with coarse salt.

2. Brown brisket (about 5 minutes per side), remove from pot and then set aside.

3. Add onions and cook until soft, about 10 minutes. Add garlic and cook for 5 minutes longer.

4. Add chili flakes, mustard, vinegar, syrup, tomatoes and simmer for 5 minutes. Then add port or wine, scrape the bottom of the pot.

5. Return beef to the pan and add beef stock. Bring to a boil and then simmer over low heat for 2-3 hours until the brisket is very tender. Stir every 20-25 minutes.

6. You can serve the brisket in long slices topped with the sauce (reduce to thicken as desired). Serve along with a rustic potato and cauliflower mash and arugula salad. Or cut the brisket into pieces and serve over rice or pasta. Garnish with chopped parsley.

Tip - leftover brisket can be used as a filling for ravioli.