Guinness & Honey Chocolate Cake
1 cup Guinness MINUS 2 tablespoons
½ cup + 2 Tablespoons butter
½ cup cocoa
1 cup superfine sugar
3/4 cup + 1 Tablespoon Star Thistle Honey
¾ cup sour cream
1 Tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
8 oz cream cheese
1 ¼ cups powered sugar
½ cup heavy cream
Preheat oven to 325. Grease 9-inch springform pan and line with parchment paper.
Heat sliced butter and Guinness in large saucepan until butter is almost melted, add honey and blend well until mixture is fully blended. Remove from heat. Whisk in superfine sugar and cocoa. Beat sour cream, eggs and vanilla in a separate bowl; add to the Guinness mixture in saucepan. Blend well, then beat in the flour and baking soda.
Pour batter in to pan and bake for the first 20 minutes at 325, then increase temperature to 350 for last 25-30 minutes - check with toothpick (should come out clean). When done, cool completely in the pan on a wire rack.
For frosting, beat powered sugar and cream cheese together until creamy. Add heavy cream and beat until spreadable. Lay it on thick like a good Irish brogue.
Topics: Home Chef
No, we're not getting x-rated, we're talking football food. And whether you're rooting for Baltimore or San Francisco—or just watching for the commercials—this year, the Superbowl is a great excuse for a threeway. Threeway wings that is—Bee Raw style. As in three ways to spice up your tailgate party with an easy and fast wings trio.
Fast and easy, we bake them all at once, divide them into three batches and toss them in three different sauces and serve with an even faster and easy homemade blue cheese dip.
Cut 6 pounds of fresh or defrosted wings in half if they are whole.
New York Raw Honey. Last year we uncovered a little story about George Washington's habit for honey. Well, newly inaugurated for his second term Obama may soon be following in his predecessor's famous footsteps. First there was his White House Honey Beer, now the New York Raw Honey served at the inaugural luncheon.
Indeed, President Washington had so many dinner guests the kitchen bustled with activity day and night. Baking, roasting, broiling, frying and stewing were all accomplished here, both in the fireplace and over piles of hot coals burning at several locations on the hearth.
Yep, you can bake with it and as the colder months draw nearer, we're about to do more of it. The truth is raw honey will provide some special attributes to your baked goods—among them, a golden crust color, a unique flavor, moistness, and moisture retention in the product. Why try honey instead of processed sugar? Every unique varietal of honey will add an equally unique variety of flavor to your baked goods. Honey's flavor varies with the type of flower the bees worked to produce the honey. These flavors include blueberry, cranberry, orange blossom, sage, wildflower, sweet yellow clover, and wild rasberry to name a few. Just imagine the hint of those flavors infused in your favorite baked goods. We're hungry already.
"I love to finish a dinner party with a long tray of assorted cheeses. Years in Europe introduced me to this tradition, as well as a variety of exceptional cheese that to this day I still love to eat. However, some find cheese a bit too rich for the end of a big meal. What did I discover tempers that richness? Last week I placed a small vial of Basswood honey by each cheese plate along with a demitasse spoon so my guests could scoop out a dab for each sliver of cheese. It was quite the hit. Everyone indulged and everyone discovered why I love my traditional ending to the meal."Richard W., Manhattan, NYC