Linda Kissam of Temecula Press Tours has collected some great St.Patrick’s Day recipes.
The first on we’ll feature is from Chef Steve Stawinski at the Ponte Winery.
Chocolate Guinness Pudding
Ingredients:
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
Directions:
In large nonreactive mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming.
Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan.
Add 2 1/4 cups cream and whisk to combine.
Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges.
Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling.
Return mixture to saucepan and set over moderately low heat.
Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.)
Pour into blender and blend on high for 1 minute.
Divide pudding among glasses, leaving at least 1 inch of space at top of each.
Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes.
Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form.
Add Guinness syrup and beat until combined.
Divide cream among 6 glasses of pudding and serve.
Pair with Nebbiolo.
When you want to investigate the Temecula Valley, we suggest you contact Linda. She knows the wineries and is a wealth of information. E-mail lindakissam@aol.com.
Let us know how you like this recipe.
Culinarily yours,
Maralyn D. Hill, President
International Food, Wine & Travel Writers Association
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
