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Sunday Dinner
Guinness, Shallot, and Blue Cheese Pâté
Whiskey Glazed Corned Beef
Irish Champ
Sweet and Sour Cabbage
Chocolate Guinness Pudding with Baileys Whipped Cream
I was in the mood for a roast chicken this Sunday, but the four other voting members of the house had something else in mind. And with St. Patrick’s Day right around the corner, I was willing to oblige☺. I usually like to start our Irish themed menu off with our favorite– Guinness and Cheddar Cheese Spread, but I thought I would change things up a bit and serve a variation of the beer/cheese combination.
Like other recipes that involve Guinness, it is not that the taste of the Guinness is apparent, but it is a flavor enhancer. This is wonderful as an appetizer, but it is also nice for a picnic lunch, a light meal, or a fruit and cheese platter at the end of a meal.
You can use your favorite blue cheese or Stilton, but if you really want to keep this Irish, go with a nice Cashel Blue Cheese and some Kerrygold Butter. A freshly poured pint of Guinness to go with it doesn’t hurt either. Sláinte!
Sunday Dinner one year ago
Sunday Dinner two years ago
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Guinness, Shallot, and Blue Cheese Pâté
Equipment
- Food processor
Ingredients
- ¼ cup (2 ounces) unsalted butter, softened
- 1 medium shallot,, finely chopped
- 6 tablespoons Guinness
- ¼ teaspoon lemon zest
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 7 ounces mild blue cheese
- ½ cup (4 ounces) cream cheese, softened
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper to taste
Accompaniments
Instructions
- In a small skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 5 minutes. Remove the pan from the heat and add the Guinness; stir well. Allow the mixture to cool to room temperature.
- Place the remaining ingredients in the bowl of a food processor and process to a smooth paste. Add the Guinness mixture and process until combined. Season generously with freshly ground black pepper or to taste. Transfer the pâté to a ramekin or crock, cover and refrigerate for at least 2 hours for the flavors to develop. Bring the pâté to room temperature before serving. Serve with Melba toasts, grapes, and toasted walnuts. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
