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Ginger-Chocolate Guinness Float

Ginger-Chocolate Guinness Float



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Makes 1 Servings

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Ingredients

  • 1 ounce chocolate syrup

  • 3 scoops ginger ice cream

  • 4 ounces Guinness stout

Recipe Preparation

  • Place chocolate syrup in a tall glass. Add ice cream and top off with Guinness. Serve with a straw and a long spoon.

Recipe by Dawn Perry

,

Photos by Alex Lau

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Tashcakes!

Mitarashi dango is possibly my favourite Japanese street food. It's made with toasted mochi and a deliciously salty-sweet sauce (think salted caramel but even better).

One of my happiest memories is eating a mitarashi dango skewer after seeing the golden Kinkaku-ju temple in Kyoto, quietly reflecting on my first solo travel experience.

Mitarashi dango originally came from a teashop in Kyoto called Kamo Mitarashi Chaya, where it's served with five dango on a stick. It's super easy to make – you can make the mochi just with sticky rice flour and water, but I like the tofu method best as I love the softer texture it gives.

100g glutinous rice / mochi flour
100g silken tofu
25ml soya sauce
12g cornflour (about 1 and a half tbsp)
50g caster sugar
120ml water

1. Knead the flour and tofu together until it turns into a playdough-like consistency dough (some people call it 'earlobe' firmness – you'll totally get why when you feel it). Roll into equal balls and boil in water until they float, and then simmer for a further seven minutes. Drain and let sit on some paper towel.

2. To make the mitarashi sauce, dissolve the cornflour in the soya sauce, mix with the water, and place the mixture with the sugar together in a pan. Stir continuously over a medium heat until it turns clear and thick.

3. Skewer up the dango, toast on each side on a hot, non-stick pan, and serve with the sauce.


Don’t Judge Me Mondays: Stout & Chocolate Float

We are fortunate to live within minutes of dozens of wineries in Woodinville and Redhook Brewery. While Redhook no longer brews its beer in this Woodinville location, the Forecaster’s Public House is still open. The food is great! It’s definitely in our rotation of reliable local restaurants. The regular menu is tasty but there’s also some interesting desserts. Unfortunately, I’m usually so stuffed with dinner (I’m looking at you nachos!) that I don’t have enough room for dessert. One of the items I’ve always wanted to try is the Porter float. This float uses porter ice cream from a local company and porter beer. It got me thinking, though, why not try this with stout. The creaminess and of stout seems like it’s just begging to be in a float! There are already chocolate stouts out there and I know I’ve seen chocolate and Guinness cake recipes. So I went for it and I’m glad I did!

Time to get your float on!

Swirl the chocolate syrup around your favorite pint glass.

Now pour half of the stout in the glass, I used a plain stout I found at the store. Guinness is of course popular, but if you can find a chocolate stout go with that.

Put your ice cream in the glass and top off with the rest of the beer.

The foam of the beer gets even more frothy and creamy from the ice cream. It’s an amazing treat!


Chocolate ginger cupcakes with rich chocolate glaze

This recipe is from a book called [take a deep breath] Green & Black’s Organic Ultimate Chocolate Recipes The New Collection. The recipe is ‘the Hummingbird Bakery’s ginger chocolate cupcakes’ and I made these for my mum at Easter, who adores choc ginger.

1/2 tablespoon baking powder

40g butter at room temperature

1 heaped teaspoon powdered ginger

LET’S GET TO IT:

Preheat oven to 170C and line cupcake pan with wrappers. I used a muffin pan and made larger sized cakes.

In an electric mixer combine butter, sugar, flour, baking powder, ginger and cocoa until all mixed together.

Combine milk and egg in a jug, whisk and add to the mixture in two lots. Mix until everything is combined.

Fill wrappers two thirds full and bake for 15-ish mins [for small sized cupcakes] to 20-ish [muffin size].

Remove to wire rack to cool completely.

The book had a choc/ginger icing combination but I used my go to, fool-proof Donna Hay chocolate glaze recipe: mix 1/2 cup of cream with 150g dark chocolate in a small pan. Stir over low heat until melted and smooth. Remove from heat allow to stand 10 mins until thickened. Pour over a well chiled ckae and tap to remove air bubbles. I usually have a container of this in the fridge and use it for ice cream topping [a few seconds in the microwave makes it gooey and warm], icing for cakes and slices, and eaten by the spoonful… it is good just to have on hand…

I decorated mine with little edible silver balls because they are pretty. Ginger crystals would have been the logical decoration.


Watch the video: Irish People Try Ice Cream Floats (August 2022).