Beer-Infused Recipes for St. Patrick's Day

Every time I order a pint of stout (like Guinness) at a bar, I recall, as if for the first time, how creamy and chocolaty it tastes and how delicious it is, which is why it’s a natural fit for this easy, adults-only dessert.

To make them: Using 1 box chocolate cake mix, make cupcakes as directed, replacing all of the water called for with stout beer. Let baked cakes cool completely. Beat 2 sticks butter, softened, 1 box confectioners’ sugar, 3 tablespoons milk, 1 teaspoon coffee extract (like McCormick’s), 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth. Frost cupcakes with coffee buttercream. Makes 24 cupcakes.

Cheddar and beer make a gorgeous couple. Fondues and spreads show off their compatibility. The Cheddar-Beer Fondue (pictured) is the perfect dipping sauce for potatoes, apples, and sausage. For something even more special, try Potted Cheddar Beer Spread, which borrows flavors from the famous Welsh Rarebit dish.

Recipe: Cheddar Beer Fondue

Recipe: Potted Cheddar and Beer Spread

The bubbles in the beer help the batter get poofy and delicately crisp. Think of this as a cross between tempura and British fish-and-chips.

To make it: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice or white vinegar, 1 tablespoon water, 1 tablespoon toasted sesame oil, and 1 tablespoon sugar. In 5-quart saucepot, heat 1 quart vegetable oil on medium-high until hot but not smoking (350 degrees F). Meanwhile, in large bowl, combine 1 1/4 cups all-purpose flour, 3 tablespoon sesame seeds, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Using fork or small spatula, slowly swirl 1 cup beer into flour, stirring until mostly combined with some sm. lumps remaining (over stirring will deflate your batter). Your oil is ready when you add a droplet of batter and it sizzles on contact instead of sinking to the bottom.

Working in batches, take a handful of trimmed green beans (you’ll need 8 ounces total) and add them to the batter, swirling them around to coat. Using your hands, while messy, is the easiest way to handle them. Pick beans up, allowing excess batter to drip back into bowl, then gently lay them in the hot oil. Cook 3 to 5 minutes or until deep golden brown, stirring frequently. It’s okay if some of the beans stick together. With slotted spoon, transfer green beans to paper-towel-lined platter. Serve immediately with dipping sauce. Continue frying next few batches. Serves 4 to 6.

This cross between a beer and a margarita goes out to all the ladies who are seeking a more sophisticated take on Bud Light Lime.

To make it: In a small shallow plate, combine 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon cayenne pepper. Rub rim of tall glass with a lime wedge. Dip edge of glass in salt mixture to coat. Fill glass with ice cubes; set aside. In 2-cup measuring cup, stir together 1 12-ounce beer, 2 tablespoons lime juice, 2 tablespoons orange juice, and 3 tablespoons (1 1/2 ounces) white tequila. Pour into glass, avoiding spiced rim. Serves 1.

This addictive snack is made with beer and for beer.

To make it: In 5-quart saucepot, melt 5 tablespoons butter and 1 tablespoon oil on medium. Add 3 large yellow onions, thinly sliced, 3 sprigs fresh thyme, and 2 teaspoons salt. Cook on medium 20 minutes or until onions are tender, stirring occasionally. Add 4 cloves garlic, finely chopped, and 1 cup beer. Cook another 25 minutes or until onions are meltingly soft, stirring occasionally. Increase heat to medium-high and cook 15 minutes or until golden brown, scraping bottom of pot occasionally. Let mixture cool slightly, then combine with 16 ounces sour cream, 1/4 cup mayonnaise, 2 teaspoons Worcestershire sauce, and 2 teaspoons red or white wine vinegar. Season to taste with salt and black pepper. Refrigerate, covered, at least 2 hours or up to 5 days. Makes about 4 cups.

This hearty, slow-cooker fave combines the nutty flavor of beer with the sweetness of golden raisins and the savoriness of beef. A hit of tangy vinegar takes this dish to the next level. Try over curly egg noodles or with crusty bread for mopping the bowl.

Recipe: Beer-Braised Beef Stew