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Chocolate Stout Cake "I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful." The dark beer known as stout gives this cake an intense, not-too-sweet flavor. Cake 2 cups stout (such as Guinness) 2 cups (4 sticks) unsalted butter 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) 4 cups all purpose flour 4 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons salt 4 large eggs 1 1/3 cups sour cream Icing 2 cups whipping cream 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Makes 12 servings. Back to Top

Puree de Piment Cheese Sticks

Cristina, our legal staff member (sometimes she is even regal) made cheese sticks with a twist for our Grand Opening. They were a huge hit and many of you asked for the recipe which follows:

 1/2 cup plus 1 Tablespoon all-purpose flour
 1/4 teaspoon baking powder
 1/8 teaspoon salt
 1/2 stick (1/4 cup) unsalted butter, softened
 1/2 lb sharp cheddar cheese, grated (2 cups)
 2-3 teaspoons puree de piment (use three tsp. if you like these really
 spicy, piment is available at Grape Ideas)

 grated parmesan cheese or flour, for rolling

 Preheat oven to 350

Whisk together flour, baking powder and salt in a bowl.  Cream butter
with electric mixer, add grated cheese until combined well and add piment.
Reduce speed to low then add flour mixture just until a dough forms.

Form dough into a ball, wrap in plastic and chill in refrigerator until
dough is firm and cool to touch (approx. 1/2 hour).  Remove from
refrigerator, sprinkle rolling surface with either flour or grated parmesan
cheese to prevent sticking and roll dough out with rolling pin to a
rectangle 5" wide and 1/4" thick.  Using knife or pizza cutter, cut
dough into 1/2" strips.  Transfer strips onto large baking sheet (ungreased),
twisting strips several times (similar to licorice twizzlers) arranging
them one inch apart on two large baking sheets.

Bake cheese sticks for 15-18 minutes, switching position of sheets
halfway through baking until pale golden, 15 -18 minutes total (sticks will
flatten slightly).  Carefully transfer with metal spatula to racks to cool.

Makes about 35 sticks.

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Cabbage Salad with Pumpkinseed oil

1/2 head of  white cabbage
2 tbsp Austrian pumpkinseed oil
1/4 cup Cider Vinegar
1 tsp Caraway seeds
White pepper
 1 tsp Salt

Shred cabbage and blend with salt, pepper and caraway seeds.  Marinate with the oil and vinegar for an hour at room temperature before serving.  Remember to experiment with the proportions to suit your taste

Kale Salad

Try this incredibly healthy and delicious salad to refresh yourself!

3 cups fresh Kale, cleaned and chopped coarsely
1/2 cup chopped red onions
1/2 cup chopped fresh avocado
Juice from 1/2 lemon
1 tbsp Austrian pumpkinseed oil
2 Pinchs of sea salt
Makes enough for 1 person