Be advised that all these Guinness recipes are best with a simulated Irish Pub Guinness, and not draught.
You can make a reasonable facsimile of Irish Pub Guinness by mixing a 3 to 1 ratio of draught to stout.
This only applies outside of Ireland. Your mileage (and taste) may vary.

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Triple Threat Guinness Cheese Spread

Ingredients

1/2 lb sharp cheddar cheese, cut up
2 oz blue cheese, cut up
3 oz cream cheese, cut up
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness

Method

Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. Add caraway seeds, paprika and Guinness. Blend until smooth. Transfer to a serving bowl or crock. Serve at room temperature with crackers or beer-can biscuits, or spread on grilled hamburgers or hot dogs. Makes about 2 cups

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Cheese and Guinness Fondue

(Makes one pint)

Ingredients

2 lb grated Cheddar cheese;
½ pint Guinness (good measure);
6-8 tsp Worcester sauce;
salt & pepper;
cayenne pepper;
1 tbsp corn flour or cornstarch

Method

Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.

Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.

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Irish Rarebit

2 tbsps butter
2 tbsps flour
1 tsp Dijon mustard
1 tsp honey
1/2 c. milk
1/2 c. Guinness
1 c. Cheddar cheese, grated
Salt and pepper

Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.

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Guinness and Stilton Pate

2oz butter
1 shallot, finely chopped
1 clove garlic, minced fine
2 oz Guinness
zest of half a lemon
4oz Stilton, crumbled
1 small bunch parsley, finely chopped
salt, to taste
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the shallot and garlic until soft.
Remove from heat and allow to cool. When cool, add the Guinness and simmer gently for
3 minutes. Add the remaining ingredients and stir well. Transfer to a blender and process until
the mixture has bound. Check the seasoning. Divide between individual ramekins and
refrigerate for at least 2 hours.

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Guinness & Stilton Pate II

1 oz butter
1 oz plain flour
4 oz milk
4 oz Guinness
4oz grated Stilton
1 teaspoon mayonnaise
1 clove garlic, crushed or chopped
salt and pepper, to taste

Note: The trick to this recipe is that all the ingredients need to be added and melted slowly together.
Take your time and don't rush it.

Melt the butter over low to medium heat and then stir in the flour, cook, stirring for a
few minutes and then slowly add the milk. When milk is incorporated, gradually add
Guinness. Continue stirring until boiling and you have a thick sauce. Gradually stir in the grated Stilton then add the rest of the ingredients and mix thoroughly.

Spoon into individual ramekins and serve
chilled with fingers of hot toast.

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