How To Make Guinness Beer Reduction (w/ recipes)

The Lucky Shamrock on Top of our Guinness Reduction

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Our Guinness Reduction with Irish Soda Bread

Our Pot ‘O Gold Broccoli Dip

Our Bacon Wrapped Chicken Bites Dipped in Our Guinness Reduction

(Recipe Down Below)

I Thought I Would Make Use of All the Bottle Caps From the Guinness

Our Sausage Rolls w/ English Coleman’s Mustard

Gifts of Shamrocks, and Shamrock Cookies

Obviously these weren’t homemade, but they are a delicious addition.

Put Together with Edible Gift Bags secured with Hair Clips

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Edible Gifts For Our Kids

(The Sausage Rolls and Chicken Bites, with Guinness Reduction)

The Guinness boxes are a great way to house some of our gifts.

Thus recycling in the process.

St. Brigids Cross

I bought this at Disney Springs, Ragland Road Restaurant Gift Shop. I wanted our Son-in-Law Brian to have it. I knew that he would appreciate it. His Grandfather came over to New York from Ireland. He had passed away in 2020. Brian was very close to his Grand-Father.

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I Found The Shamrock Bags at a local Grocery Store and Knew They Would be Perfect Here

In addition to the Shamrocks, Soda Bread, Cookies, Guinness Reduction, and Irish Butter we gave our children above in the Guinness Beer boxes, we also have some more excellent gifts here to make their St. Patrick’s Day even more special.

Our Guinness Reduction Grilled Chicken, Our Squash Casserole, some store bought Mashed Potatoes, and Italian Green Beans. All to add to their St. Patrick’s Day feast.

Time to Make the Delivery!

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Our Delicious Guinness Reduction

Ragland Road Stout Glaze

(Our Delicious Inspiration)

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Raglan Road, October 2022, Disney Springs, Florida

We visited Ragland Road Restaurant in October of 2022. We had a wonderful time at the restaurant and loved the Guinness Reduction that was served to us with Irish Soda Bread. It was delicious! We therefore wanted to make our own.

Our Table

Mackenzie, Veronica, Brian, Gordon, Julie’s Empty Chair, and Brodie

Studying The Menu

Eating Some Apps

(Soda Bread and Guinness Reduction) 🙂

So Good!

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Our Guinness Reduction Foods

Here Gordon Grilled Some Chicken Wings and Thighs that were marinated in our Guinness Reduction, and glazed with it as well.

They Were Quite Delicious!

Grilling Here With Our Glazed Carrots

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The Finished Results, w/ some Parsley

(Recipe Down Below)

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Grammaw Nell’s Squash Casserole

A Family Favorite!

(Recipe Down Below)

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Our Guinness Reduction Grilled Chicken Dinner w/ Sides

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It was a wonderful dinner! In addition to the Grilled Chicken, we also have the Glazed Carrots, Squash Casserole, along with some store bought Mashed Potatoes and Canned Italian Green Beans.

(Not Everything Has To Be Home Made)

The Mashed Potatoes Sprinkled With Our Homegrown Chives

(Recipes Down Below)

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Our Reuben’s Dipped in Our Guinness Reduction

So Deliciously Baked to Perfection in the Oven

With the right Chips, and Pickles….

and Dipped into Guinness Reduction Perfection!

(Recipe Down Below)

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This is a very easy recipe to complete, and the results are amazing. This is based off a Stout
Glaze we had at the Raglan Road Irish Pub and Restaurant at Disney Springs, Orlando.

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Here Is The Recipe:

Pictured is the actual Stout Glaze, left.

The only ingredients on the label of that Stout Glaze was Sugar and Guinness Beer.

This is our sons-in-law’s favorite beer.

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Simply pour a good amount of Guinness Beer into a large pot and turn the heat to medium high.

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Here you can see the head of the beer.

And, I am still pouring beer into the pot.

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Be careful that it doesn’t spill over.

Use a whisk to reduce the foam.

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After a few minutes, it will go down revealing the beer.

We can add a few more beer to the pot.

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That should do it.

Once it reduces we should still have a good amount of Stout Glaze.

Now, you can use most any sweetener you like. We like brown sugar as I think the caramel taste
compliments the beer. I added a few good handfuls of Splenda Brown Sugar, remembering that when it
reduces, the sweetness will increase. You can always add more sugar at the end if needed.

As it cooks, the beer will froth as seen above. Keep your whisk handy and stir when needed to

keep the bubbles down.

Shamrock!

Reduce the beer by 1/3.

Still cooking the mixture

Now that the beer has been reduced, taste the mixture as it should be sweet but not too sweet.

Either way, have it to the sweetness you desire.

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Let the mixture cool, then using a funnel and ladle, fill your bottles with the Stout Glaze.

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We used closable bottles, but you could use most any type of sealed jar you have on hand.
These make great gifts to the beer lovers in your family. Use your glaze in our Guinness

Reduction Grilled Chicken recipe which turned out great!

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Broccoli and Cheese Dip

(This is a big favorite of ours, we also have it listed on a few of our Website Pages, but it really was perfect here.)

Ingredients:

1 Large Family pack of Frozen Broccoli
4 T. Butter or Margarine
1 Cup Chopped Onions
6 Chopped Garlic Cloves, Chopped Finely
16 oz. Sharp Cheddar Cheese, Grated or Cut Into Chunks
2 Cans of Cream of Mushroom Soup

Allow broccoli to thaw and cook in the microwave for just a few minutes.

Drain the water.

In a sauce pan on the stove top, saute the onions and garlic in the butter or margarine until nice and soft on a medium heat..

Then cut your cheese up into chunks and add to the mixture to melt.

You may want to reduce your heat just a little. Then add your cans of Cream of Mushroom soup and your broccoli.

Allow the mixture to cook for about 10 minutes on a medium low heat.

Serve hot.

This is excellent eaten on top of a baked potato.

We however, like it as a dip served with corn chips.

You can thin it out with some milk if necessary.

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Our Bacon Wrapped Chicken Bites

Perfect With Our Guinness Reduction

Ingredients:

2 Lbs. Ground Chicken

~4 Tbsp. Finely Chopped Chives – from our garden

~3 Tbsp. Finely Chopped Curly Leaf Parsley – from our garden

3 Celery Stalks, Finely Chopped

2 Garlic Cloves, Minced

Zest of 2 Lemons

Salt and Pepper to taste

~3 Tbsp. Italian Style Bread Crumbs

1/2 Cup Grated Asiago Cheese

1/2 Cup Miracle Whip

1 Pkg. Bacon

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Other Needed Items:

Parchment Paper

Toothpicks – one for each Chicken Bite

1/2 Cup Bacon Fat – you could also use Peanut Oil

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Start by placing your Ground Chicken into a large bowl.

Chop your Chives finely as shown…

and place them into the bowl.

Do the same with your Parsley

Cut off the top and bottom of your Celery Stalks, then slice them into thin strips.

Now, slice them thinly as shown and place them into the bowl.

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Slice, then mince your Garlic

Place your Garlic into the bowl. You could also grate the garlic for the same results.

Zest your Lemons into the Bowl

Like So…

Now add your Salt and Freshly Ground Black Pepper to the Bowl

Now add your seasoned Bread Crumbs to the other ingredients in the Bowl

Looking good so far!

I really love the nuttiness of Asiago Cheese, but you could use most any hard white cheese for this recipe like Parmesan, Parmesan Reggiano, or Pecorino Romano. Which ever cheese you like, add it to the bowl.

Now, add your Miracle Whip to the bowl. You could have also used regular Mayonnaise.

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Mix the ingredients until just combined. Form the mixture into ~2 Tbsp. sized balls. Place the formed balls onto a baking sheet pan lined with Parchment Paper.

When one layer is done…

simply add another sheet of parchment paper on top of the already formed balls and start again.

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Into the Freezer to Harden Up

When the balls are firm from the freezer, about 25 minutes later, remove them for the next step in this recipe.

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Here I am preparing the toothpicks and bacon.

Cut the Bacon Slices in Half

Wrap the Chicken Bite with the Bacon and secure it with a Toothpick as Shown

Do this for all the Chicken Bites

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Add your Bacon Fat to a large pan and turn to medium high heat. When the fat is heated, add your Chicken Bites to the pan.

Cook the Bites for 3 min. on each side or until just browned as shown.

Pour any excess Bacon Fat into the jar for later use.

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Cute Doggie Nipple Break 🙂

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Clean the pan when needed as the Bacon fat will become full of Fond or little bits of chicken as they cook.

Continue to fry the Chicken Bites

Here I am cooking the leftover bacon.

Here the Chicken Bites have all been fried, but the center is not done as they are a little thick and I would like to fully cook the bacon until it is crisp.

Place the bites on a sheet pan and put them in a preheated 400’F oven.

Bake the bites for about 6 min. or until the bacon is crispy.

Here the Chicken Bites are cooked and ready to eat with some nice Sweet Guinness Reduction.

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Sausage Rolls

These are great with a good English mustard!

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Ingredients:
2 Sheets Puff Pastry

2 Lbs. Johnsonville Sweet Italian Sausage

2 Tbsp. Mustard
2 Lbs. Jimmy Dean Hot Sausage
½ Large Sweet Onion – diced
10 Garlic Cloves – minced
1 Tbsp. Dried Thyme
1 Tbsp. Dried Basil
1 Tbsp. Dried Marjoram

1 tsp. Sea Salt and Freshly Ground Black Pepper to taste

1 Egg
1 Tbsp. Water

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Using Dried Herbs

Place your ground Sweet Italian Sausage in a large bowl. Then I added

the Jimmy Dean Hot Sausage to the bowl.

Into the Bowl They Go

Celtic Sea Salt

Here is the Sea Salt we used but most any Sea Salt will work just fine.

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Here I am peeling and slicing the Onion.

Cut your Onion in a small dice then add it to the bowl.

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Slice your Garlic then mince it and add it to the bowl.

Now, add your Thyme, Basil, and Marjoram to the bowl.

Looking good so far!

Add your Sea Salt to the bowl…

then your freshly ground Black Pepper.

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Use your hands to combine all the ingredients.

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Here we were not ready to cook the meat, so we simply placed it in the pan and covered it with

plastic wrap.

When ready to cook, turn your heat to medium high.

Turn the ingredients with a spatula after a few minutes to cook them evenly.

This will take some time, but well worth the wait.

As the meat cooks you want to drain the grease from the pan. You can do that by adding a spatter screen over your saucepan so that the sausage doesn’t fall into the sink, while you drain the grease.

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Slightly thaw, then unroll one of your Puff Pastry Sheets.

When your meat mixture is done cooking, set it aside to let it cool.

Begin to place your meat mixture over one half of the Puff Pastry as shown.

Here is another picture to show what I am doing. Leave a little Pastry at both ends to seal the
roll.

Tightly roll the meat mixture inside the pastry.

Remember to only use half of the Puffed Pastry. When finished rolling, use a pizza cutter to cut the pastry in half.

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Crimp both ends of the pastry…

and place the pastry roll on a cookie sheet lined with Parchment Paper.

Repeat the steps for the rest of the Puff Pastry Sheets.

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Place your Egg and Water into a small bowl and mix the two together well with a fork.

This is now called an egg wash.

Brush your Egg Wash over your Pastry Rolls. This will help the pastry to brown when cooked.

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Bake your Pastry Rolls in a 400’F over for about 20 minutes or until the pastry is well browned.

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Here you can see the end result. The Egg Wash also gave the Pastry a nice sheen to it.

Let the pastry rolls rest for about 10 minutes before slicing with a Pizza Cutter or knife.

Nice decorations Julie!

(I wanted to do something with all those bottle tops from making the Guinness Reduction.) 🙂

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Our Guinness Reduction Grilled Chicken

So-Bhasta!

(Thawing the Chicken Wings and Thighs)

Ingredients:

1 Pkg. Chicken Wings
1 Pkg. Chicken Thighs
12 Garlic Cloves – Chopped finely

4 Tbsp. Dried Thyme – 2 Tbsp. for each bag of marinated chicken

~4 Cups Guinness Reduction

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Chop your Garlic Cloves Thinly as Shown

Here is the all the chicken we used for this recipe. You don’t have to use this much, but we like

to give some away to our family. This is part of their St. Patrick’s Day goodies from us.

Be sure to wash your chicken to remove any excess blood or bone fragments.

I placed the chicken in bowls when done to allow for more drainage.

After handling the chicken, wash your hands.

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Here you can see me adding half of the finely chopped garlic into a zipped lock style bag.

Here I am adding 2 Tbsp. of Dried Thyme, the chicken wings, and then the reduction to the bag.

Seal the bag well, then give it a good mix.

Place the bag into a large bowl just in case the bag leaks, then place it in the refrigerator for at

least 24 hours.

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Here I am cutting off the excess fat and skin from the Chicken Thighs.

Now again, add your Garlic, Dried Thyme and Thighs to a resealable bag.

Then add enough Stout Reduction to just cover the chicken.

Again, add the bag to a bowl just in case it leaks.

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Here we are making Glazed Carrots which is a simple recipe.

Add your Carrots, and two or more Tbsp of butter to a large sauté pan.

Now add some sugar about ½ cup for this many carrots…

a touch of salt, then about a cup of water. The water will steam the carrots when cooked.

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I will use my side burner on my grill to cook the carrots.

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Here you can see the marinated chicken. I also have some Stout Reduction to baste the chicken

with as it cooks on the grill.

Turn your grill on high for about 5 minutes to heat the grates and remove any excess items from

the previous grilling. Use a good brush to remove any stuck on bits.

When your grill is clean, turn the heat to medium. I also like to spray the grill with some high

heat cooking spray. Use tongs to remove the chicken from the bag.

Place the chicken on the grill as shown fitting it on as best you can.

The Chicken Thighs and Wings will cook at different lengths of time. When I place it on the
grill, I don’t like to move it much. Cook the wings for about 8-10 minutes per side and the
thighs for about 12-15 minutes per side. All of this depends on how high you have your heat.

Keep the grill closed as much as possible.

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Canned Italian Green Beans, and Delicious Ready-Made Mashed Potatoes

Here are more sides we are having with this meal. Not everything has to be homemade. 🙂

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Turn your heat to medium high under the Carrots and place the lid over them to let them steam.

Here, some of the Chicken is cooking well, so I moved it to the upper level to more or less bake.

Here I am brushing the Stout Reduction over the Chicken. Do this often for best results.

The Carrots have steamed nicely and are tender. The brown sugar and butter have glazed them

nicely.

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Continue to brush on the Stout Reduction… you can see it gives the Chicken a nice color.

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Cook the Chicken until it reaches an internal temperature of 160’F. As the Chicken rests when
done cooking it will increase in internal temperature to 165’F as the super-heated juices go back

into the center of the Chicken.

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Letting the Chicken rest.

What a delicious way to use the Stout Reduction we made.

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Grammaw Nell’s Squash Casserole

(This is a recipe that we have listed on a few of our website pages, but we wanted to give you the recipe here as this was so perfect with our meal and the photos were so delicious and beautiful that we couldn’t just not post them.) 🙂

Right Outta the Oven Deliciousness!

The Ingredients For ONE LARGE Casserole

4 Zucchini Squash (sliced into rings)

7 Yellow Squash (sliced into rings)

2 Tbsp. Butter

3 Onions (sliced into half rings)

1 1/2 Cups Sharp Cheddar Cheese (1/4 Cup reserved)

3/4 Cup Extra Sharp White Cheddar Cheese

3 Eggs Beaten

1/2 Cup Miracle Whip

3/4 Cup Seasoned Bread Crumbs plus 1/2 Cup to top the casserole

Salt and Pepper to taste

Pam Cooking Spray as needed.

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Pictured are the beautiful ‘in season squash’ we used for the recipe.

Here we doubled the recipe so we could give some to our kids. So, if you would like to do the same, then double the ingredients that we have listed above.

Here you can see all the pots we used to make this recipe.

Start by adding a few Tbsp. of butter to a large saute pan as shown. Turn the heat to medium.

Slice your onions into dice sized sections and add them to the pan. Continue to stir the onions as they saute.

Saute your onions until they become slightly caramelized and translucent. This will take about 15 min.

While the onions saute, slice the ends off of both of your Zucchini and Summer Squash. Then slice them into 1/4 inch rounds.

Add the cut squash into your pots as shown.

Here you continue to saute the onions.

Still slicing the squash.

Add enough water to the pot to just cover the squash and bring it to a boil.

Here the onions are finished cooking, so set them aside.

Boil the squash until just tender which should take about 10 min. or so to complete. You don’t want to over cook them as they will become very mushy.

When they are done cooking, pour them into a large colander to drain away the water. After they have drained, add them to a large bowl.

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Grate your cheese into the bowl.

Here is the Extra Sharp White Cheddar Cheese we used.

Carefully mix the cheese and squash together using a rubber spatula. We made 2 portions, which is why you see the other pot not mixed.

Almost ready to add the eggs.

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Now add your sauteed onions to the bowl.

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Then add your Miracle Whip and,

and freshly ground Black Pepper.

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Here add Himalayan Salt and eggs to the bowl.

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Lastly, add your bread crumbs to the bowl.

Carefully mix all the ingredients together using your rubber spatula.

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Spray a large baking pan with some of your cooking spray.

Pour your squash mixture into the pan.

Add your reserved bread crumbs to the top of the casserole as shown.

Spray the top of the casserole with some cooking spray to help it brown while being baked. Then, this casserole is ready to be baked.

Getting the other baking pans ready for the casserole. The kids will love it!

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Adding bread crumbs to the other casseroles.

Bake the casserole in a 350’F oven for about 25-30 min.

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Here you can see the casseroles are nicely browned.

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If you wanted you could have not cooked one and placed it into the freezer to be eaten at a later date. They freeze very well. Just wrap them up in some nice Saran Wrap and Aluminum Foil.

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What a Great Dinner!

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Our Reuben’s Dipped in Our Guinness Reduction

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Beautiful Swirled Rye Bread

Ingredients:

Deli Swirled Rye and Pumpernickel Bread

Thousand Island Dressing

Turkey Pastrami

Swiss Cheese

Sweet Onion – sliced

Sauerkraut

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Place your Deli Swirled Rye and Pumpernickel Bread slices on a baking sheet or pizza pan then add your Thousand Island Dressing on each slice of bread. Then add your Swiss Cheese and sliced Sweet Onions to one side of the sandwich. Then add your Turkey Pastrami to the other side of the bread as shown.

Bake the sandwich halves in a 350’F oven for 10-12 min. or until the bread is slightly toasted and the Swiss Cheese is melted.

I pulled the sandwich halves out of the oven and they look great.

Now, add your Sauerkraut to the top of one half of the sandwich and top with the other half as shown. Place the sandwich back in the oven and broil the top until browned.

Here you can see the top of the bread is nicely toasted.

Slice the sandwich in half and serve with some of your favorite chips and pickles.

We hope you enjoy this great sandwich as much as we did.

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To View Our Other St. Patrick’s Day Website Pages:

Click Here For: St. Patrick’s Day