Recipes for Pastry Stout

Ingredients

• 12 oz expired pastry stout
• 1 1/2 cups milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• Whipped cream, for topping (optional)
• Cocoa powder, for dusting (optional)

Instructions

1. In a small saucepan, heat the expired pastry stout and milk over medium heat until hot but not boiling.
2. In a separate bowl, whisk together the cocoa powder and sugar until well combined.
3. Gradually whisk the cocoa mixture into the hot liquid until smooth and well blended.
4. Remove from heat and stir in the vanilla extract.
5. Pour the hot chocolate into mugs and top with whipped cream and a dusting of cocoa powder if desired.
6. Serve immediately and enjoy!

Ingredients

• 4 cups stale bread cubes
• 2 cups expired pastry stout
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the stale bread cubes and expired pastry stout. Let it sit for 10 minutes to allow the bread to soak up the liquid.
3. In a separate bowl, whisk together the milk, sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt.
4. Pour the milk mixture over the soaked bread cubes and stir until well combined. Fold in the raisins.
5. Transfer the mixture to the greased baking dish and spread it evenly.
6. Bake for 45 minutes or until the top is golden brown and the pudding is set.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Serve warm and enjoy!

Ingredients

• 1 lb steak (such as ribeye or sirloin)
• 1 cup expired pastry stout
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. In a bowl, whisk together the expired pastry stout, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, black pepper, and salt.
2. Place the steak in a resealable plastic bag and pour the marinade over it.
3. Seal the bag, ensuring the steak is fully coated in the marinade, and refrigerate for at least 4 hours or overnight.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the steak from the marinade, allowing any excess to drip off, and discard the marinade.
6. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
7. Once cooked, let the steak rest for a few minutes before slicing against the grain.
8. Serve the steak with your favorite sides and enjoy!