I've used this one with beer and brown mustard seeds, love it! We actually used a combo of homemade red wine vinegar and a rice wine in half and half combination to keep a sweet note to the vinegars. We didn't have cider on hand the last time we made it. I'm sure you could sub all brown seed and Guinness and it would turn out great!

http://www.choosy-beggars.com/index.p...

A perfect peach preserve recipe is as simple as it can get. I love peaches so much that I don't even sometimes peel the peaches before I make the preserves because I will eat at least half of them before they are done peeling! I absolutely love the peaches I get here in California. I only live a couple of hours from the Central Valley, so when those peaches are in season they make it to the fruit stands here and at Farmer's Markets.

The basic recipe starts with blanched and peeled peaches, quartered if large or halved if small. Add enough sugar to get the peaches to sweat which is usually about a quarter cup for many pounds. Cook the peaches over a low heat to prevent scorching or burning while stirring frequently. If the peaches aren't juicing out easily feel free to add a little water or more sugar. Once it's at a preserve like consistency I then add a generous splash of fresh grated lemon and all the lemon juice from several lemons to taste. Cook only for a few moments to combine. The zest will get bitter if cooked too long. Right before I can it, I add freshly scraped vanilla bean with a little salt and/or other variants like fresh ginger, crushed white cardamon seeds, or even a prized blue poppy seed dash.

On the note of cauliflower, I love this sauce with cauliflower but you could add this whole dish to pasta or omit the cauliflower.

Bake cauliflower cut to keep steak like whole slices by cutting in half, then slice wedges with flat sides. Salt and Pepper. Lay down flat on olive oil and bake until browned on one side, then flip and brown on the other adding more olive oil if necessary. While cauliflower roasts cube bread and toss with olive oil for homemade croutons, and bake those till crispy.

Meanwhile, the sauce. Bring butter to medium heat until it turns to brown butter. Off heat add one squeezed lemon, whole grain mustard, capers, salt and pepper to taste. Toss with cauliflower chopping if desired. Toss with croutons and top with chopped parsley. I often add homemade pasta to make this a whole meal. Divine.

http://www.britishdelights.com/schwep...