Recipezaar: Irish,Historical/Traditional recipes

Skinny Dippers (Baked Potato Skins for Dipping)

Wed, 20 Feb 2002 08:13:02 -0500

Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery. -- posted by Mille®

Veal or Chicken Stew with Herbs & Barley

Thu, 21 Feb 2002 16:34:23 -0500

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken. -- posted by Mille®

Summer Fruit, Honey, and Hazelnut Crumble

Thu, 21 Feb 2002 16:34:35 -0500

In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid. -- posted by Mille®

Irish Tea Cake with Glaze

Sun, 24 Feb 2002 12:02:36 -0500

This is a nice dessert that does not take alot of time. Enjoy a slice with a cup of Irish Cream laced Coffee. -- posted by DiB's

Champ

Sun, 24 Feb 2002 17:07:56 -0500

Champ is the name of a mashed potato dish served in Scotland and Ireland. The potatoes are often mixed with other vegetables such as leeks or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crate made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool. -- posted by Mille®

Irish Colcannon (Winter Vegetable Casserole)

Sun, 24 Feb 2002 17:08:14 -0500

A traditional Irish dish. This dish may also be made in a crock pot. -- posted by Miss Annie

Caledonian Brunch Casserole (Make-Ahead)

Mon, 25 Feb 2002 10:55:20 -0500

Superb! Make the day before and pop it in the oven on Sunday (or a holiday) morning. -- posted by Mille®

Potato, Leek and Onion Soup

Mon, 25 Feb 2002 10:56:29 -0500

Another hearty Scottish soup -- posted by Mille®

Belle Helene Trifle

Tue, 26 Feb 2002 08:22:56 -0500

A more modern variation of a traditional British dessert. -- posted by Mille®

Peppered Ulster Pork

Tue, 26 Feb 2002 08:23:43 -0500

Good stuff from the Emerald Isle! Just in time for St. Paddy's Day. -- posted by Mille®

Irish Boiled Eggs & Dippies for One

Tue, 26 Feb 2002 18:35:53 -0500

Sometimes the Dippies are called soldiers and the are a favorite with children. Dip and yum slurp -- posted by Bergy

Galway Bay Oyster Casserole

Tue, 26 Feb 2002 18:37:17 -0500

Ireland has two types of oysters, Native ( flat) and a kind of rock oyster (gigas).Native oysters are seasonal and the gigas are available all year round. This is a great recipe for oyster lovers. It is from the cookbook "Elegant Irish Cooking" -- posted by Bergy

Irish Fluffy Lemon Pudding

Thu, 28 Feb 2002 18:10:39 -0500

This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest. -- posted by Bergy

Irish Barm Brack (Fruit Loaf)

Thu, 28 Feb 2002 18:11:54 -0500

This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents -- posted by Bergy

Irishman's Omelet

Thu, 28 Feb 2002 18:13:51 -0500

I have cut the bacon back in this recipe - it originally called for 4 oz. For the omelete I like to add 1 tsp flour, 2 tbsp cottage cheese or sour cream & 1/4 cup of milk to the eggs and beat well. The omelete is lighter. Another trick is make this the day after you have made oven fries, make extra fries and then chop them into 1/2" pieces and use instead of the boiled potato. -- posted by Bergy

Dublin Short Ribs

Fri, 01 Mar 2002 10:26:04 -0500

I like to make these quite often. Makes a good one dish meal, and it does not require a lot attention. -- posted by Miss Annie

Selkirk Bannock

Fri, 01 Mar 2002 10:26:22 -0500

There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea. -- posted by Mille®

Irish Rutabagas(Swedes or Yellow Turnips) With Caramelized Onion

Sat, 02 Mar 2002 09:42:25 -0500

Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------ -- posted by Bergy

Irish Fadge (Potato Cakes)

Mon, 04 Mar 2002 13:47:03 -0500

This is a true "Ulster" recipe. Very easy to make and so many different uses. -- posted by Bergy

Irish Potato & Bacon Cakes

Mon, 04 Mar 2002 13:47:48 -0500

Wonderful as a side dish or for breakfast/Brunch. It is quite high in fat especially if you use dripping to fry them. -- posted by Bergy

Irish Champ (Mashed Potatoes)

Mon, 04 Mar 2002 13:49:55 -0500

One of the favorite Irish ways to serve potatoes. For a change try adding any of these:Leeks, nettles, peas, or brown crispy onions. Instead of the green onions I added frozen peas after mashing the potatoes with the hot milk and then kept the potatoes hot Looked and tasted great -- posted by Bergy

Corned Beef and Cabbage

Tue, 05 Mar 2002 10:53:24 -0500

Ready For St. Patricks Day?To serve corned beef brisket cut it across the grain into thin slices. -- posted by Rhonda O

Convalescent Lemon and Honey Drink

Wed, 06 Mar 2002 15:43:47 -0500

This is the drink that your Irish Grandmother gives you at night when you have a cold or flu. Great for sore throat, congestion, general achiness, and to help you sleep. -- posted by Tish

The Toronto Star's Irish Coffee

Wed, 13 Mar 2002 21:25:03 -0500

I clipped this back in the early 1980s from a Toronto Star article on St. Patricks Day, and just found it tonight! Talk about timing! -- posted by Lennie

Porter Beef

Thu, 14 Mar 2002 10:08:57 -0500

Guinness - it's not just for drinking any more! -- posted by Mille®

Dublin Coddle

Thu, 14 Mar 2002 12:48:09 -0500

One of Eire's finer contributions to the culinary world. This stuff will stick to your ribs. -- posted by Mille®

BWI (Baked-While-Intoxicated) Sausages

Mon, 18 Mar 2002 20:22:28 -0500

-- posted by Mille®

Dublin Pork Spareribs with Apples

Thu, 28 Mar 2002 09:20:56 -0500

In country households until the turn of the nineteenth century or even later, the pig was 'the gentleman that pays the rent' and was a very prized possession. He met his end in the autumn when the main part of the pork would have been pickled or turned into hams to see the family through the winter, but a few dishes for fresh pork survive and this is one of them. -- posted by Mille®

Drawn Butter Sauce

Tue, 02 Apr 2002 16:27:39 -0500

This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment to asparagus, leeks, sea kale or any other fresh vegetables. It can also be used, like white sauce but with a lighter result, as a base for many different sauces. -- posted by Mille®

Digestive Biscuits

Mon, 08 Apr 2002 21:23:37 -0400

These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick. -- posted by Mille®

Mouton au Guinness

Sun, 14 Apr 2002 22:57:05 -0400

The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking tenderises the flavoursome meat. -- posted by Mille®

Irish Apple Crumble

Fri, 03 May 2002 10:49:21 -0400

-- posted by Mille®

Cottage Pie VI

Wed, 29 May 2002 21:14:41 -0400

-- posted by Mille®

Claire Fisk's Irish Soda Bread

Thu, 30 May 2002 17:49:07 -0400

This recipe is from my sister-in-law's mother, (Claire), who was born and raised in Ireland. -- posted by Dee514

Erin Go Bragh Roast Sirloin

Sun, 23 Jun 2002 19:07:55 -0400

The sauce is richer than Bill Gates -- posted by Mille®

Barbecued Blarney Salmon

Sat, 29 Jun 2002 00:30:55 -0400

The salmon is an endangered species in Ireland. Grilling is a very basic way to prepare this glorious fish, and I've also successfully broiled it when it's too cold to cook out. -- posted by Mille®

Cumberland Sauce

Thu, 04 Jul 2002 17:43:24 -0400

This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England. -- posted by ChrisMc

Guinness Chops with Onion Gravy

Fri, 05 Jul 2002 19:25:49 -0400

Choppers from St. James Gate -- posted by Mille®

Bookmaker's Sandwich

Wed, 24 Jul 2002 23:25:39 -0400

This is best made with Irish soda bread, and there are several good soda bread recipes here at Recipezaar. Or, though less authentic, you can substitute a good hoagie roll. -- posted by Mille®

Irish Soda Bread (White)

Thu, 25 Jul 2002 21:24:11 -0400

A clasic Irish soda bread. I found it in the "Irish Heritage Cookbook", but have modified it slightly. Also can have herbs added. -- posted by Indyellen

Pork Bookette

Fri, 02 Aug 2002 17:38:26 -0400

A Spirited rendition of Pork Potatoes and Cabbage with a nice meld of flavors enhanced by the wee bit of Apple Jack in the recipe. I would serve it with a Merlot (Red Merlot sometimes called Merlot Noir) or a Cabernet Sauvignon. If it were being served at a very casual affair you could also go with an apple wine, but for a more formal diner I stand with my above suggestions. -- posted by 1Steve

Mixed Spice

Sun, 15 Sep 2002 17:32:25 -0400

This is what I came up with for my traditional Irish recipes which called for "mixed spice" after posting a question in the 'Zaar forums. It works for me, and my baked goods come out tasty. -- posted by Felix4067

Soda Bread

Wed, 20 Nov 2002 20:05:15 -0500

Most soda bread recipes I've seen call for buttermilk so this one is a little different in its use of yogurt. It comes from Rosie Sykes, chef of the Sutton Arms restaurant in London. -- posted by Sackville

Irish Mashed Potatoes

Thu, 19 Dec 2002 20:09:04 -0500

In Ireland, this dish is known as Champ. It has many variations -- you might try it with cabbage, soft garlic, leeks, parsley, chives, peas or even dulse -- but it is always served with melted butter. The best fun is dipping your potatoes into the melted butter. -- posted by Sackville

Irish Boiled Dinner

Tue, 11 Mar 2003 20:08:03 -0500

I'm not Irish, so I'm not sure about the authenticity of this dish, but it sounded tasty. Could also be cooked in a crockpot. -- posted by TGirl,RN

Irish Lamb Stew

Mon, 31 Mar 2003 20:07:14 -0500

A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air." -- posted by LastBaron

Finnan Haddie with Onions & Egg Sauce

Fri, 04 Apr 2003 20:11:08 -0500

Smoked fish, onions and egg sauce served over hot mashed potatoes... a old fashioned and traditional Irish dish from my Grandmother Chaplin. -- posted by Aroostook

Chicken Pot Pie

Mon, 04 Aug 2003 20:09:47 -0400

. -- posted by Mimi Bobeck

Strawberry Shortcake

Mon, 04 Aug 2003 20:09:54 -0400

. -- posted by Mimi Bobeck

Ceta's Irish Soda Bread

Wed, 01 Oct 2003 20:00:00 -0400

This recipe comes from my college roommate, Becky, who belongs to a very Irish family! Her family prefers this recipe because it's much sweeter than most soda breads. I like it because it's quick and easy! -- posted by Kree

Traditional Irish Brown Bread

Thu, 27 May 2004 19:59:49 -0400

traditional brown soda bread -- posted by littleturtle

We Want Some Figgy Pudding

Mon, 06 Jun 2005 11:18:39 -0400

This is a traditional ritualistic cake that we serve after Christmas dinner. We sing the "we want some figgy pudding" song and when it comes to the table we heat a metal ladle full of brandy and light it up then pour the bluish flames over the top! We serve it with Recipe #124985. -- posted by Queenkungfu

Blarney Stones

Thu, 22 Sep 2005 18:26:34 -0400

Recipe from Golden Oldies - Dish to Pass from Reminisce Magazine, March/April, 1994. Submitted by Louis Kohr of Washington State. Great by adding a little green food coloring either in the cake or icing for St. Patrick's Day or make for any other type Celebration. Preparation time is estimated. -- posted by Southern Lady

Cathy's Whipped Shortbread Cookies

Tue, 20 Dec 2005 15:05:22 -0500

This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing. -- posted by Chef burnt toast

Traditional Corned Beef and Cabbage

Sun, 12 Mar 2006 15:31:44 -0500

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious! -- posted by Little Bee

' Tis an Irish Lamb Stew

Fri, 17 Mar 2006 12:29:04 -0500

Traditional? Haven't a clue. Delicious? Yes. Please serve this with my posted Irish soda bread. Pick up some lamb bones, too while you're at the butchers and make your own lamb broth for this stew. From our local natural foods' store flier-I added and subtracted a few ingredients. Mom insisted I add some fresh cabbage to this. Okay, Ma! Note that I've not tried this stew with the optional whiskey. -- posted by Cookgirl

Tof-Ish / Fu-Llet / Fillet 'o Fu

Tue, 21 Mar 2006 14:36:59 -0500

A variant on a recipe on The Food Network site -- the important part is the marinate and the type of tofu used, which I altered a bit. This can be used for a fish sandwich, fish 'n chips, or baked fillets....it's got a wonderful chewy textury and a nice, savory bite. Doubly wonderful with malt vinegar. I made several of these on St. Patty's day. -- posted by BrotherAdso

Dublin Coddle

Tue, 11 Apr 2006 12:56:06 -0400

Had this at a St. Patricks Day party and loved it. Not being from Dublin it's not a dish that was ever cooked in our house. TBH, it doesn't look great when being prepared and isn't the most beautiful when it is. But is tastes delicious. Good comfort food. -- posted by Dearg Doom

Oatmeal Soda Bread

Mon, 02 Oct 2006 21:26:36 -0400

Simple bread recipe from the Food Network website / Emeril Live. Needs to sit for 12 hours before baking. -- posted by Vino Girl

Marie's Blarney Stones

Sun, 21 Jan 2007 14:53:21 -0500

This recipe comes from my friend Marie. Everyone that tries these love them! -- posted by Alskann

Cork County Irish Bread

Sun, 04 Mar 2007 23:20:46 -0500

This is the best Irish Soda Bread recipe ever! It comes out crunchy on the outside and soft, sweet and moist inside. I got this from an old Irish cookbook in high school to make for an Irish feast we had in history class. -- posted by Midwest Maven

Ale Braised Corned Beef With Horseradish Gravy, Swedish Style

Fri, 09 Mar 2007 18:12:55 -0500

Trust a Swede with your corned beef? Today, everyone is Irish! I prefer using a corned round...less fat, it slices nicer and isn't stringy. If you brine your own meat, I've been told even a tri tip roast works well, a popular cut of beef in the West. The gravy puts this recipe over the top! -- posted by San Marcos Sunshine

Shamrock Irish Onion Soup

Fri, 09 Mar 2007 18:13:03 -0500

A wonderful first course for your St. Pat's Day feast. Puff pastry shamrocks float on a tasty Irish whiskey laced leek & onion broth. You'll dazzle your lucky guests! -- posted by San Marcos Sunshine

Bit-Of-Irish Cheesecake

Sat, 10 Mar 2007 21:52:45 -0500

I got this off the Kraft websie. We LOVE Cheesecake so I can't wait to make this for St.Patty's Day! Here's what the recipe described "This is the perfect dessert for your annual St. Patrick's Day celebration. Since it serves 16, one cheesecake goes a long way in feeding the crowd!" -- posted by Little Bee

Corned Beef & Swiss Appetizers

Sat, 10 Mar 2007 21:58:27 -0500

Got these from the Kraft website. They sound simple and yummy! Also they can be made ahead and popped into the oven when your guests arrive -- posted by Little Bee

Potato Leek Soup

Sat, 10 Mar 2007 21:59:41 -0500

Another one from Kraft "Savor every spoonful of this indulgent soup. One serving goes a long way on flavor." -- posted by Little Bee

(Relatively) Healthy Oatmeal Scones

Sun, 25 Mar 2007 20:15:21 -0400

After finding an old scone recipe in the crevices of my kitchen, I experimented a little and it turned into a low fat--but still delicious!--treat, great for breakfast, snacks, or afternoon tea. These are best warm, split in half and spread with jam, preserves, butter, and/or clotted cream. Also great with a hot cup of tea. =) -- posted by slicedpeaches

Absolutely the Best Stuffing... Ever!

Thu, 03 May 2007 19:31:37 -0400

I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy! -- posted by 2Bleu

Aunt Mary's Shortbread

Wed, 18 Jul 2007 16:38:58 -0400

My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture. -- posted by Lumberjackie

My Grandmother's Fat Free English Tea Loaf - Bread

Fri, 27 Jul 2007 20:10:22 -0400

This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success. -- posted by French Tart

Baby Guinness

Thu, 02 Aug 2007 11:13:32 -0400

This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings. -- posted by CulinaryQueen

Easy and Traditional British Pub Style Pickled Onions

Wed, 26 Sep 2007 20:15:29 -0400

I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do! -- posted by French Tart

Darjeeling Cranberry, Ginger and Orange Tea Loaf: Fat-Free

Sun, 04 Nov 2007 23:15:19 -0500

A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume! -- posted by French Tart

The Perfect Pot and Cup of English Tea!

Mon, 05 Nov 2007 00:57:27 -0500

The perfect pot of English tea leads to the perfect cup of English tea! I know this is NOT a recipe, but it is amazing how many people do not know how to make a PROPER POT of tea! We always make a pot of tea at home - even if there is only one of us here, we just use a smaller pot! I also prefer loose tea to tea-bags, but we do use good quality tea-bags as well. This is my method for making a perfect pot of tea, and therefore a perfect cuppa. This has been posted due to a request from my daughter, who obviously has FAR more sophisticated tastes as a university student than I did when I was one!! Plus, what can be nicer then baking a cake, inviting a couple of friends over and having a natter with a cuppa? It puts the world to rights! Quantities are listed for a pot of tea for two.....you can increase or decrease the amounts to suit.The following extract is from Mrs Beeton's book of Household Management printed in 1880; here she suggests the method for a "perfect" cup of tea, using loose tea of course and NOT tea bags! "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner." -- posted by French Tart

Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day

Sat, 02 Feb 2008 23:42:28 -0500

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New Orleans -- posted by French Tart

Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream

Mon, 25 Feb 2008 18:23:28 -0500

A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew. -- posted by French Tart

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot

Wed, 27 Feb 2008 00:30:17 -0500

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte. -- posted by French Tart

The Original Shannon Airport Irish Coffee

Fri, 29 Feb 2008 19:32:31 -0500

The original recipe as per Joseph Sheridan should be: "Cream, rich as an Irish brogue; Coffee, strong as a friendly hand; Sugar, sweet as the tongue of a rogue; Whiskey, smooth as the wit of the land." An After Dinner classic and with a rich history - use good Irish Whiskey, freshly brewed coffee and pouring cream (Double cream) - NOT whipped cream for this authentic and delectable boozy coffee! History: From 1939 to 1945 Joseph Sheridan was the head Chef of a catering company based at the Shannon airport (20 miles north of Limerick , Ireland ). Joseph Sheridan was taxed with trying to find a suitable drink for passengers who had traveled for eighteen hours by seaplane and then had to travel by boat to the terminal. Hot coffee and tea was obviously not enough to take the chill out of the passengers so Joseph began to offer an alternative. His mix of Irish whiskey and coffee became known as Irish Coffee, and Joseph had secured his place in drink history To this day if you travel through Shannon Airport you will find the Sheridan Bar in the departures lounge, and a plaque that has been placed there in honour of Josephs great warm libation. (and yes, they do serve his original Irish Coffee recipe.) Sláinte! -- posted by French Tart

Black Velvet - Irish Guinness and Champagne Cocktail

Fri, 29 Feb 2008 23:57:07 -0500

Add some sparkle to your Guinness this St Patrick's Day with a splash of Champagne.........this is the perfect way to enjoy your Guinness with a touch of sophistication! This cocktail is also well known in England, Scotland and Wales, as well as Ireland of course! It's easy to make and slips down just like velvet, as the name suggests. Use a good quality sparkling wine if champagne is not available. -- posted by French Tart

Traditional Irish Stew the Bailey

Fri, 14 Mar 2008 19:43:36 -0400

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine -- posted by Charlotte J

Irish Soda Bread

Wed, 19 Mar 2008 17:19:11 -0400

This is a family recipe from my paternal grandmother's family. It's VERY good warm with butter. Irish soda bread is called "soda bread" because instead of yeast, baking soda is used. It reacts with buttermilk causing carbon dioxide and rises that way. -- posted by Sandra Lynn Small

Kahlua White Leprechaun

Fri, 21 Mar 2008 01:16:14 -0400

A Jameson's Irish Whiskey signature drink. -- posted by Julie B's Hive

Burning Bush

Fri, 21 Mar 2008 02:12:48 -0400

Looking for something warm with a wee bit of Irish Whisky in it? Found online, can't remember where. -- posted by Julie B's Hive

Fabulous Shamrock Sugar Cookies

Mon, 24 Mar 2008 18:35:43 -0400

These are fantastic cookies to have for celebrating St. Patricks Day in style! If you don't have a shamrock cookie cutter then draw a shamrock onto a piece of thick card, cut out & use as a template. You can make these ahead of time & freeze (un-iced). Time to make doesn't include chilling time. The kids love to help out in the kitchen when we make these. -- posted by Um Safia

Crock Pot Irish Stew (Dublin Coddle).

Sun, 13 Jul 2008 03:47:56 -0400

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think. -- posted by Debi and Johnny

Irish Beef Stew

Mon, 06 Oct 2008 01:31:24 -0400

This is a mix of several recipes. -- posted by Elle Anderson

New England Style Boiled Corned Beef & Cabbage Dinner

Wed, 22 Oct 2008 00:18:48 -0400

From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket -- posted by Gillian Spence

Celtic Homemade Boxty

Mon, 08 Dec 2008 18:46:36 -0500

"Boxty in the griddle, boxty in the pan, if you don't eat boxty, you'll never get a man." (Irish saying). From the book Celtic Folklore Cooking, by Joanne Asala. This is a very delicious, very famous, very traditional, very Irish food! Holidays associated with this recipe: Samhain, Mabon, Yule. -- posted by Cosima

Celtic Homemade Atholl Brose

Tue, 09 Dec 2008 00:15:38 -0500

"Though honey is sweet, do not lick it off a briar." (Breton proverb). This recipe is from Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Imbolc, Yule. -- posted by Cosima

Crock Pot Colcannon

Thu, 25 Dec 2008 20:48:58 -0500

This recipe really isn't cooked in the crock pot but I like to bring these to potlucks in my crock pot as a warmer. Traditional Irish Food meets American Soul in one of the easiest recipes your crowd will love. -- posted by pinaypplegirl

A Pint of Prawns and Guinness Chaser - British Pub Grub!

Sun, 08 Mar 2009 17:37:21 -0400

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise. -- posted by French Tart

Slow Cooker Corned Beef and Cabbage

Thu, 12 Mar 2009 00:06:30 -0400

Just found this on familyfun.com and it looks soo good and easy to make for St. Paddy's Day. -- posted by Mary Kay R.

Corned Beef and Cabbage

Thu, 19 Mar 2009 16:08:48 -0400

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. -- posted by Dwynnie

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Irish and Scottish Gaelic Soda Bread Scones

Tue, 08 Sep 2009 11:00:40 -0400

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter. -- posted by French Tart

Irish Feather Gingerbread Cake

Wed, 09 Sep 2009 17:05:41 -0400

A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream. -- posted by DiLo

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR