Cakes rich in fruit have always been popular in Ireland, for a number of reasons. Initially it had a lot to do with household equipment. It wasn’t until about the...
This recipe is adapted from one in Clare Connery’s In an Irish Country Kitchen, and is light (as Irish fruitcakes go) and well balanced in terms of flavor — the...
For a long time Ireland’s unique circumstances as a country at the far edge of European experience meant that its food traditions were severely isolated...
The “base” recipe for this rich and luscious cheesecake is derived from the famous cheesecake native to the venerable New York restaurant Lindy’s. (More about that cheesecake’s history here.) In...
Carrageen lends a delicate flavor or scent of the sea to this fresh, light citrus pudding. Its “set” tends to be more fragile and delicate than that of commercial gelatines,...
Carrageen “moss” (actually a seaweed) is one of Ireland’s more unusual natural resources. There are any number of ways to spell its common name: carrageen,...
Apple Amber is one of those recipes that plainly involves the cook strolling out to the farmyard tree on a whim, pulling a few green cooking apples off it, and...
Jonathan Swift once wrote a slogan for a lady orange-seller to shout in the street as advertising — a “cry”, they called it then. It went like this: Come buy...
In Maura Laverty’s tremendous 1960’s collection of traditional Irish recipes, Full and Plenty, this recipe comes with only one word of description: Rich. Our recipe...
Here’s a dessert based on that hardiest of homegrown Irish grains, the oat. Don’t try this with rolled oats! You need the cracked whole oat grain or groat, sometimes called...
Distributing the syrup evenly to the layers…. Spoon it on slowly and spread it around, as in the image. This will need to be done at least two or three...