From my hometown, Eirean, Ireland, I learned how to bake these traditional Irish recipes. From my family to yours, we're proud to share with these delicious bites for our hearth to yours.
NO EGGS - NO SUGAR - NO YEAST - NO NUTS!! Who first had the idea of using ‘soda’ to leaven bread? NOPE, NOT THE IRISH!!! Centuries ago, Native Americans used ‘Potash’ to raise their breads!! Then we made it our own before and after the time of the Great Famine in the Mid 1800’s.
A seasonal favorite at home, the earthiness of the stout provides a contrast to the zing of the ginger and the sour cream keeps the gingerbread moist for days!!
‘Porter’ was a dark, Irish beer from the 1700’s that predates ‘Guinness Stout’ by many years and referred to as the ‘Working Man’s Pint’!! ‘Porter Cake’ is a rich, buttery, moist cake and was born when some genius added the ‘Porter’ to the ‘fruit’ and a 200-year-old tradition was born!!
Baked with fruit soaked in Black Tea for three days, Tea brack (or BáirínBreac in Irish meaning ‘Speckled Loaf’) is an old Irish recipe usually eaten at Halloween but great anytime. At home we would add various tokens into the mix such as ‘a coin’ (meaning fortune) or ‘a ring’ (meaning marriage) as a fortune telling game.
Tea and Scones with Kerrygold butter and jam.... What could be better? Light and sweet and made with real buttermilk and raisins.. Exactly like home!
tender and soft and jammed packed with apples from a local orchard. With a tiny bit of spice and a brown sugar crunchy topping, this tastes amazing with custard or whipped cream!!
This simple, yeast-free and egg-free bread is delicious with soup or cheese or just in the morning. It’s a very dark loaf, with extra treacle, (our word for molasses!!) and dark brown sugar to give a little extra sweetness with some porridge oatmeal thrown in there as well!
A 300-year-old recipe, originally brought to Ireland by the Huguenots, the word ‘Blaa’ comes from two French words: ‘Blanc’ for White; ‘Blè’ for Flour! It is an extremely soft, floury roll. It is so beloved in Waterford that it has special ‘European Protected Status’ & requires special permissions to bake & sell!!