Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.
Traditional Irish Toasts
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.
May you never make an enemy
When you could make a friend—
Unless you meet a fox among your chickens.
May you have the hindsight to know where you've been,
the foresight to know where you're going,
and the insight to know when you've gone too far.
May the road rise to meet you.
May the wind be always at your back,
The sun shine warm upon your face,
The rain fall softly upon your fields,
And until we meet again,
May God hold you in the hollow of His hand.
May the rocks in your field turn to gold.
May the saints protect you,
And sorrow neglect you,
And bad luck to the one
That doesn't respect you.
May you look back on the past with as much pleasure as you look forward to the future.
May your fire be as warm as the weather is cold.
May your fire never go out.
- Crunchy Blue Cheese Bread Croutons
- Sharp Ale Cheese
- Beer "Latkes" or Pancakes
- Corned Beef & Cabbage in Ale
- Pork Chops in Beer
- Lamb Cutlets with Honey, Apricot, and Tarragon Sauce
- Gratin of Summer Fruits with Irish Mist Sabayon
- Wilted Cabbage Salad with Bacon and Cashel Blue Cheese
- Loin of Hare with Bacon and Irish Whiskey Cream
- Roasted Sea Bass with a Parsley and Caper Sauce
- Brown Chicken Stock
- Mussels with Potato and Garlic
- Braised Lamb Shanks with Pearl Barley and Root Vegetables
- Old-Fashioned Salmon Mayonnaise
- Lamb Folláin
- Salmon and Spinach Terrine
- Toasted Oatmeal and Bushmills Crème Brûlée
with Rhubarb Compote
St. Patrick's Day Holiday Handbook
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This page modified January 2007