For St. Patrick’s Day this year I’m skipping the Day-Glo green and opting for homey, traditional Irish farmhouse recipes. This is quintessential March fare, whether you’re hunkering down through the last days of winter or rejoicing over the first burst of spring, these classic recipes will transport you to the Irish countryside!
This is an authentic old fashioned Irish apple cake, the kind that would be made throughout the apple harvest season all over Ireland, where every farmhouse has its own prized version of the recipe. It’s delicious with or without the traditional custard sauce.
Delicious fish pie topped with mashed potatoes ~ I’m crazy for a great creamy fish pie. You can use all sorts of fish or shellfish in this uber comforting meal.
Rustic Irish soda bread made with oatmeal is delicious. It’s a miracle how this easy no-yeast, one bowl recipe bakes up into an authentic, crusty, artisan loaf. Serve for breakfast with butter and jam, or alongside any soup or stew.
IRISH STEW ~ Feasting at Home
Classic Irish Stew is as traditional as it gets. Green peas and fresh herbs added at the last minute keep it fresh.
Cottage Pie and its cousin Shepherd’s Pie is as traditional as it gets. Serve with peas, Brussels sprouts, or a fresh salad.
BOXTY ~ Farmette
A traditional Northern Irish potato cake made quick and easy in your cast iron skillet.
SLOW COOKER CORNED BEEF AND CABBAGE ~ foodiecrush
The slow cooker makes this St Paddy’s Day must-have super convenient.
Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.
ORANGE SCENTED WHISKEY SOUFFLE PIE ~ Hungry Rabbit
Fresh eggs, good potatoes, (yes, potatoes!) creamy butter (preferably Irish) and a douse of good quality Irish whiskey…
GUINNESS BEEF AND ONION POT PIE ~ My Kitchen Love
This beef and onion pot pie with potato topping looks like it would be right at home on an Irish farmhouse table.
IRISH BREAD PUDDING WITH WHISKEY CARAMEL SAUCE ~ The Cookie Rookie
Transform a plain loaf of bread into a sumptuous dessert by making classic bread pudding. I think I need to start putting whiskey caramel sauce on everything!
BALLYCOTTON FISH CHOWDER ~ Cafe Johnsonia
A timeless fish chowder made with fresh and smoked fish, potatoes, and bacon.
BEEF AND STOUT PIES ~ Saving Room for Dessert
These decadent little pies use puff pastry for the topping–easy, delicious, and so pretty!
IRISH FRUIT AND OATMEAL SCONES ~ The Kitchen McCabe
For an authentic Irish country breakfast, it doesn’t get more perfect than these scones, some Irish butter, and a drizzle of honey.
This colcannon is a frugal Irish dish of mashed potatoes with chopped cooked kale, green onions, milk or cream, and lots of butter.
CHEDDAR AND BACON IRISH SODA BREAD ~ Jessica Gavin
A colorful ‘bacony’ twist on simple, no-yeast soda bread
DUBLIN CODDLE ~ Saving Room For Dessert
Onions, potatoes, sausages, and bacon (basically all the best things) get slow cooked together in this dish
IRISH SHORTBREAD ~ The Kitchy Kitchen
Crisp, buttery shortbread proves that dessert doesn’t have to be decadent to be fabulous.
FAMILY IRISH STEW ~ Donal Skehan
Love the layered potato crust!
These fish cakes are made extra light and fluffy with mashed potatoes.
Because no Irish round up would be complete without a little tipple ~ cheers!
Want to put more authentic Irish food on your table? Check out these books for more gorgeous, traditional recipes~
- Darina Allen is the queen of farm-fresh Irish cuisine, and she’s written loads of great cookbooks.
- I especially love Irish Traditional Cooking.
- One of my other favorite sources for authentic Irish fare is The Country Cooking of Ireland, it’s a big gorgeous book worthy of a spot on your coffee table!
- The National Trust’s Book of Scones is a must if you love them like I do.
- The Farmette Cookbook is from a fellow blogger!
Thanks for pinning!
Raspberry Chambord Squares
for the filling
- 2 6 oz baskets of raspberries
- 1 Tbsp Chambord raspberry liquor
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
for the crust
- 2 sticks 1 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
for the glaze
- 1/2 cup confectioner's sugar
- 1 - 2 Tbsp Chambord
- Set the oven to 350F
- Grease a 9x9 square baking pan. I like to line it with parchment paper with overlapping ends so I can lift it out after it bakes for even cutting.
- Rinse the raspberries and shake off all the excess water. Toss them gently with the cornstarch, lemon juice and Chambord. Set aside.
- Cream the soft butter, sugar, and salt until well blended. Add in the vanilla, and then the flour. Blend until the mixture has a crumbly texture, and there is no dry flour remaining.
- Pat 2/3 of the dough into the bottom of the pan, using your fingers. It doesn't have to be perfect, just make sure to cover all of the bottom of the pan.
- Spread the raspberries and any juice evenly across the layer of dough. Crumble the remaining dough between your fingers and lay on top of the raspberries. There will be raspberries showing through, that's fine.
- Bake for about 45 minutes until lightly golden on top.
- Cool the squares in the pan until firm enough to lift out using the parchment paper as a sling. Finish cooling on a rack.
- Make the glaze by mixing the sugar, Chambord, and a little water, if necessary to form a glaze. Use more or less Chambord to taste. Drizzle the glaze lightly over the squares only when they have completely cooled. (They taste great without the glaze, too)