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IrelandIrish Brown Bread
I have seen many recipes for Irish Brown Bread; this one comes the closest to what we remember from that trip. Irish Brown Bread is not the same thing as Irish Whole Wheat Soda Bread. It's a little sweeter and moister, heavy enough to be substantial with a cup of tea for breakfast. Irish Brown Bread, King Arthur
This homey, slightly sweet, full-flavored bread was a staple on every breakfast table when we toured all parts of Ireland in 2016.
Irish Pancakes Irish pancakes are not like American pancakes. They are thinner, closer to a crepe than to a big fluffy American pancake, with no baking powder. They are typically served with honey or jam, or brushed with lemon juice and dusted with sugar. Pancakes figure prominently in the Irish celebration of Shrove Tuesday, or Mardi Gras, which they also call Pancake Tuesday. This is the day to use up all the eggs and fat in the house to prepare for the Lenten fast. My mother's side of our family still makes pancakes on Shrove Tuesday! Colcannon
Because it has the cream and it gets baked after it is all mashed together, it get a sort of twice-baked potato texture and flavor that goes well with Irish Baked Salmon. Though I seldom eat potatoes, I have made this easy recipe again and again to share with friends. The biggest part of the recipe can be prepared ahead of time for later reheating. It's a nice change from the ubiquitous garlic-mashed-potatoes and others of that ilk served at so many restaurants today. Irish Baked Salmon This simple but delicious preparation shows the King of Fishes off to great effect with a savory cream sauce. It relies on fine ingredients, starting with a very fresh salmon filet. Barm Brack Van Morrison includes this sweet tea bread among his reminiscences of youth in his song Sense of Wonder, and most Americans have no idea what he's talking about, or even the words he's using. Barm Brack is an old Irish recipe typically served with tea in the afternoon. The name means "speckled bread" because it contains raisins or currants. It can be made as a yeast bread or as a soda bread. Barm Brack is also traditionally served at Halloween time with some standard trinkets baked into it; if you get one of the trinkets in your slice, then you know your fortune for the coming year. Irish Whole Wheat Soda Bread
I made this one with King Arthur Irish-style flour and NH buttermilk, but the supermarket stuff makes good bread too - this is an excellent recipe. Soda Bread
My sister Pegeen patiently reconstructed the recipe from our memories. We are agreed that she found Gram's recipe, as much as a "recipe" ever existed. Honey Pudding
Honey Pudding is made from oats boiled in milk, flavored with honey and mace, and then thickened with egg yolks and lightened with the beaten whites. You boil it for two hours, which has the added benefit of leaving the oven free while you make your roast. We had it with Irish Coffee at the end of our St Patrick's Day Feast, but it is light and moist and would go well with a strong Indian tea. Irish Coffee
Irish coffee is traditionally served in a special Irish Coffee glass, like the Waterford ones shown here: it has both a stem and a handle. I always make Irish Coffee with Jersey Cow Cream that I normally get in Vermont, but I guess it is now available in Massachusetts Whole Foods markets. I also sprinkle the top with a pinch of Demerara Sugar, but that is just eye-candy. 
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When we explored Ireland in 2016, this was the most universal food we experienced. Everywhere we stayed, there was brown bread in the morning. There was some variation, but it seemed to be more a matter of creative license than anything regional; I remember that the brown bread in Derry in the north was very like what we had in Kinsale on the south coast.
Colcannon is a traditional Irish vegetable side dish made with mashed potatoes and shredded cabbage, flavored with leeks boiled in milk or cream. After it is all mashed together it gets baked again and served with melted butter that sits in a well in the center.
This is great sliced thin and served with almost any kind of cheese, especially farmhouse cheese and local ale!
This is the recipe used by my grandmother, nee Peggy McBreen of Bailieborough, Co. Cavan, on 17 March. She passed on without ever writing it down. 
This was another tasty surprise from 
There's nothing like a hot 
