Today we’re less inclined to seek out corned beef and cabbage—an Irish-American tradition—and more interested in traditional Irish fare.
The Feast of St. Patrick is a religious and cultural holiday centered on music, dancing and drink, Lenten restrictions being lifted for the day.
But holiday foods for this celebration don’t really exist. The Irish tend to eat what they always eat, albeit in larger quantities and washed down with an extra Irish beer, cider or shot of whiskey.
Here’s what we’re serving tonight:
The most authentic way to eat oysters is to shuck and then arrange them on a bed of crushed ice, and slurp immediately, perhaps with a squeeze of lemon juice. Wash them down with a pint of Guinness.
As traditional and comforting as it gets, a hearty stew is the perfect centerpiece for a St. Patrick’s Day celebration and a good way to bid the cooler weather slán. They’re traditionally made with little more than meat, root vegetables and perhaps some mashed potatoes as a thickener.
Irish Brown Soda Bread
An adaptation of traditional Irish Brown Bread, soda bread is a classic and a good accompaniment for stew.
This creamy mash of potatoes and greens is traditionally served at Halloween, but is a versatile side on the Irish table anytime potatoes are available.
If you’re creating your own menu, consider a shepherd’s pie, smoked meats, and farmhouse cheeses. Ireland isn’t known for its desserts, so serve a simple fool or apple crumble and let the after-dinner whiskey flow