Five incredible people joined us on our production trip to Ireland and are helping us share Ireland’s rich culinary story with amazing recipes, each personally inspired by their authentic Ireland experience! Find more Irish recipes in our July/August 2020 issue!
Allie Roomberg of Baking a Moment: Of all the delicious foods I sampled in Ireland, the one that spoke dearest to my heart was apple tart. I’d give anything to be back at Kylemore Abbey in Connemara, savoring every bite of their traditional apple tart right now. Served warm by the slice from the abbey’s café, it’s the reigning crowd favorite among visitors. No matter where we were in Ireland, I couldn’t help but notice that apple tart was always on the menu. It didn’t take long for me to figure out that this is probably the most iconic of all Irish desserts. And I totally get why. With its tender crust, juicy apples, and buttery crumb topping, this dessert will make you feel so warm and cozy. Unlike many American apple desserts, there is no cinnamon or spice in these apple tarts. It’s all about the pure, sweet apple flavor. The apple flavor really takes the spotlight, and it’s homey and comforting and just the perfect way to treat yourself. Add a luxurious Custard Sauce and a scoop of sweet vanilla ice cream, and nothing could be nicer!
Zoë François of Zoë Bakes: My greatest baking inspiration comes from traveling, and visiting Ireland was no exception. A wonderful lunch at the Pepper Pot, a café in Dublin, ended with a chocolate stout cake that was rich with cocoa and the city’s most famous beer, Guinness. The following evening, I had a White Knight cocktail—an Irish take on the White Russian, with whiskey, Kahlúa, and an exquisite layer of whipped cream—in the stunning lounge at Castlemartyr Resort. When I tasted that sweet combination, I knew it was destined to be a frosting and paired with the deep, dark chocolate cake I enjoyed in Dublin.
Alice Choi of Hip Foodie Mom: This recipe is inspired by the food tours we attended while in Ireland and the incredible, once-in-a-lifetime baking class at Ballymaloe Cookery School. While at Ballymaloe, we learned how to make their Sweet White Scones recipe (See page 62). My recipe uses the technique I learned from Ballymaloe and is inspired by the cheese scones we tried from Irish chef JP McMahon while at his Galway café Tartare and the smoked salmon we tasted from K O’Connell Fishmongers while on the Cork Tasting Trail with William from Fab Food Trails.
Kylie Mazon-Chambers of Cooking with Cocktail Rings: As I sat down to dinner one night in the blue dining room of Castlemartyr Resort in Cork, I immediately spotted slices of an interesting-looking tomato bread and snatched them before anyone else could. Since I felt that way, it occurred to me that if these rolls came in a pre-dinner assorted breadbasket, everyone one would be fighting over them … which is exactly why this recipe came about. The bread is even better slathered with butter. This butter takes almost any dish to the next level, as it is whipped with flavorful fried shallots.
Kayla Howey of The Original Dish: One of my most memorable experiences in Ireland was baking with the iconic Darina Allen at Ballymaloe Cookery School. She taught us how to make her authentic Irish Soda Bread, and I know I’ll be making it for years to come. While it’s delicious on its own with some salted butter, I dreamed up this Irish Coffee Soda Bread Pudding as an ode to the many Irish coffees we enjoyed on our trip.