Irish Spritzer Food
APPLE SPRITZERS
This drink is also great with a dash of whiskey, bourbon, or rye added to each glass.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 3
Steps:
- In a pitcher, combine club soda, apple juice or cider, and Angostura bitters. Serve over ice, garnished with mint sprigs if desired.
Nutrition Facts : Calories 47 g
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- Soda bread. Every family in Ireland has its own recipe for soda bread, hand-written on flour-crusted note paper and wedged in among the cookery books.
- Shellfish. Visit Ireland outside of summer and your chances of seeing the sun may be slim. On the plus side, you'll be able to feast on the west coast’s plump native oysters (O strea edulis), which come into season in September, and pay a visit to the Galway Oyster Festival (28-30 September).
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- Colcannon and champ. Potatoes transformed the Irish diet when they were introduced from the New World in the late 16 century. Ireland’s population boomed with this cheap and plentiful food source, but was later decimated when potato harvests were hit by blight in the 19 century.
- Boxty. Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí, meaning 'poor-house bread'.
- Boiled bacon and cabbage. Boiled bacon, boiled cabbage and boiled potatoes might not sound all that appetising but it remains a firm family favourite.
- Smoked salmon. Smoked salmon is another must-try – the oak-smoked salmon from the Burren Smokehouse, the beechwood-smoked salmon from the Connemara Smokehouse, and the unusual turf-smoked salmon from The Haven Smokehouse are all worth looking out for.
- Black and white pudding. The Irish weren’t the only ones to discover the delights of black pudding (pork meat, fat and blood mixed with barley, suet and oatmeal in an intensely flavoured sausage).
- Coddle. With roots as a working-class Dublin dish, the name coddle comes from the slow simmering or 'coddling' of ingredients in a one-pot stew. The leftovers at the end of the week would be slowly stewed in the oven for hours, with slices of pork sausage packed in alongside bacon rashers or leftover boiled bacon and sliced potatoes and onions.
- Barmbrack. Enthusiasts make this fruity tea loaf all year round, serving it smothered in butter with a cup of tea in the afternoon. It’s at Halloween, however, that you’d find a charm in your slice foretelling the future: a rag foreshadowed bad luck or poverty; a ring meant you'd be wed within a year; a pea that you wouldn't be wed in the coming year; a coin brought wealth; and a stick foretold quarrels.
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