I ran out of Irish recipes in the old Try file, so for St Patrick’s Day this year, we did a Breton-inspired menu: keeping it in the Celtic family at least….
The Kig Ha Farz was…interesting. I think this recipe from David Lebovitz would have yielded a lighter and fluffier “farz” or buckwheat dumpling. You can’t beat radishes with good Irish butter and gray sea salt, and we learned that a French 75 was originally made with Calvados to celebrate the victory at Normandy in WWII. The salad was a nice palate cleanser, nothing special as recipes go. But the apple calvados cake was a spectacular finish and made us forget all about the weird buckwheat dumpling (which my chickens very much appreciated the dregs of BTW).
The Rookery 