Yip, I’ll admit it.  I was once a bona fide corned beef-n-cabbage, green beer sipping girl. Each St. Patrick’s Day, without fail, me and a posse of friends would head out to at least one Irish pub each year on the 17th of March, and happily belly up to a hot paper plate of corned beef and watery cabbage with a side order of green tainted lager…or two {hic}.

It was a ritual, never gave much thought as to why we would do such a thing, we just did….and ohhh, was it fun. Fast forward to life in Ireland where the closest thing to corned beef is that chunk of spiced beef found in the supermarkets at Christmas time or another option resembling something very close to SPAM. My first truly Irish St. Patrick’s Day celebration at the farm probably confirmed my father in law’s suspicions that I was mad when I asked if he had ever eaten corned beef on St. Paddy’s Day. And, while I have come to grips with no longer enjoying corned beef served out of a Nesco on the Day, I have yet to work through the 5 stages of grieving my beloved corned beef and swiss on rye for lunch.

Nowadays, Paddy’s parties are a bit more civilized for myself and our family. We tend to go to the local afternoon parade and then come home and have our “tea” (tea = supper on the farm); a picnic of whatever cold cuts, cheeses, spreads, vegetables I’ve picked up from the farmer’s market along with a quick baked loaf of brown soda bread and a little dessert. I’ve written a piece for the Dean & Deluca Gourmet Food Blog about that first St. Patrick’s Day experience and also what delicious Irish eats we’ll have this year, have a look and see.

This weekend we also celebrate another holiday in Ireland: Mother’s Day! Yes, Mother’s Day is in March, not May on the craggy green isle. Therefore, I am entitled to two special days, in theory. Not so much on paper or in real life, but the option is there if ever a certain farmer would like to be generous {cough cough}.

One of the best parts about Spring in Ireland has to be fresh rhubarb. Rhubarb compote, rhubarb ice cream, rhubarb clafoutis, rhubarb cake, rhubarb muffins, rhubarb crumble and a personal favourite, my very special rhubarb pudding. This recipe for rhubarb pudding came about by happenstance a few years back when I realized I didn’t have oatmeal for my spring rhubarb-berry crumble to bring to the farm for Easter dinner. I had made the oaty version for Mother’s Day the first year I was here and everyone really loved it, especially Grandma whose compliments were ever so heartwarming. I was asked to bring it again for Easter that year, but that morning I suddenly realized we didn’t have the oats to make the crumbly part so I sub’d flour and came out with a cakey, cobbly, crispy on top, cray cray good rhubarb…umm, pudding.  I brought it to dinner and we ate it for dessert with dollops of vanilla yogurt and everyone said it was even better than the crumble. {yippee!}

I submitted my recipe which I named “Farmhouse Spring Pudding” to Sweet Paul magazine’s “Happy Dish” competition last month and he chose it for his Spring 2012 issue, which is online now! I am still pinching myself. I love, love, love reading Sweet Paul; his motto is “ chasing the sweet things in life” and the magazine always lives up to that….beautifully designed and filled with easy + elegant recipes, fun + stylish crafts, entertaining ideas, shopping tips and more.  Pour yourself a cup of tea and give it a good browse when you have some time. Here is a link to the recipe (mag photo and styling by Sweet Paul) and another link to the NY Times Diner’s Journal who also enjoyed reading about my “rhubarb cake”! Give it a go when your rhubarb roosts and let me know how you like it =)

Have a Happy St. Patrick’s & Mother’s Day!

Slan Abhaile,

Imen xx

Photos and styling by Imen McDonnell 2012

Share

Tags: , , , , , , , , , , , , , , , ,

· · · ◊ ◊ ◊ · · ·