We first tasted Coole Swan Irish Liqueur last year when we attended Fare Plate in New York City. It is a beautiful creamy white with a slightly lighter taste than Bailey’s. While I still love Bailey’s, try out a bottle of Coole Swan for a change up.

Our new ice cream maker has been an inspiration: I have made peppermint chip, “healthy” avocado dark chocolate, and now my own Coole Swan Ice Cream. This ice cream goes fast in our house, so be warned: it is highly addictive stuff!

Recipe
Note: recipe is formulated for a 1 ½ quart ice cream maker. We bought the inexpensive Cuisinart ICE-21, which we are pleased with so far.

Ingredients
• 1 cup of whole milk
• 2/3 cup of granulated sugar
• A scant 2 cups of heavy cream
• ½ cup chilled Irish cream liqueur (preferably Coole Swan)

Whisk the milk and sugar together in a medium sized bowl until the sugar dissolves. Add in the heavy cream and whisk gently (you do not want to thicken the cream at all). Cover and chill in the fridge for 2 hours or more.

After at least 2 hours, set up and turn on the ice cream maker (look at your ice cream maker instructions/ ours must be running before pouring in the mixture).

Gently pour in the milk, sugar, heavy cream mixture. Run the maker for 15-20 minutes. Add in the chilled Coole Swan during the last two minutes. Alcohol impedes the freezing process, so you need to add it towards the end. My ice cream was fairly soft and some of the liqueur did not mix in, so I poured it into a chilled glass container, stirred it and popped it quickly into the freezer for a few more hours. It was perfect!

Easy to eat on its own or try in one of the recipes below!

Swan Sundae

• 2 scoops of Coole Swan Ice cream
• A dollop of hot fudge sauce
• A dollop of whipped cream (Using a handheld mixer, I whipped up the leftover heavy cream from the recipe and it worked great.)
• Sprinkle of chopped pistachio nuts

Arrange all of the ingredients in a bowl and serve immediately.

Coole Swan Affogato

• Strong ice coffee (I made espresso, added cold filtered water and then chilled it. Cold brew would also work well)
• A scoop of Coole Swan Ice cream
• A dollop of whipped cream
• Generous sprinkle of cinnamon (delicious with the Coole Swan- amazing together!)

Scoop the ice cream into a glass and pour the coffee over it (works with hot espresso too). Put the whip cream on and sprinkle the cinnamon over it.

Seeking an easy, filling lunch without sparking up the stove on a warm summer day—maybe a perfect option for a picnic? Look no further than the Ploughman’s. There’s a reason the classics stick around. Hearty, simple and delicious, the Ploughman’s lunch was just a formalization of a meal enjoyed by working folks and a marketing ploy by the Cheese Bureau to push their product in the UK during the 1950s. Essentially the Cheese Board took the tradition of scavenging around the home for whatever bits a farmer could throw together for sustenance, gave it a name and ensured cheese was in the definition (after the World War’s rationing of the delectable stuff). And it stuck.

There are arguments back and forth about what exactly is entailed in a traditional Ploughman’s, but the basics often include cheese, rustic crusty bread, pickles and an apple. At Irish Food Revolution, we figure it doesn’t matter all that much. After all, our focus is on the changing culinary landscape in Ireland. So we like to play loose with this meal, with no apologies to the few stubborn traditionalists. We figure, if you like it, throw it on the plate and if you don’t, leave it off.

For our sample, we’ve combined a lot of the traditional Ploughman’s offerings, but feel free to toss in whatever you have lying around. One of the reasons this meal works so well is that there’s sweet, salty and sour. Plus, items like pickles, fruit, greens and berries cleanse the palate after a bite of the fatty offerings. (It also helps to clear out the fridge.)

Some people will insist that you eat the meal with your hands, that the only cutlery needed is a knife for the cheese and condiments, but if you want a fork, have at it.

Included in our pictured sample:

• Thick cut ham
• Boiled eggs (cover uncooked eggs in cold water, bring to a boil, remove from heat and cover for 12 minutes, then soak in cold water to stop the cooking)
• Buttered brown soda bread
• Pickles
• Pea shoots
• Bleu cheese
• Cheddar
• Dijon mustard
• Chutney (pictured is cranberry apple)
• Gooseberries (also called Golden Berries)
• Perhaps most importantly, a pint of ale or stout

When I think of summer, my mind immediately turns to thoughts of fresh vegetables and fruit, farmer’s markets in full swing and hazy humid weather where all you want is something light and refreshing to eat. And who wants to cook in the kitchen when that time could be so much better spent outside enjoying the sun? Enter our Summer Strawberry Salad: quick, easy, nutritious and delicious. Plus there’s something about these classic salad ingredients that play so well together.

Ingredients

• Spring mix
• Strawberries
• Feta cheese
• Cashews
• Extra Virgin Olive Oil
• Balsamic vinegar

With spring well underway, we thought it was appropriate to celebrate with a refreshing, easily-made cocktail. This is a slightly different version than the classic Stone Fence, a colonial-era drink noted for being a favorite of Ethan Allen. Word has it that he and “the Green Mountain Boys” filled up on a mix of rum and hard cider the night before attacking the British-controlled Fort Ticonderoga.

We’ve added some orange bitters and a nice helping of cinnamon sugar around the rim of the glass, which makes it a sweet and tart treat. We also changed the name to Stone Wall in recognition of a song that Conor’s Uncle Jack used to sing, “the Old Stone Wall.”

Ingredients

• Good quality rum
• Hard cider
• Orange bitters
• Cinnamon sugar

Under categories, I’ve labeled this Strawberry shrub as quick and easy. Though technically it takes several days, the prep is about as quick and easy as it gets, so I feel vindicated.

Let’s start with the definition of a shrub. Some of you might know a shrub as a mix of fruit juice and liquor, but vinegar is a fine substitute and it’s what I’m using here. I like to have some around at parties so teetotalers have something interesting from which to choose. It not only makes a refreshing soda type beverage, but it can also be an ingredient in alcoholic drinks as well (sangria, gin fizz) or in salad dressings, desserts or even sweet and savory dishes.

Shrubs have been around for centuries and were originally a way of preserving summer flavors through the winter. The two mainstays of this basic shrub syrup are sugar and vinegar. Obviously the type of vinegar you choose will affect the end results, but for me, the fun comes in choosing the flavor. For ease I’ve chosen fresh strawberries. You can try substituting other flavors as well, like citrus - lemon/orange (avoid lime); peach; apple, berries, or combinations thereof. Then try to pare a vinegar to match your flavor, apple cider vinegar for apple shrub, for example.

Keeping a ratio of 1-1-1 is the trick. I’ve used 2 cups of strawberries, 2 cups of sugar and 2 cups of vinegar - simple. And you won’t believe the results - unique and delicious. You can vary the strength by adding it to seltzer, which is my favorite way to use this. You can have anything from mildly flavored to strong and sweet with a hint of tart. The vinegar indeed comes through, but it is remarkably refreshing with the sugar to balance things out.

The acid in the vinegar helps to preserve the syrup, but it should still be kept in the fridge nonetheless.

Ingredients

• 2 cups strawberries (I used frozen for convenience. They’re generally picked at their peak and frozen soon afterward.)
• 2 cups raw sugar (Feel free to use refined, but the hint of molasses gives it a little more interest for me.)
• 1¼ cup balsamic vinegar
• ¾ cup apple cider vinegar

Strawberries mixed with sugar


What strawberries and sugar look like after two days


Ready to mix the syrup with the vinegar


Bottled and ready to add flavor at a moment’s notice

Easy, healthy, gluten free, vegan and tasty — there truly is no downside to these chewy banana oat bars.

The demand for bananas in Ireland and the UK began in the late 19th century, with the famous “banana boats” bringing in vast amounts of the fruit (actually it’s an herb), along with passengers, but as recently as a few decades ago the banana was still considered quite exotic in Ireland. Nowadays Tesco (grocery chain) reports bananas are the most popular item among all the fruits and vegetables that it sells with apologies to cauliflower and kale at the bottom of the heap.

Bananas provide our bar’s overall sweetness and hold everything together, while dried cranberries give them a sweet punch. Feel free to swap chocolate chips or any other dried fruit if you want to go that route. These are slightly sweet, so don’t expect cupcake levels of sugar. For a tropical flavor (believe it or not, Ireland is a tropical island), I’ve added coconut as well.

Ingredients (makes 9 squares)

• Spray oil (alternatively coconut oil would complement the dish quite well)
• 2 large ripe bananas
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup dried cranberries (unsweetened - who needs the added sugar?)
• ¼ cup sliced almonds/pumpkin seed mixture (use one or the other, both, or even substitute your favorite chopped nuts)
• ¼ cup shredded coconut (I use unsweetened)
• 2 cups rolled oats
• Cinnamon for dusting (optional)

Mashed banana


Everything except the oats


Ready to bake


A quick breakfast

We’ve taken toasties (grilled cheese) and bumped it up a notch with arugula, then topped it with a sunny-side-up egg and balsamic glaze, and served it with a side of fried tomatoes rather than the traditional tomato soup. It makes a meal that’s equally delicious for breakfast or lunch. Our recipe is made with thick-cut slices of our own soda bread, but feel free to substitute. Either way you’ll want a fork and knife to tackle this flavor powerhouse.

Ingredients (for one sandwich)

• 2 slices of bread (I used our own homemade brown soda bread)
• 1-2 ounces sharp cheddar cheese grated or sliced (or whatever your preference is, but use real cheese, not cheese product. Your taste buds will thank you.)
• Handful of arugula
• Butter
• Salt
• Freshly ground pepper
• 1 large egg

• ½ tomato sliced
• Balsamic glaze (optional. Glaze is a sweet balsamic vinegar reduction and usually sits near the balsamic vinegar at a grocery store.)

Ready to assemble.


Frying the sandwich and tomatoes.


Nearly there…


Grilled cheese, arugula and egg with a side of fried tomatoes.


Looking for that extra punch? Drizzle some balsamic glaze over the sandwich and tomatoes.

Elderflower marks my first time truly foraging for food. The fantasy of foraging through the woods on a hot summer day has played around in my mind for years. I originally toyed with the concept before making the seaweed salad, but due to zero experience, I ended up purchasing it. A safer route for the inexperienced. You can buy elderflower cordial at many European style markets.

Foraging is a great deal more complex than it first appears. Make sure that you do not forage for anything the first time without an informed guide. Elderflower is quite similar to White Hemlock (poisonous, I believe) so I decided to enlist the assistance of a more knowledgable friend. Maria from NH Home Grown Eats was glad to show me the ropes. She also makes a mean elderflower cordial so proved invaluable to the learning process. We picked the elderflowers first thing in the morning when first in bloom. The end of June is a great time in New England to find it.

Maria from NH Home Grown Eats picks elderflowers

Elderflower cordial developed into a bit of a habit during the recent trip to Ireland. After purchasing Ballymaloe Cookery School’s cordial at Midleton Farmer’s Market, and pairing it with Highbank Orchard’s Gin, the drink turned into a ritual on the trip. It was a sad day when the gin and cordial reached the last drop. Upon returning to the States, I was excited to try my hand at making my own cordial.

Imen McDonnell has a lovely sounding recipe for elderflower/honeysuckle cordial and Darina Allen has one for a more straightforward cordial. Both recipes are helpful to read as an overview for the general steps involved. In the end, I decided to go a slightly different route after looking over a few more recipes and talking with Maria. My final recipe worked well with my schedule and turned out quite nicely (it takes a few days to make – but fairly easy).

Elderflowers in a basket, next to a jar of Maria’s fermenting Elderflower soda


Elderflower Cordial

Ingredients

• 25-30 Elderflower heads
• 5 cups of cold filtered water
• 3 large lemons (washed, organic, non-waxed are preferable)
• 4 cups of cane sugar
• 1 tsp of citric acid

Elderflower “head” partially in bloom. Only use the ones in full bloom.

I am also trying my hand at elderflower soda, following a recipe from Darina Allen. The soda can take up to two weeks to ferment, so I will keep you posted!

After making the cordial, it is fun coming up with ways to include the lovely stuff in recipes. So far, drinks have been the focus (tough, I know!). My favorite non-alcoholic beverage is simply seltzer and cordial in a glass with ice (add gin for the adult version). My favorite alcoholic creation uses orange as the focus. Elderflower cordial is often made with oranges; since I did not use orange in my cordial, it seemed a wonderful mixer.

Summer in a Glass

Ingredients

• 1 oz Elderflower Cordial (either homemade or store bought)
• 1 oz Vodka
• Club soda
• Juice of half a medium organic orange
• Orange slice
• Ice

So the big rugby match is on and you’re looking for something simple and satisfying. Maybe some friends are coming over for tea and you don’t have time to run to the store. Rest assured, the Irish have an answer and there’s a good chance you already have the ingredients: party sandwiches. These little goodies are proof that the simplest foods can be the tastiest.

I’m making three types — egg, cucumber and ham — and they’ll be scarfed down by the score. Vegan friendly butter can be substituted on the cucumber sandwiches to accommodate vegan friends.

Traditionally the Irish have used white bread for these bites, but increasingly you’ll find healthier options. I’ve used seeded rye for the extra flavor.

Ingredients (makes three sandwiches)

• 2 peeled hard boiled eggs (I place eggs in a pot covered in cool water, bring just to a boil, remove from heat and cover with a towel for 12 minutes)
• Sliced ham
• Cucumber
• Butter
• Bread
• 2 Tablespoons Mayonnaise
• Dill weed
• Salt

For the egg sandwich:
Dice eggs and combine in bowl with mayonnaise, a pinch and a half of dill weed and a dash of salt. Spoon egg mixture onto one slice of bread (there will be a little leftover); cover with second slice of bread.

For the ham sandwich:
Cut several layers of thinly sliced ham to fit the bread; place them flat on one slice of bread; butter second slice generously and cover.

For the cucumber sandwich:
Cut cucumber into ¼“ slices (or paper thin if you prefer); layer on first slice of bread; butter second slice generously and cover.

Quarter each sandwich and serve.

Most people aren’t aware that the Irish are among the biggest consumers of chocolate per capita in the world. Forbes ranked them number three behind Germany (#2) and Switzerland (#1). It’s easy to understand when you realize that Irish chocolate is also among the best in the world.

We’ve combined the Irish love of chocolate with one of the country’s favorite berries, the blackcurrant, and created a delicious frozen treat. The blackcurrant is a tart berry and fares well with the added sugar in jams. It is the backbone of one of the country’s most popular beverages, Ribena, which we’ve used as flavoring in this smoothie. It’s also used as an herbal medicine in Europe and is catching on in the States for good reasons. High in Omega-6 fatty acids, it helps to reduce inflammation in the body, is sky high in antioxidants, has 3-4 times the vitamin C of oranges based on serving weight and can help lower blood pressure. Combine those superfood qualities with the anti-oxidant power of pure cacao powder and the nutrient dense, fiber and protein rich, antioxidant knockout punch of chia seeds and you’ll have reasons to smile at this sweet concoction.

Keep in mind, Ribena contains a fair amount of sugar, so we couldn’t list this as a healthy drink.

Ingredients (makes two 14 once servings)

• 1 frozen banana (break banana into 4-5 segments before freezing)
• 2 tablespoons cacao powder
• 1 teaspoon chia seeds
• 1½ cups Unsweetened Vanilla Almond Milk, chilled
• ½ cup Ribena Blackcurrant Concentrate (sold in some international aisles), chilled
• 7-8 ice cubes

No one is going to hold it against you. You don’t have time to prepare all the food you’d like to. No one does (especially as I prepare for my trip to Ireland!). But if you have even five minutes you can create a delectable sweet and creamy treat and take in a load of antioxidants at the same time. Okay, so the cream might outweigh the benefits of the berries, but who’s counting? You can hold your head up high knowing your indulgence is also packed with an all-natural superfood.

Organic whipping cream is a healthier alternative to the regular brands found in the supermarket, but it’s also sometimes pretty hard to find. If you can buy organic, use it. If not… well, it is dessert after all. And while fresh blueberries aren’t found on the Dirty Dozen list (compiled by the Environmental Working Group) this year (2016), they are often listed on it, having had more than 50 pesticides detected as residue on them by the US Department of Agriculture. Frozen blueberries seem to be a little safer, but frozen just won’t cut the mustard when it comes to berries and cream. You can, of course change up the type of berries you use or even create a mix, but keep in mind that non-organic strawberries are one of the greatest pesticide-laden culprits according to the Environmental Working Group.

We’ve omitted one of the main ingredients usually found in whipped cream: sugar. For us, the berries add enough sweetness and added sugar is now considered one of the worst things you can ingest. Try just berries and cream; you may not go back.

Ingredients (serves 4)

• 1 cup organic heavy whipping cream (makes two cups)
• Fresh organic blueberries (or berries of your choice)

Balance is an important aspect to eating, and here, it is embodied in two distinct drinks – although they do share my latest obsession with peppermint oil. Cannot get enough of the stuff.

The martini is for the St. Patrick’s Day party; the smoothie is a cure for the hangover after the party!

Irish Mint Martini

Put ice in your martini shaker.

Ingredients (serves 1)

• 1 ounce of Amaretto
• 1 ounce of Kerrygold Irish Cream Liqueur (or another Irish Cream)
• 2-3 ounces of organic milk (amount depends on your flavor preference, I like 3 ounces)
• ¼ teaspoon of organic peppermint oil
• 5 drops of green food coloring (optional)

Alcohol robs the body of B vitamins, so start March 18th out right with this Shamrock Smoothie. It contains spinach, which is great for cleansing and boosting some B vitamins. Banana contains a load of B-6 and vitamin C for immunity. Peppermint is also great for digestion. Maca powder (optional) boosts immunity and contains B vitamins – and gives you an energy kick. Note: please check with your physician if you are taking any medications before using maca, and avoid peppermint if you have heartburn due to GERD.

Ingredients (serves 1)

• 1 ½ cups of unsweetened vanilla almond milk
• Large handful of organic spinach
• ½ -1 tsp of organic peppermint oil (depends on how much you love peppermint)
• 1 banana
• 3 ice cubes
• 1 tsp of vanilla paste or vanilla extract
• 2 pitted medjool dates
• 1 tsp of maca powder (optional)

Shamrock Smoothie ingredients

This cake is versatile, tasty, and dare I say it: sort of healthy. It uses no eggs, no white sugar, and spelt flour, making it easier to digest than regular flour. A somewhat guilt-free indulgence.

I left mine plain since I find the chocolate chips plenty. I treated it like a brownie. However, a creamy soft vanilla frosting will be lovely. I also tried it one time with some peppermint extract, which also worked nicely. Leave the vanilla extract in, but add on a tablespoon of high quality peppermint oil with the other liquid ingredients. The batter can be used to make cupcakes as well.

Cupcake version with peppermint oil too!

Ingredients

• 2 cups of spelt baking flour (I use Bob's RedMill)
• 1 cup of raw cacao powder (packs a super chocolate punch, available at most grocery stores now)
• 1tbs of baking powder
• a pinch of salt
• ½ cup of vegetable oil
• 1 cup of maple syrup (pure maple syrup, Grade A Dark Amber is best)
• ½ cup of light agave syrup
• ½ cup of Guinness Stout
• ½ cup of soy milk
• 1 tablespoon of vanilla extract
• 1 cup or so of chocolate chips (use at least 60% cocoa and/or vegan if you need to ensure no dairy)

I always thought of seaweed as something only used in Japanese cuisine; however, after a study of Irish foods, I realize it has a long tradition of use in some recipes. Darina Allen says: “...seaweeds are an entire world of undiscovered knowledge for many people although they have been part of the diet of coastal peoples since time immemorial....In our family, the babies are weaned onto carrageen moss (a type of seaweed) pudding” (The Forgotten Skills of Cooking, page 65). I never knew about this aspect of Irish food history until recently, and the more I learn, the more fascinated I am.

Despite my foray at the beach that you see in the pictures, I chose to purchase my seaweed at a local health food store to ensure freshness/safety, and to be certain I knew the variety. I plan on taking a seaweed walk in Ireland to improve my knowledge of the varieties, of course (see below for seaweed walk companies).

At a local health food store, I was lucky to find raw kelp that was already cut into noodles (Ocean Approved is the brand name). The kelp I purchased was green and simply seaweed cut into noodle shapes. There are clear “kelp noodles” found in most health food stores or Asian markets; however, these are not raw. I wanted as close an experience to raw seaweed, and I found it with the Ocean Approved Kelp!

Kelp, Noodle Cut

Below I have listed where you can purchase kelp and Irish sea spaghetti, which Clodagh McKenna uses in her Vegetable and Seaweed Salad. Her dish simply inspired mine, so I have not tasted the sea spaghetti; however, the kelp worked delightfully! I am sure the Irish sea spaghetti will also.

Ingredients (serves 4)

For the salad

• 3-4 sweet potatoes, peeled and chopped into bite size pieces
• Olive oil
• Salt
• Half head of red cabbage, chopped
• 3 scallions, diced
• 1 granny smith apple, peeled and grated
• 1-2 handfuls of rinsed and blanched seaweed (either Irish sea spaghetti or raw Kelp- noodle cut)

• 2 tbs of lime juice (about 1 or 2 limes)
• 2 tbs of honey
• 2 tbs of olive oil
• Salt and pepper to taste

Tentatively identified as the Alaria variety by the folks from Atlantic Irish Seaweed!

The week before Ash Wednesday, again back in 1989, I first heard about the event in Ireland known as Pancake Tuesday. Even in the States, Fat Tuesday was foreign to me, so I was double clueless. As the big day approached, I finally figured out that it was a day of eating indulgence before Ash Wednesday (the beginning of Lent). However, a big stack of old fashioned American pancakes was in my head – then I arrived home on my first Pancake Tuesday. The yummy smell of pancakes filled the air; however, they were crêpes! And we filled these crêpes with any sweet we could find – from marshmallows to chocolate chips to strawberries. The entire ritual was a self-indulgent delight.

Below is my recipe (but adapted a bit from Clodagh McKenna): simple, quick and delicious. And of course add in whatever sweets you are craving.

Ingredients

• ½ heaping cup of all-purpose flour
• 2 organic, cage free eggs
• 1 cup of organic milk
• 1 teaspoon of organic orange extract
• 1 tablespoon of canola oil for the pan
• a spoonful of butter (melted)
• sugar
• 1 lemon
• Cookie butter (or Speculoos, available at Trader Joe’s)

Version 1
After you’ve completed cooking each one, fold it into quarters, plate, and squeeze lemon juice over them, then sprinkle a nice amount of sugar on as well. The orange essence of the pancake mixes well with the lemon/sugar combo. The taste is light and fresh.

Version 2
Place the cooked pancake onto a plate and spread cookie butter on one side. Make sure that you give the cookie butter a few seconds to melt before spreading (folding over the pancake for a minute speeds up the process). After spreading on one side, fold into quarters for a sweet, gingerbread-like treat.

Voilà! Pancake Tuesday debauchery complete. I hope you enjoy!

1. Apple, Pecan and Cinnamon Porridge


2. Steel-cut Oat Porridge


3. Pineapple-Coconut Porridge

Oat porridge is one of my go to breakfasts and another popular Irish dish. I chose to make it three different ways to highlight its versatility. In honor of the chefs and their work, I will not reprint recipes here; however, I do provide tips and comments for each. All of the books I use are readily available at your local bookstore or online. And finally, I included my own recipe for porridge (with coconut cooked directly in), which I hope you try!

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1. Apple, Pecan, and Cinnamon Porridge from Clodagh McKenna, Clodagh’s Irish Kitchen, page 48. Do please seek out her book if possible, I am loving it!

She uses rolled oats, steamed, rolled, then toasted rather than steel-cut that are just roughly chopped. Both are close in nutritional value to each other although the glycemic index – which helps with blood sugar levels – is lower on steel cut (www.prevention.com).

This dish is also cooked with milk rather than water, giving it a creamier texture and filling me up a bit more than the water-based porridge. One tip is to bring the milk and oats just to a boil; watch it like a hawk. Since I am an easily distracted amateur cook, I did overcook it a bit and the milk scalded.

As for the taste? Rich, creamy, delicious. The grated apple was a beautiful touch (great way to sweeten it- I did not even need honey), and something that I had never done in all my years of making oats. The mixture of cinnamon, pecan, and apple was just right.

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2. Steel-cut Oat Porridge from Darina Allen, Irish Traditional Cooking, page 268. Her books are thorough and gorgeous resources for cooking all Irish foods. She gives the history and variations so I feel like I am in school – in a good way! It is a class I wish they had offered at my college.

She uses steel-cut oats, which always bring me back to Ireland. I remember my bedroom in one house where I stayed was so cold in the winter that I saw my breath every morning. We only had one coal fireplace to heat a three-bedroom house. I was such a cliché, wearing my fingerless gloves, clutching my porridge, surrounded by blankets. I was in heaven.

So Darina Allen’s recipe was perfect for warming me up both in body and spirit. She soaks the oats overnight, which brought out even more of the nutty flavor that characterizes steel-cut. I use McCann’s since it is readily available in the states.

Before reheating it in the morning, I swirled my bowl with some unsweetened vanilla almond milk, and after, I loaded on the brown sugar. It was scrumptious. And you can really put anything on it, which brings me to my own recipe for porridge.

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3. Coconut and Pineapple Steel-cut Oats. I cook the coconut with the oats and the aroma swirls through the house. If you like coconut, please try it. The smell alone is worth it – rich and tropical, which is great on a bleak winter’s day. And it tastes amazing!

• Half cup of McCann’s Steel Cut Oats
• 2 cups of water
• ¼ cup of organic, finely shredded, unsweetened coconut – very important that it be finely shredded
• 2 heaping teaspoons of sugar
• Fresh pineapple chopped to bite size pieces
• Extra shredded coconut for topping