Irish Bread Pudding

George Hirsch March 16, 2026

Lá Fhéile Pádraig: Gaelic for Saint Patrick's Day or St. Paddy's. I like to use day-old French bread in my bread pudding recipe, or Cinnamon-raisin bread, sweet rolls, and even leftover Irish Soda Bread can also be used. Serve with a vanilla ice cream spiked with a wee bit of Irish. Slàinte

Irish Bread Pudding

Makes 10-12 servings

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2 Granny Smith or baking apples, peeled, cored, and chopped

3-4 cups cubed dry French Bread, Irish Soda, Brown Bread, or Cinnamon Raisin Bread

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons cocoa powder

2 Tablespoons vanilla

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 cup Irish Whisky

Preheat oven to 375 degrees. Pre-grease an 8 x 8-inch or 10-inch round cake pan.

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Combine the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and cocoa powder in a medium bowl and beat with a whisk until well blended. Add whiskey and slowly pour over the bread mixture. Add optional chopped chocolate. Poke the bread, completely covered with the milk mixture, and let it sit for 10-15 minutes.

Place a pan larger than the cake pan or skillet in the preheated oven and place the pan holding the bread pudding inside. Immediately fill the outer pan with enough hot water to come up one inch on the sides of the bread-pudding pan.

Bake at 375 degrees F. for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes. Remove the bread pudding and allow it to set for twenty minutes before serving. Serve with ice cream and a good Irish Coffee! Sláinte!

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Corned Beef and Cabbage

George Hirsch March 14, 2026

Since March is officially 'Irish Awareness Month,’ I want to offer you the luck of the Irish by kicking off a St. Patrick's Day food tradition with Corn Beef and Cabbage...umm, Irish-American, that is, and not part of the repast on the Emerald Aisle.

Since the early 1900s, Americans proclaimed corned beef and cabbage their favorite Irish dish, even though it had never graced dinner tables in Ireland. Since then, Americans have embraced it as the St. Patrick's Day meal on March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn.’ Today, beef is corned with spices strictly for flavor, not preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

It is said that President Grover Cleveland once noticed the aroma of corned beef and cabbage coming from the servants’ quarters at the White House. He asked to trade his dinner for the staff meal and commented, " This was the best dinner I had had in months."

Lá Fhéile Pádraig Sona Duit, Gaelic for Saint Patrick's Day

Corned Beef and Cabbage with Boiled Vegetables

Serves six-eight

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3-pound corned beef brisket

4 cloves garlic, peeled

Fresh ground black pepper

2 Tablespoons pickling spices,

3 bay leaves

1/4cup sugar

1/4cup cider vinegar

1 large onion, peeled and quartered

6 carrots, peeled

6 Yukon potatoes, scrubbed

3 turnips, peeled

1 head cabbaged, leave core on and cut into eighths

Place corned beef brisket in a very large soup pot. Fill the pot with cold water to cover the meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.

Bring to a boil over high heat. Boil for 5 to 6 minutes, skimming off any scum that rises to the surface with a large spoon.

Reduce the heat to a simmer, cover the pot, and let it simmer for 1-2 hours. Test the meat for tenderness with a large fork; it should have a little resistance. Be careful not to overcook corned beef, or the meat will become dry and stringy. If fully tender, turn off the heat and let the meat rest in the liquid.

Add all the vegetables to the pot with the meat one hour before serving, and before the meat finishes.

Timetable for the vegetables:

• onions, simmer 1 hour

• carrots, potatoes, and turnips simmer for 30 minutes

• Simmer cabbage for 20-30 minutes

Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.

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Grilled Salmon, Irish Style

George Hirsch March 12, 2026

Salmon is one of Ireland's most prized and tastiest types of fish. Although domestically in the US, it is spotty at best to find, some markets in the US import fresh, organically farm-raised Irish Salmon; however, it would be a better experience to fly over to the Emerald Isle yourself and go angling to catch your own, which I suggest. Stateside, you can fire up locally available salmon with some Irish flavor, and you will be delighted.

Use a simple marinade and baste with honey + Irish whiskey for the salmon, highlighting ingredients the Irish produce very well. The honey, whiskey, and a little lemon juice make a complementary flavor enhancer.

Chef George’s Irish Whiskey Salmon

Makes four servings

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Whisky Glaze

2 Tablespoons olive oil

2 Tablespoons Honey

2 Tablespoons Irish whiskey

juice from 1/2 lemon

1 1/2 teaspoons lemon zest

Fresh ground black pepper to taste.

Mix all ingredients

2 pounds salmon fillet or 2 1/4 lbs. salmon steaks

Cut the salmon fillet into four pieces. Marinate the salmon in the whisky glaze for 30 minutes. While the salmon marinates, prepare the Tomato Dill Salsa (recipe follows) and marinate for 30 minutes.

Preheat the grill or non-stick sauté pan to high.

Remove the salmon from the marinade and place it on the grill or in the sauté pan for 8-10 minutes, turning the salmon once. After turning the salmon, brush the top side with the remaining whiskey glaze left in the marinade dish. The fish is cooked when it turns pink.

As an Option, serve the salmon with the Tomato Dill Salsa on top for a fresh crunch.

Tomato Dill Salsa, SEE RECIPE BELOW

Tomato Dill Salsa Makes one cup | from ‘George Hirsch Know Your Fire’ cookbook

4 plum tomatoes, seeded and chopped

1 green or red bell pepper, seeded and chopped

1 cucumber, peeled, seeded, and chopped

1 scallion, chopped

2 Tablespoons chopped fresh dill

1 Tablespoon olive oil

1 Tablespoon cider vinegar

Freshly ground black pepper to taste

In a large bowl, combine the tomato, bell pepper, cucumber, scallion, dill, olive oil, vinegar, and black pepper, and marinate for 30 minutes.

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Irish Soda Bread

georgehirsch March 11, 2026

Various forms of soda bread are popular throughout Ireland. Soda bread is made using wholemeal, white flour, or both. The bread is sweetened in some regions, while it is more savory in others.

In Ireland, flour is typically made from soft wheat, so soda bread is best made with all-purpose or pastry flour, which has lower levels of gluten than bread flour. In some recipes, buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately with baking soda (compared to the time taken for yeast bread to rise), it requires a minimum amount of mixing of the ingredients before baking; the dough should not be over-mixed.

George’s Irish Soda Bread

Makes one large round loaf

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4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold *buttermilk, stirred

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

Optional: 1 cup dried currants or plumped raisins tossed in a teaspoon of flour (To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.)

1 teaspoon of caraway seed

Line a heavy-duty 9-inch cake pan or baking sheet pan with parchment paper or grease and lightly flour the surface. Preheat oven to 375 degrees F.

In a very large bowl, mix dry ingredients. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Pour in buttermilk and beaten egg, and toss in plumped raisins. Mix just until all ingredients are combined. Mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the dough onto a floured surface. Form in the shape of a ball; do not over-knead. Place the round dough on the pan. With a bench scraper or knife, cut the dough across four times, dividing it into equal pieces.

Immediately bake for about 20 - 25 minutes, reducing the temperature to 350 degrees F until the dough sounds hollow, a sign it is fully baked. Allow to cool fully before slicing.

*To make Buttermilk: 1 cup milk, 1 Tablespoon White Vinegar; wait 5 minutes.

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At the Waldorf

George Hirsch March 7, 2026

This is one of the sides that brings me right back to my humble days of early chef-dom - a very classical and very good Waldorf Salad.

Waldorf-Astoria Hotel c1899

A bit behind the salad history: Oscar Tschirky, maître d’hôtel at the Waldorf Hotel in NYC, is credited with creating this recipe in the 1890s, as well as many other recipes. Veal Oscar, anyone? I'll save that for another post.

The Waldorf Salad is simply apples, celery, and mayonnaise served on a lettuce leaf. But that’s where it all begins. Walnuts became a common addition years later, as did grapes and other dried fruit such as raisins, apricots, and sultanas. My friend Tony even opted to add the aforementioned and cut the mayo with good Greek yogurt, which is very refreshing and lighter than all mayo or a combo of mayo & unsweetened whipped cream.

Things have changed since the 1890s, so go ahead and put your own spin on the Waldorf; Oscar won’t mind. Use a culinary license, prepare it with apples and toasted nuts, cut the mayo, and even substitute it with today’s olive oil mayo, which I prefer. Serve some grilled chicken or shrimp on the side, and then you are talking about a healthy main dish.

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