The baking of the greenGriddle cakes, hot cross buns and...

Tidbits

March 13, 1996|By Karol V. Menzie

The baking of the green

Griddle cakes, hot cross buns and Donegal pie are three of the traditional treats in "The Little Irish Baking Book," by Ruth Isabel Ross (St. Martin's, 1995, $12.95). Or whip up an Irish whiskey cake or porter cake and nibble a toast on St. Patrick's Day to the old country.

Erin go cook

Food historian Sue Latini is offering a demonstration of open-hearth Irish cooking at 4 p.m. Sunday in the cellar kitchen of the 1840 House at 800 E. Lombard St. $15 for members, $20 for nonmembers. Reservations required; call (410) 396-3279.

Ireland in New York

A group of noted New York chefs has created a series of gourmet Irish recipes, including Bailey's white chocolate mousse. For a free recipe leaflet, send a stamped, self-addressed envelope to: The Foods of Ireland on the Plates of New York, The Irish Food Board, 130 E. 59th St., New York, N.Y. 10022.

Pennsylvania French

Beautiful Bucks County, Pa., is the setting for a series of French Country Cooking Class weekends at Auldridge Mead, a bed and breakfast in Ottsville. Classes are taught by inn owner Karyn Coigne and Ligia Richter, both formerly of the Four Seasons Hotel in Philadelphia. Weekend packages for two cost $360 and $440. Call (610) 847-5842.

Pub Date: 3/13/96

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.