I'm not a bit Irish myself. However, the late spouse was pretty much entirely Irish-American, and left the legacy of an Irish surname (I kept my own for the middle name I never had) and a 50% Irish child. Moreover, two of my best friends are seriously Irish. This last item has let me in on an annual St. Patrick's Day feast for quite a few years now. I love this stuff. E. makes wonderful corned beef and cabbage, with lots of yummy veg and potatoes-all briny, and some dandy soda bread to go with. There's mustard, and it's just so fine.
I said I'd bring a dessert, but when I went looking for a specifically Irish dessert, as opposed to a dessert from the British Isles in general, I came up a bit short. There are cakes made with Guinness, but I hadn't any on hand. A lot of the Irish cookbooks at the library, and websites with recipes, mention treacle tarts, which I always thought of as English, or, more recently, fictionally and specifically, as of Hogwarts. But the treacle tart choice did meet with some validation from prospective diners, so I went with it. Tangentially Irish, like yrs. truly.
If I make this again, I will use a loose-bottomed tart pan, rather than the pyrex pie pan, because the tart is a thin one- and a good thing too, as it is very sweet. Rather like a pecan pie, without the nuts-for fellow North Americans. I used the recipe from the BBC website, and sprinkled a little bit of sanding sugar over the top in orange to match the filling. Ack-orange!, on St. Patrick's Day. I don't think anyone noticed. Anyhow, the pie pan is green.