Originally the bread was baked on cast-iron griddles over open peat fires, but today the loaves are baked in regular ovens. Equally as well-known as Guinness stout is Ireland's other fermented grain drink, Irish whiskey. Old Bushmill's and Jameson are the leading brands of Irish whiskey, which is spelled with an 'e' to distinguish it from Scotch whisky. Reportedly, the art of brewing whiskey, the water of life, was developed in the monasteries that once dotted the land. Centuries later, one of the world's most successful liqueurs grew out of mixing Irish whiskey, cream and cocoa together.
Onions also play into most dishes.
When available, the Irish also cook meals with cauliflower, mushrooms, leeks, broccoli, turnips, peas, chicory, endive and asparagus. Apples are by far the most common fruit, eaten fresh or made into cakes, breads, pies, and fools. Fools are simply pureed fruit layered with rich whipped cream, usually served in glasses, but their simplicity is part of Ireland's moniker. Besides apples, strawberries and rhubarb also appear in puddings, jams, cumbles and tarts.