A visit to the charming Dunbrody Country House—where an organic farm supplies the top-notch kitchen and on-site cookery school with the freshest possible produce—was one of the highlights of a recent trip to Ireland. It was so good that we departed toting several products from chef-owner Kevin Dundon’s sideline business, Dundon Food Experience. The Wexford strawberry jam was studded with hunks of intensely flavored fruit and was gone before summer’s end. We saved the Irish Whiskey Marmalade for winter, and it’s been a bright spot in the season. Caster sugar and whiskey round the edges off the tartness of the orange peel, and a splash of lemon juice brings it back up a notch. Served on freshly toasted and buttered toast with tea, it conjures a bit of Ireland in New York City.