I haven’t posted for a few weeks and my Irish guilt is gnawing at me! So it’s back to business as “that time of year,” aka “the holidays,” is fast approaching. I’ve already started plumping my fruit for the several varieties of fruitcake that I make, but not for this one because the fruit is boiled! I’ve had the recipe…
ContinueAdded by Margaret M. Johnson on November 15, 2017 at 1:30pm — No Comments
As promised in my last post, here’s another interesting recipe using one of fall’s most popular ingredients---pumpkin. Since most cooks find it more efficient to purchase canned pumpkin rather than to cut and scrape the flesh from a fresh one, this recipe uses pumpkin purée. You’ll find more like these in my newest…
ContinueAdded by Margaret M. Johnson on October 16, 2017 at 2:00pm — 1 Comment
It’s official — autumn arrived on Friday, September 22 — and that means apples, pears, and roast pork! I grew up with pork chops and applesauce, pork roasts cooked with apple juice or cider and, eventually, this sophisticated peppered pork loin cooked with Irish Mist and served with apple-pear chutney that seems to scream “fall.” You’ll find this and other delicious autumn recipes in my newest cookbook Favorite Flavors of Ireland. To…
ContinueAdded by Margaret M. Johnson on September 26, 2017 at 4:30pm — No Comments
My family always called this not-too-sweet apple cake “nobby” because my mother roughly chopped the apples, a method that left the top distinctly rough and, well, nobby! While she usually made it…
ContinueAdded by Margaret M. Johnson on September 11, 2017 at 10:00am — No Comments
The combination of chocolate and fruit is one that few can resist, so when I decided to offer this recipe for warm fruit compote, I realized I posted it back in February as a suggested topping for chocolate mousse cake to serve on Valentine’s Day.
Some things simply bear repeating, and with the wealth of late…
ContinueAdded by Margaret M. Johnson on August 28, 2017 at 8:30am — No Comments
If it hasn’t made its official appearance yet where you live, you can expect rhubarb to be showing up shortly. One of the earliest spring vegetables — yes, it’s a perennial vegetable — it’s generally used as a fruit in desserts and jams. Since rhubarb is almost too tart to be served on its own, it’s the perfect companion to…
ContinueAdded by Margaret M. Johnson on May 17, 2017 at 7:30am — No Comments
Two weeks and counting! In the event you don’t have a traditional dessert lined up for your Easter meal, you might want to think about this delicious and versatile cream cheese pound cake that’s as tasty with or without any embellishments.
The name “pound cake” comes from the rather precise recipe for a…
ContinueAdded by Margaret M. Johnson on April 3, 2017 at 7:30am — 1 Comment
Valentine’s Day was first associated with romantic love in the circle of poet Geoffrey Chaucer, when the tradition of courtly love was very much in vogue. The day evolved into an occasion where lovers expressed their feelings for each other by giving flowers, sending cards, and offering confectionery, especially…
ContinueAdded by Margaret M. Johnson on February 13, 2017 at 10:00am — No Comments
After all the Christmas cooking — and the Christmas eating — it’s not easy to think about a recipe for the week between two major holidays. But unless you’re planning to start your diet this week, you will still need a few more meals before New Year’s Day, and this one is not only quick and easy but it’s a good way to…
ContinueAdded by Margaret M. Johnson on December 26, 2016 at 9:00am — No Comments
From traditional to trendy, mulled wine to mimosas, ‘tis the season for all things hot, cold, and boozy. Merry Christmas to all!
BOGO: It’s not too late to buy a signed copy of my Christmas Flavors of Ireland cookbook and receive a complimentary copy of Favorite Flavors of Ireland. Order at…
ContinueAdded by Margaret M. Johnson on December 19, 2016 at 11:00am — 1 Comment
Mincemeat, a mixture of chopped dried fruits, spices, and spirits, is one of Ireland’s most popular Christmas foods. It was developed more than 500 years ago in England as a way of preserving meat without salting or smoking. Some early recipes for mincemeat used suet, veal or mutton, and gradually cooks added…
ContinueAdded by Margaret M. Johnson on December 12, 2016 at 11:00am — No Comments
For one more gingerbread-inspired holiday treat, try this rich, spicy pear and ginger cake reminiscent of an upside-down cake your mother might have made. This recipe starts with a raisin-studded pear and caramel bottom that’s topped with gingerbread. After you flip it, serve it with whipped or clotted cream and a light…
ContinueAdded by Margaret M. Johnson on December 5, 2016 at 3:00pm — 1 Comment
Gingerbread men, gingerbread houses, even the smell of ginger signals that the Christmas season is upon us. Made from sugars and spices brought back from the Middle East by soldiers returning from the Crusades, gingerbread first appeared in central Europe in the Middle Ages. Monks baked gingerbread for religious…
ContinueAdded by Margaret M. Johnson on November 29, 2016 at 8:00am — 4 Comments
A great way to use up leftovers from Thursday’s turkey is to make a potpie laden with potatoes, carrots, and peas. (Add mushrooms if you like.) This recipe is a popular post-Thanksgiving dish in the United States and a year-round favorite in homes and restaurants throughout Ireland. Try the Spiced Cranberry…
ContinueAdded by Margaret M. Johnson on November 21, 2016 at 11:30am — No Comments
If you’ve tried every possible recipe for cranberry desserts and are looking for something new, you’ll love this one! Similar to an Italian panforte, a classic fruitcake-like confection loaded with nuts, dried fruit, and spices (the name means “strong bread”), this is a pleasant departure. It’s delicious with coffee,…
ContinueAdded by Margaret M. Johnson on November 14, 2016 at 10:00am — No Comments
For the festive season, serve hot- or cold-smoked salmon on mini potato pancakes or in crispy bread baskets. Top the pancakes with a dollop of sour cream or crème frâiche and a sprinkling of fresh chives; try tangy horseradish-mustard cream on the baskets. You’ll find these holiday recipes and more like them in my…
ContinueAdded by Margaret M. Johnson on November 7, 2016 at 6:30am — No Comments
Happy November! I’m purposely posting today so I can shock you into thoughts of the coming holidays: Thanksgiving in 24 days and Christmas, well, you know when that is! Shopping aside, it’s also time to start planning holiday foods, and what better ingredient than Irish smoked salmon for both. You might want to…
ContinueAdded by Margaret M. Johnson on November 1, 2016 at 7:30am — No Comments
BLACKBERRY TIME
Late August, given heavy rain and sun
For a full week, the blackberries would ripen,
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was…
ContinueAdded by Margaret M. Johnson on August 22, 2016 at 5:00am — 1 Comment
Eton Mess is an easy-to-assemble classic summer dish with a rather inelegant name. Said to have originated at Eton College during its annual cricket game against the students of Harrow School, it was first…
ContinueAdded by Margaret M. Johnson on June 27, 2016 at 3:00pm — No Comments
It’s not too late to make this delicious dessert, a riff on steamed pudding and gingerbread. Similar to a one served at the Meyrick Hotel (Eyre Square, Galway), this pudding starts with deliciously gooey pears on the bottom and finishes when the cake is turned upside down to reveal them as a deliciously gooey top! In…
ContinueAdded by Margaret M. Johnson on December 22, 2015 at 10:00am — 1 Comment
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