Starting today, I’ll be sharing some of my favorite holiday recipes as we countdown to one of the biggest days of the year. Christmas Pudding is first, since it takes a few hours prep and steaming time making it the one recipe you want to check off as “done.” The early prep will pay off though, because you can make it…

SERVES 8

This pudding is reminiscent of an Irish “brack,” where the fruit is first soaked in either tea or whiskey. On a recent winter visit to Dublin, I discovered this version studded with rum-soaked raisins, sultanas, and holiday fruits like dried cranberries and chopped apricots. Instead of traditional white bread, it’s made with brioche. For an extra boozy…

In days gone by, there was a popular Irish…

How can we spend all this time discussing the Irish in New Orleans without talking about food?

To fill that lack, Pauline Patterson of New Orleans' own Finn McCool’s Irish Pub has passed on…

St. Brigid is the second patron saint of Ireland, whose feast day is her birthday -- the first day of spring, 1^st February (Lá Fhéile Bhride). Brigid is also known as Muire na nGael or "Mary of the Gael," which means Our Lady of the…

I have just made a wonderful connection via The Wild Geese Irish Social Network and thanks to my Wild Geese Irish Heritage Partnership that I wanted to share with…

Check out our past quizzes here.

Wild Geese Irish Heritage Partner Margaret Johnson recently shared recipes from her latest cookbook,…

Whether or not it is true, I have long been of the opinion that God never intended cabbage for human consumption.  The rubbery leaves seem more suited to adorn the bottom of brogues than to be cooked up alongside more edible sustenance.  I kid, of course, but I truly never have…

This recipe is a perfect Christmas party canapé to serve to guests, but because I didn’t have a party to host or a potluck to attend, I nearly ate the entire plate after I made them. The goat cheese filling with just a hint of basil and nuts is delicate and flavorful,…

Do you love to cook, or do you find the kitchen to be a challenge wrapped in an enigma?  Either way you’ll love our upcoming feature: Irish Cooking for Dummies!

Watch the hangout in The Wild Geese Virtual Síbín as renowned cookbook author and culinary guru Margaret Johnson (above left) as she coaches professional "cooking dummy" Kelly O’Rourke (above right) through one of her…

Who’s up for cooking a traditional Irish Christmas dinner? It will take some advanced planning, so here are some tips and recipes to get you going.

Christmas dinners traditionally feature a roasted goose. Turkeys are a more recent substitution. Other dishes…

“The Mission, Mr. Phelps, is to choose a recipe and give feedback ...” Ok! I’m ready!

I accepted an assignment to prepare a “starter” from Margaret Johnson’s cookbook, "Christmas Flavors of Ireland."  I chose the Cauliflower Soup.  I have a…

Allow me to introduce myself to The Wild Geese social network.

I am an expert on International and Irish Cuisine.  I am the pioneer of the new Irish cuisine movement dating back to 1960. My work as been acknowledged worldwide and I have been a TV guest on RTE…

Scents of freshly grated nutmeg, cinnamon and fresh apples spread throughout my house as the Nobby Apple Cake quietly baked in my oven. Not content to make just one cake, I doubled the recipe so I could share this delectable dessert cake with a few of my lucky friends. I followed the…

The word "Halloween" owes its origin to the ancient Celtic harvest feast called Samhain, which occurred on the eve of the Celtic New Year, November 1. Several foods are traditionally eaten at this time, especially Colcannon and Barmbrack, a yeast fruit…

As the generous, realistic Irish woman that I am, I've decided to extend the 25% discount on the sale of my "Christmas Flavors of Ireland" cookbook to September 17, or the fabulous pseudo-holday known as "Halfway to St. Patrick's Day." With that in mind, please enjoy one of my favorite…

Much is known about what ancient Celtic foods, dining customs, and cooking methods:

"The eating and feasting habits of the Celts were recorded by a number of classical writers, the most important of these being Posidonius, a Syrian Greek philosopher who in his…

4 oz Boru Vodka

1 oz Dry vermouth

Garnish: olive 



Swirl the vermouth in a chilled Martini glass and discard. Shake the Vodka vigorously with ice until well-chilled. Strain into martini glass and add the olive. Sláinte!…

A.D. 2013 has been a big year for The Wild Geese.  It was just nine months ago that the new and improved version of TheWildGeese.com was launched.  As 2013 winds down to a close, we thought it would be interesting to compile the most popular blog posts and discussions…