Favorite Flavors of Ireland invites readers, cooks, and armchair travelers alike on a nostalgic tour of one of Europe's most beloved destinations. From her first visit in 1984, Margaret Johnson has forged an indelible bond with Ireland and Irish food, and she shares this unique relationship with you in her eleventh cookbook. You'll find recipes that have become her favorites along with a few recent discoveries that are sure to please. The book brings home all the classics Shepherd's Pie, Bacon and Cabbage, Seafood Chowder, Bread and Butter Pudding and provides an insightful look into the seasonal ingredients that shape the country's cooking. With over 100 recipes and evocative photos that transport you to the Irish countryside, this colorful collection will awaken your senses to the delicious food of this warm and welcoming land and keep those Irish eyes smilin' all through the year.
About Margaret M. Johnson:
Magaret McGlew Johnson grew up in a typical Irish-American family in Massachusetts where talk and tastes of “the old country” were prevalent, and became “beyond smitten” with Ireland when she finally had the opportunity to visit in 1984.
From that year forward, the former English/Journalism teacher decided that her love of cooking and her passion for Ireland would be her life’s work.
Margaret is the author of 10 cookbooks that place Irish cuisine in the spotlight.
She frequently appears at Irish food and cultural events and lives in Westhampton Beach, NY, when she’s not visiting her ancestral home in Ireland.
This is a gorgeous cookbook with full colored photographs of many of the recipes, and of the country of Ireland. This is a softbound book with a 189 pages.
I love that the sections are broken down by seasons. I like that they have cooking measurements in both US/Imperial and metric units.
Many of the recipes are easy to make. Nothing fancy and most of the ingredients can be found at your local store. The only exception is a few items like using Kerrygold butter, and Irish breakfast bacon. She explains the difference to some of the ingredients. There is also some recommended apples and pears to use.
A Note on the Recipes
Chapter NO. 1 Spring: AN T-Earrach
Chapter NO. 2 Summer: AN Samhradh
Chapter NO. 3 Autumn: AN Fomhar
Chapter NO. 4 Winter: AN Geimhreadh
Food, Drink, Tourism Websites
A coupon was provided for Kerrygold products. I was able to find Kerrygold at my local health store. I used the coupon for butter and bought some cheese thanks to all the tempting samples they provided. The butter had a much richer flavor than the butter that I already had.
There are many recipes I look forward to trying. One I plan on using for Passover: New Season Lamb with Port and Mint Sauce.
I made Carrot Cake with Irish Cream Cheese Icing
½ cup granulated sugar
2/3 cup Sunflower Oil
3 large eggs
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
1 cup of grated carrots
1 cup of chopped walnuts
½ cup of sultanas (golden raisins)
1 cup crushed pineapple drained
8 tbsp. unsalted Kerrygold Irish butter, at room temperature
4 oz. cream cheese, at room temperature
2 tbsp. Irish cream liqueur (I used homemade vanilla)
1 cup confectioners’ sugar
Preheat oven to 350*. Grease 9 inch round baking pan. Dust with flour, remove the excess.
In a large bowl, beat the sugar, oil, and eggs with an electric mixer on medium until smooth. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Add to the oil mixture and beat until combined.
Stir in the carrots, raisins, walnuts, and pineapple. Pour into the prepared pan and bake for 45 minutes, or until a skewer comes out clean. Remove from the oven and let it cool on a wire rack. Invert the cake onto a plate.
To make the icing mix in a large bowl the butter, cream cheese, Irish Cream liqueur, with an electric mixer on medium until smooth. Gradually mix in the confectioners’ sugar until smooth and fluffy.
Spread the icing over the top and sides of the cake. Refrigerate until the frosting is firm before cutting.
This was a wonderful carrot cake that was full of flavor.
I would recommend this cookbook as it’s a wonderful and easy cookbook.
This book has been provided to me free of charge and in no way was I asked to give a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255. All links were current when posted