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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
Mincemeat is one of the oldest pie fillings and was esteemed as holiday fare in the era of Henry VII, who proclaimed Christmas a day of feasting. Some early recipes for mincemeat used veal or mutton, and gradually cooks added ingredients like apples, Seville oranges, and even red wine. Mincemeat, even the "store-bought" kind, is a "must-have" ingredient in holiday pies, puddings, cookies, and tarts. Here are a few recipes to spice up your Chritmas dessert table.