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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
Start Cooking some Irish Recipes
Think Spring with Pound Cake and Pears
Looking for an easy and delicious dessert to celebrate the arrival of spring? A pound cake is your answer! The name "pound cake" comes from the rather precise recipe for a cake that calls for one pound of sugar, one pound of butter, and one pound of flour. Some additional flavoring, such as nutmeg, lemon juice, or vanilla, is often added. Today the ratio of sugar to butter to flour sometimes varies, but the results are usually the same. Pound cake is one of those reliable cakes that every culture seems to embrace because it goes well with everything. Try it with pears poached in Magners/Bulmers Pear Cider, a new flavor from the renowned Irish cider company, or some fresh berries. Serve it with plain whipped cream or flavor it with a few tablespoons of the poaching liquid. This recipe is from my newest cookbook Flavors of Ireland.