Featured Cookbook

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1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

Book Description

Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world—and one to be enjoyed by all who love Ireland.

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The Irish Heritage Cookbook

Authors: Margaret M. Johnson

Date: January 1999

ISBN: 0811819922

Publisher: Chronicle Books

Paperback

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Food historian and cookbook author Theodora FitzGibbon once said, "All Irish people have a very sweet tooth," and if you grew up in an Irish household you know this to be true. In the earliest times, the sweet was a simple concoction of fruit and honey; later, cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Apples are the basis of many traditional and contemporary Irish desserts.

Serves 10-12

• 4 tablespoons butter at room temperature

• 1 cup granulated sugar

• 1 egg, beaten

• 4 Granny Smith apples, cored, peeled and diced (2 cups)

• 1/4 cup chopped walnuts

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 cup all-purpose flour

• Whipped cream or vanilla ice cream for serving

1. Preheat the oven to 350 degrees F. Generously grease an 8-inch square cake pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well.

3. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.

4. Let the cake cook in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or vanilla ice cream.

More From This Book:

1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

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