Serious tea drinkers and wellness enthusiasts celebrate “National Hot Tea Month” in January. During the month, many extol the virtues of tea drinking for health reasons: studies show that drinking tea can counteract tiredness and benefit work performance; can support cardiovascular health; and can reduce blood pressure in hypertensive individuals. Others celebrate the rich culture and history of tea, its many diverse types, and its soothing qualities, noting that "drinking tea is the perfect way to start the New Year with a sound mind and body." None of this comes as a surprise to Irish tea lovers, whom some say have a relationship with tea that “transcends the ordinary” — hyperbole, perhaps, but given that the average person in Ireland drinks four to six cups a day, perhaps not!” Here are a few recipes for you to enjoy with a cuppa of your favorite in January and beyond! You’ll find these and many others in my cookbook “Teatime in Ireland.” To order a signed copy, visit irishcook.com
Makes 2 Loaves
This easy fruit loaf is one of the easiest to make and most delightful to eat. Especially appropriate to serve with a hot cup of tea, the bread will keep well for several days and is delicious toasted for breakfast.
16 ounces mixed dried fruit (raisins, golden raisins, chopped dates, chopped apricots)
2 teaspoons candied mixed peel
1/4cup chopped walnuts
1/4 cup chopped pecans
1 teaspoon. ground ginger or 1 tablespoon chopped candied ginger
1 teaspoon Mixed Spice (see Note) or pumpkin pie spice
1 1/4 cup cold black tea
1 large egg, beaten
1 cup (packed) light brown sugar
2 cups self-rising flour
Softened butter, for spreading
1. In a large bowl, combine the fruit, nuts, spices, and tea. Soak for 3 hours, or until the fruit absorbs most of the tea.
2. Preheat the oven to 350°F. Coat two 7-inch loaf pans with no-stick baking spray with flour.
3. Stir the egg, sugar, and flour into the fruit mixture; mix until well combined. Transfer to the prepared pan; smooth the top.
4. Bake for 65 to 70 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
4. Remove from the oven; let cool in the pan on a wire rack for about 10 minutes. Invert the cake onto the rack; return to upright and let cool completely before cutting into slices. Serve slices spread with butter.
THREE FRUIT MARMALADE CAKE
Serves 8 to 10
Crossogue is an award-winning line of small-batch preserves, chutneys, and marmalades made with interesting ingredients such as plum and orange, blackcurrant and Irish stout, strawberry and Champagne, and three fruit — lemon, orange, and grapefruit — the key ingredient in this lovely tea cake. Spooned into and on top of the cake, the made-in-Tipperary marmalade is, as expected, also delicious spread on toast and scones.
1 cup self-rising flour, sifted
1 teaspoon baking powder
8 tablespoons butter, at room temperature
1/2 cup sugar
2 large eggs
1 tablespoon hot water
5 tablespoons three fruit marmalade
Orange zest, for garnish (optional)
1. Preheat the oven to 350°F. Coat an 8-inch baking pan with no-stick baking spray with flour. Line the pan with parchment paper
2. In a large bowl, beat flour, butter, sugar, eggs, water, and 3 tablespoons marmalade with an electric mixer on medium speed for 2 to 3 minutes, or until blended. Transfer to the prepared pan.
3. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean. Remove from oven; let cool on wire rack for 15 minutes. Invert the cake onto the rack; return to upright and let cool for 1 hour. Spread remaining 2 tablespoons marmalade over top of cake. Garnish with orange zest, if desired.
LEMON-GINGER DROP SCONES
Makes 10 to 12 Scones
This recipe breaks from the traditional round scone shape and requires no kneading, rolling, or cutting. Simply mix up the dough and drop onto a baking sheet. Another break from tradition, the recipe uses yogurt instead of either buttermilk, milk, or cream; crystallized ginger chips add a bit of zing!
2 cups flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
3 ounces cold butter, cut into pieces
3/4 cup golden raisins, chopped
1/4 cup crystallized ginger, chopped
1 tablespoon lemon zest
2 large eggs, beaten
1/4 cup vanilla yogurt
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract
Milk, for brushing tops
Sparkling sugar, for sprinkling
Softened butter, for serving
Clotted cream and lemon curd, for serving (optional)
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, sugar, and baking powder. With a pastry blender, two knives, or your fingers, cut or work in the butter until mixture resembles coarse crumbs; stir in the raisins, ginger, and lemon zest.
3. In a medium bowl, whisk together the eggs, yogurt, vanilla bean paste, and almond extract. Make a well in center, and with a wooden spoon, stir into dry ingredients until mixture forms soft dough. With a cookie dough scoop or large spoon, drop dough onto prepared pan leaving about 2 inches between each. Brush each scone with a little milk and sprinkle with sparkling sugar.
4. Bake for 20 to 24 minutes, or until lightly browned. Remove from oven and let cool on a wire rack for 10 minutes. Serve spread with butter; top with clotted cream and lemon curd, if desired.
TO FREEZE: After step 2, place dough rounds on a baking sheet lined with parchment paper; brush with milk and sprinkle with sugar. Freeze until solid. Transfer to a resealable plastic bag; store in freezer for up to 1 month.
TO BAKE FROM FROZEN: Place frozen rounds, sugar side up, on a large baking sheet. Bake at 375°F for 20 to 25 minutes or until scones are lightly browned.
Note: To make Mixed Spice, in a small bowl, combine, 1 tablespoon ground allspice, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, 2 teaspoons ground mace, 1 teaspoon ground cloves, 1 teaspoon ground coriander, and 1 teaspoon ground ginger. Stir to blend; store in a sealed jar.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of any of her cookbooks, visit irishcook.com
