Tea in Ireland!

For Saint Patrick's Day we shall explore the Irish and their tea traditions. Most everyone has heard of "Irish Breakfast" Tea and probably have had a cuppa or two. Irish Breakfast is a marketer's name, not an acutal type of tea. It is a robust and brisk blend mainly consisting of Assam and other India teas. An Irish company, McGrath's, carries "Original Irish Blend." They describe it as "a blend of fine Indian, African, and Indonesian teas." Irish Breakfast tea (and the other so named "breakfast" teas) is a perfect foil for milk. Milk added to an Irish Breakfast brings out a malty flavor and if one was to peer into a cup of tea prepared in this manner one would swear it was coffee.

The Irish are also know for creating a lovely porcelain called "Belleek." The village's Gaelic name, "beal leice," translates to "Flagstone Ford." John Caldwell Bloomfield inheirited the Castlecaldwell from his father in 1849. This was right after the potato famine and Bloomfield was mindful of the plight of his tennants. An amateur mineralologist, he had a geologoical survey perfromed on his land. Much to his delight, the survey revealed a wealth of "ingredients" to make pottery. Feldspar, kaolin, flint, clay, and shale were found in abundant quantities. The pieces created by Belleek Pottery are one of a kind, with each piece being hand-painted. John Caldwell Bloomfield insisted that any piece of Belleek that was not 100% perfect be destroyed. The company still adheres to this strict policy of perfection in every piece.

No tea table is complete without a linen tablecloth, doilies and dainty napkins. The Irish are also know for their exceptional linen. According to Jane Pettigrew, " Irish linen dates back almost as far as tea in China. It is thought that the manufacture of linen travelled to the northern parts of Ireland with the early Christians. The most important period in linen's development came in the seventeenth centruy, when persecuted Huguenots from France settled in Ireland and offered their skills and expertise." Irish linen will be marked with Irish Linen Guild's tradmark which can only be applied to linen made entirely in Ireland.

An Irish tea menu would be very similar to any traditional afternoon tea menu. Dainty open-faced cucumber sandwiches would be in keeping with the color green associated with St. Patrick's Day. For a lovely addition, Irish Soda Bread Scones could be served with clotted cream. Of course, the ultimate tea table would be laid with Irish linen, Belleek China, and a pot of strong Irish Breakfast tea.

Irish Soda Bread Scones (A Year of Teas at the Elmwood Inn)

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon each salt and baking soda

2 Tablespoons light brown sugar, packed

1/2 teaspoon caraway seed

6 tablespoons unsalted butter, chilled and cut into small pieces

1/2 cup buttermilk

1 egg

1/2 cup each choppped walnuts and golden raisins

1 Tablespoon each cream and sugar

Combine flour, baking powder, salt, baking soda, brown sugar and caraway seeds. Cut in the butter pieces until the mixture is crumbly. Add in raisins and nuts. Whisk buttermilk and egg together, then add to flour mixture. Mix together until a soft ball of dough forms. Turn dough out on a lightly floured surface and knead lightly, 5 or 6 times. Roll out to 1/2" thickness and cut with a floured biscuit cutter. Place on a large baking sheet, lightly greased. Brush the tops with cream and sprinkle with sugar. Bake 10-12 minutes or until light brown in a preheated 400 degree oven.

Sources:

Design for Tea: Teawares from the Dragon Court to Afternoon Tea, Jane Pettigrew, Sutton Publishing, 2003, ISBN 0-7509-3283-X

Tea Lover's Treasury, James Norwood Pratt, Cole Group, Inc., 1982, ISBN 1-56426-565-X

A Year of Teas at the Elmwood Inn, Bruce and Shelley Richardson, 1994, ISBN1-884532-03-9

Belleek Pottery: http://www.belleek.ie/

Place Settings: What Goes Where? Which Glass is Mine?

The easiest way to remember how to set a table or which glass is yours is that pieces used for solid foods are placed on the diner's left. Pieces that are used for liquids will be on the diner's right. The blade of the knife always faces inward. The napkin may also be placed on top of the plate.

Below is a basic informal place setting. The small plate at the top left is the bread and butter plate. It is optional when setting an informal table but if used it should always have an individual butter knife.


Another way to remember which is your bread and butter plate and which is your glass is to put your hands in your lap and make the "ok" sign with the fingers on each hand. The left hand fingers form a "b" so you know that your bread plate is on the left. The right hand fingers form a "d" so you know your drink is on the right.

A formal place setting is pictured below. When faced with more than one utensil always move from the outside in. Even though there is more on the table, the same rule of solids on the right/liquids on the left still holds.



Once you are seated, regardless of the formality of the place setting, the napkin on the left is placed in the lap of the diner. This may be done by the server so pause for a moment before reaching to do it yourself. The fold of the napkin is placed toward the diner's body. The napkin is never placed on the table until everyone is finished or the host has placed their napkin to the left of their place setting.

After each course or the entire meal used utensils are placed on the plate - not back on the table.

Off the Beaten Path - Lilette in New Orleans, LA

This is going to be a new segment for my blog. I have recently eaten in some really great places that are "off the beaten path." New Orleans is well-known for many things, not the least of which is food. There are many unique places to eat in the French Quarter that are well-known to tourists and locals alike. On our last visit to New Orleans I decided to visit the Garden District instead of just staying in the Quarter.

After taking the streetcar uptown and enjoying a good stretch of the legs I realized I needed some energy to finish up the rest of my touring. I found Lilette, a classic french bistrot. The wine list was amazing and loaded with French wines. I selected a Fournier Sauvingon Blanc which proved to be the perfect foil for the quintessential French rolls. The rolls were crusty and crunchy on the outside but inside were soft and fluffy. Even though I knew I was going to be eating a sandwich, I still ate two slathered with fresh, creamy butter.

There were specials on the chalkboard, to include local caught frog's legs, but I ordered from the menu. You might think it odd that I would order a BLT in a French bistrot. This was not your run of the mill BLT. The "B" was pork belly, meltingly rich with mixed baby greens for the "L" and roasted plum tomatoes for the "T." Served on toasted sourdough bread with a parsley aioli it paired perfectly with the Sauvingon Blanc. Thank goodness for a knife and fork! I was able to get a bite of everything without making a huge mess trying to eat the whole thing.

Making a decision from the dessert menu was tough but I managed to chose an incredible to die for sweet treat. A poached pear arrived with a quenelle of goat cheese creme fraiche garnished with lavender honey and pistachios. The flavor profile was sweet but not cloying and the tangy goat cheese creme fraiche provided a nice balance. The pistachios added texture and crunch. I was a happy girl and very glad that I had to take a walk when I really wanted to take a nap.

I have included a link to the Lilette website but you must go to really appreciate the uniqueness, ambiance and cuisine of this gem off the beaten bath in New Orleans.

Thanksgiving

Yes, the Tea Lady realizes that this post should have come first but it is her blog and she can do what she wishes with her posts!

It doesn't happen every year, but most years the Tea Lady and her family are able to trek down to Stuart, Florida for turkey time with Aunt Roz and Uncle Jim. They have friends who are gracious to offer their spare homes and beds for us. Unlike the Christmas rush, Thanksgiving in Stuart is a very, very laid back affair. Happy hour on the porch with "Breezes," wine, and yummy nibbles sets the scene and pace for the ensuing days. Even if the weather is not perfectly Floridian, the company and atmosphere are ideal.

Some years not everyone is able to be there on Thanksgiving Thursday. In keeping with the "No Worries" philosophy the major feast might be served on Wednesday or even Friday. The important thing is that we are there - together. Even if there was no turkey and my Uncle's wonderful sausage and apple dressing the camaraderie and fellowship is more than enough to make these days precious and special.

Highlights from this year and those past include:

• arriving after a 6 hour drive with happy hour already in progress
• awaking to the sound of rain coming down hard on the skylights
• our daughter going fishing with her Great-Uncle. What a trooper she was in the not so perfect weather
• a long walk between rain showers
• sitting on the porch with laptops on hand for everyone
• amazing views of the Intercoastal Waterway
• funny stories and You Tube videos shared
• perusing the Black Friday ads prior to Black Friday and planning the attack on Bealls
• the husband setting an alarm and waking at 4:30 a.m. in order to get a Garmin at a great price
• a family outing to the theatre to watch "The Blind Side" (enjoyed by all)

But Tea Lady, you ask, where does tea fit into all of this? The Tea Lady brews her tea in the morning and takes it on the porch. Uncle Jim makes muffins that are enjoyed by all and provide a perfect accompaniment to the tea. If by chance muffins are left over, they are enjoyed later in the afternoon with more tea.

Tea is a tradition in many cultures - meant to be shared with family and friends. Thanksgiving in Florida is a tradition unique to our family and we share it as often as possible.

The Rush

Even before we begin decorating for Halloween the Christmas "rush" begins. Stores begin decorating, magazines arrive with decorating and cooking ideas, and little bits of Christmas begin popping up all around. Somehow we make it through Thanksgiving all the while listening to Christmas carols in stores and on the radio. As a child it was easy to enjoy the rush, the countdown until Christmas Day and the presents I knew would be awaiting under the tree.

Even now as an adult I still get excited about the Christmas rush but at some point I have to remind myself to take some time out and relax. That is where sitting down with a cup (or even a pot) of tea allows me to forget about the rush. For a moment in time I am able to savor the quiet, the calm, and the slowness. Sipping tea during this moment is not a time to rush. It may only last for 5 minutes but sometimes that is enough for me.

There is still shopping to be done, cookies to be baked, and parties to attend. But I would encourage you to take some time out during the rush. Even if you don't enjoy a cup of tea take a moment to just remove yourself from the rush, the noise, and the bustle. The rush will be waiting for you but you have the power to put it on hold.

Tea Time Can Be Anytime!

The Tea Lady has begun organizing all of the digital images on the computer into neat little folders. This has required a great many pots of tea and there is still quite a bit more to do. One of our family's favorite places to get away from it all is Cumberland Island National Seashore. The photos from our many trips there are the ones I have worked on recently. The island is only accessible by boat, there are no stores, one private B&B, some private homes (that revert to the park service in 2010..sad) and camping opportunities. Camping means a tent and bringing everything with you.

Of course the Tea Lady will not travel without tea no matter how primitive or remote the location. The beauty of taking tea is that it doesn't always have to be fancy and formal served in the parlor. Taking tea is the epitome of simplicity. All that is required is potable water, a heat source, tea and a vessel to brew it in.

Some of the best tea times I have had were in most assuredly non-traditional tea settings. The most recent was our last trip to Cumberland in January 2009. My husband hikes quite a bit and has a tea pot with a cozy he takes along on expeditions. We bought some neat origami type resuable tea cups for this trip. After setting up camp our first day at Stafford Beach we made our tea and walked out to the beach. The picture pretty much says it all:

It was lovely to wake up each morning snuggled in the hammock, listening to the sounds of nature waking up and being greeted with a nice pot of tea. Our last night of the trip the weather turned more winter-like with grey, moist skies. We moved our gear to Sea Camp for the night as it was closer to the ferry we had to catch the next morning. Again, we set up camp and the next item of importance was the tea. Out to the beach, even in the inclement weather, we shared another lovely tea time.

Next time you think you don't have time for tea remember that Tea Time Can Be Anytime!

What is a Crumpet?

Most everyone has probably heard the phrase "tea and crumpets," but what exactly is a crumpet? A crumpet is a bread made from flour and yeast that is cooked on a flat-top griddle instead of being baked in an oven. Most crumpets are round and are cooked in a ring mold but sometimes they are square. Since crumpets are toasted after cooking, a square shape is perfect for popping in a toaster. Another fun way for toasting crumpets is using a wire shaped "crumpet toaster" over an open fire. This celver device has a long handle and 4 "fingers" that hold the crumpet securely. Here is a link to a website where you can purchase your own crumpet toaster or just see what one looks like
http://www.re-foundobjects.com/product/view/135

Crumpets on their own are very bland as the basic recipe is just flour, yeast, leavening and a pinch of sugar. Very similar to an english muffin with its characteristic nooks and crannies the crumpet is the perfect foil for butter, jam, honey, peanut butter or other favorite toppings. The toppings, especially butter, sink into the nooks and crannies creating a flavorful bite all the way through. Here is a recipe: http://www.bbc.co.uk/food/recipes/database/homemadecrumpets_70053.shtml

There is also a Scottish crumpet which is more like a pancake. They are cooked on a flat griddle, but not reheated after cooking. The Scottish crumpet is generally filled with fruit or jam and folded over like a crepe.

With winter upon us here in North Georgia the Tea Lady is picturing a cozy fire, toasting crumpets over the flames, then slathering the warm disk with real butter and this summer's strawberry/fig jam. Lots of napkins will be needed as the butter and jam melt into the nooks and crannies. A perfectly brewed pot of Yunnan Superior on the coffee table completes the scene.