Cashel Blue Cheesecakes
Margaret M. Johnson’s Teatime in Ireland
Cashel Blue Cheese, produced in Country Tipperary, is Ireland’s first and most popular blue cheese. You’ll find it on cheese boards, in soups, on sandwiches, and in this savory cheesecake with a nutty crust that’s a perfect addition to the savory course.
Ingredients
1 and 1/2 cups of digestive biscuits (can substitute graham crackers)
1/4 cup walnuts
1 oz. unsalted butter, melted
4 oz. Cashel Blue Cheese, crumbled
8 oz. cream cheese, at room temperature
2 large eggs
1 tsp. minced fresh chives
salt and ground black pepper
finely chopped walnuts, for garnish
Instructions
1. Preheat the oven to 325 F. Coat the cups of a standard cupcake pan with nonstick spray.
2. In a food processor, combine biscuits, walnuts, and butter; pulse 4 to 5 times, or until mixture resembles fine crumbs. Press mixture into the bottom of each cup; bake for 5 to 6 minutes, or until lightly browned. Let cool.
3. In a medium bowl, beat blue cheese and cream cheese with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in chives, salt, and pepper. Spoon into cups and bake for about 20 minutes, or until filling is set and tops are golden. Remove from the oven; let cool for one hour.
4. To loosen, run a sharp knife around the sides of each cheesecake and remove; sprinkle with walnuts.
Pair with our Irish Breakfast Tea
Soda Bread- Traditional
It’s common now to find soda bread with add-ins like currants and caraway. While they can be delicious, it's not authentic. In Ireland, soda bread is simple and straightforward, limited by the few ingredients that were traditionally available.
Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. Though just four ingredients, this soda bread is delightful and is best eaten still hot from the oven, slathered with good Irish butter that melts on contact with your slice.
Ingredients
450 grams all-purpose flour (about 3 1/2 cups)
6 grams fine sea salt (about 1 teaspoon)
4 grams baking soda (about 3/4 teaspoon)
1 ½ cups buttermilk, more as needed
Instructions
1. Heat oven to 450 degrees. Butter the bottom of a baking dish. Spread flour over a work surface to knead the dough in step 3.
2. In a large bowl, sift together flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
3. Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a roundabout 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
4. Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown, and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
Pair with our Irish Cream Black Tea
The Lord Mayor’s Buttermilk Scones
Margaret M. Johnson’s Teatime in Ireland
Lord Mayor’s Lounge is one of Dublin’s finest and most historic drawing rooms. It is situated in The Shelbourne Hotel, built in 1829, overlooking St Stephen’s Green. With any traditional afternoon tea the scone is a must to complete the menu.
Ingredients
3 ½ cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
1 oz. cold butter, cut into pieces
2/3 cup buttermilk
1 large egg, beaten
Softened butter and jam, for serving
Clotted cream and lemon curd for serving
Instructions
1. Preheat the oven to 325 F. Line a baking sheet with parchment paper. (I used a Nordic Ware scone pan that I sprayed with baking spray.)
2. In a large bowl, whisk together flour, salt, sugar, and baking powder. With a pastry blender or your fingers, cut or work in butter until the mixture resembles coarse crumbs. Make a well in the center, and with a wooden spoon, stir in buttermilk and egg until mixture forms a soft dough.
3. Transfer dough to a lightly floured surface. Roll out or pat dough into a 1-inch-thick round. With a 2 ½ inch biscuit cutter, cut into rounds; reroll scraps and cut out additional rounds.
4. Transfer scones to the prepared pan and bake for 15 minutes, or until scones have risen and the tops are golden brown. Remove from the oven and let cool on a wire rack for 10 minutes. Serve spread with butter, jam, clotted cream, and lemon curd.
Pair with our Lady Grey’s Garden
Irish Chai
Our traditional Chai concentrate is usually mixed with your choice of milk but for a decadent and festive variation try it by substituting an Irish Cream Liqueur.
Ingredients
Teahouse chai concentrate
Irish cream liqueur
Instructions
1. Combine equal parts chai concentrate and Irish cream and mix well. Enjoy hot or cold.
Homemade Irish Cream Liqueur
If you are feeling adventurous and have the time, follow this simple and delicious recipe to make your own homemade Irish Cream Liqueur.
Ingredients
1.5 cups Irish whiskey
1 14-oz can sweetened condensed milk
1 cup heavy cream
1 tablespoon unsweetened cocoa powder
2 tablespoon honey
2 teaspoon vanilla extract
2 teaspoon instant coffee
Instructions
1. Add all ingredients to a blender and blend thoroughly.
2. Allow the foam to settle and divide into two 500ml bottles.
3. Keep, refrigerated, for up to two months, and shake before serving.
Irish Cream Truffles
The Redhead Baker
These chocolatey two-bite treats have only 5 ingredients. What a decadent way to celebrate St. Patrick's Day!
Ingredients
½ cup heavy cream
2 tablespoon unsalted butter, room temperature
8 oz semisweet chocolate
2 tablespoon Irish cream liqueur
16 oz semisweet chocolate (for dipping)
Instructions
1. Finely chop the 8 oz of semisweet chocolate and place in a medium-size mixing bowl.
2. Place the heavy cream in a small saucepan and bring to scalding over medium heat (small bubbles form at the edge of the saucepan). Do not allow it to boil.
3. Pour the hot cream over the chopped chocolate. Let stand for 1 minute.
4. Use a whisk to slowly stir the mixture until smooth.
5. Add the butter and Irish cream and stir until incorporated.
6. Cover the mixture with plastic wrap and refrigerate until set (about 4 hours).
7. Line a baking sheet with parchment or wax paper.
8. Use a small scoop or melon baller to portion the mixture onto the prepared pan. Once all the chocolate is scooped, refrigerate for 30 minutes.
9. Roll each portion of chocolate between your hands to form a ball. Refrigerate while you prepare the coating chocolate.
10. Bring an inch of water to a simmer in the bottom of a double-boiler over medium-heat. Once the water comes to a simmer, reduce the heat to low.
11.Finely chop the remaining 16 oz of semisweet chocolate. Place two-thirds of the chocolate in the top of the double-boiler. Melt the chocolate, stirring frequently, until nearly all the chocolate is melted, and the temperature reaches 114 to 118 degrees.
12.Remove the bowl of chocolate from the double-boiler. Begin slowly adding the reserved chocolate, stirring to incorporate and melt it, until the temperature lowers to 88 to 89 degrees.
13. Once the temperature lowers to the desired temperature, begin dipping the chilled truffles using two forks to roll the ball in the chocolate, and tapping the fork on the side of the bowl to shake off any excess chocolate. Replace back on the baking sheet and repeat with the remaining truffles. Store chilled in an airtight container.
Pair with our White Darjeeling Spring Bai Mu Dan
Sara Martinelli
