Nile Hors d'Oeurvres: Five Crostini Recipes

Cooking Irish can also be found at Pinterest and PETITCHEF.

Erin with a very nice English mother and son

 

We met some wonderful people on the Nile cruise.  Most were Australian or English.  My children and I were the only Americans because we booked the tour from a London travel agency.  There was a father and son on the Israeli leg of the tour though.  We compared notes on the cost of the tour booking in the States vs. booking the same tour with the same company in London.  I paid half what they did.  I've learned now to book online from a London travel agency and just get a cheap flight to London.  This worked for many years, but I have not traveled overseas in a few years so this may not be the case now with the devalued dollar vs. the Euro.  When I travel again, I will at least check it out.  With the internet today, it makes it all so much easier to access all kinds of great travel deals. 

When we were in Aswan, some on our tour got up incredibly early and flew to view Abu Simbel. They all said it was an incredible experience and were glad they went.  Not only are the two temples at Abu Simbel among the most magnificent monuments in the world, but their removal and reconstruction was an historic event in itself.  When the temples, about 174 miles from Aswan, were threatened by submer- sion in Lake Nasser due to the construction of the High Dam at Aswan, the Egyptian govern-ment secured the support of UNESCO and launched a world wide appeal.  During the salvage operation which began in 1964 and continued until 1968, the two temples were dismantled and raised over 65 feet up the sandstone cliff where they had been built more than 3,000 years before.  Here they were reassembled, in the exact same relationship to each other and the sun and covered with an artificial mountain.  Inside the temple it is still possible to see where the blocks were cut.  You can also go inside the manmade dome and see an exhibition of photographs showing the different stages of the massive removal project.

Abu Simbel was first reported by J. L. Burck-hardt in 1813, when he came over the mountain and only saw the façade of the great temple as he was preparing to leave that area via the Nile.  The two temples, that of Ramses II primarily dedicated to Re-Harakhte, and that of his wife, Nefertari dedicated to Hathor, became a must see for Victorians visiting Egypt, even though it required a trip up the Nile, and often the statues were covered deeply in sand, as they were when Burckhardt found them.

 

Abu Simbel at night

Some of the wonderful people with whom we cruised on the Nile in July of 1985--I wonder where they all are now.

An Egyptian boy on our felucca on the Nile River

Here are some more great hors d'oeuvres found in my hors d'oeuvres bible:  Hors D'Oeuvres, published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.  These are especially easy since there is no pastry or complicated bottom to make.  Crostini are simply baked bread slices so they are great for young cooks just beginning to make hors d'oeuvres or for anyone who is pinched for time. 

Some of these recipes call for a paprika garnish.  I have not seen a paprika garnish in many new dishes.  Remember this book was published in the 1990s. It reminds me of my mother.  She always wanted her meals to look nice as well as taste good.  Our family did not have a great deal of money [my father, grandfather, etc. were never the first born son and had to make their own way in this world!!] So we would have things like a glass of tomato juice in an antique stemmed crystal for an appetizer.  This was popular even in restaurants in the 50s and 60s.  My mother never placed mashed potatoes, potato salad, macaroni salad, rice, noodles, turnip, squash--anything light-colored--on a table without sprinkling paprika on it.  I do that to this day.  And at Christmas I always use paprika and parsley flakes for a festive red and green accent.  These recipes brought back so many family dinner memories because of the paprika garnish.

4 of the 5 of these crostini are meatless.  So if you have vegetarian friends, these will do nicely.  The last one contains shrimp.  Again, I have altered some of these recipes to my tastes, but the integrity of the flavor has not been compromised.  The shrimp recipe has been drastically changed though.  The cookbook’s recipe is a spicy, tomato shrimp topping served cold.  This is a scampi served warm.  If you would like the spicy recipe, email me, and I will be glad to provide it.

TOMATO, BASIL, AND MOZZARELLA CROSTINI     [Makes 20]

Ingredients:

5 ripe plum tomatoes, seeded and diced
½ of a medium red onion, very finely chopped
1 clove of garlic, crushed
2 tbsp. of quality olive oil
1 tbsp. of balsamic vinegar or lemon juice if you do not care for vinegar
Salt and crushed black pepper to taste
20 thin slices of fresh mozzarella
20 crostini [Recipe included]
20 fresh basil leaves for garnish

Preparation:

Mix the tomato, onion, garlic, and vinegar [or lemon juice] together.  Add the salt and pepper to taste.  Place a slice of fresh mozzarella onto each crostini.  Spoon the tomato mixture onto the mozzarella.  Garnish with basil leaf placed vertically in the center of the tomato mixture.

Avocado and Goat Cheese Crostini    [Makes 20]

Ingredients:

1 large, ripe avocado
2/3 cup of fresh creamy goat cheese
Grated peel [zest] and juice of one lemon
1 tbsp. of quality olive oil
Salt and tabasco to taste
20 crostini [Recipe included]
Fresh chive, chopped for garnish

Preparation:

Place the avocado, cheese, peel, juice, and oil into a food processor or blender. Pulse to a smooth purée.  Add the salt and the tabasco to taste.  Spoon the topping generously on each crostini for a more rustic presentation, or you can pipe on for a fancier presentation.  Garnish with the chopped chive.　

White Bean and Sage Crostini    [Makes 20]

Ingredients:

3 tbsp. of quality olive oil
1 small white onion, very finely chopped
2 cloves of garlic, very finely chopped
4 sage leaves, chopped
1 15 ½ oz. can of cannelloni beans, drained
2 tbsp. of water
Salt and crushed black pepper to taste
20 crostini  [Recipe included]
1 ripe tomato, seeded and diced
Quality extra virgin olive oil for drizzling [Again I like Colavita®, an Italian olive oil, but there are some fine California olive oils now, and I prefer to buy American whenever possible.  Please comment or email me with info about your favorite CA olive oil.  I would be very interested in your suggestions.]

Preparation:

Heat the oil in a saucepan.  Add the onion, garlic, and sage and cook over low heat until soft, about 5 minutes.  Add the beans and water.  Salt and pepper to taste.  Cook for about 10 minutes.  Mash the beans with a wooden spoon to make a rough purée.  Spread the bean purée on the crostini, and top each with a little diced tomato.  Drizzle with olive oil.  Best served warm, but also good at room temperature.

Eggplant “Caviar” Crostini     [Makes 20]

Ingredients:

2 medium eggplants
1 garlic clove, crushed
Juice of ½ of a lemon
2 tbsp. of quality olive oil
1 tbsp. of whole-milk yogurt
Salt to taste
Cayenne pepper to taste
20 crostini [Recipe included]
1 tsp. of paprika for garnish
20 mint sprigs for garnish

Preparation:

With a fork pierce each eggplant.  Spray a broiling pan, and broil the eggplant until the skin is black and blistered, and the flesh feels soft.  When cool enough to handle, peel off the charred skin.  Use your hands to squeeze out as much moisture as possible from the flesh.  Place the eggplant, garlic, lemon juice, olive oil, and yogurt into a food processor or blender; pulse to a smooth purée.  Add the salt and the cayenne pepper to taste.  Cool completely.  Spoon the topping generously on each crostini for a more rustic presentation, or you can pipe on for a fancier presentation. Garnish with a pinch of paprika and the mint sprigs.

Shrimp Scampi Crostini     [Makes 20]

Ingredients:

1 lb. of medium cooked shrimp, peeled and deveined [40 shrimp, 2 for each crostini]
2 tbsp. of butter
1 clove of garlic, crushed
3 tbsp. of Romano cheese, grated
Juice of ½ a lemon
3 tbsp. of white wine
Salt and crushed black pepper
20 crostini [Recipe included]
Fresh flat-leafed parsley, chopped for garnish
Quality olive oil for drizzling

Preparation: In a sauté pan, melt the butter.  Add the garlic, cheese, lemon juice, white wine, and salt and crushed pepper to taste.  Heat thoroughly until all the ingredients have combined, and the liquid has evaporated.  Place 2 shrimp on each crostini and cover with the scampi sauce.  Garnish with the chopped parsley, and drizzle with the olive oil.


 Crostini     [Makes 20]

Ingredients:

1 day-old thin baguette, 2-3 inches in diameter
4 tbsp. of garlic olive oil

Preparation:

Preheat oven to 350° F.  Cut the baguette into 20 ½-inch thick slices.  Brush with garlic olive oil.  If you do not have garlic olive oil, then crush 1 clove of garlic into the oil before brushing.  Bake until crisp and lightly golden, about 10 minutes.

Tips: Make the crostini up to 2 weeks in advance.  Cool completely and store in an airtight container at room temperature. 

I hope you enjoy these crostini.  They are just so easy to make and are so flavorful. They will be a hit at any party.

More Nile Hors d'oeuvres: Mini Crab Cakes and Mini Salmon Cakes

Cooking Irish can also be found at Pinterest and PETITCHEF.

Eli and Erin on the streets of Old Jerusalem

Before I leave my reminiscences of our holiday in Israel and Egypt, I have some memories of Bethlehem. When we stayed in Jerusalem and Tel Aviv, we did not take any tours. In the mid-eighties it was safe and easy enough--even for a foreign woman alone with children--to visit the sites via local transit, mainly buses.  In one day we floated in the Dead Sea, toured Masada and Bethlehem, and had lunch in Jericho. Bethlehem is in a section under Palestinian authority so has a high Muslim population. Like many areas of Israel there are holy sites for the Christian, Jew, and Muslim.  Bethlehem is a small city located about 6 miles south of the Old City of Jerusalem within the West Bank occupied by Israel, but in an "Area A" zone administered by the Palestinian Authority.
Israel of today is so different from when we visited in the 80s.  There is much more security, more checkpoints, less accessible tourist sites, etc.  But even when we visited, the Israeli security at the airport was very much in evidence.  On both arrival and departure, it was over two hours to have our baggage checked. 

It was done by plane so all of the passengers on our flight were grouped together and with our luggage we started winding our way slowly through roped lines until we got to a large room with many security guards and many tables.  They opened up each person's luggage and inspected each item in them.  No wonder there has not been a bomb on an Israeli flight!  
 
The "little town" of Bethlehem, mentioned in many Christmas carols, attracts Christian pilgrims worldwide because of its description in the New Testament and particularly the Gospels as the birthplace of Jesus. The Church of the Nativity is the focus of Christian veneration within the city.  Christians also visit the Shepherd's Fields which is the site of the angel's visitation to the shepherds mentioned in the Gospels.  Another Christian site is the Milk Grotto Chapel, where Mary spilled a few drops of breast milk while feeding Jesus, turning the cavern milky white.

Although no longer a Jewish city, Bethlehem is revered by Jews as the birthplace and home town of David, King of Israel, as well as the traditional site of Rachel's Tomb on the outskirts of the town. It is the burial place of the matriarch Rachel, wife of Jacob and mother of Joseph and Benjamin, and is the second most important historical site in Bethlehem.  Holy to all three faiths, the Tomb has been the site of several Arab terrorist attacks against Israeli civilians. As a result of the security situation, the Tomb's original structure has been surrounded by an Israeli fortress, barricading it off from Bethlehem. While the original tomb can still be seen in its entirety from within the fortress, access to the tomb is now restricted to those travelling by Egged bus from Jerusalem. Home to many Muslims, Bethlehem remains home to one of the largest Arab Christian communities in the Middle East and one of the chief cultural and tourism draw cards for the Palestinian community.  The Mosque of Omar is a mosque in active use today.


 

Bethlehem, Israel taken in July of 1985 on a day trip from Jerusalem. We took a city bus to the Dead Sea, Masada, Jericho, and Bethlehem.

And once more I must credit my favorite experts on hors d'oeuvres.  All these recipes and photos are found in Hors D'Oeuvres published in 1999 by A D K Publishing, Inc.® and written by Eric Treuille and Victoria Blashford-Snell.

 

Mini deviled crab cakes with tomato remoulade

 

MINI DEVILED CRAB CAKES WITH TOMATO REMOULADE    [Makes 20]

Ingredients:

For Cakes:

½ lb. of crab meat
½ small onion, finely chopped
½ tsp. of honey
½ tsp. of dry mustard
½ tsp. of tabasco sauce
1 tsp. of horseradish sauce
1 tsp. of Worcestershire sauce
1 tsp. of lemon juice
3 tbsp. of quality mayonnaise
½ cup of fresh bread crumbs, divided
Salt and pepper to taste

For Topping:

4 tbsp. of mayonnaise
3 tsp. of fresh chive, finely chopped, divided
1 tsp. of lemon juice
½ tsp. of dijon mustard
½ tsp. of garlic, finely chopped
Salt and pepper to taste
1 tomato, peeled, seeded, diced for garnish

Preparation:

For cakes: preheat oven to 400° and mix the crab, onion, honey, dry mustard, tabasco sauce, horseradish, Worcestershire sauce, lemon juice, and mayonnaise together. Add enough fresh bread crumbs to combine, about 2-4 tbsp. Salt and pepper to taste. Divide the mixture into 20 parts, about 20 heaping teaspoons. Shape each piece into a ball and roll lightly in remaining bread crumbs. Place on a greased baking sheet. Refrigerate until firm, 30 minutes. Bake crab cakes until crisp and golden, 10 minutes. Cool to warm or room temperature.

For topping: combine mayonnaise, 2 tsp. of chive, lemon juice, mustard, and garlic. Salt and pepper to taste. Spoon topping onto crab cakes. Garnish with tomato and remaining chive. Serve warm or at room temperature.

Mini cocktail salmon and dill cakes with crème fraîche tartare

COCKTAIL SALMON AND DILL CAKES WITH CRÈME FRAÎCHE TARTARE     [MAKES 20]

Ingredients:

For Cakes:

1/3 lb. of salmon filet
1 potato
2 tbsp. of dill, roughly chopped
2 tbsp. of ketchup
1 tsp. of horseradish sauce
1 tsp. of lemon juice
1 tsp. of salt
¼ tsp. of tabasco sauce
2 tbsp. of fresh bread crumbs

For Topping:

4 tbsp. of crème fraîche
1 tsp. of capers, drained and finely chopped
1 tsp. of cocktail gherkins, drained and finely chopped
1 tsp. of fresh tarragon, finely chopped
Salt and pepper to taste
20 watercress sprigs for garnish

Preparation:

Preheat oven to 400°. Remove skin from salmon filet, if necessary. Place salmon into a pan of boiling water. Return the water to a boil. Remove the pan from the heat at once. Cool thoroughly. Drain on paper towels. Separate the cooked salmon into large flakes. Cook the potato in boiling water until tender; mash until smooth. Gently combine the potato with the salmon, dill, ketchup, horseradish sauce, and lemon. Salt and pepper to taste. Divide the mixture into 20 parts, about 20 heaping teaspoons. Shape each piece into a ball and roll in bread crumbs. Flatten into cakes, and place on a greased baking sheet Bake salmon cakes until golden, 10 minutes. Cool to warm or room temperature.

For topping: combine all the topping ingredients, and salt and pepper to taste. Spoon topping onto salmon cakes. Garnish with watercress. Serve warm or at room temperature.

I do hope you will plan a get-together with friends to savor some of these wonderful hors d'oeuvres.  It is such a simple and easy way to entertain and guests usually have fun with finger food.   You get to really enjoy the time with your friends without the hassle of preparing a sit-down dinner and all the work and formality that entails. 

Nile Focaccine Farcite with Wild Mushrooms and Thyme

Cooking Irish can also be found at Pinterest and PETITCHEF.

I have always loved the taste of mushrooms whether raw, grilled, or sautéed. This hors d'oeuvres is called focaccine farcite with wild mushrooms. I am intrigued with true wild mushrooms and would love to forage through the forest and fields to find them. Reading some of the many books published on the topic of safe retrieval of the fungi is on my retirement to-do-list. Until then, conveniently many mushrooms that are considered wild are also cultivated like the morel, chanterelle, and porcini.

So I appreciate any recipe that can contains the mushroom, especially one that substitutes the mushroom for meat or beans.  I enjoy mushroom omelets, sautéed mushrooms and onions on a NY strip steak, a mushroom soufflé, marinated mushrooms, or a filling and tasty Portabella panini.  I always put mushrooms in salads and soups and red sauce and pizza.  Dr. Phil McGraw includes a recipe that uses mushrooms to make a lean "meatloaf" in his The Ultimate Weight Solution Cookbook published in 2004.  I also make a variation of a tapenade with mushroom instead of olive.  My favorite quick lunch is a large baked portabella filled with shrimp and cheese topped with buttered cracker crumbs. YUM!

The Mushroom Council has an interesting website with a wealth of information on the many varieties of mushroom, the history of the mushroom, how the mushroom grows, the care, handling, and preparation of the mushroom, nutrition, recipes, growers, and much more.  The link is:
www.mushroomcouncil.com. 

Some basic information on the edible cultivated mushroom: agaricus bisporus is known by many names.  A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom.  When the flesh darkens, the immature mushroom is variously known as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom.  At this stage of maturation, the cap may also begin to open slightly.  In maturity, it is called a portobello (frequently spelled as portabello or portobella).  The Mushroom Council uses the spelling portabella.  The French name is champignon de Paris, the Paris mushroom. 

One interesting nutritional tidbit is the mushroom is the only fruit or vegetable with natural vitamin D; a serving of 4-5 white button mushrooms provides 15 IU.  5-minute exposure to natural sunligh can produce mushrooms that provide almost 100% of the daily value to keep bones strong and fight disease.  Mushrooms are low in calories, fat-free, cholesterol-free, and very low in sodium, yet they provide several nutrients, including riboflavin, niacin, and selenium, which are typically found in animal foods or grains.  Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans, or grains. 

If you are interested in reading about all the mushrooms of Europe and North America, both edible and poisonous, a wonderful site is the Rogers Mushrooms website: www.rogersmushrooms.com.  The site is based on Roger Phillips's seminal work Mushrooms and Other Fungi of Great Britain and Europe and a similar book published on the mushrooms and fungi of North America.  Phillips's twenty-year study makes the site the most complete collection of photographs and mushroom information from both sides of the Atlantic ever assembled.  There are over 3000 images on the site to help one identify and learn more about the mushroom.  Here are just a few of their photos.






Here are some more photos of one of my favorite places on earth, Masada in Israel, taken on a holiday to Israel and Egypt in July of 1985.

Masada taken from the gondola

The living quarters atop Masada

Eli and Erin atop Masada

FOCACCINE FARCITE WITH WILD MUSHROOM AND THYME     [Makes 20]

Ingredients:

1 tsp. of quality olive oil
2 shallots, finely chopped
¼ lb. of wild mushrooms, roughly chopped
1 tsp. of thyme, finely chopped
Salt and pepper to taste
1 recipe of unbaked bread dough [Recipe included below]
1 tsp. of coarse salt
3 thyme sprigs, roughly chopped for garnish

Essential Equipment: 2-inch plain pastry cutter

Preparation:

To prepare the bread dough:

Bread Dough Recipe     [Makes ¾ of a lb.]

Ingredients:

1^2/₃  cups of bread flour
¾  tsp. of salt
5/8 cup of tepid water
1 tsp. of quality olive oil
1 tsp. of dried yeast

Preparation:

Place the flour in a bowl and make a well in the center. Place the salt along the raised edge of the four. Pour the water with the oil into the well. Sprinkle the yeast over the liquid. Let stand for five minutes; stir to dissolve. Draw in the flour from the sides of the bowl with a spoon. Mix to make a rough, sticky dough.

Turn out the dough onto a lightly-floured surface. Use the heel of one hand to gently push the dough away from you. At the same time, use your other hand to rotate the dough slightly towards you, guiding it around in a cirlce. Repeat these kneading actions until the dough is smooth, shiny, and elastic, 10 minutes.

Put the dough in a large clean bowl, and cover with a dish towel. Let it rise until doubled in size, about 1½ hours. Deflate the dough by pressing down with the palm of your hand. The dough is now ready to be shaped.

Tips: Make and knead 12 hours in advance. Cover and let it rise in refrigerator overnight. Let stand at room temperature for 30 minutes before shaping. Shape and bake according to the recipe. Also, the quantity of liquid required will often vary according to the type of flour used, as well as the level of humidity and temperature on the day of breadmaking. It is best to err on the side of making a dough too soft rather than too dry. Add extra water after drawing in the flour to form dough, as necessary 1 tbsp. at a time.

Using a Machine: Follow recipe and method for bread dough, but place ingredients after they have been mixed to a rough dough, into the bowl of a standing mixer equipped with a bread hook. To knead, set the mixer at low speed for 10 minutes. Or use the bowl of a food processor fitted with a plastic dough blade. To knead use the pulse button for 30 seconds at a time until the dough is smooth and elastic, about 4 minutes.

Preheat oven to 400°. Heat the oil in a frying pan. Add the shallots and mushrooms. Stir fry over high heat until softened, five minutes. Add the chopped thyme, and salt and pepper to taste. Cool completely. Roll out the dough to 1/8-inch thickness. Cut out 40 rounds with the pastry cutter. Place 20 dough rounds onto a floured baking sheet. Spoon the wild mushrooms onto the rounds. Top with the remaining dough rounds. Spread edges down to seal. Sprinkle with coarse salt. Bake until crisp and golden, 15 minutes. Garnish with thyme sprigs and serve warm.

Tips: Bake these focaccine up to 1 day in advance. Store in an airtight container. Crisp for 10 minutes in a preheated 400° oven. Another option is to freeze the unbaked focaccine. Spread them out on a baking sheet and place in the freezer uncovered until hard, 30 minutes. Once the items are frozen, pack into plastic freezer bags or an airtight container and return to the freezer. Remember to label clearly for easy retrieval. Next up: two more focaccine recipes and then a cajun food complete menu that could be offered at my college roommate's restuarants, The Dinosaur Bar-B-Que® in Syracuse, Rochester, Harlem, Brooklyn, Troy, Buffalo, Newark, Stamford, CT, and Chicago.

How to Serve Traditional Irish Tea

Cooking Irish can also be found on Pinterest and PETITCHEF.

This post is dedicated to my mom Charlotte Anne Rose O'Brien Abry.

 

My mom was an O'Brien and a great lover of tea. I grew up amidst all things related to tea brewing and tea drinking: infusers, teakettles, teapots, mesh tea balls, tea strainers/filters, tea cozies, teacups--only thin bone china, of course. She had a silver teabag holder, but it was more decoration since my mother was not a proponent of teabags. She had an extensive teapot, teacup, and tea set collection. My mom passed away last year; I am giving everyone in the family a teapot as a remembrance. 

I have such vivid memories of my mother making her pot of tea at luncheon each and every day. It was a beloved ritual for her. She would steep a large pot just for herself to enjoy. The teapot would sit on the table in front of her covered in a shamrock or delft tea cozy. And I never remember a paper napkin in the house. It was always linen, and usually Irish linen. We each had our own napkin ring so we knew which linen was ours. We were not a wealthy family, but certain traditions were followed. My mom usually served spaghetti and meatballs the night before wash day just to make sure the napkins really needed to be laundered!

My mom's 1939 yearbook picture.  Doesn't she look like Vivien Leigh as Scarlet O'Hara?

When I lived in Ireland, before we had even gone to an auctioneer to find a rental home, I was given a lesson on the proper art of tea making by the proprietor of the bed and breakfast where we stayed for our first week. While staying at a B&B a year later on the other coast of Ireland, I had an identical lesson. I was laughing inside throughout the entire second tea ceremony thinking that every Irish little girl must receive the very same lesson to continue the Irish tradition. I was thinking it is like every Catholic nun writing the same. They all learned the Palmer method of cursive penmanship with the same rhythmic motions.

My mom at 83--still beautiful and a lady to the marrow.

Just a few thoughts on tea from a devoted coffee lover who roasts her own beans. My favorite tea was served at afternoon tea on the veranda at the Sagamore Resort overlooking beautiful Lake George in Bolton Landing, New York: Harney & Sons'® Hot Cinnamon Spice, a spicy black tea. Harney & Sons Fine Teas® is located in Millerton, NY in my neck of the woods. You can order from their extensive tea selection online at www.harney.com. Harney Teas are served at many resorts in the U.S.

I was inspired to do a post on tea to commemorate the Second National Tea Party--the first, of course, being the Boston Tea Party--on 15 April 2009.  Millions of Americans will be sending the President, the Speaker, the Senate Majority Leader, and their Congressional Representatives tea bags to protest the administration's handling of the current economic crisis, the bailouts, the stimulus package, etc.  I guess tea was on my mind.

Another tea item I know my mother would love so I make it and think of her is the Teaposy®.  In a clear glass teapot, a blooming tea posy is placed. They are made of silver needle tea and a flower such as rose, lily, jasmine, camellia, amaranth, or calendula.  As the hot water is poured over the tea posy and as it steeps, it blossoms into a flower.  It is a beautiful experience and as the promotion suggests: a celebration, a moment.  If you would like to order the tea blossoms or the glassware, visit their website: www.teaposy.com.

So here is the method I learned. And it must be standard for I found it on a tea website but with two glaring missing elements of the Irish tea ritual. One is the milk must always be warm, and equally important the warm milk must be put into the cup before the tea. The main reason for this is not taste. It is to prevent the precious china teacup from becoming stained. Irish tea is brewed so strongly that eventually it will permanently stain the fine bone china. So if you do not want the lovely proprietor of your bed and breakfast to berate you, pour that milk into an empty teacup!

I will also include four interesting articles: Irish tea traditions, how to host an authentic colonial Irish tea party, Barry's Tea®, and a general article on all types of tea.

"How to Brew a Pot of Tea


By eHow Food & Drink Editor

If you don't like tea, perhaps it's because you've only been treated to lukewarm water and a bag of Lipton's. But a proper pot of tea is something to savor--especially when you're feeling parched.

Things You'll Need:

Tea Filters or Strainers
Bottled Water
Tea Infusers
Tea Leaves
Mesh Tea Balls
Teacups
Teakettles
Teapots

Step 1: Fill a kettle with fresh, cold water, adding enough to make the desired amount of tea, plus some extra to allow for evaporation and to pre warm the teapot.

Step 2: Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.

Step 3: For each cup of tea, place 1 rounded teaspoon of leaves into the warmed pot. (If your pot has a strainer basket, use that or use a jumbo infuser or mesh ball.)

Step 4: Allow the water in the kettle to reach a brisk, rolling boil.

Step 5: Pour the water from the teakettle onto the leaves in the teapot.

Step 6: Let the tea steep for 3 to 5 minutes, depending on the size of the leaves. Allow a longer steeping time for larger leaves than for fine leaves.

Step 7: Stir just before serving, then strain the tea into cups. Depending on the tea, you might add sugar, milk, honey or lemon--or a combination, but don't use lemon and milk together. [And remember the milk should be warm and poured first.]

Step 8: Keep the pot covered with a cozy to keep the tea warm, and enjoy."

"Irish Tea Traditions
 
By Brenda Hyde at oldfashionliving.com

Ireland is the largest tea consumer per capita than any country in the world. They take their tea VERY seriously! You won't find a convention, work meeting, or other event that does not allow for a morning or afternoon tea break on the schedule! The slang for tea is "cha" in Ireland, and the rich and poor alike love tea time.

Tea was first imported to Ireland in 1835 where it became popular with the wealthy crowd, but it wasn't until later in the mid 1800's that it spread to the rural people, and all of Ireland was hooked. Small grocers were opened in the towns and villages, and they started exchanging butter and eggs for tea and sugar.
In Gaelic "cupan tae" means cup of tea, and the Irish make it a strong cup. Irish tea is blended to be mixed with a lot of rich milk--up to 1/3 of the cup for some. The custom is to add the milk to the tea cup first, then pour in the tea. Irish breakfast tea is often a strong blend of Assam and Ceylon, and most people would only drink it for breakfast, though the Irish love it strong and would use this blend all day long. Even during the traditional Irish wake, after a family member has passed away, it's expected that a pot would be continuously boiling to make tea for company.

Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal. Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds, and other dainties."

"How to Hold a Colonial Irish Afternoon Tea
from wikiHow.

A colonial Irish afternoon tea consists of all the delicious items that Irish immigrants to the New World colonies would have had on their menu.

Set up the serving table: it should be covered in a tablecloth and placed to allow ease of walking around the table to collect food. The tea may be served at one end of the serving table, or it may be individually served by the hostess to each guest as she is seated. Use fine bone china teacups and silver flatware. Serving plates should be neatly stacked in a pile for guests to take. It is often best to leave the food on the serving table for guests to take themselves but to individually hand the teacup and saucer with teaspoon as you pour the tea.

Be sure to provide sugar cubes. As Irish tea is already milky, it should be served prepared. This means placing milk into the teacup prior to pouring the tea. Explain this to guests before proceeding because some people may prefer to leave the milk out.

Prepare the items for the serving table: a variety of choices of jam, clotted or whipped cream, and butter.

Decorate the serving table: consider using green napkins, china with traditional Irish designs such as Celtic knots, clover, meadow flowers, etc.

Prepare the food: Irish tea cakes, Irish soda bread, Irish soda bread scones, Irish potato cookies, Irish shortbread, and Irish chocolate potato cake. Place all the food items on the serving table. Be sure to check that there are enough serving tools for each food item.
Serve tea ( a "cupan tae"): appropriate tea would include Irish breakfast tea or Barry's Irish Tea.

Irish tea is prepared as follows: add the milk to the cup. Up to one third of a cup is appropriate. The milk should be full-fat milk. Pour in the tea from the teapot. It should be a strong brew, as the milk will tone it down quickly. Encourage guests to take seconds and more.

Play Celtic music softly in the background (for example, Enya, Clannad, Loreena McKennitt etc.) and enjoy the afternoon.

Tips: A local secondhand store can provide fine tea settings on a budget. The items do not have to match, as long as they are delicate and pretty. Bone china and silver are traditional.
The Irish enjoy strong tea and will drink it all day long. Although "Irish breakfast tea" is so-named because it is a strong blend of Assam and Ceylon, it is traditionally an all-day tea for the Irish. Ireland has the highest per capita consumption of tea in the world!

If you choose to eat at the same table that you serve the items on, at each setting place a teacup and saucer, a knife, a side plate, and a cloth/linen napkin.

Some guests may not enjoy strong tea or milk in their tea. Have some herbal tea, juices, and water on hand for those who would prefer other choices. Coffee may be served, but is not as authentically Irish as tea for the purposes of this afternoon tea.

For some Irish luck, add a lucky number under a saucer. Give an Irish-themed prize for the guest who has the lucky saucer! (And remember to ask guests not to tip their tea upside down looking for the number.)"

"Barry's Tea is Authentically Irish
ezinearticles.com

By Paul Gerst, founder of www.teadog.com, an Internet tea retailer.

Tea drinkers looking for quality and a full-bodied taste, should start in Ireland. With the highest per capita consumption in the world, the Irish know how to make a good cup of tea. Today, Irish tea comes in two forms.

The first category is Irish tea made by tea companies in Ireland and blended specifically for Ireland's water. The second category is Irish teas made by tea companies around the world. This second version is a black tea with a malty flavor best served with sugar and milk. With a full-bodied taste, Irish teas are increasingly popular with tea drinkers.
Barry's Tea® is an authentic Irish tea, blended and produced in Ireland. Barry's blends tea leaves from Africa and India, specifically Kenya, Rwanda, and the Assam Valley. Most tea used is African, since it works particularly well with the Irish water. Blending different types and amounts of tea produces varying tastes. The difference between brands of Irish tea is how they are blended.

Barry's Tea® has a long-established reputation as Ireland's leading tea company. The company was founded in 1901 by James J. Barry. Since its inception, Barry's Tea® was known for providing high quality tea. In 1934, Barry's Tea® was awarded the Empire Cup for tea blending. Until the 1960's, Barry's Tea ® was sold mainly from a shop on Prince's Street in Cork, Ireland.

Barry's occupies the high end of the tea market. According to Barry's, the company has 34% of the tea market in Ireland and is second behind leader Lyons Tea®.

The company flagship product, Barry's Gold is the most popular tea. Brewing an amber color with a smooth, clean taste, Barry's Gold is available in tea bags and loose tea. A premium tea, Barry's Classic is the second most popular tea. Full-bodied and with a stronger flavor than Barry's Gold, Barry's Classic comes in tea bags and loose tea. Formerly called Green Label, Barry's Irish Breakfast is a traditional Irish tea. Brewing a light amber color, Barry's Irish Breakfast is a subtle blend with a soft flavor and available in tea bags. While many caffeine-free teas taste weak and lack flavor, Barry's offers a full-flavored decaffeinated. Barry's Decaffeinated is available in tea bags. For a flavored tea, try Barry's Earl Grey, a black tea blended with bergamot oil. Barry's also offers a green tea."

"What is Tea? www.theteaspot.com

 

    Tea is the world’s second most popular beverage, after water. More and more people are drinking tea in the United States, joining a booming worldwide trend. Increased understanding of the role antioxidants play in the prevention of cancer and cardiovascular disease has positioned tea as the ideal health beverage. It is a 100% natural, fat-free, calorie-free drink, untainted by additives, and low in caffeine content–tea is the healthy alternative to coffee and alcohol. We tend to call many things that we infuse in hot water a tea. But technically speaking, it’s only tea if it’s made from the leaves of Camellia sinensis, an evergreen plant that is indigenous to China and India. The plant was later introduced to Japan and many parts of Southeast Asia. Today tea is grown in over one hundred countries to meet the worldwide demand.   Many people are surprised to learn that all teas, white, green, oolong, and black, are made from the leaves of the same species. While the variety of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type develop in the processing of the leaves.   The distinguishing factor that determines whether a tea plant will become white, green, oolong, or black tea is oxidation. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat-treated. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all, thus retaining its soft, silvery down.   Pu’erh   Pu’erh teas are aged and fermented. These aged teas are revered throughout Asia for their medicinal benefits, which range from curing hangovers to reducing cholesterol. This is a naturally fermented tea; the older the tea, the better the flavor. Pu’erh tea is very smooth in taste and can be even darker than black tea. Pu’erh tea can be kept for a very long time if stored properly, the longer you keep it the better it tastes and the higher its quality becomes. Very Black teas contain about 60–70 milligrams of caffeine per 8 oz. cup. Preparation of Pu’erh requires pure water at boiling point.   Process: Pu’erh tea is processed through special fermentation by using the semi-fermented green tea of Yunnan large leaf tea. It is black or brown in color. This tea undergoes a secondary fermentation process that takes 6 months to a year, during which the tea is contained in a warm, humid environment, allowing beneficial bacteria and fungal microflora to flourish. The more aged Pu’erh tea is mellow and gives a sweet taste in the mouth after drinking.   Health Benefits: This is an ideal health drink. It can cut through grease and cholesterol, help digestion, warm you, help produce saliva and shake thirst, dispel the effects of alcohol, and refresh one’s mind. Pu’erh tea has also been shown to lower triglyceride and cholesterol levels in the body.   Origins: Grown exclusively in and around the county of Pu’erh in Yunnan Province, China, the leaves are mildly sweet, with an aroma reminiscent of autumn leaves. Black Teas Black teas are fully oxidized teas. Black teas brew a liquor from dark brown to reddish brown. They are the most popular type of tea in the Western world. Black teas range from 40–60 milligrams of caffeine per 8 oz. cup. Preparation of black teas requires pure water at boiling point (212°F).   Process: After the leaves are plucked they are allowed to wither. They are then rolled and crushed by hand or by machine. This activates the oxidation processes, and the leaves are allowed to turn black. Finally, they are fired in ovens to stop the oxidation process. Origins: Traditionally from China, India, and Ceylon (Sri Lanka).   Black Teas from China are divided into two main categories: Northern Chinese (Keemun teas from Anhui province and similar teas such as Golden Monkey) and Southern Chinese which are the black teas from the Yunnan province. Many teas from China often have poetic names that don’t give any information about the type of tea or the region that it came from, such as Cloud Mist and Fairy Branch.   There are three major tea producing areas in India: Darjeeling, Assam, and Nilgiri. Black teas are also available from Sikkim, an area bordering Darjeeling.   Ceylon teas come from the island nation now called Sri Lanka. Other loose-leaf black tea producing countries include: Nepal, Turkey, Indonesia, Kenya and Australia. Tea Gradings: There are several ways to reference any particular tea from India or Sri Lanka: By estate The grade of the tea The year of the plucking The plucking (or flush) Tea gradings refer primarily to the way the leaf looks. S, or "super" means that the particular estate considers this tea one of its "best of best." F, or "fine" usually means that the tea is a very high quality, clean, dust free, and relatively uniform leaf. T, or "tippy" means that the tea has many leaves from the very end bud--the terminal bud. G, or "golden" refers to those terminal buds that had tiny hair-like fuzz on them that, after oxidation, have turned golden in color (desirable) F, or "flowery" generally refers to the nose; it’s floral in character. O, or "orange" is a reference to the Earl of Orange who once was so involved in tea trade that he required the estates to note whether or not they thought the teas measured up to his expectations. Using the letter "O" means that the tea does indeed do this. P, or "pekoe" simply means a hand picked and processed tea that is dust and mold free. Flavored Black Teas Chinese black tea leaves have been flavored since around the time the Ming Dynasty was founded in 1368 and have become wildly popular in America and Europe in recent decades. The addition of natural essences and flavors creates an exciting sensual and gastronomic experience, as both the tea and the scent are often enhanced in the marriage of the two. Tea can be flavored by adding fruits, floral essences, and/or flavorings to the finished black tea leaves. All tea leaves are very absorbent of fragrances (and all odors, which is another reason why air-tight containers are important for storage.) Popular scented black teas include Earl Grey, scented with bergamot; Lapsang Souchong, which is scented with pine wood smoke; Rose tea, Caramel tea, and various fruit-flavored black teas. Oolong Teas Oolong teas are semi–oxidized, which places them mid–way between green and black teas. This gives them the body and complexity of a black tea, with the brightness and freshness of a green tea. The caffeine content and antioxidant level is also mid–way between that of green and black teas, making them most healthy and palatable. A very favorite and desired tea amongst connoisseurs, all oolongs hail from either China or Taiwan. Preparation of oolong teas requires pure water at 190–205° F. They may be infused multiple (3–7) times, each steep lasting 1–3 minutes. The caffeine content of oolong teas decreases dramatically from the first to the third brew, about 30–50 mg/cup in first cup, 15–25 in second, and 5–10 in third. Process: The leaves are withered and then rolled, often by hand. The leaves are allowed to partially oxidize and then are fired in pan or basket to arrest the oxidation process. Oxidation may range from 12–85%. Sometimes charcoal smoke is used to impart a flavor to the tea. Origins: From lightly oxidized to dark roasted, oolongs can be fragrantly floral to lusciously rich. A special category of minimally oxidized oolong leaves ranges from 6–12% and are known as pouchongs. Taiwan is famous for its many wonderful oolong teas, and deservedly so. Their teas are often named after the particular mountain on which they're grown. In China, Ti Quan Yin ("Iron Goddess of Mercy") is one of the most famous oolong teas whose characteristic flavor is produced in the charcoal firing of the leaves. Ti Quan Yin is a variety of tea plant that produces Ti Quan Yin oolong and was discovered in the Anxi province of China. Other well–known Chinese oolongs include Huang Jin Gui and Bai Hao. Green Teas Green tea leaves plucked in the morning are ready to be brewed in a pot the same night. The bypass of oxidation allows green tea to retain most of its natural dark green color, tannins, vitamin C, chlorophyll, and minerals. The taste of green tea is therefore more astringent and subtler than oolong or black tea. The lack of oxidation is also responsible for the very low caffeine content of green tea (only 1%). Its caffeine effect produces a nearly steady, mild high with no big peaks or plunges. Green tea is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets. The names of Chinese green teas denote leaf styles and often make reference to the region where the tea is from. The names of Japanese green teas generally end in "cha" (meaning tea). Preparation of green teas requires pure water at 160–190° F. Chinese green teas contain about 30–35 milligrams of caffeine per 8 oz. cup, and Japanese green teas contain 25–30 milligrams of caffeine per 8 oz. cup. Process: The leaves are heated immediately after plucking. The heat prevents the leaves from withering or oxidizing. The dry leaf retains its green color. Origins: Traditionally from China and Japan. Chinese green teas include such classics as Lung Ching and Gunpowder, as well as Pi Lo Chun (Green Spring Spiral) and Yunwu (Cloud-and-Mist). Japan produces only green teas, including Gyokuro, Sencha, Bancha, Hojicha (roasted), Genmaicha (tea with roasted corn and rice), Kukicha (roasted twigs) and Matcha (powdered tea that must be whisked.) Green teas can also be flavored and scented. Jasmine is the most popular scented green tea. Other green tea producing countries now exporting include Thailand, Korea, and Vietnam. White Teas White teas are the least processed of all teas. They release the least amount of caffeine of all teas, generally ranging from 10-15 milligrams per 8 oz. cup. White teas are mostly grown in Fujian Province, China. White teas are often picked when the buds are tightly enclosed in new leaves. This retains a silky, downy quality in the leaves. When you first drink white tea, it seems quite tasteless–as if you were drinking hot water. However, after a while, you’ll become aware of a subtle change in your breath and at the back of your mouth. You will taste a soft, nourishing sweetness and eventually experience a similar sensation down your throat. Preparation of white teas requires pure water at 150 –170°F. Process: White tea is the most delicate tea in flavor and aroma, as the leaves are not rolled or crushed in the processing. Camellia sinensis bushes that have large, fleshy leaf buds are used for most white teas today. Those leaf buds become Silver Needles white tea. If the next two leaves are picked and processed the same way, they yield White Peony white tea. Origins: With flavors that are close to the heart of the tea plant, they were the favorite of the famous 'Tea Emperor' in the 1100’s who was so preoccupied with his love of tea and his pursuit of the perfect cup, that he lost his empire to invading Mongols. White teas have since traditionally been used as a Tribute Tea to the Chinese Emperor. Long popular in China, they are just becoming well-known in America. Recent claims that white tea has less caffeine than green tea are debatable. Caffeine content is sometimes more dependent on the part of the plant used, rather than on process. Herbal Infusions The history of herbs and spices is far more ancient than that of tea. Herbal infusions are not tea, per se, as they do not come from the Camellia sinensis plant. They are popular after-dinner beverages and naturally 100% caffeine–free. Many host a variety of health benefits, and all the ones we offer deliver a sensational experience in aromatherapy and taste. Herbal infusions include many well-known herbs such as mint, flowers such as hibiscus and chamomile, roots like licorice and ginger, and other botanicals including Rooibos, lemongrass, and lavender. Some blends combine many herbs and add seeds, berries, nuts, and even cocoa. Herbal infusions have a wide variety of purported health benefits and cures, from indigestion to allergies to insomnia. There are infinite combinations and possibilities for creating herbal infusions, and all of them are free of caffeine. Herbal infusions should be steeped for 6–7 minutes using freshly boiled water, or decocted for 10–20 minutes on the stovetop for maximum effectiveness. Yerba Maté Yerba Maté (pronounced "yerba mahtay") is a medicinal and cultural drink of ancient origins. Introduced to the world by the Guarani Indians of South America, Maté is a species of holly plant, and contains ingredients that help keep its drinkers healthy and energetic. More than a drink, Yerba Maté has become a cultural phenomenon throughout South America. Its benefits are obvious. In Buenos Aires, where people carry their Maté with them throughout the day, the site of an obese person is rare. Yerba Maté is also high in Vitamin C, potassium, magnesium, and manganese. Maté is a healthy and stimulating drink, with 35 milligrams of caffeine per 8 oz. serving. Maté contains xanthines, which are in the same family as caffeine. Maté also contains other chemicals that seem to mellow out the experience of consuming this particular type of caffeine, and many maté drinkers report that they feel alert and focused without any negative effects, such as caffeine crash or jitters. Preliminary scientific studies of maté have shown that the compounds in the plant have a relaxing effect on smooth muscle tissue, rather than a stimulating effect on the central nervous system. Yerba Maté should be steeped for 6–7 minutes using hot, but not boiled water. Boiling water can make maté bitter, just like tea. Some people even like to pour cool water over the maté leaves before filling the rest of the cup with hot water to avoid extracting tannins, which create the bitter flavor." Phew!! I feel like I just got 3 credits in Teas 101!