The twelfth day of Christmas, Jan. 6, officially marks the end of the Christmas season. In Ireland, it’s also one of the most important days on the calendar after Christmas Day itself, cobserved as the Christian Feast of the Epiphany and as the traditional celebration known as Nollaig na mBan (Women’s Christmas). The latter is a day when Irish women who had worked tirelessly for weeks to prepare Christmas for their families had the day completely to themselves. The men of the house would take over the running of the household for the day, cleaning, preparing meals, and looking after the children. The women were free to socialize with female relatives and friends and to gather for tea.
Irish folklore scholar Kevin Danaher mentioned the date in his 1970s “The Year in Ireland: A Calendar,” when he suggested that the name "Women's Christmas" is explained by the assertion that “Christmas Day was marked by beef, whiskey, and men's fare, while on ‘Little Christmas Day’ the dainties preferred by women — cake, tea, and wine — were more in evidence." It became a day for women “to go visiting in the afternoon, eat a slice of currant loaf, have a cup of tea, a chat, and a well-deserved rest.”
Over time, many Nollaig na mBan customs faded away, but in recent years the tradition has been revived a bit, shifting to a day when women host charitable events — often afternoon tea served with a bit of bubbly— to support women’s causes. Many restaurants, hotels, and bars in Ireland offer Nollaig na mBan celebrations where women meet up with their mothers, sisters, aunts, daughters, and friends to celebrate themselves and to say “good-bye” to the holiday season. If you plan to host a gathering at home, here are a few easy — very easy — recipes that use up the last of the holiday foods.
CRANBERRY-BRIE TARTLETS
Makes 24
For a one-bite brie appetizer, make tartlets with frozen puff pastry or frozen phyllo shells, such as Athens brand (see NOTE). Either way, the results are terrific.
One 8-ounce round brie
1 sheet frozen puff pastry
3/4 cup cranberry sauce or chutney
1/2 cup finely chopped pecans (optional)
Sprigs of rosemary, for garnish
1. Preheat the oven to 375℉. Coat a 24-cup mini muffin pan with no-stick cooking spray.
2. On a lightly floured surface, roll the puff pastry sheet out to a 10 × 14-inch rectangle. Cut lengthwise into 4 even strips and then crosswise into 6 even strips, creating 24 squares. Gently press each square into a muffin cup. Prick the bottom with a fork.
3. Cut the brie into 24 pieces, approximately 3/4-inch in size. Press a piece into each cup. Spoon 1 teaspoon cranberry sauce or chutney on top. Sprinkle each with pecans (if using).
5. Bake for about 18 minutes, or until golden brown. Let cool slightly. Remove from pan. Tuck a piece of fresh rosemary into each. Serve warm or at room temperature.
NOTE: If using phyllo shells, preheat the oven to 350℉. Cut the brie into 30 pieces. Put a cube into each of 30 shells (Athens shells come in 15-shell packages). Top with a teaspoon of cranberry sauce or chutney. Bake for about 13 minutes, or until the sauce is bubbling.
Tuck a piece of fresh rosemary into each. Serve warm or at room temperature.
MINCEMEAT CAKE
Serves 10 to 12
This mincemeat cake is a perfect make-ahead addition to your celebration table. Perfect with a cup of tea, but delightful with a crisp white wine or a glass of Champagne!
6 ounces butter, at room temperature
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
1 cup homemade or prepared mincemeat
1. Preheat the oven to 350ºF. Coat a 9-inch loaf pan with no-stick baking spray with flour.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Beat in the flour mixture in three additions, alternating with the milk. Fold in the mincemeat. Transfer to prepared pan.
4. Bake the cake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 25 minutes. Loosen the cake from pan; invert onto rack. Let cool completely.
CRANBERRY & CASHEL BLUE TART
Serves 8 to 10
Cashel Blue, Ireland’s first farmhouse blue cheese (imported by Kerrygold), is a “must” addition to a holiday cheeseboard. I always buy extra for this post-Christmas savory tart though, which comes together easily with help from a refrigerated pie crust.
1 refrigerated pie crust, at room temperature
8 ounces cream cheese, at room temperature
4 ounces crumbled Cashel Blue cheese, at room temperature
2 tablespoon milk
1 large egg, beaten
3/4 cup fresh or frozen cranberries
2 tablespoon chopped chives
Ground black pepper
2 tablespoons finely chopped walnuts
1. Preheat the oven to 450°F. Slowly unroll the pie crust; place in an ungreased 9-inch tart pan with removable bottom. Press firmly against the side and bottom. Fold excess crust under and press together to form a thick crust edge; flute edges. Prick the bottom and side with a fork. Bake for about 10 minutes, or until lightly browned. Cool 10 minutes; reduce oven temperature to 375°F.
2. In a medium bowl, beat the cream cheese and blue cheese with an electric mixer on medium speed until blended. Beat in milk and egg until smooth. Stir in cranberries, chives, and pepper. Sprinkle walnuts over crust; spread cheese mixture on top.
3. Bake the tart for 20 to 25 minutes, or until the filling is set. Let cool for 30 minutes before cutting into slices. (Can be made 1 day ahead; cover and refrigerate).
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
