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!”
January is also known as “National Oatmeal Month,” a tribute to the heart-warming, stick-to-the-ribs comfort food that’s so welcome in winter. Grown in ancient China as long ago as 7000 B.C., the Romans introduced oats to other countries in Western Europe and gave them and other cultivated crops the name “cereal,” in honor of Ceres, the Roman goddess of agriculture. A long-standing favorite food in Ireland, the cultivation of oats is particularly suited to its climatic conditions (fertile soil, temperate climate, abundant rainfall), and porridge has been a staple of the Irish from prehistoric times until today. The hearty grain is also packed with dietary fiber, protein, vitamins, and minerals, and the fiber content in oats helps support a healthy digestive system and lower cholesterol levels. I’ve been sold on them for years and suggest that an oatmeal cookie, crumble, or cake is the perfect companion to – you guessed it – a cup of hot tea!
MIXED BERRY CRUMBLE BARS
Makes 24 bars
Home cooks love a good tray bake, and this one has a tasty bottom crust thanks to oats and ground almonds, a lovely filling thanks to fresh berries, and a crunchy topping featuring coconut and more almonds.
2 cups flour
1 1/2 cups rolled oats
1/2 cup (packed) light brown sugar
1/2 cup ground almonds
1 teaspoon baking powder
8 ounces unsalted butter, melted
4 cups mixed berries
2 tablespoons lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 flaked almonds
1/2 cup shredded coconut
1. Preheat the oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat paper with no-stick cooking spray.
2. In a large bowl, combine flour, oats, brown sugar, ground almonds, and baking powder; stir in butter until blended. Press half of mixture evenly onto bottom of prepared pan.
3. In a large bowl, toss berries with lemon juice. Sprinkle with sugar and cornstarch; toss again until well coated. Spread berries evenly over bottom crust. Stir almonds and coconut into remaining half of crumble mixture; sprinkle over the berries.
4. Bake the bars for 50 to 55 minutes, or until the filling is bubbling and the crumble is browned. Let cool on wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.
OATMEAL COOKIES
Makes 3 dozen cookies
Everyone’s favorite, oatmeal cookies are perfect with a cuppa – plain, with raisins, chocolate chips, or chopped nuts. You decide.
8 ounces butter, at room temperature
1 1/4 cups (packed) light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups old-fashioned Irish oats, such as Flahavan’s or McCann’s brand
1/3 cup flour
1 cup raisins, chips, or nuts (optional)
1. Preheat the oven to 350°F.
2. In a large bowl, beat the butter, brown sugar, baking soda, cinnamon, vanilla, salt, and eggs with a wooden spoon until well blended.
3. Stir in the oats and raisins, chips, or nuts; mix well. Scoop rounded tablespoons of dough onto an ungreased baking sheet, leaving 2 inches apart.
4. Bake the cookies for 9 to 11 minutes, or until lightly browned and crisp. With a spatula, transfer the cookies to a wire rack. Let cook for 10 minutes between batch. Repeat with remaining dough.
GUINNESS OATMEAL CAKE WITH NUT TOPPING
Serves 10 to 12
The origin of this cake is mysterious at best, but it possibly originated as an oatmeal pudding. The crunchy coconut-pecan-toffee topping adds a modern touch to an otherwise traditional cake. Serve the cake with a scoop of vanilla ice cream, if you wish.
For the cake
1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
1 cup boiling water
1/2 cup Guinness
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 ounces butter, at room temperature
1 cup (packed) dark brown sugar
1 cup granulated sugar
2 large eggs
1. Preheat the oven to 350°F. Coat a 9-inch springform pan with no-stick baking spray.
2. In a medium bowl, combine the oatmeal, water, and Guinness; let stand for 20 minutes. In another medium bowl, sift together the flour, baking soda, cinnamon and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the flour mixture; stir in the oatmeal mixture. Transfer the mixture to the prepared pan.
4. Bake the cake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack (leave cake in pan).
For the topping
3 ounces butter, at room temperature
1/2 cup (packed) light brown sugar
1/4 cup heavy (whipping) cream
1 cup chopped pecans
1/2 cup shredded coconut
1. In a medium saucepan over medium heat, combine the butter, brown sugar, and cream. Bring slowly to a boil; cook for 2 to 3 minutes, or until thickened. Stir in the pecans and coconut until blended; spread the mixture over the top of the cake.
2. Preheat the broiler. Put the cake on a rack 4 inches from the heat source; broil for 2 to 3 minutes, or until the topping is browned and bubbling. Let cool for 1 to 2 hours, or until the topping is set.
3. To serve, release the sides of the pan; cut cake into slices.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbooks, visit irishcook.com
