If it’s October, it’s time to add apples to the menu. This recipe for an apple tea loaf is reminiscent of a traditional Irish apple cake. The brandy adds a little kick and the nuts a bit of crunch. I like to bake it in a stoneware tea loaf pan (12 x 4 x 2 1/2-inches) that creates smaller slices than a traditional full-sized loaf. The tea loaf pan (I…

Fresh or dried, figs are it! While not native to Ireland, they’re no longer considered “exotic” and are widely available to use in dishes ranging from teatime sandwiches to appetizers and. Christmas bakers have probably already started to stockpile dried ones for holidays sweets, but, in…

As August comes to a close, the fruits of summer show no signs of slowing down — lots of peaches, blackberries, plums, and nectarines available for snacking and baking. This tart recipe starts with a shortbread-like crust and is then filled with peaches and blackberries. (You can substitute…

A fruit “fool” – the word supposedly derives from the French fouler, meaning “to crush”—calls for combining puréed fruit with beaten eggs and sugar, whipped cream, sour cream, or yogurt for a virtually “foolproof” dessert. This recipe, which pays homage to the fraughan (also known as…