OUR TOWN COOKS!

By DONNA NICKEL

North Canton resident Sue Thomas quickly dispels the myth that Ireland hosts the wildest, loudest St. Patrick's Day parties on the planet. With her lilting brogue, the Belfast native explains “the parties and the green beer are more of an American thing.”
Twenty years ago, Sue left Ireland and moved to the United States. She and her husband Mark, a native of England, live in North Canton with their children Ashlea, a seventh grader at NCMS and Alex, a Northwood Elementary fifth grader.
Sue said in her hometown, St. Patrick's Day is celebrated as a Holy Day. “We just go to church and though there is a parade, it's not a big one.”
This year, forget the corned beef and cabbage (Sue confesses she doesn't make it for her family either) and celebrate St. Patrick's Day with Tea Brack, a moist, fruity loaf infused with tea. “It's very commonplace in Ireland and it's very easy,” Sue said, adding it's a perfect treat while having tea. “In Ireland it's all about tea, tea, tea.” Sue found the following recipe in one of her favorite Irish cookbooks, “A Taste of Ireland in Food and Pictures” by Theodora Fitzgibbon (1968).

Tea Brack

3 cups sultanas (Sue said saltanas are common in Ireland and are comparable to golden raisins found in our local grocery stores)
3 cups raisins
2 1/3 cups firmly packed brown sugar
3 cups milkless tea, or ½ tea and ½ Irish whiskey

Soak the fruit and sugar in the tea overnight.

The next day, add alternately 4 cups flour and 3 beaten eggs. Finally, 3 level tsp. baking powder. If a spiced brack is liked, add 3 tsp. mixed spices.

Turn into three greased loaf tins (sized 8 in. by 4 in. and 3 in. high) and bake for 1 ½ hours in moderate oven, 300 degrees.

When cool, brush the tops with melted honey to give it a fine glaze.