You think that a New York minute is fast? A fun filled, five minute segment on baking a simple Irish Apple Cake on WFSB’s Better Connecticut goes by in the blink of an eye! Maybe it’s because being with hosts Kara Sundlun and Scot Haney is just like being with good friends. You get to chatting and the time just flies by!
Keeping in the spirit of St. Patrick’s Day, for serving our tea and cake, I set the stage, so to speak, with stools and a pub table from Ethan Allen, draped in a cozy woolen tartan blanket from Ireland. Visually impactful and handsome, yet practical. The tea service from which I poured Fairfield, Connecticut’s own Bigelow’s Constant Comment tea, is my dear friend Marta’s gorgeous collection of vintage creamware pieces in assorted patterns, including my beloved Queensware creamware mugs. My daily cuppa joe just wouldn’t be the same sipped from anything else – I just Iove the hunt scene and the rich French vanilla cream color! The napkins, authentic Irish linen vintage kitchen towels, banded in spring green, echo the leaves of the double daffodils and colors in the blanket. Mismatched antique silver utensils I discovered and gleefully purchased while in Ireland round out the look.
The uncomplicated cake and look of the table setting: honest, down to earth, with a dose of antiquity and a side of elegance, is what I think of when I think of all things Emerald Isle.
And, if you’d like the recipe to make the Irish Apple Cake, click here.
Happy St. Patrick’s Day!