High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"An Emerald Isle Castle Tea" Glin Castle's 7 oz. chocolate Banana Bread 1 lb. very ripe bananas
Leprechauns, castles, good luck and laughter; lullabies, dreams and love ever after; poems and songs with pipes and drums; a thousand welcomes when anyone comes ... That's the Irish for you!
This Irish poem describes Glin Castle to perfection. Home of the Knight of Glin, Desmond FitzGerald, and his wife, Madam Olda FitzGerald, Glin Castle stands majestically on 500 acres on the banks of the River Shannon in County Limerick, Ireland.
The romantically-titled
Knights of Glin, a branch of the great Norman family, the FitzGeralds or Geraldines, Earls of Desmond, were granted extensive lands in County Limerick in the early 14th century by their Desmond overlords.
The Desmond family were all descended from the Norman, Maurice FitzGerald, a companion-in-arms to Strongbow, the Earl of Pembroke. Maurice was the son of Gerald of Windsor and his wife, the Welsh Princess Nesta. She was famous for her many children, including a son by King Henry I of England. As a result, she became known as "the brood mare of the Normans."
The FitzGeralds came to Ireland from Wales in the 1170's as mercenaries, at the request of King Dermot MacMurrough, to help him with his wars to subdue his subjects. Three of the cadet branches of the Desmond lordship were known as the White Knight, the Knight of Glin and the Knight of Kerry. The last White Knight, Maurice Og Fitzgibbon, died in 1611 and the title is now, sadly, extinct or dormant.
But Glin Castle is quite alive today, with its 15 individually decorated bedrooms, each with its own private bath, that can be reserved on an individual basis.
Afternoon tea is a special treat at Glin Castle. Taken in the splendid Drawing Room with its Rossi marble mantelpiece, these elegant surroundings whet the appetite for a gastronomic delight of delicate tea sandwiches and sweet treats. 
The repast is taken quite seriously at Glin Castle. Their guests’ favorite tea is one that is specially prepared at the Castle. It is a blend of Barry’s Gold, which consists of Kenyan and Assam teas, to which Earl Grey is added. Along with this custom blend, they also serve Assam, Green Tea, Gunpowder and herbal teas. They grow their own Verbena for tea as well.
Afternoon Tea is served on Royal Doulton English Bone China in the Stanwyck pattern. 
The staff at Glin Castle take great pride in setting a proper tea tray. Offered to guests are milk, lemon, honey, white sugar cubes and a tea strainer. The pot of tea is made last. The china teapot is warmed with hot water first, emptied, then filled with loose tea. Then the water, having been boiled but not boiling, is poured onto the tea leaves. Loose tea leaves are strongly preferred, although some herbal infusion teas are offered in tea bags.
A lovely variety of sweet and savoury treats are served to guests of Glin Castle. Savoury treats include the traditional cucumber sandwiches, for which the cucumber is sliced very thinly, the white bread is very fresh, no salt is used, and a good grind of black pepper and real butter complete the assembly. The most popular sweet treats are homemade scones with cream and raspberry jam, banana bread, pistachio cookies, lemon drizzle cake, praline cake, and a particular favorite, chocolate brownies, which are prepared without flour. The Chef at Glin Castle has graciously provided the recipe for these brownies as well as his banana bread. Afternoon tea at Glin Castle is not for those watching their waistlines. Treats are full carbohydrate, full butter, full fat cream, etc.
An interesting frequent visitor to Glin Castle is the last proper tea buyer in Ireland. He works for Barry’s Tea Company and travels the world buying tea leaves. Unfortunately, commercialism and the preferred tea bag have destroyed the skill and demand for his services.
Glin Castle is a "twinkle in the eye of Ireland." A stay there would certainly leave you feeling like a Queen or King. Whether strolling the grounds along the banks of the River Shannon, or sitting by the fireplace sipping a cup of tea, Glin Castle provides the perfect surroundings to be transported back to an elegant era of refinement and good taste.
Our sincere appreciation goes to Bob Duff, General Manager, and Breda Brosnahan, Office Manager, for their contributions and assistance with the preparation of this article.
Source: www.glincastle.com
Photos: © Glin Castle
Chocolate Brownies
Preheat oven to 325E. Butter an 8" square baking pan and coat with a tablespoon of the almonds.
6 tablespoons unsalted butter
2-1/2 tablespoons espresso
coffee
3 large eggs
1 cup granulated sugar
1/2 cup ground almonds
In a double boiler over boiling water, melt the butter and chocolate, then add the coffee.
Whisk together the eggs and sugar in another bowl, gently add the chocolate mixture, then fold in the remaining almonds.
Bake for 25 minutes. Remove from the oven and let the brownies sit in the baking pan for about 10 minutes before cutting into squares.
Preheat oven to 350E. Line a 9" x 5" loaf pan with parchment paper.
1-1/2 cups self-rising flour
1/2 teaspoon salt
1 stick butter
Scant 1 cup superfine sugar
3/4 cup Sultanas or seedless
raisins
3/4 cup glace cherries,
washed and halved
1/4 cup chopped walnuts
2 eggs, beaten
Sift the flour and salt into a large mixing bowl. Rub in the butter.
Add the sugar, sultanas (or seedless raisins), walnuts and glace cherries.
Mash the bananas with a fork, add the beaten eggs and mix this well into the ingredients. It should be a nice soft consistency.
Pour the mixture into the lined pan and spread evenly. Place in the centre of the oven and bake for 1-1/2 hours. Cool before removing from the pan.