Leek and Tattie Soup

January: National Soup Month

We warm up in the wintertime with a traditional Scottish soup. Leeks and tatties (potatoes) are cheap and chunky to make a filling first course. Though this soup is simple, it is served at even the finest Burns Suppers. This is when the Scots get together on January 25 to celebrate the birthday and life of their national poet Robert Burns (1759-1796). Traditional Scottish food is served, such as soup, haggis, oatcakes, whisky and dessert. Guests enjoy poetry readings, bagpipe music and Highland dancing.

We like leek and tattie soup straight from the stock pot when we cook it at home. But sometimes we add milk and cream and puree everything in the blender to make a fancy French version of this soup called Vichyssoise. Savor the soup made with leeks and tatties during National Soup Month or on Burns Night on January 25.

Recipe

(Adapted from “Scottish Heritage Food and Cooking” by Carol Wilson and Christopher Trotter)

Ingredients

• 1 small onion
• 2 leeks
• 3 large potatoes
• ¼ cup butter, divided use
• 4 cups chicken or vegetable stock
• salt and pepper to taste

Directions

Chop the onions. Wash and slice the leeks, discarding the thread-like ends on the white part. Wash, peel and chop the potatoes.

In a large pot, slowly melt 2 tablespoons of butter. Saute the onions and the leeks until soft (about 5 minutes) but do not brown. Stir in the potatoes and mix with the onions and leeks. Cook for about 2 minutes. Pour in the chicken or vegetable stock. Salt and pepper to taste. Cover the pot and simmer on medium heat for 30 minutes. Remove from heat and stir in the remaining 2 tablespoons of butter. Ladle into soup bowls and serve hot.

Notes 

• Happy New Year and Hogmanay to our blog readers! Robert Burns wrote the traditional new year’s anthem “Auld Lang Syne”.
• Thanks to our neighbors across the street, Glenn and Anna Maria B., who are pioneer settlement re-enactors, for letting us borrow their rustic clad iron soup kettle as a prop for the final food photo.
• Search our blog for more Scottish and other soup recipes.

Chocolate Earl Grey Cupcakes

January: National Tea Month

Host a happy new year’s day tea party with a platter of decadent desserts, such as Chocolate Earl Grey Cupcakes. These royal treats are rich, aromatic, fluffy and moist. The cupcakes are also crowned with a luxurious chocolate glaze with flecks of tea leaves for a unique texture and taste. Serve Chocolate Earl Grey Cupcakes for a sweet start to the new year and for a celebration of National Tea Month!

Recipe

(Adapted from Real Simple)

For the Chocolate Earl Grey Cupcakes

• 3 Earl Grey tea bags
• ½ cup water
• ¼ cup (½ stick) butter
• 1 egg, large or jumbo
• 1 cup sugar, granulated white
• 2 ounces (2 squares) unsweetened chocolate (we used Baker’s brand)
• 1 cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch salt
• ¼ cup plain yogurt

Directions

Steep the Earl Grey tea bags in water for five minutes. Discard the tea bags. In a large bowl, cream the butter with the sugar. Beat in the egg. Melt the chocolate and cool slightly.

Add the melted chocolate into the creamed butter mixture. In another bowl, combine the flour, baking powder, baking soda and salt. Stir into the batter until smooth. Pour in the tea.

Mix in the yogurt. Scoop the batter into a muffin tin lined with a dozen cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven. Transfer the cupcakes to a wire rack to cool completely.

For the Chocolate Earl Grey Glaze

• 1 2.47-ounce Earl Grey chocolate bar (we used Dolfin brand) or 2 ½ squares (2 ½ ounces) semi-sweet chocolate
• 4 teaspoons butter
• 2 teaspoons corn syrup

Directions

In a glass bowl, place the chocolate, butter and corn syrup. Microwave for 1 – 1 ½ minutes. Stir until melted and smooth. Dip the tops of the cupcake into the frosting, swirling around for even coating. Let the frosting set on the cupcakes at room temperature.

We decorated our Chocolate Earl Grey Cupcakes with leftover fondant flowers. Arrange the flowers on top of the cupcakes. Dab a dot of white icing gel (we used Wilton brand) on the flower center. Drop a silver dragée (we used India Tree brand) on top of the gel, positioning it with a toothpick if necessary. For fondant flower photo tutorials, refer to our posts on Chocolate Cupcakes and Cherry Blossom Cake.

Notes

• The final food photo of the Chocolate Earl Grey Cupcake features our fine china from our wedding registry, albeit a discontinued pattern (Noritake Sterling Cove).
• Search our blog for other tea time treats.