TRADITIONAL WELSH FOOD -
BWYD CYMREIG TRADDODIADOL
MODERN WELSH COOKING -
COGINIO CYMREIG CYFOES
This following set of articles appeared in the Ninnau October 2002 Issue. Harrisburg Festival of Wales Welsh Cakes Recipe is reproduced in full below.
Easy Caerphilly Scones
By Ken Thorne, Food Editor
These are easy to prepare and quite suitable as a snack or appetizer. They were delightful at teatime and today would find popularity at wine & cheese tasting events. This recipe features a scone topped with cheese. Immediately upon removal from the oven, cheese is sprinkled over the top of the scone then returned to the oven very briefly to allow it to melt. With the cheese cascading down the sides of the scone, it makes the most appetizing sight for the eyes and pleasure for the taste buds. Alternatively, of course, a spread may be used to top the scone or used inside a split scone.
scones use the flavorful Caerphilly cheese but sharp (or extra sharp) Cheddar
may be substituted if Caerphilly is not available. Or you may also use a
combination of your favorite cheeses. The winning entry in the Western Mail
Newspaper’s competition used a Caerphilly/Parmesan cheese combination. A
form of the hard Parmesan cheese has been around in Wales for centuries. It is
believed to have been made in the Gower Peninsular. This winning recipe entry
was added into later editions of Croeso Cymreig – A Welsh Welcome. I
have a 1959 Edition that contains the recipe.
a footnote, Croeso Cymreig was first published in 1953 by the Wales Gas
Board and printed by the Western Mail. As it turns out, Croeso
Cymreig was the first serious effort to compile a collection of the most
popular traditional Welsh recipes in the twentieth century.
Caerphilly Sc ones – Sgonau Caerffili.
ones – Sgonau Caerffili.
about 10 to 12 scones.
sea salt, if available
unsalted butter, 1/4 in, pieces, chilled
Caerphilly Cheese or extra sharp Cheddar, grated, chilled
Parmesan Cheese, grated, chilled
green onion or chives, fine chopped
egg, beaten for wash
optional: to taste – fresh herbs - thyme, mint, rosemary, or basil, fine chopped
Caerphilly, Cheddar or Colby, grated
Set oven to 450 F. Prepare a lightly greased baking tray or one covered with parchment paper (my preference). In a processor combine the dry ingredients. This action also sifts the flour. Add the butter while continuing to pulse until a coarse meal texture is formed. Add the chilled cheese and continue to pulse until combined. Add the milk in a steady stream while the processor is running. Dough is done when it clumps.
dough on floured surface, roll out to about 1/4 inch thick and add green
onion/chives and herb(s) then knead five or six times to mix. The dough will
smooth out. Roll out the dough to about 1/2 inch thick. Cut out 2-inch
circles. Place on prepared baking tray, bush tops with egg wash then bake for
10 to 15 minutes. Scones are done when the tops are a deep shade of golden
brown and the sides are still pale white. Remove from oven, sprinkle some of
the reserved cheese on each scone top and return to the oven for a minute or
less to melt the cheese. Best served warm with or without butter. Optionally,
when cooking in the wintertime you could top the scones with a white cheese to
simulate the snow-covered mountains of Wales!
Mwynhewch eich Sgonau – Enjoy your Scones!
Copyright © 2002 Ken Thorne.
Cakes – Picau ar y Maen
Festival of Wales - Harrisburg, Pennsylvania 2002
Thorne, Food Editor
When you ask a Welsh cook who has the best Welsh Cakes, the inevitable answer will be, “Come over to my House.” These Welsh Cakes are from three homes and it all started with a chapel connection - Rehoboth Welsh Chapel, Delta, PA! Danielle Wells, Elizabeth Griffith Williams and Gwen Roberts Kilburn, who we are sorry to say has passed away, combined their skills to create this recipe.
7 to 8 dozen – 2-inch diameter cakes.
4 c. plain flour
2 c. sugar, granulated
2 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1 c. unsalted butter, chilled, cut into 1/4 in. pieces
1/2 c. Country Morning Blend Margarine, chilled, 1/4 in. pieces
1 c. currants
3 eggs, beaten
1/3 c. whole milk
optional grated orange
Turn on the non-stick electric griddle or skillet to 325º F. Sift the flour. Mixed all dry ingredients. Cut the butter and margarine into the flour to form a coarse meal texture. Gently stir in the eggs and milk to form a soft dough. Place dough on a floured surface and knead a little until smooth. Form a ball then flatten to a disc. Wrap in plastic and chill for at least an hour. Roll out to about the thickness of a currant ( 1/4 in.); cut into 2-inch rounds. Cook on the griddle/skillet for 2 to 3 minutes each side until golden brown. Some cooks sprinkle the cakes with sugar, I prefer them sugarless. They are delicious served warm or cold. Alternately, of course, freeze for later use. Freshly cooked and spread with butter while warm is the best way to enjoy them! The smell of the baking - that just crusts the whole experience!
eich Picau ar y Maen – Enjoy your Welsh Cakes!
Copyright © 2002 Ken Thorne
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