Happy Thanksgiving to all my family and friends across the country. Thanksgiving this year was memorable, and included a feast fit for a bear before hibernation. A neighbor of ours invited us to dine with his family and a group of friends – individuals who are not originally from the United States, and do not have family here to enjoy the American holiday with. The feast, therefore, was a great collage of international meals, including curried vegetables, fried hard-boiled eggs, paella, pork & ham instead of turkey, and flan. I brought a red quinoa salad (I replaced the eggplant with a sweet potato, perfect for Thanksgiving) and the most traditional dish there, apple pie. Truthfully, I was more than willing to ditch the turkey. The meal was incredible, and the company lovely.
During the meal, my need to explore international cuisine again kicked in. Along with decorating the tree, baking cookies, and a reading marathon, Spencer and I whipped up some Welsh cakes. Correction, Spencer whipped up some Welsh cakes.
That’s right, the man who has only one independent baking project under his belt (a batch of extra dry Snickerdoodles that were tossed), made a batch of delicious Welsh cakes. This was no easy task; the dough was ultra sticky, and Spencer had to patiently work the dough into something more manageable.
Furthermore, the process of making the dough is similar to making a pie crust: you have to press and crush pieces of cold butter into a mound of flour until it crumbles. This takes time, strength, and a little faith. But Welsh cakes do not taste like a pie crust. It’s sweeter, and the texture is like a pancake-biscuit-scone hybrid. The tart currants are welcomed bursts of flavor against the sugary backdrop. The doughy discs are then cooked on a fry pan until golden brown on each side. Spencer had to let them cook longer, about 10 minutes, despite measuring and rolling his discs to the recommended size in the recipe.
The Welsh cake is a wonderful alternative for those who crave a treat with their tea or coffee. Soft, crumbling, sweet cakes of dough, the Welsh have created something that looks rather humble and plain (a thick pancake), but is much more complex after you break it apart and taste it. Check out this article for a little more information on its history. Much thanks and love to Spencer for offering to make the Welsh cakes, the result was superb!
- Baking soda
- Ground nutmeg
S: “I feel like a champion.”
T: “Proud of Spencer. He did such a good job.”
- The capital of Wales is Cardiff
- The official languages of Wales are Welsh and English
- An ‘eisteddfod’ is a Welsh festival of literature, music, and performance, with its origins dating back to the 12th century. The National Eisteddfod of Wales is the largest festival of competitive music and poetry in Europe
- Wales is referred to as “the land of song,” due to its strong history of vocal music
- National symbols of Wales include the red dragon that adorns its flag, daffodils, and leeks