Black and White Wednesday - Gallery #76

Welcome to Black and White Wednesday #76.  Many thanks for your diverse and delightful culinary images.  Even though I no longer preside over this event, and my participation has been spotty recently, I always find presenting this gallery a highly pleasurable pastime, one which I encourage you to consider.  It helps, of course, to have a thing for black and white. ; )  Cinzia of Cindystar has all the details on how you can join in.  I thank Ci for the opportunity to keep my hat in the ring, however irregularly. 

Haalo of  Cook Almost Anything - haalo AT cookalmostanything DOT com is currently hosting #77 and will have her gallery online Wednesday, Melbourne, Australia time. 

I will be stopping by all of your blogs tomorrow very soon to formally ooh and aah over each of your photographs.  In the meantime, I hope you enjoy a little oohing and aahing yourselves.

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Mmm...  π  - Elizabeth - blog from OUR Kitchen

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Grapes - Meena - Encourage Spice

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Mint-Infused Water - Rajani - My Kitchen Trials

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Shades of Brown - Priya - The Humpty Dumpty Kitchen

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Slices of Bianchetti Truffles - Claudia - Food with a View

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Rose Hips - Sandra - Dolce Forno

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Follow Me - Simona - Briciole

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A Must Stop on Hwy 101 - Simona - Briciole

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Spicy Sausage Breakfast Rolls - Lynne - Cafe Lynnylu

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Oh, Oriental Cookies, How I Love Thee! - Rosa - Rosa's Yummy Yums

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Borlotti Beans - Haalo - Cook Almost Anything

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Pasca Rasucita - Cinzia - Cindystar

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Pasca Rasucita 2 - Cinzia - Cindystar

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Food Cart in Central Park - Usha - Thru My Lens 

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Mystery Plant - Zorra - Kochtopf

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Italian Easter Breads in Preparation - Tanusree - Ma Niche

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Purslane - Bharati - Sizzling Indian Recipes

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Fresh Peanuts and French Lentils - Bharati - Sizzling Indian Recipes

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Holi - Shri - Tiffin Carrier Antic/que's!

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Tea Roses - Susan - The Well-Seasoned Cook

Rose Chintz Teapot - Black and White Wednesday #76

Tea Roses 

Beautiful in blue, this porcelain teapot lent itself to an easy, comely conversion for Black and White Wednesday, Cinzia's weekly culinary gallery.  It is a special, no-pressure place for displaying your talents and taste for food photos devoid of their natural colors.

Tomorrow's gallery #76 is being hosted here by me.  I am extending the deadline to the very date, Wednesday, March 27, at 6:00 pm NY time.  The gallery will be online within a few hours after the last submission.

For full details on participation and a list of future guest hosts, please consult the above link on Cindystar.  Should you be interested in guest hosting a gallery, Cinzia would be happy to add your name.

Thanks to Cinzia for adding her spark to this enduring event.  And thanks, as well, to those who have already sent me their photographs.

See you tomorrow!

Pice ar y Maen - Welsh Currant Griddle Cakes

Few rituals are more cozy, charming, and comforting than a cup of hot tea with a little cake to go with it. These ancient-in-origin Welsh tea cakes are the easiest treat I've ever made, unequivocally foolproof. You don't even have to turn on the oven. This comes as a welcome relief since I was felled by failure with a quite different recipe (for soup) which I had been tinkering for days. There is something to be said for licking one's wounds with some tea and sweet sympathy.

Pice ar y Maen - Welsh Currant Griddle Cakes - Adapted from the King Arthur recipe

Makes approximately 16

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
8 tablespoons cold, salted butter
1/2 cup caster sugar
1 tablespoon dried orange peel
1 egg
1 tablespoon milk
1 teaspoon orange extract
1 cup dried currants
1/3 cup demerara sugar

Method

In a large bowl whisk together flour and baking powder.  Gently rub and toss butter into dry ingredients until you create an evenly course meal.  Stir in sugar and orange peel, then beat in egg, milk and extract until a soft, dense, and pliable dough ball forms.  Stir in currants.  Turn out dough onto floured surface. Roll dough out to 1/4 inch thickness.  Cut into 2-inch rounds with a cookie or biscuit cutter.  Gather up dough scraps, rolling and cutting repeated until you've made as many cakes as possible.  If you find the dough too warm and soft, place in refrigerator to cool for no longer than a few minutes.

Warm a large non-stick skillet over medium heat.  Evenly distribute cakes on griddle.  They will be soft and a little delicate, but firm as they cook.  Turn when golden brown (about 3 minutes).  Cook other side for additional 3 minutes, then turn cakes out onto serving place.  Strew cakes with demerara sugar.  Repeat with subsequent batches.  Serve warm directly from griddle, but they are equally delicious at room temperature.  ~

This currant-heavy recipe is for Simona of Briciole, hosting Weekend Herb Blogging #374 for Haalo of Cook Almost Anything.  Simona will have the round-up online Monday, March 11.