For We The People, It All Comes Down to Welsh Cakes or a Honey Brown Ale Home Brew
Last week Ann Romney shared a batch of her homemade Welsh cakes that she baked in a brief moment of reprieve in her kitchen in Belmont, Massachusetts. Phillip Rucker of The Washington Post was aboard the plane when the cakes were dispatched and was one of the lucky few who got to sample what a Republican campaign tastes like 35,000 feet in the air: "A delicious mix of salt and sweet, very moist and buttery."
Welsh cakes, which are made with currants (or raisins) and nutmeg, are more like scones then cookies or cake, and are fried on a griddle instead of baked in an oven. The Romney recipe was passed down from Ann's grandmother, who tweaked it because she wasn't wild about grandma's cooking skills. According to the Post, Ann said grandma was a "terrible cook, and I never liked her Welsh cakes growing up."
Almost as if they have each other's playbook, or like watch some sort of nonstop news cycle where every move is recorded and beaten to death, the Democrats released a recipe last week too. Theirs was for a home brew: The White House Honey Brown Ale.
White House assistant chef Sam Kass and sous chef Tafari Campbell got the recipe from a local brewmaster and used a pound of honey from a bee hive from their bosses very own backyard. The video below documents the process.
Unfortunately, the Kroger down the street doesn't have the White House Ale in stock yet, so we sent the recipe over to Deep Ellum Brewing Company's brew master Drew Huerter to parse out a few of the details.
"It is great to see brewing approached by national politicians," Huerter said, "as that is how the country started, and we've seen many a local lawmaker get into beer over the years."
As for the recipe specifics, "I like the hyper-local honey, but it is kind of at odds with choice of the imported Kent Goldings hops," Huerter said. "I understand the choice of the malt extract, as the POTUS has a busy schedule, but I find it worth the effort to conduct a mash. Although I reserve judgment until I get to sample some."
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.