Weekend mornings at Pine Hill Farm are one of the few times Jaithan and I can slow down, spend more time together and cook. Usually I'll do something savory, like quiche or a frittata, but a couple of weeks back, when temperatures dipped into the teens and the snow kept coming, all I could think about come Sunday morning were pancakes.
Stonewall makes a good mix that I doctored up with good vanilla extract, toasted pecans and dried cranberries rehydrated in the microwave with a little water and Grand Marnier. Citrus is in season right now, so to cut some of the sweetness in the maple syrup, I added fresh blood orange segments and juice, then let it sit while I got to work.
My new blue and white porcelain ice cream scoop came in handy again, as did a brass and enamel dish (an Egyptian souvenir by way of the Goodwill), now serving as a spoon rest.
While Jaithan minded the pancakes and turkey sausage...
I picked one of my favorite sets of old English ironstone transferware plates with lusterware details, antique monogrammed hand towels I use as napkins and simple brass flatware. What can I say? I like a little fancy with my farmhouse.
The tablecloth is made from Robert Allen's Portobello Vase Blossom, inspired by an archival design of Colonial Williamsburg reimagined in fresh, new colors. I served the maple blood orange compote in a little vintage bowl (glossy on the inside; matte on the outside) from Privet House in New Preston, CT. The ceramic plate is one of my favorites handmade by Lindsay Emery of Suite One Studio.
A little potted primrose on the table and breakfast was served!
Spring, I'd say, is calling my name...