Breakfast with Churchill, Toast and Jam
Porridge with Maple Syrup & Pecans
I love Sunday morning breakfasts, the feeling of a languorous “end of a weekend”, with yet another feeling of Sunday School and a church “day of rest” tradition; although in reality Sundays can be just as busy as any other day of the week, I always try to make sure we have a “sit down” breakfast to enjoy. So, this Sunday we are dining with Churchill – in a manner of speaking! It’s obviously know the great statesman and wartime leader, Sir Winston Churchill, neither is it Churchill the Insurance Dog either! It’s breakfast with one of Staffordshire’s oldest and most respected potteries, Churchill China, with whom I work. I have been working with Churchill China for the last year or so, and as part of my collaboration, I received a fabulous dinner service earlier this year. The service is in the pattern of “Penzance” and is a pretty blue and white pattern with whimsical animals and birds adorning it, as well as folk images and symbols. I have shared several post already where I have showcased the china, and today my theme is for breakfast.
Today’s recipe is for Breakfast Porridge with Maple Syrup & Pecans, but, I also served toast and jam for breakfast too, with some home-made raspberry jam, the recipe which will be shared next week sometime. Today’s recipe for the porridge is based on my mum’s teacup porridge with apricots and honey, but in place of the apricots and honey, I used delicious Clark’s maple syrup and some pecan nuts, for a beautiful autumnal taste. Clarks offer four maple syrup flavours, and it was the number 2 amber grade that I used on our porridge this morning. The maple syrup was just amazing, so deep and almost toffee like in flavour, which married so well with the pecan nuts as well as the jumbo organic oats I used.
Clarks Canadian No.2 (Amber) Maple Syrup, also known as Grade C, is harvested by small farm producers situated in the Quebec region of Canada – who gather the sap of the maple tree and then boil it to produce pure maple syrup. It takes 4000g of maple tree sap to make 100g of pure maple syrup. As the season progresses, so the colour darkens and the maple taste increases.
Canadian No 2 (Amber) is like a full-bodied wine, both rich in colour and flavour, adding a succulent sweetness to any dish. It is perfect for cooking, baking, making marinades and dressings or simply as a tasty, healthy alternative to sugar.
The breakfast table was set with some of my Penzance china, and I used the following pieces from my service for an elegant and yet homely table setting…….
Penzance Mint Coupe Bowls,
Cup and Saucer,
Jam Pot, and spoon
0.5 Pint Jug,
and Tea Plates
I even managed to cut some “last roses of summer” to brighten up our breakfast table! I don’t know what you think, but a nicely set table seems to make the food taste better, or maybe it’s just that the food was lovely anyway! What I DO love about the china I received is how it is perfectly practical for the family supper table, as well as being a beautifully adaptable for a more formal dinner party or special occasion. There are several patterns within the range, so you can also achieve that “mix and match” look, which I prefer.
Anyway, that’s enough for now, I have to shoot off soon to prepare Sunday lunch, which is a chicken curry today for something different! I hope all my readers have a wonderful and relaxing Sunday, and I will leave you with the porridge recipe and some images below……see you soon, Karen
I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. I was not asked to write a positive review and all thoughts and opinions are my own. Karen S Burns-Booth
NB: I also received come Clarks Maple Syrup to try, once again, I was not required to write a review, whether it be positive or negative, but I chose to share my findings as I believe the product to be of the highest quality. K S B-B