Growing up on a farm….the roosters
crowing would wake us with their
early morning announcement
that it was time to get up!
I loved the sound then, and I love
the sound now. I think it is cool!!
I am sure there are some of you who don’t think it is cool to wake up to roosters crowing at the crack of dawn…and that is cool too!
In fact I am sure that you most likely wouldn’t even use the term “cool”, …because, these days, there are new or in-the-trend words out there to describe one’s feelings.
For instance, my daughter may not call rooster crowing “cool”, she might say amazing or annoying. While my grand-daughter may use the term awesome!
But I still hang on to old familiar terms like “cool”. …and I think chickens in general are cool!!!!
I love fresh eggs and fried chicken and I love watching beautiful roosters and fluffy hens scratching around in the barn yard for seeds and grains. All my life I have been around chickens, but alas,…here in the city of Cape Coral, chickens are not allowed.
A few weeks ago, the Captain and I entertained guests for a brunch at Villa de la Luna….the tablescape is below and I will include the sources for plates, etc at the end of this post, but as you can see….there are chickens involved.
Soooo what is a girl supposed to do if she can’t have chickens in the back yard?
Why, she puts rooster dishes on the table!
Yep! I love the different types of roosters that are displayed on my salad plates. They are from David Carter Brown and the four roosters are soooo cool!!!
Aren’t these roosters beautiful?
I used the rooster plates to hold the maple coated bacon which I baked in the oven, along with the eggs and link sausages.
The menu was easy and simple as you can see from my Menu listing:
I made the lightest, crispy on the outside waffles AND provided pure maple syrup for each guest in their own individual glass maple leaf bottles.
I kept the waffles warm by placing them in my brown hen baking dish, that I had placed in the bottom oven… I love that it is a oven-to-table baking dish. I baked the eggs in the top oven, but they could just as easily be in the same oven as the waffles.
You will note in the pic above that the Fiesta salt and pepper shakers almost look like eggs.
I have collected every color of Fiesta ware for many years and I have colors that are no longer produced. However, one can find newer colors of Fiesta at most major department stores. They are my every day dishes.
Have you ever made coddled eggs? I used my white ironstone coddlers…so easy to use and the eggs turn out perfect every time.
You just place the seasoned eggs in the coddler and place in a pan of water and bake in the oven for about 8-10 minutes. The really cool thing about these coddlers, is you can hold the lid handle to immerse and remove from the pan of water! Easy-Peasy.
The recipes I used for this brunch are below and as always, they are printable.
Oh, by the way…
…….I just found out that young adults these days are calling something that is great or “off the charts” by the term “savage”!
Hmmmmm….Perhaps we should use that term somewhere in our conversation today!
You can thank me later….that would be “cool”!
Have a great and Blessed day!
Rattan Chargers: Pier 1, several years ago
Ironstone Dinner Plate: World Market
Salad Plate: David Carter Brown “On the Farm”
Plaid Napkins: Amazon on-line
Brown Napkins: Pier 1, several years ago
Copper Napkin Rings: Valerie Parhill, several years ago
Amber Goblets: Dollar Store
Individual maple syrup: World Market
Egg Coddlers: Bed, Bath & Beyond, several years ago
Brown Hen Baking Dish: Temptations Old World by Tara McConnell, several years ago
Salt & Pepper: White Fiesta by Homer Laughlin many, many years ago (you can find at any Department Store)
- 16 slices of thick-cut smoked bacon
- 1 to 2 tablespoons good (pure) maple syrup
- Preheat the oven to 400 degrees.
- Place a baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
- Remove the pan carefully from the oven (there will be hot grease in the pan)
- Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
- Transfer the bacon to a plate lined with paper towels and keep warm in the oven until ready to serve
- You can use parchment paper under the rack to make for easier clean-up
- Unsalted butter, for greasing
- 4 teaspoons heavy cream
- 8 eggs (2 per person)
- Salt and freshly ground pepper
- *Chile pepper flakes (optional)
- 4 ironstone coddlers or you can use baby food jars with lids
- Line the bottom of a 8X8 baking dish with a kitchen towel and add enough water to come up the sides of the coddler.
- Butter the insides of each coddler and add 1 teaspoon (or more if desired) of heavy cream into the bottom of each coddler. Add two eggs to each coddler and season with salt and pepper.
- Screw lids on tightly and place the coddlers in the water bath and place in the oven
- Bake for 8-10 minutes or until the eggs are "set" to your preference.
- Serve in the coddlers, being careful when unscrewing the lids.
- You can also do this on top of the stove. just follow the directions, only use a sauce pan and fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil before placing the coddlers with eggs into the sauce pan. Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1 cup milk
- 1 egg, (separate the egg from the yolk)
- Pure maple syrup (for serving)
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the middle of the dry ingredients and add the melted butter, milk, and egg yolk. Whisk just until dry ingredients are moistened.
- In a small bowl, using an electric mixer, beat the egg white until stiff peaks form. Gently fold the egg white into the waffle batter with a wooden spoon until there are no lumps.
- Spray waffle iron with cooking spray and drop batter according to your waffle iron's directions.
- Serve with butter and pure maple syrup, blueberries, strawberries or your choice of fruit.
- This recipe makes about 8 waffles...you might want to experiment first to see just how many you can make with this recipe.
Please comment, I'd love to hear from you.