A Caribbean Mother's Day Breakfast In Bed
This Mother’s Day, treat mom to an island getaway without ever leaving home. A Caribbean breakfast in bed is a unique gift for mom. Caribbean food expert, and cookbook author of 'Eat Caribbean', Virginia Burke, offers the following Breakfast in Bed menu for a special way to pamper the over-worked mom on Mother’s Day.
Tropical Fruit Salad & Hot Citrus Syrup
Coconut Bake
Baked Plantain
Carrot Juice
Jamaican Blue Mountain Coffee
TROPICAL FRUIT SALAD & HOT CITRUS SYRUP
The hot sweetness of this salad is a clash of flavors that awaken the taste buds. Healthy and natural, fruit salad is a flavorful dish and by drizzling with lime and adding a bit of finely chopped peppers, this meal has a sweet bite.
Ingredients
• ½ small pineapple, peeled and cored
• 1 mango, peeled and stoned
• 2 bananas, peeled and tossed in lime juice over to prevent discoloration
• 1 small papaya, peeled and de-seeded
• ½ medium-size watermelon, peeled and de-seeded
• Fresh mint sprigs, to garnish
For the hot citrus syrup:
• Juice of 2 oranges
• Juice of 1 lime
• ½ cup soft brown sugar
• 1 tbsp dark rum
• ½ tsp very finely chopped hot pepper, e.g. scotch bonnet (optional)
• Grated orange and lime zest
Directions
Cut all the fruit into 1 inch cubes, place into a bowl and mix gently.
Strain the oranges and lime juices (you should have about 1 cup in total.)
Add all the hot citrus syrup ingredients to a non-stick pan, with the exception of the zest. Stir and heat until it reduces a little, about 5-10 minutes.
Place a serving of fruit salad on each plate and pour over the warm sauce. Sprinkle with the zest and add a sprig of mint to each plate before serving.
COCONUT BAKE
This Trinidad specialty is a crumbly sweet bread with a hint of brown sugar and coconut and makes a nice compliment to any brunch.
Ingredients
• 1 lb plain flour
• 3 tsp baking powder
• ½ tsp salt
• 2 tbsp brown sugar
• 2 oz grated coconut
• 4 oz butter
• 1 ½ oz lard or white vegetable shortening
• ½ pint coconut milk
Directions
Preheat the oven to 350 degrees F. Grease a baking sheet.
Sift the flour, baking powder and salt into a bowl. Add the brown sugar and grated coco nut and then rub in the butter and lard or shortening.
Slowly add the coconut milk and mix together to form a dough. Knead for 5 minutes until the dough is smooth. Leave to rest for 1 hour.
Shape into a ball and roll out to a disk 1-inch thick. Place on the greased baking sheet and bake for 20-30 minutes or until golden and the bottom sounds hollow when tapped.
BAKED PLANTAIN
A classic island fruit that is excellent no matter how cooked, plantains will surely add Caribbean theme to a mother’s day brunch.
Directions
Cut the plantains in two and slice them, horizontally in two.
Place sliced sides down in a greased casserole dish, pour over the juice of one orange (per plantain), sprinkle on a little ground cinnamon and a tsp of grated orange zest and bake in the oven (350F) for 20 minutes.
Add a spoon or two of honey or guava jelly for especially sweet plantains.
BEVERAGES
Pick an exotic Carrot Juice with Lime and perk up with Jamaican Blue Mountain Coffee.
• Presentation is everything- Serve on a brightly decorated serving tray, with colorful napkins. Using bright orange or red vibrant colors to decorate will add to the fun mood.
• Stick a tiny vase on the tray with a blooming flower will brighten mom’s day.
• Turn on some Bob Marley to add the finishing touch that will make brunch feel like it is taking place on the islands!
Walkerswood Caribbean Foods - www.walkerswood.com
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