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.
Menu
Tropical Fruit Salad & Hot Citrus Syrup
Coconut Bake
Baked Plantain
Carrot Juice
Jamaican Blue Mountain Coffee
RECIPES
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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