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 and 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.
- 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
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.
This Trinidad specialty is a crumbly sweet bread with a hint of brown sugar and coconut and makes a nice compliment to any brunch.
- 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
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.
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.
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!
Source: Walkerswood Caribbean Foods