Pamper Mom on Mother’s Day with these recipes

Mother's Day recipes

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

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.

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

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.

BEVERAGE

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

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