Breakfast
In addition to gorgeous tropical fruits, which are common as our go-to breakfast, Haiti is blessed with delicious free range, organic “vyann kochon”, or, “pork”. It’s not that we are hip and trendy, but rather, that we haven’t the room or infrastructure for “commercial farming”. (Every cloud....) So. We have included pork into each recipe for our Mum’s Day menu. (Of course, one may edit per taste buds.)
Unless you want to clean up the sticky flurry that is left by making homemade waffles and pancakes, we think that bacon and eggs, (and perhaps a mimosa), are breakfast enough for mama. (The sizzled ham is actually gorgeous when wrapped around a side of melon, should she still want a spot of fruit.)
How to make it special?
We found these sweet iron heart rings on Amazon, and can’t wait to debut them in a few weeks. As you can see, one egg each will suffice - we experimented with two. That didn’t go as well as planned.
The fat? Oh! Save that! Our next recipe will require that savory flavor infused coconut oil (our fat of choice).
Lunch or Dinner
Chances are, mum is being deservedly squired off to her favorite restaurant for either lunch or dinner. We love this combination of lighter fare to serve her for her post decadent lunch, or pre dinner feast.
Vanilla-Butter Brussels Sprouts
2 lb. Sprouts, halved
2 cups broth
1 cup coconut water
1/4 cup fat
6 cloves garlic
2 tsp. vanilla bean paste (we are hopelessly addicted to this nectar)
1 tsp. salt (Black Himalayan is our favourite. Yes. It does make a difference. Promise.)
1/2 tsp. pepper
1/4 cup Pomegranate Syrup
As much bacon, or the like, as mama may want
1/2 cup of cashews (we love these in Haiti)
A splash of Grand Marnier
Brussels, garlic, pork, cashews and broth to be baked, slow cooked or pan cooked together, along with salt and pepper in your favorite fat, (perhaps with a bit left over from breakfast).
Syrup and Grand Marnier to be reduced for a few minutes, and added in a flourish once the Brussels are plated.
Voila!
A healthy, but slightly naughty light meal.
If men are about: A side addition of meat balls, may be in order. Here is our favorite starter, that will accompany the Brussels beautifully. (Make in large batches if expecting guests.)
Little Sweet Sausages
For this special recipe (one typed by our Style Editors late grandmother, and lovingly saved for over 15 years), you need only the picture.
We add a splash of Rose Grenadine and/or Grand Marnier to this as well. (We grew up watching Julia Childs and Two Fat Ladies - so we too believe that spirits add soul to most recipes.)
Dessert
Though fruit and cheese are lovely, with just a wee glass of Port, who doesn’t like Carrot Cake?
Exactly.
Not only is carrot cake a lovely dessert, but it works as a surprisingly perfect next day breakfast, with cafe.
Here is grandmama’s version.
Cake
4 eggs
2 cups sugar
1 cup oil
1 1/2 tsp. salt
2 tsp. baking soda
3 tsp. cinnamon
2 cups flour
1/2 cup crushed fresh pineapple (with juice)
2 1/2 cups grated grated carrots (that have been marinated overnight in two tsp. of brown sugar, 1 tsp. vanilla paste, 1 splash of coconut water, and a splash of Grand Marnier).
1/2 cup of grated coconut
Beat eggs and sugar together, before adding the oil
Sift the next 4 ingredients together
Mix in the next three ingredients
Mix well and bake for an hour at 350 degrees for an hour or so.
Frosting
8 oz. cream cheese
1 box of confectioners sugar
3 tsp. vanilla
1 stick of butter
1/4 cup of mascarpone cheese
2 tbs. melted WHITE chocolate
Mix the room temperature softened frosting ingredients together and refrigerate, as the cake bakes.
You know the rest.
If you want to make the cake “special” for Mother’s Day, add gold edible sprinkles. We get ours from: http://www.fancyflours.com/product/Edible-Gold-Leaf-Sprinkles-100-mg-shaker/Edible-gold-leaf
Your mum cooked you many a meal. Thousands. Each year.
It’s your turn. She’s tired. Trust us.
Happy Mother’s Day to all the mums that somehow manage to make it all seem so easy.
Love from Haiti,
xo
Use promo code "india" for 20% off Mother's Day special.
