Caribbean Easter Menu

Get into the Spring and Summer Mood by having a Caribbean Easter.

Here's what we came up with:

Appetizers:
Cod Fish Fritters

Entree:
Jerk Roasted Leg of Lamb

Veggies/Starches:
Boiled Sweet Plantains
Boiled Yucca with Onions and Warmed Garlic Oil
Traditional Green Beans

Kids:
Mac and Cheese or Macaroni Pie

Drinks:
Limeade
Sorrel

Cake:
Traditional Yellow Cake

For this menu it would require pre-planning and prep.
You will need Jerk Seasoning- The best is Walker's
Yucca- Buy Frozen in the Goya Section
Sweet Plantains- Buy in a Caribbean or Latino grocery store
Leg of Lamb- your butcher

Preparation:
You should marinade the Lamb at least for 4 days with Jerk Seasoning and Roast it for four hours until it is cook thoroughly.

The yellow plantains look like a giant banana but it is a vegetable, just cut those in half according to how many guests you have, it takes 20 min to boil so that can be done Easter.

Yucca- boil the yucca according to the directions of the package, when yucca is cooked, allow to cool, in a saute pan heat 4 tablespoons of olive oil with one large onion and 1 Tablespoon of Vinegar and toss coating the yucca.

Because the Leg of Lamb will be spicy, I suggest you prepare mac n cheese for the kids with a chicken breast saute of veggies.

Drinks:
In the Caribbean a favorite drink is limeade.
15 limes
2 cups of sugar
5 cups warm water
Angostura Bitters
Squeeze the juice of the limes into a pitcher with two cups of sugar, 5 cups of warm water, and the bitters. Cover overnight, delicious accompaniment to the meal.

Sorrel ( Hibiscus Drink)
10 Hibiscus Flowers
2 cups of sugar
5 cups of warm water
1 clove
1 cinnamon stick
Boil all of your ingredients in a stock pot for 3 hours, cool put in a pitcher and chill overnight.

You and your guests will love the delicious Caribbean meal, so much so that you start to pack your bags for Antigua.

Cheers to a Happy Spring!!