Guest Favorite Recipe – Hamanasi’s Ginger Soup

Hamanasi’s Carrot, Ginger & Coconut Soup

(8 servings)

Ingredients:

10 peeled carrots, grated coarsely

2 oz grated fresh ginger

2 oz White Onion

1 Garlic Clove

3 14 oz. can Coconut Milk

Water to halfway fill the pot

Salt & Pepper to taste

Method:

1.     Sautee the carrots, ginger, garlic & onion in saucepan over medium heat with butter, until carrots are tender.

2.     Add coconut milk and water, lower flame and allow soup to simmer about 15 minutes

3.     Pour in batches into blender and puree mixture. Return soup to pot, season with salt and pepper and server warm.

4.     Garnish with whatever you like. E.g. Fresh sprig of parsley, dollop of sour cream, fried carrot skins, etc.

Happy Cooking & Eating from Hamanasi’s Kitchen Staff!

Friday Happy Hour Drink Special: Twisted Old Fashioned Limeade

Mark spruced up this Evening’s Happy Hour Drink Special from a simple Lime Juice to a Twisted Old Fashion Limeade.

We started with Lime juice,

a shot of Lemon Light  Rum,

a shot of Lite rum,

a touch of Blue Curacau for some color,

and some Sprite to fizz things up.

Its all shaken and served in a Martini glass with a slice of lime and a cherry.

“2010 Christmas Eve Cookie Buffet”

cookie cookie Hamanasi indulged all guests in a galore of sweet treats this evening on our Christmas Cookie Buffet.  We had scrumptious treats like  Glazed Holiday Sprinkle Doughnuts, Gingerbread Man Cookies, Toasted Sesame Seed Fudge, Coconut Cupcake w/cream cheese frosting, Pumpkin Spice Cupcake w/pumpkin butter cream and Chocolate Ganache Filled Cupcake.   To top it all off we had Hamanasi very own dulcet eggnog receipt on the buffet table chilled and ready to serve.

cookie cookie cookie

Fridays Happy Hour Drink Special “Melonpine Smash “

Hamanasi Goombay drink

Refreshing Melonpine smash drink prepared by Mark.  Very Refreshing and tropical!!!

Check out the ingredients.

1 oz coconut Rum

1 oz One barrel Rum

1 oz melon liqueur

3 oz pineapple juice

Chopped up pineapple

Blend  and garnish with pineapple and cherries.  Top of with grenadine syrup!

“Dis Da Fi We” Doughnuts

doughnuts

“ Dis da fi we” DONUTS hot off the Hamanasi oven by Chef Sheridan.  Try our “Family” recipe below:


Quick Rise Yeast                                            5 tsp.

Warm Water                                                      ½ cup

All Purpose Flour                                          6 cups

Cinnamon Powder                                       ¼ tsp.

Low Fat Milk(lukewarm)                        1 ½ cups

Light Brown Sugar                                       ½ cup

Kosher Salt                                                        1 tsp.

Eggs                                                                        2

Vegetable Shortening (melt)    1/3 cup, shortening should be warm not hot

  1. 1. In small bowl mix together the yeast and warm water and allow to  sit for about 5 minutes.
  2. 2. In mixing bowl with dough hook add in the flour, milk, sugar, salt, cinnamon powder, eggs and shortening immediately followed by the yeast and water mixture.
  3. 3. Mix on low speed until dough comes together, add more flour if necessary to form dough that is soft and not sticky but not dry.
  4. 4. Place dough on lightly greased surface, cover with the same mixing bowl but lightly grease the inside of the mixing bowl in order to prevent the dough from sticking before you cover the dough.
  5. 5. Allow dough to at least double in side then roll to at least ½ inch thick on lightly greased surface.
  6. 6. With the standard hollowed out soup can, cut doughnut circles and with your index finger punch a ring in the center of the doughnut and swing it out until the ring is the size of a large marble, use both index fingers together for this process.
  7. 7. Place doughnuts on lightly greased baking sheet to rest until double in size.
  8. 8. While doughnuts rise, in a medium size deep pot add in vegetable oil half way to heat but not too high or else when frying the doughnuts they will brown too fast and not allow for the inside to completely cook evenly.
  9. 9. While oil is heating take            4 Tbsp of Butter, about 1 ½ cups of Icing Sugar, ½ tsp of Vanilla Extract and about 3 Tbsp of Hot Water then mix all together with a hand held whisk to form a Creamy Glaze.  Add more icing sugar if glaze is too thin, and add a little more hot water if glaze is too thick.
  10. 10. Add your double in size doughnuts to the pot of hot oil and allow to brown for a few seconds on one side, then flip doughnut with a fork to brown on the other side, this is a fast process.
  11. 11. Place doughnuts on a wire rack or a plate lined with parchment paper once removed from oil, immediately drizzle the Creamy Glaze on to the doughnuts and you are now done.
  12. 12. Enjoy!!!!!!!!!

Hamanasi Resort Father’s Day Dinner Menu 2010

Photo by Sylvie Marrese

Happy Father’s Day!

Sunday, June 20th 2010

Appetizers

Pan Cubano (Cuban style bread)

Black Bean Soup

Chilled Lobster Salad with Habanero Aioli

Fish Cakes with Fresh Lime Cocktail Sauce

Entrees

Green Plantain Tapas

Fried mashed green plantain topped with diced vegetables and fetta cheese,

served with a black bean & sweet corn chutney.

Braised Pork Roast

Spicy braised shredded pork roast served with coconut milk rice and beans

and fried ripe plantains

Chicken Fricassee

Tender quartered chicken browned and simmered in a stew of fresh citrus juice and

assorted vegetables,  and served with white rice

Lime Red Snapper

Whole red snapper marinated in lime juice and herbs, pan cooked with a splash of white wine, served with a fruity petite green salad

Land & Sea

Grilled flank steak spiked with garlic-orange reduction sauce and topped with mango chutney,

paired with (one-half) grilled lobster tail

and served with roasted herb potato and sautéed vegetables

Dessert Special

Tropical Fruit Crepe A la Mode with Rum Raisin Sauce

Fresh-Baked Hamanasi!

Camille Ramirez – Hamanasi's #1 Baker

For those of you who have visited Hamanasi, you know how wonderful our freshly baked home-made goodies are!  From the Banana Bread to the Ginger Cookies to the Chocolate Lava Cake, Camille keeps everyone’s mouth watering and stomachs satisfied!

Thank you Camille!

Hamanasi Resort Belize Easter Menu 2010!

Hamanasi Easter Dinner

April 4th, 2010

Bread:

Hot Cross Buns

Soup:

Baby Pumpkin Soup

Salad Special:

Tomato & Arugula with breaded mozzarella

Entrées

Basil Gnocchi tossed with sautéed fresh tomato, spinach, garlic and brown butter

*****

Rainforest Honey Baked Ham, or Roasted Chicken quarter served with sautéed assorted vegetables, candied yams, cream cheese whipped mashed potato and gravy

*****

Grilled king fish steaks served on a bed of linguine tossed with sun-dried tomato with extra virgin olive oil and a lime, garlic, cilantro sauce

Dessert Special

Caramel cupcakes

Hamanasi Award Winning Cook is Now Certified Culinarian

The Organization of American States in collaboration with the Belize Tourism Board …

The Organization of American States (OAS) and the Belize Tourism Board (BTB), in conjunction with the Culinary Institute of America, has been undertaking an ambitious program of training Belizean cooks to become Certified Chefs. In December 2009, 10 participants from a group of 18 passed the exam, which has afforded them the title of “Certified Culinarians”. Hamanasi’s very own Marcia Nunez is one of the newly certified participants! the graduates are now embarking on the Certified Chef De Cuisine Program, after which they will be come Belize’s first native Certified Chefs. This certification will be conferred by the Culinary Institute of America based in New York.

Congratulations, Marcia!

Belize Breakfast Delight – Hamanasi Sticky Buns

We get SO many requests for Hamanasi’s cinnamon bun recipe… so here you go, everyone! Enjoy!

HAMANASI’S STICKY CINNAMON BUNS RECIPE

Whole Milk, luke warm ½ cup
Yeast 1 ¼ oz.
White Sugar ¼ cup
Eggs, whole (Room temperature) 2
Salt ½ tsp.
Flour 3 cups
Butter 4 Tbsp.

CINMAMON FILLING:
Butter 2 Tbsp.
White Sugar ½ cup
Cinnamon 1 Tbsp.

STICKY TOPPING:
Butter 4 Tbsp.
Brown Sugar ¾ cup

DOUGH: Combine the milk, yeast and sugar in bowl and allow to get foamy. Once foamy, transfer to large mixer bowl and add in eggs and salt. With a dough hook, blend in the flour, then blend in the butter by the Tbsp. With dough hook, knead dough for 7 mins., or until springy and elastic. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place until dough doubles in size.
FILLING: Punch down the dough. ON a lightly floured surface, roll out dough into a long square, brush with melted butter and sprinkle with the sugar and cinnamon. Roll dough closed like a cigar and slice into medium size rings, large enough to almost fill muffin pan to the rim.
TOPPING: Lightly butter the inside of each muffin pan then fill with a small portion of the FILLING. Place a slice of the cinnamon dough on top of the filling in the muffin cup. Can cover with plastic wrap and refrigerate until needed.

COOKING: If refrigerated, allow to come to room temperature before baking. Bake for about 20 mins. of\r until golden but NOT dark brown. Remove from oven and gently flip over each cinnamon roll, allowing for the gooey sauce to drizzle of the rolls. Serve warm or hot from the oven!

Enjoy… and think of Hamanasi!