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.
“ 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.
Vegetable Shortening (melt) 1/3 cup, shortening should be warm not hot
- 1. In small bowl mix together the yeast and warm water and allow to sit for about 5 minutes.
- 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. 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. 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. Allow dough to at least double in side then roll to at least ½ inch thick on lightly greased surface.
- 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. Place doughnuts on lightly greased baking sheet to rest until double in size.
- 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. 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. 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. 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. Enjoy!!!!!!!!!
Happy Father’s Day!
Sunday, June 20th 2010
Pan Cubano (Cuban style bread)
Black Bean Soup
Chilled Lobster Salad with Habanero Aioli
Fish Cakes with Fresh Lime Cocktail Sauce
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
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
Tropical Fruit Crepe A la Mode with Rum Raisin Sauce
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!
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.
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.
Butter 2 Tbsp.
White Sugar ½ cup
Cinnamon 1 Tbsp.
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!
(8 servings) Ingredients:
3 Tbsp. extra virgin olive oil, divided
1 10-11 oz fully cooked smoked Italian sausage cut crosswise into ¼ inch thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potato, peeled quartered lengthwise, cut crosswise into ¼ inch thick slices
1 lb potatoes, peeled, halved lengthwise, cut crosswise into ¼ inch thick slices
6 cups chicken broth
1 9-oz bag fresh spinach Method:
1. Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes.
2. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often about 12 minutes.
3. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occassionaly, about 20 minutes.
4. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer until just wilted, about 5 minutes.
5. Stir in remaining 1 Tbsp. oil. Season with salt and pepper. Divide among bowls and serve.
Happy Cooking & Eating from Hamanasi’s Kitchen Staff!