Hamanasi Resort Father’s Day Dinner Menu 2010

Photo by Sylvie Marrese

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

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


Hot Cross Buns


Baby Pumpkin Soup

Salad Special:

Tomato & Arugula with breaded mozzarella


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!


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!

Guest Favorite Recipe – Hamanasi's Sausage Soup

Hamanasi’s Sweet Potato & Sausage Soup
(8 servings)

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

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!

Marcia (Hamanasi Resort Chef) wins "Taste of Belize" Award!

The Belize Tourism Board held its 8th Annual Taste of Belize Culinary Competition on Saturday, August 29, at the Old Belize Adventure Park. “Taste of Belize” is Belize’s signature culinary competition’ geared at developing the Culinary Arts in Belize. The competition included 12 professional chefs, 5 young professional chefs, 9 bartenders, 5 cake decorators and an audience of over 700 attendees.   Competitors in all categories were expected to create a unique dish using his/her choice of ingredients.  This dish could have been an appetizer, main dish or dessert and should have reflected Belizean or regional cuisine.  Marcia Nunez of Hamanasi Resort in Hopkins Village was awarded the Third Place win and received a trophy and a $500 cash prize.  Congratulations Marcia!  I’m sure many Hamanasi guests can attest that this award was richly deserved!

Belize resort gets greener and sweeter!

Hamanasi has acquired an Organic Plumb Candy Leaf Plant (Stevia plummerae)! This little plant packs an huge sweet punch! The small bushy plant has mint shaped leaves, and its extract has up to 300 times the sweetness of sugar! Due to its amazing sweetness, Stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because Stevia has a negligible effect on blood glucose, and even enhancing glucose tolerance, it is attractive as a natural sweetener to people on carbohydrate-controlled diets and as a natural sweetener to diabetics. The “Sugar Leaf” is an exciting addition to Hamanasi’s ever-growing organic garden! We’re already busily thinking of exciting new applications for this naturally sweet leaf…
Tea anyone?

Fire up the fun at Hamanasi Belize

Chef Sean cooks up good times and great food for guests during a hands-on cooking demonstration at Hamanasi! YUM~!