Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds

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When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.

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This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.

Ingredients:

For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey

Extras:

1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil

 

To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted bread. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Orange & Pink Peppercorn Rolls with Orange Glaze and Pomegranate Seeds

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Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.

This recipe makes about 11 small rolls.

Ingredients:

For the dough:

7 grs of dry yeast

1 cup of warm milk

3 ½ cups of all-purpose flour, plus more for rolling

2 teaspoons of vanilla essence

Pinch of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

1 cup of sugar

Zest of 3 oranges

1 tablespoon of pink peppercorns

1 teaspoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

For the glaze:

2 cups of icing sugar

Fresh orange juice (about 1 orange), without pulp

Extra:

½ cup of pomegranate seeds

 

Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.

Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Strawberry Jam Rolls with Peanut Butter Glaze

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Peanut butter and jam is such a childhood favorite and classic combination. I’ve partnered with Hero Fruit to create this sweet rolls recipe using their strawberry jam. For extra flavor, I used coconut milk but if you don’t like it, you can use plain milk instead. For the Dutch version of this recipe and many others, you can check out www.herojamstudio.nl.

This recipe makes 8 large rolls and serves 8 people.

Ingredients:

For the dough:

3 3/4 cups of self-rising flour, plus extra for your working area

7gr dry yeast

1 cup of coconut milk

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

3/4 cup of sugar

1 egg

For the filling:

Half a jar of Hero Original strawberry jam

For the egg wash:

1 egg

1 tablespoon of water

For the peanut butter glaze:

1 cup of icing sugar, sifted

¼ cup plus 1 tablespoon of milk

1 teaspoon of vanilla essence

¼ cup of creamy peanut butter

Extra:

Vegetable oil, for greasing the bowl and oven dish

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To make the dough, warm the coconut milk in the microwave for about 30 seconds. You want it to be lukewarm. Then place it in the bowl of the stand mixer and add the dry yeast. If the coconut milk is too warm, let it cool down a bit before you add the yeast. Let it sit for 5 minutes. In the meanwhile melt the butter in the microwave and allow it to cool down.

Once the 5 minutes for the yeast have passed, add the flour, salt, sugar, butter and the egg. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand (for about 10 minutes).

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Lightly grease your oven dish with some vegetable oil.

Once the hour has passed, place the dough on your floured working area. Punch it down. Roll it into a rectangle (about 42x32cm). Spread about half of a jar of Hero strawberry jam all over the dough except for the edges. Now this is where it can get a bit messy. Carefully roll the dough lengthwise, be careful not to press too much otherwise the jam will come out from the sides. Then using a very sharp knife, cut off the uneven edges and discard them.

Slice the roll into 8 even pieces. Transfer them to your greased oven dish and be careful not to spill the jam.

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Cut a large piece of plastic wrap and brush it with some vegetable oil. Use it to cover the rolls, greased side towards the rolls. This will prevent the plastic wrap from sticking to the rolls once they rise.

Let the rolls rise for 1 hour in a warm place.

About 10 minutes before the time for the rolls has passed, preheat your oven to 180C/350F.

To make the egg wash, beat one egg with 1 tablespoon of water.

Once the rolls have risen for 1 hour, remove the plastic wrap and brush the rolls with the egg wash.

Bake them for 20 minutes or till golden.

To make the peanut butter glaze, place the peanut butter in a bowl and microwave it for about 30 seconds so it is easier to whisk.

Whisk the warm peanut butter with the milk, vanilla extract and icing sugar. Whisk it for about 5 minutes until it is smooth.

Drizzle some of the peanut butter glaze over the warm rolls. Serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.