Christmas in the rockies

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Wow your guests and family with these sweet, earthy, and savory flavors, perfect for a festive meal. The Pine Butter takes this Turkey to a whole new level of flavour.

Ingredients

1. Whole turkey (10-12 pounds)
2. Big Bear Pine Syrup (1 cup)
3. Unsalted butter (1/2 cup, softened)
4. Fresh rosemary (1/4 cup, finely chopped)
5. Fresh thyme (1/4 cup, finely chopped)
6. Garlic (4 cloves, minced)
7. Salt (2 tablespoons)
8. Black pepper (1 tablespoon)
9. Olive oil (1/4 cup)
10. Onion (1, quartered)
11. Carrots (3, cut into 2-inch pieces)
12. Celery stalks (3, cut into 2-inch pieces)
13. Chicken or vegetable broth (2 cups)

Instructions

Preparation:

• Preheat your oven to 325°F (165°C).
• Clean the turkey: Remove giblets and excess fat, rinse under cold  water, and pat dry with paper towels.

Making the Pine Syrup Mixture:

• In a bowl, mix the pine syrup, softened butter, half of the  rosemary and thyme, garlic, salt, and black pepper.

Seasoning the Turkey:

• Gently loosen the skin from the turkey breast and thighs.
• Spread a generous amount of the pine syrup mixture under the skin  and over the outside of the turkey.
• Inside the turkey cavity, place the remaining rosemary and thyme,       quartered onion, carrots, and celery.

Roasting:

• Place the turkey on a rack in a large roasting pan.
• Brush the turkey with olive oil.
• Pour the broth into the bottom of the roasting pan.
• Tent the turkey with aluminum foil to prevent over-browning.
• Roast for approximately 2.5 to 3 hours, or until a meat  thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the turkey with pan juices every 30 minutes.
• Remove the foil during the last 45 minutes of roasting to brown  the skin.

Resting and Serving:

• Once done, remove the turkey from the oven and let it rest for  20-30 minutes before carving. This allows the juices to redistribute.
• Carve the turkey and serve with your choice of side dishes.

Enjoy your Pine Syrup Roast Turkey, a unique twist on a classic dish that brings a delightful combination of sweet and savory flavors to your table!

These cookies are special. The buttery richness of Shortbread blends naturally with the aromatic and complex scent and taste of Big Bear Pine Syrup. Whether it’s for your guests, as a gift, or part of a cookie swap, this original and delicious recipe will become a holiday tradition!

Ingredients:

• Unsalted Butter: 1 cup (2 sticks), softened
• Powdered Sugar: 1/2 cup
• Big Bear Pine Syrup: 1/4 cup
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 2 1/4 cups
• Salt: 1/4 teaspoon
• Optional: Pine nuts or chopped pecans for topping

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone baking mats.
3. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
4. Add the pine syrup and vanilla extract, and mix until well combined.
5. In a separate bowl, whisk together the all-purpose flour and salt.
6. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. The dough should be soft but not sticky.
7. Take small portions of the dough and roll them into balls, or use a cookie scoop for a uniform size.
8. Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.
9. Gently flatten each ball with the back of a fork or your palm. If using, press a few pine nuts or chopped pecans into the top of each cookie.
10. For best results, chill the shaped cookies on the baking sheets in the refrigerator for about 15-20 minutes. This helps them maintain their shape while baking.
11. Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden brown.
12. Keep an eye on them as they can over-brown quickly.
13. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
14. Transfer the cookies to a wire rack to cool completely.

Tips:

• Pine Syrup: If your pine syrup is very thick, you can gently warm it to make it easier to mix into the dough.
• Dough Consistency: If the dough is too crumbly, add a tiny bit of milk or water to bring it together.
• Storage: These cookies store well in an airtight container at room temperature for up to a week.

Enjoy your pine syrup shortbread cookies with a cup of tea or coffee, as a delightful snack or a special treat!

Big Bear Toffee is a unique and delicious confection, combining the rich, caramel-like sweetness of traditional toffee with the aromatic notes of pine – the perfect gift for others…or yourself!

Ingredients:

• Granulated Sugar: 1 cup
• Unsalted Butter: 1/2 cup (1 stick), cut into pieces
• Big Bear Pine Syrup: 1/4 cup
• Water: 2 tablespoons
• Salt: 1/4 teaspoon
• Vanilla Extract: 1 teaspoon
• Baking Soda: 1/2 teaspoon
• Optional Toppings: Chopped nuts, sea salt, or chocolate chips

Instructions:

1. Prepare Your Equipment:
   • Line a baking sheet with parchment paper or a silicone baking mat.
   • Have the baking soda and vanilla extract measured and ready to use, as you'll need to work quickly at a certain stage.

1. Combine Ingredients:
   • In a medium-heavy saucepan, combine the sugar, butter, pine syrup,       water, and salt.
   • Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.

1. Cook the Toffee Mixture:
   • Continue to cook the mixture, stirring frequently, until it reaches the hard crack stage (300°F to 310°F on a candy thermometer). The mixture will darken to a deep amber color. This process can take about 10-15 minutes.
   • Be careful not to burn the mixture, as toffee can go from perfect to burnt very quickly.

1. Add Baking Soda and Vanilla:
   • Once the toffee reaches the hard crack stage, remove it from heat.
   • Quickly stir in the vanilla extract and baking soda. The mixture will bubble up when the baking soda is added, which is normal.

1. Pour and Cool the Toffee:
   • Immediately pour the hot toffee onto the prepared baking sheet. Spread it into an even layer using a spatula.
   • If using toppings like chopped nuts, sea salt, or chocolate chips, sprinkle them over the toffee while it's still hot.

1. Let the Toffee Set:
   • Allow the toffee to cool and harden at room temperature. This will take about 1-2 hours. Avoid moving the tray as the toffee sets.

1. Break the Toffee:
   • Once the toffee is completely set and hard, break it into pieces.  You can use a knife to score it and then snap it, or just break it by hand into rustic pieces.

1. Store:
   • Store the pine syrup toffee in an airtight container at room  temperature. It should last for several weeks.

Tips:

• Monitoring Temperature: Use a reliable candy thermometer to monitor the temperature accurately. Hard crack stage is crucial for getting the perfect toffee texture.
• Handling Hot Toffee: Be very careful when working with the hot toffee mixture, as it can cause severe burns.
• Customization: Feel free to experiment with different toppings or mix-ins to suit your taste.

Big Bear Toffee is unique and delicious treat that's perfect for sharing or gifting!

These homemade Marshmallows are a fun way to infuse the delicious flavours of Pine Syrup with a classic treat. Kids will love them – so will you! 

Ingredients:

• Unflavored Gelatin: 3 tablespoons (about 3 packets)
• Cold Water: 1/2 cup, divided
• Granulated Sugar: 1 1/2 cups
• Corn Syrup: 1 cup
• Big Bear Pine Syrup: 1/4 cup
• Salt: 1/4 teaspoon
• Vanilla Extract: 1 teaspoon
• Powdered Sugar: For dusting
• Cornstarch: For dusting

Instructions:

Prepare the Gelatin:

• In the bowl of a stand mixer, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for about 10 minutes to soften.

Make Sugar Syrup:

• In a medium saucepan, combine the granulated sugar, corn syrup, pine syrup, salt, and the remaining 1/4 cup of water.
• Place over medium-high heat and cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer. This will take about 7-10 minutes.

Whip the Gelatin Mixture:

• Once the sugar syrup is ready, slowly pour it into the softened gelatin while the mixer is running on low speed. Be careful, as the syrup will be very hot.
• Increase the speed to high and whip until the mixture becomes very thick and fluffy, about 10-12 minutes.
• Add the vanilla extract in the last minute of whipping.

Prepare the Pan:

• While the marshmallow is whipping, prepare a 9x13 inch pan. Lightly oil it and then dust it with a mixture of powdered sugar and cornstarch.

Pour the Marshmallow:

• Once the marshmallow mixture has thickened, pour it into the prepared pan. Smooth the top with a greased spatula.
• Dust the top with more powdered sugar and cornstarch mixture.

Let the Marshmallow Set:

• Allow the marshmallow to sit, uncovered, at room temperature for at least 4 hours or overnight. This will help it set and become firm.

Cut the Marshmallows:

• Once set, turn the marshmallow slab out onto a surface dusted with more powdered sugar and cornstarch mixture.
• Use a sharp knife or a pizza cutter to cut the marshmallow into squares or desired shapes.
• Dust all sides of each marshmallow with the powdered sugar and       cornstarch mixture to prevent sticking.

Store:

• Store the marshmallows in an airtight container at room temperature. They should keep well for up to 3 weeks.

Tips:

• Handling Sticky Marshmallow: If the marshmallow mixture is too sticky to handle, lightly grease your hands and the cutting tools with oil.
• Flavor Variations: Feel free to experiment with adding different extracts in place of vanilla for varied flavors.
• Pine Syrup: Adjust the amount of pine syrup according to your taste and the intensity of the syrup.

Enjoy your Big Bear Marshmallows as a treat on their own, in hot chocolate, or in s'mores around the campfire!