Main Dishes

Bears love Salmon - but Salmon loves Big Bear. Our Pine Syrup goes naturally with Salmon - they are meant to be together! Here's how to enjoy it yourself:

Ingredients:

• 4 salmon fillets
• ¼ cup pine syrup
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking dish with foil for easy cleanup.
2. In a bowl, whisk together the pine syrup, soy sauce, lemon juice, grated ginger, salt, and pepper, creating a delectable glaze.
3. Place the salmon fillets in the prepared baking dish and pour the pine syrup mixture over them, ensuring they are evenly coated.
4. Let the salmon marinate in the glaze for 10-15 minutes to infuse the flavors.
5. Bake the marinated salmon in the preheated oven for 12-15 minutes or until it is cooked through, flaking easily with a fork.
6. Remove the salmon from the oven and garnish it with freshly chopped parsley for a vibrant finish.
7. Serve this succulent Pine Syrup Glazed Salmon alongside your favorite sides and delight in the harmonious blend of flavors.

Have you ever wanted to have a pancake breakfast in the Rocky Mountains? Why wait? Bring the Mountains to your breakfast table - these pancakes are a fun and tasty twist on the classic breakfast favorite.

Ingredients:

• All-Purpose Flour: 1 1/2 cups
• Baking Powder: 3 1/2 teaspoons
• Salt: 1/2 teaspoon
• Sugar: 1 tablespoon
• Milk: 1 1/4 cups
• Egg: 1, beaten
• Butter: 3 tablespoons, melted (plus more for cooking)
• Vanilla Extract: 1 teaspoon
• Big Bear Pine Syrup: 1/4 cup (for the batter) + more for serving
• Optional Add-ins: Blueberries, chocolate chips, or nuts for extra flavor and texture

Instructions:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. In another bowl, beat the egg and then mix in the milk, melted butter, vanilla extract, and 1/4 cup of pine syrup.
3. Make a well in the center of the dry ingredients and pour in the wet mixture.
4. Stir just until the batter is smooth. It’s important not to overmix as this can make the pancakes tough. The batter should be slightly lumpy.
5. If you’re using any add-ins like blueberries or chocolate chips, gently fold them into the batter now.
6. Heat a lightly buttered griddle or frying pan over medium-high heat.
7. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
8. Cook until the pancakes are golden brown on both sides and cooked through, about 2-3 minutes per side.

Serve:

• Serve the pancakes hot, drizzled with additional pine syrup. You can also top them with butter, fresh fruit, or whipped cream for extra indulgence.

Tips:

• Consistency Adjustment: If the batter is too thick, add a little more milk to reach the desired consistency.
• Pine Syrup Substitution: If you don’t have pine syrup, you can experiment with other flavored syrups like maple or honey, though the unique pine flavor will be absent.
• Texture: For fluffier pancakes, let the batter sit for a few minutes before cooking.
• Flavor Enhancement: To enhance the pine flavor, you can add a small amount of finely chopped fresh pine needles or pine extract to the batter if you have them available and know they are safe to consume.

Enjoy your pine syrup-infused pancakes for a special breakfast or brunch, filled with the aroma and taste of the forest!

Ingredients:

• Chicken: 4 boneless, skinless chicken breasts
• Big Bear Pine Syrup: 1/2 cup
• Soy Sauce: 2 tablespoons
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon, freshly grated
• Olive Oil: 2 tablespoons
• Salt: to taste
• Black Pepper: to taste
• Lemon Juice: 2 tablespoons
• Fresh Rosemary: 1 tablespoon, finely chopped (optional)
• Red Pepper Flakes: 1/2 teaspoon (optional for a spicy kick)

Instructions:

Marinate the Chicken:

• In a bowl, mix the pine syrup, soy sauce, minced garlic, grated  ginger, lemon juice, and olive oil. Add salt, black pepper, and red  pepper flakes if using.
• Place the chicken breasts in the marinade and ensure they are well  coated. Let them marinate for at least 30 minutes, or for better flavor,  overnight in the refrigerator.

Prepare for Cooking:

• Preheat your oven to 375°F (190°C).
• Remove the chicken from the marinade and reserve the marinade for       later.

Sear the Chicken:

• Heat a skillet over medium-high heat and add a bit of olive oil.
• Once hot, place the chicken breasts in the skillet. Sear each side  for about 3-4 minutes until they get a nice golden-brown crust.

Bake the Chicken:

• Transfer the seared chicken to a baking dish.
• Pour the reserved marinade over the chicken.
• Sprinkle chopped rosemary over the top if using.
• Bake in the preheated oven for about 20-25 minutes, or until the  chicken is cooked through (internal temperature should reach 165°F or  75°C).

Glaze and Serve:

• Once the chicken is cooked, let it rest for a few minutes.
• If the marinade in the baking dish is runny, you can pour it into  a small saucepan and simmer until it thickens into a glaze.
• Brush this glaze over the chicken.
• Serve the pine syrup glazed chicken with your choice of side  dishes, like roasted vegetables or a fresh salad.

Enjoy your delicious and aromatic pine syrup glazed chicken!

Ingredients

For the Cod:

1. 4 cod fillets (about 6 oz each)
2. Salt and pepper, to taste
3. 2 tablespoons olive oil
4. 1 lemon, sliced
5. Fresh herbs (like dill or parsley), for garnish
6. 1 Bottle Big Bear Pine Syrup for Glazing

Additional:

1. 1 cedar plank, soaked in water for at least 2 hours

Instructions

Prepare the Cedar Plank Cod:

1. Preheat Grill or Oven: Preheat your grill to medium-high heat, or preheat your oven to 375°F      (190°C).
2. Season the Cod: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper, then brush them lightly with olive oil.
3. Prepare Cedar Plank: Place the soaked cedar plank on the grill for about 3 minutes to heat up. Flip the plank over and place the cod fillets on the heated side.
4. Cook the Cod: Cook the cod on the plank for about 12-15 minutes until the fish is opaque and flakes easily with a fork. If using an oven, place the plank with the cod in the oven and bake for the same duration.
5. Add Pine Syrup: In  the last few minutes of cooking, brush the cod fillets generously with the pine syrup, allowing it to glaze over the heat.

Serving

1. Rest the Cod: Remove the cedar plank from the grill or oven and let it rest for a few minutes.
2. Garnish: Place lemon slices and fresh herbs on top of the cod fillets for garnish.
3. Serve: Serve the cod directly from the cedar plank for added aroma and presentation.

Sweet, smoky, savory. This dish is excellent for a special occasion or a cozy dinner with a gourmet touch.

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!

"My heart's in the Highlands, my heart is not here.

My heart's in the Highlands, a-chasing the deer." - Robbie Burns

This glaze is amazing with Venison - but you could use it on any wild game - even Elk!

Ingredients:

Venison Steaks:

• 4 venison steaks (about 6-8 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Pine Syrup Glaze:

• 1/2 cup Big Bear Pine Syrup
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes
• Salt, to taste

Garnish:

• Fresh thyme sprigs
• Edible flowers (optional)

Instructions:

Preparation of Venison Steaks:

• Take the venison steaks out of the refrigerator about 30 minutes  before cooking to bring them to room temperature. This helps in cooking  them evenly.
• Season the steaks generously with salt and freshly ground black  pepper.

Cooking the Venison Steaks:

• Heat the olive oil in a large skillet over medium-high heat.
• Once the oil is hot, add the venison steaks to the skillet.
• Cook for about 4-5 minutes on each side for medium-rare, or longer  if you prefer your steaks more well-done. The steaks should have a nice,  browned crust.
• Once cooked to your liking, transfer the steaks to a plate and  cover them loosely with aluminum foil to rest.

Making the Pine Syrup Glaze:

• In the same skillet, reduce the heat to medium.
• Add the pine syrup, butter, thyme leaves, and red pepper flakes.
• Stir continuously, scraping up any browned bits from the bottom of  the skillet. This will add flavor to the glaze.
• Cook until the mixture thickens slightly and becomes glossy, which  should take about 2-3 minutes.
• Taste and adjust the seasoning with salt if needed.

Finishing the Dish:

• Return the rested venison steaks to the skillet with the pine  syrup glaze.
• Spoon the glaze over the steaks, ensuring they are well coated.
• Cook for an additional 1-2 minutes, allowing the steaks to absorb  the flavors of the glaze.

Serving:

• Place the glazed venison steaks on a serving platter.
• Garnish with fresh thyme sprigs and edible flowers for an elegant       presentation.
• Serve immediately, accompanied by your choice of sides, such as  roasted vegetables or a fresh salad.

Venison is not an every day dish – this recipe will make something special extra special.

The richness of beef is complemented by the sweet, woodsy notes of pine syrup, creating a dish that's both comforting and sophisticated.

Ingredients:

Beef Short Ribs:

• 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil

Braising Liquid:

• 1 cup beef broth
• 3/4 cup Big Bear Pine Syrup
• 1/2 cup red wine (optional, can substitute with beef broth)
• 1/4 cup balsamic vinegar

Aromatic Vegetables:

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 2 sprigs fresh thyme

To Finish:

• 2 tablespoons unsalted butter
• Chopped fresh parsley for garnish

Instructions:

Preparing the Short Ribs:

• Preheat your oven to 325°F (165°C).
• Season the beef short ribs generously with salt and pepper.
• In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat.

Browning the Short Ribs:

• Add the short ribs to the pot and brown them on all sides, about 2-3 minutes per side. This step is crucial for developing deep flavors.
• Once browned, remove the ribs from the pot and set aside.

Sautéing the Vegetables:

• In the same pot, add the chopped onion and carrots. Cook until they begin to soften, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.

Deglazing and Adding Braising Liquid:

• Pour in the red wine (or additional beef broth), scraping up any browned bits from the bottom of the pot.
• Add the beef broth, pine syrup, and balsamic vinegar. Stir to combine.
• Bring the mixture to a simmer.

Braising the Short Ribs:

• Return the short ribs to the pot. Add bay leaves and thyme sprigs.
• Cover the pot and transfer it to the preheated oven.
• Braise for about 2.5 to 3 hours, or until the ribs are tender and the meat is nearly falling off the bone.

Finishing the Dish:

• Carefully remove the short ribs from the pot and set aside.
• Strain the braising liquid, discarding the solids, and return the liquid to the pot.
• Over medium heat, reduce the liquid until it thickens slightly,  then whisk in the butter to add richness and shine.
• Adjust seasoning with salt and pepper if needed.

Serving:

• Place the short ribs on a serving platter or individual plates.
• Spoon the reduced sauce over the ribs.
• Garnish with chopped fresh parsley for a fresh, colorful finish.

You will enjoy this dish, perfect for a cozy night in or a special occasion, offering a sumptuous combination of flavors that are sure to impress.