Side Dishes

When it comes to side dishes, Big Bear Pine Syrup elevates simple ingredients to exceptional taste. It pairs wonderfully with root vegetables, bringing a hint of sweetness that complements their natural flavors. It's also fantastic in salad dressings, where its unique pine flavor can make an ordinary salad feel like a gourmet creation.

This Salad Dressing has a wonderful, fresh flavor that your guests are sure to enjoy!

Ingredients:

• Big Bear Pine Syrup: 1/4 cup
• Extra Virgin Olive Oil: 1/2 cup
• Apple Cider Vinegar: 2 tablespoons
• Dijon Mustard: 1 tablespoon
• Garlic: 1 clove, minced
• Lemon Juice: 1 tablespoon
• Salt: 1/2 teaspoon, or to taste
• Fresh Ground Black Pepper: 1/4 teaspoon, or to taste
• Honey: 1 tablespoon (optional, for additional sweetness)
• Fresh Herbs: such as thyme or rosemary, finely chopped (optional, for added flavor)

Instructions:

1. In a medium bowl, whisk together the pine syrup, apple cider vinegar, Dijon mustard, minced garlic, and lemon juice.
2. If you’re using honey and herbs, add them to the mixture at this stage.
3. Slowly drizzle in the olive oil while continuously whisking. This process is important as it helps to emulsify the dressing, creating a smooth and well-combined mixture.
4. Continue whisking until all the oil is incorporated, and the dressing has thickened slightly.
5. Add salt and freshly ground black pepper to taste.
6. Whisk the dressing again after adding the seasonings to ensure everything is well mixed.
7. If the dressing is too thick, you can thin it with a little bit of water or more lemon juice.
8. Taste the dressing and adjust the seasoning if necessary. If you prefer a sweeter dressing, you can add a bit more honey.
9. Let the dressing sit for at least 10 minutes before using. This resting period allows the flavors to meld together.

Storage:

• Store any leftover dressing in an airtight container in the refrigerator. It should keep well for up to a week.
• Shake or whisk the dressing again before serving, as the ingredients may separate while stored.

Usage: This salad dressing pairs wonderfully with earthy, robust salads featuring ingredients like roasted beets, nuts, and strong cheeses. It can also be a delightful addition to a simple green salad, adding a touch of unique flavor. Enjoy your salad with this distinctive and flavorful dressing!

Root Vegetables love Pine Syrup – and these glazed carrots are the perfect example! A sweet and savory side dish, perfect for adding a unique twist to your meals. Big Bear adds a wild, woodsy note that naturally complements the sweetness of carrots.

Ingredients:

• Carrots: 1 pound, peeled and sliced into 1/4 inch thick rounds or sticks
• Big Bear Pine Syrup: 2 tablespoons
• Butter: 2 tablespoons
• Olive Oil: 1 tablespoon
• Salt and Pepper: to taste
• Fresh Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Garlic: 1 clove, minced
• Lemon Juice: 1 tablespoon (optional, for a tangy finish)

Instructions:

Prepare the Carrots:

• If using whole carrots, peel them and slice into rounds or sticks of even thickness. This ensures they cook evenly.

Blanch the Carrots (Optional):

• For a quicker cooking time and softer texture, blanch the carrots  first. Boil them in salted water for about 3-4 minutes, then drain and  plunge into ice water to stop the cooking process. Drain again and set  aside. This step is optional but can help in achieving a softer texture  more quickly during the glazing process.

Cook the Carrots:

• In a large skillet, heat the olive oil and butter over medium  heat.
• Add the carrots to the skillet. Season with salt and pepper.
• Cook, stirring occasionally, until the carrots start to soften and  brown slightly, about 8-10 minutes.

Add Pine Syrup and Herbs:

• Add the pine syrup, minced garlic, and thyme to the skillet.
• Stir well to coat the carrots in the glaze.
• Continue to cook, stirring frequently, for an additional 5-7  minutes, or until the carrots are tender and glazed.

Finish with Lemon Juice (Optional):

• If using lemon juice, add it at the end of the cooking process and  stir to combine. This adds a nice tangy contrast to the sweetness of the  pine syrup.

Serve:

• Taste and adjust seasoning, adding more salt or pepper if needed.
• Serve the pine syrup glazed carrots hot as a side dish.

Tips:

• Carrot Selection: Choose carrots that are similar in size for even cooking. Baby carrots can also be used for this recipe.
• Variations: Feel free to add other herbs like rosemary or sage for different flavor nuances.

Are Brussels Sprouts the most under-appreciated side dish? Not anymore! This recipe may just become a family favourite!

Ingredients:

• Brussels Sprouts: 1.5 pounds, trimmed and halved
• Big Bear Pine Syrup: 3 tablespoons
• Olive Oil: 2 tablespoons
• Garlic: 2 cloves, minced
• Salt and Pepper: to taste
• Balsamic Vinegar: 2 tablespoons
• Red Pepper Flakes: 1/4 teaspoon (optional, for heat)
• Parmesan Cheese: Grated, for serving (optional)
• Toasted Pine Nuts: 2 tablespoons, for garnish (optional)

Instructions:

Preheat the Oven:

• Preheat your oven to 400°F (200°C). This high temperature is key for roasting the Brussels sprouts to perfection.

Prepare the Brussels Sprouts:

• Trim off the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves.
• Cut the Brussels sprouts in half. If they are particularly large, you might consider quartering them to ensure even cooking.

Season the Brussels Sprouts:

• In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
• Drizzle the pine syrup over the Brussels sprouts and toss again until they are well coated.

Roast the Brussels Sprouts:

• Spread the Brussels sprouts on a baking sheet in a single layer, ensuring they have space between them for even roasting.
• Roast in the preheated oven for about 20-25 minutes, or until they are tender and the edges start to caramelize and turn crispy. Stir halfway through to ensure even roasting.

Add Balsamic Vinegar:

• In the last 5 minutes of roasting, drizzle balsamic vinegar over the Brussels sprouts for added flavor and a nice glaze.

Final Touches:

• If using, sprinkle red pepper flakes for a bit of heat.
• Once done, remove the Brussels sprouts from the oven.

Serve:

• Transfer the roasted Brussels sprouts to a serving dish.
• Garnish with grated Parmesan cheese and toasted pine nuts, if  desired, for added flavor and texture.
• Serve immediately while warm and crispy.

Tips:

• Brussels Sprouts Size: Smaller Brussels sprouts tend to be sweeter and more tender. Try to select sprouts of uniform size for even cooking.
• Roasting Time: Adjust the roasting time depending on the size of your Brussels sprouts and your desired level of crispiness.
• Serving Suggestions: These Brussels sprouts can be a great side dish for grilled meats, poultry, or as part of a festive holiday meal.

Enjoy your pine syrup Brussels sprouts, a dish that wonderfully balances the natural bitterness of the sprouts with the sweet and aromatic flavor of pine syrup!

Rice Pilaf is a fantastic way to enjoy the complex, intriguing sweetness of Big Bear Pine Syrup. Aromatic, rich and delicious – the perfect addition to any dinner table!

Ingredients:

• Basmati or Long Grain Rice: 1 1/2 cups, rinsed and drained
• Big Bear Pine Syrup: 2 tablespoons
• Olive Oil or Butter: 2 tablespoons
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Chicken or Vegetable Broth: 3 cups
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon
• Bay Leaf: 1
• Fresh Thyme or Rosemary: 1 teaspoon, finely chopped (optional)
• Lemon Zest: From 1 lemon (optional, for a citrusy aroma)
• Toasted Pine Nuts or Almonds: 1/4 cup, for garnish
• Fresh Parsley: Chopped, for garnish

Instructions:

Prepare the Rice:

• Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
• Drain the rice and set it aside.

Sauté the Onion and Garlic:

• Heat the olive oil or butter in a large saucepan over medium heat.
• Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
• Add the minced garlic and cook for an additional minute, until fragrant.

Toast the Rice:

• Add the rinsed rice to the saucepan. Stir well to coat the rice       with the oil and let it toast lightly for about 2 minutes, stirring occasionally. This step adds flavor to the rice.

Add Liquid and Seasonings:

• Pour in the chicken or vegetable broth.
• Add the pine syrup, salt, black pepper, and bay leaf. If using, also add the fresh thyme or rosemary and lemon zest.
• Stir everything together and bring the mixture to a boil.

Simmer the Rice:

• Once boiling, reduce the heat to low. Cover the saucepan with a tight-fitting lid.
• Let the rice simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.

Rest the Rice:

• Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.

Fluff and Serve:

• Remove the bay leaf.
• Fluff the rice gently with a fork.
• Garnish with toasted pine nuts or almonds and chopped fresh parsley.
• Serve the pine syrup infused rice pilaf warm as a delicious side dish.

Tips:

Rice Choice: Basmati or other long-grain rice works best for pilaf as they remain fluffy and separate after cooking.

Broth Choice: Using a good quality broth enhances the overall flavor. You can choose      between chicken or vegetable broth based on your dietary preference.

Pine Syrup: Adjust the amount of pine syrup to your taste.

Comforting and elegant, perfect for pairing with a variety of main courses!