Pine-Infused Roasted Vegetables
Pine-Infused Roasted Vegetables: A Delightful Side Dish
Big Bear Pine Syrup transforms ordinary vegetables into a harmonious symphony of flavors. Here's how to create this delectable side dish:
Ingredients:
- Assorted vegetables (carrots, potatoes, Brussels sprouts, etc.)
- 2 tablespoons olive oil
- 2 tablespoons Big Bear Pine Syrup
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C), ensuring it reaches the perfect temperature for roasting excellence.
- Wash and chop the assorted vegetables into bite-sized pieces, preparing them for a flavor-packed culinary adventure.
- In a bowl, combine the olive oil, pine syrup, fresh thyme leaves, salt, and pepper, creating a delightful mixture.
- Toss the vegetables in the mixture, ensuring each piece is evenly coated, allowing the flavors to meld.
- Spread the coated vegetables on a baking sheet lined with parchment paper, arranging them in a single layer for even roasting.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they turn golden brown and achieve a tender texture.
- Once roasted to perfection, remove the vegetables from the oven and drizzle them with an additional touch of pine syrup for an added burst of flavor.
- Serve this delightful pine-infused roasted vegetable medley as a side dish and savor the rich blend of natural flavors.
Prepare to impress your guests or elevate your everyday meals with this remarkable dish. Experience the unique taste of pine-infused roasted vegetables by trying our recipe today. Let Big Bear Pine Syrup add a touch of magic to your culinary creations.
Salad Dressing
Big Bear Salad Dressing
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:
- In a medium bowl, whisk together the pine syrup, apple cider vinegar, Dijon mustard, minced garlic, and lemon juice.
- If you’re using honey and herbs, add them to the mixture at this stage.
- 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.
- Continue whisking until all the oil is incorporated, and the dressing has thickened slightly.
- Add salt and freshly ground black pepper to taste.
- Whisk the dressing again after adding the seasonings to ensure everything is well mixed.
- If the dressing is too thick, you can thin it with a little bit of water or more lemon juice.
- Taste the dressing and adjust the seasoning if necessary. If you prefer a sweeter dressing, you can add a bit more honey.
- 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!
Roasted Beet Salad with Pine Dressing
Ingredients
Salad
- 4 medium beets (mixed colors, if available)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 150g mixed salad greens (such as arugula, spinach, and watercress)
- 1/2 cup walnut halves, toasted
- 100g strong cheese (such as blue cheese or aged cheddar), crumbled
Pine Syrup Dressing
- 3 tablespoons Big Bear pine syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
Roasting the Beets
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Beets: Trim the tops and roots off the beets, then scrub them clean. Wrap each beet individually in aluminum foil.
- Roast Beets: Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until a knife can easily slide into the largest beet.
- Cool and Peel: Once done, remove the beets from the oven, open the foil, and let them cool. Once cool enough to handle, use a paper towel to rub off the skin. Slice into wedges or cubes.
Pine Syrup Dressing
- Combine Ingredients: In a small bowl, whisk together the pine syrup, balsamic vinegar, olive oil, minced garlic, salt, and pepper until well blended.
- Adjust to Taste: Taste and adjust the seasoning, adding more pine syrup or vinegar if needed.
Assembling the Salad
- Toss Greens: In a large salad bowl, toss the salad greens with half of the dressing.
- Add Beets and Cheese: Add the roasted beet wedges and crumbled strong cheese to the greens.
- Add Walnuts: Sprinkle the toasted walnuts over the salad.
- Drizzle Dressing: Drizzle the remaining dressing over the salad.
- Season: Season with additional salt and pepper if desired.
- Serve: Serve immediately, preferably with some crusty bread on the side.
Additional Tips
- Cheese Choices: Blue cheese adds a sharp, tangy flavor that contrasts nicely with the sweet beets and pine syrup. Aged cheddar or feta are also excellent choices.
- Toasting Walnuts: Toasting the walnuts in a dry skillet over medium heat until fragrant enhances their flavor.
- Make Ahead: Roasted beets can be prepared ahead of time and stored in the refrigerator. The dressing can also be made in advance.
This salad offers a truly enjoyable blend of flavors and textures, with the earthy sweetness of the beets, the creamy sharpness of the cheese, the crunch of the walnuts, and the unique aromatic touch of the pine syrup dressing. It's perfect as a stand-alone dish or as an accompaniment to a main course.
Pine Glazed Carrots
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.
Big Bear Roasted Sweet Potatoes
Pine syrup roasted sweet potatoes are a great side dish for the festive table, offering a unique blend of sweet, earthy and woodsy flavors. This recipe is a simple yet flavorful way to make a truly special side dish.
Ingredients:
- Sweet Potatoes: 2 pounds, peeled and cut into 1-inch cubes
- Big Bear Pine Syrup: 3 tablespoons
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Cinnamon: 1/2 teaspoon
- Nutmeg: A pinch
- Fresh Thyme or Rosemary: 1 tablespoon, finely chopped (optional for added herbiness)
- Crushed Red Pepper Flakes: 1/4 teaspoon (optional for a spicy kick)
Instructions:
Preheat the Oven:
- Preheat your oven to 400°F (200°C). This high temperature is ideal for roasting sweet potatoes to get a nice caramelization.
Prepare the Sweet Potatoes:
- Peel the sweet potatoes and cut them into even 1-inch cubes. This ensures that they cook evenly.
- Place the cubed sweet potatoes in a large mixing bowl.
Season the Sweet Potatoes:
- Drizzle the pine syrup and olive oil over the sweet potatoes.
- Add salt, black pepper, cinnamon, and nutmeg. If using, also add the chopped fresh thyme or rosemary and red pepper flakes.
- Toss everything together until the sweet potatoes are well coated with the seasoning.
Roast the Sweet Potatoes:
- Spread the seasoned sweet potatoes in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
- Roast in the preheated oven for about 25-30 minutes, or until they are tender and the edges start to brown. Halfway through the cooking time, stir or flip the sweet potatoes to ensure even roasting.
Check for Doneness:
- The sweet potatoes are done when they are soft inside and slightly crispy on the edges.
Serve:
- Serve the roasted sweet potatoes hot, straight from the oven.
- They make a great side dish for a variety of main courses, especially during fall and winter.
Tips:
Sweet Potato Selection: Choose sweet potatoes that are firm and free of soft spots. The smaller or medium-sized ones tend to be less starchy and sweeter.
Adjusting Sweetness: Depending on your taste and the sweetness of your sweet potatoes, you may adjust the amount of pine syrup.
Herb Variations: Feel free to experiment with different herbs. Sage can also be a good addition.
Brussels Sprouts The Big Bear Way!
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!
Pine Syrup Rice Pilaf
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!