Recipes featuring Bee Creek Products
3-4 salmon filets
1/2 cup syrup (flavor of choice) We recommend original, bourbon or peach!
2 1/2 Tbsp soy sauce.
Cut filets into portion sized pieces. Mix syrup and soy sauce in 9"x13" dish. Place fish flesh side down in mixture. Cover and set for 20 minutes at room temperature. Flip over. Bake uncovered at 400° until fish flakes with form! (15-20 minutes)
Hickory Chicken Wings
2 pounds chicken wings
6oz Bee Creek Sweet and Spicy Hickory Syrup
2 tablespoons granulated garlic
1 tablespoon coarse ground black pepper.
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon ground rosemary
Make the hickory glaze by combining Bee Creek Sweet and Spicy Hickory Syrup with garlic, pepper, smoked paprika, salt and rosemary in a saucepan.
Bring to a boil and cook for 5 minutes. Remove from heat and set aside until ready to use.
Place chicken wings on a lined baking sheet. Bake at 400° for about 20-25 minutes.
Toss wings with hickory glaze and continue baking for an additional five minutes. Make sure internal temperature is at 165°
4 Tbsp. Bee Creek Hickory Syrup
1 cup ketchup
4 Tbsp. molasses
4 Tbsp. white vinegar
2 Tbsp. yellow mustard powder
1 Tbsp. Worcestershire sauce
1/2 Tsp. garlic powder
1/2 Tsp black pepper
Cayenne or Tabasco to taste.
Combine - simmer for 5 minutes. Let cool.
Stir Fry Sauce
1/3 cup water
1/3 cup tamari
1/4 cup Bee Creek Hickory Syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 Tsp. finely grated ginger
1 1/2 Tsp. arrowroot starch
1 Tsp. toasted sesame seeds
Add all stir fry ingredients to a jar or medium sized bowl and shake or stir until well combined. This stir fry sauce can be made ahead and refrigerated until needed but I would recommend leaving out the arrowroot powder until ready to use.
When your stir fry is about 3 minutes from being finished, pour the stir fry sauce over and stir occasionally until sauce is thickened and coats the back of a spoon or spatula, about 5 minutes
Spicy Shagbark Salad Dressing
2 Tbsp. syrup
5 Tbsp. olive oil
1 clove garlic - minced
1 Tbsp. horseradish
4 Tbsp. balsamic vinegar
*Mix thoroughly, store in fridge
More coming soon!