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Recipes

Featuring Bee Creek Products

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Salmon Dish
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Ham
Cinnamon Raisin Bagel

Entrees & Sides:

Hickory Holiday Ham

1 lb. fresh fish filets
1 tsp garlic powder
1 clove minced, fresh garlic
Chili powder (optional)
1 tbsp Shagbark Hickory Syrup
2 tbsp soy sauce
2 tbsp teriyaki sauce
2 - 3 tbsp olive oil
Wild rice
Cut fillets into 4 pieces (4 oz. each) and pat dry with paper towel. Sprinkle on each side with salt, garlic powder and chili powder (optional). In a bowl, mix soy sauce, teriyaki sauce, olive oil and Shagbark Hickory syrup and add to the fish. Coat evenly on both sides, set at room temperature for 10-15 minutes. Heat pan to high, add remaining olive oil and minced garlic. Stir twice, then add the fish (reserve the sauce). Reduce heat to medium and continue cooking 5 - 7 minutes on each side. Add the remaining sauce to the pan and simmer another 3 - 6 minutes to thicken. Serve hot over wild rice.

Baked Salmon

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 a fork! (15-20 minutes)

Hickory Chicken Wings

2 pounds chicken wings

6oz Bee Creek Sweet and Spicy (or Original) Hickory Syrup 

2 tablespoons granulated garlic

1 tablespoon coarse ground black pepper.

1 tablespoon smoked paprika

2 teaspoons kosher salt

1 teaspoon ground rosemary

  1. Make the hickory glaze by combining Bee Creek Sweet and Spicy Hickory Syrup with garlic, pepper, smoked paprika, salt and rosemary in a saucepan.

  2. Bring to a boil and cook for 5 minutes. Remove from heat and set aside until ready to use.

  3. Place chicken wings on a lined baking sheet. Bake at 400° for about 20-25 minutes.

  4. Toss wings with hickory glaze and continue baking for an additional five minutes. Make sure internal temperature is at 165°

Hickory Chops

1 tbsp vegetable oil
4 thick loin pork chops
Salt & pepper
1/3 cup Shagbark Hickory Syrup
1/3 cup chicken broth
2 tbsp brown mustard (may substitute yellow mustard powder)
2 tsp apple cider vinegar or balsamic vinegar
In a large skillet heat vegetable oil over medium high heat. Rinse pork chops and pat dry. Season with salt and pepper. Cook in oil for 2 minutes on each side or until browned. Whisk remaining ingredients and add to the skillet. Reduce heat to medium, cover and simmer for 10 minutes. Remove cover and simmer for approximately 20 minutes longer or until liquids are reduced to a thick glaze. Serves 4.

Wild Striped Bass

1 lb. fresh fish filets
1 tsp garlic powder
1 clove minced, fresh garlic
Chili powder (optional)
1 tbsp Shagbark Hickory Syrup
2 tbsp soy sauce
2 tbsp teriyaki sauce
2 - 3 tbsp olive oil
Wild rice
Cut fillets into 4 pieces (4 oz. each) and pat dry with paper towel. Sprinkle on each side with salt, garlic powder and chili powder (optional). In a bowl, mix soy sauce, teriyaki sauce, olive oil and Shagbark Hickory syrup and add to the fish. Coat evenly on both sides, set at room temperature for 10-15 minutes. Heat pan to high, add remaining olive oil and minced garlic. Stir twice, then add the fish (reserve the sauce). Reduce heat to medium and continue cooking 5 - 7 minutes on each side. Add the remaining sauce to the pan and simmer another 3 - 6 minutes to thicken. Serve hot over wild rice.

Twice Baked Sweet Potatoes with Marshmallows

Sweet potatoes (about 12 ounces each)
1 tablespoon canola or vegetable oil
1 stick (8 tablespoons) unsalted butter, cut into tablespoons
1/3 cup hickory syrup 
3/4 teaspoon ground cinnamon
Kosher salt
Cayenne pepper (optional)
3 cups mini marshmallows
Preheat the oven to 350°F and set a sheet of foil on the bottom. Rub sweet potatoes with the oil and prick each all over with a fork five/six times. Roast the potatoes directly on oven rack for 1 hour or until tender. Let cool slightly.  Split each potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining six skin halves).  Mash and whip the sweet potatoes over moderate heat about 5 minutes. Add butter, hickory syrup, and cinnamon. Season the mixture with salt and cayenne, whisking until smooth and hot.  Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake potatoes in center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted.  Enjoy immediately!

Cinnamon Hickory Glazed Carrots

4 tablespoons unsalted butter
4 tablespoons Bee Creek Cinnamon Hickory syrup
1 teaspoon minced garlic (about 2 cloves)
1/4 teaspoon ground cinnamon (if desired)
2 pounds carrots, peeled and cut into thirds (or 2 pounds baby carrots)
salt, to taste
freshly ground black pepper to taste
chopped parsley or cilantro, for garnish

Preheat oven to 425°F.
In a small pot over medium-high heat, add butter and stir until completely melted. Add hickory syrup, garlic and cinnamon. Stir together for about 30 seconds and remove from heat.
In a large mixing bowl, add carrots and melted butter mixture. Toss together until the carrots are completely coated. Transfer seasoned carrots to a large baking sheet (or two small baking sheets) and spread them out evenly in a single layer. Roast in oven for 20-30 minutes, flipping halfway through, until the carrots are fork tender. Cooking time depends on the size of the carrots. Thicker carrots will be closer to 30 minutes, while skinnier carrots (or baby carrots) will be closer to 20 minutes. Taste and season with a pinch of salt and black pepper if desired. Garnish with chopped parsley or cilantro and serve.

 

Corn Cakes with Shagbark Hickory

Makes about 16 (3-inch) pancakes
1/2 cup all-purpos
e flour
1/2 cup cornmeal (preferably white and stone-ground; not coarse)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk
1/2 tablespoon vegetable oil plus additional for brushing
Accompaniments: butter and shagbark hickory syrup
Whisk together flour, cornmeal, baking powder & salt in a bowl. Whisk in egg, milk & 1/2 tablespoon oil until combined. Brush a griddle or a 12" (nonstick or well-seasoned cast-iron) skillet w/ oil & heat over moderate heat until hot. Using a scant 1/8 cup batter for each cake, cook corn cakes in batches of 4 until bubbles appear on surface & undersides are golden, 1 1/2 - 2 minutes. Turn over w/ a spatula & cook until undersides are golden, about 45 seconds more. (Corn cakes will be thin.) Transfer to a plate and keep warm, covered. Stir batter and brush griddle or skillet with oil between batches.  Dip, dunk or smother your cakes in Bee Creek Hickory!

Sweet Breakfast Quinoa

1 cup red quinoa, rinsed
2 cups water
1 tablespoon extra-virgin olive oil
1/4 cup slivered almonds
1/2 cup dried apricots, cut into 1/2-inch pieces
2 tablespoons Bee Creek Hickory syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
1/4 cup fresh ricotta
In a small saucepan, cover the quinoa w/ water & bring to a boil. Cover/cook over low heat until water has been absorbed & the quinoa is tender (about 15 mins). Lightly fluff quinoa with a fork and cover again. In a medium skillet, heat olive oil. Add almonds & cook over moderate heat, stirring a few times, until golden brown (about 2 mins). Add the apricots, Bee Creek Hickory Syrup, orange zest & cinnamon, stir well until heated through. Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.

Sauces & Dressings:

BBQ Sauce

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

  1. 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.

  2. 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 

Beverages:

Coconut Milk Latte 
1 shot (1 oz) brewed coffee, chilled
1 cup coconut milk
1 tsp of your favorite Bee Creek syrup
Ice cubes
Garnish (optional):
Toasted coconut or, 
Whipped coconut cream
Dip the rim of a tall glass in Bee Creek syrup and then into the toasted desiccated coconut. 
Place ice cubes in a tall glass. 
Add in the hickory or maple syrup, brewed & chilled coffee, then coconut milk. 
Stir and serve

Hickory Julep

1/2 oz Bee Creek Original Hickory Syrup
2 oz Rye whiskey of choice
Crushed or Shaved Ice
Fresh Mint
Muddle a sprig of mint in the bottom of a glass. Fill the glass with ice and pour Falling Bee Creek Original Hickory Syrup over ice. Finish with rye whiskey and a sprig of mint.

Old Fashioned Hickory

1⁄2 oz. maple syrup
3 dashes Bittercube Chipotle Cacao bitters
2 oz. Small Batch Bourbon of your choice
Orange twist (optional)
Dark chocolate bar shavings (optional) 
Stir glass
Hawthorne strainer
Place ice into a stirring glass. Add bourbon, syrup and bitters. Stir for 30 seconds or more until it’s mixed and thoroughly chilled. Place a large cube (2 x 2-inch square) of ice in your smoked rocks glass. Strain the bourbon out of the mixing glass into the smoked rocks glass. Garnish with an orange peel and/or strip of chocolate shavings, if you like.

 

Hickory Appletini 

2 drops saline solution (4:1, water:salt)
1/2 ounce clarified lime juice
1/2 ounce shagbark hickory syrup
1/2 ounce bianco vermouth of choice
2 ounces apple eau de vie of choice
2 drops green food coloring
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe/martini glass

Spiced Cranberry Vodka

1 inch 2.5 cm piece of a rosemary sprig
1 thin slice of fresh ginger
2 oz 60 ml vodka
2 oz 60 ml cranberry juice
2-3 dashes of orange bitters
Juice of half a lemon
Less than 1/2 tsp of our Cinnamon, Vanilla or Original Bee Creek Hickory syrup
Cocktail shaker  
Add the rosemary, sliced ginger, into a cocktail shaker and muddle the herbs to release their flavors.
Fill the shaker with ice, then pour the vodka, cranberry juice, lemon juice, hickory syrup if needed and 2-3 dashes of orange bitters. Cover and give it a good shake.
Pour into martini glasses and serve.

Desserts:

Apple Upside-Down Cake

1 cup of Bee Creek pure maple syrup or Hickory
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda
1 teaspoon salt

3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Crème fraîche, for serving (optional)
Preheat the oven to 350°. Butter & flour a 10' round cake pan. In a large saucepan, bring the Bee Creek syrup of choice to a boil over high heat, then simmer over low heat until very thick & reduced to 3/4 cup (about 20 mins). Pour thickened syrup into cake pan. Arrange apples in the pan in 2 concentric circles, overlapping them slightly. In a bowl, whisk flour, baking powder, baking soda & salt. In a glass measuring cup, whisk eggs w/  buttermilk and vanilla (Pro tip: try it w/ our Vanilla Hickory or Vanilla Maple syrup). In the bowl of a standing electric mixer fitted with the paddle, beat butter & sugar at medium speed until fluffy (about 3 mins). Beat in the dry
& wet ingredients in 3 alternating batches until batter is smooth; scrape down the side of the bowl. Scrape the batter over the apples and spread it in an even layer. Bake for 1 hr, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 mins. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release cake. Remove the pan. Let cake cool slightly, then cut into wedges & serve with crème fraîche.

Hickory or Maple Pecan Cheesecake

Crust: 
1 cup (120g) Unbleached All-Purpose Flour
3/4 cup (64g) pecan meal or ground pecans
3 tablespoons (35g) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon cinnamon
8 tablespoons (113g) unsalted butter, softened

Filling: 
three 8-oz packages (680g) cream cheese, at room temperature
1 1/2 cups (319g) light brown sugar or dark brown sugar, packed
2 teaspoons Pure Vanilla Extract
1 /4 teaspoon table salt
1/8 teaspoon natural maple flavor, optional; for stronger flavor
4 large eggs, at room temp
1/2 cup (156g) Bee Creek Hickory or Maple syrup
1/2 cup (113g) heavy cream, at room temperature
Preheat oven to 375°F. Lightly grease a 9" removable-bottom or springform pan.

To make the crust: Mix crust ingredients until crumbly. Press into the bottom and 1" up the side of the prepared pan. Prick with a fork. Bake crust for 10 to 15 minutes, until it's light golden brown. Remove it from the oven & reduce oven temp to 325°F.
To make the filling:  Mix the cream cheese, brown sugar, vanilla, salt & optional maple flavor at low speed until smooth, scraping the bottom and sides of the bowl. Beat in the eggs one at a time, scraping the bowl between additions. Stir in hickory or maple syrup & cream. Pour filling into the crust. Bake cake for 40 mins. Reduce oven temp to 300°F & bake an additional 15 mins, until edges of the cake are set; a digital thermometer inserted 2" from the edge of the pan should read 170°F. Turn off oven, crack the door open a couple of inches & let cake cool in the oven for 1 hour. Remove the cake from oven & cool it at room temp for 1 hour. Refrigerate for 8 hours (or overnight) before serving.

Maple Glazed Donuts

3/4 cup (90g) Unbleached All-Purpose Flour
1/2 cup (78g) maple sugar
2 tablespoons (25g) potato flour
3/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
6 tablespoons (85g) water
3 tablespoons (39g) vegetable oil
1/4 teaspoon natural maple flavor
Glaze
2 tablespoons (20g) maple sugar
2 tablespoons (28g) confectioners' sugar
2 tablespoons (28g) heavy cream
1/8 teaspoon natural maple flavor, optional
crushed walnuts (optional)
Preheat the oven to 375°F. Grease a standard-sized doughnut pan. Whisk together the flour, maple sugar, potato flour, baking powder, and salt. In a separate bowl, beat the egg, water, oil, and maple flavor until frothy. Add the dry ingredients to the egg mixture, stirring until well combined. Fill each doughnut form about half full; a piping bag works well here. Bake the doughnuts for 12 to 14 minutes, until they spring back when lightly touched and are golden brown on the edges. Remove the doughnuts from the oven and allow them to cool for a few minutes in the pan before transferring them to a rack to cool completely. While the doughnuts cool, make the glaze. Whisk together the maple sugar, confectioners' sugar, heavy cream, and maple flavor. Microwave the glaze on high for 15 seconds, until the maple sugar dissolves fully. Dip the tops of the still warm doughnuts in the glaze. Allow to cool completely before storing. Sprinkle crushed walnuts over the freshly glazed doughnuts, if desired.

 

More  coming  soon!

 

 

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