Happy cooking from our kitchen to yours this holiday season!
Cheers,
Bear & Burton
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Bear & Burton’s W Sauce Prime Rib
w/ Fireshire Horseradish Sauce
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If you only eat this once a year…make it count.
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Ingredients:
For the Prime Rib:
- 1 (5-6 lb) bone-in prime rib roast
- 1/2 cup Bear & Burton’s W Sauce
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
For the Sauce:
- 1/2 cup sour cream
- 2 tbsp Bear & Burton’s Fireshire
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Pinch of salt and pepper
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Instructions:
Prep the Roast: Let the prime rib rest at room temperature for 1 hour. Preheat oven to 450°F.
Rub the roast with Bear & Burton’s W Sauce, then coat with salt, pepper, garlic powder, and paprika. Place on a roasting pan with a rack.
Roast: Cook at 450°F for 20 minutes to make the outside of your roast nice and crispy. Reduce heat to 325°F and roast for 2-2.5 hours or until internal temp reaches 120°F for medium-rare.
Rest: Remove the roast from the oven, tent with foil, and let it rest for 30 minutes.
Make the Sauce: Whisk all sauce ingredients together in a bowl. Chill until serving.
Slice the roast and serve with Bear & Burton’s Fireshire Horseradish Sauce on the side.
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Bear & Burton’s Christmas Morning Breakfast Casserole
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Because unwrapping gifts is better on a full stomach…and with extra cheese.
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Ingredients:
- 1 can (16 oz) refrigerated biscuits
- 6 eggs, beaten
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/3 cup Bear & Burton’s Breakfast Sauce
- Salt and pepper to taste
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Instructions:
Prep: Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Layer: Cut biscuits into quarters and spread evenly in the baking dish. Add sausage and cheese on top.
Mix: In a bowl, whisk eggs, milk, Bear & Burton’s Breakfast Sauce, salt, and pepper. Pour over the biscuits.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until eggs are set and biscuits are golden.
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Bear & Burton’s Spicy Bloody Mary Shrimp Cocktail
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These shrimp just got spicier than your aunt’s holiday sweater!
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Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Pinch of cayenne pepper (optional)
- 1/2 cup Bear & Burton’s Mary Mix
- 1/4 cup ketchup
- 1 tsp lemon juice
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Instructions:
Cook Shrimp: Toss shrimp with olive oil, smoked paprika, garlic powder, and cayenne. Sauté in a skillet over medium heat for 2-3 minutes per side until opaque.
Make the Sauce: Mix Bear & Burton’s Mary Mix, ketchup, and lemon juice in a bowl. Adjust seasoning to taste.
Serve shrimp chilled or warm with the sauce for dipping.
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Bear & Burton’s Santa’s Sweet & Spicy Snack Mix
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Santa’s got a new favorite snack—sweet, spicy, and just the right amount of naughty!
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Ingredients:
- 4 cups pretzels
- 3 cups Chex cereal (corn or rice)
- 1 cup mixed nuts
- 1/4 cup butter, melted
- 2 tbsp Bear & Burton’s W Sauce
- 2 tbsp brown sugar
- 1/2 tsp cayenne pepper (optional)
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Instructions:
Prep: Preheat oven to 250°F. Line a baking sheet with parchment paper.
Mix: Combine pretzels, cereal, and nuts in a large bowl.
Coat: In a small bowl, whisk butter, Bear & Burton’s W Sauce, brown sugar, and cayenne. Pour over the snack mix and toss to coat.
Bake: Spread mix on the baking sheet. Bake for 45 minutes, stirring every 15 minutes.
Let cool before serving.
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Bear & Burton’s Corn Pudding with Breakfast Sauce Too
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Corn pudding just leveled up.
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Ingredients:
- 2 cups frozen corn kernels (thawed, or use fresh if available)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 cup Bear & Burton’s Breakfast Sauce Too (more for drizzling)
- Fresh parsley or cilantro for garnish
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Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×9-inch baking dish with butter or cooking spray.
Prepare the Corn Mixture:
In a large mixing bowl, whisk together the sour cream, milk, eggs, melted butter, and flour until smooth.
Stir in the salt, pepper, garlic powder, and paprika.
Add the thawed corn, cheddar cheese, and Parmesan cheese. Mix until evenly combined.
Bake the Corn Pudding:
Pour the corn mixture into the prepared baking dish and spread it out evenly.
Bake for 35-40 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Finish with the Drizzle:
Once the corn pudding is done, remove it from the oven and let it sit for 5-10 minutes to firm up.
Drizzle Bear & Burton’s Breakfast Sauce Too over the top to add a tangy verde-style kick.
Garnish and Serve:
Sprinkle with fresh parsley or cilantro for a pop of color and extra freshness.
Serve warm as a side dish for your holiday dinner.
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