Posted on

July’s Cooking Explorations

Cooking Explorations continue through July!  Classes include a refreshing Snowdon House Infused Vinegar Spritzer! This is a demonstration and tasting kind of cooking exploration.

Portion size of tastings is generous. Please book well ahead so you won’t be disappointed.

In July we are Cooking:

  • Herbed Couscous Salad
  • Lamb Kebabs with Blueberries and Cinnamon
  • Crab Apple and Fir Briewich

Cooking Explorations July2017forweb

Posted on

June’s Cooking Explorations

Sign up for June’s Cooking Explorations!  Classes include a refreshing Snowdon House Infused Vinegar Spritzer! This is a demonstration and tasting kind of cooking exploration.

Portion size of tastings is generous. Please book well ahead so you won’t be disappointed.

In June we are Cooking:

  • Green Risotto with Garden Herbs
  • Cheese Pate with Gingered Cranberries, Pumpkin and Peanuts
  • West Coast Bread and Fir Essence Battered Prawns

Cooking Explorations June2017forweb

Posted on

Seafood Quiche with Dill & Lemon

seafood quiche

 

seafood quiche
Print
Seafood Quiche with Dill & Lemon
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 Package Snowdon House Dill & Lemon Beer Bread Mix
  • 2 341mL Beer
  • 400 grams Assorted Seafood: shrimp, imitation crab, broken pieces of sole
  • 1 pinch nutmeg finely grated
  • 25 mL Snowdon House Dilicious Dip Mix
  • 1 1/2 cups Havarti Cheese
  • 1 1/2 cups milk
  • 6 eggs
  • 1/4 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • salt and pepper to taste
Instructions
  1. Preheat Oven to 345F

  2. Grease a 9 x 11 glass dish.

  3. Sautee mushrooms and onions in butter until done.

  4. Place sole and scallops in frying pan with white wine. Cook until done. Sole will cook first as it cooks faster. You may want to cut scallops in half if they are large.

  5. In a separate bowl mix in Snowdon House Dill & Lemon Beer Bread with 2 cans of beer. Spread half the dough into the greased pan and sprinkle in half the dip mix.

  6. Spread assorted seafood on top of bread dough. Add half the cheese.

  7. Beat eggs, salt, pepper and nutmeg together. Add the remaining dip mix and pour this mixture into the pan. 

  8. Top with the remaining dip mix and pour this mixture into the plan. Top with remaining shredded cheese. 

  9. Bake 35-40 minutes. Checking at 30 minutes to see if it is done. Serve hot.

  10. Use the leftover bread: Divide the remaining bread mix, place half a cup into each muffin tin and bake in oven with quiche for 20 minutes.

SaveSave


Products in this recipe

Posted on

Fir & Fire Scallops with Lemon Verbena Green Beans

fir and fire scallops

 

Print
Fir & Fire Scallops with Lemon Verbena Green Beans
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Side Dish
Servings: 4 people
Ingredients
Fir & Fire Scallops
  • 8-10 large scallops
  • 2 tbsp butter
  • 1/4 cup white wine
  • salt and pepper to taste
  • Fir & Fire Brie Topper divide into small dishes for dipping
Lemon Verbena Beans
  • 2 cups fresh green beans
  • 2 tbsp butter
  • 1/2 bottle Snowdon House Lemon Verbena Vinegar
  • 2 cloves of garlic crushed
  • 1 tbsp chopped pecans
  • salt and pepper to taste
Instructions
Fir & Fire Scallops
  1. Place fry pan on medium heat; add butter and white wine. (In the summer months I use a grill pan and do these on the barbeque). 

  2. Once butter is melted, add scallops (if you're using frozen scallops, make sure they are fully thawed). Brown scallops and flip until cooked, seasoned with salt and pepper.

  3. Once cooked, they will be a pasty white colour rather than a translucent white. Serve on a bed of Quinoa or rice with the Fir & Fire Sauce.

Lemon Verbena Beans
  1. In another pan, add butter and Lemon Verbena Vinegar, garlic and salt & pepper, and sauce green beans until cooked. Sprinkle with crushed pecans. Enjoy!

SaveSave


Products in this recipe

Posted on

May Cooking Explorations!

Sign up for May’s Cooking Explorations!  Classes include a refreshing Snowdon House Infused Vinegar Spritzer! This is a demonstration and tasting kind of cooking exploration.

Portion size of tastings is generous. Please book well ahead so you won’t be disappointed.

In May we are Cooking:

  • Apricot & Mango Chicken Wraps with Fresh Greens
  • Yam & Curry Twice Baked Sweet Potatoes
  • Cranberry & Ginger Bread Pudding

Cooking Explorations May 2017

Posted on

Douglas Fir Sorbet

strawberry and fir sorbet
strawberry fir sorbet
Print
Strawberry Fir Sorbet
Course: Dessert
Servings: 4 people
Ingredients
  • 1 Bottle Snowdon House Strawberry & Fir Vinegar
  • Ice Cream Maker
Instructions
  1. Prepare ice cream maker chamber the night before to ensure it is frozen.

  2. Place Snowdon house Strawberry & Fir Infused Vinegar in ice cream maker and turn on. Will take 20 -30 minutes until frozen. Serve in a sorbet or clear  glass dish and top with a strawberry and dessert wafer. 

  3. If you don't have an ice cream maker you can place the vinegar in a stainless steel bowl in the freezer and stir in the vinegar once an hour for 3 - 4 hours. You will get a courser product, more like a granita.


Products in this recipe

Posted on

Snowdon House Douglas Fir Fest!

Come Join us at the Farmhouse for Fir Fest, a celebration of our Douglas Fir trees that have created so many innovative Snowdon House products!

DATE: April 29th, 2017

TIME: 10am – 5pm

COOKING DEMONSTRATION: 2-3pm

1890 Mills Road, North Saanich, BC

Snowdon House Fir Fest

 

Sign up for the Douglas Fir inspired Cooking Explorations happening in April!

This month we’re cooking up Douglas Fir Pesto with Homemade Cheese & Fir Toasts, Fir & Fire Grilled Scallops, Strawberry & Fir Sorbet. This is a tasting style cooking demonstration with generous tasting portions. Space is limited, so book your spot today!