Fir & Fire Scallops

fir and fire scallops fir and fire scallops back

Douglas Fir Sorbet

sorbet front


Douglas Fir Halibut

Douglas Fir Infused Vinegar


Halibut Fillet

Snowdon House Douglas Fir Infused Vinegar

1 cup Mayonnaise


1. Combine mayonnaise and Douglas Fir Infused Vinegar to taste. Mix thoroughly.

2. Spread mixture over top of fillet, seal with tin foil, and bake.

Lemon Verbena Prawns



Olive Oil

Fresh Rosemary and/or Bay Leaves


Thai Chili Sauce

Snowdon House Lemon Verbena Infused Vinegar


1. Preheat oven to 350F.

2. Place oil in glass dish with fresh rosemary or bay leaves, add prawns and drizzle with lemon verbena vinegar. Top with a little Thai chili sauce.

3. Cook in oven until pink. Serve hot.

Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit

Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit


Snowdon House Cranberry & Ginger Cider Bread Mix

1/2 bottle Snowdon House Lemon Verbena infused Vinegar

1 can of your favorite cider or ginger ale

1/2 cup cream cheese

1 tablespoon icing sugar

1 tsp. vanilla extract

1-1 1/2 cups assorted fresh fruit (I would suggest a mango, raspberries, blueberries or strawberries. You could do three different colored fruits on the pizza should you choose)


  1. Mix the Cranberry & Ginger Cider Bread mix with a can of cider in a bowl. make sure it is well mixed.
  2. Prepare your cookie sheet for baking by placing a piece of parchment paper on it, draw a 10 inch circle on the paper as a guide (I use a dinner plate as a guide). Place the mixed dough on the parchment paper and pull to the edges of the circle, level the dough as evenly as possible.
  3. Bake for 15 – 20 minutes 350 degree oven check with knife to ensure it is done. Let cool on the counter. While your pizza is cooking place your lemon Verbena Vinegar on the stove in a small pot and reduce until about half the vinegar is left let it cool.
  4. Once the dessert pizza is cool mix your icing sugar with your vanilla and icing sugar, creaming well and spread on the top of the pizza . Slice the fresh fruit for the topping place fruit on top of pizza and drizzle with the lemon verbena infused vinegar reduction. I find it easiest to cut this dessert with a pizza cutter.

Roasted Beet Sandwiches (West Coast Bread Mix), Onion & Garlic Goat Cheese

Snowdon House-6008


Snowdon House Onion and Garlic Dip (Requires sour cream, crème fraiche or goat cheese)

Snowdon House West Coast Bread (Bake according to directions).

4 Medium beets

1 Tbs. olive oil

1/4 cup olive oil

2 tbsp. onion and garlic dip mix

4 oz. goat cheese softened

1/2 crème faiche or sour cream

tarragon and salt and pepper to taste

2 cups baby arugula


  1. Premix onion & garlic dip and bake West Coast Bread (can do this the night before).
  2. Preheat oven to 375 degrees.
  3. Arrange the beets in a baking dish and drizzle with olive oil (turn to coat well).  Cover the dish with foil and roast the beets until tender when pierced with a paring knife about 1 hour. Let cool.
  4. Peel the beets and slice 1/4 inch thick.
  5. Combine the beets, olive oil, 1/2 of the tarragon in a medium bowl, season with salt and pepper.
  6. Position a rack in the oven 6 inches from the broiler on high and lightly toast the cut sides up under broiler.
  7. Portion the beet mixture evenly over the bottom halves of the bread. Drop the cheese mixture by spoonful’s over the beets.
  8. Top the cheese with the arugula dividing evenly. Place the top halves of the bread over the arugula and press. Cut the sandwiches in half on the diagonal and serve.

Yields 4 Sandwiches

Tomato Basil Beer Bread Calzone

Tomato Basil Beer Bread Calzone


Snowdon House Tomato Basil Beer Bread Mix (mix dough according to instructions).

1 cup grated cheese (Mozzarella and Cheddar make a nice blend)

12-15 pieces of thinly sliced salami of your choice

3-4 tbsp. of basil pesto


  1. Preheat oven to 375 degree.
  2. Line a cookie sheet with a piece of parchment paper and draw a large circle on the parchment to act as your guide (approx. 12-15 inch wide).
  3. Place half of the bread dough on the parchment paper circle and spread to complete the circle.
  4. Spread basil pesto on the dough, add salami and top with cheese.
  5. Place the other half of the dough on top and gently cover the filling, spreading the dough to the edges of the circle.  Top with  cheese and bake for 20-25 minutes (test to make sure dough is done).
  6. Slice with a knife or pizza cutter.

Tomato Basil Beer Bread Baguette

Tomato Basil Beer Bread Baguette


1/2 cup Black Olives, chopped

2 Roma Tomatoes, chopped

1/2 cup Feta Cheese

1/4 Red Onion, chopped

salt and pepper to taste

5 ml olive oil

5 ml Snowdon House Lemon Verbena Infused Vinegar

Snowdon House Tomato Basil Beer Bread Mix


  1. Preheat oven to 375 degrees F.
  2. Prepare Tomato Basil Beer Bread dough as per instructions on package. (You will also need a cookie sheet lined with parchment paper for this recipe).
  3. Place chopped tomatoes, olives, feta cheese, onion, salt and pepper in bowl and toss with oil and vinegar ; place to the side.
  4. Place your dough lengthwise on the cookie sheet.  Cook dough for 15 minutes; remove from the oven.
  5. Spread tomato, olive and feta mixture on top, return to oven and cook for 5 more minutes.
  6. Serve Warm.

Grilled Tomato & Zucchini Stacks with Popeye’s Passion Dip 

Grilled Tomato & Zucchini Stacks with Popeye's Passion Dip 


Snowdon House Popeye’s Passion Dip Mix (prepare according to directions).

12 1/4 inch thick slices zucchini cut on the diagonal about 1 medium zucchini

12 1/2 inch thick tomato slices (visually a mix of colored tomatoes looks really nice with yellow and red)


  1. Premix 1/2 cup ricotta cheese and 2 tbsp. of Popeye’s Passion & 1 tbsp. chopped chives. Set aside in fridge (best if made the day before, it needs at least 2 hours to rehydrate. Add 1 tsp fresh mint and freshly ground pepper, salt to taste)
  2. Preheat a gas grill to medium-high.
  3. Brush the zucchini all over with the 1 1/2 tsp. of olive oil.
  4. Grill until lightly brown and barely tender (1 to 2 minutes per side). Do not overcook. Set aside.
  5. Season the tomato slices and grilled zucchini with sea salt and black pepper. To assemble put a tomato slice on each of the 4 plates. Top with Zucchini repeat twice more and then top with dollop of ricotta mixture and serve.

Serves 4

Asian Vegetable Strudel

This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!

Asian Vegetable Strudel

Asian Vegetable Strudel


1 Bottle of Snowdon House Infused Plum and Basil Vinegar

4 cups Nappa Cabbages, finely chopped

1 cup Stemmed Mushrooms a blend of regular or shittake works

1 cup Shredded Carrots

½ cup Beansprouts

½ cup Chopped Celery

½ cup Green Onions, thinly sliced

1 tsp Grated fresh ginger

2 tbsp Soya Sauce

1 tsp Sugar

1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)

½ tsp Sesame Oil

1/4 tsp Black Pepper

1 tbsp Butter, melted

2-3 tbsp Peanut Butter

Sesame Seeds

20 Dumpling Wrappers


For the Filling:

  1. In a bowl stir together the soya sauce, sugar, cornstarch, sesame oil and black pepper. Set aside.
  2. In a large fry pan add 1 Tbsp butter over medium heat. Add ginger and cook and stir in mushrooms, carrots and green onions cook approx 2 minutes.
  3. Add soy sauce mixture.
  4. Add cabbage cook for an additional 1-2 minutes. Remove from heat.

Prepare Dumplings

  1. Prepare dumpling wrappers with a light dressing of peanut butter add filling.
  2. Fold dumplings in half with a fingertip of water to seal them.
  3. Place rolls side by side in pan top with melted butter and sesame seeds.
  4. Make score marks in the top of the rolls
  5. Cook for for 10-15 minutes or until golden brown.

Dipping Sauce

  1. Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.