Yogurt Cheese & Snowdon House Douglas Fir Pesto: Yogurt Cheese
Heat the milk in a pot to 180F. Use a proper thermometer. As soon as the milk reaches this temperature, it should be removed from the burner.
Cool the milk to 108 - 112F. Dissolve starter culture in a measuring cup with a small amount of milk from the pot, and return it to the pot. Cover and keep the milk at 116F for 4 - 4.5 hours (place in a warm spot and cover with towels) until the mixture is the desired consistency.
Line a colander with several layers of cheese cloth. Place the colander over a bowl. Pour in the yogurt and let the whey drip off the yogurt. Cover with plastic wrap and place in the fridge to continue draining. I usually leave the mixture for 4 -5 hours. Save the why by either putting it in a pot to make soup, or stew, or add as your liquid into bread. You can freeze it. Gather the cheese cloth into a ball and let it continue to drain. Once the cheese is firm you can store it in a container for up to two weeks. Use it as you would a cream cheese or in a pasta sauce. It is very versatile.
Serve Snowdon House Douglas fir Pesto on top of the yogurt cheese as a topping for bread or pasta.
1/2English Cucumber split in half and remove seeds
25mLSnowdon House Dillicious Dip
2TbspSnowdon House Lemon Verbena Vinegar
Freshly ground pepper to taste
1English cucumber diced
1/4cup kalamata olives
1can rinsed & drained lima beans
1/4 cup feta cheesecrumbled
2tbsptoasted pumpkin seeds
salt and pepper to taste
Place all ingredients in food processor and process until creamy. This can be done ahead of time.
Preheat oven to 425F
Peel parsnip and cut into 3 x 1/4 inch, even sized fries.
Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.
While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.
To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.
Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl
Appetizer, Side Dish, Snack
Snowdon House Ginger Coconut Dahl
Baguette or Crostini
1clove of garlic
Crostinis / Baguette Cut into Slices
Preheat oven to 350F brush with olive oil bake for 8 - 10 minutes. Cut slices of red pepper for garnish and bits of cilantro, set aside.
Snowdon House Ginger Coconut Dahl
Prepare according to directions on the package.
Line a sieve with cheesecloth and place over top of a bowl. Set aside.
Combine milk, cream and salt in a large pot on medium heat and bring to a full boil. Reduce heat to low and add lemon juice and garlic. Summer starring until mixture curdles, about 12 minutes.
Pour mixture into sieve and set aside to drain, about 1 hour. Place ricotta in container with lid and it can be refrigerated for up to two days. Makes about 3.5 cups. Save whey and add to a pot of soup, freeze if needed.
To serve, spread a generous spoon of fresh ricotta on a crostini slice. Spoon Ginger Coconut Dahl mixture on top. Garnish with red pepper and cilantro sprigs.
Prick sweet potatoes all over with a for and bake for about 1 hour (turning after 30 min). Let potatoes cools until you can handle them, then scoop all of the potato into a bowl. Try not to break the skin as you will be refilling it.
Place potatoes, Snowdon House Yam & Curry Dip, salt and pepper, sour cream, pumpkin seeds and cheddar into a bowl. Mix well and restful potatoes, dividing mixture evenly.
Place on baking sheet lined with parchment paper and bake an additional 15 minutes. Top with fresh garden chives and serve.
Grilled Tomato & Zucchini Stacks with Popeye's Passion Dip
1PackageSnowdon House Popeye's Passion Dip Mixprepare according to directions
121/4 inch sliceszucchini cut on the diagonal about 1 medium zucchini
121/2 inch slicestomato, visually a mix of colored tomatoes looks really nice with yellow and red
pintsalt and pepper to taste
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)
Preheat a gas grill to medium-high.
Brush the zucchini all over with the 1 1/2 tsp. of olive oil.
Grill until lightly brown and barely tender (1 to 2 minutes per side). Do not overcook. Set aside.
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.
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
1BottleSnowdon House Infused Plum and Basil Vinegar
4cupsNappa Cabbagesfinely chopped
1cupStemmed Mushrooms a blend of regular or shittake works
1/2cupGreen Onionsthinly sliced
1tspGrated fresh ginger
1tspCorn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)
For the Filling
Prepare dumpling wrappers with a light dressing of peanut butter add filling.
Fold dumplings in half with a fingertip of water to seal them.
Place rolls side by side in pan top with melted butter and sesame seeds.
Make score marks in the top of the rolls
Cook for for 10-15 minutes or until golden brown.
Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.