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Almond Shortbread with Grilled Stone Fruit

Almond Shortbread with Grilled Stone Fruit
Almond Shortbread with Grilled Stone Fruit
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Almond Shortbread with Grilled Stone Fruit
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Dessert
Ingredients
Shortbread
  • 1 pound butter
  • 1/2 cup ground almonds
  • 1 cup sugar
  • 4.5 cups flour
Fruit Toppings
  • 2 peaches
  • 2 apricots
  • 2 red plums
  • 1 bottle Snowdon House Peach Sambucca Vinegar
  • Vanilla Ice Cream or Whipping Cream
Instructions
Shortbread
  1. Cream butter until fluffy.

  2. Add sugar, almonds and gradually add flour.

  3. Form dough into 2 logs and cut into 1/2 inch slices approximately 3 inches in diameter and bake at 300F for 20 -25 minutes until golden brown.

Fruit Toppings
  1. Place fruit on medium heat on grill watching that the fruit does not burn but is grilled and has grill marks.

  2. In saucepan gently reduce peach & ginger vinegar until quite thick. This takes about 10 minutes.

  3. Plate shortbread and place there pieces of grilled fruit on top. Pour Peach Sambucca over the top and serve with ice cream or a dollop of whipping cream.

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Cranberry & Ginger Bread Pudding

Cranberry & ginger pudding
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Cranberry & Ginger Bread Pudding
Prep Time
1 hrs
Cook Time
25 mins
Total Time
1 hrs 25 mins
 
Course: Dessert
Ingredients
  • 1 Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1 bottle cider
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
Sugar & Nut Topping
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 cup chopped pecans
  • 1 bottle Snowdon House Crabapple, Cranberry & Fir Brie Topper
  • 1/4 cup brandy
Instructions
  1. Preheat oven to 350F

  2. Prepare Snowdon house Cranberry and Ginger Cider Bread mix according to instructions. Remove from pan and let cool.

  3. Grease a  9 x 13 cake pan. Cut cranberry bread into pieces about two inches in diameter. They don't have to be even. Fill the pan.

  4. Beat eggs, milk, sugar and vanilla. Pour over top of the bread. 

  5. Melt butter for nut topping add the brown sugar and pecans. Stir and spread over the bread pudding. Place 1/2 bottle of the Snowdon House Crabapple, Cranberry, Fir Brie Topper in a saucepan and add the brandy. Heat until it melts and stir. Place on top of the pudding and bake for 25 minutes until done. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.


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Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet

 

lavender and lemon dessert waffles
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Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Ingredients
Waffles
  • 1 Package Lavender & Lemon Cider Bread Mix
Lavender & Rose Sorbet
  • 1 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1/4 cup lemon juice
  • 1/4 cup sugar
Instructions
Waffles
  1. Place Lavender & Lemon Cider Bread Mix in a bowl, add 600 mL of cider or soda water and stir until mixed. Heat waffle iron, grease if necessary. Scoop suggested quantity in waffles maker according to the manufacturer's instructions. Waffles should be light brown and crispy. Cook until done, making 6 - 8 waffles. Let cool.

Lavender & Rose Sorbet
  1. Blend lemon verbena vinegar, lemon juice and sugar in blender.

  2. Mix and freeze in ice cream maker for approx 40 minutes.

  3. Place sorbet on top of waffles and decorate with rose petals for a lovely, refreshing dessert.


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Goat Cheese Cheesecake with Raspberry & Mint Gelee

goat cheese cheesecake

 

Goat Cheese Cheese Cake
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Goat Cheese Cheesecake with Raspberry & Mint Gelee
Course: Dessert
Ingredients
Crust
  • 200 grams Snowdon House Shortbread Dough
  • 1/2 cup walnuts toasted
  • cooking spray
Filling
  • 300 grams plain goat cheese at room temperature
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 pinch salt
Raspberry & Mint Gelee
  • 1 bottle Snowdon House Raspberry & Chocolate Mint Infused Vinegar
  • 1 7 gram package gelatin
  • 1/4 cup sugar
Instructions
Crust
  1. Chop nuts and add to shortbread dough.

  2. Gease spring form pan, press dough into pan and freeze until over temperature is 375F

Filling
  1. Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.

  2. Remove pan from freezer and add filling

  3. Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours

Raspberry & Mint Gelee
  1. Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.

  2. Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.

  3. Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.


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Douglas Fir Sorbet

strawberry and fir sorbet
strawberry fir sorbet
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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.


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

Dessert Pizza

Enjoy a delicious, fruit-filled dessert with very little mess. The fresh fruit can be changed as plants ripen and are harvested, making this a fabulous dessert that changes with the seasons!

Cranberry Ginger Bread

Dessert Pizza
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Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit
Course: Dessert
Ingredients
  • 1 Package Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1/2 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1 Can Your Favourite Cider or Ginger Ale
  • 1/2 Cup Cream Cheese
  • 1 tbsp Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Fresh Fruit I would suggest a mango, raspberries, blueberries or strawberries.
Instructions
  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. 

  4. 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.

  5. 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.

 


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