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Yam & Curry Egg Rolls with Fir & Fire Sauce

 

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Yam & Curry Egg Rolls with Fir & Fire Sauce
Course: Appetizer
Ingredients
  • Snowdon House Yam and Curry dip mix
  • Snowdon House Fir & Fire Brie Topper
  • egg roll wrapper( found in the produce section of the grocery store)
  • 2 cups Sour cream
  • 1 pound ground pork
  • canola oil for frying or a deep fryer
  • bowl of water
Instructions
  1. Mix Snowdon House Yam and curry dip mix with sour cream and let sit overnight is possible.  

  2. Cook ground pork on medium heat until done. Drain off all fat.

  3. Mix with sour cream and dip mixture. 

  4. Place Egg roll wrappers on a flat surface. Place approx 1 heaping tablespoon into each wrapper. Roll it up like a sausage pinching both ends and sealing all seams with a little water on your fingers.  

  5. Heat oil to 375 either in a deep fryer or saucepan. Place egg rolls in oil and cook till golden brown. Place on paper towel to remove excess grease.  

  6. Serve with Snowdon House Fir and Fire Brie topping sauce.

Recipe Notes

 

 

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Brie Bites with Lemon Verbena Brie Topper

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Brie Bites with Lemon Verbena Brie Topper
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Appetizer, Snack
Ingredients
  • won ton wrapper found in the produce section of the grocery store
  • bowl of water
  • brie cheese
  • Snowdon House Lemon Verbena Brie Topper
  • Canola oil for deep fryer or deep saucepan
Instructions
  1. Cut the brie into 1/2 inch x 1/2 inch pieces

  2. Place the brie in the centre of a single won ton wrapper and bring one corner at a time to the middle and repeat until it looks like a package. Once all the brie are wrapped, place in a container layered with parchment paper between the layers. Cover and place in the freezer for a minimum of 6 hours, overnight is best. They will do well up a week in the freezer.  

  3. Heat oil to 375 or until it sizzles when you do the water test( drop a few drops of water in to the oil if it sizzles it is ready)Cook until golden brown. Remove from oil, place on paper towels to drain off any excess oil.

    Serve hot with lemon Verbena Brie Topper

Recipe Notes

 

 
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Crabapple & Fir Briewich

crabapple and brie sandwich
Crabapple and fir briewich
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Crabapple and Fir Briewich
Course: Main Course, Snack
Ingredients
  • 1 package Snowdon House West Coast Bread Mix
  • 340 mL Soda Water or Douglas FirEssence
  • 1 small brie
  • Snowdon House Crabapple and Fir Brietopper
Instructions
  1. Bake Bread according to instructions. Cool slightly and slice.

  2. Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)


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Lamb Kebabs with Blueberries and Cinnamon

 

 Lamb Kebabs with Blueberries and Cinnamon
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Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • 1/4 cup Snowdon House Cherry Blossom Vinegar
  • 225 grams lamb
  • 225 grams veal
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp dry red crushed chillis
  • 25 mL Snowdon House Dillicious Dip Mix
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp grated ginger
  • 1 tsp salt
Instructions
  1. Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.

  2. Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.

  3. Stir the paste into the mince. 

  4. With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.

  5. Serve with Blueberry and Cinnamon topper.


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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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Apricot & Mango Chicken Wrap with Fresh Greens

Apricot & Mango Chicken Wrap with Fresh Greens 2
Apricot & Mango Chicken Wrap with Fresh Greens 1
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Apricot & Mango Chicken Wrap with Fresh Greens
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course, Snack
Servings: 4 peoples
Ingredients
  • 2 Chicken Breasts
  • 1 bottle Apricot & Bay Vinegar
  • 1 bottle Apricot & Mango Brie Topper
  • 1/4 cup mayo
  • 4 wraps of your choice
  • 1 Roma Tomato
  • assorted coloured greens
  • handful of pea shoots
Instructions
  1. Marinate chicken breasts in Apricot & Bay Vinegar overnight.

  2. Place chicken breasts in frying pan and sautéed in vinegar until done.

  3. Cut chicken into fine pieces. 

  4. Mix mayo with three tablespoons Apricot & Mango Brie Topper. 

  5. Place wrap on cutting board and spread mayo mango combination on wrap. Add chicken pieces, fresh greens, tomato and pea shoots. Roll wrap up, cut in half and serve.


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Fir & Fire Scallops with Lemon Verbena Green Beans

fir and fire scallops

 

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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!

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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

 

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Servings: 16 Crostini
Ingredients
  • 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
  • 2 cloves garlic cut in half
  • 2-3 tbsp olive oil
  • 1/2 pound chicken
  • kosher salt and freshly ground pepper
  • 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
  • 1/4 cup Snowdon House Apricot and Mango Brie Topper
  • 16 pieces curly endive Frisee washed and dried
Instructions
For the Crostini:
  1. Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. 

  2. Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.

For the Topping:
  1. Marinate your chicken in the Apricot and Bay infused Vinegar overnight.

  2. Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.

  3. Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.

  4. Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.


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Blueberry Brie Topper

 

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Blueberry Brie Topper
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Appetizer
Ingredients
  • Snowdon House Blueberry Brie Topper
  • 1 Wheel Brie Cheese
  • 1 handful Sliced Almonds
Instructions
  1. Preheat oven to 350.

  2. Score (slit) the top of the brie cheese and pour brie topper over top of it.

  3. Bake without lid for 10-15 minutes or just until cheese is melting.

  4. Serve on baguettes or crackers.


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Fir & Fire Brie Topper

 

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Fir & Fire Brie Topper
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Appetizer
Ingredients
  • Snowdon House Fir & Fire Brie Topper
  • 1 Wheel brie cheese
  • Sliced almonds
  • Your choice of bread or crackers
Instructions
  1. Preheat oven to 350.

  2. Score (slit) the top of the brie cheese and pour compote over top of it. Top with sliced almonds.

  3. Bake without lid for 10-15 minutes or just until cheese is melting.

  4. Serve on baguettes or crackers.


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