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

Snowdon House-6008


INGREDIENTS

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


INSTRUCTIONS

  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

Grilled Tomato & Zucchini Stacks with Popeye’s Passion Dip 

Grilled Tomato & Zucchini Stacks with Popeye's Passion Dip 


INGREDIENTS

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)


INSTRUCTIONS

  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

Christmas Morning Lifesaver

This is a Christmas classic done with a Snowdon House Twist! The Christmas Morning Lifesaver is a very easy breakfast to make on a day when the kitchen will be busy and you want to focus on your family. Start to finish including cooking times is 40 minutes.

tomatoe-basil-beer-bread


INGREDIENTS

Snowdon House Tomato Basil Beer Bread Mix

1 can of beer

2 Tablespoons Snowdon House Onion and Garlic Dip Mix

1 1/2 -2 cups shredded Swiss- Havarti or mozzarella or a blend of all 3

salt and pepper to taste

1 1/2 cups milk

1 tsp Worcestershire sauce

1 pound cooked bacon crumbled or 8 slices of ham cut into smaller pieces

6 eggs


INSTRUCTIONS

  1. Preheat oven to 345 degrees.
  2. Grease a 9×13 inch pan with a cooking spray.
  3. Mix Snowdon House Tomato Basil Beer Bread mix with I can of lite beer such as Pilsner, Lucky, IPA
  4.  Place half of the Beer bread mix into the pan spreading it to cover the bottom of the pan. Sprinkle 1 tablespoon of the Snowdon House Onion and Garlic dry mix on top of the bread dough.
  5.  Spread crumbled bacon or pieces of ham over the mixture and sprinkle with 1/2 of the cheese.
  6. Beat eggs with salt and pepper, worcestershire sauce.
  7. Add the remainder Snowdon House 1 tablespoon Snowdon House Onion and Garlic Dip mix and pour this mixture into pan.
  8.  Top with shredded cheese and bake.
  9. Set oven for 345 bake for 35-40 minutes. it is done when your test knife comes out clean.

 

Check at 30 minutes to see if it is done. Serve hot. Also great the next day cold. Place the remaining Bread mix in muffin tins and bake at the same time filling each muffin cup 1/2 full bake for the same time.

Cheese and Tomato Torta

Cheese Balls are a delicious and easy appetizer to take to any party or potluck. But what we love about this Cheese and Tomato Torta is how well it lasts after the party. Use leftovers in pasta or stuffed mushrooms the next days for a delicious cheesey meal!

Cheese and Tomato Torta

 


INGREDIENTS

1 pkg. Snowdon House cheese pate mix

250 ml cream cheese

125 ml butter

1 tablespoons sun-dried tomatoes. You may also use dehydrated tomatoes, just rehydrate them in boiling water first.

1/2 cups chopped nuts (optional)


INSTRUCTIONS

Blend Cream cheese and butter at room temperature until smooth.

Stir in cheese pate mix and dried tomatoes.

Roll into blended mix into a ball and roll into optional chopped nuts.

STUFFED MUSHROOMS

An alternate to this recipe is to use it as a stuffing for mushrooms. Wash and hollow out approx 16 mushrooms and chop the stems, sautee them until done. Add 1/2 of the cheese mixture above and place in fry pan with sauted mushroom till it is all mixed. Don”t leave on heat to long. Remove from heat and fill mushroom and top them with shredded mozarrella cheese and bake for 15-20 minutes until done Oven temp.350

Snowdon House Cheese Pate Mix

Sweet Potato Rounds Topped with Yam & Curry Ground Pork, Lettuce and Cilantro 

Snowdon House Yam and Curry Dip


INGREDIENTS

Snowdon House Yam & Curry Dip Mix (Prepare according to directions – can make the night before)

1-2 sweet potatoes wash but leave skin on

1 cup sour cream

1/2 pound ground pork

1/2 bunch cilantro

2-3 Brightly colored leaf greens or sprouts

1/4 red pepper for garnish


INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Wash sweet potatoes and cut into 1/4 inch diameter rounds.
  3. Line cookie sheet with parchment paper and place sweet potatoes on top, coat with olive oil and salt and pepper to taste.
  4. Bake for about 25-30 minutes until almost done. You want them to be cooked but not too soft.
  5. In a fry pan cook ground pork until done and then add to premixed Yam & Curry Dip.
  6. Take sweet potato rounds and add your greens (brighter colours can be more visually appealing).
  7. Place ground pork and yam & curry mix in center and top with a small piece of red pepper for garnish.
  8. Place on platter and add extra green leaves of varying colors and small grape tomatoes for accents.

Roasted Beet Muhammara, a Rich Beet Style Hummus

 


INGREDIENTS

3-4 medium beets

3-4 Cloves of Garlic

1/4 cup plus 1 tablespoon olive oil

Salt & Pepper

3/4 cup walnuts lightly toasted

2 tbs. Snowdon House Onion and Garlic Mix

1 1/2 Tbs. Snowdon House Strawberry Fir Infused Vinegar

1 1/2 tsp. freshly squeezed lemon juice

1 tsp dried red pepper flakes

1 tsp cumin

kosher salt


INSTRUCTIONS

  1. Set oven temperature to 375
  2. Place the beets in a baking dish and rub them with the 1 tablespoon olive oil.
  3. Cover with foil and roast until tender when checked with a skewer, this takes about 1 hour.
  4. Set aside to cool for about an hour.
  5. Roast the walnuts for about 10 minutes in oven at the same time.
  6. Pulse the beets ,walnuts , onion and garlic dip mix until very finely chopped.
  7. Add the remaining 1/4 cup oil, the Strawberry Fir vinegar, lemon juice, pepper, cumin and 1/2 tsp salt; process into a puree.
  8. Season to taste with more salt, lemon juice, pepper.
  9. Serve at room temperature or cold. Store covered in the refrigerator for up to 3 days. Serve with Pita or crackers

Yields about 1 1/2 cups

 

Snowdon House Beet Muhammara

Strawberry & Fir Infused Vinegar for Beet Muhammad

Onion & Garlic Mix for Beet Muhammara

Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese

Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese


INGREDIENTS

1/4 cup of cream cheese at room temperature

1/4 cup goat cheese

1 tbsp. Snowdon House Douglas Fir and Herb blend

2 tsp. Snowdon House Lemon Verbena Infused Vinegar

1 tsp. lemon zest (you can substitute with 1/2 tsp. dried lemon peel )

2 tbsp. thinly sliced chives

1/8 tsp. kosher salt

1/4 cup thinly sliced celery (very fine)

2 1/2 pound thinly sliced smoked salmon not hot smoked (also known as lox) found in most delis

1 tbsp. chopped fennel fronds


INSTRUCTIONS

  1. In a small bowl mix the cream cheese, goat cheese, Douglas Fir herb Blend, lemon verbena vinegar, lemon zest and salt. This is best made the night before so it has lots of time to rehydrate and the flavour becomes more enhanced when it sits, leave it in the fridge overnight.
  2. To assemble lay a long sheet of saran wrap on your counter. Slightly overlap the pieces of salmon on the plastic to create a rectangle measuring about 3 1/2 inches by 7 inches. The long side of the rectangle should be parallel to the edge of your work surface. cover with another piece of plastic wrap and press gently with your hands or a flat spatula to encourage the salmon to stick together.
  3. Remove the top sheet of the plastic. Using a thin metal spatula or butter knife spread about 2 tablespoons of the cheese mixture on the salmon leaving a 1/2 border around the long sides. Place the celery and chives and sprinkle with a little fennel fronds and salt. Lightly press the roll together at the seams. Place on cutting board and cut the roll into six pieces. Repeat. Arrange the rolls on a platter with a selection of greens and edible flowers from the garden.
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