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Green Risotto with Garden Herbs

Green Risotto with Garden Herbs

 

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Green Risotto with Garden Herbs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Side Dish
Ingredients
  • 2 cups Arborio Rice
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 2 tbsp Snowdon House Dill Dip Mix
  • 1 yellow bell pepper chopped
  • 1.5 cups Douglas fir Vinegar
  • 6 cups chicken broth
  • 3 tbsp heavy cream
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. In a pot heat the olive oil and butter over medium heat. Add the Douglas fir vinegar and simmer for one minute. Add the rice and toss so that the rice is coated with the oil.

  2. Add half the broth stir well and add the dill dip mix and salt and pepper, cook for 20-25 minutes, adding the remainder of the broth slowly.

  3. Add the yellow pepper after about ten minutes.

  4. When the rice is done remove from heat and add the remaining butter, cream and parmesan cheese.


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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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Roasted Beet Muhammara, a Rich Beet Style Hummus

Snowdon House Beet Muhammara

Strawberry & Fir Infused Vinegar for Beet Muhammad

 

Onion & Garlic Mix for Beet Muhammara

Snowdon House Beet Muhammara
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Roasted Beet Muhammara, a Rich Beet Style Hummus
Ingredients
  • 3-4 medium beets
  • 3-4 Cloves of Garlic
  • 1/4 cup olive oil
  • Salt & Pepper
  • 3/4 cup walnuts lightly toasted
  • 2 tbsp Snowdon House Onion and Garlic Mix
  • 1 1/2 tbsp 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

 


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Douglas Fir Spinach Salad

Douglas Fir Spinach Salad

Douglas Fir Spinach Salad
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Douglas Fir Spinach Salad
Prep Time
10 mins
Total Time
10 mins
 
Course: Salad
Ingredients
  • 1 bag spinach
  • 2 ripe mangos sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 ripe avocado sliced
  • 1 handful pecans
  • 2 tbsp Snowdon House Douglas Fir Infused Vinegar
Instructions
  1. Place washed spinach in large bowl.

  2. Place mangos, blueberries, avocado, pecans, raspberries in bowl with 2 tablespoons of Snowdon House Douglas Fir Infused Vinegar and toss.

  3. You may add more Infused Vinegar if you choose.

 


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Vegetarian Douglas Fir Pesto Pizza

Vegetarian Douglas Fir Pesto Pizza

 

Vegetarian Douglas Fir Pesto Pizza
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Vegetarian Douglas Fir Pesto Pizza
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • Pizza Dough (you can use your own or buy pre-made dough/crust from the store) HINT: check out our Beer & Cider Bread Recipe section for a quick and easy beer bread pizza dough.
  • 2 tbsp Snowdon House Douglas Fir Pesto
  • 3-4 oz Goat Cheese
  • approx. 8 oz Mozzarella Cheese
  • Your choice of vegetables sliced peppers, white or red onions, and mushrooms make a nice mix
Instructions
  1. Spread pizza dough according to instructions.

  2. Spread Snowdon House Douglas Fir Pesto on pizza as sauce.

  3. Add a layer of goat cheese.

  4. Add vegetables.

  5. Top with shredded mozzarella cheese.

  6. Bake according to pizza dough instructions, and savour the taste of the forest.


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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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Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese

 

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Smoked Salmon Rolls with Douglas Fir & Herb Goat Cheese
Ingredients
  • 1/4 cup 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 pounds 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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