Douglas Fir Halibut

Douglas Fir Infused Vinegar

INGREDIENTS

Halibut Fillet

Snowdon House Douglas Fir Infused Vinegar

1 cup Mayonnaise


INSTRUCTIONS

1. Combine mayonnaise and Douglas Fir Infused Vinegar to taste. Mix thoroughly.

2. Spread mixture over top of fillet, seal with tin foil, and bake.

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

Douglas Fir Spinach Salad

Douglas Fir Spinach Salad


INGREDIENTS

1 bag spinach leaves washed

2 ripe mangos, sliced

½ cup Blueberries

½ cup Raspberries

1 ripe avocado, sliced

Pecans

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.

Serves 4 – 6

Vegetarian Douglas Fir Pesto Pizza


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

Goat Cheese (Approx. 3-4 oz. but can do to your preference)

Mozzarella Cheese (approx. 8 oz.)

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.

Fir & Fire Brie Topper


INGREDIENTS

Snowdon House Fir & Fire Brie Topper

1 Wheel brie cheese

Sliced almonds


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.

Douglas Fir Strawberry Sorbet

Strawberry & Fir Infused Vinegar for Beet Muhammad


INGREDIENTS

6 cups fresh strawberries

1 bottle Snowdon House Douglas Fir Infused Vinegar


INSTRUCTIONS

  1. In blender, puree strawberries and bottle of Snowdon House Infused Vinegar.
  2. Pour pureed mixture into an ice cream maker and freeze according to the marker’s instructions.
  3. Serve immediately or freeze into individual portions (with lids) for up to 2 weeks.

Crunchy Broccoli & Carrot Salad with Douglas Fir Dressing 

Douglas Fir Vinegar


INSTRUCTIONS

Salad:

1/2 head broccoli – cut stalk and florets into small pieces

2 peeled carrots into strips with vegetable peeler

1 spring onion finely sliced and put into ice cold water to curl

Small bunch of  fresh coriander

1 tbsp. flaked almonds

Dressing

1-2 cloves garlic

Thumb size piece of fresh ginger

1/2 lemon juiced

1 tbsp. Snowdon House Peach & Fir Vinegar

2 tbsp. olive oil

Pound the garlic into paste, then add the remaining dressing ingredients. Place vegetables in bowl, toss with dressing 1/2 at a time, then top with almonds.

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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