Douglas Fir Halibut

Douglas Fir Infused Vinegar


Halibut Fillet

Snowdon House Douglas Fir Infused Vinegar

1 cup Mayonnaise


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.

Lemon Verbena Prawns



Olive Oil

Fresh Rosemary and/or Bay Leaves


Thai Chili Sauce

Snowdon House Lemon Verbena Infused Vinegar


1. Preheat oven to 350F.

2. Place oil in glass dish with fresh rosemary or bay leaves, add prawns and drizzle with lemon verbena vinegar. Top with a little Thai chili sauce.

3. Cook in oven until pink. Serve hot.

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

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


Snowdon House Cranberry & Ginger Cider Bread Mix

1/2 bottle Snowdon House Lemon Verbena infused Vinegar

1 can of your favorite cider or ginger ale

1/2 cup cream cheese

1 tablespoon icing sugar

1 tsp. vanilla extract

1-1 1/2 cups assorted fresh fruit (I would suggest a mango, raspberries, blueberries or strawberries. You could do three different colored fruits on the pizza should you choose)


  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. 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.
  4. 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.

Tomato Basil Beer Bread Baguette

Tomato Basil Beer Bread Baguette


1/2 cup Black Olives, chopped

2 Roma Tomatoes, chopped

1/2 cup Feta Cheese

1/4 Red Onion, chopped

salt and pepper to taste

5 ml olive oil

5 ml Snowdon House Lemon Verbena Infused Vinegar

Snowdon House Tomato Basil Beer Bread Mix


  1. Preheat oven to 375 degrees F.
  2. Prepare Tomato Basil Beer Bread dough as per instructions on package. (You will also need a cookie sheet lined with parchment paper for this recipe).
  3. Place chopped tomatoes, olives, feta cheese, onion, salt and pepper in bowl and toss with oil and vinegar ; place to the side.
  4. Place your dough lengthwise on the cookie sheet.  Cook dough for 15 minutes; remove from the oven.
  5. Spread tomato, olive and feta mixture on top, return to oven and cook for 5 more minutes.
  6. Serve Warm.

Asian Vegetable Strudel

This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!

Asian Vegetable Strudel

Asian Vegetable Strudel


1 Bottle of Snowdon House Infused Plum and Basil Vinegar

4 cups Nappa Cabbages, finely chopped

1 cup Stemmed Mushrooms a blend of regular or shittake works

1 cup Shredded Carrots

½ cup Beansprouts

½ cup Chopped Celery

½ cup Green Onions, thinly sliced

1 tsp Grated fresh ginger

2 tbsp Soya Sauce

1 tsp Sugar

1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)

½ tsp Sesame Oil

1/4 tsp Black Pepper

1 tbsp Butter, melted

2-3 tbsp Peanut Butter

Sesame Seeds

20 Dumpling Wrappers


For the Filling:

  1. In a bowl stir together the soya sauce, sugar, cornstarch, sesame oil and black pepper. Set aside.
  2. In a large fry pan add 1 Tbsp butter over medium heat. Add ginger and cook and stir in mushrooms, carrots and green onions cook approx 2 minutes.
  3. Add soy sauce mixture.
  4. Add cabbage cook for an additional 1-2 minutes. Remove from heat.

Prepare Dumplings

  1. Prepare dumpling wrappers with a light dressing of peanut butter add filling.
  2. Fold dumplings in half with a fingertip of water to seal them.
  3. Place rolls side by side in pan top with melted butter and sesame seeds.
  4. Make score marks in the top of the rolls
  5. Cook for for 10-15 minutes or until golden brown.

Dipping Sauce

  1. Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.

Lemon Verbena Stuffed Herbed Chicken

Lemon Verbena Stuffed Herbed Chicken


Roasting chicken (3-5 pounds depending on how many people you are feeding)

8-10 Fresh Bay leaves

25 Lemon Verbena leaves

Beer Can chicken rack

Snowdon House Apricot & Bay Vinegar

2 cups assorted rice

1 medium red onion

4-6 mushrooms

salt and pepper to taste




  1. Combine 1.5 cups assorted rice cooked with 2 cups liquid – I choose to use 1.5 cups of Apricot and Bay vinegar and .50 cups water.
  2. Add sachet of cut up lemon verbena leaves in cheesecloth (10 leaves chopped up). Cook until done.
  3. Sautee mushrooms and onions on stove top with a little olive oil. Toss with rice.
  4. Place stuffing and herbs in tin foil and bake with chicken for 20 minutes.


  1. Prepare chicken by placing lemon verbena and bay leaves under the skin of the chicken in preparation for roasting .
  2. Place chicken over cider can filled with water and vinegar. Place in baking dish.
  3. Add water to the baking dish. Roast at 375 till done fill top of chicken with potato. sprinkle with salt and pepper to taste.

Barley Salad with Crunchy Vegetables

Snowdon House -1442


250g cooked barley

1.5 tablespoons lemon juice

A handful of mixed herbs – mint, coriander & parsley

6-8 fresh garden peas

1 carrot diced

1/2 red onion

6-8 yellow beans

Olive oil

2 tablespoons mayonnaise

1/2 tsp dried chilli flakes

1/4 Garlic Clove, crushed

1 tablespoon Snowdon House Crab Apple Vinegar


  1. Place the cooled cooked Barley in bowl. Add the lemon juice and seasoning.
  2. Whisk 1 tablespoon olive oil with 1 tablespoon Crab Apple Vinegar, mayonnaise, chilli and garlic.
  3. Toss all ingredients.

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


For the Crostini:

One baguette cut into 16 slices 1/4- 1/2 inch thick slices

2 cloves of garlic cut in half

2-3 tbsp. olive oil

  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. 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:

1/2 pound of chicken

kosher salt and freshly ground pepper

1/2 bottle of Snowdon House Apricot & Bay Infused Vinegar

1/4 cup Snowdon House Apricot and Mango Brie Topper

16 pieces of curly endive Frisee washed and dried.

  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.

Yields 16 Crostini

Cranberry & Pear Salad



1/2 cup Craisins

1 ripe avocado, sliced

1/2 cup pumpkin seeds or toasted pecans

1/4 cup goat cheese

1 Fresh pear, sliced

1 bag spinach leaves washed or salad greens

Snowdon House Pear Vinegar


  1. Place washed spinach or greens in large bowl.
  2. Place avocado, pecans or pumpkin seeds, craisins, sliced pear in bowl with 2 tablespoons of Snowdon House Fruit vinegar and toss.
  3. Top with goat cheese. You may add more vinegar if you choose.

Serves 4-6

Spinach Salad

Blackberry – Copy


1 bag spinach leaves, washed

2 ripe mangos, sliced

½ cup Blueberries

½ cup Raspberries

1 ripe avocado, sliced

Snowdon House Fruit Infused Vinegar


  1. Place washed spinach in large bowl.
  2. Place mangos, blueberries, avocado, pecans, raspberries in bowl with 2 tablespoons of Snowdon House Fruit vinegar and toss. You may add more vinegar if you choose.

Serves 4 – 6