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Cooking Explorations is Back!

September Cooking Exploration

Tantalize your taste buds and enjoy a great time with your friends!

Due to popular demand, we are bringing back Cooking Explorations. Come join Laura at the farmhouse for an entertaining afternoon or evening of culinary fun. Classes will be offered on Tuesdays at 1 pm or 6 pm and will last about an hour and a half.

Laura will be cooking delicious dishes using Snowdon House’s gourmet products in unexpected and creative ways. As well as learning how easy it is to whip up mouth-watering meals using Snowdon House products, you will be sampling and tasting throughout the class.

If you would like to book a private session for your group, we would be pleased to accommodate you. Just remember to make your booking well in advance of your chosen date.
Minimum 6 people; maximum 10 people
$35.00 (plus GST) per session
To register, email info@snowdonhouse.ca or call 250-658-3419

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Broccoli Salad on a Quinoa Bite

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Broccoli Salad on a Quinoa Bite
Ingredients
Quinoa Bites
  • 3 cups cooked quinoa
  • 1 egg
Broccoli Salad
  • ½ red onion chopped
  • 10 grape or cherry tomatoes halved
  • 3 cups raw broccoli cut stems and florets into pieces
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 tablespoons Snowdon House Infused Vinegar any flavour you choose
  • 2 tablespoons hemp hearts
  • ½ cup cooked quinoa
Instructions
Quinoa Bites
  1. Combine Quinoa with the egg until well mixed.
  2. Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes.
  3. Lower the oven temperature to 200°F.
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet.
  5. Bake for 15 minutes.
  6. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  7. Cool and store in zip lock bag to retain crispness.
Broccoli Salad
  1. Chop all vegetables and place in a bowl.
  2. Add hemp hearts, seeds and quinoa.
  3. Place avocado in bowl and cream with the vinegar. Toss onto salad, mixing well.
Assembly
  1. Top Quinoa Bites with salad and serve.

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Strawberry Fir Cheesecakes

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Strawberry Fir Cheesecakes
Makes 12 tarts
Ingredients
  • ½ cup cream cheese
  • 2 Tablespoons icing sugar
  • 1 bar milk chocolate
  • 1 bottle Snowdon House Strawberry Fir Infused Vinegar
  • 12 tart shells
Instructions
  1. Preheat oven to 350°F.
  2. Mix cream cheese and icing sugar together and chill in the fridge for 1 hour.
  3. Place 1 one inch square of chocolate in each tart shell.
  4. Bake tart shells on cookie sheet according to instructions.
  5. Let cool.
  6. Place ½ teaspoon of cream cheese mixture into each shell
  7. Empty the Snowdon House Strawberry Fir Vinegar into a saucepan. Cook on medium heat until the volume is reduced by half. The liquid should be thick and syrupy.

  8. Let the syrup cool and divide evenly between the tart shells.

  9. Garnish each tart with whipping cream and a piece of milk chocolate.

Products used in this recipe:

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Lavender Pizza with Lavender Jelly and Fresh Lavender Garnish

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Lavender Pizza with Lavender Jelly and Fresh Lavender Garnish
Ingredients
  • 1 pkg Snowdon House Lavender Lemon Cider Bread mix
  • 1 can cider or club soda
  • 100 ml Snowdon House Lavender Jelly
  • A handful of fresh lavender buds stripped from stems
Instructions
  1. Preheat oven 375°F
  2. Mix bread mix with cider according to package instructions.

  3. Spread mixture on a silicone baking sheet to the depth of ½ inch and bake for 20 minutes, checking to see when done. Do not overcook.

  4. Remove from oven when cooked. 
  5. Slice into pizza triangles and top with lavender jelly and lavender buds.

Products used in this recipe:

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Almond Shortbread with Lemon Verbena Brie Topper

  • 1 pound butter at room temperature
  • 1 cup sugar
  • 4.5 cups flour
  • ½ cup ground almonds
  • Snowdon House Lemon Verbena Brie Topper 
  1. Preheat oven 300°F
  2. With the mixer on medium speed, cream butter until fluffy. Add sugar and almonds. Gradually add the flour until combined. Do not mix too much
  3. Form the dough into 2 logs. Chill for about 30 minutes in the fridge. Slice into ½ inch pieces. Place on a lined cookie sheet and bake for 20-25 minutes until golden brown.
  4. Top with Snowdon House Lemon Verbena Brie Topper and serve.
 

Products used in this recipe:

Fondue & Flowers

Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert.  Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.

Bring your own favourite bowl to arrange your flowers in.

Then we will sit at the table and enjoy the fondue and the company.

$100.00 each

Maximum 10 participants

To book a group call Laura at 250-658-3419

Fondue & Flowers

Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert.  Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.

Bring your own favourite bowl to arrange your flowers in.

Then we will sit at the table and enjoy the fondue and the company.

$100.00 each

Maximum 10 participants

To book a group call Laura at 250-658-3419

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Fondue and Flowers

Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert.  Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.

Bring your own favourite bowl to arrange your flowers in.

Sundays July 14 & 28  3-7

$100.00 each  Maximum 10

To book a group call Laura at 250-658-3419

Then we will sit at the table and enjoy the fondue and the company.

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Beet & Herb Salad with Cherry Blossom

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Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
Ingredients
Salad
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
Dressing
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
Instructions
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

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Apricot & Icewine Teacake with Apricot & Bay Ice Cream

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Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Course: Dessert
Ingredients
  • Apricot & Icewine Tea Bread Mix
  • 250mL Apricot & Bay Vinegar
  • 1 cup sour cream
  • 1 cup cream cheese
  • Chocolate to gain the top of the cake
Instructions
  1. Boil Kettle and Make Tea Bread.

  2. Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.

  3. Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.

  4. Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.

  5. Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!


Products in this recipe