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Profiteroles with Strawberry Fir Reduction



  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) unsalted butter, cubed
  • 1 pinch of salt
  • 1/2 cup (125 ml) unbleached all-purpose flour
  • 2 eggs


  1. In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the pan.
  2. Return the pan to low heat and cook the dough, stirring for about 2 minutes.
  3. Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.
  4. Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
  5. With a pastry bag fitted with a 1 cm (1/2-inch) round tip filled with the choux pastry, form 7.5-cm (3-inch) long éclairs or small choux (balls).
  6. Bake in the middle of the oven until the crust is golden brown, about 30 minutes. With a paring knife, slit the éclairs lengthwise or on the side the choux to allow steam to escape. Place them back in the oven, turned off, for 10 to 15 minutes to dry further.
  7. Baked choux freeze well. To crisp them back up, bake for 8 to 10 minutes in a 150 °C (300 °F) preheated oven.

Recipe from Ricardo Magazine

Strawberry Fir Reduction

1 250 ml bottle of Snowdon House Strawberry Fir Infused Vinegar

  1. 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.
  2. Put the reduction into a squeeze bottle

Assemble the Dessert

Whipped Cream

  1. Fill a piping bag with whipped cream
  2. Slit each profiterole and fill with whipped cream
  3. Garnish with Strawberry Fir Reduction
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Pulled Pork

Pulled Pork

Course: Appetizer, Main Course
  • 1 pork shoulder roast
  • 2 tbsp Snowdon House Smoky BBQ Rub
  • 1 tbsp Snowdon House Pork Rub
  • 1 bottle Snowdon House Peppered Nasturtium Vinegar
  • 1 medium-sized onion.
  • 1-2 cloves fresh garlic
  1. Place all ingredients in a slow cooker for 4-6 hours. It is ready when you can pull the pork with a fork. Amazing!

Products used in this recipe:

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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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Cherry Blossom Asian Infusion Salad


Cherry Blossom Asian Infusion Salad
Total Time
20 mins
Course: Salad, Side Dish
Servings: 6 people
  • 1/2 package rice vermicelli noodles (100 grams)
  • 15 brussel spouts sliced very thinly
  • 1 can whole water chestnuts drained and rinsed and cut into slices
  • 4 oz package of bean sprouts
  • 6 green onions sliced
  • 1/2 tsp dried crushed chillis
  • 1 bottle Snowdon House Cherry Blossom Vinegar reduced
  • 2 small bunches of bok choy sliced
  • Handful of salad sensations or sliced almonds
  1. Cook rice vermicelli noodles according to the directions and let cool.

  2. Place a bottle of cherry blossom infused vinegar in a pot and reduce to half the amount. Let cool.

  3. Once cherry blossom vinegar is cooled, toss over all salad ingredients and serve. You could also wrap this mixture in a rice wrapper and serve as an appetizer.

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Herbed Couscous Salad

Herbed Couscous Salad

Herbed Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Salad, Side Dish
  • 1 1/2 cups water
  • 1 cup quick cooking couscous
  • 3 tbsp Snowdon House Lemon Verbena Vinegar
  • 1 tbsp fresh ginger
  • 3/4 tsp salt
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil
  • 6 tbsp fresh chopped spearmint & parsley
  • 1/4 cup chives
  • 1/2 cup dried red pepper
  • 1/2 cup dried apricots
  1. Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.

  2. Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps. 

  3. Stir the remaining ingredients in a bowl and pour over the couscous salad.

  4. Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.

Products in this recipe