Chambourcin Marinated London Broil
Dish served during Chambourcin Weekend 2013
~1 Loaf French Bread or Baguette
~Roasted Garlic or Granulated Garlic

~˝ Cup Mayo
~˝ Cup Clover Hill Chambourcin Wine
~2 Tablespoons Black Currant or
~Seedless Black Raspberry Preserves

~2 Cups Clover Hill Chambourcin Wine
~1 Cup Soy Sauce
~1 Cup Brown Sugar
~2 Cups Red Wine Vinegar
~1 Flank Steak (1˝ to 2 pounds)

Combine Chambourcin, soy sauce, brown sugar and red wine vinegar. Wisk until sugar is completely dissolved. In a covered dish pour marinade over flank steak.

Marinate for 24 hours. After marinating is complete grill steak as desired. Slice baguette on a bias, brush with garlic butter and toast in 350 degree oven till crisp (approximately 5-7 minutes).

For sauce: combine mayo, Chambourcin and preserves.

Slice steak thinly across the grain, place on top of baguette and drizzle with sauce.

Chambourcin Glazed Pork Loin
Courtesy of American Café & Catering
~1 Boneless Pork Loin
~Lemon Pepper Seasoning
~Granulated Garlic

~2 Cups Chicken Broth
~1 Cup Clover Hill Chambourcin
~5 Tablespoons Corn Starch
~5 Tablespoons Water
~5 oz. Black Berry Preserves
~1 Pinch Thyme
~Fresh Black Berries (Optional)

Season pork loin with granulated garlic and lemon pepper. Roast the pork loin in 375°F oven for about 1 hour and 15 minutes. Roasting time will depend on size of pork loin. Check pork loin with meat thermometer. Cook to 160°F. Let the roasted pork loin rest for 15 minutes. In separate pan, bring 2 cups of chicken broth to a boil on stove top. In separate bowl, combine corn starch and water until smooth. Add corn starch and water mixture to boiling chicken broth. Whisk together. Add 1 cup Chambourcin. Whisk. Add black berry preserves and thyme. Whisk together. Stir in chopped fresh black berries. Slice pork loin and top with glaze.
Bon Appétit!

Coq au Vin
By Chef Nathan Grube
A twist on a classic French dish using Clover Hill’s Chambourcin
4 slices of bacon
2 chicken breasts
2 garlic cloves, chopped
2 cups pearl onions, peeled
2 cups mushrooms, sliced
2 cups Clover Hill Chambourcin
2 cups chicken broth
5 springs fresh thyme
2 teaspoons fresh parsley

In a large skillet or dutch oven, fry the bacon over medium heat. Transfer the bacon to a paper towel to drain. Brown the chicken in the hot bacon fat. Add the garlic, onions and mushrooms and sauté to soften, about 2 minutes. Gradually stir in the wine and the broth. When the wine is beginning to simmer add the fresh herbs. Cover and simmer for 30 minutes or until the sauce has reduced by 2/3. Season to taste

Green Lentils
By Chef Nathan Grube
A side dish to be prepared with Coq au vin
2 slices of bacon (chopped)
2 celery ribs
1 carrot
2 shallots
1 1/2 cups green lentils
1/4 cup Clover Hill Chambourcin

2 cups chicken broth
1 tsp. fresh thyme
1 tbls fresh parsley

In a medium sauce pan render the bacon on medium heat. When bacon is slightly browned add the celery, shallots and carrot. sauté for 2 minutes. Add the lentils and stir to coat with the bacon fat. Add the Chambourcin wine and stir to remove the fond from the bottom of the pan. Add the broth and bring to a simmer. When simmering add the fresh herbs and cook for about 30 minutes or until lentils are tender.

Peppersteak ala Boka
by Elaine Bokany
This main dish yields 4 servings
1 1/2 lbs. beef round steak (fat trimmed; sliced into thin strips)
1 1/2 cups Clover Hill Chambourcin
2 tbsp. A-1 bold steak sauce
1/4 cup soy sauce
2 cloves garlic (chopped)
1-2 tsp. brown sugar
Salt and pepper to taste
1/4 cup olive oil
1 1/2 cups green and red pepper (sliced)
1 1/2 cups onion (sliced)
1 1/2 tbsp. cornstarch

24 hours prior to serving: Mix wine, soy sauce, garlic, steak sauce, brown sugar, salt & pepper. Add steak and marinate about 24 hours, mixing occasionally.

When ready to serve: Heat olive oil in pan and stir in steak. Stir fry until brown; reduce heat and simmer until tender. In another skillet, stir fry vegetables. Add to tender steak. Combine cornstarch with 1/4 to 1/2 cup Clover Hill Chambourcin. Add to pepper steak and sprinkle with fresh parsley. Serve over steamed rice with Chinese noodles on the side.

Topless Grilled Eggplant

8-1/2 inch slices of crusty bread
extra virgin olive oil
1 medium eggplant sliced crosswise i inch thick
salt and pepper to taste
4 plum tomatoes, sliced crosswise 1/4 inch thick
3/4 pound fresh mozzarella, sliced 1/4 inch thick
1 handful of fresh basil torn into pieces

Heat grill to medium high heat. Brush both sides of bread with olive oil and toast over the grill. Transfer to a platter. Turn heat to medium on grill. Brush eggplant with olive oil and season with salt and pepper to taste. Grill till eggplant is tender and charred on both sides, about 6-8 minutes. Top the eggplant with tomato, mozzarella and basil. Grill until the cheese is melted then transfer the eggplant to the bread. Serve with a glass of Clover Hill Chambourcin. Excellent!

Zucchini Cheese Squares
by Marie A Brown, Former Clover Hill Staff Member
1/2 cup of extra virgin olive oil
1 small onion chopped
1 clover of garlic minced
3 cups of zucchini shredded
6 eggs
1/3 cup dry bread crumbs
1/2 tsp. each of salt, dry basil, oregano
1/4 tsp pepper
3 cups of shredded cheddar cheese

In a large frying pan, combine oil, onions, garlic and sauté for about 5 minutes. Add the zucchini and sauté until the zucchini is tender and crisp. (about 5 mins). Beat the eggs with a whisk and add the spices, bread crumbs, cheddar cheese and zucchini mixture, combine all together. Spread into a greased glass 9x13 pan and sprinkle top with Parmesan cheese and sesame seeds. Bake at 325 for 30 minutes or until golden in color. Let cool and cut into squares. Enjoy with Clover Hill’s Chambourcin!

Gretel’s All Star Chili
2nd Place Winner - 2015 Cooking with Wine Contest at the Great Allentown Fair
Amy Gress of Danielsville

2 Pounds Ground Beef
½ Onion, Chopped
1 Teaspoon Garlic Salt
2 ½ Cups Tomato Sauce
1 Jar Salsa (8 oz)
4 Tablespoons Chili Seasoning Mix
1 Can Light Red Kidney Beans (15 oz)
1 Can Dark Red Kidney Beans
1 Cup Clover Hill Chambourcin Wine

In a large saucepan over medium heat, combine the ground beef, and onion; sauté until meat is browned and onion is tender. Drain grease, if desired. - Add remaining ingredients and mix well. Reduce heat to low and simmer for at least 1 hour.


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