Asparagus & Mushroom Crepes
Recipe by: Marlene Evangelista, Second Place Winner, 2004 Allentown Fair 'Live' Cooking with Clover Hill Wine Contest

~2 cups shiitake and min portobello mushrooms (sliced)
~2 or 3 shallots
(sliced)
~2 tbsps. olive oil
(flavored with garlic)
~3 tbsp. butter
~1/4 tsp. fresh thyme
~2 tbsp. sundried tomatoes
~1/4 tsp. montreal chicken seasoning
~pepper
~1/4 cup Clover Hill Chardonnay
~Wondra Flour to thicken
~1/4 cup Italian bread crumbs with Romano cheese
~3 cups asparagus
(cut in 1" pieces and cooked)
~8 7-inch crepes


Sauté mushrooms and shallots in olive oil and 1 tbsp. of the butter. Add water and thyme and stir to pick up some of the browned juices in the pan. Add the tomatoes, seasonings, and wine. Add flour to thicken. Stir until thoroughly heated. Brown the bread crumbs in remaining butter. Spoon mushroom mixture and drained asparagus into crepes. Fold over sides. Add wine sauce and sprinkle bread crumbs and paprika on top.

CREPES:
~3 large eggs
~1 1/4 cups milk
~2 tbsp. butter or margarine
(melted)
~1 cup all purpose flour
~1/8 tbsp seasoned salt
~1/8 tsp. dill weed
~3 tbsp. Romano cheese
(finely grated)

Whisk eggs, and milk and butter. Whisk in flour. Add seasonings and cheese. Mix well. Let rest at room temperature for 2 hours or refrigerate overnight. Spoon one large tablespoon of mixtures in hot inch non stick fry pan, moving pan around to totally coat bottom. Cook a few seconds. Lift edge and turn crepe over for a few more seconds. To store, stack crepes alternately between wax paper. Cover with plastic wrap and refrigerate up to three days or freeze up to two months. Thaw wrapped for two hours at room temperature.

Chilled Corn & Sun Dried Tomato Chowder
This recipe serves six as an appetizer. Serve it with Clover Hill Chardonnay.
Makes 6 servings

~ 4 ears of corn (husks removed)
~1 1/2 tbsp olive oil
~2 cups sweet onions
(chopped)
~1 tbsp. fresh tarragon
(chopped) or 1/2 tbsp dried tarragon)
~1 tsp. ground cumin
~1/4 tsp. ground turmeric
~1 1/2 lemon zest
(minced)
~2 14oz. cans, plus 6 oz. chicken stock
~3/4 cup Clover Hill Chardonnay
~1 tbsp. roasted garlic
(chopped)
~3/4 tbsp. fresh lemon juice
~1 cup sour cream
~3/4 cup sun-dried tomato halves
(rehydrated in water and drained)
~kosher salt and freshly ground black pepper
~4 oz fresh goat cheese
~1 tbsp chives
(minced)
~1 sourdough baguette
(cut on the diagonal into twelve 1/4' slices)

Using a serrated knife, remove corn from the cob by scraping down the cob (this will yield about 2 cups). Reserve the cobs. In a large soup pot, heat olive oil. Add onions, tarragon, cumin, turmeric, and one teaspoon lemon zest and sauté for 7-8 minutes. Add corn, reserved corn cobs, stock, and wine and bring to a full, rolling boil. Reduce heat to simmer and cook, covered, for 12 minutes. Remove cobs with tongs. Carefully transfer soup mixture to a food processor or blender. Add roasted garlic, lemon juice, and sour cream. Process soup in batches. Add sun-dried tomatoes and stir thoroughly. Season to taste and refrigerate for 3-4 hours. Soup can be thinned with a little extra chicken stock if necessary. Mix goat cheese, chives, and 1/2 teaspoon lemon zest together using both hands. Refrigerate until ready to serve. When ready to serve, spread goat cheese -chive mixture on sourdough slices. Put under broiler for about 5-6 minutes, until goat cheese starts to turn color slightly. Divide soup evenly in large soup bowls. Place two crisscrossed croutons halfway into soup with the other halves resting against the edge of the bowl. Garnish with chopped tarragon.

Greek Style Mushrooms
By Kari Skrip, Clover Hill Staff Member
Serve this appetizer with Clover Hill's Chardonnay
~4 large flat mushrooms
~1/4 cup olive oil
~2 medium ripe tomatoes (quartered and seeds removed)
~1 large ripe avocado (halved, pit removed, and peeled)
~3 1/2 Greek feta (crumbled)
~2 tsp. cider vinegar
~salt & pepper to taste
~1/3 cup hummus


Preheat grill on medium-high heat. Brush both sides of mushrooms with 2 tbsp oil. Place onto grill tray and cook for 3-4 minutes on each side or until tender. Cut tomatoes and avocado into 1/4 inch cubes and place into a medium bowl. Wish remaining 1 tbsp. oil and vinegar together and pour over tomatoes and avocado and feta and gently toss to mix. Place mushrooms into serving plates. Top with hummus and avocado salsa. Season with salt & pepper.

Karen's Jambalaya
This is a great main dish that uses our Chardonnay - and may be also served with it.
~1 cup Clover Hill Chardonnay
~1 cup mixed beans (cooked)
~6 cups rice (cooked)
~6 plum tomatoes (peeled & diced)
~1 stalk celery (diced)
~1 small green pepper (diced)
~2 lbs. sweet Italian sausage (cooked)
~ 1 chicken breast (diced)
~ 1 lb. shrimp (cleaned & diced)
~1 large onion (chopped coarsely)
~2 tsp. red pepper (or to taste)
~1/2-3/4 tsp. fresh ground black pepper
~4 cloves garlic (crushed & diced)
~4 tbsp. butter & 4 tsp. olive oil


Lightly sauté spice in oil until brown. Add onion and cook until wilted. Add garlic. Spray 11 3/4"x9"x2 1/2" casserole with non-stick spray. Place beans in bottom. Lightly mix spices/ oil, tomatoes, celery, green pepper, and rice lightly before placing in casserole. Layer sausage, chicken, and shrimp over vegetables. Evenly drizzle Clover Hill Chardonnay over rice. Cut butter coarsely and place on top. Cover and bake 30 minutes at 350 degrees.

 

 

 

 

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