Buffalo Chicken Dip
By Lori Skrip
Perfect when paired with a cold glass of Clover Hill Riesling!

~3 Boneless, Skinless Chicken Breasts
~6 oz. Buffalo Wing Sauce
~6 oz. Blue Cheese Dressing
~8 oz. Sour Cream
~ cup Salsa
~Cayenne Pepper / Salt / Pepper

Sprinkle cayenne pepper, black pepper, and salt in 1 inch of water. Bring to a boil. Add chicken, then keep on a low boil for 20 minutes. Mix all other ingredients in a bowl. When chicken is done, take 2 forks and pull it apart, shredding it into bite sized strings. Add chicken to mixture and pour all of it into a lasagna pan. Bake uncovered at 350 for 30-40 minutes. Serve hot with tortilla scoops.

Spring Salute
~1 Bottle Clover Hill Riesling
~3 oz. Orange Liqueur
~6 oz. Sour Mix (equal parts simple syrup, lemon juice & lime juice)
~6 Dash Aromatic Bitters
~6 oz. Club Soda

Garnish with an orange wheel.

Crab Stuffed Mushrooms
~12 large mushroom caps
~2 tbsp. Clover Hill Riesling
~4 tbsp. butter (melted)

~1/2 cup grated Parm cheese
~5 tbsp. butter (melted)
~1 egg yolk
~1/4 tsp Tabasco sauce
~1/2 cup milk
~1/2 cup salt
~1 tbsp. parsley flakes
~1 1/2 tsp. lemon juice
~1 1/2 tbsp Clover Hill Riesling
~3 cans crab meat
~1/2 cup minced onion
~1/2 tsp. pepper
~1/2 tsp garlic powder

Preheat oven to 350 degrees. Remove stems and reserve caps from mushrooms. Wipe caps clean with a damp towel or cloth. Sauté mushroom caps in butter and wine for 4 minutes. Mix remaining ingredients together in large bowl and fill each mushroom cap with mixture. Arrange mushroom on baking sheet; sprinkle with parm cheese and drizzle melted butter on top. Bake for 20 minutes.

Clover Hill Pepperdews
By Kari Skrip
This dish is best paired with an acidic white wine. Try with Clover Hill Riesling!

~20 pepperdews (found at the Mediterranean bar at Wegman's)
~olive oil
~3 links of chicken sausage with jalapenos

Heat grill to medium - high heat. Pull sausage out of its casing and stuff peppers with approximately 1 tbsp. of sausage. Place aluminum foil of the grill and drizzle foil with 1 tsp. olive oil. Place peppers on the foil, meat side down. Grill for approximately 8 minutes turning often until cooked through. Remove from grill and place in a serving bowl.

Southwest Black Bean Cakes
Black Bean Cake Ingredients:
~1 red bell pepper, diced
~1 large sweet onion, diced
~1/2 c shredded carrot
~2 tbs. canola oil
~4 cloves garlic, minced
~1 diced jalapeno
~4 large cans (1lb. 13oz) Goya black beans
~1/2 bunch chopped fresh cilantro
~4 sprigs fresh thyme
~3 pay leaves
~1 can veggie or chicken stock
~juice of 1/2 lime
~1/2 jar salsa
~salt and white pepper
~ground cumin
~2 cups plain bread crumbs
~1 beaten egg
~1 cup monterey jack cheese or mexican cheese blend
~yellow corn meal

Jalapeno Cream Ingredients:
~1 pint sour cream
~1 jalapeno, small dice
~2 small garlic cloves, minced
~1/2 bunch chopped cilantro
~1 tsp. cumin
~salt and pepper to taste
~1/2 a lime
~1 tbs. honey

Sauté pepper, onion and carrot in canola oil for 3 minutes. Add garlic and jalapeno for 1 minute. Add 3 cans of drained black beans, stock, thyme and bay leaves and simmer on low for 20 minutes. Add salsa, 2 tsp. salt, 1 tsp. white pepper & 2 tsp. cumin and simmer 20 minutes more, stirring often. Remove from heat and discard thyme sprigs and bay leaves. Add 1/2 bunch chopped fresh cilantro and 1/2 lime juiced. Puree 1/2 of mixture and then add last can of drained black beans. Let mixture cool and stir in 2 cups of bread crumbs, 1 egg, and 1 cup of jack cheese. Form into patties, dust with yellow cornmeal and sauté in canola oil on medium heat until crispy on outside. Dollop with jalapeno cream and enjoy! (jalapeno cream is better made one day in advance)



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