Asian Style Mushrooms
By Kari Skrip, Clover Hill Staff Member
This dish may be served as an appetizer, or as a main dish when served with noodles and Bok Choy. Vidal Blanc pairs exceptionally well with the Asian Style Mushrooms.

~2 tbsp. Sesame Seeds (optional)
~1 tbsp. Peanut Oil or Olive Oil
~8 Lg. Mushrooms (thick slices)
~2 tbsp. Oyster Sauce
~1 tbsp. Soy Sauce
~1 Clove Finely Chopped Garlic (optional)
~1 tsp. Chili Powder (optional)

Heat oil on wok or fry pan over high heat. Add sesame seeds and fry 2-3 min. or until golden. Remove and set aside. Add garlic to pan and fry for 30 seconds. Add mushrooms, oyster sauce, soy sauce, and chili powder. Constantly stirring, fry for 1-2 mins or until mushrooms are tender. Remove from heat, sprinkle with sesame seeds, and serve.

Pineapple Blanc Punch
~12 oz Clover Hill Vidal Blanc
~12 oz. Sprite
~8oz. Pineapple Juice
~6 oz. Pineapple Rum
~1 kiwi
(peeled and sliced)
~5 oz. frozen strawberries

Combine Vidal Blanc, Sprite, pineapple juice, and pineapple rum. Float sliced kiwi and strawberries. Chill about 20 minutes to allow flavors to blend and let the party begin!

Country Chicken Kiev
By Lois Barna, Clover Hill Staff Member
This main dish yields four servings

~1 cup Clover Hill Vidal Blanc
~2/3 cup butter (melted)
~1/4 cup green onion
~1/4 cup parsley
~1 1/2 lbs. boneless chicken breasts (split)
~1/2 cup plain bread crumbs
~2 tbsp. parmesan cheese
~1 tsp. basil & oregano
~1/2 tsp. garlic powder
~1/4 tsp. salt

Combine ingredients in a column two. Dip chicken in melted butter and roll in crumbs to coat. Place in baking dish and bake at 375 degrees for 35-40 minutes. Add wine, onion, and parsley to melted butter in pot and pour over chicken. Bake for another 3-5 minutes.

Lemon Pepper Chicken
By John Skrip III, Clover Hill Winemaker
Makes 2 serving
~1 bottle Clover Hill Vidal Blanc
~2 boneless, skinless chicken breasts
~1 lemon
~fresh ground pepper
~poultry seasoning

Sear the chicken breasts on the grill to lock in the juices. Remove and place the chicken breasts on a large sheet of foil. Squeeze lemon juice over each chicken breast (1/2 lemon for each). Season with a smidgeon of both pepper and poultry seasoning. Add a dash of Clover Hill Vidal Blanc to each chicken breast. Tightly seal the foil to prevent juices or steam from escaping. Place on grill until cooked thoroughly (approx. 10 mins).

Newlyweds Pasta
By Lori Skrip, Clover Hill daughter
~1 bottle Clover Hill Vidal Blanc
~extra virgin olive oil
~crushed garlic
~chopped onions
~ fresh or dried basil,, oregano, and pepper
~fresh tomatoes
~sliced mushrooms
~sliced zucchini
~chopped peppers

Coat the bottom of warmed skillet with olive oil. Add garlic and onions and cook until golden yellow. Add the remainder of the vegetables, spices, and olive oil if needed (keep veggies coated). Add a splash or two of Clover Hill Vidal Blanc and simmer until vegetables are tender. Prepare pasta according to the directions on the box. Pour the vegetable mix over the pasta and toss gently. Grate fresh parmesan cheese on top and serve.

Wild Mushroom Brushetta
Serve with Clover Hill Vidal Blanc
Makes 8 serving
~2 oz oyster mushrooms
~4 oz shiitake mushrooms
~5 oz portobello mushrooms
~2 tbsp. olive oil
~1 tbsp. unsalted butter
~2 large garlic cloves (minced)
~1 shallot (minced)
~1/4 cup Clover Hill Vidal Blanc
~1/4 cup chicken stock
~1 tsp. dried thyme
~1/2 tsp. dried basil
~kosher salt and red pepper flakes
~16 thin slices French baguette
~4 oz fresh goat cheese
~garnish with minced lemon zest and minced chives

Coarsely chop mushrooms. In a large sauté pan or skillet over medium heat, heat olive oil and butter. Add garlic and shallot and sauté for 2 minutes, stirring frequently. Raise heat slightly and add mushrooms. sauté for 8 minutes. Add wine, chicken stock, thyme, and basil and cook until liquid is evaporated. Season to taste. Keep warm. Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly onto baguette slices. Broil until mushrooms just begin to brown on top. Remove from the oven and place on a serving dish. Sprinkle with lemon zest and chives.

Wine Cake
Cake Ingredients:
~1 cup Clover Hill Vidal Blanc
~1 box yellow cake mix with pudding
~4 eggs
~3/4 cup melted butter

Glaze Ingredients:
~1/2 cup Clover Hill Vidal Blanc
~1/2 cup sugar

Combine cake ingredients until smooth and pour into greased/ floured bundt cake pan. Bake at 325 degrees for 45 minutes and 350 degrees for another 10 minutes. Combine glaze ingredients and pour over cake.



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