1 Bottle Clover Hill Concord
Cut lemon, lime and orange into wedges or slices. Add to
wine. For additional variation, add orange juice or other
Clover Hill Sangria
A Refreshing Blend of Clover Hill Concord Red Wine, Fruit, and Fruit Juices
A refreshing addition to any gathering. For additional variation, add orange juice or your favorite fresh fruit.
1 bottle Clover Hill Concord
8 oz Cherry Juice
5 oz. Cranberry Juice
Cut lemon, lime and orange into thin 1/4' wedges or slices. Add to wine. Add cherry and cranberry juice to desired taste. For additional variation, add orange juice or other fresh fruit.
4 cups half & half
1 5.9 oz. package of chocolate cook and serve pudding mix
1 cup Clover Hill Concord Wine
Mix 3 cups half and half with 1 package pudding mix in a heavy bottomed pan. Cook and stir until it reaches a full boil. Remove from heat and whisk in remaining cup of half and half and then the Clover Hill Concord wine.
by Debbie Reinhard
A sweet and tangy sauce for some terrific meatballs.
9oz Concord Grape Jelly
6 oz. Chili Sauce
1/2 cup Ketchup
2-3 tsp Lemon Juice
several generous splashes of clover hill concord wine.
Combine all ingredients. Heat and cook meatballs in sauce.
Joy of Concord
Dazzle your guests with this easy-to-prepare and beautiful-looking dessert.
This elegant dessert yields six servings.
3 cups Clover Hill Concord Red Wine
2 3/4 tsp unflavored gelatin
1 cup & tbsp. heavy cream
3 tbsp superfine sugar
4 1" strips of lemon zest
1 cup & 2 tbsp. butter milk
1] In a medium saucepan, boil the wine over moderately high heat until reduced by half; let cool. Transfer 1/4 cup of the wine to a small skillet. Sprinkle 1 1/2 tsp. of gelatin over the wine and let stand until softened, about 10 mins. Warm the gelatin mixture over low heat, stirring once or twice until dissolved. Let cool. Stir the mixture back into the remaining cooled wine; reserve 3/4 cup of the wine gelatin and carefully pour the rest into six champagne flutes. Refrigerate the flutes until the grape gelatin is chilled and set, at least two hours
2] In a medium saucepan, combine the heavy cream, sugar, and lemon zest and bring to a simmer. Let cool. Remove and discard the lemon zest. Pour 1/4 cup of the cream into a small skillet and sprinkle the remaining 1 1/4 tsp of gelatin on top. Let stand until the gelatin is softened (about 10 mins) Warm the gelatin mixture over low heat until dissolved, then stir into the remain cream along with the buttermilk; let cool completely.
3] Carefully pour the buttermilk mixture into the Champagne flutes and chill until set (about 2 hours). If necessary, re-warm the remaining wine gelatin over low heat until its just pour-able; pour a think layer over the buttermilk mixture in each flute. Refrigerate until set.
CLOVER HILL WEEKEND SPECIAL LASAGNA
Debra Lilly, Bethlehem
2 lbs. ground beef
1 1/2 lbs. lean ground pork
1 medium onion, chopped
3 large cloves fresh garlic, chopped
1/2 cup chopped fresh shallots
1/2 cup chopped fresh basil
1 Tbsp. chopped fresh rosemary
1 Tbsp. dried Italian seasoning
1 1/2 Tbsps. sugar
2 Tbsps. balsamic vinegar
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/2 cup Clover Hill Concord wine
28 oz. can crushed tomatoes
1 jar marinara sauce
15 oz. can tomato sauce
1 Tbsp. salt
6 Tbsps. butter
7 Tbsps. flour
3/4 tsp. salt
3/4 cup Clover Hill Vidal Blanc
1/2 tsp. freshly grated nutmeg
3 cups half and half
1/2 tsp. crushed red pepper
1 1/2 cups ricotta cheese
1 1/2 cups mascarpone cheese
2/3 cup shredded Parmesan cheese
3/4 tsp. salt
1 egg, beaten
16 lasagna noodles, cooked per package instructions. Drain and set aside.
4 1/2 cups mozzarella cheese
Sauce: Brown beef and pork. Add shallots, chopped garlic and chopped onion. Cook for 10 minutes. Add the rest of the ingredients, bring to boil, reduce heat and simmer for 1 1/2 hours.
Bechamel sauce: Melt butter in saucepan. Add flour, whisking constantly for 5 minutes over low heat. Add half and half, whisking constantly for 5 minutes. Add rest of ingredients. Simmer, whisking constantly for 5 more minutes.
Cheese mixture: Beat ricotta, mascarpone, salt and egg. Stir in Parmesan cheese.
- Put 2 cups of sauce in bottom of deep dish 9-by-13-inch pan. Layer four noodles.
- Spread 1 1/2 cups bechamel and 1 1/2 cups cheese mixture. Sprinkle with 1 1/2 cups mozzarella.
- Ladle three cups of meat sauce onto four noodles.
- Spread 1 1/2 cups bechamel and 1 1/2 cups cheese mixture onto four noodles. Sprinkle with 1 1/2 cups mozzarella.
- Layer four more noodles. Add three cups of meat mixture. Bake covered for 40 minutes at 375 degrees.
- Uncover and bake for 20 minutes. Sprinkle with 1 1/2 cups mozzarella and bake for 20 more minutes.
Let sit for 30 minutes before cutting.
Note: This makes a lot of sauce. My family likes extra sauce. It freezes great if you don't use as much as we do.
3rd Place Winner – 2015 Cooking with Wine Contest at the Great Allentown Fair
Amanda Kurtz of Emmaus
1 Pound Ground Beef
1 Cup Clover Hill Concord Wine
1 Can Red Kidney Beans (15.5 oz)
1 Cup Peas
1 Cup Corn
1 Package Chili Man Seasoning (1.25 oz)
1 Can Petite Diced Tomatoes (14.5 oz)
1 Can Tomato Sauce (8 oz)
Cook ground beef in ½ cup wine. - Cook remaining ingredients in ½ cup of wine then add the cooked beef mixture and simmer for 30 minutes.