Cheesesteak with a Twist
Makes 4 servings.
Dish served during March Madness 2012
2 Cloves Garlic, Minced
1 Onion, Roughly Chopped
1 1/2 Cup Clover Hill DeChaunac
1/2 Cup Water
2 T. Worchestershire Sauce
1 T. Soy Sauce
1 T. Olive Oil
2 Bay Leaves
10 Black Peppercorns

Use 2lbs of either, Tri Tip, Ribeye, Strip Loin and or Tenderloin. (Alt: use 2lbs of chip steak.)
8 oz. Cotswold Cheese (From S. Clyde Weavers @ The Allentown Farmer's Market)
4 Brioche Buns or Challah Bread.
1 Bell Pepper, Seeded and Sliced

Mix all marinade ingredients together. Place the cut of meat in the marinade over night. The next day slice the meat (by hand or if a slicer is available), slice to desired thickness. Heat a sauté pan with a little olive oil and begin to fry the steak meat. After all the juice has cooked out, add the peppers. Lightly toast the brioche buns on a flat top, toaster oven, or warm them in a microwave. Add the Cotswold Cheese to the cooking meat and let melt slightly. When the buns are warm and the cheese is melted begin assembling the sandwiches. Serve with desired sides.

From the kitchen of Pat and John Skrip, owners of Clover Hill
A great cold weather dish. For additional flavoring top each serving with grated cheese or sour cream
3lbs. Ground Chuck
5 hot peppers
1 tsp salt
2 cans Kidney Beans
12 oz. Catsup
1 large onion (diced)
1 tsp. Chili Powder
1 tsp. Pepper
1 tbsp. Mustard

Brown the ground meat and add diced onions. Add kidney beans, catsup, peppers, and seasoning. (More seasoning and hot peppers can be added to desired temperature.) Best when served with Clover Hill DeChaunac.

Mozzarella & Basil Pizza
By Kari Skrip, Clover Hill Staff Member
This pizza is a quick and easy gourmet meal when prepared pizza shell is used
1 tbsp Olive Oil
1 Pizza Shell
Fresh Mozzarella
1 bunch fresh Basil
2-3 slices Prosciutto or Parma Ham

Rub pizza crust with olive oil. Randomly scatter with pieces of mozzarella. Rip fresh basil and prosciutto and scatter over top. Bake at 350 until cheese has melted slightly. Serve with Clover Hill DeChaunac and enjoy.

Clover Hill Blended Berry Sangria
Served during Vino in the Valley 2017
1 Bottle of Clover Hill DeChaunac
¾ Cup Cassis
24 oz. Lemon Lime Soda
12 oz. Frozen Mixed Berries
Combine the DeChaunac, Cassis and mixed berries to blend for 2 hours.
Add the lemon lime soda and serve. Saluté!


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