Clover Hill Recipes



1 Bottle Clover Hill Pinot Grigio
1 Lemon (thinly sliced)
1 Lime (thinly sliced)
8-10 Mint Leaves
2 Tbsp. Sugar

Prepare simple syrup by mixing 2 tablespoons of sugar and 2 tablespoons of water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stovetop using a 1:1 sugar-water ratio and reserve for later use.

Once simple syrup is ready, add 1 tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.

Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.

1 Bottle Clover Hill Pinot Grigio
1/2 Cup of Peach Schnapps
1/2 Cup Lemonade
1/2 Cup Simple Syrup

Add frozen peaches, chopped apples and halved grapes. Let blend in the refrigerator for about 1 hour and serve.


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

Crepe Ingredients:
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)

Sauté mushrooms and shallots in olive oil and 1 tablespoon 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.

Sauce Ingredients:
2 Cups Shiitake and Mini Portobello Mushrooms (sliced)
2 or 3 Shallots (sliced)
2 Tbsp. Olive Oil (flavored with garlic)
3 Tbsp. Butter
1/4 tsp. Fresh Thyme
2 Tbsp. Sundried Tomatoes
1/4 tsp. Montreal Chicken Seasoning
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 inch pieces and cooked)

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.

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 (14 oz.) 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 foot 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.

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 tablespoons 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 tablespoon 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.

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°F.


Makes 4 servings. Pairs excellent with Oak Vidal Blanc.

1/2 Cup Evaporated Fat-Free Milk
1/3 Cup Loose-Pack Frozen Peas
1 Large Egg
1/4 Cup Chopped Red Bell Pepper
2 Slices Prosciutto
1/3 Cup Freshly Shredded Parmesan Cheese
1/3 Cup Sundried Tomatoes
1 (9 oz.) Package Linguini

Cook evaporated milk, peas, egg, bell pepper, sundried tomatoes and crush red pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in prosciutto and half of cheese; heat through. Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately.

By Lori Anewalt

1 Whole Chicken
Salt & Pepper
6 Cloves of Crushed Garlic
Clover Hill Oak Vidal Blanc

Rinse chicken. Salt and pepper well and add the paprika. In the bottom of the pan, add 1 1/2 to 3 cups of Oak Vidal Blanc wine. Add 6 cloves of crushed garlic. Allow chicken to sit breast side down for at least one hour. Keep chicken breast side down and bake at 325°F for first 45 minutes. (This will make the white meat really juicy). Turn chicken over and continue baking for another 45-60 minutes. Enjoy!

A wonderful appetizer or hors d'oeuvre
For an excellent pairing, try Clover Hill's Oak Vidal Blanc

Raw Scallops and/or Shrimp
Strips of Uncooked Bacon (cut into 1/2 pieces)

Roll up a scallop or shrimp in a half size piece of bacon. Secure with a toothpick. Broil until bacon is done and seafood is opaque.


By Kari Skrip, Clover Hill Owner
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 minutes 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 minutes or until mushrooms are tender. Remove from heat, sprinkle with sesame seeds, and serve.

By Lori Anewalt

12 oz. Clover Hill Vidal Blanc
12 oz. Sprite
8 oz. 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!

By Lois Barna
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 lb. Boneless Chicken Breasts (split)
1/2 Cup Pplain 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°F for 35-40 minutes. Add wine, onion, and parsley to melted butter in pot and pour over chicken. Bake for another 3-5 minutes.

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 minutes).

By Lori Anewalt

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
Parmesan Cheese

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.

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.

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°F for 45 minutes and 350°F for another 10 minutes. Combine glaze ingredients and pour over cake.


Served during Ugly Christmas Sweater Day, 2017

1 Bottle Clover Hill Cayuga White
1 Cup Caramel Flavored Vodka
6 Cups Apple Cider
2 Apples (diced)

Mix all ingredients and blend in refrigerator for 2 hours. Rim your wine glass with cinnamon. Pour sangria into glasses and enjoy!

By: Donnamarie Lahouchuc, Allentown
Winner of the 2017 Clover Hill Vineyards & Winery Cooking with Wine Hors d'Oeuvres Contest

1 lb. Mushrooms (white button or crimini)
2 Tbsp. Butter
1 Cup Clover Hill Cayuga White Wine (plus 2 Tbsp.)
1/4 Cup Chopped Shallots
2 Large Garlic Cloves (finely minced)
12 oz. Frozen Chopped Spinach (thawed)
1 Tbsp. Basil
2 Tbsp. Chives
1 Tbsp. Parsley
1/2 tsp. Thyme
Salt and pepper (to taste)
8 oz. Cream Cheese
2 Cups Shredded Cheese (preferrably mozzarella/provolone blend)
2 Tbsp. Grated Parmesan Cheese
2 Packages Frozen Mini Phyllo Cups (need 4 dozen mini cups)

Cut mushrooms in half, then slice. Sauté mushrooms, shallots and garlic in butter. When the mushrooms begin to soften, add one cup Clover Hill Cayuga White wine. Simmer on low heat until mushrooms are tender and wine is reduced by at least half. Add cream cheese; stir to melt and blend. Then add spinach and herbs. When mixture is well-blended, add 1 1/2 cups shredded cheese and Parmesan cheese. Add the two reserved tablespoons of wine, then set aside to cool for a few minutes.

Preheat oven to 350°F. Place 4 dozen phyllo cups on a baking sheet. Fill each cup with mushroom-spinach mixture, filling very full and mounding mixture on top. Garnish each cup with a pinch of the remaining half cup of shredded cheese.

Bake 10-15 minutes, until cups are slightly browned and mixture is hot.

Note: The filling can be made ahead but allow for about 5 minutes longer cooking time. The filling also works well slathered on baguette.

1 Bottle Clover Hill Cayuga White
4 oz. Triple Sec
1 Cup of Muddled Fresh Mint Leaves
4 Cups Watermelon (cubed)
Pinch of Salt

Mix all ingredients in a pitcher and let the mixture refrigerate for at least 1 hour (overnight is even better).
Optional: Garnish with a sprig of mint.

Enjoy this southwestern dish with a glass of Clover Hill Cayuga White.
Makes 4 servings

Salsa Ingredients:
2 Fresh Peaches (chopped)
1 Tbsp. Sugar
2 Tbsp. Sliced Green Onions
2 Tbsp. Chopped Fresh Parsley
2 Tbsp. Chopped Jalapeño Pepper

Chicken Ingredients:
4 Boneless, Skinless Chicken Breasts
1/2 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Butter

Stir together all salsa ingredients in a small bowl. Cover and refrigerate at least one hour. Sprinkle chicken breasts with salt and pepper. Melt butter in 10" skillet until sizzling; add chicken. Cook over medium heat, turning occasionally until chicken is no longer pink. Continue cooking, turning, and coating chicken with glaze until heated. Serve with chicken and salsa.

By Lynette Messenlehner - 1997 Allentown Fair Cooking with Wine Contest winner.
This delicious seafood dish yields four servings

1/4 Cup Clover Hill Cayuga White
8 oz. Lobster Meat (cut into chunks)
3 Tbsp. Butter or Margarine
1/8 tsp. Garlic Powder
1/4 tsp. Dill Weed

Topping Ingredients:
1 Tbsp. Crushed Seasoned Salad Croutons
1 tsp. Grated Parmesan Cheese

Melt butter in a skillet over medium heat. Add lobster meat and garlic. Cook and stir until lightly browned. Stir in Clover Hill Cayuga White and dill. Mix topping ingredients together. Serve in a casserole dish and top with topping.

Makes 6 servings

1 Bottle of Clover Hill Cayuga White
4 Tbsp. White Sugar
4 Slices Canned Pineapple
1 Lemon
2 Cups Lemon/Lime Soda

Wash lemon and slice. Mince pineapple. Put lemon slices, minced pineapple, sugar, wine, and soda in a gallon jar. Mix and refrigerate for two hours. Serve and enjoy!

By Carol Braziwski, loyal Clover Hill Customer
This delicious seafood dish yields 4 servings

Rice Ingredients:
2 Cups White Rice
2 (13 oz.) Cans Chicken Broth
1 Tbsp. Butter

1 Cup Clover Hill Cayuga White
1 lb. Shrimp (cleaned & cooked)
1 Stick Butter
1 Onion (diced)
2 Cloves of Garlic
Black Pepper and Old Bay Seasoning
Chopped parsley

Cook the rice ingredients together until rice is done (it may be necessary to add some water). Sauté onions and garlic in butter. Add shrimp, seasonings, and wine. Add rice and serve with Clover Hill Cayuga White.


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
1/4 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°F for 30-40 minutes. Serve hot with tortilla scoops.

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.

12 large mushroom caps
2 Tbsp. Clover Hill Riesling
4 Tbsp. Butter (melted)

Filling Ingredients:
1/2 Cup Grated Parmesan 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°F. 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.

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 Wegmans)
Olive Oil
3 Links of Chicken Sausage with Jalapeños

Heat grill to medium - high heat. Pull sausage out of its casing and stuff peppers with approximately 1 tablespoon 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.

Black Bean Cake Ingredients:
1 Red Bell Pepper (diced)
1 Large Sweet Onion (diced)
1/2 Cup Shredded Carrot
2 Tbsp. Canola Oil
4 Cloves Garlic (minced)
1 Diced Jalapeño
4 large Cans (1 lb. 13 oz.) Goya Black Beans
1/2 Bunch Chopped Fresh Cilantro
4 Sprigs Fresh Thyme
3 Bay Leaves
1 Can Vegetable 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

Jalapeño Cream Ingredients:
1 Pint Sour Cream
1 Jalapeño (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 Tbsp. Honey

Sauté pepper, onion and carrot in canola oil for 3 minutes. Add garlic and jalapeño 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 teaspoon salt, 1 teaspoon white pepper & 2 teaspoon 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 jalapeño cream and enjoy! (jalapeño cream is better made one day in advance)


1 Bottle of Clover Hill Vignoles
12oz. Pink Lemonade
½ Cup Fresh Mint Leaves
1 Lemon (sliced)
1 Cup of Sliced Strawberries

Muddle mint leaves in a pitcher. Add the remaining ingredients and blend in the refrigerator for 2 hours.
Optional: Rim your glass with a lemon wedge then sugar.

Served during HalloWine Weekend 2017

1 Bottle of Clover Hill Vignoles
1 Cup Apple Cider
5 Sprigs of Fresh Rosemary
2 Apples
1 Cup Seltzer Water

Disfigure (dice) the apples and put them in a cauldron (pitcher) with the bottle of Vignoles, add the apple guts (Apple Cider) and spider legs (Rosemary). Let it fester in the bone chiller (refrigerator) for 2 hours. Add the Bubbling Brew (Seltzer Water) and serve with apple garnish. Enjoy this Spooktacular Drink!

By Brenda Johnson
Makes 15 servings. Perfectly paired with a glass of Vignoles!

7 oz. Dark Chocolate
7 oz. Unsalted Butter
14 oz. Superfine Sugar

5 Eggs
4 oz. All-Purpose Flour (sifted)
14 oz. Cream Cheese
1 tsp. Vanilla Extract
4 oz. Fresh Raspberries

Preheat oven to 330°F. Grease and line a 8x12 cake pan. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly. Cream the butter and 9 oz. of the superfine sugar until pale, then add 3 eggs, one at time, beating well after each addition. Stir in the melted chocolate, and then fold in the flour. Spread three quarters of the mixture into a lined pan. In a separate bowl beat cream cheese, remaining sugar, eggs, and vanilla extract until smooth, and then spread over chocolate base. Dollop the remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate. Poke raspberries into the top and bake for 40-45 minutes.

1 Bottle of Clover Hill Vignoles
1/2 Bottle Clover Hill Cuveé
2 Shots Peach Vodka
10-12 Pear Slices

Mix all ingredients and serve immediately.

1 Bottle Clover Hill Vignoles
3 oz. Crème de Cassis
3 oz. Cherry Flavored Vodka
6 oz. Sour Mix (equal parts simple syrup, lime juice and lemon juice)
1 Cup Lemon Lime Soda

Soak: Frozen Cherries and Frozen Peaches

Recipe by: Evie Barletta, First-place Winner, 2018 Clover Hill Vineyards & Winery Homemade Candy Contest at The Great Allentown Fair

1 Sprig Fresh Mint
1/3 and 1/4 cup Clover Hill Vignoles, separated
1 Cup (plus a few extra) Fresh Raspberries
1/3 Cup Sugar
1 Cup White Chocolate Chips

Crush mint leaves in the bottom of a small saucepan. Add 1/3 cup of wine and leave 20 minutes to infuse. Take out mint leaves and discard. Add 1 cup raspberries and 1/3 cup sugar to wine. Cook over medium high heat, stirring constantly, until liquid is reduced. Add 1/4 cup of wine and reduce heat. Continue cooking until mixture is frothy, then remove from heat. Gradually add 1 cup white chocolate chips. Stir until chips are completely melted. Mixture should be come thick. Add a few whole raspberries and set aside to cool. Scoop into bite-sized balls and chill until hard. Cover in dark melting chocolate. Add sprinkles for accent. Put in freezer until set. Enjoy!


1 Bottle of Clover Hill Niagara
6 oz. Orange Juice
18 oz. Lemon Lime Soda
Fresh or Frozen Peaches

Build over ice, stir & enjoy! Garnish with a peach.



Served during Sangria Sunday 2018

1 Bottle of Clover Hill Dolcetto
12 oz. White Cranberry Juice
6 oz. Simple Syrup
(equal parts sugar and water – boil until sugar is dissolved then chill)
Small handful of Basil Leaves
2 Cups of Watermelon (cubed)

Combine liquids and add basil. Refrigerate for about 2 hours, add watermelon and serve.
Sip, savor and relax!


Served during Harvest Weekend 2017

1 Bottle of Clover Hill Catawba
12 oz White Grape Juice
12 oz Sparkling Water
1 Pear (diced)
1 Apple (diced)
1 Lemon (juice only)
1 cup Grapes (cut into halves and frozen)

Blend 1 bottle of Catawba, white grape juice, diced pear, diced apple and lemon juice. Let set in refrigerator for 2 hours.

Add sparkling water and frozen grapes and serve. Cheers!

Cake Ingredients:
1 Cup Clover Hill Catawba
1 Box Yellow Cake Mix with Pudding
4 Eggs
3/4 Cup Melted Butter

Glaze Ingredients:
1/2 Cup Clover Hill Catawba
1/2 Cup Sugar

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

Served during Vino in the Valley 2017

1 Bottle of Clover Hill Catawba
3/4 Cup Strawberry/Kiwi Vodka
24 oz. Lemon Lime Soda
Fresh or Frozen Strawberries
2 Kiwi (peeled & sliced)

Combine Catawba, vodka, strawberries and kiwi; soak for 2 hours.Add the lemon lime soda and serve. Cheers!


1 Bottle of Clover Hill Rosé
4 Cups Lemon Lime Soda
2 Shots Raspberry Liqueur
Mango Pieces & Fresh Raspberries

Combine Clover Hill Rosé, Lemon Lime Soda, and Raspberry Liquer. Float Mango and Raspberries. Chill for about 20 minutes to allow flavors to blend and let the party begin!

1 Bottle of Clover Hill Rosé
Frozen Strawberries
Frozen Raspberries (or strawberries in a mix of berries)
Kiwi (cut into slices)
1/4 Cup Strawberry Vodka
1 1/2 Cup of Lemonade

Mix together and refrigerate 1-2 hours before serving.

Recipe by: Suzanne Abramowicz & Deb Wanner

1 Bottle Clover Hill Rosé
1/2 Cup Peach Schnapps
1/4-1/2 Cup Pineapple Juice
6 oz. Peach Nectar
Lemon Lime Soda

Sliced Ingredients:
1 Lemon
1 Lime
1 Orange
1/4-1/3 Cup Orange Liquore (optional)

Cut lemon, lime and orange into think 1/4 inch slices. Mix together wine, schnapps, pineapple juice, peach nectar, and orange liquore (optional). Add lemon lime soda to desired taste. Add sliced fruit and enjoy!



Dish served during Chambourcin Weekend 2013

1 Loaf French Bread or Baguette
Roasted Garlic or Granulated Garlic

Sauce Ingredients:
1/2 Cup Mayo
1/2 Cup Clover Hill Chambourcin Wine
2 Tablespoons Black Currant or Seedless Black Raspberry Preserves

Marinade Ingredients:
2 Cups Clover Hill Chambourcin Wine
1 Cup Soy Sauce
1 Cup Brown Sugar
2 Cups Red Wine Vinegar
1 Flank Steak (1 1/2 to 2 lb.)

Combine Chambourcin, soy sauce, brown sugar and red wine vinegar. Wisk until sugar is completely dissolved. In a covered dish pour marinade over flank steak.

Marinate for 24 hours. After marinating is complete grill steak as desired. Slice baguette on a bias, brush with garlic butter and toast in 350°F oven till crisp (approximately 5-7 minutes).

For sauce: combine mayo, Chambourcin and preserves.

For serving: Slice steak thinly across the grain, place on top of baguette and drizzle with sauce.

Courtesy of American Café & Catering

1 Boneless Pork Loin
Lemon Pepper Seasoning
Granulated Garlic

Glaze Ingredients:
2 Cups Chicken Broth
1 Cup Clover Hill Chambourcin
5 Tbsp. Corn Starch
5 Tbsp. Water
5 oz. Black Berry Preserves
1 Pinch Thyme
Fresh Black Berries (Optional)
Season pork loin with granulated garlic and lemon pepper. Roast the pork loin in 375°F oven for about 1 hour and 15 minutes. Roasting time will depend on size of pork loin. Check pork loin with meat thermometer. Cook to 160°F. Let the roasted pork loin rest for 15 minutes. In separate pan, bring 2 cups of chicken broth to a boil on stove top. In separate bowl, combine corn starch and water until smooth. Add corn starch and water mixture to boiling chicken broth. Whisk together. Add 1 cup Chambourcin. Whisk. Add black berry preserves and thyme. Whisk together. Stir in chopped fresh black berries. Slice pork loin and top with glaze. Bon Appétit!

By Chef Nathan Grube
A twist on a classic French dish using Clover Hill’s Chambourcin

4 Slices of Bacon
2 Chicken Breasts
2 Garlic Cloves (chopped)
2 Cups Pearl Onions (peeled)
2 Cups Mushrooms (sliced)
2 Cups Clover Hill Chambourcin
2 Cups Chicken Broth
5 Springs Fresh Thyme
2 tsp. Fresh Parsley

In a large skillet or dutch oven, fry the bacon over medium heat. Transfer the bacon to a paper towel to drain. Brown the chicken in the hot bacon fat. Add the garlic, onions and mushrooms and sauté to soften, about 2 minutes. Gradually stir in the wine and the broth. When the wine is beginning to simmer add the fresh herbs. Cover and simmer for 30 minutes or until the sauce has reduced by 2/3. Season to taste.

By Chef Nathan Grube
A side dish to be prepared with Coq au vin

2 Slices of Bacon (chopped)
2 Celery Ribs (diced)
1 Carrot (diced)
2 Shallots (sliced)
1 1/2 Cups Green Lentils
1/4 Cup Clover Hill Chambourcin
2 Cups Chicken Broth
1 tsp. Fresh Thyme
1 Tbsp. Fresh Parsley

In a medium sauce pan render the bacon on medium heat. When bacon is slightly browned add the celery, shallots and carrot. sauté for 2 minutes. Add the lentils and stir to coat with the bacon fat. Add the Chambourcin wine and stir to remove the fond from the bottom of the pan. Add the broth and bring to a simmer. When simmering add the fresh herbs and cook for about 30 minutes or until lentils are tender.

by Elaine Bokany
This main dish yields 4 servings

1 1/2 lb. Beef Round Steak (fat trimmed; sliced into thin strips)
1 1/2 Cups Clover Hill Chambourcin
2 Tbsp. A-1 Bold Steak Sauce
1/4 Cup Soy Sauce
2 Cloves Garlic (chopped)
1-2 tsp. Brown Sugar
Salt and Pepper (to taste)
1/4 Cup Olive Oil
1 1/2 Cups Green and Red Pepper (sliced)
1 1/2 Cups Onion (sliced)
1 1/2 Tbsp. Cornstarch

24 hours prior to serving: Mix wine, soy sauce, garlic, steak sauce, brown sugar, salt & pepper. Add steak and marinate about 24 hours, mixing occasionally.

When ready to serve: Heat olive oil in pan and stir in steak. Stir fry until brown; reduce heat and simmer until tender. In another skillet, stir fry vegetables. Add to tender steak. Combine cornstarch with 1/4 to 1/2 cup Clover Hill Chambourcin. Add to pepper steak and sprinkle with fresh parsley. Serve over steamed rice with Chinese noodles on the side.

8 1/2 Inch Slices of Crusty Bread
Extra Virgin Olive Oil
1 Medium Eggplant (sliced crosswise 1 inch thick)
Salt and Pepper (to taste)
4 Plum Tomatoes (sliced crosswise 1/4 inch thick)
3/4 lb. Fresh Mozzarella (sliced 1/4 inch thick)
1 Handful of Fresh Basil (torn into pieces)

Heat grill to medium high heat. Brush both sides of bread with olive oil and toast over the grill. Transfer to a platter. Turn heat to medium on grill. Brush eggplant with olive oil and season with salt and pepper to taste. Grill till eggplant is tender and charred on both sides, about 6-8 minutes. Top the eggplant with tomato, mozzarella and basil. Grill until the cheese is melted then transfer the eggplant to the bread. Serve with a glass of Clover Hill Chambourcin. Excellent!

by Marie A Brown, Former Clover Hill Staff Member

1/2 Cup of Extra Virgin Olive Oil
1 Small Onion (chopped)
1 Clove of Garlic (minced)
3 Cups of Zucchini (shredded)
6 Eggs
1/3 Cup Dry Bread Crumbs
1/2 tsp. Each of Salt, Dry Basil, Oregano
1/4 tsp. Pepper
3 Cups of Shredded Cheddar Cheese

In a large frying pan, combine oil, onions, garlic and sauté for about 5 minutes. Add the zucchini and sauté until the zucchini is tender and crisp. (about 5 minutes). Beat the eggs with a whisk and add the spices, bread crumbs, cheddar cheese and zucchini mixture, combine all together. Spread into a greased glass 9x13 pan and sprinkle top with Parmesan cheese and sesame seeds. Bake at 325°F for 30 minutes or until golden in color. Let cool and cut into squares. Enjoy with Clover Hill’s Chambourcin!

2nd Place Winner - 2015 Cooking with Wine Contest at the Great Allentown Fair
Amy Gress of Danielsville

2 lb. Ground Beef
1/2 a Onion (chopped)
1 Teaspoon Garlic Salt
2 1/2 Cups Tomato Sauce
1 (8 oz.) Jar Salsa
4 Tbsp. Chili Seasoning Mix
1 (15 oz.) Can Light Red Kidney Beans
1 Can Dark Red Kidney Beans
1 Cup Clover Hill Chambourcin Wine

In a large saucepan over medium heat, combine the ground beef, and onion; sauté until meat is browned and onion is tender. Drain grease, if desired. - Add remaining ingredients and mix well. Reduce heat to low and simmer for at least 1 hour.


By Kari Skrip
Perfectly paired with a glass of Clover Hill Merlot

1 1/2 Tbsp. Butter
11 oz. Mushrooms (sliced)
Salt & Ground Black Pepper (to taste)
3 1/2 oz. Baby Spinach Leaves
1/2 Cup Sundried Tomatoes (chopped)
3/4 Cup Cheddar Cheese (grated)
4 Turkish Bread Rolls (halved)

Melt butter in a medium frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3 minUTES or until soft. Drain on a paper towel. Season with salt and pepper. Preheat a grill or sandwich toaster on medium-high. Arrange spinach leaves, mushrooms, sundried tomatoes and cheese evenly on the Turkish bread roll base. Season with salt and pepper. Top with remaining bread and press down firmly. Place sandwiches under grill or toaster and cook for 4-5 minutes on each side or until toasted.

A delightful Italian appetizer
Try pairing Tuscany Bread with Clover Hill Merlot

1 Loaf Crusty French Bread (halved)
Garlic Powder
Italian Seasoning
Olive Oil
Seasoned Salt
Grated Mozzarella Cheese
Roasted Red Peppers

Lightly season bread with garlic salt, Italian seasoning & seasoned salt. Sprinkle liberally with grated mozzarella cheese. Top with slices of roasted red peppers. Lightly drizzle with olive oil. Bake approx. 10 minutes at 400ºF. The broil until edges are very light brown. Slice and serve.

For best results, serve with Clover Hill's Merlot
Makes 4 servings

1 Large Eggplant
1 Plum Tomato (chopped)
2 Cloves of Garlic
2 Tbsp. Olive Oil
1/2 Onion (chopped)
1/4 Cup of Olive Tapenade or 1/4 Cup of Chopped Mixed Olives
1 Tbsp. of Lemon Juice
2 Tbsp. of Fresh or Dried Cilantro
Salt and Pepper (to taste)
2 Baguettes Slices
1 Bar Semi-Soft Goat Cheese or Cream Cheese

Cut the eggplant in half length wise, place on lightly oiled sheet and bake at 350°F for 1 hour or until it is soft. Let the eggplant cool so it can be scooped out. Take olive oil and two cloves of garlic minced and mix together, spread this mix on the bread and toast in oven till golden. In a food processor place the eggplant, tomato, onion, garlic, lemon juice, spices, olive oil. Process till smooth. Spread the goat cheese on the toasted baguette and top with the eggplant. The eggplant bruschetta can be made in advance a refrigerated for a few days. Enjoy!

Use your favorite fillets of fish and serve with steamed green beans, green salad, etc. A perfect pair with Clover Hill Merlot!

2 Cups Potatoes (shredded)
1 Onion (chopped)
1 tsp. Tarragon
Salt and Pepper (to taste)
6 Fish Fillets (your choice)
2 tsp. Olive Oil

In a bowl, combine potatoes, onion, tarragon, salt, and pepper. Place fish on wax paper, pressing half the potato mixture evenly over fish. Carefully turn fish over and repeat with remaining potato mixture. In a large, nonstick skillet, heat oil on medium-high heat and carefully place fish in skillet; cook 4 minutes on each side or until potatoes are golden. Makes six servings.

By Lori Anewalt
This dish is best served with a glass of Clover Hill Merlot

2 lb. Potatoes
3 Tbsp. Chopped Onion (optional)
1.7 oz. Olive Oil
4-5 Eggs
1/2 tsp. Salt
1 tsp. Baking Powder (optional)

Peel potatoes and cute or dice them in thin slices for a layered effect. Heat oil in frying pan until very hot. Add the potatoes and onions. Stir them in the oil to coat and seal them. Reduce heat slightly and continue frying without browning the potatoes. Stir frequently. While frying, continue to dice the potatoes. After about 15 minutes, or when tender, drain off the oil, keeping for reuse, and place potatoes in a bowl. In a separate bowl, beat the eggs, salt, and baking powder. Mix well and combine with potatoes and continue mixing. Return oil to pan and let it reheat. Pour in egg and potato mixture. Let it sit on the bottom of the pan, regulating heat so it doesn’t brown too fast. Make sure the omelette doesn’t stick to the bottom of the pan. Loosen edges of the omelette and turn over to cook reverse side. Remove from the pan with the omelettes is golden brown.


By Doris Harper, Third Place Winner
2004 Allentown Fair 'Live' Cooking With Clover Hill Wine Contest

1 1/2 Cups Cooked Chicken (diced)
1 1/2 tsp. Instant Minced Onion
1/4 Cup Clover Hill Cabernet Sauvignon
1 Tbsp. Fresh Lemon Juice
1/2 tsp. Salt
1 Cup Celery (sliced)
2 Hard-Cooked Eggs (diced)
1 Tbsp. Vegetable Oil
2 Tbsp. Sweet Pickle Relish
1 Tbsp. Mayonnaise
Shredded Lettuce

Combine chicken, onion, wine, lemon juice, and salt. Let set for one hour. Drain, saving marinade. Add celery and eggs to meat. Combine marinade with oil, relish, and mayonnaise. Blend well. Pour over chicken mixture, mix lightly. Serve over lettuce. Serves 4.

By Heidi CV Neidlinger, First Place Winner
2004 Allentown Fair "Live" cooking with Clover Hill Wine contest

3 lb. Boneless Lean Beef Round (cubed)
1 Bottle Clover Hill Cabernet Sauvignon
4 tsp. Olive Oil
Peel of 1 Orange
3 tsp. Garlic (chopped)
2 Bay Leaves
1 tsp. Dried Thyme Leaves
1 tsp. Fresh Ground Pepper
16 oz. Portobelo Mushrooms (sliced)
16 Sun-Dried Tomatoes (quartered)
3 (14 oz.) Cans Beef Broth (or beef stock)
1/4 Cup Brown Sugar
12 Small Potatoes (unpeeled, cut into wedges)
2 Cups Baby Carrots
2 Cups Pearl Onions
4 Tbsp. Cornstarch (mixed with 8 tbsp. water)

Combine beef, wine, oil, orange peel, garlic, bay leaves, thyme, and pepper in a large glass bowl. Cover and refrigerate overnight. Place beef mixture, mushrooms, and tomatoes in a large non stick skillet or dutch oven. Add beef broth and brown sugar and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 hours. Add potatoes, carrots, and onions, cover and cook 35 minutes longer or until vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet (or dutch oven) with slotten spoon; cover and set aside. Discard orange peel and bay leaves. Stir cornstarch mixture into skillet (or dutch oven) with sauce. Increase heat to medium; cook and stir until sauce is thickened. Return meat and vegetables to sauce, heat thoroughly. Serve with homemade bread and a glass of Clover Hill Cabernet Sauvignon.

By Patti Driscoll

Maytag Blue Cheese
Pancetta (chopped)
Toasted Pecans (chopped)
Chives (chopped)
Salt & Pepper to Taste
Pear (sliced)

Mix ingredients together. Spread on a cracker or crostini. Bake at 375°F for 10 minutes or until brown and bubbly. Top with a sliver of pear. Serve with a dry red wine like Clover Hill Cabernet Sauvignon.

For best results, serve with Clover Hill Cabernet Sauvignon

4 Tbsp. Olive Oil
1 Large onion (diced)
2 tsp. Diced Fresh Rosemary
2 Cloves Minced Garlic
8 oz. Sliced Portabella Mushrooms
2 Cups Sliced with Button Mushrooms
1 (16 oz.) Can Diced Tomatoes with Green Chilies
3 Tbsp. Tomato Paste
1/2 Cup Water
1 Cup Dry Red Wine, Clover Hill Cabernet Sauvignon
Salt and Pepper (to taste)

Sauté the onion, garlic and rosemary just till slightly soft. Add the tomatoes, tomato paste and the water, bring to a boil. Add the mushrooms, fold into pan. Pour the cup of wine over the mixture and simmer for 15 minutes. This is best served over scalloped potatoes and crusty bread. Pair with the Cabernet Sauvignon and enjoy!

1st Place Winner – 2015 Cooking with Wine Contest at the Great Allentown Fair
Danica Schofer of Schnecksville
Yield: 20 Servings

Crust Ingredients:
4 1/2 Cups All-Purpose Flour
4 tsp. Sugar
2 tsp. Salt
2 Cups Cold Butter
12 to 14 Tablespoons Cold Water

Chili Ingredients:
3 lb. Cubed Beef Tri-Tip
2 (14 oz.) Cans Beef Broth
1 (8 oz.) Can Tomato Sauce
4 Cloves of Garlic (Pressed)
1 Tbsp. Tabasco
1 Jalapeño Pepper (Pierced)
1 Large Onion (Chopped)
1 Green Pepper (Diced)
1 1/2 Cups Cut Carrots
8 oz. Mushrooms
1 (15 oz.) Can Dark Kidney Beans
1 Can Drained Crushed Pineapple
1/2 Can Pinto Beans
1/2 Can Black Beans
1/2 lb. Bacon
2 1/2 Cups Clover Hill Cabernet Sauvignon

Spice Mix 1 Ingredients:
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 tsp. Mexican Ground Oregano
1/4 tsp. Ground Bay Leaf Powder
1 Tbsp. Medium New Mexico Chili Powder
1 Tbsp. Paprika
1 Tbsp. Light Chili Powder
1/2 Tbsp. Hot Chili Powder
1/2 Tbsp. Chili Blend
2 tsp. Chicken Granules
2 tsp. Beef Granules
1 Tbsp. Cumin

Spice Mix 2 Ingredients:
1 Tbsp. Ground Cumin
2 Packets Sazon Goya Seasoning
1/4 tsp. Brown Sugar
1 Tbsp. Garlic Powder
1/4 tsp. White Pepper
1 Tbsp. Medium New Mexico Chili Powder
1 Tbsp. Paprika
1/2 Tbsp. Light Chili Powder
1/2 Tbsp. Chili Blend

Combine the flour, sugar and salt in a bowl. Cut in butter until crumply. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Roll out dough and place in muffin tins. Bake at 400°F for 20 minutes. - Sautee beef and bacon in 1/2 cup wine. Place remaining Chili ingredients and Spice Mix 1 ingredients in a large pot. Cook 2 1/2 hours. - Add Spice Mix 2 ingredients and cook 30 more minutes, or until fully reduced. - Pour into already prepared pie shells and top with cheese if desired.


Served during Chambourcin Weekend 2013

3 Tbsp. Olive Oil
2 Green Peppers (Chopped)
2 Spanish Onions (Chopped)
2 Zucchini (Sliced)
1 Eggplant (Sliced)
3 Tbsp. Roasted Garlic
1 Large Can Roasted Red Peppers
2 Cans San Marzano Peeled Tomatoes
1 Cup Clover Hill Turtle Rock Red
1 Splash of Worcestershire Sauce
1/2 tsp. Thyme
2 Bay Leaves
Salt and Pepper
Shredded Parmigiano Reggiano Cheese
Sugar (if needed)

Pour olive oil in a sauté pan on medium heat. Add peppers and onions to the olive oil and sauté until they are half cooked. Add zucchini and eggplant. Sauté until half cooked. Add roasted garlic and roasted red peppers along with 1/2 of the juice from the can. In separate bowl squeeze San Marzano tomatoes. Add these tomatoes to the vegetables. Add thyme and 2 whole bay leaves. Cook on low and simmer for 1/2 hour. Add Worcestershire Sauce and Turtle Rock Red. Simmer for another 15 minutes. Salt and pepper to taste. Add a little sugar if you like a sweeter ratatouille. Garnish with shredded Parmigiano Reggiano cheese. Bon appétit!!!

Courtesy of American Café & Catering

12 Slices Bacon
1 Large Spanish Onion
4 Cups Shredded Red Cabbage
1 Chopped Apple
2 Cups Clover Hill Turtle Rock Red
1/4 Cup Granulated Sugar

Julienne raw bacon and sauté in large skillet. When bacon is almost cooked, add one julienne onion. Sauté onion and bacon for 4 minutes. Add 4 cups of shredded red cabbage. Stir and sauté for 5 minutes. Add one chopped apple. Stir. Add 1 cup Turtle Rock Red and 1/4 cup of granulated sugar. Stir and sauté for a few minutes then add the second cup of Turtle Rock Red. Simmer for 5 more minutes or until cabbage is tender.Enjoy!

1 Bottle Clover Hill Turtle Rock Red
2 Cups Orange Juice
1 Cup Fresh Whole Cranberries (rinsed)
1/2 Cup Brown Sugar
1 Orange
1 Tbsp. Whole Cloves
2 3-inch Cinnamon Sticks
2 tsp. of Fresh Ginger (grated)
6 Peppercorns
1/2 Cup Brandy

Put wine, orange juice, cranberries, peppercorns, ginger and brown sugar in a 3-quart crock pot. Stir to help sugar dissolve. Wash the orange, cut in half & use a toothpick to poke holes all over the orange peel, stick the cloves directly into the peel. Add both halves of the clove-studded orange and the cinnamon sticks to the wine. Cook on low for 3 hours, or until the cranberries are tender. Do not let it get to a boil. Remove the orange and cinnamon sticks. Let the orange cool & squeeze any juices out of the orange halves into the mixture. Use the back of a spoon, press the cranberries against the side of the crock pot to pop them being sure to get all the juices out. Very carefully pour the mulled wine through a fine mesh sieve into a clean bowl. Clean the crock pot and return the mulled wine back into the crock pot and stir in the brandy. Taste and add additional sugar until it’s just sweet enough for your liking. Ladle into mugs and garnish with either cinnamon stick or an orange slice or fresh cranberries threaded on a cocktail pick.

Recipe by: Erin Clarke

8 oz. Bittersweet or Semi-sweet
Chocolate (roughly chopped)
4 Tbsp. Turtle Rock Red
1/2 tsp. Pure Vanilla Extract
1/2 Cup Heavy Cream
2 tsp. Powdered Sugar
1/4 tsp. Espresso Powder
Cocoa Powder (for dusting)

Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high, just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. Cover bowl, then place it in refrigerator to set, 1 to 2 hours. Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate. Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.

Best served with Clover Hill Turtle Rock Red.

Chevre Swirl Ingredients:
6 oz. Chocolate Goat Cheese (room temperature)
1 Tbsp. Powdered Sugar
1 Large Egg
1 Tbsp. All-Purpose flour

Brownie Base Ingredients:
2/3 cup Dutch Process Cocoa Powder
1 1/2 Cups Granulated Sugar
1/2 Cup Powdered Sugar
3/4 tsp. Sea Salt
1 Cup All-Purpose Flour
1 Cup Semisweet Chocolate Chips
3 Large Eggs
1/2 Cup Canola Oil
2 Tbsp. Water
1 tsp. Chocolate Extract (optional)

Preheat oven to 350°F. Lightly grease an 8"×8" square nonstick baking pan. Make swirl by beating together the first four ingredients until smooth and well combined.

Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a large mixing bowl. Add the eggs, oil, and water and chocolate extract. mixing just until smooth. Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top.

Bake the brownies for about 35 minutes to 45 minutes (for the 8"×8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgey.

1 Bottle of Turtle Rock Red
1/2 Cup Razzmatazz Schnapps
1/2 Cup of Simple Syrup

Add frozen cherries and raspberries. Let blend in the refrigerator for about 1 hour and serve.

2 oz. Turtle Rock Red
1 oz. Passion-Fruit Rum
2 oz. Lemon/Lime Soda

There's nothing wicked when it comes to flavor in this cocktail. Pour into a chilled glass for a single serving or for a crowd pleaser pour it in your favorite pitcher. The rich decadent color will be sure to tempt any crowd into trying something wicked.

A terrific Italian-inspired appetizer. For best results, serve with Clover Hill's Turtle Rock Red.
Makes 4 servings

1 Loaf (8 oz.) French Baguette
6 Roma Tomatoes (chopped)
1/2 Cup Sun-Dried Tomatoes (packed in oil)
3 Cloves of Garlic (minced)
1/4 Cup Olive Oil (divided)
2 Tbsp. Balsamic Vinegar
1/4 Cup Fresh Basil (stems removed)
1/4 tsp. Salt and Ground Black Pepper
2 Cups Mozzarella Cheese (shredded)

Preheat the broiler. In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt & pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the slice in a single layer. Broil 1-2 minutes, until slightly brown. Remove from broiler. Divide the tomato mixture evenly over the slices. Top with mozzarella cheese. Broil for five minutes, or until cheese is melted.

A delicious hearty pasta dish. For best results, serve with Clover Hill's Turtle Rock Red.
Makes 4-6 servings

4 Cloves Garlic
1 Large Chili Pepper (optional)
Olive Oil
Handful of Fresh Basil Leaves
10 Ripe Tomatoes
2 Large Spanish Onions
2 Red Peppers
Length of Spicy Italian Sausage
2 Tbsp. Balsamic Vinegar
3 Tbsp. Prepared Tomato Sauce (i.e. Prego)
Box of Penne or Spiral Pasta
Parmesan Cheese

Finely chop garlic and basil, slice chili peppers, and fry in the olive oil in a large saucepan over medium heat. White the onions are softening, place tomatoes in a pot of boiling water for 3-5 minutes. Remove from the water and make a cross-cut at the bottom of each tomato with a sharp knife. Remove the tomato skins and coarsely chop. Add tomato pieces and juice the onion mixture and stir. Cut red pepper into 1/2 inch squares and add to mixture. Cut sausage into 3/4 inch lengths. Add to pot and stir. Add vinegar and tomato sauce and reduce heat and simmer until sauce thickens. Cook pasta according to package instructions. Add to sauce. Serve with a sprinkling of freshly grated parmesan cheese.

Best enjoyed with a chilled glass of Clover Hill's Turtle Rock Red

5 lb. of Ground Turkey
3 (15 oz.) Cans of Diced Tomatoes with Green Chilies
1 Can of Kidney Beans
1 Can of Cannelini Beans
1 Yellow Onion
1 Diced Green Pepper
1 Diced Red Pepper
2 Packs of McCormicks Chili Mix

Brown turkey in olive oil and add the onions and peppers. Simmer all together and add chili mix. Add the beans and season with salt, pepper, red pepper, cumin, chili powder and paprika. Add water if necessary and simmer all together about two hours. Best enjoyed with Clover Hill's Turtle Rock Red.

An appetizer fit for any festive occasion!
Makes 48 meatballs

Meatballs Ingredients:
1/2 Cup Milk
1 Egg
1 Cup Cornbread Stuffing Mix
1/4 Cup Finely Chopped Celery
1 tsp. Dry Mustard
1 lb. Ground Turkey

Sauce Ingredients:
1 (16 oz.) Can Jellied Cranberry Sauce
1 Tbsp. Brown Sugar
1 Tbsp. Worcestershire Sauce

Heat oven to 375°F. Combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey. Shape into 48 1-inch balls. Place in ungreased 15x10x1 inch baking pan. Bake at 375°F for 25 minutes or until meatballs are browned and no longer pink in center. In large saucepan combine all sauce ingredients. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add meatballs to sauce and coat. Cook over medium heat for 5-10 minutes or until heated, stirring occasionally. Serve in chafing dish or slow cooker.


Makes 4 servings.
Dish served during March Madness 2012

Marinade Ingredients:
2 Cloves Garlic (minced)
1 Onion (roughly chopped)
1 1/2 Cup Clover Hill DeChaunac
1/2 Cup Water
2 Tbsp. Worchestershire Sauce
1 Tbsp. Soy Sauce
1 Tbsp. Olive Oil
2 Bay Leaves
10 Black Peppercorns

Meat Ingredients:
Use 2 lb. of either, Tri Tip, Ribeye, Strip Loin and or Tenderloin (Alt: use 2lb. of chip steak.)
8 oz. Cotswold Cheese
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.

3 lb. 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.

By Kari Skrip
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°F until cheese has melted slightly. Serve with Clover Hill DeChaunac and enjoy.

Served during Vino in the Valley 2017

1 Bottle of Clover Hill DeChaunac
3/4 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!


1 Bottle Clover Hill Concord
1 Lemon
1 Lime
1 Orange

Cut lemon, lime and orange into wedges or slices. Add to wine. For additional variation, add orange juice or other fresh fruit.

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
1 Lemon
1 Lime
1 Orange

Cut lemon, lime and orange into thin 1/4 inch 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

Mix 3 cups half & 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 & half and then the Clover Hill Concord wine.

by Debbie Reinhard
A sweet and tangy sauce for some terrific meatballs.

9 oz. Concord Grape Jelly
6 oz. Chili Sauce
1/2 Cup Ketchup
2-3 tsp. Lemon Juice
Several generous splashes of Clover Hill Concord

Combine all ingredients. Heat and cook meatballs in sauce.

Dazzle your guests with this easy-to-prepare and beautiful-looking dessert.
This elegant dessert yields six servings.

3 Cups Clover Hill Concord
2 3/4 tsp. Unflavored Gelatin
1 Cup & Tbsp. Heavy Cream
3 Tbsp. Superfine Sugar
4 1-inch Strips of Lemon Zest
1 Cup & 2 Tbsp. Butter Milk

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 teaspoon of gelatin over the wine and let stand until softened, about 10 minutes. 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.

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 teaspoon of gelatin on top. Let stand until the gelatin is softened (about 10 minutes) Warm the gelatin mixture over low heat until dissolved, then stir into the remain cream along with the buttermilk; let cool completely.

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.

Debra Lilly, Bethlehem

Sauce Ingredients:
2 lb. Ground Beef
1 1/2 lb. 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 Tbsp. Sugar
2 Tbsp. Balsamic Vinegar
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 Cup Clover Hill Concord
28 oz. Can Crushed Tomatoes
1 Jar Marinara Sauce
15 oz. Can Tomato Sauce
1 Tbsp. Salt

Bechamel Ingredients:
6 Tbsp. Butter
7 Tbsp. Flour
3/4 tsp. Salt
3/4 Cup Clover Hill Vidal Blanc
1/2 tsp. Freshly Grated Nutmeg
3 Cups Half & Half
1/2 tsp. Crushed Red Pepper

Cheese Mixture Ingredients:
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)

Noodle Ingredients:
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 & 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.

Assembly: 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°F. 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 (15.5 oz.) Can Red Kidney Beans
1 Cup Peas
1 Cup Corn
1 (1.25 oz.) Package Chili Man Seasoning
1 (14.5 oz) Can Petite Diced Tomatoes
1 (8 oz.) Can Tomato Sauce

Cook ground beef in 1/2 cup wine. Cook remaining ingredients in 1/2 cup of wine then add the cooked beef mixture and simmer for 30 minutes.



Served during Vino in the Valley 2018

5 oz. Clover Hill Sparkling Cayuga White
1 oz. Pomegranate Juice

Pour both ingredients directly into a glass and toast!
Clink – Clink!


Served during Shop Small Saturday 2017 & as December’s Sangria Special

1 Bottle of Clover Hill Vidal Verde
8 oz. Lemonade
8 oz. Sprite
1 Lemon (diced)
1 Lime (diced)
1 Orange (diced)
5 Sprigs of Sage

Put the diced fruit and sage sprigs in a pitcher and muddle.
Add the Vidal Verde and lemonade and let blend for 2-4 hours.
Add Sprite and serve.


Served during Vino in the Valley 2018

1 Bottle Clover Hill Frizzante
12 oz. Raspberry Ice Tea
12 oz. Simple Syrup (equal parts sugar and water – boil until sugar is dissolved then chill)
1 Orange (diced)
1 Apple (diced)
1 Cup Frozen Cherries

Mix all ingredients and let blend in the refrigerator for 2-4 hours before serving.


A New Year’s Day favorite! Serves 6-8

1 4-5 lb. Lean Pork Roast
1 Cup Water
1 tsp. Ground Black Pepper
1 (32 oz.) Can Sauerkraut
1 Cup Clover Hill Spiced Apple

Season pork roast with ground black pepper. Place the pork roast in a crock pot. Add water, sauerkraut, and Clover Hill Spiced Apple wine. Cover and cook on low for about 7 hours. This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350°F and roast for about 3 hours.

By Julie Intrepido - 1995 Allentown Fair Cooking with Wine Contest winner

Pie Crust Ingredients:
1 1/3 Cups Flour
1/2 tsp. Salt
1/2 Cup Butter Flavored Crisco
3 Tbsp. Cold Water

Cheese Filling Ingredients:
2 (8 oz.) Blocks Cream Cheese
1/2 Cup Sugar
2 Eggs
1 tsp. Vanilla Extract
1 Tbsp. Flour
1/4 Cup Butterscotch Caramel
3-4 Granny Smith Apples (peeled, cored, and sliced)
2/3 Cup Clover Hill Spiced Apple
1/2 Cup Sliced Almonds

Streusel Ingredients:
1/4 Cup Flour
1/4 Cup Butter
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg

Combine flour and salt. Cut in crisco with pastry blender. Add water and work dough into ball. Peel, core, and slice three to four large Granny Smith apples and pour 2/3 cup Spiced Apple wine in a bowl. Marinate for an hour. Make pie dough and roll out pie crust to fit a 10 1/2" fluted quiche pan. Make sure crest is even around the pan. Pre-bake crust at 400°F for 4 minutes. Place marinated apples in a shallow baking dish coated with non-stick spray. In a bowl mix softened cream cheese and sugar at low speed with an electric mixer. Add eggs. Last add vanilla and flour and mix until well blended. Pour cream cheese mixture into prepared pie crust. Take 1/4 cup of caramel and swirl into cream cheese mixture. Take almonds and place over cream cheese mixture. Carefully place the pre-baked apples over the sliced almonds. For streusel topping, mix flour, sugars, & spices together, then add butter with a fork to make a crumble mixture. Spread topping evenly over apples. Bake at 400°F for the first 15 minutes, and then reduce heat to 350°F for the last 30 minutes. Cool pies then refrigerate.

A unique beverage for special gatherings.
To keep chilled, try freezing some cranberry juice in decorative molds before serving.

Clover Hill Spiced Apple Wine
Cranberry Juice
Lemon/Lime Soda
Orange, Lemon, and Apple Slices

Stir together equal parts of wine, juice, and soda in a punch bowl. Add fruit slices for garnish.


A touch of cinnamon and clove creates a flavorful ham.
Clover Hill Holiday Ham Glaze makes a wonderful addition to your holiday meal.

1 Cup Clover Hill Holiday
1 Cup Brown Sugar

Combine ingredients and baste frequently.