Hills Own Recipes

Prosciutto-Wrapped Sautéed Apples served with Arugula & Homemade Ricotta: Knead

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For the ricotta:

One gallon Snowville Creamery Milk
1/3 cup white vinegar
1 tablespoon sea salt

In a heavy bottom saucepan, bring milk to 190° stirring constantly. Add vinegar, take off heat and add salt. Let stand for 40 minutes and strain. 

For the salad:
Any type of crisp, sweet apples (honeycrisps are good) sliced fairly thick. Wrap in thinly sliced prosciutto di Parma. Once all of the apples are wrapped, saute in butter over medium heat until prosciutto gets crispy, flipping to brown each side. Dress the arugula, place the apples on top and serve with a dollops of homemade ricotta


Potato & Aged Cheddar Pierogi with Brussels Sprouts and Andouille Sausage: Knead

Order all the ingredients for this recipe at our online store here.

For the pierogi dough:
1 egg beaten
¾ cup sour cream
4 oz. butter unsalted melted
1 teaspoons salt
2 cups all purpose flour

Mix all ingredients well, wrap tightly in plastic wrap and let rest in refrigerator for at least 45 minutes before rolling out.

For the pierogi stuffing:
1 pound Yukon Gold potatoes, peeled, cooked, and mashed
2 teaspoons chopped chives
8 oz. white cheddar cheese
2 tablespoons sour cream
1 teaspoon white pepper
2 teaspoons salt

Mix well.

For the brussel sprouts:
1/2 yellow onion diced
2 cloves garlic sliced
2 cups sliced brussel sprouts, sliced lengthwise
3/4 c sliced andouille sausage

In a heavy bottom saute pan over medium heat, cook onion in olive oil until transparent, add sausage and brussels cook until brussel are a bit sweated and add garlic. 

Ohio Goat Cheese & Honey Crepes: The Knead

Order all the ingredients for this recipe at our online store here.
For the crepes:

1 cup whole milk
¾ cup all purpose flour
2 eggs beaten
1/8 teaspoon salt

Sift flour into milk. Add eggs and mix. Add salt and let rest 30 minutes before cooking.


Grilled Lamb with Bacon Jam: The Rossi

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Bacon Jam

½ pound bacon
¼ cup honey
1 cup chicken stock
4 sprigs of thyme
½ yellow onion (small dice)

Small dice the bacon. Render fat off the bacon and add onion. Poor off fat. Cook until onion is translucent. Add rest of ingredients and reduce until amber in color and somewhat syrupy.



Ravioli filled with Pork Sugo: The Rossi

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For the Pasta

4 eggs (one per serving)
1 tablespoon extra virgin olive oil
1 large pinch salt
1 large pinch fresh cracked pepper
1 cup all-purpose flour


Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about ¼ cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.
Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

For the Ravioli
Dollop 1 tablespoon of mascarpone per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes.

Don’t let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

For the Pork Sugo
1 lb. pork shoulder
2 cups milk
2 cups pork or chicken stock
5 sprigs thyme
5 peeled shallot
4 garlic cloves
2 cups red wine
4 roma tomatoes chopped

Season the pork with salt and pepper. Add the pork in a single layer in an oven proof skillet. Sear over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the shallot and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and milk and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.

Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.


Wine + Cheese Tasting: Roasted Mussels


18 mussels, scrubbed and hair removed
1 cup water
2 tablespoons olive oil
1 clove garlic, minced
1/2 medium red pepper, finely chopped
1/4 cup white wine
2 tablespoons heavy whipping cream
3/4 cup bread crumbs
1/4 cup flat leaf parsley, cleaned and chopped


Heat water in a medium saucepan. When boiling, add the mussels, cover and cook until the mussels open, about 3-4 minutes. Strain water and set aside. Separate the meat from the shell. Put shell halves on a baking pan with opening facing up. Heat oven to 450 F. Heat oil is a medium skillet on med-low heat. Sauté pepper and garlic until softened, about 1 minute. Add wine and 1/4 cup of reserved cooking liquid, boil and reduce by half. Reduce heat to low then whisk in the cream and reduce until very thick. Mix together bread crumbs, cheese and parsley. Return mussel meat to shells. Spoon a small amount of cream reduction into each shell and top with breadcrumbs.

Place in 350° oven and cook 7-10 minutes until golden brown on top. Serve immediately.


Wine + Cheese Tasting: Winter Greens & Chickpeas

adapted from: Tapeña Wines 

1 opound fresh spinach or kale (6 cups), washed and coarsely chopped
1/2 cup bread crumbs
4 tablespoons olive oil, divided
1 onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground cumin
1 1/2 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon dried red pepper
15 ounces chickpeas, rinsed and drained


Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.
Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,
cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself
or with toasted bread.


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