Clover Teams up with Mixologist Matthew Biancaniello & Chef Michael Bryant

Need a little inspiration on the food and drink side of things? Check out these recipes provided by Chef Michael Bryant of The Churchill and  Matthew Biancaniello!

Ménage A Trios Glazed Baby Carrots
by Michael Bryant

Serves 4

6 bunches baby heirloom carrots (from the farmer’s market)
¼ cup mae-ploy chili sauce
¼ bunch cilantro
1 pint grape tomatoes
1 cup “Clover Manage a trois” (carrot, apple, ginger juice)

Scrub the carrots with a brush to remove dirt. In a cast iron skillet, sauté the carrots in a little vegetable oil on a low heat to caramelize. Once caramelized, add the mae-ploy chili sauce, tomatoes, and Clover juice. Reduce the liquid to create a “glaze”. Place cooked baby carrots in a serving dish and garnish with chopped cilantro.

Go Big Vinaigrette

1 cup “Clover Go Big” (beet, kale, carrot, apple, wheatgrass, lemon, ginger)
½ cup fresh lemon juice
1 cup champagne vinegar
2 tbls shallots, minced
1 tsp fresh thyme leaves, chopped
2 tbls granulated sugar
1 pinch kosher salt
3 cup olive oil
1 tsp kosher salt
5 turns freshly ground black pepper

In a small mixing bowl, combine the first 7 ingredients and allow to sit at room temperature for 15 minutes to macerate (soften) the shallots.

Slowly whisk in the oil and add the salt and pepper.

 

Clover_Holiday Cocktail

Clover Holiday Cocktail
by Matthew Biancaniello

2 oz Hophead Vodka
3/4 oz lime juice
1/2 oz bay leaf infused honey syrup
2 oz Clover’s Gingersnap
Pinch of cinnamon

Honey syrup: 3 cups honey to one cup water and 4 bay leaves crumbled in. Bring to a boil. Stir until honey completely dissolves in water. Turn off heat and let it sit for two hours to cool.

Mix all together and shake and double strain into a coup without ice.

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