A Taste of the Mountains

By Chef Bill Iscrupe

Clock Tower Restaurant at Hidden Valley Resort

One of the best things about creating mountain menus for guests and friends at Hidden Valley is the

abundance of ingredients locally-grown in the Laurel Highlands that are available for creating great

recipes for all to enjoy. This winter, gather the family around the table for a delicious taste of the


The recipes below feature many ingredients available right in our backyard. Find the best ingredients for

your next feast from places like Sunny Slope Farms (Garret, PA), Brendle Farms, Moo Echo and Laurel

Vista Farms (Somerset, PA), and DeLallo Market (Jeannette, PA) or do some exploring and discover your

own favorite source of locally-grown ingredients. Enjoy!


Serves: 10


• 1 ½ lb thickly sliced smoked bacon, diced

• 6 ½ lb boneless lamb shoulder, cut into 2 inch pieces

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 cup plain flour

• 3 cloves garlic, crushed

• 1 large onion,peeled and chopped

• 1/2 cup water

• 4 cups beef stock

• 2 teaspoons white sugar

• 4 cups peeled and diced carrots

• 2 large onions,peeled and finely chopped

• 3 potatoes

• 2 teaspoon fresh thyme

• 2 bay leaves

• 1 cup white wine


• Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown and

crisp. Drain, crumble, and set aside.

• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in

the frying pan with bacon fat.

• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and onion,cook and

stir till onion begins to become golden.

• Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with

bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours.

• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer



Serves: 8

The dish is traditionally prepared with spicy chorizo sausage, but you can substitute another hot sausage

or create a lighter dish by omitting the meat.


• 1/4 cup olive oil

• 1 large Spanish onion, diced

• 2 cloves garlic, sliced

• 1 spicy Italian sausage, sliced

• 6 medium boiling potatoes, peeled and diced

• 10 cups water

• 1 pound kale leaves, stalks removed, julienned very fine

• Salt and pepper to taste


• In a stockpot, heat the olive oil over medium heat.

• Add the onions and garlic and cook until soft and translucent.

• In a frying pan, cook the sausage, slice it and set aside for later.

• Add the potatoes to the stockpot and cover with water. Bring to a boil and lower the heat,

simmering until the potatoes are almost done, about 15 minutes.

• Remove the pot from the heat and crush some of the potatoes using a potato masher or

wooden spoon.

• Return the pot to the heat and bring to a boil.

• Add Kale and simmer for 2 minutes. Season with salt and pepper,

• Ladle into bowls, and garnish with sausage.


Yields: 2 dozen


• 12 large eggs

• 1/3 cup fat-free Greek yogurt

• 2 ounces 1/3-less-fat cream cheese

• 1/4 cup finely chopped country ham

• 3 tablespoons peach preserves

• 1 tablespoon chopped fresh parsley

• 1 teaspoon grated Vidalia onion

• 1 teaspoon Dijon mustard

• 1/2 teaspoon apple cider vinegar

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• Sliced fresh peaches

• Chopped Candied Pecans


• Place eggs in a single layer in a stainless steel saucepan. Add water to depth of 3 inches.

• Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

• Place eggs under cold running water until just cool enough to handle.

• Tap eggs on the counter until cracks form; peel.

• Slice eggs in half lengthwise, and carefully remove yolks.

• Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork.

• Spoon yolk mixture into egg white halves.

• Top with sliced fresh peaches and chopped candied pecans.

• Serve immediately, or cover and chill 1 hour before serving.

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1900 South Ridge Drive, PO Box 4180

Hidden Valley, PA 15502

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