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  "The Wines That Make Ashland Famous!"




Merlot-Poached Pears with Salad Greens

Pair with:  Ashland Vineyards Merlot or SHAKESPEARE As You Like It Merlot
Prep and Cook time:
  About 50 minutes


4 Red d'Anjou, Green d'Anjou, or Bosc pears, or about 12 Seckel pears (1 - to 2 lb. total)
3 cups Merlot
cup packed brown sugar
cup each balsamic vinegar, orange juice, and lemon juice
2 teaspoons grated lemon peel
teaspoon black peppercorns
1 cinnamon stick (3 in.)
12 cups (about 12 oz.) mixed salad greens, rinsed and crisped
1 - cups matchstick-size jicama pieces


  1. Cut spears lengthwise into halves; core and stem.
  2. In a 3- to 4-quart pan, bring wine, brown sugar, vinegar, orange and lemon juices, lemon peal, peppercorns and cinnamon stick to a simmer over medium-high heat.  Add pears, reduce heat, and simmer, covered, until pears are tender when pierced with a fork, about 15 minutes.  With a slotted spoon, lift pears from wine mixture; set in a 9- by 13-inch backing dish to cool.  Turn heat to high; boil until dressing is reduced to 1 cup, about 20 minutes.  Discard cinnamon and peppercorns; cool slightly.  (If making ahead, cover and chill pears and dressing separately up to 1 day; rinse and crisp salad greens 1 day ahead.)
  3. In a large bowl, gently mix salad greens with 2/3 cup of the dressing. Evenly distribute dressed greens on 8 salad plates.  Place a pear half (or 3 halves if using Seckel pears) in the center of each plate and scatter jicama pieces around pears on greens.  Spoon remaining dressing equally over pears and greens.

Makes:  8 servings


Pear and Gorgonzola Pasta

Pair with:  Ashland Vineyards Merlot or SHAKESPEARE As You Like It Merlot or Ashland Vineyards Cabernet Sauvignon or SHAKESPEARE  Henry VIII Cabernet Sauvignon
Prep and Cook time:
  About 20 minutes


12 ounces dried spaghetti
2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each)
1 tablespoon lemon juice
1 cup (5 oz.) crumbled gorgonzola or other blue-veined cheese
cup chopped Italian parsley
cup chicken broth
teaspoon cornstarch
cup roasted pecans
  Salt and Pepper


  1. Half-fill a 5- to 6-quart pan with water, and bring to a boil over high heat. Add spaghetti and boil, uncovered, until barely tender to bite, 7 to 9 minutes.  Drain; return to pan.
  2. Meanwhile, cut each pear lengthwise into eighths; core pieces, and slice them crosswise inch think.  In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside.
  3. In a 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling.  Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish.  Scatter pecans on top, and season to taste with salt and pepper.

Makes:  4 servings


Pesto and Tomato Crostini

Pair with:  Ashland Vineyards Merlot or SHAKESPEARE As You Like It Merlot or Ashland Vineyards Cabernet Sauvignon or SHAKESPEARE  Henry VIII Cabernet Sauvignon
Prep time:  15 minutes


1 8-ounce baguette
2-3 tablespoons extra-virgin olive oil
1 package (7 ounce) pesto sauce
8 small plum tomatoes
  shredded Parmesan cheese


  1. Preheat oven to 350.  Cut baguette into thin slices; you will need about 36 slices.  Arrange on rimmed baking sheet.  Brush tops lightly with olive oil.  Take until lightly golden, 10 to 12 minutes.
  2. Spread about 1 teaspoon pesto sauce on each toast, making sure it covers edges.  Top with a slice of tomato, butting in half to fit, if necessary.  Sprinkle with Parmesan cheese.
  3. Broil about 3 inches from heat until cheese melts.  Serve warm or at room temperature.

Makes:  About 36 crostini


Shrimp with Lemon-Dill Dip


Pair with:  Ashland Vineyards Chardonnay
Prep time:  10 minutes
Chill time:   At least one hour


cup mayonnaise
1/3 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon sugar
cup finely chopped red onion
4 tablespoons fresh dill, chopped
teaspoon salt
1 teaspoon dry mustard
1 pound cooked large shrimp (51 to 60 per pound)


  1. In a medium bowl, stir together all ingredients but shrimp.  Cover and refrigerate for at least one hour or overnight to allow flavors to blend.
  2. Serve chilled dip with shrimp.

Makes:  1- cups dip


Endive Leaves with Blue Cheese & Walnuts

Pair with:  Ashland Vineyards Cabernet Sauvignon or SHAKESPEARE Henry VIII Cabernet Sauvignon
Prep time:  20 minutes


3 heads endive Belgian white and/or  red endive (3 to 4 ounces each)
1 package (5 ounces) Blue cheese
4 tablespoons mayonnaise
cup walnut pieces


  1. Cut stem ends off endive.  Separate the leaves; cut off any brown edges.  Place leaves on a platter.
  2. In a medium bowl, stir the cheese and mayonnaise until well blended, mashing with the back of a spoon to break up large pieces of cheese.
  3. Using a knife or a small spoon, spread approximately 1 teaspoonful of the cheese mixture onto the widest end of each leaf.
  4. Sprinkle tops with nuts.  Cover the filled leaves and refrigerate until chilled.
  5. Serve chilled or at room temperature.

Makes:  30-40 appetizers depending on size of endive heads


 2775 East Main Street, Ashland OR 97520
(541) 488-0088