Recipe: Gorgonzola, Fig & Toasted Pecan Spread

Willamette Valley Pinot Noir – Food Pairings

by Sharon Freeman, Perfect Picnics

Gorgonzola, Fig & Toasted Pecan Spread

• 1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish
• 1 cup Four Graces Willamette Valley Pinot Noir
• 1 sprig fresh thyme, plus 1 bunch for garnish
• 1 pound cream cheese, at room temperature
• 1 1/2 sticks butter,at room temperature
• 8 ounces crumbled gorgonzola
• 2 tablespoons brandy
• 1 teaspoon salt
• 1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
• 2 tablespoons flat leaf parsley, chopped
• Mesclun and frisee greens, for garnishing

Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.

Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, or blend in food processor, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.

Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme, drizzle with agave nectar or honey. Serve with crackers.

Recipe: Spinach & Artichoke Dip al Forno

Willamette Valley Pinot Noir – Food Pairings

Spinach & Artichoke Dip al Forno

2 cups canned or frozen artichokes
2 cups sautéed spinach, drained & chopped into ¼” pieces
3 Tbs. Olive Oil
1 T sun dried tomato – finely minced
1 cup Asiago Cheese, shredded
½ cup cream cheese
½ cup plain goat cheese
½ cup Scallions, sliced
1 cup Heavy Cream
3 Tbs. Parmesan cheese, grated
Salt & Pepper to taste

Pre-heat the oven to 350°.

Rough chop artichokes & spinach to 1/4″dice – press dry.. Sauté Spinach in olive oil until wilted; season with salt & pepper. Place artichokes, tomatoes, spinach and scallions in a mixing bowl with grated Asiago cheese, goat cheese, cream cheese and cream. Mix until all ingredients are incorporated. Spread the filling evenly into an oven-proof dish and sprinkle with Parmesan cheese. Place dish in the center of the oven and bake for 20 minutes or until center reaches 165°. Serve with your choice of crackers, chips or crostini!

Serves 4-6