Fall 2018 rrv dinner party

~ recipes~



Pear, Arugula & goat cheese Salad with homemade vinaigrette

Paired with 2017 Bacigalupi Chardonnay


(Serves 4-6)

  • 4 Bosc Pears

  • 2 Asian Pears

  • 1 Shallot, diced

  • 1 bunch parsley, chopped

  • 1/4 cup Champagne Vinegar

  • I tbsp Dijon Mustard

  • pinch of salt

  • pinch of sugar

  • 3/4 cup Extra Virgin Olive Oil

  • 2 lbs mix of Arugula and Mizuna

  • 1/2 lb Goat cheese

  • 1/2 cup Toasted hazelnuts



Grate two of the bosc pears with a box grater into a bowl. Add the diced shallot, chopped parsley, vinegar and dijon to the bowl - Mix well. Season with a pinch each of salt and sugar. Use a whisk to emulsify the olive oil into the mixture. Add more salt and sugar as needed. Place in a mason jar with a tight-fitting lid and put into your refrigerator to chill. 



Next, dice the remaining bosc pear and asian pear. Chop hazelnuts and place in a bowl with pears and arugula mixture. 

Remove your dressing from the fridge and give it a good shake, then use to lightly dress your greens.

Place dollops of goat cheese on top of the salad and serve immediately.

Pumpkin & Mushroom Fettuccine

Paired with 2017 First Taste of Harvest Pinot Noir


(Serves 4-6)

  • 1lb of your favorite fettuccine

  • 1 small pumpkin

  • 1/2 lb oyster mushrooms

  • 1/2 cup raw pumpkin seeds

  • 1 cup grated pecorino cheese

  • olive oil

Preheat oven to 425 F. 

Cut your pumpkin in half, then sprinkle with salt, pepper and drizzle with olive oil.

Next, place on a baking tray and roast until soft.

Once soft, let sit at room temperature to cool down. Once cool, scoop out chunks of pumpkin into a bowl. Prepare the fettuccine as per instructions on package.

In a large skillet, add a tbsp of olive oil and warm over medium heat.

Toast the pumpkin seeds in the olive oil, then let drain on a paper towel.

Season the seeds once removed from the oil.

In the same pan, add more oil so the pan is well coated, then sautée the mushrooms and season them as they cook.

Finally, add the pumpkin to the pan with the mushrooms and allow to heat up.

Toss with the prepared fettuccine and half of the grated pecorino cheese.

Plate and top with the remaining pecorino cheese, as well as the pumpkin seeds as a garnish.



Braised Short Ribs with potatoes & vegetables

Paired with 2015 Landy Vineyard Cabernet Sauvignon


(Serves 4-6)

  • 6 bone-in Short ribs

  • Flour (optional)

  • Salt and pepper (to taste)

  • Canola oil

  • 1 large yellow onion

  • 2 carrots

  • 2 ribs of celery

  • 2tbsp of tomato paste

  • 3 garlic cloves, peeled and smashed

  • 2 sprigs thyme 

  • 1 sprig rosemary

  • 2 cups red wine

  • 2 cups beef or chicken broth (low sodium)

  • 3lbs baby potatoes

  • 1 bunch chives, chopped

  • 1/2 cup sour cream

  • 1 clove garlic, minced

Season the short ribs with salt and pepper (to taste), then dust with flour (optional).

Chop the onion, carrots and celery into a medium dice - about the size of your thumbnail.

Next, add oil to a deep frying pan and bring to medium heat. Sear all sides of the short ribs until golden. Be sure to not crowd your pan and cook separately if necessary.

Place the short ribs, thyme and rosemary in a crockpot or deep braising pan.

If using a braising pan, preheat the oven to 325 F. Using the same pan, sautée all veggies until they are translucent, add the garlic and tomato paste and let simmer for a few minutes, deglaze with the red wine and reduce by half. Add mixture to the short ribs.

Bring broth to a simmer and use to cover the short ribs. Let cook on low, covered until tender (about 4 hours) or place in oven, covered with tin foil for about the same amount of time.

The short ribs can be made ahead of time and reheated when ready to serve. The flour used to brown the meat should give the remaining liquid a nice texture.

Use some roux or a cornstarch slurry to thicken to your liking.

Next, cut potatoes in half.

Toss in a bowl with oil, salt and chopped garlic and put on a baking sheet at 425 F for 45 min.

Stir the potatoes regularly to prevent burning once golden and cooked through, transfer to a mixing bowl, then toss with the sour cream and chives. Add more salt as necessary and serve.


Apple Crisp

Paired with 2015 Horseridge Pinot Noir


Apple Base:

  • 5-7 Gravenstein Apples (or any baking apples)

  • ½ cup Brown Sugar

  • 1 tablespoon Cornstarch

  • ½ teaspoon ground Cinnamon

  • ½ teaspoon ground Ginger

  • ½ teaspoon Salt

  • 1 teaspoon Vanilla

  • 1 teaspoon Lemon

  • 2 Tablespoons Butter


Crisp base:

  • 1 cup Flour

  • 1 stick Butter- at room temperature

  • ¾ cup Granulated Sugar

  • 1 teaspoon Salt

  • ½ cup Oats

What you need: 11” round baking dish

Pre-heat oven to 375 F.

Peel and core the apples.


Cut to one-inch cubes and place in a bowl. Toss in the dry ingredients and mix, then add lemon and vanilla. Pour the mixture into the baking dish and dot with the butter.

Bake mixture for 15 minutes.

While the apples bake, place flour in a bowl and using a fork cut the butter in. The mixture should have a sand-like consistency. Next, add the sugar and salt, and continue mixing until all ingredients are well incorporated. Mix in oats. Place in the refrigerator, if needed.

After 15 minutes: Take the apples out of the oven and toss with a spoon. Top with all of the crisp (it will seem like a lot) and return to the oven for 25-30 minutes longer.

Enjoy warm with a scoop of ice cream on top!

Russian River Vineyards
5700 Hwy. 116 N. 
Forestville, CA 95436

Tel: (707)887-3344

Tasting Lounge

Sunday - Thursday: 12:00pm - 5:00pm

Friday - Saturday: 12:00pm - 6:00pm


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