Beet and Goat Cheese Terrine

Breakfast, Course, Fall, Italian Extra Virgin Olive Oil, Lunch, Reserve Sauvignon Blanc, Round Pond Product, Season, Spring, Wine Pairing, WinterLeave a comment

This terrine makes a beautiful brunch dish for a special gathering.  If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc. Ingredients 8 golden beets, unpeeled 6 ounces fresh goat cheese 2 ounces cream cheese 1 Tbsp fennel, finely diced 3 Tbsp lemon juice 1 Tbsp tarragon, lightly…

Goat Cheese and Zucchini Cake

Appetizer, Course, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Reserve Sauvignon Blanc, Round Pond Product, Season, Summer, Wine PairingLeave a comment

This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal.  It pairs wonderfully with our Reserve Sauvignon Blanc. Ingredients 1-1/2 pounds zucchini 3 large eggs 2/3 cup all-purpose flour 1 tsp baking powder 1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil…

Cauliflower Potage

Appetizer, Course, Dinner, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Round Pond Product, Rutherford Sauvignon Blanc, Season, Wine Pairing, WinterLeave a comment

Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc. Ingredients 1 lb Yukon Gold Potatoes, diced 2 cloves garlic, chopped 3 large heads cauliflower, diced Salt and pepper to taste 2 golden…