Appetizer

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

Duck Confit Grilled Cheese With Pear Mostarda

Duck Confit Grilled Cheese With Pear Mostarda 1200 750 Round Pond Estate

Grilled cheese is the ultimate comfort food, but Chef Jamie has elevated this classic with the addition of smoky, rich duck confit, and the delightfully sweet tang of a pear mostarda. Wonderfully decadent, this sandwich works wonderfully as an appetizer and pairs wonderfully with our Reserve Cabernet Sauvignon.

Ingredients
4 each pears, cut into small cubes
1 1/3 cups sugar
4 Tbsp whole grain Dijon mustard
1 Tbsp yellow mustard seeds
1 Tbsp brown mustard seeds
1 cup water
8 slices whole wheat sourdough
16 slices fontina cheese
¼ lb butter, room temperature
10 ounces duck confit, shredded

For Pear Mostarda: 
Combine pears, sugar, water, Dijon mustard and mustard seeds in a saucepan and bring to a simmer.  Let simmer for about a half an hour or until the liquid has started to thicken.  When thickened to desired consistency, pour the mixture into a shallow baking pan and let cool completely.

For Grilled Cheese:
Begin by spreading butter on one side of all the bread.  Lay buttered side down on a cutting board, and place 2 slices of fontina cheese on each slice of bread.  Layer 2 1/2 ounces of the shredded duck confit on 4 slices of the bread.  Top each slice with another (duckless) slice of bread and cheese.

Get a sauté pan hot, then reduce heat to medium and grill each sandwich for about 2 minutes on each side, until golden brown.  Place them in a 375-degree oven for about 3 or 4 minutes to make sure that the duck is heated through, and cheese is melted well.

When done, cut each sandwich into 8 piece triangles and top each piece with about a teaspoon of the pear mostarda. Enjoy!

Serves 4

Roasted Garlic & Mushroom Flatbread with Kale Pesto

Roasted Garlic & Mushroom Flatbread with Kale Pesto 2048 1280 Round Pond Estate

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes.

Ingredients
2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp Salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
micro greens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt.  Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces.  Sauté mushrooms in olive oil until fully cooked.  Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads.  Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown.  Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired.  Cut into wedges and enjoy!

Achiote-Spiced Grilled Chicken Wings

Achiote-Spiced Grilled Chicken Wings 2048 1280 Round Pond Estate

Just the right amount of spice with the perfect citrus bite, these grilled chicken wings with their mild, peppery achiote marinade are the perfect pairing for our Proprietary Red Wine.

Ingredients
4 oz achiote paste
2 Tbsp Round Pond Meyer Lemon Olive Oil
4 dozen chicken wings
6 each limes or lemons, juices
¼ bunch cilantro, roughly chopped

Combine the achiote paste, Meyer lemon oil, and lime juice and pour over chicken wings.  Toss wings in the marinade and then let them sit for a minimum of 4 hours. Once the wings are fully marinated, grill until fully cooked.  Arrange them on a platter and top with the chopped cilantro.  Enjoy!

Top 5 Tips For Holiday Entertaining In Napa Valley Style

Top 5 Tips For Holiday Entertaining In Napa Valley Style 1200 750 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its comfortable yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining for the holidays that wows guests with sophistication and polish, yet is easy to execute.

Here are our top 5 tips for bringing the spirit of Napa Valley to your next holiday gathering…

 TOP 5 TIPS

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table.  Seasonal herbs, potted plants, evergreen boughs, pomegranates, persimmons, or bundles of holly interspersed with votives or fairy-lights can make a holiday table magical.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  An added plus: if you use potted flowers or plants, they make lovely gifts to send home with your guests at night’s end.

 

2. Garden to Table

Bring seasonal produce to the table as much as possible.  Most all fruit or produce stands close during the winter months, but try to find a farmer’s market to shop, or a higher-end grocery store to get the pick of seasonal fruits, vegetables, cheeses, and local specialty international markets that can inspire and set the base for your menu.

 

3. Keep in Simple

Establish a color theme and stick to it.   Whether you go for a traditional red and green or blue and silver, keep your look cohesive and your sanity (and budget) in check by sticking to a unifying theme.  Scour your existing decor collection for items that fit into your color palate and source your decorative accents from what you already have before you shop for additional elements.   Make sure to bring some of the bright colors into your appetizer and food display with fresh fruits and vegetables – color is key to stimulating your appetite and your senses, plus the more vibrant the color the more healthful the food.

 

4. Keep It Intimate

The ideal number of people for a party is between 10-30 so that you can actually have time to enjoy your guests.  To keep the party going and infuse new energy into your circle, ask your guests to invite someone they think is interesting to keep the conversation lively and fresh. Want to make your party even more special?  Use a free design site like canva.com to create invitations, identifying signs for your appetizer table and drink bar, or to make personalized menus.

 

5. Wine Paring is Key

What comes first?  The menu or the wine?  Wine and food should complement each other, so this is where special attention should be paid.  Food and wine pairing guides are easy to find on the internet (we like this one).  Depending on your access to seasonal foods, you might want to design your wine choice around your menu.  However, if you are a confirmed wine lover and can’t wait to share your favorite wine with your friends, let your wine choices dictate the meal to come.  Better yet, ask your guests to bring their favorite wine to share!

From all of us at Round Pond, we wish you a healthy and happy holiday season!

What Chefs Bring To Holiday Dinner

What Chefs Bring To Holiday Dinner 1200 750 Round Pond Estate

Tis’ the season for gathering en masse and savoring the company of our nearest and dearest over tasty bites and decadent dinners.  Who knows better how to feed the whole clan than the “artists in aprons” called chefs?

We asked a few of our favorite Napa Valley chefs what they bring for the table when they go visiting – and we are loving their responses!  See 7 delicious recipes below, and let us know your top menu picks to serve this holiday.

Seperator-700px_1-552x7.png

1. SWEET POTATOES WITH FERNET MARSHMALLOW

This elevated sweet potato casserole with homemade Fernet Marshmallow comes to us courtesy of Chef Nicholas Jones of the ever-popular local’s spot, Farmstead at Longmeadow Ranch in St. Helena.

2. CHICKEN LIVER MOUSSE

Our Round Pond Executive Chef Jamie Prouten gives us this decadent mousse recipe that he likes to surprise people into tasting and loving.

3. CRAB A CHOUX

These deliciously easy crispy crab puffs are a go-to for long-time Napa Valley Chef Marvin Martin. These are just as easy to make as they are delicious!

4. SESAME AND BUTTERMILK CRACKERS

Chef Marvin shares another winner with these simple but stunning black and white sesame crackers that make the perfect foil to any cheese or charcuterie plate.

5. THYME GOUGÈRE

Round Pond Chef Jamie’s easy baked thyme and parmesan puffs are completely addicting, and pair so well with any type of wine or cocktail.

6. CAULIFLOWER  & POTATO GRATIN

Sous Chef at famed Kitchen Door in Napa, Conor Esser gives us his recipe for an updated version of that comfort-food classic: potatoes au gratin.

Goat Cheese and Zucchini Cake

Goat Cheese and Zucchini Cake 1482 953 Round Pond Estate

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
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese
1 Tbsp finely chopped chervil or tarragon
salt and pepper
Fleur de Sel to serve

Preheat the oven to 350 degrees.

Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.

In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.

Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.

Transfer to a non-stick loaf pan [8inch or 9inch will work] – do not grease it – and bake for 45 minutes, until golden brown. Cool and cut into slices.

Sprinkle each slice with a touch of fleur de sel and enjoy!

Serves 8

Cauliflower Potage

Cauliflower Potage 1200 750 Round Pond Estate

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 delicious apples, peeled and diced
4 Tbsp butter, divided
8 oz chanterelle mushrooms, cleaned
2 Tbsp tarragon, chopped
1 Tbsp shallot, minced
2 Tbsp Round Pond Extra Virgin Italian Olive Oil

Par-boil potato and garlic together until fully cooked.  Remove potato and garlic and reserve.

Prepare steamer.  In batches, steam all cauliflower until knife tender.  Place immediately into food processor and puree until smooth.  Pass through fine mesh sieve (for consistency).  Add potato if needed to thicken. Season with salt and pepper to taste.  Keep warm over low heat.  Preheat oven to 375F.

Toss apples with butter and salt and pepper and roast in oven for 15 minutes.  Toss and roast 10 minutes more. Keep warm.

Heat a nonstick sauté pan over high heat.  Add 2 tablespoons butter and heat until foamy.  Add mushrooms, season with salt and pepper and 1 tablespoon tarragon and cook for 3 minutes, tossing often.  Add shallot and cook 1 minute more. Keep warm.

Place hot soup into bowls.  Add apples, chanterelles, and remaining tarragon as garnishes and drizzle with Italian Olive Oil.  Enjoy!

Serves 6

Our Tricks For The Perfect Treats

Our Tricks For The Perfect Treats 1200 750 Round Pond Estate

Halloween is just a few days away!  Now that you’ve picked out your costume and invited your guests, we have collected some of our favorite easy “tricks” for some perfect “treats”.  Pair with your favorite Round Pond wine and enjoy your night!


 

Goat Cheese Stuffed Figs

A fantastic combination of flavors delight in these goat cheese stuffed figs with a cassis glaze will be sure to impress.

Housemade Chips with Caviar

This simple chip with crème fraiche and caviar drizzled with our Meyer Lemon Olive Oil is so simple but deliciously elegant.


Grilled Carrot Hummus


The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.

Butternut Squash Bruschetta

Perfect for the season, this butternut squash bruschetta with ricotta and crispy sage is wonderfully simple and flavorful.


Crostini with Mission Figs


The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy an elegant bite for your next party.


Olive Risotto Arancini


Our most popular appetizer and most-requested recipe, this fried olive risotto arancini is perfect for any party and is a real show-stopper!

Grilled Carrot Hummus

Grilled Carrot Hummus 1200 750 Round Pond Estate

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
5 ea carrots, grilled
½ cup canned garbanzo beans
3 tbsp garbanzo bean liquid
3 tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil 
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper, and grill on medium heat until soft.

When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice, and salt and pepper. Puree mixture, and then slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité.  Enjoy!

Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.