Breakfast

Carrot-Coconut Bread

Carrot-Coconut Bread 1200 750 Round Pond Estate

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable.

Ingredients

2 ¾ cup flour
1 ½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 cup finely-shredded dry coconut
2 ½ cups carrots, grated
¾ cup applesauce
1 ½ cup sugar
1 ¼ cup Round Pond Blood Orange Olive Oil
5 eggs
1/8 cup sesame or flax seeds
1 cup sliced almonds
1 cup raisins (optional)

Preheat oven to 350F  and spray two 9-inch loaf pans with non-stick spray. Sift first 7 dry ingredients together.  In a separate bowl, mix Blood Orange olive oil, eggs, sugar, applesauce, carrots, seeds, and raisins (if desired).

Gently mix the wet ingredients into dry ingredients, blending only until moistened.  Pour into prepared pans.  Bake for 15 minutes or until top has lightly set, then sprinkle sliced almonds on top of each loaf.  Continue baking for 30-45 minites, or until a toothpick comes out clean.

Let bread rest for 10 minutes, then remove from pans to cool completely. Slice and 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!

Beet and Goat Cheese Terrine

Beet and Goat Cheese Terrine 1200 750 Round Pond Estate

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 chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste

Roast beets in 350°F oven for 45-60 minutes or until fork-tender.  Remove and allow to cool, then peel and slice evenly.

Puree goat and cream cheeses until very smooth.

In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.

In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna).  Repeat until mold is full, with beet layer on top.  Fold excess plastic over the top and refrigerate at least 30 minutes to set.

Once set, pull terrine out of mold, but do not unwrap from plastic.  Slice while still wrapped to preserve the shape.  Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify.  Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice.  Enjoy!

Yields 6 servings

Top 5 Tips For Entertaining In Napa Valley Style

Top 5 Tips For Entertaining In Napa Valley Style 600 401 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its rustic yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining that wows guests with sophistication and polish, yet is easy (and fun!) to pull off

We asked our Special and Private Events Manager Jenn Sarkisian for her top 5 tips to bring the best of Napa Valley’s vibe to your next party!

 TOP 5 TIPS 

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table. Providing it is safe to be around food, Jenn is a fan of incorporating seasonal herbs, potted plants, vines, and flowering branches into the event decor.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  “The first 5 minutes of any party is the time to WOW your guests.  Bringing the outdoors to the table lets your guests feel like they’re one with the season and sets the mood at first glance.” 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. “Supporting local vendors and buying seasonal produce is big in Napa Valley”, says Jenn.  If you don’t have a fruit or produce stand in your area, 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 goods that can inspire and set the base for your menu.

 

3. Tease the Palate

The appetizers will set the stage for what is to come on the menu, so keep it exciting!  Jenn asserts that “people love new ideas and combinations for appetizers – the more inventive the better, and presentation is huge!”  Dress up your cheese or charcuterie platter with edible garnish like pickled green beans or watermelon, add chocolate-covered espresso beans to accompany a cheese with an espresso rind – do the unexpected.  Make sure to bring some of the bright colors into your appetizer 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. Have No Fear of Intimacy

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 guest to invite someone they think is interesting to keep the conversation lively and fresh.  A chef, a student, someone in the military – anyone that would enjoy meeting new people” says Jenn.  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!  Jenn says that “in the Valley, everybody wants to bring a bottle – it’s kind of like Napa etiquette!”

“The most important thing to remember when hosting”, says Jenn, “is what Maya Angelou said; ‘At the end of the day people won’t remember what you said or did, they will remember how you made them feel.'”

Spinach And Chorizo Frittata

Spinach And Chorizo Frittata 1200 750 Round Pond Estate

This spinach and chorizo frittata is super delicious and very ketogenic (very low carb) – friendly.  Full of rich flavor, this makes a wonderful brunch dish or bake in a muffin tin for an easy on-the-go breakfast for the week to come!

Ingredients
2 Tbsp butter
1/3 lb chorizo, diced
1/2 lb fresh spinach
1/4 cup scallions, chopped fine
8 eggs
1 cup heavy whipping cream
1/3 lb shredded cheddar cheese
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper to taste

Preheat over to 350F.  In a skillet, fry chorizo in butter on medium-high heat until crispy. Add spinach and scallions and cook until just softened.  Remove from heat and set aside.

Whisk eggs and cream together and add salt and pepper to taste.  Pour into a greased baking dish or an oven-safe skillet.  Add chorizo and spinach mixture to the top and sprinkle with cheddar and drizzle with olive oil.  Place on the middle rack the over and bake for 25-30 minutes or until firm.  Enjoy!

Serves 4

Duck Hash With Rosemary Hollandaise

Duck Hash With Rosemary Hollandaise 1200 750 Round Pond Estate

This incredibly inventive duck hash is hearty and rich, and so unexpected!  This recipe works for breakfast, lunch or dinner, and was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients

For Duck Hash
4 ea duck legs
2 qts chicken stock
2 sprigs rosemary
10 sprigs thyme
½ ea yellow onion, diced
2 ea carrots, chopped
2 stalks celery, chopped
4 ea yukon gold potato, medium size
2 ea poblano peppers
salt and pepper to taste
4 ea eggs
½ ea yellow onion, diced
1 tbsp thyme, chopped
3 tbsp parsley, chopped

For Hollandaise
3 ea egg yolks
3 tbsp white wine
¾ lb clarified butter/ghee, melted (available in most stores)
1 tsp rosemary oil
1 tsp lemon juice
1 tbsp rosemary, finely chopped
1 tsp salt

For the Hash:  Season the duck legs with salt and pepper, and sear in a hot sauté pan with oil until they are golden brown.  Place the legs in a baking dish that is at least 4” deep.  Then add the rosemary, thyme, onion, carrot, and celery on top.  Bring the chicken stock to a boil and then pour over the duck legs, making sure that stock completely covers all the ingredients.  Cover the pan with foil and place in a 300 degree oven for about 3 hours. When done, remove duck legs from pan and cool.  Once cool, pull the meat off bones and set aside.

Cut the potatoes into desired shape and blanch them in boiling water until half cooked. Chill them in ice water and set aside.  Toss poblano peppers in oil, salt and pepper, and roast in a 375 degree oven for about 25 minutes. Then place them in a bowl and cover with plastic wrap to steam and cool.  Once cooled, peel off skin and remove seeds. Dice peppers and set aside.

Start making the hash by getting a sauté pan very hot and add a tablespoon of oil, and add the peppers, onions, and potatoes.  After about 2 minutes of cooking, add the duck meat and chopped parsley & thyme.  Season with salt and pepper and cook for about 3-4 minutes. Set aside and keep warm.

For the Hollandaise:  Place the egg yolks and white wine in a stainless steel bowl and then place it over a pan with barely simmering water in it – creating a double boiler.  Whisk the mixture continuously until it has thickened and doubled in volume.  Then slowly add the clarified butter and rosemary oil while continuously whisking.  Do not let the mixture get too hot of it will break and separate.  Once all the butter is incorporated add the lemon juice, chopped rosemary, and salt.

Set a pot of water to boil and add a teaspoon of salt and a teaspoon of white vinegar.  Drop 4 eggs into the seasoned water and poach to desired doneness.

To plate, put a pile of hash in a bowl, top with a poached egg and finish with a spoonful of rosemary hollandaise. Enjoy!

Serves 2-4

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