Dessert

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!

Blood Orange Meringue Tarts

Blood Orange Meringue Tarts 1200 800 Round Pond Estate

Chef Jamie’s Blood Orange Meringue tarts are deliciously elegant, with the unmistakably sultry sweetness of fresh Blood Orange juice and our exceptionally pure Blood Orange Citrus Syrup.

Ingredients

2 pkgs mini phyllo dough shells (30each)
2 cups blood orange juice
4 each blood oranges, zested
1 cup sugar
½ cup Round Pond Blood Orange Citrus Syrup
6 each egg yolks
¼ cup lemon juice
¼ tsp salt
8 Tbsp butter
4 each egg whites
¼ tsp cream of tartar
1 cup sugar

Place blood orange juice in a saucepan and reduce by half over medium heat. Once reduced, let cool.

In a stainless steel mixing bowl, add the zest, egg yolk, blood orange syrup, and sugar and beat until fluffy and lighter in color.  Next, add the cooled blood orange juice to the egg yolk mixture along with the lemon juice and salt.  Place the bowl over a double boiler and whisk until it is thick enough to coat the back of a spoon (about 170 degrees).  Once the correct consistency and temperature are achieved, add butter in small portions and continue to mix.  Strain this curd through a fine strainer and chill.  When the curd is fully chilled, fill the phyllo cups.

To make the meringue, place the egg whites and cream of tartar into a very clean kitchen-aid mixing bowl and whip using the whisk attachment.  Whilst whisking, slowly adds the sugar until incorporated.  Continue to whisk until the meringue is at stiff peaks.

When the meringue is finished, place a dollop on each of the tarts.  Using a blow torch, torch the top of each tart and then serve.  Enjoy!

Greek Yogurt Cheesecake

Greek Yogurt Cheesecake 1200 800 Round Pond Estate

This Greek Yogurt Cheesecake would leave even Persephone wanting more. Deliciously creamy with the sweet-tartness of pomegranates, it’s a beautiful dessert fit for the gods.

1 ½ cup graham cracker crumbs, finely ground
½ cup butter, melted
1 cup sugar
2 tsp powdered gelatin
1 ½ Tbsp water
1 ½ lbs cream cheese
1 ½ cups plain Greek yogurt
2 tsp lemon juice
1 tsp vanilla extract
½ tsp salt
1 cup, plus 2 Tbsp Round Pond Pomegranate Syrup
1 cup pomegranate seeds
¼ cup pomegranate juice

Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a mixing bowl and toss together until all of the butter is absorbed by the graham cracker crumbs.  Place that mixture into a 9″ springform pan and press it evenly into the bottom.  Take care not to go up the sides of the pan with the crust.  Place the pan in the refrigerator for at least 2 hours.

To make the filling, in a small mixing bowl add gelatin and 1 ½ tablespoon water and set aside to allow to swell.  In a food processor combine cream cheese, yogurt, ¾ cup sugar, lemon juice, vanilla, salt, and 2 tablespoons syrup, and pulse until completely smooth.  Place the bowl with the gelatin over a double boiler and start to stir until the gelatin dissolves.  With the food processor running, slowly add dissolved gelatin until incorporated.  Pour filling into prepared crust and chill for at least 6 hours.

Place pomegranate seeds and 1 cup pomegranate syrup and juice in a pan and heat on medium until the mixture comes to a simmer.  Chill and reserve.  Remove the outside of the springform pan, slice the cheesecake into the desired number of slices and top each slice with a couple of tablespoons of the pomegranate sauce.  Enjoy!

Chocolate-Cabernet Truffles

Chocolate-Cabernet Truffles 1200 800 Round Pond Estate

These Chocolate-Cabernet truffles are incredibly decadent and perfect with a glass of our Rutherford Cabernet Sauvignon.  What could be more perfect?

For Centers
14 ounces bittersweet chocolate, chopped
1/4 cup Rutherford Cabernet Sauvignon
2 tablespoons crème de cacao
2 tablespoons crème de cassis
Pinch of salt
1/2 cup heavy whipping cream

For Coating
8 ounces bittersweet chocolate, chopped

To Finish
1 cup cocoa powder

For Centers: Place chocolate in a glass or stainless steel bowl.  In a saucepan over medium heat, bring wine, crème de cacao, crème de cassis and salt to a simmer.  Add heavy whipping cream and return to a simmer.  Remove from heat.

Pour hot cream mixture over chopped chocolate and stir until smooth. Chill in refrigerator for 2 to 3 hours or until firm.  Fill a pastry bag with the cooled chocolate.  Pipe table grape-sized mounds onto a sheet tray lined with parchment paper.  Refrigerate 1 hour, then roll each mound between your palms to form perfect spheres.  Refrigerate 15 minutes to set centers before dipping.

To coat the truffles, melt coating chocolate in a stainless steel bowl over simmering water, stirring frequently, until smooth.  Remove from heat and allow to cool to room temperature.  Using two forks, submerge centers into coating chocolate and remove.  Place on a wire rack to set slightly. Refrigerate approximately 15 minutes to harden.  You also can freeze truffles in an airtight container for up to a month.

When all truffles are dipped, rolled and cooled, toss in cocoa powder to coat.  You may freeze the truffles until ready to serve.  If frozen, allow truffles to come to room temperature before final coating.  Enjoy!

Makes 75 truffles

Chocolate Mousse Pie

Chocolate Mousse Pie 1200 750 Round Pond Estate

This Chocolate Mousse Pie recipe comes from our Trade Assistant Nicole’s great aunt Trudy.  Nicole’s mom Teresa made this pie every year for Thanksgiving and Christmas, but we think it’s a welcome treat anytime!

Ingredients
2+ cups chocolate cookie wafers (Oreos)
1 stick unsalted butter, melted
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
8 oz semi-sweet chocolate chips
1 container Cool Whip
3/4 cup nuts, optional
cocoa powder for dusting

Preheat oven to 325*F. In a food processor, add the cookies and process into uniform crumbs.  Add the melted butter and process until blended.  Pour into a springform pan and press evenly along the bottom and up the sides 2/3 of the way.  Bake in preheated oven for 10 minutes. Allow to cool.

To prepare the filling, melt the chocolate chips in a double boiler. Melt slowly so as not to overheat the chocolate. Beat the cream cheese in a large bowl with 1/4 cup sugar. Add vanilla and beat until fluffy. Add the egg yolks and mix until blended. Gently fold in the melted chocolate.

In a separate bowl, beat egg whites and remaining 1/4 cup sugar until stiff – this can take several minutes. Fold egg whites into cream cheese mixture, fold in the Cool Whip and blend well. Add nuts, if you choose to do so. Pour filling into the springform pan. Cover and refrigerate for several hours or overnight.

Remove from springform carefully and place on a cake stand.  Dust with cocoa powder through a fine-mesh strainer and decorate as you like.  Enjoy!

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake 2048 1365 Round Pond Estate

This Meyer Lemon Olive Oil Cake is one of our most requested recipes!  Dense and flavorful, this cake has a rich and delicious lemony flavor and makes a wonderful afternoon or dessert treat.

Ingredients
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish

In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème fraiche, and orange juice.

Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.

Pour the mixture into a buttered 10″ cake pan or in a muffin tin for individual servings.  Bake at 350 degrees for 1 hour. Place on a rack to cool. Sprinkle with powdered sugar and a drizzle of  Meyer Lemon Citrus Syrup.  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!

Greek Walnut Cake

Greek Walnut Cake

Greek Walnut Cake 1200 750 Round Pond Estate

This traditional “Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices and packed with healthy walnuts.  In Greek cooking it is very common to bake with olive oil, adding an extra element of richness with healthy fats.   Drizzled with its honeyed syrup, the cake is delicious on a cold evening and perfect for the upcoming holidays!

Ingredients
1 cup Italian Varietal Extra Virgin Olive Oil 
6 eggs
1 cup whole milk
3 cups sugar
2 cups all purpose flour
4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 cups coarsely ground walnuts
1 cup honey
3 cups water
1 cinnamon stick
peel of one orange

For the cake, preheat oven to 350 degrees and grease the bottom and sides of a 9 x 13 inch baking dish or a large round pan.  Beat the eggs and 1 cup sugar together.  Add the olive oil and milk, mixing well.

In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ¼ tsp ground cloves, and salt.  Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth.  Do not over mix!  Fold in the walnuts gently with a spatula, then pour the batter into the baking dish. Bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the honey syrup.  Combine honey, 2 cups sugar, water, cinnamon stick, ¼ tsp cloves, and orange peel into a saucepan.  Bring it to a boil while stirring.  Let it continue to cook over medium heat for about 5 minutes until slightly thickened.  Turn off the heat and allow the syrup to cool completely before removing cinnamon stick and orange peel.

When cake is cooked through, remove it from the oven.  Poke small holes into the top of the cake with a toothpick, about 15-20. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.  Cut into diamond shapes and serve. If you like, you sprinkle any extra ground walnuts, some powdered sugar, and extra cinnamon on top.  Enjoy!

Nana’s Apple Pudding

Nana’s Apple Pudding 1200 750 Round Pond Estate

Also known as apple crisp, our gardener Daphne is sharing her Nana’s recipe for Apple Pudding. The picture below shows Nana B (born in 1888) in the kitchen of the home where she was raised after just making a fresh batch of peach jam!  This delicious family favorite recipe pairs wonderfully with our Late Harvest Sauvignon Blanc.

Ingredients:
1 lb apples
1/2 cup butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup oatmeal
1 tsp ground cinnamon
1/2 cup chopped walnuts

Pre-heat the oven to 35oF.  Slice and core enough apples to cover at least one inch of the bottom of your baking dish. Combine the butter, brown sugar, flour and cinnamon in a small bowl and crumble over apples.

Bake 20 to 30 minutes, depending on the size of the pan, or until the topping is lightly browned and the apples are just bubbling through.  Allow to cool slightly, slice and top with either whipped cream or vanilla ice cream.  Enjoy!

Poached Pear

Poached Pear With Pink Pepper Mascarpone

Poached Pear With Pink Pepper Mascarpone 1200 800 Round Pond Estate

This unique honey-cinnamon and cabernet poached pear dessert is such a beautiful treat.  The pink peppercorn adds a delightful floral flavor to the rich mascarpone and the subtle hint of mint adds and herbal essence to this gorgeous dessert.  This pairs delightfully with our Late Harvest Sauvignon Blanc.

Ingredients
2 pears, peeled and cored
4 tsp honey
1 tsp ground cinnamon
½ cup mascarpone cheese
1 tsp vanilla bean paste
1 tsp ground pink pepper
1 bottle cabernet sauvignon
1 cup sugar
2 cinnamon sticks
3 each star anise
8 each cloves
4 each mint leaves

Poach pears in a mixture of the cabernet sauvignon, sugar, cinnamon stick, cloves, and star anise.  Simmer pears in this liquid for about a ½ hour or until the pears just start to soften.  When ready, remove them from the poaching liquid allow them to cool completely.

Start reducing the poaching liquid until slightly thinner than syrup.  Whilst pears are cooling and the liquid is reducing, mix together the mascarpone cheese, vanilla paste, and pink pepper. Next, place the cooled pears on a baking tray and drizzle with honey and sprinkle with cinnamon.  Place under broiler for 3-4 minutes or until they caramelize slightly.

Plate pears by placing two tablespoons of the mascarpone mixture in the middle of a bowl.  Place the caramelized pear on top, drizzle with a tablespoon of the reduced poaching liquid and finish with a leaf of mint.  Finish with a dusting of cinnamon and enjoy!

Serves 429

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