Dessert

Apple-Bread-Pudding

Apple Bread Pudding

Apple Bread Pudding 1200 750 Round Pond Estate

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way!   Whether you use brioche, challah, or sweet bread, the result is a custard-like apple-ly pudding that pairs wonderfully with either our Late Harvest Sauvignon Blanc or our Angelica port-style dessert wine.

 

Ingredients
2 loaves brioche, challah, or Hawaiian sweet bread
4 each granny smith apples (peeled & diced)
1 tsp vanilla extract
1 cup brown sugar
2 tsp cinnamon
3 ½ cups milk
3 ½ cups heavy cream
1 ¼ cup sugar
2 tsp vanilla extract
16 egg yolks

Cut bread into medium sized chunks and place on a baking tray.  Toast bread until golden brown at 375 degrees.  Whilst bread is toasting, toss the diced apples in one teaspoon of vanilla extract, brown sugar, and cinnamon.  Set aside.

For the custard, combine egg yolks, sugar, and remaining vanilla in a stainless-steel mixing bowl, whisking until yolks turn a pale color.  Next, scald the milk and cream.  Add to the yolk mixture a ladle at a time, whisking all the while.  Continue until all the milk and cream mixture is added.

Assemble bread pudding by placing half of the toasted bread into a baking dish and topping with half of the apples, pouring half of the custard over the top.  Repeat the process using the remaining halves.  Cover baking dish with plastic wrap and then aluminum foil and bake at 350 degrees for 45-50 minutes.  When done, bread pudding should be golden brown and have a slight “jiggle” in the center.  Let cool slightly and serve.  It is wonderful with whipped or ice cream.  Enjoy!

Summer Peach Cobbler

Summer Sweets

Summer Sweets 1200 750 Round Pond Estate

Keep the sweetness of summer with you after the first leaves of autumn begin to fall!  This collection of dessert recipes pair perfectly with our Late Harvest Sauvignon Blanc

The Late Harvest’s beautiful notes of honeysuckle and sun-ripe apricots along with flavors of lemon zest, bosc pears, and ripe summer stone fruit harmonize beautifully with the flavors in these recipes. These wonderful pairings will be sure to help that Summer Sweetness linger just a little longer…


Summer Peach Cobbler

This easy, sunny, stone-fruit dessert is an American classic, especially when topped with vanilla ice cream.

Apple Bread Pudding

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way.

Plum Caramel Cake

Ripe, beautiful sliced plums are baked into a caramely, upside-down cake that is as beautiful as it is delicious.

Poached Pear with Mascarpone

This unique honey-cinnamon and Cabernet-poached pear dessert has the unexpected addition of pink-pepper mascarpone.

Nana’s Apple Pudding

Also known as apple crisp, our gardener Daphne shares her Nana’s recipe for Apple Pudding – a family favorite for 75 years.

Our Favorite Harvest Recipes

Our Favorite Harvest Recipes 1200 750 Round Pond Estate

Autumn is here, and that means one thing…Harvest Season!  We have collected 6 brand-new recipes to share with you, all inspired by this wonderful season.  Enjoy, and happy harvest!


 

Balsamic-Glazed Chicken with Beets & Figs

A seasonal addition to our Il Pranzo menu, this delicious grilled chicken recipe is full of gorgeous autumn colors and flavors.

Charred Pole Bean Salad

This gorgeous salad is another new addition to our Il Pranzo menu and is ripe with colorful beans, late cherry tomatoes, and a fresh lemon-dill vinaigrette.

Balsamic Fig & Feta Spread

Caramelized figs and feta and delectable balsamic make up this creamy spread that is decadent, elegant, and so easy to make.

Harvest Jambalaya

This hearty dish is full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside.

Classic Bolognese

This traditional Bolognese recipe creates a bit of magic as it simmers low and slow for hours resulting in a sauce that is surprisingly delicate in flavor, creamy, and so aromatic.

Greek Walnut Cake

“Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices.  Drizzled with its honeyed syrup, it’s so delicious and perfect for the upcoming holidays!

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Upside Down Plum Caramel Cake

Upside Down Plum Caramel Cake

Upside Down Plum Caramel Cake 1200 750 Round Pond Estate

There is nothing like summer stone fruit for dessert!  This delicious Upside-Down Plum Caramel Cake is a wonderfully easy way to enjoy this sweet, sunshiny summer fruit.  You can also substitute peaches, apricots, or figs for the plum with amazing results.  Pairs perfectly with our Late Harvest Sauvignon Blanc.

Ingredients

12 Tbsp unsalted butter
¼ tsp fleur de sel
3/4 cup brown sugar
1 Tbsp honey
1 ½ cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
2 eggs
1 Tbsp vanilla extract
½ cup milk
¼ tsp salt

Preheat over to 350F. For the caramel, line a round baking pan with parchment paper. Combine 6 tablespoons butter, ¼ tsp salt, brown sugar, and honey in a medium saucepan over medium-high heat.  Whisk until sugar has melted, about 2 minutes. Pour caramel onto the parchment paper.  Arrange plum slices in a circular pattern over the caramel, making sure that your layer is even and that fruit is evenly placed.

For the cake batter, melt the remaining 6 tablespoons of butter in a medium-sized bowl and whisk it with the sugar and salt.  Whisk in the eggs, vanilla extract, and milk until your mixture is smooth.  Add flour and baking powder, whisking until all are evenly combined.  Pour mixture over the plums, and bake for 30 minutes or until a toothpick inserted in the middle of your cake comes out clean.  To give your cake a chance to absorb all the delicious caramel sauce, wait 30 minutes before unmolding the cake onto a plate so that the fruit layer is are on the top.  Slice and enjoy!

Summer Peach Cobbler

Summer Peach Cobbler

Summer Peach Cobbler 1200 750 Round Pond Estate

This Summer Peach Cobbler is a classic dessert that brings together sun-ripened peaches with warm cinnamon and sugar.  We don’t know of a better way to bring a taste of summer to your table!  Pairs perfectly with our Late Harvest Sauvignon Blanc.

Ingredients
8 fresh peaches, peeled, pitted and sliced
1/2 cup + 3Tbsp white sugar
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
2 tsp cornstarch
1 cup all-purpose flour
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Vanilla ice cream (optional)

Preheat oven to 425 degrees.  In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch.  Toss to coat peaches evenly in the mixture, and pour into a 2-quart baking dish or 5-6 individual baking dishes.  Bake in preheated oven for 10 minutes.

For the topping, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a medium-sized bowl.  Blend in butter with your fingertips until mixture resembles coarse meal.  Stir in boiling water until just combined.  In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon. Remove peaches from oven and drop spoonfuls of topping over them, and sprinkle the cinnamon and sugar mixture evenly over the topping.  Bake for 25-35 minutes, or until topping is golden brown.  Serve warm with vanilla ice cream and enjoy!

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.'”

S’mores Pot-Au-Crème

S’mores Pot-Au-Crème 1200 750 Round Pond Estate

We hope you enjoy this fun version of classic campfire s’mores!  These individual Pot-au-Crèmes with their salty-graham crusts, rich chocolate, and smoked brown sugar meringue were specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. 

Ingredients
For Pot-au-Crème
12 each egg yolks
¼ cup sugar
1 pound bittersweet chocolate
4 cups heavy cream
1 pkg graham crackers
¼ pound butter, melted

For Meringue Topping 
4 each egg whites
¼ tsp cream of tartar
¼ cup sugar
¾ cup smoked brown sugar (can use regular if you’d like)

For the Pot-au-Crème: Start by combining the egg yolks and sugar in a stainless steel bowl and whisking until the egg yolks start to lighten in color.  Next, scald the heavy cream in a pot, then turn the heat to low and add chocolate.  Whisk the chocolate and cream mixture until all the chocolate has melted.  Then slowly add the chocolate mixture to the egg yolk and sugar mixture a ladle at a time until all incorporated.  Pulse graham crackers in a food processor until they are fine crumbs.   Add butter and process again.  Then place a thin layer of breadcrumbs in ramekin or whatever serving vessel you plan to use.  Let crumbs cool in the container for about 10 minutes and then ladle in some of the chocolate mixture.  Place the vessels into refrigerator and allow to cool overnight.

For the Meringue: Place the egg whites into a mixer with the cream of tartar and turn on high.  Whilst whites are whipping, add sugar and smoked brown sugar.  Let the mixture whip for about 2-3 minutes or until the whites are shiny in stiff peaks.  When meringue is finished, you may either spoon them on top of the chocolate pot-au-crème or pipe them on with a pastry bag.  Using a blow torch, slightly burn the top of the egg white meringue to resemble a toasted marshmallow.  You may also serve with fresh, seasonal berries.  Enjoy!

Serves 4

10 Ways To Use Our Blood Orange Olive Oil & Syrup

10 Ways To Use Our Blood Orange Olive Oil & Syrup 1200 750 Round Pond Estate

 

How many ways can you add the sweet, tangy bite of Blood Orange to your life?  From cocktails to glazes to desserts, we have a plethora of fun ways to use our Round Pond Blood Orange Olive Oil and Round Pond Blood Orange Syrup Do you have a favorite use of your own?  Let us know in the comments below!


OUR BLOOD ORANGE OIL & SYRUP RECOMMENDATIONS

 

  1. Make a Cocktail – Muddle rosemary and shake with gin and our Blood Orange Syrup. Add a quick splash of club soda for a little fizz.

2. Make an Appetizer – Mash avocado onto toasted baguette slices. Drizzle with our Blood Orange Olive Oil and sprinkle with coarse sea salt.

3. Make a Cake – Use our Blood Orange Olive Oil in place of olive oil in a polenta olive oil cake, and top with a candied orange peel.

4. Make Dessert – Drizzle Round Pond Blood Orange Syrup over vanilla ice cream and top with whipped cream and slivered almonds.

5. Make an Easy Bite – Finely slice a fennel bulb and serve on a platter sprinkled with coarse sea salt. Whisk together Round Pond Blood Orange Olive Oil and Blood Orange Syrup and serve with fennel for dipping.

6. Make a Glaze – Whisk Round Pond Blood Orange Syrup with hot chili flakes as a sweet, hot glaze for grilled shrimp or pork.

7. Make a Snack – Drizzle hummus with our Blood Orange Olive Oil, and top with dukkah (an Egyptian condiment consisting of a mixture of herbs, nuts, and spices).

8. Make a Sweet Treat – Spread melted chocolate over toasted brioche slices. Drizzle lightly with Round Pond Blood Orange Syrup and Blood Orange Olive Oil and sprinkle with sea salt.

9. Make an Hors D’Oeuvre – Drizzle Round Pond Blood Orange Syrup over feta cheese and serve with crostini, kalamata olives, and water-soaked walnuts (soaking walnuts overnight in water removes the phytic acid that makes your mouth itchy).

10. Make Veggies Special – Drizzle our Blood Orange Olive Oil over roasted or grilled beets, sweet potatoes, winter squash, brussels sprouts, zucchini or green beans.


Meyer Lemon Shortbread Cookies

Meyer Lemon Shortbread Cookies 1200 750 Round Pond Estate

These Meyer lemon shortbread cookies are a year-round treat! The perfect accompaniment to tea or coffee, they absolutely melt in your mouth. The beautiful glaze leaves such a smooth and delicious canvas for decorating, too.

Ingredients for Shortbread Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup Round Pond Meyer Lemon Olive Oil
2 whole eggs
6 cups All-purpose flour
½ tsp Kosher salt
1 tsp cream of tartar
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon

Ingredients for Glaze
2 cups powdered sugar
Lemon juice
Lemon zest

Preheat oven to 325 Degrees.  In a bowl, mix together the dry ingredients and set aside, (flour, cream of tartar, baking soda, and salt).  In another bowl, cream together the granulated sugar, powdered sugar, and butter, until light and fluffy.  Slowly add Meyer Lemon Olive Oil and beat until fully incorporated.  Add eggs one at a time.  Then add zest and lemon juice.  Add dry ingredients and mix gently till just moistened.  Scoop finished cookie batter onto a flat baking tray and flatten each scoop slightly.

Bake cookies in preheated oven for 8-10 minutes, until edges of cookies are just dry and starting to turn color.  Take care not to over-bake!  Cool completely before glazing.

For the glazemix together the sugar, juice, and zest until glaze is smooth.  The glaze should be thin, but not too runny.  Apply to cool lemon shortbread cookies with a pastry brush.  Sprinkle with nonpareils, dragées, or lavender sugar.  Enjoy!

Chocolate Caramel Bars

Chocolate Caramel Bars 849 565 Round Pond Estate

These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at the stylish eatery in St. Helena, Archetype.  They are super rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.

 Ingredients
1 ½ sticks butter + 7 Tbsp, softened
3 1/4 cup sugar
1 egg
1 ½ cups plus 2Tbsp all-purpose flour
½ cup cocoa powder (recommend 60% cocoa – Natural Dogoba, organic)
1 ¾ cups heavy cream
1/3 cup honey
1 Tbsp corn syrup
1 vanilla bean, split
12 oz chocolate, chopped

To make the cookie dough, using a mixer and a large bowl to cream 1 1/2 sticks of butter & 1 cup sugar until pale.  Beat in egg and add sifted flour and cocoa to mixer on low.  Turn dough out on floured surface and knead a few times.  Flatten into disks and chill covered.

Preheat oven to 350F.  Press dough into a parchment-lined 12″x 18″ sheet tray, lining it. Bake 20-30 min, or until cooked through.

To make the caramel, oil a sheet tray and line with wax paper.  2 1/4 cups of sugar, cream, honey, and vanilla in a pot and simmer, stirring, until candy thermometer reaches 250F.  Stir in 4 Tbsp butter.  Pour over cookie in a sheet pan, and let cool for 45min.

For the glaze, melt chocolate and 3 Tbsp butter in a double-boiler.  Pour over caramel, spread evenly and allow to cool until firm.

Slice into about 30-36 bars and enjoy!

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