Dinner

Braised Shortrib Flatbread

Braised Shortrib Flatbread 1200 750 Round Pond Estate

This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.

Ingredients

2 lbs boneless beef shortribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper
1 each yellow onion, diced
2 each carrots, peeled and diced
2 each celery stalks, diced
1 Tbsp tomato paste
2 ½ cups beef stock
1 cup red wine
4 each stonefire brand flatbreads
4 cups shredded smoked gouda
1 cup pickled chilies, sliced
2 cups baby arugula
8 Tbsp Round Pond Infused Garlic Olive Oil

Season the shortribs with salt and pepper.  Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan. 

Add the onion, carrot, and celery into the Dutch oven.  Sauté for 3-4 minutes, then add tomato paste and stir together.  Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half.  Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking.  When the short ribs are tender enough, shred them with a fork. 

To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted.  Remove from the oven and top with arugula and drizzle with Infused Garlic Oil.  Slice into squares and enjoy!

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli 1024 683 Round Pond Estate

The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar paring for our Proprietary White Wine.

Ingredients
4 each Roma tomatoes
2 Tbsp Round Pond Italian Varietal Olive Oil
1 Tbsp salt
1 Tbsp thyme, chopped
½ cup plain yogurt
1 tsp salt
½ tsp harissa paste
3 each lemons, halved, grilled until slightly charred, juiced
2 each egg yolk
1 Tbsp fresh oregano, chopped
1 cup Round Pond Meyer Lemon Olive Oil
1 Tbsp salt
2 each boneless skinless chicken breast
3 Tbsp vadouvan seasoning
1 tsp salt
1 cup baby arugula
½ each English cucumber, thinly shaved with peeler, no seeds
4 each ciabatta rolls

 

Slice Roma tomatoes into ½ inch thick slices, place on a baking sheet lined with parchment paper. Drizzle with Italian Varietal Olive Oil, then sprinkle with salt and chopped thyme.  Bake in a 350° oven for about 45 minutes.  While tomatoes are roasting, mix together the yogurt, harissa paste, and salt, set aside.

To make the aioli, combine egg yolks, 2 tsp of grilled lemon juice and chopped oregano.  While whisking slowly start adding the Meyer Lemon Olive Oil to the mixture.  When mixture starts to thicken, add more lemon juice to smooth it out until all the oil and lemon juice are incorporated.  Season with salt, reserve.

Season both sides of chicken breast with salt and the Vadouvan seasoning.  Grill until cooked through.

To assemble, cut open the ciabatta rolls and spread the lemon aioli on the bottom half of the roll.  Top with chicken, then roasted tomatoes and shaved cucumber.  Finish by topping with baby arugula and a drizzle of the harissa yogurt. Enjoy!

Serves 4

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!

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.

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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.

Cauliflower and Potato Gratin

Cauliflower and Potato Gratin 1200 750 Round Pond Estate

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower.  Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!”

Ingredients 
1 small head cauliflower, 1.5-2 lbs, washed and cut into florets
5 medium Yukon gold potatoes, washed and cut into 1/3 inch rounds
1/2 white onion, thinly sliced
1 cup cream
1 tsp grated nutmeg
2 tsp kosher salt
freshly ground black pepper to taste
2 Tbsp all-purpose flour (optional)
1 cup grated Gruyere or sharp cheddar cheese
1/2 cup grated Parmesan cheese
3/4 cup Panko breadcrumbs
2 Tbsp + 2 Tbsp butter (keep separate)
chopped parsley for garnish

Preheat oven to 400 F.  Using 2 tablespoons of butter, grease a casserole dish.  In a medium sauce pot, scald cream with onions, nutmeg, salt, and pepper.  Add cauliflower to cream mixture, simmer gently until al dente (do not overcook).

Remove cauliflower and onion from cream, reserving cream to make gratin.  Add potatoes to cream mixture, and cook potatoes until just tender.

Remove potatoes from cream, and arrange in the buttered casserole dish along with cauliflower and onions. Sprinkle cauliflower, potatoes, and onions with flour (if using), and sprinkle Gruyere or cheddar over top.  Pour remaining cream mixture evenly over casserole, and top with Panko breadcrumbs, Parmesan cheese, and dot with remaining 2 tablespoons of butter.

Bake at 400F for 20-30 minutes until bubbly, golden brown, and crispy on top.  Sprinkle with chopped parsley for color.  Let cool at least 15 minutes before serving.  Enjoy!

Serves 6-8

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

Balsamic-Glazed Chicken With Beets & Figs

Balsamic-Glazed Chicken With Beets & Figs 1200 750 Round Pond Estate

Chef Jamie Prouten’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula.  Pairs perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 whole chicken, cut into 8 (or 2 legs, 2 thighs, 2 breasts but in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil 

Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar.  Toss to mix and then add 1 cup of water.  Cover with foil and roast in a 350 degree oven for about 2 hours.

Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme.  Let marinate for a minimum of 2 hours as beets cook.

Once the beets are fork tender, remove from oven and let cool, then peel the skin off them.  Cut into large chunks and set aside.

While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer.  Cook until the liquid is reduced by half, then remove from heat and let cool.

Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through.  Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze.  Place the chicken on a large platter.

Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken.  Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!

Serves 4-6

Classic Bolognese

Classic Bolognese 1200 750 Round Pond Estate

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)!

Ingredients
1 lb beef stew meat
1 lb lamb shank or lamb steak
1 ½ lbs pork spare ribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup chopped pancetta
1 large yellow onion, chopped
3 large carrots, chopped
3 ribs celery, chopped
¼ cup tomato paste
1 cup chicken stock
1 cup white wine
1 cup whole milk
1 bay leaf (fresh if possible)
1 lb fresh pasta, preferably fettuccine or bucatini
Sea salt
Freshly ground pepper
2 Tbsp Round Pond Blood Orange Olive Oil (or one long peel of one orange)
freshly-grated parmesan cheese
chopped parsley

Heat Italian olive oil in heavy Dutch oven or large saucepot over medium-high heat. Make sure it doesn’t smoke.  Season the meat with salt and pepper and brown on all sides, about 5 minutes.  Remove the meat to a plate and cover.

Keeping the pot the same heat, add pancetta to the pan and sauté for 2 minutes.  Add the onion, carrots, and celery.  Continue to sauté until caramelized.  Make a hole in the middle of the vegetables and pancetta with your cooking spoon and add the tomato paste, stirring until it bubbles.  Add the wine and simmer for another 2-3 minutes.

Add chicken stock and milk to the pot (this seems weird and it will curdle, but stay with me here…it is traditional and it will change as the sauce cooks).  Add the meat back in and bring the sauce to a boil.  Reduce heat to low and simmer for 2 hours (adding orange peel if you are using one). Check sauce periodically, and if it is getting too thick, add more water or stock if necessary.

After 2 hours, pull out the meat and gently separate it into smaller chunks taking out the bones, fat, etc.  Return the meat back into the sauce and cook for another half hour or more while you cook the pasta.  Adjust the seasoning with salt and pepper as needed.  Drizzle with Blood Orange Olive Oil.

Cook the pasta as directed.  Reserve the pasta water to thin the sauce which tends to thicken over the day.  Toss pasta with sauce and garnish with freshly shaved Parmesan cheese and chopped parsley.  Enjoy!

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