Dinner

Grilled Stonefruit & Gorgonzola Flatbread

Grilled Stonefruit & Gorgonzola Flatbread 1200 750 Round Pond Estate

This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way.  This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
8 slices pancetta, crispy
1 lb fresh pizza dough (whole foods)
2 ea peaches
8 oz gorgonzola dolce, room temperature
2 cups arugula
½ ea red onion, sliced in rounds
1 tbsp chopped thyme
2 tsp Round Pond Balsamico Tradizionale

When you buy the pancetta, have your deli slice it thinly like prosciutto.  Bring it home and lay it on a parchment paper-lined baking sheet.  Place another sheet of parchment on top and then another baking sheet on top of that and bake it in a 375 degree oven for about 20 minutes or until crispy.

Preheat an oven to 400 degrees and place a pizza stone in the oven.  Divide the dough into two equal size pieces. Stretch each piece to the desired shape and thickness.  Start the dough in the oven and cook for about 2 minutes. Bake it enough so that it can be handled (about ½ cooked).  Let it cool slightly.

Whilst dough is cooling, split the peaches in half and remove the pit.  Place the peaches flesh side down on to a hot grill.  Cook the peaches just until they start to caramelize and slightly char.  Take the sliced onion rounds and brush with olive oil, salt and pepper and grill as well.

Slightly macerate the gorgonzola cheese, mix in the thyme and evenly spread onto the pizza dough.  Slice grilled peaches and place on top of gorgonzola.  Lower the grill to medium heat and place the flatbread on to the grill. Once the cheese starts to melt and the peaches are warm, remove the flatbread from grill.  Top it with crispy pancetta, arugula, and balsamico.

Enjoy!

Sweet Potatoes With Fernet Marshmallow

Sweet Potatoes With Fernet Marshmallow 1200 750 Round Pond Estate

This elevated sweet potato casserole with freshly-made Fernet Blanca-flavored marshmallow creme comes to us from Chef Nicholas Jones of Farmstead at Longmeadow Ranch in St. Helena.  It’s a delicious take on a holiday classic!

Ingredients for Sweet Potatoes
4 pounds red-skinned sweet potatoes (or yams), peeled, cut into 1-inch pieces
5 tablespoons Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp ground cinnamon
1 tsp ground thyme
1/2 tsp salt
1/2 tsp pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1 cup Steen’s Southern Cane Syrup

Ingredients for Fernet Marshmallows
110 grams egg whites (with a pinch of cream of tartar)
800 grams sugar
180 grams water
30 grams gelatin
57 grams Fernet Branca (Italian Bitters)

For the Potatoes
Preheat oven to 375F.  Toss sweet potatoes in olive oil, spices, salt, and black pepper.  Arrange potatoes in 13 x 9 x 2-inch glass baking dish or casserole dish of your choice and bake until tender. Remove dish from oven and coat roasted potatoes with Steen’s Southern cane syrup. Return to oven and bake until sticky, about 15 additional minutes.

For the Fernet Marshmallows
Bring sugar and water to 245 degrees in a saucepan over medium heat. Bloom gelatin according to directions.  Whip egg whites (with a pinch of cream of tartar) to stiff peak in mixer.

Drizzle in hot sugar syrup to egg whites to temper, and then add the rest of the sugar syrup, add Fernet and gelatin.  Fold in softly.  Spread marshmallow mixture on the top of potatoes and place under broiler to give your marshmallows a s’mores-like look.*  Enjoy!

*You may substitute with pre-made marshmallows of your choice

1200 750 Round Pond Estate

We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA.  It pairs wonderfully with our Reserve Cabernet Sauvignon.

Ingredients
1 double-cut rib eye steak
I cup red cooking wine
1/3 cup sliced shallots
½ cup sliced carrots
10 sprigs parsley
1 bay leaf
2 tablespoons sliced garlic
1 cup veal stock1 cup chanterelles, cut into 1” pieces
1 tablespoon unsalted butter
¼ cup sliced mushrooms
salt & pepper
handful of watercress
2 Tbsp Round Pond Italian Extra Virgin Olive Oil
1 lemon, juiced
salt & pepper
2 sprigs thyme

Sprinkle all sides of steak with salt & pepper.  Refrigerate for one day to allow flavors to develop. Remove meat from refrigerator 1 hour before cooking.  Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).

To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes.  Set aside

Heat butter in a skillet over medium heat.  Add mushrooms and season with salt & pepper.  Cook for about 5 minutes until mushrooms are tender and slightly toasted.

Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.

To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate.  Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.

-Recipe By Chef Bernardo Ayala of Napa Bistro

Halibut With Leek And Fennel

Halibut With Leek And Fennel 1200 750 Round Pond Estate

This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our with our Rutherford Sauvignon Blanc

Ingredients
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice

1 Tbsp chopped chervil or basil
½ Meyer lemon
Salt and pepper

Heat 2 Tbsp Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil.  Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.

In skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil over medium-high heat.  Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.

Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper.  Serve over sautéed spinach or wild rice and enjoy!

Serves 2
Recipe by chef Jeffrey Bernys, Napa Valley

Classic Chicken Salad Sandwich

Classic Chicken Salad Sandwich 2048 1362 Round Pond Estate

The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3  tsp salt
1 tsp black pepper
3 Tbsp Round Pond Meyer Lemon Olive Oil
1 Tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula

Start by seasoning the chicken breasts with salt and pepper.  Grill the chicken until completely cooked through.  Dice when cool.

Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.

Divide chicken salad evenly onto four bottom buns, arrange a ½ cup of arugula on each, and put top bun on.  Enjoy!

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