COURSE

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!

Dirty Ancho Blood Orange Margarita

Dirty Ancho Blood Orange Margarita 1200 750 Round Pond Estate

Tart, hot, sour and sweet … this Dirty Ancho Blood Orange Margarita is a fun new spin on the traditional drink!

Ingredients
2oz Fortaleza Blanco Tequila
1.5oz Round Pond Blood Orange Syrup
.5oz Cointreu
.5oz Luxardo Cherry
.5oz fresh lime juice
.5oz fresh lemon juice
3 dashes of Tapatio hot sauce
Ice
thyme garnish
Salt or Chile lime salt rim

First, take highball glass/margarita glass coat the rim with a lime wedge then onto plate with salt.  Coat the rim lightly!  Then take shaker pint and fill with tequila, Cointreau, Luxardo, lemon & lime juice, Round Pond Blood Orange Syrup and Tapatio hot sauce with .5 oz of freshly-squeezed lime juice.  Fill shaker pint with ice and shake.

Pour contents of shaker pint into salted rim glass and garnish with a sprig of thyme or blood orange slices.  Enjoy!

-Recipe by Brandon Macer of Napa Ca.

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