COURSE

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!

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!

Herbed Focaccia Bread

Herbed Focaccia Bread 1200 750 Round Pond Estate

This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in alongside our Il Pranzo Lunch and Garden to Table Brunch.  It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.

Ingredients
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Infused Garlic Olive Oil
2 Tbsp assorted dried Italian herbs (optional)

Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes.  Meanwhile, mix flour and salt in a kitchen-aid mixer bowl.  When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil.  Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball.  Increase the speed to medium and mix for 3-4 minutes more.

Remove dough from mixing bowl and place in a separate oiled mixing bowl.  Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).

Once the dough is proofed, brush two ½ sheet trays with Italian olive oil.  Cut dough in half and place a half on each sheet tray.  Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges.  Use your fingertips to poke holes into the spread-out dough creating holes and wells.  Cover with plastic wrap as before and let the dough double in size once again.

When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired.  Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve.  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!

Roasted Vegetable Medley

Roasted Vegetable Medley 1200 750 Round Pond Estate

Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley.  Pairs wonderfully with our Proprietary Super Tuscan.

1/2 head cauliflower
1/2 head purple cauliflower
1/2 head orange cauliflower
1/2 red onion, thickly sliced
6 each rainbow carrots
1 head broccoli
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil
2 Tbsp Round Pond Meyer Lemon Citrus Syrup

Pre-heat over to 400F.  Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds.   Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.

Spread evenly on a sheet pan and roast for about 15 minutes or until “al dente”.

When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil.  Enjoy!

Serves 4-6

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

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

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

Kale Pesto

Kale Pesto 1200 750 Round Pond Estate

A wonderfully vibrant and delicious fresh take on the classic basil pesto, this kale version can be used to top pasta pizzas, flatbreads, or a drizzled over roasted potatoes.

Ingredients
1 bunch Dino Kale
1 tsp salt
2 cloves garlic
1 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup Grated Parmesan
2 Tbsp pine nuts (optional)

In a food processor, combine the kale leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped.  With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the ppinenuts andd garlic and process again, then add the cheese and pulse to combine.  Toss with your favorite pasta or use as a pizza or cracker topping.  Enjoy!

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!

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