Salads & Sauces

Heirloom Tomato & Burrata Salad

Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!

ngredients
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves

Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.

Preheat your oven to 375*F.  Place bread, 2 Tablespoon of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.

Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl.  Spread the whipped burrata evenly onto 4 plates.  Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.  Enjoy!

Serves 4

Brassica Salad

Brassica Salad 2048 1445 Round Pond Estate

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
1 cup cheddar cauliflower, sliced thin
1/2 cup toasted pistachios
1/2 cup golden raisins
1/2 cup parsley leaves
1/2 cup Meyer lemon vinaigrette
2 Tbsp Round Pond Infused Chili Oil

Place all ingredients except chili oil in a large bowl and toss together.  Let marinate for about 15 minutes and then place in a serving bowl and drizzle with chili oil.  Enjoy!

Serves 4

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette 1200 750 Round Pond Estate

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon.

Ingredients
2 Tbsp shallots, minced
1 cup Meyer lemon juice
1 tsp dijon mustard
2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Meyer Lemon Oil
1 1/2 Tbsp salt

Combine shallots, Dijon, lemon juice and salt in a bowl.  Slowly add the oils while whisking until all the oil is incorporated.  Store in an airtight container in the refrigerator until ready to use, allowing to come to room temperature first.  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

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!

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!

Fennel and Orange Salad

Fennel and Orange Salad 1200 750 Round Pond Estate

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
3 bulbs fennel, sliced thinly
½ cup lemon juice
¼ cup radish, sliced thinly
1 cup Round Pond Blood Orange Olive Oil
¼ cup lemon juice
1 tsp tarragon, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed

Trim off green fronds from fennel bulbs.  Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain.  Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel.  Cover and refrigerate overnight (or at least two hours).

Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together.  Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.  Enjoy!

Serves 6

roasted-corn-salad

Roasted Corn Salad

Roasted Corn Salad 1200 750 Round Pond Estate

This corn salad is a perfect addition to any summer dinner table or as a picnic salad.  It’s fun, fresh, and colorful…and did we mention super tasty? Pairs wonderfully with our Rutherford Sauvignon Blanc

Ingredients 
6 fresh corn on the cobs, shucked and cut from the cob
1/3 cup champagne vinegar
1 lime, juice and zest
1 tsp chopped jalapeno
1/8 tsp cinnamon
2 tsp sugar
3 glugs hot pepper sauce
1/8 tsp ancho chili powder
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups arugula
kosher salt
freshly ground black pepper
1/2 red onion, chopped fine
2 jalapenos, seeded and chopped fine
1/4 cup cilantro, chopped fine
1 large cucumber, peeled, seeded and chopped
1 can black beans, drained and rinsed
4 red tomatoes, seeded and diced
1 cup pecans, toasted and chopped
queso fresco cheese, crumbled

Preheat oven to 350 degrees. On a baking sheet, place the pecans in the oven until fragrant and golden in color. Remove from oven, let cool and chop. Raise the temperature of the oven to 400 degrees. Toss all corn with 3 Tbsp Italian olive oil and generously add salt and pepper. On a baking sheet, roast corn in the oven until it takes on a golden color. Remove from oven and let cool.

For the dressing, take 1/2 cup of the roasted corn and put in a blender, then add champagne vinegar, lime juice, and zest, jalapeno, spices and sugar, hot pepper sauce, salt and pepper and blend until smooth.  Keep the blender going and slowly pour 3 Tbsp Italian olive oil.  Adjust seasonings to taste.

In a large bowl, toss roasted corn, onion, jalapeno, cilantro, cucumber, black beans, and tomatoes with dressing. Evenly coat ingredients, you might have extra dressing.  Plate the corn salad on a bed of arugula and garnish with pecans and queso fresco cheese.

Serves 4-6

Roasted Beet Salad

Roasted Beet Salad 1200 750 Round Pond Estate

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.

Ingredients:
4 each red beets
3 each yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 cups water
2 each grapefruit, segmented
4 oz Laura Chenel goat cheese
4 tsp Round Pond Blood Orange Olive Oil
2 each baby chinoga beets, shaved with peeler
1/4 cup red quinoa
1/4 cup grapeseed oil

Separate the red and yellow beets into roasting pans by color.  Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans.  Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.

In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat.  Cook quinoa until soft and the water has cooked away.  Spread cooked quinoa onto a baking sheet to cool.  Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa.  Cook for about 3 minutes or until crunchy.  Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.

Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree.  Slowly add the grapeseed oil and season with salt.

Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa.  Drizzle Blood Orange oil over the top of the salad.  Enjoy!

Serves 4

kale and mushroom

Kale & Mushrooms With Bacon

Kale & Mushrooms With Bacon 1200 750 Round Pond Estate

Meaty Lacinato kale teams up with wild mushrooms and applewood-smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Rutherford Cabernet Sauvignon.

Ingredients
2 bunches kale, stems removed
8 oz local seasonal mushrooms, chopped
1 Tbsp fresh garlic, chopped
8 oz applewood smoked bacon, medium diced
3 Tbsp shallots, minced
2 Tbsp Thyme, chopped
1 cup chicken stock
2 oz Round Pond Italian or Spanish Extra Virgin Olive Oil
Salt & Pepper as needed

Bring a large pot of water to a boil, add 1 Tbsp salt per quart. Blanch kale in batches until tender, 3 -4 minutes, then remove and place in ice water bath to shock. Once cooled, remove from ice to drain dry of excess water.

Empty pot and add 1 Tbsp olive oil over high heat. Add Bacon and stir to render until lightly crisp. Remove to paper towels to blot dry.  Drain fat, then add 2 Tbsp fresh olive oil. Sauté mushrooms, in batches if necessary, until fully cooked throughout.  Add shallots and thyme, and season to taste with salt & pepper. Add garlic and sauté until aromatic, 1 min, then add cooked bacon and kale. Toss to coat, add chicken stock to pick up fond in pot.  Check and adjust seasoning if needed.  Plate in a large serving dish and enjoy!

Serves 6

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