Recipes

Creamy-Cauliflower-Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup 1200 750 Round Pond Estate

Here’s simple, delicious cauliflower soup that will warm you up in no time!  Especially created to pair with our Reserve Sauvignon Blanc, this creamy, satisfying soup is sure to drive the chill from your bones.

Ingredients:
2 heads cauliflower
2 qts whole milk
1/2 lb butter
2 bunches scallions, diced
1/4 cup Round Pond Estate Infused Chili Oil
dash of paprika

Begin by taking the stem off of the head of the cauliflower, and break the head into florets. Place the florets into a large pot, and add the milk and butter. Simmer on medium heat until the cauliflower is soft.

Transfer mixture to a blender and purée.  Season with salt and white pepper to taste.  Pour into espresso cups or bowl, then drizzle with Chili Oil and garnish with scallions and a dash of paprika for color.  Enjoy!

Flammekueche

Grilled Chicken Flatbread

Grilled Chicken Flatbread 1200 750 Round Pond Estate

This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.  A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese

For the Chicken:  Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through.  Remove and let the chicken cool.  Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.

For the Flatbread:  On a floured surface, dust ½ the pizza dough with flour.  Use a rolling pin to stretch the dough out to 12 inches.  Once stretched, place dough on a piece of floured parchment paper.  Now start grilling!  With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up.  Peel off the paper.  Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom.  If the dough sprouts any big bubbles, pop them if you can.

Transfer the crust to a cookie sheet or large platter, grilled side up.  Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.

Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes.  If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.

Cut into wedges and enjoy!

Greek Walnut Cake

Greek Walnut Cake

Greek Walnut Cake 1200 750 Round Pond Estate

This traditional “Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices and packed with healthy walnuts.  In Greek cooking it is very common to bake with olive oil, adding an extra element of richness with healthy fats.   Drizzled with its honeyed syrup, the cake is delicious on a cold evening and perfect for the upcoming holidays!

Ingredients
1 cup Italian Varietal Extra Virgin Olive Oil 
6 eggs
1 cup whole milk
3 cups sugar
2 cups all purpose flour
4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 cups coarsely ground walnuts
1 cup honey
3 cups water
1 cinnamon stick
peel of one orange

For the cake, preheat oven to 350 degrees and grease the bottom and sides of a 9 x 13 inch baking dish or a large round pan.  Beat the eggs and 1 cup sugar together.  Add the olive oil and milk, mixing well.

In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ¼ tsp ground cloves, and salt.  Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth.  Do not over mix!  Fold in the walnuts gently with a spatula, then pour the batter into the baking dish. Bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the honey syrup.  Combine honey, 2 cups sugar, water, cinnamon stick, ¼ tsp cloves, and orange peel into a saucepan.  Bring it to a boil while stirring.  Let it continue to cook over medium heat for about 5 minutes until slightly thickened.  Turn off the heat and allow the syrup to cool completely before removing cinnamon stick and orange peel.

When cake is cooked through, remove it from the oven.  Poke small holes into the top of the cake with a toothpick, about 15-20. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.  Cut into diamond shapes and serve. If you like, you sprinkle any extra ground walnuts, some powdered sugar, and extra cinnamon on top.  Enjoy!

Nana’s Apple Pudding

Nana’s Apple Pudding 1200 750 Round Pond Estate

Also known as apple crisp, our gardener Daphne is sharing her Nana’s recipe for Apple Pudding. The picture below shows Nana B (born in 1888) in the kitchen of the home where she was raised after just making a fresh batch of peach jam!  This delicious family favorite recipe pairs wonderfully with our Late Harvest Sauvignon Blanc.

Ingredients:
1 lb apples
1/2 cup butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup oatmeal
1 tsp ground cinnamon
1/2 cup chopped walnuts

Pre-heat the oven to 35oF.  Slice and core enough apples to cover at least one inch of the bottom of your baking dish. Combine the butter, brown sugar, flour and cinnamon in a small bowl and crumble over apples.

Bake 20 to 30 minutes, depending on the size of the pan, or until the topping is lightly browned and the apples are just bubbling through.  Allow to cool slightly, slice and top with either whipped cream or vanilla ice cream.  Enjoy!

Poached Pear

Poached Pear With Pink Pepper Mascarpone

Poached Pear With Pink Pepper Mascarpone 1200 800 Round Pond Estate

This unique honey-cinnamon and cabernet poached pear dessert is such a beautiful treat.  The pink peppercorn adds a delightful floral flavor to the rich mascarpone and the subtle hint of mint adds and herbal essence to this gorgeous dessert.  This pairs delightfully with our Late Harvest Sauvignon Blanc.

Ingredients
2 pears, peeled and cored
4 tsp honey
1 tsp ground cinnamon
½ cup mascarpone cheese
1 tsp vanilla bean paste
1 tsp ground pink pepper
1 bottle cabernet sauvignon
1 cup sugar
2 cinnamon sticks
3 each star anise
8 each cloves
4 each mint leaves

Poach pears in a mixture of the cabernet sauvignon, sugar, cinnamon stick, cloves, and star anise.  Simmer pears in this liquid for about a ½ hour or until the pears just start to soften.  When ready, remove them from the poaching liquid allow them to cool completely.

Start reducing the poaching liquid until slightly thinner than syrup.  Whilst pears are cooling and the liquid is reducing, mix together the mascarpone cheese, vanilla paste, and pink pepper. Next, place the cooled pears on a baking tray and drizzle with honey and sprinkle with cinnamon.  Place under broiler for 3-4 minutes or until they caramelize slightly.

Plate pears by placing two tablespoons of the mascarpone mixture in the middle of a bowl.  Place the caramelized pear on top, drizzle with a tablespoon of the reduced poaching liquid and finish with a leaf of mint.  Finish with a dusting of cinnamon and enjoy!

Serves 429

Apple-Bread-Pudding

Apple Bread Pudding

Apple Bread Pudding 1200 750 Round Pond Estate

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way!   Whether you use brioche, challah, or sweet bread, the result is a custard-like apple-ly pudding that pairs wonderfully with either our Late Harvest Sauvignon Blanc or our Angelica port-style dessert wine.

 

Ingredients
2 loaves brioche, challah, or Hawaiian sweet bread
4 each granny smith apples (peeled & diced)
1 tsp vanilla extract
1 cup brown sugar
2 tsp cinnamon
3 ½ cups milk
3 ½ cups heavy cream
1 ¼ cup sugar
2 tsp vanilla extract
16 egg yolks

Cut bread into medium sized chunks and place on a baking tray.  Toast bread until golden brown at 375 degrees.  Whilst bread is toasting, toss the diced apples in one teaspoon of vanilla extract, brown sugar, and cinnamon.  Set aside.

For the custard, combine egg yolks, sugar, and remaining vanilla in a stainless-steel mixing bowl, whisking until yolks turn a pale color.  Next, scald the milk and cream.  Add to the yolk mixture a ladle at a time, whisking all the while.  Continue until all the milk and cream mixture is added.

Assemble bread pudding by placing half of the toasted bread into a baking dish and topping with half of the apples, pouring half of the custard over the top.  Repeat the process using the remaining halves.  Cover baking dish with plastic wrap and then aluminum foil and bake at 350 degrees for 45-50 minutes.  When done, bread pudding should be golden brown and have a slight “jiggle” in the center.  Let cool slightly and serve.  It is wonderful with whipped or ice cream.  Enjoy!

Summer Peach Cobbler

Summer Sweets

Summer Sweets 1200 750 Round Pond Estate

Keep the sweetness of summer with you after the first leaves of autumn begin to fall!  This collection of dessert recipes pair perfectly with our Late Harvest Sauvignon Blanc

The Late Harvest’s beautiful notes of honeysuckle and sun-ripe apricots along with flavors of lemon zest, bosc pears, and ripe summer stone fruit harmonize beautifully with the flavors in these recipes. These wonderful pairings will be sure to help that Summer Sweetness linger just a little longer…


Summer Peach Cobbler

This easy, sunny, stone-fruit dessert is an American classic, especially when topped with vanilla ice cream.

Apple Bread Pudding

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way.

Plum Caramel Cake

Ripe, beautiful sliced plums are baked into a caramely, upside-down cake that is as beautiful as it is delicious.

Poached Pear with Mascarpone

This unique honey-cinnamon and Cabernet-poached pear dessert has the unexpected addition of pink-pepper mascarpone.

Nana’s Apple Pudding

Also known as apple crisp, our gardener Daphne shares her Nana’s recipe for Apple Pudding – a family favorite for 75 years.

Charred Pole Bean Salad

Charred Pole Bean Salad 1200 750 Round Pond Estate

Straight from the Round Pond winery garden and our kitchens is Chef Jamie’s latest Il Pranzo recipe!  This gorgeous Charred Pole Bean Salad is ripe with colorful beans and late cherry tomatoes is tossed in a fresh lemon-dill vinaigrette.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 bunch dill, chopped
2 each lemons, juiced
1 cup Round Pond Meyer Lemon Olive Oil
1 tsp dijon mustard
1 tsp pepper
½ lb green beans
½ pounds yellow wax beans
½ pound romano beans
½ pound purple long beans
2 Tbsp salt
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 pint cherry tomato, halved
½ cup shaved parmesan
½ bunch dill sprigs

To make the vinaigrette, combine the dill, lemon juice, 1 tablespoon salt, ½ teaspoon pepper, and mustard in a small mixing bowl.  Start whisking and slowly add the Meyer Lemon Olive Oil until all ingredients are combined.  Set aside.

Begin making the salad by trimming the ends of all the beans.  Place them in a large mixing bowl and toss with Italian Varietal Extra Virgin Olive Oil, 1 tablespooon salt, and ½ teaspoon pepper.  Arrange the beans on a baking tray and them place in a broiler or on a hot grill. Cook until the beans start to char a bit.

Once the beans are charred and tender, place them back in the mixing bowl and add the cherry tomatoes and the vinaigrette, tossing until well coated.  Place in a serving bowl and top with shaved Parmesan and dill sprigs.  Enjoy!

Serves 4

Balsamic Fig & Feta Spread

Balsamic Fig & Feta Spread 1200 750 Round Pond Estate

This savory appetizer is our new Autumn favorite!  Creamy feta, piquant balsamic, and sweet figs caramelize effortlessly into a one-dish baked spread that is fantastic served alongside toasted baguette slices rubbed with fresh garlic.  Pairs wonderfully with our Proprietary White Wine.

Ingredients
½ cup creamy feta (about 2 ounces)
½ cup + 1 Tbsp Round Pond Infused Garlic Olive Oil 
1 clove garlic, peeled and sliced
12 very ripe figs, any color
2 teaspoons aged balsamic or homemade balsamic reduction
pinch kosher salt (roughly 1/8 teaspoon)
3 sprigs fresh thyme 10 small parsley leaves

Crumble feta into a jar or bowl. Top with olive oil and garlic.  Cover and refr

igerate for at least three hours, preferably overnight.

Heat oven to 400°F.  Stem and halve figs and put into a cast iron skillet or oven-safe dish.  Scoop a tablespoon of olive oil out of the feta mixture and drizzle over the figs.  Coat each fig with a bit of balsamic and sprinkle with salt.  Tuck in the chunks of feta.  Toss on the thyme sprigs, and put them in the oven.  Check after 15 minutes, as the figs will cook quickly.  Don’t let them completely fall apart!  When they’re quite jammy and releasing their juices, remove from the oven and turn on broiler.  Broil for a minute or two until the figs and feta are just starting to brown.  Remove from the oven.  Cool for a few minutes.

Pick out thyme sprigs and use your fingers to sprinkle the crispy leaves down over the figs.  Discard sprigs. Garnish with mint or parsley leaves.  Serve with toasted baguette rubbed with fresh garlic or your favorite hearty cracker.  Enjoy!

Our Favorite Harvest Recipes

Our Favorite Harvest Recipes 1200 750 Round Pond Estate

Autumn is here, and that means one thing…Harvest Season!  We have collected 6 brand-new recipes to share with you, all inspired by this wonderful season.  Enjoy, and happy harvest!


 

Balsamic-Glazed Chicken with Beets & Figs

A seasonal addition to our Il Pranzo menu, this delicious grilled chicken recipe is full of gorgeous autumn colors and flavors.

Charred Pole Bean Salad

This gorgeous salad is another new addition to our Il Pranzo menu and is ripe with colorful beans, late cherry tomatoes, and a fresh lemon-dill vinaigrette.

Balsamic Fig & Feta Spread

Caramelized figs and feta and delectable balsamic make up this creamy spread that is decadent, elegant, and so easy to make.

Harvest Jambalaya

This hearty dish is full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside.

Classic Bolognese

This traditional Bolognese recipe creates a bit of magic as it simmers low and slow for hours resulting in a sauce that is surprisingly delicate in flavor, creamy, and so aromatic.

Greek Walnut Cake

“Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices.  Drizzled with its honeyed syrup, it’s so delicious and perfect for the upcoming holidays!

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