Recipes

Spinach And Chorizo Frittata

Spinach And Chorizo Frittata 1200 750 Round Pond Estate

This spinach and chorizo frittata is super delicious and very ketogenic (very low carb) – friendly.  Full of rich flavor, this makes a wonderful brunch dish or bake in a muffin tin for an easy on-the-go breakfast for the week to come!

Ingredients
2 Tbsp butter
1/3 lb chorizo, diced
1/2 lb fresh spinach
1/4 cup scallions, chopped fine
8 eggs
1 cup heavy whipping cream
1/3 lb shredded cheddar cheese
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper to taste

Preheat over to 350F.  In a skillet, fry chorizo in butter on medium-high heat until crispy. Add spinach and scallions and cook until just softened.  Remove from heat and set aside.

Whisk eggs and cream together and add salt and pepper to taste.  Pour into a greased baking dish or an oven-safe skillet.  Add chorizo and spinach mixture to the top and sprinkle with cheddar and drizzle with olive oil.  Place on the middle rack the over and bake for 25-30 minutes or until firm.  Enjoy!

Serves 4

Giant White Bean Salad With Herb Salsa Verde

Giant White Bean Salad With Herb Salsa Verde 2048 1365 Round Pond Estate

Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu.  Simple, rustic, and super tasty, this is our favorite summer salad!  It pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 lb giant white beans
2 Tbsp salt
2 bunches parsley
2 bunches tarragon
2 Tbsp capers
2 cloves garlic
1 lemon, zested & juiced
12 oz. Round Pond Italian Varietal Olive Oil
6 slices prosciutto
1 cup peas, blanched & chilled
2 ea. radish, thinly sliced
¼ cup red onion, minced

Start by soaking the beans in water overnight.  The next day, drain off the water and place the beans in a large pot.  Add a Tbsp of salt and cover completely with water.  Cook on low heat until the beans are tender, about 2-3 hours.  When they are done, strain off and let cool.

While the beans are cooling, it’s time to make the salsa verde.  Start by placing the parsley, tarragon, capers, garlic, lemon juice, zest, and 1 Tbsp salt into a food processor.  Turn on, then slowly add Round Pond Italian Olive Oil while mixing.  Reserve when done.

Lay the prosciutto slices on a parchment paper lined baking sheet and bake at 375 degrees for 10 -15 minutes.  Once done, the prosciutto will crisp up while it cools.

To make the salad, place the beans, peas, and minced onion in a bowl, then spoon in enough salsa verde to completely coat all the components.  Place the dressed beans in a bowl and top with crispy prosciutto and radish slices.  Enjoy!

Thyme Gougère

Thyme Gougère 1200 750 Round Pond Estate

These delicious French cheese puffs make phenomenal hors d’oeuvres!  This easy recipe comes to us from our Winery Chef, Jamie Prouten.  Chef says: “These are the perfect pairing with red wine and are something that I just love to make around the holidays.”

Ingredients

3 cups all-purpose flour
3 tsp kosher salt
18 Tbsp unsalted butter
12 eggs
3 bunches thyme, chopped
3 cups water
1 ½ cups shredded Parmesan cheese

Bring water, butter and salt to a boil in a saucepan. Add flour and mix until it pulls away from the side of the pan. Place the mixture in the bowl of a standing mixer, using the paddle attachment. Run mixer on medium speed and add eggs one at a time until the mixture is completely combined.

Transfer mixture into a pastry bag and pipe out golf ball-sized gougères onto a parchment-lined sheet tray.  Sprinkle with shredded Parmesan and bake for 45 minutes in a 300F oven on low fan. Best enjoyed when still warm!

Makes about 15 gougères

Sesame Buttermilk Crackers

Sesame Buttermilk Crackers 1200 750 Round Pond Estate

This fun cracker recipe comes to us courtesy of Napa Valley Chef Marvin Martin of Marvin Martin Olive Oils.  Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip.

Ingredients

2 ½ cups flour
1 tsp sugar
1 tsp salt
10 Tbsp unsalted butter
1 cup buttermilk
1 tsp lemon zest
A pinch each of salt and black pepper
1 egg white
1/8 cup each black and white sesame seeds

Combine flour, sugar,  and salt in mixing bowl.  On low speed, add butter and mix until it looks like coarse oatmeal.  Add buttermilk and lemon zest, mixing until dough just comes together. Don’t over mix!  Form the dough into a disc and refrigerate for 30 minutes.

Roll the dough out on Silpat or silicone baking mat to 1/8-inch thickness.  Poke the dough in random place with the tines of a fork to allow steam to escape whilst baking.  Brush rolled dough with egg white, sprinkle with salt, pepper and sesame seeds. Bake for 8 to 12 minutes at 350 degrees, until just browned.

Break into irregular shapes and serve with dips or cheeses. Enjoy!

(If you would like uniform shaped crackers, you may cut dough into desired shapes with cookie cutters or score with a knife or edge sealer before baking.) 

Crab A Choux

Crab A Choux 1200 750 Round Pond Estate

These delicious easy crispy crab puffs come to us courtesy of Napa Valley Chef Marvin Martin.  Chef says: “This is one of my favorites to serve at home or take to a holiday party. These puffs pair with any wine you like from Champagne to a big red wine because of the cheese and richness of the crab.”

 

Ingredients
1 cup water
6 Tbsp butter, cubed
¼ tsp kosher salt
½ tsp Cayenne pepper
1 cup flour
4 whole eggs
¾ cup grated Pecorino cheese
1 tsp lemon zest
1 Tbsp chopped chives
¾ cup cleaned crab meat

Bring water, butter, Cayenne and salt to a boil in a saucepan.  Add all the flour at once, stirring quickly until mixture pulls away from sides and bottom of the pan and forms a ball. Move the mixture to the bowl of an electric mixer and let it cool slightly before adding eggs one at a time.  Add the cheese, zest, chives, and crab meat, mixing on low speed until well incorporated.  Allow dough to cool completely.

Using a small cookie scoop or spoon to scoop, fry small balls of the dough in vegetable oil, rice bran, or corn oil at 325F until golden brown.  Drain on paper towels and season with kosher salt.  Enjoy!

Chicken Liver Mousse

Chicken Liver Mousse 1200 750 Round Pond Estate

So rich and delicious, our Executive Chef Jamie Prouten’s chicken liver mousse is certain to delight both the most seasoned foodie and the most unadventurous of dinner guests.  Chef says: “I love to bring something that people may turn their nose up to, but if you can get them to try it, this mousse can completely change their mind about chicken liver.”

Ingredients

1 ½ lbs chicken livers (soaked in milk overnight)
½ cup brandy
2 oz sliced shallot
1/3 lb butter
2 Tbsp salt
3 tsp pepper
2 ¼ cups heavy cream

Soak chicken livers in milk overnight.  Remove livers from milk and dry on a paper towel-lined sheet tray.  Place butter in a large rondeau or other wide, shallow pan and melt on low heat.  Add shallots, mixing to coat them in butter, put lid on pan and allow to cook until translucent.

Turn up heat once the butter almost starts to brown, and add the chicken livers.  Stir livers, keeping them from sticking to the pan as much as possible.  Cook for 2-3 minutes until they are medium-rare.  Add brandy and deglaze pan, scraping any shallot or livers that may have become stuck.  Add cream and bring to a simmer.

Remove mixture from the heat and add to a blender to puree until smooth.  Strain through a chinois or fine cheesecloth.   Pour into ramekins or jars and cover with plastic wrap, lightly pressing the wrap to the surface of the mousse to prevent oxidization. Chill in the refrigerator until set, roughly 4 to 6 hours.

Serve with crostini or fresh baguette.  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

Grilled Chicken and Fennel Salad

Grilled Chicken and Fennel Salad 1200 750 Round Pond Estate

With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.

Ingredients
3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
Salt & White Pepper

Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil.  Split this batch in half, reserving half for later in the recipe.  Marinate chicken in half the marinade for 1 hour minimum or overnight.

Prepare a grill on high heat to 500°F.  Remove chicken from marinade, season with salt & ground white pepper.  Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes.  Remove chicken from grill and let rest covered until cool enough to handle.

Remove chicken from bone and dice or slice as desired.  Now marinate the chicken in the second half of the marinade and chill.

While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water.  Allow the acid to soften the fennel either overnight or for an hour minimum.  Drain fennel, reserving ¼ cup of the lemon-water.

Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp  Meyer Lemon Olive Oil. Season with salt & pepper to taste.  Enjoy!

Serves 6

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

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