Housemade Chip With Caviar

Housemade Chip With Caviar 552 311 Round Pond Estate

This simple chip with crrème fraîche and caviar is so simple but deliciously elegant! Pairs wonderfully with our Reserve Sauvignon Blanc.

3 russet potatoes
1/2 cup crème fraîche
1 oz salmon caviar
1 bunch chives
1 tsp Round Pond Estate Meyer Lemon Olive Oil

Begin by squaring off the potatoes, then cut them into 8 equal sized pieces.  If you have a small home fryer, you can fry them at 325* for 3 minutes, remove from the oil and then allow to cool.  If you do not have a fryer, you can use a large pot and frying thermometer.  Again, heat the oil to 325*, fry the potatoes for 3 minutes, then remove from the oil and allow to cool.

When you are ready to serve the appetizer, fry the potatoes again at 375* until golden brown and crispy.  Allow to cool for a few minutes, then top with a dollop of crème fraîche, a small spoonful of salmon caviar and a drizzle of Meyer Lemon Olive Oil.  Finish with a few chive sticks and enjoy!

Classic Chicken Salad Sandwich

Classic Chicken Salad Sandwich 2048 1362 Round Pond Estate

The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.  Pairs wonderfully with our Proprietary Red Wine.

4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3  tsp salt
1 tsp black pepper
3 Tbsp Round Pond Meyer Lemon Olive Oil
1 Tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula

Start by seasoning the chicken breasts with salt and pepper.  Grill the chicken until completely cooked through.  Dice when cool.

Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.

Divide chicken salad evenly onto four bottom buns, arrange a ½ cup of arugula on each, and put top bun on.  Enjoy!

10 Ways To Use Our Blood Orange Olive Oil & Syrup

10 Ways To Use Our Blood Orange Olive Oil & Syrup 1200 750 Round Pond Estate


How many ways can you add the sweet, tangy bite of Blood Orange to your life?  From cocktails to glazes to desserts, we have a plethora of fun ways to use our Round Pond Blood Orange Olive Oil and Round Pond Blood Orange Syrup Do you have a favorite use of your own?  Let us know in the comments below!



  1. Make a Cocktail – Muddle rosemary and shake with gin and our Blood Orange Syrup. Add a quick splash of club soda for a little fizz.

2. Make an Appetizer – Mash avocado onto toasted baguette slices. Drizzle with our Blood Orange Olive Oil and sprinkle with coarse sea salt.

3. Make a Cake – Use our Blood Orange Olive Oil in place of olive oil in a polenta olive oil cake, and top with a candied orange peel.

4. Make Dessert – Drizzle Round Pond Blood Orange Syrup over vanilla ice cream and top with whipped cream and slivered almonds.

5. Make an Easy Bite – Finely slice a fennel bulb and serve on a platter sprinkled with coarse sea salt. Whisk together Round Pond Blood Orange Olive Oil and Blood Orange Syrup and serve with fennel for dipping.

6. Make a Glaze – Whisk Round Pond Blood Orange Syrup with hot chili flakes as a sweet, hot glaze for grilled shrimp or pork.

7. Make a Snack – Drizzle hummus with our Blood Orange Olive Oil, and top with dukkah (an Egyptian condiment consisting of a mixture of herbs, nuts, and spices).

8. Make a Sweet Treat – Spread melted chocolate over toasted brioche slices. Drizzle lightly with Round Pond Blood Orange Syrup and Blood Orange Olive Oil and sprinkle with sea salt.

9. Make an Hors D’Oeuvre – Drizzle Round Pond Blood Orange Syrup over feta cheese and serve with crostini, kalamata olives, and water-soaked walnuts (soaking walnuts overnight in water removes the phytic acid that makes your mouth itchy).

10. Make Veggies Special – Drizzle our Blood Orange Olive Oil over roasted or grilled beets, sweet potatoes, winter squash, brussels sprouts, zucchini or green beans.

Chicago Hot Dog – Napa Style

Chicago Hot Dog – Napa Style 2048 1367 Round Pond Estate

A true American Classic: The Chicago Hot Dog – with a Napa Valley-inspired twist!

For Hot Dog
4 ea. 5-Dot Ranch Hot Dogs (all beef hot dog recommended)
2 each vine ripe tomato, sliced in half
4 ea pretzel bun
1 cup arugula
32 pc pickled ramps (ingredients/recipe below)
4 Tbsp picked mustard seed (ingredients/recipe below)

Pickled Ramps
1/2 cup Round Pond Cabernet-Merlot Red Wine Vinegar
1 cup white wine vinegar
1/2 cup sugar
1 1/4 tsp salt
1 tsp coriander seed
1/2 tsp fennel seed
1/4 tsp black peppercorn
3 sprigs thyme
6 oz. ramps, clan & trimmed
2 cups water

Pickled Mustard Seed
1/2 cup yellow mustard
1/2 cup brown mustard
3/4 cup apple cider vinegar
3/4 cup champagne vinegar
1 tsp salt

For the pickled ramps, combine all ingredients except ramps in a pot and bring to a boil.  Place ramps in a baking dish and arrange evenly.  Pour boiling liquid over the ramps and let cool completely.

For the mustard, place all ingredients in a pot and cook on medium heat until almost all of the liquid has cooked away.

Place grilled hot dogs into each pretzel bun.  Fan our sliced tomatoes in between one side of the hot dog and bun.  Pull ramps out of the cool liquid and place on top of the hot dog, allowing some drippings to absorb into the bun.  Next, sprinkle mustard seeds and arugula on top.  Your Napa-Style Hot Dogs are ready to enjoy!

Dabba’s Herb Chutney

Dabba’s Herb Chutney 2048 1365 Round Pond Estate

We are excited to share this secret Herb Chutney recipe that comes to us courtesy of the Dabba Food Truck in the North Bay and Napa, CA.  This sauce goes wonderfully with sautéed vegetables, grilled meats, and can even add a great kick to a steamed or poached fish.  Enjoy!

200 grams (13 tablespoons) fresh cilantro

15 grams (1 tablespoon) fresh mint
450 grams (2 cups) diced fresh tomatoes
25 grams (1 1/2 tablespoon) fresh garlic
80 grams (5 1/2 tablespoons) fresh jalapeño pepper
30 grams (3 tablespoons) tamarind pulp
8 grams (1/2 tablespoon) fresh habanero pepper
100 grams (6 tablespoons) diced onion

Wash all perishable ingredients in cold water, except the herbs.  Peel the garlic and dice the tomatoes, jalapeños, and habaneros.  Make sure to wear gloves as the jalapeños and habaneros can irritate your skin.  Dicing the ingredients will allow them to blend easier.  Pick, scale, and wash all of the herbs.  Place all ingredients into a blender or a food processor and purée until smooth.  Enjoy right away, or refrigerate for up to one week.

-Recipe By Chef Walter Abrams

Notes : Tamarind pulp can be found in most Indian and Latin American food markets.  If you do not like your sauces to spicy you can reduce the amount of habanero or omit them completely.

Crispy Duck Breast With Wild Rice & Salsify

Crispy Duck Breast With Wild Rice & Salsify 1200 750 Round Pond Estate

This rich duck recipe with a nutty wild rice and salsify is just the thing for those cold autumn evenings when you want something elegant to pair with our Reserve Cabernet Sauvignon.

3 each duck breasts
2 cups chicken stock
2 cups wild rice
8 cups water
3 Tbsp butter
1 bay leaf
4 thyme sprigs
1lb Ozark ham (1/2” dice)
1lb salsify root, cubed or sliced (you may substitute Parsnips, Lotus Root, or Yucca)
6 garlic cloves (lightly crushed but still in skin)
salt & pepper as needed to taste
garlic powder to taste

Prepare wild rice by simmering 8 cups water along with bay leaf, 2 thyme sprigs, and 1 tablespoon of butter. Add rice and cook covered on medium heat until all water has been absorbed and the grains are tender. Season with salt and pepper to taste. Remove bay leaf and thyme springs. Keep warm.

Whilst the rice cooks, begin preparing the duck by scoring skin side of breasts to render off excess fat. Season with salt and pepper on both sides. Place duck breasts skin side down in a “cold” sauté pan. Heat pan over medium heat. (Like bacon, the fat will render and crisp while insulating the meat from overcooking.) Do not shuffle or turn breasts until skin side has become very crispy, about 8 minutes.

After skin is sufficiently crisp, remove breasts, drain pan of excess fat, heat on high heat and return breasts to sear on flesh side, about 1 minute. Breasts are now done; just rest them in a warm spot near stove.

Heat oven to 350F. Into the same pan used for the duck, add diced ham to warm through. Heat over moderate-high heat, tossing to keep any from browning. Once warmed through, put all ham into a foil packet and keep warm in the oven.

Prepare salsify root by heating same pan over very high heat. As soon as it begins to smoke, add 2 tablespoons of butter. Add salsify, ham, 2 thyme sprigs, and toss to coat with butter. Season with garlic and salt and pepper to taste. Continue tossing until the root vegetable is just tender and light golden brown. Deglaze pan with chicken stock and simmer while you prepare to plate.

Place two large spoonfuls of rice in center of plate, surround with salsify/stock reduction (thyme spring removed), top rice with slices of duck breast; and finish with a clove of garlic per serving. Enjoy!

Serves 6

Goat Cheese Stuffed Figs

Goat Cheese Stuffed Figs 1200 750 Round Pond Estate

What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze!  With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer.

12 green or black mission figs
6 slices pancetta, thinly sliced and cut in half lengthwise
2 oz fresh goat cheese
2 Tbsp black pepper
Salt, as needed
4 oz cassis syrup
4 oz red wine

Combine cassis syrup and red wine in a small pot.  Reduce over low heat to approximately 2 Tbsp.

Meanwhile, roll goat cheese into 1/2-inch sized balls.  Roll in cracked pepper, then hold in freezer to firm up, about 15 minutes.

Split figs from stem end downward 3/4 of the way through in an “X” pattern. Stuff frozen goat cheese balls into the “X” and wrap each with a piece of pancetta to hold shape.

Grill over medium heat until pancetta crisps.  Remove to serving plate and drizzle with a small amount of the syrup mixture.  Season with salt to taste.  Enjoy!

Yields 12 figs

The Best Citrus Syrup Cocktails

The Best Citrus Syrup Cocktails 1200 750 Round Pond Estate

We asked our favorite Napa Valley mixologists to play with our artisan fruit syrups, and here are the amazing cocktails they came up with!  Give them a try and let us know which one is your favorite in the comments below.  Cheers!

London Calling 
by Duane Rodrigues

Cherry Lemon Bomb
by Andrew Imbach

Blood Moon Old Fashioned
by Roy Barnes

Pomegranate Napan
by Brandon Macer

Bloody Corpse Reviver
by Mike Schneiders

Pom Pom Martini
by Roy Barnes

Meyer Lemon Collins
by Jason Withrow

Pomegranate Tom Collins
by Andrew Imbace

Dirty Ancho Blood Orange Margarita
by Brandon Macer

Pomegranate Tom Collins

Pomegranate Tom Collins 1200 750 Round Pond Estate

Our Pomegranate Syrup gives a vibrant hit of color and a new dimension of taste to the classic Tom Collins.

1.5 oz Tanqueray Gin
1 lime
1/2 lemon
0.5 oz Round Pond Pomegranate Syrup
soda water

Put all ingredients into cocktail shaker, shake well. Pour in a tall glass over ice, top with soda water and finish with a twist of lime peel.  Enjoy!



Recipe compliments of Andrew Imbace of Napa, CA.

Meyer Lemon Collins

Meyer Lemon Collins 1200 750 Round Pond Estate

Tart, sweet, and altogether gorgeous, this Meyer Lemon Collins puts a light-hearted spin on a classic with the sunny taste of Meyer Lemon.

1 oz 209 Gin
.5 oz Aperol
.5 oz Round Pond Meyer Lemon Citrus Syrup
top with Fever Tree tonic
small wedge of lemon for garnish

Pour all ingredients into cocktail shaker, shake well and pour over ice. Top with a splash of tonic and finish with a small lemon wedge for garnish.  Enjoy!


Recipe compliments of Jason Withrow of Napa, CA.

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