Balsamico Tradizionale

Balsamic-Glazed Chicken With Beets & Figs

Balsamic-Glazed Chicken With Beets & Figs 1200 750 Round Pond Estate

Chef Jamie Prouten’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula.  Pairs perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 whole chicken, cut into 8 (or 2 legs, 2 thighs, 2 breasts but in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil 

Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar.  Toss to mix and then add 1 cup of water.  Cover with foil and roast in a 350 degree oven for about 2 hours.

Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme.  Let marinate for a minimum of 2 hours as beets cook.

Once the beets are fork tender, remove from oven and let cool, then peel the skin off them.  Cut into large chunks and set aside.

While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer.  Cook until the liquid is reduced by half, then remove from heat and let cool.

Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through.  Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze.  Place the chicken on a large platter.

Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken.  Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!

Serves 4-6

Lavosh Pizza with Grilled Tomatoes and Balsamico

Lavosh Pizza with Grilled Tomatoes and Balsamico 1075 607 Round Pond Estate

Lavosh, an Armenian flatbread, makes it easy to pull together a “lavosh pizza.” This delicious recipe combines grilled heirloom tomatoes with our Round Pond Estate Aceto Balsamico Tradizionale and lamb sausage for something truly special.  It makes a  wonderful hors d’oeuvre or main course, and pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
2 lamb sausages, removed from their casings
1 sheet lavosh flatbread, approximately 8″ x 10″
4 medium heirloom tomatoes
3 ounces aged Parmigiano-Reggiano cheese
1/4 cup basil, sliced thinly
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
1 ounce Round Pond Estate Aceto Balsamico Tradizionale
Round Pond Italian Extra Virgin Olive Oil as needed
Salt and pepper to taste

Sauté sausage in a heavy-bottomed sauté pan over medium heat until cooked through, approximately 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.

Core and split tomatoes across the equator.  Rub with olive oil and grill skin-side down until skin begins to blister and peel.  Transfer tomatoes to cutting board, remove skin and lightly chop. Transfer to a bowl and toss with balsamico and herbs.

Cut pizza into 6 equal-sized rectangles. Brush one side with oil.  Season with salt and pepper, and grill lightly, oil-side down, over medium flame for 1 minute.

Finish by topping grilled side of lavosh with tomatoes and sausage, and grate half of the cheese on top.  Grill for additional 1-2 minutes covered.  Remove pizzas from grill and garnish with remaining cheese.  Serve hot or cold.  Enjoy!

Serves 6

Grilled Stonefruit & Gorgonzola Flatbread

Grilled Stonefruit & Gorgonzola Flatbread 1200 750 Round Pond Estate

This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way.  This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
8 slices pancetta, crispy
1 lb fresh pizza dough (whole foods)
2 ea peaches
8 oz gorgonzola dolce, room temperature
2 cups arugula
½ ea red onion, sliced in rounds
1 tbsp chopped thyme
2 tsp Round Pond Balsamico Tradizionale

When you buy the pancetta, have your deli slice it thinly like prosciutto.  Bring it home and lay it on a parchment paper-lined baking sheet.  Place another sheet of parchment on top and then another baking sheet on top of that and bake it in a 375 degree oven for about 20 minutes or until crispy.

Preheat an oven to 400 degrees and place a pizza stone in the oven.  Divide the dough into two equal size pieces. Stretch each piece to the desired shape and thickness.  Start the dough in the oven and cook for about 2 minutes. Bake it enough so that it can be handled (about ½ cooked).  Let it cool slightly.

Whilst dough is cooling, split the peaches in half and remove the pit.  Place the peaches flesh side down on to a hot grill.  Cook the peaches just until they start to caramelize and slightly char.  Take the sliced onion rounds and brush with olive oil, salt and pepper and grill as well.

Slightly macerate the gorgonzola cheese, mix in the thyme and evenly spread onto the pizza dough.  Slice grilled peaches and place on top of gorgonzola.  Lower the grill to medium heat and place the flatbread on to the grill. Once the cheese starts to melt and the peaches are warm, remove the flatbread from grill.  Top it with crispy pancetta, arugula, and balsamico.

Enjoy!

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