Blood Orange Olive Oil

Carrot-Coconut Bread

Carrot-Coconut Bread 1200 750 Round Pond Estate

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable.

Ingredients

2 ¾ cup flour
1 ½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 cup finely-shredded dry coconut
2 ½ cups carrots, grated
¾ cup applesauce
1 ½ cup sugar
1 ¼ cup Round Pond Blood Orange Olive Oil
5 eggs
1/8 cup sesame or flax seeds
1 cup sliced almonds
1 cup raisins (optional)

Preheat oven to 350F  and spray two 9-inch loaf pans with non-stick spray. Sift first 7 dry ingredients together.  In a separate bowl, mix Blood Orange olive oil, eggs, sugar, applesauce, carrots, seeds, and raisins (if desired).

Gently mix the wet ingredients into dry ingredients, blending only until moistened.  Pour into prepared pans.  Bake for 15 minutes or until top has lightly set, then sprinkle sliced almonds on top of each loaf.  Continue baking for 30-45 minites, or until a toothpick comes out clean.

Let bread rest for 10 minutes, then remove from pans to cool completely. Slice and enjoy!

Grilled Carrot Hummus

Grilled Carrot Hummus 1200 750 Round Pond Estate

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
5 ea carrots, grilled
½ cup canned garbanzo beans
3 tbsp garbanzo bean liquid
3 tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil 
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper, and grill on medium heat until soft.

When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice, and salt and pepper. Puree mixture, and then slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité.  Enjoy!

Crostini With Mission Figs & Ricotta

Crostini With Mission Figs & Ricotta 1200 750 Round Pond Estate

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy an elegant pairing for our Rutherford Sauvignon Blanc.

Ingredients
1 French baguette
Round Pond Italian Varietal Extra Virgin Olive Oil
6 oz ricotta cheese
2/3 lb prosciutto
6-8 black mission figs, sliced into quarters
Fresh cracked black pepper
Round Pond Blood Orange Olive Oil

Preheat oven to 375 degrees.  Slice the baguette into very thin slices.  Toss with olive oil and kosher salt.  Bake in preheated till golden brown and crunchy.

Cut prosciutto into sizes that will fold and fit onto the crostini slices.  Spread 1 Tbsp of fresh ricotta on each of the toasted crostini.  Place one piece of prosciutto, sprinkle with fresh cracked pepper.  Top with one slice of fig and drizzle with Blood Orange Olive Oil.  Ready to serve immediately.  Enjoy!

Makes approximately 24 pieces

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

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

Classic Bolognese

Classic Bolognese 1200 750 Round Pond Estate

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)!

Ingredients
1 lb beef stew meat
1 lb lamb shank or lamb steak
1 ½ lbs pork spare ribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup chopped pancetta
1 large yellow onion, chopped
3 large carrots, chopped
3 ribs celery, chopped
¼ cup tomato paste
1 cup chicken stock
1 cup white wine
1 cup whole milk
1 bay leaf (fresh if possible)
1 lb fresh pasta, preferably fettuccine or bucatini
Sea salt
Freshly ground pepper
2 Tbsp Round Pond Blood Orange Olive Oil (or one long peel of one orange)
freshly-grated parmesan cheese
chopped parsley

Heat Italian olive oil in heavy Dutch oven or large saucepot over medium-high heat. Make sure it doesn’t smoke.  Season the meat with salt and pepper and brown on all sides, about 5 minutes.  Remove the meat to a plate and cover.

Keeping the pot the same heat, add pancetta to the pan and sauté for 2 minutes.  Add the onion, carrots, and celery.  Continue to sauté until caramelized.  Make a hole in the middle of the vegetables and pancetta with your cooking spoon and add the tomato paste, stirring until it bubbles.  Add the wine and simmer for another 2-3 minutes.

Add chicken stock and milk to the pot (this seems weird and it will curdle, but stay with me here…it is traditional and it will change as the sauce cooks).  Add the meat back in and bring the sauce to a boil.  Reduce heat to low and simmer for 2 hours (adding orange peel if you are using one). Check sauce periodically, and if it is getting too thick, add more water or stock if necessary.

After 2 hours, pull out the meat and gently separate it into smaller chunks taking out the bones, fat, etc.  Return the meat back into the sauce and cook for another half hour or more while you cook the pasta.  Adjust the seasoning with salt and pepper as needed.  Drizzle with Blood Orange Olive Oil.

Cook the pasta as directed.  Reserve the pasta water to thin the sauce which tends to thicken over the day.  Toss pasta with sauce and garnish with freshly shaved Parmesan cheese and chopped parsley.  Enjoy!

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

Grilled Salmon

Grilled Wild Salmon

Grilled Wild Salmon 1200 750 Round Pond Estate

Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too.  Enjoy with a glass of ourRutherford Sauvignon Blanc and a back patio!

Ingredients
2 Tbsp Round Pond Blood Orange Olive Oil
1 (2-3 pound) wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
kosher salt
freshly ground black pepper
aluminum foil (to use as dish for grilling)

Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon.  In the foil, add  Blood Orange Olive Oil, shallots and herbs.  With tongs, place salmon fillet on steaks in foil dish, then flip to coat both sides.  Once coated, sprinkle with salt and pepper and place foil dish on grill, flesh side down.

Place sheet of foil on top to seal in heat. Grill to desired doneness.  Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve. Enjoy!

Serves 4

Pork_Paillard

Pork Paillard with Arugula & Pomegranate Salad

Pork Paillard with Arugula & Pomegranate Salad 1200 800 Round Pond Estate

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence.  Pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
4 boneless pork chop (4 oz each)
8 cups arugula
1 cup frisée
1 cup pomegranate seeds
1 honey crisp apple (sliced)
1 cup sun gold cherry tomatoes (halved)
½ red onion, sliced
½ cup toasted pumpkin seeds
¼ cup Round Pond Cabernet-Merlot Vinegar
1 cup Round Pond Blood Orange Olive Oil
½ tsp dijon mustard
2 Tbsp kosher salt
½ tsp ground black pepper

Start by placing one of the boneless pork chops in between two pieces of plastic wrap. On a hard, sturdy surface, and using a meat mallet, pound the pork chop so that it flattens out and is about a 1/4-1/2 inch thick.  Repeat for the other chops.

For the vinaigrette, place the Cabernet-Merlot Vinegar, mustard, salt and pepper in a mixing bowl. Slowly start adding the Blood Orange Oil whilst whisking. Once all the oil is incorporated, set the vinaigrette aside, and combine arugula, pomegranate, apple slices, cherry tomatoes and onion in a bowl.

Season the pork with salt and pepper and place it on a hot grill and cook until done, about 3-4 minutes per side. When fully cooked, remove pork from the grill and set aside. Toss salad with vinaigrette mixture, reserving a small amount of dressing for finishing.

Plate the pork paillard and top with salad mixture.  Finish with a drizzle of the vinaigrette. Enjoy!

Serves 4

Blood Orange Rock Shrimp Ceviche

Blood Orange Rock Shrimp Ceviche 1200 750 Round Pond Estate

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients:
1 lb fresh rock shrimp, rough chop
½ medium lemon
½ medium red onion, minced
2 each avocado, diced
2 each Roma tomato, seeded and diced
3 tsp salt
1 small lime, juiced
½ cup Round Pond Estate Sangiovese Blend Red Wine Vinegar
2 tsp shallots, minced
3 tsp blood orange concentrate or juice
2 tsp Round Pond Estate Blood Orange Citrus Syrup
1 ½ cup Round Pond Estate Blood Orange Olive Oil
24 tortilla chips, round preferred
24 cilantro leaves

Begin by poaching shrimp in boiling water with half lemon for 1 minute. Remove shrimp from water and place in ice bath. Once completely cooled, remove shrimp and toss with red onion, avocado, tomato, 1 tsp salt, and lime juice. Place in refrigerator and chill.

For the vinaigrette, place Sangiovese Red Wine Vinegar, shallots, 2 tsp salt, Blood Orange concentrate and Blood Orange Syrup in a mixing bowl, then slowly whisk in Blood Orange Olive Oil. Once all the oil is incorporated, reserve vinaigrette for assembly.

Start assembly by tossing rock shrimp mixture with 3 Tbsp vinaigrette. Place a spoonful of the shrimp mixture on each tortilla chip and top with cilantro leaf.  Arrange on a platter and enjoy!

Makes 24 bite-size pieces.

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