Italian Extra Virgin Olive Oil

Heirloom Tomato & Roasted Red Pepper Gazpacho

Heirloom Tomato & Roasted Red Pepper Gazpacho 2048 1365 Round Pond Estate

This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon.

Ingredients
3 red peppers
2 pounds Heirloom tomatoes (cut into chunks)
1 cucumber (peeled & seeded)
6 garlic cloves
½ red onion
1 baguette, cut in half
¼ cup Round Pond Estate Cabernet-Merlot Red Wine Vinegar
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 stick butter
salt to taste
4 Tbsp Round Pond Estate Infused Basil Olive Oil
small basil leaves

For the gazpacho, toss the red peppers in olive oil and place on a baking tray and roast in a 375-degree oven until they are slightly charred on the outside.When done, remove them from the oven and place them in a mixing bowl.Cover the bowl with plastic wrap and let them steam in the bowl until cool.When cool, peel off the skin and open to remove as many seeds as possible.

In a large container, place the roasted red peppers, tomatoes, cucumbers, garlic, onion, half of the baguette, and Cabernet-Merlot Red Wine Vinegar.Toss together and let sit for at least 6 hours.Once fully marinated, use a blender to purée in batches, slowly adding the Italian Olive Oil.Once puréed, pour it into a container and season with salt.

Cut the baguette for the croutons into small cubes. Melt the butter and then pour it over the cubed bread and toss it together adding the salt. Bake in a 375-degree oven until golden brown and crunchy.

To serve, pour the gazpacho into bowls, garnish with croutons and basil leaves and drizzle with Infused Basil Olive Oil. Enjoy!

B.L.T. Crostini

B.L.T. Crostini 900 600 Round Pond Estate

Who doesn’t love a BLT?   With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfectly bite-sized pieces.

Ingredients
1 pint cherry tomatoes
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 small baguette
1 cup Fromage Blanc cheese
6 slices thick cut bacon, baked
1 cup arugula
pinch of salt & pepper

Toss tomatoes in olive oil, salt and pepper. Place on baking sheet, and bake in 225 degree oven for 5 hours.

Slice baguette into thin slices and bake at 350 degrees until golden brown. Spread about a teaspoon of Fromage Blanc cheese on each toasted baguette (crostini).  Place a few tomatoes on top of the cheese and them a sliver of bacon on top of that.  Top with a piece of arugula and a few drops of Italian Olive Oil.  Enjoy!

Harvest Jambalaya

Harvest Jambalaya 1200 750 Round Pond Estate

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully with the bright flavors of our Rosato di Nebbiolo.

Ingredients
1 lb sausage, kielbasa or andouille, sliced
1lb smoked ham, cubed
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1Tbsp butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup tomato, seeded and diced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
½ tsp cayenne pepper
2 tsp fresh oregano, diced
1 tsp fresh thyme, diced
2 Tbsp tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp black pepper
6 – 8 dashes hot sauce
¼ cup scallions, chopped
¾ cup fresh parsley, chopped
¼ cup fresh lemon juice
1lb medium shrimp, deveined (20 – 24)
Drizzle of Round Pond Infused Chili Olive Oil

Heat oil in large Dutch oven, cast-iron skillet, or pot over medium heat.  Add kielbasa and sauté for 8 – 10 minutes until browned, then place in a large bowl.  Add ham to same pot for 8-10 minutes, remove when lightly browned and add to the kielbasa bowl.

Add butter, onion, celery and peppers to the pot, sauté for 8-10 minutes.  Add tomato, garlic, jalapeno, cayenne (optional), oregano, thyme, and tomato paste, stirring with vegetables and herbs until coated and blended well.  Add chicken stock and bring to a rolling boil.  Stir in rice, then add the cooked kielbasa and ham, bay leaves, salt, pepper and hot sauce.  Return to boil, then reduce the heat to low and simmer covered for 20 minutes.

Add ¼ cup scallions, ¼ cup parsley, lemon juice and shrimp to the pot, stirring well.  Cover pot, remove from heat and let steam for 15 minutes.  Spoon into bowl, top with drizzle of infused chili oil and serve with warm cornbread or a crusty French loaf.  Enjoy!

Veal Osso Buco

Veal Osso Buco 1200 800 Round Pond Estate

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
2 (8-ounce) veal shank pieces
1 ½ Cabernet Sauvignon
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ onion, large diced
3 small carrots, peeled and sliced into ¼ inch rounds
4 stalks celery, diced
1 cloves garlic, peeled and chopped
2 anchovy fillets
2 Tbsp tomato paste
2 ½ cups brown beef stock
1 bunch Italian parsley, washed and chopped fine
2 sprigs rosemary
2 sprigs thyme
3 cups cooked rice or gremolata
Salt and pepper as needed

Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.  In a medium sauce pot, add the remaining olive oil, then add the seasoned veal shanks to the hot olive oil.  Brown both sides of the shank, about 5-minutes per side.  Add the celery, carrots, onions, garlic and anchovies.  Season with salt and pepper, sauté for 5 minutes.  Add the tomato paste, rosemary and thyme, then the 1 ½ cups of Cabernet Sauvignon.  Add stock to cover the veal, then bring to a boil.  Reduce heat to a simmer and cover, simmering for for 1 ½ to 2 hours, until the meat is very tender.  Season to taste and serve with rice or gremolata and garnish with fresh parsley.  Enjoy!

Serves 2

Roasted Red Pepper & Fontina Panini

Roasted Red Pepper & Fontina Panini 1200 750 Round Pond Estate

Chef Jamie’s marinated red pepper & fontina cheese panini makes wonderful use of those late-summer red peppers and garden-fresh basil.  So easy to make, and so delicious!

Ingredients

4 each red peppers
2 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
¼ cup red wine italian herb vinaigrette
2 tsp thyme, chopped
1 tsp rosemary, chopped
16 slices fontina cheese
12 each basil leaves, large
8 slices whole wheat sourdough
4 tbsp butter, softened

Start by rubbing the red peppers with the olive oil and then seasoning them with salt and pepper.  Roast in a 400-degree oven until they start to blister, about 20-25 minutes.  When they are done, place them in a large mixing bowl and cover tightly with plastic wrap so that they steam.  When completely cooled, you can easily peel the skin off and remove the core and seeds.  Place in a bowl with the vinaigrette and herbs to marinate for a minimum of 3 hours.

Butter one side of each slice of bread.  On the unbuttered side, place 2 slices of fontina cheese, one pepper, and couple of basil leaves.  Top with another 2 slices of cheese and the other slice of bread.  Place in a panini maker and toast until golden brown and crispy.  Enjoy!

Serves 4

Heirloom Tomato & Burrata Salad

Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!

ngredients
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves

Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.

Preheat your oven to 375*F.  Place bread, 2 Tablespoon of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.

Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl.  Spread the whipped burrata evenly onto 4 plates.  Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.  Enjoy!

Serves 4

Pork Tenderloin with Crispy Potatoes & Herb Verde

Pork Tenderloin with Crispy Potatoes & Herb Verde 1200 800 Round Pond Estate

This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients
2 lbs pork tenderloin
4 Tbsp paprika
4 Tbsp brown sugar
4 Tbsp salt
4 Tbsp pepper
10-12 heads corn, cleaned
2 cups heavy cream
1 bunch parsley
3 Tbsp fresh oregano
2 springs rosemary leaves
1 bunch chervil
1 tsp chili flakes
2 cloves garlic
1 lemon, juiced
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 red bell peppers, cleaned and diced
12-15 fingerling potatoes
Fryer Oil

Season pork with 4 tablespoons each of salt, pepper, paprika, and brown sugar.  Set aside to marinate.

Meanwhile, in a medium pot, add fingerling potatoes and cover with cold water and salt.  Boil until tender to stab with a knife.  Set aside to cool.  Once cooled, slice in half.

In a separate pot, add 3/4 cleaned corn kernels to pot, cover with heavy cream, and boil on low until tender. Once tender, drain and save liquid.  Add corn to blender, and purée until smooth, slowly adding in cooking liquid as needed.  Season with salt and pepper to taste.  Set aside.

For salsa verde, add parsley, chervil, rosemary, oregano, garlic, chili flakes, lemon juice and Round Pond Cabernet-Merlot Red Wine Vinegar.  Blend on low speed and slowly add Italian Varietal Extra Virgin Olive Oil until consistency reached.  Set aside.

Heat grill to high heat. Sear pork tenderloin on all sides. Lower heat and continue grilling until cooked through, around 145F.  Set aside when done and let rest 5-10 mins.

While pork is resting, sauté bell pepper and remaining corn kernels on medium heat until browned.  Seasoned with salt & pepper to taste.
Deep fry potatoes in fryer oil at 350F until crispy.  Toss in salsa verde.

Heat purée and place on plate.  Add potatoes.  Slice pork to desired thickness and place over potatoes.  Next add the bell pepper relish and finish with salsa verde on top.  Enjoy!

Serves 4

Green Olive Tapenade

Green Olive Tapenade 1200 750 Round Pond Estate

This delicious Green Olive Tapenade is a part of our Vino & Olio tasting  experience.  It’s so easy to make a makes a light and cool summer appetizer!

1 cup Castelvetrano olives, pitted
2 cloves garlic
3 tbsp capers
1 each lemon, juiced
1 cup Round Pound Extra Virgin Italian Olive Oil
1 tsp salt
¼ tsp black pepper

Place all ingredients in a food processor and turn on.  Slowly add the oil and continue to puree for about 1 minute and then serve with fresh bread, crudité, or crackers.  Enjoy!

Summer Squash Spaghetti with Halibut

Summer Squash Spaghetti with Halibut 1922 1200 Round Pond Estate

Summery, elegant, and delicious, Chef Jamie Prouten has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Rutherford Estate Sauvignon Blanc.

Ingredients
24 oz halibut, divided into 4-6-oz portions
3 zucchini
3 yellow squash
2 Tbsp Round Pond Estate Italian Olive Oil 
2 tsp salt
½ tsp pepper
For the pesto vinaigrette
2 cups basil leaves
1 Tbsp pine nuts
¼ cup Parmesan cheese, grated
1 garlic clove
1 cup Round Pond Estate Italian Olive Oil
3 Tbsp lemon juice
3 Tbsp Round Pond Sauvignon White Wine Vinegar
1 Tbsp salt
For the herb bread crumbs
2 cups large diced Italian bread
3 Tbsp Round Pond Estate Italian Olive Oil
2 tsp salt
½ tsp pepper
1 cup Italian parsley leaves         

For pesto vinaigrette, place basil, pine nuts, parmesan and garlic in a food processor. Turn on and slowly add the oil. Once all the oil is incorporated, pour the pesto into a mixing bowl and add lemon juice, champagne vinegar, and salt. Set aside.

For the herb bread crumbs, preheat your oven to 350F . Place all ingredients into a food processor and process until the bread crumbs are to your desired size.  Place bread crumbs on a baking tray and bake until crispy. Time will vary depending on how large or small your crumbs are.  Remove tray from oven but keep it on as you will be using it shortly for the halibut.

Using a mandolin with the julienne blade attached or a vegetable spiraler, slice the zucchini and yellow squash lengthwise so that it looks like spaghetti.  Heat olive oil in a pan and add squash, 2 teaspoons of salt and ½ teaspoon of pepper. Cook until soft like spaghetti, approximately 5 to 6 minutes.

While squash is cooking, warm a sauté pan until hot and sear the halibut. Sear on one side and place in a 350F oven for 6 to 8 minutes. Once the fish and squash are ready, divide them amongst 4 pasta bowls by first twirling the squash like spaghetti onto a large fork and placing it in the middle of the bowl. Place a piece of fish on top, sprinkle it with bread crumbs, and spoon about 2 tablespoons of the pesto vinaigrette over the top. Enjoy!

Serves 4

Chili-Lime Grilled Corn

Chili-Lime Grilled Corn 1200 750 Round Pond Estate

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients
4 ears corn on the cob, husk removed
4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 stick butter, room temperature
1 small lime, zested
3 tsp salt
3 Tbsp Round Pond Infused Chili Olive Oil
1 tsp black pepper
½ cup queso fresco

Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco.  Enjoy!

Serves 4

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