Combine shallots, Dijon, lemon juice and salt in a bowl. Slowly add the oils while whisking until all the oil is incorporated. Store in an airtight container in the refrigerator until ready to use, allowing to come to room temperature first. Enjoy!
This has been one of our most-requested Il Pranzo recipes to date! Chef Jamie’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon. The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken.
1 ea. chicken (broken down into 8 pieces)
2 Tbsp thyme, chopped
2 Tbsp oregano, chopped
2 Tbsp rosemary, chopped
½ cup red wine herb vinaigrette
2 cups milk
2 cups water
¼ lb butter
1 cup dry polenta
1 bulb fennel, cut in half
1 Tbsp Round Pond Italian Varietal Olive Oil
Salt & Pepper, as needed
1 cup grated parmesan cheese
2 bunches green onion, thinly sliced
Combine chopped thyme, oregano, rosemary, and red wine herb vinaigrette, then marinate the chicken for a minimum of 8 hours (overnight is best).
Begin making the polenta one hour before serving. In a sauce pot, add milk, water, and butter, bring to a simmer. Once simmering, slowly whisk in the polenta and let cook over very low heat for about an hour. Make sure to give it a stir every 5 minutes or so.
While the polenta is cooking, drizzle both the marinated chicken and fennel with Italian Varietal Olive Oil, then season with salt & pepper, then put on the grill. Grill until the chicken is cooked through and the fennel is charred on both sides.
When the polenta is almost done add the parmesan, green onion, and salt. Stir until all combined and then spoon it onto a platter. Top with the grilled chicken and then cut each piece of fennel into 4 and place that on the polenta as well. Enjoy!
This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.
Season the shortribs with salt and pepper. Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan.
Add the onion, carrot, and celery into the Dutch oven. Sauté for 3-4 minutes, then add tomato paste and stir together. Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half. Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking. When the short ribs are tender enough, shred them with a fork.
To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted. Remove from the oven and top with arugula and drizzle with Infused Garlic Oil. Slice into squares and enjoy!
This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in alongside our Il Pranzo Lunch and Garden to Table Brunch. It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.
Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes. Meanwhile, mix flour and salt in a kitchen-aid mixer bowl. When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil. Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball. Increase the speed to medium and mix for 3-4 minutes more.
Remove dough from mixing bowl and place in a separate oiled mixing bowl. Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).
Once the dough is proofed, brush two ½ sheet trays with Italian olive oil. Cut dough in half and place a half on each sheet tray. Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges. Use your fingertips to poke holes into the spread-out dough creating holes and wells. Cover with plastic wrap as before and let the dough double in size once again.
When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired. Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve. Enjoy!
Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley. Pairs wonderfully with our Proprietary Super Tuscan.
Pre-heat over to 400F. Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds. Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.
Spread evenly on a sheet pan and roast for about 15 minutes or until “al dente”.
When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil. Enjoy!
In a food processor, combine the kale leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the ppinenuts andd garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta or use as a pizza or cracker topping. Enjoy!
Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt. Fold it up and then place in a 375-degree oven for 45 minutes. Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.
Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces. Sauté mushrooms in olive oil until fully cooked. Before you take the mushrooms out of the pan, season them with salt and pepper.
To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads. Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown. Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired. Cut into wedges and enjoy!
Beet and Goat Cheese Terrinehttps://www.roundpond.com/wp-content/uploads/2018/10/beet-goat-cheese-terrine-1200x750.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/10/beet-goat-cheese-terrine-1200x750.png
This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc.
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 Tbsp fennel, finely diced
3 Tbsp lemon juice
1 Tbsp tarragon, lightly chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste
Roast beets in 350°F oven for 45-60 minutes or until fork-tender. Remove and allow to cool, then peel and slice evenly.
Puree goat and cream cheeses until very smooth.
In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.
In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna). Repeat until mold is full, with beet layer on top. Fold excess plastic over the top and refrigerate at least 30 minutes to set.
Once set, pull terrine out of mold, but do not unwrap from plastic. Slice while still wrapped to preserve the shape. Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify. Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice. Enjoy!
Goat Cheese and Zucchini Cakehttps://www.roundpond.com/wp-content/uploads/2018/10/zucchini-and-goat-cheese-cake.png1482953Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/10/zucchini-and-goat-cheese-cake.png
This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal. It pairs wonderfully with our Reserve Sauvignon Blanc.
1-1/2 pounds zucchini
3 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese 1 Tbsp finely chopped chervil or tarragon
salt and pepper Fleur de Sel to serve
Preheat the oven to 350 degrees.
Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.
In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.
Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.
Transfer to a non-stick loaf pan [8inch or 9inch will work] – do not grease it – and bake for 45 minutes, until golden brown. Cool and cut into slices.
Sprinkle each slice with a touch of fleur de sel and enjoy!
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