Italian Extra Virgin Olive Oil

1200 750 Round Pond Estate

We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA.  It pairs wonderfully with our Reserve Cabernet Sauvignon.

1 double-cut rib eye steak
I cup red cooking wine
1/3 cup sliced shallots
½ cup sliced carrots
10 sprigs parsley
1 bay leaf
2 tablespoons sliced garlic
1 cup veal stock1 cup chanterelles, cut into 1” pieces
1 tablespoon unsalted butter
¼ cup sliced mushrooms
salt & pepper
handful of watercress
2 Tbsp Round Pond Italian Extra Virgin Olive Oil
1 lemon, juiced
salt & pepper
2 sprigs thyme

Sprinkle all sides of steak with salt & pepper.  Refrigerate for one day to allow flavors to develop. Remove meat from refrigerator 1 hour before cooking.  Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).

To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes.  Set aside

Heat butter in a skillet over medium heat.  Add mushrooms and season with salt & pepper.  Cook for about 5 minutes until mushrooms are tender and slightly toasted.

Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.

To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate.  Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.

-Recipe By Chef Bernardo Ayala of Napa Bistro

Beet And Bulgar Wheat Salad

Beet And Bulgar Wheat Salad 1024 683 Round Pond Estate

The perfect segue between summer and fall, this fantastic recipe with its beautiful autumnal colors comes to us courtesy of Chef Victoria Acosta from The Grill at Meadowood Resort.

5 lbs. assorted color baby beets (reserve one of each color for shaving raw)
3 Tbsp sugar
3 Tbsp salt
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
1 cup bulgur wheat, rinsed
1 cup pearl barley, rinsed
4 cups water or vegetable stock
1 large shallot, minced
1 head fennel, white bulb only, rough small chop
1 vanilla bean, scraped
sea salt to taste
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil, plus 2 Tbsp for heating

½ head fennel, fronds reserved
edible flowers
1 pomegranate, seeds removed

For Beets:  Remove leaves, reserve small ones for the salad, and wash beets well. In a roasting pan, add beets, 3 Tbsp each of salt and sugar, ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil, and cover halfway with water.  Cover pan with foil and cook in a 400F oven for approximately 35 min.  Test to make sure they are fork tender, pull out of the oven and let cool.  Carefully remove peels using gloved hands or a kitchen towel, leaving the “tails” intact. Cut beets in halves and quarters.

For Grains:  In two separate pots, heat 1/8 cup (in each pot) of Round Pond Italian Varietal Extra Virgin Olive Oil over medium-high heat.  Add half the minced shallot to each pot and season with salt to taste.  Stir occasionally and allow shallot to sweat.  Add grains to separate pots, toasting slightly in the olive oil. Cover with water or vegetable stock and allow to simmer until grains are just tender or al dente.  Strain out any excess liquid and allow to cool completely.

For Fennel Purée:  In a sauce pot, heat 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil over medium-high heat.  Add chopped fennel, salt, and vanilla bean.  Stir occasionally and allow to sweat.  Reduce heat to low, cover the pot and allow to steam until very tender.  Combine in a blender and strain through a fine chinois or cheesecloth.  Cool in an ice bath.

For Dressing:  Combine citrus juices, 1 cup Round Pond Italian Varietal Extra Virgin Olive Oil, and salt to taste in an airtight container.  Seal and shake until emulsified.

To assemble:  Dress roasted & raw shaved beets and shaved fennel with dressing and a touch of sea salt (separating red beets to avoid bleeding of color).  In another bowl, combine grains, pomegranate, dressing and season with sea salt.  On the plate, spread a spoonful of fennel purée along desired area.  Add a base of grain mixture. Begin to build layers of roasted beets, shaved beets, fennel, and grains.  When you have reached desired portion size, finish the plating with your chosen garnishes and enjoy!

Serves 8-10

Butternut Squash Bruschetta

Butternut Squash Bruschetta 1200 750 Round Pond Estate

What beautiful autumn colors!  Chef Jamie has created this butternut squash bruschetta with homemade ricotta and crispy sage – a perfect pairing for our Proprietary White Wine.

3 cups whole milk
1 cup heavy cream
1 ½ Tbsp distilled white vinegar
3 tsp salt
½ each butternut squash, peeled and diced into ½” cubes
5 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
½ tsp black pepper
1 medium baguette
24 sage leaves
1 cup canola or vegetable oil

Start by placing the milk, cream, vinegar and 1 tsp salt in saucepan and bring to a simmer over medium heat.  Simmer 1 to 2 minutes until curds start to form.  Line a mesh strainer with cheesecloth and place over a large mixing bowl. Slowly pour the contents of the pan into the cheesecloth and let drain for about 30 minutes.  Gather the edges of the cheesecloth together and slowly squeeze excess liquid out of cheese. Chill cheese and reserve for later.  Discard the liquid. *To save time, you may also use store-bought ricotta cheese!

Place butternut squash into a mixing bowl, drizzle 2 Tbsp Italian Varietal Olive Oil, 1 tsp salt and ¼ tsp pepper.  Place in 375F oven and bake for 15-20 minutes, or until squash is tender and cooked through.  When finished, place squash in a mixing bowl and gently mash with a fork; just enough to make the mixture stick together.

Slice baguette into 1/3″ slices and arrange on a baking tray.  Drizzle with 3 Tbsp Italian Varietal Olive Oil and season with 1 tsp salt and ¼ tsp pepper.  Bake in a 375F, about 10-15 minutes, until golden brown and crunchy.

Heat canola oil in a small saucepan to 300F.  Once ready, add sage leaves (be careful as the oil may splatter a bit) and cook 1 minute.  Remove leaves with a slotted spoon and place on a paper towel to absorb excess oil.

To assemble, spread 1 tsp of ricotta cheese onto each toasted baguette slice.  Top with desired amount of mashed butternut squash and a crispy sage leaf.  Drizzle with Italian Varietal Olive Oil.  Arrange on a platter and enjoy!

Makes 24 bite-size pieces.

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