Toss red pepper is in olive oil and roast until the skin blisters at 450F. Take out of the oven and place in a mixing bowl and cover with plastic wrap. Let the peppers steam until they are cool. Next, peel the skins off and take seeds out of the peppers. Place the peppers in a food processor with all the other ingredients except the lemon oil. Turn on and slowly add the lemon oil until all incorporated. Continue to puree for 1 minute and then serve with fresh bread, crudité, or crackers. Enjoy!
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 Meyer Lemon Olive Oil Cake is one of our most requested recipes! Dense and flavorful, this cake has a rich and delicious lemony flavor and makes a wonderful afternoon or dessert treat.
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish
In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème fraiche, and orange juice.
Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.
Pour the mixture into a buttered 10″ cake pan or in a muffin tin for individual servings. Bake at 350 degrees for 1 hour. Place on a rack to cool. Sprinkle with powdered sugar and a drizzle of Meyer Lemon Citrus Syrup. Enjoy!
The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar paring for our Proprietary White Wine.
Ingredients 4 each Roma tomatoes
2 Tbsp Round Pond Italian Varietal Olive Oil
1 Tbsp salt
1 Tbsp thyme, chopped
½ cup plain yogurt
1 tsp salt
½ tsp harissa paste
3 each lemons, halved, grilled until slightly charred, juiced
2 each egg yolk
1 Tbsp fresh oregano, chopped
1 cup Round Pond Meyer Lemon Olive Oil
1 Tbsp salt
2 each boneless skinless chicken breast
3 Tbsp vadouvan seasoning
1 tsp salt
1 cup baby arugula
½ each English cucumber, thinly shaved with peeler, no seeds
4 each ciabatta rolls
Slice Roma tomatoes into ½ inch thick slices, place on a baking sheet lined with parchment paper. Drizzle with Italian Varietal Olive Oil, then sprinkle with salt and chopped thyme. Bake in a 350° oven for about 45 minutes. While tomatoes are roasting, mix together the yogurt, harissa paste, and salt, set aside.
To make the aioli, combine egg yolks, 2 tsp of grilled lemon juice and chopped oregano. While whisking slowly start adding the Meyer Lemon Olive Oil to the mixture. When mixture starts to thicken, add more lemon juice to smooth it out until all the oil and lemon juice are incorporated. Season with salt, reserve.
Season both sides of chicken breast with salt and the Vadouvan seasoning. Grill until cooked through.
To assemble, cut open the ciabatta rolls and spread the lemon aioli on the bottom half of the roll. Top with chicken, then roasted tomatoes and shaved cucumber. Finish by topping with baby arugula and a drizzle of the harissa yogurt. Enjoy!
Combine the achiote paste, Meyer lemon oil, and lime juice and pour over chicken wings. Toss wings in the marinade and then let them sit for a minimum of 4 hours. Once the wings are fully marinated, grill until fully cooked. Arrange them on a platter and top with the chopped cilantro. Enjoy!
Charred Pole Bean Saladhttps://www.roundpond.com/wp-content/uploads/2018/09/Pole-Bean-Salad_1200x750.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/09/Pole-Bean-Salad_1200x750.png
Straight from the Round Pond winery garden and our kitchens is Chef Jamie’s latest Il Pranzo recipe! This gorgeous Charred Pole Bean Salad is ripe with colorful beans and late cherry tomatoes is tossed in a fresh lemon-dill vinaigrette. Pairs wonderfully with our Proprietary Red Wine.
To make the vinaigrette, combine the dill, lemon juice, 1 tablespoon salt, ½ teaspoon pepper, and mustard in a small mixing bowl. Start whisking and slowly add the Meyer Lemon Olive Oil until all ingredients are combined. Set aside.
Begin making the salad by trimming the ends of all the beans. Place them in a large mixing bowl and toss with Italian Varietal Extra Virgin Olive Oil, 1 tablespooon salt, and ½ teaspoon pepper. Arrange the beans on a baking tray and them place in a broiler or on a hot grill. Cook until the beans start to char a bit.
Once the beans are charred and tender, place them back in the mixing bowl and add the cherry tomatoes and the vinaigrette, tossing until well coated. Place in a serving bowl and top with shaved Parmesan and dill sprigs. Enjoy!
Wine Country Cioppinohttps://www.roundpond.com/wp-content/uploads/2018/10/Cioppino_1200x750.jpg1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/10/Cioppino_1200x750.jpg
Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, Chef Jamie has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels and crab. This pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.
Start by adding the Italian Varietal Olive Oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine, and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams, and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops. Enjoy!
Begin by placing the yolk and lemon juice in a food processor. Turn it on and process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal Olive Oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.
Submitted by Pondie Sophia DiSantis, this flavorful lemon hemp seed pesto full of greens, protein and a hint of lemon. Creamy and filling, toss with your favorite pasta or salad for a delicious, healthy and super easy meal. Check out more of Sophia’s recipes on her beautiful blog at Veggies Don’t Bite.
1 cup baby spinach
2 cups fresh basil
1 cup hemp seeds
Himalayan pink salt and ground black pepper to taste
1 tablespoon crushed garlic
juice of 1 small lemon
2 Tbsp Round Pond Meyer Lemon Olive Oil
¼ – ½ cup water or veggie broth to bring to desired consistency
Note: The lemon gives this pesto a tangy taste, so if you prefer less tang, cut the lemon down. I like to double or triple the recipe and store in the freezer for quick meals.
Place all ingredients in a food processor and blend until well mixed, adding water or veggie broth to bring the pesto to desired consistency. Taste and adjust seasonings to desired taste. Enjoy!
Citrus-Cured Salmon with Dill Crème Fraîchehttps://www.roundpond.com/wp-content/uploads/2018/11/Citrus-Cured-Salmon-_1200x750.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/11/Citrus-Cured-Salmon-_1200x750.png
An elegant appetizer for your next cocktail party or served as part of a fantastic brunch spread, Chef Jamie’s Citrus-Cured Salmon with Dill Crème Fraîche is bright with citrus flavor and tempered by silky crème fraîche. Specially created to pair perfectly with our lush Reserve Sauvignon Blanc.
Ingredients 1 pound salmon fillet 1 cup salt plus ½ tsp 1/3 cup sugar 1 each lemon, zested 1 each lime, zested 1 cup crème fraîche 1 tsp lemon juice ½ tsp salt 3 tbsp dill, chopped 2 each radish, thinly sliced 1 each Persian cucumber, thinly sliced 1 jar trout roe 3 Tbsp Round Pond Meyer Lemon Oil
Combine the salt, sugar and citrus zests. In a small baking pan, sprinkle ½ cup of salt on the bottom of the pan – slightly larger than the salmon filet. Place the salmon on top and cover the fish with the remaining salt, making sure that the fish is completely coated. Wrap pan in plastic wrap and refrigerate for 24 hours.
To make the dill crème fraîche, mix crème fraîche, lemon juice, dill, and ½ teaspoon of salt in a bowl and set aside. Next, take the salmon out of the cure and dice it into small cubes, similar a tartare. Mix the diced salmon with the Meyer Lemon oil.
To serve as a plated appetizer, arrange your crackers of choice or grilled baguette slices on a platter. Spread with dill crème fraîche, top with 1-2 cubes of cured salmon, and sliced vegetables. To serve a large group, place the diced salmon on a platter and scatter the sliced radish cucumber and trout roe on top. Serve the crème fraîche in a small bowl to serve atop crackers or grilled baguette. Enjoy!
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