A delightful, bite-sized appetizer with smoked salmon that features our Meyer Lemon Olive Oil and pairs wonderfully with our Rutherford Sauvignon Blanc.
6 oz cream cheese
8 oz fresh goat cheese
6 oz smoked salmon
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 tsp black sea salt
¼ cup chives, finely sliced
24 lollipop sticks or toothpicks
Cream both cheeses together in a kitchen-aid mixer, using the paddle attachment. Form into 24 balls about the size of a gumball. Wrap each ball of cheese with 2 strips of smoked salmon, one in each direction around the cheese. Sprinkle each ball with some chives, black sea salt, and a couple drops of Meyer Lemon Olive Oil. Place a lollipop stick or toothpick into each ball and serve. Enjoy!
Grilled Chicken and Fennel Saladhttps://www.roundpond.com/wp-content/uploads/2018/10/marinated-chicken-salad-1200x750.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/10/marinated-chicken-salad-1200x750.png
With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.
Ingredients 3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
Salt & White Pepper
Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil. Split this batch in half, reserving half for later in the recipe. Marinate chicken in half the marinade for 1 hour minimum or overnight.
Prepare a grill on high heat to 500°F. Remove chicken from marinade, season with salt & ground white pepper. Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes. Remove chicken from grill and let rest covered until cool enough to handle.
Remove chicken from bone and dice or slice as desired. Now marinate the chicken in the second half of the marinade and chill.
While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water. Allow the acid to soften the fennel either overnight or for an hour minimum. Drain fennel, reserving ¼ cup of the lemon-water.
Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp Meyer Lemon Olive Oil. Season with salt & pepper to taste. Enjoy!
Halibut With Leek And Fennelhttps://www.roundpond.com/wp-content/uploads/2018/10/halibut-with-leeks-1200x750.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/10/halibut-with-leeks-1200x750.png
This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our with our Rutherford Sauvignon Blanc
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice
1 Tbsp chopped chervil or basil
½ Meyer lemon
Salt and pepper
Heat 2 Tbsp Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil. Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.
In skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil over medium-high heat. Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.
Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper. Serve over sautéed spinach or wild rice and enjoy!
Serves 2 Recipe by chef Jeffrey Bernys, Napa Valley
Begin by squaring off the potatoes, then cut them into 8 equal sized pieces. If you have a small home fryer, you can fry them at 325* for 3 minutes, remove from the oil and then allow to cool. If you do not have a fryer, you can use a large pot and frying thermometer. Again, heat the oil to 325*, fry the potatoes for 3 minutes, then remove from the oil and allow to cool.
When you are ready to serve the appetizer, fry the potatoes again at 375* until golden brown and crispy. Allow to cool for a few minutes, then top with a dollop of crème fraîche, a small spoonful of salmon caviar and a drizzle of Meyer Lemon Olive Oil. Finish with a few chive sticks and enjoy!
The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich. Pairs wonderfully with our Proprietary Red Wine.
4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3 tsp salt
1 tsp black pepper
3 Tbsp Round Pond Meyer Lemon Olive Oil
1 Tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula
Start by seasoning the chicken breasts with salt and pepper. Grill the chicken until completely cooked through. Dice when cool.
Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.
Divide chicken salad evenly onto four bottom buns, arrange a ½ cup of arugula on each, and put top bun on. Enjoy!
Sunny, simple, and fresh; all wonderful traits for an appetizer to have. The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional
Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives. Set aside. Mix sour cream, lime juice, and ½ tsp salt together. Set aside. Mix mashed avocado together with lemon juice and 1 tsp salt.
To assemble, put a small amount of mashed avocado on the fried tortilla strip. Place two cubes of tuna on top of the avocado. Top each piece of tuna with a ¼ tsp of the lime sour cream. Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar. Arrange on a platter and enjoy!
Heat grill. Toss asparagus with 1/2 Tbsp Round Pond Meyer Lemon Olive Oil and salt and pepper. Grill 3-4 minutes, turning as needed. Remove and sprinkle with a little Round Pond Meyer Lemon Olive Oil, Round Pond Sangiovese Vinegar, and 1 tsp lemon juice.
In a small bowl, toss arugula with a ½ Tbsp Round Pond Lemon Pepper Olive Oil, ½ Tbsp Sangiovese Red Wine Vinegar, and 1 tsp lemon juice. Remove and place on serving plate.
In the bowl, add radishes and scallions, toss with remaining Meyer Lemon Olive Oil, Lemon Pepper Olive Oil, Sangiovese Red Wine Vinegar, and lemon juice, salt, and pepper to taste. Place asparagus on top of arugula, top with radish mixture and sprinkle with Parmesan cheese. Enjoy!
Serves: 2 Recipe by chef Jeffery Bernys, Napa Valley
These Meyer lemon shortbread cookies are a year-round treat! The perfect accompaniment to tea or coffee, they absolutely melt in your mouth. The beautiful glaze leaves such a smooth and delicious canvas for decorating, too.
Ingredients for Shortbread Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup Round Pond Meyer Lemon Olive Oil
2 whole eggs
6 cups All-purpose flour
½ tsp Kosher salt
1 tsp cream of tartar
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon
Ingredients for Glaze
2 cups powdered sugar
Preheat oven to 325 Degrees. In a bowl, mix together the dry ingredients and set aside, (flour, cream of tartar, baking soda, and salt). In another bowl, cream together the granulated sugar, powdered sugar, and butter, until light and fluffy. Slowly add Meyer Lemon Olive Oil and beat until fully incorporated. Add eggs one at a time. Then add zest and lemon juice. Add dry ingredients and mix gently till just moistened. Scoop finished cookie batter onto a flat baking tray and flatten each scoop slightly.
Bake cookies in preheated oven for 8-10 minutes, until edges of cookies are just dry and starting to turn color. Take care not to over-bake! Cool completely before glazing.
For the glaze, mix together the sugar, juice, and zest until glaze is smooth. The glaze should be thin, but not too runny. Apply to cool lemon shortbread cookies with a pastry brush. Sprinkle with nonpareils, dragées, or lavender sugar. Enjoy!
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