Meyer Lemon Syrup

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake 2048 1365 Round Pond Estate

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.

Ingredients
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!

Roasted Vegetable Medley

Roasted Vegetable Medley 1200 750 Round Pond Estate

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.

1/2 head cauliflower
1/2 head purple cauliflower
1/2 head orange cauliflower
1/2 red onion, thickly sliced
6 each rainbow carrots
1 head broccoli
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil
2 Tbsp Round Pond Meyer Lemon Citrus Syrup

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!

Serves 4-6

The Best Citrus Syrup Cocktails

The Best Citrus Syrup Cocktails 1200 750 Round Pond Estate

We asked our favorite Napa Valley mixologists to play with our artisan fruit syrups, and here are the amazing cocktails they came up with!  Give them a try and let us know which one is your favorite in the comments below.  Cheers!

London Calling 
by Duane Rodrigues

Cherry Lemon Bomb
by Andrew Imbach

Blood Moon Old Fashioned
by Roy Barnes

Pomegranate Napan
by Brandon Macer

Bloody Corpse Reviver
by Mike Schneiders

Pom Pom Martini
by Roy Barnes

Meyer Lemon Collins
by Jason Withrow

Pomegranate Tom Collins
by Andrew Imbace

Dirty Ancho Blood Orange Margarita
by Brandon Macer

Meyer Lemon Collins

Meyer Lemon Collins 1200 750 Round Pond Estate

Tart, sweet, and altogether gorgeous, this Meyer Lemon Collins puts a light-hearted spin on a classic with the sunny taste of Meyer Lemon.

Ingredients
1 oz 209 Gin
.5 oz Aperol
.5 oz Round Pond Meyer Lemon Citrus Syrup
top with Fever Tree tonic
small wedge of lemon for garnish
Ice

Pour all ingredients into cocktail shaker, shake well and pour over ice. Top with a splash of tonic and finish with a small lemon wedge for garnish.  Enjoy!

 

Recipe compliments of Jason Withrow of Napa, CA.

Cherry Lemon Bomb cocktail on a bartop

Cherry Lemon Bomb Cocktail

Cherry Lemon Bomb Cocktail 2048 1153 Round Pond Estate

A quadruple hit of lemon in various forms meets wild Italian cherries in this cocktail.  Dare we say, it’s “the bomb”?

 

Ingredients
1.5 oz Hanger 1 Buddha’s Hand Vodka
1/2 lemon
.25 oz Round Pond Meyer Lemon Syrup
.5 oz Limoncello
fine grain sugar for rim
Juice from Italian Wild Cherries

Rim glass with lemon wedge, then with fine grain sugar. Pour small amount of juice from Italian Wild Cherries, then added ice. Add remaining ingredients into cocktail shaker, shake well and pour over ice.  Enjoy!

Recipe compliments of Andrew Imbach of Napa, Ca.
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