Your favorite flavors convene in this gorgeously simple and sophisticated cocktail: pomegranate, lime, and orange.
2 oz. Vodka
.5 oz Cointreu
1 oz. Round Pond Pomegranate Syrup
.5 oz fresh lime juice
Flaming orange zest garnish
7 oz. Coupe or Martini glass
Take your mixing glass pour in vodka, Cointreu, Round Pond Pomegranate Syrup top with ice and shake it like crazy for 30 seconds, then strain into a chilled martini glass. Garnish with a lime wedge on rim. Enjoy!
A quadruple hit of lemon in various forms meets wild Italian cherries in this cocktail. Dare we say, it’s “the bomb”?
1.5 oz Hanger 1 Buddha’s Hand Vodka
.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!
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
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.
Ingredients 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!
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!
Tart, hot, sour and sweet … this Dirty Ancho Blood Orange Margarita is a fun new spin on the traditional drink!
Ingredients 2oz Fortaleza Blanco Tequila
1.5oz Round Pond Blood Orange Syrup
.5oz Luxardo Cherry
.5oz fresh lime juice
.5oz fresh lemon juice
3 dashes of Tapatio hot sauce
Salt or Chile lime salt rim
First, take highball glass/margarita glass coat the rim with a lime wedge then onto plate with salt. Coat the rim lightly! Then take shaker pint and fill with tequila, Cointreau, Luxardo, lemon & lime juice, Round Pond Blood Orange Syrup and Tapatio hot sauce with .5 oz of freshly-squeezed lime juice. Fill shaker pint with ice and shake.
Pour contents of shaker pint into salted rim glass and garnish with a sprig of thyme or blood orange slices. Enjoy!
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