ROUND POND PRODUCT

Roasted Red Pepper & Caper Tapenade

Roasted Red Pepper & Caper Tapenade 6720 4480 Round Pond Estate

This delicious spread is one of Chef Jamie’s most requested recipes from our Vino & Olio tasting experience and makes wonderful use of those summer red peppers from the garden!

Ingredients
4 each red peppers
¼ cup capers
1 each shallot, minced
1 cup Round Pond Meyer Lemon Olive Oil
1 each lemon, juiced
1 tsp salt

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!

Summer Squash Spaghetti with Halibut

Summer Squash Spaghetti with Halibut 1922 1200 Round Pond Estate

Summery, elegant, and delicious, Chef Jamie Prouten has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Rutherford Estate Sauvignon Blanc.

Ingredients
24 oz halibut, divided into 4-6-oz portions
3 zucchini
3 yellow squash
2 Tbsp Round Pond Estate Italian Olive Oil 
2 tsp salt
½ tsp pepper
For the pesto vinaigrette
2 cups basil leaves
1 Tbsp pine nuts
¼ cup Parmesan cheese, grated
1 garlic clove
1 cup Round Pond Estate Italian Olive Oil
3 Tbsp lemon juice
3 Tbsp Round Pond Sauvignon White Wine Vinegar
1 Tbsp salt
For the herb bread crumbs
2 cups large diced Italian bread
3 Tbsp Round Pond Estate Italian Olive Oil
2 tsp salt
½ tsp pepper
1 cup Italian parsley leaves         

For pesto vinaigrette, place basil, pine nuts, parmesan and garlic in a food processor. Turn on and slowly add the oil. Once all the oil is incorporated, pour the pesto into a mixing bowl and add lemon juice, champagne vinegar, and salt. Set aside.

For the herb bread crumbs, preheat your oven to 350F . Place all ingredients into a food processor and process until the bread crumbs are to your desired size.  Place bread crumbs on a baking tray and bake until crispy. Time will vary depending on how large or small your crumbs are.  Remove tray from oven but keep it on as you will be using it shortly for the halibut.

Using a mandolin with the julienne blade attached or a vegetable spiraler, slice the zucchini and yellow squash lengthwise so that it looks like spaghetti.  Heat olive oil in a pan and add squash, 2 teaspoons of salt and ½ teaspoon of pepper. Cook until soft like spaghetti, approximately 5 to 6 minutes.

While squash is cooking, warm a sauté pan until hot and sear the halibut. Sear on one side and place in a 350F oven for 6 to 8 minutes. Once the fish and squash are ready, divide them amongst 4 pasta bowls by first twirling the squash like spaghetti onto a large fork and placing it in the middle of the bowl. Place a piece of fish on top, sprinkle it with bread crumbs, and spoon about 2 tablespoons of the pesto vinaigrette over the top. Enjoy!

Serves 4

Chili-Lime Grilled Corn

Chili-Lime Grilled Corn 1200 750 Round Pond Estate

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients
4 ears corn on the cob, husk removed
4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 stick butter, room temperature
1 small lime, zested
3 tsp salt
3 Tbsp Round Pond Infused Chili Olive Oil
1 tsp black pepper
½ cup queso fresco

Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco.  Enjoy!

Serves 4

Blood Orange Meringue Tarts

Blood Orange Meringue Tarts 1200 800 Round Pond Estate

Chef Jamie’s Blood Orange Meringue tarts are deliciously elegant, with the unmistakably sultry sweetness of fresh Blood Orange juice and our exceptionally pure Blood Orange Citrus Syrup.

Ingredients

2 pkgs mini phyllo dough shells (30each)
2 cups blood orange juice
4 each blood oranges, zested
1 cup sugar
½ cup Round Pond Blood Orange Citrus Syrup
6 each egg yolks
¼ cup lemon juice
¼ tsp salt
8 Tbsp butter
4 each egg whites
¼ tsp cream of tartar
1 cup sugar

Place blood orange juice in a saucepan and reduce by half over medium heat. Once reduced, let cool.

In a stainless steel mixing bowl, add the zest, egg yolk, blood orange syrup, and sugar and beat until fluffy and lighter in color.  Next, add the cooled blood orange juice to the egg yolk mixture along with the lemon juice and salt.  Place the bowl over a double boiler and whisk until it is thick enough to coat the back of a spoon (about 170 degrees).  Once the correct consistency and temperature are achieved, add butter in small portions and continue to mix.  Strain this curd through a fine strainer and chill.  When the curd is fully chilled, fill the phyllo cups.

To make the meringue, place the egg whites and cream of tartar into a very clean kitchen-aid mixing bowl and whip using the whisk attachment.  Whilst whisking, slowly adds the sugar until incorporated.  Continue to whisk until the meringue is at stiff peaks.

When the meringue is finished, place a dollop on each of the tarts.  Using a blow torch, torch the top of each tart and then serve.  Enjoy!

Brassica Salad

Brassica Salad 2048 1445 Round Pond Estate

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
1 cup cheddar cauliflower, sliced thin
1/2 cup toasted pistachios
1/2 cup golden raisins
1/2 cup parsley leaves
1/2 cup Meyer lemon vinaigrette
2 Tbsp Round Pond Infused Chili Oil

Place all ingredients except chili oil in a large bowl and toss together.  Let marinate for about 15 minutes and then place in a serving bowl and drizzle with chili oil.  Enjoy!

Serves 4

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette 1200 750 Round Pond Estate

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon.

Ingredients
2 Tbsp shallots, minced
1 cup Meyer lemon juice
1 tsp dijon mustard
2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Meyer Lemon Oil
1 1/2 Tbsp salt

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!

Grilled Herb-Marinated Chicken w/ Fennel & Parmesan Polenta

Grilled Herb-Marinated Chicken w/ Fennel & Parmesan Polenta 2048 1351 Round Pond Estate

This has been one of our most-requested Il Pranzo recipes to date!  Chef Jamie’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon.  The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken.

Ingredients
1 ea. chicken (broken down into 8 pieces)
2 Tbsp thyme, chopped
2 Tbsp oregano, chopped
2 Tbsp rosemary, chopped
½ cup red wine herb vinaigrette
2 cups milk
2 cups water
¼ lb butter
1 cup dry polenta
1 bulb fennel, cut in half
1 Tbsp Round Pond Italian Varietal Olive Oil
Salt & Pepper, as needed
1 cup grated parmesan cheese­­­
2 bunches green onion, thinly sliced

Combine chopped thyme, oregano, rosemary, and red wine herb vinaigrette, then marinate the chicken for a minimum of 8 hours (overnight is best).

Begin making the polenta one hour before serving.  In a sauce pot, add milk, water, and butter, bring to a simmer.  Once simmering, slowly whisk in the polenta and let cook over very low heat for about an hour.  Make sure to give it a stir every 5 minutes or so.

While the polenta is cooking, drizzle both the marinated chicken and fennel with Italian Varietal Olive Oil, then season with salt & pepper, then put on the grill.  Grill until the chicken is cooked through and the fennel is charred on both sides.

When the polenta is almost done add the parmesan, green onion, and salt.  Stir until all combined and then spoon it onto a platter.  Top with the grilled chicken and then cut each piece of fennel into 4 and place that on the polenta as well.  Enjoy!

Serves 6

Greek Yogurt Cheesecake

Greek Yogurt Cheesecake 1200 800 Round Pond Estate

This Greek Yogurt Cheesecake would leave even Persephone wanting more. Deliciously creamy with the sweet-tartness of pomegranates, it’s a beautiful dessert fit for the gods.

1 ½ cup graham cracker crumbs, finely ground
½ cup butter, melted
1 cup sugar
2 tsp powdered gelatin
1 ½ Tbsp water
1 ½ lbs cream cheese
1 ½ cups plain Greek yogurt
2 tsp lemon juice
1 tsp vanilla extract
½ tsp salt
1 cup, plus 2 Tbsp Round Pond Pomegranate Syrup
1 cup pomegranate seeds
¼ cup pomegranate juice

Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a mixing bowl and toss together until all of the butter is absorbed by the graham cracker crumbs.  Place that mixture into a 9″ springform pan and press it evenly into the bottom.  Take care not to go up the sides of the pan with the crust.  Place the pan in the refrigerator for at least 2 hours.

To make the filling, in a small mixing bowl add gelatin and 1 ½ tablespoon water and set aside to allow to swell.  In a food processor combine cream cheese, yogurt, ¾ cup sugar, lemon juice, vanilla, salt, and 2 tablespoons syrup, and pulse until completely smooth.  Place the bowl with the gelatin over a double boiler and start to stir until the gelatin dissolves.  With the food processor running, slowly add dissolved gelatin until incorporated.  Pour filling into prepared crust and chill for at least 6 hours.

Place pomegranate seeds and 1 cup pomegranate syrup and juice in a pan and heat on medium until the mixture comes to a simmer.  Chill and reserve.  Remove the outside of the springform pan, slice the cheesecake into the desired number of slices and top each slice with a couple of tablespoons of the pomegranate sauce.  Enjoy!

Chili-Braised Short Rib Sopes

Chili-Braised Short Rib Sopes 552 311 Round Pond Estate

Sopes are thick tostada that is only fried to cook the outsides while keeping the inside soft and delicious. Chef Jamie’s Chili-Braised Beef Shortrib Sope with radish, goat cheese, cilantro, and Chili Oil makes a fantastic appetizer and pairs wonderfully with our Proprietary Red Wine!

Ingredients
For the short ribs
2 lbs beef short ribs
2 each carrots
2 ribs celery
1 each yellow onion
3 cups red wine
4 cups beef stock
4 each dried chili peppers
4 Tbsp Canola Oil
salt and pepper, as needed

For the sope dough
3 cups masa flour
1 tsp baking powder
1 1/2 tsp salt
2 cups warm water
2 cups Canola oil

1 cup fresh goat cheese
5 each radishes, thinly sliced
1/4 cup Round Pond Estate Chili Infused Olive Oil
1/2 cup fresh salsa
1/4 bunch cilantro


Season the short ribs with salt and pepper and then sear them in a hot pan with the canola oil, making sure all sides are seared. Remove them from the pan and set them in a roasting pan. Add the carrots, celery, and onion to the pan that you seared in. Cook the vegetables until they start to get some color on them, then add the chilis and red wine, cooking until wine is reduced by half. Then add the beef stock and bring to a quick boil, then pour the broth mixture over the short ribs, cover the roasting pan with a lid or aluminum foil and place in a 250F oven for about 4 hours or until the meat is fork tender. Remove the short ribs from the roasting pan and let cool. Strain the liquid left in the pan, removing all chunks and then place the short ribs back into the liquid and cool completely. Once cool, dice the short ribs into 1-inch chunks and keep in the braising liquid. Set aside.

To make the sope dough, combine all ingredients in a bowl and form into a ball using your hands. Let the dough rest for about 10 minutes and then form into balls about half the size of a golf ball. Press your thumb into each ball, making an indentation. Fill a saute pan with about a 1 1/2″ of oil and turn on medium heat. Pan fry the sopes on each side until the edges start to turn golden brown. Remove from the oil and place on a tray lined with paper towels.

To assemble, warm up the short ribs in the braising liquid. In the well of each sope, place a little piece of goat cheese, then top with a chunk of short rib. Put about a 1/4 tsp of salsa on top of the short rib, a slice of radish, a few drops of Chili Infused Olive Oil, and finally a leaf of cilantro to top it off. Enjoy!Makes 50 bite size portions


Braised Shortrib Flatbread

Braised Shortrib Flatbread 1200 750 Round Pond Estate

This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.

Ingredients

2 lbs boneless beef shortribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper
1 each yellow onion, diced
2 each carrots, peeled and diced
2 each celery stalks, diced
1 Tbsp tomato paste
2 ½ cups beef stock
1 cup red wine
4 each stonefire brand flatbreads
4 cups shredded smoked gouda
1 cup pickled chilies, sliced
2 cups baby arugula
8 Tbsp Round Pond Infused Garlic Olive Oil

Season the shortribs with salt and pepper.  Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan. 

Add the onion, carrot, and celery into the Dutch oven.  Sauté for 3-4 minutes, then add tomato paste and stir together.  Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half.  Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking.  When the short ribs are tender enough, shred them with a fork. 

To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted.  Remove from the oven and top with arugula and drizzle with Infused Garlic Oil.  Slice into squares and enjoy!

Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.