ROUND POND PRODUCT

Herbed Focaccia Bread

Herbed Focaccia Bread 1200 750 Round Pond Estate

This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in alongside our Il Pranzo Lunch and Garden to Table Brunch.  It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.

Ingredients
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Infused Garlic Olive Oil
2 Tbsp assorted dried Italian herbs (optional)

Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes.  Meanwhile, mix flour and salt in a kitchen-aid mixer bowl.  When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil.  Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball.  Increase the speed to medium and mix for 3-4 minutes more.

Remove dough from mixing bowl and place in a separate oiled mixing bowl.  Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).

Once the dough is proofed, brush two ½ sheet trays with Italian olive oil.  Cut dough in half and place a half on each sheet tray.  Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges.  Use your fingertips to poke holes into the spread-out dough creating holes and wells.  Cover with plastic wrap as before and let the dough double in size once again.

When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired.  Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve.  Enjoy!

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

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli 1024 683 Round Pond Estate

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!

Serves 4

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

Kale Pesto

Kale Pesto 1200 750 Round Pond Estate

A wonderfully vibrant and delicious fresh take on the classic basil pesto, this kale version can be used to top pasta pizzas, flatbreads, or a drizzled over roasted potatoes.

Ingredients
1 bunch Dino Kale
1 tsp salt
2 cloves garlic
1 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup Grated Parmesan
2 Tbsp pine nuts (optional)

In a food processor, combine the kale leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped.  With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the ppinenuts andd garlic and process again, then add the cheese and pulse to combine.  Toss with your favorite pasta or use as a pizza or cracker topping.  Enjoy!

Roasted Garlic & Mushroom Flatbread with Kale Pesto

Roasted Garlic & Mushroom Flatbread with Kale Pesto 2048 1280 Round Pond Estate

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes.

Ingredients
2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp Salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
micro greens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt.  Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces.  Sauté mushrooms in olive oil until fully cooked.  Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads.  Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown.  Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired.  Cut into wedges and enjoy!

Achiote-Spiced Grilled Chicken Wings

Achiote-Spiced Grilled Chicken Wings 2048 1280 Round Pond Estate

Just the right amount of spice with the perfect citrus bite, these grilled chicken wings with their mild, peppery achiote marinade are the perfect pairing for our Proprietary Red Wine.

Ingredients
4 oz achiote paste
2 Tbsp Round Pond Meyer Lemon Olive Oil
4 dozen chicken wings
6 each limes or lemons, juices
¼ bunch cilantro, roughly chopped

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!

Beet and Goat Cheese Terrine

Beet and Goat Cheese Terrine 1200 750 Round Pond Estate

This terrine makes a beautiful brunch dish for a special gathering.  If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc.

Ingredients
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 Tbsp fennel, finely diced
3 Tbsp lemon juice
1 Tbsp tarragon, lightly chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste

Roast beets in 350°F oven for 45-60 minutes or until fork-tender.  Remove and allow to cool, then peel and slice evenly.

Puree goat and cream cheeses until very smooth.

In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.

In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna).  Repeat until mold is full, with beet layer on top.  Fold excess plastic over the top and refrigerate at least 30 minutes to set.

Once set, pull terrine out of mold, but do not unwrap from plastic.  Slice while still wrapped to preserve the shape.  Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify.  Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice.  Enjoy!

Yields 6 servings

Goat Cheese and Zucchini Cake

Goat Cheese and Zucchini Cake 1482 953 Round Pond Estate

This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal.  It pairs wonderfully with our Reserve Sauvignon Blanc.

Ingredients
1-1/2 pounds zucchini
3 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese
1 Tbsp finely chopped chervil or tarragon
salt and pepper
Fleur de Sel to serve

Preheat the oven to 350 degrees.

Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.

In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.

Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.

Transfer to a non-stick loaf pan [8inch or 9inch will work] – do not grease it – and bake for 45 minutes, until golden brown. Cool and cut into slices.

Sprinkle each slice with a touch of fleur de sel and enjoy!

Serves 8

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