ROUND POND PRODUCT

Cauliflower Potage

Cauliflower Potage 1200 750 Round Pond Estate

Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party.  Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc.

Ingredients
1 lb Yukon Gold Potatoes, diced
2 cloves garlic, chopped
3 large heads cauliflower, diced
Salt and pepper to taste
2 golden delicious apples, peeled and diced
4 Tbsp butter, divided
8 oz chanterelle mushrooms, cleaned
2 Tbsp tarragon, chopped
1 Tbsp shallot, minced
2 Tbsp Round Pond Extra Virgin Italian Olive Oil

Par-boil potato and garlic together until fully cooked.  Remove potato and garlic and reserve.

Prepare steamer.  In batches, steam all cauliflower until knife tender.  Place immediately into food processor and puree until smooth.  Pass through fine mesh sieve (for consistency).  Add potato if needed to thicken. Season with salt and pepper to taste.  Keep warm over low heat.  Preheat oven to 375F.

Toss apples with butter and salt and pepper and roast in oven for 15 minutes.  Toss and roast 10 minutes more. Keep warm.

Heat a nonstick sauté pan over high heat.  Add 2 tablespoons butter and heat until foamy.  Add mushrooms, season with salt and pepper and 1 tablespoon tarragon and cook for 3 minutes, tossing often.  Add shallot and cook 1 minute more. Keep warm.

Place hot soup into bowls.  Add apples, chanterelles, and remaining tarragon as garnishes and drizzle with Italian Olive Oil.  Enjoy!

Serves 6

Grilled Carrot Hummus

Grilled Carrot Hummus 1200 750 Round Pond Estate

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
5 ea carrots, grilled
½ cup canned garbanzo beans
3 tbsp garbanzo bean liquid
3 tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil 
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper, and grill on medium heat until soft.

When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice, and salt and pepper. Puree mixture, and then slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité.  Enjoy!

Crostini With Mission Figs & Ricotta

Crostini With Mission Figs & Ricotta 1200 750 Round Pond Estate

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy an elegant pairing for our Rutherford Sauvignon Blanc.

Ingredients
1 French baguette
Round Pond Italian Varietal Extra Virgin Olive Oil
6 oz ricotta cheese
2/3 lb prosciutto
6-8 black mission figs, sliced into quarters
Fresh cracked black pepper
Round Pond Blood Orange Olive Oil

Preheat oven to 375 degrees.  Slice the baguette into very thin slices.  Toss with olive oil and kosher salt.  Bake in preheated till golden brown and crunchy.

Cut prosciutto into sizes that will fold and fit onto the crostini slices.  Spread 1 Tbsp of fresh ricotta on each of the toasted crostini.  Place one piece of prosciutto, sprinkle with fresh cracked pepper.  Top with one slice of fig and drizzle with Blood Orange Olive Oil.  Ready to serve immediately.  Enjoy!

Makes approximately 24 pieces

Fennel and Orange Salad

Fennel and Orange Salad 1200 750 Round Pond Estate

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
3 bulbs fennel, sliced thinly
½ cup lemon juice
¼ cup radish, sliced thinly
1 cup Round Pond Blood Orange Olive Oil
¼ cup lemon juice
1 tsp tarragon, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed

Trim off green fronds from fennel bulbs.  Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain.  Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel.  Cover and refrigerate overnight (or at least two hours).

Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together.  Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.  Enjoy!

Serves 6

roasted-corn-salad

Roasted Corn Salad

Roasted Corn Salad 1200 750 Round Pond Estate

This corn salad is a perfect addition to any summer dinner table or as a picnic salad.  It’s fun, fresh, and colorful…and did we mention super tasty? Pairs wonderfully with our Rutherford Sauvignon Blanc

Ingredients 
6 fresh corn on the cobs, shucked and cut from the cob
1/3 cup champagne vinegar
1 lime, juice and zest
1 tsp chopped jalapeno
1/8 tsp cinnamon
2 tsp sugar
3 glugs hot pepper sauce
1/8 tsp ancho chili powder
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups arugula
kosher salt
freshly ground black pepper
1/2 red onion, chopped fine
2 jalapenos, seeded and chopped fine
1/4 cup cilantro, chopped fine
1 large cucumber, peeled, seeded and chopped
1 can black beans, drained and rinsed
4 red tomatoes, seeded and diced
1 cup pecans, toasted and chopped
queso fresco cheese, crumbled

Preheat oven to 350 degrees. On a baking sheet, place the pecans in the oven until fragrant and golden in color. Remove from oven, let cool and chop. Raise the temperature of the oven to 400 degrees. Toss all corn with 3 Tbsp Italian olive oil and generously add salt and pepper. On a baking sheet, roast corn in the oven until it takes on a golden color. Remove from oven and let cool.

For the dressing, take 1/2 cup of the roasted corn and put in a blender, then add champagne vinegar, lime juice, and zest, jalapeno, spices and sugar, hot pepper sauce, salt and pepper and blend until smooth.  Keep the blender going and slowly pour 3 Tbsp Italian olive oil.  Adjust seasonings to taste.

In a large bowl, toss roasted corn, onion, jalapeno, cilantro, cucumber, black beans, and tomatoes with dressing. Evenly coat ingredients, you might have extra dressing.  Plate the corn salad on a bed of arugula and garnish with pecans and queso fresco cheese.

Serves 4-6

Balsamic-Glazed Chicken With Beets & Figs

Balsamic-Glazed Chicken With Beets & Figs 1200 750 Round Pond Estate

Chef Jamie Prouten’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula.  Pairs perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 whole chicken, cut into 8 (or 2 legs, 2 thighs, 2 breasts but in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil 

Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar.  Toss to mix and then add 1 cup of water.  Cover with foil and roast in a 350 degree oven for about 2 hours.

Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme.  Let marinate for a minimum of 2 hours as beets cook.

Once the beets are fork tender, remove from oven and let cool, then peel the skin off them.  Cut into large chunks and set aside.

While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer.  Cook until the liquid is reduced by half, then remove from heat and let cool.

Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through.  Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze.  Place the chicken on a large platter.

Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken.  Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!

Serves 4-6

Classic Bolognese

Classic Bolognese 1200 750 Round Pond Estate

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)!

Ingredients
1 lb beef stew meat
1 lb lamb shank or lamb steak
1 ½ lbs pork spare ribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup chopped pancetta
1 large yellow onion, chopped
3 large carrots, chopped
3 ribs celery, chopped
¼ cup tomato paste
1 cup chicken stock
1 cup white wine
1 cup whole milk
1 bay leaf (fresh if possible)
1 lb fresh pasta, preferably fettuccine or bucatini
Sea salt
Freshly ground pepper
2 Tbsp Round Pond Blood Orange Olive Oil (or one long peel of one orange)
freshly-grated parmesan cheese
chopped parsley

Heat Italian olive oil in heavy Dutch oven or large saucepot over medium-high heat. Make sure it doesn’t smoke.  Season the meat with salt and pepper and brown on all sides, about 5 minutes.  Remove the meat to a plate and cover.

Keeping the pot the same heat, add pancetta to the pan and sauté for 2 minutes.  Add the onion, carrots, and celery.  Continue to sauté until caramelized.  Make a hole in the middle of the vegetables and pancetta with your cooking spoon and add the tomato paste, stirring until it bubbles.  Add the wine and simmer for another 2-3 minutes.

Add chicken stock and milk to the pot (this seems weird and it will curdle, but stay with me here…it is traditional and it will change as the sauce cooks).  Add the meat back in and bring the sauce to a boil.  Reduce heat to low and simmer for 2 hours (adding orange peel if you are using one). Check sauce periodically, and if it is getting too thick, add more water or stock if necessary.

After 2 hours, pull out the meat and gently separate it into smaller chunks taking out the bones, fat, etc.  Return the meat back into the sauce and cook for another half hour or more while you cook the pasta.  Adjust the seasoning with salt and pepper as needed.  Drizzle with Blood Orange Olive Oil.

Cook the pasta as directed.  Reserve the pasta water to thin the sauce which tends to thicken over the day.  Toss pasta with sauce and garnish with freshly shaved Parmesan cheese and chopped parsley.  Enjoy!

Sugo All’Amatriciana

Sugo All’Amatriciana 1200 750 Round Pond Estate

This traditional pasta sauce is based on Guanciale (cured pork jowl), Pecorino cheese, and tomato.  Originating from the town of Amartice in mountainous Lazio, the Sugo all’Amatriciana is one of the best-known sauces in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients:
1 lb guanciale or bacon, diced
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 each garlic cloves, chopped
1 tsp herbs de Provence
28 oz can San Marzano tomatoes, chopped, seeds removed, and juice reserved
4 oz Pecorino Sibillini, grated (Pecorino Romano is an acceptable substitute)
As needed – salt & black pepper
1 box of pasta of your choice (bigger noodles are better)
8 cups water
1 cup parmesan, grated

In a medium saucepan over medium heat, sauté the guanciale in a tablespoon of olive oil until the edges start to crisp and the fat releases, then add the garlic and herbs de Provence.  Allow to become aromatic.  Add the tomatoes and juice; bring the sauce to a simmer; then turn down the heat.  Simmer for 2 hours and stir occasionally.  If the sauce becomes too thick towards the end, add a bit of water.

Meanwhile, bring water to a simmer, then add pasta. Cook until al dente.  Serve a heaping mound of pasta in the middle of a warm bowl and top with spoonfuls of the rich sugo sauce.  Enjoy!

Serves 6

Roasted Beet Salad

Roasted Beet Salad 1200 750 Round Pond Estate

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.

Ingredients:
4 each red beets
3 each yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 cups water
2 each grapefruit, segmented
4 oz Laura Chenel goat cheese
4 tsp Round Pond Blood Orange Olive Oil
2 each baby chinoga beets, shaved with peeler
1/4 cup red quinoa
1/4 cup grapeseed oil

Separate the red and yellow beets into roasting pans by color.  Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans.  Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.

In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat.  Cook quinoa until soft and the water has cooked away.  Spread cooked quinoa onto a baking sheet to cool.  Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa.  Cook for about 3 minutes or until crunchy.  Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.

Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree.  Slowly add the grapeseed oil and season with salt.

Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa.  Drizzle Blood Orange oil over the top of the salad.  Enjoy!

Serves 4

parm mushroom gnocchi

Parmesan Gnocchi With Mushrooms

Parmesan Gnocchi With Mushrooms 1200 750 Round Pond Estate

This Parmesan Gnocchi with Mushrooms is easier to make than you think and makes such an impressive entrée when paired with our Reserve Sauvignon Blanc.

Ingredients:
12 oz water
1-1/2 sticks unsalted butter
9 oz all-purpose flour
6 eggs
7 oz Parmesan cheese, grated
8-10 oz hen of the woods mushrooms
4 Tbsp shallots, minced
1 bunch lemon thyme, leaves only
8 oz salsify, peeled and diced
salt and pepper to taste
1 Tbsp parsley leaves
2 oz arugula, chiffonade
2 Tbsp Parmesan cheese, grated
2 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil

Simmer water and 1 stick butter until butter is melted. Add flour and cook, stirring until dough pulls off walls of the pot. Add dough to mixer fitted with a dough hook. Mix batter on low speed, and add eggs one at a time. Add cheese to melt.

Fill a pot with boiling water. Put dough in a pastry bag fitted with 1/2-inch diameter tip and pipe the dough into boiling water while cutting at 1-inch intervals to form dumplings. Remove dumplings when they float to the top and dry on clean parchment paper. Gnocchi are now ready to cook or freeze.

Heat a nonstick pan over medium heat and prepare to sauté all mushrooms in 4 batches. For each batch, add 1/2 tablespoon butter to the pan, then sauté mushrooms with 1 tablespoon shallots, 1 teaspoon lemon thyme, salt, and pepper. As batches are finished, keep warm on clean parchment paper.

Add 1 tablespoon butter to a clean pan. Add salsify and sauté until just tender (5-7 minutes). Season with salt and pepper to taste, and reserve with mushrooms.

Heat a nonstick pan over medium-high. Heat 1 tablespoon butter until foamy and lightly browned. Toss in a single layer of gnocchi and let them brown for 1-2 minutes.

Do not shake the pan while gnocchi are browning, but do shake the pan to turn gnocchi once they are brown.  Add mushrooms, salsify, remaining herbs, and Parmesan. Toss, plate and serve warm, drizzled with olive oil.  Enjoy!

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