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!
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!
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.
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!
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.
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!
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!
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.
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!
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!
These Chocolate-Cabernet truffles are incredibly decadent and perfect with a glass of our Rutherford Cabernet Sauvignon. What could be more perfect?
For Centers 14 ounces bittersweet chocolate, chopped
1/4 cup Rutherford Cabernet Sauvignon
2 tablespoons crème de cacao
2 tablespoons crème de cassis
Pinch of salt
1/2 cup heavy whipping cream
For Coating 8 ounces bittersweet chocolate, chopped
1 cup cocoa powder
For Centers: Place chocolate in a glass or stainless steel bowl. In a saucepan over medium heat, bring wine, crème de cacao, crème de cassis and salt to a simmer. Add heavy whipping cream and return to a simmer. Remove from heat.
Pour hot cream mixture over chopped chocolate and stir until smooth. Chill in refrigerator for 2 to 3 hours or until firm. Fill a pastry bag with the cooled chocolate. Pipe table grape-sized mounds onto a sheet tray lined with parchment paper. Refrigerate 1 hour, then roll each mound between your palms to form perfect spheres. Refrigerate 15 minutes to set centers before dipping.
To coat the truffles, melt coating chocolate in a stainless steel bowl over simmering water, stirring frequently, until smooth. Remove from heat and allow to cool to room temperature. Using two forks, submerge centers into coating chocolate and remove. Place on a wire rack to set slightly. Refrigerate approximately 15 minutes to harden. You also can freeze truffles in an airtight container for up to a month.
When all truffles are dipped, rolled and cooled, toss in cocoa powder to coat. You may freeze the truffles until ready to serve. If frozen, allow truffles to come to room temperature before final coating. Enjoy!
Chili-Braised Short Rib Sopeshttps://www.roundpond.com/wp-content/uploads/2019/04/short-rib-sope.jpg552311Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2019/04/short-rib-sope.jpg
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
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
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