Spring

B.L.T. Crostini

B.L.T. Crostini 900 600 Round Pond Estate

Who doesn’t love a BLT?   With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfectly bite-sized pieces.

Ingredients
1 pint cherry tomatoes
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 small baguette
1 cup Fromage Blanc cheese
6 slices thick cut bacon, baked
1 cup arugula
pinch of salt & pepper

Toss tomatoes in olive oil, salt and pepper. Place on baking sheet, and bake in 225 degree oven for 5 hours.

Slice baguette into thin slices and bake at 350 degrees until golden brown. Spread about a teaspoon of Fromage Blanc cheese on each toasted baguette (crostini).  Place a few tomatoes on top of the cheese and them a sliver of bacon on top of that.  Top with a piece of arugula and a few drops of Italian Olive Oil.  Enjoy!

Brisket Burger with Brie & Applewood-Smoked Bacon

Brisket Burger with Brie & Applewood-Smoked Bacon 2048 1404 Round Pond Estate

Created by Chef Jamie to pair perfectly with our Rutherford Cabernet Sauvignon, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula.  It’s burger bliss.

Ingredients
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 lb ground beef brisket (ask your local butcher to grind)
2 bakery english muffins or favorite burger buns
1 Vidalia onion, cut in ½ inch slices
4 slices applewood smoked bacon
1 small wedge brie cheese, cut into slices
1 cup baby arugula
1 tsp Round Pond Infused Garlic Oil

To start, make the Dijonnaise by mixing together the mayonnaise and Dijon mustard. Next, place bacon on a baking tray and place in 375F oven and crisp until done to your liking. While the bacon is cooking, grill the onion slices and burgers.

When burgers are cooked to your liking, place a couple slices of brie cheese onto patties and allow to melt. When the cheese is melted, remove burgers from the grill and let them rest for 3-4 mins. As they are resting, toast your English muffin or burger bun on the grill.

To assemble, spread Dijonnaise on the bun and then place your burger on top, add bacon, onion, and arugula, dressed with Round Pond Infused Garlic Oil. Top with the other half of the bun and enjoy!

Serves 2

Pork Tenderloin with Crispy Potatoes & Herb Verde

Pork Tenderloin with Crispy Potatoes & Herb Verde 1200 800 Round Pond Estate

This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients
2 lbs pork tenderloin
4 Tbsp paprika
4 Tbsp brown sugar
4 Tbsp salt
4 Tbsp pepper
10-12 heads corn, cleaned
2 cups heavy cream
1 bunch parsley
3 Tbsp fresh oregano
2 springs rosemary leaves
1 bunch chervil
1 tsp chili flakes
2 cloves garlic
1 lemon, juiced
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 red bell peppers, cleaned and diced
12-15 fingerling potatoes
Fryer Oil

Season pork with 4 tablespoons each of salt, pepper, paprika, and brown sugar.  Set aside to marinate.

Meanwhile, in a medium pot, add fingerling potatoes and cover with cold water and salt.  Boil until tender to stab with a knife.  Set aside to cool.  Once cooled, slice in half.

In a separate pot, add 3/4 cleaned corn kernels to pot, cover with heavy cream, and boil on low until tender. Once tender, drain and save liquid.  Add corn to blender, and purée until smooth, slowly adding in cooking liquid as needed.  Season with salt and pepper to taste.  Set aside.

For salsa verde, add parsley, chervil, rosemary, oregano, garlic, chili flakes, lemon juice and Round Pond Cabernet-Merlot Red Wine Vinegar.  Blend on low speed and slowly add Italian Varietal Extra Virgin Olive Oil until consistency reached.  Set aside.

Heat grill to high heat. Sear pork tenderloin on all sides. Lower heat and continue grilling until cooked through, around 145F.  Set aside when done and let rest 5-10 mins.

While pork is resting, sauté bell pepper and remaining corn kernels on medium heat until browned.  Seasoned with salt & pepper to taste.
Deep fry potatoes in fryer oil at 350F until crispy.  Toss in salsa verde.

Heat purée and place on plate.  Add potatoes.  Slice pork to desired thickness and place over potatoes.  Next add the bell pepper relish and finish with salsa verde on top.  Enjoy!

Serves 4

Green Olive Tapenade

Green Olive Tapenade 1200 750 Round Pond Estate

This delicious Green Olive Tapenade is a part of our Vino & Olio tasting  experience.  It’s so easy to make a makes a light and cool summer appetizer!

1 cup Castelvetrano olives, pitted
2 cloves garlic
3 tbsp capers
1 each lemon, juiced
1 cup Round Pound Extra Virgin Italian Olive Oil
1 tsp salt
¼ tsp black pepper

Place all ingredients in a food processor and turn on.  Slowly add the oil and continue to puree for about 1 minute and then serve with fresh bread, crudité, or crackers.  Enjoy!

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!

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!

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!

Chocolate-Cabernet Truffles

Chocolate-Cabernet Truffles 1200 800 Round Pond Estate

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

To Finish
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!

Makes 75 truffles

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