Spring

Grilled Salmon

Grilled Wild Salmon

Grilled Wild Salmon 1200 750 Round Pond Estate

Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too.  Enjoy with a glass of ourRutherford Sauvignon Blanc and a back patio!

Ingredients
2 Tbsp Round Pond Blood Orange Olive Oil
1 (2-3 pound) wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
kosher salt
freshly ground black pepper
aluminum foil (to use as dish for grilling)

Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon.  In the foil, add  Blood Orange Olive Oil, shallots and herbs.  With tongs, place salmon fillet on steaks in foil dish, then flip to coat both sides.  Once coated, sprinkle with salt and pepper and place foil dish on grill, flesh side down.

Place sheet of foil on top to seal in heat. Grill to desired doneness.  Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve. Enjoy!

Serves 4

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

Grilled Broccoli & Ciabatta Crouton Salad

Grilled Broccoli & Ciabatta Crouton Salad 1200 750 Round Pond Estate

Grilled broccoli and ciabatta croutons are tossed with a scrumptious vinaigrette and topped with crispy prosciutto. What a wonderfully unique way to enjoy a salad!  Created to pair perfectly with our Proprietary White Wine.

Ingredients
3/4 cup whole grain mustard
1 cups Round Pond Sauvignon Blanc White Wine Vinegar
1 each shallots, minced
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 ½ cups blended oil
1 ½ Tbsp salt
½ Tbsp pepper
4 slices prosciutto
3 heads broccoli, cut into large pieces, with stem
1 bunch broccolini
½ loaf ciabatta
½ each watermelon radish, julienned
salt and pepper to taste

To make the vinaigrette, combine mustard, vinegar, shallots, salt and pepper in a mixing bowl.  Slowly start adding the oils, whisking continually until fully incorporated.  Set aside.

Place your slices of prosciutto onto a parchment-paper-lined baking tray and bake in a 375-degree oven for about 15 minutes.  Remove from oven and set aside.

Next, toss the broccoli and broccolini in a little olive oil until lightly coated, and salt and pepper to taste.  Place on a hot grill and cook until slightly charred and remove.

Season the ciabatta with a brush of olive oil and a dusting of salt and grill until crispy on the outside and soft in the center.  Once the bread is done, remove from the grill and cut into large chunks.

To assemble the salad, place the broccoli, broccolini, and ciabatta croutons in a mixing bowl and toss with your desired amount of mustard vinaigrette.  Place mixture into a large serving bowl and top with julienned watermelon radish and crispy prosciutto.  Enjoy!

Serves 4

Citrus-Cured Salmon with Dill Crème Fraîche

Citrus-Cured Salmon with Dill Crème Fraîche 1200 750 Round Pond Estate

An elegant appetizer for your next cocktail party or served as part of a fantastic brunch spread, Chef Jamie’s Citrus-Cured Salmon with Dill Crème Fraîche is bright with citrus flavor and tempered by silky crème fraîche.  Specially created to pair perfectly with our lush Reserve Sauvignon Blanc.

Ingredients
1 pound salmon fillet 
1 cup salt plus ½ tsp 
1/3 cup sugar 
1 each lemon, zested 
1 each lime, zested 
1 cup crème fraîche
1 tsp lemon juice 
½ tsp salt 
3 tbsp dill, chopped 
2 each radish, thinly sliced 
1 each Persian cucumber, thinly sliced 
1 jar trout roe 
3 Tbsp Round Pond Meyer Lemon Oil

Combine the salt, sugar and citrus zests.  In a small baking pan, sprinkle ½ cup of salt on the bottom of the pan – slightly larger than the salmon filet.  Place the salmon on top and cover the fish with the remaining salt, making sure that the fish is completely coated.  Wrap pan in plastic wrap and refrigerate for 24 hours. 

To make the dill crème fraîche, mix crème fraîche, lemon juice, dill, and ½ teaspoon of salt in a bowl and set aside.  Next, take the salmon out of the cure and dice it into small cubes, similar a tartare.  Mix the diced salmon with the Meyer Lemon oil. 

To serve as a plated appetizer, arrange your crackers of choice or grilled baguette slices on a platter.  Spread with dill crème fraîche, top with 1-2 cubes of cured salmon, and sliced vegetables.  To serve a large group, place the diced salmon on a platter and scatter the sliced radish cucumber and trout roe on top.  Serve the crème fraîche in a small bowl to serve atop crackers or grilled baguette.  Enjoy! 

Smoked Salmon Lollipops

Smoked Salmon Lollipops 1200 750 Round Pond Estate

A delightful, bite-sized appetizer with smoked salmon that features our Meyer Lemon Olive Oil and pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
6 oz cream cheese
8 oz fresh goat cheese
6 oz smoked salmon
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 tsp black sea salt
¼ cup chives, finely sliced
24 lollipop sticks or toothpicks

Cream both cheeses together in a kitchen-aid mixer, using the paddle attachment. Form into 24 balls about the size of a gumball. Wrap each ball of cheese with 2 strips of smoked salmon, one in each direction around the cheese. Sprinkle each ball with some chives, black sea salt, and a couple drops of Meyer Lemon Olive Oil. Place a lollipop stick or toothpick into each ball and serve.  Enjoy!

 

Makes 24 lollipops

Gruyère Gougères

Gruyère Gougères 1200 750 Round Pond Estate

Gougères are amazingly easy and elegant hors-d’oeuvre for any party, and pair with almost any wine flawlessly.  They also freeze exceptionally well, which makes it even easier come party time. Just reheat in a 375-degree oven until warmed through.

Ingredients
1 cup water
2 ounces unsalted butter
1-1/2 ounces Round Pond Italian Extra Virgin Olive Oil
2 teaspoons salt
1 pinch sugar
1-1/2 cups all-purpose flour4 eggs
1-1/2 cup grated Gruyère or Appenzeller cheese

Preheat oven to 400.  Simmer water, butter, olive oil, salt, and sugar until butter is melted.  Using a wooden spoon, incorporate all flour at once; continue cooking on medium heat until dough pulls away from the sides of the pot, approximately 3-5 minutes.

Immediately take off heat and place dough into a mixer attached with a paddle.  Paddle on low while adding cheese until melted; then add eggs one at a time, scraping bowl between each addition. Place mixture into a piping bag and pipe onto parchment-lined sheet trays.  Top with additional cheese if desired.  Bake at 400 for 25 minutes, until puffy and golden brown.  Serve hot.  Enjoy!

Makes about 50 pieces

Olive Risotto Arancini

Olive Risotto Arancini 1200 750 Round Pond Estate

Our most popular appetizer and most-requested recipe, this fried olive risotto arancini is perfect for any party and is a real show-stopper!  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
1/2 lb arborio rice
1/4 yellow onion, minced
1/8 lb butter
3 cups vegetable stock
1/4 lb grated Parmesan
1/3 lb Castelvetrano olives, minced
1/4 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups all-purpose flour
2 cups panko breadcrumbs
3 whole eggs, beaten

Melt butter in large flat-bottomed pan. Add onions and cook on low heat until translucent. When onions are ready, turn the heat to medium and add rice. Stir rice until evenly coated with butter.  Add vegetable stock a cup at a time, letting the liquid reduce each time. When the last cup of stock is reduced until the consistency of stiff oatmeal, add the olives, Italian Varietal  Olive Oil and Parmesan cheese.  Season with salt to your liking and pour onto a baking sheet to let cool.

When completely cooled, roll the risotto into balls that are slightly smaller than a golf ball. Then toss them in flour, then dip in egg and then in panko breadcrumbs.  Deep fry the arrancini at 350 degrees for about 4 minutes or until golden brown. Should yield about 40-50 arancinis.

Roasted Garlic Aioli
2 egg yolks
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Garlic Infused Oil
1 lemon, juiced
1 tbsp salt

Place yolks in a food processor with lemon juice. Turn on and slowly add the oils. Do not add too fast or aioli will break. Once all the oil is added, season with salt.

To serve, put a dollop of aioli evenly spaced on a platter, and place one arancini ball on each dollop.  Serve and enjoy!

Duck Rillette

Duck Rillette 600 375 Round Pond Estate

A rillette is a French preparation of meat or fish, seasoned and cooked in its own fat, making it rich and delicious beyond belief!  This Duck Rillette recipe was created by Chef Jamie Prouten to accompany our charcuterie platter, and also makes an elegant spread for sandwiches, pasta stuffing, or as a dip for crudité.

Ingredients
4 each duck legs
2 cups kosher salt
4-5 cups duck fat, melted
1 bunch thyme
1 tbsp black peppercorns
1 each shallot
4 each garlic cloves, peeled
1 tsp thyme, chopped

Start by liberally seasoning the duck legs with the salt, letting it remain on the duck overnight whilst refrigerated.

The next morning, preheat your oven to 225 degrees and brush excess salt off duck legs. Arrange in a shallow baking pan, adding the thyme sprigs, pepper, shallot, and garlic cloves. Pour the melted duck fat over legs and cover with aluminum foil.   Place pan in the oven and bake for about 2-3 hours until well cooked.  When done, remove from oven and let legs cool in the duck fat.

Once cooled, pull the meat off the leg bones, discarding pan ingredients, but reserve 1 cup of the duck fat.  Place the picked meat into a Kitchen-Aid mixer bowl, add duck fat and teaspoon of chopped thyme, using the paddle attachment to mash the mixture together on low speed.  Once the mixture is fully combined, remove from bowl and place in a shallow baking pan to cool.

After it has cooled, transfer to a jar or shape into a loaf for easy spreading.  Serve with grilled French bread, breadsticks, or crudité of your choice.  Enjoy!

Bacon and Bleu Cheese Gougeres

Bacon and Bleu Cheese Gougeres 1200 750 Round Pond Estate

These simple and delicious baked Bacon and Blue Cheese Gougères are filled with creamy bleu cheese and smoky bacon, making them the perfect bite to pair with our layered Reserve Cabernet Sauvignon.

Ingredients
1 ½ cups water
9 tbsp butter
1 ½ tsp salt
1 ½ cup flour
2 tsp thyme, chopped fine
6 each eggs
½ cup grated Parmesan cheese
½ pound bacon
3 oz Point Reyes Blue Cheese
8 oz cream cheese

In a saucepan, bring the water, butter, and salt to a simmer. Add the flour and thyme to the simmering water and mix with a wooden spoon until completely incorporated and smooth. Next, transfer mixture to a standing mixer bowl and use the paddle attachment. While the mixer is running on low, add the eggs one at a time until all are incorporated (mixture may look broken at times but the mixer will do its job – it’ll come together).

Transfer the mixture to a piping bag with a straight tip and pipe the mixture into balls onto a parchment paper-lined baking tray. Each gougère should be a bit smaller than a golf ball. Dust each with a bit of grated Parmesan and bake in a 375-degree oven for about 20 minutes. After 20 minutes, lower the temperature to 325 and allow to bake for another 20-30 minutes. Remove from oven and cool.

For the filling, bake bacon on a baking sheet until almost crispy. Finely chop the bacon and add to a mixing bowl along with the blue and cream cheeses. Mix with a paddle attachment until bacon is fully incorporated. Transfer the cheese mixture into a clean piping bag with a straight tip.

Using a paring knife, bore a hole small enough to fit the tip of the pastry bag into the cooled gougère. Pipe the blue cheese mixture into the gougère, warm in an oven for 2 minutes (to give the cheese a creamy texture) and serve.  Enjoy!

 

Makes about 40 bite-sized pieces

Top 5 Tips For Entertaining In Napa Valley Style

Top 5 Tips For Entertaining In Napa Valley Style 600 401 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its rustic yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining that wows guests with sophistication and polish, yet is easy (and fun!) to pull off

We asked our Special and Private Events Manager Jenn Sarkisian for her top 5 tips to bring the best of Napa Valley’s vibe to your next party!

 TOP 5 TIPS 

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table. Providing it is safe to be around food, Jenn is a fan of incorporating seasonal herbs, potted plants, vines, and flowering branches into the event decor.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  “The first 5 minutes of any party is the time to WOW your guests.  Bringing the outdoors to the table lets your guests feel like they’re one with the season and sets the mood at first glance.” An added plus: if you use potted flowers or plants, they make lovely gifts to send home with your guests at night’s end!

 

2. Garden to Table

Bring seasonal produce to the table as much as possible. “Supporting local vendors and buying seasonal produce is big in Napa Valley”, says Jenn.  If you don’t have a fruit or produce stand in your area, try to find a farmer’s market to shop, or a higher-end grocery store to get the pick of seasonal fruits, vegetables, cheeses, and local specialty goods that can inspire and set the base for your menu.

 

3. Tease the Palate

The appetizers will set the stage for what is to come on the menu, so keep it exciting!  Jenn asserts that “people love new ideas and combinations for appetizers – the more inventive the better, and presentation is huge!”  Dress up your cheese or charcuterie platter with edible garnish like pickled green beans or watermelon, add chocolate-covered espresso beans to accompany a cheese with an espresso rind – do the unexpected.  Make sure to bring some of the bright colors into your appetizer display with fresh fruits and vegetables – color is key to stimulating your appetite and your senses, plus the more vibrant the color the more healthful the food.

 

4. Have No Fear of Intimacy

The ideal number of people for a party is between 10-30 so that you can actually have time to enjoy your guests.  To keep the party going and infuse new energy into your circle, “Ask your guest to invite someone they think is interesting to keep the conversation lively and fresh.  A chef, a student, someone in the military – anyone that would enjoy meeting new people” says Jenn.  Want to make your party even more special?  Use a free design site like canva.com to create invitations, identifying signs for your appetizer table and drink bar, or to make personalized menus.

 

5. Wine Paring is Key

What comes first?  The menu or the wine?  Wine and food should complement each other, so this is where special attention should be paid.  Food and wine pairing guides are easy to find on the internet (we like this one).  Depending on your access to seasonal foods, you might want to design your wine choice around your menu.  However, if you are a confirmed wine lover and can’t wait to share your favorite wine with your friends, let your wine choices dictate the meal to come.  Better yet, ask your guests to bring their favorite wine to share!  Jenn says that “in the Valley, everybody wants to bring a bottle – it’s kind of like Napa etiquette!”

“The most important thing to remember when hosting”, says Jenn, “is what Maya Angelou said; ‘At the end of the day people won’t remember what you said or did, they will remember how you made them feel.'”

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