Summer

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!

Top 5 Tips For Holiday Entertaining In Napa Valley Style

Top 5 Tips For Holiday Entertaining In Napa Valley Style 1200 750 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its comfortable yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining for the holidays that wows guests with sophistication and polish, yet is easy to execute.

Here are our top 5 tips for bringing the spirit of Napa Valley to your next holiday gathering…

 TOP 5 TIPS

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table.  Seasonal herbs, potted plants, evergreen boughs, pomegranates, persimmons, or bundles of holly interspersed with votives or fairy-lights can make a holiday table magical.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  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.  Most all fruit or produce stands close during the winter months, but 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 international markets that can inspire and set the base for your menu.

 

3. Keep in Simple

Establish a color theme and stick to it.   Whether you go for a traditional red and green or blue and silver, keep your look cohesive and your sanity (and budget) in check by sticking to a unifying theme.  Scour your existing decor collection for items that fit into your color palate and source your decorative accents from what you already have before you shop for additional elements.   Make sure to bring some of the bright colors into your appetizer and food 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. Keep It Intimate

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 guests to invite someone they think is interesting to keep the conversation lively and fresh. 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!

From all of us at Round Pond, we wish you a healthy and happy holiday season!

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

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

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

Flammekueche

Grilled Chicken Flatbread

Grilled Chicken Flatbread 1200 750 Round Pond Estate

This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.  A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese

For the Chicken:  Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through.  Remove and let the chicken cool.  Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.

For the Flatbread:  On a floured surface, dust ½ the pizza dough with flour.  Use a rolling pin to stretch the dough out to 12 inches.  Once stretched, place dough on a piece of floured parchment paper.  Now start grilling!  With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up.  Peel off the paper.  Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom.  If the dough sprouts any big bubbles, pop them if you can.

Transfer the crust to a cookie sheet or large platter, grilled side up.  Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.

Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes.  If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.

Cut into wedges and enjoy!

Hot & Spicy Grilled Shrimp

Hot & Spicy Grilled Shrimp 1200 750 Round Pond Estate

If you’re looking for something fun, flavorful and grill-friendly, these hot & spicy grilled shrimp are just what you’ve been looking for.  Super easy and quick to grill, you’ll have more time to enjoy your company!   Pairs wonderfully with our Reserve Sauvignon Blanc

Ingredients
1 lb large shrimp (16-20 per lb)
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1½ Tbsp Round Pond Cabernet-Merlot Blend Red Wine Vinegar
2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp dried oregano
½ tsp dried basil
1 tsp cayenne pepper
½ Tbsp kosher salt
½ Tbsp fresh ground pepper
Zest of 1 lemon
Zest of 1 orange
1 lemon, grilled
1/4 cup chopped green onion
1/4 cup chopped fresh pimento peppers (optional)

Blend together ingredients for marinade. Leaving shell on to add more flavor, use a sharp knife to de-vein shrimp. Toss shrimp with the marinade and refrigerate 4-6 hours.

Heat grill and cook shrimp 3-4 minutes per side.  Remove from grill, arrange on platter and squeeze grilled lemon on top.  Sprinkle with green onion and peppers and enjoy!

Serves 4 as an appetizer
Recipe by chef Jeffery Bernys, Napa Valley

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