Summer

Nana’s Apple Pudding

Nana’s Apple Pudding 1200 750 Round Pond Estate

Also known as apple crisp, our gardener Daphne is sharing her Nana’s recipe for Apple Pudding. The picture below shows Nana B (born in 1888) in the kitchen of the home where she was raised after just making a fresh batch of peach jam!  This delicious family favorite recipe pairs wonderfully with our Late Harvest Sauvignon Blanc.

Ingredients:
1 lb apples
1/2 cup butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup oatmeal
1 tsp ground cinnamon
1/2 cup chopped walnuts

Pre-heat the oven to 35oF.  Slice and core enough apples to cover at least one inch of the bottom of your baking dish. Combine the butter, brown sugar, flour and cinnamon in a small bowl and crumble over apples.

Bake 20 to 30 minutes, depending on the size of the pan, or until the topping is lightly browned and the apples are just bubbling through.  Allow to cool slightly, slice and top with either whipped cream or vanilla ice cream.  Enjoy!

Poached Pear

Poached Pear With Pink Pepper Mascarpone

Poached Pear With Pink Pepper Mascarpone 1200 800 Round Pond Estate

This unique honey-cinnamon and cabernet poached pear dessert is such a beautiful treat.  The pink peppercorn adds a delightful floral flavor to the rich mascarpone and the subtle hint of mint adds and herbal essence to this gorgeous dessert.  This pairs delightfully with our Late Harvest Sauvignon Blanc.

Ingredients
2 pears, peeled and cored
4 tsp honey
1 tsp ground cinnamon
½ cup mascarpone cheese
1 tsp vanilla bean paste
1 tsp ground pink pepper
1 bottle cabernet sauvignon
1 cup sugar
2 cinnamon sticks
3 each star anise
8 each cloves
4 each mint leaves

Poach pears in a mixture of the cabernet sauvignon, sugar, cinnamon stick, cloves, and star anise.  Simmer pears in this liquid for about a ½ hour or until the pears just start to soften.  When ready, remove them from the poaching liquid allow them to cool completely.

Start reducing the poaching liquid until slightly thinner than syrup.  Whilst pears are cooling and the liquid is reducing, mix together the mascarpone cheese, vanilla paste, and pink pepper. Next, place the cooled pears on a baking tray and drizzle with honey and sprinkle with cinnamon.  Place under broiler for 3-4 minutes or until they caramelize slightly.

Plate pears by placing two tablespoons of the mascarpone mixture in the middle of a bowl.  Place the caramelized pear on top, drizzle with a tablespoon of the reduced poaching liquid and finish with a leaf of mint.  Finish with a dusting of cinnamon and enjoy!

Serves 429

Apple-Bread-Pudding

Apple Bread Pudding

Apple Bread Pudding 1200 750 Round Pond Estate

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way!   Whether you use brioche, challah, or sweet bread, the result is a custard-like apple-ly pudding that pairs wonderfully with either our Late Harvest Sauvignon Blanc or our Angelica port-style dessert wine.

 

Ingredients
2 loaves brioche, challah, or Hawaiian sweet bread
4 each granny smith apples (peeled & diced)
1 tsp vanilla extract
1 cup brown sugar
2 tsp cinnamon
3 ½ cups milk
3 ½ cups heavy cream
1 ¼ cup sugar
2 tsp vanilla extract
16 egg yolks

Cut bread into medium sized chunks and place on a baking tray.  Toast bread until golden brown at 375 degrees.  Whilst bread is toasting, toss the diced apples in one teaspoon of vanilla extract, brown sugar, and cinnamon.  Set aside.

For the custard, combine egg yolks, sugar, and remaining vanilla in a stainless-steel mixing bowl, whisking until yolks turn a pale color.  Next, scald the milk and cream.  Add to the yolk mixture a ladle at a time, whisking all the while.  Continue until all the milk and cream mixture is added.

Assemble bread pudding by placing half of the toasted bread into a baking dish and topping with half of the apples, pouring half of the custard over the top.  Repeat the process using the remaining halves.  Cover baking dish with plastic wrap and then aluminum foil and bake at 350 degrees for 45-50 minutes.  When done, bread pudding should be golden brown and have a slight “jiggle” in the center.  Let cool slightly and serve.  It is wonderful with whipped or ice cream.  Enjoy!

Summer Peach Cobbler

Summer Sweets

Summer Sweets 1200 750 Round Pond Estate

Keep the sweetness of summer with you after the first leaves of autumn begin to fall!  This collection of dessert recipes pair perfectly with our Late Harvest Sauvignon Blanc

The Late Harvest’s beautiful notes of honeysuckle and sun-ripe apricots along with flavors of lemon zest, bosc pears, and ripe summer stone fruit harmonize beautifully with the flavors in these recipes. These wonderful pairings will be sure to help that Summer Sweetness linger just a little longer…


Summer Peach Cobbler

This easy, sunny, stone-fruit dessert is an American classic, especially when topped with vanilla ice cream.

Apple Bread Pudding

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way.

Plum Caramel Cake

Ripe, beautiful sliced plums are baked into a caramely, upside-down cake that is as beautiful as it is delicious.

Poached Pear with Mascarpone

This unique honey-cinnamon and Cabernet-poached pear dessert has the unexpected addition of pink-pepper mascarpone.

Nana’s Apple Pudding

Also known as apple crisp, our gardener Daphne shares her Nana’s recipe for Apple Pudding – a family favorite for 75 years.

Upside Down Plum Caramel Cake

Upside Down Plum Caramel Cake

Upside Down Plum Caramel Cake 1200 750 Round Pond Estate

There is nothing like summer stone fruit for dessert!  This delicious Upside-Down Plum Caramel Cake is a wonderfully easy way to enjoy this sweet, sunshiny summer fruit.  You can also substitute peaches, apricots, or figs for the plum with amazing results.  Pairs perfectly with our Late Harvest Sauvignon Blanc.

Ingredients

12 Tbsp unsalted butter
¼ tsp fleur de sel
3/4 cup brown sugar
1 Tbsp honey
1 ½ cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
2 eggs
1 Tbsp vanilla extract
½ cup milk
¼ tsp salt

Preheat over to 350F. For the caramel, line a round baking pan with parchment paper. Combine 6 tablespoons butter, ¼ tsp salt, brown sugar, and honey in a medium saucepan over medium-high heat.  Whisk until sugar has melted, about 2 minutes. Pour caramel onto the parchment paper.  Arrange plum slices in a circular pattern over the caramel, making sure that your layer is even and that fruit is evenly placed.

For the cake batter, melt the remaining 6 tablespoons of butter in a medium-sized bowl and whisk it with the sugar and salt.  Whisk in the eggs, vanilla extract, and milk until your mixture is smooth.  Add flour and baking powder, whisking until all are evenly combined.  Pour mixture over the plums, and bake for 30 minutes or until a toothpick inserted in the middle of your cake comes out clean.  To give your cake a chance to absorb all the delicious caramel sauce, wait 30 minutes before unmolding the cake onto a plate so that the fruit layer is are on the top.  Slice and enjoy!

Summer Peach Cobbler

Summer Peach Cobbler

Summer Peach Cobbler 1200 750 Round Pond Estate

This Summer Peach Cobbler is a classic dessert that brings together sun-ripened peaches with warm cinnamon and sugar.  We don’t know of a better way to bring a taste of summer to your table!  Pairs perfectly with our Late Harvest Sauvignon Blanc.

Ingredients
8 fresh peaches, peeled, pitted and sliced
1/2 cup + 3Tbsp white sugar
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
2 tsp cornstarch
1 cup all-purpose flour
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Vanilla ice cream (optional)

Preheat oven to 425 degrees.  In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch.  Toss to coat peaches evenly in the mixture, and pour into a 2-quart baking dish or 5-6 individual baking dishes.  Bake in preheated oven for 10 minutes.

For the topping, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a medium-sized bowl.  Blend in butter with your fingertips until mixture resembles coarse meal.  Stir in boiling water until just combined.  In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon. Remove peaches from oven and drop spoonfuls of topping over them, and sprinkle the cinnamon and sugar mixture evenly over the topping.  Bake for 25-35 minutes, or until topping is golden brown.  Serve warm with vanilla ice cream and enjoy!

lemon-hemp-seed-pesto

Lemon Hemp Seed Pesto

Lemon Hemp Seed Pesto 900 600 Round Pond Estate

Submitted by Pondie Sophia DiSantis, this flavorful lemon hemp seed pesto full of greens, protein and a hint of lemon. Creamy and filling, toss with your favorite pasta or salad for a delicious, healthy and super easy meal.  Check out more of Sophia’s recipes on her beautiful blog at Veggies Don’t Bite.

Ingredients
1 cup baby spinach
2 cups fresh basil
1 cup hemp seeds
Himalayan pink salt and ground black pepper to taste
1 tablespoon crushed garlic
juice of 1 small lemon
2 Tbsp Round Pond Meyer Lemon Olive Oil
¼ – ½ cup water or veggie broth to bring to desired consistency

Note: The lemon gives this pesto a tangy taste, so if you prefer less tang, cut the lemon down.  I like to double or triple the recipe and store in the freezer for quick meals.

Place all ingredients in a food processor and blend until well mixed, adding water or veggie broth to bring the pesto to desired consistency.  Taste and adjust seasonings to desired taste.  Enjoy!

 

Grilled Lamb Skewers

Grilled Marinated Lamb Skewers

Grilled Marinated Lamb Skewers 1200 750 Round Pond Estate

These grilled marinated lamb skewers are easy to make and pack delicious flavor.  Lamb is a classic accompaniment to our Proprietary Super Tuscan wine, due to its gamy richness and this marinade’s garlic & thyme accents heighten the paring.  Add a liberal dusting of salt and fresh cracked black pepper before you grill and even the biggest lamb skeptics will become believers.

Ingredients 
3 cloves garlic, peeled but left whole
2 Tbsp shallots, minced
2 Tbsp thyme, chopped
1–2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
1 ½ lbs leg of lamb, excess fat removed
3 shallots or small yellow onion, sliced horizontally
12 skewers soaked in water overnight or metal skewers
Salt and pepper to taste


Place peeled garlic cloves, shallots, thyme, and bay leaf into a small pot, then cover completely with Italian Olive Oil.  Bring to a light simmer over medium heat; reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic.  When done, garlic should have the texture of a boiled potato.  Allow to cool in oil and remove bay leaf.  Allow oil to cool completely, then puree in food processor until it becomes a smooth paste.

While garlic is poaching, trim and cube lamb into 1″ cubes, then skewer three or four pieces per stick, alternating with the sliced shallot.  Coat each lamb skewer with marinade, and rest overnight to infuse the flavors.  Add a liberal dusting of salt & fresh cracked black pepper to lamb before it hits the grill.  Grill lamb over an open flame on high for approximately 2-4 minutes per side or until desired doneness has been achieved.  Enjoy!

BBQ Recipes

Top 5 BBQ Recipes For Memorial Day

Top 5 BBQ Recipes For Memorial Day 1200 750 Round Pond Estate

Memorial Day is often considered the unofficial start of summer, so we have collected some of The FEED’s top BBQ recipes to help you ease into the grilling season…Just pour yourself a glass of your favorite Round Pond wine, and let’s get grilling!


1. Hot & Spicy Grilled Shrimp – If you’re looking for something spicy, flavorful and grill-friendly this summer, this easy grilled shrimp appetizer will become your new go-to dish!

2. Grilled Marinated Lamb Skewers – These lamb skewers are easy to make, and the marinade’s garlic and thyme flavors pack delicious flavor into every rich bite.

3. Grilled Chicken Flatbread – This tangy BBQ grilled chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.

4. Grilled Flank Steak with Crispy Potatoes – This delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is one of our most requested recipes from our Il Pranzo lunch!

5. Grilled Wild Salmon – Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  Easy to make, and so healthy and flavorful, we know you’ll love it as much as we do.

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

Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.