Late Harvest Sauvignon Blanc

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!

Chocolate Mousse Pie

Chocolate Mousse Pie 1200 750 Round Pond Estate

This Chocolate Mousse Pie recipe comes from our Trade Assistant Nicole’s great aunt Trudy.  Nicole’s mom Teresa made this pie every year for Thanksgiving and Christmas, but we think it’s a welcome treat anytime!

Ingredients
2+ cups chocolate cookie wafers (Oreos)
1 stick unsalted butter, melted
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
8 oz semi-sweet chocolate chips
1 container Cool Whip
3/4 cup nuts, optional
cocoa powder for dusting

Preheat oven to 325*F. In a food processor, add the cookies and process into uniform crumbs.  Add the melted butter and process until blended.  Pour into a springform pan and press evenly along the bottom and up the sides 2/3 of the way.  Bake in preheated oven for 10 minutes. Allow to cool.

To prepare the filling, melt the chocolate chips in a double boiler. Melt slowly so as not to overheat the chocolate. Beat the cream cheese in a large bowl with 1/4 cup sugar. Add vanilla and beat until fluffy. Add the egg yolks and mix until blended. Gently fold in the melted chocolate.

In a separate bowl, beat egg whites and remaining 1/4 cup sugar until stiff – this can take several minutes. Fold egg whites into cream cheese mixture, fold in the Cool Whip and blend well. Add nuts, if you choose to do so. Pour filling into the springform pan. Cover and refrigerate for several hours or overnight.

Remove from springform carefully and place on a cake stand.  Dust with cocoa powder through a fine-mesh strainer and decorate as you like.  Enjoy!

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake 2048 1365 Round Pond Estate

This Meyer Lemon Olive Oil Cake is one of our most requested recipes!  Dense and flavorful, this cake has a rich and delicious lemony flavor and makes a wonderful afternoon or dessert treat.

Ingredients
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish

In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème fraiche, and orange juice.

Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.

Pour the mixture into a buttered 10″ cake pan or in a muffin tin for individual servings.  Bake at 350 degrees for 1 hour. Place on a rack to cool. Sprinkle with powdered sugar and a drizzle of  Meyer Lemon Citrus Syrup.  Enjoy!

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!

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!

EASY TIPS FOR PAIRING WINE 

EASY TIPS FOR PAIRING WINE  1200 750 Round Pond Estate

Successfully pairing wine with food isn’t just in the wheelhouse of a sommelier.  Just remember these three basic wine pairing tips and your next meal will be incredible.  Cheers!

1) Know Your Wine
The first thing you need to do when you’re choosing a dish to pair with your wine is to get to know your wine.  What are the primary flavors—Bramble fruit? Tobacco? Loamy earth? Spice?  And what are the secondary notes—Grassy?  Peppery?  Minty?  Try your best to articulate these notes in your wines and look for parallels and contrasts in the food you are looking to pair (If you need to practice describing elements like these, come to Round Pond and and visit our sensory garden).

2) Like and Like Makes Less Like
We tend to think of complementary flavors as accentuating one another, but really; they cancel each other out.  If spicy food is served with a spicy wine, the element of spice in both wine and food will be played down.  Herbs are a great way to dial down any excessively herbal notes.  If your wine has too much eucalyptus to it, add some tarragon or chervil—which have a mild, minty punch—to your dish.

3) Pair High with High & Low with Low
Pair high alcohol wines with high fat foods & low alcohol wines with low fat foods.  Forget “white wine with fish and red wine with meat.”  The principle to stick with is pairing alcohol content to fat content.  The basic idea is that the higher alcohol cuts through fat and cleanses the palette, but it can overwhelm foods that don’t have the fat to mitigate the alcohol.

Simply put, serving a cut of beef with a low-alcohol wine will overwhelm the wine.  As a general rule, red wines (which tend to be higher in alcohol) pair well with things like beef and even fattier fowl like duck, while leaner white wines pair well with leaner foods like fish.

Meyer Lemon Shortbread Cookies

Meyer Lemon Shortbread Cookies 1200 750 Round Pond Estate

These Meyer lemon shortbread cookies are a year-round treat! The perfect accompaniment to tea or coffee, they absolutely melt in your mouth. The beautiful glaze leaves such a smooth and delicious canvas for decorating, too.

Ingredients for Shortbread Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup Round Pond Meyer Lemon Olive Oil
2 whole eggs
6 cups All-purpose flour
½ tsp Kosher salt
1 tsp cream of tartar
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon

Ingredients for Glaze
2 cups powdered sugar
Lemon juice
Lemon zest

Preheat oven to 325 Degrees.  In a bowl, mix together the dry ingredients and set aside, (flour, cream of tartar, baking soda, and salt).  In another bowl, cream together the granulated sugar, powdered sugar, and butter, until light and fluffy.  Slowly add Meyer Lemon Olive Oil and beat until fully incorporated.  Add eggs one at a time.  Then add zest and lemon juice.  Add dry ingredients and mix gently till just moistened.  Scoop finished cookie batter onto a flat baking tray and flatten each scoop slightly.

Bake cookies in preheated oven for 8-10 minutes, until edges of cookies are just dry and starting to turn color.  Take care not to over-bake!  Cool completely before glazing.

For the glazemix together the sugar, juice, and zest until glaze is smooth.  The glaze should be thin, but not too runny.  Apply to cool lemon shortbread cookies with a pastry brush.  Sprinkle with nonpareils, dragées, or lavender sugar.  Enjoy!

  • 1
  • 2
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.