WINE PAIRING

Goat Cheese Stuffed Figs

Goat Cheese Stuffed Figs 1200 750 Round Pond Estate

What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze!  With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer.

Ingredients
12 green or black mission figs
6 slices pancetta, thinly sliced and cut in half lengthwise
2 oz fresh goat cheese
2 Tbsp black pepper
Salt, as needed
4 oz cassis syrup
4 oz red wine

Combine cassis syrup and red wine in a small pot.  Reduce over low heat to approximately 2 Tbsp.

Meanwhile, roll goat cheese into 1/2-inch sized balls.  Roll in cracked pepper, then hold in freezer to firm up, about 15 minutes.

Split figs from stem end downward 3/4 of the way through in an “X” pattern. Stuff frozen goat cheese balls into the “X” and wrap each with a piece of pancetta to hold shape.

Grill over medium heat until pancetta crisps.  Remove to serving plate and drizzle with a small amount of the syrup mixture.  Season with salt to taste.  Enjoy!

Yields 12 figs

Arugula and Grilled Asparagus Salad

Arugula and Grilled Asparagus Salad 1200 750 Round Pond Estate

This refreshing salad is perfect as a light supper, or as a side to your barbeque fare.  It pairs fantastically with our Proprietary Nebbiolo.

Ingredients
1 bunch asparagus, thin
2 radishes, diced
2 scallions, diced
1 bunch baby arugula
2Tbsp Round Pond Meyer Lemon Olive Oil
2 Tbsp Round Pond Lemon Pepper Olive Oil
2 Tbsp Round Pond Sangiovese-Nebbiolo Blend Red Wine Vinegar
3 tsp Meyer lemon juice
Freshly grated Parmesan cheese
Salt and pepper

Heat grill. Toss asparagus with 1/2 Tbsp Round Pond Meyer Lemon Olive Oil and salt and pepper. Grill 3-4 minutes, turning as needed. Remove and sprinkle with a little Round Pond Meyer Lemon Olive Oil, Round Pond Sangiovese Vinegar, and 1 tsp lemon juice.

In a small bowl, toss arugula with a ½ Tbsp Round Pond Lemon Pepper Olive Oil, ½ Tbsp Sangiovese Red Wine Vinegar, and 1 tsp lemon juice. Remove and place on serving plate.

In the bowl, add radishes and scallions, toss with remaining Meyer Lemon Olive Oil,  Lemon Pepper Olive Oil, Sangiovese Red Wine Vinegar, and lemon juice, salt, and pepper to taste.  Place asparagus on top of arugula, top with radish mixture and sprinkle with Parmesan cheese.  Enjoy!

Serves: 2
Recipe by chef Jeffery Bernys, Napa Valley

Butternut Squash Bruschetta

Butternut Squash Bruschetta 1200 750 Round Pond Estate

What beautiful autumn colors!  Chef Jamie has created this butternut squash bruschetta with homemade ricotta and crispy sage – a perfect pairing for our Proprietary White Wine.

Ingredients
3 cups whole milk
1 cup heavy cream
1 ½ Tbsp distilled white vinegar
3 tsp salt
½ each butternut squash, peeled and diced into ½” cubes
5 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
½ tsp black pepper
1 medium baguette
24 sage leaves
1 cup canola or vegetable oil

Start by placing the milk, cream, vinegar and 1 tsp salt in saucepan and bring to a simmer over medium heat.  Simmer 1 to 2 minutes until curds start to form.  Line a mesh strainer with cheesecloth and place over a large mixing bowl. Slowly pour the contents of the pan into the cheesecloth and let drain for about 30 minutes.  Gather the edges of the cheesecloth together and slowly squeeze excess liquid out of cheese. Chill cheese and reserve for later.  Discard the liquid. *To save time, you may also use store-bought ricotta cheese!

Place butternut squash into a mixing bowl, drizzle 2 Tbsp Italian Varietal Olive Oil, 1 tsp salt and ¼ tsp pepper.  Place in 375F oven and bake for 15-20 minutes, or until squash is tender and cooked through.  When finished, place squash in a mixing bowl and gently mash with a fork; just enough to make the mixture stick together.

Slice baguette into 1/3″ slices and arrange on a baking tray.  Drizzle with 3 Tbsp Italian Varietal Olive Oil and season with 1 tsp salt and ¼ tsp pepper.  Bake in a 375F, about 10-15 minutes, until golden brown and crunchy.

Heat canola oil in a small saucepan to 300F.  Once ready, add sage leaves (be careful as the oil may splatter a bit) and cook 1 minute.  Remove leaves with a slotted spoon and place on a paper towel to absorb excess oil.

To assemble, spread 1 tsp of ricotta cheese onto each toasted baguette slice.  Top with desired amount of mashed butternut squash and a crispy sage leaf.  Drizzle with Italian Varietal Olive Oil.  Arrange on a platter and enjoy!

Makes 24 bite-size pieces.

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!

Chocolate Caramel Bars

Chocolate Caramel Bars 849 565 Round Pond Estate

These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at the stylish eatery in St. Helena, Archetype.  They are super rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.

 Ingredients
1 ½ sticks butter + 7 Tbsp, softened
3 1/4 cup sugar
1 egg
1 ½ cups plus 2Tbsp all-purpose flour
½ cup cocoa powder (recommend 60% cocoa – Natural Dogoba, organic)
1 ¾ cups heavy cream
1/3 cup honey
1 Tbsp corn syrup
1 vanilla bean, split
12 oz chocolate, chopped

To make the cookie dough, using a mixer and a large bowl to cream 1 1/2 sticks of butter & 1 cup sugar until pale.  Beat in egg and add sifted flour and cocoa to mixer on low.  Turn dough out on floured surface and knead a few times.  Flatten into disks and chill covered.

Preheat oven to 350F.  Press dough into a parchment-lined 12″x 18″ sheet tray, lining it. Bake 20-30 min, or until cooked through.

To make the caramel, oil a sheet tray and line with wax paper.  2 1/4 cups of sugar, cream, honey, and vanilla in a pot and simmer, stirring, until candy thermometer reaches 250F.  Stir in 4 Tbsp butter.  Pour over cookie in a sheet pan, and let cool for 45min.

For the glaze, melt chocolate and 3 Tbsp butter in a double-boiler.  Pour over caramel, spread evenly and allow to cool until firm.

Slice into about 30-36 bars and enjoy!

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