WINE PAIRING

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

Chanterelle Risotto

Chanterelle Risotto 1200 750 Round Pond Estate

Searching for wild chanterelles is kind of like an adult Easter egg hunt – they usually pop up after the second big rain of the autumn.  Once you are SURE that you have chanterelles in your basket, try this risotto with your finds.  Pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
1 pound chanterelle mushrooms (or shiitake)
3 tablespoons butter (preferably Irish)
sea salt and freshly ground black pepper
5 cups vegetable stock
2 tablespoons Round Pond Italian Extra Virgin Olive Oil
1 medium shallot, diced
1-1/2 cups Arborio rice
¼ cup white wine
½ cup parmesan cheese, grated
dash of freshly grated nutmeg
¼ cup minced chives

If using chanterelle mushrooms, gently clean out the grit under running water with a brush and let them dry overnight. Thinly slice mushrooms and sauté in melted butter in a cast iron pan for 5-8 minutes, until the mushrooms have released their moisture and the liquid has evaporated from the pan. Season with salt and pepper and set aside.

Bring the vegetable stock to a simmer in a medium saucepan.

Heat the Round Pond Italian Extra Virgin Olive Oil in a large, deep-sided skillet over medium heat and sauté shallot and rice for 3-5 minutes, until slightly translucent. Pour in wine and scrape up anything stuck to the bottom of the pan. Reduce heat to medium-low.

Ladle in a cup of vegetable stock and stir until stock is nearly all absorbed. Repeat until the rice is al dente and residual broth remains, about 30 minutes. Scrape the mushrooms and any sauce left in the cast iron pan into the rice and stir to incorporate. Season with salt and pepper.

Stir in the cheese, nutmeg, and chives. Serve the risotto warm.  Enjoy!

Serves 4

Giant White Bean Salad With Herb Salsa Verde

Giant White Bean Salad With Herb Salsa Verde 2048 1365 Round Pond Estate

Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu.  Simple, rustic, and super tasty, this is our favorite summer salad!  It pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 lb giant white beans
2 Tbsp salt
2 bunches parsley
2 bunches tarragon
2 Tbsp capers
2 cloves garlic
1 lemon, zested & juiced
12 oz. Round Pond Italian Varietal Olive Oil
6 slices prosciutto
1 cup peas, blanched & chilled
2 ea. radish, thinly sliced
¼ cup red onion, minced

Start by soaking the beans in water overnight.  The next day, drain off the water and place the beans in a large pot.  Add a Tbsp of salt and cover completely with water.  Cook on low heat until the beans are tender, about 2-3 hours.  When they are done, strain off and let cool.

While the beans are cooling, it’s time to make the salsa verde.  Start by placing the parsley, tarragon, capers, garlic, lemon juice, zest, and 1 Tbsp salt into a food processor.  Turn on, then slowly add Round Pond Italian Olive Oil while mixing.  Reserve when done.

Lay the prosciutto slices on a parchment paper lined baking sheet and bake at 375 degrees for 10 -15 minutes.  Once done, the prosciutto will crisp up while it cools.

To make the salad, place the beans, peas, and minced onion in a bowl, then spoon in enough salsa verde to completely coat all the components.  Place the dressed beans in a bowl and top with crispy prosciutto and radish slices.  Enjoy!

Rack Of Lamb with Pecan-Herb Crust

Rack Of Lamb with Pecan-Herb Crust 1200 750 Round Pond Estate

A stunning presentation for spring rack of lamb.  The combination of pecans and herbs brings out the rich flavors of the lamb and is and surprisingly easy to make for such an elegant dish.  Pairs beautifully with our Reserve Cabernet Sauvignon.

Ingredients
2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4 Tbsp pecans (toasted and chopped fine)
½ cup fresh breadcrumbs
3 Tbsp flat-leaf parsley (chopped)
1 Tbsp mint (chopped)
1 ½ tsp rosemary (chopped)
1 tsp thyme (chopped)
2 Tbsp Dijon mustard
Salt & Pepper
3 ½ Tbsp Round Pond Italian Extra Virgin Olive Oil

Begin by trimming off any excess fat and fat-cap on the back side of lamb racks, trimming down to the meat itself, no fattiness.  This gives a great place for the crust to adhere to. Allow racks to come to room temperature.  Preheat oven to 350°F.

In a small bowl, mix together pecans, bread crumbs, chopped herbs and one teaspoon each of salt & pepper.

Prepare a large nonstick sauté pan with approx 2 tablespoons Italian Extra Virgin Olive Oil over medium-high heat.  Season lamb racks generously on all sides with salt and pepper and sear them – backside first – in hot oil.  Turn to sear on bottom and inside of the racks as well.

Remove racks from pan when nicely browned all around.  Brush back side with Dijon mustard (thinned with a little water) and press an even quantity of pecan/herb mix into each rack.  When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast slowly in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until desired doneness achieved.  Rest for 5 minutes before carving.

Serve lamb with seasonal vegetables like spring peas, sautéed swiss chard or kale, potatoes or even polenta with parmesan.  Enjoy!

S’mores Pot-Au-Crème

S’mores Pot-Au-Crème 1200 750 Round Pond Estate

We hope you enjoy this fun version of classic campfire s’mores!  These individual Pot-au-Crèmes with their salty-graham crusts, rich chocolate, and smoked brown sugar meringue were specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. 

Ingredients
For Pot-au-Crème
12 each egg yolks
¼ cup sugar
1 pound bittersweet chocolate
4 cups heavy cream
1 pkg graham crackers
¼ pound butter, melted

For Meringue Topping 
4 each egg whites
¼ tsp cream of tartar
¼ cup sugar
¾ cup smoked brown sugar (can use regular if you’d like)

For the Pot-au-Crème: Start by combining the egg yolks and sugar in a stainless steel bowl and whisking until the egg yolks start to lighten in color.  Next, scald the heavy cream in a pot, then turn the heat to low and add chocolate.  Whisk the chocolate and cream mixture until all the chocolate has melted.  Then slowly add the chocolate mixture to the egg yolk and sugar mixture a ladle at a time until all incorporated.  Pulse graham crackers in a food processor until they are fine crumbs.   Add butter and process again.  Then place a thin layer of breadcrumbs in ramekin or whatever serving vessel you plan to use.  Let crumbs cool in the container for about 10 minutes and then ladle in some of the chocolate mixture.  Place the vessels into refrigerator and allow to cool overnight.

For the Meringue: Place the egg whites into a mixer with the cream of tartar and turn on high.  Whilst whites are whipping, add sugar and smoked brown sugar.  Let the mixture whip for about 2-3 minutes or until the whites are shiny in stiff peaks.  When meringue is finished, you may either spoon them on top of the chocolate pot-au-crème or pipe them on with a pastry bag.  Using a blow torch, slightly burn the top of the egg white meringue to resemble a toasted marshmallow.  You may also serve with fresh, seasonal berries.  Enjoy!

Serves 4

Duck Hash With Rosemary Hollandaise

Duck Hash With Rosemary Hollandaise 1200 750 Round Pond Estate

This incredibly inventive duck hash is hearty and rich, and so unexpected!  This recipe works for breakfast, lunch or dinner, and was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients

For Duck Hash
4 ea duck legs
2 qts chicken stock
2 sprigs rosemary
10 sprigs thyme
½ ea yellow onion, diced
2 ea carrots, chopped
2 stalks celery, chopped
4 ea yukon gold potato, medium size
2 ea poblano peppers
salt and pepper to taste
4 ea eggs
½ ea yellow onion, diced
1 tbsp thyme, chopped
3 tbsp parsley, chopped

For Hollandaise
3 ea egg yolks
3 tbsp white wine
¾ lb clarified butter/ghee, melted (available in most stores)
1 tsp rosemary oil
1 tsp lemon juice
1 tbsp rosemary, finely chopped
1 tsp salt

For the Hash:  Season the duck legs with salt and pepper, and sear in a hot sauté pan with oil until they are golden brown.  Place the legs in a baking dish that is at least 4” deep.  Then add the rosemary, thyme, onion, carrot, and celery on top.  Bring the chicken stock to a boil and then pour over the duck legs, making sure that stock completely covers all the ingredients.  Cover the pan with foil and place in a 300 degree oven for about 3 hours. When done, remove duck legs from pan and cool.  Once cool, pull the meat off bones and set aside.

Cut the potatoes into desired shape and blanch them in boiling water until half cooked. Chill them in ice water and set aside.  Toss poblano peppers in oil, salt and pepper, and roast in a 375 degree oven for about 25 minutes. Then place them in a bowl and cover with plastic wrap to steam and cool.  Once cooled, peel off skin and remove seeds. Dice peppers and set aside.

Start making the hash by getting a sauté pan very hot and add a tablespoon of oil, and add the peppers, onions, and potatoes.  After about 2 minutes of cooking, add the duck meat and chopped parsley & thyme.  Season with salt and pepper and cook for about 3-4 minutes. Set aside and keep warm.

For the Hollandaise:  Place the egg yolks and white wine in a stainless steel bowl and then place it over a pan with barely simmering water in it – creating a double boiler.  Whisk the mixture continuously until it has thickened and doubled in volume.  Then slowly add the clarified butter and rosemary oil while continuously whisking.  Do not let the mixture get too hot of it will break and separate.  Once all the butter is incorporated add the lemon juice, chopped rosemary, and salt.

Set a pot of water to boil and add a teaspoon of salt and a teaspoon of white vinegar.  Drop 4 eggs into the seasoned water and poach to desired doneness.

To plate, put a pile of hash in a bowl, top with a poached egg and finish with a spoonful of rosemary hollandaise. Enjoy!

Serves 2-4

Grilled Stonefruit & Gorgonzola Flatbread

Grilled Stonefruit & Gorgonzola Flatbread 1200 750 Round Pond Estate

This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way.  This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
8 slices pancetta, crispy
1 lb fresh pizza dough (whole foods)
2 ea peaches
8 oz gorgonzola dolce, room temperature
2 cups arugula
½ ea red onion, sliced in rounds
1 tbsp chopped thyme
2 tsp Round Pond Balsamico Tradizionale

When you buy the pancetta, have your deli slice it thinly like prosciutto.  Bring it home and lay it on a parchment paper-lined baking sheet.  Place another sheet of parchment on top and then another baking sheet on top of that and bake it in a 375 degree oven for about 20 minutes or until crispy.

Preheat an oven to 400 degrees and place a pizza stone in the oven.  Divide the dough into two equal size pieces. Stretch each piece to the desired shape and thickness.  Start the dough in the oven and cook for about 2 minutes. Bake it enough so that it can be handled (about ½ cooked).  Let it cool slightly.

Whilst dough is cooling, split the peaches in half and remove the pit.  Place the peaches flesh side down on to a hot grill.  Cook the peaches just until they start to caramelize and slightly char.  Take the sliced onion rounds and brush with olive oil, salt and pepper and grill as well.

Slightly macerate the gorgonzola cheese, mix in the thyme and evenly spread onto the pizza dough.  Slice grilled peaches and place on top of gorgonzola.  Lower the grill to medium heat and place the flatbread on to the grill. Once the cheese starts to melt and the peaches are warm, remove the flatbread from grill.  Top it with crispy pancetta, arugula, and balsamico.

Enjoy!

Thyme Gougère

Thyme Gougère 1200 750 Round Pond Estate

These delicious French cheese puffs make phenomenal hors d’oeuvres!  This easy recipe comes to us from our Winery Chef, Jamie Prouten.  Chef says: “These are the perfect pairing with red wine and are something that I just love to make around the holidays.”

Ingredients

3 cups all-purpose flour
3 tsp kosher salt
18 Tbsp unsalted butter
12 eggs
3 bunches thyme, chopped
3 cups water
1 ½ cups shredded Parmesan cheese

Bring water, butter and salt to a boil in a saucepan. Add flour and mix until it pulls away from the side of the pan. Place the mixture in the bowl of a standing mixer, using the paddle attachment. Run mixer on medium speed and add eggs one at a time until the mixture is completely combined.

Transfer mixture into a pastry bag and pipe out golf ball-sized gougères onto a parchment-lined sheet tray.  Sprinkle with shredded Parmesan and bake for 45 minutes in a 300F oven on low fan. Best enjoyed when still warm!

Makes about 15 gougères

Sesame Buttermilk Crackers

Sesame Buttermilk Crackers 1200 750 Round Pond Estate

This fun cracker recipe comes to us courtesy of Napa Valley Chef Marvin Martin of Marvin Martin Olive Oils.  Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip.

Ingredients

2 ½ cups flour
1 tsp sugar
1 tsp salt
10 Tbsp unsalted butter
1 cup buttermilk
1 tsp lemon zest
A pinch each of salt and black pepper
1 egg white
1/8 cup each black and white sesame seeds

Combine flour, sugar,  and salt in mixing bowl.  On low speed, add butter and mix until it looks like coarse oatmeal.  Add buttermilk and lemon zest, mixing until dough just comes together. Don’t over mix!  Form the dough into a disc and refrigerate for 30 minutes.

Roll the dough out on Silpat or silicone baking mat to 1/8-inch thickness.  Poke the dough in random place with the tines of a fork to allow steam to escape whilst baking.  Brush rolled dough with egg white, sprinkle with salt, pepper and sesame seeds. Bake for 8 to 12 minutes at 350 degrees, until just browned.

Break into irregular shapes and serve with dips or cheeses. Enjoy!

(If you would like uniform shaped crackers, you may cut dough into desired shapes with cookie cutters or score with a knife or edge sealer before baking.) 

Crab A Choux

Crab A Choux 1200 750 Round Pond Estate

These delicious easy crispy crab puffs come to us courtesy of Napa Valley Chef Marvin Martin.  Chef says: “This is one of my favorites to serve at home or take to a holiday party. These puffs pair with any wine you like from Champagne to a big red wine because of the cheese and richness of the crab.”

 

Ingredients
1 cup water
6 Tbsp butter, cubed
¼ tsp kosher salt
½ tsp Cayenne pepper
1 cup flour
4 whole eggs
¾ cup grated Pecorino cheese
1 tsp lemon zest
1 Tbsp chopped chives
¾ cup cleaned crab meat

Bring water, butter, Cayenne and salt to a boil in a saucepan.  Add all the flour at once, stirring quickly until mixture pulls away from sides and bottom of the pan and forms a ball. Move the mixture to the bowl of an electric mixer and let it cool slightly before adding eggs one at a time.  Add the cheese, zest, chives, and crab meat, mixing on low speed until well incorporated.  Allow dough to cool completely.

Using a small cookie scoop or spoon to scoop, fry small balls of the dough in vegetable oil, rice bran, or corn oil at 325F until golden brown.  Drain on paper towels and season with kosher salt.  Enjoy!

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