WINE PAIRING

Chicken Liver Mousse

Chicken Liver Mousse 1200 750 Round Pond Estate

So rich and delicious, our Executive Chef Jamie Prouten’s chicken liver mousse is certain to delight both the most seasoned foodie and the most unadventurous of dinner guests.  Chef says: “I love to bring something that people may turn their nose up to, but if you can get them to try it, this mousse can completely change their mind about chicken liver.”

Ingredients

1 ½ lbs chicken livers (soaked in milk overnight)
½ cup brandy
2 oz sliced shallot
1/3 lb butter
2 Tbsp salt
3 tsp pepper
2 ¼ cups heavy cream

Soak chicken livers in milk overnight.  Remove livers from milk and dry on a paper towel-lined sheet tray.  Place butter in a large rondeau or other wide, shallow pan and melt on low heat.  Add shallots, mixing to coat them in butter, put lid on pan and allow to cook until translucent.

Turn up heat once the butter almost starts to brown, and add the chicken livers.  Stir livers, keeping them from sticking to the pan as much as possible.  Cook for 2-3 minutes until they are medium-rare.  Add brandy and deglaze pan, scraping any shallot or livers that may have become stuck.  Add cream and bring to a simmer.

Remove mixture from the heat and add to a blender to puree until smooth.  Strain through a chinois or fine cheesecloth.   Pour into ramekins or jars and cover with plastic wrap, lightly pressing the wrap to the surface of the mousse to prevent oxidization. Chill in the refrigerator until set, roughly 4 to 6 hours.

Serve with crostini or fresh baguette.  Enjoy!

Sweet Potatoes With Fernet Marshmallow

Sweet Potatoes With Fernet Marshmallow 1200 750 Round Pond Estate

This elevated sweet potato casserole with freshly-made Fernet Blanca-flavored marshmallow creme comes to us from Chef Nicholas Jones of Farmstead at Longmeadow Ranch in St. Helena.  It’s a delicious take on a holiday classic!

Ingredients for Sweet Potatoes
4 pounds red-skinned sweet potatoes (or yams), peeled, cut into 1-inch pieces
5 tablespoons Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp ground cinnamon
1 tsp ground thyme
1/2 tsp salt
1/2 tsp pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1 cup Steen’s Southern Cane Syrup

Ingredients for Fernet Marshmallows
110 grams egg whites (with a pinch of cream of tartar)
800 grams sugar
180 grams water
30 grams gelatin
57 grams Fernet Branca (Italian Bitters)

For the Potatoes
Preheat oven to 375F.  Toss sweet potatoes in olive oil, spices, salt, and black pepper.  Arrange potatoes in 13 x 9 x 2-inch glass baking dish or casserole dish of your choice and bake until tender. Remove dish from oven and coat roasted potatoes with Steen’s Southern cane syrup. Return to oven and bake until sticky, about 15 additional minutes.

For the Fernet Marshmallows
Bring sugar and water to 245 degrees in a saucepan over medium heat. Bloom gelatin according to directions.  Whip egg whites (with a pinch of cream of tartar) to stiff peak in mixer.

Drizzle in hot sugar syrup to egg whites to temper, and then add the rest of the sugar syrup, add Fernet and gelatin.  Fold in softly.  Spread marshmallow mixture on the top of potatoes and place under broiler to give your marshmallows a s’mores-like look.*  Enjoy!

*You may substitute with pre-made marshmallows of your choice

1200 750 Round Pond Estate

We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA.  It pairs wonderfully with our Reserve Cabernet Sauvignon.

Ingredients
1 double-cut rib eye steak
I cup red cooking wine
1/3 cup sliced shallots
½ cup sliced carrots
10 sprigs parsley
1 bay leaf
2 tablespoons sliced garlic
1 cup veal stock1 cup chanterelles, cut into 1” pieces
1 tablespoon unsalted butter
¼ cup sliced mushrooms
salt & pepper
handful of watercress
2 Tbsp Round Pond Italian Extra Virgin Olive Oil
1 lemon, juiced
salt & pepper
2 sprigs thyme

Sprinkle all sides of steak with salt & pepper.  Refrigerate for one day to allow flavors to develop. Remove meat from refrigerator 1 hour before cooking.  Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).

To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes.  Set aside

Heat butter in a skillet over medium heat.  Add mushrooms and season with salt & pepper.  Cook for about 5 minutes until mushrooms are tender and slightly toasted.

Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.

To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate.  Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.

-Recipe By Chef Bernardo Ayala of Napa Bistro

Blood Orange Rock Shrimp Ceviche

Blood Orange Rock Shrimp Ceviche 1200 750 Round Pond Estate

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients:
1 lb fresh rock shrimp, rough chop
½ medium lemon
½ medium red onion, minced
2 each avocado, diced
2 each Roma tomato, seeded and diced
3 tsp salt
1 small lime, juiced
½ cup Round Pond Estate Sangiovese Blend Red Wine Vinegar
2 tsp shallots, minced
3 tsp blood orange concentrate or juice
2 tsp Round Pond Estate Blood Orange Citrus Syrup
1 ½ cup Round Pond Estate Blood Orange Olive Oil
24 tortilla chips, round preferred
24 cilantro leaves

Begin by poaching shrimp in boiling water with half lemon for 1 minute. Remove shrimp from water and place in ice bath. Once completely cooled, remove shrimp and toss with red onion, avocado, tomato, 1 tsp salt, and lime juice. Place in refrigerator and chill.

For the vinaigrette, place Sangiovese Red Wine Vinegar, shallots, 2 tsp salt, Blood Orange concentrate and Blood Orange Syrup in a mixing bowl, then slowly whisk in Blood Orange Olive Oil. Once all the oil is incorporated, reserve vinaigrette for assembly.

Start assembly by tossing rock shrimp mixture with 3 Tbsp vinaigrette. Place a spoonful of the shrimp mixture on each tortilla chip and top with cilantro leaf.  Arrange on a platter and enjoy!

Makes 24 bite-size pieces.

Grilled Chicken and Fennel Salad

Grilled Chicken and Fennel Salad 1200 750 Round Pond Estate

With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.

Ingredients
3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
Salt & White Pepper

Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil.  Split this batch in half, reserving half for later in the recipe.  Marinate chicken in half the marinade for 1 hour minimum or overnight.

Prepare a grill on high heat to 500°F.  Remove chicken from marinade, season with salt & ground white pepper.  Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes.  Remove chicken from grill and let rest covered until cool enough to handle.

Remove chicken from bone and dice or slice as desired.  Now marinate the chicken in the second half of the marinade and chill.

While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water.  Allow the acid to soften the fennel either overnight or for an hour minimum.  Drain fennel, reserving ¼ cup of the lemon-water.

Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp  Meyer Lemon Olive Oil. Season with salt & pepper to taste.  Enjoy!

Serves 6

Halibut With Leek And Fennel

Halibut With Leek And Fennel 1200 750 Round Pond Estate

This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our with our Rutherford Sauvignon Blanc

Ingredients
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice

1 Tbsp chopped chervil or basil
½ Meyer lemon
Salt and pepper

Heat 2 Tbsp Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil.  Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.

In skillet, heat remaining 1 Tbsp Meyer Lemon Olive Oil over medium-high heat.  Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.

Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper.  Serve over sautéed spinach or wild rice and enjoy!

Serves 2
Recipe by chef Jeffrey Bernys, Napa Valley

Housemade Chip With Caviar

Housemade Chip With Caviar 552 311 Round Pond Estate

This simple chip with crrème fraîche and caviar is so simple but deliciously elegant! Pairs wonderfully with our Reserve Sauvignon Blanc.

Ingredients:
3 russet potatoes
1/2 cup crème fraîche
1 oz salmon caviar
1 bunch chives
1 tsp Round Pond Estate Meyer Lemon Olive Oil

Begin by squaring off the potatoes, then cut them into 8 equal sized pieces.  If you have a small home fryer, you can fry them at 325* for 3 minutes, remove from the oil and then allow to cool.  If you do not have a fryer, you can use a large pot and frying thermometer.  Again, heat the oil to 325*, fry the potatoes for 3 minutes, then remove from the oil and allow to cool.

When you are ready to serve the appetizer, fry the potatoes again at 375* until golden brown and crispy.  Allow to cool for a few minutes, then top with a dollop of crème fraîche, a small spoonful of salmon caviar and a drizzle of Meyer Lemon Olive Oil.  Finish with a few chive sticks and enjoy!

Classic Chicken Salad Sandwich

Classic Chicken Salad Sandwich 2048 1362 Round Pond Estate

The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3  tsp salt
1 tsp black pepper
3 Tbsp Round Pond Meyer Lemon Olive Oil
1 Tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula

Start by seasoning the chicken breasts with salt and pepper.  Grill the chicken until completely cooked through.  Dice when cool.

Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.

Divide chicken salad evenly onto four bottom buns, arrange a ½ cup of arugula on each, and put top bun on.  Enjoy!

Crispy Duck Breast With Wild Rice & Salsify

Crispy Duck Breast With Wild Rice & Salsify 1200 750 Round Pond Estate

This rich duck recipe with a nutty wild rice and salsify is just the thing for those cold autumn evenings when you want something elegant to pair with our Reserve Cabernet Sauvignon.

Ingredients
3 each duck breasts
2 cups chicken stock
2 cups wild rice
8 cups water
3 Tbsp butter
1 bay leaf
4 thyme sprigs
1lb Ozark ham (1/2” dice)
1lb salsify root, cubed or sliced (you may substitute Parsnips, Lotus Root, or Yucca)
6 garlic cloves (lightly crushed but still in skin)
salt & pepper as needed to taste
garlic powder to taste

Prepare wild rice by simmering 8 cups water along with bay leaf, 2 thyme sprigs, and 1 tablespoon of butter. Add rice and cook covered on medium heat until all water has been absorbed and the grains are tender. Season with salt and pepper to taste. Remove bay leaf and thyme springs. Keep warm.

Whilst the rice cooks, begin preparing the duck by scoring skin side of breasts to render off excess fat. Season with salt and pepper on both sides. Place duck breasts skin side down in a “cold” sauté pan. Heat pan over medium heat. (Like bacon, the fat will render and crisp while insulating the meat from overcooking.) Do not shuffle or turn breasts until skin side has become very crispy, about 8 minutes.

After skin is sufficiently crisp, remove breasts, drain pan of excess fat, heat on high heat and return breasts to sear on flesh side, about 1 minute. Breasts are now done; just rest them in a warm spot near stove.

Heat oven to 350F. Into the same pan used for the duck, add diced ham to warm through. Heat over moderate-high heat, tossing to keep any from browning. Once warmed through, put all ham into a foil packet and keep warm in the oven.

Prepare salsify root by heating same pan over very high heat. As soon as it begins to smoke, add 2 tablespoons of butter. Add salsify, ham, 2 thyme sprigs, and toss to coat with butter. Season with garlic and salt and pepper to taste. Continue tossing until the root vegetable is just tender and light golden brown. Deglaze pan with chicken stock and simmer while you prepare to plate.

Place two large spoonfuls of rice in center of plate, surround with salsify/stock reduction (thyme spring removed), top rice with slices of duck breast; and finish with a clove of garlic per serving. Enjoy!

Serves 6

Ahi Tuna Bites

Ahi Tuna Bites 2048 1365 Round Pond Estate

Sunny, simple, and fresh; all wonderful traits for an appetizer to have.  The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.

Ingredients
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives.  Set aside.  Mix sour cream, lime juice, and ½ tsp salt together.  Set aside.  Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip.  Place two cubes of tuna on top of the avocado.  Top each piece of tuna with a ¼ tsp of the lime sour cream.  Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces

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