Proprietary Red Wine

Chili-Braised Short Rib Sopes

Chili-Braised Short Rib Sopes 552 311 Round Pond Estate

Sopes are thick tostada that is only fried to cook the outsides while keeping the inside soft and delicious. Chef Jamie’s Chili-Braised Beef Shortrib Sope with radish, goat cheese, cilantro, and Chili Oil makes a fantastic appetizer and pairs wonderfully with our Proprietary Red Wine!

Ingredients
For the short ribs
2 lbs beef short ribs
2 each carrots
2 ribs celery
1 each yellow onion
3 cups red wine
4 cups beef stock
4 each dried chili peppers
4 Tbsp Canola Oil
salt and pepper, as needed

For the sope dough
3 cups masa flour
1 tsp baking powder
1 1/2 tsp salt
2 cups warm water
2 cups Canola oil

1 cup fresh goat cheese
5 each radishes, thinly sliced
1/4 cup Round Pond Estate Chili Infused Olive Oil
1/2 cup fresh salsa
1/4 bunch cilantro


Season the short ribs with salt and pepper and then sear them in a hot pan with the canola oil, making sure all sides are seared. Remove them from the pan and set them in a roasting pan. Add the carrots, celery, and onion to the pan that you seared in. Cook the vegetables until they start to get some color on them, then add the chilis and red wine, cooking until wine is reduced by half. Then add the beef stock and bring to a quick boil, then pour the broth mixture over the short ribs, cover the roasting pan with a lid or aluminum foil and place in a 250F oven for about 4 hours or until the meat is fork tender. Remove the short ribs from the roasting pan and let cool. Strain the liquid left in the pan, removing all chunks and then place the short ribs back into the liquid and cool completely. Once cool, dice the short ribs into 1-inch chunks and keep in the braising liquid. Set aside.

To make the sope dough, combine all ingredients in a bowl and form into a ball using your hands. Let the dough rest for about 10 minutes and then form into balls about half the size of a golf ball. Press your thumb into each ball, making an indentation. Fill a saute pan with about a 1 1/2″ of oil and turn on medium heat. Pan fry the sopes on each side until the edges start to turn golden brown. Remove from the oil and place on a tray lined with paper towels.

To assemble, warm up the short ribs in the braising liquid. In the well of each sope, place a little piece of goat cheese, then top with a chunk of short rib. Put about a 1/4 tsp of salsa on top of the short rib, a slice of radish, a few drops of Chili Infused Olive Oil, and finally a leaf of cilantro to top it off. Enjoy!Makes 50 bite size portions


Achiote-Spiced Grilled Chicken Wings

Achiote-Spiced Grilled Chicken Wings 2048 1280 Round Pond Estate

Just the right amount of spice with the perfect citrus bite, these grilled chicken wings with their mild, peppery achiote marinade are the perfect pairing for our Proprietary Red Wine.

Ingredients
4 oz achiote paste
2 Tbsp Round Pond Meyer Lemon Olive Oil
4 dozen chicken wings
6 each limes or lemons, juices
¼ bunch cilantro, roughly chopped

Combine the achiote paste, Meyer lemon oil, and lime juice and pour over chicken wings.  Toss wings in the marinade and then let them sit for a minimum of 4 hours. Once the wings are fully marinated, grill until fully cooked.  Arrange them on a platter and top with the chopped cilantro.  Enjoy!

Grilled Carrot Hummus

Grilled Carrot Hummus 1200 750 Round Pond Estate

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
5 ea carrots, grilled
½ cup canned garbanzo beans
3 tbsp garbanzo bean liquid
3 tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil 
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper, and grill on medium heat until soft.

When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice, and salt and pepper. Puree mixture, and then slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité.  Enjoy!

Flammekueche

Grilled Chicken Flatbread

Grilled Chicken Flatbread 1200 750 Round Pond Estate

This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great.  A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese

For the Chicken:  Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through.  Remove and let the chicken cool.  Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.

For the Flatbread:  On a floured surface, dust ½ the pizza dough with flour.  Use a rolling pin to stretch the dough out to 12 inches.  Once stretched, place dough on a piece of floured parchment paper.  Now start grilling!  With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up.  Peel off the paper.  Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom.  If the dough sprouts any big bubbles, pop them if you can.

Transfer the crust to a cookie sheet or large platter, grilled side up.  Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.

Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes.  If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.

Cut into wedges and enjoy!

Charred Pole Bean Salad

Charred Pole Bean Salad 1200 750 Round Pond Estate

Straight from the Round Pond winery garden and our kitchens is Chef Jamie’s latest Il Pranzo recipe!  This gorgeous Charred Pole Bean Salad is ripe with colorful beans and late cherry tomatoes is tossed in a fresh lemon-dill vinaigrette.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 bunch dill, chopped
2 each lemons, juiced
1 cup Round Pond Meyer Lemon Olive Oil
1 tsp dijon mustard
1 tsp pepper
½ lb green beans
½ pounds yellow wax beans
½ pound romano beans
½ pound purple long beans
2 Tbsp salt
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 pint cherry tomato, halved
½ cup shaved parmesan
½ bunch dill sprigs

To make the vinaigrette, combine the dill, lemon juice, 1 tablespoon salt, ½ teaspoon pepper, and mustard in a small mixing bowl.  Start whisking and slowly add the Meyer Lemon Olive Oil until all ingredients are combined.  Set aside.

Begin making the salad by trimming the ends of all the beans.  Place them in a large mixing bowl and toss with Italian Varietal Extra Virgin Olive Oil, 1 tablespooon salt, and ½ teaspoon pepper.  Arrange the beans on a baking tray and them place in a broiler or on a hot grill. Cook until the beans start to char a bit.

Once the beans are charred and tender, place them back in the mixing bowl and add the cherry tomatoes and the vinaigrette, tossing until well coated.  Place in a serving bowl and top with shaved Parmesan and dill sprigs.  Enjoy!

Serves 4

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.

Grilled Flank Steak With Crispy Potatoes

Grilled Flank Steak With Crispy Potatoes 1200 750 Round Pond Estate

From our Il Pranzo menu, this delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is everything dinner should be; simple, flavorful, and a real crowd-pleaser. Created to pair perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 head black garlic, peeled
1 tsp chopped thyme
½ shallot, chopped
¼ cup Round Pond Cabernet-Merlot Red Wine Vinegar
2/3 cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ Tbsp salt
½ tsp pepper
1 each flank steak (medium sized)
16 each baby Yukon Gold potatoes, cooked whole until fork tender
1 bunch Dino kale, stems removed
olive oil for drizzling
salt and pepper to taste

To make the vinaigrette, place garlic, thyme, shallot, vinegar, and salt and pepper into a blender.  Puree until smooth, then add 1/3 cup of olive oil and blend.  Check seasoning and reserve.

For the kale chips, make sure kale stems are removed and place the leaves in a mixing bowl, seasoning lightly with olive oil, salt and pepper.  Place the leaves on a parchment paper-lined baking tray and bake in a 375 degree oven for 7-10 minutes or until crispy.

Slightly flatten the cooked potatoes with your hands and then place them on a baking tray and drizzle with olive oil and season with salt and pepper.  Bake at 375 for 15 minutes until they are golden brown and start to get crispy around the edges.

Next, season your flank steak with salt and pepper.  Cook flank steak on a grill until done to your liking. When done, remove from grill and let rest for a minimum of 5 minutes. While the meat is resting, place the potatoes on a platter.  Slice the flank steak very thin, cutting across the grain of the meat.  Place the flank steak slices on top of the potatoes, drizzle with the black garlic vinaigrette and top with the kale chips.  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!

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

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