Proprietary Left Bank Blend

Roasted Garlic & Mushroom Flatbread with Kale Pesto

Roasted Garlic & Mushroom Flatbread with Kale Pesto 2048 1280 Round Pond Estate

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes.

Ingredients
2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp Salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
micro greens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt.  Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces.  Sauté mushrooms in olive oil until fully cooked.  Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads.  Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown.  Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired.  Cut into wedges and enjoy!

Lavosh Pizza with Grilled Tomatoes and Balsamico

Lavosh Pizza with Grilled Tomatoes and Balsamico 1075 607 Round Pond Estate

Lavosh, an Armenian flatbread, makes it easy to pull together a “lavosh pizza.” This delicious recipe combines grilled heirloom tomatoes with our Round Pond Estate Aceto Balsamico Tradizionale and lamb sausage for something truly special.  It makes a  wonderful hors d’oeuvre or main course, and pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
2 lamb sausages, removed from their casings
1 sheet lavosh flatbread, approximately 8″ x 10″
4 medium heirloom tomatoes
3 ounces aged Parmigiano-Reggiano cheese
1/4 cup basil, sliced thinly
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
1 ounce Round Pond Estate Aceto Balsamico Tradizionale
Round Pond Italian Extra Virgin Olive Oil as needed
Salt and pepper to taste

Sauté sausage in a heavy-bottomed sauté pan over medium heat until cooked through, approximately 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.

Core and split tomatoes across the equator.  Rub with olive oil and grill skin-side down until skin begins to blister and peel.  Transfer tomatoes to cutting board, remove skin and lightly chop. Transfer to a bowl and toss with balsamico and herbs.

Cut pizza into 6 equal-sized rectangles. Brush one side with oil.  Season with salt and pepper, and grill lightly, oil-side down, over medium flame for 1 minute.

Finish by topping grilled side of lavosh with tomatoes and sausage, and grate half of the cheese on top.  Grill for additional 1-2 minutes covered.  Remove pizzas from grill and garnish with remaining cheese.  Serve hot or cold.  Enjoy!

Serves 6

Pork_Paillard

Pork Paillard with Arugula & Pomegranate Salad

Pork Paillard with Arugula & Pomegranate Salad 1200 800 Round Pond Estate

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence.  Pairs wonderfully with our Proprietary Left Bank Blend.

Ingredients
4 boneless pork chop (4 oz each)
8 cups arugula
1 cup frisée
1 cup pomegranate seeds
1 honey crisp apple (sliced)
1 cup sun gold cherry tomatoes (halved)
½ red onion, sliced
½ cup toasted pumpkin seeds
¼ cup Round Pond Cabernet-Merlot Vinegar
1 cup Round Pond Blood Orange Olive Oil
½ tsp dijon mustard
2 Tbsp kosher salt
½ tsp ground black pepper

Start by placing one of the boneless pork chops in between two pieces of plastic wrap. On a hard, sturdy surface, and using a meat mallet, pound the pork chop so that it flattens out and is about a 1/4-1/2 inch thick.  Repeat for the other chops.

For the vinaigrette, place the Cabernet-Merlot Vinegar, mustard, salt and pepper in a mixing bowl. Slowly start adding the Blood Orange Oil whilst whisking. Once all the oil is incorporated, set the vinaigrette aside, and combine arugula, pomegranate, apple slices, cherry tomatoes and onion in a bowl.

Season the pork with salt and pepper and place it on a hot grill and cook until done, about 3-4 minutes per side. When fully cooked, remove pork from the grill and set aside. Toss salad with vinaigrette mixture, reserving a small amount of dressing for finishing.

Plate the pork paillard and top with salad mixture.  Finish with a drizzle of the vinaigrette. Enjoy!

Serves 4

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.) 

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