Proprietary Super Tuscan

Roasted Vegetable Medley

Roasted Vegetable Medley 1200 750 Round Pond Estate

Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley.  Pairs wonderfully with our Proprietary Super Tuscan.

1/2 head cauliflower
1/2 head purple cauliflower
1/2 head orange cauliflower
1/2 red onion, thickly sliced
6 each rainbow carrots
1 head broccoli
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil
2 Tbsp Round Pond Meyer Lemon Citrus Syrup

Pre-heat over to 400F.  Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds.   Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.

Spread evenly on a sheet pan and roast for about 15 minutes or until “al dente”.

When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil.  Enjoy!

Serves 4-6

Classic Bolognese

Classic Bolognese 1200 750 Round Pond Estate

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)!

Ingredients
1 lb beef stew meat
1 lb lamb shank or lamb steak
1 ½ lbs pork spare ribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup chopped pancetta
1 large yellow onion, chopped
3 large carrots, chopped
3 ribs celery, chopped
¼ cup tomato paste
1 cup chicken stock
1 cup white wine
1 cup whole milk
1 bay leaf (fresh if possible)
1 lb fresh pasta, preferably fettuccine or bucatini
Sea salt
Freshly ground pepper
2 Tbsp Round Pond Blood Orange Olive Oil (or one long peel of one orange)
freshly-grated parmesan cheese
chopped parsley

Heat Italian olive oil in heavy Dutch oven or large saucepot over medium-high heat. Make sure it doesn’t smoke.  Season the meat with salt and pepper and brown on all sides, about 5 minutes.  Remove the meat to a plate and cover.

Keeping the pot the same heat, add pancetta to the pan and sauté for 2 minutes.  Add the onion, carrots, and celery.  Continue to sauté until caramelized.  Make a hole in the middle of the vegetables and pancetta with your cooking spoon and add the tomato paste, stirring until it bubbles.  Add the wine and simmer for another 2-3 minutes.

Add chicken stock and milk to the pot (this seems weird and it will curdle, but stay with me here…it is traditional and it will change as the sauce cooks).  Add the meat back in and bring the sauce to a boil.  Reduce heat to low and simmer for 2 hours (adding orange peel if you are using one). Check sauce periodically, and if it is getting too thick, add more water or stock if necessary.

After 2 hours, pull out the meat and gently separate it into smaller chunks taking out the bones, fat, etc.  Return the meat back into the sauce and cook for another half hour or more while you cook the pasta.  Adjust the seasoning with salt and pepper as needed.  Drizzle with Blood Orange Olive Oil.

Cook the pasta as directed.  Reserve the pasta water to thin the sauce which tends to thicken over the day.  Toss pasta with sauce and garnish with freshly shaved Parmesan cheese and chopped parsley.  Enjoy!

Sugo All’Amatriciana

Sugo All’Amatriciana 1200 750 Round Pond Estate

This traditional pasta sauce is based on Guanciale (cured pork jowl), Pecorino cheese, and tomato.  Originating from the town of Amartice in mountainous Lazio, the Sugo all’Amatriciana is one of the best-known sauces in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients:
1 lb guanciale or bacon, diced
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 each garlic cloves, chopped
1 tsp herbs de Provence
28 oz can San Marzano tomatoes, chopped, seeds removed, and juice reserved
4 oz Pecorino Sibillini, grated (Pecorino Romano is an acceptable substitute)
As needed – salt & black pepper
1 box of pasta of your choice (bigger noodles are better)
8 cups water
1 cup parmesan, grated

In a medium saucepan over medium heat, sauté the guanciale in a tablespoon of olive oil until the edges start to crisp and the fat releases, then add the garlic and herbs de Provence.  Allow to become aromatic.  Add the tomatoes and juice; bring the sauce to a simmer; then turn down the heat.  Simmer for 2 hours and stir occasionally.  If the sauce becomes too thick towards the end, add a bit of water.

Meanwhile, bring water to a simmer, then add pasta. Cook until al dente.  Serve a heaping mound of pasta in the middle of a warm bowl and top with spoonfuls of the rich sugo sauce.  Enjoy!

Serves 6

Wine Country Cioppino

Wine Country Cioppino 1200 750 Round Pond Estate

Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, Chef Jamie has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels and crab. This pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.

Ingredients:
3 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 fennel, sliced
1 yellow onion, diced
6 garlic cloves, minced
1 tsp chili flakes
¼ cup tomato paste
2 cans diced tomatoes in juice
2 cups dry white wine
5 cups fish or seafood stock
1 lb Manilla clams
1 lb shrimp
1 lb mussels
1 lb Dungeness crab meat
1 Baguette, Sliced on a Bias and Grilled or Baked
8 Tbsp Meyer Lemon Aioli (see below)
4 Tbsp Round Pond Estate Chili Infused Olive Oil
Fennel Tops, as needed

Start by adding the Italian Varietal Olive Oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine, and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams, and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops.  Enjoy!

Serves 4

For the Meyer Lemon Aioli
Ingredients:
1/2 cup Meyer Lemon juice
2 egg yolks
2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt

Begin by placing the yolk and lemon juice in a food processor. Turn it on and process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal Olive Oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.

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 Lamb Skewers

Grilled Marinated Lamb Skewers

Grilled Marinated Lamb Skewers 1200 750 Round Pond Estate

These grilled marinated lamb skewers are easy to make and pack delicious flavor.  Lamb is a classic accompaniment to our Proprietary Super Tuscan wine, due to its gamy richness and this marinade’s garlic & thyme accents heighten the paring.  Add a liberal dusting of salt and fresh cracked black pepper before you grill and even the biggest lamb skeptics will become believers.

Ingredients 
3 cloves garlic, peeled but left whole
2 Tbsp shallots, minced
2 Tbsp thyme, chopped
1–2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
1 ½ lbs leg of lamb, excess fat removed
3 shallots or small yellow onion, sliced horizontally
12 skewers soaked in water overnight or metal skewers
Salt and pepper to taste


Place peeled garlic cloves, shallots, thyme, and bay leaf into a small pot, then cover completely with Italian Olive Oil.  Bring to a light simmer over medium heat; reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic.  When done, garlic should have the texture of a boiled potato.  Allow to cool in oil and remove bay leaf.  Allow oil to cool completely, then puree in food processor until it becomes a smooth paste.

While garlic is poaching, trim and cube lamb into 1″ cubes, then skewer three or four pieces per stick, alternating with the sliced shallot.  Coat each lamb skewer with marinade, and rest overnight to infuse the flavors.  Add a liberal dusting of salt & fresh cracked black pepper to lamb before it hits the grill.  Grill lamb over an open flame on high for approximately 2-4 minutes per side or until desired doneness has been achieved.  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.) 

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