Proprietary White Wine

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli 1024 683 Round Pond Estate

The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar paring for our Proprietary White Wine.

Ingredients
4 each Roma tomatoes
2 Tbsp Round Pond Italian Varietal Olive Oil
1 Tbsp salt
1 Tbsp thyme, chopped
½ cup plain yogurt
1 tsp salt
½ tsp harissa paste
3 each lemons, halved, grilled until slightly charred, juiced
2 each egg yolk
1 Tbsp fresh oregano, chopped
1 cup Round Pond Meyer Lemon Olive Oil
1 Tbsp salt
2 each boneless skinless chicken breast
3 Tbsp vadouvan seasoning
1 tsp salt
1 cup baby arugula
½ each English cucumber, thinly shaved with peeler, no seeds
4 each ciabatta rolls

 

Slice Roma tomatoes into ½ inch thick slices, place on a baking sheet lined with parchment paper. Drizzle with Italian Varietal Olive Oil, then sprinkle with salt and chopped thyme.  Bake in a 350° oven for about 45 minutes.  While tomatoes are roasting, mix together the yogurt, harissa paste, and salt, set aside.

To make the aioli, combine egg yolks, 2 tsp of grilled lemon juice and chopped oregano.  While whisking slowly start adding the Meyer Lemon Olive Oil to the mixture.  When mixture starts to thicken, add more lemon juice to smooth it out until all the oil and lemon juice are incorporated.  Season with salt, reserve.

Season both sides of chicken breast with salt and the Vadouvan seasoning.  Grill until cooked through.

To assemble, cut open the ciabatta rolls and spread the lemon aioli on the bottom half of the roll.  Top with chicken, then roasted tomatoes and shaved cucumber.  Finish by topping with baby arugula and a drizzle of the harissa yogurt. Enjoy!

Serves 4

Cauliflower and Potato Gratin

Cauliflower and Potato Gratin 1200 750 Round Pond Estate

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower.  Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!”

Ingredients 
1 small head cauliflower, 1.5-2 lbs, washed and cut into florets
5 medium Yukon gold potatoes, washed and cut into 1/3 inch rounds
1/2 white onion, thinly sliced
1 cup cream
1 tsp grated nutmeg
2 tsp kosher salt
freshly ground black pepper to taste
2 Tbsp all-purpose flour (optional)
1 cup grated Gruyere or sharp cheddar cheese
1/2 cup grated Parmesan cheese
3/4 cup Panko breadcrumbs
2 Tbsp + 2 Tbsp butter (keep separate)
chopped parsley for garnish

Preheat oven to 400 F.  Using 2 tablespoons of butter, grease a casserole dish.  In a medium sauce pot, scald cream with onions, nutmeg, salt, and pepper.  Add cauliflower to cream mixture, simmer gently until al dente (do not overcook).

Remove cauliflower and onion from cream, reserving cream to make gratin.  Add potatoes to cream mixture, and cook potatoes until just tender.

Remove potatoes from cream, and arrange in the buttered casserole dish along with cauliflower and onions. Sprinkle cauliflower, potatoes, and onions with flour (if using), and sprinkle Gruyere or cheddar over top.  Pour remaining cream mixture evenly over casserole, and top with Panko breadcrumbs, Parmesan cheese, and dot with remaining 2 tablespoons of butter.

Bake at 400F for 20-30 minutes until bubbly, golden brown, and crispy on top.  Sprinkle with chopped parsley for color.  Let cool at least 15 minutes before serving.  Enjoy!

Serves 6-8

Roasted Beet Salad

Roasted Beet Salad 1200 750 Round Pond Estate

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.

Ingredients:
4 each red beets
3 each yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 cups water
2 each grapefruit, segmented
4 oz Laura Chenel goat cheese
4 tsp Round Pond Blood Orange Olive Oil
2 each baby chinoga beets, shaved with peeler
1/4 cup red quinoa
1/4 cup grapeseed oil

Separate the red and yellow beets into roasting pans by color.  Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans.  Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.

In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat.  Cook quinoa until soft and the water has cooked away.  Spread cooked quinoa onto a baking sheet to cool.  Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa.  Cook for about 3 minutes or until crunchy.  Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.

Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree.  Slowly add the grapeseed oil and season with salt.

Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa.  Drizzle Blood Orange oil over the top of the salad.  Enjoy!

Serves 4

Balsamic Fig & Feta Spread

Balsamic Fig & Feta Spread 1200 750 Round Pond Estate

This savory appetizer is our new Autumn favorite!  Creamy feta, piquant balsamic, and sweet figs caramelize effortlessly into a one-dish baked spread that is fantastic served alongside toasted baguette slices rubbed with fresh garlic.  Pairs wonderfully with our Proprietary White Wine.

Ingredients
½ cup creamy feta (about 2 ounces)
½ cup + 1 Tbsp Round Pond Infused Garlic Olive Oil 
1 clove garlic, peeled and sliced
12 very ripe figs, any color
2 teaspoons aged balsamic or homemade balsamic reduction
pinch kosher salt (roughly 1/8 teaspoon)
3 sprigs fresh thyme 10 small parsley leaves

Crumble feta into a jar or bowl. Top with olive oil and garlic.  Cover and refr

igerate for at least three hours, preferably overnight.

Heat oven to 400°F.  Stem and halve figs and put into a cast iron skillet or oven-safe dish.  Scoop a tablespoon of olive oil out of the feta mixture and drizzle over the figs.  Coat each fig with a bit of balsamic and sprinkle with salt.  Tuck in the chunks of feta.  Toss on the thyme sprigs, and put them in the oven.  Check after 15 minutes, as the figs will cook quickly.  Don’t let them completely fall apart!  When they’re quite jammy and releasing their juices, remove from the oven and turn on broiler.  Broil for a minute or two until the figs and feta are just starting to brown.  Remove from the oven.  Cool for a few minutes.

Pick out thyme sprigs and use your fingers to sprinkle the crispy leaves down over the figs.  Discard sprigs. Garnish with mint or parsley leaves.  Serve with toasted baguette rubbed with fresh garlic or your favorite hearty cracker.  Enjoy!

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 Broccoli & Ciabatta Crouton Salad

Grilled Broccoli & Ciabatta Crouton Salad 1200 750 Round Pond Estate

Grilled broccoli and ciabatta croutons are tossed with a scrumptious vinaigrette and topped with crispy prosciutto. What a wonderfully unique way to enjoy a salad!  Created to pair perfectly with our Proprietary White Wine.

Ingredients
3/4 cup whole grain mustard
1 cups Round Pond Sauvignon Blanc White Wine Vinegar
1 each shallots, minced
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 ½ cups blended oil
1 ½ Tbsp salt
½ Tbsp pepper
4 slices prosciutto
3 heads broccoli, cut into large pieces, with stem
1 bunch broccolini
½ loaf ciabatta
½ each watermelon radish, julienned
salt and pepper to taste

To make the vinaigrette, combine mustard, vinegar, shallots, salt and pepper in a mixing bowl.  Slowly start adding the oils, whisking continually until fully incorporated.  Set aside.

Place your slices of prosciutto onto a parchment-paper-lined baking tray and bake in a 375-degree oven for about 15 minutes.  Remove from oven and set aside.

Next, toss the broccoli and broccolini in a little olive oil until lightly coated, and salt and pepper to taste.  Place on a hot grill and cook until slightly charred and remove.

Season the ciabatta with a brush of olive oil and a dusting of salt and grill until crispy on the outside and soft in the center.  Once the bread is done, remove from the grill and cut into large chunks.

To assemble the salad, place the broccoli, broccolini, and ciabatta croutons in a mixing bowl and toss with your desired amount of mustard vinaigrette.  Place mixture into a large serving bowl and top with julienned watermelon radish and crispy prosciutto.  Enjoy!

Serves 4

Gruyère Gougères

Gruyère Gougères 1200 750 Round Pond Estate

Gougères are amazingly easy and elegant hors-d’oeuvre for any party, and pair with almost any wine flawlessly.  They also freeze exceptionally well, which makes it even easier come party time. Just reheat in a 375-degree oven until warmed through.

Ingredients
1 cup water
2 ounces unsalted butter
1-1/2 ounces Round Pond Italian Extra Virgin Olive Oil
2 teaspoons salt
1 pinch sugar
1-1/2 cups all-purpose flour4 eggs
1-1/2 cup grated Gruyère or Appenzeller cheese

Preheat oven to 400.  Simmer water, butter, olive oil, salt, and sugar until butter is melted.  Using a wooden spoon, incorporate all flour at once; continue cooking on medium heat until dough pulls away from the sides of the pot, approximately 3-5 minutes.

Immediately take off heat and place dough into a mixer attached with a paddle.  Paddle on low while adding cheese until melted; then add eggs one at a time, scraping bowl between each addition. Place mixture into a piping bag and pipe onto parchment-lined sheet trays.  Top with additional cheese if desired.  Bake at 400 for 25 minutes, until puffy and golden brown.  Serve hot.  Enjoy!

Makes about 50 pieces

Heirloom Tomato and Baby Mozzarella Tart

Heirloom Tomato and Baby Mozzarella Tart 1200 750 Round Pond Estate

Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes!  This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season.

Ingredients
3 sheets puff pastry dough (8″ x 10″)
1 egg yolk, beaten with 1 Tbsp water
1 lb heirloom tomatoes, sliced
4 oz fresh baby mozzarella
12 fresh basil leaves whole
1 Tbsp thyme, chopped
kosher salt as needed
cracked black pepper, as needed
6-8 oz baby arugula
2-3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Preheat oven to 375ºF. Allow pastry dough to come up to room temperature for 20 minutes prior to rolling out.  On a lightly floured work surface, roll dough lightly to form approximately 8″ x 10″ sheets.  Cut into 6″ circles or squares, OR combine all sheets to make one large tart.  Puncture each tart 3 or 4 times with a fork.  Double over outside edge to form a raised 1/2″ crust.  Chill in refrigerator on a parchment-lined sheet tray for 30 minutes.

Remove from refrigerator and brush puff pastry rounds with egg wash.  Bake in preheated oven for 15-20 minutes until lightly browned and gently raised.  If under-cooked, bake an additional 5 minutes.

To assemble, layer tomatoes, basil, and mozzarella onto center of tarts.  Season with salt, pepper, and thyme.  Bake for an additional 8 minutes until cheese is just melted.  Remove from oven and garnish with arugula dressed with extra virgin olive oil.  Plate and serve immediately.  Enjoy!

Makes 6 tarts or one 12 inch tart

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.) 

  • 1
  • 2
Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.