Crab A Chouxhttps://www.roundpond.com/wp-content/uploads/2018/11/Crab-a-Choux.png1200750Round Pond EstateRound Pond Estatehttps://www.roundpond.com/wp-content/uploads/2018/11/Crab-a-Choux.png
These delicious easy crispy crab puffs come to us courtesy of Napa Valley Chef Marvin Martin. Chef says: “This is one of my favorites to serve at home or take to a holiday party. These puffs pair with any wine you like from Champagne to a big red wine because of the cheese and richness of the crab.”
1 cup water
6 Tbsp butter, cubed
¼ tsp kosher salt
½ tsp Cayenne pepper
1 cup flour
4 whole eggs
¾ cup grated Pecorino cheese
1 tsp lemon zest
1 Tbsp chopped chives
¾ cup cleaned crab meat
Bring water, butter, Cayenne and salt to a boil in a saucepan. Add all the flour at once, stirring quickly until mixture pulls away from sides and bottom of the pan and forms a ball. Move the mixture to the bowl of an electric mixer and let it cool slightly before adding eggs one at a time. Add the cheese, zest, chives, and crab meat, mixing on low speed until well incorporated. Allow dough to cool completely.
Using a small cookie scoop or spoon to scoop, fry small balls of the dough in vegetable oil, rice bran, or corn oil at 325F until golden brown. Drain on paper towels and season with kosher salt. Enjoy!
What beautiful autumn colors! Chef Jamie has created this butternut squash bruschetta with homemade ricotta and crispy sage – a perfect pairing for our Proprietary White Wine.
Ingredients 3 cups whole milk 1 cup heavy cream 1 ½ Tbsp distilled white vinegar 3 tsp salt ½ each butternut squash, peeled and diced into ½” cubes 5 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil ½ tsp black pepper 1 medium baguette 24 sage leaves 1 cup canola or vegetable oil
Start by placing the milk, cream, vinegar and 1 tsp salt in saucepan and bring to a simmer over medium heat. Simmer 1 to 2 minutes until curds start to form. Line a mesh strainer with cheesecloth and place over a large mixing bowl. Slowly pour the contents of the pan into the cheesecloth and let drain for about 30 minutes. Gather the edges of the cheesecloth together and slowly squeeze excess liquid out of cheese. Chill cheese and reserve for later. Discard the liquid. *To save time, you may also use store-bought ricotta cheese!
Place butternut squash into a mixing bowl, drizzle 2 Tbsp Italian Varietal Olive Oil, 1 tsp salt and ¼ tsp pepper. Place in 375F oven and bake for 15-20 minutes, or until squash is tender and cooked through. When finished, place squash in a mixing bowl and gently mash with a fork; just enough to make the mixture stick together.
Slice baguette into 1/3″ slices and arrange on a baking tray. Drizzle with 3 Tbsp Italian Varietal Olive Oil and season with 1 tsp salt and ¼ tsp pepper. Bake in a 375F, about 10-15 minutes, until golden brown and crunchy.
Heat canola oil in a small saucepan to 300F. Once ready, add sage leaves (be careful as the oil may splatter a bit) and cook 1 minute. Remove leaves with a slotted spoon and place on a paper towel to absorb excess oil.
To assemble, spread 1 tsp of ricotta cheese onto each toasted baguette slice. Top with desired amount of mashed butternut squash and a crispy sage leaf. Drizzle with Italian Varietal Olive Oil. Arrange on a platter and enjoy!
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