Reserve Cabernet Sauvignon

Pork Tenderloin with Crispy Potatoes & Herb Verde

Pork Tenderloin with Crispy Potatoes & Herb Verde 1200 800 Round Pond Estate

This is a new addition to our Il Pranzo menu by Sous Chef Cameron Bouldin and has fast become a guest favorite! It’s perfect for those summer grilling days and pairs wonderfully with our Proprietary Super Tuscan.

Ingredients
2 lbs pork tenderloin
4 Tbsp paprika
4 Tbsp brown sugar
4 Tbsp salt
4 Tbsp pepper
10-12 heads corn, cleaned
2 cups heavy cream
1 bunch parsley
3 Tbsp fresh oregano
2 springs rosemary leaves
1 bunch chervil
1 tsp chili flakes
2 cloves garlic
1 lemon, juiced
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 red bell peppers, cleaned and diced
12-15 fingerling potatoes
Fryer Oil

Season pork with 4 tablespoons each of salt, pepper, paprika, and brown sugar.  Set aside to marinate.

Meanwhile, in a medium pot, add fingerling potatoes and cover with cold water and salt.  Boil until tender to stab with a knife.  Set aside to cool.  Once cooled, slice in half.

In a separate pot, add 3/4 cleaned corn kernels to pot, cover with heavy cream, and boil on low until tender. Once tender, drain and save liquid.  Add corn to blender, and purée until smooth, slowly adding in cooking liquid as needed.  Season with salt and pepper to taste.  Set aside.

For salsa verde, add parsley, chervil, rosemary, oregano, garlic, chili flakes, lemon juice and Round Pond Cabernet-Merlot Red Wine Vinegar.  Blend on low speed and slowly add Italian Varietal Extra Virgin Olive Oil until consistency reached.  Set aside.

Heat grill to high heat. Sear pork tenderloin on all sides. Lower heat and continue grilling until cooked through, around 145F.  Set aside when done and let rest 5-10 mins.

While pork is resting, sauté bell pepper and remaining corn kernels on medium heat until browned.  Seasoned with salt & pepper to taste.
Deep fry potatoes in fryer oil at 350F until crispy.  Toss in salsa verde.

Heat purée and place on plate.  Add potatoes.  Slice pork to desired thickness and place over potatoes.  Next add the bell pepper relish and finish with salsa verde on top.  Enjoy!

Serves 4

Grilled Herb-Marinated Chicken w/ Fennel & Parmesan Polenta

Grilled Herb-Marinated Chicken w/ Fennel & Parmesan Polenta 2048 1351 Round Pond Estate

This has been one of our most-requested Il Pranzo recipes to date!  Chef Jamie’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon.  The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken.

Ingredients
1 ea. chicken (broken down into 8 pieces)
2 Tbsp thyme, chopped
2 Tbsp oregano, chopped
2 Tbsp rosemary, chopped
½ cup red wine herb vinaigrette
2 cups milk
2 cups water
¼ lb butter
1 cup dry polenta
1 bulb fennel, cut in half
1 Tbsp Round Pond Italian Varietal Olive Oil
Salt & Pepper, as needed
1 cup grated parmesan cheese­­­
2 bunches green onion, thinly sliced

Combine chopped thyme, oregano, rosemary, and red wine herb vinaigrette, then marinate the chicken for a minimum of 8 hours (overnight is best).

Begin making the polenta one hour before serving.  In a sauce pot, add milk, water, and butter, bring to a simmer.  Once simmering, slowly whisk in the polenta and let cook over very low heat for about an hour.  Make sure to give it a stir every 5 minutes or so.

While the polenta is cooking, drizzle both the marinated chicken and fennel with Italian Varietal Olive Oil, then season with salt & pepper, then put on the grill.  Grill until the chicken is cooked through and the fennel is charred on both sides.

When the polenta is almost done add the parmesan, green onion, and salt.  Stir until all combined and then spoon it onto a platter.  Top with the grilled chicken and then cut each piece of fennel into 4 and place that on the polenta as well.  Enjoy!

Serves 6

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

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!

Balsamic-Glazed Chicken With Beets & Figs

Balsamic-Glazed Chicken With Beets & Figs 1200 750 Round Pond Estate

Chef Jamie Prouten’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula.  Pairs perfectly with our Reserve Cabernet Sauvignon.

Ingredients
1 whole chicken, cut into 8 (or 2 legs, 2 thighs, 2 breasts but in half)
2 large red beets
¼ cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 bunch thyme
2 Tbsp salt
2 tsp pepper
¼ cup Round Pond Cabernet-Merlot Blend Red Wine Vinegar
1 cup balsamic vinegar 2 tbsp sugar
2 pints fresh figs, halved
1 cup baby arugula
2 tbsp Round Pond Blood Orange Olive Oil 

Place beets in a roasting pan and add the 1 tablespoon Italian Varietal oil, 1 tablespoon salt, 1 teaspoon pepper, and Cabernet-Merlot Red Wine Vinegar.  Toss to mix and then add 1 cup of water.  Cover with foil and roast in a 350 degree oven for about 2 hours.

Next, marinate the chicken in 1 tablespoon salt, 1 teaspoon pepper, remaining Italian olive oil, and thyme.  Let marinate for a minimum of 2 hours as beets cook.

Once the beets are fork tender, remove from oven and let cool, then peel the skin off them.  Cut into large chunks and set aside.

While the chicken is marinating and beets are cooking, make the balsamic glaze by adding the balsamic vinegar and sugar to a small pot and bring to a simmer.  Cook until the liquid is reduced by half, then remove from heat and let cool.

Once fully marinated, season the chicken with more salt and pepper and then grill on barbecue until cooked through.  Remove from grill and add chicken to a large mixing bowl, tossing with 2 tablespoons of the balsamic glaze.  Place the chicken on a large platter.

Toss the beets and figs in Blood Orange Olive Oil, then place them on top of the chicken.  Top with arugula and then drizzle with more of the balsamic glaze. Enjoy!

Serves 4-6

Wine Country Beef Stew

Wine Country Beef Stew

Wine Country Beef Stew 1200 750 Round Pond Estate

This simple beef stew is one we love here at Round Pond, using the bounty from the garden to warm our kitchens and tummies on cold days.  Pair it with our Reserve Cabernet Sauvignon.

Ingredients
1 1/4 lb beef sirloin, diced
1 cup red wine
1/4 cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 oz carrot, sliced
8 oz Yukon gold potato, diced
1 large yellow onion, quartered and separated
1 cup all-purpose flour
4 Tbsp butter
2 Tbsp thyme chopped
1-2 bay leaf
1 cup Lacinato kale, chopped
4 oz cooked bacon
6 cups beef stock

In a medium pan, heat 1 tbsp of Italian Varietal Extra Virgin Olive Oil and add beef. When beef is cooked add the Cabernet Sauvignon and let reduce by half.

In a separate large pot, heat the remaining oil and the butter. Add potatoes, onion, and carrots and saute for about 3 minutes.  Add the flour to the vegetables and stir until coating all the vegetables.  Next, add the beef stock and bring to a simmer while stirring constantly.  Add beef and wine to the vegetables, then add the thyme, bay leaf, kale, and bacon.  Let cook on low heat for about 20 minutes, stirring occasionally.

Season to taste with salt and pepper, remove bay leaf and serve.  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.

Prosciutto Meatloaf

Red Wine Mushroom & Prosciutto-Wrapped Meatloaf

Red Wine Mushroom & Prosciutto-Wrapped Meatloaf 1200 800 Round Pond Estate

Our Executive Chef Jamie Prouten has elevated an American classic with the addition of smoky porcini mushrooms and a delicious wrap of Prosciutto. Sliced and served alongside a bright salad or haricort vert, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignons.

Ingredients
1 ½ lb ground beef
1 lb ground pork
3 eggs
1 cup bread crumbs
2 tsp chopped thyme
1 cup grated parmesan
2 tsp worchestershire sauce
¾ cup buttermilk
4 Tbsp kosher salt
1 Tbsp ground black pepper
1 tsp hopped garlic
1 yellow onion, chopped
2 cup cabernet sauvignon
4 oz dried porcini mushroom, rehydrated
2 Tbsp butter
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
12-16 slices Prosciutto

Begin by sautéing the onions and garlic in butter and olive oil on low heat until the onions are translucent.  Add the rehydrated porcini mushrooms and the red wine.  Turn up heat and reduce the wine until there is about a 1/3 of a cup of liquid left.  While that is reducing, combine all the other ingredients in a large mixing bowl.  When the liquid and mushrooms have reduced, add to bowl as well.  Mix together until completely combined.

Place a sheet of parchment paper on the counter and in the middle layer the prosciutto, slightly overlapping, until you have a square about 16 inches wide and about 10 inches tall.  Place the meatloaf mixture in the middle of the prosciutto and form a log.  Using the parchment paper as a lifting tool, start to wrap the prosciutto around the log as a whole from the bottom first.  Finish the roll by bringing the bottom to the top and completely surrounding the meat with the prosciutto.  Use the parchment paper to wrap the meatloaf, crimping the ends by twisting them.

Bake on a sheet tray for about 40 minutes at 375 degree or until the middle of the meatloaf reaches 155 degrees.  When done, slice and serve with your choice of accompaniments, and enjoy!

Bacon and Bleu Cheese Gougeres

Bacon and Bleu Cheese Gougeres 1200 750 Round Pond Estate

These simple and delicious baked Bacon and Blue Cheese Gougères are filled with creamy bleu cheese and smoky bacon, making them the perfect bite to pair with our layered Reserve Cabernet Sauvignon.

Ingredients
1 ½ cups water
9 tbsp butter
1 ½ tsp salt
1 ½ cup flour
2 tsp thyme, chopped fine
6 each eggs
½ cup grated Parmesan cheese
½ pound bacon
3 oz Point Reyes Blue Cheese
8 oz cream cheese

In a saucepan, bring the water, butter, and salt to a simmer. Add the flour and thyme to the simmering water and mix with a wooden spoon until completely incorporated and smooth. Next, transfer mixture to a standing mixer bowl and use the paddle attachment. While the mixer is running on low, add the eggs one at a time until all are incorporated (mixture may look broken at times but the mixer will do its job – it’ll come together).

Transfer the mixture to a piping bag with a straight tip and pipe the mixture into balls onto a parchment paper-lined baking tray. Each gougère should be a bit smaller than a golf ball. Dust each with a bit of grated Parmesan and bake in a 375-degree oven for about 20 minutes. After 20 minutes, lower the temperature to 325 and allow to bake for another 20-30 minutes. Remove from oven and cool.

For the filling, bake bacon on a baking sheet until almost crispy. Finely chop the bacon and add to a mixing bowl along with the blue and cream cheeses. Mix with a paddle attachment until bacon is fully incorporated. Transfer the cheese mixture into a clean piping bag with a straight tip.

Using a paring knife, bore a hole small enough to fit the tip of the pastry bag into the cooled gougère. Pipe the blue cheese mixture into the gougère, warm in an oven for 2 minutes (to give the cheese a creamy texture) and serve.  Enjoy!

 

Makes about 40 bite-sized pieces

Rack Of Lamb with Pecan-Herb Crust

Rack Of Lamb with Pecan-Herb Crust 1200 750 Round Pond Estate

A stunning presentation for spring rack of lamb.  The combination of pecans and herbs brings out the rich flavors of the lamb and is and surprisingly easy to make for such an elegant dish.  Pairs beautifully with our Reserve Cabernet Sauvignon.

Ingredients
2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4 Tbsp pecans (toasted and chopped fine)
½ cup fresh breadcrumbs
3 Tbsp flat-leaf parsley (chopped)
1 Tbsp mint (chopped)
1 ½ tsp rosemary (chopped)
1 tsp thyme (chopped)
2 Tbsp Dijon mustard
Salt & Pepper
3 ½ Tbsp Round Pond Italian Extra Virgin Olive Oil

Begin by trimming off any excess fat and fat-cap on the back side of lamb racks, trimming down to the meat itself, no fattiness.  This gives a great place for the crust to adhere to. Allow racks to come to room temperature.  Preheat oven to 350°F.

In a small bowl, mix together pecans, bread crumbs, chopped herbs and one teaspoon each of salt & pepper.

Prepare a large nonstick sauté pan with approx 2 tablespoons Italian Extra Virgin Olive Oil over medium-high heat.  Season lamb racks generously on all sides with salt and pepper and sear them – backside first – in hot oil.  Turn to sear on bottom and inside of the racks as well.

Remove racks from pan when nicely browned all around.  Brush back side with Dijon mustard (thinned with a little water) and press an even quantity of pecan/herb mix into each rack.  When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast slowly in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until desired doneness achieved.  Rest for 5 minutes before carving.

Serve lamb with seasonal vegetables like spring peas, sautéed swiss chard or kale, potatoes or even polenta with parmesan.  Enjoy!

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