Reserve Cabernet Sauvignon

S’mores Pot-Au-Crème

S’mores Pot-Au-Crème 1200 750 Round Pond Estate

We hope you enjoy this fun version of classic campfire s’mores!  These individual Pot-au-Crèmes with their salty-graham crusts, rich chocolate, and smoked brown sugar meringue were specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines. 

Ingredients
For Pot-au-Crème
12 each egg yolks
¼ cup sugar
1 pound bittersweet chocolate
4 cups heavy cream
1 pkg graham crackers
¼ pound butter, melted

For Meringue Topping 
4 each egg whites
¼ tsp cream of tartar
¼ cup sugar
¾ cup smoked brown sugar (can use regular if you’d like)

For the Pot-au-Crème: Start by combining the egg yolks and sugar in a stainless steel bowl and whisking until the egg yolks start to lighten in color.  Next, scald the heavy cream in a pot, then turn the heat to low and add chocolate.  Whisk the chocolate and cream mixture until all the chocolate has melted.  Then slowly add the chocolate mixture to the egg yolk and sugar mixture a ladle at a time until all incorporated.  Pulse graham crackers in a food processor until they are fine crumbs.   Add butter and process again.  Then place a thin layer of breadcrumbs in ramekin or whatever serving vessel you plan to use.  Let crumbs cool in the container for about 10 minutes and then ladle in some of the chocolate mixture.  Place the vessels into refrigerator and allow to cool overnight.

For the Meringue: Place the egg whites into a mixer with the cream of tartar and turn on high.  Whilst whites are whipping, add sugar and smoked brown sugar.  Let the mixture whip for about 2-3 minutes or until the whites are shiny in stiff peaks.  When meringue is finished, you may either spoon them on top of the chocolate pot-au-crème or pipe them on with a pastry bag.  Using a blow torch, slightly burn the top of the egg white meringue to resemble a toasted marshmallow.  You may also serve with fresh, seasonal berries.  Enjoy!

Serves 4

Duck Hash With Rosemary Hollandaise

Duck Hash With Rosemary Hollandaise 1200 750 Round Pond Estate

This incredibly inventive duck hash is hearty and rich, and so unexpected!  This recipe works for breakfast, lunch or dinner, and was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients

For Duck Hash
4 ea duck legs
2 qts chicken stock
2 sprigs rosemary
10 sprigs thyme
½ ea yellow onion, diced
2 ea carrots, chopped
2 stalks celery, chopped
4 ea yukon gold potato, medium size
2 ea poblano peppers
salt and pepper to taste
4 ea eggs
½ ea yellow onion, diced
1 tbsp thyme, chopped
3 tbsp parsley, chopped

For Hollandaise
3 ea egg yolks
3 tbsp white wine
¾ lb clarified butter/ghee, melted (available in most stores)
1 tsp rosemary oil
1 tsp lemon juice
1 tbsp rosemary, finely chopped
1 tsp salt

For the Hash:  Season the duck legs with salt and pepper, and sear in a hot sauté pan with oil until they are golden brown.  Place the legs in a baking dish that is at least 4” deep.  Then add the rosemary, thyme, onion, carrot, and celery on top.  Bring the chicken stock to a boil and then pour over the duck legs, making sure that stock completely covers all the ingredients.  Cover the pan with foil and place in a 300 degree oven for about 3 hours. When done, remove duck legs from pan and cool.  Once cool, pull the meat off bones and set aside.

Cut the potatoes into desired shape and blanch them in boiling water until half cooked. Chill them in ice water and set aside.  Toss poblano peppers in oil, salt and pepper, and roast in a 375 degree oven for about 25 minutes. Then place them in a bowl and cover with plastic wrap to steam and cool.  Once cooled, peel off skin and remove seeds. Dice peppers and set aside.

Start making the hash by getting a sauté pan very hot and add a tablespoon of oil, and add the peppers, onions, and potatoes.  After about 2 minutes of cooking, add the duck meat and chopped parsley & thyme.  Season with salt and pepper and cook for about 3-4 minutes. Set aside and keep warm.

For the Hollandaise:  Place the egg yolks and white wine in a stainless steel bowl and then place it over a pan with barely simmering water in it – creating a double boiler.  Whisk the mixture continuously until it has thickened and doubled in volume.  Then slowly add the clarified butter and rosemary oil while continuously whisking.  Do not let the mixture get too hot of it will break and separate.  Once all the butter is incorporated add the lemon juice, chopped rosemary, and salt.

Set a pot of water to boil and add a teaspoon of salt and a teaspoon of white vinegar.  Drop 4 eggs into the seasoned water and poach to desired doneness.

To plate, put a pile of hash in a bowl, top with a poached egg and finish with a spoonful of rosemary hollandaise. Enjoy!

Serves 2-4

Grilled Stonefruit & Gorgonzola Flatbread

Grilled Stonefruit & Gorgonzola Flatbread 1200 750 Round Pond Estate

This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way.  This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
8 slices pancetta, crispy
1 lb fresh pizza dough (whole foods)
2 ea peaches
8 oz gorgonzola dolce, room temperature
2 cups arugula
½ ea red onion, sliced in rounds
1 tbsp chopped thyme
2 tsp Round Pond Balsamico Tradizionale

When you buy the pancetta, have your deli slice it thinly like prosciutto.  Bring it home and lay it on a parchment paper-lined baking sheet.  Place another sheet of parchment on top and then another baking sheet on top of that and bake it in a 375 degree oven for about 20 minutes or until crispy.

Preheat an oven to 400 degrees and place a pizza stone in the oven.  Divide the dough into two equal size pieces. Stretch each piece to the desired shape and thickness.  Start the dough in the oven and cook for about 2 minutes. Bake it enough so that it can be handled (about ½ cooked).  Let it cool slightly.

Whilst dough is cooling, split the peaches in half and remove the pit.  Place the peaches flesh side down on to a hot grill.  Cook the peaches just until they start to caramelize and slightly char.  Take the sliced onion rounds and brush with olive oil, salt and pepper and grill as well.

Slightly macerate the gorgonzola cheese, mix in the thyme and evenly spread onto the pizza dough.  Slice grilled peaches and place on top of gorgonzola.  Lower the grill to medium heat and place the flatbread on to the grill. Once the cheese starts to melt and the peaches are warm, remove the flatbread from grill.  Top it with crispy pancetta, arugula, and balsamico.

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.) 

Crab A Choux

Crab A Choux 1200 750 Round Pond Estate

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.”

 

Ingredients
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!

1200 750 Round Pond Estate

We are excited to share this deliciously elegant recipe with you, courtesy of the Napa Valley Bistro in Napa CA.  It pairs wonderfully with our Reserve Cabernet Sauvignon.

Ingredients
1 double-cut rib eye steak
I cup red cooking wine
1/3 cup sliced shallots
½ cup sliced carrots
10 sprigs parsley
1 bay leaf
2 tablespoons sliced garlic
1 cup veal stock1 cup chanterelles, cut into 1” pieces
1 tablespoon unsalted butter
¼ cup sliced mushrooms
salt & pepper
handful of watercress
2 Tbsp Round Pond Italian Extra Virgin Olive Oil
1 lemon, juiced
salt & pepper
2 sprigs thyme

Sprinkle all sides of steak with salt & pepper.  Refrigerate for one day to allow flavors to develop. Remove meat from refrigerator 1 hour before cooking.  Add 2 Tbsp canola oil to hot pan, then sear steaks at high heat 4 to 5 minutes on both sides until brown and slightly crusted. Place in 450F degree oven and roast for about 20 minutes until internal temperature is 120F (for medium-rare finish).

To make the sauce, bring wine, shallots, carrots, parsley, bay leaf, and garlic to a boil in a medium saucepan. Turn down heat and simmer until almost all liquid has evaporated. Add veal stock, stir and simmer another ten minutes.  Set aside

Heat butter in a skillet over medium heat.  Add mushrooms and season with salt & pepper.  Cook for about 5 minutes until mushrooms are tender and slightly toasted.

Place watercress in a medium bowl and toss with extra virgin olive oil, lemon juice, and salt & pepper.

To finish, slice meat into 1/4” thick slices, and layer meat and salad along the edge of plate.  Arrange mushrooms over steak and watercress, spooning sauce over the top. Garnish with thyme sprig and enjoy.

-Recipe By Chef Bernardo Ayala of Napa Bistro

Crispy Duck Breast With Wild Rice & Salsify

Crispy Duck Breast With Wild Rice & Salsify 1200 750 Round Pond Estate

This rich duck recipe with a nutty wild rice and salsify is just the thing for those cold autumn evenings when you want something elegant to pair with our Reserve Cabernet Sauvignon.

Ingredients
3 each duck breasts
2 cups chicken stock
2 cups wild rice
8 cups water
3 Tbsp butter
1 bay leaf
4 thyme sprigs
1lb Ozark ham (1/2” dice)
1lb salsify root, cubed or sliced (you may substitute Parsnips, Lotus Root, or Yucca)
6 garlic cloves (lightly crushed but still in skin)
salt & pepper as needed to taste
garlic powder to taste

Prepare wild rice by simmering 8 cups water along with bay leaf, 2 thyme sprigs, and 1 tablespoon of butter. Add rice and cook covered on medium heat until all water has been absorbed and the grains are tender. Season with salt and pepper to taste. Remove bay leaf and thyme springs. Keep warm.

Whilst the rice cooks, begin preparing the duck by scoring skin side of breasts to render off excess fat. Season with salt and pepper on both sides. Place duck breasts skin side down in a “cold” sauté pan. Heat pan over medium heat. (Like bacon, the fat will render and crisp while insulating the meat from overcooking.) Do not shuffle or turn breasts until skin side has become very crispy, about 8 minutes.

After skin is sufficiently crisp, remove breasts, drain pan of excess fat, heat on high heat and return breasts to sear on flesh side, about 1 minute. Breasts are now done; just rest them in a warm spot near stove.

Heat oven to 350F. Into the same pan used for the duck, add diced ham to warm through. Heat over moderate-high heat, tossing to keep any from browning. Once warmed through, put all ham into a foil packet and keep warm in the oven.

Prepare salsify root by heating same pan over very high heat. As soon as it begins to smoke, add 2 tablespoons of butter. Add salsify, ham, 2 thyme sprigs, and toss to coat with butter. Season with garlic and salt and pepper to taste. Continue tossing until the root vegetable is just tender and light golden brown. Deglaze pan with chicken stock and simmer while you prepare to plate.

Place two large spoonfuls of rice in center of plate, surround with salsify/stock reduction (thyme spring removed), top rice with slices of duck breast; and finish with a clove of garlic per serving. Enjoy!

Serves 6

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