Reserve Sauvignon Blanc

Chili-Lime Grilled Corn

Chili-Lime Grilled Corn 1200 750 Round Pond Estate

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients
4 ears corn on the cob, husk removed
4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 stick butter, room temperature
1 small lime, zested
3 tsp salt
3 Tbsp Round Pond Infused Chili Olive Oil
1 tsp black pepper
½ cup queso fresco

Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco.  Enjoy!

Serves 4

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

Beet and Goat Cheese Terrine

Beet and Goat Cheese Terrine 1200 750 Round Pond Estate

This terrine makes a beautiful brunch dish for a special gathering.  If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc.

Ingredients
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 Tbsp fennel, finely diced
3 Tbsp lemon juice
1 Tbsp tarragon, lightly chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste

Roast beets in 350°F oven for 45-60 minutes or until fork-tender.  Remove and allow to cool, then peel and slice evenly.

Puree goat and cream cheeses until very smooth.

In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.

In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna).  Repeat until mold is full, with beet layer on top.  Fold excess plastic over the top and refrigerate at least 30 minutes to set.

Once set, pull terrine out of mold, but do not unwrap from plastic.  Slice while still wrapped to preserve the shape.  Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify.  Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice.  Enjoy!

Yields 6 servings

Goat Cheese and Zucchini Cake

Goat Cheese and Zucchini Cake 1482 953 Round Pond Estate

This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal.  It pairs wonderfully with our Reserve Sauvignon Blanc.

Ingredients
1-1/2 pounds zucchini
3 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese
1 Tbsp finely chopped chervil or tarragon
salt and pepper
Fleur de Sel to serve

Preheat the oven to 350 degrees.

Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.

In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.

Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.

Transfer to a non-stick loaf pan [8inch or 9inch will work] – do not grease it – and bake for 45 minutes, until golden brown. Cool and cut into slices.

Sprinkle each slice with a touch of fleur de sel and enjoy!

Serves 8

parm mushroom gnocchi

Parmesan Gnocchi With Mushrooms

Parmesan Gnocchi With Mushrooms 1200 750 Round Pond Estate

This Parmesan Gnocchi with Mushrooms is easier to make than you think and makes such an impressive entrée when paired with our Reserve Sauvignon Blanc.

Ingredients:
12 oz water
1-1/2 sticks unsalted butter
9 oz all-purpose flour
6 eggs
7 oz Parmesan cheese, grated
8-10 oz hen of the woods mushrooms
4 Tbsp shallots, minced
1 bunch lemon thyme, leaves only
8 oz salsify, peeled and diced
salt and pepper to taste
1 Tbsp parsley leaves
2 oz arugula, chiffonade
2 Tbsp Parmesan cheese, grated
2 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil

Simmer water and 1 stick butter until butter is melted. Add flour and cook, stirring until dough pulls off walls of the pot. Add dough to mixer fitted with a dough hook. Mix batter on low speed, and add eggs one at a time. Add cheese to melt.

Fill a pot with boiling water. Put dough in a pastry bag fitted with 1/2-inch diameter tip and pipe the dough into boiling water while cutting at 1-inch intervals to form dumplings. Remove dumplings when they float to the top and dry on clean parchment paper. Gnocchi are now ready to cook or freeze.

Heat a nonstick pan over medium heat and prepare to sauté all mushrooms in 4 batches. For each batch, add 1/2 tablespoon butter to the pan, then sauté mushrooms with 1 tablespoon shallots, 1 teaspoon lemon thyme, salt, and pepper. As batches are finished, keep warm on clean parchment paper.

Add 1 tablespoon butter to a clean pan. Add salsify and sauté until just tender (5-7 minutes). Season with salt and pepper to taste, and reserve with mushrooms.

Heat a nonstick pan over medium-high. Heat 1 tablespoon butter until foamy and lightly browned. Toss in a single layer of gnocchi and let them brown for 1-2 minutes.

Do not shake the pan while gnocchi are browning, but do shake the pan to turn gnocchi once they are brown.  Add mushrooms, salsify, remaining herbs, and Parmesan. Toss, plate and serve warm, drizzled with olive oil.  Enjoy!

Creamy-Cauliflower-Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup 1200 750 Round Pond Estate

Here’s simple, delicious cauliflower soup that will warm you up in no time!  Especially created to pair with our Reserve Sauvignon Blanc, this creamy, satisfying soup is sure to drive the chill from your bones.

Ingredients:
2 heads cauliflower
2 qts whole milk
1/2 lb butter
2 bunches scallions, diced
1/4 cup Round Pond Estate Infused Chili Oil
dash of paprika

Begin by taking the stem off of the head of the cauliflower, and break the head into florets. Place the florets into a large pot, and add the milk and butter. Simmer on medium heat until the cauliflower is soft.

Transfer mixture to a blender and purée.  Season with salt and white pepper to taste.  Pour into espresso cups or bowl, then drizzle with Chili Oil and garnish with scallions and a dash of paprika for color.  Enjoy!

Hot & Spicy Grilled Shrimp

Hot & Spicy Grilled Shrimp 1200 750 Round Pond Estate

If you’re looking for something fun, flavorful and grill-friendly, these hot & spicy grilled shrimp are just what you’ve been looking for.  Super easy and quick to grill, you’ll have more time to enjoy your company!   Pairs wonderfully with our Reserve Sauvignon Blanc

Ingredients
1 lb large shrimp (16-20 per lb)
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1½ Tbsp Round Pond Cabernet-Merlot Blend Red Wine Vinegar
2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp dried oregano
½ tsp dried basil
1 tsp cayenne pepper
½ Tbsp kosher salt
½ Tbsp fresh ground pepper
Zest of 1 lemon
Zest of 1 orange
1 lemon, grilled
1/4 cup chopped green onion
1/4 cup chopped fresh pimento peppers (optional)

Blend together ingredients for marinade. Leaving shell on to add more flavor, use a sharp knife to de-vein shrimp. Toss shrimp with the marinade and refrigerate 4-6 hours.

Heat grill and cook shrimp 3-4 minutes per side.  Remove from grill, arrange on platter and squeeze grilled lemon on top.  Sprinkle with green onion and peppers and enjoy!

Serves 4 as an appetizer
Recipe by chef Jeffery Bernys, Napa Valley

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.

Citrus-Cured Salmon with Dill Crème Fraîche

Citrus-Cured Salmon with Dill Crème Fraîche 1200 750 Round Pond Estate

An elegant appetizer for your next cocktail party or served as part of a fantastic brunch spread, Chef Jamie’s Citrus-Cured Salmon with Dill Crème Fraîche is bright with citrus flavor and tempered by silky crème fraîche.  Specially created to pair perfectly with our lush Reserve Sauvignon Blanc.

Ingredients
1 pound salmon fillet 
1 cup salt plus ½ tsp 
1/3 cup sugar 
1 each lemon, zested 
1 each lime, zested 
1 cup crème fraîche
1 tsp lemon juice 
½ tsp salt 
3 tbsp dill, chopped 
2 each radish, thinly sliced 
1 each Persian cucumber, thinly sliced 
1 jar trout roe 
3 Tbsp Round Pond Meyer Lemon Oil

Combine the salt, sugar and citrus zests.  In a small baking pan, sprinkle ½ cup of salt on the bottom of the pan – slightly larger than the salmon filet.  Place the salmon on top and cover the fish with the remaining salt, making sure that the fish is completely coated.  Wrap pan in plastic wrap and refrigerate for 24 hours. 

To make the dill crème fraîche, mix crème fraîche, lemon juice, dill, and ½ teaspoon of salt in a bowl and set aside.  Next, take the salmon out of the cure and dice it into small cubes, similar a tartare.  Mix the diced salmon with the Meyer Lemon oil. 

To serve as a plated appetizer, arrange your crackers of choice or grilled baguette slices on a platter.  Spread with dill crème fraîche, top with 1-2 cubes of cured salmon, and sliced vegetables.  To serve a large group, place the diced salmon on a platter and scatter the sliced radish cucumber and trout roe on top.  Serve the crème fraîche in a small bowl to serve atop crackers or grilled baguette.  Enjoy! 

Duck Rillette

Duck Rillette 600 375 Round Pond Estate

A rillette is a French preparation of meat or fish, seasoned and cooked in its own fat, making it rich and delicious beyond belief!  This Duck Rillette recipe was created by Chef Jamie Prouten to accompany our charcuterie platter, and also makes an elegant spread for sandwiches, pasta stuffing, or as a dip for crudité.

Ingredients
4 each duck legs
2 cups kosher salt
4-5 cups duck fat, melted
1 bunch thyme
1 tbsp black peppercorns
1 each shallot
4 each garlic cloves, peeled
1 tsp thyme, chopped

Start by liberally seasoning the duck legs with the salt, letting it remain on the duck overnight whilst refrigerated.

The next morning, preheat your oven to 225 degrees and brush excess salt off duck legs. Arrange in a shallow baking pan, adding the thyme sprigs, pepper, shallot, and garlic cloves. Pour the melted duck fat over legs and cover with aluminum foil.   Place pan in the oven and bake for about 2-3 hours until well cooked.  When done, remove from oven and let legs cool in the duck fat.

Once cooled, pull the meat off the leg bones, discarding pan ingredients, but reserve 1 cup of the duck fat.  Place the picked meat into a Kitchen-Aid mixer bowl, add duck fat and teaspoon of chopped thyme, using the paddle attachment to mash the mixture together on low speed.  Once the mixture is fully combined, remove from bowl and place in a shallow baking pan to cool.

After it has cooled, transfer to a jar or shape into a loaf for easy spreading.  Serve with grilled French bread, breadsticks, or crudité of your choice.  Enjoy!

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