Reserve Sauvignon Blanc

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!

Chicken Liver Mousse

Chicken Liver Mousse 1200 750 Round Pond Estate

So rich and delicious, our Executive Chef Jamie Prouten’s chicken liver mousse is certain to delight both the most seasoned foodie and the most unadventurous of dinner guests.  Chef says: “I love to bring something that people may turn their nose up to, but if you can get them to try it, this mousse can completely change their mind about chicken liver.”

Ingredients

1 ½ lbs chicken livers (soaked in milk overnight)
½ cup brandy
2 oz sliced shallot
1/3 lb butter
2 Tbsp salt
3 tsp pepper
2 ¼ cups heavy cream

Soak chicken livers in milk overnight.  Remove livers from milk and dry on a paper towel-lined sheet tray.  Place butter in a large rondeau or other wide, shallow pan and melt on low heat.  Add shallots, mixing to coat them in butter, put lid on pan and allow to cook until translucent.

Turn up heat once the butter almost starts to brown, and add the chicken livers.  Stir livers, keeping them from sticking to the pan as much as possible.  Cook for 2-3 minutes until they are medium-rare.  Add brandy and deglaze pan, scraping any shallot or livers that may have become stuck.  Add cream and bring to a simmer.

Remove mixture from the heat and add to a blender to puree until smooth.  Strain through a chinois or fine cheesecloth.   Pour into ramekins or jars and cover with plastic wrap, lightly pressing the wrap to the surface of the mousse to prevent oxidization. Chill in the refrigerator until set, roughly 4 to 6 hours.

Serve with crostini or fresh baguette.  Enjoy!

Housemade Chip With Caviar

Housemade Chip With Caviar 552 311 Round Pond Estate

This simple chip with crrème fraîche and caviar is so simple but deliciously elegant! Pairs wonderfully with our Reserve Sauvignon Blanc.

Ingredients:
3 russet potatoes
1/2 cup crème fraîche
1 oz salmon caviar
1 bunch chives
1 tsp Round Pond Estate Meyer Lemon Olive Oil

Begin by squaring off the potatoes, then cut them into 8 equal sized pieces.  If you have a small home fryer, you can fry them at 325* for 3 minutes, remove from the oil and then allow to cool.  If you do not have a fryer, you can use a large pot and frying thermometer.  Again, heat the oil to 325*, fry the potatoes for 3 minutes, then remove from the oil and allow to cool.

When you are ready to serve the appetizer, fry the potatoes again at 375* until golden brown and crispy.  Allow to cool for a few minutes, then top with a dollop of crème fraîche, a small spoonful of salmon caviar and a drizzle of Meyer Lemon Olive Oil.  Finish with a few chive sticks and enjoy!

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