Rutherford Cabernet Sauvignon

Olive Risotto Arancini

Olive Risotto Arancini 1200 750 Round Pond Estate

Our most popular appetizer and most-requested recipe, this fried olive risotto arancini is perfect for any party and is a real show-stopper!  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
1/2 lb arborio rice
1/4 yellow onion, minced
1/8 lb butter
3 cups vegetable stock
1/4 lb grated Parmesan
1/3 lb Castelvetrano olives, minced
1/4 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups all-purpose flour
2 cups panko breadcrumbs
3 whole eggs, beaten

Melt butter in large flat-bottomed pan. Add onions and cook on low heat until translucent. When onions are ready, turn the heat to medium and add rice. Stir rice until evenly coated with butter.  Add vegetable stock a cup at a time, letting the liquid reduce each time. When the last cup of stock is reduced until the consistency of stiff oatmeal, add the olives, Italian Varietal  Olive Oil and Parmesan cheese.  Season with salt to your liking and pour onto a baking sheet to let cool.

When completely cooled, roll the risotto into balls that are slightly smaller than a golf ball. Then toss them in flour, then dip in egg and then in panko breadcrumbs.  Deep fry the arrancini at 350 degrees for about 4 minutes or until golden brown. Should yield about 40-50 arancinis.

Roasted Garlic Aioli
2 egg yolks
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Garlic Infused Oil
1 lemon, juiced
1 tbsp salt

Place yolks in a food processor with lemon juice. Turn on and slowly add the oils. Do not add too fast or aioli will break. Once all the oil is added, season with salt.

To serve, put a dollop of aioli evenly spaced on a platter, and place one arancini ball on each dollop.  Serve and enjoy!

Heirloom Tomato and Baby Mozzarella Tart

Heirloom Tomato and Baby Mozzarella Tart 1200 750 Round Pond Estate

Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes!  This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season.

Ingredients
3 sheets puff pastry dough (8″ x 10″)
1 egg yolk, beaten with 1 Tbsp water
1 lb heirloom tomatoes, sliced
4 oz fresh baby mozzarella
12 fresh basil leaves whole
1 Tbsp thyme, chopped
kosher salt as needed
cracked black pepper, as needed
6-8 oz baby arugula
2-3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Preheat oven to 375ºF. Allow pastry dough to come up to room temperature for 20 minutes prior to rolling out.  On a lightly floured work surface, roll dough lightly to form approximately 8″ x 10″ sheets.  Cut into 6″ circles or squares, OR combine all sheets to make one large tart.  Puncture each tart 3 or 4 times with a fork.  Double over outside edge to form a raised 1/2″ crust.  Chill in refrigerator on a parchment-lined sheet tray for 30 minutes.

Remove from refrigerator and brush puff pastry rounds with egg wash.  Bake in preheated oven for 15-20 minutes until lightly browned and gently raised.  If under-cooked, bake an additional 5 minutes.

To assemble, layer tomatoes, basil, and mozzarella onto center of tarts.  Season with salt, pepper, and thyme.  Bake for an additional 8 minutes until cheese is just melted.  Remove from oven and garnish with arugula dressed with extra virgin olive oil.  Plate and serve immediately.  Enjoy!

Makes 6 tarts or one 12 inch tart

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!

Goat Cheese Stuffed Figs

Goat Cheese Stuffed Figs 1200 750 Round Pond Estate

What a fantastic combination of flavors in these goat cheese stuffed figs with cassis glaze!  With the layered sweetness from the figs, creamy tang from the goat cheese, and smokiness from the pancetta, this makes a fantastic appetizer.

Ingredients
12 green or black mission figs
6 slices pancetta, thinly sliced and cut in half lengthwise
2 oz fresh goat cheese
2 Tbsp black pepper
Salt, as needed
4 oz cassis syrup
4 oz red wine

Combine cassis syrup and red wine in a small pot.  Reduce over low heat to approximately 2 Tbsp.

Meanwhile, roll goat cheese into 1/2-inch sized balls.  Roll in cracked pepper, then hold in freezer to firm up, about 15 minutes.

Split figs from stem end downward 3/4 of the way through in an “X” pattern. Stuff frozen goat cheese balls into the “X” and wrap each with a piece of pancetta to hold shape.

Grill over medium heat until pancetta crisps.  Remove to serving plate and drizzle with a small amount of the syrup mixture.  Season with salt to taste.  Enjoy!

Yields 12 figs

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