Sweet Potatoes With Fernet Marshmallow

This elevated sweet potato casserole with freshly-made Fernet Blanca-flavored marshmallow creme comes to us from Chef Nicholas Jones of Farmstead at Longmeadow Ranch in St. Helena.  It’s a delicious take on a holiday classic! Ingredients for Sweet Potatoes 4 pounds red-skinned sweet potatoes (or yams), peeled, cut into 1-inch pieces 5 Tbsp Round Pond Italian…

Roasted Beef Rib Eye Steak with Golden Chanterelles & Bordelaise Sauce

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…

Grilled Chicken and Fennel Salad

With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc. Ingredients 3 fennel bulbs, fronds & core removed, reserve fronds 1 bunch radishes 3 stalks celery, ribs removed 2 Tbsp fresh tarragon, lightly chopped 1 cup Meyer lemon juice…

Halibut With Leek And Fennel

This Halibut with Leek and Fennel recipe makes an elegant meal with minimal effort, and pairs wonderfully with our  Rutherford Sauvignon Blanc Ingredients 2 halibut fillets 3 Tbsp Round Pond Meyer Lemon Olive Oil ½ medium leek, sliced lengthwise in half then sliced thin ½ medium fennel bulb, cored and sliced thin 1 clove garlic, peeled…

Housemade Chip With Caviar

This simple chip with crème 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…

Beet And Bulgar Wheat Salad

The perfect segue between summer and fall, this fantastic recipe with its beautiful autumnal colors comes to us courtesy of Chef Victoria Acosta from The Grill at Meadowood Resort. Ingredients 5 lbs. assorted color baby beets (reserve one of each color for shaving raw) 3 Tbsp sugar 3 Tbsp salt ¼ cup freshly squeezed orange juice…

Classic Chicken Salad Sandwich

The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.  Pairs wonderfully with our Proprietary Red Wine. Ingredients 4 chicken breasts 2 bunches chives, cut into 1” sticks ¼ cup red onion,…

10 Ways To Use Our Blood Orange Olive Oil & Syrup

  How many ways can you add the sweet, tangy bite of Blood Orange to your life?  From cocktails to glazes to desserts, we have a plethora of fun ways to use our Round Pond Blood Orange Olive Oil and Round Pond Blood Orange Syrup.  Do you have a favorite use of your own?  Let us know in…