Spring

Roasted Beet Salad

Roasted Beet Salad 1200 750 Round Pond Estate

The addition of grapefruit that provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine.

Ingredients:
4 each red beets
3 each yellow beets
4 Tbsp olive oil
4 tsp salt
1 tsp pepper
4 Tbsp + 2 tsp sherry vinegar
2 1/2 cups water
2 each grapefruit, segmented
4 oz Laura Chenel goat cheese
4 tsp Round Pond Blood Orange Olive Oil
2 each baby chinoga beets, shaved with peeler
1/4 cup red quinoa
1/4 cup grapeseed oil

Separate the red and yellow beets into roasting pans by color.  Divide the olive oil, 2 tsp salt, pepper, 4 Tbsp sherry vinegar and 1/2 cup water amongst the 2 pans.  Cover with foil and bake at 350* for about 1 1/2 hours or until the beets are fork tender.

In a saucepan, combine the quinoa, 2 cups water, and 1 tsp salt over medium heat.  Cook quinoa until soft and the water has cooked away.  Spread cooked quinoa onto a baking sheet to cool.  Heat a 1/2″ of oil in a pan on medium heat, then add the cooked quinoa.  Cook for about 3 minutes or until crunchy.  Remove the quinoa from the pan with a fine mesh strainer and place on a paper towel to absorb the excess oil.

Place 1 red beet in a blender with 2 tsp of sherry vinegar and puree.  Slowly add the grapeseed oil and season with salt.

Place a pool of beet puree on a plate and top with the remaining cut beets, shaved beets, goat cheese, grapefruit segments, and crispy quinoa.  Drizzle Blood Orange oil over the top of the salad.  Enjoy!

Serves 4

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!

Steamed Mussels With Vadouvan Spice

Steamed Mussels With Vadouvan Spice 1200 750 Round Pond Estate

This fantastic Steamed Mussels with Vadouvan Spice dish is full of teasing flavors to excite your palate.  Smoky spice is enhanced with the bite of jalapeno and tempered with a light white wine, shallot, and garlic broth.  Pair with our delightful Rutherford Sauvignon Blanc for an easy and elegant supper to remember.

Ingredients
8 slices sourdough bread
3 pounds fresh mussels
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 
2 each shallot, thinly sliced
6 each garlic cloves, thinly sliced
1 each jalapeno, thinly-sliced rings
1 ½ cup white wine 1 cup heavy cream
3 Tbsp Vadouvan spice
2 each lime, quartered
8 sprigs cilantro
2 Tbsp Round Pond Infused Chili Oil 
salt & pepper

Drizzle the sourdough bread slices with Italian Varietal Extra Virgin Olive Oil and season them with salt and pepper.  Place on a grill and lightly char them until they are crispy on the outside but soft on the inside.  Slice diagonally in half. Set aside until the mussels are ready.

Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots, and jalapenos.  Cook on medium heat for about 2 minutes, then add the mussels.  Turn the heat to high and toss the mussels around in the pan.  Once the pan is hot, add white wine and cover pan until the mussels steam themselves open.  Once open, add the cream and Vadouvan spice.  Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper.

Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl.  Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread.  Enjoy!

Serves 4

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

Rack Of Lamb with Pecan-Herb Crust

Rack Of Lamb with Pecan-Herb Crust 1200 750 Round Pond Estate

A stunning presentation for spring rack of lamb.  The combination of pecans and herbs brings out the rich flavors of the lamb and is and surprisingly easy to make for such an elegant dish.  Pairs beautifully with our Reserve Cabernet Sauvignon.

Ingredients
2 racks of lamb (Frenched, 8 ribs and 1 ½ lb each rack)
4 Tbsp pecans (toasted and chopped fine)
½ cup fresh breadcrumbs
3 Tbsp flat-leaf parsley (chopped)
1 Tbsp mint (chopped)
1 ½ tsp rosemary (chopped)
1 tsp thyme (chopped)
2 Tbsp Dijon mustard
Salt & Pepper
3 ½ Tbsp Round Pond Italian Extra Virgin Olive Oil

Begin by trimming off any excess fat and fat-cap on the back side of lamb racks, trimming down to the meat itself, no fattiness.  This gives a great place for the crust to adhere to. Allow racks to come to room temperature.  Preheat oven to 350°F.

In a small bowl, mix together pecans, bread crumbs, chopped herbs and one teaspoon each of salt & pepper.

Prepare a large nonstick sauté pan with approx 2 tablespoons Italian Extra Virgin Olive Oil over medium-high heat.  Season lamb racks generously on all sides with salt and pepper and sear them – backside first – in hot oil.  Turn to sear on bottom and inside of the racks as well.

Remove racks from pan when nicely browned all around.  Brush back side with Dijon mustard (thinned with a little water) and press an even quantity of pecan/herb mix into each rack.  When all racks are encrusted, place on a roasting pan or sheet tray with a wire rack and roast slowly in preheated oven for approximately 10 to 15 minutes (rare, mid-rare), or until desired doneness achieved.  Rest for 5 minutes before carving.

Serve lamb with seasonal vegetables like spring peas, sautéed swiss chard or kale, potatoes or even polenta with parmesan.  Enjoy!

Ahi Tuna Bites

Ahi Tuna Bites 2048 1365 Round Pond Estate

Sunny, simple, and fresh; all wonderful traits for an appetizer to have.  The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.

Ingredients
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives.  Set aside.  Mix sour cream, lime juice, and ½ tsp salt together.  Set aside.  Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip.  Place two cubes of tuna on top of the avocado.  Top each piece of tuna with a ¼ tsp of the lime sour cream.  Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces

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