Sweets

Carrot-Coconut Bread

Carrot-Coconut Bread 1200 750 Round Pond Estate

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin.  With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely cravable.

Ingredients

2 ¾ cup flour
1 ½ tsp cinnamon
½ tsp nutmeg
1 tsp salt
¾ tsp baking powder
¼ tsp baking soda
1 cup finely-shredded dry coconut
2 ½ cups carrots, grated
¾ cup applesauce
1 ½ cup sugar
1 ¼ cup Round Pond Blood Orange Olive Oil
5 eggs
1/8 cup sesame or flax seeds
1 cup sliced almonds
1 cup raisins (optional)

Preheat oven to 350F  and spray two 9-inch loaf pans with non-stick spray. Sift first 7 dry ingredients together.  In a separate bowl, mix Blood Orange olive oil, eggs, sugar, applesauce, carrots, seeds, and raisins (if desired).

Gently mix the wet ingredients into dry ingredients, blending only until moistened.  Pour into prepared pans.  Bake for 15 minutes or until top has lightly set, then sprinkle sliced almonds on top of each loaf.  Continue baking for 30-45 minites, or until a toothpick comes out clean.

Let bread rest for 10 minutes, then remove from pans to cool completely. Slice and enjoy!

Blood Orange Meringue Tarts

Blood Orange Meringue Tarts 1200 800 Round Pond Estate

Chef Jamie’s Blood Orange Meringue tarts are deliciously elegant, with the unmistakably sultry sweetness of fresh Blood Orange juice and our exceptionally pure Blood Orange Citrus Syrup.

Ingredients

2 pkgs mini phyllo dough shells (30each)
2 cups blood orange juice
4 each blood oranges, zested
1 cup sugar
½ cup Round Pond Blood Orange Citrus Syrup
6 each egg yolks
¼ cup lemon juice
¼ tsp salt
8 Tbsp butter
4 each egg whites
¼ tsp cream of tartar
1 cup sugar

Place blood orange juice in a saucepan and reduce by half over medium heat. Once reduced, let cool.

In a stainless steel mixing bowl, add the zest, egg yolk, blood orange syrup, and sugar and beat until fluffy and lighter in color.  Next, add the cooled blood orange juice to the egg yolk mixture along with the lemon juice and salt.  Place the bowl over a double boiler and whisk until it is thick enough to coat the back of a spoon (about 170 degrees).  Once the correct consistency and temperature are achieved, add butter in small portions and continue to mix.  Strain this curd through a fine strainer and chill.  When the curd is fully chilled, fill the phyllo cups.

To make the meringue, place the egg whites and cream of tartar into a very clean kitchen-aid mixing bowl and whip using the whisk attachment.  Whilst whisking, slowly adds the sugar until incorporated.  Continue to whisk until the meringue is at stiff peaks.

When the meringue is finished, place a dollop on each of the tarts.  Using a blow torch, torch the top of each tart and then serve.  Enjoy!

Greek Yogurt Cheesecake

Greek Yogurt Cheesecake 1200 800 Round Pond Estate

This Greek Yogurt Cheesecake would leave even Persephone wanting more. Deliciously creamy with the sweet-tartness of pomegranates, it’s a beautiful dessert fit for the gods.

1 ½ cup graham cracker crumbs, finely ground
½ cup butter, melted
1 cup sugar
2 tsp powdered gelatin
1 ½ Tbsp water
1 ½ lbs cream cheese
1 ½ cups plain Greek yogurt
2 tsp lemon juice
1 tsp vanilla extract
½ tsp salt
1 cup, plus 2 Tbsp Round Pond Pomegranate Syrup
1 cup pomegranate seeds
¼ cup pomegranate juice

Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a mixing bowl and toss together until all of the butter is absorbed by the graham cracker crumbs.  Place that mixture into a 9″ springform pan and press it evenly into the bottom.  Take care not to go up the sides of the pan with the crust.  Place the pan in the refrigerator for at least 2 hours.

To make the filling, in a small mixing bowl add gelatin and 1 ½ tablespoon water and set aside to allow to swell.  In a food processor combine cream cheese, yogurt, ¾ cup sugar, lemon juice, vanilla, salt, and 2 tablespoons syrup, and pulse until completely smooth.  Place the bowl with the gelatin over a double boiler and start to stir until the gelatin dissolves.  With the food processor running, slowly add dissolved gelatin until incorporated.  Pour filling into prepared crust and chill for at least 6 hours.

Place pomegranate seeds and 1 cup pomegranate syrup and juice in a pan and heat on medium until the mixture comes to a simmer.  Chill and reserve.  Remove the outside of the springform pan, slice the cheesecake into the desired number of slices and top each slice with a couple of tablespoons of the pomegranate sauce.  Enjoy!

Chocolate-Cabernet Truffles

Chocolate-Cabernet Truffles 1200 800 Round Pond Estate

These Chocolate-Cabernet truffles are incredibly decadent and perfect with a glass of our Rutherford Cabernet Sauvignon.  What could be more perfect?

For Centers
14 ounces bittersweet chocolate, chopped
1/4 cup Rutherford Cabernet Sauvignon
2 tablespoons crème de cacao
2 tablespoons crème de cassis
Pinch of salt
1/2 cup heavy whipping cream

For Coating
8 ounces bittersweet chocolate, chopped

To Finish
1 cup cocoa powder

For Centers: Place chocolate in a glass or stainless steel bowl.  In a saucepan over medium heat, bring wine, crème de cacao, crème de cassis and salt to a simmer.  Add heavy whipping cream and return to a simmer.  Remove from heat.

Pour hot cream mixture over chopped chocolate and stir until smooth. Chill in refrigerator for 2 to 3 hours or until firm.  Fill a pastry bag with the cooled chocolate.  Pipe table grape-sized mounds onto a sheet tray lined with parchment paper.  Refrigerate 1 hour, then roll each mound between your palms to form perfect spheres.  Refrigerate 15 minutes to set centers before dipping.

To coat the truffles, melt coating chocolate in a stainless steel bowl over simmering water, stirring frequently, until smooth.  Remove from heat and allow to cool to room temperature.  Using two forks, submerge centers into coating chocolate and remove.  Place on a wire rack to set slightly. Refrigerate approximately 15 minutes to harden.  You also can freeze truffles in an airtight container for up to a month.

When all truffles are dipped, rolled and cooled, toss in cocoa powder to coat.  You may freeze the truffles until ready to serve.  If frozen, allow truffles to come to room temperature before final coating.  Enjoy!

Makes 75 truffles

Chocolate Mousse Pie

Chocolate Mousse Pie 1200 750 Round Pond Estate

This Chocolate Mousse Pie recipe comes from our Trade Assistant Nicole’s great aunt Trudy.  Nicole’s mom Teresa made this pie every year for Thanksgiving and Christmas, but we think it’s a welcome treat anytime!

Ingredients
2+ cups chocolate cookie wafers (Oreos)
1 stick unsalted butter, melted
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs, separated
8 oz semi-sweet chocolate chips
1 container Cool Whip
3/4 cup nuts, optional
cocoa powder for dusting

Preheat oven to 325*F. In a food processor, add the cookies and process into uniform crumbs.  Add the melted butter and process until blended.  Pour into a springform pan and press evenly along the bottom and up the sides 2/3 of the way.  Bake in preheated oven for 10 minutes. Allow to cool.

To prepare the filling, melt the chocolate chips in a double boiler. Melt slowly so as not to overheat the chocolate. Beat the cream cheese in a large bowl with 1/4 cup sugar. Add vanilla and beat until fluffy. Add the egg yolks and mix until blended. Gently fold in the melted chocolate.

In a separate bowl, beat egg whites and remaining 1/4 cup sugar until stiff – this can take several minutes. Fold egg whites into cream cheese mixture, fold in the Cool Whip and blend well. Add nuts, if you choose to do so. Pour filling into the springform pan. Cover and refrigerate for several hours or overnight.

Remove from springform carefully and place on a cake stand.  Dust with cocoa powder through a fine-mesh strainer and decorate as you like.  Enjoy!

Meyer Lemon Olive Oil Cake

Meyer Lemon Olive Oil Cake 2048 1365 Round Pond Estate

This Meyer Lemon Olive Oil Cake is one of our most requested recipes!  Dense and flavorful, this cake has a rich and delicious lemony flavor and makes a wonderful afternoon or dessert treat.

Ingredients
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish

In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème fraiche, and orange juice.

Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.

Pour the mixture into a buttered 10″ cake pan or in a muffin tin for individual servings.  Bake at 350 degrees for 1 hour. Place on a rack to cool. Sprinkle with powdered sugar and a drizzle of  Meyer Lemon Citrus Syrup.  Enjoy!

Greek Walnut Cake

Greek Walnut Cake

Greek Walnut Cake 1200 750 Round Pond Estate

This traditional “Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices and packed with healthy walnuts.  In Greek cooking it is very common to bake with olive oil, adding an extra element of richness with healthy fats.   Drizzled with its honeyed syrup, the cake is delicious on a cold evening and perfect for the upcoming holidays!

Ingredients
1 cup Italian Varietal Extra Virgin Olive Oil 
6 eggs
1 cup whole milk
3 cups sugar
2 cups all purpose flour
4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 cups coarsely ground walnuts
1 cup honey
3 cups water
1 cinnamon stick
peel of one orange

For the cake, preheat oven to 350 degrees and grease the bottom and sides of a 9 x 13 inch baking dish or a large round pan.  Beat the eggs and 1 cup sugar together.  Add the olive oil and milk, mixing well.

In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ¼ tsp ground cloves, and salt.  Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth.  Do not over mix!  Fold in the walnuts gently with a spatula, then pour the batter into the baking dish. Bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the honey syrup.  Combine honey, 2 cups sugar, water, cinnamon stick, ¼ tsp cloves, and orange peel into a saucepan.  Bring it to a boil while stirring.  Let it continue to cook over medium heat for about 5 minutes until slightly thickened.  Turn off the heat and allow the syrup to cool completely before removing cinnamon stick and orange peel.

When cake is cooked through, remove it from the oven.  Poke small holes into the top of the cake with a toothpick, about 15-20. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.  Cut into diamond shapes and serve. If you like, you sprinkle any extra ground walnuts, some powdered sugar, and extra cinnamon on top.  Enjoy!

Nana’s Apple Pudding

Nana’s Apple Pudding 1200 750 Round Pond Estate

Also known as apple crisp, our gardener Daphne is sharing her Nana’s recipe for Apple Pudding. The picture below shows Nana B (born in 1888) in the kitchen of the home where she was raised after just making a fresh batch of peach jam!  This delicious family favorite recipe pairs wonderfully with our Late Harvest Sauvignon Blanc.

Ingredients:
1 lb apples
1/2 cup butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup oatmeal
1 tsp ground cinnamon
1/2 cup chopped walnuts

Pre-heat the oven to 35oF.  Slice and core enough apples to cover at least one inch of the bottom of your baking dish. Combine the butter, brown sugar, flour and cinnamon in a small bowl and crumble over apples.

Bake 20 to 30 minutes, depending on the size of the pan, or until the topping is lightly browned and the apples are just bubbling through.  Allow to cool slightly, slice and top with either whipped cream or vanilla ice cream.  Enjoy!

Apple-Bread-Pudding

Apple Bread Pudding

Apple Bread Pudding 1200 750 Round Pond Estate

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way!   Whether you use brioche, challah, or sweet bread, the result is a custard-like apple-ly pudding that pairs wonderfully with either our Late Harvest Sauvignon Blanc or our Angelica port-style dessert wine.

 

Ingredients
2 loaves brioche, challah, or Hawaiian sweet bread
4 each granny smith apples (peeled & diced)
1 tsp vanilla extract
1 cup brown sugar
2 tsp cinnamon
3 ½ cups milk
3 ½ cups heavy cream
1 ¼ cup sugar
2 tsp vanilla extract
16 egg yolks

Cut bread into medium sized chunks and place on a baking tray.  Toast bread until golden brown at 375 degrees.  Whilst bread is toasting, toss the diced apples in one teaspoon of vanilla extract, brown sugar, and cinnamon.  Set aside.

For the custard, combine egg yolks, sugar, and remaining vanilla in a stainless-steel mixing bowl, whisking until yolks turn a pale color.  Next, scald the milk and cream.  Add to the yolk mixture a ladle at a time, whisking all the while.  Continue until all the milk and cream mixture is added.

Assemble bread pudding by placing half of the toasted bread into a baking dish and topping with half of the apples, pouring half of the custard over the top.  Repeat the process using the remaining halves.  Cover baking dish with plastic wrap and then aluminum foil and bake at 350 degrees for 45-50 minutes.  When done, bread pudding should be golden brown and have a slight “jiggle” in the center.  Let cool slightly and serve.  It is wonderful with whipped or ice cream.  Enjoy!

Summer Peach Cobbler

Summer Sweets

Summer Sweets 1200 750 Round Pond Estate

Keep the sweetness of summer with you after the first leaves of autumn begin to fall!  This collection of dessert recipes pair perfectly with our Late Harvest Sauvignon Blanc

The Late Harvest’s beautiful notes of honeysuckle and sun-ripe apricots along with flavors of lemon zest, bosc pears, and ripe summer stone fruit harmonize beautifully with the flavors in these recipes. These wonderful pairings will be sure to help that Summer Sweetness linger just a little longer…


Summer Peach Cobbler

This easy, sunny, stone-fruit dessert is an American classic, especially when topped with vanilla ice cream.

Apple Bread Pudding

There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way.

Plum Caramel Cake

Ripe, beautiful sliced plums are baked into a caramely, upside-down cake that is as beautiful as it is delicious.

Poached Pear with Mascarpone

This unique honey-cinnamon and Cabernet-poached pear dessert has the unexpected addition of pink-pepper mascarpone.

Nana’s Apple Pudding

Also known as apple crisp, our gardener Daphne shares her Nana’s recipe for Apple Pudding – a family favorite for 75 years.

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