White Wine

Harvest Jambalaya

Harvest Jambalaya 1200 750 Round Pond Estate

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully with the bright flavors of our Rosato di Nebbiolo.

Ingredients
1 lb sausage, kielbasa or andouille, sliced
1lb smoked ham, cubed
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1Tbsp butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup tomato, seeded and diced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
½ tsp cayenne pepper
2 tsp fresh oregano, diced
1 tsp fresh thyme, diced
2 Tbsp tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp black pepper
6 – 8 dashes hot sauce
¼ cup scallions, chopped
¾ cup fresh parsley, chopped
¼ cup fresh lemon juice
1lb medium shrimp, deveined (20 – 24)
Drizzle of Round Pond Infused Chili Olive Oil

Heat oil in large Dutch oven, cast-iron skillet, or pot over medium heat.  Add kielbasa and sauté for 8 – 10 minutes until browned, then place in a large bowl.  Add ham to same pot for 8-10 minutes, remove when lightly browned and add to the kielbasa bowl.

Add butter, onion, celery and peppers to the pot, sauté for 8-10 minutes.  Add tomato, garlic, jalapeno, cayenne (optional), oregano, thyme, and tomato paste, stirring with vegetables and herbs until coated and blended well.  Add chicken stock and bring to a rolling boil.  Stir in rice, then add the cooked kielbasa and ham, bay leaves, salt, pepper and hot sauce.  Return to boil, then reduce the heat to low and simmer covered for 20 minutes.

Add ¼ cup scallions, ¼ cup parsley, lemon juice and shrimp to the pot, stirring well.  Cover pot, remove from heat and let steam for 15 minutes.  Spoon into bowl, top with drizzle of infused chili oil and serve with warm cornbread or a crusty French loaf.  Enjoy!

Chili-Lime Grilled Corn

Chili-Lime Grilled Corn 1200 750 Round Pond Estate

This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques.  The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc.

Ingredients
4 ears corn on the cob, husk removed
4 tsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 stick butter, room temperature
1 small lime, zested
3 tsp salt
3 Tbsp Round Pond Infused Chili Olive Oil
1 tsp black pepper
½ cup queso fresco

Place the husked ears of corn on a plate and drizzle with Italian Olive Oil. Season with pepper and 2 tsp salt. Place corn on a grill over medium flame. Rotate the corn over the grill until roasted on all sides.

Meanwhile, place butter, lime zest, 1 tsp salt, and Infused Chili Olive Oil into a mixing bowl and mix together using a whisk. Whisk until all ingredients are incorporated.

When the corn is done, pull it off of the grill. Top with the butter mixture and crumbled queso fresco.  Enjoy!

Serves 4

Brassica Salad

Brassica Salad 2048 1445 Round Pond Estate

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
1 cup cheddar cauliflower, sliced thin
1/2 cup toasted pistachios
1/2 cup golden raisins
1/2 cup parsley leaves
1/2 cup Meyer lemon vinaigrette
2 Tbsp Round Pond Infused Chili Oil

Place all ingredients except chili oil in a large bowl and toss together.  Let marinate for about 15 minutes and then place in a serving bowl and drizzle with chili oil.  Enjoy!

Serves 4

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette 1200 750 Round Pond Estate

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon.

Ingredients
2 Tbsp shallots, minced
1 cup Meyer lemon juice
1 tsp dijon mustard
2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Meyer Lemon Oil
1 1/2 Tbsp salt

Combine shallots, Dijon, lemon juice and salt in a bowl.  Slowly add the oils while whisking until all the oil is incorporated.  Store in an airtight container in the refrigerator until ready to use, allowing to come to room temperature first.  Enjoy!

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli

Vadouvan Chicken Sandwich w/Grilled Lemon Aioli 1024 683 Round Pond Estate

The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar paring for our Proprietary White Wine.

Ingredients
4 each Roma tomatoes
2 Tbsp Round Pond Italian Varietal Olive Oil
1 Tbsp salt
1 Tbsp thyme, chopped
½ cup plain yogurt
1 tsp salt
½ tsp harissa paste
3 each lemons, halved, grilled until slightly charred, juiced
2 each egg yolk
1 Tbsp fresh oregano, chopped
1 cup Round Pond Meyer Lemon Olive Oil
1 Tbsp salt
2 each boneless skinless chicken breast
3 Tbsp vadouvan seasoning
1 tsp salt
1 cup baby arugula
½ each English cucumber, thinly shaved with peeler, no seeds
4 each ciabatta rolls

 

Slice Roma tomatoes into ½ inch thick slices, place on a baking sheet lined with parchment paper. Drizzle with Italian Varietal Olive Oil, then sprinkle with salt and chopped thyme.  Bake in a 350° oven for about 45 minutes.  While tomatoes are roasting, mix together the yogurt, harissa paste, and salt, set aside.

To make the aioli, combine egg yolks, 2 tsp of grilled lemon juice and chopped oregano.  While whisking slowly start adding the Meyer Lemon Olive Oil to the mixture.  When mixture starts to thicken, add more lemon juice to smooth it out until all the oil and lemon juice are incorporated.  Season with salt, reserve.

Season both sides of chicken breast with salt and the Vadouvan seasoning.  Grill until cooked through.

To assemble, cut open the ciabatta rolls and spread the lemon aioli on the bottom half of the roll.  Top with chicken, then roasted tomatoes and shaved cucumber.  Finish by topping with baby arugula and a drizzle of the harissa yogurt. Enjoy!

Serves 4

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

Beet and Goat Cheese Terrine

Beet and Goat Cheese Terrine 1200 750 Round Pond Estate

This terrine makes a beautiful brunch dish for a special gathering.  If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc.

Ingredients
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 Tbsp fennel, finely diced
3 Tbsp lemon juice
1 Tbsp tarragon, lightly chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste

Roast beets in 350°F oven for 45-60 minutes or until fork-tender.  Remove and allow to cool, then peel and slice evenly.

Puree goat and cream cheeses until very smooth.

In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.

In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna).  Repeat until mold is full, with beet layer on top.  Fold excess plastic over the top and refrigerate at least 30 minutes to set.

Once set, pull terrine out of mold, but do not unwrap from plastic.  Slice while still wrapped to preserve the shape.  Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify.  Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice.  Enjoy!

Yields 6 servings

Goat Cheese and Zucchini Cake

Goat Cheese and Zucchini Cake 1482 953 Round Pond Estate

This French recipe for goat cheese and zucchini cake makes a wonderful accompaniment to a picnic or a lovely light meal.  It pairs wonderfully with our Reserve Sauvignon Blanc.

Ingredients
1-1/2 pounds zucchini
3 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese
1 Tbsp finely chopped chervil or tarragon
salt and pepper
Fleur de Sel to serve

Preheat the oven to 350 degrees.

Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.

In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.

Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.

Transfer to a non-stick loaf pan [8inch or 9inch will work] – do not grease it – and bake for 45 minutes, until golden brown. Cool and cut into slices.

Sprinkle each slice with a touch of fleur de sel and enjoy!

Serves 8

Cauliflower Potage

Cauliflower Potage 1200 750 Round Pond Estate

Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party.  Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc.

Ingredients
1 lb Yukon Gold Potatoes, diced
2 cloves garlic, chopped
3 large heads cauliflower, diced
Salt and pepper to taste
2 golden delicious apples, peeled and diced
4 Tbsp butter, divided
8 oz chanterelle mushrooms, cleaned
2 Tbsp tarragon, chopped
1 Tbsp shallot, minced
2 Tbsp Round Pond Extra Virgin Italian Olive Oil

Par-boil potato and garlic together until fully cooked.  Remove potato and garlic and reserve.

Prepare steamer.  In batches, steam all cauliflower until knife tender.  Place immediately into food processor and puree until smooth.  Pass through fine mesh sieve (for consistency).  Add potato if needed to thicken. Season with salt and pepper to taste.  Keep warm over low heat.  Preheat oven to 375F.

Toss apples with butter and salt and pepper and roast in oven for 15 minutes.  Toss and roast 10 minutes more. Keep warm.

Heat a nonstick sauté pan over high heat.  Add 2 tablespoons butter and heat until foamy.  Add mushrooms, season with salt and pepper and 1 tablespoon tarragon and cook for 3 minutes, tossing often.  Add shallot and cook 1 minute more. Keep warm.

Place hot soup into bowls.  Add apples, chanterelles, and remaining tarragon as garnishes and drizzle with Italian Olive Oil.  Enjoy!

Serves 6

Fennel and Orange Salad

Fennel and Orange Salad 1200 750 Round Pond Estate

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
3 bulbs fennel, sliced thinly
½ cup lemon juice
¼ cup radish, sliced thinly
1 cup Round Pond Blood Orange Olive Oil
¼ cup lemon juice
1 tsp tarragon, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed

Trim off green fronds from fennel bulbs.  Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain.  Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel.  Cover and refrigerate overnight (or at least two hours).

Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together.  Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.  Enjoy!

Serves 6

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