Winter

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!

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!

Veal Osso Buco

Veal Osso Buco 1200 800 Round Pond Estate

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
2 (8-ounce) veal shank pieces
1 ½ Cabernet Sauvignon
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ onion, large diced
3 small carrots, peeled and sliced into ¼ inch rounds
4 stalks celery, diced
1 cloves garlic, peeled and chopped
2 anchovy fillets
2 Tbsp tomato paste
2 ½ cups brown beef stock
1 bunch Italian parsley, washed and chopped fine
2 sprigs rosemary
2 sprigs thyme
3 cups cooked rice or gremolata
Salt and pepper as needed

Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.  In a medium sauce pot, add the remaining olive oil, then add the seasoned veal shanks to the hot olive oil.  Brown both sides of the shank, about 5-minutes per side.  Add the celery, carrots, onions, garlic and anchovies.  Season with salt and pepper, sauté for 5 minutes.  Add the tomato paste, rosemary and thyme, then the 1 ½ cups of Cabernet Sauvignon.  Add stock to cover the veal, then bring to a boil.  Reduce heat to a simmer and cover, simmering for for 1 ½ to 2 hours, until the meat is very tender.  Season to taste and serve with rice or gremolata and garnish with fresh parsley.  Enjoy!

Serves 2

Herbed Focaccia Bread

Herbed Focaccia Bread 1200 750 Round Pond Estate

This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in alongside our Il Pranzo Lunch and Garden to Table Brunch.  It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.

Ingredients
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Infused Garlic Olive Oil
2 Tbsp assorted dried Italian herbs (optional)

Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes.  Meanwhile, mix flour and salt in a kitchen-aid mixer bowl.  When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil.  Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball.  Increase the speed to medium and mix for 3-4 minutes more.

Remove dough from mixing bowl and place in a separate oiled mixing bowl.  Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).

Once the dough is proofed, brush two ½ sheet trays with Italian olive oil.  Cut dough in half and place a half on each sheet tray.  Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges.  Use your fingertips to poke holes into the spread-out dough creating holes and wells.  Cover with plastic wrap as before and let the dough double in size once again.

When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired.  Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve.  Enjoy!

Roasted Vegetable Medley

Roasted Vegetable Medley 1200 750 Round Pond Estate

Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley.  Pairs wonderfully with our Proprietary Super Tuscan.

1/2 head cauliflower
1/2 head purple cauliflower
1/2 head orange cauliflower
1/2 red onion, thickly sliced
6 each rainbow carrots
1 head broccoli
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil
2 Tbsp Round Pond Meyer Lemon Citrus Syrup

Pre-heat over to 400F.  Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds.   Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.

Spread evenly on a sheet pan and roast for about 15 minutes or until “al dente”.

When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil.  Enjoy!

Serves 4-6

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!

Duck Confit Grilled Cheese With Pear Mostarda

Duck Confit Grilled Cheese With Pear Mostarda 1200 750 Round Pond Estate

Grilled cheese is the ultimate comfort food, but Chef Jamie has elevated this classic with the addition of smoky, rich duck confit, and the delightfully sweet tang of a pear mostarda. Wonderfully decadent, this sandwich works wonderfully as an appetizer and pairs wonderfully with our Reserve Cabernet Sauvignon.

Ingredients
4 each pears, cut into small cubes
1 1/3 cups sugar
4 Tbsp whole grain Dijon mustard
1 Tbsp yellow mustard seeds
1 Tbsp brown mustard seeds
1 cup water
8 slices whole wheat sourdough
16 slices fontina cheese
¼ lb butter, room temperature
10 ounces duck confit, shredded

For Pear Mostarda: 
Combine pears, sugar, water, Dijon mustard and mustard seeds in a saucepan and bring to a simmer.  Let simmer for about a half an hour or until the liquid has started to thicken.  When thickened to desired consistency, pour the mixture into a shallow baking pan and let cool completely.

For Grilled Cheese:
Begin by spreading butter on one side of all the bread.  Lay buttered side down on a cutting board, and place 2 slices of fontina cheese on each slice of bread.  Layer 2 1/2 ounces of the shredded duck confit on 4 slices of the bread.  Top each slice with another (duckless) slice of bread and cheese.

Get a sauté pan hot, then reduce heat to medium and grill each sandwich for about 2 minutes on each side, until golden brown.  Place them in a 375-degree oven for about 3 or 4 minutes to make sure that the duck is heated through, and cheese is melted well.

When done, cut each sandwich into 8 piece triangles and top each piece with about a teaspoon of the pear mostarda. Enjoy!

Serves 4

Kale Pesto

Kale Pesto 1200 750 Round Pond Estate

A wonderfully vibrant and delicious fresh take on the classic basil pesto, this kale version can be used to top pasta pizzas, flatbreads, or a drizzled over roasted potatoes.

Ingredients
1 bunch Dino Kale
1 tsp salt
2 cloves garlic
1 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
½ cup Grated Parmesan
2 Tbsp pine nuts (optional)

In a food processor, combine the kale leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped.  With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the ppinenuts andd garlic and process again, then add the cheese and pulse to combine.  Toss with your favorite pasta or use as a pizza or cracker topping.  Enjoy!

Roasted Garlic & Mushroom Flatbread with Kale Pesto

Roasted Garlic & Mushroom Flatbread with Kale Pesto 2048 1280 Round Pond Estate

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes.

Ingredients
2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp Salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
micro greens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt.  Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces.  Sauté mushrooms in olive oil until fully cooked.  Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads.  Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown.  Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired.  Cut into wedges and enjoy!

What Chefs Bring To Holiday Dinner

What Chefs Bring To Holiday Dinner 1200 750 Round Pond Estate

Tis’ the season for gathering en masse and savoring the company of our nearest and dearest over tasty bites and decadent dinners.  Who knows better how to feed the whole clan than the “artists in aprons” called chefs?

We asked a few of our favorite Napa Valley chefs what they bring for the table when they go visiting – and we are loving their responses!  See 7 delicious recipes below, and let us know your top menu picks to serve this holiday.

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1. SWEET POTATOES WITH FERNET MARSHMALLOW

This elevated sweet potato casserole with homemade Fernet Marshmallow comes to us courtesy of Chef Nicholas Jones of the ever-popular local’s spot, Farmstead at Longmeadow Ranch in St. Helena.

2. CHICKEN LIVER MOUSSE

Our Round Pond Executive Chef Jamie Prouten gives us this decadent mousse recipe that he likes to surprise people into tasting and loving.

3. CRAB A CHOUX

These deliciously easy crispy crab puffs are a go-to for long-time Napa Valley Chef Marvin Martin. These are just as easy to make as they are delicious!

4. SESAME AND BUTTERMILK CRACKERS

Chef Marvin shares another winner with these simple but stunning black and white sesame crackers that make the perfect foil to any cheese or charcuterie plate.

5. THYME GOUGÈRE

Round Pond Chef Jamie’s easy baked thyme and parmesan puffs are completely addicting, and pair so well with any type of wine or cocktail.

6. CAULIFLOWER  & POTATO GRATIN

Sous Chef at famed Kitchen Door in Napa, Conor Esser gives us his recipe for an updated version of that comfort-food classic: potatoes au gratin.

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