Cauliflower and Potato Gratin

Course, Dinner, Fall, Lunch, Proprietary White Wine, Recipes, Reserve Cabernet Sauvignon, Rutherford Cabernet Sauvignon, Rutherford Sauvignon Blanc, Season, Wine Pairing, WinterLeave a comment

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower. Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!” Ingredients  1 small head cauliflower, 1.5-2 lbs, washed…

Beet and Goat Cheese Terrine

Breakfast, Course, Fall, Italian Extra Virgin Olive Oil, Lunch, Reserve Sauvignon Blanc, Round Pond Product, Season, Spring, Wine Pairing, WinterLeave a comment

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…

Goat Cheese and Zucchini Cake

Appetizer, Course, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Reserve Sauvignon Blanc, Round Pond Product, Season, Summer, Wine PairingLeave a comment

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…

Cauliflower Potage

Appetizer, Course, Dinner, Fall, Italian Extra Virgin Olive Oil, Lunch, Recipes, Round Pond Product, Rutherford Sauvignon Blanc, Season, Wine Pairing, WinterLeave a comment

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…

Grilled Carrot Hummus

Appetizer, Blood Orange Olive Oil, Course, Estate Cabernet Sauvignon, Fall, Italian Extra Virgin Olive Oil, Proprietary Red Wine, Reserve Cabernet Sauvignon, Round Pond Product, Rutherford Cabernet Sauvignon, Season, Spring, Summer, Wine Pairing, WinterLeave a comment

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of Round Pond Blood Orange Olive Oil makes this anything but the same-old hummus. Created by our Estate Chef to pair beautifully with our Estate Cabernet Sauvignon.  Ingredients 5 carrots, grilled ½ cup canned garbanzo beans 3 Tbsp garbanzo bean liquid 3…

Crostini With Mission Figs & Ricotta

Appetizer, Blood Orange Olive Oil, Course, Fall, Italian Extra Virgin Olive Oil, Recipes, Reserve Sauvignon Blanc, Rutherford Sauvignon Blanc, Season, Summer, Wine PairingLeave a comment

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy and elegant pairing for our Jannine Bovet Reserve Sauvignon Blanc. Ingredients 1 French baguette Round Pond Italian Varietal Extra Virgin Olive Oil 6 oz ricotta cheese 2/3 lb prosciutto 6-8 black mission figs, sliced into quarters Fresh cracked black pepper Round…