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…
This has been one of our most-requested Il Pranzo recipes to date! Our Estate Chef’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon. The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken. Ingredients 1 ea. chicken (broken down into 8…
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 Estate 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…
Sopes are thick tostada that is only fried to cook the outsides while keeping the inside soft and delicious. Estate chef’s Chili-Braised Beef Shortrib Sope with radish, goat cheese, cilantro, and Chili Oil makes a fantastic appetizer and pairs wonderfully with our Proprietary Red Wine! Ingredients:For the short ribs2 lbs beef short ribs2 each carrots2…
This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised short rib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Estate Cabernet Sauvignon. Ingredients 2 lbs boneless beef short ribs2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oilsalt and pepper1 each yellow onion,…
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…
This focaccia bread recipe was created by our Estate Chef to serve 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…
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…
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…
The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar pairing for our Proprietary White Wine. Ingredients 4 each Roma tomatoes 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 1 Tbsp salt 1 Tbsp thyme, chopped ½ cup plain yogurt…