An impressive dessert bursting with fall flavor, this ice cream’s creamy, earthy flavor is lifted with the touch of honey and pairs beautifully with our Growers Series Blanc de Blancs. Ingredients: 4 Fresh Fig Leaves 16 oz Whole Milk 16 oz Heavy Cream 7 oz Sugar 1 oz Glucose 1 tsp Kosher Salt 1 tsp…
230 g butter (room temp) 240 g brown sugar 200 g granulated sugar 4 eggs 80 g Estate Blood Orange Olive Oil 400 g all-purpose flour 2 tsp baking powder ½ tsp baking soda 1 ½ tsp cinnamon 2 ½ tsp kosher salt 450 g carrots, peeled and grated Salt to taste Prep bundt cake…
Featured in our Il Pranzo Experience, this dish is the ideal dish for a romantic dinner at home—pairs well with our Estate Sauvignon Blanc. Scallops Thoroughly dry off six fresh scallops on paper towels and season with salt. In a cast iron skillet over high heat, heat 2 TBSP canola oil. Sear the scallops for…
Featured in our Artisan Tasting Experience, this mustard has quickly become a fan favorite and is the perfect addition to any charcuterie board. Ingredients 1 pt Whole Grain mustard 1 C Dijon Mustard 1/4 C Apple Cider vinegar 2 Tablespoons Sauvignon Blanc White Wine Vinegar 1/4 C Honey 2 Tablespoons cracked Black Pepper 1 Teaspoon…
Persimmon Relish is a versatile delight, perfect for serving with roasted halibut or scallops, and it also makes an excellent accompaniment to cheese and charcuterie boards! Ingredients 2 Fuyu persimmons, ripe 2 Meyer lemons, zest only 1 Tbsp ginger, freshly grated 2 Tbsp parsley 1 Tbsp tarragon 1/3 C Round Pond Estate Meyer Lemon Olive…
This decadent gratin is the perfect way to elevate a meal and pairs beautifully with our Proprietary White Wine or Proprietary Left Bank. Ingredients 3 pounds Yukon Gold potatoes (peeled & thinly sliced) 1 pint heavy cream 1 pint milk 1½ cup Manchego cheese (grated) 2 Bay leaves 1 tsp garlic (chopped) Salt & pepper…
Ingredients 1.5 pounds peeled shallots 1 pint Proprietary Red Wine 1 pint Round Pond Cabernet-Merlot vinegar 1 pint granulated sugar How to: To prepare the shallot jam start by peeling shallots. You can either dice them by hand or cut them into pieces. Place them in a food processor and pulse until you have reached…
Pair with our Estate Cabernet Sauvignon or Louis Bovet Reserve Cabernet Sauvignon for a savory treat. Serves 2-4 people Ingredients: 1 pound Skirt Steak, trimmed 4 ounces White Miso Paste 4 ounces Soy Sauce or Tamari (Gluten-Free) 4 ounces White Wine or Sake 4 ounces Brown Sugar 3 pounds Yukon Gold Potato 3 sprigs Fresh…
Tangy homemade barbecue sauce to add to all of your favorite grilling recipes! Ingredients 1 1/2 -2 cup Ketchup 1/4 cup Round Pond Cabernet & Merlot Blend Red Wine Vinegar 2 Tbsp Molasses 1 Tbsp Agave Nectar 1 tsp Soy Sauce 1 tsp Hot pepper sauce 1/4 tsp Ancho chili…
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 crave-able. 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…