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Judy Estes
April 4, 2020 | Judy Estes

Easter at the Winery

Easter is one of my favorite holidays. I guess because it brings the beautiful Texas Spring. Most of us will likely not soon forget this holiday. For most of us, it will probably be different than other Easters. Like many of our other events, our traditional Family Easter Celebration, April 11, has been cancelled. We plan to be back next year! The Estes family is fortunate to have family around us.  Most of us have been at home for several weeks.  Because the winery’s Spring/Easter photo op display is not here this year, we will just get the grandkids dressed up and put them in front of a newly leafed- out bush. Nevertheless, we will be practicing some social distancing. We will have an Easter Egg Hunt outdoors (rain or shine) and, weather permitting, an outdoor lunch on the deck. Rest assured, there will be food and wine - plenty of wine! Here is our menu:

Traditional Baked Ham paired with Blanc du Bois ( for the white wine drinkers), Mourvedre Rose for everyone, or Sadie (our new release) for the die hard, red drinkers. These wines also pair well with pork.

Asparagus Strata, which is a side dish that pairs well with ham or pork and wine. 

Fresh fruit salad. 

Fresh baked rolls (I bake them - not make them!)

Flan (you can get the mix in a box) paired with Orange Muscat and Easter Chocolate.

The four wines above can be picked up curbside at your friendly Lost Oak Winery when you order our Easter Dinner Wine Pack! Cheers!

Below, you will find the recipe for Overnight Asparagus Strata. All of the ingredients can be ordered online and picked up curbside at your friendly HEB store!


  • 1 lb fresh asparagus, trimmed & cut into 1-inch pieces, cooked in the microwave for 2 minutes (may use frozen)
  • 4-6 English muffins, split, toasted & then cut into large cubes (can substitute crusty French bread)
  • 1 cup cubed ham (optional) 
  • 1/2 red pepper chopped
  • 2 cups shredded colby-monterey jack cheese
  • 6 eggs, beaten
  • 1 tbsp. Dijon mustard
  • salt & pepper to taste
  • 1 can cream of asparagus soup (cream of mushroom may be substituted)
  • 1 1/2 cups heavy cream (or half n half or milk)
  1. Layer bread, asparagus, red pepper, ham & cheese in a greased 9"x13" baking dish
  2. Whisk together the eggs, dijon mustard, salt & pepper, cream of asparagus soup, and heavy cream.
  3. Pour the mixture over the muffin/asparagus mixture. 
  4. Cover and refrigerate overnight. 
  5. Remove from refrigerator 30 minutes before baking. 
  6. Bake, uncovered, at 375 degrees for 40-45 minutes until knife inserted comes out clean. 


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