Welcome to Lost Oak Winery's Blog.
Our warm spiced Roussanne is the perfect drink for a cold evening. As it is warming up, the smell of apples, cinnamon, nutmeg, and clove will fill your home, bringing you memories of Christmas and drinking apple cider fireside. Try out this recipe for a warm treat.
Warm Spiced Roussanne Recipe
- 3 bottles of Late Harvest Roussanne 2018
- 1 honeycrisp apple (sliced, but not peeled)
- 1/2 tbs whole cloves
- 1/4 cup fresh orange juice
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1-2 slices fresh ginger (approx. 1 in. diameter & 1/8 in. thick, or use a vegetable peeler and shave off a couple strips.
- Brown sugar or honey to taste (optional)
- Pour bottle of Late Harvest Roussanne into a crockpot.
- Insert whole cloves into the flest part of the apple slices and put into the crockpot.
- Add orange juice, nutmeg, cinnamon sticks, and ginger to crockpot.
- Stir to combine. Heat on low for about 2 hours, do not simmer or boil. Once everything heats up you can add brown sugar or honey to taste.
- Remove the cloves from soaked apples and discard. Use the soaked apples and fresh cinnamon sticks for garnish.
- Enjoy a warm glass next to the fireplace for a holiday treat!
If there's anything we love to have with our wine, it's chocolate. Our friend Ellie from Black Bear Bakery whipped up these delicious mocha whoopie pies to pair with our Cabernet Sauvignon Reserve! Buy a bottle and try out this recipe and let us know what you think in the comments!
MOCHA WHOOPIE PIES RECIPE
- 1 cup sugar
- 1/4 cup shortening
- 1 egg
- 1/2 cup whole milk
- 1/2 cup hot water
- 2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 cups powdered sugar
- 1 stick unsalted butter
- 2 tsp instant espresso
- 1 tbsp heavy cream
- Cream sugar and shortening and add egg.
- Add all of the whole milk to the bowl and mix until just combined.
- Add the dry ingredients to the bowla dn mix until just combined
- Slowly add the hot water to the bowl.
- Spoon out roughly 2 tbsp sized globs onto a pan lined with parchment paper.
- Bake at 450 degrees for 5 minutes. Allow to cool completely.
- Disolve espresso into heavy cream.
- Mix all ingredients until well combined.
Fall is in full swing with Halloween tomorrow and Thanksgiving right around the corner. And what part of fall do we love most? All of the pumpkin treats! Check out this awesome recipe for Pumpking Cheesecake Bars from our friend Ellie over at Black Bear Bakery. She created this receipe to pair with our Texas Duet! Buy a bottle to enjoy with this delicious fall treats.
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 6 tablespoons brown sugar
- 10 tablespoons melted butter
- 1-15 oz can pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 oz softened cream cheese
- 2 tablespoons sour cream
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
- Prepare the Graham Cracker Crust - In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
- Prepare the Pumpkin Pie - Whisk together all pumpkin pie ingredients. Pour on top of graham cracker layer.
- Prepare the Cheesecake - Beat all the cheesecake ingredients on medium speed until well mixed.
- Drop spoonfulls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.
- Bake for 40 minutes or until center is set. Allow to cool then refrigerate for 2 hours.
- Slice into squares and serve.
Post a picture of your pumpkin cheesecake bars in the comments!
Baked Acorn Squash with Cranberry Butter Sauce
Pair this wonderful fall recipe with your holiday ham or turkey and our new Tempranillo!
- 2 Medium size Acorn Squash
- 1/2 cup butter
- 2 heaping tbsp. brown sugar
- 1 tsp. Lawry's seasoned salt
- 2 tbsp. hot mango chutney (found in Indian section or with jellies in grocery store)
- 1/2 cup dried cranberries
- Chopped walnuts or pecans (optional)
- Cut acorn squash lengthwise (in same line as ridges)
- Clean out and discard seeds
- Bake face down in 1/2 inch water at 350 degrees for 30 minutes or until tender when touched with finger
- Put all ingredients in microwave safe glass dish (I use a cup pyrex measuring cup)
- Heat in microwave until butter and sugar are melted.
- Remove sqaush, invert and drain off excess water.
- Fill squash halves with sauce.
- Garnish with nuts if desired.
- Serve with pork, ham, turkey, or chicken.
As the weather cools down, soups and stews start to sound more and more appetizing. This beef and bacon stew is sure to please and is perfect for those cool fall and winter nights. Let us know what you think if you try it out in the comments!
Beef & Bacon Stew Recipe
- 1 bottle of dry red wine (Our Double Diamond Merlot would go perfectly)
- 2 1/2 lb boneless beef chuck roast
- 1 tsp. black pepper
- 1 tbsp salt
- 8 oz bacon
- 3 medium red onions
- 3 medium carrots (or 1 package baby carrots)
- 8 garlic cloves
- 4 large sprigs of fresh thyme or 2 tsp dried thyme
- 2 tbsp white Miso paste or 3 tbsp Miso broth (Japanese section at HEB, Miso & Easy Sauce)
- 2 tbsp flour
- 1 cup fresh parsley leaves
- Open bottle of red wine and pour yourself a glass.
- Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
- Quarter 3 red onions. Peel and cut up carrots.
- Crush 7 cloves of garlic and add to bowl with carrots.
- Cut bacon into one inch pieces and add to Dutch oven. Cook over medium heat until crisp (11-13 minutes). Remove bacon, leaving grease in pan.
- Increase heat and place meat in one layer to brown for 5-7 minutes. Cook undisturbed (important step). Do not stir. Turn to other side 5-7 minutes then remove from pan.
- Reduce heat and place onions in pan on side and cook (undisturbed) for 2-3 minutes. Turn to other side and repeat for 2-3 minutes.
- Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
- Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds.
- Add the rest of the bottle of wine and cook for 2 minutes.
- Nestle beef and bacon into the pot and add just enough water to barely cover.
- Cook covered in 300 degree oven for 1 hour and 30 minutes.
- Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
- Add more miso, salt, and pepper if needed.
- Serve with crusty bread or over mashed potatoes.
This savory dinner recipe is provided by D'Caterers. We will be cooking this dish for our virtual cooking class on April 13, 2020. We hope you enjoy!
Chicken & Portobello Scallopine in Madeira Sauce
- 12 oz chicken breast
- 1 tsp ground black pepper
- 1/2 cup flour
- 4 tbsps butter
- 1 tbsp canola oil
- 1 medium cap portobello mushroom (fins removed; washed; sliced)
- 1 tsp chopped garlic
- 1/2 cup Madeira
- 2 tsp beef base
- 1/4 cup water
- 2 tbsp parsley
- 2 oz Heavy Cream
- 2 cup fettuccini (cooked)
- 1 cup asparagus
- 1/4 cup red & yellow cherry tomatoes (quartered)
- 1 tsp canola oil
- 1 tbsp parsley
- Slice the chicken in medallions, cover with plastic film and gently pound out; season with pepper. Quarter the tomatoes; reserve. Cook and shock the fettuccini; reserve. Trim asparagus to 2" pieces, blanch and shock. Remove the fins from the mushroom, wash and slice to 1/8". Fine chop the parsley, wrap in a non-terry towel and rinse under cold water (squeezing regularly) until the water runs clear, squeeze our remaining water and shake into a bowl; resere. Combine water and beef base.
- In a saute pan, melt butter and 1 tbsp canola oil. Dredge the chick in flour (shake off excess) and place in pan. When flour starts to brown, flip the chicken. Add garlic and mushroom and saute. Add Madeira and reduce by half. Add beef brother and reduce by half. Add cream; bring to boil. Add pasta and parsley and toss. Remove from heat.
- In a separate pan, heat 1 tsp canola oil on high heat. Saute tomatoes until they start to carmelize. Add asparagus and saute to heat.
- Divide pasta onto the center of two plates. Divide the chicken around the pasta; cover with remaining pan sauce. Top with asparagus and tomatoes. Enjoy!
If you haven't seen it already, the recipe for the crepes can be found here. This is the recipe and directions for the filling and sauces. The end result is a mouthwatering, savory brunch crepe filled with a chicken florentine in a savory pesto cream, topped with a lemon butter glaze and bruschetta. This recipe was developed by Cocina Malvada Catering!
Bruschetta Topped, Chicken Florentine Crepe
Savory Pesto Cream
- 1 medium shallot
- 1/4 cup basil pesto
- 2 large garlic cloves
- 1 cup heavy whipping cream
- 2 tbsps olive oil
- 3 tbsps white wine (Blanc Du Bois, Sauvignon Blanc, or Texas Duet would work here)
- 1 tbsps pepper
- pinch of salt
- Finely chop shallots and mince the garlic
- Place a sauce pan on medium heat and add 2 tbsps olive oil
- When oil is hot, add shallots to caramelize.
- Add minced garlic, pesto, salt and pepper in right before shallots finish caramelizing and stir.
- Add wine, followed by the heavy whipping cream and bring to a low simmer for about 5 minutes. This will allow water to evaporate from the cream and allow it to thicken.
- The sauce is ready when you can run your finger on a spoon and see a definite mark
Mushroom, Spinach, and Chicken Cream Filling
- Roasted chicken breast, shredded (can use a store bought rotisserie chicken)
- 2 Portabello Mushrooms, diced
- 8 oz bag of spinach rinsed
- 3 tbsps olive oil
- 1 tbsp salt
- more salt and pepper to taste
- Place a sauce pan on medium heat and add olive oil.
- When the oil is hot, add mushrooms and salt and stir until all the mushrooms are coated. Then cover.
- After 5 minutes, when the mushrooms have released their water and are sizzling, uncover and allow most of the water to cook out.
- Add the entire bag of spinach and stir. It will seem like a lot, and that is ok because it will reduce significantly as it releases its water content.
- When your sautéed veggies seem close to losing all of their liquid, add your shredded chicken.
- Add Pesto Cream and mix it all together, bring to a simmer, then remove and set aside.
Lemon Butter Glaze
- 1 Large lemon juiced
- 2 tbsps Butter
- 3 tbsps Confectioners sugar
- Pinch of Salt
- In a sauce pan, on medium heat, melt the butter.
- Set heat to low and add lemon juice and confectioners sugar and whisk until it all comes together, about one minute. Set aside
Tomato Bruschetta Topping
- 1. Medium roma tomato, diced
- 1/2 cup Fresh basil, finely sliced
- 1 large garlic clove, minced
- 1 tbsp olive oil
- In a sauce pan, on medium heat, add olive oil and allow it to get hot.
- Add Tomato and stir it for about one minute.
- Add basil and garlic and stir. Bring it all to a simmer. Set aside.
Final Steps: Spoon the chicken filling on to the center of the crepe and roll sides over. With a brush or spoon spread lemon butter sauce over the crepe. Drizzle with a balsamic reduction (made using balsamic vinegar) and top with the tomato bruschetta.
Mother's Day might look a little different this year. With COVID-19 leaving many places closed or at reduced capacity, your options for Mother's Day are probably limited. But you don't have to go out to have a delicious meal. The following is the recipe to make the crepes. This recipe is from The Flavor Bender. The sweet crepes are delicious filled with berries and nutella and topped with whipped cream. The filling and sauces for our Bruschetta Topped, Chicken Florentine Crepes will be posted here!
- 1 1/4 cup milk 10 fl oz
- 3 large eggs
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes, OR
- 2 – 3 tbsp sugar for sweet dessert crepes
- 1/2 tsp kosher salt
- 4 oz all purpose flour scant 1 cup
- 1-2 tbsps melted butter
MIXING WITH A WHISK
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
MIXING WITH A BLENDER
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
Cooking the Crepes
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
Once your crepes are ready, you are ready to move on to the rest of the recipe for Bruschetta Topped, Chicken Florentine Crepes.
Shrimp farfalle pasta is a wonderful dinner option for those warmer spring evenings. Our very own, Roxanne, will be making this dish from her own kitchen on 6:05 Lost Oak Live on April 29th on our Facebook page! Keep reading to get the recipe!
To start off, you will want to season 2 lbs of raw shrimp with a tsp garlic salt and let stand for 30 minutes. When it is ready, you will sautee the shrimp in 2 tablespoons of butter and season to taste with more garlic salt. Cook the farfalle pasta right before this step as shrimp cooks quickly.
After the pasta has been cooked and drained, you will add 2 cans of Rotel tomatoes. Cubed tomatoes can be substitued if you do not like spicy.
Then you will add 1/3 of a bottle of Zesty Italian Dressing, 1/2 cup of dry white wine (we recommend our Blanc Du Bois), the juice from 1 lemon, one 16 oz container of sour cream, 16 oz. of shredded monterey jack cheese, and 16 oz. of cheddar cheese. Stir all of the ingredients until blended. Add more Italian dressing and white wine if it is too dry. Then add the shrimp. Garnish with chopped green onions and then serve!
This recipe makes 8 large servings. It is very good left overnight and served the next day.
SHRIMP FARFALLE PASTA RECIPE
- 1 lb farfalle pasta
- 2 lbs raw shrimp
- 2 tsp garlic salt
- 2 tbsp butter
- 2 can rotel
- 1/3 bottle of Zesty Italian Dressing
- 1/2 cup dry white wine (Blanc du Bois would be perfect)
- 16 oz. shredded monterey jack cheese
- 16 oz. shredded cheddar cheese
- 16 oz. sour cream
- chopped green onions
- 1 lemon
- Cook 1 lb of Farfalle Pasta.
- Sprinkle 2 lbs of raw shrimp with 1 tsp. garlic salt and let stand for 30 minutes. Sautee shrimp in 2 tbsps of butter and add more garlic salt to taste.
- Add 2 cans Rotel to warm, drained pasta.
- Add the Italian Dressing, white wine, juice from the lemon, sour cream, monterey jack cheese, and cheddar cheese to the pasta and stir until well mixed. Add more dressing and wine if too dry.
- Add the shrimp.
- Serve and garnish with chopped green onions.