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Judy Estes
 
January 26, 2021 | Judy Estes

Lemon Thyme Pork

Lemon Thyme Pork Recipe

Try this simple, flavorful dish with Lost Oak Winery Quartet - a complex, aromatic, fruit forward wine. The lemon in the sauce brings out the citrus notes in the Quartet and we are sure you will love this pairing!

INGREDIENTS

  • 4 thin, boneless pork cutlets (chops) approx. 1/2 inch thick
  • 1-2 tbsp vegetable oil
  • 2 lemons
  • 1 package fresh thyme (2-3 tsp leaves)
  • 2 cloves garlic - finely chopped
  • 1 cup jasmine rice (you can substitute with 2 packages of 90 second butter & garlic rice)
  • 6 tbsp butter
  • 6 tbsp sour cream
  • 2 tsp chicken stock concentrate (mat use "Better than Bouillon")

DIRECTIONS

  1. Pat pork dry with paper towels. Season with salt and pepper.
  2. Heat oil on medium high and cook pork until browned (approximately 2-3 minutes per side). Turn off heat and set pork aside to rest.
  3. Melt 2 tbsp butter in bottom of rice pan. Saute 1 clove garlic approximately 30 seconds. Bring water to boil in pan with butter and garlic. Add the rice and cook.
  4. Make the sauce. Add 2 tbsp butter to pork fry pan, saute 1 clove minced garlic and thyme leaves approximately 30 seconds. Stir in chicken stock concentrate and 1/2 cup water and simmer. Stir in sour cream, 2 more tbsp butter, juice of 1 lemon (approximately 1 tbsp). Season with pepper.
  5. Fluff rice. Taste and season with salt and pepper if needed.
  6. Top with pork. Spoon sauce over all. Serve with lemon wedges,. 

 

Judy Estes
 
January 12, 2021 | Judy Estes

Easy Pork Stir Fry

Easy Pork Stir Fry Recipe

This savory and spicy pork stir fry recipe from Hello Fresh is easy to make and absolutely delicious. Pair this dish with our Lost Oak Winery Gewurztraminer. Our Gewurztraminer is a uniquely flavored wine that gets even better with any type of Asian food. In the Alsace region of France, where this wine reachers its pinnacle of character, it also pairs well with a soft, "stinky" Muenster cheese. Give this pair a try and let us know what you think!

INGREDIENTS

  • 1 lb ground pork
  • 2 tbsp vegetable oil

SAUCE

  • 1 1/4 cup cold water
  • 2 tbsp corn starch
  • 12 tbsp Hoisin sauce
  • 4 tbsp soy sauce
  • 2 tsp sriracha (more if you like it really spicy) 
  • Juice of one lime

RECIPE

  1. Brown ground pork in vegetable oil. Set aside.
  2. Partially cook green beans in microwave approximately 2 minutes. Set aside.
  3. Cook rice. Set aside.
  4. Make sauce: Whisk together cold water and corn starch until corn starch is dissolved. Add Hoisin, soy sauce, lime juice and Sriracha to taste.
  5. Return ground pork to temperature on medium low. 
  6. Add green beans to ground pork and continue cooking until beans are tender.,
  7. Add sauce and stir until thickened.
  8. Serve over rice.
  9. Top with peanuts.
Chelsea McNeely
 
December 15, 2020 | Chelsea McNeely

Warm Spiced Roussanne Recipe

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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

INGREDIENTS

  • 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)

DIRECTIONS

  1. Pour bottle of Late Harvest Roussanne into a crockpot.
  2. Insert whole cloves into the flest part of the apple slices and put into the crockpot.
  3. Add orange juice, nutmeg, cinnamon sticks, and ginger to crockpot. 
  4. 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.
  5. Remove the cloves from soaked apples and discard. Use the soaked apples and fresh cinnamon sticks for garnish. 
  6. Enjoy a warm glass next to the fireplace for a holiday treat!

 

Time Posted: Dec 15, 2020 at 1:01 PM
Ellie Helton
 
October 30, 2020 | Ellie Helton

Whoopie Pie Recipe

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

WHOOPIE PIES

  • 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

MOCHA FILLING

  • 2 cups powdered sugar
  • 1 stick unsalted butter
  • 2 tsp instant espresso
  • 1 tbsp heavy cream

INSTRUCTIONS

  1. Cream sugar and shortening and add egg.
  2. Add all of the whole milk to the bowl and mix until just combined.
  3. Add the dry ingredients to the bowla dn mix until just combined
  4. Slowly add the hot water to the bowl.
  5. Spoon out roughly 2 tbsp sized globs onto a pan lined with parchment paper.
  6. Bake at 450 degrees for 5 minutes. Allow to cool completely.

MOCHA FILLING

  1. Disolve espresso into heavy cream.
  2. Mix all ingredients until well combined.
Time Posted: Oct 30, 2020 at 11:20 AM
Ellie Helton
 
October 30, 2020 | Ellie Helton

Pumpkin Cheesecake Bars

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

Pumpkin Layer:

  • 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

Cheesecake Swirl:

  • 8 oz softened cream cheese
  • 2 tablespoons sour cream
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
  2. 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.
  3. Prepare the Pumpkin Pie - Whisk together all pumpkin pie ingredients. Pour on top of graham cracker layer.
  4. Prepare the Cheesecake - Beat all the cheesecake ingredients on medium speed until well mixed.
  5. Drop spoonfulls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.
  6. Bake for 40 minutes or until center is set. Allow to cool then refrigerate for 2 hours.
  7. Slice into squares and serve.

Post a picture of your pumpkin cheesecake bars in the comments!

 

 

Judy Estes
 
October 20, 2020 | Judy Estes

Baked Acorn Squash with Cranberry Butter Sauce

Baked Acorn Squash with Cranberry Butter Sauce

Pair this wonderful fall recipe with your holiday ham or turkey and our new Tempranillo!

INGREDIENTS:

  • 2 Medium size Acorn Squash

    SAUCE
  • 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)

RECIPE:

  1. Cut acorn squash lengthwise (in same line as ridges)
  2. Clean out and discard seeds
  3. Bake face down in 1/2 inch water at 350 degrees for 30 minutes or until tender when touched with finger

SAUCE RECIPE:

  1. Put all ingredients in microwave safe glass dish (I use a cup pyrex measuring cup)
  2. Heat in microwave until butter and sugar are melted.
  3. Remove sqaush, invert and drain off excess water.
  4. Fill squash halves with sauce.
  5. Garnish with nuts if desired.
  6. Serve with pork, ham, turkey, or chicken.
Time Posted: Oct 20, 2020 at 11:39 AM
Judy Estes
 
October 6, 2020 | Judy Estes

Beef & Bacon Stew Recipe

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

INGREDIENTS

  • 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

RECIPE

  1. Open bottle of red wine and pour yourself a glass.
  2. Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
  3. Quarter 3 red onions. Peel and cut up carrots.
  4. Crush 7 cloves of garlic and add to bowl with carrots.
  5. 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.
  6. 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.
  7. 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.
  8. Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
  9. Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds. 
  10. Add the rest of the bottle of wine and cook for 2 minutes.
  11. Nestle beef and bacon into the pot and add just enough water to barely cover.
  12. Cook covered in 300 degree oven for 1 hour and 30 minutes.
  13. Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
  14. Add more miso, salt, and pepper if needed.
  15. Serve with crusty bread or over mashed potatoes.
Time Posted: Oct 6, 2020 at 10:03 AM
Chelsea McNeely
 
May 5, 2020 | Chelsea McNeely

D Caterers - Chicken Portobello Scallopine in Madeira Sauce

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

 

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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. 
  4. 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!

 

Time Posted: May 5, 2020 at 10:13 AM
Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Bruschetta Topped, Chicken Florentine Crepes

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 

INGREDIENTS

  • 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

DIRECTIONS

  1. Finely chop shallots and mince the garlic
  2. Place a sauce pan on medium heat and add 2 tbsps olive oil 
  3. When oil is hot, add shallots to caramelize.
  4. Add minced garlic, pesto, salt and pepper in right before shallots finish caramelizing and stir.
  5. 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. 
  6. The sauce is ready when you can run your finger on a spoon and see a definite mark


Mushroom, Spinach, and Chicken Cream Filling

INGREDIENTS

  • 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 

DIRECTIONS

  1. Place a sauce pan on medium heat and add olive oil. 
  2. When the oil is hot, add mushrooms and salt and stir until all the mushrooms are coated. Then cover.
  3. After 5 minutes, when the mushrooms have released their water and are sizzling, uncover and allow most of the water to cook out. 
  4. 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. 
  5. When your sautéed veggies seem close to losing all of their liquid, add your shredded chicken.
  6. Add Pesto Cream and mix it all together, bring to a simmer, then remove and set aside.


Lemon Butter Glaze

INGREDIENTS

  • 1 Large lemon juiced
  • 2 tbsps Butter
  • 3 tbsps Confectioners sugar
  • Pinch of Salt

DIRECTIONS

  1. In a sauce pan, on medium heat, melt the butter.
  2. 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

INGREDIENTS

  • 1. Medium roma tomato, diced
  • 1/2 cup Fresh basil, finely sliced
  • 1 large garlic clove, minced
  • 1 tbsp olive oil

DIRECTIONS

  1. In a sauce pan, on medium heat, add olive oil and allow it to get hot. 
  2. Add Tomato and stir it for about one minute.
  3. 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. 
 

Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Mother's Day Brunch - Crepe Recipe

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! 

Crepes Recipe

INGREDIENTS

  • 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

TO COOK

  • 1-2 tbsps melted butter

MIXING WITH A WHISK

  1. Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
  2. Add the oil or butter and whisk it in.
  3. Place the flour, salt and sugar in a large bowl.
  4. 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.
  5. Add the rest of the liquid and mix to form a smooth, watery batter.
  6. 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

  1. 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.
  2. 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

  1. Preheat a 10 inch non-stick pan over medium heat.
  2. 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.
  3. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
  4. 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.
  5. Place the pan back on the heat to let the crepe cook.
  6. 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.
  7. 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.
  8. Repeat until all the batter is used up (remember to mix the batter each time).
  9. 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.

 

Time Posted: May 4, 2020 at 11:18 AM
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