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Spring Fruit Salad
- 2/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup packed brown sugar
- ½ tsp lemon zest
- ½ tsp orange zest
- 1 tsp vanilla
- 2 cups fresh pineapple
- 2 cups strawberries, sliced
- 3 Kiwis, peeled & sliced
- 3 bananas, sliced
- 2 oranges, peeled & sectioned
- 1 cup grapes, green or red
- 2 cups blueberries
Make the Sauce:
Combine all above ingredients except vanilla and bring to boil over med-high heat. Reduce to med-low heat and cook until slightly thickened (about 5 minutes). Add vanilla. Set to cool.
- Layer fruit in a large bowl. Pour sauce over fruit. Refrigerate for 3 to 4 hours. This allows juice to soak into the fruit and enhance the flavors.
All of these fruits are readily available now and this combination makes a beautiful and delicious dish. The sauce is the secret and it preserves the fruit for days. Enjoy with Lost Oak Winery Blanc Dubois Sweet.
Meet Nina, one of our amazing event center staff! Nina is often responsible for the setup in our event center making her a valuable member of our event team.
When Nina isn't drinking wine, she is drinking coffee with splenda and a splash of cream. When she's not at the winery,During the week I'm at my other job, doing paralegal work for a local attorney. I also try to spend 1-2 hours a day at my favorite gym, Huguley Fitness Center! On Sundays you'll find me at Pathway Church where I've been a member for over 12 years. "I also love to spend time with family and friends dining at local restaurants." Nina doesn’t watch too much TV but recently she caught up on the Queen’s Gambit and Behind Her Eyes on Netflix during the February blizzard. Nina’s favorite breakfast meal is an egg white omelet with coffee. For lunch and dinner, she prefers salad and fish. She will never turn down dessert!
When it comes to her prior work experience that helps her do her job at Lost Oak Winery ,she has been working retail since her high school days, and every job thereafter has included some form of customer service. As a paralegal, Nina answers phones and emails and responds to client's questions and concerns. She also serves at Pathway Church at the Welcome Center and recently started to serve on the Funeral Team. She graduated from college in the early to mid 90"s and has been working as a paralegal ever since.
The funniest thing that has happened to Nina was when the golf cart took a nose dive for the pond because a co-worker forgot to set the brake; or when one of the two stalls in the bathroom backed up an hour before the wedding ceremony was to begin and the plunger wasn't doing the job; or running from feral animals when taking the trash out late at night; or when the kids rolled the barrel into the pond; or when the car drove onto the gravel walkway where no car has driven before.She says that when you're in the moment it doesn't always seem funny, but as you reflect back there have been so many funny good times!
We are lucky to have Nina on our team and we appreciate everything she does at the winery!
Prosciutto, Date & Goat Cheese Appetizer
- 2 slices of Prosciutto (cut into quarters)
- 1/2 small log (4 oz.) of fresh goat cheese
- 1 TBSP of milk
- 1/2 tsp dried Thyme leaves or 2 TBSP of fresh Thyme leaves
- 2 large pitted Medjool dates (Quartered)
- Mix goat cheese, milk, and thyme in a small bowl. Add salt and pepper
- Place the one quartered date on one end of quartered Proscuitto
- Top date with goat cheese mixture
- Roll prosciutto around both
- Secure with toothpick
Proscuitto, Pineapple & Fresh Mozzarella Cheese
- 2 slices of Proscuitto, quartered
- 1 package of fresh mozzarella
- pineapple (fresh or canned)
- Balsamic Glaze
- Pre-heat oven to 400F degrees
- Quarter each slice of Prosciutto
- Place a small slice of mozzarella on one end of sliced prosciutto
- Place cube of pineapple on cheese
- Roll prosciutto around both and secure with a toothpick
- Bake on the top rack of oven for 10 minutes
- Drizzle with a small amount of Balsamic Glaze (Nona Pia's)
comments: You can use melon, strawberry, pear, apple, peach, or any fruit in season with a small "torn" piece of prosciutto on top as a quick and easy appetizer. Top with fresh mint or basil for an extra flavor and pair with our Red Moscato!
Q: Tell us about yourself and how you got started with truffle making.
A: I started making truffles about 25 years ago and what I did was I came across a recipe I had for years and never did anything with it. I’ve never made a truffle in my life. I just decided to make some one time to see what it was like because I had never even eaten one before. I made some and took them over to a friend of mine who had been eating truffles all of her life. I asked her to taste them and see if they are any good because I wanted to give them as Christmas gifts. She ate it and said it was one of the best truffles she had ever had.
I started making them around Christmas time, giving them to friends and family. I did that off and on for all those years. I’m retired from law enforcement since three years ago and I decided if I could make a part time gig out of it. I got with a friend of mine who is a pastry chef and took some out to him. He said your truffles are good enough to sell but if you want to sell a lot of them you need to bring them up to standards, maybe molded chocolates instead, and make them colored. I started practicing and practiced for about three weeks and then went to a shop to see if they would be interested in carrying them and they said yes.
I started carrying with this shop and people started calling and wanting. It’s a small business that I do all in my home. I have been mainly selling wholesale but have a few indiviuals who call and buy so I deliver that way. When I got started with Lost Oak Winery, a friend of mine worked there and said they were looking for new chocolate.
Q: What do you love most about chocolates and your business so far?
A: I really enjoy it and have cooked off and on for most of my life. I’ve never done much with chocolate but was always interested in desserts. The biggest thing is it’s enjoyable and I enjoy doing it. I’m happy to see people enjoy something that I’ve made.
Q: In your opinion, what is the connection between chocolate and wine?
A: Everyone always seems to want to pair chocolates with something and when I was approached about the wine end of it, I knew that I liked a little bit of chocolate with wine. They started talking about different flavors and wanted to pair with their different products. I was sent a bottle of Merlot and enjoyed the flavor of the two combined. (Merlot and Amaretto & Grande Marnier).
Q: What’s your favorite chocolate that you make?
A: I like the Amaretto & Grande Marnier I think the best.
Governor Abbot has announced in this recent executive order that we can reopen at 100% without masks. Since only 9% of Texans are fully immunized, Lost Oak Winery will continue to take precautions.
- Our staff will continue to wear masks.
- We will add a few additional seats inside and on the patio
- We will encourage our guests to wear masks but will not require it.
- We will open the outside doors as often as possible.
- In the event that you have an event booked at the event center, we will allow you to operate at the capacity you are comfortable with. When hosting in great Texas spring weather, consider opening up the doors and enjoying fresh air.
We continue with
- Strict cleaning protocols
- Self-guided tastings
- First-come, first-served guided tastings.
- Fabulous outdoor tours limited to 10 guests.
- During events, we will be serving wine through our outside bars to avoid too many guests loitering in close quarters.
- Outdoor seating area layouts comply with the appropriate social distancing guidelines. We ask that you refrain from moving the tables.
- If you choose to use your own chairs, you may sit out on the lawn.
- We encourage contactless payment.
- We adhere to all food safety standards set forth by the Department of State Health Services.
Cheers! And a huge THANK YOU for your support.
February is almost here, the time of year our thoughts turn to romance and love for one special day. But is that one special day just for couples? I think now. Valentine's Day can be for you sweetheart, your best gal pals, or just for you. And what better way to celebrate than with wine and chocolate? Here are some guidelines to help you prepare the perfect wine and chocolate experience.
You cannot go wrong with milk chocolate and a sweet red. Lost Oak's Dolce Rouge has a velvety texture, full body, and delicate sweetness that will meld with the rich and creamy milk chocolate. For a bolder experience, pair dark chocolate with full bodied dry reds. Dark chocolate and dry red wines have tannins in common making them a match made in heaven. We suggest making the experience extravagant with our Shiraz Reserve or Cabernet Sauvignon Reserve. You should probably splurge on the chocolate too and try something that is 60% or more cocoa. When pairing chocolates that have additives like fruit or nuts, look for wines with similar flavor profiles. Crimson Oak and chocolate covered cherries would hit the spot. Maybe fancy chocolate just isn't your thing. What about the classic peanut butter cup? Reach for a more fruit forward wine like our Petite Sirah. It may seem like wine and chocolate pairing is only for the red wine drinkers, but this is not true. White wines can complelement many different types of chocolates, the most obvious being white chocolate. White chocolate tends to be more creamy and sweeter than even milk chocolate, so our Sweet Duet would pair perfectly. Dryer whites, like Quartet or Viognier, pair well with chocolates that have caramel or toffee.
But maybe the best pairing advice would be to grab your favorite bottle of wine and an assortment of chocolates and try them all! Wine and food pairing is about exploration and finding what you, your sweetheart, or your gal pals like best.
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!
- 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")
- Pat pork dry with paper towels. Season with salt and pepper.
- 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.
- 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.
- 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.
- Fluff rice. Taste and season with salt and pepper if needed.
- Top with pork. Spoon sauce over all. Serve with lemon wedges,.
Meet Nancy, one of our amazing event center staff! Nancy is often responsible for the setup in our event center making her a valuable member of our event team.
When Nancy isn't drinking wine, she is drinking Dunkin' caramel iced coffee with cream and sugar which she says is her weakness. She is trying to be better about drinking more water, however. When she's not at the winery, she is working her full time job with Community Healthcare of Texas/Providence Hospice or spending time with her kids, furry kids, and her one year grandbaby, Paxton. She likes to binge watch Dexter or The Punisher on Netflix. Her favorite food is Krispy Kreme donuts but she could also eat Mexican food every day.
When it comes to her prior work experience that helps her do her job at Lost Oak Winery, she has been in customer service since she was 15 years old. She loves taking care of people and doing what she can to make them happy. She has been working at Lost Oak Winery for 7 years. She's worked in almost every role here but is happiest at the event center where she has been working for about a year or so. Being a part of someone's dream wedding is something special to her.
The funniest thing that has happened to Nancy happened years ago when she was in charge of making sangria for Sangria Thursday. She would make it in a very large tub. She accidentally dropped a huge spoon in it and it spattered all on the ceiling, walls, and floor and drenched her clothes and shoes. She literally had sangria drippoing off of her hair and eyelashes. It was like an explosion. She was very careful to hold on to the spoon from then on!
We are lucky to have Nancy on our team and we appreciate everything she does at the winery!
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!
- 1 lb ground pork
- 2 tbsp vegetable oil
- 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
- Brown ground pork in vegetable oil. Set aside.
- Partially cook green beans in microwave approximately 2 minutes. Set aside.
- Cook rice. Set aside.
- Make sauce: Whisk together cold water and corn starch until corn starch is dissolved. Add Hoisin, soy sauce, lime juice and Sriracha to taste.
- Return ground pork to temperature on medium low.
- Add green beans to ground pork and continue cooking until beans are tender.,
- Add sauce and stir until thickened.
- Serve over rice.
- Top with peanuts.
Grapevines go dormant (go to sleep for the winter) following harvest. The timing of dormancy varies depending on location. Our estate vines here on the winery property and most grapevines in North Central Texas are harvest from late July to mid-September depending on variety. They usually enter dormancy between November 15 and December 15. One knows that dormancy is achieved whenn all of the leaves have fallen from the vines and the shoots are no longer green but brown. Once the leaves have fallen and the shoots are brown, the nutrients and water have migrated down the trunk into the roots beneat the surface of the ground. This offers protection from freezing until spring. Grapevines requires very little maintenance during dormancy, especially nutrient or herbicide and insecticide maintenance. However, there are two very important mainenance activities:
- Pruning. This is critical and in North Central Texas, the timing is very important because pruning too early can stimulate bud break and as stated above, we want to avoid early bud break because of late spring freezes. Once the vines are dormant, we prefer to wait until late February - early March to prune.
- Sufficient water supply. Although grapevines do not need as much water during dormancy, it is possible to have periods of drought. It is important to monitor soil moisture and irrigate if the roots do not have adequate access to soil moisture.
Sometimes in Texas we have warm days in the early spring (late February - early March). When this happens, it is possible to have early bud break and then a freeze in mid to late March that can destroy the primary crop for that year. Some varieties can still have a secondary bug break, but it is usually much less productive than primary bud break (10% to 40% of normal crop load). Normally, early spring freezes do not kill the vines. This, however, is possible if the freeze is severe (temperatures less than 15 degrees F).
Bud break normally takes place here between early to mid-March. There will be small green leaves budding out on pruned spears that begin to develop into shoots. Dormancy is over. These buds will develop into long shoots (3-5 feet or more). These vines then experience bloom in mid to late April. Bloom is when the small clusters shed their flowers and then develop into clusters of small grapes.