Welcome to Lost Oak Winery's Blog.
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 Sunday's 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 is 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!