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Judy Estes
March 31, 2022 | Judy Estes

Hot Ham and Cheese Pinwheels

Hot Ham and Cheese Pinwheels



  • 1 can Pillsbury refrigerated Classic Pizza Crust
  • ¾ lb deli ham (thinly sliced, but not shaved)
  • 12 slices Swiss cheese (thinly sliced)


  • ½ cup (8 tablespoons) butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds


  1.  Preheat oven to 350 degrees F. Grease large baking dish with cooking spray. 
  2. Unroll the pizza dough onto a cutting board or a large sheet of parchment paper and press into approximately a 13 x 18-inch rectangle.
  3. Top with ham and cheese slices.  Starting on the longer side of the rectangle, roll up the edge tightly (very important).  When you reach the end, pinch the seam together and flip the roll so that the seam is face down.  Cut into 12 slices, approximately 1- inch wide.
  4. Arrange in a prepared baking sheet with 1 inch between pinwheels. 
  5. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan over medium heat. 
  6. Whisk until butter is melted and the glaze is smooth and combined. 
  7. Pour evenly over the rolls.
  8. Cover and refrigerate for up to 24 hours or bake uncovered for 25 to 30 minutes until golden and browned.
  9. Enjoy!



Time Posted: Mar 31, 2022 at 2:33 PM Permalink to Hot Ham and Cheese Pinwheels Permalink
Judy Estes
March 22, 2022 | Judy Estes

Apricot Glazed Carrots

Apricot Glazed Carrots



  • 2 pounds of carrots, peeled and diagonally sliced
  • 3 tablespoons butter, melted.
  • 1/3 cup apricot preserves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • 2 teaspoons fresh lemon juice
  • Chopped fresh parsley for garnish


  1. Add carrots to a pot of lightly salted water, and bring to a low boil.  Simmer until carrots are tender.  Drain.
  2. Put melted butter in a bowl, and stir in apricot preserves. 
  3. Stir in nutmeg, salt, orange zest, and lemon juice. 
  4. Add carrots, and stir well to coat. 
  5. Sprinkle with chopped parsley. 


Time Posted: Mar 22, 2022 at 2:39 PM Permalink to Apricot Glazed Carrots Permalink
Judy Estes
March 1, 2022 | Judy Estes

Recipe: Spring Green Salad

Spring Green Salad



  • 1 bunch asparagus, tender parts, chopped into 2-inch pieces
  • 1/3 cup frozen peas, thawed or snow peas or sugar snap peas (chopped)
  • A few handfuls of salad greens
  • 2 radishes, thinly sliced
  • Crumbled feta cheese as much as you like (at least ½ cup)
  • 1 avocado, pitted and diced
  • ¼ cup cherry tomatoes, thinly sliced red onions, toasted salted almonds
  • Fresh herbs, for garnish (basil, mint, and/or chives)
  • Sea salt and freshly ground pepper


  • ¼ cup fresh basil or a mix of basil and mint
  • 1 small garlic clove, minced
  • 1 tablespoon lemon juice, plus ½ teaspoon zest, 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt, 1 teaspoon pepper


1. Bring a large pot of salted water to a boil and set a bowl of ice water
nearby. Blanch the asparagus for about 1 minute, until tender but still
bright green. Transfer to the ice water for 1 minute, then drain. Allow
the asparagus to dry and transfer it back to the bowl and add the peas.

2. Make the dressing: In a food processor, pulse together the herbs, garlic,
honey, lemon juice, zest, vinegar, olive oil, salt, and pepper.

3. Add half of the dressing to the bowl with the asparagus and toss to coat.
Season to taste with salt and pepper.

4. Assemble the salad. Arrange the salad greens on a platter, then layer
the asparagus/pea mixture, the radishes, feta, avocado, tomatoes,
almonds, red onions, and herbs. Drizzle with remaining dressing, season
to taste with more salt and pepper, and serve.

Time Posted: Mar 1, 2022 at 9:10 AM Permalink to Recipe: Spring Green Salad Permalink
Judy Estes
January 31, 2022 | Judy Estes

Strawberry and Brie Bites

Strawberry & Brie Bites



12 small fresh strawberries
12 fresh basil leaves
3 ounces of Brie cheese, cut into 12 small pieces (about 1/2-by-1-inch)
2 teaspoons balsamic glaze 
Your Favorite Cracker


  • Thread a strawberry, basil leaf, and piece of cheese onto each of 12 toothpicks. Place on top of crackers. Drizzle with balsamic glaze just before serving. 


  • Make Ahead Tip: Hold (without glaze) at room temperature for up to 1 hour or refrigerate for up to 2 hours.
  • Equipment: 12 appetizer-size skewers or toothpicks
  • Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegar in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.

Pairs well with: 


                                                             Rox-E                                                                              Crimson Oak

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Time Posted: Jan 31, 2022 at 4:23 PM Permalink to Strawberry and Brie Bites Permalink
Judy Estes
November 19, 2021 | Judy Estes

Squash Casserole


Squash Casserole



  • 2 pounds fresh yellow and zucchini squash sliced ¼” thick (about 6 cups)
  • 1 can of cream of chicken soup
  • 8 oz. sour cream
  • 2 eggs well beaten
  • 1/2 cup of butter melted
  • 2 cups of Julienned carrots (strings) or 1 cup grated carrots
  • 1 medium onion - chopped
  • 1 red pepper - chopped
  • 3 cups of Stuffing mix (cornbread mix or regular seasoned mix)
  • Grated cheddar cheese




  • Sautee squash, onion & pepper in 2 tablespoons of butter
  • In a large bowl mix sour cream, Cream of chicken soup, ½ cup of melted butter, Julienned carrots (strings), and eggs.
  • Fold in squash mixture 
  • Grease (or spray) a large casserole dish with cooking oil 
  • Make 2 layers:
  • Alternate ½ squash mixture and 1½ cups stuffing mix
  • Bake at 350 degrees F for 45 minutes 
  • Top with grated cheddar cheese.
  • Return to oven to melt grated cheese before serving.
Time Posted: Nov 19, 2021 at 5:11 PM Permalink to Squash Casserole Permalink
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!


  • 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")


  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,. 


Time Posted: Jan 26, 2021 at 8:22 AM Permalink to Lemon Thyme Pork Permalink Comments for Lemon Thyme Pork Comments (137)
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!


  • 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


  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.
Time Posted: Jan 12, 2021 at 8:03 AM Permalink to Easy Pork Stir Fry Permalink Comments for Easy Pork Stir Fry Comments (74)
Judy Estes
December 22, 2020 | Judy Estes

French Chicken Casserole Recipe

If you want a rich, savory holiday dinner without all of the work of stuffing a turkey, try this recipe for French Chicken Casserole. This delicious casserole pairs nicely without Holiday 2019.

French Chicken Casserole Recipe


  • 1 chicken; cooked, de-boned and chopped
  • 8 oz sliced mushrooms - optional
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 2 stalks of celery chopped
  • 1 six ounce package of stove top stuffing mix
  • 1 1/2 cup of chicken broth
  • 1/2 cup of mayonnaise
  • salt and pepper to taste
  • 3 eggs beaten
  • 1 1/2 cups milk
  • 1 can of cream of chicken or cream of mushroom soup
  • 1 cup of grated cheddar cheese


  1. In microwave safe dish, heat butter, onions and celery approx. 3 minutes until onions and celery begin to cook.
  2. Grease a 9x12 baking pan.
  3. Layer 1/2 of stuffing mixture in pan. Put chicken, onions, celery (and sliced mushrooms - optional) over stuffing. Top chicken with other half of mixture. 
  4. Beat together the eggs, milk, mayonnaise, and chicken brother and pour over mixture. 
  5. Let it sit in refrigerator for 5 hours or overnight. 
  6. Spread 1 can of undiluted cream of chicken or mushroom soup on top of mixture. 
  7. Bake for 45 minutes at 350 degrees F. 
  8. Spread 1 cup of grated cheddar cheese on top.
  9. Bake 15 minutes longer or until knife inserted comes out clean.



Time Posted: Dec 22, 2020 at 12:05 PM Permalink to French Chicken Casserole Recipe Permalink Comments for French Chicken Casserole Recipe Comments (118)
Judy Estes
November 14, 2020 | Judy Estes

Beef Tenderloin with Balsamic Fig Sauce

Nothing says it's the holidays like delicious food and wine. This recipe from Home Chef for beef tenderloin with a balsamic fid sauce is the perfect alternative to a traditional holiday dinner. This would pair nicely with our 2019 Holiday that is available in the Tasting Room or on our website now!

Beef Tenderloin with Balsamic Fig Sauce


  • 2 beef tenderloins (about 3/4 inches thick)
  • 2 tbsp butter
  • 2 small shallots - minced (3 tbsp)
  • 2 plastic tubs of concentrated beef stock (Knorr Homestyle concentrated stock) OR
  • 2 tsp of "Better than Boullion" dissolved in 1/3 cup hot water
  • 3 tsp balsamic vinegar
  • 4 tbsp fig jam (look in the cheese section of the grocery store)
  • 4 tbsp water
  • 1 tsp minced rosemary (fresh is better)


Cook beef:

  1. Heat medium sized pan on med/med high burner
  2. Pat beef dry and season with salt and pepper
  3. Heat 1 tbsp oil
  4. Add beef to pan and cook to desired doneness (4-7 minutes per side)
  5. Turn only once
  6. Remove beef and wipe pan with paper towel

Make sauce:

  1. Melt butter in same pan
  2. Saute minced shallot 1-2 minutes
  3. Add stock concentrate, jam, vinegar, water & any resting juices from beef
  4. Add minced rosemary
  5. Cook 2 minutes until slightly thickened
  6. Add salt and pepper
  7. Top beef with sauce and serve


Time Posted: Nov 14, 2020 at 8:04 AM Permalink to Beef Tenderloin with Balsamic Fig Sauce Permalink Comments for Beef Tenderloin with Balsamic Fig Sauce Comments (35)
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!


  • 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)


  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


  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 Permalink to Baked Acorn Squash with Cranberry Butter Sauce Permalink Comments for Baked Acorn Squash with Cranberry Butter Sauce Comments (12)