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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.
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
- In microwave safe dish, heat butter, onions and celery approx. 3 minutes until onions and celery begin to cook.
- Grease a 9x12 baking pan.
- 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.
- Beat together the eggs, milk, mayonnaise, and chicken brother and pour over mixture.
- Let it sit in refrigerator for 5 hours or overnight.
- Spread 1 can of undiluted cream of chicken or mushroom soup on top of mixture.
- Bake for 45 minutes at 350 degrees F.
- Spread 1 cup of grated cheddar cheese on top.
- Bake 15 minutes longer or until knife inserted comes out clean.
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)
- Heat medium sized pan on med/med high burner
- Pat beef dry and season with salt and pepper
- Heat 1 tbsp oil
- Add beef to pan and cook to desired doneness (4-7 minutes per side)
- Turn only once
- Remove beef and wipe pan with paper towel
- Melt butter in same pan
- Saute minced shallot 1-2 minutes
- Add stock concentrate, jam, vinegar, water & any resting juices from beef
- Add minced rosemary
- Cook 2 minutes until slightly thickened
- Add salt and pepper
- Top beef with sauce and serve
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.
Easter is one of my favorite holidays. I guess because it brings the beautiful Texas Spring. Most of us will likely not soon forget this holiday. For most of us, it will probably be different than other Easters. Like many of our other events, our traditional Family Easter Celebration, April 11, has been cancelled. We plan to be back next year! The Estes family is fortunate to have family around us. Most of us have been at home for several weeks. Because the winery’s Spring/Easter photo op display is not here this year, we will just get the grandkids dressed up and put them in front of a newly leafed- out bush. Nevertheless, we will be practicing some social distancing. We will have an Easter Egg Hunt outdoors (rain or shine) and, weather permitting, an outdoor lunch on the deck. Rest assured, there will be food and wine - plenty of wine! Here is our menu:
Traditional Baked Ham paired with Blanc du Bois ( for the white wine drinkers), Mourvedre Rose for everyone, or Sadie (our new release) for the die hard, red drinkers. These wines also pair well with pork.
Asparagus Strata, which is a side dish that pairs well with ham or pork and wine.
Fresh fruit salad.
Fresh baked rolls (I bake them - not make them!)
Flan (you can get the mix in a box) paired with Orange Muscat and Easter Chocolate.
Below, you will find the recipe for Overnight Asparagus Strata. All of the ingredients can be ordered online and picked up curbside at your friendly HEB store!
OVERNIGHT ASPARAGUS STRATA
- 1 lb fresh asparagus, trimmed & cut into 1-inch pieces, cooked in the microwave for 2 minutes (may use frozen)
- 4-6 English muffins, split, toasted & then cut into large cubes (can substitute crusty French bread)
- 1 cup cubed ham (optional)
- 1/2 red pepper chopped
- 2 cups shredded colby-monterey jack cheese
- 6 eggs, beaten
- 1 tbsp. Dijon mustard
- salt & pepper to taste
- 1 can cream of asparagus soup (cream of mushroom may be substituted)
- 1 1/2 cups heavy cream (or half n half or milk)
- Layer bread, asparagus, red pepper, ham & cheese in a greased 9"x13" baking dish
- Whisk together the eggs, dijon mustard, salt & pepper, cream of asparagus soup, and heavy cream.
- Pour the mixture over the muffin/asparagus mixture.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered, at 375 degrees for 40-45 minutes until knife inserted comes out clean.