Murski Homestead Bed & Breakfast, Brenham, Texas » Blog

Best of Summer Salads at Texas Bed and Breakfast

Pamela Murski — Tue, 27 Jul 2010 13:42:56 +0000

Greek Salad

Summer time screams tomatoes, cucumbers, peppers and basil….all fresh from the gardens at the B&B. This Greek Salad is a favorite and equally delicious as a side or the main course. Paired with crusty bread, herb butter, glass of vino and you have a feast!

Put together equal parts of chunked tomatoes, cucumber, bell pepper, whole black olives, fresh mozzarella balls or cubes, bite sized strips of fresh basil. Mix 1/3 balsamic vinegar with 2/3 good quality olive oil, salt and pepper to taste and drizzle over vegies. Toss to mix. Garnish with basil flowers and serve. Be sure not to overdress the salad….you can always serve extra dressing on the side. This salad is great to adjust to your own taste buds by adding whatever you have on hand that is fresh and creating your own version of summer salad. Fresh edible flower buds are a great addition as well as herb fronds such as fennel, thyme flowers, and Fiddle Head buds.

Texas B&B Antique Roses, Herbs & Spring Gardens

Pamela Murski — Sat, 24 Jul 2010 13:31:25 +0000

Our gardens at the ranch are worked year round so that we and our guests can enjoy being outside and the wild birds have plenty of food, water, hiding places and nesting material! We had a great flush this past Spring after the hard freezes of the winter helped put nature back in balance with growth patterns, weeds and bugs. We use of a lot of the flowers, herbs and fruits in our cooking classes and food preparation. There is nothing better than “farm fresh”. We encourage all our guests and cooking class participants to use anything they can find locally and fresh from the farmers markets and meat markets…..Some great photos of some of our flowers and herbs:

Brenham Texas B&B Owner Loves the Food and Small Town Support

Pamela Murski — Tue, 20 Jul 2010 12:51:04 +0000

One of the best things of living on our family’s homestead ranch is the town that we are associated with and its citizens. Brenham Texas is a town founded on family values and the fundamental core value of taking care of your neighbor and each other. Most every weekend, you will find a fundraiser of some sort supporting everything from local youth, local churches to those in financial need. I recently went to a Fish Fry Fundraiser for Missionary Baptist Church and was delighted to meet the pastor along with some of the women from the congregation who were busy frying up the fish! I waited under the covered pavilion while my lunches were cooked up fresh right on the spot……crispy fried fish, creamy pea salad, chunky potato salad, delicious green beans with bacon, pecan pie and of course, yummy sweet potato pie! There is nothing more gratifying than witnessing and experiencing the selfless act of giving of oneself for the benefit of those around you whether you know them or not.

Foodie Weekend TX Bed and Breakfast Style

Pamela Murski — Sun, 11 Jul 2010 21:52:15 +0000

What a great time we had recently with the Foodie Weekend participants with adventures at several local farmers markets, harvesting herbs from the ranch gardens for class, snatching a few fresh figs for our dessert from a friends back yard after spying them ripening on the tree, an unexpected detour from the last market to take everyone on a scenic history drive through the country side back to the B&B, cooking together and lots of good food! One of the favorites’ from the Friday night heavy hors d’oeuvres and cocktails was this amazing Texas Slider, a Murski Homestead B&B classic recipe…..venison/turkey fresh herbed patty, oozing jalapeno jack cheese, house made remoulade, fresh avocado slices and buttered grilled bun! A little messy but oh, so, so good…….

Brenham TX B&B Wedding

Pamela Murski — Mon, 05 Jul 2010 12:44:17 +0000

Bernardette and Bob, thank you for allowing us to share your joy as you were united in marriage here at the ranch on Independence Day! You were an absolutely stunning bride and putting together all the wedding and reception details for you on this special day brought us great joy. The fireworks after the ceremony were the perfect touch to celebrate your union together. We wish you many years of love, joy and God’s richest blessings!

Tiramisu Recipe Brenham TX Ranch Class

Pamela Murski — Thu, 10 Jun 2010 23:37:16 +0000

Dream of coffee, clouds of whipped cream and mascarpone cheese, sandwiched in between soft pillows of lady fingers and coffee liqueur? We love Tiramisu but wanted a version we could make and eat in the same evening and one that didn’t depend on Lady Fingers, given that we live in a small, country town. This recipe from another of our cooking classes at the bed and breakfast delivered all that and more!

Shortbread Tiramisu

1/2 cup sweetened condensed milk
1 cup mascarpone cheese
1/2 tsp vanilla
1/2 pint heavy cream
5 Tb. strong brewed coffee
5 Tb. coffee liqueur
12 shortbread cookies
cocoa powder

In a medium bowl, stir together 1/2 condensed milk, mascarpone cheese and vanilla. In another medium bowl, beat heavy cream till stiff peaks form, then fold into mascarpone mixture. In a small bowl, combine coffee and liqueur. Place 1 cookie in the bottom of 6 one cup dessert dishes. Sprinkle 1 tablespoon coffee mixture over each cookie. Pour 1/4 cup mascarpone cream over each cookie, then sprinkle with about 1/2 teaspoon cocoa. Add another cookie, sprinkle with 2 teaspoons coffee mixture, and top with another 1/4 cup mascarpone cream. Chill until set and cookies are softened, about 2 hours. Sprinkle with cocoa or shave good quality chocolate on top before serving.

Intimate Country Ranch Wedding Brenham, Texas: Cheria and Kevin

Pamela Murski — Wed, 02 Jun 2010 16:56:39 +0000

Cheria and Kevin had a beautiful sunset wedding at Murski Homestead B&B last night! Intimate weddings are our pleasure here at the ranch….it couldn’t have been more perfect…..cool breeze, lovely sunset, late spring garden setting, delicious wedding cake & champagne, gourmet wedding dinner and most important, the much in love, romantic couple! Beautiful photos….

TX B&B White Chocolate-Raisin-Walnut Custard French Toast

Pamela Murski — Sat, 29 May 2010 18:07:54 +0000

White Chocolate-Walnut-Raisin Custard French Toast

For your French Toast afficionados, this breakfast treat served at the B&B for breakfast, brunch or dinner is a dish to look forward to with anticipation. It is hearty enough to suffice for any meal and will keep you full til the next meal. So many recipes for french toast are just fluff with no substance. The heartiness of the homemade bread is the key to the deep flavor and texture of this french toast. This french toast will get you going for the day……carbs and protein in every bite! (Be sure to use our recipe for the homemade bread found under our recipes….it is the key ingredient in this recipe!) We serve this french toast with our housemade venison ranch sausage at the B&B but your favorite sausage or peppered bacon will be equally good paired up.

White Chocolate-Walnut-Raisin Custard French Toast

1 loaf White Chocolate-Walnut-Raisin Bread (use our recipe), 9 pieces each 1/2″ thick sliced

eggs

heavy cream

coffee flavored mascarpone cheese

chocolate syrup

Pan toasted walnuts, heated with butter syrup

Whip eggs and cream. Dip each slice in mixture, coating both sides, and place on buttered baking sheet. Continue until all pieces are done. Bake in preheated 350 degree oven till golden, about 25 minutes. Remove from pan and spread each slice with softened mascarpone cheese. Slice each piece on the diagonal and layer 3 half pieces on each plate. Pour walnut-butter syup over each mound and drizzle with chocolate sauce. Serve with whipped cream and more syrup on the side.

TX B&B White Chocolate-Walnut-Cranberry Beer Bread

Pamela Murski — Wed, 26 May 2010 00:04:30 +0000

White Chocolate-Walnut-Cranberry Bread

Basic bread is a mixture of flour, liquid and a leavening agent that transforms into crusty, earthy goodness when baked. With the addition of beer, this hearty quick bread develops a yeasty flavor typically found in yeast breads and its’ substance from the addition of white chocolate chips, toasted walnuts and chewy cranberries. We serve it at the B&B toasted plain for breakfast, soaked in a custard and baked for french toast, and toasted and topped with natural peanut butter and bananas for a great sandwich. Any way you choose to eat it, it is darn good! Easy to prepare as well, so give it a go. The walnuts give an additional boost of protein. You can omit the nuts, cranberries and chocolate and substitute cheese and herbs for a savory dinner bread…….

White Chocolate-Walnut-Cranberry Bread

3 cups flour

3 tsp. baking powder

1/4 tsp. salt

1/4 c. sugar

3/4 c. white chocolate chips

3/4 c. raisins or cranberries

3/4 c. toasted, chopped walnuts

12 oz. beer

Preheat oven to 375 degrees. Stir together flour, baking powder, salt and sugar. Stir in chocolate chips, cranberries and walnuts. Pour beer over mixture and mix thoroughly. Spoon into lightly greased 9X5″ loaf pan and bake for 50-55 minutes until golden brown. Test for doneness with toothpick in center of bread. Remove from pan and cool on wire rack.

Salt Cod-Potato Fritter Recipe Brenham TX B&B

Pamela Murski — Thu, 20 May 2010 19:57:02 +0000

This incredible appetizer from Spain is called Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli). They are an exceptional appetizer eaten out of hand while enjoying a glass of delicious Sangria! The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….

Scrumptious Fritters and Garlic Aoli

Bunuelos De Bacalao (Salt Cod Fritters)

1/2 pound skinned and boned dried salt cod

1 pound medium potatoes, scrubbed and quartered

2 cloves garlic, crushed

1 tablespoon chopped parsley

Salt

Pepper

2 egg yolks

Solid vegetable oil, for frying

Soak the cod in cold water to cover for 24 to 36 hours, refrigerated changing the water occasionally, drain. In a large saucepan, add the cod and potatoes, cover with water and bring to a boil. Cover and simmer for 30 minutes, or until the potatoes are tender. Drain and cool. Skin the potatoes and pass them through a sieve into a bowl. Crumble the cod with the fingers, being sure no bones remain. In a mixing bowl, combine the potatoes and cod. Mix well. Add the garlic and parsley. Season with salt and pepper. Stir in the egg yolks and refrigerate for 1 hour.

Preheat the fryer. Spoon 1 heaping tablespoon of the cod mixture into the hot oil. Fry in batches until golden brown, stirring occasionally for over-all browning. Remove and drain on paper towels. Season with salt and pepper. Serve the fried balls on a serving platter with the Allioli and the Sanfania Sauce. Garnish with parsley.

Yield: about 1 dozen