Posts Tagged ‘classes’
Tuesday, December 14th, 2010
5 Tablespoons (2.5 oz) Cranberry Syrup Base
3 Tablespoons (1.5 oz) Citrus Flavored Vodka
Fresh or Frozen Cranberries
Lemon Wedges
For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink. (I like to frost the rim with sugar before pouring drink into glass).
Cranberry Syrup Base:
In large saucepan combine one 12 oz. package fresh or frozen cranberries, 2 cups sugar, 2 cups water. Bring to boil; reduce heat. Simmer 20 minutes uncovered. Remove from heat, cool. Blend mixture in food processor or blender. Strain, discarding seed and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup Limoncello and 2 dashes bitters. Mixture will be slightly thick. Cover and chill to store.
Tags: classes, cranberries, culinary travel, Food, holiday drinks, lemons, martini, Recipes, Texas B&B, vodka drinks
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Wednesday, October 27th, 2010
It’s that time of year again! The 2011 Ranch Cooking Class Schedule is now available. This is the perfect time to plan a fantastic Texas Ranch Culinary Vacation to one of our Cooking classes or Foodie Events. Even if you have attended a cooking class before don’t let that detour you.
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Cooking Class Tart
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Cooking Class
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Hors d’oeuvres!
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Ravioli Cooking Class
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Sweet Potato-Maple Cream Soup
Foodie Weekends, are for those who like to cook, for Foodies and for Spectators who love food in all forms! Guests determine the depth of their involvement, with options ranging from a visit to an area farmer’s market, local winery, garden harvest, cooking with me or just enjoying the great food! Whether you are a Foodie, avid cook, spectator or wannabe cook, these events are all about creating memorable experiences in a relaxing atmosphere involving food, spontaneous cooking and creating ways to take the everyday recipe to the next level.
Every class and event is chock full of new recipes that you can duplicate at home! This is a great gift idea for that home cook you know. Itinerary and dates… (more…)
Tags: classes, Cooking, culinary, culinary travel, Food, Murski Homestead B&B, packages, ranch, wine
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Thursday, September 16th, 2010
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Zucchini Gratin
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Leg of Lamb Persillade
Easy French food was the order of the day for the B&B Foodie Weekend Cooking Class recently! After a foray to the local Farmers Market, we settled into the kitchen to begin cooking. The menu included Scallops Provencal, Warm Cremini Mushroom Salad with Arugula and Prosciutto, Roasted Leg of Lamb Persillade, Zucchini Gratin, and Fresh Strawberry Sorbet! Look for some of the great recipes to come…..the lamb was especially succulent with no gaminess due to a new method of preparation I taught during the class.
The Method:
Lamb and Brine
1 (3 pound) boneless leg of lamb, trimmed
2 Tb. kosher salt
(or 1 Tb. table salt)
2 Tb. sugar
6 medium garlic cloves, crushed
Garlic-Parsley Paste
1 medium head garlic, outer papery skins removed and top
third of head cut off & discarded
1 Tb. olive oil
1 Tb. minced fresh
parsley leaves
Combine salt, sugar and garlic with 2 quarts water in large bowl; stir until salt and sugar dissolve. Open roast and remove all visible fat and connective tissue/coverings (this is a major step in reducing the gaminess!). Lightly score
inside of lamb roast, making ¼ inch deep cuts spaced 1 inch apart in crosshatch pattern. Submerge lamb in brine, cover, and refrigerate for 2 hours.
While lamb is brining, adjust oven rack to middle position and heat to 400 degrees. Place garlic head cut side up on sheet of foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until coves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine 1 tablespoon of garlic paste and parsley leaves in small bowl.
Remove lamb from brine and pat dry with paper towels. Rub garlic-parsley paste into scored surface working paste
into cuts. Season with salt and pepper. Roll lamb into compact roast, tucking in to form a log/leg shape. Tie with twine at 1 inch intervals.
Proceed with your favorite roasting method and enjoy the fruits of your labor!
Tags: classes, Cooking, culinary travel, Food, Lamb, Meat/Entree', Murski Homestead B&B, packages, Recipes
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Monday, August 23rd, 2010
Tags: Batten Foundation, Brenham, classes, cooking class, Food, fundraiser, local scene, Luke and Rachel Batten Foundation, Murski Homestead B&B
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Friday, August 13th, 2010
Cooking Class Fruit Tart
Fun, fun, fun and lots of good food……that’s how our cooking classes are described by our participants. We just finished up another great weekend of cooking, harvesting, shopping at the Farmers’ Markets, visiting and most of all tasting and eating our way through many dishes. One of the favorites was the Roasted Fresh Fruit Tart made with buttery puff pastry and fresh peaches, plums and berries procured at the Farmers Market!
Tags: activities, Brenham, classes, Cooking, culinary, culinary travel, Food, Fun, Murski Homestead B&B
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Thursday, June 10th, 2010
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 (more…)
Tags: classes, Cooking, culinary, culinary travel, Desserts, Food, Murski Homestead B&B, ranch, Recipes
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Monday, April 12th, 2010
Incredible wines and tastings with unbelievable scenery are found in Washington County and the surrounding area! At Murski Homestead we feature local fare and local wine which are used in our cooking classes, Vintner dinners and special Foodie Weekends. One of the most recent additions to the scene it the Bluebonnet Wine Trail, wine fun that is not to be missed! The wineries along the trail will offer a pairing of two cheeses from local artisans with two wines. As an added bonus, receive a packet of Texas wildflower seeds at each winery you visit (while supplies last).
Tags: activities, Brenham, classes, culinary travel, Drinks, Food, Murski Homestead B&B, Washington County, wine
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Wednesday, March 24th, 2010
Dill is a herb that reseeds in our gardens in southern regions of Texas and comes up in early Spring, bolting by early to mid summer depending on the weather. In some locals it can be overwintered if no serious freeze occur. It is one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.
Cooking Instructor, Pamela Murski
Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by her culinary group. Use my recipe below as a dip for crudites, as a sauce on poached/pan fried fish or thinned with a little whole milk for a delectable dressing for fresh spring greens…..
Creamy Dill Dressing
1 cup mayo
1 cup sour cream
3/4 Tbs. balsamic vinegar
1 Tbs. lemon olive oil
2 tsp. sriracha chili sauce (Thai hot sauce)
1 Tbs. minced shallots
1 tsp. minced garlic
1/2 cup fresh snipped fresh dill
1 tsp. salt or to taste
Fine grind black pepper to taste
Combine ingredients (except salt & pepper) in a small bowl and whisk to blend. Season with salt and pepper.
Store in covered container in refrigerator up to 5 days.
Tags: classes, Cooking, culinary, culinary travel, Dill, Food, Herbs, Recipes, sauces/dips/spreads
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