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.

Wine & Holiday Tours

The fun and delicious Texas Bluebonnet Wine Trail hosts their holiday trail this year in December, first and second weekend!  Don’t miss getting to enjoy each winery, find out the history behind the properties and experience some first class Texas wine and holiday food.  Included in the ticket is a holiday food and wine pairing at each winery with a Texas Bluebonnet Wine  Trail Crystal Wine Glass gift at the 4th winery you visit!  Be sure to stay at the ranch which is conveniently located on  the Trail!

Tortilla Soup with Chicken, Avocado & White Mexican Cheese

Nothing says “Fall” better than a really good bowl of delicious soup!  Earthy, slightly spicy, sublime, down home good is how I describe really good homemade tortilla soup.  The soup is simple to make and is even better the day after it is made.  Serve it with chunks of hearth style bread for soaking up all the delicious juices while savoring every bite.  Fresh avocado and Mexican white cheese is a must!  Pair it with a spicy red wine, such as the  ”Saucy Red” from our local “Windy Winery” located just a few miles down  from the B&B.

Chicken Tortilla Soup:

Stock Instructions
Drizzle 2 tablespoons of olive oil in bottom of large stock pot.   Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.  Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.   Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot.  Add water to your pot so that it is 3/4 full.  Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.  Remove turkey from bone. Reserve the meat. Discard the  bone.  Strain the soup by using a colander over another stock pot.  Discard the vegetables.  Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.

Soup
In blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.   Add 2 carrots cubed to stock.   Add 2 celery stalks chopped to stock.  Cover and boil for 30 minutes until the vegetables are tender.  Add 1/4cup increments pureed pepper-tomato mixture to your broth.  Add 1/3 cup of turkey meat per cup of stock and allow simmering.  Taste for salt and finish with a pinch of  ground cumin.

Serving
Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.

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…

• 1 Room for 2 Nights, Murski Homestead – Two (Double Occupancy)
• Full Breakfast both mornings
• Farmer’s Market Tour
• Downtown Driving Tour
• Hands-On Cooking Class
• Local Wine Tasting and Dinner

2011 DATES: March 4-6,    March  11-13,      April 29-May1,    May 6-8,    May 13-15,    Sept. 2-4,    Sept. 9-11,    Oct. 14-16,    Oct. 21-23,    Oct. 28-30,    Nov. 11-13,   Nov. 18-20,    Dec. 2-4

Reserve your spot now for food and fun at the ranch or buy a gift certificate to introduce friends and  family to the Murski  Homestead B&B Experience!

The Culinary Queens were at it again with some fabulous Greek food and spirits….Garides Ala Plaka (succulent prawns), delicious earthy chewy breads to soak up all the incredible juices, Fava Skordalia (yellow split peas with garlic –  “hummus style”),  Horiatiki Salata (tomato, cucumber & feta  salad),  Dolmadakia (stuffed grape leaves), Keftaidakia ( lamb meatballs),  Tzatziki (herbed yogurt/cucumber sauce),  Syka Sto Fournou (baked fresh figs with brandy & herbs), Peponi Me Ouzo (ouzo spiked melon),  and Portokalia Se Marothaphne (Port laden Navel orange orbs).  If you have never tried Greek cooking  or food, you are missing out!  These foods are “of the earth” and based on seasonality, freshness and bold flavours.  Several good cookbooks to learn from are “Greek Cooking for the Gods”,  “The Foods of the Greek Islands”,  and “The Complete Book of Greek Cooking”.  Look out for some great Greek recipes to appear in our Foodie Adventures at the B&B!

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Chinese Noodles & Vegetables

Chinese Noodles & Vegetables

Serves 6
Served at room temperature, these noodles can be eaten by themselves as a main dish; they also make a delicious accompaniment to an Oriental kebab.

Cook the noodles according to package directions until just tender; do not overcook. Drain and rinse with very hot water.  Steam the shredded carrots for a few minutes until just tender.  Make a sauce by combining the ginger root with the vinegar, soy sauce, sugar, salt, and sesame oil.  Toss the noodles with the carrots, lettuce, scallions and sauce. Let the dish set at room temperature until you are ready to serve.

Texas Bluebonnet Wine Trail

October is all about Texas Wine!!!  As avid supporters of just about anything local, especially when  it  has to do with food and drink, the B&B is  fortunate to be located in the midst of  the Texas Bluebonnet Wine Trail!  The October Wine Trail celebrates Texas Wine Month with the addition of THREE new wineries along the Texas Bluebonnet Wine Trail.   Your ticket (just $25 for a single ticket or $45  for “Ticket for Two”)  includes two select wine tastings, paired with a unique sausage dish at each of the 10 member wineries.  Be sure to book one  of our foodie classes where we always celebrate and incorporate local wines and food in our menus!

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:

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!