Murski Homestead Bed & Breakfast, Brenham, Texas » Food

Bed and Breakfast Recipe for Lemon Mousse & Berry Trifle

Pamela Murski — Sun, 29 Aug 2010 08:14:17 +0000

Lemon Mousse Fresh Berry Trifle

I love the look of layered foods and dishes…..almost everything in life benefits from layering and textures. This trifle is scrumptious and light all at the same time. If you like Lemon Curd, you will devour this lemon mousse. Couple with the sweet tart flavor of fresh berries such as strawberry, blueberry and raspberry and pound cake, it is a dessert worthy of starring at your finest dinner….with our without company. (My granddaughter claimed it was better than birthday cake—both servings!) It is a recipe that will some day find its’ way onto a Foodie Weekend menu. Recipe:

Lemon Mousse Fresh Berry Trifle

Lemon Mousse Fresh Berry Trifle

1/2 cup plus 2 Tb. sugar

4 large egg yolks

1/4 cup dry white wine, such as Sauvignon Blanc

2 teaspoons finely grated lemon zest

1/4 cup fresh squeezed lemon juice

salt

6 tablespoons butter, room temperature, cut into small pieces

6 cups assorted fresh berries (if using strawberries, slice them)

1 1/2 cups heavy whipping cream

1 loaf homemade or store bought pound cake, sliced 1/2 inch thick

Garnish: lemon zest matchsticks

Whisk together 1/4 cup plus 2 tablespoons sugar, the egg yolks, wine, lemon juice and 1/4 teaspoon salt in a medium saucepan over medium high heat. Simmer, stirring, until thick, 3 to 5 minutes. Stir in grated lemon zest and gradually whisk in butter pieces until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.

Cover mixed berries with remaining 1/4 cup sugar or more to taste if berries are really tart. Let macerate for at least 1 hour and up to 4 hours.

Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd. Layer a third of the cake in the bottom of a 12 cup bowl. Cover with a third of the lemon mousse. Sprinkle with a third of the mixed berries and macerated juice. Repeat twice with remaining cake, mousse and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest before serving.

Herb Cooking Class Luncheon for Batten Foundation Auction

Pamela Murski — Mon, 23 Aug 2010 19:57:46 +0000

I was so pleased to be able to donate an herb cooking class luncheon benefiting the Luke and Rachel Batten Foundation recently. This rare childhood disease for which there is currently no cure, is extremely brutal and robs children of a full life span. The foundation raises money for research and awareness to give these children and their families a ray of hope during their battle. Thanks go out to that special group of Chappell Hill women who purchased the cooking class luncheon and came to the B&B for the special event!

We started off the class with pitchers of Raspberry Mint Mojitos and fresh orange & lemon scented ice cold water (another hot 100 degree Texas day was upon us!). Their class included a herb cooking demonstration, luncheon and enthusiastic conversation about using herbs and tips on storage, preparation, combining and growing .

THEIR MENU

Raspberry Mint Mojitos
Fresh Corn Soup with Thyme, Basil, and Proscuitto
Minted Mascarpone Sorbet
Shrimp with Salsa Verde
Herb & Flower Garden Salad
Penne Frittata with Basil & Ricotta
Roasted Pears with Honey, Bay and Greek Yogurt

Cooking Class Fresh Fruit Tart Recipe From Texas B&

Pamela Murski — Wed, 18 Aug 2010 07:14:34 +0000

Peach, Plum & Berry Tart

This buttery delicious fruit tart was made during one of our recent cooking class weekends at the ranch. It harnesses all the delicious goodness of fresh fruit of the season and only needs the addition of a little sugar and spices to really complement the fresh sweet-tart taste of the peaches, plums and berries creating a burst of flavor with every bite! This tart is best eaten the day of cooking but will still be good the next day even though the crust will have lost its’ flaky crunch. Most people want to top fruit tarts with whipped cream or ice cream but the deliciousness of the fresh fruit and buttery flavor of the puff pastry don’t require any addition!

Fresh Fruit Puff Pastry Tart

1 sheet frozen puff pastry, thawed

flour, for surface

3/4 cup ground toasted walnuts

3 Tb. light brown sugar

2 Tb. cornstarch

salt

1 large egg, beaten for egg wash

4 peaches, pitted and each cut into 8 wedges

4 plums, pitted and each cut into 8 wedges

12 oz. fresh blackberries (2-3 cups)

1/4 cup white sugar

Fruit Tart

Instructions: Preheat oven to 425 degree F. Roll out pastry to a 13 by 15 inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.

Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn’t drip over sides. Score a line around edge of pastry using a knife to create a 3/4 inch border (do not cut all the way through). Cover center with walnut mixture. Arrange fruits on top. Sprinkle with granulated sugar.

Bake for 10 minutes. Reduce oven temperature to 400 degree F. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool before slicing.

Cooking Class Texas Bed and Breakfast Ranch

Pamela Murski — Fri, 13 Aug 2010 15:54:29 +0000

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!

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.

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…….

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.

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.