Posts Tagged ‘fruit’
Sunday, August 29th, 2010
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: (more…)
Tags: Brenham, cake, Cooking, Food, fruit, lemons, Murski Homestead B&B, Recipes, trifle, wine
Posted in Desserts | Comments Off
Wednesday, December 2nd, 2009
Carrots are great this time of year for holidays dinners, parties and snacking. This recipe from another cooking class at the ranch is easy and delicious! The Balsamic vinegar when reduced creates an intense rich earthy flavor that can’t be beat. A Balsamic reduction is also wonderful on fresh fruits, lending (more…)
Tags: carrots, classes, Cooking, culinary, downtown Brenham, Food, fruit, gardens, Herbs, Sides, vegetables
Posted in Sides/Vegetables/Pasta | Comments Off
Monday, October 26th, 2009
First pomegranite of the season from my friends trees was harvested recently at her farm near Burton, Texas. Mary Jane, a great friend in my culinary unit, is also a wonderful artist and weaver. She and her husband built their home by hand and it is a intense mixture of color, whimsy, art and function. Her gardens are eclectic in form and by their very nature an extension of her artistic bent. While at her home recently for a meal, I snapped this photo of her in her kitchen with her pomegranite in hand! (TIP: While in Brenham, be sure to sign up for one of her weaving classes at Fibers!)
Not only great decorative tools, pomegranites are also edible and full of vitamins—–seed are used in salads, as garnishes, eaten out of hand fresh and juiced for their antioxidant properties being used in drinks from cocktails to punch!
Tags: art, culinary, Fibers!, fruit, gardens, Pomegranites, weaving
Posted in Gardening | Comments Off
Thursday, October 22nd, 2009
Like the first taste of delicious nectar, a sun-kissed ripe persimmon can not be compared to a store bought one! I have harvested and enjoyed 4 in the last week and there are more to come….. Persimmon Cream Custard may be in the offering if I can resist the temptation to eat it straight off the tree (as I am want to do) before getting them into my kitchen! If you can find these are your local farmers market, snap them up! To pick them, make sure they are deep apricot orange in color and give slightly when pressure is applied. The Hispanic culture uses them green and eats them as you would an apple. I prefer them very ripe when they are at their peak in sugar content and melt in your mouth. Eat skin and all!
Lemon-Simmon Custard
- 1/2 c. of thin-skinned lemons, sliced paper thin and cut into quarters
- 1/2 c. of orange juice
- 2 c. sugar
- 4 eggs, well beaten
- 1/2 c. heavy cream
- 1/2 c. persimmon puree (fresh ripe persimmons, skinned and pulp pureed)
Combine lemon, orange juice and sugar. Allow to stand at room temperature for at least 2 hours or overnight, stirring occasionally. Stir beaten eggs into lemon-orange mixture. Pour into ramekins to within one inch of the top. Put 1/2 inch of persimmon puree on top. Bake for 35-40 minutes at 375 degrees until knife inserted near center comes out clean. Remove from oven and allow to cool. Meanwhile whip heavy cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla. Top custard with whipped cream just prior to serving.
Tags: custard, Desserts, farmers market, fruit, gardens, persimmons, recipe, shopping
Posted in Desserts | Comments Off
