Posts Tagged ‘Murski Homestead B&B’
Thursday, September 15th, 2011
Roses
The Antique Rose Emporium (ARE) hosts its annual Fall Festival of Roses in November with three days of free garden-related seminars presented by nationally and internationally known speakers and gardening tours. The ranch is located just a short drive down a beautiful country road from this amazing nursery & garden center.
Antique Rose Emporium, with its 8 acres of landscaped grounds, is located at 10000 FM 50 in Independence, Texas. For more information about the annual Fall Festival of Roses, call 979-836-5548.
Tags: antique rose emporium, Brenham Bed and Breakfast, Herbs, Murski Homestead B&B, ranch packages, roses, Washington County
Posted in Gardening | Comments Off
Saturday, November 27th, 2010
Apple Pie
Nothing tastes better than a slice of homemade apple pie hot from the ovens at Murski Homestead B&B! Add a little Blue Bell Homemade Vanilla Ice Cream and you are really set…..this is one of the easiest recipes, so give it a try.
Super Easy Apple Pie
3/4 cup sugar
2 tbsp. lemon juice
zest of
1 lemon
1/2 tsp. cinnamon
2 tbsp. apricot brandy
pinch of salt
Apple Pie
5 baking apples, pared, cored, thinly sliced
2 oz. butter, melted
1 unbaked pie shell, 9-in. diameter
1/2 lb. apricot jam
1 oz. sugar
Combine sugar, lemon juice, lemon zest, cinnamon, brandy and salt. Neatly arrange apples in pie shell; pour sugar mixture over. Brush with melted butter. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake for 30 to 40 minutes or until golden. Combine jam and sugar in sauce pan; heat to boiling. Push through fine strainer; heat to boiling. Brush over baked pie. (I used twists of pie crust on the top of this pie for additional visual appeal and texture.)
Tags: apples, Blue Bell, Cooking, culinary, Desserts, Murski Homestead B&B, pie, ranch, Recipes
Posted in Desserts | Comments Off
Saturday, November 6th, 2010
Blueberry-Ginger Cream
Blueberry-Ginger Cream
(4 – 6 servings)
1″ x 2″ piece of fresh ginger
2 C whole milk
4 egg yolks
1/2 C sugar, divided
2 Tb. + 2 tsp. cornstarch
4 Tb. butter, cut into small pieces
slight pinch of salt, to taste
2 C fresh blueberries
2 t water
2 T sugar, to taste
Peel and cut the ginger into thin slices. Pour the milk into a saucepan, add the ginger slices and 1/4 C sugar and bring to a low simmer, stirring to combine. Remove from heat, cover and steep for about a half hour, tasting for strength. Strain the milk to remove the ginger slices and reheat to a low simmer.
Whisk together the yolks with the remaining 1/4 C sugar. Add the cornstarch and whisk thoroughly until the mixture is light yellow. Slowly add the hot milk, whisking constantly to temper the eggs. Return to the heat and bring to a very slow boil, stirring slowly and constantly. Cook for about 2 minutes. Take off the heat and add the butter pieces, stirring until the cream smooths out. Add a slight pinch of salt, to taste. Pour into a clean container and press a piece of plastic wrap into the surface. Set aside to cool.
Combine the fresh blueberries, water and sugar in a saucepan. Cook over low heat for just a few minutes until the fruit gets saucy. Set aside to cool.
Layer the cream with the blueberries in a parfait glass or scoop into a bowl.
Tags: blueberries, Breakfast, Cooking, custard, dessert, Murski Homestead B&B, parfaits
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Wednesday, November 3rd, 2010
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:
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Tags: chicken, chicken tortilla soup, Cooking, culinary travel, Murski Homestead B&B, soup, tortilla, vegetables
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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
Posted in Cooking Classes | Comments Off
Thursday, October 21st, 2010
“The sharing of food whenever a bunch of friends gather is typical of the traditional Greek way of life. The meal begins with alcoholic drinks and a communal course of meze (or plural, mezedes), little plates containing various kinds of cold and hot foods: green & black olives; feta or other local cheeses drizzled with olive oil and sprinkled with oregano; raw, cured or simply cooked seafood & fish; pickled vegetables and spreads; garlicky dips; intensely flavored rice- & herb-filled grape leaves; and vegetable or meat stews. Offered in small portions together with pieces of fresh country bread, the mezedes arrive at the table together with the drinks. Each meze (more…)
Tags: Brenham, Cooking, culinary queens, culinary travel, Food, Fun, Greek Food, Murski Homestead B&B
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Tuesday, October 12th, 2010
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Fall Cabbages
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Herbs for sale: Antique Rose Emporium
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Scarecrow
With dill as the herb of the year, it is a good idea to start planting it in the garden soon. Be sure to plant lots of its wonderful familial relatives such as parsley, fennel, lovage, cilantro, and chervil. Now is also a good time to start planting other cool season plants such as kale, broccoli, cauliflower, kohlrabi, chard, spinach, lettuce, collards, mustard, turnips, beets, and such. Stick some of these into your flower beds for interest. ‘Redbor’ and ‘Winterbor’ kales with their dark purple or soft green leaves look great with pansies, snapdragons, calendulas, dianthus, chartreuse lettuces, parsley and cilantro – the bonus is (more…)
Tags: Fall, gardens, Herbs, Murski Homestead B&B, plants, ranch, roses, vegetables
Posted in Gardening | Comments Off
Thursday, October 7th, 2010
Street foods have a rich and colorful history where all strata of society, from fishwives to royalty, have played a role in its evolution. Foods of the World—Street Food was chosen as the theme for the September Culinary meeting. My friends hall and back porch were converted into the “street” from which delicious foods such as Italian and Caribbean kebabs and Bolivian cheese empanadas were served. As we continued our “world tour” we sampled falafel from Arabia, spicy potato roti from India, and other delicious treats. Cranberry kvass is a popular thirst quencher in Russia. We were dubious about the mildly fermented creation, but were pleased to discover it was actually quite good. A favorite recipe (more…)
Tags: chinese, Cooking, culinary travel, egg noodles, Murski Homestead B&B, Recipes, Salad, street food, vegetables
Posted in Sides/Vegetables/Pasta | Comments Off
