Posts Tagged ‘Murski Homestead B&B’

Antique Rose Emporium: Annual Fall Festival of Roses

September 15th, 2011 by Pamela Murski

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.

Spring Herbs at Brenham Texas B&B Ranch

March 15th, 2011 by Pamela Murski

Spring at our Ranch B&B in Brenham is just around the corner and after this crazy, wild winter we are planning on a bumper crop of spring herbs. Some of our favorites include Aussie Sweetie basil, African Blue basil, Lemon thyme, Italian parsley, Tuscan Blue rosemary, Rose Scented geranium and cilantro. The Antique Rose Emporium is one of our favorite places to shop for them. It is also a great place for inspiration and reflection. We look forward to blogging about some of our incredible recipes from our spring classes using those great herbs!

Apple Pie Recipe Murski Homestead

November 27th, 2010 by Pamela Murski

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.)

Blueberry-Ginger Cream B&B Recipe

November 6th, 2010 by Pamela Murski

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.

Tortilla Soup with Chicken, Tomatoes & Avocado Recipe

November 3rd, 2010 by Pamela Murski

 

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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2011 Cooking Class Schedule Now Available!

October 27th, 2010 by Pamela Murski

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.

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…

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Fall Festival of Roses

October 25th, 2010 by Pamela Murski

*23rd Annual Fall Festival of Roses -Independence Gardens* is scheduled for November 5th – 7th (Friday – Sunday)  This three day, FREE event features presentations from national gardening experts.  Tours of the growing field will be offered.  Just to walk through the grounds is a treat in and of itself!  Antique Rose Emporium is your  nursery source for Earth-Kind, Pioneer and old roses.

Check out “The History of The Antique Rose Emporium by G. Michael Shoup, owner of The Antique Rose Emporium as it is entirely fascinating and will inspire you to try your hand at one of the incredible “antique roses”…  Our ranch B&B is located just a short drive down Hwy 50 from the Rose Emporium.  Come sit a spell on our porch and enjoy a relaxed ranch stay while enjoying  your days at the Fall Festival of Roses at Antique Rose Emporium!

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Greek Food and Fun

October 21st, 2010 by Pamela Murski

“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

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Fall Garden Herbs, Vegies, and More…

October 12th, 2010 by Pamela Murski

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 

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Street Food….Chinese Noodles & Vegetables Recipe

October 7th, 2010 by Pamela Murski

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

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Washington County Fair Brenham TX

September 26th, 2010 by Pamela Murski

The Fair has officially come and gone and wow, was it lot’s of fun…rodeo, dancing, live bands, carnival, cattle judging & auctions, bull riding, BBQ cookoff and of course, “exotic fair food”!   Our guests this year turned us on to the  “deep fried pickles, twinkies and other funky fried foods”.  We did try some so be sure to ask me what my tastebuds had to say about them when you come for a visit!  Only a mile down the road from the B&B,

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Fall Antiques Fairs Rooms Available

September 23rd, 2010 by Pamela Murski

Get your comfy walking shoes, hat and the truck ready. It’s time for the fall Antiques season! Washington County and neighboring Fayette County
transform into an antiques mecca twice a year (last part of March to
early April and last part of September to early October)  I took these photos 2 days ago and you can see the tents are up for mile after mile. … The B&B has a few nights still open. Call now 877-690-0676 to get your room or book online!   Don’t miss all the great fun and treasures to be found!

Foodie Weekend Cooking Class

September 16th, 2010 by Pamela Murski

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!

Texas Independence Day Celebration Near Texas Bed and Breakfast

September 7th, 2010 by Pamela Murski

Longhorns

 Washington On The Brazos located near Brenham, Texas celebrates Texas Independence Day in grand fashion.  Murski Homestead Bed and Breakfast, an original Texas homestead ranch B&B, located just down Hwy 105 is the perfect place to stay while enjoying Texas history and touring the area.  We recently stepped back in time  to experience some Texas history following suit by our guests after fueling up for the day with a hearty breakfast at the  ranch.   The following article gives a enticing glimpse about experiencing Texas history:  Washington On The Brazos Independence Day Celebration

Bed and Breakfast Recipe for Lemon Mousse & Berry Trifle

August 29th, 2010 by Pamela Murski

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:

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Early Summer Gardens Texas Ranch Bed and Breakfast

August 26th, 2010 by Pamela Murski

The summer brought on the grasshoppers and leaf cutters but the gardens  transitioned beautifully from Spring to Summer producing zinnias, gladiolus, sweet peas, roses, flowering basils, incredible cardoon blossoms, and so much  more.  Our  vegetable gardens at the B&B were chock  full of cucumbers, squash, thyme, fennel, colorful swiss chard, bell peppers, basil, yellow and red tomatoes.  We spied this fun cucumber that we had missed that was now firmly entrenched in the landscaping timbers!  What were your gardens like this summer?

Herb Cooking Class Luncheon for Batten Foundation Auction

August 23rd, 2010 by Pamela Murski

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

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Vow Renewal Ceremony Brenham Bed and Breakfast

August 20th, 2010 by Pamela Murski

Reaffirming love is a time honored tradition that when experienced goes beyond the first feelings of new love and exceeds the boundaries of human emotion. We were privileged to experience that recently with a “Vow Renewal Ceremony” here at the ranch

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Cooking Class Fresh Fruit Tart Recipe From Texas B&

August 18th, 2010 by Pamela Murski

 

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!

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Cooking Class Texas Bed and Breakfast Ranch

August 13th, 2010 by Pamela Murski

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!

Brenham Ranch Wedding

August 9th, 2010 by Pamela Murski

Congratulations go out to another wonderful couple who have just begun their life together as a married couple here at the ranch!……Linda and Dale, what a delight it was last night to host your special intimate wedding in the gardens.  Again, the weather could not have cooperated more with the lovely breeze and waning sunset!  We wish you a life of Gods love, joy and peace!

Antiques, Bed and Breakfast, Brenham Texas

August 5th, 2010 by Pamela Murski

Brenham Texas is known for its’ history, architecture, wineries, Blue Bell ice cream, shopping, restaurants and famous Fall and Spring antiques fairs.  True antique hunters also know we also have  several  antique shows throughout the year here locally.  At the most recent Summer show, held at the KC Hall just a couple miles from the Bed and Breakfast, I procured a new treasure that has already found a home on my pine harvest table.  This English Copper Warming Tray has a beautiful patina from years of service.  It will be put back in service during many of our Foodie events and cooking class adventures.

Antique English Copper Warming Tray

Brenham Ranch Wedding

July 31st, 2010 by Pamela Murski

Congratulations Michael and Susie on your new life together!  We were delighted to host your intimate wedding ceremony  here at the B&B yesterday morning!  The lovely breeze made if perfect for the outdoor ceremony under the majestic ancient Crape Myrtle and amazing for the champagne and cake reception on the front porch.  Thank you for choosing Murski Homestead as your destination wedding spot!  We wish you a lifetime of love and happiness!

Best of Summer Salads at Texas Bed and Breakfast

July 27th, 2010 by Pamela Murski

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.

Texas B&B Antique Roses, Herbs & Spring Gardens

July 24th, 2010 by Pamela Murski

Our gardens at the ranch are worked year round so that we and our guests can enjoy being outside and the wild birds have plenty of food, water, hiding places and nesting material!  We had a great flush  this past Spring after the hard freezes of the winter helped put nature back in balance with growth patterns, weeds and bugs.  We use of a lot of the flowers, herbs and fruits in our cooking classes and food preparation.  There is nothing better than “farm fresh”.  We encourage all our guests and cooking class participants to use anything they can find locally and fresh from the farmers markets and meat markets…..Some great photos of some of  our flowers and herbs:

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