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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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