Murski Homestead Bed & Breakfast, Brenham, Texas » Murski Homestead B&B

Texas Independence Day Celebration Near Texas Bed and Breakfast

Pamela Murski — Tue, 07 Sep 2010 15:53:12 +0000

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

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.

Early Summer Gardens Texas Ranch Bed and Breakfast

Pamela Murski — Thu, 26 Aug 2010 20:36:25 +0000

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

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

Vow Renewal Ceremony Brenham Bed and Breakfast

Pamela Murski — Fri, 20 Aug 2010 20:47:07 +0000

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 for an extraordinary couple who were reaffirming their love and commitment for each other. Whether married for 7, 13 or 26 years, the recommitting of oneself to another in marriage renews ones hope in life long love and the joys within. The sweet tears and electrically charged vows brought tears to not only this innkeepers eyes but the wedding officiate, as well…… wishing life long happiness to Sean and Lori!

[View with PicLens]

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!

Brenham Ranch Wedding

Pamela Murski — Mon, 09 Aug 2010 12:46:27 +0000

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

Pamela Murski — Thu, 05 Aug 2010 08:47:55 +0000

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

Pamela Murski — Sat, 31 Jul 2010 21:13:13 +0000

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!