Posts Tagged ‘Murski Homestead B&B’
Washington County Fair Brenham TX
Sunday, September 26th, 2010
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, (more…)
Fall Antiques Fairs Rooms Available
Thursday, September 23rd, 2010
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Warrenton Antiques Fair
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Antiques Fairs
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Round Top Antiques Fair
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- Warrenton Antiques Fair
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- Antiques Fairs
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- Round Top Antiques Fair
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
Thursday, September 16th, 2010
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- Zucchini Gratin
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- Leg of Lamb Persillade
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
Tuesday, September 7th, 2010
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
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…)
Early Summer Gardens Texas Ranch Bed and Breakfast
Thursday, August 26th, 2010
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?
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- Cucumber
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- Gladiola
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- Daylillies
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- Figs
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- Cardoon
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- Yellow Tomatoes
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- Zinnia
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- Gomphrena
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- Sunflower
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- Coneflower
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- Daylilly
Herb Cooking Class Luncheon for Batten Foundation Auction
Monday, August 23rd, 2010
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- Herb Cooking Class/Batten Foundation Luncheon
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- Pear Compote with Bay, Honey & Greek Yogurt
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- Cooking Instructor, 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 (more…)
Vow Renewal Ceremony Brenham Bed and Breakfast
Friday, August 20th, 2010
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 (more…)
Cooking Class Fresh Fruit Tart Recipe From Texas B&
Wednesday, August 18th, 2010
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! (more…)
Cooking Class Texas Bed and Breakfast Ranch
Friday, August 13th, 2010
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!
