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Posts Tagged ‘Recipes’


December 29th, 2010 by Pamela Murski

Cheddar and Herb Gougere

Cheese puffs make the ideal cocktail snack.  These are miniature Cheddar versions of a savory French cream puff traditionally enriched with Gruyere cheese.   Once you form them into mounds, you can refrigerate or freeze them and bake them just before your guests are ready to devour them.

Makes about 72 cheese puffs

¾ cup water

½ tsp salt

6 Tbsp unsalted butter, cut into ½-inch cubes

¾ cup all-purpose flour (spoon and level; 3.25 oz)

4 lg eggs

1 ½ Tbsp finely chopped fresh English thyme

1 cup grated sharp Cheddar or Gruyere cheese (2 oz)

1. Dough. Preheat the oven to 400°F. Put the water, salt, and butter in a medium (2- to 3-quart) saucepan and bring it to a boil over medium heat. Add the flour all at once and beat vigorously with a sturdy wire whisk, still over heat. It will form a very firm mass of dough that should pull away from the sides of the pan. Remove the pan from the heat. Crack and egg into a small cup. Pour the egg into the saucepan and immediately beat it into the dough using the whisk or a hand held electric mixer. Repeat with the remaining 3 eggs, incorporating each one thoroughly before adding another. The mixture will be satiny and sticky and have a consistency between soft dough and thick batter. Stir in the thyme and ½ cup of the cheese.

2. Forming and baking. Line 2 baking sheets with parchment paper. Using 2 flatware teaspoons, drop balls of dough (each measuring 1 tsp in volume) in rows on the paper, allowing 1 inch of space between them for spreading. Or use a pastry bag with a lare plain tip and pipe the dough out in ½-inch mounds. Place a pinch of the remaining cheese on top of each gougere. (At this point you can cover the pans tightly with plastic wrap and refrigerate them for up to 24 hours.) Bake the gougeres until puffed and golden brown, 20-25 minutes. Serve while still warm.

Note: Once the dough is formed, you can put the baking sheets in the freezer until the little mounds are solid, then transfer them to resealable freezer bags. When you want to bake a batch, transfer them to a paper-lined baking sheet and bake at 400°F for 25 to 30 minutes.

Herb substitutions: In place of the thyme, use an equal amount of finely chopped fresh summer savory, 2 Tbsp finely chopped fresh marjoram or oregano, or 3 Tbsp finely chopped fresh dill or chives.

Cranberry Lemon Martini Recipe

December 14th, 2010 by Pamela Murski

5 Tablespoons (2.5 oz) Cranberry Syrup Base

3 Tablespoons (1.5 oz) Citrus Flavored Vodka

Fresh or Frozen Cranberries

Lemon Wedges

For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink. (I like to frost the rim with sugar before pouring drink into glass).

Cranberry Syrup Base:

In large saucepan combine one 12 oz. package fresh or frozen cranberries, 2 cups sugar, 2 cups water. Bring to boil; reduce heat. Simmer 20 minutes uncovered. Remove from heat, cool. Blend mixture in food processor or blender. Strain, discarding seed and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup Limoncello and 2 dashes bitters. Mixture will be slightly thick. Cover and chill to store.

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.)

Moscow Mule Cocktail

November 20th, 2010 by Pamela Murski

Moscow Mule Copper Mug

The Moscow Mule Cocktail seems to have made a comeback!  It is a good thing for it is a truly unique drink that is good year round!  Look for this yummy beverage to turn up during one of our famous culinary getaway Foodie Events……The recipe,  easy to make, must contain ginger beer to be authentic:

Moscow Mule

  • 1 ounce vodka
  • 1 tsp. sugar syrup
  • Fresh lime juice
  • 1/2 cup ginger beer
  • 1 sprig fresh mint
  • 1 slice of lime

Directions:  In a highball glass or a copper mug  pour vodka over ice. Add  sugar syrup and lime juice. Top with ginger beer and stir. Garnish with a slice of lime and a sprig of mint.

For the trivia buff, here’s a little history……

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Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

October 30th, 2010 by Pamela Murski

Fava Skordalia  (Yellow Split Peas with Garlic)

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil.  Reduce the heat to low & simmer, skimming often, for 5 minutes.  Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.  Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree.  Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste.  Add 2 cups or so of the puree and continue grinding to incorporate the garlic.  Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.  Taste and adjust the seasonings as necessary.  Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin.  Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve