Murski Homestead Bed & Breakfast, Brenham, Texas » Recipes

CHEDDAR AND THYME GOUGERES RECIPE

Pamela Murski — Wed, 29 Dec 2010 16:24:02 +0000

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

Pamela Murski — Tue, 14 Dec 2010 13:35:03 +0000

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

Pamela Murski — Sat, 27 Nov 2010 01:34:29 +0000

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

Pamela Murski — Sat, 20 Nov 2010 12:41:42 +0000

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……

The Moscow Mule was ”born” in the 1940′s and was a popular cocktail of the 50′s and 60′s. The story goes that John G. Martin of G.F. Heublein Brothers, Inc., who bought the rights to Smirnoff in 1939 was on a mission to market his “white whiskey” as an alternative to gin. Gin was widely popular at the time in the U.S. and vodka was not. He met John “Jack” A. Morgan, owner of a ginger beer franchise at a bar in Los Angeles in 1941 and came up with the idea for the Moscow Mule, a mutually beneficial cocktail! They ordered engraved copper mugs and bought one of the first Polaroid cameras. They then began to market their new drink to bars across the country. The two would ask bartenders to pose for a picture with their copper mug and a bottle of Smirnoff vodka. They would then take the photo to neighboring bars to show them what the competition had to offer in hopes to get them to sell the new drink too.

Smirnoff vodka sales tripled between 1947 and 1950 with much credit going to the trendy new drink. The name they say is for two reasons. “Moscow” because Smirnoff began at a distillery in Moscow and vodka was considered to be mainly a Russian spirit at the time. “Mule” was because of the “kick” from the ginger beer. The Russian connection proved to have consequences in 1950 as Americans began to connect Smirnoff with the Communist Party. Smirnoff denied any connection as it was now an American company and the uproar eventually passed. Vodka now out sells all other spirits in the U.S. 3 to 1 and Smirnoff is today owned by a British company.

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

Pamela Murski — Sat, 30 Oct 2010 14:40:28 +0000

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

EVOO

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

Chili Recipe & Cook Off Windy Winery

Pamela Murski — Sat, 16 Oct 2010 18:00:06 +0000

After the long hot summer, the folks at Windy Winery are hungry for some good chili so…… on Saturday October 30th they are hosting a Chili Cook-Off (their second annual I believe)…..Open to anyone who want to join in the fun, dust off that extra special chili recipe, come out to cook and see who can make the best chili at Windy Winery!

And for all those folks who just want to eat the best chili at Windy Winery come on out and join in the fun!! (Last year, we at the B&B took our guests to the cook off and had a fabulous time! We will do so again this year, so if you are looking for a great place to stay and some fun to be had…book your room now with us!)

Our favorite recipe originated with our oldest son, who is a wonderful “cook by the seat of your pants” home chef!

Will’ s Chili Recipe

5 pounds fresh ground sirloin

4 cloves fresh garlic, peeled and finely chopped

1/4 – 1/3 cup chili powder

1 Tablespoon cumin

2 teaspoon salt (or to taste)

3 large onion, peeled and diced

2 large cans (15 oz. ) diced tomatoes

2 (8 oz.) cans tomato paste

2 (8 oz.) cans tomato sauce

1/4 cup sliced pickled jalapenos

Brown sirloin on medium heat in large heavy duty pot. Add garlic and onions and saute’ til translucent. Add chili powder, salt and cumin and cook 1 minute. Add remaining ingredients. Stir in remaining ingredients, add water to cover sufficiently and cover pot with lid. Bring to a boil. Reduce heat to a simmer and simmer several hours or until desired tenderness and thickness. Serve with steamed rice, Monterrey jack shredded cheese, salad, cornbread and ice cold beer or red spicy wine! Voila… Dinner is ready!

Bench note: This chili is good on most anything….eggs for breakfast, cheese enchiladas, baked potato, frito pie, etc…

Street Food….Chinese Noodles & Vegetables Recipe

Pamela Murski — Thu, 07 Oct 2010 11:54:35 +0000

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, Chinese Noodles and Vegetables, is below.

Chinese Noodles & Vegetables

Chinese Noodles & Vegetables

Serves 6
Served at room temperature, these noodles can be eaten by themselves as a main dish; they also make a delicious accompaniment to an Oriental kebab.

1 pound fresh Chinese egg noodles

3 carrots, scraped and shredded

2 Tbs. peeled and shredded fresh ginger root

½ cup rice vinegar

¼ cup light soy sauce

2 tsp. sugar

2 tsp. salt

4 tsp. sesame oil

2 cups shredded iceberg lettuce

4 scallions, cut diagonally in ½ inch pieces

Cook the noodles according to package directions until just tender; do not overcook. Drain and rinse with very hot water. Steam the shredded carrots for a few minutes until just tender. Make a sauce by combining the ginger root with the vinegar, soy sauce, sugar, salt, and sesame oil. Toss the noodles with the carrots, lettuce, scallions and sauce. Let the dish set at room temperature until you are ready to serve.

Foodie Weekend Cooking Class

Pamela Murski — Thu, 16 Sep 2010 19:51:55 +0000

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!

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.

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.