Murski Homestead Bed & Breakfast, Brenham, Texas » Windy Winery

Wine Facts

Pamela Murski — Sun, 08 Jan 2012 16:05:18 +0000

Tips and facts from Windy Winery, one of the wonderful Texas wineries on the Bluebonnet Wine Trail located just minutes from the ranch, romance packages and fun cooking classes:

Red wine, typically more than white wine, has antioxidant properties and contains resveratrol, which seems to be important in the cardio-protective effects of wine.
California, New York, and Florida lead the United States in wine consumption.
California is the fourth-largest wine producer in the world, after France, Italy, and Spain.
Wine testers swirl their glass to encourage the wine to release all of its powerful aromas. Most don’t fill the glass more than a third full in order to allow aromas to collect and to not spill it during a swirl.
Most wine is served in a glass that has a gently curved rim at the top to help contain the aromas in the glass. The thinner the glass and the finer the rim, the better. A flaring, trumpet-shaped class dissipates the aromas.

Cheese Ball Recipe with Local Windy Winery Wine

Pamela Murski — Wed, 10 Nov 2010 09:28:16 +0000

Whip up this delicious easy cheese ball using Chardonnay from Windy Winery, a local winery located just a short drive from the B&B! This is a recipe from the vintners! We use their wines in many of our classes and foodie events. Their winery is a “must stop” place when staying at the ranch with us. This lovely cheese ball would be great for the holidays, parties, for gift giving or just for a late afternoon relaxing with a glass of Windy Hill wine on the porch! Let me know how you like it and how you use it!

Gorgonzola / Chardonnay Wine Cheese Ball

1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
1/4 cup shredded sharp Cheddar cheese
2 tablespoons Windy Winery Chardonnay wine
2 tablespoons paprika
1/2 cup chopped pecans

In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and Chardonnay. Form the mixture into a ball shape. On a piece of wax paper, spread the paprika and pecans. Roll the cheese ball in paprika and pecans to coat. Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.

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…

Red Wine vs. White Wine…what the experts say

Pamela Murski — Tue, 21 Sep 2010 23:59:05 +0000

We here at the ranch, found this bit of trivia from our local Windy Winery expert to be very interesting…..

The antioxidants found in wine can vary widely depending on the year and region in which the wine was produced. However, two other beneficial components of wine remain relatively consistent: potassium, which helps maintain fluid balance in the body, and alcohol, which may help raise “good” HDL cholesterol, reduce risk of blood clots, and lower blood pressure. The key to obtaining any of wine’s benefits is enjoying your favorite in moderation.

Red Wine (5 ounces)
120 calories 180 milligrams potassium 15 grams alcohol
White Wine (5 ounces)
118 calories 101 milligrams potassium
14.6 grams alcohol

CHEERS TO YOUR HEALTH!!!

Cooking Class & Foodie Weekend at Brenham TX B&B

Pamela Murski — Fri, 05 Mar 2010 23:44:38 +0000

More fun recently with another great Foodie Weekend at the B&B….heavy appetizers & local wine on Friday night, chili cookoff at Windy Winery and cooking class at the B&B Saturday. The guests particulary thought the Savory Blue Cheese Cheesecake (recipe below), Viennese Osso Buco and Warm Banana Souffle were especially big hits! Lots of oohs and aawhs while savoring every bite…..

Savory Blue Cheese Cheesecake

Pastry Crust (either housemade or store bought)

2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 Tb. flour
1 1/2 tsp. parsley, chopped
1 1/2 tsp. marjoram, chopped
1 clove garlic, finely chopped
2 large eggs

Preheat oven to 325 degree F. Press pastry into small (6 inch) springform pan.

Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add egs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared springform pan.

Bake for 40 minutes or until set. Let cool in pan on a wire rack til warm (about 20 minutes). Remove from springform pan, slice and serve on fresh dressed greens as a salad or with crostini as a first course.