Sarah Coffey

Archive Page 5

‘Do It Up

Published April 30, 2014 Collections Closed
Tags: Charles Willson Peale, Dallas Museum of Art, DMA, Hairstylist Appreciation Day, Isaac Soyer, Semiramis, William Wetmore Story

Who doesn’t love visiting the salon to relax, recharge, gossip, and get a fresh new ‘do? And all of that pampering couldn’t happen without your trusty hairstylist. Since today is Hairstylist Appreciation Day, let’s check out what hair-raising inspiration the DMA’s collection has to offer.

Isaac Soyer, Art Beauty Shoppe, 1934, oil on canvas, Dallas Museum of Art, gift of the Public Works of Art Project

It’s no surprise that women back in the 1930s enjoyed being pampered at the salon too, though their pampering may have required a bit more work. Case in point: notice the guest in the green dress with the strange contraption on her head—she’s getting a perm with an early permanent wave machine. Oh the things we do in the name of beauty!

William Wetmore Story, Semiramis, designed 1872, carved 1873, marble, Dallas Museum of Art, gift of Morynne and Robert E. Motley in memory of Robert Earl Motley, Jr., 1942-1998

According to myth, Semiramis murdered her husband so that she could become the sole ruler of Assyria. A lady this fierce certainly requires the appropriately coiffed hair to match. Her tight curls are bound down her back and set off with a lovely crown, just to remind everyone exactly who’s in charge.

Charles Willson Peale, Rachel Leeds Kerr, 1790, oil on canvas, Dallas Museum of Art, gift of the Pauline Allen Gill Foundation

By the late 18th century, hair was teased to towering heights. Styles would be elaborately arranged by hairdressers and maintained for weeks by sleeping in less than comfortable positions with hair wrapped in handkerchiefs. Day dress required the proper covering of the head, but for evening the intricately crafted style was put proudly on display. If size does matter, we can only imagine what talents Mrs. Kerr’s hairdresser employed under her cap.

Stop by the DMA the next time you’re in need of a little hairstyle inspiration and see what your stylist can dream up!

Sarah Coffey is Assistant to the Chair of Learning Initiatives at the DMA.

Culinary Canvas: Mini Blueberry Tarts

Published March 20, 2014 Culinary Canvas Closed
Tags: blueberry, cooking with kids, Fruit, recipe

You can find this stunning silver centerpiece, created for the 1964 New York World’s Fair, on the fourth floor in our Formed/Unformed exhibition. Its delicate central shape is made up of 19 clusters that burst forth with 7 sapphires each. This month’s recipe is also studded with little blue gems, though these are of the berry variety. And while they don’t include such precious materials as our Celestial Centerpiece, these mini treats will certainly serve as the perfect centerpiece for your next party–delighting your guests with their bursting blueberry flavor!

Celestial Centerpiece, Robert J. King, 1964, Silver and spinel sapphires, Dallas Museum of Art, The Jewel Stern American Silver Collection, acquired through the Patsy Lacy Griffith Collection, gift of Patsy Lacy Griffith by exchange and gift of Jewel Stern in honor of Kevin W. Tucker

Celestial Centerpiece, 1964, Robert J. King, designer, Dallas Museum of Art, The Jewel Stern American Silver Collection, acquired through the Patsy Lacy Griffith Collection, gift of Patsy Lacy Griffith by exchange and gift of Jewel Stern in honor of Kevin W. Tucker

Mini Blueberry Tarts

Yields 30 tarts
Level: Very Easy

8 ounces cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
30 frozen mini phyllo shells
1 pint fresh blueberries, rinsed and dried
Coarse sugar (optional, for sprinkling)

In the bowl of a stand mixer fitted with whisk attachment, beat cream cheese and sugar at medium speed. Add vanilla extract and continue whisking until fluffy. Using a rubber spatula, transfer filling mixture to ziploc bag. Press filling into one corner, leaving enough room to hold bag without overflowing contents.

Arrange phyllo shells onto work surface. Snip corner of bag and squeeze filling into each shell, leaving space at top. Cover filling with 4-5 blueberries and sprinkle tops with coarse sugar if desired.

Refrigerate tarts in air tight container and serve chilled. Consume within 2 days.

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Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Having a Ball During DMA Spring Break

Published March 6, 2014 Family Fun Closed
Tags: basketball, Elite Eight, Final Four, NCAA, spring break, Sweet Sixteen

Check out what’s in store during Spring Break and then cast your vote for the DMA Art Madness Champion at http://www.dma.org/artmadness!

Art Madness

McDermott Interns: Beyond DMA Walls

Published March 4, 2014 Museum Insight 1 Comment
Tags: Dallas Arts District, internship, McDermott Interns

You may have heard about our McDermott Internship Program, a nine-month paid internship for those interested in gaining experience within our Education or Curatorial Departments. As this year’s application deadline of March 7 is fast approaching–only 4 days left to submit your materials!–I thought it would be nice to share some other aspects of the Internship that aren’t listed on our flyer. Of course our McDermott Interns get to experience the full operations of the Museum–exhibitions and programming, research and writing, and interacting with our staff and the public. But thanks to the generosity of the McDermott Foundation, we are also able to provide them with additional experiences beyond the walls of the DMA.

Each of our eight interns is eligible to apply for special funding that can be used toward their professional development, like attending a conference or pursuing classes in continuing education. After being approved for these funds, the interns take part in the experience and then have the opportunity to reflect and summarize it into a report for us. Several interns from year’s class have already taken advantage of this excellent opportunity by attending the annual CAA Conference in Chicago. Not only were they able to attend informative sessions in their areas of art historical interest, they were also given the chance to network with colleagues and gain further advice on transitioning into their future careers.

A conference session at CAA

In addition to a focus on professional development, we also place an emphasis on the myriad cultural opportunities available here in DFW. Not only do we visit our museum neighbors in both Dallas and Fort Worth, we also provide tickets to performances here in the Dallas Arts District. So far, our interns have enjoyed attending the ballet and seeing Philip Glass at the Winspear Opera House.

Before the Texas Ballet Theater performance

Visiting the Kimbell Art Museum's Renzo Piano Pavilion

So if you know any interested individuals who would like to experience all this and more, encourage them to finish their applications! We look forward to what next year’s class will bring!

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Meyer Lemon Mini Cupcakes

Published February 13, 2014 Culinary Canvas Closed
Tags: cupcake, Cupid, lemon, recipe, Valentine

A pair of tiny gold earrings in our Ancient Mediterranean gallery was the inspiration for this month’s recipe. Of course jewelry always makes a perfect gift for Valentine’s Day, but these little beauties are particularly appropriate since they depict Eros, the Greek god and Valentine’s Day icon better known as Cupid. But if you can’t afford any ancient golden jewelry for your Valentine this year, how about whipping up some miniature golden cupcakes instead? And be sure to use Meyer lemons to make these goodies extra sweet for your sweetie!

Eros earrings, Greek, late 4th century B.C., Dallas Museum of Art, the Cecil and Ida Green Acquisition Fund

Meyer Lemon Mini Cupcakes

Yields about 48 cupcakes
Level: Easy

Cupcakes:

½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
Zest and juice of 2 Meyer lemons
6 ounces vanilla yogurt
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Preheat oven to 350° F. Line mini muffin pan with paper liners.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar, beating at medium speed until light. Add lemon zest, then incorporate eggs one at a time, mixing well after each addition. Add lemon juice and yogurt and mix until fully combined.

In a separate bowl, stir together flour, baking powder, and salt. Slowly add flour mixture to mixer, mixing on low speed and scraping down sides of bowl until just incorporated.

Divide batter into muffin cups, using a tablespoon scoop to fill each cup ¾ full. Bake about 11 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:

¼ cup (½ stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
Zest and juice of 1 Meyer lemon
2 teaspoons limoncello liqueur (optional)
3 cups powdered sugar, sifted

Whip butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment on medium-high speed until creamy. Continue to mix on low while adding lemon zest, limoncello, and half the powdered sugar. Squeeze in juice from half the lemon and incorporate remaining sugar, mixing on low until combined. Add additional juice to reach desired consistency for spreading or piping.

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Recipe adapted from Brown Eyed Baker.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Friday Photos: Late Night Photo Booth

Published January 17, 2014 Friday Photos Closed
Tags: #DMANights, Late Night, photo booth

Stop by Late Night tonight for our birthday bash and take your own fun photo booth pic from 8:00 -10:00! We’ll be open until midnight with a full schedule of activities you won’t want to miss!

Photo Booth

Sarah Coffey
Assistant to the Chair of Learning Initiatives

DART Student Art

Published January 7, 2014 Community Connection , Creativity Closed
Tags: art contest, DART, student artwork, students, teachers

The DMA is excited to partner again this year with DART on their 2014 Student Art Contest. Students in Kindergarten through 12th grade are invited to create an 11×17 poster illustrating the theme “Off We Go!” Visit DART’s website for complete rules and info.

2014ArtContestBanner

The contest deadline is February 18, so encourage those creative hands to get to work–We can’t wait to see the colorful and imaginative drawings they’ll make!

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Apple Pie Cupcakes

Published December 24, 2013 Culinary Canvas 2 Comments
Tags: apple, cake, cupcake, recipe

This month’s recipe is inspired by our wonderful Pointillist painting by Pissarro, Apple Harvest. I imagine this painting, like most apple picking, takes place in the fall. But that doesn’t mean there aren’t still bountiful varieties of apples to be had at this time of year–just check your local grocery store! And one of our very own McDermott Interns–whose favorite dessert is apple pie–just happened to have a birthday last week. But much like the Neo-Impressionists, I wanted to do my own thing. So I decided on an apple pie inspired cupcake, which combines apples and spice into a scrumptious handheld bite. Try these out for your next holiday get together and impress your friends with your artistic hand. Happy Holidays!

Camille Pissarro, Apple Harvest, 1888, Dallas Museum of Art, Munger Fund

Apple Pie Cupcakes

Yields 24 cupcakes
Level: Moderate

Topping:

2 Jonagold (or similar) apples, diced small
2 tablespoons unsalted butter
1 tablespoon sugar
2 tablespoons caramel sauce (left over from last month’s recipe)

In medium saucepan, melt butter and sugar over medium heat until sugar is dissolved. Add diced apples and sauté for 8-10 minutes, stirring frequently, until apples are soft and lightly caramelized. Remove from heat and stir in caramel sauce. Set aside to cool. Note: 2 tablespoons sugar can be substituted for caramel sauce.

Cupcakes:

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
½ cup brown sugar
1 ½ teaspoons vanilla
4 eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup milk

Preheat oven to 325° F. Line muffin pan with paper liners.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and both sugars, beating at medium speed until light. Add vanilla and continue beating at medium speed. Incorporate eggs one at a time, mixing until fully combined.

In medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beginning and ending with dry ingredients, slowly add flour mixture to mixer, alternating with milk. After each addition, mix on low speed until just incorporated, scraping down sides of bowl as needed.

Divide batter into muffin cups, filling each cup slightly more than ½ full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with sparse crumbs. Allow to cool slightly in pan, then transfer to metal rack to cool completely.

Frosting:

½ cup (1 stick) butter, room temperature
½ cup shortening
2 ½ cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Splash of milk as needed

Beat butter and shortening in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until creamy. Add powdered sugar, vanilla, and cinnamon, mixing on low until combined. Add splash of milk and additional sugar as needed to achieve thickened, slightly firm consistency.

Assembly: Fill quart size Ziploc bag with frosting. Squeeze frosting to one corner and snip to create opening. Outline the rim of each cupcake with a line of frosting. Place a spoonful of apple filling in the middle of each cupcake. Cross filling with lines of additional frosting in a basket weave pattern, mimicking pie crust.

Store finished cupcakes in refrigerator until ready to serve.

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Recipe adapted from Alpineberry.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Friday Photos: DMA Thanksgiving Potluck

Published November 29, 2013 Friday Photos Closed
Tags: pie, Thanksgiving

On Monday, DMA staff broke bread together for a Thanksgiving potluck. Check out all the amazing treats and eats we enjoyed!

In a Tokyo art gallery during U.S./Japan Friendship Commission Creative Artist Fellowship

We hope you and yours enjoyed a delicious Thanksgiving holiday too!

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Bacon Streusel Muffins

Published October 24, 2013 Culinary Canvas Closed
Tags: bacon, muffin, recipe

This month’s recipe is inspired by Francis Bacon, whose birthday is on October 28. Walking Figure, the DMA’s only work by Bacon, evokes a sense of ominous, eerie isolation, which is characteristic of his work and rather appropriate for this month of Halloween. But perhaps you might be wondering–how does this relate back to bacon bacon? Well, it may be hard to believe, but some people are still horrified to think of this breakfast meat as a salty sweet treat. So don’t be scared! Embrace Bacon in all its forms and I promise you won’t be disappointed.

Francis Bacon, Walking Figure, 1959-1960, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. J.O. Lambert, Jr. and Mr. and Mrs. David Garrison

Bacon Streusel Muffins

Yields 48 mini muffins
Level: Easy

Streusel:

¼ cup flour
¼ cup pecans, finely chopped
¼ cup packed brown sugar
½ teaspoon cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Muffins:

6 pieces of bacon
2 cups flour
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup pure maple syrup
2 tablespoons unsalted butter, melted
2 tablespoons bacon fat, room temperature
1 egg, beaten
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons whiskey (optional)

Preheat oven to 400° F. Line small, rimmed baking sheet with foil.

Bacon: Spread bacon slices onto small metal rack and, if desired, sprinkle each side with a pinch of brown sugar. Bake 18-20 minutes, flipping slices half way through. Remove bacon from oven and transfer to paper towels, reserving 2 tablespoons of fat. Once bacon has cooled, coarsely chop and set aside.

Reduce oven to 350° F. Line muffin pan with paper liners or lightly spray with nonstick cooking spray.

Streusel: Stir together flour, pecans, brown sugar, cinnamon and salt in small bowl. Pour in melted butter and continue stirring with fork until mixture forms into small crumbs. Set aside.

Muffins: In medium bowl, whisk together flour, brown sugar, baking powder, and salt. In another bowl, whisk together maple syrup, melted butter, bacon fat, and beaten egg. Add milk, vanilla, and whiskey to maple mixture and stir until combined.

Add maple mixture to flour mixture, stirring with a rubber spatula until just combined. Fold bacon pieces into batter until evenly distributed.

Divide batter into muffin cups, using a tablespoon scoop to fill each cup ¾ full. Sprinkle streusel on top of batter.

Bake 10 minutes, or until a toothpick inserted in the center comes out clean.

Note: Batter can be baked in regular muffin pans for approximately 15 minutes. If making larger muffins, add layer of streusel to middle of each muffin as described here.

bacon

bacon muffins

Recipe adapted from On Sugar Mountain.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

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Dallas Museum of Art Uncrated

Archive Page 5

‘Do It Up

Culinary Canvas: Mini Blueberry Tarts

Having a Ball During DMA Spring Break

McDermott Interns: Beyond DMA Walls

Culinary Canvas: Meyer Lemon Mini Cupcakes

Friday Photos: Late Night Photo Booth

DART Student Art

Culinary Canvas: Apple Pie Cupcakes

Friday Photos: DMA Thanksgiving Potluck

Culinary Canvas: Bacon Streusel Muffins

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