Posts Tagged 'blueberry'

Culinary Canvas: Mango Blueberry Puree

Last week, my little guy and I attended Art Babies. We started the class in our exhibition, Between Action and the Unknown: The Art of Kazuo Shiraga and Sadamasa Motonaga, exploring the large, abstract works of art. He smiled and kicked his little feet, so I could tell he really enjoyed the bright and engaging colors!

Rhys_SM

Color is something that I’ve been thinking about a lot when it comes to his diet–the more colorful the better! As you might have expected, I enjoy making food for him at home, so I wanted to share a simple recipe that you could try, inspired by the deep and vibrant colors in the exhibition. Be sure to bring your little one on your next visit, then make some colorful food for him or her to enjoy at home–you’ll be feeding his body and his mind! If you’re brave, you might even let him paint his high chair tray–at least you’ll know the paint is safe to eat!

Sadamasa Motonaga, Work 66-1, 1966, oil and synthetic resin on canvas, The National Museum of Modern Art, Tokyo © 2015 Estate of Motonaga Sadamasa

Sadamasa Motonaga, Work 66-1, 1966, oil and synthetic resin on canvas, The National Museum of Modern Art, Tokyo © 2015 Estate of Motonaga Sadamasa

Mango Blueberry Puree

Yields about 16 ounces
Appropriate for 8+ months
Level: Very Easy

1 ripe mango
1 cup fresh or frozen organic blueberries

Prepare the mango by cutting it around the skin, similar to how you would cut an avocado. Note that the pit can be a bit tricky, so do your best to remove it, separating the fruit into two halves. Using a knife, score the fruit up to the skin, being careful not to cut through it. Scoop out fruit pieces and juice, and add to saucepan set on medium-low heat. Add fresh or frozen berries to pan and lightly simmer for about 5 minutes, allowing the fruits to break down slightly and meld their flavors.

Transfer fruit to the bowl of a baby food maker, small food processor, or large measuring bowl, if using an immersion blender. Puree into desired consistency for your baby.

Divide puree into any portion size you’d like and freeze. I find that an ice cube tray works well for small portions that can be pulled out when needed and added to oatmeal, mixed with other fruits, or combined into a larger meal.



 

baby food maker

Cooked fruit in the baby food maker

blueberry mango puree

Finished puree in ice trays

Original recipe. And of course, be sure to always check with your pediatrician on the appropriate diet for your special little one.

Sarah Coffey
Education Coordinator

Culinary Canvas: Mini Blueberry Tarts

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.


 
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives


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