Posts Tagged 'cooking with kids'

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.


 
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Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Cake Batter Sprinkle Cookies

This month, I wanted to solve one of my cooking conundrums: What to do with leftover egg yolks? After only using the whites in a recipe or for breakfast, the poor yolks might end up wastefully tossed in the trash. In the spirit of reducing waste and making something out of materials on hand, the inspiration for this month’s recipe is Family Portrait 1963, currently on view in C3. Martin Delabano created this unique sculpture of his family out of recycled and reused objects, like a coffee can and a guitar. These tasty cookies will undoubtedly bring your family together, all while making use of something you might have thrown away.

2001_358_A_F

Martin Delabano, Family Portrait 1963, 2001, Dallas Museum of Art, gift of Mr. and Mrs. Bryant M. Hanley, Jr., Lorine and David H. Gibson, and Sonny Burt and Bob Butler

Cake Batter Sprinkle Cookies

Yields about 50 cookies
Level: Very Easy

½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon almond extract
3 egg yolks
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup colorful sprinkles, preferably jimmies

Preheat oven to 350° F. Line rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar, beating at medium speed until light. Add almond extract and egg yolks and continue mixing until fully combined.

Sift together flour, baking powder, and salt onto wax paper. Slowly add flour mixture to mixer, mixing on low speed and scraping down sides of bowl until just incorporated. Remove bowl from mixer and stir in sprinkles by hand with rubber spatula.

To form cookies, scoop off about a teaspoon of dough then roll between hands to shape a ball slightly taller than it is wide. Bake until just crinkled on top, about 11-12 minutes, watching closely to ensure cookies do not brown.

When removed from oven, cookies will look very soft and should remain so at room temperature. Allow to cool slightly on baking sheet then transfer to metal rack to cool completely.


 
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Recipe adapted from Sally’s Baking Addiction.

Sarah Coffey
Assistant to the Chair of Learning Initiatives


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