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Thursday, May 19, 2005 

Music and Food...a Great Combo!

Posted by Hello You can't go wrong to give these luscious books as a gift...either for yourself or someone else.

Gourmet recipes from leading museum cafés:
Museum of Fine Arts, Boston
Metropolitan Museum of Art
Philadelphia Museum of Art
Art Institute of Chicago
National Gallery of Art
J. Paul Getty Museum
San Francisco Museum of Modern Art

Stylish food photography, breathtaking images by famed artists, and photos of each museum. The companion music CD, especially recorded for Museum Cafés & Arts, offers more than an hour of romantic chamber music (Ravel, Debussy, Mozart) by the Rossetti String Quartet.

Cheescake with Mango and Raspberry Coulis

Recipe courtesy Museum Restaurant, The Metropolitan Museum of ArtNew York, New York. From Museum Cafés & Arts

Prepare this luscious cheesecake at least 4 hours before serving. It tastes even better when prepared a day in advance.

1 1/2 pounds (750 g) cream cheese at room temperature
1/2 cup (4 oz/125 g) sugar
3 egg yolks
1 egg
1 cup (8 fl oz/250 ml) heavy cream
1/2 teaspoon vanilla extract

Garnish - Mango
Coulis - Raspberry Coulis

Preheat the oven to 275°F (135°C). Butter a 8 1/2-inch (21.5-cm) round springform pan and sprinkle lightly with sugar. To prevent leaks, set the pan on 2 squares of aluminum foil and mold the foil up around the sides.

In the bowl of a heavy-duty electric mixer, beat the cream cheese and sugar until smooth.

With the machine running, add the egg yolks and eggs one at a time, using a spatula to scrape down the sides of bowl as needed. Add the cream and vanilla and beat until perfectly smooth.

Pour the batter into the prepared pan and transfer to a large baking dish. Add water to the baking dish to come two-thirds of the way up the sides of the pan.

Bake in the preheated oven for 1 1/2 hours, or until a skewer inserted in the middle comes out clean.

Transfer the pan from the oven to a wire rack. Using a knife, loosen the cake from the sides of the pan. Let cool to room temperature, about 30 minutes, then remove the sides. Cover and refrigerate for at least 4 hours before serving. (Can be made up to 4 days ahead. Cover loosely and keep refrigerated.)

To serve, slice the cheesecake into wedges. Decorate each plate with a little mango and raspberry coulis and arrange a cheesecake wedge in the center.

Makes 8 to 10 servings

I also have the dining at Great American Lodges, too.

I want to work in an art museum cafe, preferably as a chef or baker, or maybe just a food taster. That would be a dream.

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