MONROE - Dinner guests at this year's "A Taste of Spring," presented by Monroe Arts Center on May 5, can participate in a sweet finish as a result of the culinary artistry of Kurt Kline.
Kline's Swiss Schocolade Cheesecake starts with a hazel nut crisp crust. The filling combines cocoa, bittersweet dark chocolate, and locally produced Odyssey Greek yogurt from Klondike Cheese Factory for a smooth, creamy blend.
"The yogurt gives it a taste you can't quite define and tends to highlights the flavors," Kline said.
Next is a layer of chocolate ganache. Then Kline whips Minhas Distillery's Maya Horchata liqueur - a combination of Caribbean rum and fresh Wisconsin cream - into a fluffy topping. Each wedge is garnished with toasted hazelnuts.
"It's a pretty rich dessert," said Kline, who first considered making a dessert with fresh fruit, but decided that Swiss chocolate and hazelnuts would give the dessert course an authentic flair to complement the dinner's Swiss theme.
Kline estimates he has made nearly 100 cheesecakes in his lifetime (he keeps a running list of the various flavors); often donating them to various fundraisers. "People like my cheesecake," he said.
A member of the New World Swiss Club who frequently volunteers at Turner Hall of Monroe, Kline often fills in making desserts (fresh strawberry cake, crÃ-me brulée, chocolate tarts) when the cooks are too busy.
Kline said he was flattered to be asked by chef Mike Nevil (who is preparing the dinner for Taste of Spring) to create a dessert for the Taste of Spring event. The two became acquainted about four years ago when Kline, an employee of New Glarus Bakery, began making the dinner rolls for the New Glarus Hotel and Chalet Landhaus Restaurant.
In addition to a delicious meal, Taste of Spring features a silent auction, a live auction featuring one-of-a-kind artisan creations and travel and dining packages, and entertainment by the Rand Moore Jazz Trio. Proceeds from the evening at Ludlow Mansion allow Monroe Arts Center to present a lineup of entertainment and exhibits, to provide outreach activities to area schools, and to preserve the center's historic facility in downtown Monroe. Individual tickets are $75 ($45 tax deductible) and tables of eight are $500 ($340 tax deductible). Reservation deadline is Friday. For reservations, call 608-325-5700.
For more information, visit monroeartscenter.com.
Kline's Swiss Schocolade Cheesecake starts with a hazel nut crisp crust. The filling combines cocoa, bittersweet dark chocolate, and locally produced Odyssey Greek yogurt from Klondike Cheese Factory for a smooth, creamy blend.
"The yogurt gives it a taste you can't quite define and tends to highlights the flavors," Kline said.
Next is a layer of chocolate ganache. Then Kline whips Minhas Distillery's Maya Horchata liqueur - a combination of Caribbean rum and fresh Wisconsin cream - into a fluffy topping. Each wedge is garnished with toasted hazelnuts.
"It's a pretty rich dessert," said Kline, who first considered making a dessert with fresh fruit, but decided that Swiss chocolate and hazelnuts would give the dessert course an authentic flair to complement the dinner's Swiss theme.
Kline estimates he has made nearly 100 cheesecakes in his lifetime (he keeps a running list of the various flavors); often donating them to various fundraisers. "People like my cheesecake," he said.
A member of the New World Swiss Club who frequently volunteers at Turner Hall of Monroe, Kline often fills in making desserts (fresh strawberry cake, crÃ-me brulée, chocolate tarts) when the cooks are too busy.
Kline said he was flattered to be asked by chef Mike Nevil (who is preparing the dinner for Taste of Spring) to create a dessert for the Taste of Spring event. The two became acquainted about four years ago when Kline, an employee of New Glarus Bakery, began making the dinner rolls for the New Glarus Hotel and Chalet Landhaus Restaurant.
In addition to a delicious meal, Taste of Spring features a silent auction, a live auction featuring one-of-a-kind artisan creations and travel and dining packages, and entertainment by the Rand Moore Jazz Trio. Proceeds from the evening at Ludlow Mansion allow Monroe Arts Center to present a lineup of entertainment and exhibits, to provide outreach activities to area schools, and to preserve the center's historic facility in downtown Monroe. Individual tickets are $75 ($45 tax deductible) and tables of eight are $500 ($340 tax deductible). Reservation deadline is Friday. For reservations, call 608-325-5700.
For more information, visit monroeartscenter.com.