Three years ago today I posted an entry about Paul Cézanne and a recipe for cherry & nectarine clafouti. It was my very first entry on this site and it seems only fitting that it is included in Feasting on Art’s first major magazine spread. Pick up the April issue of Appetite and you can find four recipes inspired by art in the article ‘From palette to plate‘. I would also like to thank Saveur for recently naming Feasting on Art as one of their ‘sites we love.’ As a longtime reader of the publication it is an incredible honor.

Paul Cézanne, Still Life with Peppermint Bottle, c.1894
oil on canvas, 65 x 81 cm, National Gallery of Art, D.C.

In Paul Cézanne‘s Still Life with Peppermint Bottle, the entire tabletop is covered in the twisting folds of the tablecloth. The bottles and fruits appear to be sitting on different levels and looking at the centre glass jug, Cézanne has carefully rendered the translucency of the glass through which the fruit, cloth and wall are all visible. The painting not only explores the material density of objects but is a study in line and form with the liner and curving lines in direct contrast. Much of his work at this time concerns the disparity between geometric forms and the rhythmic repetition of shape.

{Peppermint Mojitos with Iced Peaches}

Yield: 2 servings

1 peach, pitted and sliced into wedges
2 shots white rum
2 tablespoons sugar
1 lime, juiced
1/2 teaspoon peppermint extract
10 fresh mint leaves
soda water

Place the peach wedges in the freezer for at least 30 minutes prior to making cocktail.

Pour in 1 shot of white rum into each glass followed by 1 tablespoon of sugar. Juice 1/2 of a lime into each glass, add 1/4 of a teaspoon of peppermint extract and 5 mint leaves and muddle.

Divide the peach wedges between each glass and top with soda water. Serve immediately.