Feasting on Art

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.

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The peppermint candy, commonly associated with Christmas, makes for a mint-flecked ice cream that is both sweet and soothing. Around the holidays, after countless lavish meals and heavy desserts, a palette cleansing mint dessert perfectly fits the bill.

Joseph Decker, Hard Candy
oil on canvas, 22.8 x 35.5 cm, Private collection

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First thing is first, happy birthday baby brother, I hope your 23rd year is a happy one! Every now and again the dreary and cold weather here in Sydney is replaced by a brilliant blue sky and sunshine galore. When this happens the last place I want to be is cooped up in my kitchen and so this beautiful orange and grapefruit dessert was the perfect way to end a warm and sunny afternoon. Cutting the citrus segments was the most time consuming part but when assembled in alternating orange and pink stripes the added effort is well worth it.

Henri Matisse, A Vase with Oranges, 1916
Oil on canvas, Private Collection

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