In his sumptuous exploration of food images (Food in Painting), Kenneth Bendiner states, that ” food for the art historian can be the one area where conscious rules and dignified ideas need not hold sway – the real urges and concerns of a painter or his society can rise to the surface.
There’s a certain freedom in the margins of art – where experiments and indulgence can operate—in other words more can be learned about someone from his backyard, than from the street façade of his house.
Plum Blossom" is my name for this delightful sweet bun, made out of a bread dough, with a delectable filling of dried plums, caramelized apples, cinnamon, cardamom, and cloves….
To serve, it is topped with a delicious custard made with egg yolks, whipping cream and Calvados, an apple brandy from the French région of Basse-Normandie
Watercolour on Arches Not Paper…
Sour Cream Bumbleberry Tart with an Apricot Glaze
Ginger Shortcake with Nectarines and Creme Fraiche
Maple Syrup Hotcakes with Berries
Spicy Chewy Ginger Cookies
Cheese and Blueberry Danish
A Slice Of New York Cheesecake with Candied Pecans
Chocolate Cupcake with a Mocha Swirl
Scone with Berries and Cream
Lemon curd and Blueberry Tart