Food red
1828 creative works found
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/ “Chocolate Cupcake with a Mocha Swirl is the latest in the Series “Delicious”...Watercolour on Arches Paper…see other’s from the series by clicking the links below… I love cupcakes and I make them a lot…this is one of my favourites…here is a little bit of cupcake lore. The term ‘cupcake’ is first mentioned in E. Leslie’s ‘Receipts’ of 1828. Breaking with tradition of weighing ingredients at this time they ingredients began to be measured in cups. According to “Baking in America” by Greg Patent, this was revolutionary because of the tremendous time it saved in the kitchen. “The Oxford Encyclopedia of Food and Drink in America.” explains that the cup name had a double meaning because of the practice of baking in small containers — including tea cups. Cups were convenient because hearth ovens took a long time to bake large cakes. Gem pans, early muffin tins, were common in households around the turn of the 20th Century and cupcakes were baked directly in these. Throughout the 1900’s cupcakes became popular kids treats partly due to their ease in baking. In the early 1900’s Hostess introduced the snack cupcake, but it didn’t become the Hostess Cupcake we know today until the 1950’s. Many people associate cupcakes with the popularity of homemaking of the 1950’s and 60’s although this is an myth. Cupcakes were no more popular during that time period then they are today. More likely is that adults associate cupcakes with memories from their childhood. What is different today is that cupcakes have gone crazy. Traditionally they have been made for children in basic flavors. Today the cupcake has gone gourmet and is playful, hip and glamorous. Over the past few years cupcake bakeries have opened around the country with people waiting late at night on lines out the door. This craze is here to stay Crazy about cupcakes.com. 1081 Views / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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I know, I know, traditional New York Cheesecake is supposed to be plain and unadulterated without decoration, but I have added candied pecans… I can’t help it, I like things to be dressed up especially food Part of the Delicious collection, a “Slice of New York Cheesecake with Candied Pecans” is painted in Watercolour on Arches paper… Everybody has a certain image of New York Style Cheesecake. According to New Yorkers, only the great cheesecake makers are located in New York, and the great cheesecake connoisseurs are also in New York. In the 1900s, cheesecakes were very popular in New York. Every restaurant had their version. I believe the name “New York Cheesecake” came from the fact that New Yorkers referred to the cheesecakes made in New York as “New York Cheesecake.” New Yorkers say that cheesecake wasn’t really cheesecake until it was cheesecake in New York. what’scookinginamerica.net / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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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.” A little more loose in style, but non the less recognizable as as that delectable treat, the Danish…filled with fruit or cheese or both, it is nonpareil with a cup of coffee or tea…I cut a long one and stacked three slices…I had to paint fairly quickly, but I did take a photo, in case I wanted to do them in a different way…I am quite happy with the end result... Watercolour on Arches Paper… Danish pastry, or simply Danish, is a sweet pastry which has become a speciality of Denmark and the neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country. Danish pastry is, like the croissant, said to originate from Vienna and is called wienerbrød (IPA: [ˈʋiˑʔnɔˌb̥ʁœˑʔð], lit, “wienerbread” (corresponding to the French Viennoiserie, ie a hotdog bun) in Denmark as well as Iceland, Norway and Sweden. In Vienna, however, the pastry is known as “Kopenhagener Gebäck” or “krøllet hår”, and its origin may well be the Turkish baklava like the Strudel. Both the croissant and Danish are laminated doughs, and as such are categorized as Viennoiserie products. Wiki.. / A Slice Of New York Cheesecake with Candied Pecans / / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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/ 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.” Martha made these many years ago on her old show…I did my own take on it, making them thicker and chewier, with lots of sugar sprinkled on top…the top one was tested for flavour before painting... :)) Watercolour on Arches Not Paper… / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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Painted very quickly, as they are going to be eaten in minutes. We / all love pancakes, but I think we North Americans are probably the only ones who eat them for breakfast ...Yummm…. The latest in the Delicious collection, is as usual a watercolour, painted very wet, fast, and loose on Arches Not Paper... A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Most pancakes are quick breads, though some are made using a yeast-raised or fermented batter. Pancakes can be eaten at different times of the day depending on local tradition. A crêpe is a popular variety of pancake of French origin. / Most varieties of pancakes, but not the Breton galette, are cooked one side at a time on a griddle and flipped halfway through the cooking process to cook the other side. The process of tossing or flipping is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. It is traditional to turn pancakes over by tossing them in the air using the pan and without using any other implements. This is a tricky maneuver that requires practice to perfect. / In Canada and the United States, the pancake is usually a breakfast food, although savory crepes may be served with the main meal. A “pancake supper” can be a social event (in the manner of an ice cream social or barbecue), with pancakes served at dinnertime. Pancake suppers are sometimes held as fund raisers. In Australia and Britain, pancakes are eaten as a dessert or served savory with a main meal. / A smaller pancake, often called a “silver dollar” pancake, is sometimes used in the creation of hors d’oeuvres in place of crackers or other bread-like items. Wiki. / Spicy Chewy Ginger Cookies / / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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/ I have had the recipe for this incredible dessert for many years and I have made different versions of it several times...the paper got creased and tattered with use, but the end result is always delicious…the original styling was perfect so I never changed it much, but repeated it every time I made it, especially when it was for friends…mind you when any one sliced into it, there went the perfect styling .... Watercolour on Arches Not Paper.. Shortcake is not really cake. It’s really a rich biscuit. A warm, crumbly, buttered biscuit, split in half, and filled with strawberries or peaches or some other wonderful summer fruit and topped with whipped cream. (Think of it as just-short-of cake.) The name “shortcake” dates to William Shakespeare’s England, according to The Oxford Companion to Food by Alan Davidson, although its 16th-century meaning varied widely from a shortbread-like cookie to a small cake. In early America, shortcake meant one thing: a dessert with berries .. C Sagan View the collection so far, at the Bubblesite HERE 717 Views / 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 / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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There’s no such thing as a Bumbleberry—it’s a name pioneer cooks gave to dishes made with a combination of berries. You can use any combination of berries that you like, starting with two kinds of berries, or choose a bit of everything available at the time of baking…Blueberries, raspberries, blackberries, cranberries, plums…anything can go into a Bumbleberry Pie or Tart….Bumbleberry Pie is very popular in Canada ... This is the latest addition to the “Delicious”collection…Watercolour on Arches Not Paper… View the collection so far, at the Bubblesite HERE / 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 / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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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… View the collection so far, at the Bubblesite HERE / 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 / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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“Winter in the North” is part of the Landscape Collection and it’s the north of Ontario on the Manitoba border... pulled from my portfolio and posted for this weeks Scavenger Hunt .. Watercolour on Arches Not Paper… PORTRAIT IN BLACK AND WHITE A grand clutter of magpies / in judges’ robes flutters to fill / the bone-bare branches / of winter trees. They stare / at me, then burst into mad / cackles of raucous laughter. / What, I ask them, is the joke? / The heavy load of winter snow / that slid sharply off the roof, / just missing me? The small cat / dashing by with piteous mews / to disappear into an open door? / The magpies do not answer. / Again in unison, they abruptly / cease their clatter to fly away, / bright plumage shining black / and white in icy winter light. Catherine Garland
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/ “Nectarine Crostata” is the newest addition to “Delicious” collection ...Watercolour on Arches Not Paper… 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. When it comes to a tasty combination of cream or fruit filling wrapped in a crusty pastry, the crostata is clearly a winner. As a form of tart that hails from Italy, the crostata can be prepared with a variety of fruit fillings and made into any size that the cook desires. This means that the crostata can serve as a bite sized accompaniment to a freshly made sorbet or take center stage as a dessert plate sized Italian tart garnished with a glaze...wisegeek I serve my crostata with whipped cream or crème fraîche on the side…. the greatest thing about a crostata, is that even if you’re not an accomplished baker, you can easily make it.. if you can’t make pastry, you can buy ready rolled pastry, fill it with your chosen fruit, glaze with melted apricot jam wrap it and bake it… in fact, even though I generally make the whole thing from scratch this crostata took me much longer to paint than to bake. See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Spicy Chewy Ginger Cookies / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ “Luscious Layer cake with Berries and Whipped Cream” is the newest addition to the “Delicious” collection... as I finished the painting, with all the delectable juices of the berries dripping down the sides of the slice of the cake, the song MacArthur Park, was running through my head… those of my generation will remember it… you know… the song that nobody understood, and that nobody could figure out why Richard Harris decided to sing it… be that as it may, this cake has nothing in common with that song… this cake is a celebration, not a reason to mourn Watercolour on Arches Paper… Winner of the Floral watercolour and pastel challenge, and featured many times I have been quoting Kenneth Bendiner’s “Food in Painting” off and on throughout the posting of this collection.. his book is a ” sumptuous exploration of food images in European and American painting since the early Renaissance… he sees food painting as a separate classification of art with its own history. / He looks at famous works by the likes of Brueghel, Rembrandt, Chardin, Manet, Warhol and many others, as well as some very intriguing paintings by a variety of less well-known artists. / He examines everything, from Still Life, to hunting pictures, bottled water, market stalls, menus, dining rooms, diners, and much much more. / He explains how images of food can be purely symbolic (which I consider my images to be)... he talks about the sexual reference is of surrealistic food arts, food as a marginal element in allegories, the optimistic human centered Renaissance spirit of food painting, and the way abundance, success and fulfillment pervade this art… he considers it to be a very undervalued area of art history”... See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / / 1,302 views / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Spicy Chewy Ginger Cookies / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ This is the latest in the “Delicious” Collection…not as decadent as some of the others, (or maybe it is) but here it is deliciously warm from the oven, drizzled with the sauce…serve with some cold creme fraiche on the side, or even ice cream… / I have also served it with Greek yoghurt…it has to be Greek, as it is undoubtedly the best yoghurt in the world, which when topped with a great honey, (also Greek, if you can get it), is wonderful on your breakfast oatmeal, or even on it’s own as a snack... Watercolour on Arches Paper… See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / Lucious Layer Cake with Berries and Cream / / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Chocolate Cupcake with a Mocha Swirl / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ A new addtion to the “Delicious collection, “It’s the Berries” is painted in watercolour on Arches Not Paper…Like it’s partner “Ripe Cherries”, it celebrates the fruit pure and simple…as always, I let the painters hand show, so as not to make it too photorealistic... See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / / Poached Pear in a Mixed Berry Coulis / / Lucious Layer Cake with Berries and Cream / / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ “Allium” is another collaboration with Diette Henderson and is based on her sepia photo Set Flavour to High ...taking the word “high” as my inspiration, as is my wont, I used very vivid colour, painted wet on wet, with the light focused on the main bulb, and left the others fading into the background ... I have added it to my Potting Shed Series ... see others below.. Watercolour on 140lb Arches Paper… the heady scent of you / tangy spicy / most underrated / year-round orb / bulbous root incandescent moon / invoked as deities by the Egyptians garlic / each day with you is another day tripled...excerpt Mong Lan / Garlic and a Single Red Onion / Shallots 2 / Shallots / The Family / Two Purple Heads of Garlic…not published.. / Chicken with 40 cloves of Garlic
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/ “Marooned” is another collaboration with DiEtte Henderson and is based on her sepia toned photo Two and a Half * I chose to do the painting in Acrylic on Canvas, but in the spirit of an oil painting and made them Red Pears instead of Bosc…I titled it “Marooned” as that is the feeling that emerged as I was in the process of creating the work…the three pears huddled together in a sea of warm hues... Dawn is beyond what I face today / I stretch, as his land, to the sun. / My journey is long, but I rise for the day, / as another attempt is begun, / Where will I be when the moon lights my way, / when the chapter I travel is done* ? Mark Stellings. I have added the painting to my Pear Collection…see some samples below.. / Night Pears / Pears with Grapes / The Vigil / The Reason / Flambe / Abstract Vision / Sorrow and Joy / Two of a Kind
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/ “Heat” is my second version of DiEtte Henderson’s sepia toned photo Two and a Half ...see “Marooned” below. In this version, I painted the three pears in watercolour, with vibrating hot red surrounding them…where as the earlier huddle was cool, here they are huddling as if to shelter from the intense heat which shimmers around them. O wind, rend open the heat, / cut apart the heat, / rend it to tatters. Fruit cannot drop / through this thick air / fruit cannot fall into heat / that presses up and blunts / the points of pears / and rounds the grapes. Cut the heat / plough through it, / turning it on either side / of your path. H.D. I have added the painting to my Pear Collection…see some samples below.. / Marooned / Night Pears / Pears with Grapes / The Vigil / The Reason / Flambe / Abstract Vision / Sorrow and Joy / Two of a Kind
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I meet with a group of wonderful women once per month for three hours to experience various artistic adventures, and we have been doing this for about 14 years…I’m in charge of programming, so I try to come up with interesting workshops each month, and I teach many of them myself…today we explored “Nature Layered with Texture (part 1) and this is the piece I did as a demo…I have added it to my “Texture” and Journal Page collection...see some samples froom the collection below… Watercolour on Waterford Hot Press Paper, with Inks, and Acrylic, and gilded in some areas with Copper Leaf… 1537 Views FEATURED IN BITS AND PIECES It may indeed be phantasy, when I / Essay to draw from all created things / Deep, heartfelt, inward joy that closely clings ; / And trace in leaves and flowers that round me lie / Lessons of love. excerpt Coleridge..*To Nature” / Words and Images / Pear Journal
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/ “Blue on Blue” is based on DiEtte Henderson’s Little Blue Pearls ... / I have added it to my Delicious Collection….see a sample from collection below.. Painted alla prima in Acrylic on Canvas… THE COLOUR BLUE / Therapeutic / Hypnotic / Ethereal / Celestial / Optical massage / Lessens apprehension / Oasis for the mind / Relaxing reprieve / Beautiful / Loosens anxiety / Unwinding / Entrancing. Christine Bruness / Ripe Cherries
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/ “Sunny Little Blues” is the second version of DiEtte Henderson’s Little Blue Pearls ...this time it is painted in Watercolour on Arches Not Paper in a more textured style…. I have added it to my Delicious Collection….see the first version below and another sample from the collection…. THE COLOUR BLUE / Therapeutic / Hypnotic / Ethereal / Celestial / Optical massage / Lessens apprehension / Oasis for the mind / Relaxing reprieve / Beautiful / Loosens anxiety / Unwinding / Entrancing. Christine Bruness / Blue on Blue / Ripe Cherries
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/ I stepped away from realism in this painting, inspired by another of DiEtte’s photos Kiwi fruit / I loved the shapes and composition, so instead of a doing a representational piece, I decided to pay a little homage to the fruit itself, but to concentrate more on the effects of shape and light, turning it into something entirely different...see samples of other collaborations with DiEtte below… Acrylic on Linen Canvas… Emerging Into Light We all join together in a journey, / climbing through the clouds to recovery. / With friendship and support we seek our goals, / our personal faith softly guiding us along. Our resilience will prove our strength, / the travel can be gentle or arduous. / Sometimes we need a little guidance, / to find ourselves emerging into light....William Pringle / Sunny Little Blues / / Blue on Blue / / Heat / / Marooned
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/ “In the Light” is the second version of DiEtte’s photos Kiwi fruit / Although it’s a little closer to realism, this version is still very painterly, with loosely added colour and embellishment with Gold Leaf...see the first version below, and samples of other collaborations with DiEtte… Watercolour on Arches Not Paper… Emerging Into Light We all join together in a journey, / climbing through the clouds to recovery. / With friendship and support we seek our goals, / our personal faith softly guiding us along. Our resilience will prove our strength, / the travel can be gentle or arduous. / Sometimes we need a little guidance, / to find ourselves emerging into light....William Pringle / Emerging into Light / / Sunny Little Blues / / Blue on Blue / / Heat / / Marooned
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/ “Juicy Stuff” is based on DIEtte Hendersons, Orange Slices / I loosened this up considerably, and made the reds more intense, allowing the colour to pour freely over the edges…this is more in the realm of abstract realism, so I carried it much further by leaving the slices incomplete and carrying one right out of the picture plane ... Watercolour on Arches Not Paper…see samples of other collaborations below… Life happens, / Especially when / We make other plans. A day is like an orange; / We squeeze moments and / Memories from each one / While worrying whether / Our glass is half-full or half-empty. Some drink their fill of / The juice of opportunity; / Careless others spill theirs, / Staining the carpet of their lives. The sweetest juice is found / In moments spent with you; / Such times are gently squeezed, / Flowing into the mouth of my heart, / Where they remain forever. Whenever Life happens, / I think of you and know our moments / Are a sweet vintage waiting for us. R.Blackwell / In the Light / / Emerging into Light / / Sunny Little Blues / / Blue on Blue / / Heat / / Marooned
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