Louis Lozowick, Still Life #2, image: 26.3 x 33.7 cm, sheet: 36 x 51.2 cmLithograph in black on wove paper, 1929, National Gallery of Art, Washington D.C.
Louis Lozowick was a Russian born artist who immigrated to the United States in the early 20th century. He produced many lithographs during his 50-year career in his signature streamlined style. He was influenced by urban life, the Russian Constructivism movement, and de Stijl. De Stijl is a term given to a body of work produced in the early 20th century in the Netherlands. The subject is abstracted to it's essential form and colour with emphasis on horizontal and vertical lines (1). Lozowick's Still Life #2 was produced at the end of the de Stijl period (which ended in 1931). Many of the aesthetic values embodied by the Dutch artists are found in the lithograph. The tablecloth is a dizzying array of squares and lines with the sliced apple and napkin devoid of tonality. The contrast between black and white is pushed to the limit to produce patterns and forms of positive and negative space. It was through the balance of light and dark with linear forms that Lozowick sought to depict the urban geometry of the grand American cities he visited.
Fruit butter is not in fact real butter (as in the dairy variety) but a fruit paste that is similar in texture to butter. It belongs to the same category as jam but is much softer in consistency and is made from the whole fruit and crushed (2). The most well-known fruit butter would have to be apple butter which was a popular meal accompaniment on colonial Pennsylvania Dutch dinner tables (3). Apple butter is often associated with the Appalachian region and is also known as boiled cider applesauce (4).
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{Caramel Pear Butter}
adapted from Bon Appétit
makes about 2 c of butter
4 TB apple juice
1 1/2 TB fresh lemon juice, divided
5 large ripe pears
3/4 c brown sugar
1/4 tsp freshly ground nutmeg
1/8 tsp coarse kosher salt
Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.
adapted from Bon Appétit
makes about 2 c of butter
4 TB apple juice
1 1/2 TB fresh lemon juice, divided
5 large ripe pears
3/4 c brown sugar
1/4 tsp freshly ground nutmeg
1/8 tsp coarse kosher salt
Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.
August 20, 2009 at 7:50 AM
August 20, 2009 at 7:56 AM
August 20, 2009 at 7:57 AM
August 20, 2009 at 8:52 AM
August 20, 2009 at 10:09 AM
BTW, I checked out your photo studio website. So nice. Make me want to get married all over again!
August 20, 2009 at 10:57 AM
August 20, 2009 at 12:14 PM
August 20, 2009 at 4:38 PM
August 20, 2009 at 10:47 PM
August 21, 2009 at 1:44 AM
Cheers,
Rosa
August 21, 2009 at 7:04 AM
Also- you're such a woman after my own belly. What would a day be without cheese? If you're big on the fruit preserve/cheese combo thing, you should try some fig jam with a mildly stinky bloomy rind cheese. If I were allowed to eat blue cheese in the next few months here, I would totally go with your recommendation with this pear butter- will just have to find something more baby safe.
Thanks for sharing!
August 21, 2009 at 12:24 PM
I always love coming here and learning about a new artist and painting--thank you for posting such interesting things!
This recipe looks so delicious and I will be trying it soon! Love the cheese combo with the cracker! :)
August 21, 2009 at 7:13 PM
I do great portraits Anh (fun to do even if you are not engaged or getting married!).
Siri, I do have a print shop at redbubble (http://www.redbubble.com/people/tresjoliestudio) I will add the pear photo and congratulations, I didnt know you had a little on the way!
August 22, 2009 at 4:39 AM
As for the caramel pear butter, I agree with you, it sounds like a perfect match with blue cheese!
August 23, 2009 at 10:19 PM
August 24, 2009 at 11:19 PM
August 25, 2009 at 3:34 AM