The period of art known as Pointallism was evolutionary due to the mathematical approach to colour and optics. The art up until the late 1880s was driven by the emotive qualities of colour and location. Pointallism marked a scientific foray into the arts similar to the complex perspecitval theories developed by Renaissance artists. The beauty of Pointallism is its methodical simplicity – small dabs of pure colour are applied to the canvas that are intended to mix in the viewer’s eye. When developing a recipe for this post I sought to embody this principal, two strong flavours that are simultaneously distinct yet blended into an alluring orange-cream beverage.
Paul Signac is one of the lesser known proponents of Pointillism. His palate was influenced by his travels on the coast – the brilliant blues and vibrant greens of the sea melded with his free and expressive brushstrokes. The zig-zag texture in the background of Still Life with a Book (1883) gives the painting a sense of movement among the static objects. Although Signac is best known for his portrait of Félix Fénéon (which he gave the lengthy title Opus 217. Against the Enamel of a Background Rhythmic with Beats and Angles, Tones, and Tints, Portrait of M. Félix Fénéon in 1890), his entire body of work influenced a number of artists, including Henri Matisse.
Roasted Vanilla Orange Juice
This juice will keep for one week in the refrigerator.
Yield: serves 4
4 large oranges
3 cups water
1/2 cups sugar
1 vanilla bean
Preheat the oven to 350°F/180°C. Juice 3 oranges and set aside juice. Slice the fourth orange in half and place in a shallow roasting pan, cut side up, along with 1 cup of the water, ¼ cup of the sugar and the vanilla bean. Roast for about 25 minutes until the oranges begin to caramelize. Remove the pan from the oven and let cool to room temperature.
To prepare simple syrup, in a small saucepan over high heat, mix the remaining sugar and water until dissolved, stirring constantly. Reduce the heat to a simmer and cook for about 5 minutes, continuing to stir. Do not allow the sugar water to darken in color. Set aside and cool.
Once the roasted oranges have cooled, juice the fruit, discard the rinds, and add juice to the reserved fresh orange juice. Scrape the vanilla beans from the pod and add to the orange juice. Strain the water and sugar mixture from the roasting pan and add to juice. Once the simple syrup is cool, add to the juice mixture. Chill in the refrigerator.
21 comments
Heavenly Housewife says:
Dec 11, 2009
Fantastic drink, I am so interested to try it. You have really captured the orange colour of the painting.
shaz says:
Dec 11, 2009
Such a great sounding drink. Love the idea of the flavour layering. Keen to try it soon. Great orange-squeezing shot too :)
Kitchen Butterfly says:
Dec 11, 2009
God bless you , Megan. When I saw this book yesterday – YOU came to my mind. I wanted to buy it and send it to you….and now I will. I#39;ll send you an email for an address exchange….cause you need it. Love XX
Lorraine @NotQuiteNigella says:
Dec 11, 2009
Fabulous Megan! I don#39;t often see oranges and vanilla paired but I don#39;t see why not. It#39;s lovely together and this looks very refreshing! :)
Julie says:
Dec 11, 2009
This is lovely Megan, and a new artist for me as well. I am most familiar with Serat, and it was fun to learn about another pointallist.
Lauren says:
Dec 11, 2009
Wonderful drink! I love the flavours – I#39;m sure it is amazing!
lostpastremembered says:
Dec 11, 2009
From my job in film, i learned long ago that whenever you draw inspiration from outside of what you are doing, the project is richer for it. Food for food can get… incestuous. Art and food are a great nexus!br /beautiful post… great painting!
Rosa's Yummy Yums says:
Dec 11, 2009
That looks lovely! Very interesting!br /br /Cheers,br /br /Rosa
Joanne says:
Dec 12, 2009
What a stunning post. I love that picture with the orange. br /br /I would never have thought to actually flavor my orange juice, but this sounds like a great idea. A creamsicle in liquid form.
michaela says:
Dec 13, 2009
what a gorgeous still life and i had no idea about that type of painting.
Hungry Dog says:
Dec 13, 2009
Megan, I am totally intrigued by this drink. I have so many oranges in the house right now, I have no excuse not to give it a go! Great post.
Forager says:
Dec 15, 2009
What a novel concept. I can#39;t even begin to think how that must taste! I love reading your blog – and learning about art on the way so I#39;ve passed on my quot;One Lovely Blogquot; award to you – please head over to my blog to collect it! :)
nikki says:
Dec 15, 2009
I love the idea of combining roasted oranges and vanilla. Just by looking at your photo I can taste its sweet citrus.
dessert girl says:
Dec 16, 2009
Wowzers! That sounds sooo good! Orange cream is one of my favorite flavors!
Megan says:
Dec 18, 2009
This recipe is also on the Glamour Magazine Website: http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/12/breakfast-at-your-desk-roasted.html
Kitchen Butterfly says:
Dec 24, 2009
So…I#39;m making this today, to go with some orange and almond shortbread cookies….LOL. SEND ME YOUR ADDRESS PLEASE….Thanks!
roasted vanilla OJ. « Ursa Minor Industries says:
Jan 26, 2010
[…] vanilla OJ. January 25, 2010, 8:34 pm Filed under: consumed, day-to-day Sounds perfect for these dreary winter days. Leave a Comment No Comments Yet so far Leave a comment RSS feed […]
Gaba says:
Aug 29, 2010
Orange juice is my favorite. It will be interesting to see how this is going to taste with vanilla. Thanks for recipe.
Putting a lid on 2010 « Can It You Nit! says:
Jan 11, 2011
[…] (originally from Feasting on Art) […]
Alice says:
May 22, 2012
Honestly, it tasted too bland and waaay to sugary. So, when I made it the 2nd time, I up’d the orange count, replaced sugar w/ agave, and added orange & lime rind. Yuuum
Roasted Vanilla Orange Juice - Tara's Multicultural Table says:
Sep 7, 2019
[…] original recipe from Feasting on Art also includes an additional sugar syrup. I found the sweetness to be perfect for me with simply the […]