It's May, Right?
Hi!
I’m back!
And, I’m fine, having recovered from an unpleasant Covid-19 infection. I’m not in Europe right now, as originally planned, since my show at the Munich Gallery has been pushed back.
I was devastated about the postponement as I had been working on the show for the last 6 months.
But as I recovered from being knocked out by the virus, I picked up my brushes and started moving paint around. I now have a lovely collection of paintings that were supposed to be in Europe, along with a few others for my Provincetown gallery. I’d like to introduce 4 of them to you right now.
They’re all part of my continuing Desserts series. As these were originally destined for my German gallery, they are Bavarian and Austrian desserts! Do you know them?
The first one is super easy…
Did you figure it out? It’s a classic! C’mon!
Yes?
No?!?
APFEL STRUDEL
Yes, Apple Strudel. The classic dessert from Austria, considered by many as the national dish of Austria, along with wiener schnitzel, of course!
After phyllo dough arrived in Austria with the invading Ottomans, during the 17th century, some inspired cooks near the area of Melk combined local apples and this new dough to create this delightful desert.
In my painting, you see an Austrian farm boy presenting apple strudel on a simple pewter tray, served on the renowned Meissen blue onion-pattern porcelain. In the distance the mighty Danube flows by.
Of the four desserts I’m showing you today, this is certainly the most well-known world-wide.
OK, this one is a tough one. Unless you’ve been to Salzburg, and dined at a fine restaurant and the waiter convinced you to have this unique dessert, which you would have to wait about 20 minutes as they freshly prepared it. And, when it arrived at the table, you were completely blown away.
SALZBURGER NOCKERL
A sweet soufflé made simply of egg whites, sugar and vanilla. Whisked into tall peaks, baked, and served with powdered sugar and raspberry sauce.
What’s kind of adorable about this dessert is that it’s relatively unknown outside of Salzburg. Friends will tease each other into ordering one at the end of a restaurant meal, “Oooooh! Should we order a Nockerl?!?” Inevitably, when it’s brought up, you do order one, and when it arrives on the table, your sophisticated dining partners turn into vultures are they sweep in for forkfuls of this warm, sweet creation.
The lady in my painting is dressed in the traditional Salzburg "Old-style Costume" in simple modest colors, accompanying lace accents, and with the spectacular “Goldhaube,” a variety of cap with gold embroidery. Offering the equally spectacular dessert reminiscent of the mountains she comes from, standing in front of a heavy curtain embroidered with local Alpine flowers, Alpenrose, Blauer Enzian, and of course, the Edelweiss.
Sorry. This is a tough one, too!
Any takers?
BAUMKUCHEN
Yes, Tree Cake! No, seriously, I haven’t lost my mind… this is a variation of “spit cake,” which is popular in many European countries! Still not buying it? I assure you, you’ve seen variations of it at pastry shops. It’s labor-intensive, not usually made at home (cause you need a spit!), it’s a pastry shop favorite, even popular in Japan.
Any of this look familiar? It can be presented in a myriad of ways.
My Baumkuchen is the multi-tiered version that I used to see in pastry shop windows as a child. I would be in awe of the stacked cake.
In my painting, a pretty girl dressed in early 20th century regional costume from the Dresden area, is presenting the local specialty on a tray made of a thin slice of tree. She stands in front of a wallpaper pattern taken from an over-200-year-old cafe, The Salzwedeler, that still makes and serves this unique dessert!
Have you been to Oktoberfest? No, not the one your local pub puts on in October… the real one, which starts at the end of September in Munich. If you have, you know what this “dessert” is!
LEBKUCHENHERZ
A large, hard, spiced cookie, and a prized treat at Oktoberfest and the Christmas markets, especially when it’s in the shape of a heart with something cute written in icing: “I Like You!” seen above is very popular.
The Lebkuchen cookie itself has historic roots as “honey cake,” dating back to ancient Egyptian and Greek times. The current popular version was invented by monks in Franconian Germany during the 13th century. There are many versions whose ingredients include honey and spices—such as aniseed, coriander, clove, ginger and allspice—and nuts like almonds, hazelnuts and walnuts.
In my painting, you see a man of great strength, about to power through the crowds at the Oktoberfest grounds, looking for that special one he can give his heart to. With a traditional Lebkuchen cookie around his neck, much like the Spartan warriors used to wear honey cakes around their necks to ensure success. Behind him, the great statue of Bavaria looms to guide him just like Athena did to those Greeks.
If you’ve read all of this, I happily say, “I mog Di!” to you!
So, these paintings and others that I’ll share with you later, are currently hanging out at my studio in Brooklyn, and, since they’re not heading off to Europe, I’m selling them here on my website.
Check out the new “Shop Art” page I’ve added:
http://www.kurtwalters.com/art
And, if something intrigues you, or, you want more info or have questions, feel free to contact me directly at: http://www.kurtwalters.com/contact
Till next time,
—Kurt