July 24, 2014

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Henry Ossawa Tanner, ‘the painter of hope’ PDF Print E-mail

By Kay Brown
Kate’s Garden Gate
The painter called the painter of hope is Henry Ossawa Tanner.
He was born in Pittsburgh in 1859, and spent most of his adult career in France. He exhibited year after year at the Paris salon where he won prizes and international fame.
When he first arrived in Paris in 1891, he did some black-genre paintings, but most of his work is drawn from the Bible. Tanner is that rare modern artist, both religious and spiritual, a mystic and realist.
Consider his picture of Jesus appearing to Nicodemus on a Judean rooftop in the middle of the night. In an early sketch he drew a halo above Jesus’s head, but in the finished version, he shows the transforming power of Jesus with the golden light illuminating his face and chest.
One favorite painting among critics, painted in 1936, is “Return from the Crucifixion.” It shows Mary and the disciple John’s faces shrouded in sorrow and misery, but the sky behind them is dazzling with purple, blue and gold. It is as though Tanner is saying, “Look up. The story isn’t finished yet. Something glorious is still ahead. It’s going to happen soon, and sure enough there was.”
Tanner made many trips to the holy land to be sure his renderings were as close to being true to life as he could paint them. I’ve never seen one of his paintings, but it would be nice to at this time of Passover. I wish you a blessed week, and love with your families.
Here is this week’s recipe: Coconut-pineapple pie: 2 1/4 cups flaked coconut, divided; 2 tbsp. butter, melted; 1 can (20 ounces) crushed pineapple, undrained; 32 large marshmallows; 2 tsp. vanilla extract; 1/4 tsp. salt; 1 cup whipping cream,whipped.In a bowl, combine 2 cups coconut, and butter. Press into the bottom and up the sides of a greased 9-inch pie plate. Bake at 325ºF for 8-10 minutes or until golden brown. Cool on rack. Toast the remaining coconut; set aside. Drain pineapple, reserving 1/2 cup juice (drink the rest) and set pineapple aside.
In a saucepan, combine marshmallows and reserved juice. Cook and stir over med. heat until marshmallows are melted. Remove from heat. Add pineapple, extract and salt; mix well.
Refrigerate for two hours or until cool. Fold in whipped cream, spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for two hours or until set. Keep in refrigerator, if it lasts that long. Eight servings. Enjoy.
See you next week, behind The Garden Gate.