Karen BurtonWaterford, Virginia, US
Illustrator, surface designer and photographer inspired by my view of the Blue Ridge Mountains northwest of Washington, DC.
Making colorful art - focusing on food, flowers and everyday objects.
Inquiries are welcome for licensing and comissioned work.
Recipes By Karen Burton
While the local wineries were closed due to the pandemic, my friend Susie and I made do by setting up in my front yard where the view is incredible and the laughs are many. My happy place and such a happy time sharing local soft-shell sandwiches, steamed shrimp, spinach & artichoke dip, cheeses and cherries.
This rose petal vinegar is super easy to make. It will keep at least a year, although the color is most intense during the first few months. In addition to using it in a vinaigrette, you can add a few drops to your bathwater, soothe bug bites or relieve the pain of sunburn.
Candied or crystillized edible flowers are easy and fun to make. Use them to decorate cupcakes, cakes, cookies, chocolates and other sweet treats!
Most recipes call for using egg whites but I have substituted meringue power as eating egg whites is dangerous.
Beans from around the world. A perfect Italian picnic or celebration featuring ingredients from the Emilia-Romagna region in northern Italy: arugula (known as rucola or ruchetta), Proscuitto di Parma, Parmigiano Reggiano as well as a glass of sparkling Italian Lambrusco wine. Buon Appetito!
GLOBAL CUISINE - Here are a few festive cookies that would add much joy and deliciousness to any holiday celebration! So many to choose from across the world - but these from Sweden, Italy and Austria caught my eye (and tummy).
FAV Memory - this is the first recipe I remember my Mom teaching me. It is so easy (NO-BAKE), delicious and creative. It started my curiosity and love of food and cooking/baking. I sometimes flavored the whipped cream with peppermint and added a tinge of pink food coloring. Make it even more decadent with drizzled chocolate and sliced almonds on top.