Sweet Paul Magazine #13 - Summer 2013

S U M M E R 201 3

Contents SUMMER 2013

3 What’s up Sweet Paul?

7 Summer is the season to ...

12 Recipe Monday 14 My happy dish 16 Crafty Friday 20 Gorg-wanna handmade 22 Lova’s world

features

PHOTOGRAPHY by Dietlind Wolf

24 Keep your eye on 30 Gorg-wanna design

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Kräftskiva

32 From Mormor’s kitchen

74

Fold & dye

34 Gorg-wanna kids

82

Sun, surfers, & seafood

36 Color me happy!

90

Gelato

40 Candy is dandy

98

Peony party!

44 Travel

106

Summer cocktails

49 Will’s picks

114

Sunday lunch in the garden

52 Woof

122

The beauty of the shell

54 One for the season

130

Nordic summer food

56 Gotland

142

Coastal curry

152

Pantry confessions

153

Next time

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What’s up Sweet Paul?

Can you believe that summer is here already? Time sure flies when you are having fun.

This is our big travel issue. In this last year our Sweet Paul family went to places like Sri Lanka, Sweden, and Spain. I was lucky enough to be invited to Gotland, a small island outside of Sweden.

I really used to love traveling when I was a kid. This was back when people still dressed up to fly.

It’s difficult to dress to the nines now, as you have to undress before entering security.

I always have to think carefully about my outfits when I fly, as I wear suspenders and I don’t want to flash people with my fancy underwear. It happened once, and let’s just leave it at that.

The food onboard used to be really good, but now it’s like no one cares. My worst experience was on a flight from Hawaii to NYC, which was about 12 hours. They gave me a little box with a mini sandwich and a bag of chips. I was so hungry I thought I would pass out. I tried to figure out which one of the airline hostesses looked the nicest, and I asked her to please get me some more food. She managed to sneak me some food from first class. A total lifesaver!

So whether you’re struggling with airport issues this summer or not, have a really fab one. We’ll see you again soon!

XO

PHOTOGRAPHY by Susanna Blavarg

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Paul Lowe

Founder & editor in chief paul@sweetpaulmag.com

Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Lova Blavarg Craft editor lova@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com

Laura Kathleen Maize Copy editor laura@sweetpaulmag.com

General Inquiries info@sweetpaulmag.com

Contributors Tom Barbee

Studio Dreyer Hensley

Photographer, New York

Photographers, Oslo

Susanna Blavarg

Eric Isaac

Photographer, New York

Photographer, New York

Andrea Bricco

Lotta Jansdotter

Photographer, Los Angeles

Designer, New York

Alicia Buszczak

Kelsey McClellan

Stylist, New York

Photographer, Columbus

Alexandra Grablewski

Linda Pugliese

Photographer, New York

Photographer, New York

Charlotte Gueniau

Ellen Silverman

Writer+Stylist, Odense

Photographer, New York

Jenny Hallengren

Aimee Swartz

Photographer, Stockholm

Writer, Atlanta

Michaela Hayes

Dietlind Wolf

Canning Queen, New York

Stylist+Photographer, Hamburg

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SWEETPAULMAG.COM | 5

ProP

WORK SHOP

tel. 212 • 219•8591 art bathroom clocks dishes fabric flatware furniture garden glassware kitchen office sports surfaces tin toys utensils wood and much more

164 W. 25th St.10th floor Monday–Friday 8:30–5:30 Saturday 11:00–3:00

esi gn: Josh Simons

photo by Sheri Manson

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ph ad oto uev : Arm C dia ando R afael stylist: Ni

Summer is the season to ...

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IMAGE: H&M Home | hm.com

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Dine alfresco Cook with zucchini, eggplant, and edamame Drink a refreshing Elderflower Fizz Makes 6 drinks 1 lemon, sliced into 6 pieces 3 to 5 teaspoons elderflower cordial per cup Champagne or Prosecco 1. Squeeze 1 slice of lemon into each cup, then mix in your desired amount of elderflower cordial. 2. Fill the remaining space in the cup with chilled Champagne or Prosecco.

Enjoy a cooling lemon popsicle

Shop at Vitreous Wares

at etsy.com/shop/VitreousWares for handmade summer bright ceramics—perfect for entertaining on summer nights 1. Blue stoneware bowl, $64 2. Orange cups, $30 each 3. Turquoise shallow bowls, $55 each

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SUMMER

Our top three cookbooks to give this summer Charred & Scruffed by Adam Perry Lang Adam Perry Lang is well equipped to author a book centered on barbecued food—he has received top honors on the national barbecue circuit. Perfect for the summer, Charred & Scruffed will take you on an inspirational foodie journey through an extensive range of barbecue cooking options, leaving you with the know-how to make the most of your meats—from using the juices to create tasty dressings to specialist methods like ‘clinching,’ which is cooking steaks directly on hot coals.

Bakeless Sweets by Faith Durand Written by the executive editor of The Kitchn, and with evocative photographs

by Stacy Newgent, Bakeless Sweets is a dessert book that’s not only tempting but has a unique point of difference—all 125 recipes can be made without even stepping near your oven. Inside you’ll find step-by-step recipes that cover fruit jellies, panna cotta, puddings, custards, icebox cakes, and more. Plus, more than 100 of the recipes are gluten-free.

It’s All Good by Gwyneth Paltrow You’ve seen her films and no doubt received her ever-popular lifestyle email Goop, and now you can read her recipes in print once again. The idea for It’s All Good was inspired after a trip to see her doctor led to a grueling elimination diet. Determined to find a more enjoyable way to eat healthily, Paltrow worked with Julia Turshen to devise restorative and feel-good meals and the book idea was born. Pick up and copy and find inspiration from Huevos Rancheros and Hummus Tartine with Scallion-Mint Pesto to Power Brownies and Banana ‘Ice Cream.’

Look what Sweet Paul spotted!

1. Farmyard glasses shop.life-curated.com, $15 2. Carve Your Own Stamp kit yellowowlworkshop.com, $28 3. Sunshine tote bag alphabetbags.com, $20 4. I Would Also Like print yellowowlworkshop.com, $65

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Ever dreamt of stepping through the restaurant’s double doors and leading a frenetic kitchen of cooks? Remind yourself to dream big with Lady and The Kid’s stylish typographic print

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Recipe Monday Corn is one of my favorite summer vegetables. If I don’t put them on the grill I usually make this really simple dish. Tastes great with all kind of BBQ

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Linda Pugliese

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Baked Corn with Shallots & Basil

Serves 4 2 fresh corn cobs 2 shallots, thinly sliced 2 cups chicken stock 2 tablespoons butter salt & pepper, to taste fresh basil 1. Preheat oven to 375°F. 2. Cut the corn into 1-inch slices. 3. Place in a ovenproof dish and top with shallots, stock, butter, salt, and pepper.

4. Cover with foil and let bake in the oven for 20 minutes.

5. Serve with fresh basil.

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My happy dish

RECIPE by Jasline Ng | STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski

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“This dish makes me happy because every mouthful is filled with surprise! Crispy salmon skin, sweet and flaky salmon flesh, and the tang of the caper sauce come together to create a delicious experience” Pan Fried Salmon with Lemon Butter Caper Sauce

Serves 2 Fish 2 salmon fillets glug of olive oil salt & freshly ground black pepper, to taste Sauce 2 tablespoons unsalted butter 1 clove garlic, finely chopped juice & zest from 1⁄2 lemon, separated 1 teaspoon capers, chopped 1 tablespoon parsley, chopped 1. Wash the salmon fillets and pat dry with paper towel. 2. Turn the fish skin side up. Drizzle with olive oil and season with salt and black pepper (go light with the salt). 3. Heat up a frying pan on high heat and drizzle with some olive oil. Place the fillets skin side down and reduce the heat to medium. 4. Without touching the fish, let them pan-fry until the skin is crispy golden, about 3–5 minutes. 5. Turn the fish over and pan-fry until cooked through, another 2–3 minutes. Transfer the fillets onto a plate and keep warm. 6. Discard the oil in the frying pan and turn the heat down to low. 7. Melt the butter and when the foam has subsided, add in the garlic and lemon zest and sauté until fragrant. 8. Add in the lemon juice and capers and sauté for 1 minute. Stir in parsley and keep warm.

Place the salmon fillet with mashed potatoes and sautéed vegetables. Spoon the sauce on top and serve immediately.

“My Happy Dish” recipe winner Jasline Ng

Want to be a “My Happy Dish” winner?

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

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Crafty Friday Let it grow

Simple plastic bottles and a pair of scissors are all you need to make your summer garden bloom

CRAFT+STYLING by Paul Lowe | PHOTOGRAPHY by Linda Pugliese

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You will need: plastic bottles scissors Mini Greenhouse 1. Cut the base of the bottles off with scissors. 2. Place on top of your seedlings.

The bottles will work as mini greenhouses where the plant will prosper and grow.

Bulb Grower 1. Cut off the top part of the bottle and place it upside down in the base of the bottle.

2. Fill with water and place a bulb in it.

The bulbs roots will grow into the water and a few weeks later you will have a beautiful flower.

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Gorg-wanna handmade

IMAGE: Vital

CMYK bicycle tea towel set, Vital, $32 etsy.com/shop/vital

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WILL’S FAVORITE

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1. Blue and yellow girl print Ireneagh, $16, etsy.com/shop/ireneagh 2. Yellow gingham tie Handmade By Emy, $60, handmadebyemy.com 3. Ceramic pig planter Fruit Fly Pie, $34, etsy.com/shop/fruitflypie 4. Reversible chevron cupcake stand Cakegirls, $13, thecakegirls.com 5. Yellow glaze ring Shabanaj, $58, etsy.com/shop/shabanaj 6. Neon yellow ring Mint Rainbows, $20, etsy.com/shop/MintRainbows

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Lova’s world Headphones

Change your headphones from drab to fab with a few stitches

CRAFT+STYLING by Lova Blavarg | PHOTOGRAPHY by Susanna Blavarg

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I’m not kidding when I say that I listen to music for 4 hours a day (at least!). I always listen to music when I’m crafting or painting or riding the subway or walking or... well, you get it. I care about sound quality so I always like to use classic headphones instead of earplugs, and since my headphones are my most used accessory I decided that I needed to make them pretty so I could wear them with pride everyday!

The headphones I used are Urbanears Plattan, and are named after a place in central Stockholm that I used to pass by often when I lived there.

1. Get a pair of Plattan headphones in your favorite color, some embroidery yarn, and small beads. 2. Sketch your own design (or copy my cherry blossoms), first on paper and then lightly on the headphones. 3. Start embroidering and attach beads as you go along. I’m not an expert, so I used simple stitches, but there are a lot of fun different stitches you can find in books and online.

TIP: Don’t worry if you make a mistake! The fabric is very forgiving and it’s quite easy to remove the stitches and start over SWEETPAULMAG.COM | 23

Keep your eye on We all scream for Jeni’s!

All it takes is one bite of Jeni’s Splendid Ice Creams to get hooked

TEXT by Aimee Swartz | PHOTOGRAPHY by Kelsey McClellan

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Is there anything better than scoop of Jeni’s Wildberry Lavender Ice on a hot summer day? Well, now that you mention it, how about two scoops of the Buckeye State—a sweet tribute to Ohio’s famed peanut butter and chocolate kitsch confection... or maybe three scoops of the Goat Cheese with Roasted Cherries?

For more than a decade now, Jeni Britton Bauer and her Columbus Ohio-based team have been delighting foodies and garden variety sweet tooths alike with a jaw-droppingly delicious selection of artisanal ice cream, sorbet, and frozen yogurt. Small batches of each daring and inventive flavor (as well as vanilla, chocolate, strawberry, and other classics) are made by hand and from the ground up, using cream and cheese from nearby farms, locally sourced produce, and fair-traded ingredients like mega-potent vanilla pods from Uganda and organic cocoa beans from Tanzania.

Jeni’s Splendid Ice Creams are available at nine scoop shops in Ohio and one in Nashville, in select stores in all 50 states, and online at jenis.com. Oh, and for those of you with the willpower to resist the irresistible, check out Jeni’s Splendid Ice Creams at Home, a cookbook the Wall Street Journal dubbed “the homemade ice cream making Bible,” to turn your home into a test kitchen.

We didn’t set out to make the best ice cream in Columbus, or the best ice cream in America, or the world. We set out to make the best ice cream we could imagine. This means that we make better ice cream today than we did yesterday, and we will make better ice cream tomorrow than we do today

AS: What was your “aha moment” that led you to start Jeni’s?

JBB: For me, ice cream is where art, pastry, and perfume collide.

In 1995 and 1996 I was studying art history and fine arts at Ohio State University. I was also working at a French bakery, and considering going to pastry school. In my free time, I was exploring perfuming and collecting rare essential oils and had begun to think about becoming a perfumer. One day I mixed the essential oil of cayenne into already-made chocolate ice cream.

Cayenne oil has no scent; it has only the physical property of heat, so it was useless in perfuming. I thought if I mixed it with ice cream, the butterfat would work as the carrier to make an edible experience. When I tasted it, I felt the cold first, then tasted the chocolate, and about four seconds later it all burst into flames in my throat. I was hooked. In that moment, I knew ice cream was the path for me.

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AS: What are the inspirations behind your amazing flavors?

JBB: Whatever is in front of me! I was in Nashville waiting for a taxi and I picked up the paper. A story about Zelda Fitzgerald inspired me to read all I could about her and make a collection of ice creams in her honor. Ice cream is the way I encounter the world. I get closer to my subjects through ice cream, whether it’s Marie Antoinette, Zelda, Tokyo, or a 1973 lemon-yellow Camaro.

AS: What do you like most about your work?

JBB: The people I work with, the people I serve, and, of course, eating ice cream every day.

AS: What’s your favorite flavor?

JBB: Lemon frozen yogurt. It’s beautiful, biodynamic yogurt with fresh-squeezed lemon and a bit of grass-grazed cream.

It’s absolutely pure, refreshing, and creamy enough to top a cherry pie.

AS: What’s a day in the life of Jeni like?

JBB: Read. Create. Taste. Paint. Think. Tweak. Talk. Free-style.

Repeat. I work across all channels of our company—store design, music selection, service training, recipe creation, art direction, and the sourcing of ingredients. Everyday is different but involves some or all of that.

AS: What kind of experience do you want visitors to Jeni’s to have?

JBB: I want to slow you down, create a lasting memory, and maybe help you fall in love more deeply with everything.

AS: What advice would you give to others who are thinking about starting a business?

JBB: We didn’t set out to make the best ice cream in Columbus, or the best ice cream in America, or the world. We set out to make the best ice cream we could imagine. This means that we make better ice cream today than we did yesterday, and we will make better ice cream tomorrow than we do today. My advice is: don’t build a better mousetrap, build the best you can imagine.

That will keep you on your feet, moving forward, and will keep your team inspired and proud. What you can imagine is always better than what exists.

For Sweet Paul we did a Lemon Yogurt & Blackberry Pavlova.

Meringues, a scoop of fresh lemon frozen yogurt, blackberries soaked in sugar, and fresh, hand-whipped cream. You can pipe the meringues into nests and stack the dessert on individual plates for a more formal presentation. Or, my favorite—break them over a giant, sharable, messy platter of ice cream, sauce, and whipped cream. Throw some fresh mint on top and serve as you would a large plate of spaghetti.

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Sweet Paul Magazine the KIDS issue

Special Edition

the

issue

Get your copy now! sweetpaul.bigcartel.com SWEETPAULMAG.COM | 27

CREATE THE SUNDAES OF YOUR DREAMS. SHARE THEM WITH THE WORLD. GRAVEL.JENIS.COM

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©2013 The Caldrea Company. All Rights Reserved.

Gorg-wanna design

IMAGE: Toast

Kantha cushions and quilts, Toast, from $27 toast.co.uk

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PAUL’S FAVORITE

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1. Bamboo pendant Bodie and Fou, $256, bodieandfou.com 2.Ombre sand throw Mocha, $ 67, mocha.uk.com 3. Soap dish Men’s Society, $31, menssociety.co.uk 4. Octagon marble plate Jayson Home & Garden, from $92 jaysonhome.com 5. Pure wood stool Idyll Home, $163 idyllhome.co.uk 6. Maple bread board Brook Farm General Store, $37 brookfarmgeneralstore.com 7. Jute utility basket Terrain, $268 shopterrain.com

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From Mormor’s kitchen The strawberry incident A tale of sibling love and strawberries

I was an only child until I was six years old, and I ruled supreme. When my sister Lene was born, I had mixed feelings. I had a great setup: two little old ladies fussing over me and my every whim. Now all of a sudden there was a baby in the mix, a cute little redhead thing that would not stop screaming. And all of a sudden all the attention was gone from moi. Eventually I coped, it was even kind of nice to have the little creature among us. At least this was the case until the strawberry incident.

I think she was around two. It was summertime and I had been working hard in the garden all summer in my little strawberry patch. Mormor had given me my own little patch and I had planted some amazing strawberry plants that I bought with my own money at the flower market in the city. I lived for that patch all summer.

You have to understand that it takes a bit longer to grow strawberries in Norway, as it’s a bit cold. But that also means that once they are ready they are so sweet and amazing.

It was a Sunday afternoon; the weather was lovely. I had decided that my treasures needed one more day of sunshine before they would be picked. From outside, I heard my sister screaming and I saw my father carrying

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Linda Pugliese

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her into the house. Her whole face was red and my first thought was that it was blood. Then I realized, with a mixture of relief and horror, that it was strawberry juice.

I ran to my patch and there it was: empty. There was nothing left. The girl had somehow crawled into the patch and eaten all my plump strawberries.

Even to this day, whenever there are strawberries around, I give her the eye.

Strawberries with Balsamic Syrup & Pepper Tastes amazing over vanilla ice cream.

Serves 4 ⁄2 cup balsamic, don’t use your best stuff for this 2 tablespoons sugar 1 pint small strawberries, hulled freshly ground pepper 1

1. Place the balsamic and sugar in a small saucepan and bring to a boil. 2. Let the mixture simmer for about 10 minutes or until it starts to thicken. 3. Let cool. 4. Place the strawberries in a serving dish and pour the syrup on top. 5. Crack some pepper on top and serve.

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Gorg-wanna kids

IMAGE: Cox and Cox

Indian teepee, Cox and Cox, $179 coxandcox.co.uk

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1. Bobbing boat print Odette Williams, $25, odettewilliams.com 2. Jonosfar pendant IKEA, $15, ikea.com 3. Lady doll Unison Home, $50, unisonhome.com 4. Herringbone pouf Land of Nod, from $59, landofnod.com 5. Pink chair Petit Pan, $118, shop.petitpan.com 6. Guardsman money pot The Modern Baby, $12, themodernbaby.co.uk 7. Wooden plane toy Imagination Kids, $14, etsy.com/shop/Imaginationkids

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WILL’S FAVORITE

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Color me happy!

Meet Charlotte Gueniau, a true believer in living with color TEXT by Charlotte Gueniau PHOTOGRAPHY by Joachim Wichmann and John Bendtsen

I believe in colors and their ability to lift up your spirits—of course they need to be well chosen and well suited to each other.

I need colors in my life. Recently I was at a book launch event in Germany— a very lovely event—when all of a sudden I realized that nobody was wearing black. It was a party full of happy, bubbly, and colorful people. It really felt like everyone’s moods were lifted by all the colors. I decided then and there that the next party I threw would have a dress code: “Please come in colors. The more the better.”

Black is never an option in my home. I always feel that black pulls me down and makes me want to hide. I have gone through phases where I have only worn black clothes, and I’ve realized it is only when I’ve felt sad or felt like being left alone. I find absolutely no joy in black… and I also have a problem with dark mustard.

I am often asked what my favorite color is, and I have to say it really changes

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HAPPY HOME: EVERYDAY MAGIC FOR A COLOURFUL LIFE by Charlotte Hedeman Gueniau, Foreword

by Holly Becker.

Published by Jacqui Small, $26

all the time—depending on the season, my mood, etc. I also think fashion plays a bigger and bigger role in homeware colors. At the moment I am toning down a bit—some colors seem to be following me like they have a message. I am very much in love with apricot, soft green, lavender, and different shades of blue. I was just in the South of France, and these colors were everywhere.

I love travelling and I love going to beautiful hotels—staying in zen-like atmospheres— but after a few days I long for color. I always feel so thrilled to come home and just say “aaahhhhhhhhhh.....”

Stand back often and actually look at each room in your house like you are seeing it for the first time—what feeling does this give you, and what needs to be changed?

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Charlotte’s top tips on living with color It all depends on how big your space is. Keep colors within the same tones, meaning if you go for a pastel look stay within the pastels. I have just gone through a big cleanup in my kitchen, as I felt I needed a change. I just removed all my orange plates and replaced them with soft apricot. It changed the whole look of the room.

Keeping most walls white is always a safe choice. And if you have wood panels, keep the paint as shiny as possible.

I love a white base with just one wall here or there in a color or with wallpaper. Just last week I repainted one wall in my living room, and it has changed the feel of the room completely. For me this feeling of rearranging in small ways is so motivating.

Just a few hours of work painting and on a wall gives renewed energy. Add to that a new blanket on your old couch, another vase, and a different candle holder, and you have simple everyday magic moment. It gives you that happy feeling inside like when you have just had a new haircut or bought a fabulous dress you dreamt about for so long.

Make sure the way you decorate your home fits with your lifestyle. If you enjoy quiet time and guests make you nervous, make sure your space is adapted to your everyday needs and not to expectations you see in magazines. In my family we love entertaining and being entertained, so we have organized ourselves so we can easily be 20 people. In our kitchen there is room for several people to cook together or for some to sit and sip a cup of tea or a nice glass of wine and chat whilst watching others cook.

De-clutter often—that is some important advice. I regularly say to myself “Okay, it is one in one out.” If I fall in love with some new things from our latest collection then I’ll remove something. I wish I could truthfully say that this is what I actually do. But it does work—keep everything tidy and nicely stored in beautiful baskets.

Stand back often and actually look at each room in your house like you are seeing it for the first time—what feeling does this give you, and what needs to be changed?

Never underestimate the power of a few fresh flowers and some candles.

Be bold and be daring—don’t worry so much. Just paint a wall in a crazy color. You can always change it back again if it doesn’t work or if you get sick of it after a few months.

Would you like to sell Sweet Paul Magazine in your store?

S PR I NG 201 3

sweetpaulmag.com/stockists

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Candy is Dandy Ryan and Eric Berley take the sweet tooth on a journey through time with hand-made, turn-ofthe century confections TEXT by Aime Swartz | PHOTOGRAPHY by Alexandra Grablewski

Since opening The Franklin Fountain in 2004, brothers Ryan and Eric Berley, each clad in vintage suits, plucky suspenders, and tie-yourown bowties, have established themselves as Philadelphia’s premiere purveyors of all things sweet and the go-to duo for unique treats steeped in history. Their latest venture, Shane Confectionery, located just a few doors down the block, pays homage to the store’s namesake, who had operated the store for generations, and their hometown’s love of candy, in a beautifully and authentically restored shop in Old City.

Seeking a cold-weather counterpart to their ice cream shop, the Berleys bought the store (formerly known as Shane’s Candies) in 2010. The sale included recipes, scribbled on the back of an envelope by the founder himself, for the store’s famed hand-crafted buttercreams, peanut butter cups, caramels, and other turn-of-the century candy—each of which has no more than 10 ingredients. With the sale also came the country’s largest collection of intricate Victorian-era

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molds—foxes, swans, steam locomotives, and sailing ships—to make clear toy candies, an old-timey confection brought to Pennsylvania by German settlers. These are just some of more than 600 treats, from the traditional to the whimsical, that are for sale at Shane’s.

For the Berley brothers, it’s not just the candies that are nostalgic—it’s the experience, too. A look around the pristine storefront shows an antique cash register and pay phone, walls lined with memorabilia and ephemera of eras gone by, and apothecary jars stocked with penny candy (think Abba Zabba and Bit-o-Honey). The duo, along with head confectioner Davina Soondrum, use period tools and equipment like handfused copper kettles and bowls heated over a manually-fired gas stove, to keep the production experience as authentic as possible.

While Shane’s undoubtedly delights in yesteryear, in recent years it’s come into modern-times with a website that allows candy lovers everywhere to enjoy its sweet treats. Visit shanecandies.com for more.

First line Copy

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Having older customers come into the confectionery and reminisce about their parents and grandparents bringing home Shane candies for the holidays is also very rewarding. And when folks thank us for saving a piece of Philadelphia history, my eyes get watery

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What are some core values of your business? The local sourcing of ingredients, with honesty and transparency, has become an obsession for us. The maintenance of historical traditions and rediscovery of confectionery traditions once lost.

We value employment of human hands to make things in this great country. Integrity in all things.

What are some of the challenges in tweaking your confections for modern palates and other preferences?

Shane’s is famous for their buttercreams, which are very sweet by nature of their ingredients. The modern palate, for finer chocolate anyway, has actually become less sweet.

Contemporary interest in dark chocolate with higher cocoa content and the foodie scene has encouraged us to experiment with savory inclusions like salt, bacon, and herbs paired with the sweets. But you still have plenty of folks who like an oldfashioned buttercream!

What were your fears in making the leap into the candy business? The complete renovation of a 148 year old building was a larger commitment than anything we’d undertaken before. The building was still functioning with 19th century technology in many ways; for instance, the heating system consisted of firing up the gas candy stoves in the morning to warm the kitchen. Then, we had to restore all of the antique machinery, learn how to use it, and make candy with methods from the early 20th century.

And what are its biggest rewards? Knowing that confectionery will continue to be made onsite, using human hands and local ingredients, fulfills our most basic mission.

Having older customers come into the confectionery and reminisce about their parents and grandparents bringing home Shane candies for the holidays is also very rewarding. And when folks thank us for saving a piece of Philadelphia history, my eyes get watery.

What do you like most about your work? My favorite part of the job is working with period confectionery tools, antique candy molds, glass display jars, and ice cream ephemera for redesigning our menus. I really enjoy handling and talking about these objects, teaching and telling stories through them. Antiques allow me to channel our confectionery predecessors from decades gone past.

What kind of experience do you want Shane’s visitors to have? We would like visitors at Shane Confectionery, both in-store and online, to experience a world long gone. To feel the cold, polished marble and press one’s nose to the curved glass window. To smell the chocolate being tempered upstairs and dream of its deliciousness. To delight at the colorful clear toys and candy canes in the mirrored display. For children young and old, a place where all sweet dreams can come true; this last bit is sappy, I know, but we do tend to sugarcoat everything.

Travel CANTABRIA & BASQUE COUNTRY

TEXT+PHOTOGRAPHY by Paul Vitale

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OPPOSITE PAGE: Mataleñas, Santander LEFT: The Guggenheim in Bilbao RIGHT: Percebes (Gooseneck Barnacles)

My partner and I were lucky enough to spend a full month in Cantabria and the Basque Country recently. When most people think of Spain they think of the brown desert-like plains and windmills of Andalucia, the regal streets of Madrid, or the sunny Mediterranean beaches of Barcelona and Valencia. But a lesser traveled yet equally stunning region is Spain’s northern maritime coast, an area often referred to as Green Spain. Green Spain reaches from Galicia in the west, through the mountains of Asturias and Cantabria, and finally into the Basque Country in the east.

Cantabria is known for its majestic ancient mountains, the Picos de Europa, which end abruptly at the sea with towering cliffs and crashing waves. It’s also a region full of rolling hills and sandy beaches dotted with resort towns all along its coast. Our goal was to experience the province to its fullest—which often meant seeking out ways to ensure that our stomachs were always full! Luckily, there were endless beaches and parks, historic landmarks, cathedrals, winding mountain trails, and medieval villages to walk through in Cantabria. Our daily activity list consisted of two things: walking and eating.

Santander Santander is the capital of Cantabria and the perfect home base for a stay in the region. It’s a small and dense city of 200,000 on a peninsula that has beaches on both the rough Atlantic as well as the calm Bay of Santander. There are few big chain stores and restaurants in Santander; the city strives to make itself a place that encourages local businesses. One of the most popular daily activities is to take a “paseo,” a stroll through the city for an hour or two each evening. The city has been a resort town for generations and is often full of European tourists, especially the British, who take advantage of a direct cruise/ferry route between Plymouth and Santander.

Things to see in Santander:

The Sardinero: the stretch of wide sandy beaches, resort hotels, and restaurants in the north of the city. Make sure to stop into the beaux-arts, Gran Casino Sardinero

Playa de Matalenas: a stunning beach in a seemingly hidden cove at the base of a 150foot cliff El mercado de la Esperanza: the city’s main market, full of produce, cured meat, cheese, and the freshest fish you could imagine Palacio de la Magdalena: A royal palace built for the King of Spain on a bluff overlooking the ocean. There’s even a small zoo on the palace’s grounds with penguins and seals What to eat:

Vino de Coco (Coconut Wine): a sweet and slightly carbonated coconut-flavored red wine.

You drink the vino from an oddly shaped glass vase with a spout. Messy and fun!

Rabas: fresh battered and fried calamari served either on their own with lemon or in a sandwich with soft white bread

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How to get to Santander: Santander has a small airport with regular flights to Madrid, Paris and London. You can also easily take a luxury coach from Madrid (5 hours) or Bilbao (1.5 hours) Where to stay:

NH Santander: Rates from 65€ Hotel Real Santander: Rates from 200€ Vincci Puertochico: Rates from 75€ Bilbao Bilbao, the capital city of the Basque Country, is an autonomous region of Spain with a unique cultural heritage that includes its own language, Euskara. A former industrial center, today’s Bilbao is a shining gem of arts, architecture, culture, and commerce for Europe.

Frank Ghery’s elegantly twisted Guggenheim Museum is perhaps the city’s best-known monument. I, however, tend to feel that the city’s crowning achievement is its culinary artistry. Bilbao—how do I eat thee? Let me count the ways...

What to eat:

Pintxos (Peen-chos): the national food of the Basque

Paul & Bubi at Fuente De

Percebes (Goose Neck Barnacles): a delicacy of the region. These alienlooking barnacles only grow where the sea is at its roughest and most dangerous to harvest. The taste is a cross between shrimp, lobster and oysters. They run as much as 65€ per kilo!

Cocido Montanes: a dish typical in the mountains of Cantabria. It’s a hearty bean and meat stew that’s usually topped with local morcilla (blood sausage) Sobao Pasiego: buttery pound cakes made in the small mountain passes of the region

Tortilla Española: one of Spain’s national treasures, a thick omelet of eggs and potatoes often filled with shrimp and mayonnaise or Serrano jamon and cheese Day-trips in Cantabria: The Cave of Altamira: often referred to as the Sistine Chapel of prehistoric cave painting. Only 20 minutes from Santander in nearby Torrelavega. The cave is no longer open to the public, but the museum has an exact replica

Potes: perfect tiny medieval mountain town in the Picos de Europa. Very close to a scenic cable car at Fuente De and also known for it’s strong local liquor, crema de orjuo Comillas: beach resort town known for the magical and whimsical Gaudi home, El Capricho

Santoña: beach village to the East of Santander known as the anchovy capital of Europe. You can buy the most amazing seafood here

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is the pintxo. Similar to the tapas in the rest of Spain, pintxos are small bites of superlatively prepared food.

Every day the bars and taverns offer pintxos in the afternoon and people spend a couple of hours drinking small glasses of beer or vermouth and eating delicious pintxos. The classic starter pintxo is the Gilda, named after a Rita Hayworth movie, a skewer with olives, an anchovy, and a spicy pickled pepper. The goal is always to eat the Gilda in one bite!

Vermouth and Txakoli (chok-oh-lee): perfect drinks to have with pintxos! Vermouth is an art in Spain, sweet rich and red and served on ice with an orang.

Txakoli is a dry and almost sour white wine from the Basque Country

Gin & Tonic: the most popular drink in Bilbao right now is certainly the gin & tonic. There are bars that focus just on this one cocktail. My favorite is Bitoque on Rodriguez Arias Kalea, where they make a gin and tonic that’s flavored with cedar smoke, lemon, and rose petals What to see:

Casco Viejo: the medieval city center of Bilbao.

Winding stone-paved streets open to only pedestrian traffic and filled with shops, restaurants and bars.

My favorite pintxo spots in the Casco Viejo are the famous Casa Victor Montes in Plaza Nueva known for its gildas and also the superlative Txiriboga (cheerybow-ga) known for their bechamel croquettes on Plaza del Balcón de Bizkaia. Walk through the Casco Viejo any afternoon, especially on the weekends, for a gastronomic stroll you’re unlikely to ever forget!

TOP: Pintxos in the Casco Viejo of Bilbao MIDDLE: Croquetas and tapas at Txiriboga in Bilbao BOTTOM: A view of Santander

Alhóndiga Bilbao: Alhóndiga is a beautiful post-modern building and cultural center in the middle of Bilbao designed

by Philippe Starck. There is an amazing pool on the roof with a glass bottom that you can look up into from the cavernous atrium. You will find free exhibitions and performances from hip-hop dance to opera, well worth a visit

Guggenheim Bilbao: the Guggenheim is considered by many to be responsible for the renaissance of Bilbao. It’s the centerpiece of the city—wavy titanium walls perched on the Bilbao River. And of course, no trip to Bilbao is complete without a visit to Jeff Koons’ giant puppy sculpture in plaza in front of the museum

Flea Markets: every Sunday there is an amazing flea market (rastro) filled with classic antiques and rare books in the Plaza Nueva in the Casco Viejo. There is also a funkier flea market once a month in Espacio Open called ‘Open Your Kolektiboa’ How to get there: Bilbao is served by a beautiful airport designed by Santiago Calatrava. Direct flights to many of Europe’s capitals are offered daily. Bilbao is connected to Spain’s national rail system and is also accessible by luxury coach.

How to get around: Bilbao’s public transit system is among the best in the world.

Even though it’s an entirely walkable city, Bilbao has a futuristic subway system designed by Norman Foster as well as a whisper-quiet above ground Tramvia that whizzes along grasscovered tracks.

Where to stay:

Miro Hotel: from 90€ Hotel Carlton: from 100€ Silken Gran Hotel Domine: from 88€ Some phrases in Euskera:

Kaixo (ky-show): hello!

Agur (ah-good): goodbye!

Eskerrik asko (ah-skar-eek-ah-sko): thank you!

Zorionak (zory-oh-nak): congratulations!

Bai (bye): yes!

Ez (ess): no!

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Will’s picks The New Nautical

This season we show you how to invite the tactile beauty of the coast into your home through layers of weathered, rustic finds, and maritime-inspired accents

IMAGE: Name

Burlington Grand Pillow Sofa, Parker Knoll, parkerknoll.co.uk

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With your palette of blues set, turn your attention to the texture of the space. Introducing rustic furniture will give the living space an organic angle that in turn lends itself to evoking the weathered charm feeling of a seaside beach house. To achieve this, think about bringing two or three key pieces into the scheme that spell out this aged look—a weathered wooden side table, a distressed trunk fashioned as a coffee table, and a floor lamp made from rope are your ticket to instant nautical style. You may also like to bring a few wicker items into the scheme to balance out the wooden materials. Finally, soften the rustic textures with lashings of textiles adorned with classic nautical stripes—a mix of wide and ticking stripes will work harmoniously together.

IMAGE: Shutterly Fabulous

Layer in texture to your living room Creating a nautical living space doesn’t have to stop at a token anchor placed in the corner of the room, rather it can spell the opportunity to create a stylish and tactile scheme that’s brimming with texture. While it’s important to include a selection of typically nautical elements in the mix—think weathered oars and anchor motifs—it’s equally important to do so with restraint to ensure the scheme doesn’t end up looking forced. Start by picking your core palette of blue shades to use across the scheme; this will help you pick furniture, textiles, and accessories accordingly. Take inspiration from cerulean blue skies, turquoise pools, and the azure blue shimmer of the sea for this task. Blue is a sociable hue and works well when it’s paired with shades from within the same palette, so take a relaxed approach and don’t feel that your choices need to be too perfectly matched. By layering in pieces from across the spectrum of blue shades you’ll end up with a more relaxed and informal space.

Ice Blue Louvered Shutters, $451, shutterlyfabulous.com

Creating a relaxing nautical bedroom scheme When it comes to bringing a maritime theme into your bedroom décor, you’ll be surprised how much of a statement you can make with your bedding. By simply swapping out heavier textiles from seasons gone by and replacing them with crisp white sheets, small Ikat prints, and delicate ticking stripes you will create a coastal vibe. Clashing patterns and prints are a great approach if you’re looking to put a modern spin on the ever-present nautical trend, so embrace this season’s myriad of prints and lavish your bed with layers of textiles.

Scandi fish print tray Starfish Bay, $61, starfishbay.co.uk

Will’s tip! Reclaimed wooden furniture will not only bring rustic textures into a nautical scheme but an industrial touch, too.

Upcycled coffee table cart Little Tree Furniture, $739 littletreefurniture.co.uk 50 | SWEETPAULMAG.COM SUMMER 2013

1.

Will’s tip! Simple touches around your home can be all that you need to nod towards a maritime vibe—just like these marine and seaweed scented soaps.

W I L L’ S P I C K S

2.

Savon de Marseille soap set Cox and Cox, $19 coxandcox.co.uk

1. Mike Semaphores paddle Terrain, $150, shopterrain.com 2. Coastal blue anchor Debenhams, $39, debenhams.com 3. Lantern Who’s It For?, $31, whositfor.co.uk 4. Anchor cushion Heatons, $11, heatonsstores.com 5. Nautical stripe rug Scandi Living, $249, scandiliving.com 6. Sheringham loveseat Harveys, $1088, harveysfuniture.co.uk 7. Rope handle storage bucket Jayson Home & Garden, $75, jaysonhome.com

4.

3.

5.

6.

7.

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Woof These are Lestat’s favorite treats—he loves it when I bake these. One of the reasons is, of course, that I feed him some of the dough Pumpkin & Peanut Butter Treats Makes about 60 2 cups whole wheat flour 1 ⁄2 cup wheat germ 2 eggs 1 ⁄2 cup canned pumpkin 2 tablespoons peanut butter 1 ⁄4 cup warm water 1. Preheat oven to at 350°F. 2. Mix all the ingredients together in a large bowl.

The result should be like a dry cookie dough. 3. Roll out until thin and use a round cookie cutter to make cookies. 4. Transfer to a parchment-covered baking sheet. 5. Bake for about 30 minutes. 6. Cool on a wire rack.

Don’t give your pup all 60 at once! These treats can be stored in an airtight container for 2 weeks.

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Linda Pugliese

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1.

WILL’S FAVORITE

2.

3.

1. Greyhound brooch Howkapow, $18, howkapow.com 2. Treat jar Mungo and Maud, $69, mungoandmaud.com 3. Crocheted bone Cloud7, $22, cloud7.de 4. Pug hardware Not On The High Street, $25, notonthehighstreet.com 5. Two tone dog lead Ware of the Dog, from $66, wareofthedog.com 6. Harris Tweed dog bed Love My Dog, from $317, lovemydog.co.uk

4.

5.

6.

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One for the season Pickled Cherries

Pickled fruit! You have to try it. My newest love is all things pickled: pickled apples, pears, grapes, blueberries, and yes, cherries. The combined flavors are magical—both sweet and tart

RECIPE+TEXT by Michaela Hayes | PHOTOGRAPHY by Alexandra Grablewski

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Pickled Cherries

Makes about 4 pints 1 quart sweet cherries (around 1 pound) 2 cups white wine vinegar 2 cups water 2 3⁄4 cups sugar 2 tablespoons honey 1 ⁄4 teaspoon salt zest of 1 lemon 4 bay leaves 2 hot peppers

Like nose-to-tail eating, when I teach canning classes, one of the things I try to stress is using the whole jar; the pickling liquid is full of vitamins that have transferred out of the produce during cooking. So it may be a gorgeous color, but it is also packed with delicious flavor. When pickling fruit, the liquid can quickly become the star of the show. My favorite way to use this sweet, tangy, fruity liquid is in drinks.

This recipe for Pickled Cherries is a riff on one of my favorite recipes that I created while working at Gramercy Tavern in New York. A good friend of mine was lead bartender at the

time and she created a monumental cocktail using the pickling liquid with the cherries as garnish. I recently learned that by the end of each shift the cherries set aside for service had all been eaten by the staff—they were absolutely irresistible.

Embrace your inner bartender and use this pickling liquid with some rye whiskey, or mix with seltzer for a refreshing summer soda.

Use the cherries to garnish those delicious beverages or as an accompaniment to a cheese plate. I’ve also heard testimony that the cherries are amazing tucked inside a grilled cheese sandwich.

1. Prepare water bath canner, jars and lids. *Wash cherries. You can pickle the cherries whole or pit them. If you pit them, reserve the pits, tie in cheesecloth and add the packet to the pickling liquid while heating for better flavor.

2. In a medium pan, combine all the ingredients except cherries and bring to a boil.

3. Lower heat and simmer liquid for 5 minutes to infuse with flavor. 4. Add cherries, continue cooking for 2 more minutes, and remove from heat. 5. Ladle cherries and liquid into warm canning jars, leaving 1⁄4 inch of headspace.

6. Remove air bubbles and adjust headspace if necessary by adding more hot liquid.

7. Wipe rim of jars and seal hand tight with lid. 8. Process jars in boiling water bath for 10 minutes. 9. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean, label, and store jars.

For most delicious results, enjoy within one year! * If you don’t want to can your cherries, skip step 1 and refrigerate cherries after they cool in their liquid. Let cherries rest a few days before eating.

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ABOVE: Rauk on Faro beach LEFT: Old fisher houses around a lake

Gotland

One for the bucket-list!

TEXT+ PHOTOGRAPHY by Paul Lowe

Last summer I was lucky enough to be invited to go to the small Swedish island of Gotland. Gotland is Sweden’s largest island, situated in the middle of the Baltic Sea. I wasn’t sure what to expect, all I knew of Gotland was that there are lots of sheep and stone. And I was right, there is a lot of sheep and even more stone but also so much more.

After a short flight from Stockholm I landed in Visby, the medieval UNESCO World Heritage site surrounded by ancient stone walls. I was met by my host, the wonderful Susanna Blavarg, who I’m proud to say is my friend and Sweet Paul photographer. We drove through wonderful landscape: sheep, rocks, beaches, and little towns. This is the Sweden of Ingmar Bergman—wild, romantic, and filled with brutal beauty. Every ten minutes you will find an amazing old church. Apparently, in the olden days, you showed your wealth by building a church. And as this was a very rich island, there are a lot churches.

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We stopped on the way at an amazing bakery called Rute, about 30 miles north of Visby. The owner and head baker used to work at the hottest bakery in Stockholm and one day just decided to move to Gotland to live and work. Rute is located in an old limestone barn in the middle of nowhere. The bread is heavenly—dark, crusty, and baked in an old stone oven. I tell you the bread is worth the trip alone.

One of the wonderful things about traveling is eating, and Gotland has its share of amazing food: locally produced cheese, seafood, and of course, the amazing strawberries they have in the summer. Because of the climate the strawberries take longer to grow, so they have so much more taste.

It was crayfish season while I was there.

Those little red devils are so tasty. They are prepared differently from family to family.

Some use beer, some use wine, some use seawater, but the result is always amazing. You sit around a table, eat crayfish, drink snaps, and sing old songs all night. Yep that’s the Swedes for you.

If you are not lucky enough to live in an old hospital converted to a house like I did, you might check out Furillen hotel— an old lime factory that’s turned into a design masterpiece. This is what modern Scandinavian design is all about. Warmth and

TOP LEFT: The restaurant at Furillen Hotel TOP RIGHT: Faro beach BOTTOM LEFT: City of Visby BOTTOM RIGHT: Furillen Hotel

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TOP LEFT: View from my window TOP RIGHT: The old streets of Visby BOTTOM: Rute Bakery

After my four days in Gotland I was really sad to leave the tranquil and very poetic island. A visit here should be on everyone’s bucket list clean lines. You can stay, eat, drink, and enjoy the view of the Baltic sea.

A short ferry ride will take you to the small island of Faro, most famous for being the home to director Ingmar Bergman. Many of his movies were filmed there. You totally understand his point of view when you see the landscape, it’s so poetic and barren.

The nature and beaches are amazing, with the Ice Age stone monoliths known as Rauks.

After my four days in Gotland I was really sad to leave the tranquil and very poetic island. A visit here should be on everyones bucket list.

Visit these websites for more information on Gotland gotland.info visitsweden.com/gotland designhotels.com gotland.net

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Want to see your ad in Sweet Paul Magazine? email us at S U M M E R 201 3

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Noritake

no000683a

Martha Stewart Weddings Proof 2

BLACK WHITE ON ON BLACK WHITE

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noritakechina.com

SUMMER 2013 | ISSUE NO. 13

PHOTOGRAPHY by Ellen Silverman

features

kräftskiva | fold & dye | sun, surfers, & seafood | gelato peony party! | summer cocktails | sunday lunch in the garden the beauty of the shell | nordic summer food | coastal curry

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Kräftskiva

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Susanna Blavarg | CRAFTS by Lova Blavarg

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Welcome to Gotland and a real Swedish Kräftskiva.

The snaps and crayfish are plentiful and it’s the perfect place to eat, drink, and sing old songs all night long. Definitely one for the bucket list!

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Dill & Stout Cooked Crayfish

Every family in Sweden has their own way of cooking crayfish.

I tasted this one and really loved it. If you can’t get live crayfish, simply put cooked ones in the stout water Dill & Stout Cooked Crayfish Serves 4 1 large bunch of crown dill 1 bottle of stout beer 3 tablespoons sugar 12 cups water 1 ⁄5 cup salt 41⁄2 lbs live crayfish 1. In a large pot heat up the dill, beer, sugar, water, and salt. Set aside. 2. Boil water in another large pot. 3. Cook the crayfish a few at a time for about 30 seconds, or until they turn bright red. 4. Put them directly into the stout water. 5. Once all the crayfish are in the stout water, let them simmer for 5 minutes. 6. Cool in the water in the refrigerator overnight.

7. Drain the water and serve.

Party Hats No Kräftskiva is complete without party hats.These are made for Sweet Paul’s readers by Lova Blavarg. I could not find any ready made hats I liked, so she made these amazing ones just for me.

Simply go to sweetpaulmag.com/make and print them, cut them out, and glue them together.

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Crayfish Salad

Great way to use leftover crayfish, if there is any! If not, you can use frozen Tomato & Blueberry Salad

I love this combo, it’s so fresh and delicious.

If you can’t find raddish leaves, you can use baby spinach or even fresh basil

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Vasterbotten Pie Serves 4 1 1⁄4 cups plain flour dash of pepper 1 stick salted butter 2 to 3 tablespoons cold water 2 tablespoons butter 2 shallots, finely chopped 1 cup chanterelles, cleaned 4 large eggs 1 cup heavy cream 2 cups grated Västerbotten cheese + 1⁄2 cup for topping 1 tablespoon chopped thyme salt & pepper, to taste 1. In a large bowl, mix flour and pepper.

2. Add the butter and quickly work it into the flour using your fingers. The result should be a grainy texture. 3. Add water and work dough together quickly. 4. Roll dough into a ball and wrap in plastic wrap. 5. Refrigerate for at least 1 hour. 6. Preheat oven to 375°F. 7. Take out the dough and roll or press it into a 9-inch tart tin.

8. Prick the bottom with a fork. 9. Place tin in the freezer for 15 minutes. 10. Bake the tart shell for 12 to 15 minutes, and then let cool.

11. In a pan, melt butter and sauté onions soft.

12. Add chanterelles and sauté until they start to get golden. 13. Place the mixture in the prebaked pie shell. 14. In a bowl, mix eggs, cream, cheese, thyme, salt, and pepper. 15. Pour over the pie and top with the rest of the cheese.

16. Bake until golden and set, about 30 minutes. 17. Cool on a wire rack.

Serve cold.

Crayfish Salad Great way to use leftover crayfish, if there is any! If not, you can use frozen.

Serves 4 2 cups crayfish tails, peeled 1 small red onion, finely chopped 1 tablespoon dill, finely chopped 2 tablespoons herring roe 2 tablespoons mayonnaise salt & pepper, to taste 1. In a bowl mix crayfish, onion, dill, and roe. 2. Add the mayonnaise and mix gently.

3. Season with salt and pepper.

Serve with rye bread.

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Vasterbotten Pie

This is a typical Swedish mushroom pie made with their famous cheese.You can find the cheese at good cheese shops or at IKEA

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Roasted Beet Salad with Pine Nuts Serves 4 6 small beets 2 tablespoons olive oil 1 head of lettuce, torn apart 2 spring onions, thinly sliced 2 tablespoons pine nuts, roasted small bunch of sprouts 2 tablespoons olive oil 1 tablespoon sherry vinegar salt & pepper, to taste 1. Preheat oven to 375°F. 2. Place the beets on a roasting rack and drizzle with oil. 3. Bake until tender, about 18–25 minutes. 4. Cool and peel off the skin. 5. Cut in half and place in a large bowl with lettuce, spring onion, pine nuts, and sprouts. 6. Drizzle with oil and sherry vinegar and season with salt and pepper.

Tomato & Blueberry Salad Serves 4 30 small heirloom tomatoes, cut in half 1 cup fresh blueberries 1 bunch small radish leaves 3 tablespoons olive oil 2 tablespoons sherry vinegar salt & pepper, to taste 1. Place tomatoes, blueberries, and radish leaves on a platter. 2. Drizzle with oil and vinegar and sprinkle with salt and pepper.

Roasted Beet Salad with Pine Nuts

This is a really good salad to serve with the pie. It’s also awesome with grilled chicken or pork SWEETPAULMAG.COM | 73

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I have always loved gingham fabrics, but it’s about time they got updated a bit.

Here is my new take on good old gingham

lamp

/ CANVASE S

CRAFTS+STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski

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Vases

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How to do it!

1. First of all you need to make sure that the fabric you buy is cotton. Then pre-wash it to get all the chemicals out. 2. Fold it up into a square and iron it so that it’s easy to work with.

3. Make the dye as specified on the package.

You usually need to add salt or vinegar. I always use Rit Liquid dye. 4. Dip as much of the fabric into the dye as you want. Dip several times so that the dye reaches all the layers of fabric.

5. Rinse and repeat until you have a color you like. Remember the color will dry lighter.

6. Fold out the fabric gently and hang to dry.

Pillows You will need: cotton fabric, washed dye pillow insert sewing machine 1. Dye the fabric as described above. Let it dry.

2. Cut your fabric into 2 squares, a little bigger than your pillow insert. 3. Sew the squares together leaving room enough so that you can fit a pillow inside. 4. Turn inside out and put the insert inside. 5. Hand sew to close the opening, Notebooks You will need: dyed fabric notebooks hot glue gun & glue sticks scissors 1. Measure the fabric around the notebooks and cut to size. 2. Start by hot gluing the fabric to the inside of the cover, then do the other side. 3. Fold in the sides just like wrapping a gift and hot glue to secure.

Vases You will need: vases with straight edges fabric scissors hot glue gun & glue sticks 1. Cut the fabric so that it fits around the vase like a wide belt. 2. Hot glue in place.

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Lampshade You will need: dyed fabric lampshade scissors hot glue gun & glue sticks 1. Measure the fabric around the shade and cut it so that it fits well around it. 2. Start gluing the bottom of the shade by folding over the fabric and gluing in place. 3. Continue folding the top fabric and hot gluing in place. When the ends meet up it doesn’t always look neat, so I usually fold the end fabric in and hot glue in place.

Tote You will need: dyed fabric scissors sewing machine 1. Start by cutting 2 squares that will be the tote. 2. Sew them together leave 1 side open.

3. Fold the fabric around the open side over 3 times and sew in place. 4. Cut the handles, fold them together and sew. 5. Sew them onto the tote.

Napkins You will need: leftover fabric scissors 1. Cut the fabric into napkins. 2. Fray the edges by pulling out threads.

Canvases You will need: ready-made canvases fabric scraps scissors hot glue gun & glue sticks 1. Place the fabric on top of the canvases and cut to fit. 2. Hot glue in place.

Necklace You will need: 4 strips of fabric, 5 x 2 feet 1. Make a simple knot at every 4 inches of the strips. 2. Tie them together at the top.

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/ NOTEBOOKS

Bunting These are all my color samples that I simply sewed together as a bunting. They look really festive and fun.

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napkins / PILLOWS

necklace

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Tablecloth You will need: cotton fabric, washed dye 1. Fold your fabric and iron it well.

2. Make the dye according to the package. 3. Dip the fabric so that you get a thick line going down the middle.

4. Rinse and repeat. 5. Hang to dry.

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Sun, surfers,

& seafood We dished up some great seafood for

our surfer friends. They’re great recipes if you have a board or not.

Just don’t get sand in the food!

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FOOD+STYLING by Paul Lowe | FOOD PHOTOGRAPHY by Susanna Blavarg | SURFER PHOTOGRAPHY by Tom Barbee

Bloody Mary Oysters

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BBQ Calamari

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“The best surfer out there is the one having the most fun” —Duke Kahanamoku

Crab Cakes

BBQ Calamari Serves 4 surfers glug+2 tablespoons olive oil 1 lb calamari, cleaned and cut into pieces salt, to taste chili flakes 1 box of herbal greens 1 cup mixed herbs like cilantro, parsley, & mint 1 lime, in wedges juice from 1 lime 1. In a bowl toss the calamari with glug of oil, salt, and chili.

2. Place them on a hot BBQ or a grill pan and give them about 2 minutes on each side. 3. In a large bowl add salad, herbs, and lime.

4. Add the calamari and drizzle with a little salt, chili flakes, 2 tablespoons olive oil, and lime juice.

Serve while the calamari is still warm.

Chili & Lemongrass Shrimp Serves 4 surfers 1 red chili, seeds removed 4 cloves garlic 1 ⁄2 lemongrass stalk 12 to 16 shrimp 12 to 16 bamboo sticks, soaked in water for 1 hour 1. Use a sharp knife to mince chili, garlic, and lemongrass into a paste. 2. Place in a bowl and add the shrimp. Rub them with the paste. 3. Leave them for 30 minutes. 4. Place them on a hot BBQ or a grill pan and give them about 2 minutes on each side.

Serve with lime.

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Chili & Lemongrass Shrimp

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Trout with Tomato Salad on Toast

Rock Shrimp Burger Serves 4 surfers 1 cup sour cream 2 tablespoons lemon juice 1 tablespoon dill, finely chopped salt & pepper, to taste 1 lb rock shrimp 1 tablespoon butter 4 brioche buns handful of watercress 4 tablespoons lemon juice 1. In a small bowl, mix together sour cream, lemon juice, dill, salt, and pepper.

2. Season the shrimp with salt and pepper and sautĂŠ them in a pan with butter. 3. Cut the buns in half and add sour cream, watercress, shrimp, and lemon juice.

Trout with Tomato Salad on Toast Serves 4 surfers 15 cherry tomatoes, cut in half 1 small red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon sherry vinegar 1 tablespoon chives, finely chopped salt & pepper, to taste 4 pieces trout fillet 1 tablespoon butter 4 pieces of toast mayo 1 lime, in wedges 1. In a bowl, mix together tomatoes, onion, oil, vinegar, chives, salt, and pepper.

2. Rub the fish with salt and pepper. 3. Cook in butter— about 2 minutes on each side.

4. Spread mayo on the toast and top with trout and tomato salad. 5. Squeeze some fresh lime juice on top.

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Rock Shrimp Burger

Bloody Mary Oysters Serves 4 surfers 12 to 16 fresh oysters, opened sea salt, to taste 1 â „2 cup tomato juice 1 celery stalk, finely chopped 1 tablespoon horseradish hot sauce fresh dill 1. Place the opened oysters on a tray covered with sea salt. (This is to make them lay securely on the tray). 2. Top each oyster with tomato juice, celery, horseradish, hot sauce, and dill.

Crab Cakes Serves 4 surfers 1 lb fresh lump crab meat 1 egg 1 tablespoon dill, chopped pinch of red chili flakes 1 tablespoon Dijon mustard salt & pepper, to taste 2 tablespoons flour, more for dredging 2 tablespoons butter 1. In a bowl, combine crab, egg, dill, chili, mustard, salt, pepper, and flour.

2. Cover and place in freezer for 5 minutes. 3. Shape into patties, place on a tray, and put in the fridge for 30 minutes. 4. Heat the butter in a pan and dredge the cakes with flour. 5. Cook for about 3 minutes on each side, or until golden.

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“Surfing is for life” —Bruce Jenkins

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Summer time is gelato time and these are the flavors we are all about right now. Break out that ice cream maker because you’re in for a treat FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Hector Sanchez

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< Cherry Gelato

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1. Place the milk and cream in a saucepan and bring to a boil.

Set aside to cool. 2. Beat egg yolks and sugar until light and creamy 3. Whisk in the milk mixture a little at a time.

4. Pour into a saucepan and gently heat up to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. 5. Set aside to cool. 6. In a blender blend raspberries until smooth. 7. Strain through a fine sieve into a bowl. 8. Place in a small saucepan with sugar and lemon juice and bring to a boil. 9. Simmer for 5 minutes, then let cool. 10. Mix the cream and raspberry and pour into an ice cream maker. 11. Churn until done.

Olive Oil Gelato It may sounds strange, but the taste is mild and the texture is like liquid velvet.

Serves 10 2 3⁄4 cups whole milk 1 1⁄4 cups heavy cream 1 vanilla bean, just the seeds 7 egg yolks 1 cup sugar 3 ⁄4 cup good extra-virgin olive oil 1. Place the milk, cream, and vanilla beans in a saucepan and bring to a boil. Set aside to cool. 2. Beat egg yolks and sugar until light and creamy. 3. Whisk in the olive oil and beat well or until it’s completely incorporated. 4. Whisk in the milk mixture a little at a time. 5. Pour into a saucepan and gently heat up to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 6. Strain through a fine sieve into a bowl. 7. Let cool.

8. Pour into an ice cream maker. 9. Churn until done.

Green Tea Gelato The color is amazing and so is the taste!

Serves 6 3 tablespoons green tea powder 2 ⁄3 cup sugar 3 large egg yolks 1 cup whole milk 1 cup heavy cream 1. Place the milk and cream in a saucepan and bring to a boil.

Set aside to cool. 2. Beat green tea powder, egg yolks, and sugar until light and creamy. 3. Whisk in the milk mixture a

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Raspberry Gelato

2 cups whole milk 1 cup heavy cream 6 egg yolks 3 ⁄4 cup sugar 1 lb fresh or frozen raspberries 1 ⁄4 cup sugar 2 tablespoons lemon juice

Wonderful red gelato—creamy and bursting with flavor

Raspberry Gelato Wonderful red gelato—creamy and bursting with flavor.

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Lemon Gelato This gelato has a wonderful taste of lemon and is very mild

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>

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Olive Oil Gelato

It may sounds strange, but the taste is mild and the texture is like liquid velvet

little at a time. 4. Pour into a saucepan and gently heat up to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool.

5. Strain through a fine sieve into a bowl. 6. Let cool. 7. Pour into an ice cream maker. 8. Churn until done.

Lemon Gelato This gelato has a wonderful taste of lemon and is very mild.

Serves 10 1 cup whole milk 1 cup heavy cream 1 organic lemon 3 ⁄4 cup sugar grated zest of 2 organic lemons 6 egg yolks 1 cup crème fraîche 1. Use a sharp knife and cut the zest off the lemon. 2. Place the milk, cream, and lemon zest in a saucepan and bring to a boil.

Set aside to cool. 3. Place sugar and lemon zest in a blender and blend until well mixed. 4. Beat egg yolks and sugar until light and creamy. 5. Whisk in the milk mixture a little at a time.

6. Pour into a saucepan and gently heat to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 7. Strain through a fine sieve into a bowl. 8. Let cool and add crème fraîche.

9. Pour into an ice cream maker. 10. Churn until done.

Cherry Gelato I love cherry gelato with its sweet taste and wonderful dark pink color.

Serves 10 2 cups whole milk 1 cup heavy cream 6 egg yolk 3 ⁄4 cup sugar 1 lb fresh cherries, pitted 1 ⁄4 cup sugar 2 tablespoon lemon juice 1. Place the milk and cream in a saucepan and bring to a boil.

Set aside to cool. 2. Beat egg yolks and sugar until light and creamy. 3. Whisk in the milk mixture a little at a time. 4. Pour into a saucepan and gently heat up to a simmer while stirring.

This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 5. In a blender blend cherries until smooth. 6. Strain through a fine sieve into a bowl.

7. Place in a small saucepan with sugar and lemon juice and bring to a boil. 8. Simmer for 5 minutes, then let cool. 9. Mix the cream and cherry mixture and pour into an ice cream maker.

10. Churn until done.

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Peony party!

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Elegant and exuberant, these romantic perennials are sure to bring on a bloom

TEXT by Aimee Swartz | STYLING by Paul Lowe | PHOTOGRAPHY by Ellen Silverman

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Ahh, sweet summer is here and with it the glorious arrival of everyone’s favorite flower—the peony!

With its spectacular display of colors (think pink, red, yellow and white!), lush, unbridled petals, and a delicate, intoxicating fragrance, it’s no surprise that the peony has been a delighting the senses for thousands of years. In fact, written records from as far back as 8th century China describe the cultivation of peonies for their enchanting beauty. Is it any wonder then that the peony is known the world over as “queen of the flowers”?

Today, peonies are just as stunning as ever and, thanks to new and improved varieties, they’re even easier to grow. There are three main types of peonies to consider when planting.

The most common and widely available is the herbaceous peony (Paeonia lactiflora). Herbaceous peonies grow to about three feet tall, die back to the ground each winter, then send up vigorous sprouts each spring. The other is the tree peony (Paeonia suffruticosa), a slow-growing woody-stemmed shrub that can reach up to six feet. The third is a hybrid of the two. A combination of all three makes for a spring garden that darn near looks like it jumped out of a painting.

As dazzling as peonies are, they’re surprisingly no-fuss and require very little attention (I’m talking to you, brown-thumbs!).

They survive the harshest winters, are practically drought resistant, and aren’t bothered by deer or rabbits. Though peonies fare best in cool climates, early-blooming varieties with low-chill requirements can thrive in even some parts of the deep South.

Cutting Pointers Peonies’ well-defined shape and intense color make for great cut flowers and bouquets (hello, summer weddings!) that can be easily stored until their debut.

Cut stems before they’re open, when they’re tight and still hard like marbles. They will open at room temperature.

Cut them at a time of day when they will be cool and fresh— either early in the morning or very late in the afternoon.

Wrap them in newspaper, place rubber bands on the ends, and store them on their sides in the refrigerator. Or, store them upright in flower sleeves and a little bit of water.

For truly show-stopping arrangement, use stems of various color and stage of bloom. Change the water and recut the stems once a week.

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With its spectacular display of colors, lush, unbridled petals, and a delicate, intoxicating fragrance, itâ&#x20AC;&#x2122;s no surprise that the peony has been delighting the senses for thousands of years

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Perfecting Prized Peonies Site Matters Choose a location with at least a half-day of sun. More sun will give you more flowers, and light shade will keep the blooms fresher longer.

Don’t Dig Too Deep If planted too deeply in the ground, peonies will refuse to bloom. Plant shallowly, and avoid mulch.

Stake Away Peonies’ petal-packed blooms can get as big as a dinner-plates and often need the added support of garden stakes.

Don’t Bug Out Where peonies go, ants will follow. Don’t worry, they won’t hurt a thing.

Plant for Permanence Peonies do not like to be moved once established. Choose your location carefully!

Practice Patience Peonies can take a few years to flower after being planted, but they’ll bloom for generations. Think of it as a long-term relationship.

Dare to Divide By propagating the roots in fall, when the plants are dormant, you will control overcrowding. Then, pick your favorite peonyloving friend to share your bounty.

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Sweet Paul gives you the best and coolest cocktails for a hot summer FOOD+STYLING by Alicia Buszczak | PHOTOGRAPHY by Andrea Bricco

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Pomelo

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Cucumber

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Raspberry

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Blueberry

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Fresh Summer

Ice To make your own flavored ices that reflect the ingredients of your cocktails, simply muddle fresh fruit and freeze in ice cube trays. This also works great with fresh squeezed juices. They will keep your drinks cool without watering down the flavors

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Pomelo Sparkler Serves 2 1⁄4 cup fresh pomelo juice 1 ⁄4 cup fresh pineapple, chopped 1 cup Moscato, divided in 2 1. Muddle pineapple in the bottom of a cocktail shaker. 2. Add pomelo juice and gin. Shake vigorously to incorporate. 3. Strain into ice filled glasses and top with Moscato.

Blueberry Smash Serves 1 Raspberry Drizzle Serves 1 1 oz vodka 1 ⁄4 cup fresh raspberries

1 oz coconut rum 1 ⁄4 cup fresh blueberries 1 ⁄4 cup sparkling lemonade 1 ⁄4 cup blueberry soda

1 tablespoon fresh lime juice 1 tablespoon Acacia honey 1 ⁄2 cup club soda

1. Muddle blueberries in a glass. 2. Add rum. Swirl to incorporate. 3. Top with lemonade, blueberry soda, and ice.

1. Muddle raspberries in the bottom of a cocktail shaker. 2. Add vodka, honey, and lime juice. Shake vigorously to incorporate.

3. Strain into ice filled glass and top with club soda.

Cucumber Splash Serves 1 1 oz gin 2 tablespoons fresh Persian cucumber slices 1 ⁄2 tablespoon fresh lime juice 1 ⁄4 cup ginger beer 1 ⁄4 cup club soda 1. Muddle cucumber slices in a glass. 2. Add gin and lime. Swirl to incorporate. 3. Top with ginger beer, club soda, and ice.

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Sunday lunch in the garden

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Every summer I travel to Sweden for an extended stay. It is very important for me to get back there for a long time—it’s a much needed break from the rather highpaced life we live in Brooklyn NY. I need to connect with my roots, with nature, with my family and friends.

It’s a chance to recharge and reconnect TEXT+STYLING

by Lotta Jansdotter PHOTOGRAPHY

by Jenny Hallengren

< Knackebrod

Every summer we make sure to make a stop at our good friends Tim and Jenny’s summer house, which is located in a secluded forest a few hours northeast of Stockholm. I feel very much at home there. It’s a beautiful, cozy spot with hosts who are so welcoming and warm. We spend a lot of time relaxing, reading books, swimming, eating, and visiting seasonal flea markets and farm stands.

At one of our flea markets runs we found a real simple baking shape intended for baking crisp breads. We Scandinavians eat a lot of crisp bread all year round… equally appreciated with our everyday meals as at special celebrations like Christmas and Midsummer’s eve. I can buy several different kinds of crisp breads here in New York. But why have I never actually had tried baking them myself? I decided to buy the baking shape and bake myself some crisp breads.

We also take every chance we get to spend time outside in the summer, rain or shine (like my grandmother used to say: “ There is not bad weather, only bad clothes“). Jenny and I decided to host a simple gathering in the garden one Sunday afternoon. We invited some friends to share some very traditional summer fare in the “green living room”.

We brought out cushions and blankets for comfort and warmth, since those June afternoons can be rather brisk sometimes. And of course, we had to have coffee and cake!

Scandinavians loves their coffee breaks—fika time, as we fondly call it. There is always time for a fika

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< Gravlax < Gubbrora

Gubbrora A real traditional, savory, and perfectly salty dish to serve with crisp bread is Gubbrora. It has also been called Gentleman’s Delight on this side of the pond. It is a salty egg salad, perked up with some anchovy fillets. It is a very typical Swedish dish, and mut be served with a cold, light beer. Yum!

4 hard-boiled eggs 1 onion, preferably red 1 can (41⁄2 oz) anchovy filets 2 tablespoons parsley, finely chopped 2 tablespoons fresh dill 2 tablespoons chives

All you do is to chop everything rather fine and mix it all together. Then scoop it up with crisp bread.

Knackebrod I like the idea of carving each guest’s name into the bread. It’s a fun, creative detail that that puts a smile on everyone’s face.

Makes 16 pieces 1 package dry yeast 2 cups lukewarm water 1 ⁄2 tablespoon salt 1 tablespoon fennel, crushed or 1 tablespoon anise seed 31⁄2 cups coarse rye flour 1 1⁄2 cups wheat flour 1. Dissolve yeast in the water 2. Add salt and fennel/anise. 3. Add rye and enough wheat flour to make a firm dough. 4. Knead well for at least 5 minutes.

5. Divide into 16 parts and roll into balls. 6. Cover and let rise for 40 minutes.

7. Heat the oven to maximum heat. 8. Roll out the balls 1 piece at a time into thin circles, 8–10 inches in diameter. Use a lot of rye flour when rolling. Make sure to roll them pretty thin. 9. Make a hole in the middle using a cookie shape or a glass. 10. Prick the surface all over with a fork or a chopstick (in Sweden they have special rolling pins or “pricking tools” for this purpose). 11. Bake 1 at a time on a dry tray for about 2–4 minutes each. They should get brown, but not too burnt. 12. Let them cool on a rack before serving.

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Gravlax It probably does not come as a surprise to most of you that we in Scandinavia really love our gravlax. I love a thinly sliced piece of gravlax on top of some dark rye bread. This could not be easier or tastier. Spread some cream cheese on the bottom of the bread and top it all off with a fresh sprig of dill. And you know… it is equally good served on your homemade crisp bread.

Gravlax Rora Another take on serving gravlax in an easy manner is making a dip called Gravlax Rora.

Here you mix some mayo and crème fraîche with a wee bit of horseradish and you get a delicious appetizer.

8 oz of gravlax 1 1⁄4 cups light crème fraîche 4 tablespoons light mayonnaise 1 to 2 tablespoons horseradish 4 tablespoons chives, finely chopped freshly ground white pepper All you need to do is simply cut the salmon in fine pieces and mix it gently with the rest of your ingredients. If there is time, it is nice to let all the flavors settle in by placing the mix in the fridge for about an hour before serving.

I feel very much at home there. Itâ&#x20AC;&#x2122;s a beautiful, cozy spot with hosts who are so welcoming and warm

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Apple Cake

Apple Cake Once you have had all your savories it is indeed time for a fika, and there is nothing lovelier than an apple cake. My grandmom Sylvia used to make it all the time. It’s a classic cake that wins most people over, and it’s perfectly teamed with a strong cup of coffee.

We brought out cushions and blankets for comfort and warmth, since those June afternoons can be rather brisk sometimes. And of course, we had to have coffee and cake!

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Cake: 3 eggs 1 cup white sugar 1 ⁄2 cup milk 50 grams butter, melted 2 teaspoons baking powder 1 1⁄2 cups white flour pinch of salt Apple mix: 2 apples 3 tablespoons white sugar 3 tablespoons butter 1. Preheat oven to 350°F. 2. Beat the eggs and sugar until fluffy. 3. Add milk and melted butter. Mix well. 4. Mix the baking powder with the flour. 5. Slowly fold this into the batter. Do not over stir. 6. Peel the 2 apples, cut them in thin wedges, and pan-fry them with about 3 tablespoons of butter and 3 tablespoons of white sugar. I let them cook for a couple of minutes until they get a little soft.

7. Butter a baking dish to your liking, and cover with fine breadcrumbs. 8. Pour the mixture into the pan. 9. Pour the sticky, sweet, and tasty apple mess on top of the batter. 10. Bake for about 30 min, in the middle of your oven.

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Beauty Shell

the

of the

Dietlind was inspired by old curiosity cabinets and the traditional displays of shells in natural history museums. Most of these are from her own collection that started when she was a child CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf

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< Antique Frame

Collection Box Look for little boxes at flea markets and cut out pieces of paper to write the place and year that you found the shells

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Shell Branch Cabinet of Curiosity >

One cannot collect all...

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< Spoons Shell Plates

the beautiful shells on the beach. One can collect only a few...

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Hanging Shell Wreaths

and they are more beautiful if they are few â&#x20AC;&#x201D;Anne Morrow Lindbergh

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Cabinet of Curiosity

Spoons

You will need: shells and shell pieces baluster (mine is from a flea market) saw sandpaper paint hot glue gun & glue sticks small tags and labels

It’s an old tradition to use shells for making spoons. They are gorgeous to use for salt, sugar, tea, and dry herbs.

1. Saw the baluster in small pieces according to the turned lashed forms. 2. Use the sandpaper to clean the edges and paint it. 3. Glue the shell pieces (hold them a moment until they are fixed) and display alongside little boxes.

Antique Frames You will need: shells, mostly pairs of shells of different sizes little wood frames (mine are from Ikea) white paint hot glue gun & glue sticks 1. Start by placing your shells on the frame—think symmetry. 2. Hot glue them in place.

Shell Branch You will need: dry branch (I used a magnolia) shells and small snails white paint hot glue gun & glue sticks 1. Paint or spray the branch white. Let dry. 2. Glue the shells on the branches using a hot glue gun.

You will need: spoon-shaped shells different wires small plier dremel, for holes 1. Pierce the shells 1–3 times with a dremel. 2. Cross the wires through the holes and twist them in different ways around each other. 3. Twist the ends in like snails with a little plier.

Shell Plates You need: scallop shells dremel snail shells 1. Drill a hole in every second hollow of the scallop. 2. Thread 2 ends of a wire through 2 holes and twist the ends together.

3. Repeat until the shell is fully adorned. 4. Twist the ends into each other.

Hanging Shell Wreaths You will need: circles of white wire, 3x6 inches thin rose wire small shells pliers dremel 1. Twist both kinds of wire together with the pliers and wrap into a circle. 2. Thread thin wire through a hole in each shell. 3. Wrap the wire with the shells around the original wire.

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NORDIC SUMMER COOKING MIDNIGHT SUN, LONG SUMMER DAYS, AND FRESH INGREDIENTS— THAT’S THE NORDIC SUMMER FOR YOU. THE FLAVORS ARE CLEAN, SIMPLE, AND UNFUSSY

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Chili King Crab Legs <Grilled Apricots with Prosciutto & Goat Cheese SWEETPAULMAG.COM | 131

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Grilled Apricots with Prosciutto & Goat Cheese We have amazing goat cheese and cured pork in Scandinavia. Mix them with the tender apricots and you get pure perfection.

Serves 4 6 firm apricots, cut in half 2 tablespoons olive oil 1 bunch ruccola 1 cup fresh snow pees 1 small red onion, thinly sliced 12 thin slices of prosciutto 1 cup goat cheese, crumbled 3 tablespoons olive oil 2 tablespoons sherry vinegar salt & pepper, to taste 1. Preheat oven to 400°F. 2. Place the apricots on a baking tray and drizzle with olive oil. 3. Bake until they start to darken, about 4â&#x20AC;&#x201C;5 minutes. 4. In a large serving bowl, mix ruccola, snow peas, prosciutto, goat cheese, and apricots. 5. Drizzle with oil and sherry vinegar. 6. Season with salt and pepper.

Shrimp & Roe Salad A very typical Nordic summer salad. Serve with some toast or on top of a baked potato.

Serves 4

Honey Glazed Grilled Carrots

A GREAT LITTLE SIDE DISH FOR CHICKEN OR PORK

5 oz cooked rock shrimp 2 tablespoons leeks, thinly sliced 1 tablespoon finely chopped dill 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon roe, salmon roe works best salt, to taste 1. Mix all ingredients gently in a serving bowl. 2. Season with salt and let the salad sit in the fridge for 1 hour before serving.

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Baked Langoustines I love sweet langoustines. I love them more than lobster.

The meat is so sweet and tender.

Serves 4 8 langoustines juice of 1 lemon grated zest of 1 lemon salt & pepper, to taste 3 thick sliced of brioche, cut into 1-inch cubes 3 tablespoons butter 1 tablespoon chopped thyme 1. Preheat oven to 375°F. 2. Cut the langoustines in half lengthwise and place them meat side up in a large baking dish.

3. Top with lemon juice, zest, salt, and pepper. 4. In a bowl mix brioche, butter, and thyme. 5. Place mixture on top of dish and bake until golden, about 12–15 minutes.

Pork Chops with Balsamic Figs This is a great summer dish. You don’t have to use any expensive balsamic, since you’ll be cooking it down.

Serves 4 4 thick pork chops salt & pepper, to taste 1 pinch of red chili flakes 1 cup balsamic 2 tablespoons sugar 8 figs, cut in half 1. Rub the pork in with salt, pepper, and chili flakes. 2. Place on a hot grill and give them 2 minutes on each side. 3. In a small saucepan, bring balsamic and sugar to a boil. 4. Let it simmer 5 minutes, season with salt and pepper. 5. Add the figs, cook for 1 minute. Serve them warm with the pork chops.

Honey Glazed Grilled Carrots A great little side dish for chicken or pork.

Serves 4 12 to 16 medium fresh carrots, peeled 2 tablespoons olive oil 1 ⁄2 cup honey 1 tablespoon butter 1 tablespoon dill, chopped 1. Rub the carrots with oil and place them on a hot grill, they need about 2 minutes. 2. In a small saucepan, bring honey, butter, and dill to boil. Stir well. 3. Place the carrots on a serving platter and pour the hot honey over top.

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Grilled Beets with Havarti & Mustard Vinaigrette

NO SUMMER COOKING IS COMPLETE WITHOUT BEETS AND HAVARTI ON THE GRILL. IT’S THE PERFECT MIX— SWEET BEETS AND SALTY HAVARTI

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Pancake Cake

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Strawberry & Rhubarb Pie

THIS IS SUCH AN AMAZING SUMMER PIE. YOU CAN ALSO USE BLUEBERRIES AND RASPBERRIES

Grilled Beets with Havarti & Mustard Vinaigrette No summer cooking is complete without beets and Havarti on the grill. It’s the perfect mix—sweet beets and salty Havarti.

Serves 4 16 small beets 2 tablespoons olive oil 8 thick slices Havarti cheese salt & pepper, to taste 4 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1. Peel the beets and rub them with olive oil. 2. Place them on a hot grill. They will need 6–8 minutes. Turn often so they don’t burn. 3. Grill the Havarti for about 1 minute on each side. 4. Place beets and Havarti on a platter and season with salt and pepper.

5. In a bowl, shake together oil, lemon, and mustard.

6. Season with salt and pepper. 7. Drizzle the beets and Havarti with the vinaigrette.

Baked Salmon with Asian Cucumber Salad This dish is perfectly paired together.

Serves 4

1 large English cucumber 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons lemon juice 1 teaspoon sugar 1 ⁄2 teaspoon salt grated zest from 1 lemon 1 tablespoon dill, finely chopped pinch of red chili flakes 1 1⁄2 lbs salmon filet 1. Preheat oven to 375°F. 2. Use a vegetable peeler to cut cucumber into strips.

3. In a bottle, shake together

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Shrimp & Roe Salad

vinegar, water, lemon, sugar, salt, dill, and chili. 4. Place the cucumber in a bowl and add the mixture. 5. Leave at room temperature for 30 minutes. 6. Place the salmon on a baking tray covered with foil and season with salt. 7. Bake for about 18â&#x20AC;&#x201C;20 minutes, or until just pink in the middle. 8. Serve salmon with the Cucumber Salad.

Chili King Crab Legs The king crabs are taking over the Nordic seas, so they are easy to get and quite inexpensive. A spicy sauce is perfect with the sweet meat.

Serves 4 1 red chili pepper, no seeds 3 garlic cloves 1 â &#x201E;2 lemongrass 4 tablespoons vegetable oil 4 crab legs, cut into pieces juice of 1 lemon salt, to taste fresh cilantro leaves 1. Finely mince together chili, garlic, and lemongrass. 2. Heat the oil in a large pan or wok and add the mixture. 3. Fry for 1 minute.

4. Add the crab. Fry so it gets warm. Add lemon juice and salt. 5. Place on a platter and top with cilantro.

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Baked Langoustines

I LOVE SWEET LANGOUSTINES. I LOVE THEM MORE THAN LOBSTER. THE MEAT IS SO SWEET AND TENDER

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Baked Salmon with Asian Cucumber Salad Pancake Cake A take on the 1,000 layer cake, but with blueberry jam. Serve with a dollop of whipped cream.

Serves 6–8 Cake: 2 cups plain flour, sifted 1 ⁄4 teaspoon salt 3 large eggs 1 cup milk 5 tablespoons melted butter For serving: blueberry jam 1. Place flour, salt, eggs, milk, and butter in a food processor and beat until you have a smooth batter. 2. Let the batter rest for 30 minutes. This will make the flour swell some, so if the batter feels too thick simply add a little more milk. 3. Cook on a medium-hot, greased skillet, using about 3 tablespoons of batter for each pancake. 4. Swirl the pan so that the batter covers the pan. 5. Cook 1 minute, and turn over using a spatula.

They should be light brown on each side. 6. Start making the cake by layering pancakes and jam on a serving platter. 7. Finish with a dollop of jam and cut into cake slices.

Strawberry & Rhubarb Pie This is such an amazing summer pie. You can also use blueberries and raspberries.

Serves 6–8

Pork Chops with Balsamic Figs

THIS IS A GREAT SUMMER DISH. YOU DON’T HAVE TO USE ANY EXPENSIVE BALSAMIC, SINCE YOU’LL BE COOKING IT DOWN

1 1⁄2 cups all-purpose flour 1 ⁄2 cup almond flour 1 ⁄2 teaspoon salt 1 tablespoon granulated sugar 1 ⁄2 cup cold unsalted butter, cut into pieces 1 to 2 tablespoons ice water 5 stalks rhubarb, sliced 2 tablespoons sugar 1 pint hulled strawberries 1. Preheat oven to 375°F. 2. In a large bowl, add flour, almond flour, salt, sugar, and butter. 3. Use your fingers and work the butter into the flour. The result should be a crumbly mixture.

4. Add the water a little at a time and work the dough quickly together. 5. Press into a 10-inch greased tart tin and chill in the refrigerator for 1 hour. 6. Prick the bottom with a fork.

7. Bake for about 15 minutes or until golden. 8. Cool on a wire rack. 9. In a saucepan heat up rhubarb and sugar, and cook until the rhubarb starts to soften. 10. Stir in the strawberries.

11. Fill the crust with the mixture.

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Coastal Curry

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A spicy trek from Galle to Tangalle, along Sri Lankaâ&#x20AC;&#x2122;s southern coast TEXT+PHOTOGRAPHY by Eric Isaac

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Sri Lanka

is often compared to India because it’s so close by, but this small teardrop-shaped island, located just southeast off the tip India, has a culture, history, and cuisine all its own. While Sri Lanka can be extremely diverse from province to province (there are nine in total), the food can best be simplified with one word—curry. But curry is anything but simple. Rice and curry in Sri Lanka are a combination of several dishes: curried fish, fried fish, dhal, vegetables, and red rice, all served family style. Several establishments along the coast do some really amazing things with Sri Lanka’s most popular dish. First we start in Galle.

Galle, the largest city of the southern province, acts as the main city for this popular coastal region. Part of the city was fortified by the Portuguese in the late 1500s and then refortified in the 1600s by the Dutch. Four hundred years later, the wall remains intact due to reconstruction efforts by Sri Lanka’s government. This walled city is beautiful and pristine, especially

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down by the city’s administrative and judicial centers, with ancient trees hovering high above the buildings, the branches curving wildly in the sky.

On the site of a home built in the late 1600s, Amangalla now exists. This Aman resort has been beautifully restored and exudes an old colonial charm both inside and out. One of the things that make Aman resorts so distinct is the incorporation of local flavors in its menu. Typically the resorts have both Western and regional menus. When I travel to a new and exciting place, I want to fully immerse myself in the local cuisine. This was made incredibly easy by both Aman resorts I had the pleasure of staying in while in Sri Lanka. From the standard “short-eat” staple of chicken curry roti to an elaborate rice and curry dinner, Amangalla never let me down.

The fort itself is walkable and features the many intricacies common in a colonial southeast Asian town: street food vendors peddling everything from fresh bananas to King coconuts, scenic views of the Indian Ocean overlooking the old walled city, divers who will risk their lives for a little money to jump off the fort into shallow waters just below, old men riding rickety old bikes along the fort perimeter, and Sri Lankan women in beautiful saris picking flowers from the trees for their daily offerings to Buddha.

Outside of the fort, you’ll find the fishmongers with what seems like endless amounts of seafood, fresh and literally just off the boat. Further out is a dizzying, bustling bus station that takes you further along the coast to Tangalle. But first, I recommend a stop in Dikwella. Next to the bus station was the most incredible outdoor produce market I saw in all of Sri Lanka. Walk the narrow aisles of fresh banana, jackfruit, lemons, limes, coconuts, cinnamon, curry, shallots, and chilies.

Walking along the coast you can see the fishermen in their narrow boats, roadside fisheries, and the strange practice of stilt fishing—Sri Lankan men raised up on stilts in the water catching fish as they pass by below.

Just a short trip from Dikwella is Tangalle, which is home to a massive seaside resort called Amanwella. It is coastal fish that are the real stars here, especially tuna and seer fish. But the resort manager tells me that their staff, predominantly locals, prefer chicken. Their rice and curry dish served in banana flower leaf was as inventive in flavor as it was in presentation.

Amanwella has one of the most amazing views from their reflecting pool at sunset—perfect for enjoying a wonderfully refreshing Sri Lankan lime soda after a long day of bathing in the sun.

Aside from the occasional seaplane from Dikwella, the only viable option for getting back to the airport is to travel the main road from Tangalle back to Galle. This gives the traveller the opportunity to experience each small seaside town yet again and perhaps discover something they missed on the trip down.

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Walking along the coast you can see the fishermen in their narrow boats, roadside fisheries, and the strange practice of stilt fishingâ&#x20AC;&#x201D;Sri Lankan men raised up on stilts in the water catching fish as they pass by below

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Recipes Note: Always use cinnamon sticks, not ground cinnamon— Ceylon cinnamon from Sri Lanka is best. Curry powder is not a substitute for curry leaves. It is usually a combination of the spices that we add to the curry other than curry leaves (like turmeric, coriander, fenugreek). It’s best to use fresh leaves when possible. Sometimes you can find them frozen in Indian and Asian grocery stores, along with pandan leaf, which is optional, but adds an amazing and unique flavor. If you can’t find them at all, it is best to just omit them. It will still taste wonderful.

4. Cook for 5 minutes until onions are sweating, stirring constantly. 5. Add lentils, pandan leaf, curry leaves, cinnamon stick, and water, heat on medium-high heat and cook lentils until they are tender but not mushy. This will take around 10–15 minutes. (You’ll have to watch the pot, as they overcook very easily. When they are finished there may be some residual water left over, which is fine.) 6. Turn the heat down to low and add the coconut milk, gently stirring until well incorporated and everything is piping hot. 7. Remove from heat and season with salt.

Serve with rice and curry.

Coconut Sambal 1 cup shredded coconut, preferably fresh 1 teaspoon coriander, freshly ground 1 ⁄2 cup carrot, finely shredded 1 large shallot, finely diced juice of 1 lime 1 red chili, finely diced (or 2 teaspoons Sriracha) salt, to taste 1. Mix all ingredients together.

Serve with rice and curry Dhal 1 cup red lentils 1 teaspoon black mustard seed 1 tablespoon ghee 1 small yellow onion, diced 2 small green chilies, finely diced, seeds removed 1 clove garlic, roughly chopped 1 teaspoon turmeric powder 1 teaspoon fenugreek 1 piece pandan leaf (optional) 12 curry leaves 1 stick of cinnamon 2 cups water 15 oz full-fat coconut milk, mixed well 1 teaspoon mustard seeds salt, to taste 1. Wash the lentils well and remove any stones that may be lurking. 2. Add mustard seeds to a saucepan on mediumhigh heat, and cook until they start popping. 3. Add ghee, yellow onion, chilies, garlic, turmeric, and fenugreek.

Sri Lankan Yellow Curry with Chicken 1 tablespoon sunflower, safflower, or other neutral oil 2 lbs of chicken, preferably breasts, cut into small 1-inch cubes 1 red onion, roughly chopped 2 green chillies, finely chopped 12 curry leaves 1 teaspoon turmeric 1 teaspoon fenugreek 1 teaspoon mustard seeds 1 teaspoon cardamom or 3 cardamom pods 1 teaspoon cumin 2 cinnamon sticks 2 cans coconut milk (full-fat) 1 lb potatoes, peeled and quartered 4 carrots, peeled and cut into ½-inch pieces 4 cups chicken broth 2 cups water salt & pepper, to taste 1. Separate the coconut cream from the coconut milk.

2. Add oil to large pot over medium-high heat. 3. Add the chicken and brown for a few minutes. 4. Add the coconut cream and onion and cook until the onions sweat—about 5 minutes.

5. Add the curry leaves, turmeric, fenugreek, mustard seeds, cardamom, cumin, and cinnamon. 6. Let saute for 4–5 minutes or until the mustard seeds pop, then add the coconut milk.

7. Add potatoes, carrots, chicken broth, and water. 8. Bring to a boil, cover and reduce to simmer for about 20–25 minutes or until vegetables are fully cooked. 9. Season with salt and pepper Serve with steamed red rice.

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Street food vendors peddling everything from fresh bananas to King coconuts, scenic views of the Indian Ocean overlooking the old walled city, divers who will risk their lives for a little money to jump off the fort into shallow waters just below, old men riding rickety old bikes along the fort perimeter and Sri Lankan women in beautiful saris picking flowers from the trees for their daily offerings to Buddha

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Pantry confessions

Tyler Florence We caught up with Tyler Florence, chef and TV host supreme, to find out what he’s working with at his home base. We can’t help but be impressed Do you have any secret tools or gadgets in the kitchen?

Anything that you could never live without?

My opinion about food changes with every season and so do my gadgets. In the winter, I’m obsessed with deep flavors that you can only get through a low and slow cooking method, so my roasting pans and stock pots are front and center. In the summer, I’m always trying to capture the cleanest flavor possible by doing as little to the food as possible. Vegetables are at their most interesting in the summer so we often present vegetables in a few different ways. For example, we soak radishes that are shaved paper thin with a mandolin in ice water to get that incredible crunch. That would garnish a salad of warm radishes roasted in parsley butter with toasted pine nuts and dungeness crab. Three or four important flavors, tops. So my gadgets in the summer are often the most basic.

Good mixing bowls for salads. Sharp knifes for good vegetable cuts, peelers, squeeze bottles for purées and vinaigrettes, and scissors for trimming micro greens that our farmers grow for us. Other than that, the only thing I couldn’t live without is the amazing food products that we get in from our tireless suppliers. Quality food is the secret to great cooking, I’m just the middle man.

If you could change anything about your kitchen, what would it be?

Our kitchen at home was built in 1926. It’s very well laid out for what it is, but it’s a small galley kitchen. So you are ether standing facing one wall and chopping or standing facing the stove cooking. It used to be very difficult to cook with someone else in the kitchen because I would always have my back to the room and would constantly be bumping into someone.

We’ve now put up vintage mirrors like in a French cafe so you’ve always got an eye line with someone. I love our cottage, but another 500 square feet, enough room for a center island would be a nice addition.

What do you always have stocked in your pantry? Any specific products you always want to have on hand?

My kids love beans... I know it sounds crazy but they love any kind of cooked bean. Chickpeas, lentils, lima beans, black eyed peas you name it. My wife and I always have a bowl of dried

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beans soaking to make into something healthy. Lentils cooked with a little bit of bacon, roasted vegetables, Parmesan, pasta and olive oil is a huge family hit. I add chopped thai bird chilies to mine.

What’s your go-to dish to make at home?

We keep our crisper drawer full of vegetables. We belong to our local CSA program here in Mill Valley. So between our box that we get once a week and trips to the farmers market, we’re always loaded with great vegetable options. One dish that is so simple to make, it hardly needs a recipe is Roasted Chicken and Vegetables.

What was your most nightmarish kitchen situation?

Any major catastrophes?

I always tell my guys that it’s not about the screw up, it’s about the recovery. We are very organized so nightmares don’t really happen very often. If we don’t get the product in that we’re looking for or it doesn’t meet our standards, we simply 86 the item. If a line cook can’t learn to master a dish, they’re fired.

No harm, no foul. I think it says more about the choices that a good restaurant makes when it chooses to not serve something that’s sub par verses a restaurant that serves a disaster come hell or high water. If all else fails, there is always improvisation.

If the filet comes out too rare, look them in the eye and tell them it’s carpaccio. They’ll love it.

Read more of Tyler’s confessions and get his recipe for Roasted Chicken & Vegetables at sweetpaulmag.com/tyler

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