Sweet Paul Autumn 2018 by Sweet Paul Magazine

our fall favorites BEAUTY IN DECAY THE APPLE ORCHARD FLAVORS OF FALL INDIA

FA L L 2 0 1 8

Hey Mom, Here's the dinne rware I was te lling you about! It has multiple options for dinne r plates, salad plates, bo wls, and we can ch oose from mugs or cups and sa ucers (or both)! Let me know w hat you think! Yo u can see the whole collection at macys.com Love, Amy

Kombucha

Good for the gut. Even better with weed. Learn how itâ&#x20AC;&#x2122;s bubbling up as the next big thing.

PHOTOGRAPHY BY PAUL LOWE

Kitchen Toke Fall 2018

COOKING WITH CANNABIS FOR HEALTH AND WELLNESS

kitchentoke.com

CONTENTS fall 2018

7 What's Up Sweet Paul 9 Bookmarked 12 My Happy Dish 14 Handmade 18 Mormor's Kitchen 20 Pull Up a Chair 24 To Market, To Market 26 Healthy Appetite 32 Keep Your Eye On 38 Put a Lid on It! 42 OWL-oween Cupcakes 44 Woof

PHOTO BY VESLEMØY VRÅSKAR

features 52 Our Fall Favorites 64 Autumn Harvest at the Orchard 74 Beauty in Decay 80 Rejuvenate + Create with Lotta 88 The Flavor of Fall 98 India: More Than Meets the Eye 110 Cheers

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Petit Pilou is a husband and wife designed line of soft, sustainable and organic basics with bold, hand printed patterns that both kids and parents love.

Village Common is a lifestyle brand specializing in handmade apothecary goods for home and body. We only use the purest ingredients and essential oils.

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Olde York Farm is a female owned and family operated distillery specializing in seasonal spirits using Hudson Valley foraged and farmed ingredients.

Wanderluxe creates objects for Modern Sanctuary + Human Form. Handmade in Providence, RI.

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Leigh Angel Lova Blåvarg Susanna Blåvarg Quyn Duong Melanie Falick Brandon Harman Michaela Hayes Dorie Herman Lotta Jansdotter Frances Janisch Manju Malhi Stephen McCarty Meow Parlour Alan Richardson Rebecca Sanabria Ellen Silverman Andre Springer Monica Sjøli Sporenstrek Andre Springer china squirrel Karen Tack Tina Tahvanainen Tiffani Thiessen Veslemøy Vråskar Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics

WHAT'S UP SWEET PAUL My favorite fall memory. Fall has always been my favorite season. The colors, bountiful ingredients, and cooler temperatures. Vikings like me like colder weather. It was my Mormorâ&#x20AC;&#x2122;s favorite season too. One of my favorite fall memories of her is waking up early to bake a coffee cake and make hot chocolate to bring on our forager tour. We lived next to a forest about 30 minutes outside Oslo. The forest was full of mushrooms and berries. Before setting out, we would pack our baskets and put on our Wellington boots. We would fill a basket with mushrooms Mormor approved by looking in her old mushroom book. Blueberries and lingonberries would fill another. We would then find a nice spot to eat our cake and have some hot cocoa before heading home. Once we cleaned our treasures, we turned them into wonderful sautĂŠed mushrooms and a berry tart. Such amazing memories. This fall, go out and make your own amazing memories.

PHOTO BY QUYN DUONG

Have a fabulous fall.

SWEETPAULMAG.COM 7

Nathalie Lete, Julie Arkell (who also does workshops at Loop a few times a year), and Sophie Digard. The whole shop, over three floors, is a mecca for knitting, crochet, and textile lovers. I think anyone passionate about making and handmade would love it here.

[ SWEET PAUL STOCKIST SPOTLIGHT ]

London’s Loop London, England

What makes Loop a sweet spot to visit? On quirky and pedestrianized Camden Passage in Islington, London, Loop is a treasure trove of color, pattern, and textures. With yarns sourced from all over the world, we specialize in natural and hand-dyed fibers, many of which can't be found easily anywhere else in Europe. We also have an incredible selection of haberdashery, both vintage and handmade from Japan to France and everywhere in between. I have a great love of travel and am a little bit like a magpie, collecting treasures I find, often bringing things back from flea markets and makers from all over the world. With great love and respect for makers with an authentic talent, Loop is well-stocked with handmade beauties from 8 SWEETPAULMAG.COM FALL 2018

How would our readers spend the rest of the day in and around London after visiting Loop? They can scoot up the road to local treasure Ottolenghi for an amazing meal. It's about a five-minute walk from Loop on Upper Street (nicknamed “Supper Street,” as there are over 100 restaurants on the street toward Highbury Corner, nicknamed Piebury Corner because of all the bakeries!). After lunch, head into town and go to one of the many incredible museums, such as The Royal Academy on Piccadilly. In the same area (near Green Park tube station), you have Fortnum & Mason, Hatchards and Waterstones flagship bookshops, Chinatown, Green Park, and Liberty of London. All London gems.

Where does “Sweet Paul” find a home in your shop and who takes it home? It sits near the other beautiful independently produced magazines and publications. We're passionate at Loop about good design, inspiring ideas, and photography, and “Sweet Paul” has all of that. Knitters usually also love cake and good food and making from scratch, so “Sweet Paul” is a great resource for these, alongside your crafting ideas. What is your favorite “Sweet Paul” craft idea or recipe? I love everything that China Squirrel does. I love her projects and her photography, and she is an endless source of creative inspiration to me. If I had to choose a favorite it would have to be her knitted mini-Christmas trees. They're so accessible and simple for even a novice knitter, and you can go crazy embellishing them or playing with color.

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Learn more at loopknittingshop.com

Bookmarked Books we're loving this fall

THE GREAT GRILLED CHEESE BOOK: GROWN-UP RECIPES FOR A CHILDHOOD CLASSIC by Eric Greenspan, $17 A BURGER TO BELIEVE IN by Chris Kronner, $30 THE NEW SPANISH: BITES, FEASTS, AND DRINKS by Jonah Miller & Nate Adler, $30 FOOD52 GENIUS DESSERTS by Kristen Miglore, $35 GUNPOWDER by Harneet Baweja, Devina Seth, & Nirmal Save, $30 PRINT, PATTERN, SEW by Jen Hewett, $30 PURE SKIN: DISCOVER THE JAPANESE RITUAL OF GLOWING by Victoria Tsai, $18 FRESH INDIA: 130 QUICK, EASY, AND DELICIOUS VEGETARIAN RECIPES by Meera Sodha, $35 PAPER CRAFT HOME by Sarah Louise Matthews, $22 JAM SESSION: A FRUIT-PRESERVING HANDBOOK by Joyce Goldstein, $25

SWEETPAULMAG.COM 9

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MY HAPPY DISH This dish makes me happy because...

Tart for success Many of you know this lovely dessert as the Ikea tart. Yes, this is the homemade version of the yellow almond tart you have after your meatballs. Enjoy! Food + Styling + Photography by Paul Lowe

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Success Tart SERVES 8

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I’m not sure whether this tart is Norwegian or Swedish, but in Norway, we call it the Success Tart, simply because it is always … well … a success. I make mine with salted almonds to give the tart an extra little kick.

4 large eggs, whites and yolks separated 5 ounces coarsely ground almonds, skin on 5 ounces powdered sugar 1/2 cup heavy cream 4 ounces granulated sugar 1 teaspoon vanilla extract 5 ounces butter 1/4 cup chopped almonds 1. Preheat oven to 360°F. 2. Grease a 9-inch cake tin. 3. Beat the egg whites until soft peaks form. 4. In a bowl, mix almonds and powdered sugar, and fold the mixture gently into the egg whites. 5. Spoon the mixture into the cake tin, and bake for 35–40 minutes or until golden. 6. The crust will blow up and look really impressive but fall as soon as it comes out of the oven. Don't worry, that’s what it’s supposed to do. 7. Cool on a wire rack. 8. In a medium saucepan, mix cream, granulated sugar, vanilla, and egg yolks. 9. Bring to just under a simmer, beating constantly until the mixture thickens, 8–10 minutes. Don't let it boil or you will end up with something that looks like scramble eggs. 10. Add the butter a little at a time, stirring until it melts into the custard. 11. Cool the custard in the fridge for 1 hour before you spread it all over the crust. 12. Finish with chopped almonds and serve. SWEETPAULMAG.COM 13

I NST ANTL Y DOW NLOAD!

Handmade Inspiring DIY Projects from Lova

A Slice of Home A butter knife is the first thing students learn to make in wood shop class in Sweden. Lova shares the fun and easy technique she learned in school for crafting a warm, wooden knife set. Text by Lova Blåvarg Photography by Susanna Blåvarg

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THERE’S NOTHING quite like the smell of freshly cut juniper. Before he passed away, my grandpa Sven cut down a juniper tree in his garden and gave me the wood to make something with. To go with my juniper-wood butter knives, I also made little breakfast platters and cutting boards. They smell so lovely and remind me of my grandpa and his garden every time I use them. SUPPLIES

piece of wood, 3 to 4 inches wide x 3⁄8 -inches thick piece of wood, at least 1 inch wide x 1⁄8 inch thick hand saw pencil fret saw or scroll saw hand or power drill with 1-inch wood bit carving knife power sander (optional) coarse/medium grit (60-80) sandpaper very-fine grit (180-220) sandpaper beeswax/mineral oil blend paper towels 1. Find a piece of wood you like. Juniper has a wonderful smell, but there are so many beautiful types of wood with their own unique colors and characters. If you get ready-made planks, choose 3- to 4-inch-wide x 3⁄8 -inch-thick pieces for the cutting boards and 1-inch-wide x 1⁄8 -inch-thick pieces for the butter knives. 2. Using a hand saw, cut the wood into a few rectangular boards, about 3 to 4 inches wide, 3⁄8 inches thick and 6 to 7 inches long. A little unevenness is charming. Your butter knife can be made using hand tools, but if you have access to power tools, it will speed up the process, of course. 3. Draw the shape of a butter knife on the thinner, 1⁄8 -inch-thick piece of wood. Cut out the shape with a fret saw or a scroll saw. 4. To make a hole for hanging your boards (or to use as an egg cup), use a drill with a very wide (about 1-inch) drill bit.

5. Use a carving knife to round and smoothen the butter knife, making the blade thinner than the handle. 6. Use a sander if you have one, otherwise sandpaper works well to smooth out all the surfaces and edges of the boards and to round the corners if you want. Begin with a coarse/medium grit sandpaper to round the edges, and then finish with a very-fine grit sandpaper to make the boards smooth and lovely. Note: Sandpaper gauge numbers start high for ultrafine grit and go lower as the coarseness increases. 7. Finish by rubbing a beeswax/mineral oil blend with a paper towel into all the surfaces and edges of your boards and knives to make them ready for use in the kitchen. SWEETPAULMAG.COM 15

Design Changes Everything.

jolinerivera.com

@jolinerivera

Happiness Is Horchata! A delightful horchata with the addition of cinnamon tea to give it my special Sweet Paul touch. My Mormor would always make me a cup of tea when I got upset when I was a boy. When my friends at Traditional Medicinals asked to partner up, I knew I wanted to create a summery concoction that would help me cool off and unwind. Traditional Medicinals Stress Ease Cinnamon tea tastes sweet and feels grounding and itâ&#x20AC;&#x2122;s the perfect base for my favorite summer drinkâ&#x20AC;&#x201D;horchata!

Cinnamon Tea Horchata Makes 4 cups You will need: 2 bags Traditional Medicinals Stress Ease Cinnamon tea 3 cups boiling water 1/2 cup white rice 1 1/2 cup sliced almonds 1 teaspoon ground cinnamon 1/2 cup honey 1 tablespoon vanilla extract 1. Pour the boiling water over the Stress Ease Cinnamon tea bags and let steep, covered for 10 minutes. Remove the tea bags and let cool. 2. Place the rice in a food processor and grind until fine, about 1 minute. 3. Add almonds and cinnamon and grind for 20 seconds. 4. Add the tea and let the mixture stand in room temperature for about 8 hours. 5. Add honey and vanilla and blend until very smooth. 6. Strain into a pitcher. 7. Serve over ice with some extra ground cinnamon on top.

To learn more about herbs and the benefits of plant-powered teas, follow Traditional Medicinals on Instagram @tradmedicinals

mormor's kitchen Carrying on my Grandma's cooking

Bette Davis Buns Buckle up for a delicious Norwegian treat worthy of two strong, confident women Food + Styling + Photography by Paul Lowe

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MORMOR had three great loves in her life: her husband, the old king, and Bette Davis. (OK, four, if you count me.) She only really watched television if a Bette Davis movie was on. It was so cozy snuggling up with her on the couch watching Bette and eating treats. When I asked Mormor why she loved Bette so much, she would say, "because she is a kick-ass woman who doesn't care what people think of her." (Actually, she used even stronger words than that.) Her love for Bette rubbed off on me, and I have been a fan ever since. On our Bette Davis-watching nights, Mormor would make one of my favorite Norwegian treats, kokosboller, or coconut bunsâ&#x20AC;&#x201D;though in our house they came to be known as Bette Buns. We would watch a movie, eat Bette Buns, and she would sip her beloved sherry. Made of stiffened egg whites on a cookie dipped in chocolate with coconut on top, Bette Buns are just as delicious as they sound. So once in a while when I know a really good Bette Davis movie is coming on, I will make a batch of buns, pour myself a glass of sherry, and buckle up for a bumpy night.

Kokosboller, aka Bette Buns MAKES 16

4 large egg whites 10 ounces sugar 2 sachets gelatin powder 1/4 cup boiling water 16 cookies, vanilla wafers are great 7 ounces good quality chocolate, chopped 1 tablespoon coconut fat or oil 1 cup shredded coconut

1. Beat the egg whites until soft peaks form. 2. Add the sugar a little at a time, and beat until you have a smooth and thick cream. 3. Mix the gelatin into the boiling water and, while whisking, pour into the egg whites until the mixture thickens. 4. Add the egg white mixture to a piping bag, and pipe small mounds on top of the cookies, creating a bun shape. 5. Leave until the egg whites start to set, about 1 hour. 6. In a double boiler, melt together the chocolate and coconut fat. 7. Dip the buns in chocolate, and top with coconut. Let the chocolate set and serve. SWEETPAULMAG.COM 19

Pull Up a Chair Tiffani Thiessen shares a family favorite sure to bring your loved ones to the table Food + Text by Tiffani Thiessen Photography by Rebecca Sanabria

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A few years back, I was sitting in my office when

someone screamed out loud, “OMG, she is reading Sweet Paul!” The scream was about actress Tiffani Thiessen, who had posted a picture of herself on Instagram reading “Sweet Paul Magazine.” As a fan, that was really big! A year later, we set up a meeting. I was so nervous before meeting her. You hear stories about celebrity behavior, and you never know. Well, after two seconds and a very warm hug, all my fears were forgotten. She was and is the sweetest person ever. Tiffani has always been so supportive of everything we do, and now she is coming out with her first cookbook, “Pull Up a Chair.” It’s a stunning book, filled to the brim with easy and delicious recipes. As she told me, “It’s so important to get delicious, genuine food on the table to bring loved ones together.” We are so lucky to share her Bean & Ham Hock Stew with our dear readers.

Bean & Ham Hock Stew SERVES 4 TO 6

This was a standby dish in my house that my mom would usually make on Sundays, so we could eat it throughout the week. She’d always use navy beans, which would get nice and creamy. And the secret to giving the beans the most deliciously deep, meaty flavor? A few ham hocks—a staple ingredient in my mom’s kitchen, like so many other working-class families’, because they were cheap. Far be it from me to change a good thing, so I’ve stayed true to the original recipe. The only slight difference is that I’ve added bay leaves and a touch of herbes de Provence, an aromatic blend of dried rosemary, thyme, oregano, and lavender.

1 pound dried navy beans, rinsed and picked over ¹⁄8 teaspoon baking soda 1 tablespoon vegetable oil 4 meaty ham hocks (about 3 pounds) FOLLOW US @SWEETPAULMAGAZINE

1 medium yellow onion, finely chopped 1 medium fennel bulb, cored and finely chopped 4 garlic cloves, minced ¼ cup white wine 3 bay leaves 1 teaspoon herbes de Provence ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish 1. In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight. Drain and rinse the beans. 2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the ham hocks and sear until browned, 4 to 5 minutes per side. Remove from the pan and set aside. 3. Reduce the heat to medium, and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until

fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes. 4. Add the bay leaves, herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil. Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours. 5. Stir in the beans and cook, covered, until the meat is falling off the bones, about 1 hour more. Transfer the ham hocks to a plate to cool; continue cooking the beans. Discard the skin and bones from the ham hocks and shred the meat. Return the meat to the pot and cook until the beans are tender and the stew has thickened, another 45 to 60 minutes. Garnish each serving with fresh parsley.

SWEETPAULMAG.COM 21

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THESE PILLOWS ARE TO DYE FOR! My shaving cream marbling technique is chic, fun, and easy!

CELEBRATING 100 YEARS OF COLOR

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Oh marbling, how we love you. The classic swirling technique is so cool and so fun to do. Word of warning: once you perfect this technique, you’re going to start marbling EVERYTHING in your house. I’ll admit that I’m totally obsessed! YOU WILL NEED: Rit All-Purpose Dye (We used Royal Blue and Navy Blue.) Squeeze bottles for dye Foam shaving cream Cotton pillow case Stirring stick Spatula Sheet pan Measuring spoons Measuring cup

Rubber gloves Plastic drop cloth Rit ColorStay Dye Fixative (recommended) 1. Cover work area with plastic table cover and have paper towels handy to protect against any possible spills. Gather supplies. Prewash pillow cases, rinse, and leave damp. 2. Wearing rubber gloves, mix 4 tablespoons of Royal Blue AllPurpose Dye with 1 cup of very hot water. Pour solution in a small squeeze bottle. Repeat with Navy Blue All-Purpose Dye. 3. Fill a baking tray with shaving cream and smooth with a spatula. Drip dye colors all over the foam and swirl the drops with a stick.

4. Place fabric gently over the foam and dye. Apply light pressure to smooth. Let the fabric sit on the pan for 1 to 2 minutes. Slowly lift the fabric from the pan and scrape off excess foam. 5. Use Rit ColorStay Dye Fixative after dyeing and before washing to enhance the color, increase color retention, and prevent dye from bleeding in to white areas. Follow instructions on package. Rinse in cool water until water runs clear.

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

TO MARKET, TO MARKET Fresh food and finds

Spicy in Drag

Growing up in a Barbadian household, the cuisine would be incomplete, to most, without hot pepper sauce. I started making my own with my bestie, and when we held dinner parties for many of our friends, it was a joy and pleasure to share my little Brooklyn-Caribbean world with them. I’d make sauces and we’d taste them, talk about them, and figure out together the things we liked and didn't like. And eventually, we came to the formula we are at now. Shaquanda’s Hot Pepper Sauce is a performance piece, exploring a character I created many years ago, and putting it into a bottle. A portrait of my life, working in the food industry as a waiter, bartender, and maitre’d. I was always around many of you, enhancing your experiences at brunch or dinner, being a visual and performance artist. It seems like the best fit for the most authentic me. A portrait of my life through taste and the literature on the bottle. shaquandawillfeedyou.com

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TEXT BY ANDRE SPRINGER. PHOTO BY FRANCES JANISCH

Meet Shaquanda and her amazing hot sauce.

Hort and Pott Hort and Pott is one of the most unique shops in the Catskills. Itâ&#x20AC;&#x2122;s a destination shop with hand-crafted, uncommon botanical goods as well as unique workshops and creative garden and floral services. The drive to Oak Hill is totally worth it. hortandpott.com

In season

YUCCA Cut this root vegetable into strips for the best fries ever. Serve with sea salt and a good dipping sauce.

Love-LiesBleeding A stunning fall flower with a shocking name, also known as Amaranthus. Great in bouquets and arrangements to give dramatic effect. Beautiful arrangement by hortandpott.com

LIME Limes are at their juiciest in fall. Use in marinades, cocktails, and lime pies. I always add a little lime to my ice water.

ON TREND

PEARS Fall time is pear time. Slice in salads, bake with duck, or simply eat as is.

Leonard Street Provisions

LENTIL PASTA Yes, its pasta made of lentil flour, so itâ&#x20AC;&#x2122;s all gluten free. Perfect with just a splash of good olive oil and grated Parmesan.

IN BLOOM

A new catering company has hit New York with her healthy, fresh, and seasonal food. Leonard Street Provisions, owned by photographer Frances Janisch, is available for cocktail parties, art events, corporate functions, baby and bridal showers, birthday parties, and celebrations. leonardstreetprovisions.com SWEETPAULMAG.COM 25

healthy appetite On my plate this season

Fruit Sweet Warm up on a cool autumn day with one of these easy, fruity, and healthyish desserts. Food + Styling + Photography by Paul Lowe

Sweet Quinoa with Fresh F ruit I love using quinoa for dessert. Itâ&#x20AC;&#x2122;s so delicate and tastes wonderful with honey and fruit or berries.

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Indian Spiced Pears SERVES 4

8 cups water 1 cup sugar a few saffron strands 10 whole cardamom pods 6 pink peppercorns 1 cinnamon stick 1/2 lemon 1/2 lime 4 small firm pears 1. Place water, sugar, spices, and citrus in a pot, and bring to a boil. 2. Peel the pears, leaving the stem, and add them to the liquid. 3. Let the pears simmer for 5 minutes. 4. Remove from the heat and allow pears cool in liquid. Let stand at least 6 hours, though overnight is best. Serve with a mint sprig and some extra liquid.

Making this dish is so easy, and the longer the pears marinate in the liquid the betterâ&#x20AC;&#x201D;I usually let them sit overnight. Serve as is or a la mode.

SWEETPAULMAG.COM 27

HEALTHY APPETITE

Almond Oats with Apple and Honey A creamy and delicious treat for either breakfast or dessert. Top with any fall fruit, like apples, pears, plums, or cranberries.

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Honey-Baked Butternut Squash SERVES 4

1 large butternut squash 2 tablespoons vegetable oil 2 tablespoons honey + extra for serving 1 teaspoon cinnamon FOR SERVING

Greek yogurt blueberries chopped almonds fresh thyme 1. Preheat oven to 380ÂşF. 2. Peel the squash, and cut into small cubes. 3. In a bowl, toss squash cubes with oil, honey, and cinnamon. 4. Spread evenly on a baking sheet, and bake until soft, about 20 minutes. Allow to cool. 5. Place in bowls and top with yogurt, blueberries, almonds, thyme, and some extra honey.

Almond Oats with Apple and Honey

Sweet Quinoa with Fresh Fruit

SERVES 4

2 cups rolled oats 4 cups almond milk (you can also use cowâ&#x20AC;&#x2122;s milk.) 2 cups Greek yogurt 2 apples, cored and thinly sliced 1/4 cup pepitas, toasted and salted honey

11/2 cup quinoa 1 tablespoon sugar fresh fruit and berries (I used plums and blueberries.) honey fresh mint

1. Place the oats in a bowl, and add the almond milk. Mix well. 2. Cover with a lid or plastic wrap, and leave overnight in the fridge. 3. To serve, divide the oats among bowls. Top with yogurt, apple, pepitas, and honey.

1. Cook the quinoa according to the package instructions. Add the sugar to the water before cooking. 2. Drain and cool. Use a fork to fluff the quinoa. 3. Divide into bowls, and add fruit, berries, honey, and some fresh mint.

Butternut squash is already on the sweet side so, by adding honey to this fab fall dessert, it tastes like candy.

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The Highlands Foundry designs and creates modern handmade apparel, accessories and home decorative items that incorporate authentic materials.

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Hand woven midcentury modern style lounge chair in linear pattern with solid Rosita Walnut frame. All the wood used is reclaimed or sustainably harvested.

Handmade adornments informed by modern sculpture and inspired by ancient art. Made in Brooklyn for people with adventurous souls.

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Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound

keep your eye on Solar Return

Solar Return: A celebration of life In astrological terms, a solar return is when the sun returns to the exact point it occupied at the time of a person’s birth. It is a powerful moment once a year to honor your connection with source energy, a kind of personal New Year’s Day

Food + Text by Stephen McCarty Photography by Brandon Harman

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Lemon Lavender Blueberry Cake

THE RAW VEGAN cheesecakes we offer at our shop embody this spirit of celebration. From birthdays to baby showers, weddings to holidays, these moments that bring us together call for a ceremonial cake to gift to your loved ones or yourself. Like the Prism of Threads’ collection of wearable art mirrors, these cake creations live a life adorned by unique and handmade expressions. Our shared vision is a sustainable Earth where our clothing is not disposable and our food is sacred. Our journey began on Valentine’s Day, 2014. My wife, Tracy, had a vision of a rainbow raw vegan cheesecake, and I knew that making her one would be the perfect way to celebrate our love. Creating that first cake was a mind expanding process, as the colors made from scratch with organic fruit and herbs emerged more vividly than I had imagined possible. She was thrilled when I presented her my rainbow love cake, and when we shared images of it with our community, the response made it clear that I was onto something. A new desire was born within to create food that was art. I had already traveled down

many roads in search of the ideal artistic format. I left my hometown of Cincinnati in 1997 to attend art school in Washington, D.C. The freedom to explore multiple disciplines was inspiring. My thesis show included oil painting, sculpture, video, installation, and sound. But I found that art without purpose, without utility, was unsatisfying. Once a vision was complete, the objects I had made felt meaningless, destined for storage. I knew that my next body of work would need to be sustainable and unbound by form. My quest for formlessness led me to music, an art I had been practicing since I was nine years old. In 2003, I had the opportunity to join my friends’ stoner rock band. The sound was hypnotic, deep, and heavy. I loved traveling the world and building our sonic cathedral each night. To share that space was a gift. Yet it came to be that, as my devotion to the spiritual possibilities of music grew, I kept colliding with the most tired old trope of rock ‘n’ roll: a musician who practices self-abuse through chronic intoxication while pursuing the meaningless pleasures of the road. Such a life was unsustainable in the extreme. SWEETPAULMAG.COM 33

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Tracy and I met in New York City in 2006, and moved to Los Angeles in 2007, where I embraced the opportunity to begin cooking professionally. I spent ten years in the kitchens of three of LA’s best loved vegetarian establishments. What I took away from those experiences is an affirmation of three concepts: • Food is sacred. What we put into our bodies is not just fuel, but a connection with the Earth that provides sustenance and the people who grow, prepare, and serve it. • Ingredients must be of the highest quality possible. Plants that are grown with respect for nature (which restore the soil rather than deplete it) are the only ones that we can expect to function medicinally and restore balance to our hardworking cells. • Intention is the most important element. The care that gets put into food during preparation is received and amplified as it is consumed. Food that is made with love and meditative attention can transform simply eating into a celebration of life. I put this knowledge into practice as part of each cake that I made, and what began as a dessert I offered strictly to friends and family grew quickly into a project that fulfilled my dream of being an artist. Feeling the support of this community through a steady stream of orders gave me encouragement and the chance to be far more prolific than I could have been in other forms. With Solar Return, our goal is to broaden the scope of this sharing, through sacred food made intentionally and sustainable clothing, gifts, and accessories. Our shared vision is to create a space where community can thrive and join in the celebration of life that is Solar Return!

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KEEP YOUR EYE ON

To make the crust: 1. Make a date paste by chopping dates by hand until completely pasty. 2. Combine almonds, coconut, vanilla powder mixture, and salt in a food processor. 3. Process until a very fine crumb is formed. 4. Then add 7 ounces of the date paste, about 2 ounces at a time, and process until evenly incorporated. (You may have some date paste leftover.) 5. Press crust mix into a 9-inch or 10-inch parchment-lined springform pan, gently and evenly. Place in freezer while preparing filling.

Lemon Lavender Blueberry Cake SERVES 12 FOR THE CRUST:

1/2 pound dates, pits and stems removed (Medjool are fine, but softer, “wetter” dates like halawi or khadrawi are best.) 1 cup raw, unpasteurized almonds 1 cup dried coconut flakes pinch (¹⁄16 teaspoon) dried vanilla powder mixed with ¹⁄8 teaspoon filtered water ¹⁄8 teaspoon Himalayan pink salt FOR THE FILLING:

3 cups, cashews, soaked in water 3/4 cup coconut nectar (Big Tree Farms’ blonde is my favorite) 1 cup lemon juice, freshly squeezed 11/2 cups fresh almond milk ¹⁄8 teaspoon whole vanilla bean powder (available from Mountain Rose Herbs.) 3 tablespoons sunflower lecithin (Micro Ingredients’ organic available from Amazon is the best.) 3/4 cup coconut oil, liquefied in warm water FOR THE DECORATION:

1/4 teaspoon turmeric powder 2 tablespoons dried lavender flowers 2 cups thawed wild blueberries (available frozen in most grocery stores) 36 SWEETPAULMAG.COM FALL 2018

To make the filling: 6. Combine cashews, coconut nectar, lemon juice, almond milk, and vanilla powder in a high-speed blender. 7. Blend until very smooth. Then add lecithin and coconut oil. 8. Blend again until well incorporated. Set aside 1/4 cup to use for white decoration. 9. Remove 1/4 cup and add to a small mixing bowl. Whisk in turmeric to make yellow decoration. For additional colors, experiment with other fruit or herbs. 10. Remove 2 cups of filling and blend with blueberries. Set aside 1/4 cup to use as purple decoration. Add lavender flowers and blend well. 11. Pour remaining blueberry mix into springform and freeze until set. To decorate: 13. Pour remaining filling into pan. Apply decorations with your tools of choice: squeeze bottles, piping bags, chopsticks, toothpicks, paint brushes, etc. 14. Return to freezer when finished. Allow at least three hours, depending on freezer temperature, for cake to set completely. Remove from pan and serve. Cake may be refrigerated and enjoyed for seven days.

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Visit solarreturnshop.com to learn more

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put a lid on it! The essential guide to canning and preserving

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Family Recipe A family recipe shared among friends makes the meal—and the memories—all the more special. Food + Styling by Michaela Hayes Photography by Paul Lowe

THE FIRST TIME I learned how to make the spice blend za’atar was from my friend Jamal in college. Originating in the Middle East, za’atar is a blend of spices that can be very personal, differing from family to family and region to region. Jamal’s blend, learned from his mother, was a strong reminder of his family and home in Palestine. His family’s za’atar was also a source of pride, as he traded care packages from home with friends, Palestinian and non. “I think he got a better deal,” he told me with a wink, after one such za’atar trade for a friend’s kibbeh. Making and eating za’atar always reminds me of Jamal, and of his joy and generosity. It also reminds me of his candor about being away from home, and missing the house and home of his ancestors, which was demolished, like many other Palestinian homes, in the development of Israel. Like the spice blend, my emotions surrounding these memories and histories are complex, bitter, and sweet. Years after I met Jamal, I learned that the sumac (a key ingredient in this za’atar) I had been buying at the store is readily available around my home

in the Northeast U.S. When I see the sumac ripening in the fields and along the roadsides, I know it is near time to go foraging. We pick the scarlet red plumes of fuzzy sumac berries, giving some to our kids to eat along the way. Also known as lemonade berry, sumac is a tart treat on its own. We dry the sumac in a dark, cool place and, once dried, I clean the plumes of their berries, blend them in a spice grinder, and strain them of their tiny, hard pits. The result is a fluffy, scarlet powder, ready to be mixed into this tart, earthy za’atar blend.

Za’atar MAKES ¼ CUP

2 tablespoons dried thyme 2 teaspoons sumac 2 teaspoons toasted sesame seeds 1 teaspoon dried marjoram ½ teaspoon salt 1. Mix all the ingredients together. 2. Sprinkle on hummus. Mix into dough, and bake into bread. Toast pita and top with labneh and za’atar for za’atar pizza. Or mix za’atar with oil and toss with roasted vegetables. SWEETPAULMAG.COM 39

A DV E R T I S I N G F E AT U R E

Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.

A DV E R T I S I N G F E AT U R E

Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit. Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors! Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration. The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection. Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.

noritakechina.com

OWL-oween Cupcakes Inspired by the simple, 4-step recipes in their latest book, Make It Easy, Cupcake!, Karen Tack and Alan Richardson created this amazing owl cupcake recipe just for Sweet Paul readers. Using everyday ingredients available in home pantries and grocery stores, they prove that anyone can be an inventive cupcake designer. Food by Karen Tack Photography by Alan Richardson

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OWL-oween Cupcakes

MAKES 12

These super-easy owls are made using two of our favorite tricks. First we use cookies with great shapes to save time in decorating. The scalloped edge on the Anna's Thins creates a feathered look for the wings, while the mini Oreos make perfect little owl eyes. Second is a simple technique we call a sugar smash. We pipe a design in the frosting, in this case the wavy lines for the feathered chest. Then we roll the frosting in a colored sugar to turn it into a smooth, colorful design. It's that simple!

12 spice cupcakes 1 can (16 ounces) plus 1 cup white frosting 12 mini chocolate cream-filled cookies (mini Oreos) 24 brown candy-coated chocolates (M&M’s) 9 thin scalloped spice cookies (Anna’s) 1/4 cup dark chocolate frosting 1/2 cup each, orange, yellow, and brown decorating sugars 12 pieces candy corn 1. Spoon 11/2 cups of the frosting into a resealable bag and snip a small corner from the bag. Use a toothpick to make a small hole in the center of the cupcake. Stick the tip of the cut bag into the opening in the cupcake and pipe some vanilla frosting into the cupcake. Repeat with the remaining cupcakes. Transfer the cupcakes to the freezer to chill for 15 minutes. 2. To make the eyes, separate the chocolate cream-filled cookies and remove (and discard) the cream. Place the cookies, flat side down, on a work surface and pipe a dot of vanilla frosting on top of each cookie. Press a brown candy into the frosting as the pupil. Using a small serrated knife, saw each spice cookie into 2 pieces

with 4 scallops along the edge (you will have a small piece with a single scallop remaining to discard). Reserve 12 cookie pieces to use for the wings. With the remaining 6 cookie pieces, saw between each scallop to make 24 individual scallops with a pointed end to use for the ears (see photo). 3. Spoon the dark chocolate frosting into a resealable bag and snip a very small corner from the bag. Place each color of sugar into a separate bowl. Spread some of the remaining vanilla frosting on top of a chilled cupcake and make smooth. Pipe 3 rows of wavy lines on the bottom half of a cupcake for the feathers. Gently roll the top of the cupcake in one of the sugar colors to coat. If necessary, lightly pat the top of the sugared cupcake to make smooth. Repeat to make 4 cupcakes of each color. 4. To assemble, insert the round edge of two ear pieces into the top edge of the cupcake about 1/2 inch apart. Pipe dots of vanilla frosting just below the ears and attach the eyes. Pipe a dot of frosting to the left side of the cupcake and attach a cookie wing, scalloped edge toward the center of the cupcake. Add a piece of candy corn below the eyes, pointed end toward the center of the cupcake, for the beak.

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Check out their other cookbooks, Hello, Cupcake! and Cake My Day for more fun, inventive ideas. SWEETPAULMAG.COM 43

woof Dogs have favorite things too!

Portable Gallery

Keep your pet close to your heart with custom portrait gear Text + Photography by Paul Lowe

A one-of-a-kind portrait of a beloved fur pal must be the ultimate gift for any pet owner. Nashville-based artist and illustrator Emily Miller will paint your pooch on a piece of clothing for you. Emily said, "I painted my own dog on my jacket, and then everyone wanted one of their own. I love how much people love their dogs.â&#x20AC;? And we are so in love with t he phenomenal jacket Emily made featuring our boys, Hugo and Lestat. Itâ&#x20AC;&#x2122;s one of our most treasured keepsakes. Just perfect. Check out Emily's work at emilyelizabethmiller.com 44 SWEETPAULMAG.COM FALL 2018

FETCH

SWEET PAWS Text by Dorie Herman Photography by Meow Parlour

Prozac Pill Squeaky Dog Toy, $9, etsy.com/shop/PupBarn

WHEN PASTRY CHEF and Macaron Parlour owner, Christina Ha, began to fantasize about opening one of America’s first cat cafés with kitchen worker Emilie Legrand, a partnership was born. Soon the two cat lovers set about creating NYC’s very first cat café, Meow Parlour, which opened its doors in 2014. Using the café to find homes for cats was always part of Meow Parlour’s plan. “We wanted to advocate for the cats who needed a friend fighting in their corner, so we've always wanted to have adoptable cats and dedicate some of our space to harder to adopt cats, whether it be because of disability or behavior.” said Ha. Meow Parlour designed the space to be “catified” to meet the unique needs of cats. They included high and low walkways, and hiding spots for cats to choose how and when to be involved with guests. In its first three years, Meow Parlour relied upon rescue organizations to coordinate the adoption of about 300 cats. And in January of 2018, the café became its own official adoption group. As a New Hope Partner of the Animal Care Centers (ACC) of NYC, they pull cats directly from the ACC. Ha says, “ACC does a fantastic job with providing detailed intake and behavior notes, so we use that to help determine if a cat will be a good fit for us. Most of them will stay at Meow Parlour until they're adopted.” And cats who do not thrive in that environment are found foster homes. Reservations can be booked as far as two months in advance for those who just want to enjoy the company of cats along with their sweets. And adoptions happen at all times once an online application is approved. meowparlour.com facebook.com/meowparlour Instagram.com/meowparlour

Wool Felted Pet house, from $37, etsy.com/shop/HomeSoulShop

Bamboo knit hoodie, from $46, lovethybeast.com

SWEETPAULMAG.COM 45

ADVERTISING FEATURE

Everything Old Is New Again!

CELEBRATING 100 YEARS OF COLOR We live in a world where trends are constantly changing. But what was popular in the past often comes back around! In celebration of Rit Dye’s 100th birthday, I have picked my favorite vintage Rit advertisement and recreated it with my own spin. You’ll be surprised to see how relevant everything is still today.

ADVERTISING FEATURE

Step 4

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Sweet Paul's Tie-Dye Curtains YOU WILL NEED: Cotton Fabric Rubber Bands Rit Liquid Dye, I used Black, Charcoal Grey, and Pearl Grey Rit ColorStay Dye Fixative Iron Kraft Paper Scissors Sewing Machine 1. Measure your window. Youâ&#x20AC;&#x2122;ll need at least 40% more fabric than the size of your window to allow for seams, cutting overages, and hems in your final curtain. 2. Cut your fabric into 6 pieces. 3. Create the patterns on the fabric by rolling up 3 of the fabric pieces

Step 16

into long strips and tie the fabric into a series of knots. Roll up the 3 other pieces and place rubber bands all over them to create varying patterns. 4. Prepare your dyebaths according to the instructions on the packaging. 5. Place the prepared fabrics into the dyebaths and allow to soak for 5 minutes. 6. To enhance the color and reduce color bleeding, use Rit ColorStay Dye Fixative after dyeing and before washing. 7. Prepare a bath according to the instructions on the package. Place the dyed fabrics into the mixture and allow them to soak for 20 minutes, stirring now and then. 8. Rinse in cold water until water runs clear. 9. Allow fabric to dry completely. 10. Once the fabrics are dry, iron them so theyâ&#x20AC;&#x2122;re flat and easy to work with.

11. Make a template out of paper for the squares. Mine was 10"x10". 12. Use the template and cut out squares in the fabrics. How many you need all depends on how large your window is. 13. Lay out all the squares on the floor so you can decide which square should go where. 14. Sew the squares together to form your curtain. 15. Hem the sides of the finished curtain. 16. Hang the curtain and enjoy!

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

INTRODUCING

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New AVEENO® Pre-Tox Day Mask with broad spectrum SPF 30. Its pollution-fighting formula is supercharged with antioxidant blackberry complex and green tea. It fights environmental aggressors and keeps your skin looking young for longer.

Pasta Perfection Fennel is the perfect fall vegetable and one of my favorite seasonal ingredients!

Did you know that you can also use fennel fronds, not just the bulb? They have a glorious herbaceous flavor! I couldn’t resist making fennel the star of this quick and sophisticated weeknight pasta. The meal is served on a dinner bowl from the new Hammock Collection by Noritake! This collection features numerous items to create your own personalized collection. All items are available in Blue, Khaki, and Grey!

Fennel Pasta with Almonds & Spicy Meatballs Serves 4 1 pound ground beef 1/2 pound ground pork 1 small red onion, finely chopped, divided 1/2 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1–2 teaspoons hot sauce, whatever kind you like best 1 tablespoon butter 3 tablespoons olive oil 1 medium head fennel 1/4 cup pine nuts 1/4³ cup whole almonds 1 pound cooked pasta (I used penne) 1 cup grated Parmesan salt and pepper extra virgin olive oil, for serving 1. Mix ground meat, half the onion, breadcrumbs, salt, pepper, and hot sauce. 2. Roll into 8 large meatballs. 3. Sauté the meatballs in butter until done and golden, 12–15 minutes. 4. Thinly slice the fennel and finely chop 1/2 cup of the fronds. 5. Heat the oil in a skillet, and sauté remaining onions and fennel until soft. Add nuts, and cook for another 2 minutes. 6. Mix the fennel into the pasta, and add Parmesan, and some extra virgin olive oil. 7. Season with salt and pepper, and serve with Parmesan on the side and a green salad.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing. Visit NoritakeChina.com to view the complete Hammock Collection, featuring a variety of plate options, bowls, and serving pieces.

Fall

[hed] The Sweeter Side of Cat Rescue [dek] At NYC’s first cat café, guests can enjoy sweet treats from pastry chef/owner Christina Ha and business partner Emilie Legrand while making an adoptable feline friend. [byline] Text by Dorie Herman + Photography by TK

2018

Fall our

favo ri t es

Our favorites to cook this fall are full of flavor, texture, and wonderful aromas.

ROASTED PARSNIPS AND PEARS WITH HERB DRESSING This is such a great fall side dish that goes well with a roasted chicken, a roast, or a leg of lamb. Any leftovers can be chopped and used in a salad.

Food + Styling + Photography by Paul Lowe Thanks to This Old Hudson, a stunning rental property located in Hudson, NY. thisoldhudson.com

SWEET PAUL'S EASY-BAKE BREAD To make this incredibly easy bread, I combined a no-knead recipe with my everyday bread recipe, and the result is an amazing bread with a perfect crust.

Roasted Parsnips and Pears with Herb Dressing SERVES 4

2 large parsnips 2 firm pears 2 tablespoons olive oil salt and pepper crushed red peppercorns DRESSING

1 cup mixed herbs like parsley, dill, etc. 1/2 cup olive oil 2 tablespoons rice vinegar salt and pepper 1. Preheat oven to 420ºF. 2. Scrub and cut the parsnips and pears into wedges. 3. Toss with olive oil, salt, and pepper, and place on a roasting rack. 4. Roast until golden, about 20 minutes. 5. Place on a serving dish, top with a drizzle of olive oil and some crushed red peppercorns. For the dressing: 6. Place herbs, oil, vinegar, salt, and pepper in a blender and blend until smooth. Drizzle dressing over roasted parsnips and pears to serve. 54 SWEET PAUL MAGAZINE FALL 2018

Sweet Paul's EasyBake Bread MAKES 1 LARGE LOAF

11/2 cups warm water 1 packet dry yeast 3 cups all-purpose flour 11/2 teaspoon salt 2 tablespoons olive oil extra flour for dusting 1. Mix water and yeast in a bowl. Leave for 5 minutes or until the yeast starts to bubble. 2. Add flour, salt, and oil. Mix well until

you have a smooth dough. 3. Cover with plastic wrap, and let the dough rise for 11/2 hours. 4. After 1 hour, place a heavy castiron pot with a lid in the oven, and set it to 450ºF. 5. After 30 minutes, take the pot out of the oven. Gently fold the dough into the pot—don't worry if it looks messy. Place the lid back on the pot, return to oven, and bake for 30 minutes. 6. After 30 minutes, remove the lid, and bake for another 15–25 minutes, or until the bread is browned. Cool on a rack before serving.

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MUSHROOM AND OREGANO OPEN-FACED SANDWICHES This simple but delicious lunch was a fall staple in our house growing up. We would cook big pans of mushrooms and eat them on my mormorâ&#x20AC;&#x2122;s homemade bread.

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ROASTED ACORN SQUASH WITH QUINOA Nothing says fall like acorn squash. This is the perfect lunch or side dish for everyone, especially for people who avoid meat.

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MUSHROOM AND RED CABBAGE TART I just love making free-form tartsâ&#x20AC;&#x201D; they are so perfectly imperfect. The pepper in the crust gives it a little kick and goes so well with the mushroom filling. The cabbage gives it a little sweetness.

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Mushroom and Red Cabbage Tart

Mushroom and Oregano Open-Faced Sandwiches

SERVES 4

TART CRUST

1 stick cold butter, in cubes 1/2 cup all-purpose flour 3/4 cup whole-wheat flour 1/2 teaspoon salt 1/4 teaspoon pepper ice cold water FILLING

2 tablespoons butter 1 shallot, finely chopped 8 ounces mushrooms, cleaned and sliced 1 cup red cabbage, thinly cut salt and pepper 1/4 teaspoon fresh thyme 1/2 cup Parmesan cheese, grated 1. Place butter, both flours, salt, and pepper in a large bowl. Mix together using your fingers. The result should be a crumbly mixture. 2. Add the water a little at a time until you have a smooth dough. 3. Wrap in plastic and leave for at least 1 hour and up to 24 hours. 4. Melt the butter in a pan and sauté shallots, mushrooms, and cabbage until the mushrooms start to turn golden brown. Season with salt, pepper, and thyme. 5. Place the tart dough between two sheets of parchment paper and, with a rolling pin, roll until about 1⁄6 -inch thick. Don't worry if it’s not perfectly round—it’s a free-form tart. 6. Place on a sheet pan and remove the top layer of paper. 7. Add and spread the filling from the middle of the tart leaving a 2-inch border. 8. Fold in the edges and top with Parmesan. 9. Bake at 400ºF for 20–25 minutes or until golden and crisp. Serve warm or cold.

2 tablespoons butter 8 ounces cleaned mushrooms, sliced 1 shallot, finely chopped salt and pepper 2 tablespoons fresh oregano 1/4 cup sherry bread for serving 1. Melt the butter in a pan. 2. Sauté mushrooms and shallots until the mushroom turn golden brown. Season with salt, pepper, and oregano. 3. Add the sherry and cook until it has evaporated. Serve on sliced bread.

Roasted Acorn Squash with Quinoa SERVES 4

1 large acorn squash 2 tablespoons olive oil 1/2 teaspoon fresh thyme 1 cup quinoa 2 tablespoons olive oil 1 tablespoon butter 1 shallot, finely chopped 1 small leek, thinly sliced 1 teaspoon fresh thyme salt and pepper 1. Preheat oven to 420ºF. 2. Cut the squash into 4 parts, using a spoon to scrape out the seeds. 3. Place on a roasting tray, and drizzle with olive oil and sprinkle with salt, pepper, and thyme. 4. Roast until soft, about 20–25 minutes. 5. Cook the quinoa according to the package. 6. In a large pan melt butter and oil and sauté shallot, leek, and thyme until the leeks starts to go soft. 7. Add the quinoa and season with salt and pepper. Serve the squash with the quinoa mixture.

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SHEET PAN SAUSAGE Another easy, one-pan dish. You can use any sausage you like best to make this crowdpleaser. My favorite is sweet Italian sausage with a little spicy mustard on the side.

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FALL FRUIT SLAB PIE WITH ALMOND FILLING Making pies in small sheet pans is so fun and easy. This classic fall fruit pie is made even better with amazing almond filling.

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Sheet Pan Sausage SERVES 4

1 large sausage link of your choice (My favorite is sweet Italian sausage.) 2 large carrots 2 yellow onions 1 kohlrabi 2 pears 1 whole head of garlic, cut in half 4 tablespoons olive oil salt and pepper 1 tablespoon fresh thyme 1. Preheat oven to 400ºF. 2. Place the sausage in the middle of a large sheet pan. Use a knife to poke a few holes in it. 3. Peel the vegetables and fruit, and cut everything into small wedges. Along with the garlic, place around the sausage. 4. Top with olive oil, salt, pepper, and thyme. 5. Roast until the vegetables and sausage are done, about 30 minutes. Serve straight from the pan with hot-and-spicy mustard.

Fall Fruit Slab Pie with Almond Filling SERVES 8

1 stick cold butter, cubed 11/4 cups all-purpose flour 2 tablespoons sugar ice cold water 1 cup almonds ½ cup powdered sugar 1 egg yolk sliced fruit like pears, plums, nectarines, etc. 1/2 cup blueberries 1 tablespoon sugar 1. Place butter, flour, and sugar in a large bowl. Mix together using your fingers. The result should be a crumbly mixture. 2. Add the water a little at a time until you have a smooth dough. 3. Wrap in plastic and leave for at least 1 hour and up to 24 hours. 4. In a blender, pulse almonds and powdered sugar until fine. Then mix in the egg yolk.

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5. Roll out the dough, and place on small baking pans. Make sure to press the dough up along the edges of the pan. 6. Freeze dough for 10 minutes. 7. Remove from freezer. Divide and spread the almond mixture among the pans, and top with sliced fruits and blueberries. Sprinkle with sugar. 8. Bake at 400ºF for about 25–30 minutes. Cool and slice.

Slow-Cooked Short Ribs with Kohlrabi Mash SERVES 4

8 bone-in short ribs 1 small can diced tomatoes 2 carrots, peeled and sliced 1 celery stalk, finely diced 8 cloves garlic, whole 1 yellow onion, finely chopped 1 tablespoon dried thyme 1 cup beef stock 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon honey 1/4 teaspoon pepper

1. Place all the ingredients in a slow cooker. 2. Put on the lid and let it cook on high for at least 4 hours and up to 6 hours. If you don't have a slow cooker, place all the ingredients in a Dutch oven, and cook in the oven at 380ºF for about 4 hours. Serve with the Kohlrabi Mash.

Kohlrabi Mash

2 large kohlrabies 2 tablespoons butter 1 to 2 tablespoons olive oil salt and pepper 1. Bring a large pot of unsalted water to a boil. 2. Peel the kohlrabies and cut into small cubes. 3. Simmer until soft for 30–35 minutes. 4. Drain the water and use an immersion blender to make a silky smooth mash. 5. Add the butter and oil a little at a time, so the mash doesn’t get too thin. 6. Season with salt and pepper.

SLOW-COOKED SHORT RIBS WITH KOHLRABI MASH Fall-off-the-bone short ribs are the perfect cold weather dish. And kohlrabi mash, with its mild flavor is such a silky-smooth alternative to mashed potatoes.

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I NST ANTL Y DOW NLOAD!

autumn harvest at the China squirrel traveled 90 minutes south from her home in Sydney to the picturesque town of Darkes Forest to spend an afternoon picking apples at a family-owned orchard. Here she shares her favorite apple recipes with us. Recipes + Styling + Photography by china squirrel

orchard

apple cider caramel sauce Make sure to use real apple cider, not apple cider â&#x20AC;&#x153;drinkâ&#x20AC;? or apple juice for this recipe. Real apple cider is available at apple orchards, specialty shops, and health food stores.

apple fritters

These yummy fritters look like doughnuts and taste like cake with a warm apple center. Delicious dunked in warm Apple Cider Caramel sauce, you wonâ&#x20AC;&#x2122;t be able to stop at one!

apple & walnut bread

Thickly slice and serve warm with butter also delicious toasted the day after baking.

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Apple and Pork Sausage rolls MAKES 12

2 teaspoons butter 3 tablespoons olive oil, divided 2 Granny Smith apples, cored and cut into ¼-inch cubes 2 teaspoons granulated sugar sea salt and freshly ground black pepper 4 shallots, finely chopped 4 garlic cloves, crushed 1 tablespoon fresh thyme leaves, finely chopped 1 pound good-quality pork, minced 1 egg yolk 1 teaspoon milk 1 sheet 10-inch x 14-inch frozen or refrigerated puff pastry store-bought tomato chutney for serving 1. Preheat oven to 425°F. Prepare a baking sheet with parchment paper. 2. Heat butter and 1 tablespoon olive oil in a frying pan over medium heat. Add apples, and stir until beginning to color (3–4 minutes). 3. Scatter sugar over apples and continue to cook, stirring until apples are caramelized, 10–12 minutes. 4. Salt and pepper to taste, and set aside to cool.

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5. Heat remaining olive oil in a frying pan over medium heat. Add shallots and garlic, and cook, stirring until tender, about 4 minutes. Stir in thyme and set aside to cool. 6. Combine pork, apple mixture, and shallot mixture in a bowl. 7. Mix egg yolk and milk together in a small bowl for egg wash. 8. Place puff pastry on a lightly floured surface. Using a large sharp knife, cut pastry sheet in half lengthwise and each in half again lengthwise so you have 4 long pieces of pastry. 9. Shape ¼ of the pork mixture like a sausage along the long edge of each pastry piece, leaving ½-inch border. Brush pastry edges with egg wash, and then roll pastry over to enclose pork mix. 10. Cut each roll into 3 pieces, and place on prepared baking sheet. Brush each pastry with egg wash and score the tops with a sharp knife. Bake for 15 minutes or until pastry is golden and crisp. Serve hot with tomato chutney.

Sausage rolls are a favorite food in Australia, whether as a meal or a snack. Made of a tasty mince wrapped in a light flaky pastry, they are baked until golden and delicious.

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apple and honey frangipane tart

With the perfect blend of apples, honey, spice and almonds, this pretty tart will become an autumn favorite.

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Apple Fritters MAKES ABOUT 40

3½ ounces pecans ²⁄3 cup + ½ cup granulated sugar 1½ cups self-rising flour pinch salt ¼ teaspoon + 2 tablespoons ground cinnamon 1½ cups buttermilk 1 egg, lightly beaten 4 Pink Lady apples vegetable oil for deep frying Apple Cider Caramel Sauce (recipe at left) for serving

Apple Cider Caramel Sauce MAKES ABOUT 2½ CUPS

1½ cups nonalcoholic apple cider 1 cup brown sugar, firmly packed 5 tablespoons butter, chopped ¾ cup heavy cream ½ teaspoon ground cinnamon pinch sea salt 1. Place apple cider into a medium saucepan over medium-high heat, and bring to a boil. Allow the apple cider to simmer until reduced to ½ cup. 2. Reduce the heat to low and add the brown sugar, butter, cream, and cinnamon. Stir until butter melts. 3. Return to a medium-high heat and cook, stirring constantly, until caramel thickens and starts to darken in color, 12–15 minutes. 4. Remove from heat, stir in salt. The caramel sauce thickens on cooling. Serve warm alongside our apple fritters or apple pie. Drizzle over ice cream or pancakes. Apple cider caramel sauce can be covered and stored in the refrigerator for 1 week. 72 SWEET PAUL MAGAZINE FALL 2018

1. Preheat oven to 350°F. 2. Spread pecans on a parchment-lined baking tray. Bake for 3–4 minutes or until golden. Remove from oven and allow to cool on tray. 3. Place pecans into a food processor. Process until finely ground. Combine ground pecans, ²⁄3 cup sugar, flour, salt, and ¼ teaspoon cinnamon into a large bowl, and mix until well combined. 4. Combine buttermilk and egg in a bowl. Gradually add to flour mixture, stirring until well combined (the batter will be thick). Cover and set aside. 5. Mix together remaining sugar and cinnamon in a shallow tray. Set aside. 6. Leaving the skin on apples, remove the cores using an apple corer, and then slice into ¼-inch thick rounds. 7. Working in batches, dip apple slices into batter until completely covered then deep-fry in hot oil, turning once, until golden and cooked through, about 1 minute depending on size. 8. Remove with a slotted spoon, drain on absorbent paper, and dust with cinnamon sugar. Repeat with remaining apple slices. Serve immediately with warm Apple Cider Caramel Sauce.

Apple & Walnut Bread SERVES 8–10

4 ounces walnuts 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup brown sugar, firmly packed 3 medium Pink Lady or Granny Smith apples 2 eggs ²⁄3 cup sunflower oil 2 teaspoons natural vanilla extract 1. Preheat oven to 350°F. Grease and line a 9-inch x 5-inch loaf pan with parchment paper. 2. Spread walnuts on a parchment paper-lined baking tray. Bake for 4 minutes or until golden. Remove from oven and allow to cool on tray then coarsely chop. 3. Sift together the flours, baking powder, cinnamon, and nutmeg into a large bowl. 4. Stir in the sugar and walnuts. 5. Core and coarsely grate 2 apples. Squeeze out any excess liquid using your hands and place in a medium bowl. 6. Stir in the eggs, oil, and vanilla. Mix until well combined. Make a well in the center of the dry ingredients, add apple mixture, and stir until just combined. 7. Spoon the mixture into the prepared tin and smooth surface with the back of a wet spoon. 8. Quarter, core, and thinly slice the remaining apple and arrange on the top of the loaf. 9. Bake for 1 hour 20 minutes or until an inserted skewer comes out clean. Let stand in the baking pan for 5 minutes before turning onto a wire rack to cool. Serve sliced.

Apple and Honey Frangipane Tart

almonds, and flour. Mix until well combined. Cover and set aside.

SERVES 8 TO ASSEMBLE: PASTRY

1²⁄3 cups all-purpose flour 1½ tablespoons granulated sugar pinch salt 5½ ounces firm butter, cut into cubes 6 to 8 tablespoons ice water HONEY FRANGIPANE

3½ ounces butter ¼ cup honey 1 teaspoon ground cinnamon pinch ground cloves 1 egg ²⁄3 cup almonds, ground 2 teaspoons all-purpose flour TOPPING

4 small Granny Smith apples juice of 1 lemon 1 egg 1 teaspoon milk ¼ teaspoon freshly ground nutmeg 1½ tablespoons brown sugar HONEY GLAZE

3 tablespoons honey 1 teaspoon water TO MAKE PASTRY:

1. Place flour, sugar, and salt in a large food processor bowl. 2. Add butter and pulse until mixture resembles fine breadcrumbs. 3. Gradually add iced water a tablespoon at a time. Pulse until a soft ball forms. Do not over mix. 4. Form into a flat disk and wrap in plastic wrap. Refrigerate for 1 hour. TO MAKE FRANGIPANE:

5. Place butter and honey into a medium bowl. Use an electric mixer to beat until creamy. 6. Add cinnamon, cloves, egg, ground

7. Preheat oven to 420°F. 8. Roll out pastry between 2 sheets of parchment paper to form a 12-inch x 10-inch rectangle. 9. Remove top layer of baking paper. Trim edges of pastry to neaten, if needed. Lift baking paper and pastry onto a baking tray. 10. Leaving a 1-inch border, spread the frangipane evenly over the pastry. Refrigerate 10 minutes while you prepare topping. TO MAKE TOPPING:

11. Peel, core, and thinly slice apples. Mix apples and lemon juice together in a medium bowl. 12. Mix egg and milk together in a small bowl for egg wash. 13. In a small separate bowl, combine nutmeg and brown sugar. TO CONTINUE ASSEMBLY AND MAKE GLAZE:

14. Remove pastry from refrigerator and arrange apples in rows, slightly overlapping on top of frangipane. Fold edges of pastry over ends of apples to form a border. 15. Place the tart into the freezer for 10 minutes. 16. Remove from freezer, brush pastry edges with egg/milk wash. Sprinkle pastry and apples with brown sugar mix. 17. Bake for 15 minutes. Reduce temperature to 350°F and bake a further 30–35 minutes or until tart is golden. Meanwhile, prepare the glaze. 18. Place honey and water in a small saucepan. Bring to boil, and then remove from heat. Set aside. 19. Remove tart from oven, and brush pastry and fruit with hot honey glaze. Allow to stand for 10 minutes. Serve warm with cream or ice cream. SWEETPAULMAG.COM 73

Beauty in Decay

As the weather cools, take time to contemplate impermanence and discover beauty in unlikely places

Photography by Veslemøy Vråskar + Styling by Monica Sjøli Sporenstrek Text by Leigh Angel

A walk in the woods, or in my case Brooklyn’s Prospect Park, can reveal all sorts of autumn treasures. Don’t be afraid to venture off the path either. You never know what you’ll find on closer inspection: a stunning dried seed pod or a delicate, curled leaf. Once I found a tiny snail shell, long abandoned by its occupant, a little broken at the edge, perfect in its imperfection. Autumn days are slower and cooler, inviting quiet contemplation on the minutiae of nature: a fallen leaf, a withered blossom, a tiny seed. And in that decaying leaf, you might find a map to another world. A vast network of streets and lanes creating neighborhoods and towns across the green-gold and plum-black landscape. The drying, elder blossom is imbued with deeper, richer colors

than the vibrant young flower ever knew were possible. Seeds emerge from desiccated pods, minuscule but tough, enrobed to survive the harsh winter ahead. Beauty can be found in the decay of fall. It’s in the contrast of vibrant greens and deep russets, in slim tendrils coiling around delicate twigs. An immaculately designed bouquet does not stir my soul as wildly as the wispy, feathery bits of what once was: an imperfect gradient from green to crimson to amethyst to silver; a falling cascade of angel’s hair. These reminders of life’s impermanence, these fleeting memories—forgotten and magically conjured again—beautiful, wistful, peaceful, and never to be repeated. Until next autumn comes to call.

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"The trees are putting on the hectic or the pallid hues of decay, and begin to strew the ground, that one's very footsteps may not disturb the repose of earth and air, while they give us a scent that is a perfect anodyne to the restless spirit." â&#x20AC;&#x201D;George Eliot

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Rejuvenate + Create Pattern designer Lotta Jansdotter shares the secrets of her inspiration with a lucky few every year when they join her creative retreats in a hidden pocket of Scandinavia. Text by Melanie Falick Photography by Lotta Jansdotter + Tina Tahvanainen

with Lot ta

Lotta Jansdotter spent the first six years of her life and every summer since on the archipelago of Åland, where she feels most at ease and true to her artistic self. A remote refuge made up of nearly seven thousand islands and skerries (about sixty habitable) in the middle of the Baltic Sea, this is where she dug her first potatoes and drew her first dandelions and ferns. This is where she learned the best way to carry freshly picked wild strawberries home is to thread them onto a piece of straw and that falling back against a haystack is a fun way to relax. While some folks might seek to keep this serene oasis midway between Sweden and Finland a secret, Lotta is proud to share her beloved homeland, which she does by hosting a five-day retreat here, on the small, private isle of Silverskär, every summer. Lotta is a pattern designer, and there’s a good chance you’ve seen her organic, nature-inspired forms somewhere out in the world. They have appeared on everything from quilting fabric and luggage to dishes and bento boxes (as well as in the pages of this magazine). While many modern pattern designers use computer programs to create their work, Lotta prefers to stick with old standbys, like hand-cut stamps and stencils, and those are the techniques she teaches, starting on the first morning in the Silverskär studio with a good old-fashioned potato stamp. 82 SWEET PAUL MAGAZINE FALL 2018

“Remember, mistakes often lead to the best discoveries,” she reminds us, as we each settle down at our workstation with our halved potatoes and begin carving and then printing on sheets of paper, envelopes, fabric swatches, and tote bags. We are on the second floor of a traditional barn building with light beaming in on the two far sides. We are 20 women ranging in age from our 20s to our 60s, all clad in Lotta-designed aprons and happy to unplug from the daily grind and play with colors and shapes, stamp pads, and paint. We arrived after a five-hour ferry crossing from Stockholm the day before, settled into our cozy cottages, and got to know each other over a delectable dinner of freshly caught whitefish and roasted baby beets prepared by our enthusiastic young chef, a born and bred Ålander who arrives quietly by boat each morning and prepares our meals with locally foraged and farmed ingredients. Most of us change into our bathing suits and robes and wind our way down to the beachside sauna after dinner because, Lotta enthusiastically assures us, a few minutes in the dry, wood-fired heat, and then a dash into the icy cold sea will be invigorating and calming and the best way to finish the evening. It will also turn out to be an easy way to make friends, especially with our near-nakedness and Lotta’s natural effervescence setting the tone.

“I love that all of these interesting, fun, creative, smart, and inspiring people from different parts of the world come together to spend a few precious days on this little gem of an island where I get to spend my summers,” Lotta tells me one day after lunch as we take an easy hike through Silverskär’s lush forested interior to the red rocky cliffs on the opposite side to sketch. (Maybe we’ll even catch a glimpse of the swan family that we have heard is swimming around in the ocean there.) “Seeing how each day of the retreat unfolds feels to me like slowly unwrapping a present,” she marvels. Lotta’s aim is to teach or inspire each and every one of us, fully aware that we have come with diverse goals. Some of us are here to just play and be free and meet like-minded new friends in a restful place far from crowds, cars, and everyday worries; others are professional creatives seeking to enhance their skills or reboot their imaginations. And somehow she pulls it off. Each day, as we try out new stamping and stenciling ideas, and mix new paint colors with wooden craft sticks, we hang our fabric and paper on a long clothesline set up alongside the studio to dry and, in the process, compose a curtain of exuberant creativity—wonky, weird, impeccable, ingenious—our results span the gamut. What bonds us is a collective joy. For Lotta, this special place is home; for the rest of us, spending five days here is a magical experience of a lifetime. Melanie Falick is an independent writer, editor, and creative consultant. Her book, Making a Life, exploring the role of making by hand in our lives, will be published in 2019 by Artisan.

Silverskär is only open to private groups. During the five days of Lotta’s retreat, the only other people on the island are the friendly staff, who arrive each morning by boat.

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“Being here in this beautiful, untouched, and restful place is conditioner for my soul." —Lotta Jansdotter

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For more info, go to jansdotter.com

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I NST ANTL Y DOW NLOAD!

The FLAVOR of FALL

Sage may be the herb most associated with fall. Its warm, earthy aroma blends magically with seasonal dishesâ&#x20AC;&#x201D;so much so that it just tastes like autumn. Food + Styling + Photography by Paul Lowe

â&#x20AC;ş Olive Oil and Orange Cake with Sage I love a good olive oil cake. Remember, these cakes are a bit denser than a cake made with butter, but they stay moist for days. The sage gives it an extra kick.

EVERY SUMMER, I plant big pots of herbs so I have them ready for fall cooking. Sage is amazing on everything from a simple fried egg an pork chops and even cakes. The sweet, delicate taste complements almost any dish.

â&#x20AC;ş

The honey and sage give these biscuits a hint of sweetness and a little extra something special. And they taste amazing fresh out of the oven.

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I just love the taste and texture of spaghetti squash, and mixed with bacon and sage, the dish becomes truly special.

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Sage and Honey Biscuits MAKES 10

2 cups flour 2 teaspoons baking powder 2 teaspoons fresh sage, finely chopped 1 tablespoon honey 1/2 teaspoon salt 5 tablespoons butter, cubed 1 cup half-and-half 3 tablespoons melted butter 1. Preheat oven to 425ºF. 2. In a mixing bowl, combine flour, baking powder, sage, honey, and salt. 3. Add the butter and work it into the flour with your hands. The result should be like coarse sand. 4. Add half-and-half and work it fast into the mix. Don't overwork the dough; it should just hold together. 5. Place dough on a clean, floured surface, and use a rolling pin to roll dough out until 1-inch thick. 6. Use a glass or cookie cutter to cut out the biscuits. Don't twist the glass or cookie cutter; twisting prevents the dough from rising. 7. Place on a baking tray, and bake until golden, 12–15 minutes. 8. Once biscuits are out of the oven, brush with melted butter. Cool on wire rack.

Spaghetti Squash with Bacon and Sage

1 large spaghetti squash 2 tablespoons olive oil salt and pepper 8 strips of bacon, in pieces 2 tablespoons pine nuts 20 fresh sage leaves

4. Bake for 30 minutes. 5. While the squash, bakes cook the bacon, pine nuts, and sage until the bacon is crispy. 6. Scrape the inside of the baked squash into a large bowl, and toss with the bacon and drippings. Serve immediately.

Sage-Roasted Potatoes with Eggs and Fennel Frond Pesto SERVES 4

MAKES 8 SAUSAGES

3 tablespoons butter 6 large starchy potatoes, cut in wedges 10 fresh sage leaves salt and pepper 4 eggs pink peppercorns

1/4 cup fresh sage, finely chopped 1 tablespoon butter 2 pounds sausage 1 cup chopped broccoli rabe, cooked 1/2 cup Parmesan cheese, grated 1/2 ounce salted pork casings, soaked for 30 minutes and flushed out

1. Heat the butter in a skillet and add the potatoes and sage. 2. Cook the potatoes on medium heat until crispy and done. Season with salt and pepper. 3. Push the potatoes to one side, and add the eggs. Cook until set. 4. Season with some red peppercorns. Serve with Fennel Frond Pesto.

1. Sauté the sage in butter until crispy. Pour off the butter. 2. In a large mixing bowl, mix the sage into the sausage with the broccoli rabe and cheese, making sure all the ingredients are well incorporated. 3. Spoon the mixture into a large piping bag, and squeeze the mixture into the casing. 4. Once you have a good-sized sausage (mine was about 5 inches long), twist the casing a few times and start another sausage. 5. Once they are done, leave them in the refrigerator for 2 hours to set. 6. Cook in some butter about 6 minutes on each side. Serve with sweet mustard.

Fennel Frond Pesto

“Homemade” Pork, Broccoli Rabe, and Sage Sausages

MAKES 1 CUP

1 cup packed chopped fennel fronds 1/2 cup grated Parmesan cheese 2 tablespoons toasted pine nuts 1 cup olive oil salt and pepper 1. Place fennel fronds, Parmesan, pine nuts, and oil in a blender, and blend until smooth. If it seems too dry, add some more oil. 2. Season with salt and pepper, and serve. Pesto will keep up to 2 weeks in the refrigerator.

1. Preheat oven to 380ºF. 2. Cut the squash in half lengthwise, and scrape out the seeds. 3. Drizzle the inside with olive oil, salt, and pepper, and place cut side down on a baking tray.

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“Homemade” Pork, Broccoli Rabe, and Sage Sausages Let's face it, sausage is really hard to make, so why not make my "homemade" ones. Use whatever sausage meat you like the most (sweet Italian is my favorite). The added cheese, sage, and broccoli makes them nextlevel delicious. You can order casing at your local butcher.

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Fennel Frond Pesto Yes, fennel fronds can be used in a pesto. They have a mild, herby taste and are great on eggs, pasta, or steak.

Sage-Roasted Potatoes with Eggs and Fennel Frond Pesto The ultimate weekend breakfast, all in one skillet for easy cleanup. Serve with some crusty bread.

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Cauliflower and Sage Gratin This super-easy side dish goes with almost anything, especially grilled chicken or a steak. Itâ&#x20AC;&#x2122;s really the perfect accompaniment to a meal.

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Sage and Orange Pork Sage and pork is a delicious combo. And when you add a twist of orange, it is truly outstanding. Serve with mashed potatoes.

Cauliflower and Sage Gratin SERVES 4

1 large head of cauliflower 1 cup heavy cream 11/2 cup grated cheddar, or any cheese you like salt and pepper 20 fresh sage leaves 1. Preheat oven to 400ºF. 2. Cut the cauliflower into small florets, and place them in a baking dish. 3. Add cream, cheese, salt, pepper, and sage. 4. Cover with foil, and bake for 40 minutes. 5. Remove the foil and bake for another 5–6 minutes. Serve warm.

Sage and Orange Pork SERVES 4

4 pork chops salt and pepper 3 tablespoons butter 2 oranges, peeled and sliced 6 whole sage sprigs 1. Pat the pork chops dry with paper towels, and season with salt and pepper. 2. Melt the butter in a large skillet, and add the pork chops. 3. Cook about 4–5 minutes on each side, depending on the size. 4. Add orange slices and sage, and cook until the chops get some color. Serve the pork chops with the orange slices, sage, and pan drippings. 96 SWEET PAUL MAGAZINE FALL 2018

Honey and Butter Carrots with Sage My grandmother used to make this dish when the new carrots came to the farmers market. I still love them as much as I did when I was a kid.

Sweet Paul Tips! Candied sage is really easy. First, dip the sage leaves in water, and then in granulated sugar. Let the leaves dry on a cooling rack. Once dry, they’re ready to use.

Honey and Butter Carrots with Sage

Olive Oil and Orange Cake with Sage

SERVES 4

MAKES 4 SMALL LOAVES

8 to 12 small carrots 3 tablespoons butter 2 tablespoons honey pinch of salt 12 fresh sage leaves

4 eggs 1/2 cup sugar 1/2 cup honey 1/2 cup olive oil 1/4 cup orange juice 1 teaspoon fresh sage, finely chopped 11/2 cups all-purpose flour 2 teaspoons baking powder pinch of salt

1. Wash and peel the carrots. If they are large, cut them in half lengthwise. 2. In a pan, heat the butter, honey, salt, and sage; add the carrots. 3. Sauté the carrots on low heat for 5 minutes. Do not let them get soft; they should still have a crunch. Serve warm.

orange juice, and olive oil in a large mixing bowl, and beat for 2 minutes. 3. Add sage, flour, baking powder, and salt. Mix until smooth. 4. Pour batter into the pans, and bake until set and golden, 25–30 minutes. Cool on a wire rack. 5. Drizzle with a glaze made of confectioners’ sugar and water. Serve topped with orange slices and candied sage.

1. Preheat oven to 360º F. Prepare 4 small loaf pans with butter and flour. 2. Combine eggs, sugar, honey, SWEETPAULMAG.COM 97

india: more than meets the eye A photographer points her lens on the sights of India and discovers all her other senses.

Text + Photography by Ellen Silverman + Recipes by Manju Malhi from â&#x20AC;&#x153;India with Passion: Modern Regional Home Food,â&#x20AC;? Interlink Books, 2005

Text by TK + Photography by TK + Recipes by Manju Malhi from â&#x20AC;&#x153;India with Passion: Modern Regional Home Food,â&#x20AC;? Interlink Books, 2005

An elephant rescued from a life of abuse and now living at the Wildlife SOS Elephant Conservation and Care Center in Mathura. Left: Early morning boat ride on the Ganges River.

india!

How do you begin to plan a dream trip to such a vast and diverse country? Enter Max and Wandering Earl. Max Helfman is a fellow photographer and like myself is an adventurous traveler. Wandering Earl, or Derek Baron as we came to know him, is a professional traveler and blogger who arranges small, economical group trips to his favorite countries. Max stumbled across Derek’s blog and immediately committed to traveling with him to India. She sent me the information and asked me to join her. The problem was “group trip.” Never in my life have I traveled in a group. The thought of traveling with 8 to 10 strangers sounded like a potential nightmare. Despite my fears of group travel, the itinerary was interesting, the price was right and Max would be there, so at least I was assured one compatible traveler with the shared passion of photography. Derek confirmed that we did not have to stick to a rigid schedule, allowing Max and me the freedom to shoot all day and night if we pleased. After a 16-hour nonstop flight from New York, I was met in Delhi by Derek and his ace Nepalese driver, Bhudi, who quickly learned to keep on eye on Max and me, as we had a tendency to wander away from the group if we saw

something interesting to photograph. If not for his watchful eye, we could have easily disappeared in the crowd. The first thing I noticed about Delhi was the menacing gray-yellow sky. Derek explained that Delhi is one of the most polluted cities in the world and that I would not see the sunshine until we left Delhi a few days later. I was mesmerized by the riot of people, colors, patterns, traffic, street food, produce, architecture, sounds, and smells. Never have I seen so many people, doing so many different things, moving in every direction—and not necessarily a logical one—dodging each other, cars, motorbikes, cows, and wandering packs of dogs. Navigating this disorder became our biggest challenge. As soon as I arrived at the hotel, I grabbed my camera and headed to the street. One rule I have for myself as a traveling photographer is to not walk around with my eye to the camera. I have to let myself be an observer, to give myself the luxury of allowing all of my senses to experience each new environment. If I am constantly shooting, then I have deprived myself of becoming immersed in my surroundings. Sometimes I even take pleasure in sitting with my eyes closed to listen as life swirls around me .

Top row, L to R: Ranakpur Jain Temple dating from the 15th century with over 1,444 carved marble pillars. Young boy striking a pose in Bundi. One of the many tailors outside his workroom in Bundi. Middle row, L to R: A young girl in the market in Udaipur. Gulab jamun, a favorite sweet sold in markets all over Rajasthan. A vendor resting in her stall next to the Jagdish Temple in Udaipur. Bottom row, L to R: Stopping for a fragrant cup of freshly made chai can easily become a habit. A vendor in Varanasi selling puri bread and curries

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Early morning traffic on the main bazaar road in Delhi. FOLLOW US @SWEETPAULMAGAZINE

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Clockwise from bottom left: A young vendor selling aarti made from marigolds and candles used in devotional rituals; the candles are lit and then set to float in the Ganges River. Reflection of the Taj Mahal in a pool of water. Tea time for the guards at the opulent City Palace in Udaipur. The crush of traffic in the Chandni Chowk main market, Delhi. A riot of color on a street in Bundi. Preparing for the day on one of the many ghats (steps leading into the Ganges) in Varanasi. Early morning praying and bathing on the ghats along the Ganges in Varanasi.

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I would not be exaggerating if I were to say that every day of this trip was thrilling. On most days, Derek had a surprise for us: like a walk in the countryside with a man named Kukki who took us to see ancient cave paintings outside of the town of Bundi; and the opening night of a Bollywood film “Golmaal Again” at the opulent Raj Mandir Cinema in Jaipur, where, before the film starts, the audience rises to sing the national anthem and then continues to applaud, shout, and laugh throughout the film. Our travel was focused mostly in Rajasthan. After Delhi, our next stop was Agra to see the Taj Mahal. My favorite view was the reflection in the pools of water in front of the Taj. From there we traveled to Jaipur, known as the Pink City, and Bundi, where we were delighted by the Bundi Palace and Krishna’s Chai Shop. The ritual of chai making is beautiful to watch. Our next stop was Udaipur, built on the banks of Lake Pichola. I spent hours wandering in the partially restored City Palace, where I was bowled over by the exquisite beauty and opulence. Our last stop was three days in the holy city of Varanasi on the banks of the Ganges River. After 17 days of travel, I only wanted more of India. For weeks after my return, I was intensely craving its flavors, colors, and smells. I did not expect to be so affected by India. When I close my eyes and think of this trip, I see pink, orange, red, green, yellow, sky blue, carved columns, bright green produce, elephants, and more. Before I left, I was ready to come back.

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Clockwise from left: A man participating in a religious ceremony in the streets of Varanasi. A tailor and his daughter resting in their shop in Varanasi. A sadhu, or holy man, on the steps of one of the ghats in Varanasi. A collection of candles, flowers, and incense used for personal offerings. One of many itinerant barbers in Varanasi; shaving oneâ&#x20AC;&#x2122;s head is usually done as offering to the gods, in exchange for a wish or to mourn the loss of a loved one. The main train station in Varanasi is one of the busiest in India. Farmers threshing wheat outside of Bundi. One of the many street dogs perched on a railing.

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Ground Rice Pudding SERVES 4

1 tablespoon slivered almonds 1 tablespoon chopped pistachios 3¹⁄8 cups whole milk 21/2 tablespoon rice flour 5 tablespoons superfine sugar 1 teaspoon rosewater (optional) 5 green cardamoms, seeds only, crushed a few saffron strands (optional) 1. Mix the almonds and pistachios in a small bowl. Set aside. 2. Pour 1 cup of milk into a bowl, and add the rice flour. Mix until completely dissolved. 3. Gently heat the remaining milk and milk-flour mixture in a heavy-based pan. 4. When it begins to boil, add the sugar and mix well, stirring until the sugar has dissolved. 5. Add half the nuts and rosewater, and continue cooking and stirring until the mixture becomes very thick. This will take about 20–30 minutes. 6. Spoon into 4 ramekins and sprinkle with remaining nuts. Leave to cool. Serve chilled, garnished with cardamom seeds and saffron strands.

1. Cut the green beans into 1/4-inch-long pieces. 2. Cut the potatoes into 1/4-inch-cubes. 3. Heat the mustard and cumin seeds with the oil in a small frying pan. 4. When they start to pop, add the onion and chili. Fry for a minute and add all the spices along with the green beans and potatoes. 5. Cook for two minutes, pour in water, and cook over medium heat for 12–15 minutes. Serve hot with buttered naan.

Top right: Farmer in a field in Ranakpur Below: Ground Rice Pudding garnished with nuts and saffron

Aloo Phalia Green Beans with Potato SERVES 2–3

10 ounces green beans, topped and tailed 1 large white or red potato, peeled 2 tablespoons vegetable oil 1 teaspoon mustard seeds pinch of cumin seeds 1 medium spanish onion, finely chopped 1 green finger chili, finely chopped 1/4 teaspoon turmeric 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper ²⁄3 cup water 108 SWEET PAUL MAGAZINE FALL 2018

Aloo Phalia served on hot buttered naan

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CHEERS Mary on Fire Just a dash of spicy apple cider vinegar is the perfect kick for what ails you Food + Styling + Photography by Paul Lowe

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I TAKE FIRE CIDER every morning, year-round to keep colds and flus away. It never even crossed my mind to make my own until a friend gave me some of her homemade cider. But of course! Itâ&#x20AC;&#x2122;s so simple to make: just some chopping, forget about it for a few weeks, and its done. I added a dash from my homemade batch to a Bloody Mary, and it was absolutely delicious, giving it a perfect amount of kick. I call it Mary on Fire! Just add a few tablespoons to your favorite Bloody Mary mix to punch up your weekend brunch. Cheers!

Fire Cider MAKES 4 CUPS

1 head of garlic, peeled and chopped 1/2 cup horseradish, peeled and chopped 1 yellow onion, peeled and chopped 1/4 cup ginger, peeled and chopped 1/4 cup turmeric, peeled and chopped 1 habanero chili, chopped 1/2 cup mixed herbs, like rosemary, thyme, parsley 1 orange, sliced 1 lemon sliced 1 teaspoon black peppercorns 2 bay leaves 1/2 cup honey 3 cups raw unfiltered apple cider vinegar 1. Place all the dry ingredients in a large Mason jar. 2. Pour in honey and apple cider vinegar, and shake well. You need enough vinegar to cover the dry ingredients and to reach the lid. 3. Keep in a cold place for a month. Shake it now and then. 4. Strain away solids through a cheesecloth, and store remaining liquid in the fridge. Cider will keep for a whole year in the fridge.

Sweet Paul Autumn 2018

Articles inside

Tiffani Thiessen's Ham Hock & Bean Stew Recipe

Pasta Perfection: Fennel Pasta with Almonds & Spicy Meatballs

Scandinavian Success Tart