Sweet Paul Summer 2018 by Sweet Paul Magazine

Summer salads!

WALLPAPER CRAFTING NANCY FULLER LATNAVIAN COOKING ALAND ADVENTURES

SUMMER 2018

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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

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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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CONTENTS summer 2018

9 What's Up Sweet Paul 14 My Happy Dish 16 Handmade 20 Mormor's Kitchen 24 Bookmarked 30 To Market, To Market 34 Healthy Appetite 40 Put a Lid on It! 44 Woof

features 50 Chef's Table 60 Pretty Crafty 68 Summer Greens (+ Reds + Pinks + Oranges) 76 Seaside Creatures 80 Latnavian Cooking 88 When Paul Met Nancy 98 Global Botanicals

PHOTOGRAPHY BY NATALIE CHITWOOD

104 Welcome to My Island 116 Cheers

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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 Sven Alberding Mandy Allen Lova Blåvarg Susanna Blåvarg Natalie Chitwood Quyn Duong Melanie Falick Nancy Fuller Michaela Hayes Warren Heath Dorie Herman Lotta Jansdotter Frances Janisch Frank Lawlor Margrethe Myhrer Jason Putsche Monica B. Sjøli china squirrel Dietlind Wolf

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY QUYN DUONG

Happy Summer, Everyone! I don't know about you guys, but I’m so excited about summer this year. As you know I moved from Brooklyn to a charming house in upstate New York. And, for the first time in many years, I have a small garden. I was not born with a green thumb, but I’m having so much fun. I spent all spring looking at seed catalogs, deciding what kind of tomatoes, herbs, and other vegetables to grow in my small lot. I have large pots filled with dill, basil, and parsley, as well as all sorts of tomatoes and my new obsession, Persian cucumbers. I have never been a cucumber person, but these small crispy ones are so delicious served with hummus and smoked salmon. Yum! My two dogs, Hugo and Lestat, also love the garden. They can run around, bark at birds, feel free, and have fun. The only thing is, they get so dirty need more baths than before. And Lestat hates baths so much that I can't even say the word out loud, otherwise he will run and hide. But Daddy always wins. So whether you have a garden or even a windowsill, go plant some herbs—and have a fab summer! Love,

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[ SWEET PAUL STOCKIST SPOTLIGHT ]

Joan's on Third Los Angeles, CA

What makes Joan's on Third a sweet spot to visit? Joan’s on Third feels like home. The food is fresh comfort food, and the staff is always warm and welcoming. Joan’s on Third has been a family-owned and operated business for the past 20 years. Joan and her two daughters have grown the business as an extension of their immediate family. The communal table is a place to gather with friends or to enjoy a cappuccino and a morning bun while meeting someone new across the table. What is the one thing we MUST eat or drink on a visit? Our Chinese chicken salad has been everyone's favorite for more than 20 years. It is the perfect combination of crunchy, fresh, and sweet. A little-known inside tip: we sell our Chinese chicken salad dressing and crunchies so you can make the salad at home too. For breakfast, Joan must make you a fluffy, French-style bonne femme omelette. It is sure to be like no other omelette you have ever had 10 SWEETPAULMAG.COM SUMMER 2018

before. Moist, fluffy, and filled with bacon, potatoes, onions, and cheese, it is perfectly balanced. Joan’s macaroni and cheese—a recipe from her childhood—is a must to take away and enjoy at home. The ooey, gooey melted cheese is a comfort food that children (and adults) have always loved. How would our readers spend the rest of the day after visiting Joan's? After visiting Joan’s, you would stroll along West Third Street. The eclectic, vibrant walking street continues to evolve and change every year, but it has always been filled with the most wonderful specialty small businesses. Some of our favorites are OK, Noodle Stories, Nathalie Seaver, Douglas Fir, and Polkadots & Moonbeams. You might want to end up at the Farmers Market for a visit to the fruit stands, restaurants, and little shops too. A further walk will take you to LACMA (Los Angeles County Museum of Art) and to any of the other neighborhood shops on Fairfax or La Brea. We love our neighborhood. Where does Sweet Paul find a home in your shop, and who takes it home? Sweet Paul is displayed on our white retail shelves alongside our carefully

curated specialty food products and favorite cookbooks—all personally selected by Joan. Some of our favorites include Grove 45 Extra-Virgin Olive Oil, Bonnie’s Jams, Ottolenghi’s cookbooks, Jacobsen Salt, Coco Suisse dark chocolates, and our private label house wines. Sweet Paul is always visually stunning, and it gets noticed by those who have a good eye for beautiful things. From tourists to regulars and moms to businesspeople, it is well loved and pleasingly discovered at Joan’s on Third. What is your favorite Sweet Paul recipe or craft idea? There are so many Sweet Paul favorites, it is hard to choose one. The winter issues always have some wonderful holiday sweets and creative design ideas. The Anise Butter Cookies are wonderful. And the Beef and Mushroom Over Creamy Polenta is really delicious. The gorgeous Sweet Paul photography always makes us want to try absolutely everything.

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Learn more at joansonthird.com

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

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

SAFT: Something absolutely fun to quench your thirst! A fruity, refreshing Norwegian favorite brings back memories of summers past. Food + Styling + Photography by Paul Lowe

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SAFT IS a very common beverage in Norway—everyone drinks it there. But what is it? It is simply berries and/or other fruit, sugar, and water. (I always add lemon juice to mine.) Making a batch of saft is a great way to use up berries that don’t look so good or are maybe a little past their prime. You can use any kind of berries or fruit. My mormor always made saft with blackberries and raspberries, since we had huge bushes of both in our garden. Naturally, that’s how I always make it. You just can't beat childhood flavors and memories.

3. Strain away the seeds and pulp, and pour the liquid back into the pot. 4. Add sugar and lemon juice, and stir until the sugar has dissolved. 5. Let it simmer for 6 minutes. Allow to cool. 6. To serve, mix 1 part concentrate with 1 part water. Will keep up to three weeks in the refrigerator.

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SWEET PAUL TIP! Saft is also really good as a base for a cocktail. Just add some lemon juice, vodka, and club soda for a refreshing summer cocktail. Cheers!

Saft MAKES ABOUT 4 CUPS OF CONCENTRATE

20 ounces fresh berries (I use 50/50 raspberries and blackberries) 4 cups water ²⁄3 cup sugar juice from 1 lemon 1. Place berries and water in a pot and bring to a boil. Let it simmer for 5 minutes. 2. Use a potato masher and mash the berries to get max juice out of them.

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Handmade Inspiring DIY Projects from Lova

Holding onto Summer Lova shares a simple way to enjoy the vibrant wildflowers of summer all year long. Text by Lova Blåvarg Photography by Susanna Blåvarg

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IN SUMMER, I love picking wildflowers by my summer house in Sweden, but I what else is there to do except put them in a vase on the table? This year, I thought I’d try pressing my pickings in glass frames to save little summer for the colder months. SUPPLIES

wildflowers baking parchment heavy books frames with two glass panels poster putty 1. Pick wild flowers. Some flowers will look very different when they’re pressed so have fun experimenting! The bluebells I picked for example turned white when pressed. 2. Place the flowers between two sheets of baking parchment to protect the pages of your books from stains. 3. Put the flowers between the pages of heavy books and stack the books to make sure that the flowers have a lot of pressure on them. 4. Arrange the flowers on the glass of the frame any way you want. If you can’t find double glass frames, do as I did and get regular frames, two of each size you want. Remove the cardboard backing and use only the glass to make a double-glass frame. 5. Use very small pieces of poster putty to stick the flowers to the back glass to keep them from sliding around inside the frames. 6. Hang the frames on a wall or in a window so you can see the light filtering through the flowers!

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Design Changes Everything.

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@jolinerivera FOLLOW US @SWEETPAULMAGAZINE

The PEARfect Topping! Pears are one of my favorite summer fruits. When my friends at Sipp asked me to create a summer recipe using one of their fabulous sparkling organic sodas I just knew that I had to feature their Summer Pear flavor!

Summer Pear Ice Cream Topping Serves 4 1 x 12 ounce bottle of Sipp Summer Pear Soda 2 tablespoons turbinado sugar 2 pears, pitted but peel on, cubed For serving: Ice cream Fresh mint

1. Pour the bottle of soda into a saucepan and add the sugar. 2. Bring to a boil and let the syrup simmer on low for about 15-18 minutes. It should turn into a dark and thick syrup. 3. Add the cubed pears and simmer for another 6-7 minutes until the pears are a bit soft. 4. Cool and serve on big scoops of ice cream!

TIP! To make the beautiful pear garnish, slice a pear thinly and brush it on both sides with the syrup. Place on a parchment-lined baking sheet. Bake at 350Â°F for about 30 min, or until dry. Allow to cool and use as garnish!

WHATâ&#x20AC;&#x2122;S IN A SIPP? Nothing Artificial Certified Organic 100 Calories or Less Lightly Sweetened with Agave www.haveasipp.com FOLLOW US @SWEETPAULMAGAZINE

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mormor's kitchen Carrying on my Grandma's cooking

Made to Order Norwegian Horns, a Mormor specialty made with love. Food + Styling by Paul Lowe Photography by Natalie Chitwood

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HORNS ARE a homebaked staple every Norwegian loves, so called because of their shape. Similar to a lightly sweet dinner roll and topped with poppy seeds for a little extra crunch, they were my Mormor's specialty. She could whip them up fast for dinner or breakfast or just a snack. Everyone in the family eats horns in a different way. My sister likes them with the Norwegian sweet brown goat cheese and butter. (You can sometimes find the Ski Queen brand here in the US.) My dad would only eat them with layers of ham and cheese. Mom would eat them plain, and I would always eat them with butter and strawberry jam. The funny thing is that I never remember how Mormor ate them. As a matter of fact, I cannot remember her eating them at all. So I called my father and asked him about it. He said, she didn't really care for them, but she baked them because we all loved them so. That’s love, folks!

Mormor's Horns MAKES 16

2 tablespoons butter 21/4 cups milk 1 packet of dry yeast 2 large eggs, divided 2 tablespoons sugar 1/2 teaspoon salt 4 cups all-purpose flour 1 tablespoon poppy seeds FOLLOW US @SWEETPAULMAGAZINE

1. In a small saucepan, heat the butter and milk in a saucepan to 115°F. 2. Once it reaches 115°F, pour it into the bowl of a stand mixer if you have one, and sprinkle the dry yeast over the milk. As it bubbles, resist the urge to stir. Let it sit on the surface of the milk for 5 minutes. If the yeast is not bubbling, it is dead and you will have to start again. 3. Whisk 1 egg, sugar, and salt into the milk. 4. Add the flour and mix well, using the dough hook attachment on a stand mixer or an electric mixer. Knead the dough for at least 5 minutes. If you don’t have an electric mixer, knead well with your hands. 5. Cover the bowl with plastic, and let the dough rise for about 40 minutes or until it has doubled size. 6. Preheat oven to 425°F. Prepare a baking sheet with parchment paper. 7. Sprinkle a little flour onto a work surface, turn out doubled dough, and divide in half. Roll each half to a large disk. 8. Cut each disk into 8 slices, and tightly roll each slice into a horn shape. 9. Place on a parchment-covered baking tray. Cover with a towel and let rise again for 20 minutes. 10. Brush each horn with the remaining beaten egg and sprinkle with poppy seeds. 11. Bake until golden, about 8–10 minutes. Cool on a wire rack. SWEETPAULMAG.COM 21

RO S É G O E S

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Rediscover your

Cookbooks

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Learn more at www.eatyourbooks.com

Bookmarked Books we're loving this summer

DRINKING DISTILLED by Jeffrey Morgenthaler, $17

AT MY TABLE By Nigella Lawson, $35

CREATIVE WOOD LETTERS by Krista Aasen, $15

MODERN MACRAME by Emily Katz, $25

FROM THE NORTH: A SIMPLE AND MODERN APPROACH TO AUTHENTIC NORDIC COOKING by Katrin Bjork, $21

SOUTHERN FROM SCRATCH by Ashley English, $35

JUST COOK IT! by Justin Chapple, $30 SWEET LAUREL: RECIPES FOR WHOLE FOOD, GRAINFREE DESSERTS by Laurel Gallucci & Claire Thomas, $28

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GATHER & GRAZE by Stephanie Izard & Rachel Holtzman, $35 MY LISBON by Nuno Mendes, $35 FRUIT: RECIPES THAT CELEBRATE NATURE by Bernadette Wรถrndl, $40

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Handcrafted Ginger Elixirs created with real, honest ingredients that provide a unique and pure taste.Â No water, sugar, preservatives or additives are ever used.

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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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

Step 12

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

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

Sweet Summer Coolers

To make the world's best iced coffee, start with Organic Valley Half & Half... then just add coffee!

Vietnamese Iced coffee

Blueberry Iced Coffee with Rosemary

MAKES 4 GLASSES

1. Start with the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil. 2. Let the mixture simmer for 5 minutes. 3. Cool and strain. 4. Place coffee, half&half and ½ cup of the syrup in a cocktail shaker. Add ice and shake well. 5. Pour into glasses and enjoy.

1. Start with the syrup. Place water, sugar, cardamom, blueberries and rosemary in a saucepan and bring to a boil. 2. Let the mixture simmer for 5 minutes. 3. Cool and strain. 4. Place coffee, half&half and 1 cup of the syrup in a cocktail shaker. Add ice and shake well. 5. Pour into glasses, garnish with fresh rosemary and enjoy.

2 1½ 4 4 5 10 2 1

cups water cup coconut sugar cinnamon sticks cloves black peppercorns cardamom pods cups cold brew concentrate cup half&half ice

2 1½ 10 1 15 2 1

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cups water cups sugar cardamom pods spring fresh rosemary oz frozen wild blueberries cups cold brew concentrate cup half&half ice fresh rosemary for garnish

Food+styling+photography by Paul Lowe

TO MARKET, TO MARKET Fresh food and finds

COOKING WITH CANNABIS

Volume 2 | Issue 2

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PHOTOGRAPHY BY FRANK LAWLOR

Kitchen Toke Cooking with cannabis? Yes, and if anyone tells you they haven't indulged or isn't interested, they're lying. Kitchen Toke magazine hones in on wellness through weed, whether you infuse it through food or pop a mint, gummy, or chocolate. The summer issue (available at kitchentoke.com) takes you outdoors with Derek Simcik, executive chef for Thompson Hotels in Seattle, who stokes the grill for cannabis-infused dishes such as whole fish, duck, cornbread, and a watermelon salad like no other. Imagine being outdoors, super happy, satiated, relaxed, and feeling good all over. That's what it's all about, right?

IN BLOOM

Bluecashew I’m so happy to have Bluecashew Kitchen Homestead in my hometown of Kingston. The culinary concept shop and “farmhouse glam” demo kitchen has all the makings of a fabulous neighbor. Every week they host amazing hands on workshops hosted by famous chefs and cookbook writers from all over the Hudson Valley and beyond. And, of course, they sell Sweet Paul Magazine! bluecashew.com

In Season

Peonies This summer, I’m filling my home with white peonies in memory of my mother. The white ones were always her favorite. When you get them home, pick off the lower leaves and cut the stems at an angle before placing in warm water. Change the water every day for long-lasting blooms. Thanks to flowermuse.com

COTTON CANDY GRAPES A cross between two grape varieties, these super-sweet morsels really do taste like cotton candy. RAPINI Also known as broccoli rabe, the whole plant is edible. My favorite way to prepare rapini is by roasting in the oven with oil, garlic, and salt for a delicious side dish.

SUNFLOWER SHOOTS These tender shoots have a sweet and fresh taste of summer, and are amazing in salads or as a topping on a sandwich. And a generous sprinkling atop any dish will make it look pretty.

JERUSALEM ARTICHOKE Young, tender summer sunchokes are the best. No need to peel—just scrub well, slice, and roast in oven or simply grill on the barbecue.

ON TREND

Radishes Radishes are all the rage now. Sliced in salads, roasted with thyme, or dipped in butter—they are always delicious. Look for firm plump ones at the farmers market this summer. My favorite way to serve them? Slice thin on a piece of grilled bread with butter, and a little salt on top, and you have the perfect summer snack. SWEETPAULMAG.COM 31

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.

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healthy appetite On my plate this season

Sides of Summer Summer means time to heat up the grill and gather with friends. Served with a chilled glass of rosĂ¨, these healthy and delicious sides are sure to make your barbecue a smash. Food + Styling + Photography by Paul Lowe

French Bistro Salad: My momâ&#x20AC;&#x2122;s favorite salad (or maybe just the dressing), the stars are the green beans and eggs, otherwise use any vegetables you like.

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This versatile and ohso-zesty dip can double as a sauce and triple as a tasty sandwich spread รก la mayo.

Garlic and Bean Dip MAKES 2 CUPS

3 tablespoons olive oil 2 large garlic cloves, chopped 1/2 teaspoon fresh thyme leaves 2 15-ounce cans of cannellini beans, drained and rinsed 1 cup chicken stock salt and pepper 1. Heat the oil in a medium saucepan over medium heat, and add the garlic. 2. Stir until the garlic starts to soften, making sure it does not burn. 3. Add thyme and beans, and mix well. 4. Add stock and let it simmer until the stock is reduced to half. 5. Using a immersion blender, puree the mixture until smooth. 6. Season with salt and pepper. Set aside to cool. 7. Serve with olive oil on top. I love to add a little crushed red pepper.

SWEETPAULMAG.COM 35

HEALTHY APPETITE

Creamy Cucumber Salad Creamy Cucumber Salad: A cool, crisp salad for a warm day, this tangy delight goes great with grilled chicken or pork.

SERVES 4

6 ounces greek yogurt 3 tablespoons rice vinegar pinch of sugar 1/4 teaspoon celery seeds 2 tablespoons chopped dill salt and pepper 4 small Persian cucumbers or 1 large cucumber 1/2 red onion, finely chopped 1. In a bowl mix together yogurt, vinegar, sugar, celery seeds, dill, salt, and pepper. 2. Cut the cucumbers in half and, with a spoon, scrape out the seeds. 3. Cut cucumber halves into 1/4-inch slices. 4. Mix cucumber slices into the dressing with red onion and serve.

French Bistro Salad SERVES 4

8 ounce green beans, trimmed 10 radishes, cut in half 4 hard boiled eggs, peeled and halved fresh dill fresh chives DRESSING:

1/4 cup olive oil 1 tablespoon dijon mustard juice from 1/2 lemon 1 tablespoon chopped dill 1 tablespoon chopped chives salt and pepper 1. Blanch the green beans by boiling for 30 seconds in water. Drain and immediately submerge in an ice water bath to cool. 2. On a platter arrange beans, radishes, and eggs. Top with dill and chives. 3. In a bowl mix oil, lemon juice, mustard, herbs, salt, and pepper. Mix well and serve with the salad.

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Let's Chill! Quick and easy-to-make summer soup, no cooking involved!

When my friends at Noritake asked me to come up with a summer recipe to complement their Kyoka Shunsai collection I had the perfect idea: a fabulous chilled cataloupe soup. Itâ&#x20AC;&#x2122;s sweet and savory and so refreshing! The Kyoka Shunsai collection, inspired by Japanese watercolors, features simple presentations of individual vegetables on durable white porcelain. This pattern offers 15 items, perfect for your own collection or as gifts!

Cantaloupe Summer Soup Serves 4 1 cantaloupe, peeled, seeded, and chopped 1/2 large English cucumber, peeled, seeded, and chopped (Use the rest for garnish) 1/2 red onion, finely chopped 1 teaspoon salt 1/2Âł cup water 1/2 cup olive oil For serving: basil leaves olive oil fresh pepper chopped cucumber finely chopped red onion 1. Place the cantaloupe, cucumber, 2 tablespoons of the red onion (save the rest for garnish), salt, water, and oil in a blender and blend until smooth. 2. Chill the soup for at least 4 hours. 3. Serve in bowls or cups, and garnish with basil, some fresh pepper, and a drizzle of olive oil. 4. Serve with chopped cucumber and red onion on the side that people can add to their soup if wanted. Ready to serve.

For over a century, Noritake has had a commitment to quality, design and craftsmanship in tableware manufacturing. Visit NoritakeChina.com to view the complete Kyoka Shunsai collection, and receive 15% off on your order by entering code SWEETPAUL during checkout!

introducing a new publication from

Celebrating the sweet moments in life

Order yours today! mrspweddings.com

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

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

Food + Text by Michaela Hayes Photography by Paul Lowe

40 SWEETPAULMAG.COM SUMMER 2018

EARLY IN my culinary career I apprenticed at the restaurant Public in New York City, while working full time, and going to culinary school in the evenings. Peter Gordon, the Executive Chef of The Providores and Tapa Room in London, was hired to consult on the restaurant opening. Peter is a wonderfully charming man, bursting with energy and laughter, and serious chops in the kitchen. Born in New Zealand, his cooking is a mix of many Pacific Rim cuisines. I remembered him, and his partner Michael, with such fondness, when in London a few years later, I arranged to work with Peter (stage, in kitchen vernacular) for a week. The Providores is located in the Marylebone section of central London, full of unique shops on short, smartly dressed roads. The restaurant is deceptively straightforward, bright with a wonderfully welcoming atmosphere. The complexity lies below the surface, in the attention to details and layers of atmosphere and flavor that Michael and Peter provide. The cooks in the Providores kitchen were quick to treat me as part of their family, and I set to work, learning all that I could. It was the start to an exciting week filled with new flavors, tantalizing smells, and brilliant meals. I left London with hugs, two autographed cookbooks from Peter, and a deepened appreciation for his fusion style of cooking. One of the earliest dishes that I had loved from Public—seared scallops with spicy arugula, plantain chips, and chili jam—was a perfect example of how well Peter mixes flavors. I have made the Tomato Chili Jam from his The Sugar Club Cookbook for years now, and I share my version of it here with you. It’s a sticky, sweet, sour, salty, spicy flavor bomb. We have never been

able to keep enough of it at my house to last from one tomato season to the next. It’s either eaten or somewhat begrudgingly given as gifts to people who are extremely dear to us.

Tomato Chili Jam YIELD 9 8-OUNCE JARS

7 pounds tomatoes, cut into chunks 1½ heads (approximately 18 cloves) garlic, peeled 4 to 6 red chili peppers, stems removed 5 inches ginger, peeled and cut into chunks 4 cups light brown sugar 6 tablespoons fish sauce 1½ cups red wine vinegar

and ginger until smooth. Pulse the remaining tomatoes until they are mostly blended but still chunky. 2. Put the mixture into a large wide pot. Stir in the remaining ingredients, and bring to a boil. Skim any foam, lower to a high simmer, and cook, stirring frequently, until the mixture thickens and darkens, approximately 30 to 40 minutes. 3. If you are canning the jam, prepare your water bath canner, jars, and lids, and process the jars for 15 minutes. Otherwise, pour the jam into warm jars and store in your refrigerator. 4. Enjoy this jam with eggs (with a Spanish tortilla is a favorite at our house), as part of a cheese plate, with sautéed fish, or in innumerable other ways.

1. In a food processor, puree half of the tomatoes with the garlic, chilies, SWEETPAULMAG.COM 41

Zest! Zip! Zing! A delish Pecan Blondie paired with a Zesty Orange & Grapefruit Paloma Cocktail!

42 SWEETPAULMAG.COM SUMMER 2018

Zesty Orange & Grapefruit Paloma Makes 1 cocktail

Ice ¼ cup freshly squeezed grapefruit juice ¼ cup mescal or tequila Sipp Sparkling Zesty Orange soda Fresh mint and candied chili 1. Fill a glass with ice. Pour in grapefruit juice and tequila. 2. Top with zesty orange soda. 3. Serve with some mint and a candied chili. When my friends at Sipp asked me to make a dessert and cocktail pairing I knew just what to do! I’ve always loved pecan blondies, they remind me of a cookie my grandmother would make when I was a boy. My Zesty Orange & Grapefruit Paloma goes so well with the blondies that I doubt I’ll ever make these recipes separately! Sipp Sparkling Zesty Orange soda is the star of this winning combination!

Zesty Orange & Pecan Blondie Makes 16 squares

¾ cup chopped pecans 1 ½ stick unsalted butter, soft 1 cup packed light brown sugar ² 3 cup sugar ¾ 2 large eggs grated zest from 1 orange pinch of salt 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 cup white chocolate chips 1. Preheat the oven to 350°F. 2. Place the pecans on a baking tray and roast them for 5-6 minutes, cool. 3. In the bowl of a mixer, beat butter and sugar until light and creamy. Add the eggs one at a time, mix well. Add orange zest, salt, and vanilla. Mix in flour and baking powder, and once you have a smooth batter, mix in roasted pecans FOLLOW US @SWEETPAULMAGAZINE

and chocolate chips. 4. Butter a 9x9 square baking tin and spoon the batter in. Smooth the top with a spatula. 5. Bake for 45-50 minutes or until a cake tester comes out almost clean. 6. Cool on a wire rack and cut into pieces. Serve with the candied orange peel.

Zesty Orange Candied Peel & Chilies For the orange: 1 large orange 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar For the chiles: 8 green chilies 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar 1. Start by cutting off the orange peel. Use a sharp knife and cut off as much of the white pith as you can. Cut the peel into thin strips. 2. Add soda to a saucepan and bring to a boil. Add the peel and whole chilies, and let it simmer for 30 minutes. 3. Drain off the soda. 4. Add sugar to a large bowl and toss the peel and chilies. Let it sit overnight. 5. Dust off most of the sugar. Store in an airtight container. SWEETPAULMAG.COM 43

woof Dogs have favorite things too!

Hugoâ&#x20AC;&#x2122;s Watermelon Icees These delicious frozen watermelon treats will cool down your dog on a warm summer day. Both humans and dogs love them around our house. I sometimes even put a few in my water (or vodka) to create a refreshing summer drink.

MAKES ABOUT 40

4 cups seedless watermelon, cubed 2 cups coconut water 1. Place watermelon and coconut water in blender, and puree until smooth. 2. Pour the liquid into ice cube trays. 3. Freeze until solid, about 24 hours. 4. Serve to your four-legged friend or in your favorite beverage.

PHOTOGRAPHY BY PAUL LOWE

Styling + Food + Photography by Paul Lowe

Watermelon Icees

44 SWEETPAULMAG.COM SUMMER 2018

IMAGE BY JASON PUTSCHE

FETCH

SWEET PAWS

Sausage Dog Pin, $12, etsy.com/shop/TigerFeetCreations

Text by Dorie Herman

MANY PEOPLE use their career training as a means to give back, to do good in the world. And a special few focus those skills on protecting animals—like the justice-seeking lawyers of the Animal Legal Defense Fund (ALDF), who have blazed the trail for stronger enforcement of anti-cruelty laws and more humane treatment of animals through their own staff of change-makers, as well as other lawyers and firms who donate their valuable time and resources. Founded in 1979 by attorneys active in shaping the emerging field of animal law, ALDF is a nonprofit 501(c)(3) charitable organization whose mission is to protect the lives and advance the interests of animals through the legal system, using every angle of the law, including legislation, litigation, enforcement of laws, and working to grow the field of animal law itself. ALDF’s groundbreaking efforts to push the U.S. legal system to end the suffering of abused animals are supported by thousands of dedicated attorneys and more than 200,000 members and supporters. At any time, the ALDF and its dedicated volunteers are working on cases that aim to protect every kind of animal, both domestic and wild. Current cases include their dogs in hot cars campaign, a suit on behalf of Petland puppy and kitten purchasers to stop Petland’s use of puppy mills, and a mission to end greyhound racing in Florida. How do they choose these cases? ALDF’s executive director, Stephen Wells, says “We strategically choose our cases by determining which will have the largest benefit for the most animals. … Our laws still consider animals ‘things.’ … My goal is for the Animal Legal Defense Fund to keep filing groundbreaking lawsuits on behalf of animals and increase their legal protections.”

› Aldf.org FOLLOW US @SWEETPAULMAGAZINE

Made to Order Flower Crown, from $28, etsy.com/shop/BarkandBloomDesigns

Custom Dog Pillows, from $39, etsy.com/shop/aurespaces

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These snacks are EVERYTHING! A spiked adult sno-cone paired with soft pretzels topped with my everything spice blend.

Extra-Fun Adult Sno-Cone Makes 4 cocktails 1 bottle Sipp Mojo Berry soda Crushed ice 1 1/2 cup light rum 4 tablespoons lime juice fresh blackberries fresh mint

1. Pour a bottle of Sipp Mojo Berry soda into a small saucepan and let it simmer until half the liquid has evaporated. Cool. 2. Fill 4 glasses with crushed ice and divide the syrup equally among the glasses. 3. Top with light rum and lime juice, a few fresh blackberries and some fresh mint. Cheers!

TIP

When my friends at Sipp asked me to make a dessert and cocktail pairing I knew just what to do. I’ve been obsessed with shaved ice since I was a kid. One of the best investments I’ve ever made was a shaved ice machine. They’re actually not that expensive. I got mine on Amazon. The only thing better than a sno-cone is a sno-cone with Sipp Mojo Berry soda and rum. I always love a salty nibble with a cocktail so I whipped up a batch of pretzels topped with my own “everything” blend… it tastes just like the topping on an everything bagel. You’re going to love it and use it on… well.. everything!

Soft Everything Pretzels Makes 10 3 tablespoons soft butter 3 tablespoons light brown sugar 2 cups warm water (110°F) 1 1/4 -ounce pack of dry yeast 6 cups all-purpose flour 2 teaspoons salt 8 cups water 1/2 cup baking soda 5 tablespoons melted butter

Everything topping: 2 tablespoons sesame seeds 1 tablespoon black sesame seeds 2 tablespoons sea salt 2 tablespoons dried garlic FOLLOW US @SWEETPAULMAGAZINE

1. In a mixing bowl mix butter, sugar and water. Add the yeast and let it sit for 8 minutes until it starts foaming. 2. Add half of the flour and salt, mix well and then add the rest of the flour. Knead the dough for 6–7 minutes in a stand mixer or a bit longer by hand. 3. Cover with plastic and let proof for 1 hour. 4. Remove the dough from the bowl, knead it for 1 minute, and cut it into 10 equal large pieces. 5. Roll each piece to a long sausage, about 20-25 inches. 6. Prepare a baking tray with parchment paper. 7. Form each sausage into a pretzel shape, and place on tray. Cover with plastic and let rise again 30 minutes. 8. In a small bowl, mix all the spices together. 9. Bring water and baking soda to a simmer. Preheat oven to 425°F. 10. Use scissors and cut the paper around each pretzel. Transfer the pretzel on the paper into the pot. 11. Remove the paper and let the pretzel simmer for 40 seconds. 12. Remove from water and place on a baking tray covered with parchment paper. 13. Sprinkle with everything mix and bake until golden about 10–12 minutes. 14. As soon as they come out of the oven, brush with melted butter. Serve with your favorite mustard.

To make this nonalcoholic, simply omit the rum. It still tastes great!

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chef’s table

When she’s not busy designing beautiful interiors and he has some rare downtime from being South Africa’s most influential chef, Sandalene and Luke Dale-Roberts embrace being homebodies in their big-hearted family dwelling. And yes, toasted cheese features regularly on the menu. Text by Mandy Allen + Styling by Sven Alberding + Photography by Warren Heath

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For the epicurious, there are few questions more fascinating than how a well-known chef lives—from family ties and interior design preferences to which labels are hanging in the wardrobe and, most pressing, what’s on the dinner table. When that personality is Luke Dale-Roberts, the visionary behind Cape Town’s internationally lauded The Test Kitchen and The Pot Luck Club restaurants, the sense of curiosity runs from profound to zealous. After all, this is Cape Town’s very own rock star chef (a title he certainly deserves but, refreshingly, doesn’t seem particularly interested in), complete with swaggy London accent and a jet-setter’s CV, which has seen British-born, Swiss-trained Luke cook and run kitchens everywhere from Singapore to South Korea to the Philippines where he met his South African wife, Sandalene. After relocating and spending four years racking up the honors as the Executive Chef of La Colombe restaurant at the Constantia Uitsig wine estate, Luke launched The Test Kitchen in 2010 followed by The Pot Luck Club (and in early 2016, a pop-up in Johannesburg’s exclusive The Saxon hotel that has subsequently become permanent). Since then, his highly developed technical skills and imaginative, conceptual approach has landed Luke and his establishments just about every significant local and international industry award and accolade you can imagine, not to mention the adoration of critics (“a peerless exemplar of how innovative South African cuisine can be,” according to The Telegraph), fellow chefs (UK celebrity alchemist-chef Heston Blumenthal counts himself a fan), and customers who describe his adventurous, seasonal fare and poetic presentation as nothing less than “food artistry.” Luke’s bond with Sandalene runs deeper than love, friendship, and the family they have made with almost-ten-year-old son Finley. A former fashion designer, she is the creative and delightfully animated force behind the interior design of all of Luke’s establishments that is as much a part of the experience as the food and unpretentious but impeccable service. Having garnered many accolades of her own, Sandalene has left the industrial glamour of the restaurants behind at their location in an old biscuit mill in the rough-and-tumble (but increasingly gentrified) neighborhood of Woodstock and applied her accessible but stylish 52 SWEET PAUL MAGAZINE SUMMER 2018

eye to a generously proportioned, light-filled period home in Plumstead, an area that appealed because “it manages to be leafy and suburban and historic but with gritty elements that give it an edge.” The first clues that this is no wannabe stately pile—a somewhat commonplace affectation in Cape Town’s Southern Suburbs—but very much a lived-in and welcoming family space is Finley’s skateboard up against the wall in the art-lined hallway (with what also looks very much like faint skateboard-wheel grooves in the wooden floorboards), a zip line in the garden, two dogs thundering up and down the passage, uplifting pops of quirky color (yellow makes frequent appearances), and a warm hug followed by the immediate offer of a cup of tea (or something a little stronger). The combination of luxury, whimsy, and practicality seen in Sandalene’s professional work is clearly evident but in a more personal, nuanced incarnation—warm browns and natural wood act as counterpoints to just-the-right-amount of fresh, vibrant color, while quirky objects, original artworks, textured soft furnishings, and patterned textiles as well as eclectic pieces of furniture, some of which have had a previous life, all sit entirely comfortably with one another. Many of the standout pieces are of Sandalene’s own creation under her label, Naturalis, in particular the simple school-style chairs, featured both at The Test Kitchen and The Pot Luck Club. A cool riff on the traditional South African school seat made modern with inventive materials (on-trend copper), textures (Nguni cow hide), and prints (traditional Southern African Shweshwe), the chairs have become Sandalene’s signature item with each and every one, incredibly, being finished by hand in her work-from-home studio. Food is one of the strongest threads that connects this busy family to one another. “During the week we always make an early dinner together before I head to the restaurants,” says Luke, who also is the designated Toasted-Cheese-Maker-In-Chief, a culinary staple of Finley’s school lunch box. The open kitchen area is, unsurprisingly, the heart of the home. Here the main event is the cooking island with top-of-the-range appliances and plenty of counter space for prep work and plating. The kitchen’s flexible design and central placement opens on one side to the living room, on the other to a cozy breakfast nook, and forward onto a sun-dappled

Top to bottom: The high ceilings and substantial architectural proportions of the home allow for generous amounts of storage (taken care of here by a cupboard made from wormy maple built into a previously unused nook) as well as large-scale decorative accessories, such as this tripod floor lamp. Figurines are playfully displayed above a wall opening that was once solid, the result of a renovation to open up the spaces for a more flowing, light-filled interior; Cooked quickly and simply, the spring greens in this pasta retain all their bite and fresh, just-picked flavor. Left page, top to bottom: Luke and Sandalene have an easy rapport in the kitchen; Sofas that have a settle-in appeal, intriguing artworks, and an uplifting color palette that is still easy on the eye reflect Sandalene’s preference for inviting, unfussy, but characterful interiors.

SWEETPAULMAG.COM 53

“outdoor dining and living room,” allowing the couple to be part of the conversation when friends and family come round, which is on most weekends. It’s immediately evident that Luke and Sandalene are a harmonious and laid-back double act when cooking together (though Sandalene does get the giggles as Luke slips into chef mode for less than a nanosecond to cast an eye over her salad mid-progress). Observing Luke work while composing the various elements of this meal is to catch a glimpse of the brilliance and focus that has elevated Luke to the top of the pack—never has watching pasta dough being passed through a machine been so hypnotizing or satisfying. Today the couple is putting together generous, colorful platters of melt-in-your-mouth beef carpaccio and fresh pasta done two ways: a linguine with sweet, garlicky prawns, roasted tomatoes and fragrant basil, and a ridiculously delicious pappardelle with tender seasonal greens, smoked bacon, and Parmesan shavings. It is all, of course, sublime, beautifully presented, and unforgettable. But then again one gets the feeling that even a toasted cheese coming out of this kitchen might move you to tears.

Bottom left: Luke and Sandalene Dale-Roberts’ son Finley and Joxxxy the standard poodle waiting for lunch. The kitchen is literally, and unsurprisingly, the heart of the home, located off an open-plan living area, a cozy breakfast nook and a covered terrace, pool, and large garden. The barstools are part of Sandalene’s Naturalis furniture collection and are inspired by the form of the traditional South African school chair. The central cooking island and cupboards are crafted from the delightfully named wormy maple.

54 SWEET PAUL MAGAZINE SUMMER 2018

lukeâ&#x20AC;&#x2122;s handmade pappardelle and linguine

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prawn, basil, and tomato linguine

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Clockwise from top: Sandalene, Luke, and Finley always eat together as a family, most often on the sheltered veranda that looks out over the pool and garden; Lukeâ&#x20AC;&#x2122;s Caperitif spritz. Yum!; Almost ten-year-old Finley is often involved in the preparation of family meals, especially pasta, which he loves to help make; Tomatoes destined for the pasta, waiting to be blistered and caramelized under the grill.

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Pasta Dough MAKES 14 OUNCES; SERVES 12

3 whole eggs + 2 egg yolks 17 ounces all-purpose flour salt 1. Lightly beat together eggs and yolks. 2. Make a pile of flour on your table or counter, and add a pinch of salt. 3. Knead egg mix into flour, and continue to knead until very well combined 4. Rest pasta dough in fridge overnight. 5. Set pasta maker to the finest setting and roll pasta through machine. Cut into desired shapes.

3. In a separate pan, sweat one finely chopped onion with three cloves of crushed garlic, salt, and pepper. Add the prawns to the pan along with the white wine. Cook on moderate heat for 3–4 minutes. Add the tomato mix to the pan and cook for a further 3–4 minutes. Add fresh basil and squeezed lemon juice, and season with salt and pepper. 4. Add the blanched pasta to the prawn and tomato mix. Toss through quickly and season again. Serve immediately.

Spring Greens, Speck, and Parmesan Pappardelle SERVES 6

Prawn, Basil, and Tomato Linguine SERVES 6

7 ounces fresh pasta dough, rolled and cut into linguine TOMATO MIX

7 ounces assorted cherry tomatoes 10 basil leaves, torn 3 cloves garlic, sliced 1 tablespoon butter, diced 4 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, crushed 7 ounces shelled and deveined prawns 1/2 cup white wine 5 small lemons, squeezed 20 fresh basil leaves 1. Preheat oven to 320°F. Halve the assorted cherry tomatoes and lay them out on a baking tray. Scatter torn basil, sliced garlic, and diced butter; season with salt and pepper, and drizzle with olive oil. Slow roast the tomatoes for approximately 40 minutes or until completely collapsed. Set aside. 2. Bring a large pot of salted water to a vigorous boil. Add a few drops of olive oil to the water. Blanch the fresh pasta for 3 minutes and refresh in iced water. 58 SWEET PAUL MAGAZINE SUMMER 2018

7 ounces pasta dough, rolled and cut into pappardelle 3 ounces sugar snap peas 3 ounces garden peas 2 ounces microgreens 2 ounces asparagus spears 5 spring onions, finely diced 3 ounces speck (smoked bacon), chopped 1 cup white wine 3/4 cup heavy cream 4 ounces finely grated Parmesan a few pea shoots 1. Bring a large pot of lightly salted water to a vigorous boil. Plunge all green vegetables into the boiling water and blanch for 11/2 minutes. Plunge into iced water to refresh. Drain well and dry on absorbent paper. 2. Bring another large pot of salted water to a vigorous boil. Add a few drops of olive oil to the water. Blanch the pasta for 3 minutes, and refresh in iced water. 3. In a separate pan, sweat finely chopped onions with the speck. Add white wine and cream, and simmer for 3 to 4 minutes. Add blanched greens and blanched pappardelle. Add grated Parmesan and pea shoots and toss lightly in the pan. 4. Transfer to a bowl and serve immediately.

Beef Carpaccio SERVES 4–6

4 ounces beef fillet Maldon salt milled black pepper 5 avocados 3 ounces baby salad greens 5 small lemons, squeezed 1/4 cup olive oil 2 ounces shaved Parmesan DRESSING

2 tablespoons Balsamic vinegar 1 tablespoons Worcestershire sauce 1 teaspoons Dijon mustard 10 tablespoons extra virgin olive oil 1. In a medium mixing bowl, whisk together all the dressing ingredients until emulsified, and set aside. 2. Slice the beef fillet as finely as possible. Lay out on a serving plate. 3. Season well with salt and pepper and drizzle with dressing. 4. Finely slice the ripe avocado and scatter over sliced beef. 5. Dress the baby salad greens with lemon juice and olive oil. Garnish with salad greens and shaved Parmesan. * Optional: Beef fillet can be seasoned and seared in a very hot pan with some olive oil for one minute only, turning often to seal on all sides. Rest before slicing.

Caperitif Spritz MAKES 1

1 teaspoon elderflower cordial 2 tablespoons Caperitif or vermouth 1 glass sparkling wine, like méthode cap classique or Champagne 1/4 cup lemonade 6 drops Angostura bitters 1. Put all the ingredients except the sparkling wine into a glass. 2. Top up with sparkling wine and serve immediately.

beef carpaccio

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Cute wall decoration and perfect décor for weddings or parties.

PRET T Y

CRAFTY china squirrel shows us how to recycle and repurpose vintage wallpaper offcuts into fanciful and festive décor Crafts + Styling + Photography by china squirrel 60 SWEET PAUL MAGAZINE SUMMER 2018

SHOEBOX DOLLHOUSE We used a vintage shoebox to create our two-story dollhouse. If you donâ&#x20AC;&#x2122;t have an old shoebox, any shoebox will work. You can change the exterior of the box easily by painting with waterbased paint.

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Pretty Wallpaper Plates

1. Cut out the plate surround and plate center templates. 2. Glue a piece of wallpaper to a similar-sized piece of cardboard using spray adhesive or craft glue. Allow to completely dry. 3. Trace the templates onto cardboard. Cut out with scissors. 4. For each plate you will have 2 sections. For the small round section, cut slits from the outside all the way through to the marked smaller circle. This allows the plate to have a curved 3D appearance.

2. Out of sturdy cardboard, cut four ½-inch wide strips that are as long as the depth of the box. 3. With hot glue, glue two strips together, making an extra-thick piece. Repeat with the remaining two strips. 4. For the A-frame roof, cut a piece of cardboard with the dimensions of 2½ times box width x box depth. Fold the piece in half. 5. Cut sections of wallpaper to line the interior of the box. Use craft glue or wallpaper paste to affix the paper inside the box. 6. Cover the floor pieces with pieces of contrasting wallpaper. Allow glue to dry. 7. Measure inside the box and mark with a pencil halfway from base to top. Use hot glue to secure the 2 small thick pieces of cardboard to the sides where you have marked with pencil. These will be the supports for the second floor of the house. Allow glue to dry.

TO ASSEMBLE:

5. Hot glue the narrow ends of the larger, circular piece together. Then glue the smaller round with the cut edges into the center.

9. Slide the second floor piece onto the cardboard supports and secure with a little hot glue. Also secure the ground floor section in place with hot glue. 10. Use hot glue to attach the roof to box. 11. Decorate with your choice of doll’s furniture and animals.

SUPPLIES:

plate surround template plate center template wallpaper pieces lightweight cardboard spray craft adhesive or craft glue pencil small scissors hot glue gun and glue sticks

Shoebox Dollhouse SUPPLIES:

shoebox thick, sturdy cardboard pieces pencil ruler craft glue or wallpaper glue hot glue gun and glue sticks utility knife vintage wallpaper doll’s furniture and plastic rabbits to decorate. 1. Stand the box upright on the short end. Measure the width and depth of the box. Then cut 2 pieces of thick cardboard to those measurements to fit inside the box, like shelves. These will be the ground floor and second floor of the doll’s house.

62 SWEET PAUL MAGAZINE SUMMER 2018

you create, the longer your bunting will be. 3. Cut out triangles with scissors. 4. On the 3-inch side of the triangle, punch a hole about ¼-inch from each corner. Thread twine through holes. Repeat for each triangle. 5. Hang as a wall decoration.

Wallpaper Covered Books SUPPLIES:

vintage wallpaper pieces photocopier vintage books scissors glue tape or double-sided tape 1. Make color 11-inch x 17-inch photocopies of wallpaper. 2. Cover books with photocopied paper. 3. Secure in place with glue tape or double-sided tape. Note: Some vintage wallpaper can be fragile and brittle when folded, so we used photocopies of our favorite wallpapers.

Vintage Wallpaper Bunting SUPPLIES:

lightweight cardboard ruler pencil vintage wallpaper pieces hole punch twine 1. Make a triangle template from cardboard with the dimensions: 3 inches x 4 inches x 4 inches. 2. Use the template to trace as many triangles as desired onto the reverse side of wallpaper. The more triangles

›

Plate templates are available at sweetpaulmag.com/make

VI NTAG E WAL LPAP ER BU NT IN G A ch ee rf ul de co ra tio n fo r any fe st ive oc ca si on or ju st to pe rk up a ro om

WALLPAPER COVERED BOOKS An easy way to add color to your home is to cover old books with pretty paper. We made photocopies of vintage wallpaper and used them to cover vintage books.

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te ac up s Th es e ad or ab le ng ma ke a ch ar mi a pa rty te y an to ion ad dit r or br un ch dĂŠ co

â&#x20AC;ş

Cup templates are available at sweetpaulmag.com/make

Wallpaper Teacups SUPPLIES:

cup template cup handle template wallpaper pieces lightweight cardboard spray craft adhesive or craft glue pencil scissors hot glue gun and glue sticks 1. Cut out the cup and cup handle templates. 2. Glue 2 pieces of wallpaper to 2 corresponding pieces of cardboard using spray adhesive or craft glue. On the piece for the cup handle, cover both sides with wallpaper. Allow to completely dry. 3. Trace the cup template onto larger piece and the cup handle onto the small piece. Cut out both with scissors. TO ASSEMBLE:

5. With hot glue, fasten the narrow ends of the cup section together. 6. Place the cup upright onto a scrap piece of wallpaper-lined cardboard, and draw around the edge to make a base for the cup. (There is no template for the cup base because base sizes will vary.) 7. Cut out the small circle out with scissors and hot glue to bottom of cup. Fold back the edges of the handle and hot glue to cup. 64 SWEET PAUL MAGAZINE SUMMER 2018

These pretty handmade envelopes are perfect for wedding or party invitations.

Homemade Envelopes SUPPLIES:

envelope (a shape that you like) light-colored wallpaper pieces scissors glue tape 1. Carefully open up an envelope and lay it flat. 2. Using the envelope as a template, overlay it onto a piece of wallpaper and trace around it with a pencil. Cut out the shape with scissors. 3. Fold the bottom and 2 sides together to form an envelope. Use glue tape to fasten the edges together. 4. Fold the remaining top flap over.

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Rosette Ribbons

FOR THE RIBBONS:

SUPPLIES:

4. Cut three 1-inch x 10-inch lengths of wallpaper.

wallpaper ruler scissors hot glue gun and glue sticks craft glue lightweight cardboard small length of twine Note: Rosettes can be made any size. The following measurements are for the rosetted pictured. FOR THE FRILL:

1. Cut a length of wallpaper to 36 inches x 4 inches (you can join 2 lengths together with hot glue if necessary). FOR THE FRONT CENTER:

2. Use craft glue to paste a small piece of matching wallpaper to a piece of cardboard. Allow to dry, then cut out a 3-inch diameter round. 3. To add support at the back of the rosette, cut out a 4-inch diameter round of cardboard. 66 SWEET PAUL MAGAZINE SUMMER 2018

TO ASSEMBLE:

5. With the 36-inch wallpaper lengths, make an accordian fold lengthwise at 1-inch intervals. Use a dab of hot glue to join the narrow ends together, forming a circular fan shape. 6. With hot glue, stick the large cardboard circle to the back side, shaping the folds evenly. Use hot glue to attach the paper-covered round in the center of the rosette. 7. Position the ribbons where you want them, and use hot glue to secure them the back of the rosette. 8. Trim ends of ribbons. Hot glue a length of twine to back for hanging.

Covered Floorboards/ Lining Boards SUPPLIES:

wooden boards lengths of wallpaper wallpaper glue fine sandpaper 1 cup cold black tea paint brush clear satin varnish (optional) 1. Wipe the boards clean using a damp cloth and dry with a clean towel. 2. Glue lengths of wallpaper to wooden boards with wallpaper paste. Mixing and matching different patterns is ok. 3. Allow to dry completely (about 24 hours depending on weather). 4. Use sandpaper to lightly sand the edges, giving a light worn appearance. 5. Wipe clean of dust, then lightly brush with cold tea to give an aged look. Allow to dry completely. 6. Finish with a light coat of varnish, if required.

ROSETTE RIBBONS Taking inspiration from traditional show horse ribbons, these pretty paper decorations are perfect for a party, wedding, or childâ&#x20AC;&#x2122;s room.

COVERED FLOORBOARDS/ LINING BOARDS A lovely way to brighten up tired wood-paneled furniture or to add charm to stairs or floorboards in a light-traffic area.

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summer greens

( reds

pinks

oranges)

Nothing says summer like a vibrant salad, bursting with the all colors and flavors of the season. Here are a few of our favorites to keep you cool all summer long. Food + Styling by Monica B. SjÃ¸li of SPORENSTREK Photography by Margrethe Myhrer

68 SWEET PAUL MAGAZINE SUMMER 2018

Apple and Celery Salad with Blue Cheese and Dijon Dressing

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Nectarine and Pineapple Caprese with Raspberry Vinaigrette

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Beet and Fig Salad with Pomegranates

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Nectarine and Pineapple Caprese with Raspberry Vinaigrette SERVES 4

4 nectarines, pitted and sliced 1/2 fresh pineapple, peeled and sliced 2 mozzarella, sliced 1 cup fresh raspberries 12 mint leaves edible flowers, optional zest of 1 lemon

Beet and Fig Salad with Pomegranates SERVES 4

4 small beets 1 ⁄3 cup red wine vinegar 8 figs, cut in half seeds from 2 pomegranates 1 cup microgreens or smaller greens 5 ounces feta cheese, thinly sliced 4 tablespoons chopped chives edible flowers, optional

RASPBERRY VINAIGRETTE:

1/2 red chili, finely chopped 1/2 cup fresh raspberries 1 ⁄3 cup olive oil 2 tablespoons balsamic vinegar pinch of salt 1. Divide sliced nectarines, pineapple, and mozzarella on a platter. 2. Top with raspberries, mint, edible flowers, and lemon zest. 3. In a bowl, mix chili and raspberries. Use a fork to break up the berries. 4. Add oil and balsamic and mix well. Season with a little salt and serve with the salad.

RED WINE VINAIGRETTE:

4 tablespoons red wine vinegar 6 tablespoons olive oil juice of ½ lemon 1 tablespoon honey salt 1. Peel and cut the beets into thin slices. Place in a bowl, and add the red wine vinegar. Let soak for 30 minutes. 2. Remove from the vinegar, and place on a platter with figs, pomegranate seeds, greens, and feta cheese. 3. In a bowl, mix all the ingredients for the dressing and pour over the salad. 4. Top with chives and flowers, and serve.

Tomato and Watermelon Salad SERVES 4

a mix of 5–6 heirloom tomatoes 10 cherry tomatoes 1/4 medium watermelon 1 cup mixed microgreens or baby greens edible flowers, optional TOMATO VINAIGRETTE:

4 large very ripe tomatoes 4 tablespoons olive oil 2 tablespoons balsamic vinegar 1 garlic clove, finely chopped 2 teaspoons honey salt and pepper 1. Start by cutting the tomatoes and watermelon into slices and cubes. 2. Place in a large serving bowl with microgreens and flowers. 3. For the vinaigrette, squeeze the tomatoes over a bowl. You just want the juice and seeds. 4. Mix in oil, balsamic, garlic, and honey. 5. Add salt and pepper to taste. 6. Dress the salad in the vinaigrette and serve.

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Tomato and Watermelon Salad

Citrus and Cucumber Salad with Coconut and Ginger Dressing

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Citrus and Cucumber Salad with Coconut and Ginger Dressing

Apple and Celery Salad with Blue Cheese and Dijon Dressing

SERVES 4

2 oranges 1 pink grapefruit 2 clementines 1 cucumber, sliced 1 cup snap peas, cut in half lengthwise 1 cup microgreens or smaller greens edible flowers, optional salt

4 Granny Smith apples, sliced 4 celery stalks, thinly sliced lengthwise juice of 1 lemon 2 slices country style bread, cubed 1 tablespoon brown sugar 1/2 cup blue cheese, crumbled 1/4 cup walnuts DIJON DRESSING:

COCONUT AND GINGER DRESSING:

1 250-ml/8.5-ounce can coconut milk juice of 1 lime 1 inch ginger, grated 1/2 red chili, finely chopped 1. Peel and slice the citrus, and place on a platter or individual plates. 2. Top with cucumbers, snap peas, microgreens, and flowers. 3. Mix all the dressing ingredients together in a bowl, and drizzle over the salad. 4. Finish off with a little salt, and serve.

2 egg yolks 2 teaspoons Dijon mustard 1 â &#x201E;3 cup olive oil juice of 1 lemon salt 1. Place the apple slices and celery slices in a bowl of ice water, and add the lemon juice. Let it sit for 10 minutes. 2. Toast the bread cubes golden in a dry pan with the brown sugar. Set aside. 3. Divide apples, celery, bread, blue cheese, and walnuts on plates. 4. In a bowl, mix egg yolks and Dijon. Add the oil in a thin stream while mixing until thick. 5. Stir in lemon juice and add salt to taste. 6. Top the salads with the dressing and serve.

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Inspired by vibrant sea life, these brilliant copper sculptures will look chic on the beach or in any garden.

Crafts + Styling + Photography by Dietlind Wolf

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Copper Fish There are lots of fish-shaped templates online. Find one you love to use for your project. For safety, I suggest wearing gloves when cutting the copper sheets to avoid any sharp edges. SUPPLIES:

thin copper sheet, 25 inches x 25 inches thin-tipped permanent marker heavy-duty scissors super glue bamboo dowel 1. Trace the fish shape onto the copper sheet with a marker. 2. Cut out the main shape with scissors. 3. Cut out scales from the leftover copper, and glue them to your fish with super glue. 4. Attach the bamboo stick to the back of the fish with super glue. 5. Allow the glue to dry and place your fish wherever you like.

Copper Octopus Find a fun octopus shape you love online to follow for your project. Copper sheets can also be ordered online. SUPPLIES:

thin copper sheet, 30 inches x 30 inches thin-tipped permanent marker heavy-duty scissors thin copper wire ballpoint pen super glue bamboo dowel 1. Trace the octopus shape onto the copper sheet with a marker. 2. Cut out the main shape with scissors. 3. Cut out small circles in the leftover copper. 4. Use a ballpoint pen to make small holes in the circles. 5. With small pieces of copper wire, attach the circles to the tentacles. 6. Attach the bamboo stick to the back of the octopus with super glue. 7. Allow the glue to dry and place your octopus wherever you like.

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LATNAVIAN COOKING There once was a man named Paul who fell in love with a man named James. James’ heritage was Mexican, and Paul was Norwegian. Together, they combined the flavors of their native Latin American and Scandinavian cultures to create Latnavian—the next hot fusion cuisine. Food + Styling + Photography by Paul Lowe

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MORMOR'S BRAISED BEEF CHEEKS IN TAMALES

Tamales (pictured left) are our party-time Sunday breakfast food. We fry the tamales in butter until golden, and serve with a fried dill egg on top. Using Mormorâ&#x20AC;&#x2122;s beef cheeks recipe as filling was one of my better ideas.

SHRIMP SKAGEN SALAD ON A DILL TORTILLA This Scandinavian take on a fish taco is especially good on a dill tortilla.

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"NORDIC" GUACAMOLE:

There is nothing more Mexican than guacamole. Adding sour cream, dill, and salmon roe takes it to a Norwegian level. Serve with my krumkake tortilla chips for extra flair.

Meatballs with Adobo and Lemon Rice SERVES 4

1 pound ground beef 1/2 pound ground pork 1/3 cup breadcrumbs 1/2 teaspoon salt pinch of pepper 2 tablespoons adobo sauce 1/2 chipotle pepper in adobo sauce, more if you like it really spicy butter 1. Place the ground beef, pork, breadcrumbs, salt, pepper, and adobo sauce in a mixing bowl. 2. Mince the chipotle pepper, and add to the mixture. 3. Do not over mixâ&#x20AC;&#x201D;thatâ&#x20AC;&#x2122;s why meatballs are sometimes dry. 4. Divide mixture into 20 meatballs, about the size of walnuts. 5. Melt the butter in a pan and fry the meatballs for about 8 minutes, making sure to stir so they get brown on all sides. 6. Serve warm with lemon rice, cucumber, and tomatoes.

Lemon and Dill Rice "Nordic" Guacamole SERVES 4

3 ripe avocados 2 tablespoons lemon juice 2 tablespoons sour cream pinch of salt 1 tablespoon fresh dill, finely chopped 1 4-ounce jar salmon roe TO SERVE:

sliced Moroccan cucumbers tortilla chips

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1. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. 2. Add the lemon juice, and use a fork to mash the avocado. 3. Add sour cream, salt, and dill, and mix well. If you are not serving it right away, cover with plastic wrap and refrigerate to keep the color fresh and green. 4. Place in a serving bowl and top with salmon roe. 5. Serve with sliced Moroccan cucumbers (they are extra crunchy) and tortilla chips.

2 cups water 1 teaspoon salt 1 cup long grain rice 2 tablespoons fresh dill, finely chopped grated zest from one organic lemon 2 tablespoons butter 1. Bring the water and salt to a boil. 2. Add the rice and let it simmer on low heat until the water is absorbed. 3. Use a fork and fluff the rice. 4. Add dill, lemon, and butter, and stir it gently into the rice. Serve immediately.

MEATBALLS WITH ADOBO

I spiced up my Mormorâ&#x20AC;&#x2122;s meatball recipe with some chipotle peppers in adobo sauce, giving the meatballs a wonderful, smoky taste.

LEMON AND DILL RICE

The cool, refreshing lemon and dill make this the perfect rice dish to serve with any spicy food. It makes a wonderful fried rice as well.

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Carnitas with Tomatillo Sauce SERVES 6

2 pounds pork butt or shoulder 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried thyme 1 teaspoon cumin 2 onion, cut into wedges juice of 1 lime 3 tablespoons honey 1/2 cup + 1â &#x201E;3 cup vegetable stock FOR SERVING:

corn tortillas avocado tomatillo sauce (recipe page 67) lime juice dill

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1. Rub the spices into the pork well. Then place the pork and spices in the bowl of a slow cooker. 2. Add lime juice, honey, and 1/2 cup vegetable stock. 3. Cover and cook on low heat for 6 to 7 hours, until the meat is falling apart. 4. Use two forks and pull the meat apart. 5. Transfer the pork to a rimmed baking sheet and ladle 1â &#x201E;3 cup stock over the meat. 6. Broil for 5 to 6 minutes on high until the meat becomes golden and crispy on the edges. 7. Serve on tortillas with sliced avocado, tomatillo sauce, lime juice, and dill.

I haven't Scandied up this recipe too much, since carnitas are delicious as is. The secret is to crisp the meat in the oven before serving. It reminds me of Scandinavian holiday pork.

Licorice-Dusted Churros MAKES ABOUT 16

1 cup water 21/2 tablespoons granulated sugar 2 tablespoons vegetable oil + more for frying 1/2 teaspoon salt 1 cup unbleached all purpose flour 1 large egg 1 cup powdered sugar 1 teaspoon liquorice powder

In Scandinavia, we love our licorice, so why not on a churro? It’s delicious. You can find licorice powder online or in specialty stores. Just remember, a little licorice goes a long way.

1. In a medium saucepan add water, sugar, oil, and salt. Bring to a boil and remove from heat. 2. Stir in flour rapidly until mixture forms a ball. Transfer to a food processor; add egg and blend until smooth. 3. Fill a deep fryer or a large saucepan with 1 inch of oil, and heat until a piece of the dough turns golden after 30 seconds oil, 375ºF to 400ºF. 4. Place the dough in a plastic piping bag, and pipe 4- to 6-inch dough “sausages” onto a baking sheet. 5. Gently place dough into the oil using a large slotted spoon. Fry until golden brown. Place on a sheet pan. 6. In a bowl, mix together powdered sugar and licorice powder, and transfer to a sifter. 7. Dust the sugar mixture over the warm churros. Serve warm.

GINGERBREAD FLAN

Warm, inviting gingerbread spices are such a good company for a silky, caramel flan. A delectable combination.

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Homemade tortillas James wanted me to make tortillas so much, he bought a tortilla maker, which makes the process easier. I also make Scandi versions with dill—amazing with seafood—and caraway—terrific with vegetables and meat—in a krumkake iron, giving them an impressive pattern.

Simple Flour Tortillas MAKES ABOUT 20

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 ⁄3 cup vegetable oil 1 cup warm water 1. Place all ingredients in a bowl of a stand mixer and, using a dough hook, mix until you have a smooth dough, about 3 to 4 minutes.

2. Transfer to a floured work surface, and cut dough into 20 pieces. 3. Flatten the dough using a tortilla maker or rolling pin. If you make a lot of tortillas, I highly recommend a tortilla maker. 4. Heat a nonstick pan over medium heat, and add the tortillas 1 at a time. 5. Cook the tortillas 1 minute on each side; they should get beautiful brown spots. 6. Wrap the cooked tortillas in a towel to keep warm until they are all done. You can also reheat them later or the next day.

Dill Tortillas Add 2 tablespoons of finely chopped fresh dill to the dough.

Caraway Seed Tortillas Add 1 teaspoon of caraway seeds to the dough.

›

Traditional Corn Tortillas MAKES 16

2 cups masa harina (corn flour) 11/2 cups warm water pinch of salt 1. Place all ingredients in a bowl of a stand mixer, and mix until you have a smooth dough, about 3 to 4 minutes. The dough should be very springy when you touch it. If it feels too dry, just add a little more water. 2. Transfer to a floured work surface, and cut dough into 16 pieces. 3. Flatten the tortilla using a tortilla maker or a rolling pin. If you make a lot of tortillas, I highly recommend a tortilla maker. 4. Heat a nonstick pan over medium heat, and add the tortillas 1 at a time. 5. Cook the tortillas 1 minute on each side; they should get beautiful brown spots. 6. Wrap the cooked tortillas in a towel to keep warm until they are all done. You can also reheat them later or the next day. If you want to make tortilla chips, simply cut the tortillas into wedges and deep fry in some vegetable oil. Sprinkle with salt when they come out of the oil.

For a real Scandinavianlooking tortilla, use a krumkake iron to bake your tortillas. Put the iron on high and cook the tortilla about 11/2 minutes. If you cook them too long, they dry out.

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Shrimp Skagen Salad on a Dill Tortilla MAKES 10 TORTILLAS

10 ounces peeled and cleaned shrimp 2 small Moroccan cucumbers, finely cubed 1/2 small red onion, finely chopped 2 tablespoons fresh dill, finely chopped 3 tablespoons mayonnaise 1 tablespoon sour cream 2 tablespoons lemon juice salt and pepper 10 dill tortillas lettuce 1 4-ounce jar of salmon roe 1. Cut the shrimp into small pieces and place in a mixing bowl. 2. Add cucumbers, onion, dill, mayo, sour cream, and lemon juice. Mix well. 3. Season with salt and pepper. 4. Let sit in fridge for 1 hour before serving. Serve on a dill tortilla with lettuce and some salmon roe.

Mormor's Braised Beef Cheeks in Tamales MAKES 10 TO 12 TAMALES

2 large beef cheeks 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried thyme 1/2 cup beef stock 2 cups tamale-grind masa harina 1 tablespoon baking powder 1 tablespoon salt ²⁄3 cup lard or olive oil 1 to 2 cups vegetable or beef stock dried corn husks 1. Rub the spices into the beef well. Then place the beef and spices in the bowl of a slow cooker. 2. Add stock, cover, and cook on low heat for about 4 hours, until the meat is falling apart.

3. Use two forks and pull the meat apart. 4. Soak the corn husks in water for 1 hour. 5. In the bowl of a stand mixer, mix masa, baking powder, and salt. 6. Add the lard or oil and mix well. 7. Add the stock a little at a time until you have a tender and fluffy dough that holds its form. 8. Take a husk and add 2 tablespoons of masa, flatten it out, and place 1 tablespoon of the beef cheeks in the middle. 9. Wrap the masa around the beef filling, then fold the husk around the masa-beef filling, and wrap it all up into a little bundle. 10. Use a piece of husk to tie the parcel shut. 11. Fill a deep pot, fitted with a steamer insert, with enough water to reach the insert. 12. Place the tamales on the steamer, and steam over medium heat for about 40 minutes. 13. Let them rest 10 minutes before serving. And off course, do not eat the husk!

Tomatillo Sauce MAKES ABOUT 2 CUPS

10 tomatillos 1 small onion, peeled and quartered 2 tablespoons olive oil 1/2 chipotle pepper in adobo sauce 2 tablespoons adobo sauce 3 tablespoons rice vinegar salt

Gingerbread Flan SERVES 8

11/2 cup sugar, divided 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger pinch of ground nutmeg 6 large eggs 1 14-ounce can sweetened condensed milk 1 13-ounce evaporated milk 1 teaspoon vanilla extract 1. Preheat oven to 325°F. 2. Place 1 cup sugar, cinnamon, ginger, and nutmeg in a saucepan, and melt the sugar over medium heat until dark brown. 3. Pour the sugar into a round, 9-inch baking dish. 4. In the bowl of a stand mixer, whip eggs, milk, remaining 1/2 cup sugar, and vanilla. 5. Pour mixture into the prepared dish, and place the dish in a larger baking pan. 6. Pour hot water into the larger pan to a depth of 2 inches. 7. Bake for about 40 to 45 minutes. Do not over bake, or it will get a bit dry. 8. The flan is ready when a knife inserted in the center comes out clean. Remove from oven and cool. Once cool place in fridge for 1 hour. 9. Place a serving dish over the flan and turn it over. Remove the baking dish. Serve as is or top with whipped cream.

1. Preheat oven to 450°F. 2. Peel the tomatillos and cut them in half. 3. Place on a baking tray with onions and drizzle with olive oil. 4. Bake until the edges start to blacken. 5. Place in a food processor with chipotle pepper, adobo sauce, vinegar, and some salt. Run until smooth. Keeps for 1 week in the fridge. SWEETPAULMAG.COM 87

NANCY

WHEN PAUL MET

Food Networkâ&#x20AC;&#x2122;s Nancy Fuller sat down with our own Paul Lowe to share her simple rules for the good life: eat seasonally, keep it simple, and cook from the heart Recipes by Nancy Fuller, from her book, Farmhouse Rules Photography by Natalie Chitwood Styling by Paul Lowe

Corn Relish and Red Pepper Salad FOLLOW US @SWEETPAULMAGAZINE

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I have to admit, I don't watch many cooking shows. But I love any show Nancy Fuller is on, especially the “Baking Championship” series on Food Network. Even if she hates the contestants’ baking, she tells them what she thinks with a smile and a clever line—my kind of gal. On her own show, “Farmhouse Rules,” she cooks farm-fresh food that showcases her love of feeding others with delicious, simple meals from the heart. You can imagine my excitement when I was invited to her 17th-century farmhouse situated in the beautiful, rolling hills of New York's Hudson Valley. Nancy is just as kind and sweet in real life as she appears to be on screen. We sat down at her kitchen table to talk food, Florida, and, of course, a few secrets.

My grandmother was my big cooking inspiration. Who was yours? My grandmother was also my inspiration and who I learned from. My grandmother taught me the value of the family meal, and that what we ate was what we grew and that was just a way of life, whether it was a vegetable or a piece of protein. My mom was a fabulous cook, and I believe I was fortunate enough to inherit her natural taste buds.

Why is food important to you? I’m a firm believer that food is your prescription for optimal health. Things like eating within the proximity of your home, eating seasonally and with consideration of portion control all help. I’m a big girl but healthy as a horse. I’m beginning to believe that genetics play a role in our physical appearance. My grandmothers were not tiny people and lived very long lives.

What can we always find in Nancy's pantry? You will always find sardines, red salmon, Hellman’s mayonnaise, Mary’s crackers, almond flour, almond milk, and of course all-purpose flour for the desserts I make for my grandchildren. Chocolate chips, coconut, walnuts, and a can of condensed milk are also great to have on hand if I have unexpected company and need a quick dessert.

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What is your favorite dish or restaurant? These days I split my time between upstate New York and the sunshine of Florida. When I’m in the Northeast, I’m quite fond of just about every dish on the menu of Ca’Mea on Warren Street in Hudson, New York. When I am in Florida, I’m a fan of Mussel Beach Restaurant in Delray Beach. Gerri’s prosciutto mussels are amazing. What is your dirty food secret? (Mine is Taco Bell) Kozel’s Restaurant, in Ghent, New York, and their homemade french fries with mayonnaise. Shhhhhh! Tell me about the recipes you chose for Sweet Paul readers. Basil Watermelon Bisque is the epitome of summer on the farm. Uncle Tom grows the sweetest watermelons and the most aromatic basil in the county. It is so easy to make when the weather is hot out. And it is so

delicious, you can’t stop eating it. With farm-grown seasonal vegetables, like sweet corn off the cob and beautiful, perfectly ripe red peppers, crisp from the garden, Corn Relish and Red Pepper Salad is a recipe with only four ingredients. Who wants to be in the kitchen when you can be playing with those grandbabies in the creek? “It’s Just too Hot to Cook” Dinner! Now this is just a no brainer on a hot summer day. No one wants to cook when it’s hot outside. Since I don’t have enough grandchildren to catch crawfish for crawfish cakes, I use Phillip’s crabmeat to create these delicate Summer Sunday Crabcakes. They are always a hit and there is never a morsel leftover. These take a little more time, but when you taste them with that tartar sauce with Dijon mustard and a little bit of mayo—my, oh my. They sit nicely on a bed of corn relish. Just Simple Strawberry Shortcake with a Secret is simply a classic on the farm and has been made exactly the same way for generations. Make it only when the strawberries are “ripe for the picking” and as soon as those biscuits are out of the oven and buttered. I simply love and adore you on the “Baking Championship” shows. Any fun gossip? I love being on the “Baking Championships” just about as much as I love you. What an honor to be able to taste those delectable desserts created by the most talented bakers in America. Especially since I’m the home baker and the country girl who made yellow cake with mocha frosting and seasonal fruit pies every single night for dinner. Bless the day Pillsbury came up with that premade crust in the red box.

Like I always say: Fresh is best, unless you’re stressed. But then again, I had a dinner party for eight, seven days a week, 52 weeks a year (almost). So yes, I love the “Baking Championships.” I have such respect for Duff and Lorraine—they are a wealth of scientific baking knowledge. Lorraine is always being criticized for being mean, and I’m criticized for being too nice, when in fact, I have a tendency to be less forgiving than Lorraine on the show. It stems from the fact that I’ve raised all those children, and now with 13 grandchildren, I am strict and you have to play by my rules. Duff is like my second son. When he acts bad on set, I have to reprimand him all the time. I’m joking... kind of. He has taught me so many things, so I can’t ever talk bad about him.

Find more of Nancy's delicous recipes in her book, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family, availbale at amazon.com

Corn Relish and Red Pepper Salad SERVES 6

4 tablespoons extra-virgin olive oil 2 cups corn cut from the cob (about 2 ears) 1 small red bell pepper, chopped 1 small zucchini, chopped 1 teaspoon ground cumin kosher salt 1 (15-ounce) can black beans, rinsed and drained juice of 2 limes ½ cup corn relish or corn salsa 1 avocado, halved, seeded, and diced ¼ cup chopped fresh cilantro hot sauce 1. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. When the oil is hot, add the corn, bell pepper, zucchini, and cumin, and season with salt. 2. Toss and cook until the corn is just cooked, 3 to 4 minutes. 3. Scrape everything into a large serving bowl and add the remaining 2 tablespoons olive oil, the black beans, lime juice, and relish. 4. Toss well and let cool to room temperature (or refrigerate if making ahead). 5. When you’re ready to serve, add the avocado, cilantro, and hot sauce to taste. Toss well and serve. SWEETPAULMAG.COM 91

Basil Watermelon Bisque

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“It’s Just too Hot to Cook” Dinner

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Summer Sunday Crabcakes

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Summer Sunday Crabcakes MAKES 8 CRABCAKES, SERVING 4 CRABCAKES

1 pound lump crabmeat, picked over for shells ¾ cup unseasoned dry breadcrumbs, plus about 1 cup for dredging the crabcakes ½ cup mayonnaise ½ cup finely chopped red or yellow bell pepper ½ cup finely chopped celery (the inside leaves are nice in this too) ½ cup finely chopped red onion 1 large egg juice of ½ lemon 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce kosher salt freshly ground black pepper vegetable oil, for sautéing TARTAR SAUCE

¾ cup mayonnaise 2 tablespoons chopped fresh parsley or chives 2 tablespoons pickle relish 1 tablespoon Dijon mustard juice of ½ lemon dash of hot sauce FOR THE CRABCAKES

1. In a large bowl, combine the crabmeat, ¾ cup breadcrumbs, mayonnaise, bell pepper, celery, red onion, egg, lemon juice, mustard, and Worcestershire. Season with salt and pepper. 2. Mix just to combine, don’t overmix. If you have time, chill in the refrigerator for about 30 minutes to make it easier to form the crabcakes. 3. Spread about 1 cup more breadcrumbs on a plate. Form the

crab mixture into 8 patties, just a little shy of 1 inch thick. 4. Dredge the patties in the breadcrumbs on all sides and rest on a plate or baking sheet. Again, if you have time, let the crabcakes chill 15 to 20 minutes to firm up. (If you don’t have time, that’s fine too, just go ahead and cook them.) FOR THE TARTAR SAUCE

5. In a small bowl, stir together all the ingredients. Refrigerate while you cook the crabcakes. 6. Preheat the oven to 250°F and line a plate with paper towels. Heat about 1 inch vegetable oil in a large nonstick skillet over medium-high heat. 7. The oil is ready when the tip of a crabcake sizzles on contact. In two batches, fry the crabcakes, turning once, until golden brown on both sides and heated through, 6 to 7 minutes per batch. 8. Drain the first batch on the paper towels and keep warm in the oven on a baking sheet while you fry the second batch. 9. Serve immediately with the tartar sauce on the side. Tip! You can use salmon, cod, or any fish that might be left over from last night’s dinner. You can also use surimi, sometimes labeled “krab,” which is imitation crab meat. You can always use canned salmon as well, which is a good staple to keep in your closet in case someone drops in or you’re getting in late for dinner.

Basil Watermelon Bisque SERVES 4 TO 6

6 cups cubed watermelon grated zest and juice of 2 limes 4 tablespoons extra-virgin olive oil 4 rings sliced pickled jalapeño (plus some brine from the jar) kosher salt freshly ground black pepper 1 cup diced peeled cucumber 2 tablespoons chopped fresh basil 1. In a blender, combine the watermelon, lime zest, all but 2 teaspoons of the lime juice, 2 tablespoons of the olive oil, 3 of the pickled jalapeño rings, and a splash of the brine. Season with salt and pepper. 2. Blend until very smooth. Taste and adjust the seasoning with a little more jalapeño brine, if needed, using up to 2 tablespoons total to balance the sweet and the spicy flavors. 3. Transfer the soup to a bowl, cover, and refrigerate until completely chilled, about 3 hours. 4. When you’re ready to serve, finely chop the remaining jalapeño ring and transfer to a medium bowl. 5. Add the cucumber, basil, remaining 2 tablespoons olive oil, and remaining 2 teaspoons lime juice. Season the relish with salt and pepper and another splash of jalapeño brine. 6. To serve, stir the chilled soup if it has separated. Then ladle into bowls and serve with the cucumber relish dolloped in the middle.

Tip! The quick tartar sauce is optional, but so easy to make and a nice accompaniment. You could also pair the crabcakes with cocktail sauce or a squeeze of lemon—or serve them on toasted buns with lettuce, tomato, and plain old mayo.

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“It’s Just Too Hot to Cook” Dinner

Just Simple Strawberry Shortcake with a Secret

SERVES 4

SERVES 6

8 slices sourdough bread 2 medium zucchini 1½ cups jarred roasted bell peppers, sliced 3 tablespoons balsamic vinegar plus 4 teaspoons for drizzling 6 tablespoons extra-virgin olive oil ½ cup fresh basil leaves kosher salt freshly ground black pepper 2 ripe summer tomatoes 1 (12-ounce) ball fresh unsalted mozzarella cheese 8 cups mixed baby greens crushed red pepper flakes (optional) 1. Lightly toast the bread in the oven or a toaster and set aside. 2. Cut the ends from the zucchini. With a vegetable peeler, shave the zucchini, skin and all, into long ribbons into a large bowl, stopping when you get to the very seedy core. 3. Add the roasted peppers to the bowl and sprinkle with the vinegar and olive oil. Tear the basil leaves into the bowl, leaving a handful for garnish at the end. 4. Season with salt and pepper and toss well. Let sit while you assemble the rest of the ingredients. 5. Thickly slice the tomatoes and season with salt and pepper. Thickly slice the mozzarella. 6. To serve, arrange the greens on 4 plates. Top with the toasts, then the sliced mozzarella, then the sliced tomatoes. Mound the marinated zucchini and pepper mixture on top of the cheese and drizzle the sandwiches with any dressing left in the bowl. Tear the remaining basil over the top and sprinkle with the red pepper flakes if you’d like a little heat. Drizzle with balsamic vinegar and serve immediately. 96 SWEET PAUL MAGAZINE SUMMER 2018

STRAWBERRIES:

1 quart strawberries (1 pound), stemmed, hulled, and halved or quartered, depending on size 3 tablespoons strawberry jam BISCUITS:

2 cups all-purpose flour 1 tablespoon sugar, plus more for sprinkling the biscuits 1 tablespoon baking powder ¼ teaspoon fine salt 1 to 1 ¼ cups heavy cream, plus more for brushing the biscuits WHIPPED CREAM:

1 cup heavy cream 1 tablespoon sugar ¼ teaspoon vanilla extract

My grandmother taught me the value of the family meal, and that what we ate was what we grew and that was just a way of life.

3 to 4 tablespoons unsalted butter, softened, for buttering the biscuits FOR THE STRAWBERRIES

1. In a large bowl, toss the strawberries and jam together and let sit while you make the biscuits. FOR THE BISCUITS

2. Preheat the oven to 425°F and line a baking sheet with parchment. 3. Sift together the flour, sugar, baking powder, and salt in a large bowl. 4. Pour in 1 cup cream and stir quickly to make a shaggy dough (mixed enough to incorporate the ingredients but still with visible lumps). 5. Add up to another ¼ cup cream, if needed, to bring the dough together. Dump the dough onto a floured counter, knead a couple of times, and pat gently until it is slightly thicker than 1/2 inch. 6. Use a 2-inch round cutter to cut out

12 rounds. Put the rounds, spaced so they aren’t touching, on the prepared baking sheet. Brush the tops with a little cream and sprinkle with a little sugar. 7. Bake until puffed and light golden on the edges, 13 to 14 minutes. FOR THE WHIPPED CREAM

8. Beat heavy cream in a medium bowl until frothy with a whisk or handheld mixer. 9. Add the sugar and vanilla and whisk until the cream forms soft peaks. 10. To serve, split and butter the warm biscuits. Put the bottoms of 2 biscuits on each of 6 plates. Spoon some strawberries and whipped cream over each and top with the biscuit tops. Finish with more whipped cream and any

Just Simple Strawberry Shortcake with a Secret

remaining strawberries.

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Global Botanicals

Let Sylvia Lukach be your guide on a journey through vibrant, indigenous flora from New York City to the velds of South Africa.

Text by Frances Janisch Photography by Frances Janisch + Heather Saunders

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Harvest of artichokes from The Wild Bunch Flower Farm in Wellington in the Cape Winelands Left page: Designing with 100% local flowers at the Cape Lily/Passionflower South Africa Workshop

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Sylvia Lukach

loves plants and travel. So much so that she left a corporate career as a management consultant to pursue her dream of becoming a floral designer and explorer. In 2016, she started Cape Lily, a Harlem-based floral design studio that also offers immersive Botanical Journeys to untapped flora-rich destinations. Sylvia’s philosophy is simple: responsibly sourcing flowers and promoting community through floral experiences. Echoing the farm-to-table movement that is so prolific now, she believes in “slow flowers”—flowers sourced locally where possible and building closer ties with farmers to ensure sustainable origins and a fresher, pesticide-free product. How did you make the leap from a corporate job to becoming a florist? I always knew that I wanted to work for myself. I grew up in a tiny coastal town in South Africa where my mom was a florist. Because we were so remote, we would forage in the veld for a lot of the flowers. That’s where my passion for nature started. When my mom passed away suddenly in 2015, I realized how fleeting life is and decided it was time to go back to my roots and pursue something meaningful. Working for yourself is challenging but it's so liberating. 100 SWEET PAUL MAGAZINE SUMMER 2018

What inspires you? Foremost, nature and the seasons inspire me. But travel, especially to South Africa, music, food, and culture in general are also constant influences. I’m driven by human connections, exploring relationships and co-creation in a more focused way. Working with botanicals is my chosen platform to explore these ideas. Why “botanicals”? Botany implies more than just flowers and encourages us to think more broadly about plants' uses, from root to tip. When we appreciate the plant in its entirety, and not just the aesthetic value of the flower, designing with plants becomes more interesting. I want to move away from the notion of the perfectly groomed floral arrangement, to something more holistic. As I say that, I realize it sounds a lot like life in general actually. Tell me about your Botanical Journeys. I just got back from leading a 10-day journey to South Africa with other creatives and floral professionals. The Cape Floral Kingdom is one of the most diverse on the planet, and South Africans are extremely generous hosts, so it's the perfect destination for plant lovers.

Being South African myself, I was able to curate really unique, immersive experiences for visitors and locals to connect over their shared passion. Our journey consisted of a safari in Pilanesberg, botanical adventures in Cape Town, and a hands-on floral design workshop in the winelands led by renowned floral artist Susan McLeary of Passionflower. Some of my favorite experiences were foraging and cooking with wild edibles on Cape Point, visiting the Kirstenbosch Botanical Gardens with an indigenous plant expert, and touring Babylonstoren, a restored Cape Dutch farm, with their head florist, followed by an incredible four-course “farm-to-fork” meal at their restaurant, Babel. My intention for these journeys is to provide stimuli for creative and personal growth. For many people, it’s a chance to disconnect from what’s happening at home or in their business. It’s a time to be open to new inspiration and set new intentions for their lives and, of course, to make new friends. To lock in all this goodness, we celebrated the end of the journey with a gorgeous feast styled with the creations we’d made during the floral design workshop.

What’s next? It’s wedding season in New York now, so a big focus is on wedding and event florals. I’m planning the next retreat to South Africa for late February 2019, but I get that not everyone can travel so I’m excited to do more local retreats—workshops in New York City as well as Hudson Valley escapes. We will be doing some of those together. Yes! I’m so excited to collaborate with you to add food and photography to the mix so that we can offer a condensed version of a full retreat. Our New York sessions will focus on floral design, cooking, and styling with locally sourced, seasonal blooms and edibles. As always, our goal is to connect amazing people and build great new creative friendships.

Clockwise from top left: Visiting Johannesdal estate, hosted by farmer florists Chris Willemse and Dané Erwee; Sylvia at the New York flower market and in her studio

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For more information on Cape Lily experiences capelily.com

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Top row: Botanical Journey guests explore Babylonstoren; Cooking with edibles at Veld & Sea, Cape Point; Wearable florals at the Cape Lily/Passionflower workshop. Bottom row: Signature color-blocked garden fare at Babel; Cape Dutch grounds at Babylonstoren; Indigenous bouquet created at the Cape Lily/Passionflower workshop; Susan McLeary of Passionflower leads a floral staircase installation.

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WELCOME TO MY ISLAND Textile designer and native-born Ålander Lotta Jansdotter takes us on a personal tour to experience all the sights, sounds, and flavors of her remote homeland—where creativity comes alive. Text + Photography by Lotta Jansdotter

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Outdoor seating with an ocean view at Niska restuarant.

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Well I cannot really , claim it as mine , but Åland is a very special place to me. I am so proud of this island where I was born, and I want to share it with you, so you can also can discover this gorgeous group of islands in the Baltic Sea. Here I will share with you some of my favorite spots on Åland Islands, those places I visit every summer when I return, the special places that make me happy and inspired. So in a way, I am sharing with you my Åland. So welcome to this somewhat secret Scandinavian gem that I call home. My name is Lotta. I am a textile designer who lives and works in New York, together with my husband, our 11-year-old boy, and our big orange cat Webster. For 23 years I have run my company, Lotta Jansdotter, creating textile designs, writing books about creative living, and teaching print workshops worldwide. I have lived almost 27 years in the United States, which I also call home. New York is a rather amazing place: full of energy, creativity, talented people, amazing food, and vibrant living. It can also be rather hectic and stressful at times. So coming back to the Åland Islands every summer is very important to me. It is my time to recharge and disconnect from "must dos" and stressful agendas. It's like a conditioner for my soul. It is also where I gather most of my 106 SWEET PAUL MAGAZINE SUMMER 2018

inspiration for my designs and artwork, organic patterns, and motifs, the muted Scandinavian palette and spare, simple layouts and designs. I also think it's important that our boy get to experience lots of time back home on Åland—for him to run barefoot on the pink rocks, breathe the fresh air, experience evenings saunas with family, and swim in the brisk ocean under the midnight sun. Åland is a wonderful place to visit for travelers as well. Anyone looking for calm, beautiful, untouched nature, where you can find peace and where you can truly relax will find it the ideal spot. There are lovely cafes to enjoy, and we do spend a great deal of time on coffee breaks—fika as we call it. Åland has a thriving organic food culture, fun roadside thrifting, many walking trails, calm waters for kayaking, and great bicycle paths that cover most of the island. There are also many makers and artisans to visit and to explore. The Åland Islands make up an unspoiled archipelago province in the heart of Scandinavia, midway between Stockholm, Sweden, and Helsinki, Finland. The islands constitute an autonomous and monolingual Swedish region of Finland with its own flag and about 29,000 inhabitants, about 11,500 of whom live in Åland's only town, Mariehamn. The best and most common way to get to Åland is by ferry. There are a few different companies and routes to choose from, and most people find the boat trip impressive. You can see Sweden's, Finland's, and Åland's archipelagos along the way, while enjoying good food and entertainment onboard. Flying to Åland is a quick and convenient alternative. Once on Åland, the best way to get around is by car, though the more adventurous visitor who doesn’t mind getting stuck in an occasional summer rain storm, might prefer exploring the island by bike. There are not many hills or very far distances to cover. I do recommend that, while driving around Åland, you keep your eyes open for signs that say "loppis," which means a roadside flea market is close by. Usually occurring on weekends, I have scored some incredible things at these impromptu sales. Mariehamn is the capital of Åland, the port of the Viking Line Ferry, and where you will find most shops and activities on the island, including the only movie theater, two liquor stores, and single hospital. I enjoy visiting Mariehamn every now and then to browse in the bookstores, eat lunch with friends, and to visit my favorite Marimekko shop—the same one my mum used to go to in the 70s—to make sure I don’t miss out on the latest designs and products. I also play a game of Adventure Mini-Golf here with my boy a few times during the summer.

Clockwise from top left: Gorgeous views are easy to find for everyone in Åland; a loppis sale along the roads of Åland; special finds and treasures at Edith's Vintage and Design. Left page: Bagarstugan, one of my favorite places for Fika.

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Eat Drink and , See, Mariehamn Bagarstugan, literally "The Baking House," is one of my favorite restaurants and bakeries to enjoy lunch in Mariehamn. Nestled in a cottage decorated like a Scandinavian great-grandmother’s living room, you can also enjoy your meal among the rose bushes in the sweet backyard. For the last 25 years, Bagarstugan has served homemade pastries, pancakes, savory pies, and healthy salads. Much of the menu is lactose- and gluten-free, and I'm sure anything you order here will be delicious. They also serve the traditional Åland pancake, either with prune compote or raspberry jam, and you should not pass up the opportunity to try it. Iwa Konditori and Cafe is another favorite place for lunch. It offers yummy, exotic dishes along with Scandinavian classics—healthy soups, fresh salads, and some of the best baked goods in town. I always go bonkers in here and order too many those small butter cookies dusted with cinnamon. Iwa is also great for take out. Kortvaruboden is special little store that carries mostly Marimekko products and designs. My mum, Mona, used to come here and get things to wear and decorate with well over 45 years ago, and now I come here and stock up on gifts for friends, fun pouches, and often a new dress for summer. I like to support and have a chat with the shopkeeper, carrying on my mom’s tradition. Salt is a cooperative studio and a shop where local artisans create and sell traditional and modern handmade goods housed in a red barn located in a little fishing village by the water. Here you will find many different traditional and modern crafts and handmade items made by local artisans, like hand-printed textiles, knitted scarves, ceramics, wood items, and jewelry. I really love the baskets created out of birch wood and the many rope items hand-crafted by an elderly, retired man, who learned how to tie rope crafts while he was working on the ocean as a sailor. In the same village, you will find a nice, simple restaurant called Niska decorated like an old ship with outdoor seating on the dock where you can watch the ocean, seagulls, and some lovely boats. I love the rustic atmosphere and decor, with its wooden crates for tables and chairs—quite charming for dinner on a warm summer evening. Pizza is on the menu here—they call it flatbread—and it is very tasty. I like the one with ham and arugula. Team that up with the local beer from Stallhagen, and you are golden. One shop I always make sure to visit in Mariehamn is Viktor Crafts & Design. You can find upcycled garments, designed and sewn by a local artist, nice prints, and 108 SWEET PAUL MAGAZINE SUMMER 2018

interesting jewelry designs among many other lovely things. There is also a small gallery upstairs, and lovely curated antique store. A must visit when you are in town. I believe Åland is truly best experienced in the country and in the archipelago. The best way to get around is with a car, and you can bring your rental car over on the ferry from Sweden or Finland. There are also a few car rental places in Mariehamn. Renting bikes is also a wonderful way to see and experience this island, either for the day or for your whole stay. A perfect bicycle destination from Mariehamn is Lotta’s Sy Stuga. Here Lotta has created a lush and sweet garden cafe, where she serves handmade baked goods and simple lunch fare. She also sells yarns and hand-knitted designs out of a woodshed. I pay a visit to this spot at least once every summer. Another lovely location for an excursion out of Mariehamn is Humlan Garden Cafe, run by a husband and wife team. Enjoy a healthy salad and a glass of wine and don’t forget “fika,” all homemade with local produce from the greenhouse or garden. They also host a small flea market and have toys for kids to play during their visit.

Clockwise from top: Salt Craft Shop; Niska menu board and kitchen; delicious flat bread and a cold local beer at Niska; I make sure to get my yearly Marimekko summer dress at one of my favorite shops,Kortvaruboden. Left page: Viktor Crafts & Design

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Top row: Bjรถrnhufvud Guesthome. Second row: host Jackie at Bjรถrnhufvud Guesthome; Judys Keramik. Bottom: Bodegan restaurant.

Venture by Boat to a 19th-Century Pilot Station Kobba Klintar is an old pilot station, built in 1862 to guide ships into the Mariehamn harbor, and makes for a fascinating visit and a wonderful chance to get out on the open ocean. There is also a café on the Kobba Klintar that opens for the season as early as on Midsummer's Eve and there is a dance on Midsummer's Day. Coffee, pastries, sandwiches, beer, and wine are served from Wednesdays to Sundays during the high season. In addition, it is always open when the flag is hoisted. Some years ago, the beacon on Kobba Klintar was rebuilt. The beacon is a navigation marker in the form of a large pyramid-shaped tower, and now it hosts exhibitions and events. Taking the 15-minute boat trip from Mariehamn out to Kobba Klintar is a summer tradition for me and my dad. We enjoy the ride with a glass of sparkling wine and a glass of beer at the seasonal cafe. Dad has his own boat of course, as most Ålanders do, but you can get here by booking an excursion with skipper Westberg and his boat Fiskelyckan. If you arrive to Åland with the ferry company Eckerö Linjen, you will dock at a port and town called Eckerö. Here you will find a variety of places for great food, drink, and activities. When there, I like to visit Eckerö Post Och Tull Hus. This impressive old customs office is now a hub for local artists, with exhibitions, artisan shops, and a terrific cafe. Their summer exhibitions are always well worth the visit. I also recommend that you spend some time at Tserevna Cafe, where you will find excellent food, especially delicious snacks and cakes, and on weekends, an impressive brunch. And while here make sure to stop in at Mercedes Chocolaterie for the most wonderful chocolate treats and teas. One of my recent discoveries in Eckerö, and a new favorite spot for an early evening happy hour, is a casual gastro pub called Bodegan. Tucked into a small boat harbor, surrounded by old fashioned red boathouses, I just love this charming spot. Björnhofvda Gård is the best place for lodging close to Eckerö. The bed-and-breakfast, located in a renovated farmhouse, is lovingly owned and operated run by Jackie and Hans, excellent hosts known for their gracious hospitality, wonderful breakfasts, and three-course dinners. Björnhofvda Gård is the perfect location for anyone looking to get away from it all—beautiful and tranquil surroundings—bike, hike right from the house along beautiful paths and shoreline. You can borrow bikes from Hans and Jackie.

This B&B is a little oasis—peaceful, gorgeous and serves excellent food. They also have a wonderful little sauna to indulge yourself in. The sauna basket with treats and drinks is a must! I don't know how many years I have known Judy and have been visiting her ceramics and gift shop. She is such a cheerful, bubbly, and talented woman, and I always find the best treasures at Judy's Hantverk & Inredning. Judy has given an old abattoir a second life by turning the space into an artisanal workshop and café, where she transforms clay into lovely plates, mugs, bowls, and other pieces. She offers an assortment of locally produced goods and organic sweets in her café. Absolutely the best cinnamon buns in Åland, hands down, can be found at Johanna's Hembakta. They are crazy delicious, and I am obsessed with not only her cinnamon buns, but all of Johanna's baked goods. You must try her hemvete if you want to taste a traditional bread from Åland. Pair it with cheese and ham from the local grocery store and you have the perfect lunch. Johanna's bakery just moved to a beautiful, central location right by the water in a new hotel called Stalldalen. And, just a few minutes away by car, there is a local brewery called Stallhagen where you can relax with a glass of beer and often catch live music and performances of all kinds. Brobacka Gästhem is a tastefully decorated B&B in an old, traditional Åland wood house, surrounded by lilac bushes, and the rooms beautifully balance antique and modern. It feels like you hanging out at your cool friend's home. They also have a few rooms with small kitchenettes. Brobacka Gästhem is also a nice destination for yet another coffee break and visit to a craft shop. Gifts and home accessories are located in the cellar. If you appreciate impressive nature views, I recommend visiting Geta Bergen, a very popular destination for climbers and hikers because of its impressive walking trails, stunning rock formations, and breathtaking vistas. The five-kilometer Grottstigen walking trail begins at the Soltuna restaurant. (Perhaps start your hike on the right foot with an Åland pancake.) Soltuna has such glorious views, it is well worth a visit by itself. The rather vigorous hike will take you through beautiful scenery, and you might even discover a cave along the way. Keep in mind the trip will take you about two to three hours. Once you have completed your trek, you deserve some pampering and a good meal, and you can find both at Havsvidden resort and restaurant. Enjoy spa treatments and saunas, as well an excellent dinner, or rent a cliff house and enjoy the spectacular views from your very own room.

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Experience a Viking Market on Traditional Soil If you are visiting Åland on the last weekend in July, the Viking Market in Saltvik, Kvarnbo, will propel you back in time to the world of the Vikings. It has become one of my favorite events of the season, and last year, my boy and I even got to spend the night in a tent with the head Viking— who happens to be my brother! The Viking Market has become a hugely popular event— one of the largest of its kind in Scandinavia—attracting about 10,000 visitors each year. You can meet modern Vikings from Swedish, Finnish, British, German, and Polish Viking associations, learn Viking-style songs as well as train in the art of combat. In the crowds, you will meet bearded Vikings and bejeweled Valkyrie in beautiful costumes. You can eat and drink like a Viking while you are here, and you’ll find talented craftspeople—tanners, blacksmiths, jewelers, and silversmiths—who make beautiful things. Last year I bought an incredible basket made by hand from birchwood strips. Do not miss this market if the timing is right. When you are done being a Viking for the day, you can find tranquility at the lovely Kvarnbo Gästhem, a guest house with lots of character just around the bend from the market. Located in a lovely, charming old house, and decorated in the style of everyone's favorite grandma with authentic touches of home, hosts Martin and Ella truly care about their guests. They serve a delicious breakfast and offer an outdoor grill and relaxing sauna for guests to use. There is even a small beach nearby for a quick getaway. When you are out driving around on your way to explore the old medieval castle Kastellholm—which is well worth a tour—I recommend that you stop and say hello to my friend Mia, a very talented and prolific ceramist. Her wonderful collection of wares features modern shapes and functional housewares, mixed with special one-of-a-kind raku pieces. Mia's studio and shop can be found at Smakbyn restaurant, created by one of Åland's most famous chefs, Micke Bjorklund. Micke catered our wedding when he was first starting out on his culinary adventures many years ago. That was a meal to remember for a lifetime. Lucky us! Mattas Gårdsmejeri is a small, organic dairy farm with five cows run by a young married couple who took over their family farm. They produce small batches of cheese and natural yogurt. They also make ice cream that can be enjoyed in their summer cafe at the farm, which also features light lunches, like halloumi salad and quiche, made with their own cheeses, of course.

Top: Make sure to pick up some special handmade items at Mia Englund Keramik. Bottom: The daughters are helping with daily chores on the farm at Mattas Gårdsmejeri. Left page, top row: Learn about Viking crafts, food, and tradition at the yearly Viking Market. Bottom: Enjoy a very peaceful and idyllic stay in the country side at Kvarnbo Gästhem.

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Getting There Is Half the Fun A two-minute ferry ride or approximately 45 minute car ride will take you from the mainland at Mariehamn to an island called Vårdö. Once there, I like to visit Seffers, a small folk museum in the village. There you can see how houses were decorated at the turn of the 20th century and, if you are lucky, you will be there on a day when the locals share techniques of how crafts were made in the past. A short walk from the museum is a summer cafe and shop that I visit as often as I can for the few days in July that it’s open. Peggy runs her namesake cafe with the help of her husband from a refurbished barn where you can enjoy Peggy’s amazing homemade cakes and tak in her lovely garden. In the autumn and winter, Peggy sews and creates textile items that she sells in her shop. She is a multitalented woman with such a special place. If you can't get enough ferry trips among the gorgeous and serene islands of the Åland archipelago, I warmly recommend you visit my friends Sage and her mum Jannika

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on the island of Kumlinge at their Hotel Svala. Their lovely place is emerging as a tranquil destination to visit for its calm and closeness to nature. Enjoy bike rides, swims in the ocean, and long afternoons reading a good book. Or you might catch the annual mountaintop song festival every July. Sage and Jannika are both incredibly creative and talented women with backgrounds in design, styling, architecture, and landscaping. They have been renovating Hotel Svala, which will open this summer, and it looks incredible. They are caring, funny, and warm hosts who will take great care of you, and they will happily share their favorite tips and activities for making the most of your stay on Kumlinge. Please say hello to them from me! I could go on and on about the special places to visit on Åland. But now it is your turn to explore the gems of the archipelago. I hope you will find your way to my paradise one day. I teach a Print Workshop Retreat every summer, which is a magical and creative way to immerse in the Åland archipelago.

Old church on the Island of Kumlinge. Left page, left to right: Experience traditional and new crafts at Seffers Museum and Peggy's Summer Cafe.

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To learn more about Åland and to help plan your trip, go to visitaland.com/en

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CHEERS Two are better than one Can’t decide between coconutty piña coladas and tangy lime margaritas for your beach party soiree? You don’t have to with this super summery one-two punch. Food + Styling + Photography by Paul Lowe

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Coconut Margarita SERVES 8

8 ounces coconut milk 5 ounces coconut cream 1 ounce simple syrup juice of 2 lemons 2 ounces half and half 8 ounces tequila or rum (I like the spicy kind.) crushed ice lime wedges

1. In a pitcher filled with crushed ice, add coconut milk and cream, syrup, lemon juice, half and half, and tequila. 2. Stir well. 3. Serve with lime wedges. Thanks to cloveandcreek.com for props.

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SWEET PAUL TIP! This refreshing summer cocktail is equally fantastic with tequila or rum—it’s all a matter of taste. I make a large pitcher (or two), and my guests can just serve themselves. Cheers!

Sweet Paul Summer 2018

Articles inside

Sweet Paul's Summer 2018 Feature Stories!

Tomato Chili Jam

SWEET PAUL STOCKIST SPOTLIGHT: Joan's on Third

SAFT: Something absolutely fun to quench your thirst!

These snacks are EVERYTHING!

DIY Framed Pressed Flowers