Sweet Paul #7 - Holiday/Winter 2011

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Table of contents 5

What’s Up, Sweet Paul?

7

Contributors

10

Recipe Monday

12

Keep Your Eye On

16

Gorg-Wanna Handmade

18

My Happy Dish

20

Yes We Can!

24

Crafty Friday

26

Gorg-Wanna Design

28

Make Your Own Paper

32

Make Them Eat Cookies

37

Cupcake

39

Will’s Picks

42

Wine

44

From Mormor’s Kitchen

46

Gorg-Wanna Kids

48

Woof

features 52

Natural Christmas

64

Jewelry

72

Big Cookies in a Small World

80

Winter Cooking

92

My Favorite Photographers

112

Pack It Up

118

Wreaths

126

Finger Food

134

Tartan

148

Greens

156

Holiday Treats

160

Divine Chocolate

166

Sweet Paul Workshop

170

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What’s up sweet paul?

The holidays are on us again, and once more we are supposed to follow old and new traditions. I’m all about making my own traditions and making them up as I go. Instead of a wreath on my door or a Christmas tree, there is just one tradition I have taken with me wherever I am in the world. I always set aside one night mid December. I send my man to the movies or something, so there is just me and the dog. My dining room table will be filled with paper, ribbons, labels, and everything I need to wrap gifts and write Christmas cards. Forties Christmas songs will be played, Charlie Brown will be on the telly, and some sort of cocktail will be made.

As the night goes on the cocktail pitcher gets more and more empty and the pile of gifts and cards gets higher. I usually cry a little over the people in my life that are no longer here, and finally I will fall asleep on the couch in a pile of ribbons and paper.

Thank God there is only the dog to witness my holiday shame.

My dear friends, wherever in the world you are and whatever traditions you have, I wish you all a safe and happy holiday and a fab new year.

Lots of love.

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Contributors

What gets you in the holiday spirit?

ALEXANDRA GRABLEWSKI Photographer, New York As soon as they start putting out the evergreens for sale on the streets, and the city smells like pine, my mind goes to Christmas.

One of my favorite things about the season are the scents–the trees, the baking, spiced wine or cider simmering on the stove... it just puts me in a great mood.

MOLLY SHUSTER Food Stylist, New York Snow. Wooly hats and scarves.

An open fire. Roasted chestnuts.

A tree dressed in lights. Mariah Carey’s Christmas album. And some mistletoe, if I am lucky.

COLIN COOKE Photographer, New York Sitting in a comfortable chair, cat in my lap, in front of a fire with a wintery drink close by...

LAURA KATHLEEN MAIZE Copy Editor, Toronto Homemade chai lattes, ginger cookies, and the Charlie Brown Christmas album.

JIM HENSLEY Photographer and Writer, Oslo When I was a kid in Miami we would go buy a tree the weekend after Thanksgiving. We never found one already packed out, so the poor man would have unpack many trees for my indecisive family. One year a packed in tree... which probably came from the hills North Carolina... dropped a handful of snow on our sneakers when he cut the cord. It was the only time we saw real snow in Miami. My sister balled it up and threw it at me. Now, in Norway, snow and cold are really the first signs of the holiday season. It’s a good excuse for staying indoors as the first snow falls, and then being amazed the next morning at the sight of a new-born world.

DANA GALLAGHER Photographer, New York I love Christmas time. Pulling out Christmas decorations, preparing for our annual Christmas party (which now takes place on Christmas eve.)

We always cut down our own tree with a group of friends in upstate NY. My daughter Imogen and I have a kid crafting party every holiday season for all her friends where we make ornaments for their parents and grandparents.

It’s December mayhem–cooking and crafting for about a month around our house and then come Christmas day we just lay around and stuff ourselves!

STURLA BAKKEN Photographer, Oslo Time off from work, snow, Christmas carols, shopping for presents and preparing good food, all contribute to the wonderful feeling of Christmas.

But the best part is when my two boys and I go up in the attic to get our old cardboard boxes of Christmas ornaments. The excitement is tangible, when we check the boxes in the dark to see if the mice have feasted on them since last year. “No, no mice this year either,” we call downstairs, and then we all decorate for Christmas

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CONTRIBUTORS

FRANCES JANISCH Photographer, New York When all the Christmas trees start appearing on the corners, and the weather has turned really cold, and the city begins to put on its Christmas sparkle... that’s when I really feel the Christmas spirit.

KEVIN NORRIS Photographer, New York I’m in the Christmas spirit once my nieces and nephews start asking about Santa Claus!

ANDREW PURCELL Photographer, New York A nice walk around NYC with a cool winter chill.

CARRIE PURCELL Food Stylist, New York Smells of baking coming from the kitchen, a fire in the fireplace, and a cozy blanket to cuddle on the couch while watching A Christmas Story gets me in the holiday spirit!

NELLIE WILLIAMS Graphic Designer, Chicago Watching my favorite Christmas movies. I start every year on Thanksgiving night with It’s a Wonderful life.

JOLINE RIVERA Art Director, Chicago I get in the holiday spirit the minute it starts to snow!

HECTOR SANCHEZ Photographer, New York The smell of spruce trees for sale all over the city really gets me in the mood for the holidays.

I’ve been known to pull on a branch as I pass a tree vendor so that I have needles to sniff for a few blocks....

ELLEN SILVERMAN Photographer, New York Hearing the pop of a cork of a chilled bottle of champagne immediately fills me with the holiday spirit!

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CONTRIBUTORS

WILL TAYLOR Writer, London Strolling London’s Southbank, with a mulled wine in hand, the twinkling white lights strung from the lamp posts above, and the distant sound of carols being sung–it doesn’t get more festive than that in the city!

MELINA HAMMER Photographer, New York The opportunity to spend time eating great food and sharing in my family’s traditions is the best. The aromas of a leg of lamb roasting away and my mother’s glögg simmering on the stove, and bringing out all the antique ornaments from my grandmother’s collection to display around the house.

Definitely a cherished time!

SARAH OSTER SHASHA Writer, New York Nothing puts me in the holiday mood like snow! I’m pretty sure I was a polar bear in a former life, because I can never get enough of the stuff.

ABBY STOLFO Food Stylist, San Fransisco Nutcracker season at San Francisco Ballet, buying my plane ticket home to Idaho for Christmas, and holiday issues of my favorite magazines in my mailbox. The list goes on…

TARA BALLANTYNE Stylist, Toronto Baking a big, messy gingerbread house with lots of friends, family, and kids.

Great music, good friends to sip rum and eggnog with, and lots of creative messy children….

It’s a perfect day and your house smells like sweet, spicy Christmas for days afterwards.

MEG SMITH Photographer, San Fransisco My son’s school has a winter festival where there’s an all day bonfire and a marionette performance of The Elves and the Shoemaker. The kids make beeswax candles, construct fairy houses with twigs and moss, and decorate homemade gingerbread cookies. It’s such a nice way to start the holiday season and chase Jack Frost away!

KRISTIN GLADNEY Photographer, New York Sipping peppermint hot chocolate and watching the movie Elf.

VIOLA SUTANTO Stylist, San Fransisco Long trail runs in the cold winter air.

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R E C I P E M O N D AY

We are all stars!

Take your french toast to the next level with a star-shaped cookie cutter.

Food+Styling by Paul Lowe Photography by Alexandra Grablewski

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Star French Toast butter, for greasing 20 slices of good quality white bread, day old 3 eggs 1 1⁄2 cup milk 2 tablespoon apricot jam 1 ⁄2 cup sugar 1 ⁄2 teaspoon cinnamon 1 tablespoon sugar

1. Grease a baking dish. 2. Cut out stars in the bread using a cookie cutter. 3.

Place the stars in the pan. 4. Beat eggs, milk, jam, sugar, and cinnamon until you have a smooth batter. 5. Pour evenly over the bread. 6. Place in the fridge and let stand for at least 2 hours. This will make the mixture soak up into the bread. 7. Bake at 375ºF until golden. *Serve warm.

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KE E P YOUR EYE ON

Hat love!

Leigh Magar has always been an artist. She was a sculptor, but she’s changed her medium and has become a celebrated hat designer. She’s loved by celebrities, editors, and of course, savvy New Yorkers.

Text by Sarah Oster Shasha Photography by Kristin Gladney

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KEEP YOUR EYE ON

How did you get started?

I started as a sculptor, creating hats out of velvet and found objects. Then I fled to Manhattan to follow my dream of studying millinery at F.I.T. I love making hats, I feel like hats are sculptures for the head, such a glorious way to express yourself!

Is there an era in fashion that inspires you?

I am inspired by the roaring 20’s–the first time women were expressing themselves through art, dance, and fashion!

Why did you think people stop wearing hats?

I think President Kennedy had a lot of influence in that department, he was really the first public figure to not wear hats, and I think it made a huge impact.

Do you see a resurgence in hats?

I do think people are acknowledging the value and quality of artisan crafts– appreciating the beauty of design and how objects are made. I think it’s about celebrating the uniqueness of hats.

“

When people visit the studio for a first hat, I recommend trying every hat–they will eventually find a style that is becoming to their personality, proportion, and aura.”

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KEEP YOUR EYE ON

Do you think the recent royal wedding will revive a bit of the hat trend? I think the royal wedding has inspired dressing to the nines and donning the fancy cocktail hat.

For someone just trying hats, what’s a good first one? When people visit the studio for a first hat I recommend trying every hat–they will eventually find a style that is becoming to their personality, proportion, and aura.

Do you wear a lot of different hats, or do you generally stick to a certain kind? I mostly wear the small fanciful cocktail hats, decorated with feathers, birds, butterflies, etc. And of course, I wear a sun hat when I walk to the studio during the hot summer months here in Charleston, and felt hats on chilly days and while visiting Manhattan!

Is there a celebrity who you think should wear more hats? All of them!

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What’s your inspiration? Each collection has an inspiration! Now I am designing Spring 2012–the collection is inspired by Elvis Costello who visited my studio while on tour here! Fall 2011 was inspired by the late great Vic Chesnutt; it’s Southern, shabby, and disheveled.

Where do you go to be inspired?

I don’t have to go anywhere to be inspired, but I love to travel and traveling is always an inspiration!

What’s your background? I grew up in a small textile town. There was really nothing to do there, which was actually was good for me because it taught me how to be creative within!

Where can we find and buy your hats?

All my hats are available at Barneys NY, Magar Hatworks by appointment, and magarhatworks.com

G O R G -WA N N A HANDMADE

Our fave handmade Etsy finds!

Build your own cityscape with these 12 white ceramic wheel-thrown bottles. $1450.00, Sarah Paloma, etsy.com/shop/sarapaloma Photo by Sara Paloma

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1. Fantastic Mr.Fox Knitted Hat, $25.00, etsy.com/shop/awberry 2. Artichoke lamp made of old books, $65.00, etsy.com/shop/ Zipper8Lighting 3. Dots Linen Tea Towel, $26.00, etsy.com/shop/leahduncan 4. Laser Cut Wall Clock, $101.00, etsy.com/ shop/bonni1982 5. Fast Men Nesting Dolls, $100.00, etsy.com/shop/belleslettres 6. Superhero’s wooden ice cream Spoons, $5.60 for 16, etsy.com/shop/SucreandSpice 7. Custom Wedding Topper, $170.00, etsy.com/shop/lacerubbish

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M Y HAPPY DISH

Divine nuts Recipe by Kate LeSueur Styling by Paul Lowe Photography by Alexandra Grablewski

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MY HAPPY DISH

MY HAPPY DISH recipe winner! Kate LeSueur with her addictive pecans.

(I made then 3 times already!)

Rosemary & Honey Pecans 2 tablespoons butter 1 teaspoon flaky sea salt 1 ⁄3 teaspoon freshly ground pepper 2 cup pecan halves 3 stems rosemary 4 tablespoons honey 1. Melt the butter in a saucepan and add salt and pepper.

2. Place the nuts in a large bowl and add butter, rosemary, and honey. 3. Mix well and place the nuts in an ovenproof dish. 4. Bake at 325ºF until toasty.

THIS DISH MAKES ME HAPPY because it’s pecan season, which means roaming pecan groves with my grandmother to haul home sacks to shell. THESE ARE DELICIOUS ON THEIR OWN at cocktail hour (“winethirty” as my grandmother says) and make for a fantastic “suss” to give away in an old tin or jar during the holidays.

THEY ARE FANTASTIC served with baked brie or in a winter salad.

Kate LeSueur Rosemary & Honey Pecans

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Yes we can!

We’ll never look at the jar half empty again!

Text by Sarah Oster Shasha Photography by Melina Hammer

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11/15/11 9:07 AM

“I’ll have spicy kraut with my eggs for breakfast, pickled kraut in tuna salad for lunch, and then mix it up with another flavor with dinner.”

Pickling and canning expert Michaela Hayes has got us all excited. Our favorite locavore took some time to sit down and share some of her secrets, tips, and even a recipe. You may have heard or read about Michaela in the New York Times or more recently on the Leonard Lopate show on NPR. She’s kind of a big deal.

For Hayes it’s not just about creating tasty food—she’s committed to creating a company that will help the community. She buys from local farmers, teaches classes, and donates products to help the causes she believes in.

Drawn to the science, artfulness, and flavors created from the process of canning and fermenting, she’s created some incredibly delicious flavor combinations (and recipes).

Known mostly for her amazing kraut (which she eats with almost every meal), she developed a special recipe just for Sweet Paul readers that works on its own or can be the perfect little something to brighten up the holiday table, “With a

little kick from the pink peppercorns and a lot of tang from the natural fermentation process, this kraut has it all—sweet, sour, salt, and a little spice.”

Unsure of when or with what you should eat this kraut? Hayes insists you can pair it with almost any meal.

“I’ll have spicy kraut with my eggs for breakfast, pickled kraut in tuna salad for lunch, and then mix it up with another flavor with dinner.” One of her favorite combinations is spicy kraut and peanut butter—we’re totally trying that one!

Check out her site crockandjar.com for more recipes and information, and inspiration.

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“With a little kick from the pink peppercorns and a lot of tang from the natural fermentation process, this kraut has it all— sweet, sour, salt, and a little spice.”

Sweet Paul Holiday Sauerkraut Enjoy this Sweet Paul kraut as a colorful and tangy addition to your holiday table!

Yield 1 Quart 1 1⁄2 pounds red cabbage, shredded 1 1⁄2 cups red beet, shredded 1 ⁄4 cup water 21⁄2 teaspoons coarse sea salt 1 tablespoon pink peppercorns 2 teaspoons dill seed 1 1⁄2 teaspoons caraway seed 1. As you are cutting the cabbage, add in spices and salt so the cabbage begins to release its liquid. 2. Once all the cabbage is cut, massage to help the salt penetrate. 3. Mix in shredded beets and water and then put the mixture into a tall container. 4. Press the cabbage mixture down until the released liquid covers it. This will take some effort. Press hard! 5. Place a weight on top of the cabbage (you could use a doubled plastic bag filled with water or salt water, or a plate with a jar of water on top) so that all the cabbage is submerged in liquid. Any cabbage that is not submerged in the liquid will rot. 6. If cabbage is not readily releasing enough liquid, weigh cabbage down and check back within 24 hours to make sure cabbage is covered with liquid. If not, add heavier weight. 7. Cover the top of the container with a towel fastened tightly with a rubber band. This is to keep critters out of your kraut. The kraut needs to breathe while it’s fermenting. Don’t close it up tight. 8. Place in a cool place to ferment and check it in one week. 9. Remove the weight and wash off any mold. Remove any rotten spots that may have developed in the kraut. The cabbage below these spots is totally fine. Taste your kraut to check its progress.

10. Press cabbage down again to submerge in liquid. Replace clean weight, cover again with towel and return to the cool spot. 11. Check the cabbage once a week. Depending on your preference for sour, the cabbage will be ready in 2 to 4 weeks. 12. Once cabbage has reached a sufficient level of fermentation, put it in a clean container and store it in the refrigerator.

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Email us at advertising @sweetpaulmag.com

C R A F T Y F R I D AY

Holiday brush I guess this was the start of the holiday brush tree? I’m taking it back to where it came from.

Styling by Paul Lowe Photography by Alexandra Grablewski

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Styling by Photography by

You will need: bottle brush cutter flower pot flower foam hot glue gun paper star 1. Start by cutting off some of the handle of the brush. 2. Cut the flower foam to size and hot glue it into the bottom of the pot. 3. Stick the brush in and secure by using some hot glue.

4. Glue a star on top. 5. You can cover the flower foam with moss or sugar to hide the foam.

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G O R G - WA N N A D E S I G N

Robot mania

Robot Wallpaper, $186.00 a roll, studioditte.com

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Photo by Studio Ditte

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1. Calendar Wall Sticker from firm living, $ 108.00, bodieandfou.com 2. Pipe lamp from House Doctor, $216.00, bodieandfou.com 3. Signal Desk Lamp from Jielde, $440.00, shophorne.com 4. Peace Cashmere Hot Water Bottle, $98.00, jonathanadler.com 5. Real Men Tote Bag, $20.00, fashionablenotes. com 6. Backgammon set in needlepoint and acrylic, $295.00, jonathanadler. com 7. Bright Side Print, $15.00, etsy.com/shop/vaporqualquer

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Turn a roll of white paper into fun and unique homemade wrapping paper.

Styling by Paul Lowe Photography by Frances Janisch

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Paint it!

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Glue it!

Stamp it!

Paint it!

This paper is painted with watercolors.

I wanted to create something a bit Kelly Wearsler-ish. Again, this is a great project to involve kids. You will get some quite unique papers.

Stamp it!

There are so many cute stamps out there. Whatever you are into, there is a stamp.

And if you don’t have a stamp? Well, use your fingers.

Birds are a simple stamp that are great to make patterns with.

The tree stamp is perfect for small gifts.

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The dotted paper is made by sticking a finger in the ink and onto the paper.

These are all great for kids.

Glue it!

I just bought a huge bag of old stamps, love them. These stamps are glued on with regular paper craft glue. The bunting is made of cut stamps glued to a string thats glued to the back of the gift.

Face it!

These faces are made of craft paper and comes as a set with glasses, mouths, moustaches and bow-ties.

Great for making some quite fun gifts.

Find them at paperpresentation.com

Draw it!

Cover the paper with lines made of masking tape. Then go to work with crayons.

Gently pull away the tape and you have a really cool striped paper.

Tape it!

There are some really great tapes these days, from washi to fabric tape. Here I used wash, lace tape and patterned post it’s.

Draw it!

Face it!

Tape it!

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Let them eat cookies Paige McCurdy-Flynn had me at cookie. Her company, Cookie Fairy Sweets’ slogan is Life tastes better with a cookie. That’s been my motto since I was a little girl, so I was pretty excited to get the chance to sit down with her and learn more about how it all began.

Text by Sarah Oster Shasha Photography by Alexandra Grablewski

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11/15/11 9:08 AM

After graduating from the French Culinary Institute, McCurdy-Flynn chose to pursue a career as a food stylist.

She took on new challenges cooking a variety of foods.

After a while she realized that the jobs she enjoyed most were those that required baking. Attention to detail, precise measurements, and the anticipation of the end result sparked her passion for the world of culinary delights.

One afternoon she dug up her Mom’s famous recipe for My Man Cookies to bake for her husband, James. “He took one bite and said ‘You can make these even better,’” and so she did. McCurdy-Flynn reworked the recipe by adding more chocolate, natural coconut, and organic sweet-cream butter in place of vegetable shortening. “The cookies were a success, and James crowned me the Cookie Fairy!”

Today, Cookie Fairy Sweets is on a mission to save the world from preservatives. Paige’s cookies are baked in small batches, using superior ingredients that give people a convenient, healthier option for dessert. Hers is the very first, fresh-baked, frozen-cookie company. You can find her amazing, fresh-baked cookies in your grocer’s freezer section.

Enjoy these flavors, in stores now: • My Man Cookie: Chocolate Chip, Coconut, Pecan & Oatmeal • Lil Devils: Fully Loaded Chocolate Cookies with a Hint of Spice • Oats & Raisins: Hearty Oatmeal with Rum Soaked, California Raisins Current plans are underway to launch a Gluten Free and Dairy Free Cookie.

www.cookiefairysweets.com

“The cookies were a success, and James crowned me the Cookie Fairy!”

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Divinity

Adapted from my grandmother, Norma For the Sweetest Norwegian on Earth Some of my fondest memories include visiting my grandparents’ farm in Missouri at Christmastime. My grandma would have her collection of cookie jars lined on her kitchen counter. They were filled to the brim with delicious, homemade Divinity chocolate fudge, and chewy molasses cookies. She would stock the freezer with mini Snicker bars for my dad and on the kitchen table, to this day sits a plastic container filled with oatmeal cookies. My grandpa still eats an oatmeal cookie every morning with a smear of butter.

I’m thrilled to bring this Southern, Christmastime candy to the readers of Sweet Paul. Divinity has always been my favorite candy; it’s super sweet and a little chewy–think of an outstanding marshmallow. This sweet-treat makes the perfect gift for anyone on your list. Wrap them up in waxed paper, tied with a bow, or reuse a vintage Christmas tin for a decorative, holiday package.

I hope this recipe brings you sweet memories that you can pass down to your family!

You will need to have your workstation fully set up before making the divinity.

• 3 qt heavy saucepan • rubber spatula • paper towels • candy thermometer • mixer with whisk attachment • two cookie sheets, lined with waxed paper or parchment paper • two small spoons, about a teaspoon

2 ⁄2 1 ⁄4 1 ⁄2 2 1 1 ⁄2 1

cups granulated sugar cup light corn syrup teaspoon salt cup hot water egg whites teaspoon pure vanilla extract cup chopped pecans

1.In a heavy saucepan, over medium heat, stir together the sugar, corn syrup, and water with a rubber spatula.

2. Stir only until sugar has dissolved. Do not stir after this point. 3. Using a damp paper towel wipe down any crystals that form on the pan. 4. Cook syrup mixture until it reaches 250°F on a candy thermometer bringing syrup it to a hard-ball stage.* *Hard-Ball stage refers to a specific temperature range when cooking sugar syrups. Hard-ball stage occurs between 250266°. This stage can be determined by dropping a spoonful of hot syrup into a bowl of ice water, use your fingers to gather the cooled syrup into a ball. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.

5. While the sugar syrup is cooking, beat egg whites in an electric mixer, fitted with wire attachment, until eggs have reached a stiff peak. 6. Once the sugar syrup has reached the hard-ball stage, carefully remove the pan from the stove and gradually pour over stiff egg whites beating constantly, add vanilla and beat for about 8 minutes on high until stiff.

The mixture should be very stiff. If the mixture is too loose beat longer until stiff. 7. Add in the chopped pecans the last 30 seconds of beating. 8. Using two small spoons drop the divinity onto waxed paper, using one spoon to push the candy off the other. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.

After you spoon the divinity onto the paper, you’re done.

Cool the candies on racks completely for about one hour.

Divinity can be stored in an airtight container for up to two weeks.

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CUPCAKE

Christmas pudding cupcake Food+Styling by Paul Lowe Photography by Frances Janisch

These mini christmas puddings are not only tasty but a feast for your eyes.

Makes 12 2 oz dark chocolate, chopped 1 1⁄3 stick butter 1 ⁄3 cup sour cream 3 eggs 1 3⁄4 plain flour 1 1⁄3 cup sugar 1 ⁄2 cup ground almonds 6 tablespoons unsweetened cocoa 1 teaspoon baking powder confectioners sugar water red marzipan, rolled to small balls fresh bay leaves, dipped in water and then sugar

1. Preheat oven to 350ºF. 2. Place chocolate and butter in a saucepan and turn up the heat. 3. Stir until everything is melted. 4. Add sour cream and eggs and stir well.

5. Cool slightly. 6. In a large bowl place flour, sugar, cocoa, almonds, and baking powder. 7. Add the butter and mix well. 8. Pour batter into a greased cupcake tin. 9. Bake until firm to the touch, about 20 minutes.

10. Cool on a wire rack. 11. Combine confectioners sugar and water in a bowl and stir until you have a thick frosting. 12. Frost the cupcakes upside down, add a few marzipan balls and a sugared bay leaf.

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Email us at advertising @sweetpaulmag.com

W I L L’ S P I C K S

An antique Christmas This holiday season, decking the halls with antique heirlooms, newly treasured finds, and fresh foliage is key in creating a welcoming and graceful theme for your festive decor. Join Sweet Paul as we guide you through the best buys on the market for curating an antique Christmas with a modern twist.

PHOTO BY : DUNELM HILL

Text by Will Taylor

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Creating your Christmas tabletop With the turkey to stuff, presents to open, and guests to look after, creating your Christmas tabletop should be as stress free as possible. If you can, be sure to schedule time to set the table before the festivities begin, giving yourself plenty of time to craft your look. Start by thinking about the table’s theme, remembering that it needs a focal point to tie the scheme together. Don’t create anything too tall or big that will block guests’ view from one side of the table to the other. Hanging a horizontal wreath decorated with glass bubbles from the ceiling is the perfect statement piece for this scheme. However, if such a grand piece isn’t possible in the space available, two tall and narrow candlesticks decorated with ivy are also a simple and elegant option that will add visual height and interest.

With the focal point complete, lay gemstoned garlands along the length of the table and weave amongst ivy–this echoes the candlestick centerpiece and will give the romantic white, silver, and gold theme a more organic feel. Then place an assortment of votives amongst the gaps, using ones with a cracked-glazed finish for a nod to the subtle vintage theme. Keep the place settings simple–a white ceramic will works best, but use with a set of vintage flatware and tactile napkins to soften the modernity. Finally, add in a few gold accents to break up the silver and white tones–the votives are a perfect way to introduce the brass hues, as they shimmer beautifully by candlelight.

PHOTO BY : THE WHITE COMPANY

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Will’s tip! A white dinnerware set works best in this elegant tabletop; these delicately patterned doily plates bring enough vintage edge without being twee.

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5, 1. Doily plate; anthropologie.eu; 2. Vintage silverware; jaysonhome.com; $12.00 each 3. Jingle bell garland; crateandbarrel.com; $19.95 4. Candle stick holders; potterybarn.com; $49.00 5. Sommelier Wine Glasses; marksandspencer.com; £25.00 for 4 6. Three crown tea-lights; marksandspencer.com; £9.50 40 | S W E E T P A U L W I N T E R 2 0 1 1

Will’s craft idea! Snow globes are a great way to add festive cheer. Buy these from Anthropologie–or make or own. Use a glue gun to stick seasonal ornaments to the lid of an old jar; then dry and fill with distilled water, a dash of glycerin and a tablespoon of glitter.

Why not make one as a favour gift for each of your guests?

PHOTO BY : THE WHITE COMPANY

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Will’s tip! Don’t shy away from nontraditional decor; quirky pieces like this vintage horse from Jayson Home & Garden will add whimsical interest to your scheme.

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1. Snow globes; anthropologie.eu; 2. Silver jingle bell wreath; paperchase.co.uk; £12.00 3. Antique glass heart bauble; johnlewis.com; £3.50 4. Box of reindeer ornaments; tch.net; £11.99 5. Vintage horse decoration; jaysonhome.com; $2,495.00 6. Woodland Christmas tree; johnlewis.com; £95.00 7. Pressed glass candle; shopterrain.com; $20.00

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WINE

Singing dirt I’m not the toughest guy on the block. I can’t remember who won the Super Bowl, I don’t start chili pepper–eating contests, and I let other more macho types work on my car. But when it comes to wine I like ‘em big and dangerous. I like wine that sticks to my teeth and stains the inside of the glass as I swirl it up and down. I like wine that fights back and challenges me.

Manly wine.

Text+Photography by Jim Hensley

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WINE

For some strange reason I chose Pinot Noir to come to grips with this time. I thought I might get in touch with my softer side.

Whenever anybody writes about Pinot Noir, words like “supple”, “feminine”, and “sublime” start flying about. Definitely not tough-guy words. The research invariably leads to stories about the delicate nature of this just-barely-red grape; how it demands cool nights and not overly warm afternoons. It exists in the most narrow of climates, tended by winemakers with silk gloves who pray quietly as they tiptoe through the vineyards.

Whenever Pinot Noir is mentioned, the French wine making region of Burgundy is sure to be a topic. Burgundy is Pinot’s proper home. It is one of France’s oldest and most northerly wine-growing areas. The best wines from Burgundy command the kind of prices that are normally associated with Parisian haute couture. Legend has it Napoleon demanded his officers and soldiers salute the ground of Chambertin as they marched past. I wonder how they felt about that, seeing as the general keep most of the good stuff for himself, and was not famous for sharing.

Burgundy is rather unique in French wine history for not developing many huge estates, called domaines, as in places like Bordeaux. Here, the complicated French inheritance laws tended to divide the vines through the generations. Now it is a patchwork of owners and appellations each with its own unique character. Burgundy is always pure, Pinot Noir is almost always pure—it is not blended with the wine of other grapes. That makes it one of the best ways to taste the effect the ground has on a wine. Often it picks up mineral, flinty flavors from certain soil. Other roots in different soils give it a kind of forest floor earthiness with a red-berry kick at the end. Those are the ones that I like best.

When I open that type of Pinot Noir I don’t let its light color and delicate aroma underwhelm me. I get myself ready for something smooth and slim. I take in the perfume slowly. I get really quiet and listen to the earth’s music. Seduction doesn’t always have to be a sucker punch…but it is awful nice when it sneaks up on you.

Pinot Noir is no longer the sole pride of Burgundy. California, Italy, Chile, and even Switzerland now grow it. Great Pinot nowadays comes from places as far from each other as Oregon and New Zealand.

Once in a Lifetime Burgundy. Get to know it, find it on a map. Take a week off and bicycle through the vineyards—the best and most expensive are the Grand Crus.

These are the vineyards that have the best soil and the best climates; only 2 percent of the land qualifies.

Some legendary patches of dirt are Chambertin, Bonnes Mares, Clos de Vougeot, and the father of them all Romanée-Conti.

Whenever You Can Burgundy. Best to take another couple of days off and check out the Premier Crus. They make up the next quality group. There are about 600 of them, so you will need a good, sturdy bike. Of course Pinots in California and Oregon are without a doubt up to at least this level in many cases. Try Gary Farrell’s from the Russian River Valley. Oregon’s Brick House is one of the regions first and best. So is Bethel Heights.

Whenever You Want Stay in Oregon and find some Erath. It’s always a bargain that won’t disappoint.

Conch y Toro Casillero del Diablo from Chile is good for the price… even if nobody is likely to salute it as they march past.

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FROM

MORMOR’S KITCHEN

The day before the day Text+styling by Photography by

Intro paragraph here

Text+Food by Paul Lowe Photography by Melina Hammer

In my family we would always wait until the 23rd of December to decorate the tree. My grandmother always reffered to that day as “the day before the day.”

Ever since I was a kid that day has been special to me. Dad would get the tree from the garage and get all the boxes with ornaments from the attic.

The radio would be on with Christmas carols, there would be plenty of cookies, and marzipan, and Mormor’s lamb pies. The filling to the pies had been cooking all day and driving us crazy with its amazing smells. We would ask all day when they where ready and the answer was always the

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same: “When the tree is decorated and lit.”

I forgot to mention one thing, we were all in our pyjamas and robes. I don’t know how that tradition started, but that was the rule.

The tree got decorated more or less the same way every year. Red apples, silver ornaments, red ribbons, and my collection of old ornaments that I bought at local flea markets. The year 4 of them fell of the tree and broke is still called the Annus Horribilis.

When all was done and the tree was lit, the door to the kitchen would open and Mormor would carry out the pies.

Then we all knew that christmas was here!

FROM MORMOR’S KITCHEN

Mormor’s Lamb-Shank Pies Makes 6 small pies 2 1 4

1 4 1 1 ⁄2 1 3 1 1 ⁄2

tablespoons olive oil tablespoon butter lamb shanks salt and pepper onion, chopped cloves garlic, chopped bay leaf teaspoon cumin cup red wine cups beef stock tablespoon tomato purée teaspoon sugar puff pastry

1. Heat oven to 375ºF. 2. Melt oil and butter in a large pan. 3. Rub the shanks well with salt and pepper. 4. Brown on all sides in the pan. 5.

Take out the chops and add onion and garlic to the pan. 6. Sauté until the garlic is soft. 7. Add bay leaf, cumin, red wine, stock, tomato purée, and sugar. 8. Stir well and add the shanks. 9. Put on a lid and place in the oven for 21⁄2 hours. 10. Take them out and let it cool. 11. Pull the meat off the bone and add the meat to the sauce. 12. Put the mixture into small pie pans. 13. Roll out the puff pastry and top each pie with it.

14. Cut out hears and place on top. 15. Bake at 375ºF until golden. *Serve warm.

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G O R G -WA N N A KIDS

Photos by Coco Amardeil

Dear Santa

I have been really good this year, like really good.

That whole cake in the face incident was not my fault, it was my sister’s! OK? Kids Printed Apron, $ 26.00 Printed Security Blankets, $ 49.00 www.lacerisesurlegateau.fr

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G O R G E -WA N NA KIDS

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1. Grow Chart Vinyl Decal, $49.00, etsy.com/shop/HouseHoldWords 2. Dream Ring in knitted cotton, $52.00, blablakids.com 3. Le Chat print, $67.00, bodieandfou.com 4. Clock in printed plywood, $48.00, kalmayvioleta.com 5. Cotton Backpack, $38.00, blablakids.com 6. Boogaloo knitted dolls in cotton, $34.00, blablakids.com 7. Felt campfire toy with marshmallows, $85.00, etsy.com/shop/ HopewellCreek

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WOOF

Holiday snacks for the 4 legged!

Parsley & Carrot Dog Cookies Lestat, my French Bulldog goes crazy over these. Great training treats.Also a great gift to your friends with dogs.

Makes 60 21⁄2 cup whole-wheat flour 4 tablespoons heat germs 1 teaspoon baking powder 1 ⁄4 cup shredded carrot 5 tablespoons chopped parsley 1 ⁄4 cup shredded mozzarella 1 ⁄2 cup water

Food+Styling by Paul Lowe Photography by Colin Cooke

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1. Place the flour, germs, and baking powder in a large bowl and add carrot, parsley, mozzarella, and water. 2. Mix the dough well together, if its to dry just add a little more water.

3. Roll it out on a floured surface until thin and cut into squares. 4. Place on a baking tray covered with parchment paper. 5. Bake at 350°F until golden. 6. Cool on a wire rack. *Store in an airtight container.

1. Doxie, the dog toy, $10.99, etsy.com/shop/wagsandwiggles 2. Original watercolor by Deidre Wicks, $40.00, etsy.com/shop/WaterInMyPaint 3.Pugsy Malone Mug Shot Print, $15.00, etsy.com/shop/MandasArtStudio 4. Lab toys for your kids, comes in a tote bag, $36.00, etsy.com/shop/thelab 5.Teachers Pet, altered antique print, $25.00, etsy. com/shop/frighten 6.Fine art print of Fifi and Pierre by Lucy Snowe, $20.00, etsy.com/shop/lucysnowephotography

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features

W I N T E R 20 1 1 • I SSU E N O. 7

natural christmas • jewelry • big cookies in a small world • winter cooking • my favorite photographers • pack it up • wreaths • finger food • tartan holiday • greens • holiday treats • divine chocolate • sweet paul workshop

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Natural christmas

This christmas is inspired by driftwood, silver, and stars.

Styling+Food by Paul Lowe | Photography by Ellen Silverman 52 | S W E E T P A U L W I N T E R 2 0 1 1

Vanilla Cake (opposite page) Star Cookies SWE E T PAUL WI NTE R 201 1 | 53

wrap. deco

Gift Wrap I wrapped these gifts in scrap pieces of linen. I used a hot glue gun to fasten the fabric in the back. Then, I used different ribbons and fabric stars to decorate the packages.

Tree Decor Stars These simple linen stars can be used as tree ornaments, gift wrap embellishments, or for a wreath.

You will need: white linen craft paper paper glare hot glue gun white string 1. Cut the linen so that it’s the same size as the paper. 2. Put glue on the paper and glue it to the linen. 3. Place it under something heavy while it dries. 4. Once dry, cut out stars. You can find plenty of templates online. 5. Hot glue a small piece of string to the back of the star as a hook.

Gift Wrap

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orate. give.

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Driftwood Wreath

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Advent Calendar Driftwood Wreath This is really cool, love the rustic with the silver.

You will need: small pieces of driftwood metal wreath hot glue gun silver leaf glue for silver leaf 1. Hot glue pieces of driftwood to the wreath. 2. Work all the way around.

3. Glue silver leaf to some of the pieces of driftwood.

Advent Calendar Really cute–stack them on a cake stand or simply fill a small table with them.

You will need: 24 small boxes, mine are from containerstore.com 1 to 24 in small plastic numbers, you can find these at craft stores hot glue gun 1. Hot glue the numbers to the top of the boxes. 2. Fill with everything from candy or movie tickets to diamonds.

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Driftwood Ornaments Driftwood Ornaments I love taking something rustic and adding something luxurious like silver leaf. It takes the look it to a whole new level.

You will need: small pieces of driftwood silver leaf silver leaf glue white string hot glue gun 1. Spray the silver leaf glue on half the driftwood pieces. 2. Add silver leaf.

3. Glue a piece of string on each of them for hooks.

Driftwood with Stars I thought of this as a alternative to a christmas tree.

You will need: a long piece of driftwood linen stars (see ornaments) hot glue gun 1. This one’s easy. Simply hot glue the stars to the piece of driftwood.

Table The table is set with a simple linen tablecloth, white china, and rustic glasses.

In the middle of the table I put a rustic slab of white painted wood.

The simple flowers are placed in mason jars and a bowl is filled with vintage ornaments.

Each plate is topped with a linen napkin and a piece of silver-leafed driftwood.

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Driftwood with Stars Table

simple. white. rustic.

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Star Wreath 60 | S W E E T P A U L W I N T E R 2 0 1 1

Star Wreath So simple and elegant.

You will need: 20 linen stars in different sizes metal wreath hot glue gun 1. This one’s easy. Simply hot glue the stars to the wreath and hang.

Paper Tree This is a really cute holiday craft project. One looks beautiful on a table, but if you have the time then make a whole forest.

You will need: 2 sheets of white regular paper tape long stick fabric star hot glue gun 1. Cut the paper in 3 equal parts lengthwise. 2. Cut slits in the paper.

The cuts should be close to each other, just like making fringes. 3. Twirl the slits around a pencil to make then a bit “curly.” 4. Twirl around the stick and fasten with tape. 5. Make more papers and work yourself up the stick. 6. End the tree with a star that you hot glue in place. 7. Stick the tree into a bowl filled with flower foam and topped with white rice, sugar, or coconut.

Star Tree

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Vase with Driftwood

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Vase with Driftwood Pieces of gilded driftwood are placed in a vase.

recipes

Star Sugar Cookies A good old classic–they turn out great every time.

Makes about 30 22⁄4 cups all-purpose flour 1 teaspoon baking soda 1 ⁄2 teaspoon baking powder 1 cup butter, softened 1 1⁄2 cups sugar 1 egg 1 teaspoon vanilla extract powdered sugar water décor sugar

1. Preheat oven to 375ºF. 2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 3. In a large bowl, cream together the butter and sugar until smooth. 4. Beat in egg and vanilla. 5. Gradually blend in the dry ingredients.

6. Roll out the dough to a thin layer and cut out stars, and place onto un-greased cookie sheets. 7. Cut out the center of half of the cookies with a smaller star. 8. Bake 8 to 10 minutes in the preheated oven, or until golden. 9. Let stand on cookie sheet 2 minutes before removing to cool on wire racks. 10. Mix powdered sugar and water to a thick frosting.

11. Cover the whole stars and place the cut-out stars on top.

12. Sprinkle with decor sugar.

Vanilla Cake Use leftover cookie stars to decorate this moist and fragrant vanilla cake.

Makes 1 cake 1 1⁄2 sticks butter, soft 1 cup sugar 3 eggs 1 1⁄2 cups plain flour 1 teaspoon baking powder 1 teaspoon vanilla essence confectioners sugar water shredded coconut a few star cookies 1. Preheat oven to 375ºF. 2. Grease a loaf tin. 3. Beat butter and sugar until light and airy. 4. Add the eggs, one at a time. Stir well. 5. Stir in flour, baking powder, and vanilla.

6. When you have a smooth batter, pour it into the loaf pan.

7. Bake until firm to the touch, about 1 hour. 8. Cool on a wire rack. 9. Stir confectioners sugar and water to a smooth and thick glaze. 10. Remove from pan and decorate with glaze, coconut, and star cookies.

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JEWELRY

Make your own jewelry, inspired by this winter’s fashion trends. They make great holiday gifts.

Styling by Paul Lowe | Photography by Hector Sanchez

WOODEN NECKLACE (opposite page) METAL & SILK NECKLACE

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Wooden Necklace You will need: large wooden beads a long strip of silk chiffon 1. Thread a bead onto the fabric. You can use a metal wire to help you get the fabric through the holes. 2. Make a knot of each end of the bead. 3. Continue until the necklace is long enough. 4. Tie it together, leave some fabric to hang.

Metal & Silk Necklace You will need: metal chains, about 2 yards a long strip of silk chiffon 1. Weave the fabric though each ring of the chain. 2. Make a few knots here and there just to add some texture.

3. Tie the ends together, and leave some fabric to hang.

Corsage You will need : 2”x20” silk chiffon needle and thread large safety pin

CORSAGE

1. Fold the fabric in half lengthwise and hand stitch simple up and down stitches in the fold. 2. Draw together so that the piece looks like a flower.

3. Hold it all together with a few stitches. 4. Fasten on a large safety pin.

Fabric Bangles You will need: wooden bangles silk fabrics teared into 1” thin strips hot glue gun 1. Hot glue the end of the fabric to the inside of the bangle. 2. Wrap the bangle with the fabric. 3. Hot glue the end on the inside. *Wait until it’s dry and cool before wearing.

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HEADBAND

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FABRIC BANGLES DYED BANGLE & BEAD BAND

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Dyed Bangle & Bead Band You will need: wood bangles and beads fabric dye I find that dying wood in fabric dye gives the best colors.

1. Place your object in the dye that has been mixed with water. The longer you leave the objects in the dye bath the darker it gets. 2.

Rinse well and let it dry.

Hairpins You will need: 2�x20� silk chiffon needle and thread hot glue gun hairpins 1. Fold the fabric in half lengthwise and hand stitch up and down stitches in the fold. 2. Draw together so that the piece looks like a flower. 3. Hold it all together together with a few stitches. 4.

Hot glue to the hairpins.

Dyed Necklace You will need: wood beads strong cotton string fabric dye I find that dying wood in fabric dye gives the best colors.

1. Place your object in the dye that has been mixed with water. The longer you leave the objects in the dye bath the darker it gets. 2.

Rinse and let it dry. 3. Thread on string and tie together.

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DYED NECKLACE

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Headband You will need: metal head band a long thin strip of silk fabric silk fabric needle and thread hot glue gun 1 medium sized bead 1. Twine the silk strip around the band.

2. Fasten with a hot glue gun. 3. Cut out flower shapes in the silk. You need around 10. 4. Sew them together so that they become a floppy, beautiful flower. 5. Hot glue to the headband.

6. Hot glue a bead in the middle of the flower.

Bead & Silk Necklace You will need: 20 medium sized beads thin wire 2”x20” piece of silk fabric two long thin strips of silk 1. Put one bead on the wire. 2. Place the fabric on the wire, punching a hole with the wire in the middle. 3. Alternate with bead and fabric until you are done.

4. Make a small hoop on each end.

5. Tie a thin piece of silk to each hoop.

Flower Corsage You will need: two different silks needle and thread safety pin

HAIR PINS

1. Cut out flower shapes in the silk, some larger and some smaller. You need around 20. 2. Sew them together in the middle, so that they become a beautiful flower. 3. Fasten with a safety pin.

Bracelet You will need: 8 small wooden beads 3”x15” piece of silk 1. Place a bead on top of the silk.

2. Wrap it and tie a knot on each side so that the bead is secure in the fabric.

3. Continue with all the beads.

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BIG cookies in a small world

ally r e t li We

s son a e s this o t p ku o o l

Pepper Cookies

Food+Styling by Paul Lowe | Photography by Hector Sanchez 72 | S W E E T P A U L W I N T E R 2 0 1 1

. ies k o co

German Slices

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Amaretto Dreams

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Coconut & Cherry Cookies

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Caramel Sauce Cookies

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Marshmallow & Hazelnut Globes

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Caramel Sauce Cookies I love the mixture of cookies and caramel.

Makes 14 1 ⁄2 stick of butter 1 ⁄3 cup golden syrup 1 ⁄2 cup light brown sugar 1 1⁄2 cup plain flour 1 teaspoon baking powder caramel sauce, you can use a store bought 1. Preheat oven to 350ºF. 2. Place butter, syrup, and sugar in a saucepan and melt together. 3. Set it aside to cool a little.

4. Place the flour and baking powder in a bowl and add the butter mixture. 5. Work together until you have a smooth dough. 6. Roll the dough into walnut-sized balls and place on a baking tray covered with parchment paper. 7. Use your thumb and make a bowl for the caramel to sit in in each ball.

8. Bake until golden, about 10 to 12 minutes. 9. Cool on a wire rack. *Before serving fill each cookie with a little caramel sauce.

Marshmallow & Hazelnut Globes These are really sinful and great. Fill them just before serving.

Makes 16 4 eggs 1 ⁄2 cup sugar 1 cup plain flour 1 ⁄2 teaspoon baking powder 1 ⁄3 cup ground hazelnuts 1 teaspoon vanilla extract 1 ⁄2 stick melter butter 1 jar marshmallow fluff 1. Preheat oven to 350ºF. 2. Beat eggs and sugar until light and fluffy. 3. Add flour, hazelnuts, vanilla, and butter, and beat until you have a smooth dough. 4. Spoon two teaspoon of the dough onto a baking tray covered with parchment paper. 5. Bake until golden, about 10 minutes. 6. Cool on a wire rack. Just before serving, sandwich two cookies together with some marshmallow fluff between them.

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Pepper Cookies A german classic, a more spicy cookie.

Makes 30 1 stick butter, soft 3 ⁄4 cup light brown sugar 1 ⁄4 cup molasses 1 large egg 1 teaspoon vanilla extract 21⁄4 cups plain flour 1 ⁄4 cup ground pepper 1 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄4 teaspoon cloves 1 ⁄2 teaspoon baking powder confectioners sugar 1. Preheat oven to 350ºF. 2. Beat eggs and sugar until smooth. 3. Add molasses and vanilla and beat well. 4. Add flour, pepper, cinnamon, ginger, cloves, and baking powder and stir until you have a smooth dough. 5. Roll dough into walnut sized balls and place on a baking tray covered with parchment paper. 6. Bake until golden, about 12 to 15 minutes. 7. Let them cool slightly on a wire rack and then roll in confectioners sugar.

Amaretto Dreams Like a cheat cookie, no baking! But they are awesome.

Makes 30 1 store-bought brownie cake 1 ⁄4 cup amaretto sanding sugar 1. Break up the cake into a large bowl. 2. Add the amaretto and work in into the mixture. It should come together like a dough. 3. Roll into walnut sized balls and roll in sanding sugar.

4. Place on a tray and refrigerate until serving.

Coconut & Cherry Cookies The coconut makes these cookies so moist and a little chewy.

Makes 18 1 stick butter, soft 1 cup sugar 1 egg 2 cups plain flour 1 teaspoon baking powder 1 ⁄2 cup shredded sweetened coconut 4 oz white chocolate, melted shredded coconut chopped dried cherries 1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy. 3. Add egg and beat well. 4. Add flour, baking powder, and coconut, and stir until you have a smooth dough.

5. Roll dough into walnut-sized balls and place on a baking tray covered with parchment paper. 6. Press them down slightly. 7. Bake until golden, about 12 to 15 minutes. 8. Let them cool on a wire rack. 9. Decorate with melted white chocolate, coconut, and cherry.

German Slices My grandmother used to make these. Try to make them really thin.

Makes 40 1 stick butter, soft 3 ⁄4 cup dark brown sugar 1 egg 1 ⁄4 teaspoon vanilla extract 1 ⁄ 1 2 cups plain flour 1 ⁄2 teaspoon baking powder 1 teaspoon ground cinnamon 1 ⁄4 teaspoon ground ginger 1 ⁄4 teaspoon all spice sliced almonds 1. Line a mini loaf pan with wax paper. 2. Beat butter and sugar creamy and then add egg and vanilla. Stir well. 3. Add flour, baking powder, cinnamon, ginger, and all spice, and mix until you have a smooth dough. 4. Press the dough into the loaf pan. 5. Place in the freezer for 2 hours. 6. Once the dough is out of the freezer, preheat the oven to 375°F. 7. Cut into thin slices. 8. Place them on a baking tray covered with parchment paper. 9. Add a few sliced almonds to the cookies.

10. Bake until golden, about 8 to 10 minutes. 11. Cool on a wire rack.

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Winter Cooking WINTER IS THE PERFECT SEASON TO STAY IN, POUR A GLASS OF RED WINE, & ENJOY SOME GOOD HEARTY HOME-COOKED MEALS. THESE ARE SOME OF MY FAVORITES. Food+Styling by Paul Lowe | Photography by Melina Hammer

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GARLIC SMASHED POTATOES < Roasted Garlic & Thyme Chicken SWE E T PAUL WI NTE R 201 1 | 83

MAPLE PEARâ&#x20AC;&#x201C;TOPPED CAKES Beef Stew with Red Wine > 84 | S W E E T P A U L W I N T E R 2 0 1 1

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MUSHROOM TART WITH SAGE & ASIAGO < Smoked Trout with Vinegar-Baked Beets SWE E T PAUL WI NTE R 201 1 | 87

WINTER SALAD WITH MAPLE DRESSING Fennel Bread > 88 | S W E E T P A U L W I N T E R 2 0 1 1

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Mushroom Tart with Sage & Asiago Serves 4 2 lbs mixed mushrooms, cleaned 2 tablespoons olive oil 1 ⁄2 yellow onion, finely chopped 2 garlic cloves, finely chopped 12 fresh sage leafs salt & pepper to taste 1 sheet puff pastry plain flour 1 ⁄2 cup shredded asiago 1. Preheat oven to 400ºF. 2. Cut the larger mushrooms in half. 3. Heat the oil in a large pan and sautè mushrooms, onion, and garlic until the mushroom are golden. 4. Add sage and season with salt and pepper. 5. Roll out the puff pastry in a little flour and place it on a baking tray covered with parchment paper. 6. Add the mushrooms and sprinkle with cheese. 7. Bake until fluffy and golden, about 12 minutes.

8. Slice before serving. *Serve hot or cold.

Winter Salad with Maple Dressing Serves 4 12 small potatoes, cut in half 4 beets, peeled and cut in 4 2 celery roots, peeled and cut in 4 lengthwise 2 tablespoon olive oil salt & pepper to taste greens 3 tablespoon pine nuts, toasted 1⁄4 cup asiago, shredded 1 ⁄2 cup olive oil 2 tablespoons maple syrup 1 tablespoon lemon juice 1. Preheat oven to 375ºF. 2. Place potatoes, beets, and celery in an ovenproof dish and drizzle with olive oil. 3. Sprinkle with a little salt and pepper. 4. Bake until soft, about 15 to 20 minutes. 5. Place the greens in a large bowl, add pine nuts and cheese. 6. Stir in the warm vegetables. 7. In a small bowl stir together oil, maple syrup, lemon, salt, and pepper.

8. Pour the dressing over the salad and serve.

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Smoked Trout with Vinegar-Baked Beets Serves 4 5 red beets 5 golden beets 4 tablespoons olive oil 2 tablespoons white wine vinegar salt & pepper 2 smoked trouts 1. Preheat oven to 375ºF. 2. Peel the beets and cut them in 4. 3. Place in a large ovenproof dish and drizzle with oil and vinegar. 4. Sprinkle with salt and pepper. 5. Bake until soft, about 15 minutes. 6. Serve cold with the smoked trout, some sour cream, and dark bread.

Beef Stew with Red Wine Serves 4 2 lbs beef stew meat salt & pepper to taste plain flour 3 tablespoons butter 2 tablespoons olive oil 6 shalotts, peeled and chopped 3 garlic cloves, chopped 2 large carrots, peeled and chopped 1 small celery root, peeled and chopped 2 cups red wine 2 cups beef stock 1 ⁄2 cup tomato paste 1 ⁄2 teaspoon sugar 1 fresh thyme sprig 1. Cut the meat into cubes and season well with salt and pepper. 2. Lightly dust with flour. 3. Heat the butter and oil in a large saucepan. 4. Brown the meat in batches. Set aside.

5. Sauté onion, garlic, carrots, and celery until the onion is soft. 6. Add wine, stock, tomato paste, sugar, and thyme.

7. Add the meat and stir well. 8. Cover and simmer for about 1 hour.

Roasted Garlic & Thyme Chicken with Garlic Mashed Potatoes Serves 4 1 large organic chicken 1 lemon 1 bunch of fresh thyme olive oil salt & pepper to taste 20 small potatoes 1 whole head of garlic, cut in half lengthwise 1⁄4 cup olive oil juice of 1⁄2 lemon 1. Preheat oven to 400ºF. 2. Rinse the chicken and dry it well with paper towels. 3. Cut the lemon in half and place them in the cavity. 4. Rub the whole chicken in with oil, salt, and pepper. 5. Lift the skin and gently add some fresh thyme.

6. Place in a large ovenproof dish. 7. Add potatoes, garlic, oil, lemon juice, and the rest of the thyme. 8. Roast for 30 minutes. 9. Baste and lower the heat to 375ºF. 10. Roast for another 30 minutes. 11. Take it out and let it rest for 10 minutes before serving.

Now you can tackle the potatoes: 1. Once you have taken out the chicken squeeze the garlic out over the potatoes. 2. Smash the potatoes with a masher.

3. Season with salt and pepper and serve with the chicken.

Fennel Bread Makes one large loaf 2 teaspoon active dry yeast 2 cups warm water 1 tablespoon honey 5 cups flour 1 teaspoon fennel seeds 3 tablespoons olive oil flaky salt 1 teaspoon fennel seeds

1. In a large bowl, dissolve yeast in water and honey. Let it stand for 5 minutes. 2. Add flour a little at a time and stir well. 3. Add fennel seeds, oil, and salt and stir until dough comes away from the bowl. 4. Knead for 1 minute. 5. Cover with plastic wrap and set in a warm area to rise, about 2 hours. 6. Preheat oven to 450ºF. 7. Place dough on a baking tray covered with parchment paper. 8. Put a little oil on your fingers and press the dough down. It should cover the whole tray. 9. Sprinkle with salt and fennel seeds. 10. Bake for 12 to 15 minutes until golden. 11. Cool on a wire rack.

Maple Pear–Topped Cakes Makes 4 small cakes 1 red firm pear 1 cup maple syrup 2 tablespoons butter 1 1⁄2 sticks butter, soft 1 cup sugar 3 eggs 1 1⁄2 cups plain flour 1 teaspoon baking powder 1 teaspoon vanilla essence 1. Cut the pear into thin slices. 2. Place the slices with maple syrup and butter in a small saucepan and heat up. 3. Let the mixture simmer for 5 minutes, then cool. 4. Preheat oven to 375ºF. 5. Grease 4 small cupcake tins. 6. Beat butter and sugar until light and airy. 7. Add the eggs, one at a time. Stir well. 8. Stir in flour, baking powder, and vanilla. 9. When you have a smooth batter pour it into the tins. 10. Bake until firm to the touch, about 20 minutes. 11. Cool on a wire rack.

12. Place the cakes on a platter and top with the pear slices.

Serve with the sauce and some whipped cream.

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Gravlax SWE E T PAUL WI NTE R 201 1 | 93

Alexandra Grablewski/ Alexandra is one of those people you meet and just instantly love. She used to work in this tiny studio that suited her really well, but a big Norwegian not so well. Now she works out of her amazing house in Brooklyn. I always love working with her, she has this amazing airy light in everything she shoots.

Gravlax “Christmas just wouldn’t be right without looking in the fridge and seeing my mom’s homemade Gravlax curing under an old iron. Cookies aside it’s the very taste of the holidays for me.”

Makes 2 large sides of salmon two salmon fillet, similar in size, skin on (weighing about 3 lbs total) large bunch fresh dill 1⁄4 cup Kosher (or pickling) salt 1⁄4 cup granulated sugar 2 tablespoons crushed black peppercorns lemon wedges, for garnish a cutting board to cover fish a weight to cover board and fish

1. Lay both halves of fish on plate.

2. Sprinkle each half with black pepper.

3. Place one half of fish skin-side down in glass dish. Top with dill. 4. Sprinkle salt and sugar over dill. 5. Top with other half of fish, skin-side up. 6. Cover with plastic wrap first, then foil. 7. Place the board and weight on top of the fish. 8. Refrigerate 72 hours, turning salmon and basting every 12 hours with accumulated juices. 9. Discard marinade. Lift away dill and any excess remaining on fish. 10. Slice thinly on the diagonal. *Garnish with lemon wedges. *Accompany with black bread.

Andrew Purcell/ I worked with Andrew’s amazing food-stylist wife Carrie before I ever worked with him. I have always admired his style and was very happy when he and his wife wanted to be contributors to Sweet Paul Magazine. They always turn in the most awesome work.

Holiday Biscotti “Biscotti is that one thing that lets me know the holidays are on their way. In our house we bake and bake and send them to all our family and friends.”

Makes 36 3 eggs, beaten 3 ⁄4 cup granulated sugar 21⁄2 tablespoons unsalted butter, melted 1 orange, zested 1 tablespoon vanilla 2 cups all purpose flour 1 teaspoon baking soda 1 ⁄3 cup whole roasted unsalted almonds 94 | S W E E T P A U L W I N T E R 2 0 1 1

1. Preheat oven to 350ºF. 2. Beat eggs and sugar in a medium bowl until thick and pale yellow. 3. Beat in butter, orange zest, and vanilla. 4. Stir flour and baking soda into egg mixture and mix well. 5. Add almonds and stir until combined but still sticky. 6. Spread the dough onto a greased sheet pan into 2 long narrow loaves, and bake for 20 to 23 minutes until firm to the touch.

7. Remove, cool slightly, and slice into 1⁄4-inch thick slices. 8. Return to the oven for 6 to 8 minutes per side.

Holiday Biscotti

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My Famous (& Sinful) KahlĂşa Chocolate Mousse

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Melina Hammer/ Melina sent me a few emails telling me how right she was for Sweet Paul. After checking out her work I had to agree with her. There is a sense of quirkiness and fun in her work that I really like. And of course when you are a really nice person, well then you can’t go wrong with me.

My Famous (& Sinful) Kahlúa Chocolate Mousse “I have had this recipe for years and it consistently proves to be an incredible success. The recipe is included amongst others as part of an old ad for Kahlúa, from the pages of Gourmet magazine in 1985!”

Serves 10 1 lb dark chocolate, cut into pieces 3 oz butter, cut into pieces 1 ⁄2 cup sifted powdered sugar 3 egg yolks 3 egg whites 1⁄4 cup Kahlúa 1 teaspoon coffee powder 2 cups whipping cream 1. Melt chocolate and butter on top of double boiler set over simmering water.

2. In a large bowl, combine sugar, yolks, Kahlúa, and coffee. 3. Blend chocolate mixture into this. 4. In another bowl, whip cream until stiff. 5. Gently fold into chocolate mixture and blend well. 6. Beat egg whites until soft peaks form.

7. Fold into chocolate cream. 8. Refrigerate overnight. *Serve in goblets or bowls, as shown.

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Flan 98 | S W E E T P A U L W I N T E R 2 0 1 1

Herb-Filled Tuscan Pork Roast

Ellen Silverman I used to shoot a lot in the studio where Ellen used to work, but never with her. She was the woman who always would call me up and telling me that I forgot props in the studio. A while later we starting working together and we have so much fun at our shoots. Ellen will never give up–she’s always looking for the best angle. And she has the most amazing gray curly hair.

Herb-Filled Tuscan Pork Roast “I first tasted this succulent and satisfying pork roast when our dear friend Sally Schneider, master chef, culinary alchemist, and creator of improvieslife.com (http://www.improvisedlife.com/) served it as part of a birthday dinner she prepared for me. Since then it has become my family’s favorite main course along with her recipe for Celery Root & Apple Purée, for celebratory dinners. And what is left over is usually turned into a satisfying hash!”

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Hector Sanchez/ I will say that Hector has developed into one of the most creative photographers I know. He is my goto guy if I want to shoot something outside of the box. He works and works until the finished product is perfect. It’s really fun to watch him. I will say, though, that his Cuban music sometimes drives me crazy…

Flan “Making flan is pretty much a year round desert for my family, but it always seems even more special when it’s made for our holiday dinners. The art of making a great flan can take many years to perfect, you’ll definitely know it when you get right!”

Serves 6 3 ⁄4 cup sugar 1 ⁄ 1 2 cup sweet condensed milk 31⁄2 cups full fat milk 5 large eggs seeds from 1⁄2 vanilla bean 1 ⁄8 teaspoon salt 1. Preheat oven to 325ºF. 2. Place the sugar in a small saucepan and let it melt on medium heat. 3. Pour into a 9-inch round pie dish. 4. In a large bowl stir together condensed milk, milk, eggs, vanilla, and salt. 5. Pour into the pie dish. 6. Place in a large ovenproof dish. 7. Pour warm water 3⁄4 up on the pie dish, and cover with foil. 8. Bake for about 1 to 1 1⁄4 hours. The flan should be firm while a little wiggly. 9. Let cool. 10. Loosen the edges with a shape knife and turn onto a platter. *Serve with whipped cream.

“

The art of making a great flan can take many years to perfect.”

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Ellen Silverman/ I used to shoot a lot in the studio where Ellen used to work, but never with her. She was the woman who always would call me up and telling me that I forgot props in the studio. A while later we starting working together and we have so much fun at our shoots. Ellen will never give up–she’s always looking for the best angle. And she has the most amazing gray curly hair.

Herb-Filled Tuscan Pork Roast “I first tasted this succulent and satisfying pork roast when our dear friend Sally Schneider, master chef, culinary alchemist, and creator of improvieslife.com served it as part of a birthday dinner she prepared for me. Since then it has become my family’s favorite main course along with her recipe for Celery Root & Apple Purée, for celebratory dinners.

And what is left over is usually turned into a satisfying hash!”

Serves 8 7-pound pork loin, boned (have the butcher do this, reserving the bones), fat trimmed Tuscan Herb salt (see below) 4 rosemary branches, 10” long 1 1⁄2 teaspoons Kosher salt 3 ounces (4 to 5 thin slices) lean pancetta 1 teaspoon olive oil 2 cups dry white wine Kosher salt & freshly ground black pepper to taste Tuscan Herb Salt 1 garlic clove 1 tablespoon Kosher salt 1 small bunch fresh sage (about 30 leaves) 2 sprigs fresh rosemary 1. Pat the pork loin dry. 2. Using a knife-sharpening steel or a long-handled wooden spoon, pierce a hole lengthwise through the center of the loin. 3. Working from either end of the loin, use your fingers to stuff all but 1 tablespoon of the herb salt into the hole. 4. Insert 1 of the rosemary branches into each end so that it forms a tassel. 5. Mix the remaining herb salt with the 1 1⁄2 teaspoons salt and rub it all over the roast. 6. Arrange the pancetta slices, slightly overlapping each other, down the length of the roast. 7. Arrange the 2 remaining rosemary sprigs on top. 8. Tie the roast at 1-inch

intervals with cotton string to give it a neat shape. 9. Transfer to a platter, cover with plastic wrap, and refrigerate for at least 2 hours (up to 24 hours). 10. Bring to room temperature for 1 hour before roasting. 11. Preheat the over to 450°F. 12. Place the rack of rib bones curved-side down in a shallow roasting pan. 13. Pat the roast dry with paper towels and rub with the olive oil. 14. Place the roast on the rack and roast for 15 minutes. 15. Remove the pan from the oven, turn the roast over, and baste with a few tablespoons of the wine. 16. Return the roast to the oven and reduce the temperature to 350°F. 17. Cook for 1 1⁄4 to 1 1⁄2 hours longer, turning the roast and basting it with wine every 20 minutes; reserve 1⁄2 cup of wine for the sauce. 18. The roast is done when an instant-read thermometer inserted in the center registers 145°F. 19. Transfer the roast to a platter and pour the pan juices into a measuring cup. If the meat on the rack of bones is still pink and you wish to serve the ribs, place on a baking sheet and return to the oven for about 15 minutes. 20. Meanwhile, place the roasting pan over two burners over moderate heat; when it starts to sizzle, add the reserved 1⁄2 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan. 21. Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. 22. Skim off the fat and season the sauce with salt and pepper. 23. Remove the strings and carve the roast into thin slices. 24. If serving the ribs, remove the rack from the pan and cut through the ribs.

Arrange the meat and ribs on a platter and serve the pan juices on the side. You can wrap and tie the pork loin up to 1 day ahead; cover and refrigerate. Bring to room temperature for 1 hour before roasting. 25. On a cutting board, mince the garlic with the salt. 26. Place the herbs in a mound and coarsely chop them. 27. Add the garlic salt and chop them together to make a coarse rub. *Use the salt right away, or let it dry, uncovered, in a bowl for a few days. *The dried salt rub can be stored indefinitely in a clean dry jar.

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Jennifer Nolan/ Jennifer used to assist a photographer I work with and has now taken the step out and is standing on her own two feet. I always love working with her, she is always smiling and in a good mood. And she always looks like she is going to a ballet rehearsal after work, I love it!

Lithuanian Krupnikas “Lithuanian Krupnikas is a part of our family holiday tradition every year without fail, and although time consuming they’re always homemade.”

Makes 1 1⁄2 quarts 2 lbs honey 10 whole cloves 10 whole allspice berries 1 teaspoon white pepper 4 sticks cinnamon 3 sticks vanilla 2 pieces thick sliced ginger 2 teaspoons ginger 2 teaspoons caraway seeds 10 cardamom seeds 1 ⁄2 nutmeg seed 3 strips orange rind 3 strips lemon rind 1 pinch saffron 4 cups water 2 teaspoons whole peppercorns 1 pinch saffron 1 quart grain alcohol 1. Grind the cardamom, nutmeg, and caraway seeds on a cutting board. 2. Toss them into a saucepan with cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, orange and lemon rind, vanilla sticks, saffron, sliced ginger, and white pepper. 3. Pour in the water, and bring to a boil. 4. Cover, and simmer until the liquid is reduced by 1⁄2. 5. Strain out spices, and set the liquid aside. 6. Pour honey into a large pot, and bring to a boil over medium heat. 7. Skim off any foam from the top. 8. Stir in the strained liquid from the spices. 9. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. 10. Slowly stir in the grain alcohol. 11. Place the pot back onto the burner over low heat and cover. 12. Heat through, being careful not to boil or even simmer. 13. Remove from heat and let stand overnight with the lid on. 14. The following day, pour the liquid into sterile bottles, seal, and allow to settle for at least 2 weeks. *Serve warm.

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Lithuanian Krupnikas

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Roast Duck, Butternut Squash, Porcini, & Green Beans

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Colin Cooke/ Colin is one of the first photographers I worked with when I came to New York. We have done so many fun shoots together. He is great to work with, always in good spirits, master of light, and loves his craft.

I enjoy working with people that really are passionate with what they do, it rubs off on me.

Roast Duck, Butternut Squash, Porcini, & Green Beans “The taste of richer meats, gravies, and vegetables with red wine seem a comfort with the shorter, colder days of fall and winter. A fireplace is a winter bonus.

Serves 6 5- to 51⁄2-pound duck 21⁄2- pound butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin on 8 small shallots, peeled 20 large fresh sage leaves 1 pound green beans, trimmed 1 pound fresh porcini, cut vertically into 1⁄3-inch-thick slices 1 pound mixed small potatoes 3 ⁄4 cup low-salt chicken broth

1. Preheat oven to 425°F. 2. Pierce duck skin all over with tip of small sharp knife. 3. Place duck, breast side down, on large rimmed baking sheet. 4. Roast duck until skin is deep golden brown

and crisp, about 50 minutes.

5. Transfer duck to plate. 6. Reduce oven temperature to 350°F. 7. Pour off fat from baking sheet into medium bowl; reserve fat. 8. Return duck to baking sheet, breast side up.

9. Scatter squash, shallots, and sage around duck; sprinkle duck and vegetables with salt and pepper.

10. Drizzle 1⁄4 cup reserved fat over vegetables. 11. Roast duck and vegetables 45 minutes, turning vegetables so they don’t burn.

12. Continue roasting until drumsticks are tender, about 45 minutes.

13. Meanwhile, cook green beans in large pot of boiling salted water until crisp, 4 to 5 minutes. 14. Drain green beans and spread out on another rimmed baking sheet to cool. 15. Heat 1 1⁄2 tablespoons reserved duck fat in heavy large skillet over medium high heat. 16. Add 1⁄3 of mushrooms, and sprinkle them with salt and pepper.

17. Sauté mushrooms until tender and beginning to brown, around 2 to

3 minutes. 18. Transfer to bowl. 19.

Working in 2 more batches, repeat with duck fat, remaining mushrooms, and salt and pepper. 20. Transfer duck to plate and let rest. 21. Add mushrooms to green beans on baking sheet and toss. 22. Roast until heated through, about 15 minutes. 23. Season to taste with salt and pepper. 24. Using tongs, tilt duck to drain juices from cavity onto plate. 25. Place duck on platter and pour juices from plate onto rimmed baking sheet with vegetables. 26. Using slotted spoon, transfer vegetables to platter and arrange around duck.

27. Pour off pan juices from baking sheet into medium bowl. 28. Spoon off fat from surface; discard fat and reserve juices. 29. Place baking sheet over 2 burners on stovetop. 30. Add reserved juices and broth to baking sheet. 31. Bring to boil, scraping up any browned bits. 32. Pour pan juices into small pitcher and season with salt and pepper. *Serve with your favorite red wine.

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Tortellini Al Brodo

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Grilled Squid Stuffed with Crab

Jim Hensley Jim is the photographer I worked with the longest–we used to be a team back in Oslo. We have done so many great shoots together–books, travels–and had so much fun shooting pasta in Italy, fish in Key West, and jam at a small island in France. I really miss Jim and his incredible stories.

Tortellini Al Brodo “We had no real Christmas food tradition when I was a kid. My mother never stopped trying to find one, though, despite years of experimenting. All that changed when I moved to Norway.

Here I tend to think of Christmas as ‘the two weeks In December with roasted pork.’ Not that I don’t like a good pork roast, but I need a soup in there somewhere.”

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Jim Hensley/ Jim is the photographer I worked with the longest–we used to be a team back in Oslo. We have done so many great shoots together– books, travels–and had so much fun shooting pasta in Italy, fish in Key West, and jam at a small island in France. I really miss Jim and his incredible stories.

Tortellini Al Brodo “We had no real Christmas food tradition when I was a kid. My mother never stopped trying to find one, though, despite years of experimenting. All that changed when I moved to Norway. Here I tend to think of Christmas as ‘the two weeks In December with roasted pork.’ Not that I don’t like a good pork roast, but I need a soup in there somewhere.”

Serves 4 5 oz prosciutto 5 oz mortadella 5 oz spicy sausage 2 eggs 1 oz grated parmesan 41⁄2 cups semolina flour 5 eggs, whisked together pinch of salt 4 cups veal stock chopped fresh parsley 1. Place the prosciutto, mortadella, and sausage in a food processor and run until it’s all finely chopped up. 2. Add eggs and parmesan, mix well, and set aside. 3.

Place the flour on a surface and make a hole in the middle. 4. Add the eggs and salt and start working your way out in the flour incorporating the eggs. 5. Knead the dough until it’s smooth. If it’s too dry you can add a little water. 6. Wrap in plastic and let it rest in the fridge for 30 minutes. 7. Use a pasta maker and roll it out thinly.

8. Use a 2 inch–round cutter and cut out rounds. 9. Place 1 teaspoon of the filling in each round. Fold over and press the end together. 10. Heat up the stock and let the tortellini simmer for 5 minutes. *Serve in the stock with parsley.

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Linda Pugliese/ Linda used to assist a photographer I worked with a few times. A while back I met her in the elevator at Martha Stewart and she asked me if she could work for Sweet Paul. I love working with new talent. There is always beautiful light in her work and you can sense that she has a true passion for food and photography.

Grilled Squid Stuffed with Crab “It’s my favorite part of Christmas.”

“It’s my favorite part of Christmas.”

Serves 6 as a second course 2 tablespoons unsalted butter 1 medium onion, chopped 1 tablespoon fennel seeds, toasted then ground in a mortar and pestle 1 ⁄3 cup pine nuts, toasted then smashed 1 ⁄2 lb lump crab meat 1 1⁄2 cups dry white wine 1 lemon, cut in 1⁄2, then cut into slices 12 whole squid, cleaned 12 toothpicks glugg of extra virgin olive oil 1⁄4 cup golden raisins, roughly chopped 1 tablespoon salted capers, soaked and rinsed Stuffing: 1. Place unsalted butter in a pan on medium low heat. 2. When melted, add the onion and fennel seeds. Add a pinch of salt and cook for 5 to 7 minutes or until the onion is translucent. 3. Add the pine nuts and crab. 4. Bring the heat up to medium and stir to incorporate all ingredients. 5. Pour in 1⁄2 cup of wine and squeeze in juice of 1⁄2 a lemon.

6. Let simmer for 5 minutes or so, until the alcohol has cooked off. 7. Taste for

salt and season as necessary. 8. Allow to cool slightly before stuffing. Stuffing may be made up to one day ahead.

Squid: 9. Get a cast-iron grill pan heating on high heat. 10. Fill squid with the stuffing leaving 1 inch at the top empty. 11. Use the toothpicks to close up the open end.

12. Brush both sides with olive oil and season with salt. 13. When the grill pan is letting off some smoke, coat it with olive oil all over, using a paper towel and tongs or a brush. 14. Grill the sliced lemons, about 1 minute on each side.

15. Grill the squid for about 1 1⁄2 minutes on each side. Set aside. 16. In a pan add 1 cup wine and the golden raisins.

17. Cook on medium high until the wine is reduced by a little more than half.

18. Lower heat to medium, and add the capers and the stuffed squid. 19. Cook for a minute, basting the squid with the sauce. 20. Taste for salt and season as necessary. *Serve with grilled lemons and drizzled with the best extra virgin olive oil you have on hand.

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Francés Janisch/ I met Francés about 5 years ago on a shoot–it was an instant connection. She is now my best friend here in New York. I will say that she is the most caring and loving person I have ever met. I really feel like she is a family member. We also share a rather, may I say, naughty sense of humor.

“

Spicy but not hot, aromatic, sweet, and salty all at the same time.”

Bobotie “Bobotie is very nostalgic for me. We would always have it at any family function, usually at my grandmother’s house and almost always eaten at Christmas time. It’s roots are Malay (as is much of the food we eat in South Africa). Spicy but not hot, aromatic, sweet, and salty all at the same time.

Serves 6 1 lb minced lamb or beef, or a mixture of the two 1 tablespoon butter 2 onions, chopped 1 ⁄2 teaspoon crushed garlic 1 tablespoon curry powder 1 teaspoon ground turmeric 2 slices bread, crumbled 1⁄4 cup milk finely grated rind and juice of 1⁄2 small lemon 1 egg 1 teaspoon salt 1 teaspoon milled black pepper 3 ounces dried apricots, chopped 1 granny smith apple peeled, cored, and chopped 1⁄4 cup sultanas 1 1⁄2 oz slivered almonds, roasted in a dry frying pan 6 bay leaves 1 cup milk 2 eggs 1 ⁄2 teaspoon salt 1. Preheat the oven to 325°F. 2. Butter a large casserole. 3. Heat butter and oil in a saucepan, and fry the onion and garlic until translucent. 4. Stir in the curry powder and turmeric, and cook briefly until fragrant. 5. Remove the pot from the heat. 6. Mix the minced meat in with the onions and garlic. 7. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas, and almonds and then add to meat and onions. 8. Place mixture into the casserole and level the top. 9. Roll up the leaves and bury them at regular intervals. 10. Seal with foil and bake for 1 1⁄4 hours. 11. Increase the oven temperature to 400°F. 12. Mix together the topping milk, eggs, and salt. You may require extra topping if you’ve used a very large casserole. 13. Pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. *Serve with yellow rice and blatjang.

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PACK IT UP

Pack up all of falls amazing flavors in jars and bottles.

Food+Styling by Tara Ballantyne Photography by Sturla Bakken

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Candied Orange Rind SWE E T PAUL WI NTER 201 1 | 113

Simple Gourmet Olive Tapenade

Olive Oilâ&#x20AC;&#x201C; & HerbMarinated Feta Cheese

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Momâ&#x20AC;&#x2122;s Sweet & Spicy Relish

Infused Olive Oil

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Fall Fruit Chutney

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Olive Oil–& Herb-Marinated Feta Cheese Makes 2 cups 1 cup feta cheese 1 ⁄3 cup extra virgin olive oil (or more if dividing into more than one jar for gifts) fresh thyme and rosemary (feel free to add any other fresh herb that you like!)

1 ⁄2 teaspoon crushed dried chili pepper flakes 1 tablespoon of freshly sliced lemon rind fresh-ground pepper 1. Add layers of feta cheese and herbs into a clean jar. 2. Pour olive oil over the top and add chili flakes, lemon rind, and ground pepper. 3. Seal jar tightly and gently turn over once or twice to combine ingredients. *Refrigerate.

Simple Gourmet Olive Tapenade Makes 1 cup 1 1⁄4 cup best Kalamata olives, pitted 4 anchovies, drained 1 ⁄2 garlic clove, chopped 1 1⁄2 tablespoons capers, drained 21⁄2 tablespoons extra virgin olive oil 1 ⁄2 lemon, juiced salt & pepper to taste 1. In a food processor, blend olives, anchovies, garlic, and capers until mixture is almost smooth. 2. With processor on low, slowly add 2 tablespoons of olive oil, until the mixture forms a thick smooth paste.

3. Transfer the tapenade into a small bowl. 4. Stir in 2 teaspoons lemon juice, or more if desired. 5. Season with salt and pepper. 6. Place in a sterilized glass jar and add remaining oil over tapenade to cover the surface. *Store in the refrigerator.

Candied Orange Rind Makes about 4 tablespoons 1 organic orange 1 1⁄2 cups granulated sugar 1 1⁄2 cups water 1 ⁄2 cup granulated sugar

1. Wash orange well. 2. Use a vegetable peeler or knife to remove strips from the orange peel. 3. Slice off as much of the white part of the rind as possible, and cut into long thin strips. 4. Bring sugar and water to a boil in a saucepan and stir until sugar is dissolved. 5.

Boil for one minute longer. 6. Reduce heat and add rind to the saucepan.

7. Simmer until rind is translucent, about 5 minutes. 8. Remove rind from saucepan with a slotted spoon, and shake off excess syrup. 9. Toss with remaining sugar being sure that rind slices remain separated. 10. Let harden. *Store in an airtight container. Makes one bottle Infused Olive Oil 1 cup best quality extra virgin olive oil 5 to 6 sprigs of your favorite herbs (we used rosemary and thyme) crushed dry red pepper flakes (as many as you like to taste!) black peppercorns (as many as you like to taste!)

1. In a clean and sterilized bottle add peppercorns and chili flakes.

2. Wash your selection of herbs and dry completely. There should be no water left on the herbs before they are placed in the bottle. 3. Pour olive oil into a saucepan and heat for one to two minutes, being careful not to burn. 4. Let oil stand to cool for 5 to 7 minutes. 5. Fill bottle with oil and seal with clean, new lids or corks. *Let stand in refrigerator for at least 2 weeks before serving. Store in refrigerator.

until sugar is dissolved. 3. Add jalapeno peppers, onion, and carrots and bring the mixture to a boil. 4. Add mustard and dill. 5. Reduce heat and simmer for 20 minutes. 6. Remove from heat and allow to cool. *Serve or package!

Fall Fruit Chetney Makes four 1 cup jars 4 large apples 1 3⁄4 cups malt vinegar 1⁄4 cup brown sugar 1 1⁄2 cups dried dates, figs and apricot, chopped 1 1⁄2 cups sultana raisins 1 ⁄2 cup candied ginger, finely chopped 2 cloves garlic, crushed 1 teaspoon freshly-grated nutmeg 1 teaspoon ground cinnamon 8 whole cloves (or ground if you prefer not to remove after cooking) 2 organic oranges, juice and freshly grated zest 1. Core and peel apples and cut into chunks. 2. Bring apples and half of the vinegar to a boil in a saucepan.

3. Reduce heat and simmer for 30 minutes or until the apple pieces have softened. 4. Add remaining ingredients to the saucepan and return to the boil.

Reduce heat and simmer once again for 30 minutes, or until the mixture is thickened. 5. Let cool. 6. Remove all 8 cloves, if you have chosen to use whole ones. 7. Spoon chutney into sterilized jars and seal tightly. *Chutney is best when it has had a while to sit (about 3 weeks) so that flavors can fully develop.

Mom’s Sweet & Spicy Relish Makes about five 1 cup jars of relish 6 jalapeno peppers, chopped 1 cup granulated sugar 1 1⁄3 cups apple cider vinegar 4 small yellow onions, chopped 1⁄4 cup carrots, chopped 1 teaspoon dill seeds 1 teaspoon mustard seed 1. In a saucepan, add apple cider vinegar and sugar over low heat. 2. Mix SWE E T PAUL WI NTE R 201 1 | 117

1.

Wreaths I always loved making wreaths. Here I have tried to spice up a few old classics in typical Sweet Paul style.

Styling by Paul Lowe | Photography by Alexandra Grablewski 118 | S W E E T P A U L W I N T E R 2 0 1 1

2.

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3.

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wreath feel welcome A

hope. guest home for the holidays.

does not only symbolize to your

It makes any

4.

5.

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1. Wooden Bead Wreath You will need: wooden beads in 3 sizes, at least 200 hot glue gun 10” wooden wreath velvet ribbon

3. Blue Paper Wreath You will need: patterned paper scalloped scissors hot glue gun 10” metal wreath

6. Vintage Leaf Wreath You will need: vintage velvet leaves, about 40, mine are from tinseltrading.com small metal wreath, 4” or 5” hot glue gun

1. Glue the large beads to the wreath.

2. Continue with the medium and finish off with the small ones. This way you will be able to cover up all holes. 3. Hang from a beautiful velvet ribbon.

1. Cut off leaf shapes from the paper using a scalloped scissors. 2. You will need about 60 depending on how large your wreath is. Mine was 10 inches.

3. Start hot gluing them overlapping each other. 4. Work all the way around the wreath.

Hot glue the leaves to the wire wreath, and work all the way around the wreath.

2. Box Wreath You will need: a few branches of fresh box cutter 6” metal wreath florist wire a stick flowerpot flower foam 1. Cut small pieces of the box. 2. Make small bouquets and fasten them to the wreath with florist wire by twining the wire around the bouquet a few times.

3. Overlap the next one and work yourself all the way around. 4. Cut to size and put the flower foam in the pot.

5. Add the stick and some box to hide the foam. 6. Fasten the wreath to the stick with a little wire. 7. Will keep green for a few days and then dry beautifully.

4. Hanging Wreath You will need: one large spruce wreath velvet ribbons candles candleholders 1. Hang the wreath from a hook in the ceiling using the velvet ribbons. 2. Place the candleholders to the wreaths and add the candles. *REMEMBER TO NEVER EVER LEAVE CANDLES UNATTENDED! 5. Star Wreath You will need: origami paper scissors 10” metal wreath hot glue gun

7. Mistletoe Paper Wreath You will need: white paper scissors 10” cardboard wreath hot glue gun 1. Find a template for mistletoe on the web. There are plenty of them out there.

2. Trace it onto white paper and cut out. You will need about 50. 3. Hot glue them to the wreath, working all the way around the wreath.

8. Photo Wreath You will need: photos hot glue gun 10” metal or cardboard wreath 1. Put the wreath down on a table and place the photos on top. 2. Get them all where you want them before start gluing. Once you are happy glue the photos in place using a hot glue gun.

These stars are not as complicated as they look! I found a great video on youtube.com/watch?v=VvaHbiTJoa8 that shows you in a very easy way how to make them.

1. You will need about 16 or 18 stars.

2. Hot glue them next to each other on the wire wreath and hang from a velvet ribbon.

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A p p l e P a r s n i p S o u p Makes about 41⁄2 cups 2 tablespoons olive oil, divided 4 small parsnips (12 oz), peeled and diced 1 medium apple, peeled, cored and diced 1 medium onion, diced 2 cloves garlic, minced 2 cups vegetable or chicken broth 1 ⁄2 cup heavy cream 1 teaspoon kosher salt 1⁄4 cup shelled pepitas 1 ⁄2 teaspoon curry powder

1. In a medium saucepan, heat 1 tablespoon oil over medium high heat. 2. Add parsnips, apple, and onion and sauté for 6 to 8 minutes or until slightly softened. 3. Add garlic and cook 5 minutes more. 4. Add broth and bring to a boil. 5. Reduce to a simmer and cook for 10 to 15 minutes or until everything is tender. 6. Transfer to a blender or food processor, add cream and salt, and purée until smooth. Return to clean pot and keep warm. 7. Preheat oven to 400°F. 8. Stir together pepitas, curry powder, and remaining olive oil to coat.

9. Spread out on a sheet pan and toast for 6 to 10 minutes or until fragrant. 10. Drain briefly on a paper towel and sprinkle over soup to garnish.

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S m o k e d T r o u t D i p Makes about 2 cups 4 oz cream cheese, softened 1 ⁄2 cup sour cream 1 teaspoon lemon juice 1 ⁄2 lb smoked trout, skin & bones remove 1 ⁄2 teaspoon old bay seasoning 1 ⁄2 teaspoon ground black pepper saltine crackers for serving 1. Mix together cream cheese, sour cream, and lemon juice until smooth. 2. Add smoked trout and mix until some chunks of fish still remain. 3. Carefully stir in seasoning and pepper and serve immediately with crackers.

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C r a n b e r r y F i z z Serves 4 6 oz fresh or frozen cranberries 1â &#x201E;4 cup sugar 3 tbs water 4 oz vodka 2 limes, juiced sparkling water 1. In a small saucepan combine cranberries, sugar, and water and bring to a simmer over medium high heat.

2. Cook cranberries for 10 minutes or until they begin to pop and release juices. 3. Strain through a fine sieve and chill cranberry mixture. 4. In a cocktail shaker filled with ice, combine cranberry mixture, vodka, and lime juice and shake well. 5. Divide between four 6 oz glasses and top with sparkling water.

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C h i c k e n L i v e r P a t e w i t h R o a s t e d G r a p e s Makes 2 cups 1 stick unsalted butter, divided 1 shallot, chopped 3 cloves garlic, chopped 1 lb chicken livers, trimmed and rinsed 1 teaspoon kosher salt 1 ⁄2 teaspoon black pepper 1 ⁄2 teaspoon ground ginger 1 ⁄4 teaspoon ground nutmeg 1 ⁄4 teaspoon ground cloves 3 tablespoons cognac 1 cup red grapes 1 tablespoons olive oil toasted baguette or crackers

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1. In a large sauté pan, melt 2 tablespoons butter over medium heat. 2. Add shallot and garlic and cook until softened and golden, about 5 minutes. 3. Pat livers dry and add to pan. Sauté until browned, about 4 to 6 minutes. 4. Stir in salt, pepper, and spices and cook 1 minute. 5. Add cognac and cook over high heat until almost all absorbed for about 2 to 3 minutes. 6. Transfer to a food processor and run until smooth, adding remaining butter 1 tablespoon at a time, until all incorporated. 7. Transfer mixture to a bowl and cover with plastic wrap. 8. Refrigerate until set, about 3 hours.

9. Preheat oven to 400°F. 10. Toss grapes and olive oil together to coat and spread out on a sheet pan. 11. Roast for 25 minutes, shaking and smashing lightly with a fork or potato masher halfway through roasting. *Let stand 15 minutes before serving with baguette or crackers and side dish of roasted grapes.

S h r i m p & G r i t s B i t e s Makes 24 1 cup all purpose flour 3 ⁄4 cup cornmeal 1 ⁄4 teaspoon salt 1 1⁄2 sticks unsalted butter, cold and cut into 1⁄2-inch chunks, plus 2 more tablespoons 3-4 tablebspoons ice cold water 1 tablespoon olive oil 1 lb rock shrimp 6 green onions, chopped 2 cups shredded sharp cheddar cheese 1 ⁄2 teaspoon fresh ground black pepper red pepper flakes for garnish

1. In the bowl of a food processor, combine flour, cornmeal, and salt, and pulse to combine. 2. Add cold butter and pulse a few times until the mixture resembles a coarse meal. 3.

Slowly add ice water and pulse just until a ball of dough forms. 4. Flatten to a 1⁄2-inch disc, wrap in plastic, and refrigerate for 30 minutes or overnight. 5. Preheat oven to 400°F. 6. Roll dough to 1⁄16-inch thick between two pieces of parchment. 7. Cut out 2-inch circles with round cookie cutters and carefully press into fluted tart molds. 8. Gather and roll out scraps until all dough is used, refrigerating for 10 minutes if dough becomes too soft to work with. 9. Pierce the bottom a few times with a fork and refrigerate for 20 minutes.

10. Bake 15 to 18 minutes or until crust is light golden brown. 11. Cool 10 minutes in shell and then remove to cool completely on wire rack. 12. Heat remaining butter and olive oil in a large sauté pan over medium high heat. 13. Add rock shrimp and cook 5 minutes or until they begin to turn pink.

14. Add green onion and sauté 2 minutes more. 15. Remove from heat and stir in cheese and pepper until melted and thickened. 16. Spoon a few shrimp and sauce into each tart shell and garnish with red pepper flakes if desired. *Serve warm.

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G i n & G i n g e r C o c k t a i l Serves 4 6 oz gin 4 oz domaine de canton ginger liquer 2 cups ginger ale 2 limes, juiced 1. Divide all ingredients between four highball glasses filled with ice and mix well. 2. Garnish with additional lime wedge and candied ginger.

M a p l e B a c o n P o p c o r n Makes 5 cups 5 cups popcorn 1 ⁄2 cup toasted whole pecans 4 strips cooked bacon, crumbled into ½-inch pieces 3 tablespoons unsalted butter 3 ⁄4 cup maple syrup 1 ⁄2 teaspoon kosher salt 1. In a large bowl, combine popcorn, pecans, and bacon.

2. In a heavy saucepan, combine butter, maple syrup, and salt and bring to a boil over medium high heat. 3. Once butter is melted, increase heat to high and boil without stirring for 12 to 15 minutes or until mixture reaches 280°F on a candy thermometer and is golden dark brown but not burnt.

4. Quickly pour on popcorn mixture and stir with a greased spatula or spoon. 5. Spread out mixture in a single layer on a foil lined, greased baking sheet and let cool.

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Tartan Holiday I have loved tartan fabrics ever since I was a kid. I always take them out during the holidays, there is something very festive about them.

They inspired this menu and these craft ideas.

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Wreath opposite page Table Setting

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Scotty Dog Ornaments opposite page Bow Tie Gifts left Stars below right

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Amaretto & Fig

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Spice-Roasted Turkey SWE E T PAUL WI NTER 201 1 | 139

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Balsamic Baked Potatoes opposite page Cherry & Orange Compote left Sage Stuffing bottom

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Tree opposite page Roasted Cauliflower Soup with Star Toast

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Top Hat Diorama opposite page Creamed Cauliflower below right

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Roasted Cauliflower Soup with Star Toast Serves 4 1 cauliflower head, chopped 1 small yellow onion, chopped 1 leek, only the white part, chopped 4 tablespoons olive oil salt & pepper to taste 4 cups chicken stock 1 1⁄2 cup heavy cream a little olive oil 4 slices of toast cut out with a start shaped cookie cutter 1. Preheat oven to 375ºF. 2. Place cauliflower, onion, and leek in an ovenproof dish and drizzle with olive oil. 3. Sprinkle with a little salt and pepper. 4. Bake until soft, about 15 minutes.

5. Place in a blender with the stock. 6. Blend until you have a smooth soup. 7. Pour into a saucepan and add the cream.

8. Bring the mixture to a boil and let the soup simmer for 10 minutes. If it is too thick just add some more stock. 9. Season with salt and pepper. *Serve with the star toast, a olive oil drizzle, and some cracked pepper.

Sage Stuffing Serves 4 6 tablespoon butter 1 onion, finely chopped 2 celery stalks, finely chopped 1 brioche bread, cubed 1 ⁄2 cup walnuts, chopped 8 sage leafs, chopped 1 cup chicken stock 1 egg salt & pepper to taste 1. Preheat oven to 375ºF. 2. Melt the butter in a large pan and sauté the onion and celery until they are soft. 3. Place bread, walnuts, and sage in a large bowl and pour in the onions and celery. 4. Mix well. 5. Beat stock, egg, salt, and pepper and pour over the bread. 6. Mix well and place in an ovenproof dish. 7. Bake until golden, about 20 minutes. *Serve hot or cold.

Balsamic Baked Potatoes Serves 4 20 fingerling potatoes, cut in half 6 shallots, peeled and cut in half 2 or 3 stalks rosemary 4 tablespoons olive oil 2 tablespoons balsamic salt & pepper to taste

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1. Preheat oven to 375ºF. 2. Place potatoes, shallots, and rosemary in a roasting pan and add olive oil, balsamic, salt, and pepper. 3. Mix well and roast until golden and soft, about 20 minutes.

Cherry & Orange Compote 1 bag frozen cherries 1 cup dried cranberries zest of 1 orange juice of 1 orange 1 cinnamon stick 4 tablespoons sugar 2 tablespoons Cointreau 1. Place all the ingredients in a saucepan and bring to a boil.

2. Let it simmer for 10 minutes. *Cool and serve.

Spice-Roasted Turkey Serves 8 1 teaspoon black pepper 1 teaspoon sichuan pepper 1 teaspoon coriander seeds 4 teaspoons maldon salt 1 tablespoon grated ginger 1 tablespoon grated garlic 6 tablespoons butter 1 large organic turkey, about 10 lb olive oil salt & pepper to taste 2 cups chicken broth 2 cups white wine 1. Preheat oven to 400ºF. 2. Toast the dry spices in a dry pan and crush them in a mortar with salt, ginger, garlic, and butter. 3. Prepare the turkey, fill it with stuffing, and tie the legs together with kitchen twine. 4. Place the spice butter underneath turkey breast skin. 5. Rub the whole bird with olive oil, salt, and pepper. 6. Place the turkey in a roasting pan with chicken broth and white wine. 7. Roast for 30 minutes, take out, and baste. Lower the heat to 325ºF and roast for another 3 hours. 8. Baste every 30 minutes. The breast should be 165ºF when cooked. Let stand 30 minutes before cutting. 9. Pour the cooking juices into a saucepan and simmer until you have a nice thick sauce. 10. Season with salt and pepper. *Serve with the bird.

Creamed Cauliflower Serves 4 1 large cauliflower, in pieces salt & pepper to taste 3 tablespoons butter 1 ⁄2 cup milk olive oil 1. Bring a large pot of salted water to a boil and add the cauliflower. 2. Cook until soft. 3. Drain the water. 4. Heat up butter and milk and pour the mixture into the cauliflower.

5. Using a masher, mash it smooth. 6. Season with salt and pepper. 7. Drizzle with a little olive oil before serving.

Amaretto & Fig Cake Serves 8 1 lb dried black mission figs 1 ⁄2 cup amaretto 1 teaspoon vanilla extract 2 cups light brown sugar 1 cup vegetable oil 3 large eggs 3 cups plain flour 2 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 cup toasted walnuts confectioners sugar 1. Preheat oven to 350ºF. 2. Place the figs and 2 cups water in a saucepan and simmer until the figs are tender.

3. Place in a blender with amaretto and vanilla and blend until smooth. 4. Beat together sugar, oil, and eggs until smooth. 5. Add the figs and mix well. 6. Stir in flour, baking powder, spices, and walnuts. 7. Pour batter into a wellgreased and -floured bunt pan. 8. Bake for about 1 hour, or until firm to the touch. 9. Cool on a wire rack and then turn into a platter. 10. Mix confectioners sugar and water into a smooth frosting and drip it over the cake.

Bow Tie Gifts • The gifts are wrapped in leftover scraps of wool tartan fabrics.

• I hot glued it in place on the back, then I collected a bunch of bow ties from flea markets to use as ribbons.

Scotty Dog Ornaments • Start by gluing scraps of wool tartan fabrics onto card stock paper using paper glue.

• Once it’s dried you can cut out your dogs.

• There are a bunch of great templates online.

• Hot glue a string on the back.

Wreath • Start by cutting the fabric into long strips about 1 1⁄2 wide.

• Hot glue the end to a cardboard wreath and simple roll the fabric around the wreath.

• Hot glue the end in place on the back.

• The rose is made of flower-shaped pieces of fabric in different sizes sewn together and hot glued to the wreath.

Table Setting • The table is set with a wool tartan tablecloth and napkins.

• The vases are small votive-like vases covered with tartan fabrics.

• The great thing with tartans is that you can mix and mach, it will never look wrong.

• On the table I placed some of my old bottle brush trees.

I just love them.

Top Hat Diorama • I had this old top hat for a while and wanted to turn it into a craft project.

• I cut out the front and placed some moss inside.

• Then I placed one of my old bottle brush trees and some deer. Quite charming.

Tree • I find christmas trees to be a bit overwhelming.

• I love smaller trees that you can place on a table or where I simply put a branch on a dresser and used the Scotty Dog Ornaments.

Stars • Start by gluing scraps of wool tartan fabrics onto card stock paper using paper glue.

• Once it’s dried you can cut out your stars.

• Glue a bamboo skewer on the back and stick the stars into old thread spools like the ones here.

• These can also be cute as cake toppers or on the tree.

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Por t ug ues e K a le S oup

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These greens ARE NOT ONLY versatile, BUT WILL BRING flavor & joy TO YOUR winter cooking.

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D an delion

Th ai

Kale

Mu stard SWE E T PAUL WI NTER 201 1 | 149

C o conut Rice Pudding with Mango

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Stewe d L ent i l s w it h Mu s t a rd Gre en s

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Dan delion G reen Salad

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Portuguese Kale Soup Serves 6 8 oz dried white beans, soaked overnight 3 cloves garlic, peeled 1 bay leaf olive oil 1 onion, finely chopped 3 cloves garlic, minced good pinch red pepper flakes 6 cups chicken stock (preferably homemade) 1 bunch kale, ribbed and torn into pieces 1 cup chopped chorizo salt & pepper to taste 1. Drain the soaked beans and add enough cold, fresh water to cover the beans by about 3 inches. 2. Add the garlic and bay leaf to the pot and place over medium-high heat. 3. Once the water has come to a boil, reduce the heat and keep at a low simmer until the beans are tender, about 1 or 1 1⁄2 hours.

4. Drain, discarding the garlic and bay leaf. Set aside. 5. Heat a large pot over medium heat. 6. Add a couple splashes of olive oil and sauté the onion and garlic until tender. 7. Stir in the red pepper flakes and season with salt and pepper. 8.

Add the chicken stock and cooked beans. Simmer for 10 or 15 minutes. 9. Heat a skillet over medium-high heat. 10. Add a splash of olive oil and cook the chopped chorizo until they crisp and develop some color. 11. Add the chorizo and torn kale to the soup. Simmer another 10 minutes until the kale is tender. 12. Season to taste with salt and pepper.

Stewed Lentils with Mustard Greens Serves 4 olive oil 1 small onion, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped 1 cup lentils du puy, picked over and rinsed 3 cups chicken stock (preferably homemade) bouquet garni (few sprigs thyme, parsley, and a bay leaf tied together with kitchen twine) salt & pepper to taste 1 bunch mustard greens, ribs removed and torn into pieces 4 eggs (optional) 1. Heat a medium pot over medium heat. 2. Add a splash of olive oil and add the onion, carrots, and celery. 3. Sauté the vegetables until just tender. 4. Add the lentils, chicken stock, and bouquet garni. 5. Bring to a simmer and keep at a low simmer until the lentils are tender but still hold their shape, about 20 or 25 minutes. 6. Remove the bouquet garni and season to taste with salt and pepper. 7. Heat a medium sauté

pan over medium heat. 8. Add a good splash of olive oil to the pan and add the mustard greens for a quick sauté. 9. Season with salt and pepper, and remove from the heat once they have started to wilt. 10. Place the wilted mustard greens over the stewed lentils. *Serve with a fried or poached egg, if desired.

Coconut Rice Pudding with Mango Serves 6 1 can coconut milk (unsweetened) 2 cups whole milk 1 1⁄3 cup white basmati rice 1 ⁄3 cup sugar 2 mangos, peeled and chopped 1 lime, zest and juice 1 tablespoon sugar few springs thai basil, leaves removed 1. Heat the coconut milk and whole milk until they are just below a boil. 2. Add the basmati rice and keep at a low simmer, stirring frequently, until the pudding has thickened and the rice is tender, about 25 minutes. 3. Remove from heat and stir in the sugar. Let cool to room temperature and chill in the refrigerator, at least 4 hours. 4. Just before you’re ready to serve, place the mangos, lime zest, lime juice, and sugar in a mixing bowl. Cut the basil into thin strips and add to the mix. Give it all a stir and let sit 10 to 15 minutes. *Serve the chilled coconut pudding with a healthy spoonful of the mangos on top.

Dandelion Green Salad Serves 2 2 tablespoons red wine vinegar 1 tablespoon dijon mustard 1⁄4 cup olive oil salt & pepper to taste 1 large bunch dandelion greens, washed and dried 4 slices good bacon, cut into 1⁄2 inch pieces 2 thick slices country bread, torn into small pieces 1. Mix the vinegar, dijon, and olive oil until emulsified.

2. Season to taste with salt and pepper and set aside.

3. Heat a medium sauté pan over medium-high heat. 4. Add a splash of olive oil and the bacon; cook until golden and crispy.

5. Remove the bacon with a slotted spoon. 6. Keeping the bacon fat in the pan, add the torn bread and toast until golden and crispy on all sides. 7. Toss the dandelion greens with the vinaigrette. Only use enough to lightly coat the greens, and save the remaining dressing for another use. 8. Top the greens with the warm bacon and croutons. *Serve immediately!

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A lmond Torte

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Food by Abby Stolfo | Styling by Viola Sutanto | Photography by Meg Smith

Holiday Treats If you are in the mood for a cocktail, cookie, or a cake don’t look any further. These are some of our best holiday treats… ever!

Cacao Nib Truffles

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Hot chocolate

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Black & Whit e Short bread Cookies wit h Sea Sal t & Candied Ginger SWE E T PAUL WI NTER 201 1 | 157

Champagne Cock tail

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Black & White Shortbread Cookies with Sea Salt & Candied Ginger Makes about 15 cookies 1 cup (2 sticks) + 2 tablespoons unsalted butter, divided 1 ⁄2 cup sugar 2 cups all purpose flour 1⁄4 t salt 12 oz (2 cups) semisweet chocolate chips candied ginger, thinly sliced for garnish fine sea salt

Almond Torte Makes 1 cake 2 cups almond flour 2 t baking powder 1 t kosher salt 1 ⁄2 cup slivered almonds 1 cup sugar 3 large eggs 1 ⁄3 cup olive oil 1 teaspoon almond extract 1 teaspoon orange flower water orange marmalade, assorted fruit, and honey for serving

1. On low heat, combine 1 cup unsalted butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. 2. Increase speed to medium-high and beat until well combined and sugar is dissolved, scraping down sides. 3. Reduce speed to low. 4. Add flour and salt and beat until just combined. 5. Turn the dough out onto a lightly floured surface and shape into a 1-inch thick square. 6. Wrap tightly in plastic wrap and refrigerate until well chilled, approximately one hour. 7. Preheat oven to 325° F. 8. Line two half-sheet pans with parchment paper. 9.On a lightly floured surface, roll chilled dough to approximately 1⁄4 -inch thick. 10. Using a 1 1⁄2 -to 2-inch round cookie cutter, cut out cookies and transfer to parchmentlined sheet trays. 11. Gather scraps and re-roll once. 12. Bake for 8 to 12 minutes, or until cookies appear dry and the bottoms are very lightly golden rotating sheet pans halfway through baking time. 13. Transfer cookies to wire rack to cool. 14. Place chocolate chips and butter in a microwave safe bowl. 15. Microwave on high in 30 second intervals until chocolate is softened and melted. Stir until smooth.

16. When cookies are cool, dip in melted chocolate up to the middle of the cookie. 17. Lay on wax paper. 18. While chocolate is still soft, garnish with a thin slice of candied ginger and a sprinkle of fine sea salt. *Allow chocolate to set, approximately 30 minutes. Store at room temperature in a plastic container for 3 to 4 days.

1. Butter and flour two five-inch or one nine-inch cake pan. 2. Line bottom with parchment. 3. In a large bowl, whisk together almond flour, baking powder, salt, slivered almonds, and ¼ cup sugar. 4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until frothy. 5. Increase speed to high and slowly add remaining sugar. 6. Whisk until thick and pale, approximately 6 to 8 minutes.

7. Reduce speed to low and whisk in olive oil and extracts. 8. Gently fold in the flour mixture using a rubber spatula. 9. Scrape batter into prepared pans and bake for 25 to 30 minutes or until a skewer comes out clean.

10. Cool 10 minutes in the pan. 11. Run a knife around the edge and turn out onto a cooling rack. 12. If using two five inch cakes, spread orange marmalade between layers. *Serve with fruit and a drizzle of honey.

Cacao Nib Truffles Makes about 30 7 oz semisweet chocolate, chopped 2 oz bittersweet chocolate, chopped 4 oz heavy cream 2 tablespoon unsalted butter 1 cup cacao nibs

small plate. 7. Using a small ice cream scoop, portion chilled ganache into 1-inch balls. 8. Roll in cacao nibs to coat and transfer to a sheet tray lined with wax paper. 9. Cover with a plastic wrap and transfer to refrigerator.

Hot Chocolate To assemble gift jar: 3 oz (approx. ½ cup) high quality semisweet chocolate, chopped 1 teaspoon sugar 1⁄4 teaspoon cinnamon (optional) 1 oz (approx. 1⁄3 cup) miniature marshmallows 1. Place ingredients in an 8 oz mason jar, beginning with chopped chocolate and ending with marshmallows.

2. Tightly screw on lid. Cover lid with fabric. 3. Write recipe (below) on a decorative tag and punch a hole through the top of the tag. 4. String ribbon through tag and use ribbon to secure fabric over the top of the mason jar. 5. Trim edges of fabric to size.

Hot Chocolate Recipe: 1. Remove marshmallows and set aside. 2. Bring remaining contents to simmer with 3 cups milk, whisking frequently until chocolate has melted.

3. Divide between mugs and top with marshmallows.

Champagne Cocktail Makes 1 glass 3 oz champagne 1 ⁄3 oz cognac 2 dashes Angostura bitters 1 sugar cube 1. Soak sugar cube in a champagne flute with angostura bitters. 2. Add champagne and cognac. 3. Garnish with a sprig of currants.

1. Place chocolate in a medium-sized bowl. 2. In a small saucepan, bring cream and butter just to a boil. 3. Pour over chopped chocolate and let stand for one minute or until softened. 4. Stir with a rubber spatula until smooth.

5. Transfer to refrigerator and chill overnight. 6. Spread cacao nibs on a SWE E T PAUL WI NTER 201 1 | 159

Food by Mariana Velasquez | Styling by Pamela Duncan Silver | Photography by Hector Sanchez 160 | S W E E T P A U L W I N T E R 2 0 1 1

Divine Chocolate Let your taste buds take you to a new place with these sinful & wonderful chocolate recipes.

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Chocolate Layer Cake with

Salty Caramel Filling

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Hazelnut

Chocolate Pudding

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Chocolate Espresso Flan

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Chocolate Espresso Flan Serves 6 Inspired by the classic flan recipe that most Latin American grandmothers have in their repertoire, this recipe adds good quality cocoa powder and espresso–a Latin classic that becomes addictive.

1 1 1⁄4 1 1 3 1 ⁄2

cup unsweetened cocoa powder cups heavy cream cup sweet and condensed milk tablespoon instant espresso powder large eggs, separated cup milk edible gold leaf for garnish

1. Preheat the oven to 325ºF 2. Whisk together cocoa powder, heavy cream, sweet and condensed milk, espresso powder, and egg yolks in a large bowl. 3. In a different bowl, whisk egg whites until soft peaks form. Fold whites into the cocoa mixture. 4. Divide into ovenproof ramekins (silicone molds are ideal) and bake in a water bath, covered with foil for 25 to 30 minutes or until set. 5. Allow them to chill completely before unfolding. 6. Serve directly on plates. Garnish with gold leaf.

Hazelnut Chocolate Pudding Serves 6 If as they say, “the proof is in the pudding,” this recipe is proved to comfort and soothe any mood and taste.

2 2 2 1 3 ⁄4 3 1 3 1 1 ⁄2

tablespoons sugar tablespoons cornstarch tablespoons unsweetened cocoa powder cups whole milk cup heavy cream ounces fine-quality milk chocolate, chopped ounce bitter sweet chocolate, chopped tablespoons of hazelnut cream teaspoon pure vanilla extract cup chopped hazelnuts for serving

1. Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a small pot. 2. Slowly add milk and cream and whisk to incorporate. 3. Bring to a boil over medium heat and continue whisking. 4. Cook for 2 to 3 minutes until the mixture becomes thick. 5. Remove from heat. Whisk in chocolates, hazelnut cream, and vanilla until smooth.

6. Divide mixture into 6 small cups or bowls, sprinkle with chopped hazelnuts, and enjoy either warm of cold.

Chocolate Layer Cake with Salty Caramel Filling Serves 10 The sumptuous marriage between caramel and fleur du sell becomes even more decadent if paired with chocolate ganache and moist chocolate cake. I recommend using a recipe for our favorite chocolate cake–you bake two 9” cake pans; then split into four layers.

Caramel: 1 1⁄2 cups sugar 1⁄4 cup water 3 tablespoons corn syrup 1 ⁄3 cup heavy cream 1 ⁄2 cup butter 3 tablespoons sour cream 1 ⁄2 teaspoon fleur du sel and a bit more for garnishing Ganache: 3 cups heavy cream 1 1⁄2 pounds semi sweet chocolate, chopped 1 teaspoon vanilla extract 1. Place sugar on a medium skillet, stir in water, and cook over medium high heat, without stirring, until the mixture becomes a deep amber color. 2. Add corn syrup and carefully pour in heavy cream. 3. Remove from heat and add chopped butter, sour cream, and salt. 4. Cool completely before using.

5. Heat heavy cream on a small sauce pan over medium high heat. 6. Place chopped chocolate in a heat resistant bowl and add hot cream. 7. Let stand for a few minutes and stir to incorporate. 8. Add vanilla and allow to cool before using.

9. Place first cake layer on a cake stand or platter. 10. Spread ganache and a thin layer of caramel. 11. Sprinkle a few grains of salt and repeat with the following layers finishing with ganache and a few flecks of salt.

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Sweet P aul Workshop #

Text by Paul Lowe | Photography by Jocelyn Jiang

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It was a beautiful sun-filled Saturday in the city.

While most people were still asleep in their beds, I was already at the flower market trying to find spring-like flowers.

Not that easy in October. Then I went to the farmers market to get micro greens, the most amazing radishes, and carrots.

And why was I up so early? Because it was the very first Sweet Paul food styling and food photography workshop.

Together with photographer Colin Cooke, I had planned an eventful day where the workshoppers joined us in a real shoot for Sweet Paul Magazine.

We had rented Shooting Kitchen for the day, one of New Yorkâ&#x20AC;&#x2122;s best food studios.

They where there for every step of the process: picking the props, setting up the set, styling of the food, lighting, photography, and more. After Colin shot the food they could all shoot it with their cameras.

It was a great bunch of people, everyone had a fab time, and lunch was yummy.

Our next workshop will be held in New York in February 2012.

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Pantry Confections Photography by Colin Cooke

We ask the queen of Latin food, Daisy Martinez, to share her ups and downs in the kitchen.

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Do you have any secret tools in the kitchen, anything that you could never live with out? Aside from my two “must have” knives, an 8-inch chef’s knife, and a paring knife, I cannot live without my kitchen tongs and my peppercorn grinders (I have one for black peppercorns, and one for white peppercorns). Give me those few essentials and I am good to go!

If you could change anything about your kitchen, what would it be? I would have more storage space and more counter space. It seems that I can never get enough of either one of those things.

What do you always have stocked in your kitchen? Any specific products you always want to have on hand? You will always find an assortment of olive oils, vinegar, and salts in my kitchen. I always keep a large bowl of citrus (lemons, limes, oranges, and grapefruit) on my counter which can instantly transform a dish from good to great, and if you peek into my cabinets, you will always find jarred, marinated vegetables like artichoke hearts, fire-roasted peppers, and a variety of olives. It’s starting to sound like a party already!

What’s your go-to dish to make at home? I love soup as a comfort food, but it really depends on the mood, I guess.

Steamy broth soups are wonderful, but I have to admit, I love a perfectly roasted, highly seasoned Puerto Rican–style roasted chicken. In a word, amazing.

What was your most nightmarish kitchen situation? I catered a wedding once and had to make 100 pounds of peril (Puerto Rican roast pork) at home. I left to get a rental truck to move all of the food and supplies to the location, and while standing on line, I received a phone call from my daughter, telling me the oven was on fire! I can tell you that I had to dance pretty fast that day to meet my obligation of feeding 120 hungry guests by 5:00 p.m!

The way that I define “home cooking” is that it is food that

nourishes not just the body, but the soul as well.

Any major catastrophes? Other than the story I’ve just related, I’ve been pretty lucky, so far… did I just jinx myself?

If you could only eat one thing for the rest of your life, what would it be? Oh boy, I cringe everytime I get asked this question. I am so moody when it comes to what I want to eat.

I think my knee-jerk answer would be soup, chicken soup in particular, but I know within a couple of days, I would be dying for some crunch, so I’m going to say a perfectly executed bacon, lettuce, and tomato sandwich on thick sour dough toast, slathered with a lime mayonnaise. That would satisfy me on several different levels, I am sure.

Are there any foods you can’t stand? I cannot stand processed, packaged food that have colors in it that don’t normally occur in nature, and has ingredients listed that have 27 letters and 3 numbers. I love ethnic foods from all over the world, but it has to be real.

What does home-cooking mean to you? The way that I define “home cooking” is that it is food that nourishes not just the body, but the soul as well. It is cooking that evokes wonderful memories, or in fact, creates those memories; it is food that is made and shared with love, with those you love.

I consider it one of the most intimate things you can do for people you love.

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