Sweet Paul Magazine #27 - Winter 2016 by Sweet Paul Magazine

W I N T E R 20 1 6

Citrus

Winter greens

Marzipan

Victorian wrapping

Iceland

save the date!

April 8-9 2017

A Two-Day Creative Retreat in

Brooklyn

2 SWEETPAULMAG.COM WINTER 2016

CONTENTS WINTER 2016 9

Whatâ&#x20AC;&#x2122;s up Sweet Paul?

Handmade

To market, to market

Bookmarked

My happy dish

When Paul met Jonathan Adler

Healthy appetite

Friends are for...

This & that

Mormor's kitchen

Put a lid on it!

Woof

Photo by Paul Lowe

features

Winter greens

S'mores

When Paul met Padma

100

Somewhere in the forest

106

Marzipan

116

The gift of pie

126

Baby, it's cold outside

136

Victorian wrapping

144

Starry, starry night

152

Citrus

160

Roadtrip under the midnight sun: an Icelandic voyage

170

Cheers

172

Pantry confessions SWEETPAULMAG.COM 3

IN TR ODUCI NG OUR NEW

COLLECTI ON

ILLUMECANDLES.COM

6 SWEETPAULMAG.COM WINTER 2016

Be glorious FOLLOW US @SWEETPAULMAGAZINE

A T G L O R I A F E R R E R . C O MSWEETPAULMAG.COM

Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Laura Kathleen Maize Copy Editor laura@sweetpaulmag.com Andrew Fox Web Editor webeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Alexandra Grablewski Anne Au Chocolat china squirrel Dorie Herman Elisabeth Johansson Erin Lindsey/Escape Brooklyn Kristin Gladney Lova BlĂĽvarg Melina Hammer Michael Marquand Michaela Hayes Padma Lakshmi Quyn Duong Reetta Pasanen Sanna Kekalainen Susanna BlĂĽvarg Ulf Svane

Photo by Quyn Duong

WHAT'S UP SWEET PAUL

You know something? It’s the holidays, but this year I’m not stressing about it. I’m not going to go decoration crazy, gift crazy, or baking eight different kinds of cookie crazy. I’m just not going to. I will clean, put out some fresh flowers, and that’s it! I know what you are thinking. Really, Sweet Paul? What happened? This year I have the urge to simply spend time with my beloved boys, my man, and just enjoy our time together. I want to watch old cheesy movies on TV (Auntie Mame is my favorite), drink dirty martinis, and eat some good food. I always light a candle and cheer those who are no longer with us. As you get older the list gets longer every year. That’s life, I guess. I’m not trying to get you down, but for me the holidays are a time of reflection. So be with your loved ones, think about those no longer with us, and have a dirty martini... or two. Have a very peaceful and wonderful holiday! Love,

Henry Street Studio handmade ceramics platters bowls plates pitchers mugs bottles spoons salt cellars & more

www.henrystreetstudio.com photo by Julia Gartland

aliza sweet paul.indd 1

11/10/15 12:50 PM

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world. The theme of our shop is Made Where it's Designed, meaning all the artists who make the products aren't outsourcing, but making their pieces themselves. This always proves for an interesting story about the artist, their process, their equipment, and why they do what they love. How would readers spend the day after a visit to Bespoke? It depends on the season, in our town. We have a couple great coffee shops near us, Coffeebar and Dark Horse, where you could fuel up for a day of

SWEET PAUL'S WINTER PICKS "Ribbon Wrapped" holiday cards by Casey Hooper, 100 for $140

adventure. In the summer, a trip to the docks on Donner Lake is always a favorite trip of ours, or a hike to the top of Donner Peak for the more adventurous types. In the winter, endless snow activities could be a part of your day, like snowshoeing in Tahoe Donner or skiing at Sugar Bowl.

SWEET PAUL STOCKIST SPOTLIGHT

Bespoke Truckee, CA What makes Bespoke a sweet spot to visit? Bespoke is more than a shop to us. It is our second home. It is curated to spark your creativity, think openly, and feel at home (in our home). Some people just walk in and out of our shop, but to fully take it in you can spend 30â&#x20AC;&#x201C;40 minutes just poking around, looking at the displays, the beautiful artwork, and chatting with our knowledgeable staff about the origins of the products and the artists who make them. We have products from talented local artists as well as artists all across the country and the

Where does Sweet Paul find a home in your shop and who takes it home? Sometimes it lives by some of the other magazine/book items but, more often, we create a special home for Sweet Paul among the cooking and foodie items, to spark creativity and interest for our customers. Sweet Paul looks great next to Jacobsen Salt, with glass salt cellars beside it, a few handmade cutting boards, and handcrafted cherrywood serving spoons. We like the customer to see beyond the product and think, "This inspires me to invite friends over, craft a delicious meal, and engage in stimulating conversation over a glass of wine." What is your favorite Sweet Paul recipe/craft? This past spring we made a juniperencrusted venison with sour cherry beurre rouge more times than we can count. It was a house favorite. The craft favorite continues to be the egg carton bird masks from the Fall 2014 issue! We cannot see an egg carton without thinking about making masks!

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Handmade Inspiring DIY projects from Lova

Paper clay leaf wreath Simple white wreaths for your holiday gatherings! Text+crafts by Lova Blåvarg | Photography by Susanna Blåvarg

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HOW-TO

4. Lay the leaves on a curved object.

SUPPLIES:

5. Let air dry or fire in a kiln.

porcelain paper clay (air-drying clay if you donâ&#x20AC;&#x2122;t have access to a kiln) tiny cookie cutter metal wire pincers 1. Roll out paper clay very thin using a rolling pin. 2. Use small cookie cutters to punch out leaves. 3. Punch a little hole in the end of each leaf using a wooden skewer.

6. Wind metal wire around a glass a couple of times to make a base for the wreath. 7. Thread the wire through 1 or 2 leaves at a time and then twist it around the circle 2 or 3 times. 8. Repeat this process until the entire circle is covered. Done! Use as table decoration for winter dinner parties.

SWEETPAULMAG.COM 17

introducing a new publication from

Celebrating the sweet moments in life

Coming soon! Follow us on instagram @mrspweddings

TO MARKET, TO MARKET Fresh food and finds

After writing a slew of books for others, Julia Turshen finally has one of her own and I couldn't be more excited!

Filled to the brim with amazing recipes, this simple Olive Oil-Fried Egg with Lemon and Yogurt really caught my eye. Itâ&#x20AC;&#x2122;s genius in its simplicity. A must try!

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From Small Victories by Julia Turshen, photography by Gentl + Hyers (Chronicle Books, 2016). Opposite page: Graduate hotel photo by Bob Coscarelli

Small Victories

Dream hotel room So excited that my friend Tereasa Surratt from Camp Wandawega has designed her quirky twist on a hotel suite at the Graduate Hotel in Madison, Wisconsin. Itâ&#x20AC;&#x2122;s all done up in typical camp style with bunk beds, rustic blankets, and lots of cozy. The bathroom alone is so cute. I can't wait to visit. Find out more at: graduatemadison.com

IN BLOOM

Amaryllis

In season SWEET POTATOES

Grill them, boil them, fry themâ&#x20AC;Ś these orange sweet delights will taste good no matter how you prepare them. Try them grilled with a sprinkle of sumac on top.

Of all flowering bulbs, amaryllis is the easiest to bring to bloom. They scream Christmas and always makes a grand statement. They also flower for weeks at a time. Look for large hard bulbs that will give you a very long bloom. They come in lots of colors, from simple red to stripes.

THAI GREEN PEPPERS

Don't let the size fool you, these tiny peppers are packed full of heat and will bring a kick to your winter cooking. PICKED GREEN PEPPER

These small peppercorns in brine will bring a lot of flavor to your food. Roughly chop them to really bring out the flavor. RUTABAGA

My favorite winter root vegetable. Shave the thing and eat it raw in salads or boil and turn it into a delicious mash with olive oil, salt, and pepper.

ON TREND

Citrus

Winter time is the best time for any citrus, especially oranges and clementines. Not only will they give much-needed vitamins, but they will add a little sunshine to our food. My favorite is freshly cooked pasta with olive oil, lemon juice, zest, and lots of Parmesan. So fresh and delicious.

SWEETPAULMAG.COM 21

TO MARKET, TO MARKET

THE INGREDIENT

Black winter truffle

PHOTOGRAPHY BY PAUL LOWE

Also known as the diamond of the kitchen, this fungus will give any food a sense of luxury. The smell is really intoxicating and the taste has been celebrated since the dawn of time. My favorite way to use it is the simplest: shaved thin over loose scrambled eggs. It will be a scramble like youâ&#x20AC;&#x2122;ve never had before!

22 SWEETPAULMAG.COM SWEETPAULMAG.COM SUMMER WINTER 2016 22 2016

TO MARKET, TO MARKET

Scrambled Eggs with Winter Truffles SERVES 4

8 eggs 6 tablespoons water pinch of salt and white pepper 4 tablespoons butter 1 black winter truffle 1. Beat eggs, water, salt, and pepper together. 2. Melt the butter over low heat and add the eggs. 3. Whisk the melted butter into the eggs.

1½ 11⁄3 21⁄3 2²⁄3 2½ 1¼ 1¾ 1⁄3 ½ ¾ ¼ ²⁄3 1⁄8

1½ 11⁄3 2 1⁄3 2²⁄3 2½ 1¼ 1¾ 1 ⁄3 ½ ¾ ¼ ²⁄3 ¹⁄8

Title

Serves

1 20 5 2 2

large sheet of puff pastry a little plain flour small baked beets oz chèvre, crumbled salt & pepper to taste fresh rosemary tablespoons olive oil tablespoons honey

4. Use a spoon and stir constantly until your scramble has a consistency you like. I like mine very soft. 5. Plate and thinly shave truffle over the eggs. Serve.

SWEETPAULMAG.COM 23

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

Available at Amazon, Barnes & Noble, and IndieBound

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

Sticky Toffee Bundt Cake

This is the most festive of winter cakes. Perfectly spiced and not too sweet... until you smother it in toffee sauce and faux creme anglaise! Recipe developed by Paul Vitale & Tux Loerzel Photography+styling by Paul Lowe

Cake 10 oz dates, chopped & pitted 1¾ cup water 2 teaspoons baking soda 2 sticks of salted butter ²⁄3 cup dark brown sugar, packed 3 large eggs 3 cups all purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 scant teaspoon salt ¾ cup walnuts, chopped

Toffee Sauce 1 cup brown sugar, packed 1½ sticks butter 1 scant teaspoon salt 1 teaspoon instant coffee 1 tablespoon lemon juice pinch ground cloves 1 cup heavy cream splash of whiskey (optional) Faux Creme Anglaise: 1 pint of custard-based vanilla ice cream, melted splash of whiskey (optional)

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

1. Preheat oven to 350°F. 2. Grease and flour a 10-12 cup Nordic Ware Bundt pan. 3. Add dates, water, and baking soda to a medium sauce pan. Heat on low and simmer for 5 to 6 minutes. The liquid will foam up and the dates will almost dissolve in the foam and turn very dark. Remove from heat and set aside to cool completely. 4. Cream butter and brown sugar until light and fluffy. Add eggs and mix well. 5. Mix flour, ginger, cinnamon, and salt in a bowl. Alternate adding the date mixture and the flour mixture to your butter and eggs until everything is incorporated. Pour into your prepped Bundt pan. 6. Bake for 45 minutes until cake is golden and a toothpick comes out cleanly. If the toothpick does not come out cleanly continue baking in 5 minute increments until cake is done.

7. Remove from oven and cool in pan for 10 minutes, then turn it out onto a rack. 8. For the sauce, combine all ingredients except for the cream in a sauce pan. Bring mixture to a simmer and hold it for 5 minutes. Remove from heat and stir in cream and whiskey if you want. 9. On the rack, ladle the toffee sauce over the cool cake and then transfer to a cake plate.

Crown Bundt

10. Cut cake and serve with more toffee sauce and faux creme anglaise. TIP: If you’re baking with a smaller Nordic Ware Bundtlette or Cakelet pan, bake 15 minutes and then check for doneness. If you’re using the Nordic Ware Bundt Quartet pan, bake for 30 minutes then check for doneness. If your cakes aren’t done, bake in 5 minute increments and check with a toothpick each time.

Geo Cakelets

Bundt Quartet

My friends at Nordic Ware created the iconic Bundt® pan in the 1950s, which has now become a staple in over 70 million kitchens around the world! The success of this pan sparked their creation of dozens of different shapes and sizes of cast aluminum pans, which help bakers achieve picture-perfect, golden-browned results every time they’re used. Nordic Ware’s pans are still designed and manufactured in Minneapolis, Minnesota, USA to exacting standards, with over a dozen sets of hands touching each pan during the manufacturing process. We were lucky enough to have visited their plant earlier this year and got to see firsthand how Bundt pans are made! We’re just loving these three new 70th Anniversary Bundt shapes with their sophisticated gold finish. Who doesn't love a little sparkle in the kitchen?

Visit nordicware.com to get these Bundt pans and more!

Bookmarked Books we're loving this winter

BIG BAD BREAKFAST by John Currence, $30 THE ARTISTS’ AND WRITERS’ COOKBOOK by Natalie Eve Garrett, $30 ON THE LOOM: A MODERN WEAVER’S GUIDE by Maryanne Moodie, $28 THE SHORT STACK COOKBOOK by Nick Fauchald & Kaitlyn Goalen, $40 NATURAL COLOR: VIBRANT PLANT DYE PROJECTS FOR YOUR HOME & WARDROBE by Sasha Duerr, $30

Photography+styling by Paul Lowe

THE ADVENTURES OF FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU by Abraham Conlon, Adrienne Lo, & Hugh Amano, $35

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From celebrated author-illustrator

one last book about a hat . . .

CANDLEWICK PRESS

Learn more at www.thehattrilogy.com

Illustration ÂŠ 2016 by Jon Klassen

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

Cake and bread unite! A mix of bread and cake made wonderful with cardamom. Perfect with butter and a piece of cheddar cheese Food+styling+photography by Paul Lowe

30 SWEETPAULMAG.COM WINTER 2016

Christmas Bread MAKES 1 LARGE LOAF

½ cup whole milk ¼ cup sugar ½ stick butter ¼ cup water 2½ teaspoons active dry yeast 2 whole eggs 1 egg yolk 2½ to 3 cups all purpose flour pinch of salt 1 teaspoon ground cardamom 1 cup raisins ¼ cup chopped candied ginger 1. Place milk, sugar, butter, and water in a pot and heat up. 2. Stir until butter has melted. 3. Pour the warm liquid into a mixing bowl and let cool to 80°F. 4. Sprinkle the yeast on top and leave for 5 minutes. 5. Add eggs and mix well. 6. Stir in flour, salt, and cardamom, and work until a smooth dough. 7. Work in the raisins and ginger. 8. Let rise for 40 minutes, form into a loaf, and place on a parchment paper-covered baking tray. 9. Brush with melted butter and let rise again for 30 minutes. 10. Preheat oven to 370°F. 11. Bake for 20–25 minutes. 12. Cool on a wire rack and enjoy.

SWEETPAULMAG.COM 31

When Paul met Jonathan Adler

Potter, designer, author… and one of my heroes Photography by Kristin Gladney Text by Paul Lowe

YEARS AGO my friend Janne had a store in Oslo and one day she showed me these new cool vases and pillows she just got from a designer called Jonathan Adler. I loved it— the mix of Scandi, mid-century, and fun was just perfect. Years later when I moved to NYC his shop was one of the first I went to. There is something about his world that's so appealing to me. It’s colorful, chic, and always has a sense of humor. A few years later when I started the magazine I got a letter in the mail. It was a handwritten note saying how much he loved the magazine and he appreciated that I had shown one of his products. It still hangs on my fridge. When you meet Jonathan you understand why his brand is the way it is. He is warm, super friendly, and has a wicked sense of humor. I was lucky enough to spend some time with him at his ceramics studio where he was working on some new prototypes. Everything they make is first done in clay and later produced in glass, ceramics, or metal. As someone who has just started out with ceramics, it was truly mesmerizing to watch someone as good as him. When he needed a break I sat him down and asked him some questions.

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SWEETPAULMAG.COM 35

KEEP YOUR EYE ON

Can I just say "Modern American Glamour" is the best cover line EVER! How did that come about? Modern: I strive to create work that always feels new, even if it references the past. American: America is a country of optimism and possibility and I hope my work reflects that uniquely American spirit. Glamour: Everything in your life should be glamorous! To me, glamour is about swagger. It’s about confidence and risk taking and adding a little bit of sparkle where you least expect it. What makes Jonathan Adler happy? Paddle boarding, reading, and watching TV on Shelter Island (not all at once) with my hubby Simon. And baked goods; I’ve never met a muffin I didn’t love even though muffin-happiness is a fleeting happiness. Having a ceramics studio at your office is just brilliant. Do you ever say “Enough meetings, I just want to be creative!” and go lock yourself in the studio? Yes, but I don’t lock myself in—our office (which we call the Fantasy Factory) is very collaborative. When I’m in the studio, people come in to talk to me as I work. I might have a retail meeting or a marketing meeting while I’m behind the wheel. I’m lucky to work with super talented, super hardworking, and hilarious people. How did you get into ceramics? I wish I could say there was some calling that brought me to the pottery wheel, but the truth is I was at summer camp and I thought the pottery instructor was cute. But the minute I touched clay, I felt a connection and the rest is history. Why not wood, fashion, or something else? I've been able to get my hands in it all over the years—lighting, furniture, rugs, brass accessories, giant lucite pieces, luggage with Tumi, clothing with Lacoste and 7 For All Mankind, shoes with TOMS, and more. The truth is that no matter what I’m making, it all starts in the pottery studio— it’s where I work out all my ideas.

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KEEP YOUR EYE ON

My readers are always fascinated by how ideas come alive. What’s your inspiration? People always ask me this question and I always struggle to give them the answer they want. The creative impulse is so hard to define, so difficult to harness and explain. My muse visits when my muse visits and I have little control over that impulsive little sprite. I often have some quality time with my muse when I’m in Capri, one of the most mind-opening places in the world. Capri is dreamy and surreal and gorgeous. When I was in Capri a couple of summers ago I was eating gelato and realized that an ice cream cone would make a nifty and surprising vase. The inspiration, the idea, is the easy part. Making it look great is the hard part. Who do you admire? My holy trinity of fashion heroes is Paul Smith, Vivienne Westwood, and Rei Kawakubo. Paul Smith is a lovely person and he’s the model for someone who’s managed to create a company in which he stays completely true to himself and totally normal. He’s unimpeachably chic and cheeky at the same time, so he’s my hero. Vivienne Westwood has kept her whole punk rock attitude the whole time and Rei Kawakubo is…. Rei Kawakubo. She’s a visionary. Those three have built big companies but managed to keep them from becoming corporate—the founder’s creative vision is crystal clear. Oh, and my mom. Her ebullient sense of color continues to inspire me to this day. I just started doing ceramics and I love it. What good advice do you have for a beginner like me? You know that Malcolm Gladwell thing about the 10,000 hours? With pottery it’s true—you’ve got to put in your 10,000 hours. And try not to be too upset when you slave over something and then open the kiln to find it exploded during firing. Namaste!

SWEETPAULMAG.COM 37

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Healthy Appetite On my plate this season

Menu of the moment These are great dishes for a lighter holiday season, and perfect for January when we all want to eat better Food+styling+photography by Paul Lowe

40 SWEETPAULMAG.COM WINTER 2016

Fried Cauliflower Rice with Asparagus & Egg Whoever came up with the idea of cauliflower rice should get a medal. It’s so delicious and fast. I love to mix the runny egg into my rice as a sauce. SERVES 4

1 small cauliflower, cut into chunks 2 tablespoons olive oil ½ red onion, finely chopped 1 ⁄3 leek, rinsed, thinly sliced 10 asparagus, cut into 1” pieces 2 tablespoons slivered almonds salt and pepper, to taste pinch of red chili flakes 4 poached eggs 1. Place the cauliflower in a food processor and pulse until broken down to rice-size pieces. 2. Heat the oil in a large pan and add onion and leeks. 3. Sauté until soft and add cauliflower rice, asparagus, and almonds. 4. Continue sautéing for 4 minutes and season. Serve in bowls with an egg on top.

SWEETPAULMAG.COM 41

HEALTHY APPETITE

42 SWEETPAULMAG.COM WINTER 2016

HEALTHY APPETITE

Carrot Pasta with Shrimp & Green Olive Sauce

3. Place mixture into a ramekin and sprinkle with almonds.

Spiralized carrot pasta is so good! I love making it with shrimp and this green olive sauce. You can also make it with chicken or salmon.

4. Bake until golden—12–14 minutes.

SERVES 4

½ cup green olives, pitted 1 clove garlic 3 tablespoons olive oil pinch of salt 12 to 16 cleaned shrimp salt and pepper, to taste 2 tablespoons olive oil 1 small onion, finely chopped 1 tablespoon pine nuts 4 to 5 large carrots, spiralized

1. Preheat oven to 400°F. 2. Cut the potatoes into thin wedges and place on a baking tray.

Serve warm.

3. Pour oil on top and mix into the potatoes.

Sweet Potato Fries with Chili Sauce

4. Sprinkle with salt, pepper, and thyme.

This is a great little snack dish—low carb and really good. I use coconut oil, it gives it a really mild coconut taste.

6. Mix Sriracha and vinegar and serve as a dipping sauce.

5. Bake until golden, about 20 minutes.

SERVES 4

4 sweet potatoes 4 tablespoons coconut oil salt and pepper, to taste fresh thyme ¼ cup Sriracha sauce 1 tablespoon rice vinegar

1. Start with the sauce. Place olives, garlic, oil, and a pinch of salt in a blender and blend until smooth. 2. Season the shrimp with salt and pepper and cook in oil—about 1 minute on each side. 3. Remove the shrimp from the pan. 4. Add onion and pine nuts and sauté until soft. 5. Add carrots and continue to sauté for 3 minutes. 6. Add half the sauce and 3 tablespoons of water. 7. Cook the carrots another 3 minutes. Serve with shrimp and the rest of the sauce.

Banana & Date Pudding Well, not really a pudding, but close enough! Sweets are hard to make when you are being good, so this dessert is a really good alternative. It’s pure warm delight. SERVES 1

1 ripe peeled banana 5 pitted Medjool dates agave nectar or honey, to taste 1 tablespoon slivered almonds 1. Preheat oven to 400°F. 2. Place banana, dates, and agave or honey in a blender and blend until smooth.

SWEETPAULMAG.COM 43

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Friends Are For... Getting together to bring out our best

Audreyâ&#x20AC;&#x2122;s farmhouse A pooch-friendly bed and breakfast in upstate New York with amazing rooms and breakfast. Yes please! Text by Erin Lindsey/Escape Brooklyn Photography by Paul Lowe

46 SWEETPAULMAG.COM WINTER 2016

SOME YEARS AGO when Escape Brooklyn first started, my husband Denny and I stopped into Audrey’s Farmhouse Bed & Breakfast to check out what was considered the #1 rated pet-friendly B&B in America. We were greeted by a sweet lady who gave us a tour of the historic home, and even begged us to stay for dinner. No doubt that the B&B was charming, but some of the design choices for rooms were a bit odd: one was themed like a safari, while another had palm trees painted onto the walls. (Why palm trees when you’re in the mountains?!) We added the B&B to the mental list of hotels that were cute, but not quite right for a feature… That is, until its recent reopening. Last fall, Audrey’s Farmhouse Bed and Breakfast quietly reopened under new ownership of NYC ex-pats Sally Watkinson and Doug Posey. The historic farmhouse has been given a major facelift—though most of that was simply removing the layers upon layers of what’s been added on over the years. The pair worked to strip down the house and reveal the beautiful history of the 18th century gem, including exposed hand-hewn beams and wide-plank 200+ year old wood floors. Sally’s experience as a merchandiser in the fashion industry

Sally Watkinson & Doug Posey, owners of Audrey’s Farmhouse Bed and Breakfast

SWEETPAULMAG.COM 47

FRIENDS ARE FOR...

shines through in each of the different rooms, which are decorated with a mix of antique, mid-century modern pieces, and one-of-a-kind treasures; Doug’s talent for cooking wowed us every morning, from poached eggs over home fries and kale, to perfectly prepared (and very Instagrammable) waffles. Combined, they’re some of the sweetest, most laid-back B&B hosts you could imagine; they’re also filling a need for a “cool” getaway in the New Paltz area. Guests are free to lounge in two indoor living rooms, one of which has a fireplace with plentiful seating around it. The other is sunny, overlooking the mountains, and stocked with old board games and books. During warm weather, guests can soak in the views of the white cliffs of Shawangunk Ridge from the backyard, whether it’s from the pool (May-September), hot tub (year-round), or one of their two hammocks. As far as rooms go, each of the five bedrooms are beautiful and unique in their own way, whether it’s an unexpected color theme (ahem, pink) or a wood stove. (Nothing over the top though—the days of the safari room are long gone!) The Pink or Charcoal rooms are great for kids or couples who don’t mind shared bathrooms; larger rooms like the Cathedral, Woodstove, or the Suite are best suited for adults or those traveling with pets. Speaking of pets, though the B&B has gone through lots of cosmetic changes, their pet policy remains the same: bring ‘em if you’ve got ‘em! audreysfarmhouse.com.

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FRIENDS ARE FOR...

SWEETPAULMAG.COM 49

FRIENDS ARE FOR...

Kale Hash with Red Cabbage Slaw SERVES 4

Just one of the amazing breakfasts that Sally and Doug serve their lucky guests

slaw

½ head red cabbage, shredded 1 large beet, peeled, cut into thin strips 1½ cups apple cider vinegar 2 tablespoons honey ¼ cup olive oil salt and pepper, to taste hash

4 large russet potatoes 1¼ cups coconut or olive oil 3 cups kale greens ¼ cup plain Greek yogurt 4 eggs 2 ripe avocados 1. In a large bowl, mix apple cider vinegar, honey, and olive oil. 2. Press cabbage and beet into the vinegar mixture until completely submerged. 3. Refrigerate overnight or if you’re short on time let it sit at room temperature for at least 1 hour. 4. Salt and pepper to taste. 5. Roughly chop 4 russet potatoes into ½” cubes (any size is fine so long as it’s consistent, I like larger 1” cubes). 6. Toss into a heavily oiled hot skillet. 7. Cook over medium-high heat until potatoes are crisp on the outside, stirring often. 8. Drain, return to skillet, and season to taste. 9. Sauté kale or similar hearty greens in pan over medium-high heat. (Add a quarter cup of chopped onions if preferred). 10. Stir sautéed greens into potatoes (after potatoes are fully cooked and drained). 11. Plate potato and greens. 12. Add a dollop of plain Greek yogurt and half a sliced avocado. 13. Top yogurt with poached egg. 14. Add the cabbage slaw and enjoy!

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Dreaming of the Holidays? My auntie loves me!

LuckyDogs Bakery now has a new holiday treat! mmmmm... treats

Searching for that special treat this Holiday Season? Lucky has created the ultimate gift box - just in time! Order some today for YOUR best friend. And don’t forget all the “Pet Parents” pups on your shopping list. Available in “paw-decorated” or natural. Always Organic… Always Fresh. luckydogsbakery.com

Now available at many Barnes & Noble bookstores!

Don't see your city here? Ask your local store to start carrying us!

luscious berries cool cocktails indigo bbq flowers + ice

S U M M E R 20 1 6

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Northern Virginia

New Orleans

Brooklyn

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Minneapolis

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San Jose

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OFFERING

SWEETPAULMAG.COM 55

THIS & THAT Sweet Paul's picks of the season

Materia Designs photo by Emma Tuccillo

Love Materia Designs Forchette wall scone made for the new Butterfield restaurant in Stone Ridge NY. Made of brass and slip cast porcelain, $975, materiadesigns.com

56 SWEETPAULMAG.COM WINTER 2016

Cork and wood vases made by Melanie Abrantes, $115, melanieabrantes.com Men of Blame from Carlen Perfums, $110, carlenparfums.com

Marble cheeseboard, $30, onekingslane.com

Crystal Cat ring from Experimental Jewellery Club, $44, experimentaljewelleryclub.com

Veru Pouf from Monica Hofstadter, $795, monicahofstadter.com

Dauville ice bucket from Canvas, $95, canvashomestore.com

Aluminum pitchers from Utalitario Mexicano, $23, utilitariomexicano.com Petrified wood trays, $118, anthropologie.com Moon wool boots from Woolings, $340, woolings.com

Handpainted china from Peter Valcarcel, from $210, petervalcarcel.com SWEETPAULMAG.COM 57

THIS & THAT

Leftover Delight A great way to use those leftover chickens or turkeys. Great for sandwiches, salads, or just eat directly from the bowl. SERVES 4

4 cups roasted chicken or turkey, shredded 1 carrot, peeled, shredded 2 tablespoons chopped dill 3 tablespoons olive oil 1 tablespoon rice vinegar salt and pepper, to taste chili flakes egg 1. In a bowl mix chicken/turkey, carrots, dill, oil, and vinegar. 2. Season with salt, pepper, and chili. 3. Divide the mixture on bread, over lettuce, or however you want to eat it. 4. Poach the eggs and place on top. Serve while the eggs are warm.

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

The perfect cheese board

Sweet Paul shares his pro tips to help you up your fromage game! My friends at Words with BoardsÂŽ asked me to share some Sweet Paul tips on creating a beautiful and crowd-pleasing cheese board! The Board: Start with a perfect personalized cutting board. Isn't my "Sweet Paul" board fab? Customize your board with your family name or a fun and festive word or two! To order yours go to wordswithboards.com

Cheese: I like to have at least three different cheeses. My favorite way to select cheese is to go to the cheese counter at my local grocery and have the experts help me to select the perfect combination. You'll be sure to have a delish selection!

Honey: A drizzle of honey brings any cheese board to the next level. Not only does it look good, but it makes soft or blue cheese sing with added flavor.

Rosemary: It's the perfect garnish to add festive Photography+styling by Paul Lowe

flare and the scent is divine too!

Seasonal Fruits: An inexpensive way to elevate your cheese board. The fruit fills in the gaps to make your board look decadent and bountiful.

Nuts: Clusters of nuts add a variety of flavors and a bit of crunch to any cheese board. Why not look up a nice candied nut recipe and make your own?

Crackers: I like to invest in a high quality basic cracker. No need to get fancy flavors, let your cheese be the star!

Words with Boards is the only company that hand-cuts words into the wood. These one-of-a-kind cutting and serving boards are hand-crafted in the US from sustainably forested American hardwoods. Special offer just for you: Get FREE shipping off your first order with code SPFREE To order yours go to wordswithboards.com

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

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Porridge, an almond, & new shoes How a bowl of porridge can turn into new shoes and tears Food+styling+photography by Paul Lowe EVERY CHRISTMAS MORNING was the same in my house. We all got up early, watched the Disney Holiday Special on TV, and ate Risengryns Grot. I’m not even going to try to translate that one. It’s simply a rice porridge served with sugar, cinnamon, and butter. But you know, it wasn’t really so much about the porridge as it was about finding the almond in the porridge. I know, it’s confusing. Every year an almond was hidden in the porridge and whoever got it in their bowl would get a prize! Typically the prize is a marzipan treat, but in our house it was 50 crowns! As a kid 50 crowns was a lot. My mormor would always make the porridge and I would sneak around trying to figure out which bowl she put the almond in. She would shush me out of the kitchen and I would walk around nervously, thinking about what to buy with so much money. Candy, a new toy, a pair of shoes? Endless possibilities. I have no idea what I was nervous about, however, as I got the almond every year. That is until my sister came along

and ruined my world. After her arrival, it was almond time for me every other year. The horror! I honestly hadn’t had Risengryns Grot in at least 20 years. When I made it for this shoot and tasted it I must admit.... I shed a tear. I just got overwhelmed by memories. There’s nothing wrong with a good cry now and then.

Risengryns Grot SERVES 6

1½ cups medium grain white rice (I use sushi rice) 2 cups water 5 cups whole milk 1 teaspoon salt 2 to 3 tablespoons sugar 1 teaspoon vanilla extract sugar, to taste cinnamon, to taste butter, to taste 1 almond prize! 1. Place rice and water in a large pot and let it simmer on low heat until almost all water is gone. 2. Add the milk a little at a time (almost like making risotto) until you have a smooth and creamy porridge. 3. Stir often so it does not burn. 4. If the porridge is too thick then add a little more milk. 5. Add salt, sugar, and vanilla, and stir well. 6. Serve in bowls with a coat of sugar, cinnamon, and about 1 tablespoon of butter in each. 7. Don’t forget to place 1 almond in a bowl, and have the prize ready!

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Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.

VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY

PUT A LID ON IT! The essential guide to canning and preserving

Bourbon applesauce The best of two worlds Food+styling by Michaela Hayes Photography by Paul Lowe

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THE FIRST RESTAURANT I ever worked in was a seasonal American place on the lower East Side in New York City. The restaurant was tiny and there were only a few cooks in the kitchen at any time. One of them was my friend Eric, a bombastic sweetheart of a guy with a great love of alcohol. He created the original version of this recipe—I still have the printout in my notebook from that time. He was emphatic that we use real bourbon in this recipe and there’s a handwritten note on my copy that he wrote after someone didn’t follow his directive: “Jack Daniel’s is not bourbon!” Like many great recipes from my experiences cooking in restaurants, I’ve kept this one close, tweaking it slightly and scaling it down for home use. It’s a keeper. Best eaten warm or at room temperature, this applesauce is equally at home with potato pancakes, a scoop of ice cream, or a juicy piece of pork— especially with crackling. Bourbon Applesauce YIELDS ABOUT 3 PINTS

3 lbs apples (a mix of varieties works best for great flavor) 1½ tablespoons canola oil 2 sticks cinnamon 1 teaspoon salt 1 tablespoon honey 1 tablespoon maple syrup juice of 1 lemon ½ teaspoon grated nutmeg 1½ oz bourbon 1. Peel, core, and cut apples into chunks. (Reserve the peels to make Apple Pie Sugar, as seen in Sweet Paul, Fall 2012!) 2. In a large pot, bloom the cinnamon in oil. Then add the apples and salt. 3. Cover the pan and cook apples over medium heat until there is about 2” of liquid in the bottom of the pot. 4. Remove the cover and continue to cook over low heat. 5. When the apples are tender, add honey, maple syrup, lemon juice, and nutmeg. 6. Remove from heat and stir in bourbon. Serve warm, or pack into canning jars and process for 15 minutes.

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Design Changes Everything.

jolinerivera.com

@jolinerivera

F O R

Y O U .

jennifer vallez P O R T R A I T S

T W O

F O R

M E .

SOPHIE LILI

ÂŽ

and

O N E

made with love. made for hugs.

Custom portraits, handmade dolls for the modern nursery, art prints and more. W W W . S O P H I E A N D L I L I . C O M

Woof

Dogs have favorite things too!

No more dry paws Recipe+styling+photography by Paul Lowe Lestat always gets a really dry nose and paws in winter. The cold weather dries them out. I created an all natural paw and nose wax that I put on him every day and it really helps. Itâ&#x20AC;&#x2122;s a great gift for any dog with the same problems. I put it in tiny mason jars. Lestat's Nose & Paw Winter Wax MAKES 1 JAR

1 tablespoon olive oil 2 tablespoons coconut oil 1 tablespoon shea butter 2 tablespoons natural beeswax

1. Melt all ingredients in a small pot over low heat. 2. Pour into a jar, let set, and start using.

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FETCH Nicole Forsyth, President and CEO of RedRover, with her two dogs, Gertie and Jasper

Quirky finds for you and your best pal

Dogs on Instagram book, $17, amazon.com Cotton chew bones, from $12, waggo.com

SWEET PAWS

Doing our best for our most loyal companions

Aid for animals in crisis

Sweet Paws photo by RedRover

Text by Dorie Herman

WHEN IT WAS founded in 1987, RedRover began its now 30-year mission to bring animals out of crisis—keeping families in tact whenever possible. Through emergency sheltering, disaster relief services, financial assistance, and education, RedRover is an online and in-person resource for those in need. Nicole Forsyth, the organization’s President and CEO, details their offerings: “Sometimes the call for help is from an agency or organization overwhelmed by animals rescued from a natural disaster or cruelty situation… sometimes it is a domestic violence advocate seeking help for a client who won't leave her abuser unless she can find a safe place to bring her pet. Once we receive the call—we offer advice, resources, and financial support, and in the case of our RedRover Responders program, sometimes send in a team of staff and volunteers to set up and operate a temporary emergency shelter.” In 2015 alone, RedRover helped 6,523 animals in crisis and to date the organization has reached an estimated 44,336 children through their RedRover Readers program. On the horizon for RedRover is the launch of their innovative e-book app (learn more at RedRover.org/ebook), which uses technology to help children practice the skills needed for empathy.

Liberty prints doggie bow ties, $48, etsy.com/shop/SillyBuddy

Custom silhouette art print, from $41, minted.com

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

Living ornaments

Kokedama is a Japanese growing technique used to create living moss-covered soil balls with plants growing in them! Craft+styling+photography by Paul Lowe

Kokedama Ornaments These kokedama ornaments will look wonderful on your tree. I love to use them on a large bottle brush tree in my office. After the holiday season I'm going to transplant the plants into pots using EcoscrapsÂŽ Potting Mix! You will need: small green plants sphagnum moss floral wire mushroom decorations string 1. Remove plants from their containers, retaining the soil. 2. Wet the moss a little, its easier to work with that way. 3. Mold the soil around the roots into a small ball. Wrap the ball in moss and secure it with floral wire so it retains a round shape. 4. Decorate with mushrooms and add a string to so it will hang from your tree. Make sure it hangs in the direction you want it to when you're adding your string. 5. When the plants needs water simply put the whole moss ball into water and let it soak up. 6. When the holidays are done, unwrap the soil ball and transplant the plant into pots!

grow gardens. not landfills. EcoscrapsÂŽ, a brand that recycles food scraps into organic and sustainable lawn and garden products.

ecoscraps.com

Photography by Paul Lowe

2016

SWEETPAULMAG.COM 75

Wreath

For me, the holidays are mostly about the senses: especially taste and smell. Every year I fill my house with greens. I just love the way they make the place smell! Here are some easy ways to get the right fragrance into your home Crafts+styling+photography by Paul Lowe

Bowl Tree A cute mini-tree made of greens and stacked bowls. All you need is bowls that stack well together. 1. Arrange from large on the bottom to small on top. 2. Place a stick of different greens between each bowl. 3. Place a tinsel star on top and glue in place with double-sided tape.

Wreath Still the most classic and beautiful for Christmas. A homemade wreath makes the perfect gift. SUPPLIES:

different greens metal wire wreath thin florist wire ribbon 1. Cut up your greens and sort them into tiny bouquets. 2. Secure the florist wire by twisting it a few times around the wreath. 3. Place a bouquet on the wreath, secure by twisting it a few times around the wreath, and add a new bouquet. (There are great tutorials for this on the web.) 4. Work all around the wreath. 5. Hang on your door or wall from a ribbon.

Kokedama Trees

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Kokedama Trees Kokedama is a Japanese technique where you wrap plants in moss. Works really well for the holidays.

Copper & Greens Wall Hanging

SUPPLIES:

small tree moss florist wire 1. Remove the pot from the plant. 2. Wet the moss (itâ&#x20AC;&#x2122;s easier to work with that way). 3. Wrap the roots and soil in moss like a ball and secure with florist wire. When the plants needs water simply put the whole moss ball into water and let it soak up.

Copper & Greens Wall Hanging Use as an alternative to a wreath on your door or wall. SUPPLIES:

piece of copper pipe, not too thin (mine was 6â&#x20AC;? long) long thin wooden stick greens rope 1. Stick the long wooden stick into the middle of the copper pipe. 2. Stick greens in on both ends. 3. Hang from rope.

Tassels Make great gift toppers. SUPPLIES:

acorn tops (natural or metal) long needle greens hot glue gun and hot glue 1. Start removing the needles from the greens. 2. Bunch them up and hot glue into the acorn tops.

Tassels

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Place Setting A cute way to “holiday up” your table is to create small green bouquets that you place on each table setting. Your guests can take them as a keepsake of the evening.

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Wall Hanging A great way to get the feeling of a tree in your home—even if you have no room! SUPPLIES:

greens string/rope star hot glue gun and hot glue 1. Tie the string onto the ends of pieces of greens and hang in a tree formation on the wall. 2. Add a star—hot glue it in place.

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Food+styling by Elisabeth Johansson Photography+styling by Susanna Blåvarg

S’mores

S’mores in Hiking Skillet

Graham Crackers with Melted Chocolate & Marshmallows

Luxurious Hot Chocolate with Italian Meringue

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Gift Boxes with Homemade Oat Biscuits & Lavender Marshmallows

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Meringue Fluff With Cookie Crumbs & Chocolate Fudge Sauce

S’mores Chocolate Cake MAKES 12 PIECES

16. Whip the meringue until it has cooled down completely.

crust

17. Spread the meringue over the cake.

1 0½ oz digestive biscuits 1¼ sticks of butter bat ter

1¾ sticks butter 7 oz dark chocolate, chopped 4 eggs ¼ cup cane sugar 1 teaspoon vanilla powder 3 oz pecans, coarsely crushed (almost whole)

18. Sear with a gas cooking torch. 19. Chop and melt the chocolate. 20. Drizzle chocolate over the cake and sprinkle with cacao nibs. 21. Cut into pieces with a sharp knife. Heating the knife with the gas torch or with hot water (dry it with a towel before cutting) makes it easier to cut nice pieces.

meringue

2 egg whites 11⁄3 oz water ½ cup cane sugar toppings

2 oz dark chocolate 1 tablespoon cacao nibs 1. Preheat the oven to 390°F. 2. Mix the biscuits and butter in a food processor and spread the dough in the bottom of a baking tin. 3. Melt the butter and chocolate together in a pot on a low temperature. 4. Whip the eggs, sugar, and vanilla powder. 5. Mix the chocolate into the egg mixture. 6. Add the pecans. 8. Bake in the center of the oven for about 12–13 minutes. The cake should be sticky in the center. 9. Take out the cake and let it cool. 10. Let the cake rest and cool in room temperature for 4–5 hours or in the fridge for a couple of hours. 11. To make the meringue, place the egg whites in a bowl. 12. Heat the water and sugar until it reaches 230°F. 14. Start whipping the egg whites. 15. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly.

S’mores Tower

7. Pour the batter into the baking tin.

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S’mores in Hiking Skillet SERVES 4

½ oz dark chocolate (Valrhona, 4 Gran Couva 64%) 6 digestive biscuits or graham crackers 12 marshmallows 2 pints vanilla ice cream 1. Break the chocolate into pieces and melt most of it on a low temperature in the skillet. 2. Crumble the biscuits or graham crackers into the skillet and add the marshmallows.

1. For the meringue, place the egg whites in a bowl.

6. Prick with a fork.

2. Heat the water and sugar until it reaches 230°F.

8. Bake in the center of the oven for about 20 minutes.

3. Start whipping the egg whites.

9. Let the crackers cool on the baking sheet.

4. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly.

Lavender Marshmallows

6. Pour the meringue into a piping bag.

MAKES ABOUT 80 PIECES

7. Heat the milk along with the spices. 8. Remove the pot from the heat. 9. Chop the chocolate and put it in a

4. Serve with ice cream. Drizzle melted chocolate over the ice cream.

10. Pour spiced milk into the bowl a little at a time and stir until the chocolate has melted.

Graham Crackers with Melted Chocolate & Marshmallows

11. Pour the hot chocolate into cups and pipe the meringue on top, starting close to the edges of the cup and moving towards the center.

8 digestive biscuits or graham crackers 3 oz dark chocolate (64–70% cacao) 12 marshmallows 1. Place the biscuits or crackers on a plate. 2. Chop the chocolate and melt in the microwave, stirring occasionally. 3. Drizzle the chocolate over the crackers. 4. Add marshmallows on top. 5. Carefully sear the marshmallows with a gas cooking torch.

10. Break the crackers into pieces and store in an airtight container.

5. Whip the meringue forcefully until it has cooled down completely.

3. Sear the marshmallows carefully with a gas cooking torch.

SERVES 4

7. Cut into square crackers about 2”x2”.

big bowl.

12. Carefully sear the meringue using a gas cooking torch. 13. Crumble some of the biscuits or crackers on top and serve the rest with the hot chocolate.

Gift Boxes with Homemade Oat Biscuits & Lavender Marshmallows Pack the crackers, chocolate, and marshmallows into nice little gift boxes! MAKES ABOUT 10 GIFT BOXES

⁄3 cup confectioners' sugar 1 tablespoon corn starch 3 tablespoons gelatin powder ½ cup+½ cup water ½ pinch salt 2 cups cane sugar ¾ cup glucose a few drops purple food coloring 1 tablespoon dried lavender 1

1. Place a sheet of parchment paper on a baking sheet. 2. Mix confectioners' sugar and corn starch over ²⁄3 of the baking sheet. 3. Mix gelatin powder and ½ cup water. 4. Mix the rest of the water with salt and sugar in a pot. 5. Heat until the mixture reaches 240°F. 6. Measure the glucose and heat in another pot until it liquefies. 7. Heat the gelatin mixture in the microwave or on the stove until it liquefies. 8. Pour the gelatin and the glucose together into a food processor and whip for a couple of minutes.

Luxurious Hot Chocolate with Italian Meringue

Oat Crackers

MAKES 4 CUPS

1½ cups oats 1 cup flour 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon cane sugar ½ cup butter ½ cup milk

9. Add the warm sugar water to the bowl with glucose and gelatin while whipping gently.

1. Preheat the oven to 350°F.

12. Pour the mixture into a piping bag with a round tip and pipe into small tops.

meringue

4 egg whites 1 ⁄3 cup water 1 cup sugar hot chocol ate

3 1⁄3 cups milk, any type ½ teaspoon cinnamon 2 pinches ground cardamom 2 pinches ground ginger 4½ oz dark chocolate (Lindt 70%) topping

8 digestive biscuits or graham crackers

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MAKES ABOUT 30 CRACKERS

2. Mix all the dry ingredients in a bowl. 3. Melt the butter and then add the milk. 4. Mix all of the ingredients together and let the dough rest for 10 minutes.

10. Start whipping more forcefully until the mixture gets white and fluffy. 11. Add the food coloring and whip for a few more minutes.

13. Sprinkle the lavender flowers on top and dust with icing sugar and corn flour.

5. Roll the dough very thin on parchment paper.

Meringue Fluff With Cookie Crumbs & Chocolate Fudge Sauce SERVES 4 meringue fluff

4 egg whites 1 ⁄3 cup water 1 cup cane sugar 1 drop vanilla extract fudge sauce

¾ cup heavy whipping cream ¾ stick butter ½ cup brown sugar 3 oz dark chocolate (64–70% cacao) topping

8 chocolate cookies 1. For the meringue, place the egg whites in a bowl. 2. Heat the water and sugar until it reaches 230°F. 3. Start whipping the egg whites. 4. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly. 5. Whip the meringue until it has cooled down completely.

12. Layer the meringue fluff, the chocolate fudge sauce, and the crushed cookies in a jar. 13. Pipe the meringue fluff on top and sear carefully with a gas cooking torch. Serve with vanilla ice cream and fresh berries.

S’mores Tower MAKES ABOUT 30 CRACKERS oat cr ackers

1½ cups oats 1 cup flour 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon cane sugar ½ cup butter ½ cup milk meringue

4 egg whites 1 ⁄3 cup water 1 cup cane sugar topping

3½ oz dark chocolate (64-70% cacao) 1. Preheat the oven to 350°F. 2. Mix all the dry ingredients in a bowl.

6. Add the vanilla powder.

3. Melt the butter and then add the milk.

7. Fill a piping bag with the meringue.

4. Mix all of the ingredients together and let the dough rest for 10 minutes.

8. To make the fudge sauce, boil the cream, butter, and brown sugar for a couple of minutes.

9. Let the crackers cool on the baking sheet. 10. Break the crackers into pieces and store in an airtight container. 11. Place the egg whites in a bowl. 12. Heat the water and sugar until it reaches 230°F. 13. Start whipping the egg whites. 14. Pour the sugar into the bowl very slowly when it has reached 250°F, whipping constantly. 15. Whip the meringue until it has cooled down completely. 16. Fill a piping bag with the meringue.

5. Roll the dough very thin on parchment paper.

17. Build towers out of the crackers and pipe meringue in-between.

9. Chop the chocolate and put it in a bowl.

6. Prick with a fork.

10. Pour the warm cream over the chocolate and stir until the chocolate has melted.

7. Cut into square crackers about 2”x2”.

18. Sear the meringues with a gas cooking torch.

8. Bake in the center of the oven for about 20 minutes.

19. Melt the chocolate and drizzle over the towers.

11. Let it cool.

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Nimbu Rice (Madras Lemon Rice)

When Paul met

Recipes by Padma Lakshmi Styling+text by Paul Lowe Photography by Alexandra Grablewski

I once had a dream about Padma Lakshmi,

the host of Bravo’s award winning show Top Chef. Well if I’m being honest... it was more of a nightmare! I dreamed I was a contestant on Top Chef and she delivered her famous line to me: “Paul, pack your knives and go.” I woke up with a terrible fright! So when I recently met Padma for a little lunch date, that terrible nightmare was in the back of my head. Thankfully, after a few seconds being around her, I was so relieved to find that she is one of the sweetest and loveliest people I’ve ever met! Padma is so warm, charming, and very very smart. She has written cookbooks and a wonderful memoir, has a rice line (very tasty), and is a mother to boot! Our lunch conversation topics covered our favorite foods, our grandmothers, and Padma’s new book, The Encyclopedia of Spices & Herbs. Why is food important to you? When I look back on my life, I can tell you what I wore and what I ate on almost any given day. Food has been an integral part of my emotional life. I’m not sure if it’s because of my sensitive palate or that food often triggers memories for me and takes me back to different moments in my life. It’s also been something that’s given me great comfort throughout the years. In my memoir I talk about a moment when I was recovering from my divorce and made this beautiful kumquat chutney, and it gave me the emotional boost I needed to get up off the floor and live my life again. Food can be nutritious both for the body and the soul.

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My grandmother was and still is my big food inspiration. Who is yours? My grandmother is my biggest food inspiration as well, she along with my mother and aunts, have passed down their generations of knowledge to me. In Indian households, the kitchen is a matriarchal society, which I think is the case for many cultures. The kitchen was

preserved lemons, sambar powder, and sumac, as well as several kinds of chili powders, such as Aleppo and Urfa chili, and Cayenne. I also always have fresh curry leaves and kaffir lime leaves from my dad’s garden, and tons fresh bell peppers in the crisper.

the place to be, it was where all the gossip was exchanged and where big things happened. So when I was younger I loved to be in the kitchen, climbing the shelves, running under my mother’s sari. As you got older, you were given bigger tasks. Even at this age, my grandmother and aunts still correct me when I’m cooking in their kitchen back in India. They were essential in forming my palate and even when I was writing my spice book, I would call them to fact check notes about certain spices. What’s your fondest childhood food memory? I have so many fond memories around food—most of my memories in general are about food! But I remember whenever I went to Delhi to visit my Uncle Ravi, he used to take me out for chaat (Indian street food) near India Gate, which looks like the Arc de Triomphe, or Washington Square Park here in NYC. Anyway, my uncle knew how much I loved this type of snack food and often we would stop by on our way from the airport. After spending a whole day traveling and a total of 22 hours of flying time, you would think I’d want to go home to shower, get some sleep, and then venture out to fulfill my mental laundry list of foods to conquer from back home, but sleep could always wait, my stomach couldn’t! What do you always have in your pantry? I always have coconut milk, Maggi hot and sweet sauce, creamy peanut butter,

This is a really hard one! In my memoir I speak about kichidi, a rice and lentil porridge that is a type of Indian comfort food, but I really also love a good In-N-Out burger, and tacos are pretty awesome too, as well as fish curry and extremely thin crust pizza and chocolate cake without frosting, and my own homemade grilled cheese with chilies and I kind of can’t resist tapioca pudding…and then there is of course breakfast in general.... Shall I keep going??

Favorite dish?

If you want to start cooking Indian food, what’s an easy dish to start with? I think start with a rice dish. It’s easy to make an elegant pilaf with a handful of spices. Just a few seeds and twigs can impart such aroma and flavor into a simple pot of rice. Add a touch of butter and a few thin crescents of fried onion into it and it’s hard to go wrong. You could also try yogurt rice, which is the same as above but instead of onions use a ton of plain salted yogurt. Mustard seeds, curry leaves, and a couple of dried red chilies fried in oil is all you need to add to the yogurt rice. If you want to just buy one spice that can do it all or a lot of the heavy lifting when it comes to Indian flavors, buy some Garam masala. That’s an all-purpose Indian spice blend that works with meat as well as lentils and veggies. You can do a stir-fried curry of vegetables with Garam masala, salt, and just oil or butter. The same will work for shrimp or a fillet of fish with lemon and cilantro dashed on at the end.

The kitchen was the place to be, it was where all the gossip was exchanged and where big things happened. So when I was younger I loved to be in the kitchen, climbing the shelves, running under my motherâ&#x20AC;&#x2122;s sari

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Winter Salad

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Or dress salted, boiled lentils left with their cooking water with some chopped onions, tomatoes, and bell peppers fried in oil and Garam masala and throw that in at the end and stir for a nice stew. The South Indian version of Garam masala is sambar powder and you can do all of the above with this blend and it will be great! Add ginger to any of the above as well as a touch of coconut milk and you’ll be amazed at how many dishes you can create. Any dirty food secrets? (Mine is Taco Bell!) I love fried chicken, especially the crunch of the skin. I also love Taco Bell myself, as well as an occasional Sausage McMuffin from McDonald’s. Tell me about your new book? My new book is entitled The Encyclopedia of Spices & Herbs. It’s an A to Z compendium of every dried spice, fresh herb, salt, pepper, and blend you can think of. When I was traveling around the world during my days a model, I would go to spice markets, grab as much as I could carry, and then go home and experiment. I would call my relatives in India for the spices I was unfamiliar with. Since then I have always wanted a reference guide with everything you could want to know about a spice, from suggested uses to its biology. I’ve never come across this type of reference book before, so I decided to partner with Kalustyan’s to write one. What’s the one thing we don’t know about Padma? I was planning to be a psychologist.

Winter Salad SERVES 4 sal ad

1 Granny Smith apple, peeled, cored, thinly sliced 1 lb Tuscan kale, stems and center ribs discarded, leaves sliced into thin ribbons 1 tablespoon lemon juice ¼ cup fresh mint leaves 1 fresh pomegranate, seeded 2 Serrano chilies, thinly sliced, seeds and ribs left intact dressing

2 tablespoons balsamic vinegar 1 tablespoon fresh Yuzu juice (available at Japanese markets; you can also substitute with fresh lime juice) 3 tablespoons extra virgin olive oil ¼ teaspoon Fleur de Sel salt ¼ teaspoon freshly ground black pepper 1. Peel, core, and slice the apples, immediately transferring them to a small bowl with about a tablespoon of lemon juice, then toss and coat the apple slices. This ensures that the flesh will not brown. 2. In a large mixing bowl, toss in the chopped kale, apple slices, mint leaves (only tear leaves into strips when ready to serve, otherwise they will turn black), pomegranate seeds, and chilies. 3. Drizzle the olive oil, yuzu or fresh lime juice, Fleur de Sel, and black pepper over the salad, and toss to combine.

Seafood Spaghettini with Chipotle & Green Olive Paste SERVES 4

4 cloves garlic, minced 3 medium-size dried chipotle peppers, soaked in ½ cup boiling water, drained, minced with skin and seeds 2 tablespoons minced capers 1 tablespoon anchovy paste 1 heaping tablespoon green olive paste or tapenade

1 teaspoon dried oregano 1 teaspoon dried thyme 2 large yellow onions, quartered 2 lemons, sliced into rings 7 or 8 bay leaves 1 lb spaghettini 1 tablespoon sea salt 3 tablespoons unsalted butter ½ cup olive oil 2 lbs Manila clams 1 cup chopped fresh flat leaf parsley 1. Fill 2 large pots with water and bring them to a boil, 1 for the pasta and 1 for the clams. 2. While the water is boiling, prepare the ingredients for the sauce. 3. In a bowl, combine the garlic, chipotle peppers, capers, anchovy paste, green olive paste, oregano, and thyme. 4. When the water for the clams boils, add the onions, sliced lemons, and bay leaves. 5. When the water for the pasta boils, add the spaghettini and sea salt, and stir. 6. From here, timing is essential; it is important for the 3 separate processes (clams, spaghettini, sauce) to be ready simultaneously, but whereas the pasta takes 5 to 7 minutes to cook, the clams and sauce need only to be heated for 4 minutes. 7. When approaching serving time, heat the butter and oil in a saucepan over medium-low heat, and sauté the garlic-herb mixture. 8. Now add the clams to the boiling lemon water and stir. 9. Sauté the sauce and cook the clams for 4 minutes—you’ll know they’re ready when the shells open widely. Do not overcook the clams! 10. Drain the clams in a colander, remove the bay leaves and lemon slices, and add the clams to the sauce, turning off the heat. 11. Stir together to evenly distribute the flavors, and cover.

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Seafood Spaghettini with Chipotle & Green Olive Paste

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Glazed Carrots with Tarragon

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12. When the pasta is done just al dente, drain the pasta and mix the sauce, pasta, and parsley together very well. 13. If the pasta seems a bit dry (as it can soak up the moisture of the sauce), you can drizzle a bit of extra virgin olive oil into it while mixing. Serve hot as a main course.

Glazed Carrots with Tarragon SERVES 4

2 tablespoons olive oil 1 tablespoon butter ½ teaspoon finely diced onion 1½ lbs young carrots, scraped and sliced 1” thick diagonally 1 ⁄3 cup loosely packed fresh tarragon 1½ teaspoons maple syrup ½ teaspoon salt

1. In a casserole set over moderate heat, warm the oil, add the lentils, asafetida powder, turmeric, and chilies, stirring until sizzling. 2. Add the mustard seeds and cashew nuts, and stir for 5 minutes. 3. Add the rice, lemon juice, and salt. 4. Mix together until heated through, taste for seasoning.

pastry

1¼ cups all purpose flour ¼ teaspoon salt 1 stick (½ cup) unsalted butter, cut into cubes 4 tablespoons ice water jam

4. Add the carrots and continue to stir for 6–7 minutes, depending upon the width of the carrots.

1. To make the pastry, sift flour and salt into a bowl.

5. Add the tarragon leaves, ripping them apart as you add them to the skillet.

2. Add the butter and using a pastry blender (or your fingertips) blend the mixture until it resembles coarse meal.

6. Drizzle the maple syrup into the skillet, add salt to taste, and stir the carrots until they are uniformly glazed, cooking approximately 3–4 minutes more.

3. Add the water and stir until mixture forms a ball. On a lightly floured surface, gently knead dough until it is smooth.

Serve as a side dish.

4. Chill, wrapped in plastic, for 30 minutes.

Nimbu Rice (Madras Lemon Rice)

5. Preheat the oven to 400°F.

SERVES 6 TO 8

6. On a lightly floured surface, roll out the dough into a round 1⁄8” thick and fit it into a 9” tart pan with a removable bottom.

3 tablespoons canola oil 3 tablespoons gram lentils ½ teaspoon asafetida powder 1 teaspoon turmeric 2 to 4 hot green chilies, such as jalapeno, sliced 1½ teaspoons black mustard seeds ²⁄3 cup raw cashew nuts 8 cups cold cooked rice 1 tablespoon lemon juice (the juice of about 1 lemon) salt, to taste

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12. Drizzle the glaze over the berries and serve the tart with frozen yogurt or ice cream, if desired.

SERVES 8

3. Lower the heat if the butter starts to burn, and stir for a couple of minutes.

2. When the butter is melted but not burned, add the onions.

11. Arrange the berries in the tart shell. In a small saucepan set over moderate heat, combine the jelly and the Eau de Vie or Chambord if using, and simmer the mixture until smooth and thick.

Raspberry Tart

2 pints raspberries ²⁄3 cup red currant jelly 2 tablespoons Eau de Vie des Framboises or Chambord liqueur (optional) frozen yogurt or ice cream as accompaniment (optional)

1. Heat a deep skillet on medium heat; add the oil and butter.

10. Transfer to a rack to cool.

7. Prick the pastry and line it with parchment paper. 8. Weight the paper with pie weights (you can also use raw rice or dried beans), and bake the shell for 15 minutes. 9. Remove paper and weights and continue to bake for 10–15 minutes more, until golden.

My grandmother is my biggest food inspiration. She, along with my mother and aunts, have passed down their generations of knowledge to me. In Indian households, the kitchen is a matriarchal society FOLLOW US @SWEETPAULMAGAZINE

Raspberry Tart

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Somewhere in the

Forest Recipes+crafts+styling+photography by china squirrel

Left to right: Knitted Mini Christmas Trees; Forest; Mini Gingerbread Christmas Trees Opposite page: Hand Dyed Wool Felt Christmas Tree

China squirrel takes inspiration from a day foraging in a pine forest to create a collection of Nordic Christmas trees, organic decorations, and cookies for the holiday season

Organic Christmas Decorations SUPPLIES:

leaves twigs v-shaped branches utility knife jute twine small scissors hot glue gun and hot glue raffia hole puncher V-Shaped Christmas Tree 1. To make the v-shaped Christmas tree, carefully cut grooves along the outside edges of the branch using a utility knife (this helps the string stay in place).

Mini Linen Christmas Tree

Mini Linen Christmas Tree You can make the tree any size you like, simply print the template to size. We used the paper triangle template measuring 5” tall (not including twig). Our twig measured 3”. SUPPLIES:

paper triangle template small piece of linen pins scissors darning needle jute twine thread or yarn button twig and wooden cotton reel 1. Print template to a size you would like tree to be then cut template out.

2. Tie twine to branch end, then wind up and around branch. Tie off twine and trim ends. 3. Cut a small paper template of a star. Use a star cookie cutter as a guide or draw freehand! 4. Hold template on leaf and cut around. 5. Glue leaf star and a loop of string to the top of each tree. Leaf Christmas Tree Great for tree decorations or use as gift tags! 1. To make a leaf Christmas tree, use small scissors to freestyle cut leaves into tree shapes. 2. Use a hole puncher to make a hole in the top and attach a loop of string. Raffia Twig Tree 1. To make a raffia twig tree, tie lengths of raffia around a twig then use scissors to trim diagonally on each side to resemble a Christmas tree.

2. Pin template to linen and cut out 2 shapes.

Hand Dyed Wool Felt Christmas Tree

3. Stitch together with right sides out using string or yarn, (edges are left raw) leaving a section open for filling.

We used the paper tree template measuring 6 ½” tall (not including branch). Our branch measured 8 ½”.

4. Fill with wadding or cotton wool then stitch the opening closed using the same string or yarn.

SUPPLIES:

5. Insert a twig in base and sew a button on the top. 6. Insert twig base into a wooden cotton reel.

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1. Follow dye packet directions to color wool felt. 2. Squeeze out all liquid and allow felt to dry naturally. 3. Print and cut out paper template to the size you would like your tree. 4. Pin template to felt and cut out tree. 5. Repeat until you have 8 felt tree cut outs. 6. Fold each felt tree in half vertically and iron flat. 7. Working with a single felt tree piece at a time, apply hot glue to the fold then glue to the branch positioning it about ½” above the top of the branch. 8. Repeat with remaining felt trees. This will resemble pages of a book. 9. Insert a little hot glue into top section of tree and press felt edges together to neaten the top of the tree. Tree can stand in a small bottle, lean against a wall, or in a plant pot filled with clean sand. You can make smaller or larger trees by simply changing the size of the felt template.

Knitted Mini Christmas Trees Have fun and experiment with both wool and jute twine to add variety to your forest. If you are a beginner knitter best to start with wool then experiment with a good quality jute twine. Our Instructions make trees of 3 sizes. Don’t worry if your trees come out a little different in size, it will make your trees original and more interesting. Have fun creating your very own forest. For how to please go to sweetpaulmag.com/crafts.

wool approved green dye about 1 yard pure wool felt paper tree template pins scissors hot glue gun branch

Organic Christmas Decorations: V-Shaped Christmas Tree; Leaf Christmas Tree; Raffia Twig Tree FOLLOW US @SWEETPAULMAGAZINE

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Fresh Pine Bunting Tie small sprigs of fresh pine onto a length of string and attached with tape to a wall.

Shortbread Pine Trees Easy to make, these buttery shortbread pine trees are great for gifts. MAKES ABOUT 20 trees

1½ cups all purpose flour 2²⁄3 cups rice flour ½ cup superfine sugar pinch of salt 9 oz cold butter, coarsely chopped ¼ cup white nonpareils icing

1 egg white

1½ cups confectioners' sugar, sifted 1. Preheat oven to 300°F. 2. Line 4 baking trays with parchment paper. 3. Combine flour, rice flour, sugar, and salt in medium mixing bowl. 4. Use your fingertips to rub butter through dry ingredients until mixture resembles fine breadcrumbs. 5. Turn onto a lightly floured bench and knead until smooth. 6. Roll dough between 2 sheets of parchment paper until ¼” thick. 7. Use a 4” pine tree cookie cutter to cut out 24 shapes. 8. Place onto prepared trays, allowing a little room between each cookie. 9. Bake for 40–45 minutes or until shortbreads start to change color. 10. Remove from oven and allow to cool completely on trays. 11. Spread each cookie with icing and sprinkle with nonpareils whilst icing is still wet. 12. For the icing, place egg white into a small mixing bowl; use a fork to beat until foamy. 13. Gradually beat in icing sugar with a wooden spoon until icing is smooth and thick. 14. Cover with a damp tea towel until ready to use. Fresh Pine Bunting

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Mini Gingerbread Christmas Trees MAKES 6 TREES

Our Nordic-style gingerbread Christmas trees make great gift ideas or lovely table decorations for your Christmas table. Taking the extra time to freeze the dough between rolling helps make better-shaped gingerbread pieces. gingerbre ad dough

9 oz unsalted butter, softened 1 cup brown sugar 1 cup golden syrup 2 large egg yolks 5 cups all purpose flour 3 teaspoons ground ginger ½ teaspoon ground cardamom 1 teaspoon ground cinnamon 2 teaspoons baking soda

royal icing

1 egg white 1½ to 1¾ cups confectioners' sugar, sifted 1. To make gingerbread dough, cut out paper triangle template.

Shortbread Pine Trees

15. Place onto a tray and return to freezer for 15 minutes or until firm.

26. Cover with a damp tea towel until ready to use.

3. Make cookie dough: place butter and sugar into a large mixing bowl.

16. Remove from freezer then remove the dough trimmings from around the triangles edges.

27. To assemble Christmas trees, think of the icing as glue (i.e. use plenty).

4. Using an electric mixer beat until light and creamy, about 6 minutes.

17. Reserve these trimmings and wrap in plastic and refrigerate.

5. Add golden syrup, egg yolks, sifted flour, ginger, cardamom, cinnamon, and baking soda.

18. Place gingerbread triangle pieces onto prepared trays; allow a little room for spreading.

6. Beat until mixture forms soft dough.

19. Repeat with remaining dough until you have 24 triangles in total.

2. Line 4 baking trays with parchment paper.

7. Turn onto a floured surface and knead to a smooth dough. 8. Divide dough into 2, flatten each into a disc shape, wrap in plastic wrap, and place into refrigerator for 10 minutes.

20. Re-roll the reserved trimmings of dough and cut 6 small stars using a 2" star cookie cutter.

28. Spoon royal icing into a plastic sandwich bag seal then use scissors to snip a small corner off. 29. Pipe icing along the 2 long edges of a triangle. 30. Hold triangle shortest side down (the edge without icing) on a work board, attach 2 gingerbread triangles to the iced edges (you may need to use a small bottle to help the gingerbread pieces stand up).

21. Place star cookies onto a separate baking tray as they will take less time to cook.

31. Again, pipe icing along the sides of a 4th gingerbread triangle and attached to the gingerbread tree edges to form a pyramid shape.

22. Bake gingerbread in preheated oven for 10–12 minutes or until golden.

32. Repeat with remaining gingerbread pieces to make 6 Christmas trees.

23. Allow gingerbread to cool completely on trays.

33. Allow to stand for 15 minutes or until icing sets.

12. Remove from freezer and slide onto workbench with its parchment paper.

24. To make the royal icing: place egg white into a medium mixing bowl; use a fork to beat until foamy.

34. Pipe some icing onto the back of each star and attach stars to gingerbread trees.

13. Place template onto dough and cut around using a ruler and sharp knife.

25. Gradually beat in icing sugar with a wooden spoon until you have a very

9. Preheat oven to 350°F. 10. Working in batches, roll dough between 2 sheets of parchment paper to 1⁄8 ” thickness. 11. Transfer rolled dough piece on the sheet of parchment paper to a tray and freeze for 15 minutes.

14. Repeat until you have cut 12 triangles. FOLLOW US @SWEETPAULMAGAZINE

stiff paste.

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Marzipan

Homemade marzipan is delicious and really easy to make. Follow Sweet Paul's steps to marzipan heaven! Food+styling+photography by Paul Lowe

Marzipan & Chocolate Babka Opposite page: I found my vintage molds on eBay, Etsy, and at flea markets

My mormor

would make her own marzipan every holiday. We would use old molds and make pigs, walnuts, and other shapes. She would also fill her cinnamon buns with marzipan for a special treat. There are two ways of making marzipanâ&#x20AC;&#x201D;with egg whites and without. Mormor used egg whites in hers. Making marzipan is super easy. All you need is raw nuts, confectioners' sugar, and some sort of liquid. The most important thing is a food processor, to grind it all together. I made marzipan with blanched raw almonds, raw almonds with skin (my favorite!), raw pistachios, and raw walnuts. You can also flavor your marzipan with rosewater, Amaretto, vanilla extract, or orange water. Just use a little flavor, as you don't want it taste overpowering.

Above: Blended almonds, almonds with skin, walnuts, and pistachio Left: Almond marzipan shaped as pinecones Opposite page: In Norway there is a long tradition of eating marzipan pigs for Christmas

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I used old offset stamps to create the joy pattern

I used a vintage marzipan mold to create walnuts made out of pistachio and walnut marzipan

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Marbled Marzipan

The trunk is cut out freehand and leaves are stars cut out with a cookie cutter

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Marzipan Cinnamon Buns with Maple Syrup & Rum Glaze

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Marzipan with Egg

How to Use Your Marzipan

Marzipan & Chocolate Babka

MAKES ABOUT 2 CUPS

Now that you have all this delicious marzipan, it’s time to use it!

This babka looks complicated but it’s super easy to make. You get a great result every time. I used walnut marzipan in mine, but you can use whatever marzipan you want. Just remember to grate it first.

2 cups raw nuts 2 cups confectioners’ sugar a few drops of rosewater, vanilla extracts, amaretto, etc. 1 medium organic egg white, separated in half 1. Place the nuts in a food processor and grind until fine. 2. Add confectioners' sugar and blend well. 3. Add a few drops of whatever flavor you want to use and mix well. 4. Add ½ an egg white, blend well, and mix in more egg white if the marzipan is too dry. It should form a ball in your food processor. 5. Wrap the dough in plastic. It might seem a bit wet and loose. 6. Place in the fridge overnight. After 12 hours it’s ready to use.

Marzipan without Egg MAKES ABOUT 2 CUPS

2 cups raw nuts 2 cups confectioners’ sugar a few drops of rosewater, vanilla extracts, amaretto, etc. water

mold confectioners' sugar cookie cutters 1. Take it out of your fridge and leave it for 5 minutes. 2. If you are using a mold, powder the mold with confectioners' sugar. 3. Take a piece of marzipan and press it into the mold. 4. Remove gently. 5. Use a brush to remove excess confectioners' sugar. 6. If you want to roll out your marzipan, you can do so by using confectioners' sugar as flour. Don't use flour as that will stick and create a strange taste. 7. Use cookie cutters to make marzipan shapes!

Baked Marzipan Yes, you can bake marzipan. It becomes crispy, almost like a cookie. Cut out shapes with cookie cutters and bake at 380°F for about 5–6 minutes.

Marbled Marzipan

MAKES 1 LARGE LOAF babk a

¼ cup warm milk 1 teaspoon active dry yeast 3 tablespoons sugar 2¼ cups all purpose flour 2 medium eggs pinch of salt 2½ tablespoons melted butter, cooled filling

1 tablespoon soft butter ½ cup grated marzipan ½ cup chopped dark chocolate ¼ cup slivered almonds

1. Place milk, yeast, and a pinch of sugar in a bowl and leave for 2 minutes. 2. Mix sugar, flour, eggs, and salt in the bowl of a KitchenAid and mix well. 3. Add the milk and continue to mix until incorporated. 4. Mix in the cooled butter and let the machine work for 3–4 minutes. The end result should be a smooth dough.

1. Place the nuts in a food processor and grind until fine.

It’s important to use gel, as liquid coloring will make the marzipan sticky and really hard to work with.

2. Add confectioners’ sugar and blend well.

marzipan gel food coloring

3. Add a few drops of whatever flavor you want to use and mix well.

1. Take a piece of marzipan and poke a hole in the center.

4. Add a little water, blend well, and mix in more water if the marzipan is too dry. It should form a ball in your food processor.

7. Spread with butter and sprinkle with marzipan and chocolate.

2. Add a drop of color and start kneading it together.

8. Roll into a long log.

5. Wrap the dough in plastic. It might seem a bit wet and loose.

3. Knead until you have the color and marbling you want. If you want a solid color just keep kneading until it’s solid.

6. Place in the fridge overnight.

4. Press into a mold and trim with a knife.

After 12 hours it’s ready to use.

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5. Cover with plastic and let rise for 1½ hours. 6. Take it out and use a rolling pin to make a thin square.

9. Cut the log in half lengthwise and twist the 2 parts together to form 1 log. 10. Place on a baking tray covered with parchment paper. 11. Cover with plastic and let it rise for 1 hour.

12. Preheat oven to 360°F. 13. Sprinkle dough with almonds and bake for about 25 minutes or until golden brown. 14. Cool on a wire rack.

filling

6 tablespoons soft butter ¼ cup sugar ½ tablespoon cinnamon 1½ cups grated marzipan gl a ze

Marzipan Cinnamon Buns with Maple Syrup & Rum Glaze These are so good. You can use whatever marzipan you like—I made mine with pistachio. Glaze them while they are still warm, as the buns with soak in all the flavors. MAKES 12 buns

3½ cups plain flour, divided 1 cup milk, warm ¼ cup sugar ½ teaspoon salt 1 large egg, room temperature 1 tablespoon dry yeast 5 tablespoons cold butter, grated 1 egg, beaten with 1 tablespoon water

½ cup maple syrup 2 tablespoons spiced rum 1. Place 3 cups of flour, milk, sugar, salt, egg, and yeast in a standing mixer and mix well. 2. Knead the dough with the hook attachment for about 10 minutes. 3. If the dough feels too sticky then add more flour, 1 tablespoon at a time. 4. Turn the dough out onto a clean lightly floured surface. 5. Add the grated butter little by little as you knead it into the dough. Make sure all the butter is incorporated and you have a smooth and elastic dough.

the kitchen. 7. Let the dough rise until it’s double its original size—about 1 hour. 8. Take it out of the mixing bowl and use a rolling pin to roll it into a 12”x16” rectangle. 9. Spread the dough with the filling ingredients: butter, sugar, cinnamon, and marzipan. 10. Roll dough into a log lengthwise and cut into 12 equal pieces. 11. Place on a baking tray about ½” apart and cover with parchment paper. 12. Let the buns rise for 1 hour. 13. Preheat the oven to 350°F. 14. Brush with egg wash, and bake for about 20 minutes or until golden brown. 15. Whisk together maple syrup and rum, and brush the buns with the glaze as soon as they get out of the oven. 16. Cool on a wire rack.

6. Place in a large oiled bowl covered with a towel and place in a warm spot in

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Food+styling+photography by Melina Hammer

PIE the gift of

Those who appreciate heirloom treats Know hand pies are the best gift ever. Hours spent, meticulous bakingÂ Of flaky dough and fillings tender. For lucky loves, made by hand, Special moments, just as planned.Â Warm smiles and contented hearts with good reason, Give the gift of hand pies this holiday season!

Chanterelle, Melted Onion, Buttermilk Roux Hand Pies Opposite page: Chocolate Chestnut Pithiviers

Candied Fruit Tartlets

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Candied Fruit Tartlets When you desire a small something sweet or have many dears to bestow a special gift upon… these tartlets instantly sate sweet-tooth cravings, in the cutest way possible.

4. Roll out pâte brisée to 1⁄8” thick between lightly floured sheets of parchment, chilling as needed to keep the dough workable.

Spiced Brown Sugar Cranberry Rye Hand Pies

5. Pierce dough with small cookie cutters of your choice, creating decorative shapes up to 1½”across.

Sparkly glitter on top. Tart-to-sweet inside. These spiced cranberry pies are a new twist on a classic, baked to golden perfection.

MAKES 24

6. Refrigerate shapes on a baking sheet.

MAKES 16

filling

7. Plan for 2–5 shapes per tartlet, with a mindset that more on-hand is better than too few. You can always bake the remainder for a “leftovers” dessert or

filling

3 oz candied orange, finely chopped 1½ oz candied ginger, finely chopped 3 oz dried sour cherries, finely chopped 3 oz raisins, finely chopped 1 tablespoon fig jam 1 tablespoon light brown sugar ¼ teaspoon freshly ground nutmeg ¼ teaspoon cloves, crushed in a mortar and pestle ¼ teaspoon cinnamon ¼ teaspoon allspice berries, crushed in a mortar and pestle ¼ dark rum, such as Ron Matusalem zest and juice of ½ orange zest and juice of ½ lemon pinch kosher salt The filling must set for at least a week, up to one month, for best flavor. pastry

1 sheet quality puff pastry, such as Dufour brand 1 disk rye pâte brisée (see Brown Sugar Spiced Cranberry Rye Pies) flour, for rolling 1 pasture-raised egg, beaten confectioners’ sugar, for dusting 2 tablespoons cubed butter, to add to filling 1. Combine chopped dried fruits, jam, sugar, salt, and spices in a bowl. 2. Add citrus juices and zest and rum, and stir well to combine. 3. Seal in a container and refrigerate, stirring every few days if you remember, for 1 week, up to 1 month.

freeze until a new project is born. 8. Roll out puff pastry between lightly floured sheets of parchment, which helps prevent sticking, as well as provides easy transfer to a baking sheet to chill as needed. 9. Once it is 1⁄8” thick, use a 2½” round cutter to pierce 24 circles, re-rolling scraps as needed. 10. Refrigerate the rounds, then carefully mold them to fit a 24-capacity mini muffin tray. 11. Pierce each a few times with a fork and chill. 12. Spoon the fruit-spice mixture into the pastry, along with a couple tiny cubes of butter intermingling per tartlet. 13. Gently compact tartlet filling before adding the shortcrust cutout tops, then freeze for at least ½ hour. 14. Preheat oven to 400°F while tartlets chill. 15. Brush egg wash onto the pastry tops and bake for 20 minutes, or until the pastry is golden. 16. If the pâte brisée tops brown too quickly, cover with foil. 17. Lower heat to 350°F and bake 10 minutes more, until the crust is deeply golden. 18. Cool briefly in the muffin tray, then transfer to a wire rack to cool completely. 19. Dust with confectioners’ sugar and serve room temperature.

2 cups fresh or frozen cranberries ¼ cup organic cane sugar 1 ⁄3 cup packed light brown sugar ¼ teaspoon kosher salt ¼ teaspoon freshly grated nutmeg scant tablespoon Grand Marnier zest from ½ organic orange 2 tablespoons orange juice ½ teaspoon tapioca starch dough

1¼ cups all purpose flour 1¼ cups rye flour 1 teaspoon salt 2 sticks grass-fed butter, cubed and freezer-cold 1 pasture-raised egg ½ cup ice water ¼ cup cider vinegar 1 pasture raised egg, lightly beaten Demerara sugar, for sprinkling 1. Make the dough. In a large bowl, stir together the flours and salt. 2. Add the butter and cut in, using a pastry blender, until pea sized bits remain. 3. Crack the egg and cut it into the mixture. 4. Pour vinegar into ice water and drizzle a little at a time, cutting the liquid into the butter-egg-flour mixture until a dough forms. If you squeeze the dough in your hand and it holds, it is ready. 5. Repeat drizzling and cutting in, if it is not ready. 6. On 2 large segments of cellophane, divide the dough and pat it into 2 disks. 7. Wrap snugly and refrigerate for at least 20 minutes to allow the dough to mellow. 8. Use the 2nd disk for the Candied Fruit

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Spiced Brown Sugar Cranberry Rye Hand Pies

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Tartlets recipe or freeze, wrapped snugly, for up to 3 months. This step can be done up to a week in advance. 9. Combine cranberries, sugars, salt, nutmeg, Grand Marnier, zest and juice, and starch in a medium saucepan. 10. After stirring, let sit until cranberries begin to release their juices, at least 10 minutes. 11. Bring to a simmer and cook over low heat until many cranberries have popped and the mixture becomes jammy, about 10 minutes. 12. Transfer to a heat proof container, cool completely, and cover. This step can be done up to a week in advance. 13. Between lightly floured sheets of parchment, roll dough to 1⁄8” thick, transferring to a baking sheet to chill at any point if the pastry becomes smeary or flabby. 14. Use a round 2½” cutter to cut circles into dough, rolling scraps as needed. 15. Transfer pastry rounds on a baking sheet to chill. 16. Mound 1–2 teaspoons into the center of half the rounds. 17. Brush edges lightly with water, place pastry tops over, then gently press edges together. 18. Use the tines of a fork to make a design around each edge, and the sharp tip of a knife to make small vents for steam to escape. 19. Divide pies between two sheet pans, brush with egg wash and then sprinkle with Demerara sugar. 20. Chill for at least 15 minutes, up to overnight. 21. Preheat oven to 425°F. 22. Bake pies until golden and juices bubbling, 13–15 minutes, rotating pans halfway through for even baking. 23. Transfer to a wire rack and cool until just warm to the touch, or allow to cool fully and enjoy at room temperature.

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Pork Rillettes Pies A pie for the ages! Connect to the ‘paysage’ of France as you make rillettes, and medieval England with the sturdy hot water crust. This slow work, with pause taken in between for wine and rest, produces meltingly savory results. Rillettes are delicious all on their own— you will have extra when making this recipe. They can be prepared up to 2 weeks in advance of making the pies. MAKES 10 rillet tes

2 lbs pastured boneless pork shoulder 12 oz pork belly 1 teaspoon coriander seeds 2 teaspoons allspice berries 2 bay leaves 3 teaspoons black peppercorns 3 sprigs fresh thyme 5 cloves garlic 2 tablespoons kosher salt ½ cup rendered leaf lard 2 cups water crust

6 cups all purpose flour 3 teaspoons kosher salt 1 cup rendered leaf lard 1½ cups filtered water filling

¼ cup dry sherry 1 shallot, finely chopped 2 garlic cloves, minced 3 sprigs fresh thyme, leaves stripped from stems ¼ teaspoon freshly ground black pepper ¹⁄8 to ¼ teaspoon freshly ground nutmeg, to your taste good pinch kosher salt 1. Preheat oven to 325F. 2. Grind allspice, coriander, and peppercorns in a spice grinder or by using a mortar and pestle. 3. Add salt and stir to combine, and rub mixture onto all sides of meat, placed in a roasting pan. 4. Add bay leaves, thyme, garlic, lard, and water, cover securely in foil, and roast for 2 ½ hours or until fall-apart tender. 5. Transfer meat to a large mixing bowl

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and shred with 2 forks once it has cooled a bit. 6. Pack shredded meat tightly into small jars or crocks, pour the remaining fat from pan through a fine mesh sieve to cover each, and chill until cool enough to seal. You will have extra rillettes in this recipe to enjoy slathered onto toast, to serve with eggs, etc. Keeps for 1 month if submerged under the layer of fat. 7. Combine all filling ingredients and half the prepared rillettes in a bowl and stir well to combine. 8. Taste and adjust seasonings and set aside. 9. Cut 10 14”x2” lengths of parchment to secure dough once pies have been formed, and 10 lengths of kitchen twine to easily wrap and tie around a small mason jar. 10. Stir together flour and salt in a mixing bowl and make a well in the center. 11. Warm the lard and water in a small saucepan, until fat dissolves and the mixture is almost boiling. 12. Pour hot fat into the well and work flour into fat using a wooden spoon. 13. Once combined, knead in the bowl until a dough forms. 14. Separate a generous third of the dough to make the lids, keeping it warm by wrapping in foil and setting dough on a plate placed over a pan of hot water. 15. Divide the remaining dough into 10 portions, keeping the rest warm as you did the reserved amount for the lids while you shape the first pie. 16. To make the 3” pies, use a small mason jar as the mold on which to shape and stretch the dough, after rolling to about a 4” diameter.

needed and reserve the scraps. 21. To release the pastry, gently twist-pull to free it from the jar. 22. Set pastry upright on baking sheet and wrap with a parchment sleeve. 23. Secure snugly with kitchen twine, and set aside as you make the rest. 24. Once the pies are made and secured, fill each with the rillettes and seasonings mixture, packing the filling in as you go. 25. To make the lids, measure the diameter of 1 pie and cut a circle which extends to its outer edge. 26. Lightly brush pie edge with water, place lid, and press to seal. 27. To make an ornamental detail for the lid, re-roll scraps and use a cookie cutter to pierce shapes to fit. 28. Brush egg wash onto the lid, press the ornamental cutout to secure, then brush it with egg wash too. 29. Pierce pastry using a skewer or fork tines to create a steam vent, then chill for at least 1 hour, up to overnight. 30. Preheat oven to 400°F. 31. Brush pie tops with egg wash again, then bake for 25 minutes or until tops are golden. 32. Remove from oven to snip kitchen twine and remove parchment sleeves, paint sides with egg wash, and replace in oven, lowering heat to 350°F and bake until deeply golden. 33. Transfer to a wire rack to cool until just warm, or cool completely and refrigerate. These meat pies can be enjoyed warm or room temperature, and are excellent dabbed in grainy mustard.

17. Work dough while it is warm so that it conforms more readily to molding. 18. Patch any tears with scraps and seal by burnishing with the back of your fingernail. 19. Turning the mold as you work, press dough to thin it and even it out, making an even edge all the way around. The sides should be about 2” tall once you are done. 20. Use a sharp knife to even the edge as

Pork Rillettes Pies

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Chanterelle, Melted Onion, Buttermilk Roux Hand Pies If savory is your speed, you’ll delight when sinking teeth into this perfect pie. Buttermilk roux enrobes meaty mushrooms and velvety onions, folded inside flaky crumb. The best thing to warm chilly hands on a blustery day. MAKES 10

½ lb fresh chanterelles, sliced 3 medium onions, chopped 5 sprigs fresh thyme 1 tablespoon butter 2 tablespoons good olive oil

roux

¼ cup buttermilk 1 tablespoon grass-fed butter ¼ cup filtered water 1 tablespoon AP flour

dough

2½ cups all purpose flour 1 teaspoon salt ¹⁄8 teaspoon freshly ground white pepper 2 sticks butter, cubed and freezer-cold ½ cup ice water ¼ cup cider vinegar 1 pasture-raised egg, beaten 1. Make the dough. In a large bowl, stir together the flour, salt, and pepper. 2. Add the butter and cut in, using a pastry blender, until pea sized bits remain. 3. Pour vinegar into ice water and drizzle a little at a time, cutting in the liquid into the crumbly butter-flour mixture, until a dough forms. If you squeeze the dough in your hand and it holds, it is ready. 4. Repeat drizzling and cutting in, if it is not ready. 5. On 2 large segments of cellophane, divide the dough and pat it into 2 disks. 6. Wrap snugly and refrigerate for at least 20 minutes, to allow the dough to mellow. 7. Between lightly floured pieces of parchment, roll dough to ¼”–1⁄8” thick, transferring to a baking sheet to chill at any point if the pastry becomes smeary or flabby. 8. Use a bowl or teacup with a 5” diameter

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to trace circles with a sharp knife, re- rolling scraps as needed.

28. Chill for at least 1 hour, or freeze for ½ hour.

9. Transfer pastry rounds on a baking sheet to the refrigerator.

29. While pies chill, preheat oven to 425°F.

9. Use a 3½” diameter cutter to pierce pastry rounds for 8–10 pithiviers, chilling pastry and rolling scraps as needed.

30. Bake for 15 minutes, then rotate pan for even browning.

10. Transfer rounds on parchment to a baking sheet and refrigerate.

31. Bake for 10 or so minutes more, until deeply golden.

11. Make simple syrup glaze. In a small saucepan over medium heat, dissolve 2 tablespoons sugar in same amount of water, stirring as needed.

10. Heat butter and 1 tablespoon olive oil in a cast iron skillet over mediumhigh heat and sauté chanterelles, stirring occasionally. 11. When they begin to soften, add the thyme sprigs and sauté for another few minutes. 12. Transfer mushroom mixture to a bowl and set aside. 13. Add the remaining tablespoon of oil into the pan and swirl to coat. 14. Add the onion, lower heat, and cook until translucent, stirring often to prevent browning. 15. After the onions become translucent, they will darken and caramelize as you occasionally stir to distribute them around the pan. 16. After 20 minutes, they should be soft, darkened, and sweet. 17. Transfer to the dish with cooked mushrooms, just after removing thyme stems. 18. To make the roux, melt butter in a small sauté pan and heat until foaming. 19. Add flour and whisk to incorporate. 20. Once fully combined, add the buttermilk, a little at a time. 21. Whisk well to incorporate, and remove from heat if bubbling or it becomes quite thick. 22. Return to heat, add a drizzle of water, and whisk again. The roux should be thick but not paste-like. 23. Thin further as needed. 24. Remove from heat and fold into melted onion-chanterelle mix. 25. When cooled to room temperature, add 2 spoonfuls of the mushroom mixture to each pastry round, on 1 side. 26. Lightly brush water around the edge and fold the empty side over the contents, pressing the pastry edge to seal. 27. You may crimp or fold the edge in for a decorative touch, then brush egg wash on top-facing side.

32. Transfer hand pies to a wire rack and allow to cool for at least 10 minutes before giving in to temptation.

Chocolate Chestnut Pithiviers

12. Remove from heat, transfer to a small bowl, and cover. This can be done up to a week in advance.

Pithiviers’ beautifully scored surface is the first gift to behold. The second, as you bite in: both subtle and deeply flavorful, creamy chocolate-chestnut purée delights, framed by the flakiest crumb. This timeless recipe is sure to become a new favorite.

13. Measure tablespoons of chocolatechestnut mixture and flatten into disks.

MAKES 8–10

16. Chill pastry if it becomes smeary/ stretchy at any point.

filling

1 cup peeled chestnuts ½ cup whole milk 1 tablespoon organic cane sugar 7 oz dark chocolate, cut into coarse pieces 1 tablespoon your favorite honey pastry

1 package quality puff pastry, such as Dufour brand 1 egg, beaten 2 tablespoons organic cane sugar 2 tablespoons filtered water 1. Thaw pastry overnight in refrigerator. 2. In a small saucepan, combine chestnuts, milk, and sugar, and bring to a simmer. 3. Over low heat, cook chestnuts until soft, about 20 minutes. 4. Allow to cool slightly. 5. Use an immersion blender and purée the chestnut mixture until smooth and thick. 6. Set aside to cool completely. 7. Transfer to a small bowl, fold chocolate pieces and honey into chestnut purée, cover, and chill. This can be done up to 3 days in advance. 8. Between layers of lightly floured parchment, roll puff pastry to 1⁄8” thick.

14. Place onto pastry rounds, leaving a 1 cm border on all sides, and paint border with egg wash. 15. Arrange pastry tops and press gently to seal.

17. Pour a little egg wash and simple syrup into a small bowl and whisk to combine. 18. Paint sweetened egg wash over filled pastries and chill for a half hour. 19. Preheat oven to 400°F. 20. Bring pastries from refrigerator, 1 at a time, and paint with sweetened egg wash again. 21. Use a very sharp knife or razor to score each pastry surface with curved or geometric designs. 23. Using the back of the knife, make indents to the pastry edge for a decorative finish. 24. Freeze pastries for at least 15 minutes, up to 1 hour. 25. Bake on 2 baking sheets, evenly spaced, for 20 minutes or until golden. 26. Rotate pans and reduce temperature to 350°F and bake 20 minutes more, or until deeply golden. 27. Transfer to a wire rack placed on top of parchment to cool, and immediately paint with simple syrup to achieve the glazed surface. Serve warm or room temperature.

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Baby,

itâ&#x20AC;&#x2122;s cold

Winterâ&#x20AC;&#x201D;what a wonderful reason to cook comfort food! To start with a glass of mulled wine that will make you feel warm and cozy. To eat velvety soup. To bake a moist tenderloin. To bake a cake... or a dozen. And to serve a quick fondue for a late-evening snack

Quick Fondue

Text+recipes+food styling by Sanna Kekalainen Photos by Reetta Pasanen

White Mulled Wine

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White Mulled Wine MAKES 6–8 GLASSES

zest of 1 lemon (without the white pith) 1” piece peeled ginger 1 teaspoon cardamom 1 teaspoon ground cloves 2 cinnamon sticks 1 bottle white wine ½ cup apple juice ½ cup sugar ½ cup Calvados (optional) nuts and raisins for serving 1. Put the lemon zest, ginger, spices, white wine, apple juice, and sugar into a pan. 2. Heat gently until steaming but not boiling. 3. Taste—add sugar if you prefer a sweeter drink. 4. Sieve the spices off and add the Calvados, if wanted. 5. Pour the drink into glasses. Serve with nuts (like almonds) and raisins.

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Black Salsify Soup SERVES 6 AS A STARTER OR 4 AS A MAIN COURSE

2 small shallots 35 oz salsify 4 Jerusalem artichokes 1 leek, just the white 3 tablespoons butter Â˝ cup dry white wine 2 cups vegetable stock 2 cups heavy cream a few turns of white pepper from the mill 4 tablespoons seeds or nuts, for serving 1. Peel and chop the shallots. 2. Rinse the black salsify to remove dirt. 3. Peel and chop the salsify and Jerusalem artichokes and put them into a bowl of cold water. (Cold water prevents the roots from browning). 4. Chop the leek. 5. SautĂŠ the shallots, salsify, and leek in butter in a pan for a few minutes. 6. Add the white wine and cook, stirring frequently, for a minute or so. 7. Pour in the vegetable broth. 8. Bring the mixture to boil and let simmer under a lid for about 20 minutes or until the vegetables are cooked through. The cooking time will depend on the size of the vegetable chunks. 9. Whizz the soup using a hand blender. 10. Add the cream. 11. If the soup is too thick, add more broth. 12. Season the soup with white pepper and salt. Salt may not be necessary as the vegetable broth has salt. 13. Ladle into bowls and scatter some seeds on top. Tip: You can also make the soup from potatoes or cauliflower.

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Black Salsify Soup

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Blue Cheese & Apple Stuffed Pork Tenderloin

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Blue Cheese & Apple Stuffed Pork Tenderloin SERVES 4

1 pork tenderloin (about 21 oz) 2 small shallots 2 cloves garlic 2 small pears 2½ oz blue cheese a few twigs of rosemary 2 tablespoons olive oil 1 tablespoon butter 1 teaspoon salt a few turns of black pepper from the mill 1. Bring the tenderloin to room temperature about half an hour before cooking. 2. Preheat the oven into 380°F. 3. Peel and chop the shallots and garlic. 4. Peel the pears and cube them. 5. Sauté the shallots and garlic in a pan in a drop of oil for a few minutes. 6. Combine with the pear cubes and season with salt and pepper.

7. Cut the tenderloin lengthwise through the center but do not cut all the way through. 8. Season with salt and pepper. 9. Stuff with the pear mixture. 10. Slice the cheese. Place the cheese on top of the stuffing along with the rosemary. 11. Tie the tenderloin loosely. 12. Brown the pork in a butter and oil mixture in a pan. 13. Turn the tenderloin during searing and try to keep the cheese from touching the pan. 14. Season the surface of the meat with salt and pepper. 15. Insert a thermometer into the thickest part of the meat, avoiding the stuffing. 16. Bake until the thermometer reads 150°F. 17. Wrap the meat in tin foil and let rest for 15 minutes before cutting.

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Banana & Toffee Cake

Date Cake with a Caramel Nut Topping

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Banana & Toffee Cake SERVES 12

Date Cake with a Caramel Nut Topping

prep

SERVES 12

butter flour cake

3 large ripe bananas 1¾ sticks butter, room temperature 1¼ cups dark brown sugar 3 eggs 1¾ cups all purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 7 oz soft toffees, cubed topping

1 stick butter 3½ oz chopped walnuts ½ cup sugar 2 tablespoons all purpose flour 2 tablespoons cream or milk 1. Preheat the oven to 370°F. 2. Butter and flour a 10” loose base cake tin. 3. Mash the bananas using a fork. Beat the butter and sugar.

prep

butter flour cake

9 oz dates ½ cup espresso ½ cup water 1½ sticks butter, room temperature 2 eggs ¾ cup dark brown sugar 1¼ cups all purpose flour 2 tablespoons potato starch 2 teaspoons baking powder 2 teaspoons vanilla sugar 2 teaspoons cinnamon ½ cup crème fraîche topping

1 stick butter 3½ oz whole almonds and chopped walnuts ½ cup sugar 2 tablespoons heavy cream 2 tablespoons flour

15. Pour the mixture on the prebaked cake. 16. Keep baking for about 10 minutes or until the cake is baked through. 17. Check with a stick. 18. Before inverting it, let the cake rest for about 15 minutes in the tin. 19. Leave the cake tin over the cake in order to keep the cake moist.

Quick Fondue SERVES 2–3 AS A SNACK

9 oz Camembert (or similar cheese in a small wooden box) 1 garlic clove 2 teaspoons olive oil a few twigs of thyme crudités (cauliflower, carrot, radishes), for serving a few slices of toasted/grilled peasant bread, for serving 1. Preheat the oven to 380°F. 2. Unwrap the cheese and cut the top off. (You can use it later in a pasta sauce, for example.) Put the cheese back into the wooden box. 3. Peel and chop the garlic.

4. Add the eggs 1 at a time, beating on high speed.

1. Preheat the oven to 380°F.

5. Combine the dry ingredients and the toffees.

3. Add the espresso and water.

5. Pour some oil on the cheese and add a few twigs of thyme.

4. Cook over low heat under a lid, stirring occasionally until the dates are softened, about 5 minutes.

6. Bake the cheese for 5 minutes or until the cheese is warm and somewhat runny.

6. Fold the flour mixture into the batter, alternating with the banana mash. 7. Pour into the tin and bake on the lowest rack of the oven for about 45 minutes. 8. For the topping, measure all ingredients into a pan and stir. 9. Cook for a few minutes. 10. Spoon the mixture onto the prebaked cake. 11. Keep baking for about 10 minutes or until the cake is baked through. 12. Check with a stick. If the top of the cake is brown but the cake is still underbaked, cover with tin foil. 13. Before inverting it, let the cake rest for about 15 minutes in the tin. 14. Leave the tin over the cake in order to keep the cake moist. Serve as such or with vanilla ice cream.

2. Chop the dates straight into a pan.

5. Add the butter and stir until it melts. Let cool for 5 minutes.

4. Scatter it over the cheese.

Serve with crudités and bread for dipping.

6. Cream the eggs and sugar. 7. Combine the dry ingredients. 8. Using a sieve, add the mixture into the egg mixture. 9. Add the crème fraîche and the date mixture. 10. Fold quickly until smooth. 11. Pour into a buttered and floured cake tin. 12. Bake in the lower rack of the oven for about 50 minutes. 13. For the topping, measure all the ingredients into a pan and stir. 14. Cook for a few minutes.

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VICTORIAN WRAPPING Our Dietlind was was inspired by Gypsy Victorian paper crafts for this holiday story. So get out your papers, scissors, and glue, and start crafting Crafts+styling+photography by Dietlind Wolf Crafts how toâ&#x20AC;&#x2122;s by Jim Noonan

LAB E L S

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GARLAN D S 138 SWEETPAULMAG.COM WINTER 2016

RH OM B US

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FLOW E RS

C H AI N S

LETTE RS

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Letters

Garlands

SUPPLIES:

paper of desired color, pattern, size scissors craft knife glue

long strips of paper origami paper scissors craft knife ribbon

1. Trace and cut, draw and cut, or free-hand cut out the letter of your choice from the paper of your choice. 2. Then, using this first letter as a template, lightly trace your letter on to various other colors, patterns, and finishes of paper. 3. When cutting out each traced letter, cut either slightly larger or slightly smaller than the original letter. 4. Cut interesting patterns into the edges of the letter or use the craft knife to make interior cuts and details.

1. Fold a long strip of paper in half, lengthwise (long edge to long edge). 2. Then fold the paper, accordion-style, into a “package” of desired size (the way that you would to make paper dolls). 3. Cut desired shape along the open edges with loose leaves, (opposite the main long fold). 4. With a craft knife, cut slits for ribbon as desired, being sure to go through all layers of paper. 5. Open up garland and flatten.

5. Using glue, stack the cut outs of the same letter together, with the largest sized letter on the bottom and the letters getting smaller as you stack, to create a layered look, revealing bits of each paper underneath.

6. Cut additional shapes (also with slits for ribbon) and thread on to garland with ribbon as a second layer to add embellishment.

6. Attach the monogram as desired with thread or glue.

SUPPLIES:

Labels SUPPLIES:

paper (gilded; colored; patterned) pencil scissors 1. Use largest/longest side of package to determine the size of your label. 2. Cut a piece of paper to fit this side of the package. 3. Fold paper according to first three steps of the Rhombus diagram.

Rhombus origami paper pencil scissors craft knife glue 1. Fold a square piece of origami paper once in half and then once again, short end to short end to create a small square. 2. Fold this square into a triangle, making sure that all the loose, open edges are together (see diagram). 3. Along the edge where all the leaves of the paper are loose (no folds), draw, and cut out desired shape(s).

9. For added dimension, on double-sided paper, make half circle cuts with your craft knife and fold them open to reveal the pattern/color on the other side.

Flowers SUPPLIES:

origami paper, 6” square (double-sided colored, patterned, metallic, or gilt colored) scissors Small metal flower embellishments glue 1. Fold paper as shown in diagram. 2. With scissors, cut desired pattern or shape into folded piece. 3. Carefully unfold cut paper. 4. Layer flowers of different sizes and embellishments as desired and secure with glue.

Chains SUPPLIES:

long strips of paper origami paper scissors craft knife ribbon 1. Fold a long strip of paper in half, lengthwise (long edge to long edge). 2. Then fold the paper, accordionstyle, into a “package” of desired size (the way that you would to make paper dolls). For this case, the folds should be slightly larger. 3. Cut your desired shape along the open edges with loose leaves, (opposite the main long fold). In this case, one large gesture cut from the center of the edge of the folded piece of paper.

4. Draw and cut out desired shape at folded corner (see diagram).

4. With a craft knife, cut slits for ribbon being sure to go through all layers of paper.

5. Trace and cut out interior shapes along edges with folds, and folded tip.

5. Fold a second piece of paper the same way.

5. Open up garland and flatten.

6. Repeat process with slightly smaller pieces of paper and stack labels for a

6. Lay the first cut-out on the second folded piece of paper as a template and

4. Trace and cut out edge pattern along two sides of folded rectangle that are all loose leaves (no folds).

layered effect.

trace with a pencil.

7. Attach labels to package with adhesive or tie on with twine.

7. Cut out the traced shape about ½" smaller than the first cut out. 8. Open up all cut out pieces and layer as desired, securing to one another with glue.

6. Using the Rhombus how to, cut additional shapes as shown and thread on to garland with ribbon as a second layer to add embellishment. Templates are available at sweetpaulmag.com/make.

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Crafts+styling by Lova Blåvarg Crafts+styling+photography by Susanna Blåvarg

This page: We found this French baking tray in an antique store and thought that it would make a perfect moon. We decorated it with gold paint to make a moon and several stars. To achieve the matte, chalky finish that gives it the calming air of an old country home, we painted the walls with Jotun’s Lady Minerals in St Paul’s Blue Opposite page: Cold winters don’t necessarily mean that you can’t sleep under the stars! Create this wall decoration by cutting out stars in various papers in pink, white, and gold, and sewing them together on a sewing machine into long garlands along with golden star sequins. The star-shaped lamp is from Herrnhuter

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Clockwise from top: We painted these cute wooden spheres and blocks blue and decorated them with temporary tattoos from ABC Home. If varnished, they make the perfect gift for a toddler. Natural spheres and blocks from Amazon The â&#x20AC;&#x2DC;70s-inspired hanging tapestry was a vintage towel that we dyed blue, patched with Liberty and other fabrics, and embroidered and stamped with little white stars. Chair from Tolix Make this starry mobile by tying 2 silver painted floral sticks together using silver string. Sew through origami stars of different sizes and patterns and hang them from the sticks Oppostie page: Cut out stars from an old newspaper and other patterned papers. The tiles are from Popham Design Tiles

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3D paper stars are inspired by traditional American barn stars. To make a 5-pointed star download the FREE pdf pattern from sweetpaulmag.com

Opposite page: The rabbit mask has been papiermĂ˘chĂŠd with star-patterned paper. We ripped the black stars rather than cut them to achieve the rugged edges. The plush star is made from a rough linen fabric embroidered with facial features and then filled with rice. The glow-in-the-dark moon card is from Acne Junior and the wall print is from Etsy

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Photography by Ulf Svane Food by Anne Au Chocolat

CITRUS Winter is the best time to eat these golden delights. Not only are they at their best, but we need all their vitamins to keep us healthy over the winter

Lemon Cakes with Yogurt, Poppy Seeds, & White Chocolate

Yogurt with Grapefruit Curd & Blueberries SERVES 4 gr apefruit curd

zest and juice from 1 organic grapefruit 5 .3 oz sugar 1 .95 oz butter, in small dices 2 eggs

(simmering water) and let the butter melt and sugar dissolve completely while stirring. 3. In another bowl whisk the eggs together and carefully strain them through a sieve into the grapefruit mixture. 4. Continue to stir the mixture for 10â&#x20AC;&#x201C;15 minutes until it thickens and gets a creamy texture and reaches 181Â°F.

2 cups Greek yogurt 1 cup blueberries

5. Pour the hot grapefruit curd into a jar and store in the refrigerator to cool down completely for about 4 hours.

1. In a bowl combine the zest and juice from the grapefruit with the sugar, and then add the butter.

6. Arrange the yogurt in 4 serving bowls. Add a nice big spoon of grapefruit curd and a lot of fresh blueberries!

for serving

2. Place the bowl over a bain-marie 154 SWEETPAULMAG.COM WINTER 2016

Lemon Donuts

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Orange Waffles with Milk Chocolate & Pomegranate SERVES 2 waffles

2 ripe mashed bananas 2 eggs 1½ oz buckwheat flour ½ teaspoon cinnamon powder finely grated zest of 1 organic orange topping

1 orange, cut into sections ½ cup pomegranate seeds (from 1 small pomegranate) 1 oz milk chocolate, melted (preferably Jivara 40% from Valrhona) 1. In a bowl whisk together all the waffle ingredients and combine well. 2. Heat up your waffle iron and turn it to a medium setting. 3. Cook the waffles and serve hot with orange, pomegranate seeds, and milk chocolate.

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Orange Waffles with Milk Chocolate & Pomegranate

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White Chocolate & Lime Ice Cream

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White Chocolate & Lime Ice Cream

1. Heat the milk to lukewarm and add the sugar and the yeast.

Lemon Cakes with Yogurt, Poppy Seeds, & White Chocolate

SERVES 6

2. Give it a stir and let it sit for 5 minutes.

MAKES 10 SMALL CAKES

3. Melt butter in a bowl and cool down slightly.

cakes

1 .05 cups whole milk 2 .10 cup heavy cream zest from 1 organic lime 5 .6 oz white chocolate, chopped (preferably Ivoire 35% from Valrhona) 4 egg yolks 3 .5 oz sugar 1. In a sauce pan bring milk, cream, and lime zest to boiling point. 2. Add the chocolate and stir until melted. 3. In a bowl whisk together egg yolks and sugar until light and fluffy. 4. Quickly pour the chocolate milk over the eggs while whisking all the time. 5. Return the mixture to the sauce pan and heat to 181°F while stirring constantly. 6. Cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Let cool completely.

4. Add beaten eggs to the butter while stirring. 5. Add both the egg mixture and the yeast mixture to an electric mixer with a dough hook. 6. Stir for a minute and then gradually add the flour, salt, and lemon zest. 7. When all the flour has gone into the dough, continue to mix for 5 minutes. 8. Let the dough rest for 2 minutes before transferring to a bowl lightly greased with oil. 9. Cover with plastic wrap and let the dough rest in the refrigerator overnight. 10. Roll out the dough on a lightly floured table to 1⁄3” thickness. 11. Cut rounds with a 3½“ cutter and the holes with a 1” cutter.

7. Churn in the ice cream machine.

12. Transfer them onto a baking sheet or silicone sheet.

Lemon Donuts

13. Cover with a tea towel and let them rise for 90 minutes in a warm place.

MAKES ABOUT 15 DONUTS AND HOLES don uts

1 .15 cups whole milk 1 .75 oz sugar 2¼ teaspoons dry yeast 5 oz butter 2 large eggs 18 oz plain all purpose flour ¼ teaspoon salt zest from 1 organic lemon frying

topping

4 oz white chocolate, melted (preferably Ivoire 35% from Valrhona) 1 oz unsalted pistachios, chopped dried rose petals 1. Preheat the oven to 375°F. 2. In a bowl whisk together sugar and butter. 3. Add the eggs 1 at a time while stirring and then add Greek yogurt. 4. Fold in flour, baking powder, poppy seeds, and lemon zest. 5. Pour the batter into paper muffin cups/or buttered muffin tins.

14. Heat the vegetable oil in a large pot to 360°F .

6. Bake the cakes for about 15 minutes and use a toothpick to check for doneness.

15. Fry 2–3 donuts at a time for 45 seconds on each side until golden. Fry the holes, too.

7. Cool down the cakes and dip them into melted white chocolate.

16. Place the fried donuts and holes on several layers of paper towels and turn them around to drain as much grease off of both sides.

lemon gl a ze

17. Combine confectionars’ sugar and lemon juice to make the lemon glaze. It should be thick and pourable.

10 oz confectionars’ sugar juice of 1 lemon

18. Dip the warm donuts in sugar coating or the lemon glaze.

vegetable oil

.35 oz sugar 6 4 .9 oz salted butter, softened 2 eggs 3 .5 oz Greek yogurt 5 .3 oz all purpose flour ½ teaspoon baking powder 1 tablespoon poppy seeds zest from 1 organic lemon

8. Finish with a sprinkle of pistachios and rose petals.

coating

4 oz sugar

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Text+photography by Michael Marquand

ROADTRIP UNDER THE MIDNIGHT SUN:

AN ICELANDIC VOYAGE

Ring Road going through the Mývatn region of Northeastern Iceland Opposite page, left to right: Baejarfoss Falls; Bolungarvík village Westfjords; Nam restaurant, downtown Reykjavik; sheep in Rauðasandur WestFjords; Rauðasandur WestFjords; Pingvallakirkja church, one of the first churches built in Iceland; Kaffi Vínyl, downtown Reykjavik; Þingvellir National Park along the Golden Circle route; Illugastaðir farm Vatnsnes Peninsula, Westfjords

IN A CRAMPED CAR FULL OF PEOPLE AND CAMPING GEAR,

Top to bottom: Ice caves in Vatnajökull National Park; Hiker exploring the ice caves Opposite page top to bottom: Wood cabins in Heimaey, Westman Islands; Campsite in Heimaey, Westman Islands

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accompanied by a fully loaded Led Zeppelin playlist, we’re driving along the ring road towards Seyðisfjörður when Immigrant Song comes on. "We come from the land of the ice and snow, From the midnight sun where the hot springs flow…” My friend Lauren turns the music down for a minute, looking puzzled. “Is this song about Iceland?” “Hmmm… I don’t know of anywhere else that has ice and snow and hot springs and midnight sun.” We looked it up with our campsite wifi that evening, and yes, the song I’ve heard a million times and never really thought about and also put on my Iceland playlist is about Iceland. We’ve been in the country for a week at this point and I can see exactly how the wildness of the place inspired such mystical imagery in 1970’s Robert Plant. The landscapes are green and lush and sometimes rocky and barren, nothing grows tall so everything is wide open, like a cold weather desert. A few days into our trip we become privy to the classic Icelandic joke: “If you get lost in the woods in Iceland, stand up.” As an avid hiker, I feel lucky in this country. I’ve hiked the same dozen trails within driving distance of Brooklyn many times over and none of them compare to the most boring day hike here. On the Western side of the island we discover some of the country's largest waterfalls. Sometimes we can walk behind them and watch the water roaring down in front of us. Hiking through the Westman Islands, we walk along rocky cliffs with waves crashing into the sides. Clusters of puffins sit in the crevices and dive for fish. Later we climb the mountain on Heimaey Island until the landscape turns red, rocky, and covered in fog. It feels like we’re on Mars. In Skaftafell National Park, we camp next to a glacier and spend the following day exploring ice caves and the glacial lagoon. The ice is just as blue as every

photo I’ve ever seen of an iceberg. The crystal blue blocks of ice drift around the lagoon, emerging from the mist and hiding again. Further north in Mývatn we explore the geothermal field of Námaskarð. The site looks completely alien, as the landscape is covered in bright orange and red tones with tiny pools of smoke and mud bubbling up from the ground. We camp next to Lake Mývatn and spend the next day hiking around the giant crater, caves, and lava fields. Our hikes at this point involve picking wild food, as there is very little agriculture in Iceland and fresh produce is hard to come by. Occasionally we find a patch of edible mushrooms to cook at our campsite, and along every trail we find bushes of Bilberries, a small sweet berry that looks like a blueberry but more flavorful. Our hike ends at a cafe, where we try the geothermal lava bread: a thick spongy and slightly sweet rye bread baked underground with the heat of the earth. For a country that doesn’t produce much food, Iceland does certain things very well. The country is known for its quality fish, grass-fed meats, and dairy. The famous Icelandic yogurt is available everywhere, and there are small dairy farms throughout the country. In the west, where we begin and end our trip, Reykjavik has the largest culinary scene. It’s a big city by Icelandic standards, but still feels quaint. There’s little in the way of the large glass skyscrapers and heavy traffic you’d see in most big cities. Instead the city has a lot of one and two story buildings featuring a mix of modern and classic Scandinavian architecture with vibrant graffiti murals throughout the urban landscape. Reykjavik has plenty of traditional Icelandic food as well as international cuisine. Our favorites were Kaffi Vínyl, a vegan sandwich shop and record store with great coffee and an international (but Scandinavian leaning) record collection, and Nam, a casual pan-Asian cafe with modern decor and a penchant for sweet and spicy flavor combinations. The city also offers a lot of campy, unexpected Americana themed restaurants. In addition to a sports bar simply called American Bar, there’s a Chuck Norris grill next to the Big Lebowski bar, where you can choose from more than 20 variations of white Russian.

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Top to bottom: Geysir geothermal area along the Golden Circle; Landscape of Þingvellir National Park; Church in Seyðisfjörður Opposite page from left to right: Hallgrímskirkja church in Reykjavik; Rock formations in Mývatn; Architecture in Reykjavik; Detail of the Baejarfoss Falls greenery; Church in Rauðasandur Westfjords; Road through Southwest Iceland; Graffiti mural in downtown Reykjavik; Puffin in the Westman Islands; Gullfoss waterfall along the Golden Circle

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A couple hours out of Reykjavik we’re able to visit one of Iceland's dairy farms, Erpsstadir. The farm has a small organic ice cream shop which sits in front of a backdrop of mountains and grazing cattle. On the east coast, there’s an emerging food culture coming out of Seyðisfjörður, a small town in the mountains with a vibrant arts community. The architecture is uniquely colorful with classic Scandinavian designs. There’s a small main street in the center of town, with bike rentals, artist shops selling handmade goods, and restaurants offering farmto-table meals, baked goods, and locally brewed beer. The town proves to be a good place to relax for a day and stock up on fresh bread and other staples before going to the remote parts of the north. After exploring Seyðisfjörður and Mývatn we drive up to the Westfjords, the most mountainous and least populated region of Iceland. The landscapes are just as dramatic, but more complex. We seem to always be on windy twisting roads between water and mountains. We drive to the Rauðasandur Peninsula and hike through green pastures, which turn into orange and pink beaches littered with tiny purple sea shells. Aside from a lone farm house and a tiny black church, there are no signs of civilization, and the only fellow visitors we see are wild horses and a few wandering sheep. That evening, after a soak in the oceanside hot springs, we walk back to our campsite to look over our maps with flashlights and figure out tomorrow's plan. It’s late August at this point and the midnight sign has left us in exchange for a clear dark sky. One of our German campsite neighbors interrupts our conversation and points to the sky. After two weeks in Iceland, the aurora has arrived. It’s rare to see it this time of year, and although I have no reference point, it feels like we’re getting an impressive version of the borealis. A vibrant green smoky light with hints of pink. The green light is as surreal and saturated as the blue of the icebergs and the orange hues of the volcanic fields. The colors dance against a starry sky. One by one everybody takes notice. All the chatter in our camp goes silent.

Top to bottom: A small piece of Glacier in the Jökulsárlón Glacial Lagoon; Lakeside architecture in Reykjavik; Main street in Seyðisfjörður Opposite page top to bottom: Landscape of Þingvellir National Park; Namafjall Geothermal area; A fumarole Namafjall; Glaciers of Skaftafell National Park; Historic abandoned ship in the Westfjords

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Clockwise form top: Scandanavian style architecture in Seyðisfjörður; Jökulsárlón Glacial Lagoon; Icelandic craft beer; Farmhouse in Seyðisfjörður Opposite page: Icelandic horses in the Southwest

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cheers A real winter treat A mix between a cocktail and a dessert, this drink is great on a cold night by the fireplace (if you are lucky enough to have one!) Food+styling+photography by Paul Lowe

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Paul's Winter Cocktail He Would Love to Sip by the Fireplace MAKES 1 GLASS

2 shots espresso spiced dark rum, as much as you want 1 small scoop vanilla ice cream honey or agave nectar 1. Pour the warm espresso and rum in a glass. 2. Add a small scoop of ice cream. 3. Add a little honey or agave. 4. Give it a gentle stir. Enjoy!

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pantry confessions

Where do you live? I live in Los Angeles and Palm Springs. As soon as I retire, it'll be Palm Springs full time. I plan on running for mayor on the platform "Every Hour Is Happy Hour." I appreciate your vote. What inspires you? People who are doing exactly what they were meant to do. You can tell when you see it.

Perfume/cologne? Jo Malone. Favorite restaurant? Chili’s. That queso dip, though. Cookbook you can't live without? My mom's recipe book. Ultimate vacation destination? Puerto Vallarta, Mexico. Film idol? Bette Davis. Perfect meal? Pizza. Hands down. I could eat it every day. I'm on a diet, though, so I broke up with pizza on November 17th, 2015. I miss it. My favorite meal to order is the chicken for two at Zumiez in the Castro in San Francisco. Roasted, with a sourdough stuffing. I've flown to the city just to eat it—it's that good.

Photo by Ricky Middlesworth

We asked our favorite funny man and fashion expert Ross Mathews about his favorite things... in and out of the kitchen

Favorite color? Blush and bashful—the two shades of pink—just like Julia Roberts' character in Steel Magnolias. Necessary luxury? Pedicures. Nice feet are essential. Guilty pleasure? YouTubing Oscars acceptance speeches. Favorite song? "Forget your troubles, come on get happy..." Favorite flower? Lilacs. Last purchase? A new house in Palm Springs. Before that, four shirts at Walmart ($3.88 each!).

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