sweet paul mag holiday 2010

8/3/2019 Sweet Paul Mag Holiday 2010

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New York Times Cookie Jar

Perfect gift for the holidays. Displays two puzzles

edited by Will Shortz, plus erasable marker (and answers!).

The lid has a Times T as its handle.

Comes in a gift box. 6" x 6" x 7". $59.95 NSAP3322

Ode now t nytstoe.omOr call (888) 669-2708


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table of contents

Woof

Page 48

One for the Season

Page 50

Cupcake

Page 57

Well Opener

Page 59

Thanksgiving

Page 60

Kids, Cookies and Fun

Page 68

A Cake Tin Filled with Old Photos

Page 76

Holiday Brunch

Page 84

Treats

Page 92

Winter Cocktails

Page 98

Dressing up Cranberries

Page 104

Winter Warmers

Page 112

Let Me Entertain You

Page 116

Next issue

Page 124

Whats up, Sweet Paul

Page 5

Contributors

Page 7

Recipe Monday

Page 10

Keep Your Eye On

Page 12

My Happy Dish

Page 14

Its a Wrap

Page 17

Crafty Friday

Page 24

Painless Holidays

Page 28

Gorg-wanna

Page 30

A Reection of Flavors

Page 34

From Mormors Kitchen

Page 36

Gorg-wanna Kids

Page 38

Wills Picks

Page 41

Wine

Page 44

Gorg-wanna Food

Page 46


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Food + styling by Paul low e PhotograPhy by Melina haMMer

F o o d + s t y l i n g b y A n n A W e n d t

P h o t o g r A P h y b y t K t K t K


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Whats up,Sweet Paul?

Welcome to the very first Holiday Issue of Sweet Paul Magazine.

Its kind of crazy to think that it was one year ago that I had the idea of

creating a magazine... and yet, here we are. Time sure does fly when

youre having funand fun is exactly what its all about here at Sweet

Paul. Ive had one awesome experience followed by another while making

this issue, and for me, the merriment has been put back into the holidays.

This time of year also makes me reflect on how far weve come, and how

thankful I am to have the opportunity to work with the talented artistsand writers who brought my vision to life. They have helped the

magazine take on a life of its own - a gift that continues to give. The

things we have planned for the New Year are very exciting, and now our

readers have an opportunity to contribute!

We launched a campaign on Kickstarter.com to raise money for a

redesign and special issue. All contributors will receive exclusive rewards,

including behind-the-scenes updates on the design process, and a chance

to submit your own recipe to be shot for Sweet Paul Magazine!

This past year has changed everything - hearing from the readers and

fans always leaves us deeply touched, and we hope to continue to give

back with new recipes, crafts, and beautiful stories. With your

continued support, anything is possible!

So for everyone, near or far, known and unknown, I wish you all a

wonderful holiday season and a very happy new year.

May all your dreams

come true!

PHOTOGRAPHS BY FRANCES JANISCH AND ELLEN SILVERMAN

check out sweet paulscampaign on

kickstarter.com!


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The UlTimaTe BirThday Book,

WiTh engraved CoinHardbound book with every birthday

front page in recipients life.

$169.95 NSAP2176

Ode now t nytstoe.omOr call (888) 669-2708


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contributorsHOLIDAY 2010 ISSUE NO. 3

What would be the ultimate holiday gift

to receive this year?

JANICE MALKOTSIS

Copy Editor, New York

Without questionthe cherry

colored Le Creuset Cookwear

Set. Just thinking about all

the delicious recipes I could

try makes my mouth water.

BRADFORD CROWDER

Writer + Illustrator,

Bainbridge Island

To have all of my blogging

friends in one place! It wouldbe amazing to have all of us

gathered together to celebrate

the season in style! With a

phenomenal feast, of course!

FRANCES JANISCH

Photographer, New York

My ultimate gift would be

a two-week holiday in the

Mediterranean with my

family and close friends, and

Anthony Bourdain as a guest.

SABRA KROCK


My son is just starting to talk,

so something like give me

a hug, mama or love you,

mama would be the best!

COLIN COOKE


The ultimate gift for me to

receive this holiday would be

really creative, nice clients.

JIM HENSLEY

Writer + Photographer,

Oslo

You know...peace on Earth,

goodwill for mankind. But ifnobody can score one of those

for me, Id be happy with a

tin of trufe salt from Dean &

DeLuca.

LISA BJORNER

Photographer,

Stockholm

I want a few extra days off

for this holiday! So we haveplenty of time to socialize with

friends and family.

KIM M. MOREAU

Writer, New York

A magical iPhone with better

service, so I can actually talk

on the phone from the inside

of my apartment. Or a dog I

can make funny outts for.


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ASHLEY NORTON

Stylist and Designer,

New York

I really need a vacuum cleaner.

Its embarrassing that I dont

have one but Im picky and just

cant decide which one to get.

HECTOR SANCHEZ


A trip to Cuba to visit my96-year-old grandmother.

ANDREW PURCELL


To receive a vintage bottle

of ros champagne. To be

honest, it doesnt have to be

just for the holidays, Ill take it

anytime...

ELLEN SILVERMAN


I would like to spend a week

with my extended family in

Venice, exploring the city and

shopping the markets by day.

JENNIFER NOLAN


An endless supply of Tocca

007 candles... or at least

enough to get me through the

winter.

CARRIE PURCELL

Food Stylist, New York

A plane ticket to Florence, Italybecause I have a good friend

living there right now who Id

love to visit; and maybe a big

bag of liddabit salted caramels.

WILL TAYLOR

Writer + Stylist, London

Im hoping to become best

buds with Mr. Bright a yellow

Chestereld armchair covered in

golden yellow York velvet, nished

with jewel-colored buttons.

KEVIN NORRIS


I would love a big and happy

St. Bernard with large, oppy

ears and an even larger smile!

DON PURPLE

Stylist, New York

To be in Venezuela wearing aT-shirt, shorts, ip-ops and

living on rice and beans and

tons of papaya...with a BIG,

SMILING HAPPY HEART!!

CAROLINE ROGERS

Illustrator,

New York

The ultimate gift will be

bringing all of our families and

friends together in NYC when I

marry my anc this fall.

ANNA WENDT

Food Stylist, Stockholm

Any adventure that involves

food. A new restaurant, a cool

food class, picnic in the forest

or a weekend getaway in some

awesome city.


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9" Square Dinner Plate - Set of 4 $54.95 NSAPFE1

12" x 16" Tray $14.95 NSAPFE2

12.5 oz. Glass - Set of 4 $19.95 NSAPFE3

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22 oz. Bowl - Set of 4 $46.95 NSAPFE5

10 oz. Creamer $9.95 NSAPFE6

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from Fishs Eddy.

Buy online at www.nytstore.com, or in person atFishs Eddys fagship store near Union Square.

LETTER PERFECT1 any of the symbols of an alphabet 14 free from any aw or defect

l_ _ _ i


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FOOD AND STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE

recipe monday

EVER PUT SOMETHING IN YOUR MOUTH AND

THINK THIS IS THE MOST AWESOME THING EVER!?

WELL, THIS RECIPE JUST MAY CONJURE UP THE

SAME THOUGHT.

A Slice ofHeaven

10 | S W E E T P A U L . H O L I D A Y 2 0 1 0


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Marzipan, Cranberriesand Pistachio Squares

Makes 24

16 ounces marzipan

Confectioners sugar, for dusting

10 ounces white chocolate, chopped

1/2 cup pistachios

1/2 cup dried cranberries

Cut the marzipan into 4 equal parts.

Using a rolling pin, roll out the

marzipan to form a thin

pancake-like shape.

Use a little confectioners sugar

as our so the marzipan does

not stick to the surface.

Melt the chocolate (can use a

microwave or a saucepan

over hot water).

Cover a baking tray with

parchment paper and placeone marzipan layer on it.

Pour some chocolate on top

and using a spatula, spread all

around the marzipan.

Sprinkle with cranberries and pistachio

Place another layer on top and

continue until the last layer is

chocolate, pistachio and cranberries.

Refrigerate for 30 minutes before

cutting into squares.

Keep cool until served.

SWEET PAUL . HOLIDAY 2010 | 1


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| S W E E T P A U L . F A L L 2 0 1 0

crafty-fridaykeep your eye on

Light andWood

TEXT BY KIM MOREAU

PHOTOGRAPHY BY JENNIFER NOLAN

WE GO INTO THE WOODS WITH SARAH

FOOTE, WHO CREATES WOVEN LAMP SHADE

STRUCTURES PAINSTAKINGLY CRAFTED

BY HAND, TO DISCUSS INSPIRATION, THE

BLOGOSPHERE AND BRUISES.



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How did you get started creating things?

I always liked to make things since I was a little

kid. I would take the balsa wood that my dad

and brother would use to make model airplanes

and turn it into things for my room. I had these

grand ideas of what I would do in my room

when I got olderlike I always wanted to put a

hammock in there.

How about these shades specifically? How did you

get started making these?

Its based on something I came across when I

was walking down the street. I found these old

metal egg baskets people used to usethis kind

of a globe, sphere shape, and for some reason it

occurred to me to weave wood through it. So I

kept doing different shapes. The way the light

shines through the wood looked really good.

Were you a wood-worker? What led you to work

with that material? When I did the first lamp it was with balsa

wood, as a kid I played around with that. I

hadnt done any wood-working. Ive tried to

make furniture, but the stuff I do, it doesnt have

to be perfect. Its not actual wood-working

where you have to be so precise. I like more

organic shapes and natural forms, which is why

Id like to do some other things with pillows or

using fabric.

How did you move from the balsa wood to the

veneers you use now?

I started with the balsa wood because its very

transparent, but it turned out to be too soft. It

almost starts to decay a little bit. Someone sug-

gested that I try veneer. It works the same

wayit has the light color, and its super thin,

but it maintains its shape a lot better. Its a lot

more consistent. With balsa, the grain will

always be different, but with veneer, its

very regular.

Where do you find your inspiration?

Well, almost everyone always says

theyre inspired by nature, and I would

say leaves and petals are my biggest

inspirations. But, for me, its the

shapes. I see shapes, as opposed to

colors and textures.

Youre originally from California, why

did you make the move from the west

coast to Brooklyn?

Ive been in New York about four

years now. I had barely even been to

Brooklyn. My sister lives in Manhattan and I

had been to visit her a lot, but for some reason I

had this idea of myself being in Brooklyn and

making things here. Theres a lot going on here

in terms of design that I wanted to be a part of.Im still slowly just starting on the path of where

I want to be, and all the things I want to make

and do.

How much of the design blogs and community do

you keep up with, for inspiration and such?

I feel sometimes like Im over-stimulated. I find,

I can go a long time off of a little bit of inspira-

tion. I feel like if I look too much, my atten-

tion can be taken in too many directions. I

used to have this experience a lot where I

would see a lamp or see something and think,such beautiful things already exist, why am I

even doing this? But of course, it can work

the opposite way, too.

How is it having people react with the products

you make?

Definitely its so weird. Ive been doing this

for a long time, but I hadnt sold them. I

was just giving them to friends. Then when

I started selling them and I got coverage, I

was looking at the comments that people

have made. Its a little uncomfortable, its

usually positive, but youre never 100 confident

about something you create, at least Im not.

That coverage led you to TV, and being featured on

HGTVs Dear Genevieve. How did all of that

come about?

They had a producer who had seen them online.

They called me like a week before they needed

the lamp, which was rough because I make the

lamps,

especially the hydrangea

lamp they used, over several weeks because it

very physically tiring. So I did it, and I wa

really exhausted when I showed up to start film

ing. I was already in this out-of-it state, then to

be there, it was really weirdnot to mention

seeing yourself on TV. But Genevieve Gorder i

so extremely nice.

You mention the physical toll, this isnt light work by

any means. How do you deal?

Its mostly just my hands and shoulders

Especially with the hydrangea lamp, its hun

dreds of those little pieces and I stamp them ou

by hand. Ive tried other methods you can

send veneers to laser cutters wholl cut them foyou, but that leaves burnt edges on the perime

ter. But I like the look of the way I do it the best

which is the thing with handmade goods you

have total control over it and it will look exactly

how you want, but it takes a lot out of you.


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Dads Potato PancakesRECIPE BY AMY JURIST | STYLING BY PAUL LOWE

PHOTOGRAPHY BY FRANCES JANISCH

THE WINNER OF THIS ISSUES SWEET PAUL RECIPE CONTEST IS

AMY JURIST WITH HER DADS POTATO PANCAKES.

my happy dish



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Yields approx. 20 pancakes (3 round)

4 large russet potatoes, peeled and grated

1 medium yellow onion, fnely grated

1/3 cup matzo meal, plus additional to soak up liquid

1 1/2 teaspoons salt, plus more to taste

1 teaspoon pepper, plus more to taste

1 egg

Vegetable oil or rying

Sour cream and apple sauce

In a large mixing bowl, combine potatoes and

all other ingredients.

In large nonstick pan, heat 1/4 inch o oil. (I the pancake

browns quickly, turn down the heat to allow pancake

to brown slowly.) Add more oil to pan i necessary: The

pancakes should not touch the bottom o the pan.

Spoon 2 tablespoons o potato mixture into hot oil.

Flatten out with potato masher until about 1/4 inch thick.

Turn when edges are crisp and bottom is completely

dark golden brown.

Remove when both sides are almost

completely browned.

Add more matzo meal to mixing bowl to soak up

excess liquid, as needed.

Remove to paper towel to dry.

Serve hot immediately with sour cream and apple sauce.

Amy says

This recipe makes me happy becauseit reminds

me of when I spent the holidays with my dad,

who died 20 years ago. He was a great cook

and made the perfect potato pancakesreally

thin and crispy. Every time I make them now,

I know hed be so proud of me, because of how

good they taste, and how I nally followed my

passion and became a chef.

Dads Potato Pancakes

The Hints

Keep 1/4 inch to 1/2 inch o oil in the pan so the

pancakes are essentially oating in the oil.

Always grate everything by hand; use the

larger side o a box grater or the potatoes,

and the small holes or the onion.

Keep adding small handuls o matzo meal

(never our!) as needed to soak up

the extra liquid in the potato mixture

as youre making them.Make only a ew pancakes with the frst round

to determine i more salt, pepper and onion

are needed. When satisfed with the avor,

continue with rest o mixture.

Drop the potato mixture by spoonuls into the

oil. Take a potato masher (one with holes) and

atten each one until about 1/4 inch thick. This

makes or pancakes that are crispy and

not mushy inside.

Dont remove the pancakes until they are

browned on both sides. This will not only make

them taste better but theyll stay crispy as you

make the rest o the pancakes. I the middle o

the pancakes is too light, they will get soggy as

soon as theyre put on the paper towel.


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SOME NEW AND FUN WAYS TO WRAP

YOUR HOLIDAY GIFTS.

Its a Wrap

STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH


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POM-POM

Start with making a large wool pontoon

Use a pom-pom maker; available in any

knitting store or online (www.clover-usa

com). Wrap your gift in white paper and

create a wide band using wool yarn. Ho

glue the pom-pom on top.

BUTTONS

Work on small spaces at a time. Cover a

paper or wooden box with craft glue and

simply add the buttons. When the whole

top is covered, hot glue more buttons on

top so that there are no large gaps.

KITCHEN

Wrap your gift in white household pape

and make a wide band with plastic shel

liner that you hot glue on the back. Use

regular white cotton kitchen string to

fasten a wooden or plastic spoon and a

gift tag.

LACE

Wrap your gift in craft paper; then cut a

piece of lace to fit all the way around.

Fasten it on the back with a hot glue gun.

(The lace I used was from an

old table runner.)

TAPE

Use Japanese tape to cover a simple

wooden box. Choose 4 to 5 different

colored tapes and tape them to the box.

The label is made of craft paper thats

been taped and then cut.

PAPERS

Make your own gift wrap using your childs

drawings, old books, artwork or tear

sheets from your favorite magazine. Copy

it on a home copier or take it to a copy

center for a color image. Make the tags

using the same paper.


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Craft paper is my favorite wrapping paper.

The small gift is wrapped and tied with red

wool yarn.

The tassels are made by twining the yarn

around two fingers; tie in the middle and cut

the sides. Tie to the two yarn ends.

The large red pom-pom is made the same

way, twine the yarn around four fingers; tie

in the middle and cut the sides.

The white center is a small pom-pom hot

glued in place.

Button gift is tied with thin metal wire and

the buttons fasten to the wire.

The large gift is wrapped in craft paper and

a vintage cherry hat decor hot glued on top.

CRAFT PAPER



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FLOWER

Wrap your gift in white paper and hot glue

a ready-made paper flower on top.

My flower is from www.katespaperie.com

LEAF

Wrap your gift in white paper and white

string. Using a leaf-shape puncher, punch

out leaves from white paper. Hot glue

them to the end of the strings.

BROWN GIFTS

The flower topper is a ready-made rosette, cut up and glued to the gift

Hot glue a vintage flower in the middle.

The pom-pom ribbon on the round box is hot glued.

The lace is glued in the back of the gift with a hot glue gun and held in

place with a simple cotton ribbon.

To make the big bow, layer the ribbon into a number 8 shape on top o

each other (three times will do the trick); fasten a thin metal string

around the middle. A very simple way to make a bow: hot glue it in place

CUPCAKE FLOWERS

Wrap your gift in pretty floral paper. Take three regular

size cupcake paper liners and turn them inside out; hot

glue together.

Take three small cupcake liners and do the same thing.

Glue the large and small flower together. The middle is

made of a small liner cut up in strips and glued in the

center of the flower.

The tassels are bits of cut-up liners glued on the string.

ROW YOUR BOAT

Make a small, simple gift more fun by ho

gluing a miniature boat with people on top

of it. (They can be found in craft and

hobby stores that also sell model trains.)


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crafty-fridaycrafty friday

LightRecyclingTURN AN OLD WHISK INTO A VERY STYLISH

AND COOL LAMP. ITS EASY AS PIE!

STYLING BY PAUL LOWE

PHOTOGRAPHY BY FRANCES JANISCH



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SWEET PAUL . FALL 20

YOU WILL NEED

One old industrial whisk

Hanging lamp set (I used one from www.anthropologie.com )

One screwdriver

1. Make sure the lamp set is not plugged in.

2. Unscrew the socket until it comes apart; unscrew the screws

holding the two wires in place.

3. Pull the cord through the whisk; re-assemble the socket.

4. Wrap one wire around one screw and tighten.

5. Do the same for the second wire (make sure the wires are not touching).

6. Screw the socket back into position; add a lightbulb.

7. Hang the lamp and turn on.

Enjoy the light!


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Food + styling by Paul low e PhotograPhy by Melina haMMer

F o o d + s t y l i n g b y A n n A W e n d t

P h o t o g r A P h y b y t K t K t K


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Want To AdvertiseIn Sweet Paul Magzine?

CONTACT US AT:

[email protected], and we will send you our new media plan.


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SCHEDULE!

Pace yourself. Ive found that if I take two to

three nights and assign them one holiday task

writing out cards one night, gift wrapping

anotherjust to get them on my schedule, Ill

no longer have those all-nighters scrambling

to pull it together. I make the nights funIll

watch old movies or make cider while doingthe tasks.

Frances Bailey, Editor and Blogger, 400sqft.

blogspot.com

ESTABLISH CHILD CARE

If you are entertaining, hire a group babysitter

so your friends can bring their children and still

be able to enjoy the party as adults.

Jen Ramos, Designer and Blogger, madebygirl.com

GATHER GIFTS

The most stressful thing for me is giftbuying. What I like to do is get most of my

purchases done by mid-November leaving

December free for me to focus on baking,

wrapping, parties, etc. I also make sure to nd a

go-to gift and buy 10 to 15 of them in the early

fall. You dont need to spend a lot of money,

but it should be something unique that will

make your friends or family smile. Have them

wrapped and ready to go so when the season

rolls around, youve got a bunch of sweet gifts

to give to teachers, co-workers, etc. I also like

to buy all my wrapping paper and bows, tape,

etc. in the fall.

Jan Halvarson, Editor and Blogger, poppytalk.com

BE TECH SAVVY

Use the internet. Compare prices on items at

sites like the Find (http://www.thend.com)

to make sure you are getting the best prices.

Join discount groups like Gilt Group (http://

www.gilt.com) to make sure you are getting the

best prices on designer goods. Also, shop etsy

(http://www.etsy.com) to support artists.

Dallas Shaw, Designer, dallasshaw.com

KEEP KIDS ENTERTAINED

Always have activities on hand for the young

ones invited to holiday parties to ensureeveryone is happy and having a good time

Coloring books, paper and crayons are great, o

better yet, create a do-it-yourself crafty projec

for the kids.

Karen Chien, Designer and Founder of Cheeky

Living, cheekyliving.com

No Pain HolidayWE ALL KNOW THE HOLIDAYS CAN BE ANYTHING BUT EASY, SO WE ASKED SOME OF OUR

EXPERT FRIENDS TO GIVE YOU THEIR TOP TIPS FOR A PAINLESS HOLIDAY SEASON.

ILLUSTRATIONS BY CAROLINE ROGERS

BAKE MORE COOKIES

The holidays bring out the baker in

me. Growing up, cookie making was

always a big part of the season for ourfamily. Now that I spend my holidays

in the city, I make big batches of

cookie dough and keep it rolled in

logs in the freezer. Its so easy to pop

it in the oven for an impromptu party,

or even wrap with a piece of pretty

stationery and a ribbon for a last-

minute gift. The best part is cookies

are always just a few minutes away!

Caroline Rogers, Illustrator and Blogger,

itlooksgoodtome.com


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USE FOUND OBJECTS

Gather fallen branches from your neighborhood

to use with hanging ornaments instead of using

a live tree. Arrange them, clustered, in a tall urn

or container.

Pam Zsori, Owner of Ink & Peat and Blogger,

housemartin.typepad.com

MAINTAIN MODERATION

Dont overdo it at parties around the holiday

period. Pace yourself when it comes to

indulging in party food and drinks. Your body

and head will like you better for it!

Peter Georgakopoulos, Photographer and Blogger,

souvlakiforthesoul.com

PREPARE FOR LONG TRIPS

Have a DVD player in the back of the car! After

we got one, we were able to drive anywhere!

Christine Haerra, Stylist and Blogger,

ilovepolkadot.blogspot.com

GIVE AN EXPERIENCE

I am big on giving experiences. Last year,

certicates for a Moroccan hamam in a

500-year-old Kasbah was my gift of choice for

friends living in Marrakech. I zipped into thespa and my gifts were all taken care of in a 1/2

hour!

Maryam Montague, Hotel Owner and Blogger,

mymarrakesh.com

FOREGO PERFECTION

Dont succumb to the pressure of holiday

perfection. The best memories often com

from the craziest momentslike when

your mom burned the turkey, or the year th

Christmas tree fell over (on grandpa). The

holidays can be nutty...enjoy every silly

second of it.

Ez Pudewa, Blogger, creaturecomfort.com

STAY HOME

Keep traveling to a minimum. If you spend

your holidays on the road ghting trafc youl

feel they passed you by when its all over. I

youd be missing out by declining out-of-town

offers, offer to host your own party.

Denise Grayson, Blogger, theswellelife.com

SWAP LEFTOVERS

Host a small get-together with your friend

after New Years Day to swap leftover cards

wrapping paper and other seasonal basicAfter all, it can take a while to use a full roll o

wrapping paper and you dont want to give th

same boxed holiday card to your co-worker

year after year. Have all of your guests brin

supplies theyd like to swap and make sur

everyone leaves with new-to-them goodies fo

the following season.

Kari Chapin, Writer and Stylist, karichapin.com

PARTAKE IN POTLUCK

Nothing beats the ease of having your holiday

events as collaborative events. No one needs tobring anything extravagantan extra bottle o

wine, a plate of cheese or a fresh loaf of Italian

or French bread can be a big help. Dont b

afraid to ask, most guests are happy to help.

Grace Bonney, Blogger, designsponge.com

UTILIZE ONLINE

RESOURCES

Use an online registry. This is

especially helpful when exchanging

gifts with extended family. Id

much rather give a gift that I

knew they wanted or needed

rather than something that will

just gather dust.Myregistry.com or

alternativegiftregistry.com are great

sites because you can add items from

any website (like Etsy!) or a brick-

and-mortar store.

Julia White, Designer, jewelweeds.com

DRINKS

When hosting our annual holiday

party, I always make a special house

drink. I prepare a big pitcher ahead,

put it in the fridge and as soon as

my guests arrive I add some ice and

start pouring. Super easy. One of my

favorite drinks is: vodka, champagne

and cranberry juice. Its festive andsuper easy to make. In addition, I

always set up a bar with bottles of

vodka, bourbon, rum, an ice bucket

lled with beer, wine and champagne,

and a variety of mixers. This way

people can just help themselves to

whatever they want and I dont have to

play bartender the whole night.

Ron Escobar, Blogger, magazinejunkie.

typepad.com



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CHAIR Camping chair designed by Jesper Thomsen for

Normann Copenhagen in beech wood and leather.

$3,500.00; huset-shop.com

CALENDARLetterpress calendar inspired by vintage

fabrics and geometric shapes from SeeSaw. $32.00; seesaw.

bigcartel.com

DECOR KITSuper cute decor kit from Polli that contains

30 decorations and ribbons to make garlands, gift tags or

ornaments. $19.95; polli.com.au

BOOKKristin Hove collected recipes from her family and

friends in her new book Collected. $22.95;

hardiegrant.com.au

HOLIDAY CARDS Made just for our readers by C&C.

You get 12 cards for $24.50; candtcreative.com

THE POPPY Awesome linen flower from

EmersonMade. Comes in three sizes. From

$54.00; emmersonmade.com

OWLS Crocheted owls from City Owl.

Made by Grandma. Comes in a range of

colors, $20.00; cityowlvintage.com

SWEETPAULTREAT!Youcanwinitemsinpink.Simplysendusane-mailatgiveaway@sweetpaulmag.com,andtelluswhatyoudliketowinandwhatstoryyoulikedthebestinthisissue.EntriesduebyDecember15.



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During the early years o being a teenager, my ather worked

overseas which aorded my amily and me the antastic

opportunity to travel widely. My frst big adventure at

thirteen would see me through Ireland, Switzerland, Saudi

Arabia, Hong Kong, Australia and New Zealand. My

mother encouraged my sister and me to keep a journal o

our travels that was met with the typical enthusiasm one

would expect when asking a child to take on the task o

writing during a vacation. But, I endeavored to do my best

and made my daily entries.

Years later, ater stumbling across the journal in a box, that

aged tablet was cracked open again and I couldnt helpbut be astounded. You wouldnt exactly call it literary,

ar rom it, but it held a heart-warming revelation that

had long been orgotten. All I had written down over the

span o several weeks was the endless varieties o culinary

pleasures Id polished osmoked kippers, strawberry

cream cake, chicken shawarmas, hummus, hum bao,

seaweed noodles with peanut sauce, Violet Crumble,

lamingtons, Pavlova, and on and on and on. All o my

memories had been cataloged by the oods Id eaten.

And, rankly, little has changed.

I never cease to be amazed and appreciative o the intensity

with which ood outlines the moments o our lives. Whil

some are more deeply sentimental than others, perhaps

most, i not all o us will continuously carry these sensory

memories until our very end. We will acutely recall the

events, the places and most o all, the people in our lives

through the scents and avors o so many times gone by.

To this day, i I make the rice and corn that my now

long gone Aunt Kay used to make, the mere smell wil

immediately transport me back to when I was a smal

child sitting in her San Francisco kitchen listening to he

wonderul laugh or as she would sotly sing. A simplchocolate snack cake tinged with a hint o cinnamon

reminds me o the one thing my sister was ever willing to

cook rom scratch: my moms yellow curry spaghetti with

mushrooms. It still weakens me with its aroma. And, th

warm perume o her sherry cake wating about recall

amily holidays or the polished cocktail parties my parent

would host or my ather s colleagues.

My moms version was to simply substitute sherry or the

liquid called or on a box o yellow cake mix. And, rankly

there is nothing wrong with that shortcut based on my

recollection! However, today I have adapted this sherry cakrecipe to suit my own needs by creating a scratch version

As I am oten known or my cupcakes, this interpretation

includes a topping o nutmeg-laced browned butter and

vanilla buttercream. But, a simple preparation o the cake

in a Bundt cake pan and dusted with powdered sugar wil

give you an immediate sense o my childhood original

Either way, I hope you enjoy this recipe and perhaps mak

it a new part o your own amily ood memories.

A Refection on Flavors

TEXT AND ILLUSTRATION BY BRADFORD CROWDER

A LONG JOURNEY TO FIND THE PERFECT CUPCAKE


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2 cups sugar

5 whole eggs, plus 1 egg yolk

3/4 cup vegetable oil

1/4 cup melted butter

3/4 cup cream sherry

1/4 cup half & half

1/2 tablespoon vanilla

2 1/2 cups unbleached all-purpose our

1/2 teaspoon salt

2 1/4 teaspoons baking powder

1 1/2 teaspoons nutmeg

For the frosting

1 1/4 cups sugar

1/2 cup our

1 1/2 cups whole milk

4 sticks unsalted butter

2 teaspoons vanilla

1/2 teaspoon nutmeg

UNCLE BEEFYS SHERRY CUPCAKES WITH

BROWNED BUTTER BUTTERCREAM

Preheat the oven to 350F.

Beat the sugar and eggs together

until uffy and a pale yellow color

(3 to 5 minutes).

Add the wet ingredients (oil,

melted butter, sherry, half & half,

vanilla) and mix until incorporated.

Sift together the our, salt, baking

powder and nutmeg.

Add the dry ingredients and mix

until just combined.

(Do not over mix!)

Using a standard size, spring-

action ice cream scoop, place the

batter into a regular-size mufn

tin lined with cupcake papers.

Bake for 17 to 18 minutes, or

until an inserted toothpick

comes out clean.

Cool completely before frosting.(If making a Bundt cake,

thoroughly grease and our a

Bundt pan; bake about 45 to 55

minutes or until tester

comes out clean.)


For the frosting

In a saucepan, over medium-high heat, melt one

stick of unsalted butter and cook until a deep

golden brown. (Do not burn.)

Set aside to cool completely.

In a medium-size bowl, sift together sugar and

our.

Add the whole milk and mix until thoroughly

combined.

Pour the mixture into a medium saucepan and

cook over medium heat, whisking often, until the

mixture comes to a boil and thickens (about 25

minutes).

Place mixture in a bowl and cover with plastic

wrap, so that the plastic wrap is completely

touching the mixture (to prevent it from forming

a skin); allow to cool.

When mixture has cooled and is warm to the

touch, transfer to a mixer tted with a whisk

attachment and beat on a medium-high setting.Add browned butter in small spoonfuls.

Add nutmeg.

Cut remaining 3 sticks of butter into small pats

and slowly add to the frosting.

Whip until light and uffy.


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The Gingerbread DisasterIt was a few days before Christmas and Iwas 6 years old. I woke up very early with

one thought in my head: I want to bake

gingerbread cookies.

The whole idea came from a favorite

record that I had listened to as a

child, a story by the Norwegian writer

Thorbjorn Egner. In it, is a rabbit that

bakes and sings a song about how to

make gingerbread cookies. So at six inthe morning on that fateful day, I went

downstairs to the kitchen with my little

record player and that record.

from mormorskitchen

BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH

I found the big baking bowl that my

grandmother had used for baking and

turned on the record. It didnt take very

long after that for the kitchen countertop,

oor and, surprisingly, the ceiling to host

a celebrated mix of our, sugar, eggs and

cinnamon. Of course, the song was not a

real recipe, but how was I to know at such

a young age?

My grandmother and mother later told mehow they had been woken up by the sound

of the same song playing over and over

againonly to nd me in the midst of such

a mess. I thought they would be angry;

after all, my grandmother would no doubt

have to spend upward of a week to clean up

after me. But instead, they said, they had

both burst out in laughter.

After giving me a scrub down in the tub

and straightening up the disaster area,

we spent the rest of the day baking real

gingerbread cookies. I can still close myeyes and remember the smell of cinnamon

and pepper.


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w

Makes about 80 cookies

1 cup salted butter, sotened

1 cup dark brown sugar

1 large egg

1/2 cup molasses

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cardamom1/4 teaspoon ground cloves

4 cups plain four

1 teaspoon baking powder

In a large bowl beat butter and

sugar until creamy.

Add egg and molasses and mix well.

Add spices, four and baking powder and

stir until everything is incorporated.

Wrap dough in plastic wrap and

rerigerate overnight.

Preheat oven to 375F.

On a lightly foured surace, roll out the

dough to about 1/8 inch thick.Cut out cookies and transer to a baking

tray covered with parchment paper.

Bake or about 6 to 8 minutes

or until golden.

Cool on a wire rack.

Store in an airtight container.

Mormors Gingerbread Cookies



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gorg-wannakids

PHOTOGRAPH BY ANNA BODERKE

With hanging bowler hats

and mustaches, this child

will surely grow up to

become a big Magritte fan.

Let It Hang


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MOBILE Mr. Mustache baby mobile for mustache lovers made

of paper and nut veneer. $28.00; www.jaellundtofa.etsy.com

PLATE Dont forget Santas cookies this Christmas.

Im sure he will be very happy to be served from this melanin plate.

$16.00; www.littlekorboose.com

DECAL Sleeping bear wall decal; comes in 34 colors and five

different sizes. $68.00; www.couturedeco.com

PILLOW Meet Mr. Frank Fox from Danish Darling Clementine,

12x12. $40.00; www.huset-shop.com

CAR Ride on toy car based on the very first SAAB.

Made of plastic and wood. $460.00; www.huset-shop.com

DUCKY I was so happy when I found the old-fashioned rubber

toys at Roll Over Red Rover. Comes in a range of different animals.

$25.00; www.rolloverredrover.com

PLACEMAT Great playful Hallo Robot placemats that will makeall kids sit still and eat their food. $14.95 for 8;

www.hellohanna.com

GUITAR Future rock star? This fabric guitar from Rice is perfect.

$45.00; www.huset-shop.com



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41/124

BY WILL TAYLOR

Wills PicksGET CRAFTY WITH OUR TIPS AND IDEAS FOR ASTYLISH CHRISTMAS PARTY.

Bell Garland, $23.00; LED-Light Tree, $78.00;

Planter, $31.00; thewhitecompany.com


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Cheers!The holiday season is well and

truly upon us and we at Sweet

Paul want to make your Christmas

party the best on the block. So,

pour yourself a glass of mulled

wine and let the planning begin...

FUN IDEAS TO GET THE

PARTY STARTED

Why not organize an ornament

exchange around a preset theme

to break the ice?

Get everyone to put an After

Eight mint on their forehead,

and then see who can get it into

their mouth without using their

hands.

PARTY AND TABLE DECOR

For a festive touch, use tree

ornaments and jewel-colored

ribbons to tie napkins together.

Warm up side tables and

entryways with branches

collected from your local park or

woods. Spray paint them white

and hang twinkling lights and

decorations on them for a

unique look.

Paint fruits, foliage and

pinecones in metallic hues, and

then place along your mantle;arrange tea lights in the gaps.

For a quick and quirky

centerpiece, fill a cake dome

with brightly colored baubles.

Mix fruits, foliage and animal

objects to achieve an

eclectic look.

Mix and match napkin rings for

a relaxed look.

WILLS PARTY PLAYLIST

All I Want for Christmas is You,

by Mariah Carey

Blue Christmas, by Elvis Presley

The Christmas Song,

by The Pogues

Twelve Days of Christmas,

by Nat King Cole

Have Yourself a Merry Little

Christmas, by Destinys Child

Last Christmas, by Wham

Assorted napkinrings, $23.00-

$30.00; habitat.co.uk

Napkins, $2.49;ikea.com

Robin, $5.50;johnlewis.com

Pear $7.80habitat.co.

Wreath, $30.00;

johnlewis.com

Reindeer, $1.99;ikea.com


WILLSTIP!

Mixandmatch

napkinringsfora

relaxedlook.


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Flatware, $235.00; heals.co.uk

Three Canap CheatsTUNA AND BLACK PEPPER CIABATTAS

Mix tuna flakes, freshly chopped parsley, sliced

olives, extra virgin olive oil and cracked black

pepper together; then refrigerate.

Just before your guests arrive, slice ciabattas

around 1/2 inch thick and place on a

parchment-lined tray in the oven at 350F

until golden.

BREAD STICKS WITH A TWIST

For each bread stick, lay a slice

of prosciutto flat.

Place three arugula leaves on top and sprinkle

with finely sliced sun-dried tomatoes.

Starting at the base, tightly wrap the

prosciutto around the bread stick beforeserving with champagne.

MINI ROAST BEEF PASTRIES

Chop 1 tablespoon chives and 1 teaspoon

horseradish; mix into 2 cups sour cream. (You

can save time by spooning into ready-made

pastry shells.)

Top with sliced roast beef.

Garnish with a sprig of watercress.

Candlestick,$7.99; ikea.com

Serving platter, $79.95;crateandbarrel.com

Owl, $4.70;

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Joy Pears, $38.00;etsy.com/shop/lapomme

Dinnerware, $36.00 to $50.00;

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All eyes were on the bottle...

Girls, French girls in act, had been

persuaded to come over to where the tent

was pitched. This was not to be a beer and

potato chip event. This called or white

wine...maybe cheese, a fre on the beach.

This particular campground happened to be

in the south o France. It really couldnt have

been anywhere else. The adjoining shop was

flled with accidental gourmets flling their

baskets with exotic oods. The group o

young men I was spying on had crossed the

Channel rom England to try their luck onthe Cte dAzur.

Theres an element o luck when picking out

a bottle o wine or any given occasion i you

dont learn to decipher the clues. The bottle

the campers were leaning toward was clear

glass with an ornate, classy labelthe wine

in it, a deeply satisying gold color. They

had stumbled over a real unexpected pearl;

Ch. Climens, Sauternes at an astonishingly

aordable price.

Terms like red and white, dry or sweet have

only limited meaning. Ive had red wines as

black as coee, and the occasional bottle

o Chablis that looked pretty green to me.

As ar as sweet goes, that Chablis had lost

whatever trace o sugar its chardonnay

grapes ever had. Buy a bottle o Chardonnay

rom Sonoma County and youll likely get

more than a hint o sweetness. Now a lot o

this is up to the wine maker. Delaying the

harvest will make or riper, sweeter grapes.

Ending ermentation earlier will leave some

o the natural sugars in the wine. Thats

whats happening during ermentation

the yeasts are consuming the sugars and

leaving alcohol behind. In theory, the more

sugar, the more alcohol. At a certain point

though, the amount o alcohol trapped in

the bottle will kill the yeasts beore all the

sugar is converted. The wine will then have

a certain ruity sweetness to it. Sauternes

is a special case o nature doing something

unexpected and spectacular. Most other

white Bordeaux wines are bone-dry. The

northern latitude o the vineyards doesntmake or super ripe grapes most years,

and rankly the wine makers here dont

want them. Except in Sauternes. There,

sweet white wine is king. Situated at the

point where one colder river ows into

a warmer one, Sauternes has an almost

unique advantage. The rivers create an early

morning og at just the right time, in just

the right season and in just the right place to

encourage a particular ungus to attack the

grapes, pierce their skins and allow much o

the juice to evaporate. Its called noble rot.Most ungus in the vineyards is, well, just

rot. It ruins the grapes and makes or rotten

wine. Noble rot turns grapes into one o the

wine worlds real jewels.

How the campfre date ended, Ill never

know. The three young men hurried o to

the cashier with a surprise bottle o dessert

wine, and a six-pack o beer just in case.

In my imagination they had a night to

remember, at least on one level.

wine

A Sweet Life

SAUTERNESOnce in a lifetime

Tradition compels me to say

Chteau dYquem. Honesty

compels me to say Ive never

had it. It is the head honcho of

dessert wines and one of the

planets most expensive liquid, by

the way. One vine makes about a

glass of wine.

Whenever you can

Almost any Sauternes will be

good, provided it comes from

a good year. Ask around. Try

Climens, Guirad, or Doisy-Dane.

Whenever you want

Luckily, like other French luxury

items, there are believable

copies. Wines from the districts

Monbazillac or Cadillac can give

you almost the same quality for a

fraction of the price.

TEXT AND PHOTOGRAPHY BY JIM HENSLEY



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LOOK WHATS PUSHED THROUGH THE GROUND AND INTO OUR KITCHEN!

Santas Red ToadstoolsPHOTOGRAPHY BY KEVIN NORRIS

gorg-wannafood


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TOADSTOOLS Looking for the perfect holiday

cake decor? Then these edible toadstools are pretty

darn close to perfection. Eight edible toadstools

made of sugar paste, chocolate and royal icing.

$32.00; www.etsy.com/shop/andiespecialtysweets

ALE The bottle of this red rice ale is so cuteI

kinda want to use it as a vase after its all gone. (Its

very tasty, too!) $4.99; www.kodawari.cc

CRACKERS We do love our cheese and crackers

here at Sweet Paul. These buttery crackers are

great for soft cheeses like brie and camembert.

$8.00; www.finecheese.co.uk

CUPCAKE LINERS Love these gingham and

polka dot cupcake liners. They will make any boring

cupcake look stylish. $4.99 for 40 liners; www.

nycake.com

HONEY Sage honey from Napa Valleyperfect for

tea or just a tablespoon in hot milk before bedtime.

Helps keep the flu at bay. $12.85; www.katzandco.com

JEWELS Need some sparkle on your cake or cook-

ies? Then these edible jewels are the answer.

Each one is made of sugar. $10.99 for 8; www.

nycake.com

OILS Holiday time is cookie time and you will need

to add some taste to them. Orange blossom water

and pure peppermint extract are the perfect solu-

tions. $10.99; www.nielsenmassey.com



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GIVE YOUR POOCH AN EXTRA TREAT THIS HOLIDAY.

A Great Start to aNew Day.

PHOTOGRAPHY BY COLIN COOKE


woof!


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Pancakes

A healthy way to start the day.You can also make these for yourself:

just add 4 tablespoons of sugar.

Makes about 15

1 cup buckwheat our4 tablespoons corn our

1 teaspoon baking powder1 cup buttermilk4 tablespoons milk1 large egg

Mix all ingredients in a large

bowl until smooth.Refrigerate for 30 minutes.In a small saucepan, heat a smallamount of butter (to coat) and cookeach pancake about 1 minuteon each side.(For bone-shaped pancakes, justpour the batter into a bone-shapedcookie cutter.)

Cool and serve.Can be frozen.

BED ber cool dog bed from L.A. designer James PeComes in two sizes, from $900.00; www.jamesperse.com

SWEATER Turn your pooch into a candy cane with this csweater from Trixie+Peanut. Comes in a range of co

$29.00; www.trixieandpeanut.com

CUFF Leather cuff with charm in metallic Tagana. Comea range of different colors. $150.00; www.vonderbitch.co

ILLUSTRATION Personalize a portrait of your pet Superstudio. Starts at $35.00; www.superstudio.etsy.com

HAT Keep your pup warm this winter with Blue Blossom

from Beantown. Made to measure. $30.00; www.beantohandmade.etsy.com

TOY Wonder Ballsbouncy, colorful vinyl ballsperfectthe playful pup. $5.00; www.trixieandpeanut.com



50/124

one for the season

FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE

Chocolate,CHOCOLATE HAS GOT TO BE THAT ONE INGREDIENT THAT MAKES EVERYONE HAPPY.

DONT THINK I EVER MET ANYONE THAT DIDNT LIKE CHOCOLATE IN ONE FORM OR ANOTHER.

DARK, WHITE, SWEET, BITTER, WITH MILK OR BACONITS ALL GOOD TO ME.

(THANK GOD BATHING-SUIT SEASON IS FAR AWAY!)

a passion


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BEST HOT CHOCOLATE EVER!

Makes children of all ages very happy.

Makes 1 glass

1 1/4 cups full fat milk

2 ounces good quality dark chocolate

1 teaspoon sugar, or more to taste

Whipped cream to serve

Heat the milk in a saucepan over medium heat.Melt the chocolate in the milk.

Add the sugar and whisk until dissolved.

Serve with whipped cream.



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Serves 4

2 teaspoons butter

1/2 cup sugar

6 large eggs, separated

6 ounces good quality chocolate, melted

1/2 teaspoon salt

Crme frache for serving

Raspberries for serving


Bring a pot of water to a boil.

Butter 4 ovenproof small dishes.

In a large bowl, whisk egg yolks and sugar

until light and creamy.

Whisk in the melted chocolate.

In another bowl, whisk egg whites with

salt to form soft peaks.

Fold the egg whites gently into the

chocolate mixture using a spatula.

Pour into the dishes.

Set the dishes in a roasting pan and pour

enough boiling water into pan to come up

1 inch on sides of dishes.

Bake about 12 to 15 minutes, cake

should have just set.

Cool and serve with crme frache

and raspberries.

CHOCOLATE PUDDING CAKE

A mix between cake and pudding. Stays moist for days.



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Serves 6

9 ounces dark chocolate, chopped

1 cup butter

6 eggs, separated

1 1/2 cups sugar


In a medium saucepan, over hot water, melt

chocolate and butter in a bowl.

Beat the egg yolks and sugar in a bowl until pale.

Combine the egg mixture and the chocolate.

Whisk the egg whites into stiff peaks.

Fold them gently into the chocolate mixture.

Pour the batter into a 12- to 14-inch pie tin.

Place in oven and bake for about 16 to 20 minutes.

The cake will rise and then fall (its supposed to fall).

Serve warm with whipped cream or ice cream.

FALLEN CHOCOLATE CAKEThis is such a great cake and without our, so its great for Passover.

Since the cake is very soft, it will need to be served with a spoon.


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Makes 12 large cupcakes

1/2 cup unsalted butter, softened

1/2 cup sugar

3 eggs

1 cup plain our

1/4 cup shredded coconut

4 tablespoons good

quality cocoa powder

1 1/2 teaspoons baking powder

1/2 cup shredded coconut

1 teaspoon cocoa powder

Ice cream, for serving


Beat butter and sugar until pale.

Add eggs, one at a time; mix well.

Add our, coconut, cocoa and

baking powder; mix well.

Pour the batter into a 12-cupbuttered cupcake tin.

Place in oven and bake

for 12 to 15 minutes.


Toss the shredded coconut

in cocoa powder.

Serve the cupcakes with the

chocolate coconut and ice cream.

CHOCOLATE AND

COCONUT CUPCAKES

Make many, these will be popular.


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Makes about 30

1 cup whipping cream

1 pound good quality

dark chocolate

1 tablespoon Amaretto

Cocoa powder

In a saucepan, slowly

bring cream to a boil.

Place the chocolate and

Amaretto in a bowl and

pour the cream over.

AMARETTO TRUFFLES

Placed in a decorative box, these can be great gifts for the holidays.

Stir gently to dissolve the chocolate.

Leave to cool.

When the mixture is set, use a spoon

to scrape teaspoon-size balls.

Use your hands to roll them into balls

(messy, but fun, and you can always

lick your ngers afterward).

Roll the trufes in cocoa powder

and serve.

Will keep up to one week.



56/124

a guide to the daily possible

adapt

create

design

devisediscover

dreamu

p

imagine

inven

t

mess around

th

inkonyourfeet

improvisedlife.com

envisio

n

explore

cookup

concoct


57/124

FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH

CHEDDAR & CHIVES CUPCAKEThis is the perect savory cupcake or all those cold nights

when you want something satisying

Makes 12

1 1/2 cups plain four

1 1/2 teaspoons baking

powder

1 teaspoon salt

4 tablespoons cold butter,

cubed

3 tablespoons resh chives,

chopped

3 ounces sharp cheddar,grated

1/2 cup milk


In a large bowl, mix

together four, baking

powder and salt.

Add the butter and work

it into the four with your

hands. (It should resemble

coarse meal.)

Add chives, cheddar and

milk and mix well.Divide the dough into well-

greased cupcake tins.

Bake or about 20 to 25

minutes, or until golden

brown.

Serve resh rom the oven

with butter and some good

cheese on the side.

cupcake


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URBAN MOTHER.

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59/124

HOLIDAY 2010 ISSUE NO. 3

THANKSGIVING

KIDS, COOKIES AND FUNA CAKE TIN FILLED WITH OLD PHOTOS

HOLIDAY BRUNCH

TREATS

WINTER COCKTAILS

DRESSING UP CRANBERRIES

WINTER WARMERS

LET ME ENTERTAIN YOU


60/124

OUR THANKSGIVING DINNER HERE AT SWEET PAUL

MAGAZINEIS INSPIRED BY TRADITION.

BUT, AS ALWAYS, THERE IS A LITTLE TWIST.

FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ

Thanksgiving


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PUMPKIN SOUP WITH

CRANBERRY COMPOTE


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PUMPKIN SOUP WITH

CRANBERRY COMPOTE(previous page)

A creamy and sweet soup that goes

perfect with the cranberry compote.

Serves 6

2 tablespoons olive oil

1 large yellow onion, peeled and sliced

2 cloves of garlic, sliced1 2-pound pumpkin, peeled, seeded and

cubed

1 large potato, peeled and cubed

2 carrots, peeled and sliced

1 leek, only the white part, sliced

3 cups chicken stock

1/2 cup cream

Salt and pepper, to taste

Cranberry compote, to serve

3 tablespoons toasted pumpkin seeds,

to serve

Heat oil in a large saucepan and fry

onion and garlic until soft.

Add pumpkin, potato, carrots,

leeks and stock.

Bring to a boil and let the

soup simmer for 30 minutes.

Pour the soup into a blender

and blend until smooth.

Pour into the pan and add cream.

Bring to a boil and simmer for 5

minutes.

Season with salt and pepper.

Serve soup with cranberry compoteand toasted pumpkin seeds.

CRANBERRY COMPOTEThis compote can be used in a next

day turkey sandwich. It is quite close

to heaven.

Makes 2 cups

1 cup dried cranberries

1/4 cup golden raisins

1/2 cup dried cherries

1/4 cup raisinsGrated zest from 1 orange

4 tablespoons orange juice

4 tablespoons Limoncello

Place all the ingredients in a small

saucepan and bring to a boil.

Simmer for 6 to 8 minutes, or until

almost all liquid is gone.

Cool and store in an airtight container.

MAPLE AND APRICOT

ROASTED TURKEY(right)

This is my favorite way to make a

turkeyeasy and very tasty.

Serves 6 to 8

1 14-pound fresh organic turkey

4 tablespoons butter, softened

Salt and pepper, to tasteStufng, see page 66

4 tablespoons butter

1 cup chicken stock

1/4 cup maple syrup

1/4 cup apricot jam

1 cup cream

1 cup chicken stock


Wash the turkey well; remove neck

and giblets; dry.

Massage the whole turkey with butter;

rub well with salt and pepper.

Loosely ll the cavity with stufng.

Pull the legs together and tie them with

twine; place in roasting pan with rack.

Pour in chicken stock.

Place in oven and roast for 30 minutes.

Melt butter, syrup and jam in

a small saucepan.

Reduce heat to 350F.

Baste the turkey every 20 minutes with

the maple syrup mixture.

If the turkey starts to brown in some

areas, place some foil on top.Total cooking time should be about 3

hours; a meat thermometer should read

170F when inserted into the breast.

Let rest 30 minutes before carving.

For the gravy: pour the drippings

into a saucepan.

Skim off some of the fat and bring to a

boil; add cream and stock.

Simmer on low heat until thick.


63/124SWEET PAUL . HOLIDAY 2010


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Serves 6

1/4 cup grated Parmesan

2 pounds Yukon Gold

potatoes, peeled and cubed

1 stick butter

1 cup warm milk


Fresh thyme

MASHED POTATOES WITH CRISPY PARMESANLove the texture of the creamy potatoes with the crispy Parmesan.


Sprinkle 1/2 teaspoon of Parmesan on a

baking tray covered with parchment paper.

Leave about 2 inches around the piles so

they have room to melt.

Bake until melted and crispy,

about 2 minutes.

Take out and cool; break into pieces.

In a large pot, cook the potatoes in

unsalted water until tender.

Drain and mash.

Over low heat, add butter and stir until

melted; add milk and stir well.


Stir in Parmesan and serve with a sprinkle

of fresh thyme.


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Serves 6

4 tablespoons butter

2 yellow onions, chopped

2 stalks celery, chopped

1 1/2 pounds mushrooms,

trimmed and sliced

2 tablespoons thyme,

nely chopped


1 pound olive bread, cubed

1 cup chicken stock

3 eggs, beaten


Butter a large ovenproof dish.

Heat the butter in a large pan and

saut onions and celery until the

onions become soft.

Add mushrooms, thyme, salt

and pepper.

Saut the mixture until the

mushrooms are golden.

Transfer to a large bowl.

Mix in bread, chicken stock

and eggs.

Transfer to baking dish and

cover with foil.

Bake for 20 minutes, remove

the foil and bake for another 20

minutes or until golden.

OLIVE BREAD AND MUSHROOM STUFFINGUse rustic bread for this stufng. The olive adds an extra kick.



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Serves 6

1/2 cup pancetta, cubed

2 pounds Brussels sprouts, cut in half

1 cup almonds


Heat a large pan and add the pancetta.

Cook until a good amount of grease is created.

Add Brussels sprouts and almonds; cook until

Brussels sprouts are al dente (soft on the

outside, but with a hard core).


You can also make this dish in the oven.

Just place all the ingredients in an ovenproof

dish and drizzle with 2 tablespoons olive oil

and bake for 15 minutes.

BRUSSELS SPROUTS WITH

ALMONDS AND PANCETTAI love to make Brussels sprouts this way: with

the accompaniment of salty pancettayum!



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Serves 6

2 cans pumpkin pure

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

4 tablespoons light brown sugar24 gingersnaps, broken into pieces

1 cup heavy cream, whipped into soft peaks

In a large bowl, mix pumpkin pure, spices and sugar.

Layer pumpkin, gingersnaps and cream in glasses and serve.

SPICED PUMPKIN TRIFLEIm not a huge pumpkin pie fan, so this

is my take on a deconstructed pie.


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Kids,

Cookiesand Fun!

THE HOLIDAYS ARE THE PERFECT TIME TO

GET THE KITCHEN COVERED IN DOUGH,

FROSTING AND SPRINKLES. JUST BE

PREPARED TO CLEAN UP AFTERWARD!

FOOD + STYLING BY PAUL LOWE

FASHION STYLING BY DON PURPLE

PHOTOGRAPHY BY ELLEN SILVERMAN


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PEPPERMINT COOKIES

Great chocolate cookies with just the right amount of peppermint.

Makes 30

2 1/2 tablespoons salted butter

1/2 cup sugar

1 large egg

1/2 teaspoon peppermint extract

1/2 cup plain our

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/3 cup melted semisweet chocolate

10 peppermint candies, chopped


In a large bowl, beat butter and

sugar until light and creamy.

Add the egg and mix well.

Add peppermint, our, cocoa and

baking powder; mix well.

Wrap in plastic and refrigerate for at

least 2 hours before use.

Roll out to 1/8-inch thickness on a

oured surface.

Cut out 2-inch rounds using a cookie

cutter or a glass and transfer to

a parchment-paper-covered

baking tray.

Bake for 10 minutes.


Decorate with a little melted

chocolate and some crushed

peppermint candy.




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CARAMEL POPCORN BALLS

Easy to make and really fun to serve

as an upside-down lollipop.

Makes 10

1 large bag of popcorn

1 cup sugar

Place the popcorn in a large bowl.

Melt the sugar in a medium pan over medium-high heat.

Stir once in a while so the sugar does not burn.

Once melted, pour the caramel over the popcorn.

Using clean rubber gloves, form the popcorn into balls.

(It will be hot so dont let the kids do this.)


CHOCOLATE SANDWICH COOKIES

These will go fast, so make a lot!

Makes 25

1 batch sugar cookie dough1/2 cup melted chocolate


Cut 2 1/2 inch circles and place on a parchment-paper-

lined baking tray.

Use a small ower-shape cookie cutter and cut out

owers using half of the dough.

Bake for about 8 to 10 minutes, or until just golden.


Spread 1/2 teaspoon of melted chocolate on a whole

cookie and place the one with the cut-out on top.


SweetPaulTip!Acutewaytoservetheseistomakeahandleusingalollipopstick.Hotgluerickrackribbon.Gluetothepopcornballwithsomemeltedsugar.


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BASIC SUGAR COOKIES

This is a basic cookie recipe that never fails to please.

Makes about 30 cookies

1 stick salted butter

1 cup sugar

1 large egg

2 cups plain our1/2 teaspoon baking powder

1 teaspoon vanilla extract


In a large bowl, beat butter and

sugar until light and creamy.

Add the egg and beat it well

into the mixture.

Add our, baking powder and

vanilla and mix until combined.

Wrap in plastic and refrigerate for

at least 2 hours before use.

Roll out to 1/8-inch thicknesson a oured surface.

Cut out cookies and transfer to a

parchment-paper-covered baking tray.

Bake for about 8 to 10 minutes,

or until just golden.



SweetPaulTip!Itsalsofuntomakelettersusingthesugarcookiedoughtouseascardsorplacesettings.



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SANTA ORNAMENTS

Cute ornaments for the Christmas tree.

Makes 30

1 baked batch of sugar cookies in the shape of

a 2-inch circle

Confectioners sugar

Water

Paper Santa heads (can be found at

www.tinseltrading.com)

Mix confectioners sugar and water to a

smooth, thick frosting. (You will need to

improvise exact amounts to achieve a desired

thickness of frosting.)

Fill a pastry bag with the frosting and squeeze

a little on each cookie.

Place a Santa head in the middle; pipe small

dots around the head.

(I used a hot glue gun to fasten a small piece of

string on the back of the cookie.)

Remember, these are decorative

and not for eating!

SNOW GLOBES

A cute way to give away cookies.

Hot glue a rick rack ribbon on the

side of the lid of a small jar.

Melt a little sugar to use as

adhesive; glue the cookies to the lid.

Add coconut to use as snow and

screw the jar in place.


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CANDY WREATH

You will need:

1 small wire wreath*

4 pounds peppermint candy

Florist wire*

Start by fastening the orist

wire to the wreath.Use two and two candies and

fasten them to the wreath by

twining the wire around them.

Let the next ones overlap the

old ones.

Work yourself all the way

around.

Fasten the last ones by twining

the wire a few extra turns

around the wreath.

*Both can be found at your local

orists or craft supply store.

POPCORN WREATH

You will need:

2 large bags of popcorn

1 needle

White thread

4 white paper plates

Craft glue

Start by stringing the popcorn

to the thread. You need quite a

lot of popcorn for this wreath.

Glue the plates together and cut

away the middle.

Twine the threaded popcorn

onto the paper plate wreath.

To save time, you can hot glue

the popcorn in place instead.

SNOWMAN COOKIES

These are great for gift giving.

Makes 12 snowmen

1 batch sugar cookie dough

1 small batch of peppermint cookie dough

(use leftover dough)

Confectioners sugar

Water

Shredded coconut1/4 cup melted chocolate

1 small piece of orange fondant

1 piece of red and white string


Cut out 3 different circles of the sugar cookie

dough (small, medium and large).

Place them on top of each other to create a

snowman shape.

Press them gently together and transfer to a

parchment-paper-covered baking tray.

Cut out small hats using the peppermint cookiedough and place on the same tray.

Bake for about 8 to 12 minutes.


Mix confectioners sugar and water until smooth.

Cover the snowman with frosting and dip into

coconut.

Add extra frosting to his head and place the hat.

Use melted chocolate in a piping bag to make

buttons and a band for his hat.

Take a small piece of fondant to create a thick

carrot. Fasten with a small amount of frosting.

Tie a string around the neck as a scarf.


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STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCH EZ

A Cake Tin Full

of Memories

FOR MANY YEARS NOW, I HAVE

USED AN OLD CAKE TIN FILLED

WITH MEMORABLE BLACK AND

WHITE PHOTOS. TIME TO PUT

THEM TO GOOD USE!


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TREE OF MEMORIESA very simple way to

decorate your tree with all

your loved ones.

You will need

Photos of family and friends

Ornament hangers

Hot glue gun

Hot glue the ornament

hangers to the back side of

the photos and hang on tree.

(If you dont want to glue on

your photos you can make

color copies.)


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FAMILY WALL TREEA fun gift for your whole family.

Just make copies of the photos

you want to use as cut-outs.

You will need

Cut-outs of photos of your

family, however small or large

they may be.

White tin bamboo sticksHot glue gun

About 20 inches of white string

Paper rosette

Start by creating a layout of

your family tree. This can be

done on a table.

(Make sure you dont mix Aunty

Dawn with Uncle Tim!)

Cut the bamboo sticks into the

shape of a tree.

Hot glue the sticks on the back

of the cut-outs.

Hot glue the string to the back;

hot glue a paper rosette on top.

You can even glue a family name

tag on it.


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UNDER GLASSAnother great way to display images of

your family members.

You will need

Small plate

Photos

2 pages from an old book

Hot glue gun

Glass dome

Cut out the images and hot glue them to the plate.

Cut out tree shapes of the old books and hot glue to the

plate.

Put the dome on top.

CUPCAKE TOPPERSThese are superne to use as a place setting.

You will need

Color copies of family or friends

Hot glue gun

Toothpicks

Cut out the images you want and hot glue the cut-outs to a

toothpick on the back side of the image.



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CALENDARA great gift that costs about $1 to make.

You will need

Old photo

Calendar (you can nd one online)

Hole puncher

String

Cut out the calendar and glue it together so that you can

tear off month after month.

Glue to the picture.

Make two holes on top and fasten with string.

VASESA great way to keep your loved ones around you.

You will need

Photos

Lazertran Waterside Decal (www.lazertran.com)

Paper

Vases

Make a copy of your images with Lazertran.

Cut them out and place in cold water for 10 seconds.

Transfer to vase or bowl.

Follow the baking instructions on the package of the

Lazertran.



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WRAPPING PAPERA personal way to wrap your holiday gifts.

You will need

Holiday-themed photos

Take your photos to a copy center; spread them

out as you would for a collage on a color copier.

Enlarge them to choice of size.

When you use a color copier, your photos take on

a beautiful vintage feel that unfortunately wont

work with black and white copies.


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TAGSGive your family

members a tag of

themselves.

You will need

Color copies of pictures

Tag puncher

Hole puncher

String

Use a tag puncher and

punch out tags of your

pictures. If you dont

have a tag puncher you

can just cut the tags out

by hand.

Punch out holes using a

hole puncher and fasten

a string to the photo.


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BACK SIDEThe back side of old

photos can also be

beautiful. They kinda

look like old silhouettes.

You will need

Old pictures

Craft glue

Craft paperFrame

Cut out the people and

glue with craft glue to

craft paper.

Insert the images in a

frame of your choice.



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FOOD + STYLING BY CARRIE PURCELL | STYLING+PHOTOGRAPHY BY ANDREW PURCELL

Holiday BrunchTHE HOLIDAYS ARE A GREAT EXCUSE TO HAVE FRIENDS AND FAMILY

OVER FOR AN EASY BRUNCH. A MENU FILLED WITH PLENTY OFDO-AHEAD DISHES AND A SERVE-YOURSELF COCKTAILS ALLOW

YOU THE FREEDOM TO MINGLE AND ENJOY THE PARTY AS WELL.


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Serves 8 to 10

2 cloves garlic

1/4 cup olive oil

2 15-ounce cans canellini

beans, drained and rinsed

Juice of 1/2 lemon

1 sprig rosemary

1/3 to 1/2 cup olive oil

1 tablespoon white balsamicSalt and pepper, to taste

1 rustic wheat loaf, sliced

In a small saucepan, cook

garlic and oil over low

heat until garlic is lightly

browned and softened,

about 10 minutes.

In a food processor,

combine roasted garlic,

beans, lemon juice and

rosemary and pulseto combine.

With the food processor

running, slowly add olive

oil until a smooth creamy

consistency is reached.

Add balsamic, season to

taste with salt and pepper,

and pulse one more time to

combine. Serve with slices

of grilled or toasted bread.

Dip can be made one day inadvance and refrigerated in

an airtight container.

ROASTED GARLIC & WHITE BEAN CROSTINI



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SPARKLING SANGRIA

Makes about 4 quarts

2 tart apples, Pink Lady or Braeburn,

thinly sliced

2 Anjou pears, thinly sliced

6 tangerines, thinly sliced

2 cups unltered apple juice

1 1/2 cups orange liqueur, like Cointreau

2 750-ml bottles sparkling wine,

Prosecco or Cava, chilled

In a large pitcher or glass jar, combine

sliced fruit, apple juice and orange

liqueur. Chill for 30 minutes.

Top with chilled sparkling wine and stir

well to combine.


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Serves 8 to 10

2 heads frise, trimmed and

cleaned

2 large grapefruits, peeled and

lleted, juice reserved

2 Pink Lady or Braeburn

apples, cored and thinly sliced

2 bulbs fennel, trimmedand thinly sliced

1 shallot, nely chopped

4 tablespoons white

balsamic vinegar

2 teaspoon Dijon mustard

2/3 cup olive oil


In a large bowl, combine

frise, grapefruit segments,

apple and fennel.

In a small bowl, combine

reserved grapefruit juice with

shallots, balsamic and mustard

Slowly whisk in olive oil andseason to taste with salt

and pepper.

Dress salad and toss

to coat well.

Can be chilled for up to 30

minutes before serving,

if desired.

GRAPEFRUIT, FENNEL & APPLE SALAD

WITH GRAPEFRUIT DRESSING



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Serves 8

2 tablespoons olive oil

2 onions, chopped

3 cloves garlic, minced

8 ounce goat cheese, crumbled

4 tablespoons sliced chives

8 eggs, lightly beaten

2 tablespoons half & half

1/4 teaspoon kosher saltFew grinds of fresh pepper

2 pounds puff pastry

Special equipment: 8

4-inch tart shell molds with

removable bottoms

CARAMELIZED ONION & GOAT CHEESE TARTLETS


In a medium saucepan, heat oil

and add onions and garlic.

Saut over medium-low heat until

softened and caramelized, stirring often,

for about 10 to 15 minutes.

Set aside and cool completely.

In a bowl, combine cooled onion mixture

with goat cheese, chives, eggs, half andhalf, salt and pepper.

On a lightly oured surface, roll out puff

pastry to 1/8-inch thick.

Cut out 6-inch circles and place each

circle in tart pan, pressing along edges.

Trim the excess along the top

with a sharp knife.

Prick the bottom of each tart

shell several times with a fork.

Evenly distribute egg lling

into each tart.

Refrigerate 15 minutes.

Bake 15 to 17 minutes, or until lling is set

and pastry is golden brown around theedges. Cool 10 minutes before serving.

To save time, make the lling and cut out

the pastry the day before.

Keep them separate in the fridge

overnight and assemble before baking.


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SWEET PAUL . FALL 201

Serves 8 to 12

10 cloves garlic, minced

3 sprigs rosemary,

chopped4 tablespoons honey

1/4 cup grainy mustard

1 teaspoon fresh ground

pepper

1 12 to 16 pound half

bone-in ham

In a small bowl, combine

garlic, rosemary, honey,

mustard and pepper and

stir together to

form a paste.Preheat oven to 325F;

position rack in bottom

third of the oven. Score

ham with a knife all around,

about 1/4-inch deep, and

place cut-side down in a

heavy roasting pan.

Spread paste all over ham,

evenly coating and coverwith foil.

Roast ham until a

thermometer inserted into

the thickest part registers

130F, about 10 minutes

per pound.

Remove foil for the last 20

minutes of roasting to get

a nice golden brown crust

on the outside.

Let the ham rest for about

15 minutes before slicing.Ham can be roasted

the night before and

served cold or at room

temperature.

WINTER WHITE CHEESE PLATE

Serves 10

Gather a collection of 4 to 5 different kinds

of cheeses in a variety of shapes and sizesfor your platter.

We stayed with white cheeses to keep

that cool winter feeling.

You can use a variety of different textures

and milks, and pair with assorted crackers.

You can also use the grilled bread left

over from the white bean dip.

Also, you can add some winter fruits like

pomegranates, gs and tangerines

for color and to ll in space.

HONEY MUSTARD ROASTED HAM



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Serves 8

8 cups milk

4 cups old fashioned oats

4 tablespoons brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Pinch of salt

1 vanilla bean, scraped

1/2 cup sugar

Bring milk to a simmer in a

saucepan and stir in oats.Cook over medium-high

heat for about 5 minutes

or until most of the liquid

is absorbe

sweet paul mag holiday 2010

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