sweet paul magazine - fall 2015

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SWEETPAULMAG.COM | 1

ContentsFALL 2015

What’s up Sweet Paul?

Fall is the season to ...

Recipe Monday

Crafty Friday

Lova's world

Keep your eye on

My happy dish

Books

Gorg-wanna handmade

Have Brooklyn, will travel

Gorg-wanna design

Will's picks

Measure twice, cut once

From Mormor's kitchen

Gorg-wanna kids

Woof

Love at first sip

One for the season

features

2

8

10

12

14

17

22

25

26

29

32

35

40

42

46

48

50

52

56

68

78

86

96

104

114

122

132

142

150

151

Let's party

Season of the crown

Autumn caramel

Upcycled

Flower girls

Nectarines: the golden fruit

Comfy cooking

Into the forest

When Paul met Julia

Stockholm

Pantry confessions

Next time!Ph

oto

grap

hy b

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athr

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2 | SWEETPAULMAG.COM FALL 15

❘What’s up Sweet Paul?

Photography by Paul Lowe

Dear readers, fall is upon us. Fall is a season where we all move

inside, light candles, and… well I

know what I’m going to do. I’m going

to get crafty.

As you might know by now, my favorite

craft projects are the ones where you

can turn something inexpensive into

something that looks really cool. In

preparation for the fall issue, I hit up flea

markets all summer for finds to get crafty

with. I spent a great deal of time in the

Catskills where the garage sales are epic.

Nothing makes me happier than a good

flea market or a garage sale find. I was

especially on the hunt for paint-by-

number paintings and old

embroideries. I love digging

through boxes for treasures,

you never know what you’ll find—

a Picasso? The holy grail?

Who knows!

The result of all my

treasure hunting can be

found in this issue.

So get your crafting

on, heat up the glue

gun, sharpen those

scissors, and

get cracking.

And have the

best fall ever!


Signed, limited edition art from our global marketplaceof independent artists. Start your collection at minted.com

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Paul LoweFounder & editor in [email protected]

Paul VitaleMarketing & business development [email protected]

Joline RiveraArt [email protected]

Nellie WilliamsGraphic [email protected]

Will TaylorMarket [email protected]

HOME . BABY . STATIONERY | CLEMENTINESTORE.COM | 10% OFF WITH CODE SP10

Susanna Blå[email protected]

Lova Blå[email protected]

Laura Kathleen MaizeCopy [email protected]

Andrew FoxWeb [email protected]

Follow us on Instagraminstagram.com/sweetpaulmagazine

instagram.com/jolinerivera

instagram.com/brightbazaar

Contributors

Aina C. Hole

Aimee Swartz

Alexandra Grablewski

china squirrel

Craig Muraszewski

Dana Gallagher

Dietlind Wolf

Escape Brooklyn

Frances Boswell

Goor Studio

Julia Turshen

Kathryn Gamble

Kim Moreau

Kristin Gladney

Marianne Pfeffer Gjengedal

Michaela Hayes, Crock & Jar

Shaila Wunderlich

Advertising [email protected]

General [email protected]

http://www.clementinestore.com/


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W IN T E R 2014

SU M M E R 2014

SPR ING 2014

FA L L 2014

Sweet Paul Eat & Make

Available at Amazon, Barnes & Noble, and IndieBound

Charming Recipes + Kitchen Crafts You Will Love

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SWEETPAULMAG.COM | 7A T G L O R I A F E R R E R . C O M

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❘Fall is the season to ...

Decorate with enveloping shades of green, tactile linens, simple glassware, and graphic textiles

Spotted planters,

$300

Big Peacock platter, $285

Cook with butternut squash, parsnips, and savoy cabbage

Drink a Vanilla & Pear Cocktail 1½ cups pear juice 6 oz vodka ²⁄3 vanilla bean, seeds scraped vanilla sugar, for rim 2 cups ice

1. Mix the vodka and pear juice in

a shaker

2. Open the vanilla bean and scrape

the seeds out and into the liquid.

3. Before pouring, you can dip

the tumbler rims into vanilla sugar,

if desired.

4. Place 1 cup of ice into the mix and

shake well, then pour into tumblers

with additional ice.

Bake a cake with pumpkin and chocolate

Shop beautiful, individual, and limited edition handmade ceramics from Paula Greif Ceramics

online at paulagreifceramics.bigcartel.com or at the new store in Hudson, NY (419½ Warren Street, Hudson, NY 12534).

Set of 4 striped dinner bowls,

$365

Tableware from $10, hm.com


Look what Sweet Paul spotted!

Our top three Etsy stationery buys for fall

I Love Stripes mini flat cards & minilopes

With the party season on the horizon, now is

the perfect time to bolster your stationery

arsenal with simple and stylish notecards.

These striped cards and accompanying

envelopes are ideal for having on hand so you

can quickly send thank you notes after fall

dinners and seasonal parties.

etsy.com/shop/stationeryboutique, $15

Letter Holder wood mail organizer

Clear up the clutter on your desk

or the entryway side table with

this charming letter holder. Made

from a single piece of solid oak,

the organizer has eight sorter

compartments that are great for

holding letters, postcards, bills,

or individual notes. There’s also

a magnet on the front to hold

paperclips, stamps, business

cards, and other small office

supplies. Plus, it has been finished

with a long lasting environmentally-

friendly oil that keeps the natural

look and feel of the wood. We’re sold!

etsy.com/shop/lessandmore, $63

Brush Type business card stamp

Perhaps it was the inspired Friend’s

reference, but we couldn’t help but feel

charmed by this type stamp. Handmade

with a brush-style lettering, you can order

one with your own name to create stylish,

bespoke business cards on a budget.

Simply stamp and go—we love it!

etsy.com/shop/stationeryboutique, $50

1.

1. The Heirloomist

This creative team photograph your

most treasured possession or heirloom

to create a beautifully framed piece of

entirely unique statement artwork.

theheirloomist.com

2. Zebra migration blue throw

pillow cover

Inject some color into your fall with

these eye-catching zebra pillows.

We’ll take two, please!

$83, chloeandolive.com

3. Herringbone wool throw

Cozy up in style and softness thanks

to Plum & Ashby’s new herringbone

wool throw.

$122, plumandashby.co.uk

4. Kindling bucket

$123, decoratorsnotebook.co.uk

No more going out into the

cold every time the fire

needs laying, instead just

grab and lay from

this stylish leather-clad

vessel

2.

3.4.


❘Recipe Monday

Food+styling+photography by Paul Lowe


I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives

it a zing, the chili a kick, and

the almonds give it a great

crunch. Make a lot of it and use

the rest for a chicken salad the

next day!

Roasted Chicken with Lime,

Almonds, & Chili

Serves 4 12 chicken legs (I always use organic, you can really taste the difference) salt and pepper, to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice ½ cup chicken stock 1⁄3 cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving

1. Preheat the oven to 370°F.

2. Rub the chicken legs with

salt, pepper, and chili flakes.

3. Place in an ovenproof dish

and add garlic, lime juice,

chicken stock, and almonds.

Top with the oil.

4. Place in the oven and

roast for about 25 minutes

or until done.

Serve with fresh cilantro

on top.


❘Crafty Friday

Crafts+photography by Paul Lowe


Paper Clay Spice Bowls

These bowls will turn your table from

drab to fab!

Use this bowl for dry spices only.

You will need:paper clayrolling pinround cookie cutters (you can also use a glass)fabric dye

1. Roll out the clay to about 1/6” thick.

2. Use cookie cutters or a glass to cut

out round forms.

3. Drape the discs over bowls to create a

rounded shape.

4. Let them dry. This will take about 12 hours.

5. Mix dye and water and dip dye your bowls.


❘Lova's world

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg

I love reading. My bookcase is one of

my favorite possessions, but sometimes

it starts getting crowded and—let’s be

real—some books are simply better than

others. Instead of throwing old books away,

you can turn them into decorations! These

folded books need no glue or scissors and

are really easy to make!


Folded Books

For this you will only need (bad!)

books, some ink, and a brush—

that’s it!

1. Rip off the cover of the book. This

sounds brutal, but it’s the most

effective way.

2. Start folding the pages. There

are many different ways to do this.

For a cone shape you first fold the

upper corner of the page towards

the spine. Then you fold the page the

same direction once again, bringing

the previous fold to the spine. For a

diamond shape you first fold the page

in half, then you fold down the top

corner and then up the bottom corner

of each page.

3. When you have found a shape that

you like, keep going. Make sure that

your folds reach the spine each time.

This will get harder and harder the

longer you fold. If you still have some

left over pages when the shape feels

finished, you can rip these out.

4. Paint the edges of the folds with ink,

or dip the books in a mixture of ink and

water, then add more ink with a brush

to create an ombré effect.

Let paint dry.


“Near & Far is a delicious paean to the culinary glories of world travel, and the grounding comfort found in returning to one’s own home kitchen. Heidi Swanson has married her keen traveler’s eye to her devoted home cook’s soul, and created a quietly sumptuous masterpiece rooted in place that stands alongside the work of Pico Iyer and Yotam Ottolenghi for sheer, mouthwatering breadth. This book will never leave my kitchen.”

—ELISSA ALTMAN, author of Poor Man’s Feast

Ten Speed preSS

THE LONG-AWAITED NEW COOKBOOK FROM HEIDI SWANSON

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❘Keep your eye on

Text by Aimee Swartz | Photography by Goor Studio

Dream weaversHow one couple transformed a homegrown hobby into a full-time business

Janelle Pietrzak and Robert Dougherty first worked together when she was his weekend apprentice at a vintage

motorcycle repair shop in Philadelphia. Almost

immediately, they began planning their own

projects—and a sweet romance—outside of the

garage. Janelle is a 10-year veteran of the fashion

industry and a full-time textile artist. Robert is a

master carpenter and certified welder. Together,

they built All Roads, a creative workshop and

textile studio in Los Angeles that combines wood,

metal, and fiber to create one-of-a-kind objects,

installations, and furniture. We covet each and

every piece, but we especially love Janelle’s

gorgeous tapestries that are hung on iron arrows

welded by Robert. We visited All Roads, where we

had a lovely chat with Janelle:


Tell us a bit about how you got

your start.

JF: I worked in the fashion industry for

10 years. I had various jobs, working in

design or sourcing fabrics for apparel. I

took up a weaving as a hobby and quickly

became obsessed. After about nine

months of weaving in my off time, I had

secured some really big jobs and a nice

wholesale order that made it possible

for me to transition to a full-time artist.

I didn’t have much savings, and I was

completely terrified to leave my salaried

job. But, I knew that if I didn’t take the

chance, I would regret it.

Did you have any formal

arts education?

JF: I studied fashion design in college, but

I always took a fine arts class, like painting

or photography. However, recently I

remembered that I always found a way

to utilize hand-work in what I was doing.

I hand-stitched layers of colored thread

onto my paintings. Toward the end of my

fashion schooling, I started hand-sewing

everything and knitting things. After using

sewing machines for four years, I missed

the slow pace and the connection to the

fiber of hand-work. I took a general textile

course, and we studied weaving for six

weeks—I learned the basics. Also, my

experience sourcing fabrics taught me

technical construction of fabric. Working

in design for a decade helped me learn

about color palettes and materials.

What’s your working relationship like

with Robert?

JF: We are workaholics who like to make

everything we need. So working together

to make things was just organic. When

we need something, our first thought is,

“How can we make it?” The type of project

dictates who leads, but there is a lot of

back and forth brainstorming during the

process. We each bring very different

skills and aesthetics to the table.

What is your creative process?

JF: Getting out of the studio is important.

Travel helps clear the mind and see things

in a new way. I am a California transplant,

so there are tons of places to explore. We

like to go to the desert or the mountains.

Those places are beautiful, and the

change of scenery is calming, which then

turns into inspiration for future ideas that

may or may not turn into reality.

Are there any recent pieces

you’ve made that are particularly

special to you or any that were

super challenging?

JF: Each piece or project is very special,

as it represents a growth in my work. I love

every piece. I welcome collaborations,

because those situations push my work in

new ways. Often times, those projects can

be really challenging, because a designer

may see my work from a different

angle. Also, adapting my textile work to

functional garments or accessories can


be challenging because of logistics; how

do we create something that is stable and

wearable, or has seam allowance, or can

be sewn onto a garment? Those concerns

are really challenging, but I know we will

figure it out and I actually get excited

about how much each project helps my

work grow.

What’s your typical work-day like?

JF: I wake up around 6:30 or 7:00. I have

coffee and breakfast, answer emails,

and do “business” work. My assistant

usually comes in around 10:00. We

catch up on things and work on current

projects. Often times I am working on new

developments or ideas, and she supports

with production work. I make lunch every

day. Afternoons may be for running

errands or sometimes friends drop by. We

wrap up the day around 5:00. I am on a

swim team, so I try to make it to practice

on weekdays at 6:00.

Can you give us a peek inside

your studio?

JF: My studio is in the sunroom off of my

house, so my work commute is short! I

love working in the mornings the best.

One, because my mind is the freshest,

and two because the lighting is gray and

the sun isn’t so hot yet. I make playlists on

Spotify, so there is always music going.

I like old soul and weird cover songs.

Sometimes when things get a little drab,

I get things energized by putting on some

Beyoncé or Lady Gaga.

If you could be a fly on the wall in

anyone’s studio, whose would it be?

JF: My friend, textile artist and sculpture

Tanya Aguiniga. Her work is so diverse

and smart, and spans across product

design, apparel, art, and community

outreach. Not only has she found success

in her art-making, but she is also an

intelligent businesswoman.

How do you feel when you’re at work

on a new piece?

JF: I feel both excited and overwhelmed.

Some projects are really lengthy. Also, all

of my textile work is very labor-intensive

and slow paced. The scope of a piece can

be overwhelming, but the excitement of a

finished piece keeps me going.

Are there any of your contemporaries

whose work you really admire (in the

same field or otherwise)?

JF: The work of Brooklyn-based design

duo Nightwood is insanely inspiring.

Between the two of them, they can create

almost anything—from woodworking,

interior remodels, weavings, upholstery,

paintings, and clothing. Their aesthetic

is beautiful, serene, yet colorful. I visited

their studio during my last visit to New

York and was amped for days.

Visit allroadsdesign.com to learn more.

This gorgeous weave was made escpecially for Sweet Paul by

Janelle.

Go to sweetpaulmag.com

for the how-to!

http://www.nightwoodny.com/)


ANNUAL WEDDING ISSUE 2014/2015

Sweet Paul Magazine

Weddingtheissue

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Food+recipe by Andrew Fox | Photography by Paul Lowe

❘My happy dish


“These muffins make me happy because they give me an excuse to make an extra pot of coffee on the weekends, knowing I can put the leftover coffee to good use. Also, they are whole-grain and relatively nutritious, with 4 grams of protein, 3 grams of fiber, and under 250 calories a serving!”

Want to be a “My Happy Dish” Winner?Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

“My Happy Dish” recipe winner

Sweet Paul’s web editor.

Andrew Fox

Coffee Coffee Cake Muffins

Crumb Topping

½ cup whole wheat flour ¼ cup brown sugar ½ teaspoon cinnamon pinch of nutmeg pinch of salt 3 tablespoons melted butter, room temperature ½ teaspoon vanilla extract

Muffins

1½ cups whole wheat flour 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 tablespoon instant espresso powder 1 teaspoon cinnamon ¼ teaspoon cardamom 1 egg 1 egg yolk ½ cup brown sugar 5 tablespoons melted butter, room temperature 1 cup coffee 1½ teaspoons vanilla extract

1. To make crumb topping, mix together

all ingredients and chill until ready to use.


3. Line cupcake tin with 10 papers.

4. Sift together whole wheat flour, baking

powder, baking soda, espresso powder,

cinnamon, and cardamom. Set aside.

5. Beat egg together with brown sugar

and salt. Slowly whisk in butter and

vanilla extract.

6. Add coffee and dry ingredients,

alternating in 3 additions, ending with dry.

With the third addition, also add 1⁄3 the

crumb topping to the batter.

7. Divide into cupcake papers.

8. Top with remaining crumb topping.

9. Fill remaining 2 empty cupcake slots

halfway with water. Filling the empty

cupcake slots with water helps ensure

even baking.

10. Immediately place in oven and

bake 18–20 minutes, until golden and

baked through.


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❘Books

Knitting Without Needles

Anne Weil

Even if you’ve never picked up

knitting needles, you can easily

master the techniques to make

these fun and creative knits.

Random House, $20

The Complete Book of Chalk LetteringValerie McKeehanIn over 60 lessons, learn the ABCs of lettering (literally) and basic styles: serif, sans serif, and script.Workman, $20

I Love Paper

Fideli Sundqvist

Fall in love with the whimsical

world of paper crafting and

explore the never-ending

possibilities of handmade

paper art!

Quarto, $25

Home Baked

Yvette van Boven

My friend Yvette's beautiful

collection of her favorite

baking recipes.

STC, $40

Tile Makes the Room:

Good Design from

Heath Ceramics

Robin Petravic &

Catherine Bailey

From Heath Ceramics, the

beloved California designer,

maker, and seller of home

goods, comes a captivating

and unprecedented look at tile.

Ten Speed, $40

Le French Oven

Hillary Davis

Authentic, tantalizing French

recipes that can be created in

a cocotte!

Gibbs Smith, $40

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❘Gorg-wanna handmadeI Love You to the Moon and Back ceramic plate, $31,etsy.com/shop/OHNORachio


1.

1. Full moon poster Fybur, $12, etsy.com/shop/Fybur

2. Silver & gold lunar crescent ring Ivy Nixon Jewellery, $96, etsy.com/shop/IvyNixonJewellery

3. Galaxy small bowl Noe Marin, $26, etsy.com/shop/noemarin

4. Solar system kitchen tea towel A Little Lark, $15, etsy.com/shop/alittlelark

5. Solar & lunar eclipse scarf Cyberoptix, $44, etsy.com/shop/Cyberoptix

6. Galaxy Tarantula Nebula shower curtain Things That Sing, $85, etsy.com/shop/ThingsThatSing

7. Temporary moon phases tattoo Siideways, $7, etsy.com/shop/Siideways

PAUL'S FAVORITE

2.

3.

4.

5.

6.

7.

Did you know you can use Rit's new

synthetic dyes to dye wigs?

Its so easy and the result is bright

and cool.

All you need is white heat resistant

wigs, super easy to find online.

You will need:

white heat-resistant wigRit synthetic dyelarge potwater

1. Fill the pot 1⁄3 up with water and dye. The

more dye you put in the darker the color.

2. Heat to a boil and then lower the heat so

it's just simmering.

3. Dip your wig in for a few seconds, check

the color and if you want it darker, dip

it in again.

4. Stripes can be created by dipping just

parts of the wig in the dye bath.

5. Hang to dry.

RIT DYE FOR HALLOWEEN WIGSWant to be Elsa, Jem, or just really cool this halloween?

Be Brilliant with Color

A DV E RT ISI N G F E AT U R E

https://www.ritstudio.com/


Have Brooklyn, will travelErin Lindsey and Denny Brownell want to showcase the Brooklyn-like wonders of the world outside of Brooklyn, with a travel site that offers something for everyone

Text by Kim Moreau | Photography by Escape Brooklyn

Barn atBarkaboom

Lodge, Bovina, NY

Fleischmanns, NY

Catskill Brewery,

Livingston Manor, NY

Green Shepherd Farm, Bovina, NY

The Arnold House,Livingston Manor, NY

Erin Lindsey and Denny Brownell

Stickett Inn,Barryville, NY


Erin Lindsey and Denny Brownell spent July 4th

camping on a sheep farm in Bovina, watching

a spectacular fireworks show and attending

a locals-mostly potluck before shipping off to

spend some time at a sprawling barn in Tivoli.

They think you should too.

Erin and Denny run Escape Brooklyn, a

travel blog that makes having a charmed

weekend effortless, with hit-the-road-running

instructions and endorsements on where to

stay, what to eat, and precisely what to do.

After years spent not exploring much outside

their native borough, the couple spent their

second anniversary in the Hudson Valley—

resulting in Instagram infamy and a different

kind of cottage industry.

“A couple of weeks later we went to Ithaca

in the Finger Lakes and between our two

Instagrams combined, we were spamming a lot

of outdoorsy pics,” Erin said. “Someone said

‘You should start a travel blog’. We had been at

Ithaca Brewery earlier that day, and were about

ten beers in and we said ‘Yeah we should totally

start a travel blog.’ The next day we started

taking photos of everything that we did and

documenting the trip and that’s how it started.”

“We didn’t sit down and have a business plan,

or say we want to be like this website or we want

to do what these people are doing,” Denny said.

“We were doing things that we wanted to do and

we found a mutual interest and love for what

upstate had to offer.”

Erin and Denny spend time talking to

locals and charting a course, returning with

pre-vetted recs.

“I think a lot of people don’t know where

to start and then end up Googling ‘cool hotel

upstate New York’—and that’s when I want

Escape Brooklyn to pop up and they have all

these options, rather than getting sent to some

hokey, weird, grandma hotel,” Erin says.

Though some might ask what’s the point of

traveling to a Brooklyn annex, Denny defends

the site as a resource for those with limited

resources. By finding the essential spots, those

who infrequently travel have a safe bet. Loaded

with off-the-hip snaps of the pair relaxing,

must-buys from their travels, and heaping

plates of food, readers get a range of options

from inexpensive bootstraps-style camping

excursions to luxe lodges.

“We want to show the whole perspective from

super low brow, like camping on a sheep farm

where there’s not a toilet in sight,” Erin said.

“We’ve stayed at houses and properties that are

$500 a night. People have the best experiences

when they have something unique to talk about.”

For Denny, the best tip is to go into your

weekend away prepared.

“Before you head out somewhere, figure out

what you want to do. What’s important?” Denny

asks. “Is it sitting by a campfire or fireplace the

whole time you are there and not going out, or is

it going out and doing outdoor activities?”

Erin prefers keeping it loose—planning

your Friday night and Saturday morning, then

reserving Saturday evening for whatever’s

discovered talking to locals along the way. Their

approaches exemplify the opposites-attract

relationship that keeps the site on its feet.

“There’s definitely a lot of bickering,” Erin says.

“But it’s for the greater good,” Denny counters.

“I’m so absent-minded, so Denny’s like the

yin to my yang. He’s really structured, he makes

sure everything is packed that we needed for the

photography—everything’s charged.”

With full batteries, they can focus on growing

the site. Erin was recently laid off from her job for

the second time in two years, and will use this

time to focus on growing the site.

Down the line, they would love to offer 100

percent curated travel, and personally bring

people on camping trips. Their first “summer

camp” was met with gully-washing weather,

but was still a success, and the pair is already

thinking of the next excursion. The site has

already expanded into an e-commerce site,

The Brew and Compass. Denny previously

owned a vintage shop in Phoenix, so he’s a pro

at spying antiques, unique finds, and modern

manufacturers making goods fellow adventurers

could use on the road.

But with all this escaping of Brooklyn, why

come back?

“I’m super inspired by Brooklyn,” Erin says.

“and everyone here that’s hustling after their

dream. Walking around our neighborhood,

everything’s so stimulating. I would just miss it.”

See more from Erin and Denny at

escapebrooklyn.com.

Ashokan, Olivebridge, NY

Bear Hill Farm,Delhi, NY

Phoenicia Flea

Erin boating on the Shandlee Lake, just outside Livingston Manor


Deer Mountain Inn, Tannersville, NY

Livingston Manor junk sale

Erin and Denny at

the summit of West Kill

Mountain

Dogfish Inn, Lewes, Delaware

Maison Bergogne,Narrowsburg, NY

The Spruceton Inn, West Kill, NY

Abandoned barn in the

Hudson Valley


IMA

GE

: H&

M

❘Gorg-wanna designBath accessories, from $10hm.com


WILL’S FAVORITE

1.2.

3.4.

5.

6.

7.

8.

1. Black diamond pendant ABC Carpet & Home, $245, abchome.com

2. Modern black metal wall clock Pottery Barn, $179, potterybarn.com

3. Marble black and white ceramic bowl ONE and MANY, $38, etsy.com/shop/ONEandMANY

4. White with black dashes cushion Caroline Zhurley, $220, fatherrabbit.com

5. Cottage in the woods tray Heath Ceramics, $32, heathceramics.com

6. Haze vase CB2, $50, cb2.com

7. Folded paper furoshiki Japanese eco wrapping scarf The Link Collective, $48, etsy.com/shop/TheLinkCollective

8. Mid-century leather sofa West Elm, $2499, westelm.com


Coming to life in the gardens of Ohio.

http://www.jenis.com/


❘Will’s picksIM

AG

E: G

eorg

e

Cabin retreatCozy up your bedroom in style this fall with a blend of layered linens, luxe faux furs, and cable knit textiles. On trend metallics up the glamour factor, as Sweet Paul’s market editor Will Taylor demonstrates.

Tundra bedroom: Weave vase, $28; Large textured vase, $15; Animal double duvet set, $18; Feather trim cushion, $11; Cable knit cushion, $18; Natural faux fur throw, $38; Tribal stripe throw, $31; george.com


Three steps to a warm and inviting bedroom scheme

Don’t let the shorter days and cooler nights dampen your

spirits—use this time as an excuse to redecorate your home

for the autumnal season ahead! In this issue, we’re focusing on

the bedroom, because we at Sweet Paul believe this personal

sanctuary from the world is all the more precious as the cold

weather sets in. If you are feeling a little lost as to where to

start with transitioning your bedroom into a cozy, calm, and

welcoming space for fall, then follow these three steps:

1. Furniture: Drawing inspiration from a cabin retreat, it’s

important to introduce at least one or two rustic pieces of

furniture. These pieces will instantly give the room the cabin vibe,

whether or not you are actually living in one! Exposed and raw

wood designs work really well in achieving this style; you don’t

need everything to be made from wood, but a couple of hero

pieces will go a long way to making a style statement. Contrast

the textural look of the exposed wooden pieces with a more luxe

bed design. An upholstered headboard in a dark navy or deep

gray will invite both luxury and comfort into the space.

2. Textiles: Textiles play a huge role in creating relaxed comfort

in this scheme. The key to success here is to mix and match

fabrics and materials. Think: linen, poplin cotton, cable knits—

the juxtaposition between the smooth cottons, gentle linen, and

warming knit textures will mean your bed is dressed with both

style and comfort. Textiles are just as important off the bed as

they are on it: drape faux furs over occasional chairs and lay

reindeer hides on the floor to give an inviting tactility underfoot

that will soften bare floors and keep you warm on

cold mornings.

3. Lighting: A statement chandelier can help create intimacy

when hung over a bed, especially in spaces with high ceilings.

This will also be a visual focal point in the room, drawing the eye

to the bed at the same time. With a lighting statement in place,

you can use additional incidental lighting, such as sconces,

bedside table lamps, etc., as an opportunity to introduce metallic

accents. Finishes like brass and copper will add further warmth

to the scheme, as well as a gentle air of glamour amongst the

more rustic details.

Above: Poplin bedding,

from $39 for a pillowcase,

lexingtoncompany.com;

Throw with fringe, $165,

lexingtoncompany.com

Will’s tip! Metallic finishes like this brass

wall sconce are perfect for adding a gentle luxe touch to a

rustic cabin scheme.

Wilton Brass Wall Sconce, $61, one.world


1. Antler two tier chandelier Sweetpea andWillow, $502, sweetpeaandwillow.com

2. Brass lantern Idyll Home, $46, idyllhome.co.uk

3. Reindeer rug Sparrow and Co., $223, sparrowandco.com

4. Ivory triangles picture frame Leif, $44, leifshop.com

5. Cable knit pillow Eagle Products, $163, eagle-products.de

6. Zephyr brass desk lamp artisanti, $314, artisanti.com

7. Gia california king bed Crate and Barrel, $1999, crateandbarrel.com

8. Golden tree print (unframed) Artsy Modern, $32, artsymodern.com

1.

2.

4.

6.

7.

8.

WILL’S FAVORITE

5.

3.


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How did you learn your art?

KK: I am a self-taught wood carver, but I

owe lots to working as an apprentice with

a traditional furniture maker. Learning a

lot of traditional woodworking techniques

with hand tools lead to the processes I use

in my work today.

Tell us a bit about your artistic process.

KK: Lately most of my work has been

designing and making stools and tables

from whole logs that I find. I start with a lot

of drawing to play around with proportions

and weight, and then I move to the carving

part. Many of my pieces have legs carved

into them, so when they are in a group they

tend to look like a pack of strange creatures.

Are there any recent pieces that you’re

particularly fond of?

KK: I have been working on a series of

pieces that are roughly carved and burnt

black on the outside. These are fun to do

because the piece becomes more about

the carving and shape and less about

wood type and grain patterns.

What is your typical day like?

KK: My days always vary; it’s one of the

things I enjoy most about my work. Some

days I may be out in the muck and mud

with chainsaws and trucks trying to find

wood and other days are more civilized—

just quiet with hand tools, carving, and

shaping. I hand deliver all my work to the

Measure twice, cut onceKieran Kinsella is a Hudson Valley- based woodworker best known for transforming tree stumps into stunning works of art. His gorgeous collections range from

stools to tables and small decorative pieces. Each item

is elegantly crafted by hand with basic tools and

makes use of locally sourced and sustainably

harvested hardwoods. More recently, Kieran has been

experimenting with a limited edition of playful and

colorful ceramic sculptural forms.

We visited Kieran’s studio to learn more about how his

art takes shape. Here’s what he had to say.

Text by Aimee Swartz | Photography by Kristin Gladney


showroom in NYC. It’s particularly nice to

be able to see a tree from its original form

to the showroom floor and every step of

the way.

Tell us more about your studio.

KK: My studio would be a hamster’s

paradise; usually I am ankle deep in wood

chips. My favorite place to work is an

outdoor section of my studio—I trellised

some wild grapevines for shade in the

summer and when carving outdoors I

never need to sweep up.

What’s the best advice you’ve

been given?

KK: Measure twice, cut once. It’s such a

worn-out, woodworker’s expression, but it

has really been the most useful advice I’ve

ever received.

If you could be a fly on the wall of

someone’s studio, whose would it be?

KK: I would enjoy seeing any of the

famous marble sculptors who work in

a reductive process like myself. I would

enjoy seeing how they coax forms out of

raw materials. I really enjoy looking in on

the studio process of artists, even those

whose work I don’t particularly care for;

sometimes the process can be more

interesting than the result.

Visit kierankinsella.com to learn more.


❘From Mormor’s kitchen


Her love of dill rubbed off on

me, so much so that I proudly

call it my favorite herb. I pair

it with any seafood, lamb, or

vegetable dish, and include it

in any pickling.

Mormon would grow her

dill it until it flowered, and

then we would go into the

garden to harvest it and use

it for pickling. I can still close

my eyes and imagine the

smell that filled the air when

we walked back to the house,

arms full of flowering dill. It

was truly special.

There was always

excitement in the house when

she made her famous dill

potatoes. I mean, what’s not

to be excited about? Small

potatoes cooked in butter and

tossed in salt and dill. It’s so

simple—it’s really a piece of

heaven on a plate.

Dill Potatoes

Serves 4

3 lbs small potatoes (the smaller the better) 3 tablespoons olive oil 3 tablespoons butter salt and pepper, to taste 4 tablespoons dill, chopped1. Boil the potatoes until just

done in salted water.

2. Strain and place back in the

pot on low heat.

3. Add oil, butter, salt,

and pepper.

4. Let sit until the potatoes

turn golden. Stir carefully to

leave the potatoes in tact.

5. Once done, add the dill on

top, stir, and serve.

Whenever I asked my Mormor what her favorite ingredient was, she always said the same thing: dillThe flowery green herb was a

staple in our house. Mormor

had huge dill plants in the

garden that she picked from

constantly. She even dried the

dill so that we would have it in

the winter!

44 | SWEETPAULMAG.COM FALL 15 noritakechina.com

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Sweet PaulSpring 2015

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IMA

GE

: Eco

s O

rgan

ic P

ain

ts

❘Gorg-wanna kidsPacific Heights

Ecos chalk paint, $42 per liter

ecospaints.com


1.

1. Rainbow tassels garland This Modern Life, $15, thismodernlife.co.uk

2. Warm cuddle toy DaWanda, $24, dawanda.com

3. Engraved personalized guitar Scissor Mill, $42, etsy.com/shop/ScissorMill

4. Animal wall hook Smallable, $38, smallable.com

5. Birdhouse lamp DaWanda, $117, dawanda.com

6. Jane Street jumper Lucy and Leo, $56, lucyandleo.com

7. One Of These Days by CD Ryan framed print Serena and Lily, $195, serenaandlily.com

PAUL’S FAVORITE

2.

3.

4.

5.

6.

7.


❘Woof


Hugo’s favorite snackHugo and I have one thing in common—we both love bananas I often overbuy bananas and

they turn all black and ripe on

my counter. Let’s face it—you

can only make so much banana

bread! When the bananas are

starting to turn, I make them

into treats for Hugo and Lestat.

Banana, Peanut Butter,

& Oat Balls

Makes 15

1 very ripe banana 3 tablespoons coarse peanut butter 1½ cups rolled oats+extra for rolling

1. Mix banana, peanut butter,

and oats together in a bowl.

Mix using your hands.

2. Place some oats on a plate.

3. Take about 1 teaspoon of the

mix, roll it into a ball, and roll it

in the oats.

Balls can be stored in the

fridge for about 1 week.


1. Rock candy dog collar Mungo and Maud, $112, mungoandmaud.com

2. Bow Wow dog bow tieLove My Dog, $36, lovemydog.co.uk

3. Hand knit hamburger toy Ware of the Dog, $20, wareofthedog.com

4. Dog bandana Hoot and Co Pet Shop, $15, etsy.com/shop/HootandCoPetShop

5. Bertie egg cup Plum and Ashby, $31, plumandashby.co.uk

6. Striped pet tipi Not On The High Street, $84, notonthehighstreet.com

7. Dog carrier Cloud 7, $275, cloud7.de

3.

2.

2.

5.

6.

4.

PAUL’S FAVORITE

7.


I met Craig at the Phoenicia Flea

where he was selling goods from his store Cold

Spring General Store.

Amongst his goods were jars full of

something he called Switchel.

Switchel is a mix of apple cider vinegar,

ginger, maple syrup, and water. It was love

at first sip.

Craig told me this was a drink very popular

with farmers in the 17th century when it

was called Haymakers punch.

He showed me how

to make it, so of

course I had to

share it with you,

dear readers!

Recipe by Craig Muraszewski

Photography by Paul Lowe

Love at first sip


Craig’s Switchel

Makes 1-2 drinks

2 tablespoons organic apple cider vinegar 4 teaspoons maple syrup 1 teaspoon fresh ginger, grated 1 cup water

1. Combine all ingredients in a jar or glass.

2. Cover and refrigerate at least 2 hours

and up to 24 hours.

3. Shake or stir.

4. Taste and adjust maple syrup,

if desired.

5. Strain through a fine sieve to

remove ginger.

6. Pour over ice or mix server.

To dress up your Switchel beverage,

add your favorite bourbon or rum!


❘One for the season

Food+styling by Michaela Hayes, Crock & Jar | Photography by Paul Lowe

It’s harvest time! The

time to put up, pickle, dry, jam,

and otherwise preserve the

season’s bounty.

This year is a special harvest

time for my wife and me. Together

with our good friends, we’ve started

Rise & Root Farm, just north of New

York City. We moved out of the city

hustle and into busy farm life. Our

first season has been a flurry of

planning, building, seed starting,

transplanting, irrigating during

the dry spells, redirecting pests,

harvesting, going to market, selling

to restaurants, making all kinds

of mistakes—along with learning,

learning, and more learning.

At the heart of the activity are

the seeds that start it all off. This

year, several friends gave us one

of the best gifts a farmer can

receive—seeds from crops that

are important to them. We planted

those seeds, and in return we’ll save

seeds of many of the crops we grow.

This means that we won’t have to

purchase as many seeds next year

and that we can reproduce the

plants that have born the best

fruit or battled pests most

effectively. Seed saving brings

the farm full circle, building a

more sustainable system.

Some seeds are also exciting

because they are delicious to eat.

The list of seeds that cross from

farm crop to kitchen staple is

long and varied: pumpkin seeds,

sunflower seeds, fennel seeds,

mustard seeds, nigella seeds,

cumin, coriander, sesame, dill,

etc. Each of these seeds is a bundle

of stored energy and a powerhouse

of flavor.

In celebration of the harvest and

seed saving, whip up a batch of this

seed brittle! You can substitute a

variety of seeds, depending on your

tastes and what seeds you have in

your area. I offer two variations here.


Seed Brittle

1 cup sugar ½ cup water ¹⁄8 teaspoon smoked sea salt ½ cup raw pepitas (hulled pumpkin seeds) 1 tablespoon nigella seeds 1 teaspoon dried lavender

1. Prepare a large cutting board or flat

surface with 2 Silpats (or other silicon

mats), a rolling pin, and a bench scraper

or dull knife.

2. In a medium pot over medium-high

heat, cook sugar, water, and salt together

until the sugar begins to turn golden.

3. Remove the pan from heat, stir in

the remaining ingredients, and stir

the mixture until the sugar starts to

crystalize. This will take 3–4 minutes.

4. Return the pan to medium-low heat and

cook until the sugar melts completely and

turns a deep caramel color.

5. Working quickly, pour the hot caramel

onto the Silpat, cover with the second

Silpat (smooth side down), and roll brittle

out until very thin.

6. Remove the top Silpat and cut or

score the brittle (being careful to not

cut through your Silpat) and break it

into strips.

Cool completely and store in an

airtight container between sheets of

parchment for 2 weeks.

Here’s another yummy variation:

1 cup sugar ½ cup water ¹⁄8 teaspoon lemon salt ½ cup sunflower seeds 1 tablespoon yellow mustard seed 1 tablespoon brown mustard seed 1 teaspoon fennel seeds ¼ teaspoon dried chili flakes


Lemons, tangerines, and bergamots, oh my!

“The simple but evocative title draws me to this book.

Inside, favorite, uncomplicated recipes are lovingly

illustrated, further enticing me to try every dish.”

— MARTHA STEWART

TEN SPEED PRESS

http://www.amazon.com/gp/product/1607747677/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1607747677&linkCode=as2&tag=swepaumag-20&linkId=AZCXOD5PCRXID454


features

Let's partySeason of the crownAutumn caramelUpcycledFlower girlsNectarines: the golden fruitComfy cookingInto the forestWhen Paul met JuliaStockholm

Photography by Dana Gallagher

FALL 2015 | ISSUE NO. 22


We asked Dana Gallagher and Frances Boswell of Kitchen Repertoire, to create a romantic fall party. Join us for dinner in this amazing tent!


Food+styling by Frances Boswell | Photography by Dana Gallagher | kitchen-repertoire.com


Glamper on the Rocks

Fresh Tomatillo

Salsa with Charred

Peppers & Cilantro


Roast Pork Shoulder with Pear Cider Glaze

To read the full issue:

CLICK HERE to buy our instant PDF download

CLICK HERE to buy our PRINT issue

http://sweetpaul.bigcartel.com/



Glamper on the Rocks

Glam this glamper up with a mix of flavors.

1 teaspoon fresh ginger, peeled and finely chopped several fresh mint leaves+more for garnish 1 teaspoon fresh lemon juice 1 tablespoon simple syrup ¼ cup bourbon 1 drop bitters

1. Muddle ginger and mint leaves in a

cocktail shaker or Mason jar.

2. Add lemon juice, simple syrup,

bourbon, bitters, and a few ice cubes.

3. Shake vigorously until very cold

and foamy.

4. Strain cocktail in glass filled with

crushed ice.

Garnish with mint before serving.

Fresh Tomatillo Salsa with Charred

Peppers & Cilantro

Resist the temptation to rinse charred

peppers under water, as you will wash

away all the delicious flavor.

Serves 6–8

3 peppers such as jalapeno, chipotle and poblano 1 clove garlic, minced 1 tablespoon red wine vinegar 2 tablespoons fresh lime juice, or more to taste 1 lb tomatillos sea salt freshly ground black pepper ¼ cup extra virgin olive oil 1 cup cilantro leaves, stems discarded

1. Char peppers in open flame of gas

burner, using tongs to maneuver peppers,

until blackened on the outside and

completely soft.

2. Place peppers in a shallow bowl, cover

with a plate, and let sweat until peppers

have cooled.

3. Peel peppers and discard skin

and seeds.

4. Coarsely chop roasted pepper flesh.

5. Place in a small bowl and add garlic,

vinegar, and lime juice. Let stand.

6. Remove papery skin from tomatillos

and wash away sticky coating.

7. Slice tomatillos into thin wedges and

place in serving bowl.

8. Season tomatillos with salt and pepper.

9. Whisk olive oil into bowl with peppers

and pour whole lot over tomatillos.

10. Add cilantro leaves and toss

to combine.

11. Adjust seasoning with more lime juice,

salt, and pepper before serving.

Roast Pork Shoulder with Pear

Cider Glaze

Pork shoulder is a dinner host’s best

friend. Set this in the oven to roast hours

before guests arrive and you will be sitting

pretty at dinner time.

Serves 6–8

1 onion, thickly sliced 2 limes, quartered 6 cloves garlic 1 large carrot, roughly chopped 1 pork shoulder, about 4–5 lbs 1 tablespoon olive oil sea salt freshly ground black pepper 2 teaspoons ground dried epazote or Mexican oregano several sprigs fresh thyme 2½ cups fresh pear cider, apple cider makes fine substitute 2 tablespoons fresh lime juice 1” piece fresh ginger, roughly chopped ½ teaspoon red pepper flakes corn tortillas, for serving

1. Heat oven to 425°F.

2. Strew the bottom of a Dutch oven

or high-sided roasting pan with onion

slices, lime quarters, garlic cloves, and

chopped carrot to create a nice bed

for pork shoulder.

3. Score fat side of pork and brush entire

shoulder with olive oil.

4. Season well with salt, pepper,

and epazote.

5. Set pork—fat side up—on top of

vegetables, add a few sprigs of fresh

thyme, and pour 1 cup of cider into the

bottom of pan.

6. Set in oven and roast, uncovered until

fat is crisp and golden, 40 minutes.

7. Cover, reduce heat to 300°F, and

continue roasting until meat is completely

tender and easily falls from bone, about

6 hours.

8. While meat roasts, combine remaining

1½ cups cider, lime juice, ginger, and red

pepper flakes in a small saucepan.

9. Bring to a boil, reduce heat and simmer

until liquid has reduced by half, about 25

minutes. Discard ginger.

10. When meat is finished remove

from oven.

11. Let stand until cool enough to handle

then pull meat from bone, shredding meat

into nice pieces as you go. Toss meat with

hot apple cider glaze and whatever juices

have collected in bottom of roasting pan.

12. Serve with corn tortillas, toasted over

an open flame.

Roast Sweet Dumpling Squash,

Red Onion, & Pumpkin Seeds

It's very important to preheat the roasting

pan as directed. This will allow squash to

brown and caramelize in the most magical

of ways.

Serves 6–8

2 medium sweet dumpling squash, sliced into ¼” rings, seeds discarded ½ red onion, thinly sliced into rings 1½ tablespoons olive oil sea salt freshly ground black pepper several sprigs fresh oregano ½ cup pumpkin seeds 2 tablespoons pumpkin seed oil

1. Place a large baking sheet in oven and

heat to 425°F.

2. Combine squash and onions in a large

mixing bowl.

3. Add olive oil, salt, and pepper and toss

to coat vegetables.







Roast Sweet Dumpling Squash,

Red Onion, & Pumpkin Seeds







4. Remove baking sheet from oven and

quickly arrange squash and onions on

pan, creating a single layer.

5. Strew vegetables with oregano and

return to oven.

6. Roast until squash is golden brown and

tender, about 25 minutes.

7. About 15 minutes into roasting, sprinkle

pumpkin seeds over roasting vegetables.

8. Remove from oven and transfer whole

lot to serving platter.

9. Drizzle with pumpkin seed oil just

before serving.

Jasmine Rice with Hyssop &

Sour Cream

Hyssop has a surprising, divine flavor. The

addition of sour cream creates something

one step away from a savory rice pudding.

Serves 6–8

2 tablespoons butter 1½ cups jasmine rice ½ teaspoon anise seed sea salt ½ cup sour cream several sprigs fresh hyssop flowers, or soft flowering herb

1. Melt butter in a saucepan over

medium heat.

2. Add rice and anise seed and cook,

stirring, until rice is lightly toasted, about

4 minutes.

3. Add 3 cups cold water (check rice

cooking instructions as brands and water

quantity may vary).

4. Bring to a boil, add a large pinch of

salt, reduce heat, cover, and let simmer

until water has absorbed and rice is fully

cooked, about 20 minutes.

5. Stir in sour cream and pretty purple

flowers from hyssop plant.

Serve hot.

Jasmine Rice with Hyssop &

Sour Cream







This page: Vanilla Ice Cream with Roast Italian Prune Plum Compote; Mexican Chocolate Ginger Cookies

Opposite page: Prune Plum Compote







Mexican Chocolate Ginger Cookies

A pinch of cayenne transforms these

distinctly Christmas cookies into

something one should eat every day.

Makes about 2 dozen

2¼ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon coarse salt 1 teaspoon cinnamon 1½ teaspoons ground ginger ¼ teaspoon cayenne, or more to taste 12 tablespoons unsalted butter, room temperature 1⁄3 cup granulated sugar, +more for rolling 1⁄3 cup brown sugar, packed 1 large egg yolk ½ cup molasses 1 teaspoon vanilla extract ½ teaspoon sea salt 1⁄3 cup candied ginger, coarsely chopped 1 cup bitter sweet chocolate chunks

1. Whisk together flour, baking soda, salt,

cinnamon, ginger, and cayenne in a mixing

bowl and set aside.

2. Cream butter and sugars together until

light and fluffy.

3. Stir in eggs.

4. Add molasses, vanilla, and salt.

5. Add dry ingredients to wet, stirring until

just combined.

6. Stir in candied ginger and chocolate.

7. Chill dough overnight, or at least

3 hours.

8. Heat oven to 350°F.

9. Roll dough into about 1½” balls.

10. Fill a shallow bowl with white sugar.

11. Working in batches of 12, brush balls

lightly with cold water and roll in sugar.

Keep remaining dough cold as you work.

12. Arrange balls on a cookie sheet (they

spread some) and bake until puffed and

just starting to crack on surface, about 10

minutes. Do not over bake or cookies will

not be divine, soft, and chewy.

13. Remove from oven, let stand a few

minutes just to set, and transfer to a rack

to cool.

Carry on with second batch.

Vanilla Ice Cream with Roast Italian

Prune Plum Compote

Don’t walk away while plums are

cooking—melted sugar can turn

caramel to crystal in no time flat.

Serves 6–8

2 tablespoons unsalted butter 6 tablespoons sugar 1 pinch sea salt 1½ lbs fresh Italian prune plums, halved and pitted 2 tablespoons brandy vanilla ice cream, for serving

1. Melt butter in a cast iron skillet over

low heat.

2. Sprinkle sugar over butter and let it

melt together.

3. Add pinch of salt.

4. Arrange plums in skillet, cut side down,

and increase heat slightly so that sugar

starts to bubble up and plums caramelize.

Cook about 5 minutes.

5. Turn plums and cook a few minutes

more until plums are soft and juicy.

6. Add bourbon and let liquid bubble up

one more time.

7. Divide ice cream into serving bowls.

8. Spoon plums and juices on top

and serve.







Crafts+styling+photography by Dietlind Wolf

s e a s o n o f t h e

Crisp Homemade Cracker Crown


The crown is a harvest symbol in many European countries. It symbolizes nature’s bounty and wealth. Dietlind shows us her interpretation of this old tradition


White Bean Crown

A stunning way of using

something as simple as

white beans.

You will need:

cotton stringscissorswhite beanssmall silver beadsdremelthin wiresimple metal crowns, can be found online or Halloween stores

1. Start by twisting cotton

string all over the crown—it’s

made of metal so you can

always shape it.

2. Make holes in the middle of

the beans using a dremel.

3. Cut a small piece of wire and

thread it through the bean,

add a pearl, and thread the

wire back into the bean.

4. Secure the wire on the back

of 1 of the crown wires.

5. Continue all over the crown.

6. If you want to add the cross

you simply make a cross of

wires, cover first with string

and then beans.


Laurel Crown

Fit for any emperor, or maybe

a simple pumpkin is better?

You will need:

fresh or dry bay leavesgold leaf gluebrushgold leafthick metal wiremetal cuttersthicker metal wire

1. Brush the glue on the

leaves, let it dry as stated

on the bottle.

2. Add the gold

leafing and brush

off any excess

gold. Let them dry.

3. Cut 8” pieces of the thin

wire and twist 1 end around

the little stem on the gold

bay leaf.

4. Make a circle of the

thicker wire.

5. Twist the other end of

the thin wire with the gold

leaves to the circle and place

on a pumpkin.







Harvest Crown

This is a tradition in Germany

every fall.

You will need:

crown base, buy online or make yourself from wire and soft branchesmixed straw like rye, wheat, oat, etc.metal wiremetal cutters

1. Make small bouquets of

the straw—start with the ring

on the bottom and overlap

bouquet after bouquet

securing them with wire.

2. Once the bottom is done

start with the top part

securing the bouquets

upwards so they make a

beautiful crown.







Raffia Crowns

Crown the table in a cool

way. These make

wonderful centerpieces.

You will need:

raffiavintage crowns, try Etsy or eBay (or borrow one from Queen Elizabeth!)cake stands or candle holders

1. Place the crowns on the

stands and drape the raffia

around it.

Crisp Homemade

Cracker Crown

A beautiful bread like this is

served on every fall table

in Germany.

You will need:

2 cups all purpose flour½ teaspoon salt2 tablespoons olive oil1 cup water

1. Mix flour, salt, oil, and water

in a bowl, mix until smooth.

2. Leave it for at least 5 hours

or better still overnight.

3. Preheat oven to 370°F.

4. Roll out on parchment

paper and use a sharp knife to

cut out a crown shape.

5. Decorate with small balls of

the dough, be creative.

6. Bake for about 30 minutes.

7. Cool on a wire rack.

Great with any kind

of cheese!To read the full issue:






AutumncaramelRelive the joys of childhood with china squirrel’s caramel sweet treats

Recipes+craft+styling+photography by china squirrel

Brown Paper Vase


Caramel Meringue Pie


If you love the combination of dates and caramel together, then our cute and moist date and carmel cakes, smothered in a homemade, sticky caramel sauce, are for you

Twig Cake Flags

Sticky Date & Caramel Cakes


Beware! The sweet, sticky and salty squares of salted caramel rocky road are totally addictive

Salted Caramel Rocky Road


Fabric Mâché Plates

You will need:

plates aluminium foilwallpaper pastebrown paper or newspaper, torn into piecesquilt style cotton fabricsPVA craft glue (check it dries clear)

1. Select plates from your home to use as

the molds for your fabric mâché plates,

the more organic the shape the better.

2. Turn plates upside down and cover

each with a piece of aluminum foil,

smoothing out any creases.

3. Mix up some wallpaper paste

according to directions on packet.

Depending on how many plates you are

making you will need around ¼ cup of

glue per small side plate.

4. Brush pieces of brown paper or

recycled newspaper with wallpaper glue

and then stick paper over the foil side of

plate, overlapping at least 4–5 layers.

5. Set aside to dry in a warm and dry

place (about 1–2 days) remove foil from

plates, then carefully remove the paper

mache plates from the foil.

6. Cut your choice of fabrics into approx.

½” thick lengths, then trim to random

lengths to suit plates. The aim is to make

a patch affect, so fabrics are best in

varying lengths and trimmed shorter that

the width of the plates.

7. Working in small batches, brush PVA

glue to the reverse side of fabric pieces

then fix fabric in a patchwork style pattern

to your paper mache plates, covering top

and base.

8. Set aside to dry, about 1 day.

9. Trim off any odd threads.

10. Use plates as a decorative piece

around your home for keys, rings, fruit

or lovely as a special gift. A selection of

plates look amazing attached to a wall

creating a beautiful hand crafted display

of texture and color.

Fabric Mâché Plates







Just one of these homemade caramel donuts will have you wanting more

Dulce De Leche Donuts







Caramel Meringue Pie

This delicious pie is super easy to make

and is a great idea for a quick dessert.

The recipe makes use of dulce de leche,

a store bought, ready-made caramel.

We suggest buying a good quality dulce

de leche, available from gourmet delis.

Serves 6

1½ cups all purpose flour, sifted ½ cup confectioners’ sugar, sifted 4 oz unsalted butter, chilled and chopped 2 egg yolks 2 tablespoon ice water 4 egg whites 1 cup super fine sugar 14 oz store bought dulce de leche

1. To make the pastry, place the flour,

confectioners’ sugar and butter in a food

processor and process until the mixture

resembles fine breadcrumbs.

2. With the motor running, add the egg

yolks and iced water and process until

the dough just comes together.

3. Turn out onto a lightly floured surface

and gently bring together to form a ball.

4. Flatten into a disc, wrap in plastic

wrap, and refrigerate for 1 hour.

5. Roll the pastry out between 2 sheets of

non-stick baking paper to ¼” thick.


7. Line a 9” pie tin with pastry, pinching

the edges or pressing with a fork.

8. Refrigerate for 15 minutes or until firm.

9. Blind bake pastry case; line the pastry

case with non-stick baking paper and fill

with uncooked rice or baking weights.

10. Bake for 15 minutes, remove the

paper and weights, and bake for a

further 15–20 minutes or until the

pastry is light golden.

11. Remove from the oven and set aside

to cool.

12. Spoon the dulce de leche into the

base of the cooled pastry case.


14. Place egg whites in a clean, dry bowl

and beat with an electric mixer until soft

peaks form.

15. Gradually add the sugar, 1

tablespoonful at a time until the mixture

is thick and glossy.

16. Spoon meringue over the

caramel, spreading it to the edge of

the pastry case.

17. Use the back of a spoon to create

peaks in meringue.

18. Bake for 15 minutes or until the

meringue is light golden.

19. Remove from oven and allow to

cool then refrigerate for 1–2 hours

before serving.

Sticky Date & Caramel Cakes

These wonderfully moist little cakes,

smothered in sticky caramel sauce, are

perfect autumn sweets.

Serves 8 15 fl oz milk 12 oz pitted dates, coarsely chopped 1 vanilla bean, halved and seeds removed 1 teaspoon baking soda 4 oz softened butter 1 cup super fine sugar 3 eggs 1½ cups self-raising flour pinch each of ground allspice and ground cinnamon

Caramel Sauce

1¼ cup sugar 3 fl oz water 6 fl oz heavy cream 2 oz unsalted butter pinch salt

1. Combine milk, dates, and vanilla seeds

in a saucepan, stir over medium heat, until

mixture boils.

2. Remove from heat and stir in baking

soda and set aside to cool, about 1 hour.


4. Grease and line 4”x4”x3” deep round

cake tins.

5. Place butter and sugar into a mixing

bowl, beat with an electric mixer until light

and fluffy.

6. Add eggs 1 at a time, beating well after

each addition.

7. Fold in sifted flour and spices,

alternately with date mixture.

8. Stir until just combined, spoon into

prepared tins, bake for 45–50 minutes,

until cakes are golden and spring back

when touched in the center.

9. Combine sugar and water in a

saucepan, stir over medium-high heat,

stirring until sugar dissolves.

10. Bring to a steady boil then cook

without stirring until a dark caramel color,

about 10–15 minutes.

11. Remove from heat immediately and

carefully add cream, butter, and salt (be

careful as hot caramel will spit), stir until

sauce is smooth.

12. Set aside to thicken and cool at

room temperature.







13. Once cakes are done, cool in tins

for 5 minutes then turn out onto wire

cooling racks.

Serve cakes topped with caramel

sauce. Decorate each with a twig cake

flag if desired

Salted Caramel Rocky Road

Just when you thought Rocky Road

couldn’t get any more yummy… china

squirrel added pieces of homemade

caramel and salted peanuts!

Makes about 20 pieces

Caramel

1¼ cups heavy cream 1 cup granulated white sugar 2 oz unsalted butter, chopped ½ cup light corn syrup

Rocky Road

6½ oz white marshmallows, roughy chopped 4 oz roasted salted peanuts11⁄3 lbs good quality dark chocolate, chopped sea salt, to taste

1. Lightly brush the sides and base of a

6” square cake tin with oil.

2. Line with non-stick baking paper; lightly

brush baking paper with oil.

3. Place cream, sugar, butter, and corn

syrup into a medium-sized heavy-based

deep saucepan.

4. Stir over a high heat until

sugar dissolves.

5. Reduce heat to low and cook stirring

occasionally until caramel reaches

240°F on a candy thermometer, about

25 minutes (or until a small amount

of caramel dropped into chilled water

forms a soft, flexible ball, but flattens like

a pancake after a few moments in your

hand). It is important not to overcook the

caramel or it will result in a hard caramel

and not a chewy caramel).

6. Remove from heat and pour into

prepared tin.

7. Allow to cool at room temperature,

about 4 hours.

8. Remove caramel from tin and cut into

small cubes, about ½” each.

9. Line a 11" x 7" tin or with aluminum foil.

10. Place marshmallows, peanuts, and

caramel into a large mixing bowl.

11. Melt dark chocolate in a heatproof

bowl over a saucepan of simmering water.

12. Allow chocolate to stand 6 minutes to

cool but not set.

13. Pour chocolate into marshmallow,

caramel, and peanut mix and gently mix

until just combined.

14. Spoon into prepared tin.

15. Refrigerate until firm, about 2 hours.

16. Remove from tin and cut into snack

size pieces using a warm sharp knife.

To maintain an optimum texture, store

in a cool dark place, not in refrigerator.

Dulce De Leche Donuts

These sweet little donuts are a modern

twist on the traditional jam-filled donuts

we all have fond memories of eating as a

child. Can be served with whipped cream

if desired.

Makes about 18

3¼ cups all purpose flour ¼ cup+1 cup super fine sugar 3 teaspoons dried yeast pinch of salt 8 fl oz milk, warmed 3½ oz butter, melted 3 egg yolks canola oil, to deep-fry 8 fl oz store bought dulce de leche

1. Combine flour, ¼ cup sugar, yeast, and

salt in a large bowl.

2. Make a well in the center.

3. Add in milk, butter, and egg; mix until

dough starts to come together.

4. Turn dough onto a well-floured surface

and knead until smooth and elastic, about

5 minutes.

5. Place in a greased bowl.

6. Cover with plastic wrap, then cover with

a tea towel.

7. Place bowl in a warm place for 1½ hours

or until dough has doubled in size.

8. Punch down the dough.

9. Turn onto a floured surface and knead

for 2 minutes or until smooth.

10. Roll out dough until ½” thick.

11. Cut into 18 rounds using a 2” cutter.

12. Place on a baking paper lined tray.

13. Set aside in a warm place for a further

15 minutes to rise slightly.

14. Place 1 cup sugar onto a plate or tray.

15. Heat oil to 360°F.

16. Working in batches, deep-fry

donuts until golden and puffed,

turning occasionally.

17. Using a slotted spoon, remove donuts

from oil, and drain on absorbent paper,

then roll donuts in sugar to coat.

18. Spoon dulce de leche into a piping bag

fitted with a plain ¼” nozzle.

19. Push the nozzle into the top of

each hot donut and pipe caramel into

the centre.

Serve warm.

Brown Paper Vase

You will need:

wallpaper pastejars or bottlesbrown paper torn into pieces

1. Mix up some wallpaper paste according

to directions on packet. Depending on

how many vases you are making, you will

need about ¼ cup of glue for each vessel.

2. Wash and dry the jar or bottles you

have selected to use.

3. Brush torn pieces of brown paper with

glue, then paste to the outside surface of

jar or bottle.

4. Allow to dry for 24 hours.

Twig Cake Flags

You will need:

twigspaperquilt style cotton fabrichot glue gun

1. Gather twigs from the garden or park;

carefully wash twigs and dry well.

2. On a sheet of paper, draw triangle flags

that are in scale to your twig size, allowing

a little extra to wrap around the twig. Cut

out with scissors.

3. Use paper triangles as templates for

flags; pin to your choice of fabrics and cut

out with scissors.

4. Glue fabric flags to twigs using hot glue

gun. Use to decorate cakes.







Everyone knows I love recycling. For years I have collected paint-by-number paintings and embroideries and finally the time has come to use them for a story! Both can be found very cheap in a thrift store or a flea market and can be re-made into something very cool and modern

UpcycledCrafts+styling+photography by Paul Lowe

Wreath


Horse & Deer Collage


Paint-By-Numbers

1


2

3

45

1. Copper Blocked2. Color Block

3. Key Hole 4. Letters5. Vertical


White Washed Stripes







Embroidery

Necklace







2 34

5

6

1. Pillow2. Snake

3. Spoons4. Vase

5. Lampshade6. Antlers







Paint-By-Numbers

Horse & Deer Collage

You will need:

5–6 paintings in different sizeshot glue gun and hot gluebamboo sticks

1. Start by placing the paintings the

way you want them on a table.

2. Turn them all over in the

same configuration.

3. Glue them all together using a hot

glue gun and bamboo sticks.

Copper Blocked

You will need:

2 similar paintings, in framespainter’s tapecopper craft paintbrush

1. Place the 2 paintings side by side and

use the painters tape to block off the

areas you are painting.

2. Paint them with the copper paint. They

will need 2–3 coats.

3. After the last coat, peel off the tape and

let them dry.

Color Block

You will need:

paintingpainter’s tape2 colors of paintbrush

1. Use your s tape to make 2 thick stripes.

2. Paint each stripe in different colors.

3. Remove the tape and let it dry.

Key Hole

You will need:

paintingglasspencilcraft paintbrush

1. Use the glass and a pencil to trace

where you want your hole. You can use

different size glasses to make different

size holes.

2. Use a brush and paint to paint the rest

of the painting in a solid color. It will take

2–3 coats.

Letters

You will need:

paintingsprinted out lettersscissorpencilcraft paintbrush

1. Make words on your computer and

print out.

2. Cut out the letters and place them on

the painting.

3. Use a pencil to trace the letters.

4. Using a small brush, paint the patters

with craft paint.

Vertical

You will need:

paintingpainter’s tape3 colors of paintbrush1. Use the tape to block off the areas you

want to paint.

2. Paint with the different colors. It may

need 2–3 coats.

3. Remove the paint after the last coat

and dry.

Cut Up







White Washed Stripes

You will need:

paintingpainter’s tapewhite paintbrush

1. Use your painter’s tape to make stripes.

2. Paint the stripes white. Only use 1 coat

so that it looks a bit transparent.

3. Remove the tape and let it dry.

Cut Up

Makes great coasters or even postcards.

You will need:

paintings on cardboardrulerpenX-acto knife

1. Use your ruler and a pen to mark where

you want to cut the paintings.

2. Cut them up.

Embroidery

Wreath

You will need:

embroidery scissorpapermetal wreathhot glue gun

1. Start by making a leaf template out

of paper.

2. Place the leaf on top of the embroidery

and start cutting out leaves. You will need

about 40–50 depending on how big your

wreath is.

3. Start hot gluing the leaves to the wreath

with all the leafs going the same way.

4. Work yourself all the way around.

Necklace

You will need:

embroidery motifiron on backing fabricironscissorsribbonhot glue gun and hot glue

1. Cut out the motif you want to use.

2. Iron on the back fabric and trim it with

the scissors.

3. Hot glue the ribbon in place and tie a

knot to make a necklace.

Pillow

You will need:

embroideriesscissorspinsfabrics for backsewing machinepillow insert

1. Start by figuring out how large you want

your pillow to be.

2. Place the embroideries in the order

you want them, they might have to be cut

down to size.

3. Pin them together and sew them

together using a sewing machine.

4. Add the backing—make sure you leave

room to put the insert in.

5. Fill the pillow with the insert and hand

stitch close the hole.

Snake

You will need:

embroideryscissorstaxidermy snake form (you can find them online)hot glue gun and hot glue

1. Start on one end of the snake and work

your self to the other end.

2. Cut the different pieces of embroidery

to size and glue it to the snake using a lot

of hot glue. A good tip is to glue a little at

a time and press it really well down into

the form, that way it’s easier to do curves

and shapes.

3. Continue until the whole snake

is covered.

Spoons

You will need:

embroidery, works better with a thinner embroideryscissorsvintage spoonshot glue gun and hot glue

1. Start by roughly cutting the embroidery

to size.

2. Glue the embroidery to the spoon.

3. Using scissors cut around the edges.

Vase

You will need:

glass vase with straight edgesembroideriesscissorshot glue gun and hot glue

1. Start by roughly cutting the

embroideries to size.

2. Hot glue them to the vase.

3. Trim the edges on the top and the

bottom of the vase.

Lampshade

You will need:

lampshadepaperpenscissorshot glue gun and hot glue

1. Start by making a template of the

lampshade in paper. Place the paper

around the shade and trace with a pen.

Remember to add some extra to fold over

the top and bottom.

2. Use your template to cut out the

embroidery.

3. Glue it to the shade using a hot

glue gun.

Antlers

You will need:

embroideryscissorsantlerhot glue gun and hot glue

1. Start on 1 end of the antler and work to

the other end.

2. Cut the different pieces of embroidery

to size and glue to the antler using a lot

of hot glue. A good tip is to glue a little

at a time and press it down into the

form, that way it’s easier to do curves

and shapes.

3. I left the top and end of the antlers

uncovered, think it looks mode modern

that way.






Field & Florist proprietors Heidi Joynt and Molly Kobelt.

�lower girl�TWO WOMEN SET OUT TO CHANGE

AMERICA’S PERSPECTIVE ON CUT FLOWERS

Photography by Kathryn Gamble | Styling by Joline Rivera | Text by Shalia Wunderlich


Midwest-based Field & Florist

provides florists and floral designers

with locally grown, pesticide-free,

hand-cut blooms.


Heidi Joynt has been a patron of Chicago’s

farmers markets since she moved to the

city in 2008. Her job with the Chicago

Botanic Gardens and a background in

vegetable farming gave her both personal

and professional reasons to go. With every

visit, her trained eye scanned the bounty

of local, organically grown produce, and

she always left with the same question:

Why don’t flowers get the same attention

as food?

Even at “local” operations such as

farmers markets, many of the flowers

on sale are imports. “Eighty percent of

the flowers purchased in the U.S. are

from South America,” Heidi says. For

American growers, this means watching

millions of dollars and thousands of

jobs go straight into the hands of an

insurmountable competitor. For American

consumers, this means shallow variety,

spotty quality, and lots of chemicals.

“It doesn’t make sense,” Heidi says.

“Flowers belong in the same circle of

thought as food.”

With the type of fearless spirit that

separates entrepreneurs from the rest

of us, Heidi resolved then and there that

she would do something to fill the void in

the cut-bloom market. She borrowed a

plot of land from the county’s department

of corrections and planted a trial crop

of 20 varieties—just enough to test the

waters. She called her business Field &

Florist. Its mission, in addition to providing

quality flowers to wholesale florists and

events, would be to educate people on the

backstory of cut blooms. Field & Florist’s

supple, dewy arrangements showcased

varieties unseen in the typical florist’s

cooler—flowers like Maroon Fox and

Karma Goldie Dahlias. It took only one

season to learn that Chicago’s florists

weren’t just interested in Heidi’s blooms;

they were starving for them.

Now Heidi faced a dilemma of the

good sort: How to grow the business

(specifically more flowers) within

the crowded confines of a major

metropolitan area. Fellow Chicago

business owner Michael Salvatore,

whose neighborhood shop Heritage

Bicycle was a favorite display spot for

Heidi’s arrangements, stepped up with

an almost too-good-to-be-true solution.

“I mentioned to Mike that I was looking

for land, and he said we could use part of

his family’s farm.” The Salvatore family

Above: The tuberous-rooted Dahlia plants in spring and grows from mid-summer to early fall. Heidi Joynt and Molly Kobelt do most of the planting and harvesting themselves.

“Our flower�ARE TRAVELING 30 MILES AT MOST, VERSUS THE THOUSANDS OF MILES TRAVELED BY OTHERS” —Heidi Joynt, Field & Florist

�


Left: Molly takes a spin on a handcrafted bike from Chicago’s Heritage Bicycles. Heritage’s owner Michael Salvatore owns the land on which Field & Florist farms.


owned a farmhouse and 5 acres of land

in South Barrington, Illinois, an affluent

suburb about 30 miles west of Chicago.

Other than the occasional pig roast, the

land had sat largely abandoned since

Michael’s great uncle used it as a horse

farm in the 1920s. “I think she was a

little hesitant at first,” Mike remembers.

“We had only known each other a couple

months, and she didn’t necessarily get

that there wasn’t some catch."

Mike’s offer stemmed mainly from his

sympathy for fellow start-ups. “I’ve been

there and I know how hard it is,” he says.

But he also believed in Heidi’s talent.

“She totally takes it to the next level. Her

flowers have become part of our brand.”

Not long after that, Heidi encountered

another stranger whose kindness would

evolve into something more. Marketing

consultant Molly Kobelt was on Facebook

when she spotted a post from Heidi

looking for help at the farm. “I went out

that day to help stake Dahlias,” Molly says.

“And I never left!” Molly now has part

ownership in Field & Florist. Together she

and Heidi have turned 20 blooms into 65

and five customers into 35.

The numbers will continue to uptick

this year, when the business uproots to

Three Oaks, Michigan, a Great Lakes

community about 90 minutes outside

of Chicago. “We’ll be able to do our own

propagation and seed-starting, which

gives us tremendous flexibility in planting

times,” Heidi says. Dahlias will always be

a trademark of Field & Florist, but with the

addition of expanded acreage and heated

indoor tunnels, perennials such as roses,

peonies, and clematis will also have their

shot. When it comes to bolstering the

American Grown Flower movement, the

more blooms the better. “It’s our goal to

make purchasing and using locally grown

flowers for other designers as simple a

process as possible.”

For more on Field & Florist:

fieldandflorist.com,

For more on Heritage Bicycles

General Store and Heritage Outpost:

heritagebicycles.com

The beautiful, bulbous Dahlia is a prime example of a flower that doesn’t ship well and therefore isn’t commonly seen in floral shops. Field & Florist planted more than 1,500 Dahlia tubers last season.







Take international travel and shipping out of the

equation, and the world of cut-flowers opens up

to something completely new. A flower purchased

near its grow-site is fresher, with dewier petals and

brighter hues. It is cleaner, with little-to-no synthetic

pesticides. It supports the local economy, and

perhaps best of all, it is likely of a different variety than

the ubiquitous, travel-tough arrangements seen in the

coolers of so many florists.

�hy local flowers?







Backyard Wreath

Foraged unfussiness is the backbone of Field

& Florist’s look and vision. Owners Heidi Joynt

and Molly Kobelt gathered the components

of this seasonal wreath in a 20-minute walk

around their farm. Take their lead:

1. Find a base form. Heidi and Molly used a

honeysuckle vine, but any pliable vine or twig

will work.

2. Fashion the base form into a circle. Imperfect

circles welcome! Secure with floral wire.

3. Gather components of wreath. Anything

interesting and seasonal will do; all that matters

is that the components are of varying textures

and colors. It took about 5 bundles of different

materials to fill this 6" wreath.

4. Attach components to form. Attach a bundle

at a time to the wreath form by tightly wrapping

floral wire around the bundle’s base. Twist

wire in back to secure. Use each new bundle to

disguise the previous bundle’s wire.

Backyard Wreath

Left: Heidi and Molly's make-do wreath is comprised solely of pieces foraged from the Field & Florist farm. It includes Liquidambar leaves, Honeysuckle vine, acorns on the branch, Rose hips, Amaranth, and native grass.

Feathery grasses are

great for finishing

off edges. Also, play

with asymmetry by

keeping materials

more lush on one side.

�ips







A small sampling of the huge crop of Dahlias

grown by Field & Florist each season.

Karma Fox OrangeCafe au Lait

Karma Fox Maroon

Japanese Bishop

Bride to Be

Karma Fox Red

Ginger Willow

Karma GoldieCrichton Honey

LoverboyBlyton Softer G leam

Karma Neon Rose

Serena

Fox Lavender

Karma Prospero







the golden fruitNectarines:


The nectarine has an amazing sweetness and tender taste. It sure is one of my favoritesFood+styling+photography by Paul Lowe


Nectarine Crumb Squares


Nectarine Jam

You can eat this as is on toast—pure

heaven—or use as a filling for cakes.

Makes about 1½ cups

6 yellow nectarines 2 white nectarines ¼ cup water ½ lemon, just the juice ½ cup sugar

1. Cut the nectarines in half and remove

the pits.

2. Dice them and place in a sauce pan

with water, lemon juice, and sugar.

3. Bring to a boil and let it simmer for

about 20 minutes or until your jam is

thick. Stir once in a while so it does

not burn.

4. Cool and spoon into a jar.

Keep in the fridge for 3 weeks.


Nectarine & Yogurt Pops

A really good and somewhat

healthy treat. Perfect on a warm

fall day.

Makes 6 pops

4 ripe nectarines 1½ cups plain yogurt 2 tablespoons honey

1. Pit the nectarines

and place in a

blender and purée.

2. In a bowl mix

yogurt and honey.

3. Place some yogurt in

ice pop molds, then add some

purée, then some yogurt, purée

and end with yogurt.

4. Take a bamboo stick and stir a

little in each mold.

5. Add the sticks and freeze for

about 6 hours before enjoying.







Easy Nectarine & Blueberry Coffee Cake







Nectarine & Ginger Roasted Chicken







Asiago Burger with

Grilled Nectarines

Grilling nectarines makes them even

sweeter. The taste goes so well with

salty asiago cheese.

Serves 4

1 lb ground beef ½ cup+½ cup asiago, grated ¾ teaspoon salt ½ teaspoon pepper 2 tablespoons water 2 nectarines sliced olive oil 4 brioche buns lettuce

1. In a bowl, mix beef, ½ cup cheese, salt,

pepper, and water. Don’t over mix it.

2. Form into 4 patties and make a deep

thumbprint with your thumb. That will

make the burger cook more evenly.

3. Brush burgers and nectarine slices

with oil and place in a grill pan or on

a grill.

4. Place the buns on the grill as well so

they toast.

5. After you flip the burgers, sprinkle

with cheese.

6. Once done to your liking, serve the

burgers in the buns with lettuce and

grilled nectarines.







Nectarine Spritzer







Nectarine Crumb Squares

Such a great treat. The sweet jam

with nutty topping is small bites of

pure delight.

Makes 12 squares

1 cup+¼ cup all purpose flour ½ cup+¼ cup light brown sugar ½ teaspoon salt 1 stick+2 tablespoons salted butter, cold and diced 1 egg yolk ½ teaspoon vanilla extract 1 cup nectarine jam 1 tablespoon slivered almonds 2 tablespoon pecans, chopped 2 tablespoons walnuts, chopped


2. In a bowl, mix 1 cup flour, ½ cup sugar,

and salt.

3. Add 1 stick of butter and use a mixer to

work it in. The result should be crumbly.

4. Add eggs and vanilla and mix until it

forms a ball.

5. Press the dough into a parchment

lined 9”x9” baking dish and top with

the jam.

6. In a bowl, using your hands, mix ¼ cup

flour, ¼ cup sugar, 2 tablespoons butter,

and nuts.

7. Crumble the mixture over the jam.

8. Bake for about 35–40 minutes, or

until golden.

9. Cool on a wire rack and cut

into squares.

Easy Nectarine & Blueberry

Coffee Cake

This is a super moist coffee cake with an

amazing smell of berries and citrus.

Serves 8

2 sticks soft butter 1½ cups sugar

1 teaspoon vanilla extract 4 eggs 1 tablespoon grated lemon zest 3 cups flour 2 teaspoons baking powder pinch of salt ¾ cup blueberries 2 nectarines, sliced


2. In a bowl, beat butter and sugar

until creamy.

3. Add vanilla and eggs, 1 at a time.

4. Add lemon zest, flour, baking

powder, and salt and beat until you

have a creamy batter.

5. Spoon into a well-greased round

8” cake tin.

6. Arrange nectarine slices and

blueberries on top.

7. Bake for about 1¼ hours or until a cake

tester comes out clean.

Cool on a wire rack.

Nectarine & Ginger Roasted Chicken

Chicken and fruit go so well together.

Placing a fruit filling under the skin not

only makes for great flavor but also makes

the skin crispy and the meat tender.

Serves 4

2 nectarines, pitted and diced 1 tablespoon ginger, grated 2 garlic cloves, minced salt and pepper, to taste 1 large organic whole chicken 2 tablespoons olive oil


2. Place nectarines, ginger, and garlic in a

blender and blend until smooth. Season

with salt and pepper.

3. Use a pair of scissors to cut open the

back of the chicken and spread it out on a

baking tray like a butterfly.

4. Lift up the breast skin gently and fill the

cavity with the nectarine mixture.

5. Rub the whole chicken with oil, salt,

and pepper.

6. Roast for about 1 hour.

Let it rest 10 minutes before cutting it

up and serving.

Nectarine Spritzer

A very light cocktail with an amazing

fruit flavor.

Makes about 8

3 ripe nectarines 3 cups water 1 cup sugar vodka seltzer ice cubes sliced nectarines

1. Pit the nectarines and dice them.

2. Place in a saucepan with sugar

and water.

3. Bring to a boil and let it simmer for

3 minutes.

4. Cool and use an emulation blender to

liquefy it.

5. Run though a strainer so you have pure

nectarine simple syrup.

6. Place ice in glasses, top with vodka,

nectarine syrup, and seltzer.

7. Finish up with nectarine garnish

and serve.






Food+styling by Paul Lowe | Photography by Kristin Gladney

C O M F Y

It’s getting cold out; we are moving inside and lighting the fire places and candles. Here are some of my fall favorites this year, all served with a nice glass of red wine

c o o k i n g


ENJOY!

Kale & Potato Soup with

Sausage & Parmesan


Sherry Braised Short Ribs

NOTHING SAYS FALL TO ME LIKE BRAISED SHORT RIBS

N


Roasted Brussels

Sprouts with Pecans & Sausage


Skillet Bread with Thyme







Parmesan & Rosemary

Popcorn

MAKE A LOT BECAUSE THIS GOES FAST

MTo read the full issue:






Kale & Potato Soup with Sausage

& Parmesan

The sausage gives this soup a very hearty

and full flavor. If kale is not your favorite

you can always exchange it with spinach.

(But kale is very good for you, just saying!)

Serves 4

2 spicy Italian sausages 1 tablespoons olive oil 1 large bunch of kale, trimmed and chopped 2 large potatoes, peeled and diced 1 large yellow onion, peeled and diced 2 cloves garlic, chopped 6 cups chicken or vegetable stock salt and pepper, to taste ½ cup Parmesan, grated

1. Remove the skin from the sausages and

coarsely shop the filling.

2. Heat the oil in a pot and sauté the

sausage and kale until the sausage is

cooked though.

3. Take out about ¾ cup of the mixture

and set aside.

4. Add potatoes and onion and sauté until

the onion goes soft. Add the garlic and

sauté for 1 minute.

5. Add the stock and let the soup simmer

until the potatoes are soft. Season with

salt and pepper.

6. Use an immersion blender and purée

the soup.

7. Pour the soup into bowls and top

with the kale/sausage mixture and

grated cheese.

Sherry Braised Short Ribs

Nothing says fall to me like braised short

ribs. They more or less make themselves.

I serve them with mashed rutabaga and a

nice green salad.

Serves 4

3 lbs short ribs salt and pepper, to taste 2 tablespoons butter 2 onions, peeled and cut into wedges 2 carrots, sliced 2 whole garlic, tops cut off a few springs of thyme+extra for garnish

Spiced Fig & Cranberry Amaretto Cake with Caramel & Coconut







½ cup dry sherry 2 cups beef broth


2. Rub the meat with salt and pepper.

3. Heat the butter in a pan, brown

the meat on all sides, and place in an

ovenproof dish.

4. Sauté the onion and carrots for a few

minutes and add to the meat.

5. Add sherry to the pan and stir it well

so you pick up all the flavor. Pour over

the meat.

6. Add beef stock, garlic, and thyme.

7. Cover with foil and place in the oven for

3 hours. Lift off the foil now and then to

see if it needs more broth in there.

8. After 3 hours, remove the foil and cook

for another 15 minutes.

Roasted Brussels Sprouts with

Pecans & Sausage

I love brussels sprouts. Roasting them

with sausage gives them that amazing

spicy taste and the pecans gives them

an extra crunch.

Serves 4

2 spicy Italian sausages 1 tablespoon olive oil 1 lb brussels sprouts, cut in half ½ cup pecans salt and pepper, to taste fresh thyme, to taste


2. Remove the skin from the sausages

and coarsely chop the filling.

3. Heat the oil in an iron skillet and sauté

the sausage for a couple of minutes.

4. Add the brussels sprouts and stir them

into the sausage grease.

5. Add the pecans and season with salt

and pepper. Stir in some fresh thyme.

6. Place the skillet in the oven and

roast the brussels sprouts for about

25 minutes. Give the skillet a stir every

5 minutes.

Serve warm with some fresh thyme

on top.

Skillet Bread with Thyme

I love making individual breads for my

guests. It’s so fun to bake them in these

small cast iron skillets. The skillets are

easy to find online or even at flea markets.

Makes 4 breads

1½ tablespoons dry active yeast 2 tablespoons honey 1½ cups warm water 3½ cups all purpose flour 3 tablespoons olive oil oil, for greasing the skillets 1 teaspoon salt 4 teaspoons olive oil flaky sea salt, to taste 2 tablespoons fresh thyme leaves

1. Mix yeast, honey, and ½ cup warm

water in a large bowl and let it sit for

5 minutes. It should be frothy after 5

minutes. If it’s not, the yeast is dead and

you have to start over.

2. Add the rest of the water, flour,

oil, and salt and mix until you have a

smooth dough.

3. Cover the bowl with plastic and let

it rise until double in size. This will take

about 40 minutes.

4. Heat the oven to 400°F.

5. Divide the dough into 4, place each

dough into a well-greased skillet, top

with oil, and use your fingers to flatten

out the dough.

6. Top with salt and thyme.

7. Bake them golden for about

18–20 minutes.

Let cool on a wire rack.

Parmesan & Rosemary Popcorn

Perfect for movie or game night.

Make a lot because this goes fast.

Serves 4

1 bag microwave popcorn 3 tablespoons butter 1 tablespoon fresh rosemary 1⁄3 teaspoon cumin 3 tablespoons grated Parmesan ½ teaspoon flaky sea salt

1. Pop the popcorn as stated on the label.

Place in a large bowl.

2. Melt the butter in a saucepan and add

rosemary and cumin.

3. Let the butter simmer for 1 minute and

pour it over the popcorn.

4. Add salt and Parmesan and mix well.

Spiced Fig & Cranberry Amaretto

Cake with Caramel & Coconut

I make this cake every fall. It’s a bit

grown-up in its taste of amaretto and

spices. The figs make it really moist.

Serves 10

1 lb dried black Mission figs ½ cup dried cranberries 2 cups water ½ cup amaretto 1 teaspoon vanilla extract 2 cups light brown sugar 1 cup vegetable oil 3 large eggs 3 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cardamom caramel sauce, for serving (you can use store bought) ½ cup toasted unsweetened coconut


2. Place the figs, cranberry, and water

in a saucepan and simmer until the figs

are tender.

3. Place in a blender with amaretto and

vanilla and blend until smooth.

4. Beat together sugar, oil, and eggs

until smooth.

5. Add the figs and mix well.

6. Stir in flour, baking powder, and spices.

7. Pour batter into a well-greased and

well-floured bundt pan.

8. Bake for about 1 hour, or until firm to

the touch.

9. Cool on a wire rack and then turn onto

a platter.

Serve with a drizzle of caramel sauce

and toasted coconut on top.







FOREST INTO THE


Now is the time to use all the amazing berries and mushrooms

you can find in the forestFood+styling by Marianne Pfeffer Gjengedal | Photography by Aina C Hole

INTO THE


Blueberry & Bulgur Salad


Burgers with Chanterelles & Pickled Onion


Focaccia with Berries & Rosemary







Mango & Cranberry Salsa with

Salmon







Gruyère & Spinach Filled Chicken

with Chanterelles







Blueberry & Bulgur Salad

Such a great salad, easy to make and

beautiful. Add some grilled chicken for

a whole meal.

Serves 4

2 red peppers 1 tablespoon olive oil 2 cups cooked bulgur 5 oz feta cheese, crumbled ½ cup toasted walnuts, chopped 2 tablespoons basil, chopped 1 tablespoon parsley, chopped ¾ cup blueberries 2 tablespoons lemon juice 2 teaspoons balsamic vinegar ½ teaspoon mustard 1 teaspoon honey 2 tablespoons olive oil salt and pepper, to taste


2. Rub the peppers with oils and place on

a roasting pan.

3. Roast them until the skin turns black,

take them out, and place in a Ziploc bag.

Let cool.

4. Take them out of the bag and pull the

skin off using a small sharp knife.

5. Discard the seeds and cube the flesh.

6. In a large serving, bowl mix bulgur,

peppers, cheese, walnuts, basil, parsley,

and blueberries.

7. In a small bowl, mix lemon, balsamic,

mustard, honey, and oil. Season with salt

and pepper.

8. Toss the salad with the dressing.

Burgers with Chanterelles

& Pickled Onion

What’s better than a good burger? Not

much. The pickled onion is a must on

every burger from now on.

Serves 4

¼ cup red wine vinegar 3 tablespoons cranberries, fresh or frozen ¼ cup sugar ½ cup water 2 red onions, peeled and sliced 1 lb ground beef ½ teaspoon smoked paprika 1 teaspoon salt

½ teaspoon pepper 2 tablespoons water ½ lb chanterelles, cut in half 2 tablespoons butter ¾ cup heavy cream 2 tablespoons finely chopped parsley salt and pepper, to taste buns and salad

1. In a saucepan, bring vinegar,

cranberries, sugar, and water to a boil.

Add the onion and remove from heat.

2. Mix beef, paprika, salt, pepper, and

water in a bowl and form into 4 patties.

3. In a pan, heat the butter and sauté the

chanterelles until golden.

4. Add cream and parsley and simmer

until thick.

5. Season with salt and pepper.

6. Cook the burgers on a grill or a pan.

Serve the burgers with salad,

chanterelles, and pickled red onion.

Focaccia with Berries & Rosemary

A mix between bread and cake. Great

with cheese and cold cuts.

Serves 8

2¼ teaspoons active dry yeast 1¼ cups warm water 1 tablespoon sugar 1 tablespoon olive oil 4 cups all purpose flour 1 teaspoon salt 2 tablespoons fresh rosemary, finely chopped 10 oz fresh berries (I used blueberries and blackberries) 2 tablespoons sugar 2 tablespoons olive oil

1. In a baking bowl, mix yeast, water, and

sugar. Let it sit for 5 minutes.

2. Add oil, flour, salt, and rosemary and

mix well until you have a smooth dough.

(If it’s too dry just add a little more water.)

3. Cover with plastic wrap and let it rise

until double in size.

4. Place the dough on a baking board with

some flour and add ½ the berries. Knead

them into the dough.

5. Shape into a bread and place

on a baking tray covered with

parchment paper.

6. Let it rise for 30 minutes.


8. Just before you place the bread in the

oven, top it with the rest of the berries,

sugar, and olive oil.

9. Bake for about 35–40 minutes or

until golden.

10. Cool on a wire rack.

Mango & Cranberry Salsa

This salsa is amazing, so fresh tasting.

It goes perfect with salmon and chicken.

Serves 4

1 ripe mango, peeled and diced ½ small red onion, finely chopped ½ red chile pepper, finely chopped 2 tablespoons cilantro, chopped ½ cup cranberries, fresh or frozen ½ lime, just the juice 4 tablespoon Greek yogurt 4 tablespoons mayonnaise 1 garlic clove, minced 1 teaspoon lime juice salt and pepper, to taste 4 large whole wheat tortillas

1. Start with the mango salsa. In a bowl,

mix mango, red onion, chili, cilantro,

cranberries, and lime juice.

2. In a small bowl, mix yogurt, mayo,

garlic, and lime. Season with salt

and pepper.

3. Grill the tortilla and top with mango

salsa and sauce. Add grilled salmon or

chicken.

Gruyère & Spinach Filled Chicken

with Chanterelles

Not only is the filling delicious but it makes

the chicken so juicy.

Serves 4

2 oz fresh spinach 5 oz Gruyère cheese, grated







salt and pepper, to taste 4 chicken breasts 8 large slices of bacon 20 oz mixed cleaned mushrooms 4 tablespoons olive oil 2 garlic cloves, finely chopped ½ red chile pepper, finely chopped 2 tablespoons parsley, chopped 2 tablespoons butter 1 tablespoon lemon juice 3 tablespoons water


2. Wash the spinach and place it in a pan

with a lid.

3. Let it steam until it falls together, drain

it, and let cool.

4. Chop the spinach and mix it with the

cheese, season with salt and pepper.

5. Use a sharp knife and make a cut in

each of the chicken breasts—make sure

you don’t go all the way through.

6. Place the cheese mixture in the cut and

wrap the bacon around each breast. You

can secure with toothpicks.

7. Brown them in a pan until the bacon is

nice and golden.

8. Place in an ovenproof dish and roast in

the oven for about 10 minutes.

9. Roughly chop the mushrooms and

roast them in a pan with oil.

10. Once nice and golden, add garlic, chili,

and parsley.

11. Add the butter, lemon juice, and water

and mix well.

12.Season with salt and pepper.

Serve the warm mushrooms with

the chicken.

Pavlovas with Berries & Pistachio

Make each person their own pavlova.

It’s like eating a cloud with berries.

Makes 8

4 large egg whites pinch of salt 1 cup sugar 1 teaspoon corn starch 1 teaspoon white vinegar drop of vanilla extract 1 cup blackberries 2 tablespoons water 2 tablespoons sugar whipped cream 1 cup blackberries

1 cup blueberries ¼ cup pistachios 1 tablespoon grated lemon zest

1. Preheat oven to 190° F.

2.Use a mixer and beat egg whites and

salt for 1 minute.

3. Add sugar and beat another minute.

4. Add corn starch, vinegar, and vanilla

and beat another 30 seconds.

5. Make clouds on 2 baking trays covered

with parchment paper.

6. Make a little bowl shape in the middle

of each.

7. Bake for 1½ hours, turn off the heat, and

leave them in there for another hour.

8. Take them out and place on a tray.

9. Place blackberries, water, and

sugar in a pot and simmer until the

sugar has dissolved.

10. Use a emulation blender to blend it all

to a smooth sauce. Let cool.

11. Top the pavlovas with whipped cream,

sauce, fresh berries, pistachios, and

lemon zest.

Pavlovas with Berries & Pistachio







Paul

Text by Paul Lowe | Recipes+food Julia Turshen | Photography by Alexandra Grablewski

Julia

When

met


A fellow foodie with a smile as big as the universe—what’s not to love! Julia is a cookbook writer who co-wrote books with both

Gwyneth Paltrow and Mario Batali. Her own book, Small

Victories, is coming out next year.

I met up with Julia in her amazing Catskills home that she

shares with wife Grace and two dogs.

Why is food so important to you?

Food is everything to me. It connects me to my family, both past

and present. It's where I feel most creative and inspired, it helps

me better understand the environment. It's my driving force and

is the way I navigate the world.

I grew up with a grandmother who was a great cook. Who

inspired you to start cooking?

I can't ever remember not cooking so it's hard to pinpoint it to a

specific person, but I would say my greatest teachers were Julia

Child, Lee Bailey and his cookbooks, and the wonderful TV show

Great Chefs. My babysitter Jennie, who lived with my family for a

decade, was also majorly influential.

What do you always keep in your pantry?

Olive oil, spaghetti, lemons, anchovies, kimchi, Virginia

peanuts for snacking (my wife and I always take some home

when we visit her parents), and there's always something with

chocolate in our house.

Favorite all time dish?

Real deal Jewish chicken soup, preferably the one my Aunt

Renee passed down.

What's next for Julia?

I am working on the final steps of my cookbook, Small Victories,

which will be out in a year. I'm using a fine tooth comb to make

sure nothing is confusing and everything is hopefully exactly

what you want to make.

Sometimes you meet a new person and you’re like: "I want to be friends with her."That’s how it was when I met Julia


Apple Cider Old Fashioned

Food is everything to me


Roasted Pork Tenderloin with Mustard & Maple Syrup







It connects me to my family, both past and present

Shaved Fennel & Arugula Salad with

Toasted Walnuts







It's where I feel most creative and inspired, it helps me better understand the environment

Scalloped Potatoes

Gratin with Cheddar

& Horseradish







Spiced Apple

Upside Down Cake







Apple Cider Old Fashioned

I like a short, strong drink, but feel free

to dilute this with extra apple cider, soda

water, or ginger beer to make it last a little

bit longer. Note that this drink can easily

be multiplied to serve more friends (or so

everyone can have seconds…).

Serves 4 1 cup apple cider ½ cup bourbon juice of 1 lemon 8 dashes Angostura bitters ice 1 small orange, quartered 4 maraschino cherries

1. Put the apple cider, bourbon, lemon

juice, and bitters in a pitcher and stir

to combine.

2. Fill 4 highball glasses with ice and

evenly divide the drink between them.

3. Squeeze the juice from one orange

wedge into one of the glasses (drop it into

the drink) and repeat with each drink.

4. Give each cocktail a stir and top each

one with a cherry.

Serve immediately.

Roasted Pork Tenderloin with Mustard

& Maple Syrup

This delicious, slightly sweet and sticky

pork tenderloin could not be simpler to

make. If you’d like, you can marinate the

pork in the mustard and maple mixture

overnight in the refrigerator for added

flavor. Just remember to bring it to room

temperature before roasting so that it

cooks evenly.

Serves 4, generously

1 tablespoon kosher salt 1 teaspoon black pepper, freshly ground 1 teaspoon paprika (sweet, hot, or smoked) 3 tablespoons Dijon mustard 3 tablespoons maple syrup 3 tablespoons extra virgin olive oil 2 1-lb pork tenderloins, at room temperature, patted dry with paper towels

1. Preheat the oven to 425ºF and line a

sheet pan with parchment paper.

2. In a small bowl, whisk together the salt,

pepper, paprika, mustard, maple syrup,

and olive oil.

3. Put the pork tenderloins on the sheet

pan and use your hands to rub the

mustard mixture evenly over the surface

of both pieces of pork.

4. Roast the pork, turning each piece

halfway through cooking, until it’s firm

to the touch, beautifully browned, and

registers 145ºF on a digital thermometer,

about 30 minutes.

5. Let the pork rest for at least 10 minutes

before transferring to a cutting board and

slicing it thickly.

Serve warm and drizzle with any juices

that accumulated on the sheet pan.

Shaved Fennel & Arugula Salad with

Toasted Walnuts

This crunchy, bright salad is the perfect

compliment to the rich potatoes and

savory pork. Plus, it takes about 5

minutes to make.


1 large fennel bulb, trimmed and shaved paper-thin 4 large handfuls baby arugula 2 tablespoons fresh lemon juice ¼ cup extra virgin olive oil coarse sea salt large handful toasted walnuts, roughly chopped

1. Put the fennel and arugula in a large

salad bowl.

2. Drizzle with the lemon juice and olive oil

and sprinkle with a generous pinch of salt.

3. Use your hands to gently combine

everything.

4. Taste the salad for seasoning and add a

bit more lemon or salt if needed.

Scatter the walnuts on top and serve

immediately.

Scalloped Potatoes Gratin with

Cheddar & Horseradish

These potatoes are so rich and

comforting. To make them a bit more

memorable, I’ve flavored them with spicy

horseradish and sharp cheddar cheese.

These are a great side dish all fall and

winter long and even make a store-bought

rotisserie chicken seem like a grand meal.

Note that you can make these ahead and

reheat them in a warm oven.


butter for your pan 1 cup half-and-half 2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2 garlic cloves, minced 3 tablespoons prepared horseradish 1 yellow onion, peeled and thinly sliced 1½ lbs russet potatoes (about 3 potatoes), peeled and very thinly sliced 1 cup coarsely grated sharp cheddar cheese

1. Preheat the oven to 350ºF.

2. Butter a 9”x13” baking dish.

3. Put the half-and-half, salt, pepper,

It's my driving force and is the way I navigate the world







garlic, and horseradish in a large bowl and

whisk together.

4. Add the onion, potatoes, and half of the

cheese and stir to combine everything

really well (your hands are the best tool

for this job).

5. Transfer the potato mixture to the

prepared baking dish and sprinkle the top

with the remaining cheese.

6. Bake the gratin until the potatoes are

very tender (test with a paring knife) and

the top is gorgeously browned and the

whole thing is bubbling, 1½ hours.

Serve immediately.

Spiced Apple Upside Down Cake

This is like a tarte tatin that bumped into

a spice cake. It looks like it took all day to

make, but it really comes together very

easily. It needs nothing except a fork, but a

little vanilla ice cream, whipped cream, or

crème fraîche never hurt anyone.

Serves 8

11 tablespoons butter, at room temperature, reserve the wrapper 3 tablespoons packed dark brown sugar Kosher salt 2 large apples, cored, peeled and cut into thick wedges ¾ cup sugar 2 eggs ½ cup whole milk 1 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground nutmeg pinch of ground cloves 2 cups all purpose flour vanilla ice cream, whipped cream, or crème fraîche for serving (optional)

1. Preheat the oven to 350ºF.

2. Lightly grease the interior edges of an

8” cast-iron skillet with the butter wrapper

(don’t worry about the bottom, it will get

plenty of butter in a moment).

3. Discard the wrapper. In a large bowl,

stir together 3 tablespoons of the

butter with the dark brown sugar and ½

teaspoon of salt.

4. Using your hands, spread the mixture

on the bottom of the skillet.

5. Reserve the bowl.

6. Arrange the apple wedges in a single

layer on top of the butter mixture. You

could do this in concentric circles in

you’d like, but I like it slightly more human

and haphazard. You might feel like you

have too many apples, but keep in mind

that they will release water as they cook

and shrink so feel free to squeeze them all

in there.

7. In the bowl you mixed the butter and

sugar in, use a whisk to combine the

remaining 8 tablespoons butter with the

sugar until smooth.

8. Whisk in the eggs until the mixture is

smooth and then whisk in the milk and

the vanilla.

9. At this point, the mixture might look

a little curdled (especially if your milk is

cold which will harden the butter), but no

worries, this is inevitable.

10. Whisk in ½ teaspoon of salt, the

baking powder, cinnamon, ginger,

nutmeg, and cloves.

11. Lastly, whisk in the flour until it’s

just combined.

12. Use a rubber spatula to scrape the

batter over the apples being cautious

not to disrupt the apples too much while

you do this (you want them to stay on the

bottom of the pan and not get mixed into

the batter).

13. Put a large piece of aluminum foil on

the rack below the one you’re going to

bake the cake on to catch any drips.

14. Bake the cake until it’s golden brown

and a toothpick inserted in the center

(just through the cake, not all the way

down to the fruit) comes out clean, about

45 minutes.

15. Let the cake cool in the skillet for 30

minutes (I like to set it on the stovetop

so that air can circulate or you can use a

cooling rack if you have one).

16. Run a dinner knife around the interior

edge of the skillet to loosen the cake from

the sides. Put a serving dish on top of the

pan and put one hand on top of the dish

and hold the handle of the skillet with your

other hand (it should be cool enough to

grab now, if not use a towel). Carefully-but

assertively turn the whole thing over to

invert the cake onto the serving dish. If

any of the brown sugar mixture and/or

apples stick to the pan, simply use a knife

or a spoon to dislodge it/them and put

them back on top of the cake.

Serve warm or at room temperature in

wedges with vanilla ice cream, whipped

cream, or crème fraîche on each serving if

you’d like.







This doesn’t come as a surprise when walking the streets of

Södermalm. You will be able to spot fashionable, politically

active teens, people working in every imaginable creative field,

and dads on paternal leave pushing their strollers. Södermalm

attracts forward-thinking people when it comes to both gender

equality and design. While you should definitely pay a visit to the

traditional tourist attractions like Old Town and the Vasa Ship

when you visit Stockholm, Södermalm offers an exciting insight

into the lives of the creative people actually living here today.

Södermalm is located on a massive hill of an island,

which means that you will find wonderful views of the rest of

Stockholm. My favorite view of Stockholm can be found in Ivar

Los Park. This tiny, almost hidden park is the site of countless

picnics in the summer. It’s walled in by a wooden fence, but the

gate is unlocked during the day. Make your way through the park

and you will find a boardwalk along the hill.

Stockholm has long been considered a center for design and fashion, and Södermalm, the neighborhood where I grew up, was recently named one of the top three coolest neighborhoods in the world by Vogue

Text+illustrations by Lova Blåvarg | Photography by Susanna Blåvarg

Old Town


Södermalm


This neighborhood is also the place

to go if you enjoy shopping for things

like design toys or vintage clothing. The

area around Mariatorget is one of my

favorite places to shop or grab a coffee.

On Hornsgatan, in the midst of traditional

nineteenth century Scandinavian

buildings, you will find shops like

Brandstationen with a great selection of

antique furniture and jewelry. Make sure

to stop by StikkiNikki or 18 Smaker (18

flavors) for some organic ice cream. The

Acne brand is a Swedish success story

when it comes to fashion—founded in

1996, they have expanded world-wide

and also publish a magazine. At Acne Jr

on Hökens Gata you can find beautifully

designed wooden toys.

When I think of Stockholm, one of the

first things that comes to mind is fika.

While Americans grab a coffee, Swedes

go for a fika, which by definition includes

something sweet! The concept of fika

is very important to Swedes. It’s a meal

consisting of a hot drink and a pastry that

can be enjoyed any time during the day.

Fika is both a noun and a verb—and while

it is possible to fika alone, it should be

done gossiping with your friends, or at the

very least taking a well-deserved break

from work (a so-called fika-pause!). The

most traditional fika consists of strong

coffee and a cinnamon roll, or the slightly

fancier cardamom roll. Cinnamon and

cardamom rolls can be found on every

street corner in Stockholm, but the very

best ones are found at local bakeries, like

Petrus on Swedenborgsgatan.

Sweden is one of the top three coffee

consumer countries in the world, so

getting good coffee is very important. By

Mariatorget, Drop Coffee and Johan &

Nyström are great places to get the best

brew, they usually end up as 1st and 2nd in

the national coffee competition each year.

If you’re like me and prefer tea, The Tea

Centre of Stockholm is a tiny paradise.

This traditional tea shop has been

here since long before I was born, and

their special blends are famous across

Sweden. The smoky Sir John blend and

the flowery Söderblandning remind me of

my childhood.

A walk through the allotment gardens

in Södermalm gives an insight to why

Stockholm is so different from many other

cities. There are several areas of allotment

gardens (small private gardens with cute

wooden cottages) close to Tanto, Eriksdal,

and Årstaviken. If you’re lucky enough to

own one of these cottages, you can grow

vegetables and flowers in the middle of

the city and even stay overnight. Another

extraordinary thing about Stockholm is

that the water is so clean. If you’re here

during the summer, go to the small beach

at Långholmen and take a swim with a

view of the City Hall.

If you’re looking for Swedish

minimalism, Asplund design store,

close to Östermalmstorg, is the place

to go. I asked my dear friend Eva Lilja

Löwenhielm, one of Sweden’s most

famous designers who works for both

Asplund and IKEA, about her work for

Asplund. Eva says that when she designs,

the main goal is to solve a problem in

a way that’s not too convoluted. At the

same time she strives to add the small

details that make an object out of the

ordinary, a little surprise in the form

of unusual combinations of materials

or colors.

Swedish design is quiet and simple, but

with exquisite details, leaving aesthetic

space for your own personal style to

bloom out, says Eva. Just like the titles of

her furniture lines Frame and Kub (cube)

suggests, Swedish design strives to

frame and highlight the most important

personal objects in your home, in a way

that is balanced and harmonious. The

minimalistic design ensures that even if

the furniture is expensive, it will never go

out of style.

More art and design can be found in

Stockholm’s museums. Saying that I grew

up at the Swedish Museum of Modern Art,

Moderna Museet, would only be a small

exaggeration. I’ve been taking art classes

there since I was two years old, and to this

day it’s the place I like to go when I have

a free Sunday afternoon. The Museum

is located on a small island that can be

reached by bridge or ferry. Going there

by foot, I’m reminded of how beautiful

Stockholm is, and why it is sometimes

referred to as the Venice of Scandinavia.

At the museum, you’ll want to make sure

not to miss Salvador Dalí’s The Enigma of

Wilhelm Tell and Robert Rauschenberg’s

Monogram. Another museum you

might want to check out is Fotografiska

Museet—The Museum of Photography.

Opened in 2010, Fotografiska has quickly

become one of Stockholm’s most popular

museums, exhibiting some of the world’s

most famous photographers. It also has a

great restaurant.

Although I have lived abroad for a long

time, I always feel at home in Stockholm

and I love coming here. To me, Stockholm

is the perfect blend of design, history,

beauty, and equality, and I hope and

believe that this is something visitors will

notice too.

To me, Stockholm is the perfect blend of

design, history, beauty, and equality


Clockwise: Monteliusvägen on Södermalm; Brandstationen; Eva Lilja Löwenhielm, designer at

Asplund; ”Kub” by Eva Lilja Löwenhielm







Clockwise: Christian Quaglia, the owner of the vintage stores Brandstationen and Herr Judit; globes at Brandstationen; Acne Jr.; Brandstationen store front; Monteliusvägen on Södermalm







Clockwise: Petrus bakery in Södermalm; traditional Swedish fika with cinnamon rolls,

cardamon rolls and syltgrottor; Petrus bakery in Södermalm; Byggfabriken







Petrus

Bakery

Swedenborgsgatan 4b

bageripetrus.se

Brandstationen

Furniture and jewelry

Hornsgatan 62

herrjudit.se

Acne Jr

Designed toys

Hökens Gata 8

acnejr.com

Johan & Nyström

Coffee and tea

Swedenborgsgatan 7

johanochnystrom.se

Drop Café

Coffee shop

Wollmar Yxkullsgatan 10

dropcoffee.com

Asplund

Furniture

Sibyllegatan 31

asplund.org

Ivar Los Park

Playground and view

Bastugatan 26

Marie Laveau Bar

Hornsgatan 66

marielaveau.se

Falafelbaren

Falafel

Hornsgatan 39

falafelbaren.se

18 Smaker

Ice cream

Hornsgatan 64

18smaker.se

Folckers

Ribbons and tassels

Hornsgatan 52

folckers.se

Rödbroka

Toys

Hornsgatan 48a

rodbroka.se

The Tea Centre of Stockholm

Tea shop

Hornsgatan 46

theteacentre.se

Blås & Knåda

Glass and porcelain

Hornsgatan 26

blasknada.com

Konsthantverkarna

Handicraft

Södermalmstorg 4

konsthantverkarna.se

StikkiNikki

Organic ice cream

Götgatan 46 and Mariatorget 1C

stikkinikki.com

Rival

Hotel, bar and coffee shop

Mariatorget 3

rival.se

Kalf & Hansen

Nordic organic fast food

Mariatorget 2

kalfochhansen.se

Bookbinders

Notebooks etc.

Sankt Paulsgatan 1

bookbindersdesign.com/en

Fabrique

Bakery

Rosenlundsgatan 28 and Götgatan 24

fabrique.se

Filippa K

Clothing

Götgatan 23

filippa-k.com/se

Ordning & Reda

Notebooks and calendars

Götgatan 32

ordning-reda.com

DesignTorget

Design articles

Götgatan 31

designtorget.se

Granit

Storage, furniture etc.

Götgatan 31

granit.com

Byggfabriken

Lamps, interior details etc.

Högbergsgatan 29

byggfabriken.com

Moderna Museet

Museum of modern art

Skeppsholmen

modernamuseet.se

Fotografiska Museet

Museum of photography

Stadsgårdshamnen 22

fotografiska.eu

Top: Byggfabriken; Bottom: Drop CoffeeTo read the full issue:






We asked The Cousins, stars of HGTV's America’s Most Desperate Kitchens, about some of their favorite things in and out of the kitchen

Pantry confessions

Anthony Carrino:Where do you live?

Jersey City, New Jersey.

Favorite color?

My job is to use color correctly

for different situations… so

that’s a tough one! I like a

subtle gray. I prefer to have

a stark shell and use color

within the space.

Necessary luxury?

With the amount of travel I do,

noise-cancelling headphones

are a must! I have the wireless

Beats, and it is like I am in my

own world once they go on.

Favorite song?

Mary Jane’s Last Dance

by Tom Petty or Going to

California by Led Zeppelin.

Last purchase?

Messenger bag from Timbuk2.

Favorite restaurant?

Carrino Provisions in

Jersey City.

Cookbook you can’t

live without?

I don’t flip through many

cookbooks as there’s so

many recipes on the internet

these days. I did recently get

a Vitamix, and my girlfriend

and I have loved the recipe

book they sent with it. She

made an incredible gazpacho

last night.

Ultimate vacation

destination?

Somewhere I have never been.

Perfect meal?

This is pretty much the

most impossible question

ever for me!

John Colaneri:Where do you live?

I live in Ramsey, New Jersey.

What inspires you?

My family and my work. My

wife and daughter mean the

world to me and everything I

do is for them. I truly love my

job—I am able to help people

around the country by building

and designing beautiful

projects within their home.

Guilty pleasure?

I don’t have a big sweet tooth,

but if nuts dipped in dark

chocolate are out then I am

eating them! Anything with

dark chocolate and I am game.

Favorite flower?

I do not have a favorite flower,

but I love succulents. I have

them all over my home. They

are so unique and the best

part is they don’t need much

maintenance.

Favorite restaurant?

I am going to have to say our

restaurants in Jersey City are

my favorite: Carrino Provisions

and Talde. I guess I am just a

little biased!

Cookbook you can’t

live without?

I got it while on my honeymoon

in Ravello it is called Mamma

Agata Simple and Genuine.

My wife and I took a private

cooking class with her at her

home in Ravello and it was out

of this world!

Left: The Cousins, Anthony Carrino and John Colaneri

Ultimate vacation

destination?

It is by far the Amalfi Coast.

It was the most amazing

vacation I have ever taken and

I cannot wait to go back.

Film idol?

Top Gun started it and I

have always loved watching

Tom Cruise.

http://www.hgtv.com/shows/americas-most-desperate-kitchens

We make Mrs. Meyer’s Clean Day

to INSPIRE the BEAUTY and JOY of HOMEMAKING.

M R S M E Y E R S .C O M

Check out more DIY ideas from Paul Lowe of Sweet Paul Magazine.

Se

e how to create this for yourself.

© 2

015

The

Cald

rea

Com

pany

. All

Righ

ts R

eser

ved.

We make Mrs. Meyer’s Clean Day

to INSPIRE the BEAUTY and JOY of HOMEMAKING.

M R S M E Y E R S .C O M

Check out more DIY ideas from Paul Lowe of Sweet Paul Magazine.

Se

e how to create this for yourself.

© 2

015

The

Cald

rea

Com

pany

. All

Righ

ts R

eser

ved.

http://www.mrsmeyers.com/

sweet paul magazine - fall 2015

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