sweet paul

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WINTER 2012 NO. 11

Sweet Paul Market Totes Are Now Available In Our Online Store!

sweetpaul.bigcartel.com

*Final totes may vary slightly from images shown.

We are proud to be sold at these fine retailers:

If you would like to become a Sweet Paul stockist, visit

sweetpaulmag.com/stockist

UNITED STATES

Arizona

Frances & SmeeksPhoenix, AZ

California

BespokeTruckee, CA

La Jolla Beach & Tennis ClubLa Jolla, CA

La MerceriaToronto, CA

Mill MercantileSan Francisco, CA

Pot & PantrySan Francisco, CA

StripeSanta Cruz, CA

Twig & FigBerkeley, CA

Unionmade GoodsSan Francisco, CA

Larkspur, CA

Santa Monica, CA

Colorado

Bella VitaEvergreen, CO

Connecticut

TerrainWestport, CT

Florida

A Good YarnSarasota, FL

Hawaii

Owens & Co.Honolulu, HI

Illinois

FleurChicago, IL

Iowa

DomesticaDes Moines, IA

Maryland

Trohv BaltimoreBaltimore, MA

Massachusetts

Tatte Bakery & CafeCambridge, MA

Tatte BrooklineBrookline, MA

Mississippi

AmeliaOxford, MS

New York

By BrooklynBrooklyn, NY

Pink OliveNew York, NY

Oregon

Branch & BirdiePortland, OR

Pennsylvania

TerrainGlen Mills, PA

Upriver HomeMilford, PA

South Carolina

Curiosity ShopCharleston, SC

Vermont

ClementineMiddlebury, VT

Virginia

Fifteen/ElevenAlexandria, VA

O’SuzannahCharlottesville, VA

Red Barn MercantileAlexandria, VA

Washington D.C.

Trohv DCWashington D.C.

Wisconsin

Broadway PaperMilwaukee, WI

Design MenagerieViroqua, WI

SEASONS on St. Croix GalleryHudson, WI

AFRICA

In Good CompanyParkhurst, South Africa

ASIA

Beautiful RevelrySingapore, Thailand

Standard BookstoreOsaka, Japan

AUSTRALIA

Cathy Penton AtelierQueensland, Australia

CANADA

Emporia BoutiqueVictoria, Canada

EUROPE

PAPERCUTStockholm, Sweden

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SWEE T PAUL W I N T E R 2 01 2 | 5

Table of contents

Blue Christmas

Welcome to holiday brunch

Origami girl

The beautiful walnut

Holiday dinner 1947

Winter warmers

One crafty bunch

A meal to celebrate citrus

Accessorize

Dream forest

Into the woods

What’s up Sweet Paul?

Contributors

News

Recipe Monday

Happy dish

Crafty Friday

Gorg-wanna handmade

From Mormor’s kitchen

Keep your eye on

Gorg-wanna design

Stitch master

The breast of what’s around

Travel

Woof

Will’s picks

Gorg-wanna kids

Wine

One for the season

Cupcake

features

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11

19

24

26

28

30

32

34

38

40

42

44

48

51

54

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Isn’t it funny how the holidays always sneak up on you? One day

it’s fall and the next day it’s “Deck your halls with glory!”

Us magazine people have already had a holiday before the

real holiday starts. We have already set the table, wrapped gifts

(empty boxes), decorated tree after tree, and made enough

turkeys to last us a lifetime.

So when the real holiday comes I’m always thinking spring or

even worse—summer. When you’ve already had a holiday it’s

kind of hard to get into the right mood. But I have a few tricks.

I burn incense, fill the house with real trees, and place large

bowls of clementines all over. The smell of a freshly peeled

clementine is a true holiday smell for me.

I love old holiday tunes—we’re talking Frank, Peggy, Dean,

and the rest of them, not any of the new overproduced holiday

music. It’s got to be old school.

Glogg. I just love it. It’s warm wine with some brandy and lots

of spices. The smell alone will get you in the right mood.

I always take a walk up 5th Avenue on nights in late

December. Just to look in the windows. I can’t really buy any of

it, but looking puts me in the right mood.

I hope wherever you are and whatever you celebrate that

you will be in the right mood. May all your dreams and wishes

come true.

Happy Holidays!

What’s up Sweet Paul?

Photography by Alexandra Grablewski

I always take a walk up 5th Avenue on nights in late December. Just to look in the windows. I can’t really buy any of it, but looking puts me in the right mood.


Paul Vitale

Marketing & business

development director

[email protected]

Advertising Inquiries

[email protected]

General Inquiries

[email protected]

Joline Rivera

Art director

[email protected]

Nellie Williams

Graphic designer

[email protected]

Will Taylor

Market editor

[email protected]

Laura Kathleen Maize

Copy editor

[email protected]

Paul Lowe

Editor in chief

[email protected]

SWEE T PAUL W I N T E R 2 01 2 | 1 1

Noah Fecks

Photographer, New York

When I was about 10, my parents gave

me a 35mm SLR Olympus. I’m not

sure what happened to it, but I shot

with it for years, eventually (much

to my parents’ chagrin) turning their

bathroom into a darkroom!

Paul Wagtouicz

Photographer, New YorkOn Christmas when I was 3 years old, I

awoke to the sight of a gigantic stu#ed

Cookie Monster and a blue electric

trike decked out in sirens and a police

shield. I cried in terror, but came to

adore my furry co-pilot. It was my first

recollection of a gift and my favorite

to this day.

Jim Hensley

Writer+photographer, Oslo

In the early ‘70s I opened up the

greatest gift ever: an Evel Knieval

motorcycle stunt kit. You could wind

it up, and Evel and his Harley would

pop wheelies, and jump over things

like the dog or my sister. It made me

hope that one day I would have a

star-spangled jumpsuit.

Alexandra Grablewski

Photographer, New YorkOne Christmas I just o# and went

to Mexico for a month. I spent the

month drinking chocolate and eating

rolls at the market.

Susanna Blavarg

Photographer, New YorkEvery year I get a handmade advent

calendar from my kids. They’ve

always made it so beautiful. I love it.

Colin Cooke

Photographer, New YorkA woodworker and a great friend

o#ered to carve a gold leaf design

along the bow of my sailboat. It looks

so great. I was speechless.

Laura Kathleen Maize

Copy editor, Toronto

The best holiday gift is the one I get

every year: 2 full days with my whole

family on their farm. The time spent

together is even more important

than the frequent rum and eggnogs.

“What is the best holiday gift you ever received?”

Dietlind Wolf

Crafter+stylist+photographer,

HamburgThe most amazing gift was when I

got my (long wished for) residence

permit for Switzerland on Christmas.

Contributors

Dana Gallagher

Photographer, New YorkMy baby daddy gave me a black

diamond ring the Christmas after

our daughter was born. He said it

was to match my black heart!

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Paul Vitale

Marketing+business development director, New York

The best holiday gift I ever received

was a Charlie McCarthy ventriloquist

dummy that I had been dreaming

about for many months.

Will Taylor

Market editor, London

Two years ago I experienced an

actual white Christmas. I remember

being so excited to see gently falling

snowflakes when I woke up on

Christmas morning!

Joline Rivera

Art Director, ChicagoA crocheted dress my grandmother

made for me from a pattern in

BH&G, when I was 4. I loved it so

much she had to alter for years as I

grew because I couldn’t give it up.

Michaela Hayes

Canning expert, New YorkMy favorite holiday is something

meaningful. The year after my dad

passed away I secretly finished 3

carved wood boxes he had started

and gave them to my mom, brother,

and sister. Their faces when they

realized what they were opening—

that is the best gift I’ve ever gotten.

Nellie Williams

Graphic Designer, ChicagoOur first family computer definitely

ranks as one of the best. Until then I

didn’t think anything would ever top

the year we got Nintendo.

Linda Pugliese


My first camera. Years ago in the

beginning of my assisting days,

my closest friends and family

all chipped in to buy me a 5D for

Christmas. I was so touched to

have their support in pursuing my

new career.

Matthew Robbins

Designer, New YorkMy favorite holiday gift memory is

the moment I opened a box filled with

my first pair of roller skates. They

were dark denim with yellow-leather

trim and awesome.

Elise Dee

Crafter, New York

My mum gave me an art deco ring

of hers that I had loved since my

childhood and my father once gave

me a hand-me-down toolbox, filled

with all sorts of wonderful hardware,

screws and nails.

Sarah Goldschadt

Crafter, New York

My mom bought the family a

computer in the early ‘90s. It was the

seed that started my future graphic

design career!

Jim Noonan

Crafter, New YorkAn old-school chemistry set in 1989,

full of dangerous chemicals and

solutions. Amazing that they would

give that to a 10 year old!

Chris Fanning


My best Christmas memories are

from childhood, and now they

involve my own daughter and her

excitement for the holiday. However,

last year we went to South Africa

and rented a house near the ocean

with family and friends. That was

pretty amazing.

Chelsea Zimmer

Food stylist, New YorkThe best holiday gift I’ve ever

received was a red pajama onesie

with a trap door in the back. It

spends most of its life buried deep

within the bowels of my closet, but

every year it manages to make a

surprise appearance after too many

spiked apple ciders.


WINTER IS THE SEASON TO.. .

N E W S

Celebrate with a Tuxedo Cocktail

11⁄2 oz dry vermouth

11⁄2 oz gin 1⁄4 teaspoon Maraschino liqueur 1⁄4 teaspoon anise liqueur

2 dashes orange bitters

1 cherry

1. Put all the ingredients except the

cherry into a cocktail shaker filled with

ice. 2. Shake vigorously until the shaker

is almost too cold to touch. 3. Strain

into a martini glass and garnish with

the cherry.

1. Twill blanket, $138 2. Hot water bottle,

$45 3. Gran pillow, $49

3. Bake a

rhubarb

crumble

Shop at Little Fine Day’s online store for graphic print accessories, winter home supplies,

and great gift ideas. shop.finelittleday.com

Cook with cinnamon, fennel, & parsnips14

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Text by Will Taylor

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The Little Paris Kitchen by Rachel Khoo

We at Sweet Paul are sure many readers join us in our dream of packing a case and

moving to Paris to attend cookery school. Six years ago Rachel Khoo did just that, and now

her new cookbook documents the recipes she’s mastered in her little Paris kitchen over

the years. Rachel’s refreshingly modern take on French classics such as Tarte Tatin and

Coq au Vin will give you the confidence to recreate the dishes at home—no matter how

small your kitchen!

Home Made Winter by Yvette van Boven

Yvette van Boven not only wrote the recipes in the second of her Home Made series of

cookbooks, but also did the food and prop styling, the design, and all the illustrations,

which results in a very personal and engaging read. Packed with recipes from her days

living in Ireland, the book is split into recipes to enjoy at di$erent times of the day, as well as

ideas for holiday cooking, such as Driekoningen (the Dutch word for the Three Kings Day).

The Smitten Kitchen Cookbook by Deb Perelman

Deb Perelman started her blog, Smitten Kitchen, after continually feeling overwhelmed

by the number of recipes to choose from. Deb’s motto is that there are no bad cooks, just

bad recipes—and her aim is to create the best recipes for the everyday cook. She has

brought this philosophy to her first cookbook, which is written with the same warmth and

encouraging tone as her blog. This is an ideal book for a busy family cook, with accessible

meals to inspire weekday meals such as ratatouille dressing up a sandwich or cauliflower

masquerading as pesto. There’s plenty of ideas for entertaining, too—Deb shares her

favorite cocktail and provides tips on how to lose your fear of cooking for a crowd.

Look at what Sweet Paul spotted!

1. Festive knits

These knitted Santa gnomes from Severina Kid’s latest

collection are ideal stocking fillers.

Severinakids.com, $110

2. Time to trim

These animal ornaments from West Elm are crafted from

natural bottle-brush fibres in the Philippines and will make

tree-trimming fun for all the family.

Westelm.com, $6 each

3. Tabletop jewels

We love the jewel-like hues of these hand-blown glasses from

Toast—a great way to add festive cheer to a tabletop.

Toast.co.uk, $40

4. A Ham Made Christmas

Why not send holiday cards to raise a smile this festive season?

These quirky cards are from Ham Made, a new homeware and

paper goods brand that captures unexpected moments from

the contented lives of a pig, a horse, and a rabbit.

Hammade.com, $5

Our top three cookbooks to give this year

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GRAPE GOODNESS

R E C I P E M O N D AY

Food+styling by Paul Lowe



Turn grapes into a delicate and tasty appetizer

Bruschetta with Baked Grapes

The grapes turn into small

bombs of sweetness that are divine

with fresh ricotta.

SERVES 4

1 cluster red grapes

10 fresh thyme twigs

2 tablespoons olive oil

12 thin baguette slices

olive oil

11⁄2 cups fresh ricotta

pinch of red chili flakes

1. Preheat oven to 375°F. 2. Pick grapes

o# the cluster and place in an ovenproof

dish. 3. Add thyme and drizzle with olive

oil. 4. Bake for about 6–7 minutes, or until

the grapes start to crack. 5. While they

bake, brush baguette slices with olive oil

and toast golden in a pan. 6. Spread

ricotta on toast and place on a

platter. 7. Spoon grapes and thyme onto

toast. 8. Finish o# with a pinch of red

chili flakes.


Recipe by Sue Aley

Styling by Paul Lowe


M Y H A P P Y D I S H

SWEET & SPICY HOLIDAY


Sue Aley Black Pepper & Balsamic Strawberry Shortbread

This dish makes me happy because I absolutely love strawberries and balsamic vinegar with black pepper. I always serve it with a plain cookie to scoop up the wonderful juices. I particularly love to serve it to people who have never eaten it before and watch their skeptical faces as they discover they love it too. I decided to combine the strawberries and the cookie into one. I love the peppery bite of the shortbread mixed with the wonderful sweetness and tartness from the strawberries and vinegar.

Black Pepper & Balsamic Strawberry Shortbread

MAKES ABOUT 24

2 cups all-purpose flour1⁄2 cup confectioners’ sugar

1 cup (or 2 sticks) unsalted butter3⁄4 teaspoon salt 1⁄2 tablespoon black pepper, coarsely ground1⁄2 cup strawberry jam

3 tablespoons balsamic vinegar

1. Preheat oven to 325°F with the rack in the center of the oven.

2. Line baking sheets with parchment paper or non-stick

silicone sheets. 3. Whisk together dry ingredients and set aside.

4. Cream butter and sugar until flu$y. 5. Add the flour mixture

and mix to incorporate. 6. Chill dough until firm and easy to

roll. This will take around 1 hour. 7. Roll dough into 1-inch balls.

Place balls on cookie sheets. 8. Make an indentation in each

cookie. 9. Bake for 18 minutes, turning sheets at the nine-

minute mark. Bake until lightly golden at edges. 10. Cool baked

cookies on rack. 11. While they are cooling make jam mixture.

Mix strawberry jam with balsamic vinegar until smooth. If

strawberry jam is too thick the jam can be heated up over

medium heat to “melt” and then the balsamic vinegar can be

added. Be sure to cool the mixture before adding to cookie.

12. Place about 1⁄4 teaspoon of strawberry-balsamic jam in each.

Eat and enjoy!

MY HAPPY DISH RECIPE WINNER!

Want to be a “My Happy Dish” Winner?

Send your original spring

recipe with a portrait of

yourself to myhappydish@ sweetpaulmag.com

Deadline is December 15th!


C R A F T Y F R I D AY

NATURE & GLITTER!

Styling by Paul Lowe


Sometimes you’ve just got

to embellish a tiny bit to

make nature look extra fab


Glitter Acorns

These are great on a tree, in a bowl, or as

embellishments on gifts.

YOU WILL NEED:

acorns

craft glue

brush

glass glitter, mine is from tinseltrading.com

thin ribbon

1. Start by brushing glue on the bottom

side of the acorn. 2. Dip it in a small

bowl with glitter. 3. Let dry and tie on a thin

ribbon so that you can hang it on a tree.


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G O R G - WA N N A H A N D M A D E

HANDMADE FINDS FOR YOUR HOME & THEIRS

Personalized burlap

Christmas stocking, $38,

etsy.com/shop/eabdesigns


1. Felt acorn decoration, $13,

etsy.com/shop/acornisborn

2. Handpainted candle holders, $51, purnorsk.no

3. Handmade gift tags, $4,

etsy.com/shop/sesameandsparrow

4. Holiday washi tape, $11,

etsy.com/shop/intheclear

5. Screenprinted skiing cushion, $57,

randomretail.co.uk

6. Vintage holiday card ornaments, $6,

etsy.com/shop/sesameandsparrow

7. Handprinted wrap, $5, notonthehighstreet.com

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F R O M M O R M O R ’ S K I T C H E N

SKI, AX, & JULEKAKE

Text+styling by Paul Lowe


How a freak accident destroyed my

dreams of becoming an Olympic skier

I was around 12 when this happened.

It was winter and there was lots of snow. Remember,

this was back in the good old days when the winters were

actually cold and filled with mountains of the powdery

white stu$. Some of my friends were going skiing and even

though I really hated it I decided to go along—I had a crush

on one of the boys.

They say that every Norwegian is born with skies on his

legs. Well not this one!

The day started out just fine—I didn’t make any major

mistakes and I looked really good in my tweed skiing pants

with matching cap. But, of course, a freak accident was

bound to happen. I was standing still—still I say—and I fell

and broke my leg. That must be a first.

There I was in the middle of a forest with a broken leg. Some

older kids came by and carried me a bit towards home, and one

of them went ahead to call my dad. He came and carried me the

rest of the way.

After a night at the hospital I came home and my

grandmother had made one of my favorite winter cakes,

Julekake. I still remember the comforting smell as soon as I

entered the house. It was served with butter and brown goat

cheese, and even after my misadventures I came to believe that

life wasn’t too bad.

As soon as the cast came o$ my leg I went down to the

basement and chopped up my skis with an ax. No friend or

family member has ever asked me to go skiing since.


Julekake

MAKES 2

2 cups milk 1⁄2 cup margarine 1⁄2 cup water

61⁄2 cups flour

4 teaspoons dry yeast 1⁄2 cup sugar

1 teaspoon vanilla extract

1 teaspoon salt 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground cardamom

1 cup golden raisins

1 cup dried cranberries

milk, for brushing

1. In a saucepan melt margarine with

milk and water. 2. Place flour, yeast,

sugar, vanilla, salt, and spices in a mixer.

3. When the margarine milk reaches a

temperature of around 110°F, pour it into

the mixer and beat together until smooth.

4. Add the fruits and mix until you have a

smooth but firm dough. 5. Wrap in plastic

wrap and let rise for 1 hour. 6. Divide the

dough in 2 pieces and roll into 2 large

buns. 7. Place on separate baking sheets

and brush with milk. 8. Preheat oven to

375°F 9. Let the dough rise for

45 minutes before baking in the oven.

10. Bake for 30–40 minutes or until

golden brown.

Let cool on a wire rack.


BAKED

K E E P Y O U R E Y E O N

Text by

Photography by

Text by Paul Vitale


A cake bakes in Brooklyn


Matt Lewis and Renato Poliafito are the dapper founders of Baked, one of my favorite bakeries anywhere. Matt and Renato left their jobs in advertising in 2005 and (with a lot of hard work) started what has become one of America’s great bakeries, in Red Hook, Brooklyn. Their sweet treats have been lauded by the likes of Martha Stewart, O Magazine, and Food & Wine Magazine. Their dry-mixes can be found at Williams-Sonoma stores nationwide.

Matt and Renato not only consistently produce fantastic baked goods, they also spend

a great deal of time researching dessert recipes from all corners of the country and

from many di"erent eras. They consider themselves to be dessert archaeologists. I,

along with many others, am so glad they’ve taken on this task. The fruits of their labor

can be found in their three exquisite cookbooks, Baked: New Frontiers in Baking, Baked

Explorations, and their latest, Baked Elements: Our 10 Favorite Ingredients.

I’m so happy that the Baked boys contributed this wonderful recipe for their

sublime Baked Wintermint Cake. I had a chance to catch up with the guys recently and

ask them a few questions over a slice of cake and a cup of co"ee.

Paul Vitale: What’s your favorite recipe/baked good that you guys make or have made?Matt: I still love the Lemon Drop Cake

from our first book. It is light and lemony

in all the right places.

Renato: I love our Coca-Cola bundt

cake. It’s just my favorite and I always

sneak a piece when it’s available in

the cafe.

PV: Did anyone particularly inspire your love of baking?M: My mom wasn’t a baker per se, but

I definitely inherited her obsession with

sweets and chocolates.

R: No one in particular. I think it’s just my

lifelong love a"air with sweets that made

me dive into the world of baked goods.

PV: Any special holiday baking memories?M: My mom had this recipe for

adapting a chocolate cake mix into a

chocolate mint icebox cake. It was a very

Frankenstein-like way to approach baking

(using bits and pieces of other recipes to

make our very own). We used to make it

at least four times a year.

R: My holiday baking memories involve


the requisite baking of cookies for Santa with my older sister. However, the cookies

were of the supermarket log variety, and I would eat all of them (raw and baked) long

before Santa’s arrival.

PV: What’s been your sweetest experience since you began Baked?M: I still get bowled over anytime I see someone blog or tweet about one of our

cake recipes.

R: I love Baked the most in the autumn months, especially when the café is fully

stocked and humming with good music playing, espresso pulling, bakers baking,

customers chatting... it warms my heart.

PV: Any kitchen nightmares you’d like to share?M: I have dark memories of making scones at 2 a.m. after working the whole day.

Lesson learned: Don’t have a midnight–7 a.m. shift unless you are double covered.

R: I have a few. I think both ovens breaking at the same time was one of the lowest

points of my Baked career.

PV: I adore all of your books. I’m excited to start baking out of Baked Elements. What’s next? Another book in the works?M: We are slowly working on another book. We also have more mixes in the works!

R: Yep! Another book, more mixes with Williams-Sonoma and lots of little

improvements to our Red Hook store!

I love Baked the most in the autumn months, especially when the café is fully stocked and humming with good music playing, espresso pulling, bakers baking, customers chatting... it warms my heart


Baked Wintermint Cake

Created specially for Sweet Paul readers.

SERVES 12

Classic Chocolate Cake: 3⁄4 cup dark cocoa powder

11⁄4 cups hot water 2⁄3 cup sour cream

22⁄3 cups flour, plus more for dusting

2 teaspoons baking powder

1 teaspoon baking soda 1⁄2 teaspoon salt 3⁄4 cup unsalted butter, softened 1⁄2 cup unflavored shortening

11⁄2 cups sugar

1 cup dark brown sugar, firmly packed

3 large eggs, at room temperature

1 tablespoon vanilla

Peppermint Buttercream:

11⁄2 cups sugar 1⁄3 cup all-purpose flour

11⁄2 cups milk 1⁄3 cup heavy cream

11⁄2 cups unsalted butter, soft but cool, cut into small pieces

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

Mint Chocolate Ganache:

6 oz dark chocolate (60–72%), chopped coarsely 1⁄2 cup heavy cream

1 tablespoon creme de menthe (optional) 1⁄2 teaspoon peppermint extract

For the Classic Chocolate Cake

1. Preheat oven to 325° degrees. 2. Butter and flour 3 cake

pans, line with parchment, and butter the parchment.

3. Mix cocoa powder, hot water, and sour cream together and

set aside to cool. 4. Sift flour, baking soda, baking powder, and

salt, and set aside. 5. Beat butter and shortening together on

medium speed until light and flu$y, about 5 minutes. 6. Add

sugars beat until light and flu$y, about 5 more minutes.

7. Add the eggs, 1 at a time, and then vanilla, and beat until

incorporated. 8. Slowly add the dry mixture and cocoa mixture

to the batter, alternating the 2 kinds and ending with dry.

9. Divide batter between 3 pans and spread evenly. Bake for

35–40 minutes (rotate the pans halfway through) or until a

toothpick comes out clean. 10. Cool for 20 minutes then invert

onto a rack to cool completely.

For the Peppermint Buttercream

1. In a medium heavy-bottomed saucepan, whisk sugar and

flour together. 2. Add milk and cream and cook over medium

heat, whisking occasionally, until mixture comes to a boil and

has thickened. This will take about 10–15 minutes. 3. Transfer

mixture to bowl of an electric mixer fitted with the paddle

attachment. Beat on high until cool, which will take about 7–9

minutes of mixing. Tip: Speed up the process by pressing bags

of frozen berries or frozen corn against the sides and bottom

of the mixing bowl. 4. Reduce speed to low and add butter. Mix

until incorporated. 5. Increase to medium-high and beat until

frosting is light and flu$y, about 1–2 minutes. 6. Add vanilla

and peppermint extract and continue mixing until combined. If

frosting is too soft, put bowl in refrigerator to chill slightly, then

beat again until it is proper consistency. If frosting is too firm,

set bowl over a pot of simmering water and beat with a wooden

spoon until it is the proper consistency.

For the Mint Chocolate Ganache

1. Place chocolate in a medium heatproof bowl and set aside.

2. In a small saucepan over medium heat, bring cream just

to a boil. 3. Remove cream from heat and pour over bowl of

chocolate. 4. Let sit for 2 minutes, then slowly stir the chocolate

and cream mixture until chocolate is completely melted and

smooth. 5. Let ganache come to room temperature.

To assemble the Wintermint Cake

1. Place 1 cake layer on a serving platter. 2. Trim cake layer

to create a flat surface. 3. Use o$set spatula to spread

about 1⁄4 cup of ganache on top only. 4. Let set for 1 minute in

refrigerator. 5. Spread approximately 11⁄4 cups of buttercream

on top of ganache. 6. Repeat with following 2 layers. 7. Crumb

coat cake and refrigerate briefly, for around 15 minutes. 8. Frost

sides and top of cake with remaining buttercream. 9. Garnish

cake with optional 1⁄4 cup of crushed peppermint candies and

refrigerate for about 15 minutes to firm up the entire cake.

K E E P Y O U R E Y E O N


MONOCHROME MAGIC

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

Dance print, $56,

onemustdash.com


1.

1. Hang lamp, $233, bodieandfou.com

2. Festoon light, $395, toast.co.uk

3. Teacup and saucer, $38, oscarclothilde.com

4. Monogrammed hand towel, $12, westelm.com

5. Cast nutcracker, $72, tomdixon.net

6. Badger cushion, $117, donnawilson.com

7. Geometry of pasta teatowel, $14, todryfor.com

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STITCH MASTER

Text by Paul Vitale


I’ve always been fascinated by embroidery, but I’ve never had the knack to do it

myself. What drew you to embroidery and when did you realize you had a talent

for it? My interest for embroidery sprang from the necessity of keeping up with

production for a line of cushions I was selling under the name MARISAAL. I had met

an amazing embroiderer on the subway here in NYC—she was the only one who

embroidered the toile for me back then. But soon, after I picked up a needle, I found

the perfect outlet for my OCD inclinations and overall fastidiousness: embroidery!

Having no natural talent for painting or drawing, I found that a needle and floss allowed

me to accomplish very similar results. And I actually did have some innate talent for it.

What first gave you the idea to embellish toile? The idea came to me while waking

from sleep. The original concept was to embroider Maori face tattoos onto 18th

century figures, but I soon found that there are very few toile prints out there large

enough to accomplish this e%ectively. I adjusted the concept slightly to include any

modification to the original pattern, and the Toile & Tats line was born.

You must know a lot about toile. Can you tell us about the history of the pattern?

Are new patterns produced today? From what I understand, Toile de Jouy was the

first mechanically reproduced fabric available. It originated in a small village in France

in the 18th century, and refers to two very di%erent fabrics. One is a highly stylized

abstraction that is usually referred to as “French provincial” now. The other—the one

Richard Saja is an accomplished textile artist. His fine art pieces have been featured in gallery shows from London to Philadelphia. His surreal pieces are sometimes whimsical and sometimes tread into darker territory, but Richard’s exquisite craftsmanship and artistry always shine through. Richard’s trademark work involves embroidering bright and fanciful embellishments on top of historic toile patterns. One might find a wolfman pushing a maiden on a swing or a mohawked punk-rocker drawing a bucket of water from a well. His work is always surprising and always a pleasure to behold. Richard has partnered with some of the biggest names in retail and fashion to create his one-of-a-kind creations, including Keds, Opening Ceremony, and Bloomingdales. He frequently features his work on his blog, Historically Innacurate.


I work with—is a representational pastoral, usually a single

solid color printed on a cream or white background. By far,

the most prevalent motifs of the pastoral toile are variations

on a “pleasures of the four seasons” theme—there are literally

hundreds of di"erent iterations of it. This toile depicts people

working in the fields, dancing around a maypole, being pulled in

a sled, etc. It’s practically begging for embellishment. As far as

new patterns go, most new toiles are cheeky ri"s on tradition.

At least three toiles that appeared in the past few years take

the same pastoral theme and place it in a very urban setting.

My own SIDESHOW! print debuted last year at Future Perfect in

NYC, and depicts various freaks from the history of the carnival.

What sort of floss do you use? It usually depends on the fabric

content of the toile I’m working with, but the DMC line of flosses

is the one I’m constantly returning to because of the wide range

of their products: cotton, linen, rayon, metallic, etc. I’ve fallen

in love with a glow-in-the-dark floss they introduced a couple

of years ago, and I recently purchased a case of the stu". I’m

looking forward to doing some larger-scale wall pieces with it.

Can you give us any trade secrets or useful technical

embroidery tips or time savers? The one thing I notice most

often is that people feel compelled to use all six strands from

a standard floss. Split them up! It makes the embroidery look

finer and better executed—even for beginners. With embroidery

there are absolutely no time savers. It’s completely labor

intensive and any shortcuts are apparent at once. That being

said, it’s also a completely meditative process and a richly

rewarding one at that.

Do you have any tips for budding embroiderers and fiber

artists out there? The one thing I’d like to encourage is

originality in themes. It’s okay to start out aping other peoples

work, but at some point I’d like to see young embroiderers

forge ahead into new territories rather than recycling the

same few motifs over and over. I don’t think of myself as a

technically accomplished stitcher—I’m more interested in the

conceptual aspect of my work. I keep going back to the same

few stitches time and again: satin, split, bullion, and my favorite,

the French knot.

Your art encompasses more than just embroidery on toile.

What other mediums or materials do you work with? I have a

gig doing a graphics piece for every issue of the McSweeney’s/

David Chang magazine Lucky Peach. I’m happy about this

project because it allows me to keep my graphics skills honed.

I’ve also been exploring the capabilities of digitally processed,

machine-woven textiles, and I’m completely excited about

their possibilities—I just debuted three di"erent lines at Future

Perfect this past May.

What’s your creative process? Do you start with an end

product in mind or do you just see where pattern and floss

take you? I always sit down with a blank piece of toile and just

go with it… unless it’s for a specifically commissioned project. I

just finished a piece for the Hudson Valley Seed Library, which

is a great project. I had to include embroidered morning glories

in the piece (a flower that I was able to choose). I never take on a

project where a client requests specific imagery. Get a nimble-

fingered monkey to do that for you!

Where and when do you work best? I only embroider at night,

seated in front of a gigantic TV, tuned into whatever reality show

is on at the time. It’s usually something on Bravo. Reality TV

doesn’t demand the attention that other programming does,

so it’s perfect for needle work. I just look up when something

particularly grotesque or o"ensive is happening.

Where can we buy your work? You can buy it through me or at

Future Perfect here in NYC.

What do you have in store for the future? Big toile tapestries

embroidered with wool. Tents of tapestry. Immersive

environments of embroidery. Gigantic. My fingers are itching to

get into it already!


THE BREAST OF WHAT’S AROUND

Text by Paul Lowe

Photography by Meg Spielman

A while back I got an email from Meg Spielman who wanted to show me her new book No Lumps, Thank You. I opened up the images and stared laughing so hard that my morning co<ee exploded though my nose and all over the computer. (It was quite the clean up.)

Looking closer into her images I was amazed at her creativity

and drive and could sense that what she sent me was

something close to her heart.

I love this story from her book:

“It was around 1974-ish. Sitting at the dinner table as a

teenager with my two older brothers and mother... my father

joined us in a white tank undershirt after mowing the lawn. Mom

quickly whipped o" her blouse and sat there confidently in her

bra, saying, ‘If he can show up for dinner in his underwear... so

can I.’ Dad went and got a shirt.”

“There is a universal vibe of humor surrounding these

garments that lift and separate our breasts. It crosses gender,

age, and culture,” Meg explained to me. “It’s good medicine for

all of us to let down our guard and laugh. My hope is to bring

a smile to your spirit and a chuckle to your heart with these

images, by sharing my interpretations of the silly terms that

become associated with bras and breasts.”

A portion of the proceeds

from the sale of her artwork

and book will go to breast

cancer charities. Visit

nolumpsthankyou.com to

purchase a copy.


QUINTESSENTIALLY CHRISTMAS

T R A V E L

Recipe+text by

Styling by

Photography by

Standing in the middle of Munich’s largest market,

Viktualienmarkt, it was hard not to be whipped up into the

festive frenzy that was building all around me. Adults and

children alike hurried eagerly from each hut to the next, joined

by their shared excitement for the eclectic array of handmade

decorations and food presented at each stall. Peppered

between the traditional wooden huts, which were festooned

with red and white cloth, fairy lights, and fresh garlands scented

with cinnamon sticks, stood little Christmas trees, each simply

decorated in twinkling white lights. The experience of my first

German Christmas market or Christkindlmarkt was a sensory

delight: steam drifted gently from Mulled Wine (Glühwein)

barrels; cinnamon and orange garlands were hung with

abandon from every hut; the scent of pine was ever-present

thanks to an abundance of Christmas trees; the aroma of hot

chestnuts roasting and grilled sausages was just around each

corner. It all made for a heady mix as a weekend of holiday

cheer lay ahead.

I didn’t know it at the time but my first experience of a

German Christmas market at the Viktualienmarket was to be

the first of many during my trip—the city had more than 15

Christmas markets to choose from during December, including

a Medieval Christmas market with gospel singing at the

Stephansplatz and a gay pink Christmas market located at the

Will Taylor rediscovers the magic of Christmas on a festive trip to Germany’s picturesque Munich, where brass bands, twinkling lights, and the scent of Glühwein fill the city throughout December


Wittelsbacher Platz. Staying with my friend Igor Josif, author

of Happy Interior Blog, meant I was lucky enough to be given

the insight on the best the city had to o"er for foodie and

design enthusiasts.

Day one began at one of the most famous Christmas markets

in Munich on the Marienplatz, which is situated in front of the

city’s town hall and dates back to the 14th century. The historic

backdrop of the city provided a magnificent setting for the

festivities; a Christmas market concert took place everyday

from the balcony of the town hall. If you’re more crafty than

musical, the market at Sendlinger Tor, only a short walk away

from the main market at Marienplatz, had a more craft-focused

feel—you can try your hand at candle making and glass blowing.

The market also sold unique spices, teas, and essential oils

from the Orient, giving the whole market a unique festive feel.

Come lunchtime I sought refuge and food in the

Schrannenhalle, a long market hall with culinary o"erings from

the Alpine region. The building was a striking design, with an

arched roof joining two glass panels along each side. Each

stand was uniform in style, made with warm wood and paired

with industrial metal furniture that made for a market that felt

modern but with a traditional atmosphere. After a quick bite to

eat I made time to peruse the fresh pastries, breads, fruit and

vegetables, meats and cheeses, and flowers.

As well as Christmas markets, Munich also hosted a healthy

number of stylish home decorating and interiors shops, so I

set an afternoon to discover some new gems for my home. My

first stop was Delikatessen, a store akin to an organized jumble

sale—a very stylish jumble sale. In the window an eclectic mix

of lighting and pendants hung above vintage finds and modern

classics. Inside I was greeted by a long table that ran down

the center of the store, packed from one end to the other with

interesting ceramics and tableware. A few more steps led me

to a display of traditional wooden toys for children, which stood

The historic backdrop of the city provided a magnificent setting for the festivities; a Christmas market concert took place everyday from the balcony of the town hall


next to a small collection of mid-century furniture. If you’re

fickle when it comes to design, you’ll find this store satisfying

with its diverse product assortment.

Back out on the street, I took a short walk to La Doug on the

Müllerstraße. Much smaller in size and scale than Delikatessen,

La Doug’s living room–like layout and friendly owner, Andrea

Douglas, made for an intimate and enjoyable shopping

experience. Andrea told me how she re-interprets the store’s

layout with color and style themes on a regular basis as she

hopes to inspire her visitors to decorate back at home. By

the time I left the store I had discovered a well-edited mix of

antique items, organic bath oils, vessels, bathroom textiles,

candleholders, and furniture.

After a busy first day in Munich I enjoyed a festive cocktail in

the vibrant and hip Aroma bar. I even managed to make another

purchase, this time some beautifully packaged pasta chosen

from the half of the bar that was turned into a curated shop

o"ering culinary treats and stylish crafts.

Day two started leisurely—Munich was very quiet on Sunday,

as many stores and cafés were closed for a day of rest and

prayer and having brunch in Café Fraulein. In this charming

eatery, diners chose their breakfast from a menu and helped

themselves to a variety of breads from a vintage trolley that was

rolled from table to table. It was very popular with the locals, so

you may have to wait for a table, but once inside it was a great


place to unwind and fuel up for the day ahead.

After brunch, I headed to the Christmas market at the

Chinesischer Turm (Chinese Tower) in Munich’s famous

Englischer Garten (English Garden), which was bigger than

Manhattan’s Central Park. Arriving at the Chinesischer Turm

felt magical: a brass brand played festive pieces with triumph

and vigor, the stall sellers welcomed shoppers to their stands

in a cheery manner, and strings of fairy lights led up to the top

of a gigantic Christmas tree. All around me people were talking

excitedly over Glühwein whilst others purchased traditional,

handmade Christmas gifts such as Bavarian woodcarvings and

glasswork, toys, gingerbread, and decorations. If you plan a

trip to this market, be sure to leave plenty of time to enjoy the

atmosphere and shopping; it’s great to make the most of the

relatively long walk through to the park, too.

After two days of festive jollity and Christmas shopping, I was

ready to rest my feet over dinner at Theresa, an atmospheric

and unashamedly urban restaurant that was one of the city’s

most stylish and sought after restaurants—so be sure to

book ahead! Inside, open kitchens showed the organic meat

dishes being prepared against a dark yet romantic backdrop

of exposed bulbs and weathered furniture. It was the ideal

place after a frenzied weekend in the city—lively and chic yet

welcoming and relaxing at the same time. In fact, it was the

perfect place to reflect on the trip. Observing the animated

chatter of my fellow diners, I was thrilled to have experienced

Munich’s approach to Christmas—an approach full of heart,

tradition, and cheer.

Three stylish eateriesTheresa Grill, Restaurant, and Bar,

Theresienstraße 29 80333

Distinctly urban, this Munich hot spot is popular with the city’s

stylish crowd. Light and airy by day, cozy and atmospheric by

night, the restaurant o&ers a menu of rich meat and fresh fish

dishes. Try to arrive early so you can enjoy a cocktail in the

stylish waiting area, a perfect spot to people watch and soak up

the buzz from your fellow diners.

Café Fraulein, Frauenstraße 11 80469

As you walk down the street you can’t miss the charming yellow

and white–striped awning of this café. The café is ideal for

brunch and allows diners to choose di&erent breads, jams, and

condiments from their vintage trolley. Café Fraulein is small and

quaint with incredibly friendly owners and very popular with

local residents (which is always a good sign).

Schrannenhalle, Viktualienmarkt 15 80331

This is not technically a restaurant but more a stylish market

hall that o&ers a variety of culinary o&erings from the Alpine

region with little eateries mixed in amongst the stalls. Centrally

located, this is the perfect spot to pick up foodie pieces to take

home and enjoy a quick, light lunch with champagne before

heading back out into the city.

Stylish sleepThe Cortiina, Ledererstrasse 8 80331, rates from

€165 per night

If you’re looking for a stylish and friendly place to base yourself

in the heart of the city then this is the hotel for you. A fine

example of refined design, the Cortiina o&ers unmatched

access to the city’s creative scene thanks to its well-connected

owners, food connoisseur Rudi Kull and architect Albert

Weinzierl, who have a great relationship with the surrounding

community. In warmer months guests can enjoy scenic views

of the city’s historic rooftops and in winter the Cortiina Bar is a

vibrant, cozy, and atmospheric place to be seen.

Munich home design stores directoryAbovo, Rumfordstrasse 8, 80469

Butlers, Theatinerstr 14, 80333

Delikatessen, Reichenbachstr 24, 80469

Koton, Barer Straße 38, 80333

Ladoug, Müllerstraße 30, 80469

Sinneswahn, Hohenzollernstr 37, 80801

Thiersch 15, Thierschstr 15, 80538

1260grad, Sedanstraße 27, 81667

Munich Christmas markets directoryChinesischer Turm– Christmas market deep inside the

English Garden

Kripperlmarkt– great for cribs and other nativity accessories

Marienplatz– market stalls and a free daily music performance

Sendlinger Tor– perfect for craft lovers, with unique spices

and tea sellers in the mix

Stephansplatz– the city’s gay pink Christmas market

Viktualienmarkt– this year-round market gets a festive

makeover in December

Wittelsbacher Platz– Medieval Christmas market with great

food stalls and music

How to get to MunichYou can fly into Munich International Airport, which

has two terminals. The airport connects to central

Munich by (suburban train) on the S1 and S8 line.

The journey in 2012 costs €10 for a single ticket (or

€11.00 for a day pass) or €19.80 for a partner ticket,

which is valid for up to five people. Trains run every 5

to 20 minutes and takes no more than 40 minutes to

reach the central station. Car hire and taxis are also

available at the airport.


FESTIVE TREATS FOR YOU & YOUR DOG

W O O F

Pasta Woofognese

My dog Lestat loves tomatoes, and when I mix them with pasta

and some ground beef I can see he is in heaven.

1-4 MEALS

1 tablespoon olive oil 1⁄4 lb ground beef

1 cup sliced carrots 1⁄2 cup canned chopped tomatoes, add some juice as well 1⁄2 cup unsalted chicken stock

1 cup dry pasta

1. Heat oil in a pan. 2. Add meat and carrots and sauté until

meat is done. 3. Add tomatoes and stock and let simmer for 5

minutes. 4. Bring a pot of unsalted water to boil. 5. Add pasta.

6. Simmer until pasta is al dente. It can be a bit harder than

normal. 7. Drain and mix with sauce.


Photography by Colin Cooke


1. Dachshund dog pull along toy,

$47, woodentoygallery.co.uk

2. Gold star dog treats, $24,

mungoandmaud.com

3. Best friend forever tote, $20,

angelachick.com 4. Dog lamp,

$121, whiterabbitengland.com

5. Woodlands coat, $79, bestinpark.

bigcartel.com 6. Jack Russell Terrier

print, $25, shop.lumadessa.com

7. Christmas dog collar with bow tie,

$27, etsy.com/shop/AccessoriesByLG

2.3.

4.

5.

6.

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A NORDIC WHITE CHRISTMAS

W I L L’ S P I C K S

This festive season is all about layering cozy furs upon bare wood materials against a backdrop of flickering candlelight and ice-white decorations. Let Sweet Paul’s market editor, Will Taylor, show you the best buys to recreate your own Nordic-style white Christmas


Decorating your home for the holidays

In order to create a coherent decorating scheme during the

holiday season it’s important to ensure there is a synergy

in style across the elements of each space: a celebratory

tablescape in the dining room should seamlessly flow from

decorations hung upon the tree and walls in the living room. The

easiest way to achieve consistency is to pick a theme before you

start decorating—think of how your tabletop will look before you

start to trim the tree and vice versa!

Here at Sweet Paul we’re hankering after a cool yet cozy

Nordic look for this year’s festive scheme. The look is achieved

with snow-like whites and icy, silver-blue hues that are

tempered with traditional elements such as natural wood,

wool, and wicker, which add warmth. And while a Nordic

scheme might be considered the antithesis to an opulent look—

where there are jewel tones and metallic finishes aplenty—it

can still feel indulgent and special. Use texture to break up

the dominant white and silver color palette by layering textiles

and faux furs upon chairs, draping a linen tablecloth upon

the table, and grouping together an eclectic mix of ceramic

and zinc votives. When it comes to trimming your tree, opt

for decorations that are tactile to touch, like felt heart shapes

and hand-carved wooden stars. With the table set and the

tree trimmed, string miniature bells across the room or along

banisters for a final touch.

Will’s tip! Layers of cozy textiles and faux furs bring warmth to the white palette that dominates this look.

PHOTO: JOHN LEWIS | Tablescape decorations from $4 each

1.2.

3.


Will’s tip! Bring holiday cheer to an empty nook or old fireplace by adorning a pile of logs with white and silver decorations, then sprinkle with fake snow for added winter charm.

1. Cable knit throw, $392, bynord.com

2. Cable knitted tea light holder, $6,

nordicbliss.co.uk

3. Strala floor lamp, $15, ikea.com

4. Frosted wooden tree, $16, johnlewis.com

5. Star garland, $24, idyllhome.co.uk

6. Wooden birdhouse decorations, $6,

retreat-home.com

7. Moose christmas stocking, $125,

shop.bynord.com

8. Fondant marble cake stand, $128,

anthropologie.com

9. Slot wooden tree, $24, habitat.co.uk

PHOTO: SAINSBURYS | Decorated logs, decorations from

$4 each, sainsburys.co.uk

4. 5.

6.

7.

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9.


PH

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TREAT YOUR LITTLE ONES TO THE CIRCUS

G O R G - W A N N A K I D S

Roll up, roll up wallpaper, $242,

notonthehighstreet.com


1.

4.

5.

2.

6.

7.

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1. Circus pajamas, $55, emandlu.co.uk

2. Cut out and play circus, $10, notonthehighstreet.com

3. Circus ornament, $28, jonathanadler.com

4. Circus print $24, seventytree.bigcartel.com

5. Tiny train cushion $59, fermlivingshop.com

6. Circus toy chest, $1500, rosenberryrooms.com

7. Graphic wooden blocks, $75, mysweetmu!n.com


Text+styling by

Photography by

W I N E

GENIE DREAMING

Text+photography by Jim Hensley

You know the story: a lonely camel driver lost in a windstorm drops to the sand, near dead from thirst, and stumbles over a tightly corked bottle


He rubs the ancient grime away from the glass, and to his

surprise an ornately dressed and very jolly genie emerges

from the bottle riding on a cloud. The genie is happy—thrilled

in fact—at being freed from the bottle, which has been an

unhappy prison for a very long time. Did I say a long time? It’s

been hundreds of years that the genie’s been cooped up in the

bottle, and he is ready to party… provided the camel driver is a

good wisher.

Not all wine is pure. Our vast and modern technology has

made it possible to create stable and predictable bottles from

di"erent regions in di"erent years and send them across the

planet without much trouble. Wine is a kind of produce, yet we

seldom think about how we move it around and hide it away

without it going bad on us. Refrigeration helps. Imagine what

it was like when enormous wooden casks of wine spent weeks

crossing the oceans under the decks of sweltering ships. It was

rotten is what it was. The wine simply rotted away and dried out.

Whoever was waiting for it at the other end could not have been

happy. The solution was to introduce an impurity—a distilled

grape spirit—into the wine to preserve and stabilize it. The

alcohol stops the fermentation process and keeps whatever

bacteria lingering around at bay. Wine treated in this way is

known as “fortified.” The brandy defends the wine like the walls

of a fortress defend a city.

Once upon a time in America, more or less all wine was

fortified. It had to be. California had yet to be discovered and

the few paltry experiments with winemaking in the colonies

were disastrous. It’s said that the Declaration of Independence

was toasted with Madeira, a fortified wine from that Portuguese

island o" the coast of Africa. Port, from the Portuguese

mainland, is another historically important fortified wine, as

is Sherry from Spain and Marsala from Italy. Wine makers

can control the sweetness by adding the spirit to the wine at

di"erent times; the earlier in the fermentation process, the

sweeter the taste. As a result, fortified wines run the range from

the driest fino Sherry to the sweetest Malmsey Madeira.

Despite the range of flavor and use of fortified wines, they

do have something in common: they age slowly and live for

generations. Madeira from the 1800s is a common sight in well-

stocked wine shops, and many Port lovers disdain the idea of

drinking wine younger than themselves.

I recently opened a bottle of 1958 Madeira made from the

Boal grape as a kind of pre-holiday celebration. The wine is

dark brown and clings to the sides of the glass as it rolls

around. It smells old, but not in a bad way. The aroma of the

grapes is still strong but it’s wrapped in a scent of caramel and

vanilla. The smell reminds me of my grandmother’s pies cooling

in the kitchen as autumn turns to winter. The taste? Put it this

way: it will be a while before I can dream up another two wishes

for the genie.

Once in a Lifetime

Madeira, before the world forgets about it. Madeira last forever.

You can find bottles from the late 1700s that are drinking well

now. Of course you can find non-vintage blends that won’t

break the bank, but this is once in a lifetime… so warm up the

credit card and buy something from before your lifetime began.

Generally speaking, the di"erent grape varieties are made to

di"erent sweetness grades. Sercial is dry, Verdelho just o" dry,

Boal is sweet, and Malmsey is very sweet. But no matter how

sweet they are, vintage Madeiras keep a lively acidity prevent

them from becoming a bore.

Whenever You Can

I can’t imagine the holidays without Port. Late night family

snacking on cookies, cakes, and nuts wouldn’t be the same

without a little Port. A lot of good so-called Late Bottled Vintage

Ports are out there for a good price. The idea here is the wine

is aged longer in the casks before being bottled, and hence are

better to drink sooner. Drink up, though. A bottle of Madeira

may last for months after the cork is pulled, but Port loses its

charm much more rapidly.

Whenever You Want

One of the simple forgotten pleasures of life is a bone-dry fino

Sherry served ice cold with some cured ham. As far as value for

cost goes, fino is hard to beat. Without it, tapas might not have

been invented.

Wine is a kind of produce, yet we seldom think about how we move it around and hide it away without it going bad on us


WHEN LIFE GIVES YOU LEMONS, MAKE LIMONCELLO

O N E F O R T H E S E A S O N

Food+text by Michaela Hayes



Winter is the peak season for citrus fruit, but I live in the Northwestern United States

and can’t usually get it locally. But one winter I got lucky.

My friend Maggie is a farmer and at one point in her farming career she was

working in a private greenhouse outside of Boston. Apparently the greenhouse was

enormous—big enough to support full-grown citrus trees in the ground. In it, among

the other lush plants, was a bountiful Meyer lemon tree. Fortunately the tree’s owners

were generous and Maggie came to visit us for New Year’s Eve with a big bag of

Meyer lemons.

It took some deciding to figure out what we were going to do with all those lemons.

We loved eating them fresh—in New Year’s Eve cocktails of course—or sautéed with

greens, or to make crispy garlicky lemon chicken. But there came a point where we

knew we couldn’t eat them all before they went bad.

When considering a lemon, people often overlook the peel, but that is where all

the gorgeous lemony oils reside. To take advantage of those Meyer lemon peels we

decided to make Limoncello. Limoncello is a traditional Italian liqueur—a semi-sweet

after dinner drink, usually served chilled. It takes some time to make but is a relatively

simple process. The lemony flavor is divine on its own or mixed into another cocktail.

So what did we do with all those peeled lemons? Well, you know what they say about

life: when it hands you lemons, make lemonade! Or even better—Limoncello.

Limoncello

YIELDS ABOUT 1½ QUARTS

10 lemons, organic or pesticide free

(this is where it pays to know

your farmer)

750 ml bottle of pure grain alcohol

(Everclear 151) or high proof vodka

3 cups water

11⁄2 to 2 cups sugar

1. Wash lemons and dry. Zest with a

microplane zester or peel and remove

pith (white part) as it will make your

Limoncello bitter. 2. In a large glass jar,

mix the lemon peels with the alcohol.

3. Seal jar and put in a cool, dry place

to steep for anywhere from 2 weeks to

3 months. 4. Unseal, and bring water

and sugar to a boil for 5 minutes. Let

cool completely. 5. Mix sugar syrup with

alcohol and lemon peels. 6. Return jar

to the cool, dry place and let the mixture

steep for another 2 weeks. 7. Strain the

mixture through a co&ee filter. You can

repeat this process several times for a

very clear Limoncello or you leave it a bit

cloudy. Either way, it’ll taste great!

8. Store the Limoncello in the freezer and

serve chilled.

When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside


Want to see your ad in Sweet Paul Magazine?email us at

1 | SWEE T PAUL S P RI N G 2 01 2

SUMMER 2012 NO. 9advertising@ sweetpaulmag.com


THE CUPCAKE THAT SCREAMS PARTY!

C U P C A K E


Photography by Frances Janisch

Champagne Cupcakes

The champagne gives both the cake and frosting a

sweet taste.

MAKES 12

Cupcake: 1⁄2 cup salted butter, soft

1 cup sugar

2 eggs

11⁄2 cups plain flour

1 teaspoon baking powder

seeds from 1⁄2 vanilla pod 1⁄2 cup crème fraîche 1⁄2 cup champagne or sparkling wine

Frosting:

2 sticks butter, soft

11⁄2 cups confectioners’ sugar

1 cup champagne or sparking wine

1. Preheat oven to 350°F. 2. Beat butter and sugar

until light and airy. 3. Add eggs, 1 at a time. 4. Add

flour, baking powder, and vanilla and mix well. 5. Add

crème fraîche and champagne and mix until smooth.

6. Pour into silver-lined cups and bake until set, about

12–15 minutes. 7. Let cool on a wire rack. 8. Stir

together the ingredients for the frosting. 9. Frost the

cupcakes and decorate with silver dragées. Or a giant

glitter champagne bottle!


W I N T E R 2 01 2 I S S U E N O. 1 1

WELCOME TO HO L I DAY B R UNCH

WA LNUT

features

PH

OT

OG

RA

PH

Y B

Y S

US

AN

NA

BL

AV

AR

G


Craft+styling+photography by Dietlind Wolf

We used original traditions and rituals like the

advent calendar, the vintage Czech beaded

glass ornaments, and the geometric shape of

crystals to inspire our Blue Christmas look

hristmas(lue

1.


2.


3."


4."


5.

6.

7.



8."


1. Advent CalendarThe calendar contains 24 vintage metal and paper

boxes stacked size wise.

In every box is a surprise.

2. Crystal HangersYOU WILL NEED:

bag of macaroni, or other tube-like noodle

metal wire

silver spray paint

spray glue

glitter

1. Break macaroni into pieces of a similar size. 2. Bead

them onto pieces of wire. 3. Spray with silver paint, then

apply glue and glitter until all the pieces are covered.

3. Fimo Dough FiguresYOU WILL NEED:

white Fimo dough

paint pigments

1. Press the Fimo dough into old cookie and chocolate

molds. 2. Remove and let them harden. 3. Use paint

pigment to give them some color.

4. W<apping IdeasPrism Tags

Cut out prism shapes in thin transparent paper and use

them as gift tags.

Make Your Own Paper

1. Find some old wallpaper pattern rollers. 2. Dip

them in glue or paint and roll over your paper. 3. Drizzle

with glitter.

5. Silver Root T<ee with Beaded T<ee O<namentsYOU WILL NEED:

roots

Fimo dough

silver ribbons

glitter

spray glue

1. Pack Fimo dough around the roots and let dry.

2. Wrap half the tree in silver ribbons, spray the ends

with a little glue, and cover in glitter. 3. Decorate

with ornaments.

6. Shaped Glass CrystalsUse glass beads to construct the crystal in a

geometric form.

1. Thread the wire through the beads. 2. Join the ends

of each strand by wrapping them around the other wire

3–4 times. 3. Combine a triangle and square to get a

diamond-shaped crystal.

7. VotivesFill a metal bowl with water, a floating candle, and 2

colors of glitter.

Handmade silver spoons on request.

Order from [email protected].

8. Sugar Candy T<eeYOU WILL NEED:

blue craft wire

sugar candy rocks

1. Wrap blue craft wire around pieces of sugar candy

rocks. 2. Remember to make a hoop at the top so that

you can hang them.


holiday brunch!Sweet Paul and style-maker Matthew Robbins

welcome you to their holiday brunch

welcome to


Food by Paul Lowe | Styling by Matthew Robbins | Photography by Susanna Blavarg

< Sauternes-Cooked Pears


The table is set with a good mix of

objects: old vases, vintage flatware,

modern goblets, and stunning

flowers and foliage in neutral gray and

green tones.

A few pops of red are carefully placed

on the table with an old book, a runner,

and place cards.


FavorsOld berry baskets are filled with fresh

bay leaves from Matthew’s garden, along

with Paul’s cookies and an old snowman

head. Tie a ribbon around the basket and

add a tag. Ribbon, tag, and snowman

head from tinseltrading.com.


GiftsWe collected old tins during the

year and are using them as a way to

giftwrap. Place your gift inside and

embellish with ribbons, flowers,

and stars.


It’s the extra touch that makes it

so wonderful


so wonderful

< Brie with Pear, Nuts, & Honey

Sage & Rosemary Roasted Chicken


Sauternes-Cooked Pears

Use a sweet dessert wine like a Sauternes for this.

SERVES 6

1 bottle Sauternes

1 cup water 1⁄2 cup honey

6 firm pears, peeled

1. Place all the ingredients in a pot and bring to a boil. 2. Let

simmer for 10 minutes, and let cool. 3. Place the pears on a

tray and put under the broiler for a few seconds, just to get

some color.

Serve with sauce.

Brie with Pear, Nuts, & Honey

This is the easiest dessert, snack, or appetizer ever. Use what

you like best, but don’t skip the honey. It’s the extra touch that

makes it so wonderful.

SERVES 4

1 small whole ripe wheel of brie, room temperature

1 small pear

6 sage leaves

6 to 8 candied walnuts

honey

1. Place brie on a platter and add pear, sage, and walnuts.

2. Drizzle with honey and serve.

Sage & Rosemary Roasted Chicken

I love roasting chickens—it’s so easy and the result is so much

better than anything you can buy.

SERVES 4

2 tablespoons sage, chopped

1 tablespoon rosemary, chopped

3 tablespoons pine nuts, toasted and chopped 1⁄2 teaspoon salt 1⁄4 teaspoon pepper

1 large organic chicken

glug of olive oil

small potatoes

carrots, sliced

1. Preheat oven to 375°F. 2. Mix together sage, rosemary,

pine nuts, salt, and pepper in a bowl. 3. Loosen breast skin of

chicken and place mixture underneath. 4. If there is any of the

mixture left, use that for the cavity of the chicken. 5. Tie legs

together using kitchen twine. 6. Rub chicken with olive oil

and place in an ovenproof dish. 7. Add potatoes and carrots.

8. Drizzle with olive oil. 9. Bake for about 11⁄2 hours.

Let the chicken rest about 10 minutes before serving.

Icebox Cake

4 cups heavy cream

1 container mascarpone cheese 1⁄2 cup sugar

100 thin lemon cookies, Trader Joe’s has some great ones

1. Whip the cream to soft peaks. 2. Add mascarpone and sugar

and beat until you have a smooth cream. 3. Place 7 cookies

on a cake stand. 4. Spread with a layer of cream. 5. Continue

layering cookies and cream until you run out of cookies.

6. Finish with cream.

Let the cake set for at least 3 hours or overnight.

Lemon Curd Trifle

A really fast and delicious dessert.

SERVES 4

1 jar lemon curd

4 sugar cookies, crumbled

plain yogurt

4 sugar cookies

1. Fill the bottom of 4 small thin glasses with lemon curd.

2. Add crumbled cookies and yogurt.

Serve with whole cookies.

Heart Sugar Cookies

A good old trusted recipe.

MAKES ABOUT 60

23⁄4 cups all-purpose flour

1 teaspoon baking soda 1⁄2 teaspoon baking powder

1 cup butter, softened

11⁄2 cups sugar

1 egg

1 teaspoon vanilla extract

sanding sugar

1. Preheat oven to 375°F. 2. In a small bowl, stir together flour,

baking soda, and baking powder. Set aside. 3. In a large bowl,

cream together butter and sugar until smooth. 4. Beat in egg

and vanilla. 5. Gradually blend in dry ingredients. 6. Roll out

the dough to a thin layer, and cut out trees and hearts, and

place onto ungreased cookie sheets. 7. Cut out smaller hearts

in the large ones for the sandwich cookies. 8. Top with sanding

sugar. 9. Bake 8–10 minutes in the oven, or until golden. 10. Let

stand on cookie sheet 2 minutes before removing to cool on

wire racks.

If you want to make sandwich cookies, place a little lemon

curd between 2 cookies and serve.


Heart Sugar Cookies >

Lemon Curd Trifle

Icebox Cake >


Tip!

Dill & Pink Pepper Cured Salmon

Christmas Strata >

Use a cookie cutter to make the bread trees


Dill & Pink Pepper Cured Salmon

It’s so easy to make it more or less makes itself in the fridge.

Serve with sweet mustard and dark bread.

SERVES 12

1 side of the best quality wild salmon, skin left on

1 large bunch dill, chopped finely

2 tablespoons pink peppercorns, crushed slightly in

a mortar 1⁄2 cup white sugar 1⁄2 cup Maldon salt

3 tablespoons cognac or vodka

1. Mix dill, peppercorns, sugar, and salt in a bowl. 2. Lay salmon

out on a flat dish and press mixture onto the fish, patting it

down firmly as you go. 3. Slowly pour the liquor over the fish,

then cover with plastic wrap. 4. Place in the fridge for 48 hours,

turning every 12 hours. 5. Slice thinly and serve with sweet

mustard and 2 tablespoons of chopped dill on top.

Tip! Use a cookie cutter to make the bread trees.

Christmas Strata

1 lb spicy Italian sausage, in pieces

1 medium red sausage, finely chopped

1 clove garlic, thinly sliced

1 bunch Swiss chard, rinsed and sliced

1 large brioche, torn to pieces

21⁄2 cups milk

7 large eggs

salt & pepper, to taste

1 cup Gruyère, shredded

1. Place sausages, onion, and garlic in a pan and sauté until the

onion goes soft. 2. Add Swiss chard and cook until wilted. Place

in a large bowl. 3. Add bread and mix well. 4. Mix milk, eggs,

salt, and pepper in a bowl. 5. Place the bread mixture in a large

ovenproof dish and pour the milk over top. 6. Cover with foil and

let sit 1 hour or overnight. 7. Preheat the oven to 375°F. 8. Bake

the mixture for 45 minutes. 9. Remove foil, add cheese, and

bake another 15 minutes.

Cool a little before serving.

Check out the video below to see Sweet Paul & Crew on the shoot!


RI AMIMeet 16-year-old craft star

Lova. She’s been folding

paper since the age of twoIRL

Crafts by Lova Blavarg | Styling by Paul Lowe | Photography by Susanna Blavarg


Lova Blavarg is an art major at Fiorello H. Laguardia High School

of Music and Art and Performing Arts (that’s right, the Fame

school!) at Amsterdam Avenue and 65th street

in New York.

She started an art class at Moderna Museet in Stockholm at

two years old, fell in love with art, and has gone to di#erent art

schools ever since. She grew up in a very creative community,

so people took notice of her talents. She started to do craft

pieces for photo shoots at age 12.

More recently, she has been assisting interior stylists and

food stylists by folding origami, cutting paper art, and sewing

pennants. She’s had her work in magazines several times.

When she was 14 years old, she made 50 origami flowers,

some of them more than a yard wide, for an IKEA campaign. She

was featured on IKEA’s website as the campaign’s paper expert.

She creates constantly.

Oh and did we mention her age? She’s 16.


Watch the video below to see how Lova made it all!


Beautiful

Crafts+styling+photography by Dietlind Wolf

the

Sweet Paul’s Dietlind Wolf can see beauty in most everything. This time it’s the lucky walnut


Walnut Wreaths & Walnut-Shaped Wire Wreaths

< Candles


Walnut Marzipan

Hatpins >

Marzipan is so sweet and tasty. It belongs to wintertime


Walnut Ornaments with Tassel

< Advent Calendar


Walnut Candles

YOU WILL NEED:

silicone walnut mold, mine is from

wienold-imkereibedarf.de

candle wicks

rubber bands

beeswax

old white candles

1. Clamp the new wick upside down

into the mold 2. Wind the rubber bands

evenly around the mold, to keep the open

sides very clean. 3. Melt the candles

carefully on low heat, and remove the

old wick remains. 4. You can change the

color of the candle if you desire. I used

some beeswax, and the remains of old

white and black candles. 5. Fill the

mold with melted wax and wait until it

cools down.

Walnut Wreath

YOU WILL NEED:

walnuts

dremel with drill

straight wire

brown wire

1. Drill a hole from top to bottom into

the walnut. 2. Thread the wire or needle

through the nut. 3. Form a circle with

the pieces of wire on each end and wind

together tightly. 4. Repeat these steps

6 times, or however large you want

your wreath to be. 5. To attach each nut

together, wind a piece of wire around the

walnut’s wire 3–5 times.

Wire Wreath

YOU WILL NEED:

2 long pieces of wire

clippers

1. Take a very long piece of wire and

fold it in half. 2. Twist to make a “knot”,

then make an oblong walnut shape and

twist again. 3. Continue around until

you have the same amount of walnut

shapes in your wire as you do walnuts for

the wreath.

Walnut Marzipan

Marzipan is something so sweet and

tasty and it belongs to wintertime. This is

an adapted recipe from French pâtissier

Gaston Lenôtre. These are made in a

mold. Mine is from alleszumbacken.de

24 walnuts

2 cups confectioners’ sugar

1 egg white

1 cup almonds, pealed and ground

1 cup walnut, ground

cornstarch

50 half pealed walnuts for decoration,

in a shell and roasted

1. Mix the ground almonds and walnuts

together, 2. Beat the egg white with a fork

and add bit by bit, kneading it in.

3. Continue kneading until the marzipan

pastry feels fairly solid. 4. Powder the

mold with cornstarch. 5. Press the

marzipan into the mold. Then add half

a walnut on top. (Here’s a tip! Brush the

half walnuts with a bit of egg white or with

melted dark chocolate.)


Hatpins

Use as decor on gifts.

YOU WILL NEED:

whole walnuts

dremel with drill tool

plier

glue

18-gauge wire

wire

vintage venetian glass beads and leafs,

mine are from tinseltrading.com

1. Cut the 18-gauge wire to 9 inches.

2. Make a kink the end with a plier.

3. Make a hole through the whole walnut

lengthwise 4. Thread first a small bead

than the walnut. On the top add another

bead. 5. Use the thin wire to keep

everything in place by winding it around

the walnut.

Advent Calendar

YOU WILL NEED:

24 walnuts, open

a small knife

tape

dremel with drill

thin wire

parcel string

small paper strips

number stamps

glass beads, 24 flower shaped +

24 small rounds

silver leaf and gilding supplies

1. To open the walnuts, put them in

the oven and bake for half an hour on

392°F. 2. To open a nut, hold in 1 hand

and prick with the knife in the thin skin

at the bottom of the nut. Turn the knife

and the nut will open easily. 3. Clean out

the nutshell. 4. Once the nut is open,

tape the 2 matching sides together

temporarily. (It’s so hard to find the

perfect halves in the middle of so many

equal looking nuts!) 5. Drill a hole in the

middle part of the nut on both sides.

6. Thread the wire 2–3 times through the

holes and intertwine the ends close to

the nut. 7. Take o* the tape and discard.

8. Thread the parcel string through the

wire. 9. Fill the nuts with whatever your

heart desires or wishes for the one you

love and give it a numbered stamp.

10. Close the nut with some string and a

glass bead.

Walnut Ornaments with Tassel

YOU WILL NEED:

walnuts

dremel with drill tool

parcel string or other cotton string

(longer than walnut)

straight needle (longer than a

walnut) with the thickness of a

drill tool

venetian vintage silver thread,

tinseltrading.com

2 small glass beads

thin wire

1. Bore a hole with the drill tool from the

top to the bottom of the nut. If the tools

are to short, bore 2 holes and find a way

through the walnut with the long needle.

2. Take the string and wind it around

a small book. Twine around about 20

times. 3. Fold in half and wind some silver

thread around one of the ends. Make a

knot but leave some extra string. 4. Cut

up the tassel. 5. Use a long needle and

pull the tassel through the nut so that it

hangs nicely from the walnut. 6. Fasten

on top and use more silver thread to pull

around the nut.

Nutshell Amulet

YOU WILL NEED:

dremel with drill drag and polish tools

wire

di*erent shaped glass beads and glass

seed beads, mine are from

beadparadise.com

parcel string

metal beads

1. Find a perfect shaped walnut. 2. Open

the walnut, and clean and polish the

inside. 3. On each side of the nut, down

the midline where the nut opens, drill 10

holes. (There should be 10 small holes

on all 4 edges or sides of the nut.) 4. On

the face of each nut, drill 15–20 holes,

scattered to your desire. 5. Thread and

twist the wire through a hole on the nut’s

bottomside and thread the glass beads.

The wire should make up the entire

length of the nut. 6. Twist the string and

fix it pearl by pearl through the holes.

7. Repeat 4 times on each 2 sides of the

nut. 8. Thread the seed beads through

all the drilled holes, hide the contact

strings inside. 9. Tie the 2 halfs together,

decorate with a bead at the bottom

end. 10. At the upper ends make a little

loop with the seed beads at each end

of the half nuts. 11. Thread one end of

a long (armlength) string through the

2 beadloops. 12. Thread a flowerbead

through 2 ends of the string down to the

nut, and knot the ends.

< Nutshell Amulet Happiness and luck for the entire family


THE WAR IS OVER! The boys

are home, winter holidays are coming,

and rationing is something we’ve

all gotten used to. Grandma’s been

fattening a big turkey in the yard,

feeding it lumps of butter rolled in bird

seed. Father’s brought rabbits back

from the hunt. The haul from Mother’s

victory garden will keep her canning

for weeks, and there will be plenty

for the table despite radio reports of

shortages.

We have so much to be thankful for.

It’s going to be a swell Thanksgiving.

For this season’s holiday feast

we turned to Noah Fecks and Paul

Wagtouicz from TheWayWeAte.net.

They have dedicated their lives to

re-create, cook, and capture some of

the best recipes of the 20th century.

Every week they select a single issue

of Gourmet Magazine and select 2–5

recipes.

They will eat themselves though all

815 issues.

All these recipes are originally

created for Sweet Paul Magazine!

Food+styling+photography by

Noah Fecks and Paul Wagtouicz

Bonele� Roa� TurkeyR�t Vegeta�e Ma�


Wild Boar Sausage & Mushr�m Stu�ngSherried Carrots


BONELESS ROAST TURKEY

14 to 16 pound premium turkey

4 tablespoons softened butter

2 tablespoons kosher salt

1 teaspoon black pepper, freshly ground

1 trussing needle

1 spool cotton butcher string

1 bulb baster and/or basting brush

1 instant read thermometer

2 bunches watercress

2 paper turkey frills

1. Dry turkey thoroughly and place turkey breast side down

on a folded cloth or paper towel. 2. Using a small sharp boning

knife, cut a slit along the back spine and peel back the skin.

3. Scraping along the bone, cut away 1 side, leaving just the

carcass. Repeat on the other side. At this point only a small

part of the breast should be connected to the turkey. 4. Cut the

breast away carefully and set the carcass aside. 5. If desired,

remove thigh bones using the same scraping method. Be

careful not to break the skin or puncture the turkey. 6. With a

large knife or cleaver, remove the wing tips and the end joints

of the turkey legs. Set aside all bones and other parts for stock.

7. Massage inside of turkey with 1 tablespoon of salt and half

the pepper, and repeat on the outside with remaining salt

and pepper. 8. Place turkey on a large plate, uncovered, and

refrigerate for 1 hour. 9. Once chilled, remove turkey and place

on top of large pile of Wild Boar Sausage & Mushroom Stu"ng,

breast side up. (Recipe included in this story.) 10. Carefully flip

turkey over, being careful not to let any stu"ng spill out. Place

turkey breast side down on a folded cloth or paper towel.

11. Using a large needle, sew up the back of the turkey tightly.

12. Preheat oven by 325°F. 13. Truss turkey 3 or 4 times

lengthwise and crosswise to obtain desired shape, and place

turkey on a wire rack in a large roasting pan or rimmed baking

sheet. 14. Rub the softened butter all over turkey and place in

the center of the oven. 15. Baste turkey in its own fat every 30

minutes and roast until the meat’s temperature reads 190°F on

the thermometer. 16. Place turkey on serving platter, garnish

with watercress, and cut away any trussing string. 17. With

pliers or fingers, remove long tendons from turkey legs, pulling

from the cut tips. 18. Cover tips with paper turkey frills.

Cut turkey across its width to serve.

ROOT VEGETABLE MASH

3 pounds Yukon Gold potatoes, peeled and quartered

2 large yams, peeled and quartered

2 carrots, peeled and halved lengthwise

1 parsnip, peeled and halved lengthwise

4 to 5 tablespoons butter, to taste

4 tablespoons heavy cream 1⁄3 cup milk+more as desired

11⁄2 teaspoons olive oil


1. Preheat oven to 400°F. 2. Toss yams with olive oil, salt, and

pepper, and roast in a shallow pan for 30 minutes or until soft

and lightly browned. 3. Boil potatoes, carrots, and parsnip

until tender and drain. 4. Combine all the vegetables in a large,

sturdy bowl. 5. Add butter and cream and mash with a masher

or large fork, slowly incorporating milk to desired consistency.

6. Season to taste with salt and pepper. 7. Transfer to a serving

bowl and dot with more butter.

WILD BOAR SAUSAGE & MUSHROOM STUFFING

1 onion, diced

3 celery stalks, diced

12 oz wild boar sausage

1 egg

1 loaf white bread, cut into large cubes and oven-dried

4 tablespoons butter

1 tablespoon sage, minced 1⁄2 tablespoon tarragon

2 cups premium portobello mushrooms,

coarsely chopped

2 tablespoons duck fat

2 cups poultry stock*


1. In a skillet cook mushrooms in duck fat over medium heat

until soft. Set aside. 2. Melt butter in a large pan and cook

onions and celery over medium heat until translucent.

3. Remove sausage from casing and crumble into the pan.

Cook thoroughly. 4. Add mushrooms, sage, tarragon, and

poultry stock to the pan and bring to a simmer. 5. Pour cooked

ingredients over the bread cubes in a large bowl, and toss with

a beaten egg, salt, and pepper. 6. Form mixture into a mound

as directed for stu"ng a boneless turkey, or bake in a covered

casserole until browned on top and heated through.

* Prepare a stock by boiling discarded turkey parts in water

with onion, carrot, celery, parsley, thyme, peppercorns, and

a bay leaf. Add a pair of turkey wings for even more flavor.

SHERRIED CARROTS

4 pounds carrots, washed and peeled

1 stick unsalted butter

1 teaspoon kosher salt

1 tablespoon dark brown sugar 1⁄2 cup dry sherry

1 tablespoon fresh tarragon or parsley, chopped

1. Wash, peel, and slice carrots on the bias approximately 1⁄8-inch to 1⁄4-inch thick. 2. Melt butter in Dutch oven or large

saucepan. 3. Add carrots, salt, pepper, sugar, and sherry.

4. Cover and cook over medium heat until carrots have

softened but are still slightly firm, around 10–15 minutes). Add

water or broth if necessary to keep carrots from browning or

scorching. 5. Remove from heat and add chopped tarragon.

6. Toss lightly and pour into serving dish.


ROASTED BACON & ALMOND BRUSSELS SPROUTS

2 pounds brussels sprouts, trimmed and halved lengthwise

1 pound applewood-smoked bacon

1 tablespoon olive oil 1⁄3 cup pure maple syrup 1⁄2 cup slivered almonds


1. Cook bacon until crispy. Let stand on a rack or paper towel

and crumble into coarse bits. 2. Preheat oven to 400°F.

3. Blanche brussels sprouts in boiling water for 5 minutes.

4. Drain and rinse with cool water. Shake o# excess water or pat

dry. 5. Toss sprouts with olive oil, salt, and pepper, and roast on

a shallow pan for 8–10 minutes or until the outer leaves begin to

brown. 6. Warm maple syrup in a large pan. 7. Add the brussels

sprouts, almonds, and bacon bits and toss until evenly coated.

8. Season with salt and pepper.

RABBIT PÂTÉ

3 tablespoons duck fat (you can substitute lard or

softened butter)

1 cup diced onion

25 bacon strips

6 peppercorns

2 whole allspice berries

2 bay leaves

2 cloves 1⁄4 teaspoon dry mustard 1⁄4 teaspoon thyme

1 tablespoon kosher salt 1⁄2 cup cognac or brandy

2 large eggs

4 cloves garlic

11⁄2 cups ground pork

11⁄2 cup ground rabbit (reserve liver and slice into

long strips)

1. Preheat oven to 325°F. 2. Using 2 tablespoons of the duck

fat, sauté onion and garlic on medium heat. 3. Powder salt

and all spices in mortar and pestle or spice grinder. 4. Remove

onion and garlic from heat and let cool. 5. Grease an oven safe

1.5-quart loaf pan (approximately, 9”x 5”x 3”) with remaining

1 tablespoon of duck fat. 6. Lay raw bacon strips slightly

overlapping across the width of the pan. 7. Add additional strips,

cut in half, on the ends of the pan. All strips should be hanging

well over edge. 8. Toss the pork, rabbit, eggs, cognac, spices,

and cooled sautéed onion in a bowl with any remaining bacon

strips and combined well. 9. Pour half of the pork mixture into a

loaf pan lined with bacon strips and lay the strips of rabbit liver

lengthwise on top of the mixture. 10. Add remaining mixture

and fold bacon strips over the loaf tightly. 11. Cover loaf with tin

foil or lid. 12. Place in a roasting pan filled with enough boiling

water to come halfway up the side of the loaf pan. 13. Place

all in the oven for approximately 2 hours, until a thermometer

inserted in the middle of the loaf reads 160–165°F. 14. Remove

pâté from oven and place a skillet, weight, or canned good

on top of pâté to press down until cool (about 2–3 hours). 15.

Remove weight and chill overnight, keeping the pâté covered

with foil.

To serve, un-mold pâté carefully by running a plastic or soft

knife around edges to release. Wipe any jellied fat off pâté

before serving. Any remaining portion can be wrapped well in

foil and chilled.

Ra�it Pâté


Roa�ed Bacon & Almond Bru�els S�outs


Cran�rry Aspic


PUMPKIN BOURBON PECAN PIE

Pie Dough:

11⁄3 all-purpose flour

1 to 5 tablespoons ice water 1⁄4 teaspoon salt

6 tablespoons unsalted butter, frozen

4 tablespoons duck fat, cold

Filling: 1⁄2 cup dark brown sugar, firmly packed

11⁄2 teaspoons powdered tapioca

1 teaspoon cinnamon 1⁄2 teaspoon ginger 1⁄8 teaspoon powdered cloves 1⁄8 teaspoon powdered allspice

2 large eggs+1 yolk 1⁄2 teaspoon salt

3 tablespoons unsalted butter, melted

3 tablespoons bourbon

13⁄4 cups packed pumpkin puree, fresh or canned

1 cup heavy cream

Topping: 1⁄4 cup white sugar 1⁄4 cup water


1 cup whole pecan halves 1⁄2 cup chopped bacon, sautéed, drained, and cooled

1. Prep pie dough by combining flour and salt with a whisk in a

large chilled bowl. 2. Add frozen butter by grating through the

large holes of a box cutter. 3. Add duck fat and combine mixture

with pastry blender or large serving fork. 4. Add ice water 1

tablespoon at a time, and combine using rubber spatula until

mixture just comes together. 5. Form into a disc with as little

hand contact as possible, wrap in plastic wrap and chill for at

least 1 hour. 6. Preheat oven to 350°F. 7. Roll pie dough out on

a well-floured surface. It should be 11–12 inches in diameter.

8. Roll dough around pin and transfer to a 9½-inch glass or

ceramic pie plate. 9. Press dough lightly into plate, flute edges

of crust using fingers or fork well over the lip of the plate to

ensure sides of pie will not slip down plate. 10. Blind bake dough

by placing a piece of parchment paper or tin foil and adding

dried beans or pie weights. Spread evenly to keep paper down.

11. Place dough in oven for about 20–30 minutes (until pale

golden and not scorched). 12. Remove paper and weights and

return to oven for 10 minutes more. 13. Remove from oven and

allow to cool for 1 hour. 14. Meanwhile, prep filling by combining

all filling ingredients in a blender. 15. Combine by processing

ingredients on high for 10 seconds or until completely mixed.

16. Pour filling into cooled crust and place back in the 350°F

oven. 17. Bake pie in center of oven for 45–50 minutes until

filling is set, but still jiggles slightly. 18. Remove from oven

and allow to cool on wire rack. 19. Meanwhile, prep topping by

combining sugar and water in a small saucepan over medium

heat. 20. Dissolve sugar and bring to a boil by swirling pan

slightly. 21. Boil rapidly for 3 minutes and remove from heat.

22. Add remaining ingredients and cool for 3 minutes.

Pour pecan mixture over pie and allow entire pie to cool to

room temperature, 1–2 hours.

CRANBERRY ASPIC

1 teaspoon canola oil

24 oz cranberries (about 6 cups)

1 cup white sugar

1 lemon

1 cup cranberry juice, unsweetened 1⁄4 cup water

1 envelope unflavored gelatin (0.35 oz) 1⁄4 cup ruby port (optional)

mint leaves, fresh (optional)

1. Use canola oil to grease well a 2-cup bombe mold or ceramic

mold. 2. Zest entire lemon then juice it. Strain the juice and set

aside. 3. Sprinkle gelatin over water in a small bowl, allow to

Pumpkin Bourbon Pecan Pie


soften, and set aside. 4. In a saucepan, combine cranberries,

sugar, lemon zest, lemon juice, and cranberry juice and bring

to a boil. 5. Reduce heat to simmer and leave half covered for

15 minutes. 6. Remove from heat and allow to cool for 10

minutes. 7. Pour mixture into a food mill fitted with the finest

disc and process mixture, discarding any remaining skins.

8. Add ruby port to mixture, remove 1⁄4 cup, and let the rest

sit in the refrigerator covered with plastic wrap or foil. 9. Add

softened gelatin to remaining mixture, combining well with a

whisk. 10. Pour mixture into mold and cover loosely with towel.

11. Allow to cool 2–3 hours. 12. Fit mold with lid or cover tightly

with plastic wrap or foil and chill overnight.

To serve, dip mold in a bowl of warm water for 10 seconds,

then loosen using a plastic or soft knife. Turn upside down on

serving dish and un-mold. Pour reserved 1⁄4 cup of sauce over

the mold and garnish with mint leaves.

Old Rose Marie

BLUEBERRY OATMEAL CRISP

3 pints blueberries 1⁄4 ruby port 1⁄4 cup light brown sugar 1⁄2 teaspoon ground cinnamon

1 cup rolled oats

2 tablespoons flour

3 tablespoons butter, cut into pieces 1⁄4 teaspoon salt

1. Combine rinsed blueberries with ruby port in an 8-inch glass

or ceramic pie dish, and sprinkle with some of the brown sugar.

2. Cover and let stand for at least 30 minutes. 3. Preheat oven

to 350°F. 4. Combine oats, flour, salt, and remaining brown

sugar and cinnamon in a bowl. 5. Blend butter pieces into the

mixture with fingers or pastry blender until a coarse meal

forms. 6. Sprinkle evenly over the berries. 7. Bake until golden

and bubbling, about 30 minutes.

Serve warm.

OLD ROSE MARIE

1 cup sugar

1 cup water

5 to 10 sprigs fresh rosemary

angostura bitters

Marischino cherries

lemons

ice

club soda

bourbon

1. Prep rosemary syrup by combining sugar, water, and half

of the rosemary in a small saucepan. 2. Rotate pan slowly to

dissolve sugar and bring mixture to a boil. 3. Boil covered for 5

minutes and remove from heat, allowing to cool uncovered for

1 hour. 4. Pour cooled syrup into jar or bottle. Cover, and keep

refrigerated. 5. To prepare cocktail, add 2–3 tablespoons of

syrup to an old fashioned glass. 6. Add 2–3 dashes of bitters

and 2–3 ice cubes. 7. Pour 2 oz of bourbon over mixture.

Cover mixture with large dash of club soda, and garnish with

cherry, peel of lemon rind, and sprig of rosemary.

Thanks to D’Artagnan for amazing ingredients


Blue�rry Oatmeal Crisp


Food+styling by Paul Lowe | Photography by Susanna Blavarg

winterwarmerssweet paul’s best recipes for a

cozy + warm winter

SWEE T PAUL W I N T E R 2 01 2 | 1 1 1

Winter Minestrone

1 1 2 | SWEE T PAUL W I N T E R 2 01 2


< Grilled 4-Cheese with Mushroom & Pesto

Cornish Hen with Pine Stu3ng


Winter Minestrone

A really hearty winter soup that will keep you very satisfied.

SERVES 6

2 tablespoons olive oil

1 yellow onion, chopped

1 carrot, sliced

2 cloves garlic, finely chopped

1 parsnip, sliced

2 sweet potatoes, cubed

1 tablespoon tomato paste

3 cups chicken stock


2 tablespoons dill, chopped

1. Heat oil in a large pot. 2. Sauté onion until soft. 3. Add carrot,

garlic, parsnip, and sweet potato. 4. Stir well and sauté for 2

minutes. 5. Add tomato purée and stock and stir well. 6. Bring

soup to a boil and let it simmer for 15 minutes. 7. Take out 1 cup

of chopped vegetables from the soup. 8. Purée the rest of the

soup in a blender. 9. Pour vegetables and puréed soup back into

the pot. 10. Season with salt, pepper, and dill.

Serve with some good crusty bread.

Grilled 4-Cheese with Mushroom & Pesto

If you are on a diet, these will mess up your day. But they are so

worth it!

SERVES 4


2 tablespoons plain flour

11⁄2 cups milk

1 cup American cheese, grated

1 cup aged cheddar, grated

4 tablespoons Parmesan, grated

1 cup Gruyère, grated

2 tablespoons pesto

1 tablespoon butter

2 oz button mushrooms, cleaned

8 thick slices crusty white bread

melted butter, for brushing

1. Melt 1 tablespoon of butter in a saucepan. 2. Add flour and

stir well. 3. Add milk, little by little, while stirring the mixture

together. 4. Add all the cheese and stir until melted. 5. Add

pesto and stir well. 6. Melt 1 tablespoon of butter in a pan and

sauté the mushrooms until golden. 7. Take a piece of bread, add

a good amount of sauce, and place another piece of bread on

top. 8. Brush each side with melted butter. 9. Fry in a pan until

golden on each side.

Serve with the mushrooms.

Apricot & Apple Pork Roast

I love a good pork roast for winter. This one is so good with its

sweet filling.

SERVES 4

2 tablespoons butter 1⁄2 cup dried apricots, chopped

1 large apple, peeled and chopped 1⁄2 cup dried prunes, chopped

1 small yellow onion, chopped

2 shallots, chopped

3 lbs pork roast, bone in


8 slices bacon

fresh rosemary

glug of olive oil

1. Preheat oven to 375°F. 2. Melt butter in a pan and add

apricots, apple, prunes, onion, and shallots. 3. Sauté until you

have a dry, soft mixture, and let it cool o' a bit. 4. Take a thin

sharp knife and make a hole in the middle of the roast. 5. Fill

the cavity with the apricot mixture. 6. Rub the whole roast with

salt and pepper. 7. Place bacon strips on the top of the roast

and add the rosemary on top. 8. Bind everything together with

kitchen twine, and place in a roasting dish. 9. Pour on some

olive oil and cook for about 11⁄2 hours.

Let the roast sit for 10 minutes before cutting it up

and serving.


Beefy Stew


< Honey-Baked Short Ribs

these ribs

will fall off

the bone &

the sauce

will be sweet

+ sticky

oh my…


Apricot & Apple Pork Roast


Beefy Stew

SERVES 4


1 tablespoon olive oil

2 lbs stew beef, cubed

1 large onion, chopped

2 cloves garlic, sliced

2 carrots, sliced

1 parsnip, sliced

1 bay leaf

21⁄2 cups beef stock

1 tablespoon Worcestershire sauce 1⁄2 teaspoon paprika

1 teaspoon salt 1⁄4 teaspoon pepper

2 teaspoons cornstarch 1⁄2 cup water

salt, to taste

1. Heat the oil and butter in a large pot. 2. Brown meat and

set aside. 3. Add onion, garlic, carrot, and parsnip and cook

until the onion goes soft. 4. Add back in meat and stir in stock,

Worcestershire, and spices. 5. Let the stew simmer for 30

minutes. 6. In a bowl mix cornstarch and water and add to the

stew. 7. Season with salt.

Serve with mashed potatoes.

Honey-Baked Short Ribs

These ribs will fall of the bone and the sauce will be sweet and

sticky. Oh my….

SERVES 4

1 teaspoon cumin 1⁄2 teaspoon cilantro 1⁄4 teaspoon pepper

1 teaspoon salt

2 cloves garlic, minced

8 to 12 short ribs

butter, for browning

1 onion, finely chopped

2 cups red wine 1⁄2 cup honey

4 tablespoons soy sauce

1 cup water

1. Preheat oven to 330°F. 2. Mix spices in a bowl, and then rub

them into the meat. 3. Heat up a large pan, add butter, and

brown ribs on all sides. 4. Take ribs out, set them aside, and

add the onion to the pan. 5. Sauté onion until soft. 6. Add meat,

wine, honey, soy sauce, and water. 7. Bring mixture to a boil and

place in the oven. 8. Let ribs cook in the mixture for 4 hours.

Serve with roasted potatoes.

Cornish Hen with Pine Stu!ng

This stu#ng is great—it can be used for chickens, turkeys,

or Cornish hens.

SERVES 4

2 Cornish hens or 1 large chicken


3 tablespoons pine nuts

1 small yellow onion, finely chopped

2 cloves garlic, chopped

21⁄2 cups chicken stock

1 cup couscous

3 tablespoons mint, chopped

glug of olive oil

(optional: carrots, parsnip, potatoes, or other vegetables

that you can roast)

1. Preheat oven to 360°F. 2. Rinse hens and dry them well

with paper towel. 3. Place both hens in a large roasting rack.

4. Melt butter in a large pan and add pine nuts, onion, and

garlic. 5. Sauté until the garlic is soft. 6. Add couscous and stir

well. 7. Add stock and let the couscous simmer until soft. This

takes about 12 minutes. 8. Let couscous cool and stir in the

mint. 9. Fill the inside of the hens with the couscous mixture.

10. If you added any carrots, parsnips, or potatoes, put them

onto the rack with the hens. 11. Pour olive oil over the hens (and

vegetables) and roast for about one and a half hours.

Let hens sit for 10 minutes before cutting them up.

Serve with the stu#ng.


Jim Noonan >> Amadillo Ball

Paul Lowe >> Copper-Leafed Spoons >

Jim Noonan | Woolrich Woolen Mills

scarf, unionmadegoods.com

Paul Lowe | Gant by Michael Bastian

scarf and hat, unionmadegoods.com


bunch Meet the crafters behind all the cool projects in Sweet Paul Magazine and see what they are putting on their tree this holiday

cRaftyone

Photography by Chris Fanning


Amadillo BallYOU WILL NEED:

tennis ball

metallic gold paint

paint brush

gold thumbtacks

small screw eye

hook

1. Paint tennis ball, and let it dry completely. 2. Cover ball with

thumbtacks. Start by pressing 1 tack into the ball and then

continue adding tacks in a circular pattern, covering any spaces

between tacks as you go. 3. Once ball is covered, choose

where you want the screw eye to be. 4. Press a tack into ball

and remove. 5. Twist screw eye securely into hole. 6. Put hook

through screw eye and hang on branch. (Note: with a pair of

wire cutters you can turn a paper clip into a great hook!)

Elise Dee >>How did you become so crafty?

Growing up, my parents were always very encouraging of

creativity in our house. For our birthday parties, they would

cover the floors in kraft paper so we could draw all over the

place. They bought me my first easel and oil paints. They let

me use a hot glue gun in elementary school. They were always

on board when I wanted to make overly complicated school

projects and dioramas. I had no creative boundaries growing

up, so I was always encouraged to be crafty and resourceful.

What do you do when you are not crafting for Sweet Paul?

I am an assistant display coordinator at Anthropologie on

the Upper East Side. I work with the visual team to create our

windows and in-store displays. I also make faux Staghorn ferns

for my Etsy shop, etsy.com/shop/EliseDee

Terrarium OrnamentsYOU WILL NEED:

medium to large undecorated glass ornament (available at

Michael’s craft store)

small stones

charcoal

potting mix

persevered moss

tiny terrarium plant

small charm, broach, or trinket

tweezers for placement and assembly

1. Fill up an empty glass ornament about 3⁄4 of an inch with

stones. 2. Add a little bit of charcoal, to keep your terrarium

fresh. (If you want to use a plant that is usually in soil, add

potting soil.) 3. Add a layer of preserved moss. 4. Add your

plant. You can use any tiny plant you can find! 5. Add a

charm or trinket and place it in your terrarium with a pair of

tweezers. For a hanging trinket, hook some sting onto the lid

of your ornament. 8. Follow the care instructions for the plant

you’ve chosen.

Jim Noonan >>How did you become so crafty?

Both my mom and my grandfather are crafty folks who love the

challenge of repurposing everyday materials to make beautiful

things or to solve little problems. After years of helping them

with their projects, I think their creativity and resourcefulness

rubbed o% on me!


I always have a whole bunch of things going on at once. Right

now I am working on 2 projects for Scholastic, finding ways to

utilize crafting as part of the learning process. I also stay pretty

busy with Professor Figgy’s Fabulous Science Kits, my business

that sells educational science kits (professorfiggy.com). I’m

always making kits and developing new projects that make

learning about science a lot of fun! When I’m not working, I love

to cook, and then to clean and organize. I find all of these things

very relaxing.

Elise Dee >> Terrarium Ornaments


Paul Vitale >>How did you become so crafty?

My mom is amazing and she taught me to sew when I was really

young. Mostly Cut & Sew stu"ed toys. Then I moved on to

needlepoint. By the time I was 9 years old I was doing counted

cross-stitch and using a sewing machine. When I was in college

in the ‘90s I sewed inserts into my friends’ jeans to convert

them into bell-bottoms. Little did I know that all this was the

perfect foundation for a crafting job with Sweet Paul!


When I’m not crafting for Sweet Paul I’m busy running the

business side of the magazine. I’m the luckiest guy around

(except for maybe Sweet Paul himself) because I get to be

creative and work on amazing craft projects as part of my

day job!

Bulb GlobeYOU WILL NEED:

old Christmas light bulbs

styrofoam ball

hot glue gun

metal wire

This ornament is so easy!

1. Hot glue the bases of incandescent holiday light bulbs to a

Styrofoam ball. 2. Take a length of copper wire and insert into

the ball as a hanger at the top.

I used big vintage outdoor bulbs that I found at a junkshop.

This looks great on a table or hanging on a tree or even as a

tree topper. I need to figure out how to make it light up next!

Dietlind Wolf >>How did you become so crafty?

It’s a gene gift from my mom and grandmother—it is running

through my veins and heart.


I am still crafting, just for my own pleasure. I love old, nearly

forgotten crafting techniques or ideas that are out of fashion.

It gives the design a surprise twist.

Paper SleevesI decided to make the ornament in the form of a rhomb.

YOU WILL NEED:

paper

glue stick

pencil

sharp, small scissors

collected bunch of papers in di"erent colors and patterns

1. Fold a square piece of paper 2 times over to make a triangular

shape. 2. Cut the paper from the peak (the part that is the edge

of the open page) diagonally in little semicircles. 3. Cut the tip

o" the triangle that’s opposite to the peak (this will become

This looks great on a table or hanging on a tree or even as a tree topper. I need to figure out how to make it light up next! Paul Vitale >> Bulb Globe

Elise Dee | Woolrich John Rich & Bros scarf,

unionmadegoods.com

Paul Vitale | Oliver Spencer hat & Saint James scarf,

unionmadegoods.com


the hole in the center of the paper). 4. Take a square piece of

paper even larger than the first and fold it as you did in Step

1. 5. Draw and cut a 1-inch outline around the edge. This is

easiest to do with paper that’s already folded, so you only have

to draw and cut 1 edge. 6. Cut out the same center part of the

page, but make the inner hole smaller than the original—you’ll

want it to show when you layer them together. 7. Continue with

this pattern. The minimum number of layers you should use

is 3. 8. To decorate the papers even more, continue to cut out

half circles in each layer of folded paper. 9. Glue all the layers

together, and let dry. 10. Hang the decoration on the branch by

the inner hole.

Sarah Goldschadt >>How did you become so crafty?

I come from a creative family and was also Girl Scout for

many years!


I work as a freelance graphic designer for print and

digital magazines.

3-D Paper OrnamentsYOU WILL NEED:

scissors

multi-colored card stock

glue stick

embroidery needle

embroidery thread

1. Cut 10 4-inch circles out of multi-colored card stock.

2. Fold circles in half. 3. Glue backs of 2 ornament halves

together. Repeat to make a 3-D ornament. 4. Thread

embroidery needle with a 9-inch piece of embroidery thread.

Poke needle through the top of ornament. 5. Bring thread ends

together and tie in a knot.

Paul Lowe >>How did you become so crafty?

I grew up with 2 little old ladies whose only mission in life was to

make my life fun. We cooked, baked, and crafted all day long. In

my teens I made my own clothes. Since then I’ve been a florist,

and the last 20 years of my life I’ve been a food and prop stylist

and a crafter for magazines all over the world.


When I’m not crafting then I do other things for Sweet Paul. I live

and breathe Sweet Paul.

Copper-Leafed SpoonsYOU WILL NEED:

wooden spoons, mine are from westelm.com

copper gilding sheets

glue for gilding

clean towel

small drill

copper wire

1. Cover the spoons with glue. 2. Following the instructions on

the box, cover the spoons with copper sheets. 3. Place them on

the towel and let them dry overnight. 4. Polish them gently and

remove excess gilding with a towel. 5. Make small holes on top

with a small drill and use copper wire as hangers.

Dietlind Wolf >> Paper Sleeves


Sarah Goldschadt >> 3-D Paper Ornaments


WINTER IS THE BEST TIME TO ENJOY EVERYTHING CITRUS, so take advantage!

A MEAL to celebrate CITRUS

Food styling by Chelsea Zimmer | Photography by Linda Pugliese


PAVLOVA WITH VANILLA CREAM & CANDIED MEYER LEMON


CITRUS WATERCRESS SALAD


THIS WILL BRIGHTEN even the GRAYEST of winter days


PAVLOVA WITH VANILLA CREAM &

CANDIED MEYER LEMON

A perfectly light and refreshing end to a

fantastic meal.

MAKES 1 PAVLOVA, SERVES 6–8

Pavlova:

4 egg whites

1 cup powdered sugar

3 teaspoons cornstarch

1 teaspoon white vinegar

2 tablespoon lemon zest

parchment paper

Cream:

1 vanilla bean

8 oz heavy whipping cream

Candied Lemon:

2 Meyer lemons, thinly sliced 1⁄2 cup sugar 1⁄4 cup salted roasted almonds,

crushed

1. Preheat oven to 300°F. 2. Beat egg

whites with an electric mixer until soft

peaks form. 3. Gradually add 1 cup

powdered sugar, and beat until the

mixture is glossy. 4. Sift in cornstarch,

add vinegar and lemon zest, and fold

to incorporate thoroughly. 5. Pour out

egg white mixture onto a parchment-

lined sheet pan making an 8-inch-round

pile. 6. Place in the oven, bring down

the temperature to 250°F, and bake for

1 hour. 7. Turn o# the oven and allow

pavlova to cool completely. 8. Whisk

heavy whipping cream until soft peaks

form. 9. Scape vanilla seeds from the

bean and add to the cream and whip

through to incorporate evenly. 10. In a

pan heat 1 cup water, ½ cup sugar, and

vanilla pod. 11. Add Meyer lemon slices

and simmer until translucent, about 25

minutes. 12. Pull out onto parchment and

allow to cool.

To assemble your pavlova, top

with vanilla cream, candied lemons,

and almonds.

CITRUS WATERCRESS SALAD

This refreshing salad will brighten even

the grayest of winter days.

SERVES 4

Salad:

4 cups watercress

3 blood oranges, peels removed and

sliced into rounds

2 Meyer lemons, peels removed and

sliced into rounds

2 carrots, sliced into ribbons with

a peeler 1⁄4 cup pumpkin seeds

6 oz Stilton cheese


Blood Orange Vinaigrette:

3 tablespoons blood orange juice

1 tablespoon Meyer lemon juice

1 teaspoon Dijon mustard 1⁄4 cup olive oil 1⁄4 teaspoon salt, to taste

1. Toss watercress, citrus, and carrot with

vinaigrette. 2. Top salad with pumpkin

seeds and crumbled Stilton cheese.

WINTER THYME & KEY LIME COCKTAIL

This one will surely bring you back to the

good old days of summer.

MAKES 1 GLASS

Thyme & Lime Simple Syrup: 1⁄2 cup sugar 1⁄2 cup water

10 sprigs of thyme

2 thick strips lime peel

Cocktail:

2 oz gin

1 oz St-Germaine

1 tablespoon Thyme and Lime Simple

Syrup, or to taste

juice of 1 lime

club soda

lime slices

2 thyme sprigs

1. To make the simple syrup, boil the water

and sugar until dissolved. 2. Remove from

heat and steep the thyme and lime peel

for 10–15 minutes. 3. Strain the liquid.

4. Place gin, St-Germaine, simple syrup,

and lime juice in a shaker and shake well.

5. Pour into a glass with ice and top with

club soda. 6. Roll thyme sprigs between

your hands a few times to release the oils

and garnish your cocktail with the fragrant

thyme and slices of lime.

WINTER THYME & KEY LIME COCKTAIL

LEMON SALT-CRUSTED BRANZINO


YOU’LL NEVER COOK WHOLE FISH any other way again


LEMON SALT-CRUSTED BRANZINO

You’ll never cook whole fish any other

way again. The lemon salt crust is

wonderfully perfumy and keeps the fish

amazingly moist and perfectly seasoned.

Be sure to reserve some of the leftover

salt crust on the table for sprinkling

purposes.

SERVES 4

3 -lb box kosher salt

5 large egg whites

6 large lemons, zested

2 11⁄2-lb whole branzinos, gutted

8 sprigs of thyme

2 sprigs rosemary

1. Preheat oven to 400°F. 2. In a large

bowl mix salt, eggs whites, and lemon

zest. 3. Slice 1 lemon into thin rounds

and stu$ the cavity of each fish with the

lemon slices and herbs. 4. Line a sheet

pan with parchment paper and spread a 1⁄4-inch-thick layer of the salt mixture onto

the pan, just large enough to lay both fish

on top. 5. Cover fish with the rest of salt

mixture, pressing down firmly to enclose

the fish. 6. Bake for 20 minutes or until

an internal temperature reads 135°F.

7. Take out of the oven and let stand for

10 minutes. 8. Gently crack open and

remove the salt crust using the back of a

spoon. 9. Pull back the first layer of skin,

removing top filet. 10. Remove the bones

and repeat with the other fillet.

If you want to be proper, transfer the

fillets to individual plates. If not, bring

the whole thing to the table and let

everyone playfully pick with forks and

hands.

MINEOLA-GLAZED RADICCHIO

& ENDIVE

The balance of bitter, crunchy radicchio

and endive with the tender sweetness

of Mineola orange is delightfully

unexpected in this dish.

SERVES 4

1 tablespoon olive oil

2 heads radicchio, quartered

lengthwise

2 endives, quartered lengthwise

2 Mineola oranges, supremed into

segments and membrane juiced

1 tablespoon honey

2 tablespoons brown sugar

¼ cup pomegranate seeds

drizzle of aged balsamic vinegar

1. In a large cast iron skillet heat oil over

medium-high heat. 2. Add radicchio and

endive and cook until charred and just

tender. Set aside. 3. To the hot skillet,

add the juice squeezed from the leftover

membrane of both oranges, along with

honey and brown sugar. 4. Bring mixture

to a simmer and add orange segments,

radicchio, and endives to the pan to

caramelize for a few minutes. 5. Transfer

to a platter, top with pomegranate seeds,

and drizzle on good balsamic.


MINEOLA-GLAZED RADICCHIO & ENDIVE


Crafts by Paul Lowe, Jim Noonan, Paul Vitale, and Elise Dee | Styling by Paul Lowe | Photography by Dana Gallagher

Hair+makeup by Gregg Hubbard | Thanks to Jodi and Stella Hau#

Need some cool gift ideas for the holiday? You can make these gifts yourself with a lot of the supplies you already have in your house. Have fun!

Accessorize!


< Copper Chain Necklace / Ribbon Necklaceorize!


Hex Nut Necklace


Animal Necklace

YOU WILL NEED:

plastic animal toys

super glue

chain (we used some old metal jewelry chains)

1. Place a dot of super glue on top of the animals where you

want the chain to be. 2. Place the chain and let it dry. 3. Add

some more super glue on top of the chain so that it’s extra

secure. 4. Let dry, and then it’s ready to use.

Key Necklace

YOU WILL NEED:

old key

silver cord

1. String cord through the hole at the top of the key.

2. Tie the necklace at the length you want.

Copper Chain Necklace

YOU WILL NEED:

10 feet copper chain, you can get this at the hardware store

copper wire

2 fabric strips, 20 inches long

1. Cut 1-foot-long pieces of chain and place them next to each

other 2. Use copper wire to wire together the ends. Make a

small hoop on each side. 3. Tie the fabric strips to ribbons.

Accordion Necklace / Key Necklace

Hair Pin

Leather Bunting Necklace


Animal Necklace / Paper Clip Necklace >


Disco Bangle


Cord & Tape Necklace

YOU WILL NEED:

silver cord

neon tape

1. Cut thin strips of tape and wrap tape around the cord every 5

inches. 2. Tie the ends of the cord together.

Disco Bangle

YOU WILL NEED:

can (I found that canned bamboo shoots worked the best for

this craft)

Mardi Gras beads

can opener (the kind that opens the can without creating

sharp edges)

scissors

hot glue gun

1. Use can opener to remove top and bottom of can. 2. Remove

the can’s label and clean the can thoroughly. Allow it to dry. 3.

Cut each strand of Mardi Gras beads once to create single long

strand. 4. Wrap beads around the can, securing with hot glue

on the inside of the can, trimming and gluing as necessary.

5. Continue wrapping strands around the can until it’s entirely

covered and bangle is complete.

Paper Clip Necklace

YOU WILL NEED:

paper clips of desired color and size (I used large and small gold

paper clips)

wire cutters

1. With wire cutters, cut paper clips directly adjacent to either

terminal end, creating a large outer loop or a small inner loop.

2. To create the desired length of chain, connect cut paper

clip loops by simply sliding them together. 3. Layer chains of

di"erent lengths for a multi-dimensional tiered e"ect.

Ribbon Necklace

YOU WILL NEED:

metallic ribbon

measuring tape

scissors

hot glue gun 1⁄8 -inch hole punch or screw punch

2 jump rings

small pliers

chain of desired length

1. Measure out 3 lengths of ribbon—24 inches, 36 inches, and

48 inches. 2. Fold each length in half and crease to find middle.

Thread Spool NecklaceDisco Bangle


3. At middle crease, fold ribbon at a 45-degree angle, making

each half-length perpendicular to the other. 4. Begin folding

ribbon over on itself, in a perpendicular fashion, and press

down and crease each fold each time. Continue folding back

and forth until you’ve created a sort of accordion snake of

ribbon. 5. Secure the end with hot glue. 6. Do this for each

length of ribbon and then punch a hole in either end of each

folded and hot-glued strand. 7. Thread end of each strand

onto a jump ring, positioning ribbon strands so they are tiered,

smallest to longest, top to bottom. 8. Attach jump rings to end

of length of chain.

Leather Bunting Necklace

YOU WILL NEED:

leather scraps

scissors

metal necklace

hole punch

1. Cut out 4 triangles out of the leather. 2. Punch 2 holes in

each triangle. 3. Thread the necklace into the holes so that the

leather hangs like a bunting.

Thread Spool Necklace

YOU WILL NEED:

11⁄2 yards silver cord

7 old wooden thread spools

1. Thread the spools onto the cord. 2. Make a knot at the ends.

Hair Pin

YOU WILL NEED:

metal hair pin

super glue

6 hex nuts, 1⁄4 -inch large

silver cord

1. Glue the hex nuts to the pin. Let them dry. 2. Pull the cord

through the nuts and cut o" on each side.

Accordion Necklace

YOU WILL NEED:

long jewelry chain, 20”

satin ribbon

2 jump rings

strip of fabric, around 30” long x 3” wide

needle nose pliers

needle & thread

1. With your needle and thread (knotted at the end) start at 1

end of the piece of fabric. Thread through the middle of fabric

with a running stitch from 1 side to the other side. 2. Gather the

fabric tightly and knot the thread at the end. 3. Use your pliers

to open 2 jump rings. 4. After the first fold in the fabric, loop a

jump ring around the thread, repeat at the other side. Make sure

the jump rings are at the same height on either side. 5. Attach a

10-inch chain to either side of the jump ring around thread then

close the jump ring with your pliers. Repeat at other end. 6. To

cut the chain to the correct length, use your pliers to open links

in the chain and detach sections. 7. At each end of chain add

a jump ring and close. 8. Knot ribbon onto each jump ring to

create your tie closure.

Hex Nut Necklace

YOU WILL NEED:

40 hex nuts,1⁄4 -inch large

jewelry chain, 50 inches

1 lobster clasp

11 jump rings

gold metallic spray paint

needle nose pliers

1. Cut your jewelry chain to about 30-inches long by opening up

links in the chain to separate segments. This will be the length

of your necklace, so you can adjust it to your liking. 2. String

40 hex nuts onto the chain. 3. Find the center of the hex nuts

and add a jump ring onto the chain in the center. 4. Cut another

piece of chain, about 6-inches long, and attach it to the jump

ring at the center. 5. Move the two center hex nuts to cover the

jump ring. 6. Add another 2 jump rings on either side of the 2

center hex nuts. 7. Cut 2 more pieces of chain, 1 inch shorter

than the longest (which is 5 inches), and attach 2 jump rings.

8. Move the next 2 outer hex nuts over to cover those jump

rings. 9. Repeat steps 6–8 more times until you have 9 fringes

of chain on your necklace. 10. Attach jump rings to the ends of

your chain. 11. Attach your lobster claw to 1 of those jump rings.

This is your necklace clasp. 12. In a well-ventilated area, spray

paint your whole necklace gold using even strokes at a distance

of about 12 inches. Do this until your necklace is completely

gold on both sides. 13. Let your necklace air dry outdoors or in a

well-ventilated area for at least an hour.


Styling by Paul Lowe | Crafts by Paul Vitale, Jim Noonan, and Paul Lowe | Photography by Colin Cooke


of a beautiful old room standing in the middle of a forest. It was so real, I had to recreate it for you, my dear friends

I had a dream one night


Hanging Pinecones


Gift Wrap

YOU WILL NEED:

craft paper

gray paint

brush

ribbons

white painted pinecones

1. Paint your paper—it’s easy, just go to work on it with paint

and a brush. 2. Let it dry. 3. Wrap your gifts and embellish with

ribbons and pinecones.

Hanging Pinecones

YOU WILL NEED:

ribbons, mine are grosgrain that I have washed to get a

vintage look

hot glue gun

large pinecones

1. Cut the ribbons into di"erent lengths and hot glue pinecones

onto one end. 2. Tie the ribbon ends together and hang on wall,

door, or back of a chair.

Crystallized Pinecones

YOU WILL NEED:

pinecones

desired household salt, like alum powder, borax, or

Epsom salts

spray adhesive

sturdy (floral) wire

water

container

binder clips

drying rack

polyacrylic spray

1. Attach floral wire to pinecones by twisting securely around

top. 2. Spray pinecones with adhesive and sprinkle with desired

salt as if glittering—this is called “seeding” the crystals.

3. Let dry overnight. 4. Create saturated solution of same salt

sprinkled on pinecones—do this by dissolving chosen salt

in very hot (almost boiling) water until no more will dissolve.

(For Alum, this is about 3⁄4 cup of alum to every 2 cups water;

for borax, this is about 1 cup borax to every 2 cups water; for

Epsom salts this is about 3⁄4 cup Epsom to every 1 cup water.)

5. Add saturated solution to chosen container and allow to

cool for 45 minutes. 6. Submerge salt-covered pinecones in

solution. 7. Use binder clips to secure wire to container and keep

pinecones submerged. 8. Within 4–8 hours, crystals will form

on pinecones. Let sit until desired size/e"ect is reached.

9. Remove pinecones from solution, being careful since crystals

are fragile when wet. 10. Let sit on drying rack for a couple

of days. 11. To preserve luster of crystals, seal with glossy,

polyacrylic spray.

Pinecone Pillow

YOU WILL NEED:

linen fabric

scissors

sewing machine

batting

needle & thread

a few pipe cleaners

1. Cut 2 large pinecone shapes out of linen. 2. Sew them

together, and leave a hole for the batting. 3. Cut 40 3-inch ovals

out of the linen. 4. Hand stich them to the pillow overlapping

like a pinecone. 5. Fill the pillow with batting and sew together.

6. The stem is made of a small tube of linen with pipe cleaners.

Hand stick to the pillow.

Paper Pinecones

YOU WILL NEED:

aged book pages (vintage sheet music would work well too!)

stapler and staples

pencil or pen

scissors

double-stick tape

1. Stack about 15 pages together and secure them together

with staples in a straight line down the center. 2. On either side

of the line of staples, sketch (symmetrically) the profile of a

pinecone. 3. Cut out shape with scissors. 4. Fold up outer pages

on each side along line of staples and secure together with

double-stick tape. 5. Fold and fan out remaining pages to make

pinecone 3-D.

Printed Pinecones

YOU WILL NEED:

pinecone prints, you can find lots on the web

gray paint

brush

scissors

1. Give the prints a thin coat of paint to make them look old.

2. Cut them out and use as wall decor or on gifts.


To me a lush carpet of pine needles or spongy grass is more welcome than the most luxurious Persian rug —Helen Keller

Crystallized Pinecones

Pinecone Pillow (top right) | fabric from joann.com

Paper Pinecones (bottom right)


Printed Pinecones


Wreath


Wreath

YOU WILL NEED:

metal wreath, get this from your local florist

old metal Christmas tree light holders, I got mine

on etsy.com

candles

1. Place the candleholders on the wreath and add candles.

Remember to never leave candles unattended.

Gingerbread Pinecones

MAKES ABOUT 60

11⁄2 cups dark molasses

1 cup packed brown sugar 2⁄3 cup cold water 1⁄3 cup shortening

7 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground allspice

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

confectioners’ sugar

1. Preheat the oven to 350°F. 2. Lightly grease 1 cookie sheet.

3. Mix together molasses, brown sugar, water, and shortening.

4. Sift together flour, baking soda, salt, allspice, ginger, cloves,

and cinnamon. 5. Add mixtures together, and mix well. Cover

and refrigerate for 2 hours. 6. Roll dough ¼-inch thick on a

floured board. 7. Cut with floured pinecone-shaped cutter.

Place about 2 inches apart on cookie sheet. 8. Bake for 10–12

minutes. 9. Let cool.

Serve with a small coating of confectioners’ sugar.

Felt Pinecones

YOU WILL NEED:

wool felt scraps

marker

ruler (or circle templates)

fabric scissors

needle

embroidery floss

glass seed beads

1. Draw (or trace) and cut out circles of the following diameters

and number (in parentheses):

1.0” (3)

1.25” (4)

1.5” (4)

1.75” (6)

2.0” (6)

2.25” (6)

2.5” (8)

2. Cut notches all around edge of each circle, making them look

like little felt asterisks. 3. Cut out a 3-inch rectangle of felt and

fringe lengthwise, making fringe about 2.5 inches long (these

will act as needles). 4. Thread needle with embroidery floss

and knot at end. 5. Thread first seed bead onto embroidery

floss and then begin threading on felt pieces through their

center, alternating each felt layer with a seed bead spacer in the

following diameters and numbers (in parentheses):

1.0” (3)

1.25” (3)

1.5” (3)

1.75” (4)

2.0” (4)

2.25” (4)

2.5” (8)

2.25” (2)

2.0” (2)

1.75” (2)

1.5” (1)

1.25” (1)

6. Top o& pinecone with final seed bead, fold uncut end of

fringe in thirds and thread on to top of pinecone as needles, and

then knot embroidery floss to keep all pieces in place. 7. Cut

embroidery floss o& needle and create loop of desired length at

top for hanging the ornament.

Those who dwell among the beauties and mysteries of the earth are never alone or weary of life—Rachel Carson


Gingerbread Pinecones (top left)

It is not so much for its beauty that the forest makes a claim upon men’shearts, as for that subtle something, that quality of air that emanation from old trees, that so wonderfully changes and renews a weary spirit—Robert Louis Stevenson


Felt Pinecones


CRISP EVERGREEN TREES ARE EASY TO MAKE

AND YOU CAN PLANT THEM EVERYWHERE

Crafts+photography by Sarah Goldschadt

INTO THE WOODS


Evergreen Trees

YOU WILL NEED:

scissors

green card stock

glue stick

1. Make a triangle pattern and cut out 9 pieces.

2. Fold each triangle in half. 3. Glue all halves

together until they form a circle.

1.

2. 3

Group these trees together for a fun tabletop forest or branch out and use non-traditional colors to make a mod grove

TIP: The more triangles you glue together, the fuller the trees will be.

For more simple craft

ideas see Danish American

designer Sarah Goldschadt’s

new book, Craft-a-Day at

quirkbooks.com/craftaday


Do you have any secret tools or gadgets in the kitchen? Anything that you could never live without? We’ve

recently fallen in love with our KitchenAid Fruit & Vegetable

Strainer attachment. We have a stubborn habit of romanticizing

manual devices, like food mills. But when faced with garden

harvests measured by the bushel, we cave. And usually we

realize that labor-saving kitchen devices aren’t moral hazards

after all.

If you could change anything about your kitchen, what would it be? We would be in it more. We work and travel

too much.

What do you always have stocked in your pantry? Any specific products you always want to have on hand?Lemons, lemons, lemons. The nearest grocery store is a half

hour away, so we grow or raise nearly all of the fresh ingredients

for our meals right on our farm—from meats to veggies to

dairy. But of course we can’t grow lemons in our northern

climate. This means we obsess about running out of them and

buy a dozen at a time when we make an infrequent trip into

town. We’re lemon hoarders. We even save squeezed lemon

carcasses to polish our copper pots. Our freezer is half full of

empty halves.

What’s your go-to dish to make at home? Omelets.

Between farm chores, working in our store, and traveling for

appearances, we often find ourselves ready for dinner at a very

late hour. And we both get pretty grouchy pretty quickly when

we’re hungry. Our omelets take less than 10 minutes from coop-

to-table—plus we always have our own Beekman Blaak Cheese

on hand to add in. If you drive by the farm late at night, don’t be

surprised if you spot us in the garden gathering fresh omelet-

filling ingredients by the light of a flashlight.

What was your most nightmarish kitchen situation? Any major catastrophes? Our most major catastrophe is

almost cliché. We were filming the Thanksgiving episode of our

reality TV series and one of our apple pies spilled over in the

oven, causing it to smoke and set o% the house’s fire alarm.

Since our home is an important historic landmark in our area,

the alarm is wired directly to the volunteer fire department alert

system. Within minutes we had a half dozen volunteer firemen

pounding at our door. We were mortified that we’d pulled our

neighbors away from their Thanksgiving tables, but of course

the show’s director couldn’t have been more thankful for the

unexpected drama.

If you could only eat one thing for the rest of your life, what would it be? For Brent, it would be a garden tomato

sandwich. For Josh, pie. Any kind.

Are there any foods you can’t stand? Nope. We’ve been to a

lot of places in the world where people don’t have enough food,

so we’re grateful for every bite we eat. That said, neither one of

us will ask for second helpings of boiled cabbage.

What does home cooking mean to you? Home cooking

means food that comes with a side of good stories.

The Fabulous Beekman Boys open up their pantry for us and tell us about highs and lows in their kitchen

Pantry ConfectionsPhotography by Alexandra Grablewski

sweet paul

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