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FALL 2012 • NO. 10

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Table of contents 5

What’s up Sweet Paul?

11

News

14

Recipe Monday

16

My happy dish

18

Crafty Friday

20

Gorg-wanna handmade

24

Keep your eye on

28

From Mormor’s kitchen

30

One for the season

32

Travel

38

Gorg-wanna design

40

Woof

43

Will’s picks

46

Wine

50

Gorg-wanna kids

53

Cupcake

features 58

Chocolate

68

Mushrooms

76

Sweet Paul’s best fall food

86

Masked

96

Apples!

104

Oysters

112

Dip & dry

120

Charlie’s first birthday

128

Wild Michican supper

138

Marigold

142

Pantry confections

144

Next time!

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Š2012 The Caldrea Company. All Rights Reserved.


PHOTO: ALEXANDRA GRABLEWSKI (RIGHT). DANA GALLAGHER (LEFT).

What’s up Sweet Paul?

I don’t know about you, but I’m so happy that fall is here. It’s been a really tropical summer with too much heat for my taste, so I’m happy to wake up to some cooler weather. When it gets too hot I kind of lose my crafting mojo. Not even my trusted hot glue gun gets used. But when it cools down a bit there is no stopping me. The inspiration comes back and I feel the creative juices flowing in my veins. Right now I’m on this fabric-dying kick. Anything not bolted to the walls is going into a color bath. It’s so much fun trying to match colors and see what I can come up with. Another fun thing I worked on was a kid’s Halloween mask and headpiece story. I was lucky enough to work with an amazingly talented team who produced the most wonderful images; a big thanks to them all. I WISH YOU ALL AN AMAZING FALL WITH CREATIVE JUICES

WHEN IT COOLS DOWN A BIT THERE IS NO STOPPING ME. THE INSPIRATION COMES BACK AND I FEEL THE CREATIVE JUICES FLOWING IN MY VEINS.

FLOWING FREELY.

Paul

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Paul Lowe Editor in chief paul@sweetpaulmag.com

Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com Laura Kathleen Maize Copy editor laura.maize@gmail.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com


Contributors “What’s your favorite fall ingredient?” Susanna Blavarg

Colin Cooke

Dietlind Wolf

Photographer, New York

Photographer, New York

Cocoa beans. My favorite ones grow in the Esmeraldas in Ecuador. I use them to make my own chocolate, they’re just delicious.

Apple beignets dipped in a light batter and deep fried in a large black skillet. Drizzle them with maple syrup or sprinkle a sugar-cinnamon mixture. Eat them fresh!

My favorite is my homemade warm apple purée, with its exiting color of pale pink from the red-veined apples from one of the trees in my garden.

Crafter+photographer, Hamburg

Alexandra Grablewski

Christina Holmes

Frances Janisch

Photographer, New York

Laura Kathleen Maize

Photographer, New York

Photographer, New York

Copy editor, Toronto

My favorite fall ingredient is pumpkin. Bread, pie, cookie— whatever. I’ll eat it.

Apples. From picking to bringing them to the mill for fresh-pressed cider back home on the farm. My favorite is hot apple cider donuts— need I say more?

My favorite fall ingredient would be leeks, eaten in a myriad of soups, stews, and savory tarts. It’s the most versatile fall vegetable!

Anything apple, pumpkin, cinnamon, or toffee. Bonus points for combining all four, with a scoop of vanilla ice cream à la mode.

Valery Rizzo

Jim Hensley

Photographer, New York I look forward to cooking with herbs, especially rosemary. My favorite thing to make is a large tray of roasted assorted fall vegetables lathered with olive oil and fresh rosemary.

Wine writer+photographer, Oslo Pickles—only because now is a good time to pull them off the vines and put them under the brine.

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Linda Pugliese

Elise Dee

Photographer, New York

Crafter, New York

My favorite fall ingredient would have to be the apple. They give you the crisp freshness you miss from the spring and summer harvest, and can easily transform into the hearty, warming dishes you crave in cool weather.

I love cinnamon for fall. It makes sweets more festive and adds a coziness to savory dishes. The spice is so comforting—perfect for the transition into colder weather.

Sarah Oster Shasha

Writer, New York My favorite fall ingredient is sunshine. We’re usually in Israel for the High Holidays and it’s always beach weather that time of year.

Will Taylor

Market editor, London Humble oats would have to be my favorite fall ingredient! One of my favorite things about fall is when I get to start having porridge again as the mornings get colder. I like to mix it up everyday by stirring in new fruits or syrups.

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Joline Rivera

Art director, Chicago Pumpkin for sure! Pumpkin seeds with sea salt, Starbucks pumpkin spiced lattes, pumpkin bread, and Blue Moon Pumpkin Ale brew, it makes everything feel like fall.

Nellie Williams

Graphic designer, Chicago The cool weather. To me it makes everything taste better.

Dana Gallagher

Photographer, New York I just got into rye flour and made a beautiful zucchini bread from the cookbook Good To The Grain by Kim Boyce. For fall I’m looking forward to making her pretzels. I definitely step up the baking when the weather cools.

Paul Vitale

Marketing+business development director, New York Every fall I impatiently wait for the first day Honeycrisp apples are available for the season. They’re perfectly sweet and tart and they never seem to be around long enough!

Sarah Conroy

Marina Malchin

Stylist, New York

Prop stylist, New York

Crisp apples straight from the tree. I like to keep it simple and eat them with a piece of cheese and, if I’m lucky, a cider donut to wash it all down.

My favorite fall ingredient is the aroma of acorn squash baking with sage and brown sugar.

Michaela Hayes

Craig Lieckfelt

Chef+food preservation queen, New York

Food stylist, New York

My favorite fall ingredient? Cabbage of course! As a maker of sauerkrauts, cabbage is the base of so much that I do. It’s an under-appreciated vegetable, so versatile, crunchy, and sweet. It’s a preservation powerhouse.

Venison evokes countless food memories and instantly transports me back to my childhood. For generations the men of my family have spent October days hunting, tracking, and foraging in the wilderness of Northern Michigan, our nights gathered around a pot of venison stew.


interior design

Tracy Huntington

Allied ASID; Assoc. IIDA

Phara Thomas

Allied ASID; Assoc. IIDA

residential

commercial

Showroom location 3524 S Peoria (inside little Black Dress)

918.760.6662 elemenT360DeSIgn.com

MAKE IT SPLENDID

www.AnnaJoyceDesign.com

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NEWS

FALL IS THE SEASON TO… By Will Taylor

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PHOTO: FALCON

Falcon Enamelware

Cook with artichokes, celeriac, & cauliflower

Drink a Pumpkin Martini 1 part vodka 1 part pumpkin butter 1 ⁄2 part Triple Sec 1 ⁄2 part simple syrup pinch of cinnamon, clove, nutmeg, and ginger grated nutmeg apple chip for garnish

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BAKE A CARAMELIZED APPLE SPICE CAKE

Shop at Father Rabbit’s online store for kitchen supplies and cozy linens. fatherrabbit.com

Measuring spoons, $8

Farm milk bottle, $22

Yellow stripe blanket $97

1. Pour all the ingredients but grated nutmeg and apple chip into a cocktail shaker filled with ice. 2. Shake vigorously until the outside of the shaker is frosted. 3. Strain into a cocktail glass and garnish with nutmeg and an apple chip.

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NEWS

READ OUR TOP THREE COOKERY BOOKS FOR FALL Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyoaga Blogger and pastry chef Aran Goyoaga is the master of gluten-free cooking. Fans of Goyoaga’s blog, Cannelle et Vanille, will delight in the book’s dishes—they range from soups, salads, savory tarts, and stews, to her signature desserts. All the recipes are helpfully (and uniquely!) arranged by season.

Virgin to Veteran: Sam Stern’s Cookery Masterclass by Sam Stern This stylish cookbook is designed to get 20- and 30-somethings cooking with confidence. Based around the premise that there are only so many meals you’ll ever cook, the book’s message is that you should learn how to make each one special. Inside there are tips on how to master the basics. We particularly like the diagrams and step-by-step guides that demonstrate relevant skills such as: knife work, sauce making, and baking.

Bouchon Bakery by Thomas Keller and Sebastien Rouxel In this dazzling amalgam of American and French baked good recipes, you’ll find directions for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho Hos) and all the French classics Keller fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. These chefs have spent years refining techniques through trial and error, and every page offers a new lesson; a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection within reach.

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LOOK AT WHAT SWEET PAUL SPOTTED!

1. HARVEST HARE This seasonal wallpaper from St. Jude’s is perfect for fall and would look great papered on an alcove or hallway wall. | St Jude’s Harvest Hare wallpaper, $94 per roll, stjudesfabrics.co.uk 3.

2. ALL ABOARD THE MORNING TRAIN! Add some quirk and charm to your mornings with this eggcup-meets-toast-rack train set. | Egg cup toast rack, $31, reikokaneko.co.uk

3. CANDY FOR BREAKFAST? We love the new breakfast set from We Love Kaoru. After all, what can be better than waking up to candy-colored stripes every morning? | We Love Kaoru breakfast set, from $15, welovekaoru.com. 4.

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4. FALL FIRESIDE As the days get colder and the nights draw in we at Sweet Paul love to get cozy by an open fire. Thanks to these Wicker Log Carriers from Ludlow Stoves we won’t need to stress about unsightly kindling wood or fireside mess. In fact, now our fireplace is looking so smart we’re rather looking forward to our first fire of the season! | Wicker log carrier, $62, ludlowstoves.co.uk


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R E C I P E M O N D AY

ROASTED FALL GOODNESS! Food+styling by Paul Lowe Photography by Linda Pugliese

Use fall’s amazing vegetables to make this tasty salad.

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Roasted Vegetable Salad with Caper Vinaigrette SERVES 4 Salad: 4 red beets, peeled and quartered 4 golden beets, peeled and quartered 18 brussel sprouts, cut in half 1 large firm pear, cut into wedges 20 small potatoes, cut in half 2 tablespoons olive oil salt & pepper, to taste fresh spinach leaves 3 ⁄4 cup crumbled goat cheese Vinaigrette: 1 ⁄4 cup olive oil 1 teaspoon balsamic 2 tablespoon capers salt & pepper, to taste a pinch red chili flakes 1. Preheat oven to 375°F. 2. Place the beets, brussel sprouts, pears, and potatoes in a ovenproof dish. 3. Drizzle with oil and sprinkle with salt and pepper. 4. Bake until done, about 15 to 18 minutes. 5. In a large bowl, mix together the warm vegetables, spinach, and cheese. 6. In a small bowl, mix all the ingredients with the vinaigrette. Serve over the salad.

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MY HAPPY DISH

THE CURE FOR A GRAY AUTUMN DAY Recipe by Ewa Ostoja-Helczynska Styling by Paul Lowe Photography by Alexandra Grablewski

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THIS DISH makes me HAPPY because... pumpkin flavor reminds me of my childhood— spending time sitting on a bench, eating pumpkin seeds, and complaining of life’s “ultra difficulties” like the teenager I was. The pumpkin soup should be silky and smoky, with bits of mushrooms. And with an orange color that illuminates the gray of autumn... what’s not to love? Pumpkin Soup with Chanterelles SERVES 4 3 cloves garlic 2 shallots 2 lbs pumpkin flesh (without grains and filaments) 3 tablespoons olive oil 2 cups vegetable stock 1 1⁄2 cup heavy cream 1 teaspoon thyme salt & pepper, to taste 1 teaspoon chopped parsley pinch of grated nutmeg 20 chanterelles, cleaned and halved fresh thyme 1 tablespoon olive oil

MY HAPPY DISH

RECIPE WINNER!

1. Chop the garlic and shallots. 2. Fry them in 1 tablespoon of olive oil. 3. Dice the pumpkin into large chunks and cover with stock. 4. Cook for about 20 min. 5. Add herbs and spices. 6. Once the pumpkin is soft, add to a blender and whizz until smooth. 7. Pass mixture through a colander. 8. Pour back into the pot and add cream. 9. Bring the mixture to a boil. 10. Sauté the chanterelles and thyme in olive oil. 11. Divide the mushrooms into four bowls. 12. Fill each bowl with hot soup.

Ewa Ostoja-Helczynska Pumpkin Soup with Chanterelles

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C R A F T Y F R I D AY

CITY LIGHTS Styling by Paul Lowe Photography by Linda Pugliese

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Make your own glowing skyline at home. YOU WILL NEED: printouts of buildings on craft paper scissors exacto knife tape tall votive tea candle 1. Cut out your building—remember to leave a flap on each side where you tape the buildings together. 2. Use an exacto knife to cut out a few windows. 3. Tape the two flaps together. 4. Place over a tall votive with a tea candle. It’s important that the votive is almost as tall as the building, for safety.

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seagrape yarns + textiles

A Full Array of Colorful and Clever Fabrics

Family Owned & Operated

seagrapeyarn.com

Personalized Customer Service

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Natural, Organic, Beaded and Sequined Yarns


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

CURATE A HANDMADE HALLOWEEN THIS FALL

PHOTO : BRAGGING BAGS, ETSY

Harvest candle stick holders rustic chic distressed wood set of 3, $30, etsy.com/shop/braggingbags

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5. 4.

1. Large tissue pom pom, $4, etsy.com/shop/fiestapompom 2. Halloween ribcage necklace, $14, etsy.com/shop/haveheart 3. Decorative wood pumpkins, $12, etsy.com/shop/bettideesplace 4. Stuffed bat toy, $10, etsy.com/shop/janeelookerse 5. Primitive shelf sitter witch’s hat, $13, etsy.com/shop/bentwhimsstudio 6. Halloween witch shoes, $13, etsy.com/shop/sparrowprimititives

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KEEP YOU R E YE ON

EVERYTHING OLD IS NEW AGAIN Text by Sarah Oster Shasha Photography by Valery Rizzo

How an old fish market turned into a gastronomical heaven.

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A FEW WEEKS AGO I FOUND PARADISE ON THE EAST RIVER.

People travel to Paris, Barcelona, or Marrakesh to shop the lavish shuks and outdoor markets, but I found a similar market only a subway ride away. The New Amsterdam Market occurs every Sunday (in season, that is) from 11 to 4 p.m. near South Street Seaport and the former Fulton Fish Market. It continues the tradition of public markets in this historic space since 1642.

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As Robert LaValva, the market’s director, stated: “We support sustainable, local agriculture by creating a destination where shoppers can find quality food products. And doing all of these things is intended to help preserve the Seaport District and spark a renaissance in its growth.” I’ve lived in New York for many years and have never come across a more civilized—and delicious—outdoor market. Walking through the tables, I tasted everything I could get my hands on—from string bean tempura, fresh pasta, cotton candy on a pretzel rod, to queso fresco ice cream, pickles, and beef jerky. Even after all that there were still dozens and dozens of stalls. I’d recommend checking out the vendors before you go, so you can plan your trip. And don’t forget to bring a bag for all the fresh produce and other goodies you’ll take home with you. For more info on the New Amsterdam Market, go to newamsterdammarket.org

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“I’VE LIVED IN NEW YORK FOR MANY YEARS & HAVE NEVER COME ACROSS A MORE CIVILIZED— AND DELICIOUS— OUTDOOR MARKET.”


Pure linen tablecloth “Rutig Strandråg” with matching linen napkin ”Servett” from Växbo Lin of Hälsingland, Sweden.

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FROM MORMOR’S KITCHEN

MUSHROOM-MANIA Text+styling by Paul Lowe Photo by Susanna Blavarg

The fall secrets of the Lowe family.

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It happened every fall: Mom, Dad, Mormor, and Aunty Gunnvor put on their Wellingtons. They disappeared into the forest by our house, equipped with baskets, and hours later came back carrying what they used to call “golden gold.” They never told anyone where they had been. The reason for this secret was that Mormor didn’t want anyone else to figure out where her chanterelle place was. She had lived close by since she was a young girl and had found it years ago. I still remember the first year I went along. I had to promise not to tell anyone where we went. We walked into the forest and after a half-hour hike we stepped into a clearing. When the sunlight hit the forest floor it looked like it was made of gold— golden chanterelle mushrooms for as far as you could see. We picked them for hours, only stopping when Mormor started cooking some chanterelles on a small Sterno. She fried the mushrooms with some shallots on toast. They tasted amazing out there in the woods. We moved a few years later, and I have often though about the golden forest and if anyone else has found its treasures.

Mormor’s Chanterelle Woodland Snack SERVES 4 3 tablespoons chanterelles, cleaned and halved 2 shallots, sliced juice from 1⁄2 lemon salt & pepper, to taste 2 tablespoons chopped dill toast 1. Melt the butter in a pan and sauté mushrooms and shallots until golden. 2. Add lemon juice and season with salt and pepper. 3. Stir in dill and serve on toast.

WHEN THE SUNLIGHT HIT THE FOREST FLOOR IT LOOKED LIKE IT WAS MADE OF GOLD—GOLDEN CHANTERELLE MUSHROOMS FOR AS FAR AS YOU COULD SEE.

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ONE FOR THE SEASON

APPLE PIE SUGAR Recipe+text by Michaela Hayes Photography by Colin Cooke

Just as good as it sounds!

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I have always regarded apple peels as beautiful, sweet smelling, and a shame to neglect. I’m a self-proclaimed food preservationist, and wasting food bothers me. I often experiment with ways to use the bits of food that may end up as compost­­—­­or worse, landfill, which is the case with the under-utilized apple peels. After a few unsuccessful endeavors, I came up with Apple Pie Sugar. The peels hold a good amount of apple flavor, and mixing them with your favorite warming spices and some sugar makes a jar of pie-flavored crystals. Use your Apple Pie Sugar to top cookies and pastries, roll donuts in, or rim a sweet cocktail glass. You can also reunite the peels with their cores and sprinkle it on applesauce. If you’re like me, you will also enjoy surprising people by giving them a spoonful and asking them to taste it—watching people’s faces light up as they find their memory of sweet apple pie makes the experience as much a joy for me as it is for them.

Apple Pie Sugar YIELDS ABOUT ONE 8-OUNCE JAR peels from 6 apples 2 ⁄3 cup sugar 1 teaspoon cinnamon 1 ⁄2 teaspoon allspice 1 ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon dried ginger pinch of salt 1. In a dehydrator or a low oven, dry apple peels until crispy. 2. Using a spice grinder or food processor, grind the dried peels until very fine. 3. Mix peels with remaining ingredients and store in a cool, dry place. Use apple pie sugar to top your favorite sweet treat. Enjoy.

I HAVE ALWAYS REGARDED THESE PEELS AS BEAUTIFUL, SWEET SMELLING, & A SHAME TO NEGLECT.

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T R AV E L

SHOPPING SOHO Text+photography by Will Taylor

SWEET PAUL’S MARKET EDITOR, WILL TAYLOR, DISCOVERS NO RIGHTFUL MANHATTAN SHOPPING TRIP IS COMPLETE WITHOUT A COCKTAIL STOP ALONG THE WAY. JOIN HIM AS HE EXPLORES THE BEST HOME DESIGN STORES ON OFFER IN THE CITY’S SOHO DISTRICT.

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It was early one Friday morning in March, the temperature a barmy and unseasonal 75 degrees, when I found myself walking through the sleepy streets of Dumbo, Brooklyn. The melee of Manhattan’s morning rush hour slowly grew more prominent as a gentle breeze whipped the buzz across the East River and around the warehouse buildings that sat bathed in the morning’s golden light. Coffee in hand, I was pleased to be on the quieter side of the river, soaking up the views of the striking, world-famous skyline from a peaceful spot underneath the Manhattan Bridge. The rest was much needed as a busy day lay ahead. I was bound for Soho where I had a shopping date with Amy Beth Cupp Dragoo of abcddesign.com, who was leading Modenus’ Blog Tour NYC around the district’s home design gems. Having decided to take a leisurely stroll into Soho, I set off toward the Brooklyn Bridge—one of my favorite routes into the city. Barring a few crazed commuters on bikes, the journey from Brooklyn to downtown Manhattan across the bridge made for a pleasant walk. The sky was as blue for as far as the eye could see, and Manhattan’s skyline became less Toy Town–like and more real with every step. Looking up to midtown I marvelled at the Empire State Building, its spire proudly

piercing the clear spring sky. Meanwhile, the sun moved higher into the sky, its rays dancing upon the Art Deco crown of the Chrysler Building. Reaching the other side of the bridge and stepping onto Manhattan Island, I headed north up Broadway and into Soho. Yellow taxi cabs zoomed past me in a blur of beeping horns and expletives, and the skyscrapers that surrounded me initially began to give way to more charming buildings with European-style striped awnings. As I walked deeper into Soho, the pace became slower and more considered; the people were more at ease with their time, they were less

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hurried to reach their destination. I liked the vibe and felt ready to hit the stores with friends for an afternoon of shopping. The tour started on Broadway at The New Traditionalists, a company that designs all their furniture in New York City and then manufactures it in New England. Influenced by classic silhouettes, objects, history, and their customers—they allow them to customize many of their pieces—the store’s pieces connect the traditional with the present. Although pricey, their collections are sleek and their service second to none; I was particularly impressed with the brand’s bed selection. Stepping back out into the street, the group headed to Paula Rubenstein who is known for curating her store with industrial antiques. It came as little surprise to find that her store, which has been in the same Soho location for the past twenty years, was akin to an Aladdin’s cave; antiques graced every available surface, even spilling out onto the street. Paula is incredibly accommodating and warm—she will gladly talk you through her amazing selection of antique glass display cases and textiles. Go and visit her sometime. A short walk up Lafayette Street led the group to Canvas, which quickly became a favorite shop of mine thanks to the inspiring visual merchandising and relaxed in-store experience. Expect to find a collection of ceramics, wooden objects, textiles, accessories, and furniture, all created by artisans and craftsmen from the US and abroad. Their products have unstructured, soft shapes and come in subtle colors—perfect for those looking to create an understated yet elegant look. After making my first purchase of the day, a beautiful lemongrass-scented candle, I was ready for a cocktail to help me cool down from the rising temperature. Finding solace in

AS I WALKED DEEPER INTO SOHO, THE PACE BECAME SLOWER AND MORE CONSIDERED; THE PEOPLE WERE MORE AT EASE WITH THEIR TIME, THEY WERE LESS HURRIED TO REACH THEIR DESTINATION. I LIKED THE VIBE AND FELT READY TO HIT THE STORES WITH FRIENDS FOR AN AFTERNOON OF SHOPPING.

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Pegu Club, several Earl Grey MarTEAnis were ordered in a nod to our British quirk—a love of tea!—and we leisurely enjoyed in the Asian-inspired surroundings. Before long, I was back on my feet and into designer Michele Varian’s store. Like a tardis, Varian’s store stretched back much further than expected, each step leading me to discover a different found object or curiosity. The eclectic product assortment make it a great place to shop for gifts as well as your own home; from dipped wooden chopping boards and handmade candles to textiles and tableware, there’s plenty to inspire. Flair Home, the final stop on the tour, was a stark contrast from what had come before. Inside, the store was decorated in their signature black and white colorway, and European and American vintage furnishings and accessories were displayed alongside the brand’s own designs. Much of their collection is inspired by a tradition of Italian craftsmanship, which they temper with contemporary styling. I felt that a real passion for design was behind the products, and the atmosphere inside was welcoming and cozy; an ideal place to gain inspiration at the end of a long day. With more shopping bags in hand, I was fizzing with enthusiasm for the city as I headed up Hudson Street towards the Meatpacking District to join the High Line, admiring the historical cast-iron buildings and immense lofts that still stand in Soho as I walked. Although its previously thriving art scene has now dwindled to a few choice galleries, there’s still a feeling of quiet intimacy and charm to the area—not to mention some great shopping opportunities!


THREE STYLISH EATERIES I Tre Merli, 463 West Broadway This restaurant began in 1980 when they renovated an old working-class wine bar in the heart of Genoa, transforming it into a locale where hip young people could enjoy traditional dishes accompanied by local and prized wines, bottled in the restaurant’s own cellar. In 1985 they opened in Soho, NYC and have been there ever since. Snack, 105 Thompson Street This charming eatery offers delicious and fresh Greek cuisine. The plates come filled with bold flavors that make for a memorable lunch or a relaxed romantic dinner for two. Ed’s Lobster Bar, 222 Lafayette Street An ideal food stop for the summer months, Ed’s Lobster Bar is a riot of playful wait staff, welcoming beachside décor, and great food. Indulge in the lobster roll or try out the lobster salad for a lighter bite.

SOHO SLEEP Crosby Street Hotel, 79 Crosby Street from $525 pppn This hotel is situated on a quiet cobbled street in the heart of Soho and is classic-meets-contemporary cool English elegance at its best. Inside you’ll find décor consisting of a mix of Kit

Kemp’s fabrics, textured wallcoverings, and colorful artworks. The bar is a lively place, with the socializing often spilling out of onto a patio on Lafayette Street as well as a central foliage-filled residents-only courtyard. Perfect for couples and pooches—the hotel widely accepts pets.

SOHO HOME DESIGN STORE DIRECTORY The New Traditionalists, 524 Broadway Paula Rubenstein, 65 Prince Street Canvas Home Store, 199 Lafayette Street Calypso Home, 407 Broome Street Michele Varian, 27 Howard Street Ochre, 462 Broome Street Flair Home, 88 Grand Street

HOW TO GET TO NEW YORK CITY Most national and international flights come into either John F. Kennedy (JFK) airport or Newark Liberty International (EWR) airport. Both airports allow you to take the Air Train to join the subway, which will then take you direct to Manhattan. A cab from JFK to Manhattan has a flat fare of $45 plus tolls. From Newark it will be metered and set you back between $55–70. There are also car hire services at both airports, and bus services run from nearby cities such as Philadelphia and Boston—look for online rates.

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THINGS AT BAKED JUST GOT A LOT SWEETER.

Served Fresh NEW BOOK Baked Elements

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PLAID PERFECT Products available at houseoffrasher.co.uk

Tripod floor lamp, $395 White stag head, $32

Felt floral cushion in grey, $55

Bogart chair, $1,262

Knitted cushion in plum, $47

Hemingway leather trunk $1,152

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PHOTO: LINEA

Purple glass pear & apple, $19


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1. Kintyre Moon Tartan bulters tray, $355, artisanti.com 2. Flannel hot water cover, $37, toast.co.uk 3. Avoca mohair autumnal and navy mix throw, $139, marksandspencer.com 4. Plaid tape, $4, etsy.com/shop/discountcharms 5. Wool plaid euro pillow, $68, schoolhouseelectric. com 6. Libra Kintyre tripod floor lamp, $471, occa-home.co.uk 7. Club armchair, $1,155, barley-sugar.co.uk

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WOOF

DASHING DACHSHUNDS & MORE!

Salmon Scramble I often make myself a Salmon Scramble on Sunday mornings. I make some for my dog Lestat as well. I add some cooked vegetables to his. 1 SERVING FOR A MEDIUM-SIZED DOG 1 egg 1 tablespoon water handful fresh spinach 1 ⁄2 cup cooked salmon (make sure there are no bones) 1 ⁄4 cup cooked sweet potato (or other cooked vegetables) 1. Beat egg and water together in a small bowl. 2. Pour the mixture into a small pan and add the spinach. 3. Make scrambled eggs! 4. Place on a plate and add the salmon and vegetables. Serve to your pooch once the scramble has cooled down.

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1. Dachshund dog tray, $44, 2. Dachshund doorstop, $62, bottlegreenhomes.co.uk 3. Dachshund mug, $27, fenellasmith.com 4. Echo bog bowl, $56, reikoaneko.co.uk 5. Squeaky toy dog bone, $25, thestylishdogcompany.com 6. Dog storage box, $194, thestylishdogcompany.com 7. Organic Pumpkin dog treats, $24, mungoandmaud.com

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W I L L’ S P I C K S

PHOTO: MARKS AND SPENCER SHELVING UNIT

THE RUSTIC WAREHOUSE

IT’S ALREADY HAPPENING: the nights come earlier and earlier each day and our ATTENTION IS MOVING INSIDE—to creating a cozy retreat for the colder months ahead. Sweet Paul’s market editor, Will Taylor, has searched out THE BEST BUYS for a comfortable home. Let his rustic picks GIVE INSPIRATION to your areas of work and rest.

Ladbrook shelving unit, $747 | Floor lamp, $123 | Ladbrook coffee table, $310 | Bottle vase, $19 | Fob wall clock, $32 | Large flared vase, $19 | Bubble hurricane candle, $19 | Reactive vase, $19 | Owl tealight, $10 | Lidded owl pot, $19 | Bubble tealight, $12| Driftwood frame, $19 | Hi-ball four set, $29| Rocket hurricane vase, $25| Hamilton cereal bowl, $5 | Hamilton side plate, $7| Hamilton dinner plate, $7 | Smoke hurricane vase, $19 | all available at marksandspencer.com

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PHOTO: HOUSE OF FRASER

Bedroom schemes This fall is all about cozying up in comfortable rustic style, and there’s no place more fitting to start introducing this look than in the bedroom. Heavy on texture, this look works best with tactile, exposed wooden furniture, and paired with softly brushed metals in gentle hues. Layer up your bed with an array of sumptuous textiles, marrying soft Egyptian cotton sheets with warm and inviting wool throw pillows. A casually placed throw along the end of the bed is both practical and fitting. With your key pieces of furniture in place and the bed dressed, you can turn your attention to wall decoration to tie all the elements together. If you’re feeling daring, source wooden panelling and create a feature wall behind the bed—dark stain the wooden panels to achieve an inviting look. If you’re short on time and budget then there are some great wallpaper options that give a realistic wood-panelled effect. Side table, $548 | Anna ceramic task lamp, $75 | Checked brushed cotton double bedlinen set, $113| Standard pillowcase in stone, $12 | Morgan herringbone cushion, $32 | Knitted cushion, $38| Cable-knit throw, $94 | all available at houseoffraser.co.uk

1. WILL’S TIP! This Timber wallpaper design from Rocket St George looks just like real wood panelling but costs a lot less.

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1. Driftwood cabinet, $2400, shopterrain.com 2. Timber wallpaper, $110 per roll, rockettstgeorge.co.uk 3. Cable knit throw, $350, jaysonhome. com 4. Alvine Ruta rug, $249, ikea. com 5. Oliver bed frame, $432, featherandblack.com 6. Rustic linen cushion, $53, fairwindonline.com

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PHOTO: HOUSE OF FRASER

Home office Moving indoors for the cooler months means we forgo the ideal of working out on the sun-soaked deck or in the cool green garden. Moving back into the home office doesn’t have to be a drag—it can be a good chance to get organized for the new season. Whether you work from home or just use your home office for paying bills and answering emails, a rustic warehouse look is easy to achieve. When it comes to creating a space to work, you can be playful and whimsical while being practical at the same time. Switch out your old pencil pot for a graphic mug with a cityscape pattern; it works just as well but is twice as fun. Juxtapose the rough texture of exposed brick with clean, sleek metal lines, balancing the modernity with weathered metal storage boxes. Finally, soften the look a touch by introducing a warming color into the scheme—red works really well here. Dalston dressing table, $623 | Stool, $273 | Hudson glass base table lamp, $50 | Retro wall clock, $38 | Red lacquered frames, $19 | New York mug, $8| Teacup and saucer $10 | Pug bookends, $38 | Metal storage cubes (set of 2), $38 | all available at houseoffraser.co.uk

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WILL’S TIP! West Elm’s Task lamps bring an instant industrial vibe to any space, and they give the option to add a burst of color to the scheme.

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1. Industrial Task table lamp, $69, westelm.com 2. Wall clock, $94, frenchconnection.com 3. Gilby metal storage trunk, $51, rowenandwren.co.uk 4. Vittsjo laptop desk, $39, ikea.com 5. Whitewashed wood and metal shelves, $899, westelm.com

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WINE

THE WAITING GAME Text+photography byJim Hensley

I had always hoped that as the years passed I would become a better man. The idea was that time would rub the wildness off me and a wiser, more balanced character would emerge from within. Time, and the endless parade of seasons, would make me complete.

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“THINK OF THE BOTTLE AS A WINE’S FINISHING SCHOOL. FOR MANY, LAYING DOWN WINE IN A CELLAR FOR PROPER AGING IS A PROCESS THAT TAKES ON ALMOST RELIGIOUS OVERTONES.”

I’m still waiting. Mostly I’m just older. My bad habits have not yet been replaced by Zen wisdom, and my wrinkles make me no lovelier. But I haven’t just been lying around in the dark either. Laying down wine is a habit not so compatible with the tempo of our modern lives. It requires time, planning, and a prosaic commitment to a certain taste. Of course, mature wines are out there ready to be bought and consumed as is. But you have to pay for that pleasure, and at least half the fun is tending to a dusty, dark corner piled high with sleeping bottles. Wine for the cellar is usually of the larger, fuller, classical type. Red, most of the time, but there are some white wines that can only reach their greatness through aging. What makes a red wine a good candidate for cellaring is a combination of fruitiness with tangy, powerful tannins. Tannin is the reason you would age a red wine in the first place. Open a bottle of Bordeaux before its time and you’re lucky to just barely taste the fruit behind a thick wall of bitter tannin clinging to the inside of your mouth. So why have these tannins at all? If you pull one flavor out of the grape, fruit for example, you get some other flavors as well, like woody tannins. Tannins are a wine’s preservative. They maintain a chemical balance inside the bottle, giving the fruit flavors time to develop and mature. As the years go by, the wine interacts with the tiny amount of air left in the bottle; the tannins begin to fade away and transform into flavors that accent the wine instead of dominate it. There is a kind of window that opens for a time when a particular wine is ready and its parts are dancing together. Young wines dance a kind of pogo, old wines a kind of waltz. These steps are fine—enjoyable mostly—but a great wine at its peak is a ballet with all its intricate parts

woven together, performing beyond just the elegance of its elements. It has become complete, and time has made it, well… timeless. There isn’t enough space here to give a technically correct description of wines’ aging processes. Use the internet to get info if you are planning on your own cellar. Anyone serious about storing wine might want to look into one of the many refrigerator-like wine storage units on the market. Once in a Lifetime Just because a case of it costs as much as your first apartment doesn’t mean you can look forward to growing old together. Read up on vintages of the French classics; Bordeaux, Burgundy, and the Rhone Valley. Years for aging have usually been warm and fairly dry so that the fruit is ripe and the tannins are fully developed. Don’t forget Barolo and Barbaresco. Mostly the good ones can’t even be looked at before they reach 10 years. Whenever you can Hide some white wine away. Dessert wines have to be aged. Dry wines made from the Riesling grape famously develop a slight petroleum scent and flavor with time— which is more attractive than it sounds. German wines keep getting better and better. Try to find Schloss Vollrads. Whenever you want Experiment. If you like a wine, go back and buy two or three more bottles and hide them. Open one in a year, and see if you still like it. Wait another couple of years and see if you like it even more. Cabernets and Syrahs are more likely to stand the test of time than Pinot Noirs and Zinfandels.

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www.rwoodstudio.com

h a n d m a d e i n At h e n s , G e o r g i a U S A f o r 2 0 y e a r s !

for a daily dose of southern beauty, visit our blog:

www.beautyeveryday.com 4 8 | S W E E T PAU L FA L L 2 0 1 2


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GO RG -WAN NA KIDS

Animal cushions, hm.com

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PHOTO: H&M HOME; PHOTOGRAPHY BY MIKKEL VANG

ANIMAL KINGDOM


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1. Mr. Snake, $118, ferm-living.com 2. Animal alphabet chart print, $40, riflepaperco.com 3. Animal sticky memo pad, $5, dotcomgiftshop.com 4. Animals of Whittling wooden wall hooks, $39, themodernbaby.co.uk 5. Fox cushion, $26, nellypepper.co.uk 6. Lion plate by Ingela, $12, hunkydoryhome.co.uk 7. Handmade animal table and chairs, $108, giftwrappedandgorgeous.co.uk

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CUPCAKE

PINEAPPLE DREAMS Food+styling Paul Lowe Photography Frances Janisch

Pineapple & Pecan Cupcake MAKES 12 Cake: 5 tablespoons soft butter 3 ⁄4 cup sugar 2 large eggs 2 ⁄3 cups plain flour 1 ⁄2 teaspoon baking powder 1 ⁄4 cup pecans, finely chopped 1 teaspoon grated lemon zest 4 tablespoons milk Sauce: 1 ⁄3 fresh pineapple, peeled and cubed 3 ⁄4 cup water 1 ⁄2 cup sugar 1 ⁄2 vanilla pod, just the seeds 1. Preheat oven to 375°F. 2. Beat butter and sugar until light and airy. 3. Add the eggs one at a time and stir well. 4. Add flour, baking powder, zest, and milk and stir until you have a smooth batter. 5. Pour into cupcake liners. 6. Bake until golden and firm to the touch, about 20 minutes. 7. Cool on a wire rack. 8. In a saucepan bring pineapple, water, sugar, and vanilla to a boil. 9. Simmer for 10 minutes. Serve the sauce on top of the cupcakes with some whipped cream.

TIP: YOU CAN USE ANY OTHER TROPICAL FRUIT AS A

TOPPING FOR THESE TASTY CUPCAKES, LIKE MANGO, PAPAYA, OR KIWI.

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Familiesirkus Every week - fun and fab things to do together!

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features

FA L L 20 1 2 • I SSU E N O. 1 0

chocolate • mushrooms • sweet paul’s best fall food • masked • apples! oysters • dip & dry • charlie’s first birthday a wild michigan supper • marigold

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Food+styling by Paul Lowe | Photography by Linda Pugliese 5 8 | S W E E T PAU L FA L L 2 0 1 2

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C hocola te & Pecan Tart

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Salted Chocolate Caramel Tarts So amazingly good, best served room temperature. MAKES 6

Chocolate & Pecan Tart I love this tart. The pecans on top can also be served with some great cheese. 1 TART, SERVES 6

Tart: 10 tablespoons butter, soft 1 ⁄2 cup+2 tablespoons confectioners' sugar 2 egg yolks 1 1⁄2 cups plain flour 1 ⁄4 cup cocoa powder

Tart: 10 tablespoons butter, soft 1 ⁄2 cup+2 tablespoons confectioners' sugar 2 egg yolks 1 1⁄2 cups plain flour 1 ⁄4 cup cocoa powder

Filling: 1 1⁄2 cups sugar 3 tablespoons corn syrup 6 tablespoons water

Filling: ⁄4 cup heavy cream

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7 oz dark chocolate, chopped 7 oz light brown sugar

Topping: 6 tablespoons heavy cream 1 tablespoon sour cream 1 teaspoon vanilla 1 ⁄2 cup heavy cream 4 oz dark chocolate, chopped fleur de sel or Maldon salt 1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy. 3. Add egg yolks and beat well. 4. Add flour and cocoa and work together. 5. Press into 6 mini tart pans. 6. Prick the bottom with a fork. 7. Let sit for 1 hour. 8. Bake until golden and crisp, about 12 to 15 minutes. 9. Cool on a wire rack. 10. In a saucepan over medium heat beat together sugar, syrup, and water. 11. Bring to a boil and cook until golden, about 8 to 10 minutes. 12. Remove from heat and add cream, sour cream, and vanilla. 13. Pour the warm liquid into the tarts. 14. Place cream and chocolate in a double boiler and melt together. 15. Once smooth remove from heat and place on top of each tart. 16. Finish off by sprinkling the tarts with some salt.

Topping: 4 oz sugar 1 teaspoon Maldon sea salt 4 oz pecans 1. Preheat oven to 350°F 2. Beat butter and sugar until creamy. 3. Add egg yolks and beat well. 4. Add flour and cocoa and work it well together. 5. Press into a large tart pan. 6. Prick the bottom with a fork. 7. Let sit for 1 hour. 8. Bake at until golden and crisp, about 12 to 15 minutes. 9. Cool on a wire rack. 10. Place cream, chocolate, and sugar in a double boiler and melt together. 11. Once smooth, remove from heat and pour in the tart. 12. Place the sugar in a sauce pan and stir until you have golden caramel. 13. Add salt and pecans. 14. Pour onto parchment paper and let stiffen. 15. Break in pieces and place on top of tart.

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Chocolate Cake with Peanut Butter Filling & Marshmallow Topping I came up with this cake the day before the shoot, it’s so good! Cut it with a warm knife. SERVES 10 Cake: 12 tablespoons salted butter, soft 1 cup light brown sugar 1 ⁄2 cup sugar 1 large egg 1 cup milk 1 teaspoon vanilla extract 1 1⁄2 cups plain flour 1 teaspoon baking powder 3 ⁄4 cup cocoa powder Filling: 4 tablespoons salted butter, soft 3 ⁄4 cup peanut butter 1 ⁄4 cup confectioners' sugar 1 ⁄2 teaspoon salt Topping: 3 1⁄4-ounce packages unflavored gelatin 1 ⁄2 cup cold water 2 cups granulated sugar 2 ⁄3 cup light corn syrup 1 ⁄4 teaspoon coarse salt 1 teaspoon pure vanilla extract 1. Preheat oven to 375°F. 2. In a large bowl beat butter and sugars until creamy. 3. Add the egg and mix well. 4. Add milk, vanilla, flour, and cocoa and mix until you have a smooth dough. 5. Pour batter into a 9-inch cake tin. 6. Bake for about 1 hour, or until firm to the touch. 7. Cool on a wire rack. 8. In a large bowl beat together butter, peanut butter, sugar, and salt. 9. Cut the cake in half and smear the cream on the bottom cake. 9. Place the other on top. 10. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1⁄2 cup cold water; let stand for 10 minutes. 11. In a medium saucepan, combine sugar, corn syrup, and 1⁄4 cup water. 12. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute.

13. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. 14. Add salt and continue mixing for 12 minutes. 15. Add vanilla extract; mix until well combined. 16. Spray a rubber spatula or your hands with cooking spray. 17. Spread gelatin mixture evenly over cake. Make Your Own Chocolate Really fun to do! The chocolate gets more grainy and not so smooth. But the taste… wow! 7 tablespoons cocoa nibs 3 tablespoons sugar 1. Place ingredients in a spice grinder and grind for 1 minute. 2. Remove the lid and shake it around a little. 3. Repeat 4 times. 4. Place the mixture into a mortar that you have heated in hot water. 5. Grind until liquid. Serve with ice cream. Rum & Chocolate Cake in a Jar If you don’t care for the taste of rum you can replace it with whiskey. SERVES 4 1 stick butter 9 oz dark chocolate, chopped 1 ⁄2 cup sugar 1 ⁄2 cup light brown sugar

Whoopie Pies with Chocolate Ganache Especially sinful when filled with pure ganache. MAKES ABOUT 20 PIES Pies: 1 ⁄4 cup butter, soft 1 ⁄2 cup sugar 1 ⁄2 cup light brown sugar 1 large egg 1 cup milk 1 teaspoon vanilla 1 3⁄4 cups plain flour 3 ⁄4 cups cocoa powder Ganache: 1 ⁄2 cup heavy cream 4 oz dark chocolate, chopped 1. Preheat oven to 375°F. 2. In a large bowl beat butter and sugars until creamy. 3. Add the egg and mix well. 4. Add milk, vanilla, flour, and cocoa and mix until you have a smooth dough. 5. Drop 2-teaspoon mounds of the dough onto parchment-lined baking trays. 6. Bake until firm to the touch, about 12 to 14 minutes. 7. Cool on a wire rack. 8. Place cream and chocolate in a double boiler and melt together. 9. Once smooth, remove from heat and cool until it has a creamy consistency. 10. Place some ganache between two pies.

4 eggs 1 teaspoon baking powder 3 tablespoons dark rum 3 tablespoons very strong coffee whipped cream for serving 1. Preheat oven to 350°F. 2. Place butter and chocolate in a double boiler and melt together. 3. Pour the mixture into a large bowl with sugars and mix until dissolved. 4. Add eggs, baking powder, rum, and coffee. Stir well until smooth. 5. Pour into 4 well-greased pint jars. 6. Bake for 30 minutes. They will rise up and fall again— they are supposed to fall. 7. Let them cool slightly. Serve with whipped cream.

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u m s h r o o m s

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They’re not just for cooking! This time we decided to play with the whole mushroom idea. They sure look good enough to eat!

Styling by Paul Lowe Crafts by Elise Dee, Paul Vitale, & Paul Lowe Photography by Colin Cooke

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1. Felted Mushrooms YOU WILL NEED: wool for felting, in a few different colors detergent boiling water thin metal wire hot glue gun

2. Stacked Leather & Wool Mushroom YOU WILL NEED: leather scraps felt or boiled wool fine-tip Sharpie marker hot glue gun scissors

Stems: 1. Twist wool into a sausage shape—this will get it ready for the next steps. Choose a piece of wool larger than you think you will need. 2. Add a little bit of soap and water to the wool. 3. Start to gently tap on the wool, and work it together. 4. Once it’s getting into a stem shape, pour boiling water over it and then cold water. This will make the wool shrink. 5. Work the wool until you have a long stem. Once it’s dry, cut it up into smaller stems. 6. Insert a wire in each stem.

1. Cut about 20 to 25 quarter-sized circles of both leather and felt. 2. Using the hot glue gun, glue the circles together to create a stack. This will form the stem of your mushroom. 3. Using a Sharpie, draw the shape of your mushroom cap on a piece of leather. This will be the largest part of the mushroom. 4. Cut out the mushroom shape from the leather. 5. Use the leather piece as a template and trace the shape onto a piece of felt. 6. Cut the felt very slightly smaller than the template. 7. Repeat steps 5 and 6, alternating between felt and leather pieces. While you are cutting your leather and wool, number the pieces and keep track of their order. 8. Once the pieces become too small to cut, assemble them by stacking and hot gluing each piece together, from largest to smallest. Use only a dot or two of hot glue toward the center of the mushroom, and keep the edges unglued. 9. After you have assembled the cap, glue the stem to the underside of the mushroom cap.

Tops: 1. Layer the wool into a mushroom-top shape. 2. Add a little soap and water to the wool. 3. Start to gently tap on the wool, and work it together. 4. Once it’s getting into a mushroom-top shape, pour boiling water over it and then cold water. This will make the wool shrink. 5. Let dry, and hot glue to the stem.

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3. Clay Mushrooms YOU WILL NEED: oven bakeable molding clay, like Fimo copper wire cord 1. Using oven bakeable molding clay, form mushroom caps and stems. 2. Using a bit of copper wire, make holes in the mushroom caps that your chain or cord can pass through. You can also use a store-bought bead as your mushroom cap and simply form stems with the modeling clay. 3. Bake clay pieces according to directions . 4. After the pieces are cool, hot glue the caps to the stems 5. String your mushrooms onto a cord or chain. 4. Felt & Fabric Mushrooms YOU WILL NEED: felt batting needle floss scissors 1. Cut a rectangle of felt, form it into a tube, and sew along the long edge using a simple blanket stitch. 2. Trace the bottom opening of your tube onto a piece of felt and cut the circle out. 3. Stuff your tube with batting. 4. Sew the bottom of the stem onto the tube using a blanket stitch. 5. Using a double thickness of felt, cut two identical discs of fabric in your desired mushroom cap size. 6. Cut a small circle into the bottom disc, roughly the same size as your stem tube. 7. Blanket stitch the two discs together and stuff with batting. 8. Insert the stem into the hole in the bottom of your cap. 9. Stitch the stem into place.

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5. Mushroom Pillow YOU WILL NEED: store bought pillow Heat’n Bond adhesive felt scissors 1. Begin with a store-bought 18-inch square pillowcase 2. Find interesting botanical mushroom illustrations online and print two copies of each image on regular paper. 3. Apply Heat’n Bond brand iron-on adhesive to the back of several natural colors of felt. Be sure to have some light and some dark images. 4. Cut out mushroom caps. Leave some excess paper around the shape of the mushroom, that way you can cut the perfect shape out of your felt. 5. Cut out the corresponding mushroom stems from your printouts. Leave extra length on the top of the stems. You will cover this excess stem with the felt mushroom caps. 6. Pin the mushroom patterns onto the paper covering the Heat’n Bond and cut out the mushroom shapes. 7. Remove the paper from the Heat’n Bond. 8. Pin the mushroom stems to the pillowcase, adhesive side down. 9. Iron the stems on the pillowcase. 10. Repeat steps 8 and 9 with mushroom caps, making sure to overlap the stems with the caps. 11. Put your new pillowcase on your pillow insert. 6. Paper Bag Mushrooms YOU WILL NEED: small paper lunch bags 1. Open up a bag and flatten the bottom. 2. Shape the bottom to a round mushroom top. 3. Close the bag and twist it so that the twisted part resembles a stem. 4. Adjust the top so it hangs over a bit, just like a mushroom head. 7. Lace Plush Mushroom YOU WILL NEED: organza or another sheer fabric white lace batting scissors fine-tip paint brush white acrylic paint 5 black tea bags 1. Cut two identical circles of organza, about 3 inches in diameter. 2. Sew together the edges of the circles about a 1 ⁄8 of an inch from the edges. Leave a 1-inch section open to stuff the circle. 3. Stuff the sewed-up organza with batting to

create a tiny pillow. Sew up the opening. Set aside. 4. Cut a 3-inch rectangle of organza and sew along the long edge to create a tube. This will be the stem of your mushroom. 5. Now, turn the tube inside out so the raw edge of the seam is on the inside.6. Stuff the tube with batting and leave the ends open. 7. Take your lace and wrap it vertically around the tube/ stem to cover the ends and to keep the batting in. 8. Sew the lace around the organza stem, covering all the organza and batting. 9. Take another piece of lace and drape it over the top of your mushroom cap/tiny pillow. 10. You can trim around the pattern of the lace to create an uneven, whimsical edge. 11. Once the lace is positioned to your liking, sew it to the organza with your needle and thread to secure it in place. 12. Take your stem and attach it to the underside of the mushroom cap by sewing it securely around the edges. 13. Set your assembled mushroom aside and brew about 5 black tea bags in a deep bowl. You can test scraps of fabric and add more tea bags until you reach a desired color. 14. Take the tea bags out of the liquid and carefully dip your lace mushroom into the tea. 15. While the mushroom is damp, paint lines on the underside of the mushroom cap using a fine-tip paint brush and white acrylic paint. 16. Let the mushroom dry overnight— upside-down on a pile of paper towels. 8. Leather Mushrooms YOU WILL NEED: heavy leather copper wire hot glue gun 1. Begin by cutting organic circular shapes from scraps of thick leather. 2. To get the mushroom cap shape, squeeze the circular pieces of leather in a citrus squeezer from your kitchen. 3. To make the stems, wrap lengths of copper wire with felt and glue in place. 4. Once the mushroom cap has desired shape, simply hot glue the stem to the underside of the leather cap. 9. Mushroom Garland YOU WILL NEED: craft paper scissors tape string 1. Find some cool old mushroom prints online. 2. Print them out on craft paper and cut them out. 3. Choose where you want to display your garland, and hang your string. 4. Fasten the mushrooms to the string with tape.

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SW

E E T PA U L’ S

BEST

FALL FOOD Join Sweet Paul and make some of this fall’s best dishes. They’re easy and tasty—exactly how Paul likes his food. Food+styling by Paul Lowe | Photography by Colin Cooke

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ORANGE-GLAZED CHICKEN

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< CARROT & FENNEL SOUP WITH BLACK OIL

CARAMELIZED ONION & THYME TART

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PASTA WITH GARLIC, LEMON, & OLIVES >

Orange-Glazed Chicken SERVES 4 ⁄2 cup soy sauce ⁄4 cup water 1 ⁄4 cup brown sugar 1

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2 cloves garlic, finely chopped 1 inch ginger, finely chopped 1 cinnamon stick 2 star anise 1 ⁄2 cup orange juice 1 large organic chicken olive oil 4 garlic bulbs, cut in half lengthwise 1. Preheat the oven to 375°F. 2. In a small pot bring soy sauce, water, sugar, garlic, ginger, spices, and orange juice to a boil. 3. Simmer for 15 minutes or until the glaze thickens. 4. Rub the chicken with olive oil and place in an ovenproof dish. 5. Add the garlic. 6. Pour 1⁄3 of the glaze over the chicken. 7. Bake the chicken for about 1 1⁄2 hours. 8. Every 20 minutes, take it out and glaze. 9. Let the chicken sit for 10 minutes before serving. Serve with rice. Carrot & Fennel Soup with Black Oil SERVES 4 To make the Black Oil, simply blend black olives and olive oil in a blender.

2 tablespoons olive oil 1 large yellow onion, chopped 1 large potato, peeled and chopped 1 bulb fennel, chopped 5 carrots, peeled and chopped 4 cups chicken stock 1 ⁄2 cup heavy cream salt & pepper, to taste

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1. Heat the oil in a large pot. 2. Fry the onion, potato, fennel, and carrot until soft. 3. Add the stock and simmer for 20 minutes. 4. Pour into a blender and blend the mixture until smooth. 5. Pour back into pot and add cream. If the soup feels too thick, just add a little more stock. Serve with black oil. Caramelized Onion & Thyme Tart SERVES 4 1 sheet puff pastry plain flour 4 tablespoons olive oil 5 large onions, peeled and thinly sliced 4 tablespoons water 1 cup Kalamata olives fresh thyme salt & pepper, to taste 1. Preheat oven to 400°F. 2. Roll out the puff pastry so that it fits on a baking tray covered in parchment paper. 3. Heat the oil in a large pan and sauté the onions on medium heat for about 20 minutes. 4. Add water and stir until the onions are golden and soft. 5. Place on top of the puff pastry. 6. Add olives and thyme. 7. Sprinkle with salt and pepper. 8. Bake until golden and puffy, about 12 minutes. These tarts can be served warm and cold.


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HONEY-BAKED VEGETABLES WITH CHÈVRE >

HONEY-TOASTED CHÈVRE WITH TAPENADE

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< PEARS

Pasta with Garlic, Lemon, & Olives SERVES 4

Honey-Baked Vegetables with Chèvre SERVES 4

8 slices pancetta 2 tablespoons olive oil 12 garlic cloves 3 ⁄4 cup Kalamata olives juice from 1 lemon 1 lb dry pasta salt, to taste fresh herbs

8 small carrots, peeled and cut in half lengthwise 8 beets, peeled 2 celery roots, peeled and cut in 4 lengthwise 3 tablespoons olive oil 3 tablespoons honey salt & pepper, to taste 3 ⁄4 cup crumbled goat cheese greens

1. Fry the pancetta in a dry pan until crispy. 2. Remove pancetta from the pan and add olive oil. 3. Fry the garlic on medium heat until soft and golden. 4. Add the olives and lemon juice. Mix. 5. Cook the pasta in a large pot of salted water until al dente and drain. 6. Place the pasta in a large bowl and add the garlic mixture and oil. 7. Add the pancetta and mix well. Serve with fresh herbs.

1. Preheat oven to 375°F. 2. Place the carrots, beets, and celery in an ovenproof dish and drizzle with olive oil and honey. 3. Sprinkle with a little salt and pepper. 4. Bake until soft, about 15 to 20 minutes. 5. Quarter the beets. 6. Place the greens in a large bowl and add cheese and grilled vegetables.

Honey-Toasted Chèvre with Tapenade SERVES 4 1 cup pitless black olives 1 garlic clove, chopped 2 tablespoons capers 2 tablespoons parsley, chopped pepper, to taste 4 tablespoons olive oil 4 thick slices of chèvre 4 tablespoons honey 1. Place the olives, garlic, capers, and parsley on a work surface and coarsely chop all together. 2. Place the ingredients in a bowl and stir in olive oil. 3. Season with pepper. 4. Place the chèvre on a baking tray covered with parchment paper. 5. Pour the honey over the chèvre. 6. Toast under the grill until golden­­—it will happen very quickly. 7. Add the tapenade and some good bread. Serve while still warm.

Pears SERVES 4 3 firm pears, peeled and sliced 1 ⁄2 stick butter 3 ⁄4 cup + 3⁄4 cup light brown sugar 1 stick butter, soft 1 large egg 21⁄2 cups plain flour 1 1⁄2 teaspoon baking powder 1 teaspoon ginger 1 teaspoon cinnamon 1 cup boiling water 1 cup dark molasses 1. Melt the butter in a pan and add the pears. Try to arrange them neatly. 2. Sprinkle with sugar. 3. Simmer the mixture for 2 minutes, then remove from heat. 4. Preheat the oven to 375°F. 5. Beat butter and sugar until creamy. 6. Add the egg and mix well. 7. Add all the rest of the dry ingredients and mix well. 8. Mix the water and molasses together and then mix into the batter. 9. Pour over the pan. 10. Smooth the top with a spoon. 11. Bake until golden and firm to the touch, about 40 to 50 minutes. Let cool for a few minutes, then turn upside down on a platter and serve à la mode.

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Masked

With a few things around the house you can transform your kid or yourself this Halloween.

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Photography by Dana Gallagher | Styling by Paul Lowe | Crafts by Elise Dee, Paul Vitale+Paul Lowe Fashion styling by Sarah Conroy | Grooming by Stephanie Syat | Videography by Kendall Smith for Superfine Films Modeling by Ella & Jude Freed, Tessa Smith, Imogen Miller, Ruby Conroy, Roan Call, and Javier Newsom FOX | Boyâ&#x20AC;&#x2122;s suit by Marie Chantal from mariechantal.com BUNNY | Blouse by H&M from hm.com. Jacket by Zara Kids from zara.com Pant by Marie Chantal from mariechantal.com FOREST SNOW QUENN | Blouse by Marie Chantal from mariechantal.com

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1. BEARDS | Shirt by J.Crew from jcrew.com. Suspenders and pants by H&M from hm.com 2. CROWN | Dress by Marie Chantal from mariechantal.com 3. PUPPY | Jacket by Splendid from splendid.com Star shirt by Yoya from yoyanyc.com Knit leggings by Ouef from oeufnyc.com

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Forest Snow Queen

YOU WILL NEED: •  branches (you can collect these with your kids as a fun activity or purchase them at your local florist) •  butterfly images (cut out from a magazine or printed out from the internet) • silver glitter • hot glue gun • spray adhesive • child-size headband • hair clips or barrettes 1. Cut your branches so that you have several very long ones and others that get smaller in size. 2. Hot glue each branch onto the top of the headband. Be very careful and patient with the hot glue. 3. Continue gluing until most of the headband is full of branches. The branches will be more secure the closer together they are. Try to glue on as many branches as you can fit. 4. Once all of the branches are attached to the top of the headband (which will be the front of the crown), carefully apply a generous layer of hot glue to seal on all of the branches. Allow glue to dry completely. 5. In a well-ventilated area, spray the base of the branches with spray adhesive, and quickly cover the sprayed area with silver glitter. Work in sections so the spray adhesive doesn’t dry before you can apply the glitter. (Also, spray adhesive will make everything around it very sticky, so be sure to protect your workspace.) 6. Once the base of the branches and headband are covered in glitter, select areas higher up on the branches to spray with adhesive and cover with glitter. This should look like a dusting of snow on the branches. 7. Take your cut-out butterflies and fold them in half. 8. Using a bead-sized amount of hot glue, glue the butterflies all over the branches for a whimsical look. 9. Lastly, hot glue the barrettes to the inside of the headband so the crown can be secured onto your child’s head. 

Fox Mask

YOU WILL NEED: • felt, in brown, pink, white, off-white, and black • hot glue gun • scissors • needle & thread, or a sewing machine • ribbon • paper 1. On a piece of paper, draw a square with slightly rounded sides, to fit over your child’s face. 2. Mark two triangles where the eye openings should be. 3. Cut out the paper. This will be your pattern. 4. Draw a shape that looks like the top of a heart at the bottom of the square. 5. Cut out the new square shape with the heart line. 6. Trace this shape twice onto brown felt. 7. Cut out the brown felt, leaving the eye triangles intact on one piece. 8. On one piece of brown felt, hot glue two small darts above the eye triangles. 9. Cut the unused piece of felt in half. This will be the bottom of the fox’s face. 10. Hot glue the two pieces of brown felt together along their heart-shaped lines. This should create the fox’s pointy nose. 11. Using the pattern piece with the heart-shaped line, cut out a piece of off-white felt for the bottom half of the mask. 12. Cut two triangle notches in either side of the off-white felt. 13. Hot glue the off-white felt onto the bottom half of the mask. 14. Cut a small half-inch wide strip of white felt using the same heart-shaped line as a guide. 15. Glue the half-inch white felt strip below the off-white felt. 16. Cut three triangles out of the black felt. 17. Hot glue two black felt triangles behind the eye triangles on the brown felt. 18. Hot glue one black felt triangle on the brown felt point to create the nose of the fox. 19. Cut out two rounded triangles from the brown felt. 20. Cut two more rounded triangles that are slightly smaller from the pink felt. 21. Hot glue the pink triangles in the center of the larger brown triangles. These will be the fox’s ears. 22. Attach the ears to the back of the mask with hot glue. The centers of the triangles should line up with the darts in the brown felt. 23. Round the edges of the fox mask by cutting the sides to line up with the outer edge of the ears. 24. Trim the black felt at the eyes to create eyeholes. 25. Sew two ribbons on either side of the mask, just above the eyes. Sew two more ribbons near the bottom of the mask. These ribbons will tie around your child’s head to keep the mask on.

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Bunny Mask

Bird Mask

1. Fold a piece of paper in half. 2. Trace half of the bunny mask on the paper. The shape is basically an upside-down heart that doesn’t come to a point. Instead of a point, the heart opens up into the shape of the bunny’s ears. 3. Hold up the drawing to your child’s face to make sure it fits. 4. With the paper still folded, cut out the drawing. This will be your pattern. 5. Trace the pattern, and cut the pattern out on white felt. 6. Cut two pieces of wire a little shorter than the bunny ears. 7. Cut another piece of wire that is the length of both bunny ears combined, plus three inches. 8. Bend the long cut wire into a U-shape. 9. Hot glue the U-shaped wire onto the back of the bunny’s ears. The lowest part of the U should be just above the forehead area on the mask. 10. Hot glue one or two long scraps of the white felt on top of the U-shaped wire to hide and secure it in place. 11. Hot glue the two shorter wires to the bunny ears on the front of the mask. 12. Cut two rectangles out of the pink felt that are about one and a half inches wide and the same length as the shorter wires. 13. Round the tops of the rectangles with your scissors. These will help create the bunny ears. 14. Glue the pink felt pieces on top of the wires to hide them. 15. Cut a small, two-inch circle out of the pink felt. Then, trim away two tear-drop shaped pieces at either side, leaving a half-inch of the circle intact. This will be your bunny nose. The idea is to create a mushroom shape. You can also cut a simple triangle if you prefer. 16. Hot glue the pink felt nose at the center bottom of the bunny’s face. 17. Hand sew twine in the shape of whiskers on either side of the nose, leaving the ends long and loose. I used contrasting thread for a more interesting look. 18. Hold the mask up to your child’s face and mark where their eyes will be. Cut out two almond-shaped eyeholes in the bunny mask. 19. Sew ribbons on either side of the mask just above the eyes. 20. To make the flowers, dip three or four coffee filters in the pink dye and lay flat to dry. 21. Once the coffee filters are dry, twist the centers of them to create a flower shape. 22. Hot glue the flowers to the mask below one of the ears. You can have as many flowers as you like!

1. Fold a piece of paper in half. 2. Draw half of a mask shape. The mask should have triangle eyeholes and jagged, pointy edges (like feathers) instead of rounded or straight lines. 3. Cut out the mask shape and make sure it fits your child’s face. 4. Using the acrylic paint, paint the paper mask purple with black borders around the eyes. Let paint dry completely. 5. Cut a square piece of paper. 6. Fold the paper in half about three or four times to form a triangle. Bend the triangle in the center to create the beak. 7. Paint the top and bottom of the triangle a golden orange or yellow color. Let dry. 8. Hot glue the painted beak to the bottom center of the mask. 9. Staple ribbon on either edge of the mask so you can tie the mask around your child’s head. 10. Mix your dye colors. (You can purchase premixed colors or mix your own.) 11. Dip about 40 coffee filters into the dyes and lay them flat to dry on some cardboard or a plastic sheet. Let the coffee filters dry completely. 12. Once dry, fold each coffee filter in half. Continue to fold them in half until you have folded each filter in half four or five times. 13. Using your scissors, fringe the folded coffee filters on an angle on both sides, making sure not to cut passed the center. 14. Unfold the filters so they are folded in half once. 15. Glue the folded and fringed filters to the center of the mask above the eyes. You should be able to fit about four or five coffee filters in a row until the center of the mask begins to look full. 16. Only use a small amount of glue toward the base of each filter so the “feathers” are not completely glued down. This will make the mask look fuller. 17. Working from the center and going out toward the sides, apply more coffee filters. Cluster like colors together until the mask looks full. You can carefully fluff the fringed filters to create a fuller look.

YOU WILL NEED: • felt, in white and pink • coffee filters • pink fabric dye • twine • scissors • hot glue gun • ribbon • needle & thread • paper • wire (floral wire or a thin wire from a hardware store) • wire cutters

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YOU WILL NEED: • construction paper or sketchbook paper (white, or any other color you would like the bird’s face to be) • acrylic paint (purple, black, and orange or yellow) • coffee filters • fabric dye (Rit or Jacquard dye is good, in blue and red or blue and purple) • scissors • hot glue gun • white glue or glue stick • ribbon, to match the mask • stapler


BIRD | Knit dress by Oeuf from oeufnyc.com Vest by Marie Chantal from mariechantal.com

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1. NATIVE HEADPIECE | Siaomimi tee by Yoya from yoyanyc.com. Cardigan by H&M from hm.com 2. GROUCHO MARX GLASSES | Top and vest by J.Crew from jcrew.com 3. FLORAL CROWN | Dress by Mini Boden bodenusa.com

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Crown

YOU WILL NEED: • metal wire • wire cutters • thin tinsel ribbon, ours is from tinseltrading.com • hot glue gun • small tinsel tassel, ours is from tinseltrading.com • hairpins 1. Start by making two circles of wire. Make them as big as you want. This is the base of your crown. 2. Fasten them together with more wire. 3. Shape the top of the crown from four pieces of wire. 4. Glue tinsel to all the wires with a hot glue gun. 5. Glue a tassel on the underside of the top of the crown. 6. Fasten to your child’s head with hair pins.

Puppy

YOU WILL NEED: • thick craft paper • paper glue • craft paint • white cord • hot glue gun • Sharpie • elastic

Native Headpiece YOU WILL NEED: • craft paper • crayons • long bamboo sticks • hot glue gun • thick ribbon • fake toy bugs • acorns

1. Start by drawing zig-zag patterns with different colored crayons on the paper. 2. Cut out long feather-shaped leaves and fold them in half lengthwise. 3. Hot glue bamboo sticks on the back to make the paper stand up. You can also double-up the paper on each leaf . 4. Glue the bottom of each leaf to a thick ribbon. Remember to leave some ribbon on each side to tie with. Let dry completely. 5. Hot glue bugs and acorns all over the headpiece.

Groucho Marx Glasses

YOU WILL NEED: • a pair of 3-D glasses • Fimo dough or bakeable modeling clay • hot glue gun • bits of felting wool

1. Start by making a template using a teddy bear or a stuffed dog as inspiration. It’s like a cake—this mask consists of one small piece in the middle, two larger pieces on each side, and a half moon as the bottom. 2. Glue each piece together using paper glue. 3. Cut out ears and glue them to the mask. 4. Paint the mask using craft paint. Hot glue the cord along the line where the mask changes color. 5. Draw the nose and mouth using a Sharpie. 6. Cut out eyes and glue the elastic to the back of the mask.

1. Make several noses out of modeling clay. Press each one to the bridge of your glasses to make sure they can easily be glued to the glasses. The noses should be hollow so your actual nose will fit inside when you put on the glasses. 2. Bake the clay noses according to the manufacturer’s instructions. 3. When the noses are baked and cooled, hot glue them into place on your glasses. 4. Use bits of felting wool to make big bushy eyebrows and a big bushy moustache.

Beards

YOU WILL NEED: • pair of 3-D glasses • piece of cardboard • old tweed suit jacket or some tweed material scraps • felt • colored paper • scissors • hot glue gun

YOU WILL NEED: • heavy card stock • a black Sharpie marker • cotton balls • glue • paint stirrers • hot glue gun 1. Cut out beard and moustache shapes out of heavy card stock. If you want, outline the beard and moustache shapes with a black Sharpie. 2. Glue the moustache shapes to the beard shapes. If you want to add cotton balls to the beard, glue cotton balls all over the card stock and attack the moustache after. 3. Glue a paint stirrer onto the back of the card stock to make a handle. You can also secure the beard with a piece of elastic that will go around the back of your head.

Owl Mask

1. Cut out a nice mask-shaped piece of cardboard bigger than the size of the 3-D glasses. 2. Cut out eye holes in the cardboard. 3. Use the cardboard as a pattern to cut two pieces of tweed from the old jacket and one from the felt. 4. Scallop the bottoms of the tweed and the felt, layer them over the cardboard, and glue them into place 5. Cut eyeholes out of the fabric, using your cardboard as a guide. 6. Cut out a beak from yellow paper and glue it to cardboard. 7. Cut rings from paper to make the eyes look very owlish. 8. Glue the cardboard to the 3-D glasses.

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OWL MASK | Dress by H&M from hm.com

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Floral Crown

YOU WILL NEED: • coffee filters • mini cupcake liners • green floral wire • green floral tape • 18-gauge wire • wire cutters • pliers • hot glue gun • glitter (preferably to match your flowers, but white glitter will do) • fabric dye (Rit or Jacquard) in the colors you want your flowers to be • spray adhesive 1. Make dye baths for each color flower you want. 2. Set up several flattened cardboard boxes as drying stations. 3. Dip an entire package of coffee filters in all of the colors. 4. Dip all of your cupcake liners in the various dye colors. 5. Lay all of the coffee filters and cupcake liners on the cardboard to dry overnight. Don’t worry about inconsistencies in your colors or overlapping them to dry. This will just add texture and interesting details to the final product. 6. Once dry, create a flower out of the coffee filters and cupcake liners by pinching the centers together and twisting until you get a full flower shape. The cupcake liners may require a bit of hot glue at the

center to keep their flower shape. Be careful when using the hot glue gun to do this because the materials you are working with are very thin. 7. Once you have a flower shape, cut a piece of floral wire to four inches and attach to the base of the flower with a bead of hot glue. 8. Wrap the base of the flower and the wire in floral tape. If you haven’t used floral tape before, it is important to know that it adheres to itself and not to the surface you are covering. It will work best by stretching it slightly as you wrap it around the base of the flower. 9. Continue to repeat this process on all of the coffee filters and cupcake liners until you have an abundance of flowers. 10. Create the base for your crown by cutting the 18-gauge wire to be slightly larger than circumference of your child’s head. 11. Bend the wire into a circle and use pliers to make loops at each end. 12. Wrap floral wire around the whole circle leaving only the end loops exposed. 13. Attach your flowers to the wire circle by wrapping the floral wire stems around the base until you have a full crown of flowers. 14. Wrap the base in more floral tape as you go along attaching the flowers. This will secure the flowers in place and hide and unsightly stray wires. Be sure to trim the wire ends so none of them are sticking out. 15. Once your crown is full of flowers, spray the flowers with spray adhesive in a wellventilated area and dust them with a light coating of glitter. 16. Tie ribbons onto the wire loops at the opening of the crown. 17. You can use any extra coffee filters and cupcake liners to make a little corsage or pin (using a safety pin) to add a little finishing touch on the costume!

Watch behind the scenes video of the shoot and meet Sweet Paul and his crew!

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APPLES!

NOTHING BEATS A GOOD APPLE DESSERT

Here are some of our favorites this fall. Food+styling by Paul Lowe | Photography by Colin Cooke

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TARTE TATIN | A good old French classic.

Forever a favorite.

APPLE BEIGNETS WITH CARAMEL SAUCE >

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APPLE PIE | Just like Grandma made it, or at least how I think she did. Anyway,

it’s a treat!

< BAKED APPLES WITH BISCUITS

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Apple Chutney I love serving this with cheese—especially a ripe Camembert or a strong blue cheese. MAKES 1 1⁄2 CUPS 1 1⁄2 cups apple cider vinegar 1 1⁄2 cups sugar 1 1⁄2 lbs apples, I suggest Granny Smiths 3 tablespoons lemon juice 3 tablespoons orange juice 1 inch ginger, peeled and finely chopped 1 teaspoon salt 1 cup golden raisins grated zest from 1 lemon grated zest from 1 orange 1. Bring vinegar and sugar to boil in a pot. 2. Boil until the sugar is dissolved. 3. Peel and core the apples and cut them into small cubes. 4. Add the apples to the pot with ginger, lemon and orange juice, salt, golden raisins, and citrus zests. 5. Let the mixture simmer for 45 minutes. 6. Cool and pour into jars. The chutney keeps in the fridge for 1 week. Tarte Tatin A good old French classic. Forever a favorite. MAKES 1 TART, SERVES 6 4 tablespoons butter 1 ⁄2 cup + 1 teaspoon sugar 7 apples, peeled, cored, and quartered, I suggest Galas 1 large sheet puff pastry

1. Preheat oven to 425°F. 2. In a large frying pan (one that can be placed in an oven) melt butter and sugar. 3. Arrange the apples in the pan. 4. Place the sheet of puff pastry over the apples and tuck the corners into the pan. 5. Place in the oven and bake until golden, about 18 to 20 minutes. 6. Remove from the oven and turn the pastry upside down with the help of a platter. If some of the apples are stuck in the pan simply remove them with a fork and place them on the tart. Apple Beignets with Caramel Sauce These are amazing and should be eaten directly from the frying pan. SERVES 4

Sauce: 1 cup sugar 3 tablespoons butter 1 ⁄4 cup water 4 tablespoons dark rum 1 ⁄2 teaspoon apple cider vinegar 6 tablespoons heavy cream Beignets: 2 apples, I suggest Golden Delicious 1 1⁄2 cups plain flour 1 teaspoon baking powder 1 large egg 3 ⁄4 cup apple cider corn oil, for frying confectioners’ sugar 1. Heat the sugar in a pan on medium heat. 2. Once it’s melted and golden brown add butter, water, rum, vinegar, and cream. 3. Stir together until you have a smooth sauce. 4. Remove from the heat and pour into a bowl. 5. Peel, core, and thinly slice the apples. 6. In a bowl stir together flour, baking powder, egg, and cider. The batter should be thick. 7. Dip the sliced apples into the batter. 8. Heat the oil in a large pot. 9. Fry the apple slices until golden. 10. Let them run off on paper towel. Sprinkle with confectioners’ sugar and serve the beignets hot.

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Cider-Poached Apples A really easy and tasty dessert. The leftover liquid can be used for fruit salads. SERVES 4 4 apples, peeled (but keep the stem) 1 ⁄2 lemon

6 cups apple cider 1 cup light brown sugar 2 cinnamon sticks 2 star anise 1 piece dried ginger

1. Rub the apples with lemon juice. 2. Place them in a large pot and add the rest off the ingredients. 3. Bring to a boil, lower the temperature, and let it all simmer for 10 minutes. 4. Let cool. Serve the apples cold in the liquid. Baked Apples with Biscuits These biscuits are flaky and rich. Serve them with the apples and some whipped cream. SERVES 4 4 sweet apples 1 ⁄2 cup golden raisins 4 tablespoons melted butter 1 ⁄2 teaspoon cinnamon pinch of ginger 21⁄2 cups flour 2 teaspoons baking powder 1 tablespoon sugar 1 stick butter, cubed 3 ⁄4 cup milk 1 egg 1. Preheat oven to 375°F 2. Peel and core the apples, then dice them. 3. In an ovenproof dish, mix together apples, raisins, melted butter, spices, and sugar. 4. In a large bowl mix together flour, baking powder, and sugar. 5. Add the stick of cubed butter

and work it into the flour with your fingers. The result should be a grainy mixture. 6. Add milk and egg and work the mixture together. 7. Roll out until the dough is 1-inch think, and cut out the biscuits using a round cookie cutter. 8. Place the biscuits over the apples. 9. Drizzle a little milk over the biscuits. 10. Bake for about 15 minutes or until golden. Serve biscuits with the apple mixture and some whipped cream. Apple Pie Just like Grandma made it, or at least how I think she did. Anyway, it’s a treat! SERVES 8 21⁄2 cups plain flour 2 tablespoons sugar 2 sticks cold butter, cubed 1 ⁄4 cup ice water 1 tablespoon lemon juice 6 apples, I suggest mixing different kinds 3 ⁄4 cup sugar 3 tablespoons plain flour 1 tablespoon lemon juice 1 tablespoon melted butter a few glugs milk 1. In a large bowl mix together flour and sugar. 2. Add butter and work it into the flour with your fingers. The result should be a grainy mixture. 3. Add ice water and lemon juice and work together quickly. 4. Cut the dough in half and wrap in plastic wrap. 5. Refrigerate for 1 hour. 6. Preheat oven to 375°F. 7. Roll the dough out into two thin discs. 8. Cover the bottom of a buttered pie tin. 9. Peel, core, and dice the apples. 10. Place them in a bowl and add sugar, flour, lemon juice, and butter, and mix well. 11. Place the mixture in the tin. 12. Place the other pie dough on top and use your fingers to seal the edges. 13. Make a few cuts on top so that the steam can get out. 14. Cover the top with milk. 15. Bake for about 50 to 60 minutes. The pie should be golden brown. 16. Cool on a wire rack. Serve à la mode.

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OYST E R S FROM HARD LABOR TO A SILVER PLATTER

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Text+food by Paul Lowe | Photography by Colin Cooke

MY ONLY ENCOUNTERS WITH OYSTERS ARE WHEN THEY LIE ON A BED OF ICE AND ARE READY TO MEET MY BELLY. If you think the life of an oyster farmer is a glamorous one filled with silver platters and champagne, you are in for a rude awakening. According to Abigail Carroll of Nonesuch Oysters in Maine, it’s dirty, hard, and very physical. Oysters are like babies—they need constant nurturing and care and don’t care if it’s a nice sunny day or a nasty winter day when it rains ice. It’s certainly not a life for everyone. That’s why it’s so amazing to meet people like Abigail who are so committed to their craft. Nonesuch Oysters’ goal isn’t to be Maine’s biggest oyster producer, but rather the best. The name Nonesuch comes from the nearby Nonesuch Point in Maine. They are know for their eco-friendly farming and tasty oysters—American Crassostrea as well as European Flat. Their oysters are bright and fresh, with a saltysweet flavor and a delicate grassy undertone. They are beautiful to look at, green-tinged shells ringed with a pure snowy white that signals their last year of growth. For more info, visit the Nonesuch Oyseters Facebook page.

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Fritto Misto

Oyster Po Boy Sandwich

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Nordic

French

Russian

American

Japanese

Thai

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OYSTERS ARE LIKE BABIES— THEY NEED CONSTANT NURTURING AND CARE AND DON’T CARE IF IT’S A NICE SUNNY DAY OR A NASTY WINTER DAY WHEN IT RAINS ICE. IT’S CERTAINLY NOT A LIFE FOR EVERYONE. THAT’S WHY IT’S SO AMAZING TO MEET PEOPLE LIKE ABIGAIL WHO ARE SO COMMITTED TO THEIR CRAFT.

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Oysters with Pancetta & Pine Nuts

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Oyster Rockefeller

Oyster Po Boy Sandwich Oysters are great for deep frying. And placed between a bun they’re not so bad either. SERVES 4 20 shucked oysters 1 cup milk 1 ⁄2 cup yellow cornmeal 1 ⁄2 cup plain flour 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon pepper vegetable oil for frying buns tomato slices fresh spinach tartar sauce 1. Place the oysters in a bowl and add milk. 2. Let the oysters soak for 1 hour. 3. Discard the milk. 4. In a bowl mix together cornmeal, flour, salt, and pepper. 5. Dip the oysters in the mixture. 6. Heat the oil in a pot and once hot enough deep fry the oysters in batches. 7. Remove from the oil and place on a paper towel. 8. To serve, cut buns in half and add tomato, spinach, tartar sauce, and the warm oysters. Fritto Misto Our take on the Italian classic. Oysters make a really good addition. SERVES 4 6 cups vegetable oil 2 cups flour 1 lb medium shrimp, peeled and deveined, tail-on 1 lb small squid, cleaned, bodies sliced into rings 12 oysters, shucked 1 lemon, very thinly sliced a few fresh parsley sprigs 2 tablespoons salt 2 lemons, cut into wedges 1. Heat oil in a large pot until it reaches 350°F. 2. Toss seafood and lemon slices in flour and dust off excess. 3. Working in batches, fry until golden and cooked. 4. Use a slotted spoon to transfer the oysters to paper towel spread out on baking sheet. 5. Immediately sprinkle with salt. 6. Deep fry the parsley until crisp. Serve with lemon wedges.

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of oysters. 6 tasty ways to prepare oysters Russian horseradish Tabasco lemon zest 1. Place ingredients on top of oysters and serve. Japanese 1 ⁄2 teaspoon sour cream 1 ⁄2 teaspoon wasabi paste parsley 1. In a small bowl mix together wasabi and sour cream. 2. Place on top of oysters and decorate with parsley. Thai 1 teaspoon lime juice 1 to 3 thin chili slices 1. Place ingredients on top of oysters and serve. American 1 ⁄2 teaspoon finely chopped tomato 1 ⁄2 teaspoon finely chopped celery 1 ⁄2 teaspoon lime juice pinch horseradish Tabasco 1. Place ingredients on top of oysters and serve. French 1 teaspoon champagne vinegar 1 ⁄2 teaspoon finely chopped shallots 1 ⁄2 teaspoon lemon juice pinch of pepper 1. Whisk ingredients together in a small bowl and place on top of oysters.

Oysters with Pancetta & Pine Nuts An Italian twist on a oyster; a Sweet Paul favorite. SERVES 4 2 tablespoons pine nuts, toasted 1 ⁄2 cup breadcrumbs 1 once finely chopped pancetta 2 tablespoons finely chopped parsley pepper, to taste 12 to 16 oysters, on the half shell lemon wedges 1. Preheat oven to 450°F. 2. In a bowl, combine nuts and breadcrumbs. 3. Heat a pan and add pancetta. 4. Fry until golden. 5. Add pine nuts, bread, and parsley. 6. Mix well. 7. Season with pepper. 8. Place on top of oysters. 9. Bake until golden. 10. Serve with lemon wedges. Oyster Rockefeller First served at the New Orleans restaurant Antoine’s. It’s named after Rockefeller because the sauce is so rich. SERVES 4 4 tablespoons butter 2 garlic cloves, finely chopped 1 ⁄3 cup breadcrumbs 1 shallots, finely chopped 1 cup freshly chopped spinach salt & pepper, to taste 1⁄4 cup grated Parmesan 12 to 16 oysters, on the half shell 1. Preheat oven to 450°F. 2. Melt the butter in a pan and and the garlic. 3. Sauté for 1 minute. 4. Place the breadcrumbs in a bowl and pour in half the butter. 5. Add shallots and spinach to the pan and sauté until the spinach goes soft. 6. Season with salt and pepper. 7. Place on top of the oysters. 8. Mix breadcrumbs and Parmesan and place on top of the spinach. 9. Bake until golden.

Nordic 1 ⁄2 teaspoon finely chopped apple 1 ⁄2 teaspoon finely chopped shallots 1 ⁄2 teaspoon apple cider vinegar 1. Whisk ingredients together in a small bowl and place on top

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DIP & Spoons | Cardigan | Runner

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DRY


DO YOU FEEL YOU NEED SOME COLOR IN YOUR LIFE? JUST DIP & DRY—IT’S EASY & FUN Styling by Paul Lowe | Photography by Alexandra Grablewski

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Spoons

YOU WILL NEED: wooden spoons fabric dye 1. Make the color bath according to the package. 2. Dip half the spoon into the bath, then place on paper towels. 3. Once the first half is dry, dip the other side into another color.

cardigan

YOU WILL NEED: cotton or linen jacket fabric dye 1. Wet the cardigan and squeeze out the water. 2. Make the color bath according to the package. 3. Dip the cardigan into the bath. Dip it a few times. 4. Rinse the cardigan until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. 5. Hang to dry.

Runner

YOU WILL NEED: linen or cotton runner fabric dye 1. Wet the runner and squeeze out the water. 2. Roll it up like a sausage. 3. Make the color bath according to the package. 4. Dip one end of the sausage into the bath. Dip it a few times. 5. Rinse the runner until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. 6. Repeat on the other side of the runner. 7. Hang to dry.

VASE | Towels >

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< Napkins

Pillows | Bed linens | Ribbons

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Wooden Necklace | braclet | ribbon necklace

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Bed linen

YOU WILL NEED: linen or cotton bed linen fabric dye

Vase

YOU WILL NEED: vase hot glue gun dyed ribbon 1. Simply hot glue the ribbon around the vase.

Towels

YOU WILL NEED: cotton or linen towels with fringes fabric dye 1. Wet the towels and squeeze out the water. 2. Make the color bath according to the package. I use liquid fabric dye because itâ&#x20AC;&#x2122;s easy to work with. 3. Dip the towel into the bath. Dip it a few times. 4. Rinse the towel until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. 5. Hang to dry.

Napkins

YOU WILL NEED: linen or cotton napkins fabric dye 1. Wet the napkin and squeeze out the water. 2. Roll it up like a sausage. 3. Make the color bath according to the package. 4. Dip one end of the sausage into the bath. Dip it a few times. 5. Rinse the napkin until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. 6. Repeat on the other side of the napkin. 7. Hang to dry.

Pillows

1. Wet the sheet and squeeze out the water. 2. Make the color bath according to the package. 3. Dip one end of the sheet into the bath. Dip it a few times. 4. Rinse the sheet until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. 5. Hang to dry. The top sheet is dipped first in orange and then in coral.

Ribbons

YOU WILL NEED: cotton ribbons fabric dye 1. Make a small amount of dye and place it on a plate. 2. Roll together the ribbon and place on the plate. The ribbon will soak up the color. 3. Hang to dry.

Wooden necklace

YOU WILL NEED: wooden beads string fabric dye 1. String the beads on the string. 2. Tie ends together. 3. Make the color bath according to the package. 4. Dip the necklace into the bath. Dip it a few times. 5. Rinse. If you want a stronger color, continue to dip the necklace. 6. Hang to dry.

Bracelet

YOU WILL NEED: plastic or wooden bracelet hot glue gun dyed ribbon

YOU WILL NEED: cotton or linen pillowcases fabric dye

1. Glue one end of the ribbon on the back of the bracelet. 2. Twist the ribbon around the bracelet and secure the ribbon on the back with a hot glue gun.

1. Wet the pillowcase and squeeze out the water. 2. Make the color bath according to the package. 3. Dip one end of the pillow into the bath. Dip it a few times. 4. Rinse the pillowcase until the water that comes from it is clear. If you want a stronger color, continue to dip the fabric. If you want a two-sided pillowcase, simply do the same on the other side. 5. Hang to dry.

Ribbon necklace

YOU WILL NEED: 6 yards cotton ribbon fabric dye thin metal wire 1. Make the color bath according to the package. You will need two colors. 2. Cut the ribbons so that if fits nicely as a necklace. 3. Dip one side first, rinse and then dip the other side. 4. Allow to dry. 5. Make a simple metal closure.

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Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt

CHARLIEâ&#x20AC;&#x2122;S first birthday ~ WANDAWEGA LAKE RESORT ~

Imagine having your first birthday out in the woods surrounded by family, friends, and some forest critters. Not a bad way to spend your big day. Charlie sure seems like she loved it. 1 2 0 | S W E E T PAU L FA L L 2 0 1 2


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Chocolate-Dipped Apples

Hot Chocolat e...It

Deer Cake

â&#x20AC;&#x2122;s not a forest party without it!

tipsycakechicago.com

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Cupcake Mushroom Topper

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Cupcake Mushroom Topper Make a cute topper for a store-bought cupcake by placing two merang kisses on top of each other. Glue them together with some melted chocolate.

Chocolate-Dipped Apples A fall classic. SERVES 6

6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala 6 popsicle sticks 1 pound semi-sweet chocolate, cut into chunks 2 cups chopped nuts, use the kind you like the best

1. Twist off the stems from the apples and push a popsicle stick into each one. 2. Put the apples in the fridge while preparing the chocolate; they’ll coat better if they’re cold. 3. Slowly melt the chocolate in a double boiler over hot water. 4. Remove from the heat and stir until completely melted and warm, not hot. 5. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. 6. Roll the apples around in the chocolate, turning with the stick, so they’re coated all the way up to the top. Use a spoon to baste any hard-to-get spots. 7. Put the desired coating in a separate bowl and roll the dipped apples around so they’re completely covered. 8. Set the chocolate-dipped apples on a cookie sheet lined with wax paper. 9. Refrigerate until the chocolate is set.

Hot Chocolate It’s not forest party without it! SERVES 6 TO 8 15 oz dark, good quality chocolate 
 8 tablespoons sugar, use more if you want it sweeter
 seeds from 1 vanilla bean
 7 cups milk 1. Chop the chocolate and place it in a pan with sugar and milk.
2. Bring to a boil while stirring. 3. Add vanilla, give it a good stir, and serve in large cups. Create a topping bar for the hot chocolate with bowls of mini marshmallows, shredded coconut, chocolate drops, etc. Learn more about Wandawega Lake Resort at wandawega.com

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a wild MICHIGA N SUPPER

Photography by Christina Holmes | Food Styling by Craig Lieckfelt Prop Styling by Marina Malchin | Special thanks to Mr. Berenson & Prop Haus

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These recipes reflect a love for the bountiful state of Michigan; this love is shared by the food stylist and the photographer, both born and raised in the state. And though they are now pursuing their passions in New York City, the food stylist and the photographer continue to hold Michigan near and dear. The food stylist (a fourth generation pheasant hunter) and the photographer (who grew up on a Michigan farm) have truly lived Wild Michigan. Their Michigan lives were defined in large part by activities like forging for mushrooms, cultivating ingredients from the garden, picking roadside asparagus, and hunting for dinner. In addition to the harvest and the hunt, they are passionate about being resourceful and using the entire animal in their preparations.

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s m o o r h s u m d l i w

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Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms

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fresh thyme leaves

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< Pheasant Confit Carbonera

Cured Pheasant Leg 4 pheasant legs 2 tablespoons kosher salt 1 ⁄2 tablespoon sugar 3 bay leaves, broken in pieces 3 sprigs of thyme 2 cloves garlic, crushed 10 black peppercorns, crushed 5 juniper berries, crushed 1 sprig rosemary, roughly chopped 16 oz duck fat 1. Mix together everything but the duck fat to assemble the salt cure. 2. Rub the salt cure on the legs until completely covered (storing in a glass or ceramic vessel). 3. Cover with plastic wrap and refrigerate over night. 4. The next day, preheat oven to 325°F. 5. Remove legs from cure mix, gently brush away any excess cure mix. 6. Place in one even layer in a baking dish and pour duck fat over, until completely covered. 7. Submerge a half head of garlic, sprig of rosemary, and a small bunch of thyme in the fat. 8. Wrap twice in aluminum foil, place in the oven, and cook for 1 hour and 45 minutes. When it’s done, it should fall off the bone very easily. 9. Cool and store the fat, it will last for one week. Pheasant Confit Carbonera 5 slices of smoked bacon (cut into 1” pieces) 1 clove garlic, minced 1 shallot, minced 6 oregano leaves, roughly chopped 1 tablespoon fresh thyme leaves 1 cup of Parmesan cheese, grated 1 pound of spaghetti (cooked al dente) 4 egg yolks 4 confit’d pheasant legs cracked black pepper & salt, to taste 1 tablespoon extra virgin olive oil.

Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms 4 brined pheasant breasts 2 cups peas 2 cups blanched and shucked fava beans 1 cup morel mushrooms 1 cup chanterelle mushrooms 1 cup pheasant or chicken stock juice of 1 lemon 2 tablespoons of unsalted butter 2 tablespoons parsley, chopped To make the brine: 1 ⁄2 cup of kosher salt ⁄4 cup sugar

1

3 sprigs of thyme 1 sprig rosemary 3 bay leaves 1 clove garlic, crushed 5 juniper berries 5 black peppercorns, crushed 3 cups of water

1. Add all ingredients in a pot and bring to a boil so the salt and sugar dissolve. 2. Chill completely and submerge the pheasant breasts for 24 hours. 3. Take the meat out of the brine and let them sit in the fridge for an hour. 4. Heat olive oil in a sauté pan until it starts to slightly smoke. 5. Place the pheasant breasts in the pan and lower your heat to medium. You will develop a nice golden brown color. 6. Cook pheasant on each side for four minutes. 7. Remove from the pan and set aside while you cook your vegetables. 8. Add a tablespoon more oil to the pan and add mushrooms and shallots. Cook for two minutes. 9. Add peas and fava beans, cook for two minutes longer. 10. Add chicken stock and reduce it by half. 11. Add butter, while swirling the pan, until it becomes emulsified into the stock. 12. Finish with lemon juice, salt, black pepper, and parsley. Slice each breast into four pieces and spoon vegetables and sauce over the meat.

1. Put bacon pieces in a sauté pan and cook until crispy. 2. Add 1 tablespoon of olive oil, toss in garlic and shallot, and cook until tender. 3. Add cooked spaghetti, the pheasant meat (removed from bone), thyme, oregano, salt, pepper, and cheese. Toss until everything is mixed together and hot. Serve in a bowl and top with egg yolk, more pepper, olive oil and cheese.

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michigan microbrew

< Crispy Skin Salad with Buttermilk Dressing

The Michigan micro-brew scene With the era of industry slowly dying in Michigan, the revival of the long heritage of the making of your own booze has come back to life. As far as local micro-brews are concerned amongst beer connoisseurs, Michigan is among the best. Make sure you check out Bells, Founders, Arcadia, and Arbor/Corner Brewery (just to name a few) during your next visit to the Midwest.

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wild fruit

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Wild Fruit & Nut Sundae


Crispy Pheasant Skin pheasant meat salt & pepper, to taste 1. Remove all skin from the pheasant and trim any excess fat. 2. Preheat the oven to 325°F. 3. Press skin between two sheet trays, making sure to first spray with non-stick or oil. 4. Bake for 25 minutes. 5. Once the skin is dry and crispy, remove and set aside. 6. Heat grapeseed oil until it starts to smoke and deep fry the dried skin till it soufflÊs, roughly 5 to 10 seconds. 7. When the skin has cooled, blot with paper towel and season with salt and pepper. Wild Fruit & Nut Sundae You can make this one your own with some fresh, local ingredients. Like: vanilla ice cream whipped cream macadamia nuts English walnuts macerated strawberries dried cranberries 1. In a small mason jar add two scoops of a great vanilla ice cream and top as you please. You can also layer inbetween scoops.

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lde n

flower

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o g the


Styling+photography by Dietlind Wolf

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Marigold Oil

You can use this as a wonderful massage oil.

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CALENDULA OFFICINALIS Calendula officinalis is widely grown as an herb and is really easy to grow in all soils. It is also known as the poor man’s saffron because of its amazing golden color. The flowers were used in ancient Greek, Roman, Middle Eastern, and Indian cultures as a medicinal herb as well as a dye for fabrics, foods, and cosmetics. Many of these uses persist today.

MARIGOLD SALADS Marigold herbs are great in salads to add a boost of flavor and color. Their taste is a little bitter. Let them sit in ice water 30 minutes before adding to your salad.

MARIGOLD OIL a few dozen freshly picked calendula,  which are in season from June until October a good quality olive oil 1. Cut the stems and put the flowers in a bowl that can be sealed. 2. Fill the bowl with oil until the flowers are all covered with oil. 3. Seal the bowl tightly. 4. Leave the bowl for several weeks. It should not be stored in a place that is too hot or too cool. 5. After a few weeks, strain the oil.

MARIGOLD CREME 30 ml calendula oil 1 gram beeswax 4 grams lanolin 1. Mix oil, wax, and lanolin in a bowl. 2. Place the bowl over a pot of simmering water. 3. Let sit until the wax dissolved. It needs to reach a temperature of 70° to dissolve properly. 4. Test to see whether the mixture is consistent. Put some drops of the mixture on a plate. If it is too hard to be a crème, add some oil. If the mixture should be harder, add wax. 5. Keep the creme in a closed container when it is cooling down.

Marigold Creme This is wonderful for rough hands and delicate skin. S W E E T PAU L FA L L 2 0 1 2 | 1 4 1


Pantry confections Photography by Susanna Blavarg

The queen of the dessert buffet, Amy Atlas, shares her ups and downs in the kitchen.

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Do you have any secret tools in the kitchen, any thing that you could never live with out? My KitchenAid mixer.

If you could change anything about your kitchen, what would it be? Like most New Yorkers, I would say that I wish it were bigger.

What do you always have stocked in your kitchen? Any specific products you always want to have on hand? In the summer, I always have fresh fruit. We try to get to the Union Square market on weekends to pick up fruit from local farmers. Right now there are stone fruits in my kitchen like Rainier cherries, donut peaches, and blood plums.

What’s your go-to dish to make at home? Vegetable lasagna. It is loaded with vegetables like cauliflower, broccoli, carrots, and peas. I add white truffle oil and lots of fresh, grated Parmigiano cheese. PORTRAIT: ROBERT CAPLIN

What was your most nightmarish kitchen situation? I once had company over and was making pies and the liquid from the juices spilled in the oven and created a lot of smoke. My smoke alarm went off. It definitely added a little drama to the night. We ended up eating fresh fruit with whipped cream. At first I was squirming inside, but eventually laughed it off with my guests. Lesson learned—make the pies ahead of time!

If you could only eat one thing for the rest of your life, what would it be? Peanut butter. Are there any foods you can’t stand? I’m not a big fan of grapefruit.

What does home-cooking mean to you? Home cooking means tradition to me. I love cooking with my boys. We always have music on in the background. My six year old son is usually the one chopping vegetables (with a dull knife) to make salads. My seven year old son likes to get right in there with his hands and mix and stir. If we’re making meatballs or a piecrust, he gets down and dirty. My husband likes to add interesting spices to season. It’s a family effort and at the end we have a meal that we created together. The clean up is the part we don’t like as much!

Check out Amy’s new book, Sweet Designs: Bake It, Craft It, Style It!

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