Sweet Paul Magazine #12 - Spring 2013

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J E NIS.CO M

Contents Spring 2013

3 What’s up Sweet Paul?

7 Contributors 11 Spring is the season to ...

16 Recipe Monday 18 My happy dish 20 Crafty Friday 24 Gorg-wanna handmade 26 From Mormor’s kitchen

46 Travel

30 Keep your eye on

50 Woof

34 Gorg-wanna design

55 Will’s picks

36 Life is sweet

60 Gorg-wanna kids

40 Lotta+Fishs Eddy

62 One for the season

Photography by Reeta Pasanen

features 68

Spring cakes

130 Baskets

78

The art of wax flowers

138 Smoked gold

88

Wake up to spring

148 Violets

98

A new life

156 Well preserved

106

Inspired salads

118

Sweet Paul spring recipes

160 Pantry confections

124

Spring cocktails

161 Next time

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What’s up Sweet Paul?

I’ll tell you what’s up.

I’m knee deep in spring cleaning!

I love spring, but that cruel spring sunlight is merciless. So I have filled my buckets with hot soapy water and I’m washing windows and walls and wondering how those red spots on the ceiling got there. Looks like tomato sauce…

I don’t mind cleaning; it’s not my favorite thing to do, but I feel so amazing after I’m done. I learned a great cleaning trick from my grandmother: play really loud music and drink sherry. I tell you it works, it really does. Play music you really love.

She played old-time jazz and I play show tunes. Time goes by faster when you clean, sing along, and sip sherry. After a while it even feels fun.

I did get some strange looks from a neighbor once while hanging out the window with soapy water and a rag, singing Tomorrow from Annie.

When nighttime comes, the house is clean, I have no voice left, and I’m a bit tipsy. And my neighbors go to bed saying: “Thank God it’s a year until his next spring cleaning.”

I did get some strange looks from a neighbor once while hanging out the window with soapy water and a rag, singing Tomorrow from Annie

Photography by Alexandra Grablewski

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HaNDMaDE GoODS aRE In BLOoM!

A HANDMADE SURPRISE DELIVERED EVERY MONTH ENJOY 25% OFF YOUR FIRST UMBA BOX WITH CODE SWEETSPRING sweetpaulmag.com | 5

Paul Lowe

Founder & 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@sweetpaulmag.com

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

Contributors

I know it’s spring when...

Colin Cooke

Alexandra Grablewski

Dietlind Wolf

Photographer, New York

Photographer, New York

Photographer+stylist, Hamburg

I know it’s spring when the leaves and flowers rise to meet the sun and the mosquitos quietly plan their attack.

I know it’s spring when I want to be outside more than inside!

I know it’s spring when this amazing fresh green color appears out of nowhere.

Ellen Silverman

Nina Dreyer+Jim Hensley

Alicia Buszczak

Reetta Pasanen

Photographer, New York

Photographers, Oslo

Stylist, Los Angeles

Photographer, Helsinki

I know it’s spring when the days are longer and when the forsythia with their buttery yellow flowers are in bloom in the park.

I know it’s spring when I can cast a shadow without turning on a light. Time to iron the Hawaiian shirt... and maybe wash the windows.

I know it’s spring when my favorite songbirds return home and begin to build their nests.

I know it’s spring when the March equinox beats the darkness out of the long Helsinki winter. For a daylight-loving photographer like myself, it truly feels like waking up to life again.

Dana Gallagher

Evi Abeler

Liz Clayman

Andrea Bricco

Photographer, New York

Photographer, New York

Photographer, New York

Photographer, Los Angeles

Spring—the fleurs!

I know it’s spring when it’s time for homemade strawberry jam on buttered toast!

I know it’s spring when trips to the farmers market end in telltale berry stains on my fingers!

I know it’s spring when my niece and I can start counting frogs by the pond.

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contributors

Aimee Swartz

Sarah Oster Shasha

Elise Dee

Jim Noonan

Writer, Atlanta

Writer, New York

Crafter, New York

Crafter, New York

I know it’s spring when I’m ready to squeeze the bejeezus out of every waking minute of the day.

I know it’s spring when my parents’ lawn starts to look like a carpet of crocuses.

I know it’s spring when it’s warm enough for picnics in the park and the cherry blossoms reach their peak at the Brooklyn Botanic Garden.

I know it’s spring when there are finally ramps at the farmers market.

They are perhaps one of the most delicious treats of the year!

Kristin Gladney

Sanna Kekalainen

Michaela Hayes

Paul Vitale

Photographer, New York

Food editor+food stylist, Helsinki, Finland

Canning Queen, New York

Marketing+business development director, New York

I know it is spring when it starts getting warmer and all I want to do is be outside among the flowering dogwoods and cherry blossoms.

I know it’s spring when the scenery turns into asparagus in my eyes and dreams. Suddenly every conversation includes asparagus. Have you tried it yet?

Green or white?

I know it’s spring when I see the crocus shoots pushing up out of the ground. I love the bursts of color they bring to the New York City sidewalks.

I know it’s finally spring when my blog reader starts to fill up with recipes featuring ramps!

Laura Kathleen Maize

Will Taylor

Joline Rivera

Nellie Williams

Copy editor, Toronto

Market editor, London

Art director, Chicago

Graphic designer, Chicago

I know it’s spring when I can start wearing my collection of thrifted spring jackets.

I know it’s spring when I bring the first bunch of daffodils into my apartment.

I know it’s spring when I can’t wait to hit the pavement for my morning run (in shorts!) and I return to waiting pups for their morning walk to the corner bakery for croissants and coffee.

I know it’s spring when simply walking out my front door puts me in a good mood.

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Sweet Paul Magazine the KIDS issue

Coming MAY 2013! sweetpaulmag.com | 9

p e r s o n a l. p re c iou s .t i mele s s wallinandbuerkle.com

Wallin & Buerkle

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Spring is the season to ...

1.

IMAGE: retreat-home.com

2.

Hold all your eggs in one basket Distressed wooden trug with chicken motif, $39, retreat-home.com

1.Cook 2.

Make a Green Tea Mojito:

with rhubarb, purple sprouting broccoli, and peppers

ž cup green tea, brewed and chilled 1 oz white rum handful of mint leaves half a squeezed lime 2 teaspoons sugar mint leaves, to garnish 1. Gently mix the lime juice, mint leaves, and sugar together in a tall glass, ensuring you only gently bruise the leaves. 2. Once muddled, fill the glass ž full with crushed ice then pour in the rum and chilled green tea. 3. Stir before serving.

3.

3.

Bake

4. Shop an Easter Nest cake at Harabu House for global-chic, stylish and eco-friendly solutions to everyday living

1. Teak honey jar and stick, $38 2. Teak ring bowls, from $18 3. Carla hand-painted porcelain cups, from $8, harabuhouse.com

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spring

Our top three cookbooks to give this spring The Fresh Egg Cookbook by Jennifer Trainer In recent years the demand for inventive egg recipes has risen alongside the availability of fresh-from-the-chicken eggs. Trainer has written 101 recipes to inspire egg-related cooking whether you collect your eggs from a chicken coop in your garden or buy them at your local farmers market. As well as the traditional breakfast staples, like the perfect soft-boiled egg and eggs Florentine, you will also find ideas to make eggs the star of a Caesar Salad and Spaghetti Carbonara.

Farm Fresh Recipes by Heather Cameron Written from Missing Goat Farm, author Heather Cameron’s new cookbook is full of nutritious and tasty recipes. Expect to find tried and tested recipes for waffles, blueberry pie, and cheese crackers, all with a healthy twist. This is the ideal cookbook for anyone who likes to cook with homegrown ingredients—the book champions cooking with fresh-from-the-land ingredients.

Nigellissima: Easy Italian-Inspired Recipes by Nigella Lawson Nigella brings her trademark flirty, no fuss cooking approach to her latest book, with winning results. The book celebrates food that is fresh, delicious, and unassuming.

Look out for our favorites: Curly-Edged Pasta with Lamb Ragu, which is ideal for a chilly evening by the fire, and the refreshing Spaghettini with Lemon and Garlic Breadcrumbs for warmer days. Expect to find a collection of quick, flavor-packed recipes that will transport you from your kitchen to Italy in an instant.

Look what Sweet Paul spotted!

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1. Mint cake stand This pretty mint cake stand would be ideal for showing off all your spring makes and bakes. emeraldandella.com.au/, $40 2. Illustrated tea towel You’ll be a happy pea—not a grumpy carrot—if you do the dishes with this charming tea towel by illustrator Sarah Knight.

Howkapow.com, $16

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3. Clever cutlery Banish the problem of unhygienic tabletops with Hoverware cutlery, which is designed to prevent the head of flatware from touching the table.

Mfarch.com, $24 a set 4. Tree tray We think this tray is perfect for bringing a slice of the outdoors in during the spring months.

Ourworkshop.co.uk, $47

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Would you like to sell Sweet Paul Magazine in your store?

WINTER 2012 • NO. 11

1

sweetpaulmag.com/stockists

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Recipe Monday Such a fresh-tasting dish. The cucumbers are a perfect pair for the spicy chili flakes

Food+styling by Paul Lowe | photography by Alexandra Grablewski

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Salmon with Asian Cucumber Salad

Serves 4 1 cucumber 4 3 oz salmon filets, boneless and skinless glug of olive oil salt & pepper, to taste pinch of red chili flakes 2 tablespoons water 2 tablespoons mirin 1 ⁄2 teaspoon sugar 1 tablespoon dill, chopped 1 ⁄2 small red onion, thinly sliced 1. Preheat oven to 375°F. 2. Slice cucumber into thin slices lengthwise using a vegetable peeler. 3. Place in a bowl with ice water. 4. Rub salmon with oil, salt, pepper, and chili flakes. 5. Bake for about 10–12 minutes. Remember, salmon should always have a pink center.

6. In a small bowl, whisk together water, mirin, sugar, dill, salt, and red chili flakes.

7. Plate fish and add slices of cucumber and red onion on top.

Drizzle with dressing and serve.

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My happy dish Colorful spring salad

RECIPE by Deborah Hunter | styling by Paul Lowe | photography by Alexandra Grablewski

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“This dish makes me happy because of the beautiful colors and very fresh, bright taste. It’s a good dish to prepare in advance with just the addition of the avocado, dressing, and toppings right before serving” Avocado Mango Chopped Salad with Miso Dressing

2 carrots, peeled, thinly sliced, blanched, drained, and immediately dumped in an ice bath to stop cooking 1 ⁄2 medium red onion, thinly sliced 2 mangos, pitted and sliced (a mango seed remover helps greatly) 2 ripe avocados, pitted, peeled, and cubed 2 small red and orange sweet peppers, seeded and thinly sliced in rings

“My Happy Dish” recipe winner Deborah Hunter

Dressing:

1 tablespoon red or white miso paste (freeze the rest for another time) 1 ⁄3 cup mirin 1 ⁄3 cup water 1 tablespoon sugar 1 ⁄2 teaspoon sesame oil Add on top at end:

1 tablespoon toasted sesame seeds 1 handful fresh mint, torn 1. Prepare first 5 ingredients (you can do this in advance for all but the avocado) in a large bowl. 2. Make dressing by combining and whisking all ingredients together. 3. Right before serving, add the avocado and combine. 4. Pour a portion of the dressing over it all and mix (you might not need all the dressing). 5. Top with sesame seeds and mint and serve right away.

Want to be a “My Happy Dish” Winner?

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

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Crafty Friday Draping light

With a few steps you can make this cool modern lamp

Craft+styling by Paul Lowe | Photography by Alexandra Grablewski

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Wooden Bead Lamp

You will need: lamp set (cord, socket, and plug) large wooden beads (I used about 35) scissors small screw driver low-watt bulb 1. Add the socket to the cord.

(There are plenty of helpful how-to videos online to show you how to do this.) 2. Place all the wooden beads on the cord. 3. Attach the plug to the cord according to the instructions.

Screw in a low-watt bulb and your lamp is ready!

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Gorg-wanna handmade

Spring Greens

IMAGE: Kaori Color

Green bark tea towel, Kaori Color, $11 etsy.com/shop/kaoricolor

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1.

WILL’S FAVORITE

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3.

1. Flower brooch Panna Kotta, $18, etsy.com/shop/pannakotta 2. Ice mint origami lampshade Nellianna, $69, etsy.com/shop/nellianna 3. Ceramic bird bowls Prince Design UK, $59, etsy.com/shop/PrinceDesignUK 4. Green bow Lucke Penny, $7, etsy.com/shop/luckepenny 5. Fine art photograph Tracey Capone, $23, etsy.com/shop/TraceyCapone 6. Green sprig dish Zinnia Design, $12, etsy.com/shop/zinniadesignstc 7. Mother bird & baby chicks Sabahnur, $38, etsy.com/shop/sabahnur

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From Mormor’s kitchen “I only eat brunch, thanks”—how a fear of soggy cereal made me into a brunch diva

Food+styling by Paul Lowe | Photography by Alexandra Grablewski

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Ever since I was a young kid I could never stand anything soaked in milk. Breakfast cereal with milk would send me screaming out the door. To this day, I have never had a bowl of cereal with milk. My sister and dad loved cereal and I could not even stay in the same room while they enjoyed their breakfast.

I think my grandmother would clean their bowls before I could enter the premises. They should have put me out to the wolves when they had the chance!

So now I bet you’re asking yourself “what did this little bundle of joy eat in the mornings?” The answer is simple— nothing. Up until I was around 20 I just didn’t eat breakfast.

Food didn’t taste good to me until around noon. I was simply the brunch type.

I am told that at the age of five I went around telling friends of my parents that I didn’t eat breakfast—only brunch. I’m sure it was all they could do not to roll their eyes.

With two little old ladies caring for me, brunch was awesome.

We would set the table nicely and always use linen napkins. I felt that paper napkins would somehow cheapen the experience.

We would usually discuss what we would have for brunch the next day during the meal. We ate everything from quiche to poached eggs, smoked salmon sandwiches, and my favorite brunch dish: Zucchini & Potato Omelet.

Enjoy your brunch.

Baked Zucchini & Potato Omelet

Serves 4 2 tablespoons butter 1 large potato, peeled and cubed 1 ⁄3 zucchini, cubed 1 small yellow onion, chopped 6 eggs 1 ⁄3 cup cream salt & pepper, to taste 1 tablespoon dill, chopped 1 cup grated cheese, like cheddar 1. Preheat oven to 360°F. 2. In an ovenproof pan, heat the butter and sauté the potato, zucchini, and onion until the potatoes are done. 3. In a bowl whisk together eggs, cream, salt, pepper, and dill. 4. Pour the mixture into the pan.

5. Sprinkle with cheese. 6. Place in the oven and bake about 10 minutes, or until it’s firm.

Serve while warm.

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Keep your eye on Gimmie the skinny!

With a brand new studio in Cape Town and a new soon-to-belaunched textile collection, Skinny laMinx’s Heather Moore has been busier than ever—cutting and stitching and printing everything from table runners to gift tags, each one more gorgeous than the next. We want them all!

Skinny laMinx keeps it local, with all cotton milled in Cape Town and printing and manufacturing taking place onsite at its storefront

Text by Aimee Swartz | Photography by Kristin Gladney

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Heather Moore, illustrator and designer behind the South African label Skinny laMinx, produces some of the freshest fabrics and whimsical home goods around. Be it a tea towel or apron printed with local flora and fauna (we’re crazy about her frisky herd animal motifs!) or intricately cut greeting cards depicting the Mother City’s famed mountain in delicate detail, Skinny laMinx’s beautiful Scandi-tinged designs are certain to make you swoon. You can get your hands on Skinny laMinx at their storefront in Cape Town, online through Etsy, and at a growing number of retailers worldwide.

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The holes in a piece of cheese, my dreams and desires while flipping through an IKEA catalogue, ancient rock art on cave walls, the dishes on my shelves at home... all these things are design fodder

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kee p y o u r e y e o n

How did you come up with the name Skinny LaMinx?

It’s a nickname for our slinky little Siamese cat, Monkey, as well as a cheeky remix of the old playground chant, “Skinnymalinky Long Legs...”

What’s your design philosophy?

In general, I like design that is concise and fits its purpose. If it manages to do these things while being elegantly exuberant too, that makes me happy.

You work with multiple mediums—paper and textile being standouts. Do you prefer one over the other?

What I love about working with paper—paper cutting in particular—is the time it takes to make a thing. I seldom find unbroken periods in which to sit and work, so doing a paper cutout is a wonderful luxury for me. Textiles, on the other hand, thrill me with the way that their subtle qualities like texture and drape can add to (or take away from) a printed design.

Tell us about your most recent collection.

My most recent textile collection, Rough Cuts (due out in summer of 2013), manages to bring together my love of simple, clear Scandi design with African style in a way that surprises and delights me. The simple geometric shapes I’ve used in this collection read as both on-trend contemporary prints when in one context, and as earthy, textured, tribal designs in another.

What inspires you?

It’s kind of silly to say this, but I really am inspired by just about anything and everything! The holes in a piece of cheese, my dreams and desires while flipping through an IKEA catalogue, ancient rock art on cave walls, the dishes on my shelves at home... all these things are design fodder. My most recent addition to inspiration gathering is Instagram, which I find to be such a great way of noticing, documenting, and sharing things that give my inspiration button a push.

What is the best piece of advice given to you that you’d share with others?

My husband gave me a piece of advice that transformed everything for me. He told me to stop second-guessing my choices and to trust my instincts. He told me that my first decision was usually my best one. This really freed me up to trust myself, which is so important!

What’s the best part of what you do?

I love learning about how things work and how I can get them to work out for me. I am also really lucky to work with fantastic people, and generally get through my days with lots of laughs and friendly conversations.

Gorg-wanna design Stylish Household Essentials Antiquite de Paris stackable boxes, Bodie & Fou, $47,

IMAGE: bodieandfou.com

bodieandfou.com

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1. Industrial table lamp Homage, $313, homageonline.co.uk 2. Small dustpan & brush Labour & Wait, $32, labourandwait.co.uk 3. Document/laptop case LetterboxCo, $25, letterboxcostore.bigcartel.com 4. Large baguette bread board Home Remedy NYC, $138, homeremedynyc.com 5. Giant scissor cushion Roost Living, $71, roostliving.com 6. Essential kitchen knife set Old Faithful Shop, $74, oldfaithfulshop.com 7. Poulain tape dispenser Anthropologie, $30, anthropologie.eu 8. Gunmetal storage stool Industry West, $125, industrywest.com

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WILL’S FAVORITE

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Life is sweet

Meet Molly and her wonderful cookies, and try out the recipe she made just for us!

A professional chef for many years, Molly Rundberg decided to do what many of us only dare: she followed her dreams. She began testing recipe after recipe, combining flavors and mastering the art of the cookie. Using only wonderful ingredients—organic eggs, British Maldon sea salt, and amazing chocolates like Valrhona and Callebaut— she handmakes her cookies in small batches. She believes, rightfully, that you can feel the love.

You can enjoy the fruits (hold the nuts!) of her labor at mollypennybakery.com—you can even subscribe to a cookie of the month club—but don’t say we didn’t warn you. I got a chance to sit down with Molly and ask her a few questions about her beautiful business and delicious cookies.

Text by Sarah Oster Sasha Photography by Alexandra Grablewski

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SP: How did you decide to make only cookies?

MR: Making cookies just made sense. I thought that there needed to be a line of cookies that were classic with a twist and made with great ingredients. Also they are easy to ship, and cookies are the perfect gifts.

SP: What’s your favorite kind of cookie?

MR: How could I choose? I love all types of cookies, but I would have to go with my grandma Dorothea’s Chocolate Chip Cookie. They are my first memory of cookies.

They were so simple but I love them because they remind me of her.

SP: The lemon cookie created for Sweet Paul readers—how did you choose what to make for us?

MR: I wanted to make a lemon cookie for Sweet Paul. Since it’s spring, it’s time for something fresh and chewy. It’s almost like a lemon bar without being messy or too gooey.

SP: Cookie baking can be tough. Do you have any tips for us rookies?

MR: Use ice cream scoops to measure cookie dough in equal portions. Also chilling the dough till it is cold is necessary to keep the cookies from spreading too much when you bake them.

SP: Why don’t you use any nuts?

MR: My sweet niece is allergic to some nuts and I know so many children and grown-ups with nut allergies. I can’t tell you how happy I am when someone asks if there are any nuts in my cookies and I can say no—their smiles are the best. While it’s nearly impossible to make these cookies in a nut-free environment, we don’t add any nuts to our cookies, and I don’t think anyone who loves a nutty cookie will miss a thing.

But for those of you with severe nut allergies, feel free to check out our website for more information.

This is the recipe for the wonderful lemon cookies she created just for Sweet Paul Magazine.

Lemon Cookies Makes 11 2 oz cookies

⁄2 cup of butter (1 stick), slightly softened 1 cup light brown sugar, packed 2 large egg yolks 1 ⁄4 cup lemon syrup (see recipe) 1 ⁄2 teaspoon baking powder 2 cups all-purpose unbleached flour 1 ⁄2 teaspoon cardamom, ground 1 ⁄4 teaspoon black pepper, ground 1 ⁄2 teaspoon Maldon sea salt 1

1. Heat oven to 375°F. 2. Cream the butter and brown sugar in a standing mixer on medium-high speed about 2 minutes. 3. Add the egg yolks and beat on high speed for about 2 minutes until thoroughly incorporated, light, and fluffy.

4. Add the cooled syrup and beat on medium high for 1 minute, making sure syrup is mixed in thoroughly. 5. Combine flour, spices, and salt in a medium bowl, then add to the rest of the dough and mix to combine, about 30 seconds. 6. Scoop dough into a 2 oz ice cream scoop (or a 1 ⁄4 cup) and place on a parchment paper lined cookie sheet. 7. Bake for 11–12 minutes until edges are golden brown.

8. Let cool on wire rack. 9. When cool, glaze cookies by dipping tops into lemony glaze.

Lemon Syrup

⁄4 cup lemon juice ⁄4 cup granulated sugar

1 1

1. In a small saucepan heat the lemon juice and granulated sugar over medium heat until sugar has dissolved—about 2 minutes (you should have about ¼ cup of syrup). 2. Set aside to cool.

Lemony Glaze

2 cups confectioners’ sugar 1 ⁄4 cup lemon juice 1. In a small bowl whisk confectioners’ sugar and lemon juice until smooth.

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Lotta+Fishs Eddy Read Lotta’s own story about how her amazing collection for Fishs Eddy came to be

Text by Lotta Jansdotter | Photography by Evi Abeler

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Fishs Eddy is a shop located in Manhattan. It is one of those iconic places that people, locals and tourists alike, love to visit. It is a place filled with vintage china, spoons, old wooden boxes, whimsical cups, tumblers, and linens. It is a place where you can get good practical staples for the kitchen and great gifts for friends and family.

I was more than thrilled when I was invited to collaborate with Fishs Eddy on a porcelain collection for them. I could so easily imagine my designs and motifs in their store.

It all really started with me hosting an open house in my Brooklyn studio one afternoon about a year and a half ago.

Sara, the head product designer from Fishs Eddy, had signed on to my mailing list and she had received an invitation to come and visit. After milling around my

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space for a moment, she introduced herself and asked if I would ever consider creating a porcelain collection with Fishs Eddy. I was delighted! A few weeks later I visited their office, met with the lovely owners, and we started brainstorming ideas. We were all really excited and felt that this collaboration was a great fit.

In the fall of 2011 we started our work and Sara started sending me different shapes and products to consider for the collection.

We wanted a great mix of items, pieces that were useful for everyday and that would make for lovely gifts. We also wanted shapes that had a familiar feel, an ode to mid-century dinnerwear, and shapes that were not too “slick” or impersonal. Once we had decided on the shapes I started working with designs that would adorn the surfaces.

My designs are always created by hand. I use my black Pentel pens or India Ink. I also love cutting shapes and motifs out of paper. I collect them all in my sketchbooks and in ring binders. These books have

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become my “design library“ that I refer back to for many of my projects. For some collections I create new designs, and for some I simply go back to the library and pick some favorites—“classic Lotta Jansdotter” designs.

I start playing around with placement and size of the designs.

We print out all the templates and designs and I cut them out and tape the forms and shapes together to get a good feel for the scale. Then I’ll repeat the process on an actual item.

I usually like to include many different motifs in a collection, rather than just sticking with one or two. What is very important at this point is to make sure that all the designs relate to each other. I want the products to be able to feel like they are part of the same family, even if I use many different designs. Scale and shape of the designs matters a lot.

And then onwards to another fun phase: choosing colors. For some reason a collection of various blues came to my mind. Who knows why I thought of that! Maybe because blue feels timeless,

maybe because I thought about the iconic Royal Copenhagen porcelains, maybe because I love the ocean so much… but probably because a lot of people love blue. A lot of different things go through my mind when I decide colors. It also felt fitting to the project and the designs, and to the Fishs Eddy store: I did not see an exciting collection of blue wares there.

The whole process of creating this collection was so easy and enjoyable and I think it shows in the end result. I have really loved working together with the nice and creative people at Fishs Eddy, it felt like such a natural fit. It is a great collaboration that I am very proud of, a fun, lovely collection of things that mix and match nicely with what you already have at home or with pieces to come. I hope I have created something for people to treasure and use for a long time.

You can find Lotta’s collection at fishseddy.com/browse.cfm/2,242.html

We wanted a great mix of items, pieces that were useful for everyday and that would make for lovely gifts.

We also wanted shapes that had a familiar feel, an ode to mid-century dinnerwear, and shapes that were not too “slick” or impersonal sweetpaulmag.com | 43

Made In Our

Kitchen www.madeinourkitchen.com

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Travel Exploring the creative heart of Paris Join Sweet Paul’s market editor, Will Taylor, as he explores the design and gastronomic delights in and around the French capital’s creative and historic district, Le Marais

Text+photography by Will Taylor

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Although I was inspired by these larger concept stores, I felt the smaller, independent boutiques were the locations that really brought charm and heart to the Marais You know a city has the keys to your heart when you step out of a Metro station to freezing temperatures, overcast skies, and drizzle, with your excitement to explore anything but dampened. This is just how I felt as I stepped out of St. Paul Metro station onto Rue de Rivoli: my eyes widened in wonder at the beautiful, intricate architecture; the bold stripes of the French flag flapping proudly in the bracing Parisian wind an evident reminder—as if one was needed—that I had arrived in Paris.

I was headed for my apartment, a charming studio tucked away in the north of Le Marais and located in a quintessentially Parisian courtyard—accessed from a narrow, cobbled street through a double height, arched blue door. Having successfully

navigated the world’s narrowest spiral staircase to the first floor, I realized that breaking a sweat was more than worthwhile to get settled in my new homebase for the weekend.

The studio may only have been a cozy 30 meters squared, but it oozed effortless charm: exposed beams ran across the ceiling, the floor was uneven and creaking, and the view incredible. I had a fully working kitchen with dining room table, a spacious bathroom, and a comfortable bed; it provided the perfectly equipped and well-presented essentials needed for a Parisian city break, but at a fraction of expensive Paris hotel prices. (You can book similar places to stay through private rental website airbnb.com.)

I dropped off my bags and, carrying a lighter load, I was

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t r avel

ready to head out and explore the best design boutiques the area had to offer. A short walk from the apartment along Rue de Bretagne, I found Café Charlot, an archetypal Parisian bistro that provided diners, including myself, with excellent people-watching opportunities. Within minutes I was seated, had ordered, and was enjoying a featherylight omelet and silky espresso to prep me for the day of exploring that lay ahead.

Crossing the road from Café Charlot took me to Fabien Breuvart’s Images and Portraits, a tiny shop tucked away inside the city’s oldest covered market Le Marché des Enfants Rouges. Inside I found boxes and boxes of vintage photographs by anonymous photographers—a conversation with the owner revealed that it was the first place in Paris to sell found photos. I saw pieces for sale that ranged in price from under €10 up to €130 for larger prints, which made it a great store to pick up an original memento both unique and easy to transport.

The next two stops were at lifestyle emporiums Caravane and Merci, of which no Le Marais shopping trip should be without. The former was founded in 1995 by Françoise Dorget and is dedicated to selling homewares for urbanites with cosmopolitan taste. As well as lots of larger, fundamental pieces like sofas and lighting there were also a few home accessories to be found in the mix. I found the increasingly popular destination concept store Merci, located on boulevard Beaumarchais, to offer an even wider range of easier-to-transport items. Expect to be tempted by beautifully merchandised stationary, scented candles, beauty products, fashion, and kitchenware; these are two locations you must add to your list.

With a morning’s shopping completed, I headed to the breathtaking Place des Vosges where Café Hugo provided a quick and tasty lunch. Try to get a table by

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the window for views of the square’s spectacular architecture and order a glass of vin rouge to accompany your meal for the perfect Paris lunch. On the menu you will find a wide range of dishes, from quintessential rich Parisian fare like Beef Bourguignon to light bites such as Croque Madame and tasty salads.

Although I was inspired by these larger concept stores, I felt the smaller, independent boutiques were the locations that really brought charm and heart to the Marais. One such shop is Le Petit Atelier de Paris, a boutique that doubles as a workshop and is run by two designers who sell their collection of handcrafted items, all of which are wholly designed and made in the shop. My personal highlight was the simple white ceramic dishes and tumblers adorned with little gold stars—keep an eye out for their adorable pooch that roams the store, too.

Charmed by my experience at Le Petit Atelier de Paris, I headed off in search of other independent design stores. I soon found Design Vintage, a twice-monthly weekend pop-up exhibition that sells vintage furniture. Speaking with the couple that ran the store, I discovered that they source all their pieces from across the Netherlands and refresh the stock every two weeks without fail— impressive!

Heading back to my apartment, I happened upon three smaller design stores located in close succession: Loft 18, selling a range of simple, stylish and functional stationery; Nordik Market, which stocks a mix of Scandinavian vintage furniture and original creations by designers, with most of the furniture and home accessories imported directly from Nordic countries; and The Collection, a small but perfectly formed boutique that stocks wallpapers and homewares from a range of designers suited for stylish kids and adults alike.

These last few stores not only summed up the experience of shopping in the 3rd and 4th arrondissements, but also of the people who live and work there—eclectic, creative, and passionate.

Three stylish eateries

Stylish sleep

1. Breakfast at Café Charlot A bustling northern Marais hangout, Café Charlot has all the trappings of a quintessential Parisian bistro: white tile walls, a restored zinc bar, frosted mirrors, and a chirpy wait staff bedecked in black and white. To rub elbows with the locals, have your breakfast (expect time-tested basics like freshly pressed orange juice, coffee, pastries, and pillowy omelets) at the bar or on the sun-dappled terrace for prime people watching.

2. Lunch at Le Marché des Enfants Rouges In the city’s oldest covered market, you’ll find more than just organic produce, vibrant flowers, and enticing cheeses.

Its ethnic food stands—from Moroccan to Japanese—offer something for every craving and are often thronged by locals on the weekends. An ideal lunch spot when you’ve already had your fix of French fare.

3. Dinner at L’Aller Retour Situated in the beating heart of the northern Marais, this bohemian steakhouse attracts a modish crowd for its highquality cuts of meat, accessible prices, and fantastic selection of wines. It’s one of the most popular tables to book in the neighborhood, so be sure to reserve a few days in advance.

Jules & Jim Hotel 11 rue des Gravilliers, 75003 Rates from €200/night Billed as a hotel-meets-lounge-meets-art gallery, this northern Marais boutique hotel (whose name is a nod to the 1962 Truffaut film) draws in an artsy crowd of locals and out-oftowners alike. The foyer features a rotating photo exhibit and the intimate bar, housed in a former metal foundry, attracts night owls with its meticulous selection of wines and cocktails.

Twenty-three contemporary chic rooms are divided amongst three buildings that lord over a cobblestone courtyard and vertical garden—it’s the unobstructed views of Sacré Coeur and the Marais from 8th floor rooms and the proximity to the Centre Pompidou and the Marché des Enfants Rouges that make it a must-book.

Le Marais home design stores directory Caravane 6 rue Pavée, 75004 Design Vintage 12 rue Dupetit Thouars 75003 Fleux 39+52 rue Ste Croix de la Bretonnerie 75004 Le Petit Atelier de Paris 31 rue de Montmorency 75003 Loft 18 18 rue Charlot 75003 Luka Luna 77 rue de la Verrerie 75004 Merci 111 boulevard Beaumarchais 75003 Nordik Market 13 rue Charlot 75003 Papier Plus 9 rue du Pont Louis-Philippe 75004 Sabre 14 rue de Bretagne 75003 The Collection 33 rue de Poitou 75003

How to get to Paris International travellers can fly into Paris’ Charles de Gaulle (CDG) airport and then catch the RER B suburban city train leaving from either CDG Terminal 2 or Terminal 3 into Gare du Nord train station, the center of the city. Although it takes around 40 minutes, this is the quickest and least expensive way to get to Paris from CDG airport. Travellers from London can travel directly from London St. Pancras International to Gare du Nord in little over two hours on the Eurostar. There are also several high-speed train lines that connect Paris with other French and European destinations. See raileurope.co.uk for more information.

Local Paris-based writer and author of lostincheeseland.com, Lindsey Tramuta, shares her top tips of where to eat and stay in Le Marais

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Woof Time for dessert! Yes, your dog likes dessert as well When your dog wants something sweet, fruit and yogurt is the best thing to give them. We are not talking about a whole fruit, of course, but a few slices in a bowl.

Fruits are full of vitamins and minerals and are even said to calm the digestive system. My dog Lestat just loves fruit. His favorite is papaya.

A few tablespoons of plain Greek yogurt is also really good for dogs. It settles the stomach and gives them all that good bacteria that they need. So put some pieces of fruit in a bowl and add some yogurt. Your dog will love it!

Great dog-friendly fruits and berries are: apple melon papaya avocado banana blueberry kiwi

Food+styling by Paul Lowe | photography by Colin Cooke

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PAUL’S FAVORITE

1.

2.

3.

4.

5.

1. Top Hat Pooch tea towel La Maison d’Anna G, $16, lamaisondannag.com 2. Party Pooch tote bag Not On The High Street, $16, notonthehighstreet.com 3. Old school stripe collar Best In Park , $50, bestinpark.com 4. Dog dishcloth H&M Home, $4, hm.com 5. National Dog Day tee shirt Growler London, $24, growler-london.co.uk 6. Dog mug Pretty Dandy, $14, prettydandy.co.uk 7. Dog bed Natural Child World, $29, shop.naturalchildworld.com 8. Dog lamp Howkapow, $188, howkapow.com

6.

8.

7.

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Will’s picks Refresh your home for spring

Embrace the increasing daylight hours of spring and reflect the longer, lighter days in your home with a delicate and refreshing palette of green, blue, and linen white

IMAGE: John Lewis | Johnlewis.com

text by Will Taylor

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IMAGE: John Lewis | Johnlewis.com

Spring decorating in the heart of the home Spring is typically the season where we refresh our homes: from the closet to the kitchen cupboards, every nook is cleared out and reorganized for the year that lies ahead. The process of clearing up the accumulation of clutter from the previous year can often result in the décor looking tired and dated as a foil to your newly tied bookcases and shelves, especially in high-impact rooms like the kitchen. For many, the kitchen is still the heart of the home—the pride and joy where one cooks for the family, entertains friends, and completes daily chores so understandably many are keen for it to be always looking its best. The solution to a tired looking kitchen is to refresh the décor alongside your annual spring clean. Read on to pick and choose the elements of Sweet Paul’s ideal spring kitchen scheme to introduce into your home!

In some cases refreshing your kitchen décor might mean a total overhaul of a scheme, but this won’t always be required.

Swapping out heavy textiles and richly colored tableware and accessories for lighter, fresher shades in delicate textures like burlap, linen, and ceramic can be just the update to refresh a room for spring. If, however, you’re looking for a bigger overhaul, it’s best to start by updating the more fundamental elements of your kitchen. Begin with the cabinetry, where a lick of milky-white paint or a change in hardware can change the dynamic of the space—you can even consider removing the doors on some of your eye-level cupboards to create open shelving. This will make the shelves less overbearing, opening up the space and making it the room feel lighter and roomier.

Next, consider the shape, material, and texture of the dining table. To bring some depth and texture to this soft and pale palette, choose a piece with plenty of character and tactility —a distressed vintage piece made from oak works well in this space. Surround the table with white chairs that have a rattan seat, as this further introduction of texture helps tie the chairs to the table. Decorate the table with simple, elegant glassware, burlap and linen textiles, and small plants or herbs in terracotta pots. Be sure that everything you introduce to the scheme stays within a palette of white accented with green and pale blue-gray hues to maintain a consistent look across the space.

2.

1.

Will’s tip! Placing a rug underneath the dining table is a quick way to anchor the piece to the room. Picking a design with corresponding colors to the rest of the scheme will help with this.

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w i ll ’ s p i c k s 3.

Will’s tip! Using repetition is a simple way to make an eyecatching statement. To get the look try hanging a trio of factory-style pendants above a kitchen island or dining table.

5.

7.

6.

4.

1. Scion stripe rug Heals, $706, heals.co.uk 2. Vintage French bottle Terrain, $228, shopterrain.com 3. LandsmeerUltramarine fabric Dwell Studio, $50, dwellstudio.com 4. Factory Light No. 4 Cable School House Electric, $259, schoolhouseelectric.com 5. Linen cushion cover H&M Home, $13, hm.com 6. Vintage cerulean side chair Terrain, $248, shopterrain.com 6. Sintra garden pot Anthropologie, $44, anthropologie.eu 8. Wetherby table Jayson Home & Garden, $1995, jaysonhome.com 9. Stackable jars with lids Ferm Living, $84, ferm-living.com

8.

9.

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©2013 The Caldrea Company. All Rights Reserved.

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Gorg-wanna kids Bright spring picks for your little ones Little wallpaper,$398, outlet.bibelotte.nl

IMAGE: Bibelotte

Little House cushion, $54, outlet.bibelotte.nl

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3.

2.

1.

4.

5.

6.

7.

8.

1. Christian Jackson Rapunzel print Kids Love Design, $65, kidslovedesign.com 2. Hatschi hooks Jaellund Tofda, $35, jaellundtofta.tictail.com 3. Bicycle duvet set H&M Home, $21, hm.com 4. Doll face cushion Lark, $30, larkmade.com 5. Fabric wall letter Little Lucy Willow, $47, littlelucywillow.co.uk 6. Animal paper puppet kit Papercookie, $9, papercookie.com 7. Wave Willow chair Utzon Kids, $1150, utzonkids.com 8. Pinwheel round rug Dwell Studio, $500, dwellstudio.com

PAUL’S FAVORITE

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One for the season Jelly, all grown up!

You have to try this amazing Garlic Rosemary Jelly.

A true winner

Recipe+text by Michaela Hayes, Crock & Jar | Photography by Alexandra Grablewski

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Garlic Rosemary Jelly

Makes 6 8 oz jars 1 1⁄2 cups+33⁄4 cups cups sugar* 3 teaspoons Pomona’s Universal Pectin 1 ⁄3 cup rosemary, roughly chopped 2 2 ⁄3 cups dry white wine 1 ⁄3 cup white wine vinegar 1 ⁄2 cup garlic, thinly sliced 3 teaspoons calcium water (from Pomona’s Pectin box) 6 sprigs rosemary

When I was growing up, jelly was strictly for toast or for pairing with peanut butter. Any of the more savory jellies—mint or pepper or garlic—were oddities my childhood brain could not comprehend. I remember a jar of mint jelly that taunted me from the back of the fridge when we had run out of the black raspberry that I loved.

Thankfully, with age my food horizons have expanded considerably. And though I still shy away from having Garlic Rosemary Jelly with peanut butter, having it on toast with the right accompaniment is quite appealing.

My inspiration for recipes come from all corners of my life, and I credit this one to an adult student of mine, Claire. I teach a Community Food Arts course for the awesome program Farm School NYC and for the students’ hands-on projects we voted on suggested recipes to make as a group. To the dismay of some students, Garlic Rosemary Jelly was the winner. Claire had ideas for improving the recipe she had found, and I refined it further. Here you have the fruits of our labor.

If you think this recipe sounds gross, I challenge you to try it. I was skeptical myself, but this recipe is a winner. As a class we ate it straight out of the jar with spoons, and even the dismayed students were won over. These jars make beautiful gifts if you can part with them. If you can’t, I recommend eating it with some tasty roast meat, a nice oily fish, or a good sharp cheese. Delicious!

1. Prepare waterbath, canner, jars, and lids. 2. Combine 1 1⁄2 cups sugar and pectin in a bowl and set aside.

3. Tie roughly chopped rosemary into a sachet or cheesecloth bundle. 4. In a large saucepan, combine the white wine, vinegar, garlic, rosemary sachet, and calcium water. 5. Bring the mixture to a boil, turn down heat, and simmer for 5 minutes to infuse liquid with the rosemary flavor. Remove the rosemary sachet. 6. Return the liquid to a boil and add the sugar and pectin mixture.

7. While boiling, stir continuously for a full 2 minutes to dissolve pectin.

8. Add 33⁄4 cups of sugar and stir until completely dissolved. 9. Remove from heat and skim any foam. 10. Ladle hot jam into jars, leaving 1⁄4-inch headspace.

11. Slide a rosemary sprig down inside each jar. 12. Wipe the jar rims to remove any sticky bits. 13. Apply lids and bands.

The lids should be tight but not too tight.

14. Put filled jars in the water bath. Jars should be covered by 1 to 2 inches of water. 15. Cover pot and bring water to a boil. 16. Boil jars for 10 minutes.

17. Remove jars and let cool completely.

18. After 24 hours, check that the lids are sealed. The lids should not flex up and down when center is pressed. If they do, reprocess the jars or refrigerate them.

Clean, label, and store jars.

TIP Because I formulated the recipe using Pomona’s Universal Pectin, you can easily cut the amount of sugar in this recipe if you find it too sweet. You will simply end up with a smaller amount of jelly. To do this, leave the initial amount of sugar in the pectin mixture at 1 1⁄2 cups and use less sugar in the second addition. sweetpaulmag.com | 63

BLACK WHITE ON ON BLACK WHITE

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ÂŽ

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Spring 2013 | issue no. 12

Photography by Andrea Bricco

features

spring cakes | the art of wax flowers | wake up to spring a new life | inspired salads | sweet paul spring recipes spring cocktails | baskets | smoked gold | violets | well preserved

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spring

cakes meet spring with the most delicious cakes from sweet paul’s kitchen Food+styling by Paul Lowe | Photography by Hector Sanchez

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Olive Oil & Lemon Cake with Candied Lemons This cake is really flavorful. It stays moist for days.

Serves 8

Lemon & Coconut Cake This is an amazing cake. I just love the mix of lemon and coconut.

Serves 10 Lemon curd:

5 large eggs, separated 1 ⁄2 cup+1⁄4 cup+1 cup sugar, divided 3 ⁄4 cup olive oil juice from 1⁄2 lemon 1 cup cake flour (not self-rising) 1 ⁄2 teaspoon salt grated zest from 1 large lemon 2 lemons, thinly sliced 1 cup water 1. Preheat oven to 350°F. 2. Grease a round pan with some oil. 3. Beat together 4 yolks and 1⁄2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. 4. Reduce speed to medium and add olive oil, lemon juice, and lemon zest, beating until just combined. The mixture may appear separated. 5. Using a wooden spoon, stir in flour mixture (do not beat) until just combined. 6. Beat egg whites with salt in another large bowl with clean beaters at mediumhigh speed until foamy. 7. Add ¼ cup of sugar a little at a time, beating well, and continue until egg whites just hold soft peaks, about 3 minutes. 8. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. 9. Pour batter into pan. 10. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. 11. Cool cake in pan on a rack.

12. Turn pan upside down on a plate and remove pan. 13. Place lemons, water and 1 cup sugar in a pot and bring to a boil.

14. Let simmer for 15 minutes and then let cool. 15. Place candied lemon slices on top and add some syrup.

We also baked the same batter in small bunt pans, and they turned out really cute.

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3 large eggs 3 large egg yolks 1 ⁄2 cup sugar 1 ⁄3 cup lemon juice 1 teaspoon grated lemon zest 6 tablespoons salted butter, softened Cake:

1 1⁄2 cups salted butter, softened 3 cups sugar 8 large eggs 1 teaspoon vanilla extract 2 cups buttermilk 5 cups plain flour 1 teaspoon baking soda Frosting:

1 1⁄2 cups sugar 3 large egg whites 1 ⁄3 cup water 2 teaspoons light corn syrup 1 ⁄4 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cups coconut flakes 1 ⁄2 cup coconut flakes, toasted in a dry pan 1. To make the lemon curd, place eggs, yolks, sugar, lemon juice, and zest in a metal bowl. 2. Stir well and place on top of a double boiler. 3. Whisk until the curd starts to thicken, about 6–7 minutes.

4. Remove from heat and stir in the butter. 5. Let cool. 6. Preheat the oven to 350°F. 7. Beat butter and sugar light and creamy in a large bowl using a mixer.

8. Add the eggs, 1 at a time, mixing well between each egg. 9. Add vanilla and buttermilk and stir well. 10. Stir in flour and baking soda, and mix until you have a smooth batter. 11. Spoon into 3 greased 6-inch cake pans. 12. Bake for about 30 minutes or until a wooden skewer comes out clean. 13. Cool on a wire rack.

14. Whisk sugar, egg whites, water, corn

syrup, and cream of tartar in a large metal bowl. 15. Place in a double boiler.

16. Use a hand mixer and beat until the mixture is thick and creamy. 17. Take it off the heat, add vanilla, and beat until cool.

18. Place 1 cake on a cake stand.

19. Use a long knife and cut the cake in half horizontally. 20. Add 1⁄4 of the curd.

Place the other cake on top. 21. Continue with all 3 cakes. 22. Spread the frosting all over the cake and press coconut flakes all over it. 23. Sprinkle with the toasted coconut flakes.

Keep the cake in your fridge until serving.

Amaretto & Fig Cake I love using dried figs in cake. The taste can’t be matched—and they also make the cake very moist.

Serves 8 1 lb dried black Mission figs 2 cups water 1 ⁄2 cup amaretto 1 teaspoon vanilla extract 2 cups light brown sugar 1 cup vegetable oil 3 large eggs 3 cups plain flour 2 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄4 teaspoon cardamom 1 cup walnuts, toasted confectioners’ sugar 1. Preheat oven to 350°F. 2. Place the figs and water in a saucepan and simmer until the figs are tender. 3. Place in a blender with amaretto and vanilla and blend until smooth. 4. Beat together sugar, oil, and eggs until smooth. 5. Add the figs and mix well. 6. Stir in flour, baking powder, spices, and walnuts. 7. Pour batter into a well-greased and well-floured bundt pan. 8. Bake for about 1 hour, or until firm to the touch. 9. Cool on a wire rack and then turn onto a platter. 10. Sprinkle with confectioners’ sugar.

Cream & Berry Cake

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I love Amaretto & Fig Cake

using dried figs in cake. The taste can’t be matched—and they also make the cake very moist

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Carrot Cake

Vintage flowers above and on opposite page from tinseltrading.com

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Olive Oil & Lemon Cake with Candied Lemons

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amazing Lemon & Coconut Cake

I just love the mix of lemon and coconut

Vintage birds from tinseltrading.com

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Classic Chocolate Cake with Vanilla Frosting

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Cream & Berry Cake This is such a fresh spring cake. You can use whatever berries you like.

Serves 10 6 eggs +3 eggs 3 ⁄4 cup sugar 5 tablespoons butter, melted 1 1⁄4 cups plain flour, sifted 1 ⁄2 teaspoon baking powder 3 egg yolks 1 ⁄2 cup sugar 1 ⁄3 cup lemon juice 1 teaspoon grated lemon zest 6 tablespoons salted butter, softened 2 cups blueberries 1. Preheat oven to 350°F. 2. Beat 6 eggs and sugar until light and creamy. 3. Add the butter and stir well. 4. Add flour and baking powder and beat until the batter comes together. 5. Pour into 2 greased 9-inch cake pans. 6. Bake for about 25 minutes or until they are set and golden.

7. Cool on a wire rack. 8. Place 3 eggs, yolks, sugar, lemon juice and zest in a metal bowl. 9. Stir well and place on top of a double boiler. 10. Whisk until the curd starts to thicken, about 6–7 minutes. 11. Remove from heat and stir in the butter. 12. Let cool. 13. Place 1 layer on a stand and spread with half the lemon curd. 14. Add half the blueberries on top, and then another layer of cake.

15. Spread with the rest of the curd and add the rest of the berries.

Leave the cake in the fridge for at least 1 hour before serving.

Classic Chocolate Cake with Vanilla Frosting Nothing beats a good chocolate cake. I used a square pan, but you can also use a round one.

Carrot Cake A real spring classic. I made mine in layers like a small wedding cake.

Simply bake them in different sized pans. Really cute.

Serves 10

Serves 12

Cake:

Cake:

12 tablespoons salted butter, softened 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

1 1⁄2 cups dark brown sugar 6 oz vegetable oil 3 large eggs 6 oz plain yogurt 21⁄2 cups plain flour 1 1⁄2 teaspoons baking powder 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄4 teaspoon cardamom 1 ⁄2 teaspoon Maldon salt 1 carrot, grated 1 ⁄2 cup sultanas 1 cup walnuts, toasted and chopped

Frosting:

1 1⁄2 cups sugar 3 large egg whites 1 ⁄3 cup water 2 teaspoons light corn syrup 1 ⁄4 teaspoon cream of tartar 1 teaspoon vanilla extract sugar cookies as decoration 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, baking powder, and cocoa and mix until you have a smooth dough.

5. Pour batter into 2 well-greased 6-inch cake tins. 6. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. 7. Cool on a wire rack.

8. Whisk sugar, egg whites, water, corn syrup, and cream of tartar in a large metal bowl. 9. Place in a double boiler.

10. Use a hand mixer and beat until the mixture is thick and creamy. 11. Take it off the heat, add vanilla, and beat until cool. 12. Place cake on a stand and add 1 ⁄3 of the frosting. 13. Add another layer and frost the whole cake with the vanilla frosting. 14. Decorate with sugar cookies.

Let stand at least 1 hour before serving.

Frosting:

8 oz cream cheese 2 oz butter, soft 1 teaspoon vanilla extract 2 cups confectioners’ sugar

1. Preheat oven to 350°F 2. Beat sugar and oil until creamy. 3. Add the eggs, 1 at a time, and beat well. 4. Add yogurt and beat well. 5. Add flour, baking powder, and spices and mix well together. 6. Mix in carrots, sultanas, and walnuts. 7. Pour into a well-greased 9-inch springform.

8. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 50–60 minutes. 9. Cool cake in pan on a rack. 10. Mix all the ingredients for the frosting. 11. Place cake on a platter and cut in half lengthwise. 12. Add 1⁄3 of the frosting and place the other layer on top.

13. Cover the cake with frosting.

Let stand 1 hour before serving.

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t h e a rt o f wax f l owe rs Sweet Paul crafter Elise Dee found

h e r i n n e r f l o ri st a n d c re a t e d a l l t h e se amazing projects for our dear readers

Crafts by Elise Dee | Styling by Paul Lowe | Photography by Alexandra Grablewski

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Orange Flower Stems & Buds < Flower Garland

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Ch e rry Bl osso m Bra n c h

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For all flowers: Be careful not to let wax drip on you! It’s very hot!

1. Heat uncolored wax in a crockpot until it melts completely.

Keep warm on low heat while you prepare your flowers.

2. Set up a cooling station next to your crockpot, like a large disposable Tupperware, to place dipped flowers. 3. Dip your flowers 1 at a time. 4. Let flowers dry completely before assembling craft projects.

Orange Flower Stems & Buds

Yo u w i l l n e e d: 4 coffee filters 10 Q-tips Rit Dye in yellow & orange green floral wire green floral tape masking tape fine yellow glitter melted wax 1. Dye your coffee filters with orange dye. Dye your Q-tips with yellow dye. Let dry. 2. Fold a coffee filter into quarters and cut the top down about 3 inches. Then, cut into a petal shape that is rounded on top and narrow on the bottom. Repeat this until all of your coffee filters are cut into petals. 3. Cut a piece of floral wire to 12 inches long. 4. Attach 4 Q-tips to the tip of the floral wire with some masking tape. 5. Attach one petal to the wire below the Q-tip using a small piece of masking tape. Repeat this, moving around the wire, until you have 5 evenly spaced petals taped onto your wire. 6. Wrap the base of your flower with floral tape. Spread the flower petal open to create your flower shape. 7. Wrap a 6-inch piece of floral wire half way down your 12-inch piece of wire. Using steps 4–6, create another flower on the end of your 6-inch wire. 8. Attach a 4-inch piece of floral wire to the 12-inch wire, below your 6-inch piece of wire.

Repeat steps 4–6 to create another flower on the end of that wire. This time, only use 4 petals to create a “bud.” Wrap the floral tape a little higher on this flower and do not spread the petals open. 9. Wrap all of your stems in masking tape to give them the same thickness as a flower stem. 10. Wrap your stems in green floral tape. 11. Carefully dip each flower in wax and sprinkle a little bit of yellow glitter on the Q-tip centers while the wax is still wet.

Floral Garland

Yo u w i l l n e e d: 12 coffee filters Rit Dye in pink, yellow, and orange green floral wire wire cutters needle nose pliers scissors masking tape green floral tape melted wax household twine 1. Dye your coffee filters. You should have 4 of each color.

2. Cut 12 pieces of floral wire about 5 inches long. 3. Using your pliers, bend the wire into a loop and twist the ends together to secure your loop. 4. Fold a coffee filter into quarters and cut the top into a petal shape that comes to a point in the center. 5. Unfold the filter and cut on the fold lines so you end up with 4 separate petals. 6. Attach petals to the twisted wire so they are opening away from the loop, and secure with a small piece of masking tape. 7. Wrap the base of your flower with floral tape. Then spread the flower petals open to create your flower shape. 8. Repeat these steps until you have 12 flowers, 4 of each color. 9. Dip your flowers in wax, 1 at a time, and let dry. 10. String the twine through the wire loop of each flower, knotting the twine at the top of each loop as you go.

11. Alternate the color of your flowers as you attach them to the twine.

Cherry Blossom Branch

Yo u w i l l n e e d: 10 coffee filters Rit Dye in red and yellow 4 Q-tips melted wax floral tape floral wire brown acrylic paint branch (I found mine in my local park) scissors masking tape wire cutters 1. Dye 5 coffee filters with red Rit Dye, and let dry. 2. Dye all Q-tips with the yellow dye, and let dry. 3. Fold a white coffee filter in half. Cut off the crinkled part so you are left with a half circle in the center. 4. With the filter still folded, cut half of a petal shape, leaving the top rounded and the bottom about 1-inch wide (unfolded). 5. Repeat these steps with the remaining white filters. 6. Do the same with 3 red coffee filters, but make your petals about half the size—the narrow bottom should be a little larger than your thumb. 7. Cut 1 dyed Q-tip to about 1⁄2 an inch long. Tape it to a piece of 3-inch floral wire. 8. Begin assembling a flower by taping a small red petal the floral wire,

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Bri d a l Bo u q u e t

just below the Q-tip, using only a small piece of masking tape at the narrow end of the petal. Wrap the petal around the wire. Repeat this a total of 3 times, moving around the stem with your petals. 8. Once all of your red petals are attached, attach your first white petal using the same method. You will attach 5 white petals over the red petals. 9. Once all of your petals are attached, wrap the base of your flower in floral tape and fluff the petals outward to form a nice cherry blossom shape. 10. Repeat steps 8+9 until you have 4 complete flowers. 11. Dip your flowers in wax, 1 at a time, and let dry. 12. Attach your completed flowers to your branch using floral tape. 13. Paint your floral tape with the brown acrylic paint to blend it to match the color of your branch.

Bridal Bouquet

Yo u w i l l n e e d: 64 coffee filters scissors Rit Dye in yellow, orange, fuchsia, and green green floral wire wire cutters masking tape green floral tape hot glue gun & glue sticks white satin ribbon, ½-inch wide 1. Dye the coffee filters. You should have about 20 of each warm color and 4 green filters. 2. Starting with an orange filter, cut a wavy edge around the whole thing about 1-inch down from the wide top. 3. Cut a slit going from the edge to the center of the filter. 4. Cut a piece of floral wire about 6-inches long. 5. Using masking tape, secure the end of the floral wire to the left side of the slit at the center of the filter. 6. Wrap the filter around the wire and tape at the base with a small piece of masking tape. 7. Repeat these steps using a yellow coffee filter, wrapping it around the orange filter. 8.

Cover the base of the flower with green floral tape. 9. Repeat these steps with the remaining yellow, orange, and fuchsia filters. Use 2 coffee filters per flower.

10. Once all flowers are made, cut 2 leaf shapes out of each green coffee filters.

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Terrarium < Corsage

Hot glue 2 leaves to a piece of floral wire. Repeat this 3 more times (so you have a total of 4 stems with 2 leaves each). 11. Dip all flowers and leaves in wax, 1 at a time, and let dry. 12. Begin to twist all of the wire stems together until you have a bouquet.

13. Cut the stems to about 5-inches long. 14. Wrap stems with masking tape until you have about 2 layers of tape. 15. Using the satin ribbon, wrap the base of your bouquet using a bead of hot glue every couple wraps, including the beginning and end of your ribbon.

Corsage

Yo u w i l l n e e d: 8 coffee filters Rit Dye in pink, fuchsia, yellow, and orange white pearl bead elastic, ½-inch wide sewing machine & thread hot glue gun & glue sticks scissors melted wax

1. Dye your coffee filters so you have 2 of each color. Let dry.

2. Fold a coffee filter into eighths and cut a pointed petal shape. It should look like an oval with 2 pointed sides. 3. Unfold your filter to reveal a flower shape. Repeat step 2 on all of your coffee filters, varying the size of the petal. You should end up with 4 full size flowers, 3 medium size flowers, and 1 small.

4. Layer all of your flower shapes so that the largest ones are on the bottom and the smallest ones are on the top, making sure to vary the colors throughout the layers. 5. Cut your elastic to fit snugly around your wrist. 6. Carefully place your layered flowers at the center of your elastic piece and sew 4 stitches at the flower center to secure the flower to the elastic. 7. Sew the elastic into a circle. 8. Dip the flower into the wax, stopping just before the elastic (do not dip the elastic in the wax). Dip the flower twice. 9. Hot glue the pearl bead to the center of your flower on top of your stitches. You can use any bead, trinket or broach for the center of your flower.

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Terrarium

Potted Flowers

Yo u w i l l n e e d:

Yo u w i l l n e e d:

3 coffee filters 1 Q-tip Rit Dye in yellow and fuchsia preserved moss 1 cup pebbles or stones large ball jar melted wax hot glue gun & glue sticks

20 coffee filters Rit Dye in pink and yellow cotton balls scissors green floral wire green floral tape melted wax small terra cotta pot sand soil pebbles or stones

1. Dye your coffee filters fuchsia. Dye your Q-tip yellow. Let dry.

2. Fold your coffee filter into eighths and cut a pointed narrow petal shape. 3. Repeat this with all of your filters. 4. Cut your Q-tip to ½ an inch. 5. Pinch your flower petal around the Q-tip and use a bead of hot glue to secure. 6. Dip your flower in wax.

Let dry. 7. Fill your jar will stones or pebbles. Then add moss and your flower on top.

1. Dye your coffee filters, 10 in each color. Let dry. 2. Fold your coffee filter in quarters and fringe cut. To fringe cut your coffee filters, start at the edge and cut away pie-shaped pieces, leaving behind sharp triangular points. Do so to both colors.

Wax Flower Hair Clip > Potted Flowers

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Co l o rfu l Fl o ra l Cro w n

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W h i t e Ga rl a n d Cro w n

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3. Leaving the lighter inner petals folded in quarters, cut about 1 inch from the bottom. Set aside bottom 1 inch. 4. Take a cotton ball and cut into quarters. Cover a quarter of the cotton ball using the excess inch of coffee filter. 5. Cut your floral wire to 7 inches. 6. Attach your covered cotton ball to the wire using the floral tape. 7. Wrap your yellow fringe around the cotton ball using the floral tape for the inner layer. 8. Wrap your fuchsia fringe for the outer layer using floral tape. 9. Dip your flower in wax. Let dry. 10. Fill your terra cotta pot 3⁄4 of the way up with sand. 11. Fill the remaining 1⁄4 with soil. 12. Place your flowers in the soil/sand layers, hiding their wire stems. 13. Once all of your flowers are arranged, add your pebbles or stones to the top of the soil to keep everything in place.

Wax Flower Hair Clip

Yo u w i l l n e e d: 5 coffee filters Rit Dye in teal and yellow scissors hot glue gun & glue sticks wax barrette clip 1. Dye your coffee filters with a watered-down mixture of teal and yellow, and let dry. You will need 2 pale teal filters and 3 pale yellow filters. 2. Fold a teal filter into eighths. Cut a daisy-like petal shape, narrow and rounded on top. 3. Do the same thing for the rest of the teal filters and 2 of the yellow filters, but cut the yellow petals to half the length of teal petals. 4. Glue the teal flower shapes together using a bead of hot glue between the two layers. They should not line up perfectly—the petals should be slightly askew. 5. Glue the yellow flower layers on top of the teal ones in the same way. 6. Cut a circle from your last yellow filter and glue that to the center of your flower. 7. Heat up your wax. As soon as your wax melts, turn your crockpot off. Let cool slightly for about 30 minutes. 8. When your wax begins to cool, dip your flower into the wax. Let dry. Then, dip it again. Repeat this about 5–6 times until you have a nice buildup of wax on your flower. If you are having trouble getting your wax to build up and thicken, wait longer than 30 minutes for it to cool. The cooler the wax, the thicker it will dry. 9. Once your flower is set in wax, hot glue it to the barrette to create your hair clip. You can also glue it to a broach clip.

Colorful Floral Crown

Yo u w i l l n e e d:

1. Dye all the coffee filters to your desired color palette. Let dry.

2. Fold a coffee filter into eights until you have a wedge. 3. Cut a wavy line about 1½ inches down from the wide top of the wedge.

4. Unfold the wedge twice so that the coffee filter is still folded in half once. 5. Use masking tape to secure a piece of 6-inch floral wire to the bottom center of 1 side of the filter. 6. Roll the sides of the filter in toward the center so you have a tulip shape.

Make sure you keep the flower shape loose—you don’t want the flowers to be too tight. 7. Using a small piece of masking tape, tape the flower shape in place at the base where the filter meets the wire. 8. If your flower shape looks too uniform, fluff it out a bit by rearranging some of the petals. 9. Wrap the masking tape and wire in green floral tape so the bottom of the flower is tightly wrapped. 10. Dip the flower in heated wax. 11. Repeat these steps for the rest of the 23 filters. 12. To form the crown, start twisting the wire stems of the flowers together. Continue doing this until you form a long line of flowers that will fit around your head. 13. Loop the ends together with pliers and wrap the closure with floral tape to finish it off.

White Garland Crown

Yo u w i l l n e e d: 25 white coffee filters scissors 26-gauge silver beading wire wire cutters melted wax pearl beads needle nose pliers 1. Fold a coffee filter into sixteenths and cut a rounded petal shape into the wedge, leaving the pointed tip connected on both sides. 2. Unfold to reveal a flower shape—it should look almost like a daisy. 3. Pinch and twist the center of the flower. 4. Tightly wrap the twisted center with the silver beading wire, leaving around 5 inches of wire attached. 5. Dip each flower in hot wax, and let cool. 6. Repeat these steps for the rest of the 24 filters.

7. Begin forming your crown by wrapping the silver wire of each flower together until you have a nice long cluster of flowers that you can wrap around your head. 8. Put the crown aside and cut a 4-inch piece of wire. 9. String 1 pearl onto an end. Loop and twist the wire around the pearl so it stays in place. Repeat this on the other end of the wire. 10. Twist the wire with pearls around your garland. 11. Repeat steps 9+10 until your crown is covered in about 24 pearls. 12. Loop the ends of your garland together with pliers to close it and form your crown.

24 coffee filters Rit Dye in blue, yellow, and pink scissors masking tape green floral wire wire cutters green floral tape melted wax needle nose pliers

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Wak e up t o

spri ng!

Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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Raspberry Swiss Roll Moist Coffee Cake Coffee cake, that good old standby for an afternoon treat, gets a new twist with a sweet baked-in accent from a rich muscovado sugar-flavored stripe

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â&#x17E;ş

Double-Decker Passion Fruit Cookies A thick filling made from passion fruit is an ideal variation on the traditional sandwich cookie. And if you take the time to cut out little heart-shaped peepholes, you instantly get a serving of little heart shaped cookies to boot!

Lemony Poppy-Seed Layer Cake

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Chocolate & Pistachio Boston Rolls Cinnamon rolls come in many varieties. These rolls can be elevated to high confectionary by letting them rise, brioche-style, and rolling them around a tasty filling of white chocolate and pistachios

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N ow is the t ime to bak e up gorgeous seasonal treats for a spring fling. Fill a

poppy-seed cake with tangy lemon layer, hide a burst of bright passion fruit in freshly baked cookies, or fluff together a creamy concoction of fresh strawberries and marshmallows into a dreamy pink mousse. Use bright macarons to bejewel a classic Swiss roll, or revamp ordinary cinnamon buns with white chocolate and pistachios

Raspberry Swiss Roll Swiss rolls are popular because they’re so quick to make, taking so little time in the oven. This roll has an elegant finish with a smooth cloak of marzipan bedecked with colorful macarons.

Makes 12 pieces Cake: 4 eggs, at room temperature ¾ cup sugar 1 cup ground almonds 4 tablespoons potato flour 2 teaspoons baking powder 1 teaspoon vanilla sugar Filling: ¾ cup whipping cream ¾ cup raspberry jam Decoration: 6 oz marzipan or fondant icing (that can be rolled and cut) macaron pastries 1. Preheat the over to 375°F. 2. Beat the eggs and sugar together until they are pale and frothy. 3. In a separate bowl, mix the flour, baking powder, and vanilla sugar. 4. Add the dry ingredients to the egg mixture. 5. Line an oven sheet with baking parchment and pour the batter into it. 6. Bake on the middle oven rack for around 6–7 minutes, or until the batter turns a bit golden. 7. The batter burns quite easily on the bottom, so keep and eye on it and don’t overbake it. 8. Spread a large piece of baking parchment (at least as large as the cake base itself) over a work surface and sprinkle it with sugar.

9. Carefully place the cake base on the sugared parchment, with the topside down. Wait a moment and then carefully peel off the parchment that was in the oven. 10. Make the filling by whipping the cream into soft peaks. 11. If you like very sweet pastries, then add a couple of spoonfuls of sugar to the cream.

12. Spread the raspberry jam evenly over the cooled cake base.

13. Spoon half the whipped cream over the jam. Then roll up

the cake into a log and spread the rest of the whipped cream over the roll. 14. Place the marzipan or fondant icing between 2 sheets of cling film and roll it into a thin sheet with a rolling pin. Using the rolling pin, carefully lift the sheet over the Swiss roll and firmly press it into the roll and tuck it under. 15. Use the macarons to decorate the roll.

Moist Coffee Cake

Makes around 16 pieces Main batter: 1 1⁄2 sticks butter, at room temperature 1 1⁄4 cups sugar 3 eggs 2 teaspoons vanilla sugar 2 oz crème fraîche 21⁄4 cups flour 2 teaspoons baking powder Filling: 1 ⁄2 cup muscovado sugar 1 ⁄2 cup flour 2 teaspoons ground cinnamon 1 ⁄4 teaspoon salt 3 tablespoons butter, at room temperature 1. Pre-heat the oven to 375°F. 2. Prepare the main batter. Beat the butter and sugar together until frothy. 3. Beat the eggs into the batter one by one. 4. Mix in the crème fraîche. 5. In a separate bowl, combine the flour and the baking powder, then sift this into the main batter mixture. 6. For the cake’s dark layer, use your fingers to mix all the ingredients together in a clean bowl by pinching and rubbing them together until thoroughly combined. 7. Then pour around half of the main batter into a cake pan that holds around 6 cups. 8. Spoon the dark layer mixture over this. Then add the rest of the batter on top. 9. Bake the cake on the bottom rack of the oven for 45–60 minutes. 10. Let it cool for around 15 minutes before flipping the cake pan over onto a serving dish. 11. Let the cake cool completely before removing the cake pan.

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Marshmallow Mousse and Strawberry Salsa

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Upside-Down Cake Caramelize seasonal fruit in the oven in a lovely almond-flavored batter, and you have an upside-down cake your guests will flip for!

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Lemony Poppy-Seed Layer Cake

Chocolate & Pistachio Boston Rolls

Makes 12 pieces

Makes around 12 rolls

Cake:

1 teaspoon active dry yeast ¾ cup cold milk 1 egg 1⁄2 cup sugar 1 ⁄2 tsp salt 1 3 ⁄3 cups flour 1 1⁄2 sticks butter

2 lemons 4 eggs 1 1⁄2 cups sugar 21⁄3 cups all-purpose flour 1 1⁄2 teaspoons baking powder 2 teaspoons vanilla sugar 1 tablespoon black poppy seeds 9 tablespoons melted butter Filling:

¾ cup sugar juice of 1 lemon 2 egg yolks at room temperature 8 tablespoons butter, in small cubes 3 oz grated white chocolate

¾ cup whipping cream For moistening:

¾ cup water 2 tablespoons confectioner’s sugar Topping:

1 ½ cups whipping cream 1 tablespoon confectioner’s sugar 1. Pre-heat the oven to 350°F. 2. Butter and flour 1 big, 9-inch cake pan or 2 smaller 7-inch pans. 3. To make the cake layers, wash the lemons, grate the peel, and squeeze out the juice.

4. Beat the 4 eggs and sugar together until they are pale and frothy. 5. Combine all the dry ingredients for the cake in a separate bowl, then add them and the melted butter to the egg batter, stirring rapidly. 6. Pour the batter into the cake pan or pans. 7. Bake on the bottom oven rack for 45 minutes (or 35 minutes for the smaller pans) or until the cake is done in the middle. 8. Let the cake cool for around 15 minutes, remove them from the pans, and then let them cool completely.

9. Then carefully cut cake into layers—the big cake into 3 layers, or the small cakes into 2. 10. To make the filling, put the lemon juice and the sugar into a pot and bring it to boil. 11. Stir until the sugar is completely dissolved. 12. Put the egg yolks into a bowl. 13. While constantly whisking, add the sugar-lemon liquid in a thin stream to the egg yolks. 14. Pour the mixture back into the pot and heat carefully, stirring all the while, until the liquid thickens. 15. Take the pot off the heat and add the cubed butter and the white chocolate. 16. Let cool to room temperature.

17. Meanwhile, whip the cream into a thick froth and incorporate it into the lemon mixture. 18. To moisten the cakes, mix together the confectioners' sugar and water and brush this on the cake layers. 19. Spread the lemon cream between the layers. 20. To top the cake, whip the whipping cream with the tablespoon of confectioners' sugar until you get soft, thick peaks. Use this to ice the entire cake, including the sides.

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Filling:

4 tablespoons cubed butter, at room temperature 3 oz dark chocolate, cut into small pieces 1 oz chopped pistachios 1. In a large bowl, crumble the yeast into the cold milk, then add the egg and the rest of the dry ingredients (except the ingredients for the filling). 2. Knead the batter in a mixer with a dough hook. 3. Add the flour little by little as the machine kneads the dough. 4. Then add the room-temperature butter.

5. Turn the mixer off and let the dough rise in a place with no drafts for around 2 hours. Cover the bowl with a cloth.

6. Preheat the oven to 375°F. 7. Turn out the dough. 8. With a rolling pin, roll the dough into a long plank around 4 inches thick. 9. Sprinkle the filling ingredients over the dough: the butter pieces, the dark chocolate, and the pistachios. 10. Then roll up the dough into a log. 11. Cut 12 equal-sized rolls out of the log. 12. Butter a 10-inch springform pan and place the rolls into the pan, so they are not packed too tight. 13. Then let them rise for another 30–45 minutes. They’ll fill out the pan as they rise.

14. Bake the rolls on the bottom rack for around 30 minutes.

15. If the tops of the rolls are getting too dark, cover the pan lightly with foil. 16. When cooked, let the Boston rolls cool slightly and then remove the entire cake from the pan. 17. Cut into pieces. Sift confectioners' sugar over the tops.

Marshmallow Mousse and Strawberry Salsa

Makes 6–8 servings Mousse:

4 oz marshmallows 5 oz strawberries ¼ cup water 3 tablespoons sugar ¾ cup whipping cream Strawberry salsa:

5 oz strawberries 2 tablespoons sugar 1 tablespoon finely mint, finely chopped 1. Dice the berries and combine them with the sugar and the mint. 2. Set them aside while you make the mousse so the berries can soak up the flavors. 3. Chop up the marshmallows into small pieces with a sharp knife or scissors. 4. Dice the

strawberries and put them in a pot with the water and sugar.

If the strawberries are not naturally very sweet, increase the amount of sugar. 5. Bring the mixture to a boil and let it simmer on medium heat for a few minutes. 6. Remove from the heat and purée with a wand mixer. 7. Add the marshmallow pieces and stir until they dissolve, then let the mixture cool completely. 8. Whip the whipping cream into soft peaks, and fold it into the cooled strawberry-marshmallow mixture.

To serve, divide the salsa into 6–8 individual serving bowls and top with a dollop of the mousse. Cover the serving dishes with cling film and let them sit in a cool place for at least 2 hours, or until the mixture has set.

Double-Decker Passion Fruit Cookies A thick filling made from passion fruit is an ideal variation on the traditional sandwich cookie. And if you take the time to cut out little heart-shaped peepholes, you instantly get a serving of little heart shaped cookies to boot!

Makes around 20 cookies cup butter, at room temperature ½ ¾ cup sugar 1 egg yolk 2 teaspoons vanilla sugar 1 ¾ cups flour 1 cup passion fruit filling (see below)

Upside-Down Cake

Fruit glaze: 4 tablespoons butter ¼ cup brown sugar 10 small plums, peaches, or nectarines Cake: 9 tablespoons butter, at room temperature ½ cup sugar 2 eggs 4 oz grated almond paste 1 1⁄4 cups flour 1 teaspoon baking powder

¼ cup whipping cream 1. Pre-heat the oven to 375°F. 2. For the fruit glaze, cube the butter into little pieces. 3. Put the butter and half of the sugar into a 9-inch cake pan. 4. Put the pan into the oven until the butter melts, then remove the pan and stir the butter and sugar together with a spoon. 5. Rinse the peaches, cut them in half, and remove the stones. 6. Arrange the peach halves cut-side down into the cake pan. 7. In a bowl, mix the butter and sugar for the cake batter with an electric mixer until light and fluffy. 8. With the mixer on, add the eggs 1 at a time. 9.

Add the grated almond paste. 10. In another bowl, combine the flour and baking powder. 11. Sift the flour mixture into the batter and mix it thoroughly with a wooden fork. 12. Mix in the cream. 13. Spoon the batter on top of the fruit in the cake pan.

14. Bake the cake on the bottom rack of the oven for around 35 minutes or until the cake is cooked in the middle. 15. Let the cake cool in the pan for around 15 minutes. 16. Flip the cake pan upside down onto a serving tray and remove the pan.

However, it’s a good idea to remove the pan only when you’re ready to serve, as this will keep the cake moist.

1. Beat together the butter, sugar and egg yolk with a wooden fork or in an electric mixer with a dough hook. 2. Add the flour and continue mixing until combined. 3. Flour a clean work surface and roll out the dough. 4. Using a round cookie cutter (around 5 dm in diameter) and cut out an even number of cookies, around 40. If you want, you can use a small heartshaped cutter to cut a hole in half of the cookies for the filling to peek through. 5. Line an oven sheet with parchment paper.

6. Using a palette knife, lift the cookies onto the oven sheet.

7. Place them in a cool place for half an hour. 8. Heat the oven to 375°F. 9. Bake the cookies for 8–12 minutes, or until they turn a light golden brown. 10. Let them cool. 11. Spread around 2 teaspoons of the passion fruit filling onto half of the cookies, and then place another cookie on top.

Passion Fruit Filling

Makes around 1 cup of filling, enough for 20 cookies ¼ cup passion fruit seeds ½ cup sugar 6 tablespoons butter 2 teaspoons lemon juice 2 small eggs, at room temperature 1 egg yolk, at room temperature 1. Pour the passion fruit, sugar, butter, and lemon juice into a small pot. 2. Heat the ingredients until the butter melts and the sugar dissolves. 3. In a clean bowl, beat the eggs and the egg yolk. 4. While beating constantly, add the warm passion fruit mixture in a thin stream to the egg mixture. 5. Pour the mixture back into the pot, and heat it gently, stirring constantly, for around six minutes or until it thickens. 6. Then let it cool to room temperature, cover it with cling film and put it in the fridge to cool and set.

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Crafts by Paul Lowe+ Paul Vitale | Styling by Paul Lowe | Photography by Ellen Silverman

A new life A

Give your china a new life by turning it into a lamp, a shelf, or simply turning it over

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Plates on the Wall < Shelf

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Shelf You will need: plate dremel tool, mine is from dremel.com metal bracket sandpaper Super Glue 1. Cut the plate in half using the dremel tool. 2. Sand the spot where the bracket meets the plate. 3. Glue together.

Plates on the Wall By showing the backside of the plates you will get a totally new look.

Use plate hangers.

Vase Necklace You will need: vase wooden beads string 1. String the beads to the string. 2. Tie the ends together like a necklace and hang around the vase.

Image Plates You will need: plates image lazertran paper, mine is from lazertran.com 1. Find your image and print it out in parts on lazertran paper. 2. Take your plates and place the image on topâ&#x20AC;&#x201D;that way you can see what goes where. 3.

Follow the instructions and transfer the images to the plates. 4. Hang on wall with wire plate hangers.

Plate craft by Paul Vitale Wallpapers from secondhandrose.com

Image Plates > Vase Necklace

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stack STACK

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< Lamp Peg Rack

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Lamp You will need: china parts sandpaper Super Glue, find the strongest you can lamp kit, mine is from amazon.com air drying clay lampshade 1. Stack your parts. Start with something large and heavy. The top piece should be big enough to place a lamp kit in. 2.

Once you found a stack you like, take a picture of it to remember it by. 3. Use the sandpaper and sand the parts where they meet. 4. Glue the parts together. 5.

Fill the top piece with clay and stick the lamp top in it. 6. Let dry.

Peg Rack You will need: white painted board tea or coffee can lids sandpaper Super Glue 2 small hooks 1. Sandpaper the back of the lids where they will meet the wood. This will make the glue hold better. 2. Glue them to the board. 3. Fasten hooks on the back.

Wine/Coffee Glasses You will need: wine glasses glass cutter sandpaper coffee cups Super Glue 1. Cut the tops off the wine glasses.

2. Sandpaper the edge and underneath the coffee cup. 3. Glue together.

Cup Lamps > Wine/Coffee Glasses

Cup Lamps You will need: cups dremel tool, mine is from dremel.com lamp kit, mine is from amazon.com 1. Make a small hole in the cup using the dremel. 2. Pull a cord through the cups and attach the plug.

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Inspired salads

s! ired salad p s in t u o . Talk ab treasures ch ez p o r p y tor San by m d

by H e c e y ir h p p s a in ll otogr lads are a e | Ph aul Low These sa g by P st ylin Food+

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RED Roasted Tomato & Orzo Salad If you can’t find orzo you can use bulgar or even couscous.

Serves 4 4 sprigs cherry tomatoes 20 small plum tomatoes, cut in half glug of olive oil salt & pepper, to taste 8 oz orzo, cooked 1 ⁄2 red onion, thinly cut 8 radishes, cut in half 1 bunch watercress, washed and dried 1. Preheat oven to 375°F. 2. Place the tomatoes on a roasting tray and drizzle with some olive oil. 3. Sprinkle with salt and pepper. 4. Roast until they start to crack, about 6–7 minutes. 5. Place tomatoes on a plate and add orzo, onion, radishes, and watercress. 6. Drizzle with some oil and season with salt and pepper.

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Red Cabbage Salad with Feta & Blueberries

Serves 4 â &#x201E;4 head red cabbage 1 small red onion, thinly sliced 4 oz goat cheese, crumbled 1 cup blueberries 1 â &#x201E;4 cup pumpkin seeds, toasted 4 tablespoons olive oil 4 teaspoons sherry vinegar salt & pepper, to taste 1

1. Thinly shred the cabbage and place it in a bowl of ice water. Let it sit for 30 minutes. 2. Drain water and dry.

3. Place in a bowl and add the rest of the ingredients. 4. Mix well and season with salt and pepper.

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B lu e

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d eggs,

es an h potato it w e v lo â&#x20AC;&#x2122;s not to ts but what , d redien la g a n s i is e h t t i r I love favo 2 of my

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YELLOW Roasted Potato Salad with Poached Eggs

Serves 4 1 lb small potatoes, cut in half 1 yellow pepper, diced kernels from 2 corn cobs glug of olive oil salt & pepper, to taste 2 yellow beets, peeled and thinly sliced 20 yellow cherry tomatoes, cut in half fresh parsley 2 tablespoons white vinegar 4 eggs

ready first just remove them and let the potatoes roast longer. 5. Place potatoes, pepper, corn, beets, tomatoes, and parsley on plates. 6. Boil a large pot of water and add vinegar. 7. Crack 1 egg at a time gently into the water. 8. Bring to a simmer for 3 minutes. 9. Remove eggs from the water, and place on top of the salad.

1. Preheat oven to 375°F. 2. Place the potatoes, peppers, and corn on a roasting tray and drizzle with olive oil.

3. Sprinkle with salt and pepper.

4. Roast until golden, about 12â&#x20AC;&#x201C;15 minutes. If the pepper and corn are

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Mushroom & Fennel Salad You need to cut the fennel really thin. If you have a mandoline, nowâ&#x20AC;&#x2122;s the time to use it.

Serves 4 1 fennel, thinly sliced 10 white mushrooms, thinly sliced 1 â &#x201E;2 cup Parmesan, thinly sliced grated zest from 1 lemon 4 tablespoons lemon juice glug of olive oil salt & pepper, to taste 1. Place fennel, mushroom, Parmesan, and lemon zest on plates. 2. Drizzle with lemon juice and olive oil. 3. Season with salt and pepper and serve.

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aladâ&#x20AC;&#x201D;

ty s really tas a is is h T t desser a d n a tizer n appe a n e e etw a mix b f o t r o s

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BLACK Wild Rice & Blackberry Salad with Chèvre

Serves 4 8 oz wild rice, cooked 4 oz blackberries 1 ⁄2 cup dried cranberries 1 cup chèvre, crumbled fresh parsley glug of olive oil glug of sherry vinegar salt & pepper, to taste 1. In a large bowl gently mix rice, berries, cranberries, chèvre, and parsley.

2. Drizzle with olive oil and sherry vinegar. 3. Season with salt and pepper and serve.

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GREEN Grilled Asparagus with Fava Beans & Mustard

Serves 4 1 bunch asparagus, trimmed 8 plum tomatoes, cut in half salt & pepper, to taste glug + 1⁄2 cup of olive oil 1 cup fava beans, shelled and cooked 1 bunch watercress fresh parsley 1 tablespoon Dijon mustard pinch of salt 1 teaspoon lemon juice 1. Preheat oven to 375°F. 2. Place the asparagus and tomatoes on a roasting tray and sprinkle with salt and pepper.

3. Drizzle with olive oil. 4. Roast until golden, about 6–7 minutes. 5. Place on plates with fava beans, watercress, and parsley. 6. In a small bowl whisk together ½ cup oil, mustard, salt, and lemon juice.

7. Pour over the salads and serve.

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green

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Photography by Andrea Bricco | Food+prop styling+illustrations by Alicia Buszczak

Spr ing Sweet Paul

Recipes

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Ro a st ed A sp a ra g us So u p

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Mo rel & Spin a ch M in i Q u iches Makes 24 mini quiches

Ro ast ed A sp a ra g us So u p Makes 4–5 servings

2 lbs fresh asparagus 2 tablespoons olive oil 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon ground pepper 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped) 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped) 1 large leek (or 1 1⁄2 cups thinly sliced) 2 tablespoons butter 2 cloves of garlic, minced 4 to 5 cups vegetable stock, depending on preferred soup thickness 1⁄2 cup cream 1 ⁄3 cup Gruyère, grated 1 ⁄4 cup vermouth or dry white wine 2 tablespoons fresh chives, chopped 1 lemon, sliced into wedges 1. Preheat oven to 375⁰F. 2. Trim tough ends from asparagus stalks and arrange in a single layer on a parchment-lined baking sheet(s). 3. Brush with olive oil and sprinkle with salt, pepper, rosemary, and thyme. 4. Bake for 45 minutes, flipping stalks halfway through. 5. Carefully clean leek and slice thinly.

6. Sauté garlic and leeks in butter over medium heat until golden brown, fragrant, and soft. 7. Warm vegetable stock over medium-low heat in a soup pot. 8. When asparagus stalks are done, remove from oven and roughly chop into 1-inch pieces. Make there are no tough bits remaining on the ends.

9. Add asparagus and sautéed leeks to the vegetable stock.

10. Transfer mixture to blender and process until smooth.

Return to pot. 11. Add cream, most of the Gruyère, and wine.

12. Continue to cook over medium-low heat, stirring until Gruyère is melted and fully incorporated. 13. At this point, more salt and pepper may be added to taste. 14. Ladle into bowls and garnish with remaining Gruyère, chives, and spritz of fresh lemon.

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1 cup morels, chopped 1 tablespoon+1 teaspoon olive oil, divided 1 clove garlic, minced 1 ⁄2 cup shallots, sliced 5 oz package fresh baby spinach, torn into small pieces 4 eggs 1 ⁄2 cup ricotta 1 ⁄4 cup Parmesan, grated 1 ⁄4 cup cream 1 ⁄2 teaspoon dried thyme 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon cracked pepper 1 ⁄2 package or 10x10-inch sheet puff pastry dough, thawed 1. Clean morels by swishing in a bowl of cool water, allowing dirt to settle at the bottom. 2. Place on kitchen towels and pat dry. 3. In a large pan, heat 1 tablespoon olive oil over medium heat. 4. Add morels, garlic and shallots, cooking until golden and fragrant. 5. Reduce heat to medium-low and drizzle morels with remaining teaspoon of olive oil. 6. Add spinach by large handfuls, tossing with morels, shallots, and garlic. 7. Stir constantly and cook until spinach has wilted and turned a dark green. Remove from heat and let cool. 8. In a bowl, beat eggs together. 9. Stir in ricotta, Parmesan, cream, thyme, salt, and pepper until well blended. Add spinach mixture. 10. Coat a mini muffin pan with non-stick cooking spray. 11. Lay pastry dough flat, divide into 24 squares. 12. Place dough squares into mini muffin wells, tamping down to allow for egg mixture to pour in.

13. Fill each with mixture and bake for 12–15 minutes, or until egg is set and dough edges are golden.

Allow to cool slightly before serving.

Mo re l & Sp i n a c h M i n i Q u ic hes

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Cocktails Spring

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< Apricot & Rosemary Mimosa Spiked Cherry Lemonade

Sweet Paul gives you this springâ&#x20AC;&#x2122;s freshest cocktails.

Some new and some old ones we loveâ&#x20AC;&#x201D;with a twist Food+styling by Paul Lowe | Photography by Studio Dreyer+Hensley

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This cocktail

is so simple and so fresh, like drinking spring Apricot & Rosemary Mimosa My take on the classic Mimosa. This feels so much more modern and fresh.

Makes 8 drinks

}

⁄2 cup sugar ⁄2 cup water 2 sprigs fresh rosemary 3 ripe apricots, in half Prosecco 1 1

Watermelon Fizz with Ginger

1. Place sugar, water, and rosemary in a small saucepan and bring to a boil. 2. Let the syrup simmer for 5 minutes and let cool. 3. Remove the rosemary. 4. Place syrup in a blender with the apricots and blend until smooth. 5. Fill the glasses with the mixture and top with Prosecco.

Spiked Cherry Lemonade This drink is a bit dangerous. It’s so good and you hardly taste the alcohol. But just wait until you try to stand up…

Makes about 20 servings 1 cup lemon juice, you’ll need about 6 to 7 large lemons 2 cups cherries, stoneless 3 ⁄4 cups water 3 ⁄4 cups sugar dark rum ice soda water 1. Place the lemon juice and cherries in a blender and blend until smooth.

2. Place in a small saucepan and add water and sugar. 3. Bring to a boil and let the mixture simmer for 15 minutes. Let cool. 4. To make the lemonade, place 2 oz lemonade and 2 oz dark rum in a glass filled with ice. 5. Top with soda water.

Strawberry Margaritas

Liquid Salad

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Paul’s Pimm’s

Bloody Mathilda

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Paul’s Pimm’s

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Strawberry Margaritas I love anything with strawberries. And I never use Margarita glasses, I think they scream “bad cocktail”! This one is anything but bad, so it needs a simple glass.

Makes 2 drinks

1 cup strawberries, hulled 1 tablespoon sugar 1 ⁄4 cup water 4 oz tequila 3 oz Triple Sec juice of 2 limes ice 1. Place strawberries, sugar, and water in a small saucepan and bring to a boil. 2. Let the berries simmer for 25 minutes and let cool. 3. Place the berries in a blender with the rest of the ingredients, and blend until smooth.

Serve in a large glass.

Liquid Salad I know celery and cilantro sound like strange cocktail ingredients, but this is one of the most fresh and refreshing drinks out there.

Makes 1 glass

3 inch piece celery, in pieces 3 twigs fresh cilantro 1 ⁄2 lime, in wedges 2 oz simple syrup 4 oz vodka ice soda water 1. Place celery, cilantro, and lime in a shaker and muddle together. 2. Fill with simple syrup, vodka, and ice. 3. Shake well and pour over a small sifter into a glass. 4. Top with soda water.

Watermelon Fizz with Ginger This cocktail is so simple and so fresh, like drinking spring.

Makes 4 glasses

1 cup sugar 1 cup water 1 inch fresh ginger, sliced 1 ⁄2 watermelon 8 to 12 oz vodka crushed ice soda water

1. Place sugar, water, and ginger in a small saucepan and bring to a boil. 2. Let the syrup simmer for 5 minutes, and then let cool. 3. Chop the watermelon, place in a blender, and process until smooth. 4. Drain though a colander, discarding any unblended watermelon. 5. In a large mug, mix 6 oz of the ginger syrup, watermelon, vodka, and ice. Stir well. 6. Pour into glasses and top with soda water.

Bloody Mathilda My take on a Bloody Mary, with less tomato juice and more cocktail. Use really ripe tomatoes.

Makes 4

1 lb ripe tomatoes ice 10 oz vodka 1 ⁄2 cup beef stock 1 ⁄3 cup lemon juice a little Worshestershire sauce 1 tablespoon grated horseradish 1 teaspoon Tabasco celery, for serving 1. Place all the tomatoes in a large bowl and squeeze out all the juices with your hands. 2. Run through a sifter and pour juice into a large pitcher. 3. Add ice, vodka, stock, Worshestershire, horseradish, and Tabasco. 4. Mix well and serve with celery.

Paul’s Pimm’s I love me a Pimm’s cup. Pimm’s is a mix of gin and aromatic herbs.

Makes 1 glass

ice 2 strawberries, halved 1 slice lemon 1 slice lime cucumber, thinly sliced 4 oz Pimm’s ginger ale 1. Fill a large glass with ice, strawberry, lemon, lime, and cucumber. 2. Add Pimm’s and fill up with ginger ale. 3. Stir and serve.

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Baskets

We wanted to play with

new and fun ideas on how to use baskets in your home,and they turned out to be some really good basket cases

Crafts by Jim Noonan, Paul Vitale,+Paul Lowe | STYLING by Paul Lowe | Photography by Dana Gallagher 130 | SweetPaulmag.com spring 2013

< Silver

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Ottoman > Lined & Numbered Laundry Baskets

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Lined & Numbered Laundry Baskets

You will need: wire basket scissors muslin or fabric of your choice sewing machine fabric paint cotton balls 1. Measure the diameter of the top of your basket. 2. Divide the number by 2 to get the radius of the basket. 3. Tie a piece of string to a pencil and then cut the string to measure the length of the radius. 4. Using the string and pencil, draw a circle on muslin by holding the end of the string on the fabric and drawing the circle with the string taught. 5. Cut out the circle.

6. Using some algebra, find the circumference of the basket by multiplying the diameter by 3.14. 7. Measure the height of the basket. 8. Cut a rectangle of fabric that is the length of the circumference plus 2 inches, and the height of the basket plus 4 inches. 9. Pin the length of the rectangle to the circle and sew around the circle. 10. Remove pins and fit the liner into your basket. Pin the open ends of the side of the liner in a way that it fits best. 11. Sew a simple seam to close the liner’s gap. 12. Find number stencils on Google Images. (I printed mine on a piece of sticky label paper, but you could use regular paper.) 13. Cut out the number shapes and affix the stencil to your liner in the location of your choice. 14. Dab on fabric paint and allow to dry thoroughly. 15. Fit your liner into your basket and fold down the top of the liner over the basket’s edge. If your basket has handles as ours does, you can cut slits in the liner’s top to allow the handles to go through.

Ottoman Silver Leaf Basket

You will need: basket silver leaf metal leaf glue brush 1. Brush the glue on the basket where you want the silver leafing to be. 2. Let dry for 30 minutes. 3. Apply the leaf 1 sheet at a time, working all the way around. 4. Let it dry and with a soft dry cloth remove excess silver leafing.

Wire Basket Lamp

You will need: wire basket with a hole in the middle lamp set scissors screw driver low-watt bulb 1. Fasten your socket to the cord according to instructions.

2. Pull the cord through the basket and fasten the plug.

3. Screw in a low-watt bulb and hang.

You will need: larger basket with top spray primer, white or gray spray paint, matte finish grosgrain ribbon masking tape foam cushion or fabric scraps hot glue gun

1. Prime basket and top with spray primer and apply 2 coats of spray paint on inside and outside of basket. 2. While basket is drying, measure and cut multiple lengths of desired grosgrain ribbon that will fit over the length and width of the top of the basket. 3. Weave lengths of ribbon together in a basic basket weave to create cushion cover for top of basket. 4. Secure ends of woven ribbon with masking tape, creating a large piece of woven “fabric” from the ribbon. 5. Cut foam or scraps of fabric to size of top of basket to create cushion base and place on top of basket. 6. Wrap and fold woven ribbon cover over cushion/ scraps on basket top and secure into place underneath the top using hot glue. 7. Once glue is completely set, place top on basket to create ottoman.

Use the inside of the ottoman for storage!

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Old Fruit Basket Lamp

Valet

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Basket Mirrors > Denim Woven Basket > Jute Twine Woven Basket

Old Fruit Basket Lamp

You will need: old wood fruit basket with a hole in the middle lamp set scissors screwdriver low-watt bulb 1. Fasten your socket to the cord according to instructions.

2. Pull the cord through the basket and fasten the plug.

3. Screw in a low watt bulb and hang.

1. Place 2 pieces of different colored felt together and cut both into an 8-inch square. 2. Affix squares together with a good amount of fabric glue and let dry completely. 3. Once dry, trim edges if necessary to remove any glue residue. 4. Fold up each edge of felt about 1 inch and iron on high heat to create crease.

5. Use glue or epoxy to affix 1 of each of the 2 pieces of a snap 1 inch in from corner (on the crease) about ¼ of an inch in from the edge. Let dry completely. 6. To create valet, connect snaps at each corner.

Jute Twine Woven Basket

You will need:

You will need:

small metal basket (rectangular and with large holes) jute twine masking tape scissors

2 pieces of 100% wool felt (2 different colors) scissors ruler fabric glue (I used Fabri-tac) iron snaps heavy duty epoxy or adhesive

1. Wrap the top and bottom edges of the basket with twine until covered. Secure by knotting and tying off. 2. Weave 8 to 10 strands of jute twine around basket horizontally, moving up a row at a time until completely covered. For ease in threading while weaving, tape all ends of twine together with masking tape. 3. Tie off strings at end of each row and trim with scissors.

Valet

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Kitchen Caddy

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Basket Mirrors

You will need: shallow, round baskets spray primer, white or gray spray paint, matte finish wire round mirrors epoxy (I used E-6000) 1. Prime baskets with spray primer and apply 2 coats of spray paint on inside and outside of each basket. 2. Once dry, create hanging loop on back of each basket with wire. 3. Choose round mirrors that match inside, bottom diameter of each basket and secure into place with epoxy or heavy-duty glue. 4. Let baskets dry completely for 24 hours and then hang as desired.

Denim Woven Basket

You will need: metal waste basket (with large holes) old pair of jeans scissors or rotary cutter ruler fabric glue (I used Fabri-Tac)

1. Cut multiple ½-inch-thick strips of denim from old jeans, long enough to fit around largest diameter of basket. 2. Wrap top and bottom edges of basket with denim strips until covered.

3. Weave individual strips of denim around basket horizontally, moving up a row at a time until completely covered. To create a 2-toned effect, turn denim strip over to reveal lighter (or darker) side of fabric. 4. At the end of each row, secure denim to itself with fabric glue. 5. Trim strips as needed.

of top basket at corners next to other loops. 8. Tie and lash all 4 opposite ends of rope together and create loop for hanging.

9. If desired, cut felt to appropriate size to cover bottom of each basket.

Rope Bowls

You will need: thick cotton rope (the thicker the rope the faster it goes) bowl glue gun 1. Start by folding the end of the rope and gluing together.

2. Glue a little at a time until you get the diameter you need.

3. Place on top of a bowl that’s upside down and glue small parts at a time so that you follow the shape of the bowl.

4. Continue until your bowl is large enough. 5. In order for the end of the rope not to fray, use the glue gun and glue the ends together. 6. Fold the end over the bowl and glue in place.

Rope Bowls

Kitchen Caddy

You will need: two baskets spray primer, white or gray spray paint, matte finish sisal or jute rope jute twine heavy duty glue felt (optional)

1. Prime baskets with spray primer and apply two coats of spray paint on inside and outside of both baskets. 2. Determine distance between 2 baskets and cut rope to appropriate length plus 4 inches. 3. Thread 1 end of each piece of rope through top edge of the bottom basket at each corner. 4. Bend end of rope back on itself about 2 inches to create loop, and tie and lash into place with twine. 5. To prevent fraying of cut ends and knots of rope and twine, dab with heavy-duty glue. 6. Thread opposite end of each piece of rope through top edge of top basket at each corner, create loop as before and secure with more tying and lashing of jute twine. 7. To create hanging apparatus, cut 4 more pieces of rope to desired length, thread through top edge

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s m o k e d

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l d g o

My grandmother called smoked salmon “ s m o k e d g o l d . ” And after touring the Acme Smokehouse I must say I agree with her Text+food+styling by Paul Lowe | Photography by Colin Cooke

The Acme Smoked Fish Corporation started in the early 1900s when Russian emigrant Harry Brownstein arrived in New York. He worked his way up from the role of a wagon jobber, picking up fresh, hot fish from the smokehouses with his horse drawn wagon and delivering them to stores all over New York.

Eventually he owned his own smokehouse in Brooklyn, and after almost 120 years, the smokehouse that came from Harry’s hard labor is at the same address.

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Touring Acme was a smoked-fish lover’s dream. The fish is so fresh—we are talking only the best—from wild salmon to chubs caught in American lakes. After being cleaned and filleted, the fish is cured or dry rubbed. This process can take up to a week for some varieties of fish.

After it’s cured, the fish is ready to be smoked. Acme uses both cold smoke and hot smoke. Salmon is always cold smoked, and it’s done over wood chips at temperatures around 72°F. Hot-smoked fish is baked until 145°F. The result of both kinds of smoking is moist, flaky, and smoky.

From the smoker, the fish is instantly chilled, packaged, and shipped off to all parts of the US. If you happen to be in Brooklyn on a Friday morning, you must drop by their Fish Friday when the factory is open and they sell all their amazing smoked fish.

For more information, visit acmesmokedfish.com.

Whitefish Salad with Eggs & Spring Onion My take on the classic salad sandwich, this is a mix between egg salad and whitefish salad.

Serves 6 2 lbs smoked whitefish, filleted 1 ⁄3 cup mayonnaise 1 ⁄3 cup sour cream 4 eggs, hardboiled, peeled, and chopped 3 spring onions, thinly sliced 1 tablespoon fresh minced chives juice from 1⁄2 lemon salt & pepper, to taste 1. Remove the skin from the fish, then use a fork and remove all bones. 2. Place the fish in a bowl and add mayonnaise, sour cream, eggs, spring onions, chives, and lemon juice. 3. Mix well and season with salt and pepper.

This will keep up to 7 days in the fridge.

Pasta with Smoked Salmon, Lemon, & Dill

Corn Chowder with Smoked Trout

Serves 4 2 tablespoons olive oil 1 small yellow onion 1 large potato 1 leek, chopped (only the white parts) 2 cups fresh corn kernels 2 oz smoked trout, no bones 4 cups vegetable stock 1 cup cream salt and pepper, to taste 4 oz smoked trout, in pieces fresh dill 1. Heat oil in a large pot. 2. Sauté onion, potatoes, and leeks until the onion is soft. 3. Add corn, trout, and stock, and let the soup simmer for 15 minutes. 4. Pour most of the soup into a blender and process until smooth. 5. Pour back into the pot and add cream. 6. Bring to a boil and simmer for 5 minutes.

7. Season with salt and pepper.

Serve in bowl with the smoked trout and dill.

Blinis with Sturgeon

Makes about 24 ⁄4 cup warm water 1 teaspoon dry yeast 1 ⁄3 cup full fat yogurt 1 tablespoon melted butter 1 large egg, separated 1 ⁄2 cup plain flour pinch of salt crème fraîche 1 ⁄2 pound smoked sturgeon, fresh dill lemon zest salt and pepper, to taste 1

Serves 4 ⁄2 lb pasta (I used spaghetti) 2 tablespoons olive oil 1 ⁄4 lb smoked salmon, shredded grated lemon zest from 1 lemon 2 tablespoons chopped dill salt & pepper, to taste 1

1. Bring salted water to a boil in a large pot, add pasta, and cook till al dente. 2. Drain water and place the paste in a large bowl.

3. Add olive oil, salmon, lemon zest, and dill. 4. Mix gently and season with salt and pepper.

Serve warm.

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1. Pour water in a bowl and sprinkle with the yeast. Let stand until foamy. 2. In a large bowl, mix together yogurt, butter, and egg yolk. 3. Add the water with yeast, flour, and salt, and mix well. 4. Cover with plastic and let stand for 30 minutes.

5. Beat egg white until it becomes stiff peaks. Stir gently into the mixture. 6. Heat a pan and cook the mixture into tablespoon-sized pancakes. They will take about 2 minutes on each side. 7. Place on a tray and add crème fraîche, sturgeon, chives, and lemon zest. 8. Finish with some salt and pepper

Corn Chowder with Smoked Trout

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Touring Acme was a smoked-fish lover’s dream. The fish is so fresh— w e a r e t a l k i n g o n l y t h e b e s t —from wild salmon to chubs caught in American lakes

Blinis with Sturgeon >

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Double Salmon Burgers

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Top: Pasta with Smoked Salmon, Lemon, & Dill Bottom: Whitefish Salad with Eggs & Spring Onion

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Crostinis with Smoked Pepper Mackerel

Makes 24 24 thick slices of baguette glug of olive oil 1 ⁄2 lb smoked mackerel cucumber, thinly sliced 1 ⁄2 small red onion, thinly sliced fresh dill 1. Heat the oven to 375°F. 2. Place all the baguette slices on a baking tray and drizzle with oil. 3. Bake until golden. 4. Place on a tray and top with mackerel, cucumber, onion, and dill.

Fennel & Smoked Tuna Salad

Serves 4 1 fennel bulb, cut very thinly and placed in a bowl of iced water 3 ⁄4 lb of smoked tuna 20 cherry tomatoes, cut in half grated lemon zest from 1 lemon juice from 1⁄3 lemon glug of olive oil salt & pepper, to taste 1. Place the fennel, tuna, tomatoes, and lemon zest in a bowl and mix together. 2. Pour in the lemon juice and olive oil, and sprinkle with salt and pepper.

Double Salmon Burgers

Serves 4 1 lb fresh salmon, boneless, skinless, and cut into cubes 3 oz smoked salmon, cut into pieces 1 tablespoon chopped dill grated zest of 1 lemon 1 teaspoon Dijon mustard pinch of pepper butter 4 brioche buns, sliced 1 small cucumber, thinly sliced 1 small red onion, sliced sour cream, for serving 1. Place the fresh salmon, smoked salmon, dill, lemon zest, mustard, and pepper in a blender and process until coarse.

2. Form mixture into 4 large patties. 3. Let them stand in the fridge 1 hour before continuing. 4. Heat some butter in a pan and cook the burgers for 2 minutes on each side.

Serve on a bun with cucumber, red onion, and sour cream.

Fennel & Smoked Tuna Salad

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Crostinis with Smoked Pepper Mackerel Blinis with Sturgeon >

Crostinis with Smoked Pepper Mackere l

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Crafts+styling+photography by Dietlind Wolf

Violets Did you know that a small bouquet of violets stands for tender love and melancholy? Take a trip with Dietlind into the tender world of violets

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01.

Violet Vinegar

Adding dried or fresh violets to white balsamic vinegar will change the color of the vinegar and give it the slightest hint of floral flavor

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02.

Sugar Candies

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tender love and melancholy

Violet classification

Kingdom: P lantae Division: Magnoliophyta Class: Magnoliopsida Order: Malpighiales Family: Violaceae Genus: Viola

03.

Violet Wreath

These are simply color copies of violets found on the web, cut out, and glued to a thin white wire wreath with a hot glue gun

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04.

Soap

This wonderful soap can be bought in Italy or at smnovella.it

05.

Bath Powder

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06.

White Chocolate Spread with Crunchy Candied Violet Flowers

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White Chocolate Spread with Crunchy Candied Violet Flowers

Makes about 10 oz ⁄2 cup condensed milk 5 oz sugar seeds from 1 vanilla bean 1 tablespoon butter 7 oz good quality white chocolate, chopped into pieces 2 tablespoons violet syrup pinch of salt 1 oz violet flowers, dried and chopped 1

1. Bring the milk, sugar, vanilla bean, and butter to boil. 2. Add chocolate and syrup. 3. Remove from heat and mix with a wooden spoon until creamy. 4. Mix in half of the chopped flowers. 5. Fill into jars and add the rest of the flowers on top.

Keep jars in a cool spot and eat as soon as you can.

Sugar Candies 1 egg white Bath Powder Violets have a unique and incomparable powdery smell, which can easily hide and overlay objectionable odors. In fact, violet-scented perfume was very popular in aristocratic circles in antiquated times.

You will need: ⁄2 cup corn starch ⁄2 cup arrowroot 1 ⁄2 cup cosmetic clay 1 ⁄4 cup baking soda 5 drops violet oil 3 tablespoons dried violet blossoms, finely ground 1 1

1. Mix all ingredientsinto a warm bath.

2. Soak and relax.

1 tablespoon+31⁄2 cups confectioners’ sugar, sieved 2 tablespoons fresh pressed lemon juice 2 tablespoons violet syrup 1. In a double boiler, beat egg white and 1 tablespoon confectioners’ sugar until it is thick and creamy. 2. Sprinkle some confectioners’ sugar onto your working surface. 3. Add the rest of the ingredients, and knead it all together. If it is too smooth, add more sugar. 4. Press the dough into molds, then let dry for at least 2 hours.

Once finished, you can eat them—or even make holes in them to make a necklace. You can also add some food coloring to make them light purple.

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Text by Sarah Oster Shasha | Photography by Liz Clayman

Well Preserved Learn the tricks of the trade from expert canner Jennifer Allen

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SOS: Why did you decide to try canning?

JA: I grew up in a small town in Maine.

Canning and pickling were simply a way to preserve the harvest. I remember helping my mother and babysitter trim green beans and forage for fiddleheads.

SOS: Canning can be tough; do you have any tips for us rookies?

JA: Sterilize your jars well, botchalism is scary.

SOS: Where do you get your recipes?

JA: Family and friends, beautiful books… and I’m also known to do a little freestyling, which has had both wondrous and disastrous results. Don’t be afraid to improvise!

SOS: What’s a good veggie to can for us first-timers?

JA: Start with cucumbers; it’s good to get the basics down first.

SOS: What’s your favorite ingredient?

Most underrated ingredient?

JA: Garlic. You can never have too much garlic.

SOS: Often times in the spring, people try to eat a little healthier.

Anything they can start canning that you’d recommend?

JA: Asparagus, fiddleheads, radishes, and carrots—as demonstrated in the recipes below.

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Strawberry Lavender Jam Pickled Asparagus (far right)

Pickled Carrots & Radishes

Even before I met Jennifer Allen, I was completely obsessed (but also quite intimidated) by canning and preserving. After spending a little time with this Maine native, Iâ&#x20AC;&#x2122;m convinced Iâ&#x20AC;&#x2122;ll be an expert Quick Rhubarb Jam

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NOTE! Before making any of these recipes, you must do the following: 1. Sterilize 12 pint jars and lids. 2. Place jars and lids face up on cookie sheet and keep warm in oven at low temperature.

3. Sterilize metal slotted spoon and tongs, and make sure all equipment is very clean.

Pickled Carrots & Radishes

1 1⁄2 cups apple cider vinegar 1 cup water 1 ⁄4 cup kosher salt 5 to 6 cloves garlic 2 ⁄3 cup fresh dill, chopped 1 tablespoon allspice 1 tablespoon black peppercorns 1 tablespoon star anise 3 bay leaves, fresh if possible 1 bunch carrots, about 1 dozen medium sized 1 bunch of radishes, about 1 dozen medium sized 1. In a large saucepan, combine all ingredients except for the carrots and radishes. 2. Bring to a boil, and add in the carrots and radishes. 3. Cook for 30 seconds, then using slotted spoon, remove carrots and radishes into a separate bowl.

4. Refrigerate for 5 minutes, then add back into boiling brine.

Repeat this process 2 more times. 5. Fill warm, sterilized jars with carrots and radishes. 6. Pour brine in, just enough to cover the veggies. 7. Clean rims of jars of any drips, and place the lids on securely, but not too tight. 8. Bring a large pot of water to a boil and carefully lower jars in with tongs, making sure the water completely covers the jars. 9. Process for 10 minutes.

This recipe stores very well in cans, but is also delicious eaten fresh, stored in airtight containers.

Pickled Asparagus Adapted from The Preservation Kitchen by Paul Virant

7 1⁄2 cups apple cider vinegar or white vinegar 4 cups water 3 tablespoons kosher salt or sea salt 2 tablespoons white sugar 4 teaspoons dill seed 1 ⁄2 cup fresh dill, chopped 8 cloves garlic 5 lbs asparagus, trimmed to fit into jar

1. In a large saucepan, bring vinegar, water, salt, and sugar to a boil. 2. Lightly toast dill seeds in a dry skillet until fragrant, about 1 minute. 3. Place jars on the counter, and distribute garlic, dill seed, and fresh dill evenly into the jars. 4. Blanch asparagus in salted water for about 1 minute. 5. Drain and add asparagus to the jars. 6. Remove brine from heat, and fill jars about 3⁄4 of an inch from top. 7. Clean rims of jars of any drips, and place lids on securely but not too tight. 8. Bring a large pot of water to a boil and carefully lower jars in with tongs, making sure the water completely covers the jars. 9. Process for 20 minutes.

Strawberry Lavender Jam

3 lemons, juiced and zested 6 cups white sugar 5 pints of fresh strawberries, halved cheesecloth 2 tablespoons lavender (culinary or food grade only) 1. Combine lemon zest, juice, and sugar in saucepan over low heat. 2. Cook until sugar is dissolved. 3. Add in strawberries and cook for about 15 minutes. 4. Cut out a square of cheesecloth and place lavender in center, making a small tied bundle. 5. Place the bundle into the pot and simmer for an additional 15 minutes. 6. Discard the lavender bundle. 7. Fill warm, sterilized jars with jam. 8. Clean rims of jars of any drips, and place lids on securely but not too tight. 9. Bring a large pot of water to a boil and carefully lower jars in with tongs, making sure the water completely covers the jars. 10. Process for 10 minutes.

Quick Rhubarb Jam

5 lbs fresh rhubarb, washed and cut into about 3⁄4 -inch pieces 4 cups white sugar 1 cup water 2 large oranges, juiced and zested (zest about 4 tablespoons, juice about 2⁄3 cup) 1. In large saucepan, combine all ingredients. 2. Bring to a simmer and cook for 45 minutes, stirring occasionally. Jam will thicken as it cools. 3. Fill warm, sterilized jars with jam. 4. Clean rims of jars of any drips, and place lids on securely but not too tight. 5. Bring a large pot of water to a boil, and carefully lower jars in with tongs, making sure the water completely covers the jars. 6. Process for 10 minutes.

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Pantry confections

Soups for casseroles: mushroom and tomato. Mandarin oranges for jello.

Canned salmon. Pork and beans

What do you always have stocked in your pantry?

Soups for casseroles: mushroom and tomato. Mandarin oranges for jello.

Canned salmon. Pork and beans.

Any specific products you always want to have on hand?

Mayo, pickle juice, ketchup, milk, and OJ.

What’s your go-to dish to make at home?

IMAGE: Patrick Fox

Lasagna from scratch. It’s a good way to use up a lot of random ingredients.

What was your most nightmarish kitchen situation?

Mrs. Thelma A. Meyer This time around we were lucky enough to talk to the woman who inspired a whole cleaning empire, Mrs. Meyers Clean Day—also our favorite cleaning brand at the Sweet Paul office Do you have any secret tools or gadgets in the kitchen? Anything that you could never live without?

I love my breadboards. I’m always using my garlic press. And I love my new knives Monica gave me.

If you could change anything about your kitchen, what would it be?

I like that it is compact but that makes it a one-butt kitchen. If I could change one thing it would be to have all my drawers on sliders.

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None really. But it would definitely surprise me if the pressure cooker went off when I didn’t expect it to.

Any major catastrophes?

No!

If you could only eat one thing for the rest of your life, what would it be?

Salads—all salads, any kind.

Are there any foods you can’t stand?

No!

What does home cooking mean to you?

It means health. You can keep your salt intake down since you are always making things from scratch.

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©2013 The Caldrea Company. All Rights Reserved.

162 | SweetPaulmag.com spring 2013