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Contents SUMMER 2013
3 What’s up Sweet Paul? 7 Summer is the season to ... 12 Recipe Monday 14 My happy dish 16 Crafty Friday 20 Gorg-wanna handmade 22 Lova’s world
features
PHOTOGRAPHY by Dietlind Wolf
24 Keep your eye on 30 Gorg-wanna design
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Kräftskiva
32 From Mormor’s kitchen
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Fold & dye
34 Gorg-wanna kids
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Sun, surfers, & seafood
36 Color me happy!
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Gelato
40 Candy is dandy
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Peony party!
44 Travel
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Summer cocktails
49 Will’s picks
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Sunday lunch in the garden
52 Woof
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The beauty of the shell
54 One for the season
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Nordic summer food
56 Gotland
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Coastal curry
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Pantry confessions
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Next time
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What’s up Sweet Paul? Can you believe that summer is here already? Time sure flies when you are having fun. This is our big travel issue. In this last year our Sweet Paul family went to places like Sri Lanka, Sweden, and Spain. I was lucky enough to be invited to Gotland, a small island outside of Sweden. I really used to love traveling when I was a kid. This was back when people still dressed up to fly. It’s difficult to dress to the nines now, as you have to undress before entering security. I always have to think carefully about my outfits when I fly, as I wear suspenders and I don’t want to flash people with my fancy underwear. It happened once, and let’s just leave it at that. The food onboard used to be really good, but now it’s like no one cares. My worst experience was on a flight from Hawaii to NYC, which was about 12 hours. They gave me a little box with a mini sandwich and a bag of chips. I was so hungry I thought I would pass out. I tried to figure out which one of the airline hostesses looked the nicest, and I asked her to please get me some more food. She managed to sneak me some food from first class. A total lifesaver! So whether you’re struggling with airport issues this summer or not, have a really fab one. We’ll see you again soon! XO
PHOTOGRAPHY by Susanna Blavarg
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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
Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Lova Blavarg Craft editor lova@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com
Laura Kathleen Maize Copy editor laura@sweetpaulmag.com
General Inquiries info@sweetpaulmag.com
Contributors Tom Barbee
Studio Dreyer Hensley
Photographer, New York
Photographers, Oslo
Susanna Blavarg
Eric Isaac
Photographer, New York
Photographer, New York
Andrea Bricco
Lotta Jansdotter
Photographer, Los Angeles
Designer, New York
Alicia Buszczak
Kelsey McClellan
Stylist, New York
Photographer, Columbus
Alexandra Grablewski
Linda Pugliese
Photographer, New York
Photographer, New York
Charlotte Gueniau
Ellen Silverman
Writer+Stylist, Odense
Photographer, New York
Jenny Hallengren
Aimee Swartz
Photographer, Stockholm
Writer, Atlanta
Michaela Hayes
Dietlind Wolf
Canning Queen, New York
Stylist+Photographer, Hamburg
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ProP
WORK SHOP
tel. 212 • 219•8591 art bathroom clocks dishes fabric flatware furniture garden glassware kitchen office sports surfaces tin toys utensils wood and much more
164 W. 25th St.10th floor Monday–Friday 8:30–5:30 Saturday 11:00–3:00
esi gn: Josh Simons
photo by Sheri Manson
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ph ad oto uev : Arm C dia ando R afael stylist: Ni
Summer is the season to ... 1.
IMAGE: H&M Home | hm.com
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Dine alfresco Cook with zucchini, eggplant, and edamame Drink a refreshing Elderflower Fizz Makes 6 drinks 1 lemon, sliced into 6 pieces 3 to 5 teaspoons elderflower cordial per cup Champagne or Prosecco 1. Squeeze 1 slice of lemon into each cup, then mix in your desired amount of elderflower cordial. 2. Fill the remaining space in the cup with chilled Champagne or Prosecco.
Enjoy a cooling lemon popsicle
Shop at Vitreous Wares
at etsy.com/shop/VitreousWares for handmade summer bright ceramics—perfect for entertaining on summer nights 1. Blue stoneware bowl, $64 2. Orange cups, $30 each 3. Turquoise shallow bowls, $55 each
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SUMMER
Our top three cookbooks to give this summer Charred & Scruffed by Adam Perry Lang Adam Perry Lang is well equipped to author a book centered on barbecued food—he has received top honors on the national barbecue circuit. Perfect for the summer, Charred & Scruffed will take you on an inspirational foodie journey through an extensive range of barbecue cooking options, leaving you with the know-how to make the most of your meats—from using the juices to create tasty dressings to specialist methods like ‘clinching,’ which is cooking steaks directly on hot coals. Bakeless Sweets by Faith Durand Written by the executive editor of The Kitchn, and with evocative photographs by Stacy Newgent, Bakeless Sweets is a dessert book that’s not only tempting but has a unique point of difference—all 125 recipes can be made without even stepping near your oven. Inside you’ll find step-by-step recipes that cover fruit jellies, panna cotta, puddings, custards, icebox cakes, and more. Plus, more than 100 of the recipes are gluten-free. It’s All Good by Gwyneth Paltrow You’ve seen her films and no doubt received her ever-popular lifestyle email Goop, and now you can read her recipes in print once again. The idea for It’s All Good was inspired after a trip to see her doctor led to a grueling elimination diet. Determined to find a more enjoyable way to eat healthily, Paltrow worked with Julia Turshen to devise restorative and feel-good meals and the book idea was born. Pick up and copy and find inspiration from Huevos Rancheros and Hummus Tartine with Scallion-Mint Pesto to Power Brownies and Banana ‘Ice Cream.’
Look what Sweet Paul spotted! 1. Farmyard glasses shop.life-curated.com, $15 2. Carve Your Own Stamp kit yellowowlworkshop.com, $28 3. Sunshine tote bag alphabetbags.com, $20 4. I Would Also Like print yellowowlworkshop.com, $65
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Ever dreamt of stepping through the restaurant’s double doors and leading a frenetic kitchen of cooks? Remind yourself to dream big with Lady and The Kid’s stylish typographic print
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Baked Corn with Shallots & Basil
Serves 4 2 fresh corn cobs 2 shallots, thinly sliced 2 cups chicken stock 2 tablespoons butter salt & pepper, to taste fresh basil 1. Preheat oven to 375°F. 2. Cut the corn into 1-inch slices. 3. Place in a ovenproof dish and top with shallots, stock, butter, salt, and pepper. 4. Cover with foil and let bake in the oven for 20 minutes. 5. Serve with fresh basil.
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My happy dish
RECIPE by Jasline Ng | STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski
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You will need: plastic bottles scissors Mini Greenhouse 1. Cut the base of the bottles off with scissors. 2. Place on top of your seedlings. The bottles will work as mini greenhouses where the plant will prosper and grow. Bulb Grower 1. Cut off the top part of the bottle and place it upside down in the base of the bottle. 2. Fill with water and place a bulb in it. The bulbs roots will grow into the water and a few weeks later you will have a beautiful flower.
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1. Blue and yellow girl print Ireneagh, $16, etsy.com/shop/ireneagh 2. Yellow gingham tie Handmade By Emy, $60, handmadebyemy.com 3. Ceramic pig planter Fruit Fly Pie, $34, etsy.com/shop/fruitflypie 4. Reversible chevron cupcake stand Cakegirls, $13, thecakegirls.com 5. Yellow glaze ring Shabanaj, $58, etsy.com/shop/shabanaj 6. Neon yellow ring Mint Rainbows, $20, etsy.com/shop/MintRainbows
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Lova’s world Headphones
Change your headphones from drab to fab with a few stitches
CRAFT+STYLING by Lova Blavarg | PHOTOGRAPHY by Susanna Blavarg
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Is there anything better than scoop of Jeni’s Wildberry Lavender Ice on a hot summer day? Well, now that you mention it, how about two scoops of the Buckeye State—a sweet tribute to Ohio’s famed peanut butter and chocolate kitsch confection... or maybe three scoops of the Goat Cheese with Roasted Cherries? For more than a decade now, Jeni Britton Bauer and her Columbus Ohio-based team have been delighting foodies and garden variety sweet tooths alike with a jaw-droppingly delicious selection of artisanal ice cream, sorbet, and frozen yogurt. Small batches of each daring and inventive flavor (as well as vanilla, chocolate, strawberry, and other classics) are made by hand and from the ground up, using cream and cheese from nearby farms, locally sourced produce, and fair-traded ingredients like mega-potent vanilla pods from Uganda and organic cocoa beans from Tanzania. Jeni’s Splendid Ice Creams are available at nine scoop shops in Ohio and one in Nashville, in select stores in all 50 states, and online at jenis.com. Oh, and for those of you with the willpower to resist the irresistible, check out Jeni’s Splendid Ice Creams at Home, a cookbook the Wall Street Journal dubbed “the homemade ice cream making Bible,” to turn your home into a test kitchen.
We didn’t set out to make the best ice cream in Columbus, or the best ice cream in America, or the world. We set out to make the best ice cream we could imagine. This means that we make better ice cream today than we did yesterday, and we will make better ice cream tomorrow than we do today
AS: What was your “aha moment” that led you to start Jeni’s? JBB: For me, ice cream is where art, pastry, and perfume collide. In 1995 and 1996 I was studying art history and fine arts at Ohio State University. I was also working at a French bakery, and considering going to pastry school. In my free time, I was exploring perfuming and collecting rare essential oils and had begun to think about becoming a perfumer. One day I mixed the essential oil of cayenne into already-made chocolate ice cream. Cayenne oil has no scent; it has only the physical property of heat, so it was useless in perfuming. I thought if I mixed it with ice cream, the butterfat would work as the carrier to make an edible experience. When I tasted it, I felt the cold first, then tasted the chocolate, and about four seconds later it all burst into flames in my throat. I was hooked. In that moment, I knew ice cream was the path for me.
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AS: What are the inspirations behind your amazing flavors? JBB: Whatever is in front of me! I was in Nashville waiting for a taxi and I picked up the paper. A story about Zelda Fitzgerald inspired me to read all I could about her and make a collection of ice creams in her honor. Ice cream is the way I encounter the world. I get closer to my subjects through ice cream, whether it’s Marie Antoinette, Zelda, Tokyo, or a 1973 lemon-yellow Camaro.
AS: What do you like most about your work? JBB: The people I work with, the people I serve, and, of course, eating ice cream every day.
AS: What’s your favorite flavor? JBB: Lemon frozen yogurt. It’s beautiful, biodynamic yogurt with fresh-squeezed lemon and a bit of grass-grazed cream. It’s absolutely pure, refreshing, and creamy enough to top a cherry pie.
AS: What’s a day in the life of Jeni like? JBB: Read. Create. Taste. Paint. Think. Tweak. Talk. Free-style. Repeat. I work across all channels of our company—store design, music selection, service training, recipe creation, art direction, and the sourcing of ingredients. Everyday is different but involves some or all of that.
AS: What kind of experience do you want visitors to Jeni’s to have? JBB: I want to slow you down, create a lasting memory, and maybe help you fall in love more deeply with everything.
AS: What advice would you give to others who are thinking about starting a business? JBB: We didn’t set out to make the best ice cream in Columbus, or the best ice cream in America, or the world. We set out to make the best ice cream we could imagine. This means that we make better ice cream today than we did yesterday, and we will make better ice cream tomorrow than we do today. My advice is: don’t build a better mousetrap, build the best you can imagine. That will keep you on your feet, moving forward, and will keep your team inspired and proud. What you can imagine is always better than what exists.
For Sweet Paul we did a Lemon Yogurt & Blackberry Pavlova. Meringues, a scoop of fresh lemon frozen yogurt, blackberries soaked in sugar, and fresh, hand-whipped cream. You can pipe the meringues into nests and stack the dessert on individual plates for a more formal presentation. Or, my favorite—break them over a giant, sharable, messy platter of ice cream, sauce, and whipped cream. Throw some fresh mint on top and serve as you would a large plate of spaghetti.
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©2013 The Caldrea Company. All Rights Reserved.
Gorg-wanna design
IMAGE: Toast
Kantha cushions and quilts, Toast, from $27 toast.co.uk
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Gorg-wanna kids
IMAGE: Cox and Cox
Indian teepee, Cox and Cox, $179 coxandcox.co.uk
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Stand back often and actually look at each room in your house like you are seeing it for the first time—what feeling does this give you, and what needs to be changed?
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Charlotte’s top tips on living with color It all depends on how big your space is. Keep colors within the same tones, meaning if you go for a pastel look stay within the pastels. I have just gone through a big cleanup in my kitchen, as I felt I needed a change. I just removed all my orange plates and replaced them with soft apricot. It changed the whole look of the room. Keeping most walls white is always a safe choice. And if you have wood panels, keep the paint as shiny as possible. I love a white base with just one wall here or there in a color or with wallpaper. Just last week I repainted one wall in my living room, and it has changed the feel of the room completely. For me this feeling of rearranging in small ways is so motivating. Just a few hours of work painting and on a wall gives renewed energy. Add to that a new blanket on your old couch, another vase, and a different candle holder, and you have simple everyday magic moment. It gives you that happy feeling inside like when you have just had a new haircut or bought a fabulous dress you dreamt about for so long. Make sure the way you decorate your home fits with your lifestyle. If you enjoy quiet time and guests make you nervous, make sure your space is adapted to your everyday needs and not to expectations you see in magazines. In my family we love entertaining and being entertained, so we have organized ourselves so we can easily be 20 people. In our kitchen there is room for several people to cook together or for some to sit and sip a cup of tea or a nice glass of wine and chat whilst watching others cook. De-clutter often—that is some important advice. I regularly say to myself “Okay, it is one in one out.” If I fall in love with some new things from our latest collection then I’ll remove something. I wish I could truthfully say that this is what I actually do. But it does work—keep everything tidy and nicely stored in beautiful baskets. Stand back often and actually look at each room in your house like you are seeing it for the first time—what feeling does this give you, and what needs to be changed? Never underestimate the power of a few fresh flowers and some candles. Be bold and be daring—don’t worry so much. Just paint a wall in a crazy color. You can always change it back again if it doesn’t work or if you get sick of it after a few months.
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Candy is Dandy Ryan and Eric Berley take the sweet tooth on a journey through time with hand-made, turn-ofthe century confections TEXT by Aime Swartz | PHOTOGRAPHY by Alexandra Grablewski
Since opening The Franklin Fountain in 2004, brothers Ryan and Eric Berley, each clad in vintage suits, plucky suspenders, and tie-yourown bowties, have established themselves as Philadelphia’s premiere purveyors of all things sweet and the go-to duo for unique treats steeped in history. Their latest venture, Shane Confectionery, located just a few doors down the block, pays homage to the store’s namesake, who had operated the store for generations, and their hometown’s love of candy, in a beautifully and authentically restored shop in Old City. Seeking a cold-weather counterpart to their ice cream shop, the Berleys bought the store (formerly known as Shane’s Candies) in 2010. The sale included recipes, scribbled on the back of an envelope by the founder himself, for the store’s famed hand-crafted buttercreams, peanut butter cups, caramels, and other turn-of-the century candy—each of which has no more than 10 ingredients. With the sale also came the country’s largest collection of intricate Victorian-era
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molds—foxes, swans, steam locomotives, and sailing ships—to make clear toy candies, an old-timey confection brought to Pennsylvania by German settlers. These are just some of more than 600 treats, from the traditional to the whimsical, that are for sale at Shane’s. For the Berley brothers, it’s not just the candies that are nostalgic—it’s the experience, too. A look around the pristine storefront shows an antique cash register and pay phone, walls lined with memorabilia and ephemera of eras gone by, and apothecary jars stocked with penny candy (think Abba Zabba and Bit-o-Honey). The duo, along with head confectioner Davina Soondrum, use period tools and equipment like handfused copper kettles and bowls heated over a manually-fired gas stove, to keep the production experience as authentic as possible. While Shane’s undoubtedly delights in yesteryear, in recent years it’s come into modern-times with a website that allows candy lovers everywhere to enjoy its sweet treats. Visit shanecandies.com for more.
What are some core values of your business? The local sourcing of ingredients, with honesty and transparency, has become an obsession for us. The maintenance of historical traditions and rediscovery of confectionery traditions once lost. We value employment of human hands to make things in this great country. Integrity in all things. What are some of the challenges in tweaking your confections for modern palates and other preferences? Shane’s is famous for their buttercreams, which are very sweet by nature of their ingredients. The modern palate, for finer chocolate anyway, has actually become less sweet. Contemporary interest in dark chocolate with higher cocoa content and the foodie scene has encouraged us to experiment with savory inclusions like salt, bacon, and herbs paired with the sweets. But you still have plenty of folks who like an oldfashioned buttercream!
What were your fears in making the leap into the candy business? The complete renovation of a 148 year old building was a larger commitment than anything we’d undertaken before. The building was still functioning with 19th century technology in many ways; for instance, the heating system consisted of firing up the gas candy stoves in the morning to warm the kitchen. Then, we had to restore all of the antique machinery, learn how to use it, and make candy with methods from the early 20th century.
And what are its biggest rewards? Knowing that confectionery will continue to be made onsite, using human hands and local ingredients, fulfills our most basic mission. Having older customers come into the confectionery and reminisce about their parents and grandparents bringing home Shane candies for the holidays is also very rewarding. And when folks thank us for saving a piece of Philadelphia history, my eyes get watery.
What do you like most about your work? My favorite part of the job is working with period confectionery tools, antique candy molds, glass display jars, and ice cream ephemera for redesigning our menus. I really enjoy handling and talking about these objects, teaching and telling stories through them. Antiques allow me to channel our confectionery predecessors from decades gone past. What kind of experience do you want Shane’s visitors to have? We would like visitors at Shane Confectionery, both in-store and online, to experience a world long gone. To feel the cold, polished marble and press one’s nose to the curved glass window. To smell the chocolate being tempered upstairs and dream of its deliciousness. To delight at the colorful clear toys and candy canes in the mirrored display. For children young and old, a place where all sweet dreams can come true; this last bit is sappy, I know, but we do tend to sugarcoat everything.
Travel CANTABRIA & BASQUE COUNTRY
TEXT+PHOTOGRAPHY by Paul Vitale
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Will’s picks The New Nautical
This season we show you how to invite the tactile beauty of the coast into your home through layers of weathered, rustic finds, and maritime-inspired accents
IMAGE: Name
Burlington Grand Pillow Sofa, Parker Knoll, parkerknoll.co.uk
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With your palette of blues set, turn your attention to the texture of the space. Introducing rustic furniture will give the living space an organic angle that in turn lends itself to evoking the weathered charm feeling of a seaside beach house. To achieve this, think about bringing two or three key pieces into the scheme that spell out this aged look—a weathered wooden side table, a distressed trunk fashioned as a coffee table, and a floor lamp made from rope are your ticket to instant nautical style. You may also like to bring a few wicker items into the scheme to balance out the wooden materials. Finally, soften the rustic textures with lashings of textiles adorned with classic nautical stripes—a mix of wide and ticking stripes will work harmoniously together.
IMAGE: Shutterly Fabulous
Layer in texture to your living room Creating a nautical living space doesn’t have to stop at a token anchor placed in the corner of the room, rather it can spell the opportunity to create a stylish and tactile scheme that’s brimming with texture. While it’s important to include a selection of typically nautical elements in the mix—think weathered oars and anchor motifs—it’s equally important to do so with restraint to ensure the scheme doesn’t end up looking forced. Start by picking your core palette of blue shades to use across the scheme; this will help you pick furniture, textiles, and accessories accordingly. Take inspiration from cerulean blue skies, turquoise pools, and the azure blue shimmer of the sea for this task. Blue is a sociable hue and works well when it’s paired with shades from within the same palette, so take a relaxed approach and don’t feel that your choices need to be too perfectly matched. By layering in pieces from across the spectrum of blue shades you’ll end up with a more relaxed and informal space.
Ice Blue Louvered Shutters, $451, shutterlyfabulous.com
Creating a relaxing nautical bedroom scheme When it comes to bringing a maritime theme into your bedroom décor, you’ll be surprised how much of a statement you can make with your bedding. By simply swapping out heavier textiles from seasons gone by and replacing them with crisp white sheets, small Ikat prints, and delicate ticking stripes you will create a coastal vibe. Clashing patterns and prints are a great approach if you’re looking to put a modern spin on the ever-present nautical trend, so embrace this season’s myriad of prints and lavish your bed with layers of textiles.
Scandi fish print tray Starfish Bay, $61, starfishbay.co.uk
Will’s tip! Reclaimed wooden furniture will not only bring rustic textures into a nautical scheme but an industrial touch, too. Upcycled coffee table cart Little Tree Furniture, $739 littletreefurniture.co.uk 50 | SWEETPAULMAG.COM SUMMER 2013
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WILL’S FAVORITE
2. 3. 1. Greyhound brooch Howkapow, $18, howkapow.com 2. Treat jar Mungo and Maud, $69, mungoandmaud.com 3. Crocheted bone Cloud7, $22, cloud7.de 4. Pug hardware Not On The High Street, $25, notonthehighstreet.com 5. Two tone dog lead Ware of the Dog, from $66, wareofthedog.com 6. Harris Tweed dog bed Love My Dog, from $317, lovemydog.co.uk
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One for the season Pickled Cherries
Pickled fruit! You have to try it. My newest love is all things pickled: pickled apples, pears, grapes, blueberries, and yes, cherries. The combined flavors are magical—both sweet and tart
RECIPE+TEXT by Michaela Hayes | PHOTOGRAPHY by Alexandra Grablewski
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Pickled Cherries
Makes about 4 pints 1 quart sweet cherries (around 1 pound) 2 cups white wine vinegar 2 cups water 2 3⁄4 cups sugar 2 tablespoons honey 1 ⁄4 teaspoon salt zest of 1 lemon 4 bay leaves 2 hot peppers
Like nose-to-tail eating, when I teach canning classes, one of the things I try to stress is using the whole jar; the pickling liquid is full of vitamins that have transferred out of the produce during cooking. So it may be a gorgeous color, but it is also packed with delicious flavor. When pickling fruit, the liquid can quickly become the star of the show. My favorite way to use this sweet, tangy, fruity liquid is in drinks. This recipe for Pickled Cherries is a riff on one of my favorite recipes that I created while working at Gramercy Tavern in New York. A good friend of mine was lead bartender at the
time and she created a monumental cocktail using the pickling liquid with the cherries as garnish. I recently learned that by the end of each shift the cherries set aside for service had all been eaten by the staff—they were absolutely irresistible. Embrace your inner bartender and use this pickling liquid with some rye whiskey, or mix with seltzer for a refreshing summer soda. Use the cherries to garnish those delicious beverages or as an accompaniment to a cheese plate. I’ve also heard testimony that the cherries are amazing tucked inside a grilled cheese sandwich.
1. Prepare water bath canner, jars and lids. *Wash cherries. You can pickle the cherries whole or pit them. If you pit them, reserve the pits, tie in cheesecloth and add the packet to the pickling liquid while heating for better flavor. 2. In a medium pan, combine all the ingredients except cherries and bring to a boil. 3. Lower heat and simmer liquid for 5 minutes to infuse with flavor. 4. Add cherries, continue cooking for 2 more minutes, and remove from heat. 5. Ladle cherries and liquid into warm canning jars, leaving 1⁄4 inch of headspace. 6. Remove air bubbles and adjust headspace if necessary by adding more hot liquid. 7. Wipe rim of jars and seal hand tight with lid. 8. Process jars in boiling water bath for 10 minutes. 9. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean, label, and store jars. For most delicious results, enjoy within one year! * If you don’t want to can your cherries, skip step 1 and refrigerate cherries after they cool in their liquid. Let cherries rest a few days before eating.
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ABOVE: Rauk on Faro beach LEFT: Old fisher houses around a lake
Gotland
One for the bucket-list! TEXT+ PHOTOGRAPHY by Paul Lowe
Last summer I was lucky enough to be invited to go to the small Swedish island of Gotland. Gotland is Sweden’s largest island, situated in the middle of the Baltic Sea. I wasn’t sure what to expect, all I knew of Gotland was that there are lots of sheep and stone. And I was right, there is a lot of sheep and even more stone but also so much more. After a short flight from Stockholm I landed in Visby, the medieval UNESCO World Heritage site surrounded by ancient stone walls. I was met by my host, the wonderful Susanna Blavarg, who I’m proud to say is my friend and Sweet Paul photographer. We drove through wonderful landscape: sheep, rocks, beaches, and little towns. This is the Sweden of Ingmar Bergman—wild, romantic, and filled with brutal beauty. Every ten minutes you will find an amazing old church. Apparently, in the olden days, you showed your wealth by building a church. And as this was a very rich island, there are a lot churches.
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We stopped on the way at an amazing bakery called Rute, about 30 miles north of Visby. The owner and head baker used to work at the hottest bakery in Stockholm and one day just decided to move to Gotland to live and work. Rute is located in an old limestone barn in the middle of nowhere. The bread is heavenly—dark, crusty, and baked in an old stone oven. I tell you the bread is worth the trip alone. One of the wonderful things about traveling is eating, and Gotland has its share of amazing food: locally produced cheese, seafood, and of course, the amazing strawberries they have in the summer. Because of the climate the strawberries take longer to grow, so they have so much more taste. It was crayfish season while I was there. Those little red devils are so tasty. They are prepared differently from family to family. Some use beer, some use wine, some use seawater, but the result is always amazing. You sit around a table, eat crayfish, drink snaps, and sing old songs all night. Yep that’s the Swedes for you. If you are not lucky enough to live in an old hospital converted to a house like I did, you might check out Furillen hotel— an old lime factory that’s turned into a design masterpiece. This is what modern Scandinavian design is all about. Warmth and
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Noritake
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Martha Stewart Weddings Proof 2
BLACK WHITE ON ON BLACK WHITE
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SUMMER 2013 | ISSUE NO. 13
PHOTOGRAPHY by Ellen Silverman
features
kräftskiva | fold & dye | sun, surfers, & seafood | gelato peony party! | summer cocktails | sunday lunch in the garden the beauty of the shell | nordic summer food | coastal curry
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Kräftskiva
FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Susanna Blavarg | CRAFTS by Lova Blavarg
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Welcome to Gotland and a real Swedish Kräftskiva. The snaps and crayfish are plentiful and it’s the perfect place to eat, drink, and sing old songs all night long. Definitely one for the bucket list!
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Roasted Beet Salad with Pine Nuts Serves 4 6 small beets 2 tablespoons olive oil 1 head of lettuce, torn apart 2 spring onions, thinly sliced 2 tablespoons pine nuts, roasted small bunch of sprouts 2 tablespoons olive oil 1 tablespoon sherry vinegar salt & pepper, to taste 1. Preheat oven to 375°F. 2. Place the beets on a roasting rack and drizzle with oil. 3. Bake until tender, about 18–25 minutes. 4. Cool and peel off the skin. 5. Cut in half and place in a large bowl with lettuce, spring onion, pine nuts, and sprouts. 6. Drizzle with oil and sherry vinegar and season with salt and pepper. Tomato & Blueberry Salad Serves 4 30 small heirloom tomatoes, cut in half 1 cup fresh blueberries 1 bunch small radish leaves 3 tablespoons olive oil 2 tablespoons sherry vinegar salt & pepper, to taste 1. Place tomatoes, blueberries, and radish leaves on a platter. 2. Drizzle with oil and vinegar and sprinkle with salt and pepper.
Roasted Beet Salad with Pine Nuts
This is a really good salad to serve with the pie. It’s also awesome with grilled chicken or pork SWEETPAULMAG.COM | 73
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Tablecloth You will need: cotton fabric, washed dye 1. Fold your fabric and iron it well. 2. Make the dye according to the package. 3. Dip the fabric so that you get a thick line going down the middle. 4. Rinse and repeat. 5. Hang to dry.
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Sun, surfers,
& seafood We dished up some great seafood for
our surfer friends. They’re great recipes if you have a board or not. Just don’t get sand in the food!
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“Surfing is for life” —Bruce Jenkins
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Summer time is gelato time and these are the flavors we are all about right now. Break out that ice cream maker because you’re in for a treat FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Hector Sanchez
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Olive Oil Gelato
It may sounds strange, but the taste is mild and the texture is like liquid velvet
little at a time. 4. Pour into a saucepan and gently heat up to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 5. Strain through a fine sieve into a bowl. 6. Let cool. 7. Pour into an ice cream maker. 8. Churn until done. Lemon Gelato This gelato has a wonderful taste of lemon and is very mild. Serves 10 1 cup whole milk 1 cup heavy cream 1 organic lemon 3 ⁄4 cup sugar grated zest of 2 organic lemons 6 egg yolks 1 cup crème fraîche 1. Use a sharp knife and cut the zest off the lemon. 2. Place the milk, cream, and lemon zest in a saucepan and bring to a boil. Set aside to cool. 3. Place sugar and lemon zest in a blender and blend until well mixed. 4. Beat egg yolks and sugar until light and creamy. 5. Whisk in the milk mixture a little at a time. 6. Pour into a saucepan and gently heat to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 7. Strain through a fine sieve into a bowl. 8. Let cool and add crème fraîche. 9. Pour into an ice cream maker. 10. Churn until done. Cherry Gelato I love cherry gelato with its sweet taste and wonderful dark pink color. Serves 10 2 cups whole milk 1 cup heavy cream 6 egg yolk 3 ⁄4 cup sugar 1 lb fresh cherries, pitted 1 ⁄4 cup sugar 2 tablespoon lemon juice 1. Place the milk and cream in a saucepan and bring to a boil. Set aside to cool. 2. Beat egg yolks and sugar until light and creamy. 3. Whisk in the milk mixture a little at a time. 4. Pour into a saucepan and gently heat up to a simmer while stirring. This takes about 15 minutes. The mixture should coat the back of a wooden spoon. Set aside to cool. 5. In a blender blend cherries until smooth. 6. Strain through a fine sieve into a bowl. 7. Place in a small saucepan with sugar and lemon juice and bring to a boil. 8. Simmer for 5 minutes, then let cool. 9. Mix the cream and cherry mixture and pour into an ice cream maker. 10. Churn until done.
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Peony party! 98 | SWEETPAULMAG.COM SUMMER 2013
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Pomelo
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Pomelo Sparkler Serves 2 1⁄4 cup fresh pomelo juice 1 ⁄4 cup fresh pineapple, chopped 1 cup Moscato, divided in 2 1. Muddle pineapple in the bottom of a cocktail shaker. 2. Add pomelo juice and gin. Shake vigorously to incorporate. 3. Strain into ice filled glasses and top with Moscato. Blueberry Smash Serves 1 Raspberry Drizzle Serves 1 1 oz vodka 1 ⁄4 cup fresh raspberries
1 oz coconut rum 1 ⁄4 cup fresh blueberries 1 ⁄4 cup sparkling lemonade 1 ⁄4 cup blueberry soda
1 tablespoon fresh lime juice 1 tablespoon Acacia honey 1 ⁄2 cup club soda
1. Muddle blueberries in a glass. 2. Add rum. Swirl to incorporate. 3. Top with lemonade, blueberry soda, and ice.
1. Muddle raspberries in the bottom of a cocktail shaker. 2. Add vodka, honey, and lime juice. Shake vigorously to incorporate. 3. Strain into ice filled glass and top with club soda. Cucumber Splash Serves 1 1 oz gin 2 tablespoons fresh Persian cucumber slices 1 ⁄2 tablespoon fresh lime juice 1 ⁄4 cup ginger beer 1 ⁄4 cup club soda 1. Muddle cucumber slices in a glass. 2. Add gin and lime. Swirl to incorporate. 3. Top with ginger beer, club soda, and ice.
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Sunday lunch in the garden
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Beauty Shell
the
of the
Dietlind was inspired by old curiosity cabinets and the traditional displays of shells in natural history museums. Most of these are from her own collection that started when she was a child CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf
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< Antique Frame
Collection Box Look for little boxes at flea markets and cut out pieces of paper to write the place and year that you found the shells
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Shell Branch Cabinet of Curiosity >
One cannot collect all...
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Chili King Crab Legs <Grilled Apricots with Prosciutto & Goat Cheese SWEETPAULMAG.COM | 131
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Walking along the coast you can see the fishermen in their narrow boats, roadside fisheries, and the strange practice of stilt fishing—Sri Lankan men raised up on stilts in the water catching fish as they pass by below
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