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S PR I NG 2014

Contents SPRING 2014

3 What’s up Sweet Paul?

34 Gorg-wanna design

7 Spring is the season to...

37 Will's picks

12 Recipe Monday

42 One for the season

14 Crafty Friday

44 Gorg-wanna kid's

16 Lova's world

46 From Mormor's kitchen

20 Keep your eye on

50 Woof

26 My happy dish

54 The making of: Sweet Paul Eat & Make

28 Gorg-wanna handmade 31 Textile Arts Center

PHOTOGRAPHY by Linda Pugliese

features 60



Spring cooking


Strip the color


Under the spell of sea and sail


Amazing cakes




Paper to petal


Not your granny's cross-stitch




Ice cream, flowers, & butterflies


Perfectly imperfect: Portugal


Pantry confessions


Next time!





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What’s up Sweet Paul?

Dear friends,

Spring is all about new beginnings and that certainly goes for my house. Just before the holidays, Anthony and I got a new puppy called Hugo. He is a blond French bulldog and as I’m writing this he is 2½months old. He is a mix of the sweetest thing ever and a complete terror. Lestat, our 7-year-old French bulldog, was not amused the first day we brought Hugo home, but the very next day they played together. Now it’s all love between them. Getting a puppy is hard work. My life now consists of monitoring Hugo so that he does not eat any shoes, hats, bags, carpets, furniture, or anything else that is put on the floor. He has plenty of toys, but he somehow thinks the dining table tastes really good, served up with a side of carpet. He finally got the whole pee pad thing. You know you have a puppy in the house when all you do is talk about pee and poop. I’m sure I have used up a whole forest of paper towels since he entered our household. But he is such a sweetheart… when he sleeps!

Lestat, our 7-year-old French bulldog, was not amused the first day we brought Hugo home, but the very next day they played together. Now it’s all love between them


PHOTOGRAPHY by Ellen Silverman


Paul Lowe

Founder & editor in chief

Paul Vitale Marketing & business development director Joline Rivera Art director Nellie Williams Graphic designer

Will Taylor Market editor

Laura Kathleen Maize Copy editor

Susanna BlĂĽvarg Editor-at-large

Advertising Inquiries

Lova BlĂĽvarg Craft editor

Contributors Valerie Aikman-Smith Andrew Boyd china squirrel Colin Cooke Leela Cyd Alexandra Grablewski Marianne Pfeffer Gjengedal Michaela Hayes Aina C Hole Frances Janisch Linda Pugliese Sarah Oster Shasha Ellen Silverman Thuss + Farrell Staci Valentine Chelsea Zimmer


General Inquiries

From the creator of


comes this visually stunning debut book filled with seductively easy recipes and simple yet sophisticated DIY crafts that will inspire all readers.

“Before you cook or bake a single homey, lick-the-spoon dish, and before you begin one of the many ingenious craft projects, you’ll have to stop oohing and aahing over the pictures and start thinking of what to make next. Paul Lowe has given us a book that will keep us happy for years.”

—DORIE GREENSPAN Author of Around My French Table


WHEREVER BOOKS + E-BOOKS ARE SOLD #wisecrafthandmade RUNNING PRESS A Member of the Perseus Books Group


Spring is the season to ... New York airports print (unframed), $30

IMAGE: Plum and Ashby

Jute bag, $57

SFO carry on, $45

ENJOY longer days in the potting shed or take a morning trip to the farmers’ market COOK with sugar snap peas, spinach, and artichokes

Drink a Mint Julep

2 oz bourbon whisky 1 oz water 1 teaspoon simple syrup 4 mint sprigs

Zurich crew neck tee, $32

1. Crush 3 of the mint sprigs at the bottom of a highball glass and then fill with crushed ice. 2. Add the simple syrup and water, then stir. 3. Pour in the bourbon whiskey and stir well. 4. Garnish with the remaining mint sprig.

BAKE lemon & poppy seed muffins


at for travel-related fashion and homewares that will inspire your next trip or make a faraway loved one feel closer to home.



Three top cook books for spring cooking Smashing Plates by Maria Elia This new book brings the traditional and much-loved flavors of Greek cuisine into the 21st century, thanks to a refreshingly modern take on classic dishes. While it’s unlikely to please purists, the book will prove a delight to those cooks who want to explore reinvented Greek flavors and dishes. Elia compiled the book after spending a summer cooking at her father’s tavern in Cyprus. The result is 120 recipes, which vary from Carrot Keftedes and Courgette Coated Calamari to Marinated Lamb with Feta Curd. We say: dive in! Frites by Anne de la Forest The humble frite is an iconic food that never fails to bring comfort. Whether you’re used to having moules and frites, fish and chips, or burger and fries, this book will show you inspired ways to cook frites using a variety of ingredients and styles. There’s something for every taste in frites, from large or small, fat or thin, to peeled or with skins on. Honestly Healthy for Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson Following up to last year’s success story with Honestly Healthy, Corrett and Edgson return with their follow-up title. The second book in their series offers a myriad of ideas on how to continue to stick with their healthy way of eating. You’ll find the first section of the book packed full of advice and ideas on how to balance your eating and how to take it up a level, as well as shopping, prepping, and cooking your food. The second part of the book offers inspirational recipes that cover different situations in daily life, from what to eat at work or when travelling, to how to entertain 20 people.

Look what Sweet Paul spotted!


1. Cuppow lid and jar combo Whether it’s water or juice you drink on the go, you can do it in eco-style with these recycled jars fashioned as drinks holders with customizable lids., $10


2. Bamboo chair With its on-trend mint color, this chair is perfect for enjoying the lengthening spring afternoons with a refreshing drink and good book., $246


3. Bonne Chance card, $4

Why not give someone a smile and stylish good luck wish with this painterly greetings card? 4.

4. Missoni Home Montgomery throw This cheerful and bright throw will warn off any early spring chills and will be perfect for picnics when the weather warms up., $328



Receive 15% off on all merchandise on by entering SWEETPAUL in your shopping cart! (Offer expires April 15, 2014) SWEETPAULMAG.COM | 11

Recipe Monday Green flavor bombs!

I always loved Brussels sprouts, even as a kid. My dad used to grow them in the garden and I was so excited when the first harvest would come in. For years I have been roasting them with bacon, but a while back someone served them with crumbled blue cheese on top. And wow, talk about an exploration of flavors. You’ve got to try this.

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Ellen Silverman


Brussels Sprouts with Pancetta & Blue Cheese Serves 4

1 lb Brussels sprouts, quartered 3 tablespoons olive oil salt & pepper, to taste ½ cup pancetta, cubed ½ cup crumbled blue cheese (the saltier the better) 2 tablespoons chives, chopped 1. Preheat oven to 400°F. 2. Place the Brussels sprouts on a baking tray and drizzle with oil. 3. Season with salt and pepper and mix well. 4. Add pancetta and roast in the oven for about 5–6 minutes, or until the pancetta starts to crisp. 5. Place in a bowl and top with blue cheese and parsley. 6. Give it a gentle toss and serve.


Crafty Friday I’ve always liked wooden nesting dolls, but I think it’s time to bring them into 2014. My take is to dip them in fabric dye. Take a look at the ones I made. Don’t you love their amazingly rich colors?

CRAFT+STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski


Modern Nesting Dolls

You will need: unpainted nesting dolls (mine are from shop/sersonart) fabric dye (I use Rit Dye) 1. Follow instructions on the bottle to create dye. 2. Dip different parts of dolls in different colors. Remember the longer it stays in the color bath the stronger the color. 3. Dry and display‌ proudly.


Lova's world

CRAFTS+STYLING by Lova Blåvarg | PHOTOGRAPHY by Susanna Blåvarg


Lova’s Easter Eggs

When I was a kid in Sweden, we put twigs in vases and decorated them with colorful feathers to celebrate Easter and spring. We also emptied eggshells, painted them, and hung them in the twigs. I wanted to do this again, and here in London I found duck eggs that had a smooth translucent quality, almost like bone china. I knew they would be perfect as Easter decorations! The package even said ”posh birds.” (How British!) 1. Make 2 holes in the egg using a needle, 1 at the top and 1 at the bottom. Make the hole in the bottom a little bit bigger than the 1 in the top. Use the needle to break the egg yolk inside the egg. 2. Put a straw to the top hole and blow out the egg white and egg yolk. Put a bowl under the egg if you don’t want egg everywhere.  Sketch your design with pencil and then draw it with a permanent pen. 3. Use masking fluid if you want to keep white areas. Use water and ink to paint. Let dry. I used these beautiful inks from Abraxas. 4. Make a loop of ribbon and put it through the big hole and then the small hole so that the knot is on the inside of the egg and the loop is on the outside. This is a bit tricky, but you can use a thin crochet needle to help the ribbon through the holes.  Hang it on twigs or anywhere else!








Keep your eye on

The natural beauty of terrain

Our new garden go-to

TEXT by Aimee Swartz | PHOTOGRAPHY by Colin Cooke


At the heart of it, terrain’s core values center around the idea that if you scratch the surface of the normal and every day, there can be something richer and more meaningful

Tucked away in the bedroom suburbs of Glen Mills, Pennsylvania and Westport, Connecticut are the first two brick-and-mortar outposts of terrain, a new home and garden store opened by URBN, the folks behind Anthropologie and Free People. Terrain’s on-site nurseries include an assortment of standout plants—from uber-lush fig trees to vivid, tropical-hued orchids—unique, rustic-chic gardening supplies, as well as vintage and handcrafted furniture and other delightfully curated items. Each store is complimented by a café that sources fresh, local ingredients for seasonally based menus, and swoon-worthy garden terraces that will make even nature haters channel their inner outdoorsman. We caught up with Greg Lehmkuhl, terrain’s creative director and product development director, to talk terrain and the joy of creating an inspired home—both indoors and out.


KEEP YOUR EYE ON AS: How does terrain set itself apart from other home and garden shops? GL: There are many great small garden and home design stores in this country; I like to think we can be part of that great entrepreneurial spirit. The thing I am most proud of is the people that have put so many long hours and added so much to the whole terrain experience. The quality we all share is that we want terrain to be a place that we would want to shop at and spend time in. AS: Tell us about a day in the life at terrain! GL: The amazing thing about the terrain work calendar is that we get to follow the seasons so closely—from the emergence of spring to the festive ambience of the holiday season. The natural cycle of plants moves us forward. I’m responsible for the customer experience in the stores and online, so I work closely with the visual and graphic teams daily. Much of the time we are all working outside or in the greenhouse. Speaking to the customers at the store is probably the most rewarding for all of us. AS: Where do you find your inspiration? GL: I find inspiration all around. The opportunity to use my landscape and plant background opened up a whole new way to look at the creative world. The ability to call upon the art and plant world is exciting. AS: How do you find the many lovely products that make terrain so awesome? GL: Many times the products find us. We are continually amazed at how many people see and appreciate what we have started and want to be a part of it. They key is to be open to trying new ideas and really understanding who our customers are. If we can’t find something one season, but love the idea, we will keep looking. The terrain buyers and I have been to some pretty exotic places looking for products that would be a good fit. AS: What kind of experience do you want terrain visitors to have? GL: I would love for the terrain visitor to come away having had an immersive experience that both confirms their ideas of style and offers a new direction or another take on it. Oftentimes we have three generations of women that are shopping at terrain together. I love that. Style and gardening don’t just belong to the young. It actually brings us all closer together. AS: What are terrain’s core values? GL: At the heart of it, terrain’s core values center around the idea that if you scratch the surface of the normal and every day, there can be something richer and more meaningful. We all know we are a store—but everyone needs something more than that; a place to be able to relax and enjoy yourself. The beauty of living plants and the natural cycle make everything that much better. For more information on terrain, or to shop from thier amazing collection, visit:


Keep track of in all of your favorite places!




Prop & Surface Rentals 164 West 25th St.10th floor tel. 212.219.8591

design by Josh Simons, Simonsays Design!

pw ad 3 layout.indd 1

9/18/13 11:06 AM

My happy dish

RECIPE by Stephanie Burg | STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski


“This dish makes me happy because it’s packed full of nutrients, looks beautiful, and takes NO time to prepare. It contains the perfect balance of flavors. It is super versatile as a side or light lunch and makes a creative, elegant appetizer on top of endive leaves” Pomegranate Quinoa Salad 2½ cups cooked quinoa seeds from ½ pomegranate 1 cup kale 4 scallions ½ cup parsley leaves ½ cup mint leaves 2 tablespoons fresh lemon juice 2 tablespoons olive oil ½ teaspoon salt black pepper, to taste 1. Combine quinoa, kale, and pomegranate seeds in a large bowl. 2. In a blender, combine remaining ingredients and blend until smooth. 3. Pour over quinoa mixture and toss until well combined. Serve it as a side, or spoon it onto leaves of endive for a handheld, portable appetizer.

“My Happy Dish” recipe winner

Stephanie Burg

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


Deep rose pink vase, $19 CarriageOakCottage


IMAGE: Carriage Oak Cottage

Gorg-wanna handmade



3. 4.

1. The Paris Collection pencils $12, AmandaCatherineDes 2. Wood and pink iPhone case $15, 3. Pink blossom clutch purse $37, 6. 5.

4. Pink ceramic heart bowl $12, 5. Vanilla and pink spot cotton canvas tote $50, 6. Pink ceramic pot $42, 7. Mixed media handmade artwork $40,


There's no better time of year than Spring for inviting natural and organic elements into your home. This pretty handmade vase would look stunning filled with branches of delicate pink blossom SWEETPAULMAG.COM | 29

Textile Arts Center PHOTOGRAPHY by Colin Cooke TEXT by Sarah Oster Shasha


Ever daydreamed about becoming a sewing whiz or dabbling in knitting? Check and check! I’m one of those people who trolls the internet obsessing over the various projects of my peers. That all changed after I checked out the Textile Arts Center in Brooklyn. At the TAC, they’re all about raising awareness and understanding through creative and educational programs for children and adults. Both experts and Johnny-come-latelies (ahem!) work and learn side by side, nurturing a sense of community and collaborative creativity. It’s an amazing place, where people can find access to both the equipment and relationships to make their work better or simply try something new. I discovered that most textile crafts are not as intimidating as I thought they’d be. Some of my new favorites include felted jewelry, block printing with vegetable sections, and weaving on a basic frame. Kids are welcome and depending on the age of the child, techniques can be adapted to suit their abilities. Manager and co-founder Owyn Ruck believes: “It’s important to start young in appreciating the handmade and the labor, time, and materials that go into the things that we love and cherish.” And I have to say, I couldn’t agree more. For more information, visit: SWEETPAULMAG.COM | 31


Gorg-wanna design


Duvet set double, $58,


1. Nook glass vessel table lamp $99, 2. Pencil stripe canvas basket $146, 3. Pie set from $75, 4. Tea pot $75, 5. LEFF Tile 25 wall clock from $232,

1. 2.

6. The Linen Works Arles tea towel from $18, 7. Livingston sofa from $1249,




5. 6.



Find Your


For these and other books to jumpstart your creativity, visit


Will’s picks

GRAPHIC WHIMSY The living room of my London home has a retro yellow sofa play host to an array of whimsically bright accent cushions in colors inspired by a trio of screenprints. Shots of graphic black pattern give a sophisticated edge

The citrus twist Will Taylor’s new interiors book shows how you can

discover color inspiration from your travels to create personal, stylish, and energizing decorating schemes at home. In this exclusive extract, we tour the colorfully eclectic living room of Will’s London apartment and discover how a trip to Spain inspired the scheme

STYLING by Will Taylor | PHOTOGRAPHY by Andrew Boyd, courtesy of Jacqui Small


A zest for color Whenever I travel to a new country or city, I know that my impressions of the region’s colors will take time to mature. Of course, there might be a sight that commands my attention from the outset, but an established perspective on the scheme of any given locale takes time to ripen in my mind. After all, a city, for example, can feel completely different by day than it does after nightfall; the sunlight of the day can saturate colors beyond their natural pigments, while the dark shadows of night can make vibrant façades pop on sleepy streets. I like to walk around, often quickly at first, in a hurried rush for an instant color hit; it doesn’t take long with my magpie-like eye for color. With my palette craving satisfied, I return to the areas, streets, or buildings that pierced my memory most strongly, and I let the lens of my camera guide my natural allure for color. I never fail to be amazed when the moment I look through the viewfinder I see a new layer of my subject. Taking this building in Es Mercadal, Menorca as an example—it looks as though it simply has a yellow painted facade. But then, as I studied the building for longer, more complex layers materialized. Yellow wasn’t the only color at play: the green shutters shone against the brilliant yellow of the Spanish building. And so the Citrus Twist was from the inspirations that came from this building.

FEARLESS FAÇADE The citrus-colored façade of this building in Spain was the catalyst for the Citrus Twist color cocktail. IMAGE by Will Taylor, courtesy of Jacqui Small

SITTING PRETTY Woodland-inspired animal cushions sit well with Scandi-inspired tree prints on the retro yellow sofa in my living room


I like to walk around, often quickly at first, in a hurried rush for an instant color hit; it doesn’t take long with my magpie-like eye for color

W I L L’ S P I C K S

Five steps to ace colorful eclecticism Before you start to decorate a space, do you create a list with everything you’d like the room to express? I do, and my list is often lengthy at best. I was keen for my living room’s scheme to express my unreserved addiction to color but also include my penchant for pattern—particularly stripes. Of course, I needed some playful, whimsical touches thrown into the mix, too. With so many colors, patterns, and motifs at play, I had to strike a balance to ensure the colorful eclectic felt sophisticated with a quirky and spirited edge. Here are the five steps I took to perfect the Citrus Twist look: 1. BLACK HAS YOUR BACK Pull all your brights together by mixing some black into your palette. Much like white, black is great for offsetting colorful accents and has more punch to it than its lighter counterpart. Introduce black through one or two key elements in the scheme, like wallpaper or a rug, and it will anchor the array of hues layered across the space. 2. FLIRTY FAVORITISM As a certified color lover, I know how fun it is to flirt with various hues, patterns, textures, and so on. However, it’s important to pick a particular pattern to be your premier reference throughout the scheme. I picked stripes and used them in the rug, sofa accessories, vases, and ceramics to provide consistency. Break the scheme with one or two accent patterns to loosen the look, but exercise restraint—otherwise the room could look jumbled. 3. HERO HUE Like every great band, every successful color palette needs a lead color to guide the rest of the pack. In true Simon Cowell style, I cast a lemon yellow for the lead in my living room’s Citrus Twist line up. I layered in zingy shades of greens and reds to support the hero hue for a chart-topping scheme.

CLOCK IN The clock shelf in the living room of my London home works overtime, putting in the hours to hold my colorful wares, from vases to ceramic cups and books. Yellow-striped curtains and Scandinavian wallpaper give the room graphic edge

4. KEEP IT OFFBEAT Even with an eclectic scheme, you need to consider how you arrange all the elements of the room, especially when it comes to accessories. The key to a relaxed and easy-on-the-eye space is to either group accessories in threes (such as candlesticks), or layer in stand-alone statement pieces like a vase. For the strongest look, steer clear of including anything in equal numbers. 5. RED THREAD The easiest way to make a colorfully eclectic room look stylish is to have elements that run through the whole scheme. This can be a color, a texture, or a pattern; I chose yellow and stripes as the two threads to make all the components of my living room scheme work together.


Sweet Paul Magazine Wedding!

Coming soon.




One for the season Sometimes preservation techniques are as much about creating flavor as they are about long-term storage. Such is the case with these bright and delicious pickled eggs

RECIPE+TEXT by Michaela Hayes, Crock & Jar, | PHOTOGRAPHY by Frances Janisch


Growing up in a family where road trips were the summer norm, I visited countless gas stations along less-traveled roads throughout the country. In many of them, I remember seeing giant jars of eggs sitting in funky-looking liquid. As a child, I couldn’t imagine who ate those things. But now the mystery of pickled eggs has been revealed to me. I thank my time developing the pickling station at Gramercy Tavern for opening my eyes to the delight that is the pickled egg. These eggs are bright little flavor bombs. Vinegar is a natural pair with protein—it helps our bodies to digest it. Here, the vinegar also balances the earthy, creamy flavor of the eggs… and adds some zing.

Pickled Eggs Makes 12 eggs

12 hard-boiled eggs 1½ cups cider vinegar ½ cup water 1 tablespoon fine sea salt 1½ teaspoons sugar 2 cardamom pods 1 teaspoon crushed black peppercorns ½ teaspoon allspice berries ½ teaspoon ground turmeric ½ teaspoon celery seeds 1 medium red beet, sliced 2 shallots, thinly sliced 1. Poke eggs with a fork, through the white and down to the yolk, about 6 times. 2. Put the eggs in a tall jar, such as a quart canning jar. 3. Put the remaining ingredients in a saucepan and bring to a boil. 4. Cover and simmer about 15 minutes, then allow liquid to cool. 5. Remove the beets and enjoy separately. 6. Pour the liquid and remaining solids over the eggs. 7. Refrigerate and let the eggs sit for a day and up to several weeks. Note that after 1 day, the pink color will penetrate all the way to the yolk. However, the flavor will be best after about a week. Serve eggs on their own, as an accompaniment to salads and grain dishes, or cut them in half and mix the yolks with mayonnaise, mustard, horseradish, and chives for bright Deviled Eggs.


Gorg-wanna kids


Elephant toddler bed conversion kit, $160,


1. R is for roller skating print $41,



2. Money skittle bank $36, 3. Hello Shiso rainbow pom pom hair clip set $25,


4. Graphic hammer tee $36, 5. Make a wish canvas purse $27,



6. Two-tone teak play chair in cobalt $99, 7. Robot pillow $28,






From Mormor’s kitchen

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Ellen Silverman


Old stuff and coffee cake I will be the first to say it—I was not like other little boys growing up. The interests I had were not “normal” for a boy of five. I loved books and I never played with toys. I did have one major weakness, however: antiques. I just loved anything old. I think it was because my Mormor and Great Aunt were always telling stories of the good old days. What I loved the most was getting up bright and early on a Saturday morning and going to a flea market or antique fair with Mormor. She wasn’t an expert, but she would always have stories to tell about the things we saw. “Oh, I used this in the kitchen when I was a little girl.” I would listen with big ears to all these stories about gadgets, strange kitchen things, and old children’s books. There was always a few things I was looking for. I collected old glass Christmas ornaments, coffee pots, and books. I had a Copy in my room where I placed all my treasures for the world to shelf see. Well, that is, for anyone who would come to our home. But Titlelet one person at a time into my room to view the IRecipe would only Serves wonders. I guess I didn’t want a scene. For I wanted to run a museum when I grew up. Can you 1 a time ingredient imagine? A Sweet Paul museum with ornaments, coffee pots, 1. Instrustions and books? Priceless. Mormor would always bring a snack on our outings—a nice cake and a thermos with something hot or cold. She would always wrap the cake pieces in parchment paper. This simple ginger coffee cake was always my favorite on our outings.

1. Preheat oven to 350°F. 2. Cream butter and sugar in a bowl, and add the eggs 1 at a time. 3. Stir in sour cream and vanilla. 4. Add flour, baking powder, and ginger, and stir until the batter is smooth. 5. Spoon into a well-greased 9” cake tin. 6. Bake until golden, about 60 minutes. 7. Cool on a wire rack. 8. Serve with crystalized ginger and some honey on top.

Ginger Coffee Cake Mormor would often serve this cake with some honey drizzled on top. Serves 12

¾ cup butter, at room temperature 1 cup sugar 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon grated ginger ¼ cup finely chopped crystalized ginger+extra for serving honey, for serving


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TODAY! S PR I NG 201 3

The Kitchen Just Became Buzz-Worthy An all-purpose hand soap that leaves skin smooth and clean, whether you’re ready to rustle up a meal or indulge in one.


Available at select retailers and online at SWEETPAULMAG.COM | 49

Woof Sweet potato treats

Lestat and Hugo’s vet told me that sweet potatoes are really good for dogs. I love my dogs, so I came up with these dried sweet potato treats. They just love them. I even tried them myself… not bad! I’ve been making a bunch of them at a time and I keep them in a box with a tight lid. Dried Sweet Potatoes

3 to 4 sweet potatoes 4 to 5 tablespoons olive oil 1. Preheat oven to 200°F. 2. Use a mandolin to cut 1⁄3”-thick slices of potato lengthwise. 3. Brush the pieces on each side with olive oil. 4. Place on a baking tray and bake for at least 7 hours. Turn them over halfway through. 5. Turn off the oven when they are done, and let them sit until cold. 6. Call in your pooch.

FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Ellen Silverman





1. Gent Duke II tee $32, 2. Pine bone dog brush $12,


3. Preppy dog lead $181, 4. Jack Russell card $4, 5. Patchwork cushions by Edwyn UK from $50, 6. Pocket size dog notebook $10, 7. Chalk dog bowl $67,

5. 7.



Download all back issues as PDF files!

S PR I NG 2014

FA L L 201 3 W I N T E R 201 3

S U M M E R 201 3

WINTER 2012 • NO. 11

SUMMER 2012 • NO. 9 FALL 2012 • NO. 10

S PR I NG 201 3 1


SPRING 2012 • NO. 8

WINTER 2011 • NO. 7

FALL 2011 • NO. 6

SUMMER 2011 • NO. 5

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1 | S W E E T PA U L W I N T E R 2 0 1 1


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Available Now!


TEXT by Paul Lowe | ALL PHOTOS FROM THE BOOK by Alexandra Grablewski ILLUSTRATION by Susan Evenson




So many of you have asked me about making a Sweet Paul cookbook. Well now I can finally tell you that it’s completed and will be out this April 1, 2014! No, this is not an April fool’s joke! Sweet Paul Eat & Make is a book filled with amazing recipes, all in the Sweet Paul spirit. I’ve also included many cool and easy craft ideas for projects that will enhance your kitchen, table, and maybe even be the star of your next party. All of this is peppered with stories from my childhood in Norway. As you may know, my dear grandmother Mormor is the main inspiration in my life, and she played a huge role in making me the man I am today. She is always with me whatever I do, whether it’s cooking something delicious, making a smart craft project, or simply smiling at a beautiful shop window when I’m walking down the street. I will also introduce you to my Great Aunt Gunnvor in the book. Auntie Gunnvor was Mormor’s younger sister, and she was a master baker. Many of the recipes in this book are variations of the food they used to make with me as a child. Oh, the fun we all had! These two little old ladies had the main goal in life to make me happy, and I know that’s why I’m Sweet Paul today. Making a book is hard work, I tell you! I spent so long developing the perfect selection of recipes that I know you’re going to love. After I decided on the recipes, we tested them again and again to make sure they turn out perfect every time. Next, I visited all of my favorite prop houses, styled the recipes, and photographed them alongside my friend and amazingly talented photographer, Alexandra Grablewski. Once all the copy has been written and the images are all shot, there’s round after round of edits and changes to make sure that the final book is just right—down to the last teaspoon and last dab of hot glue! Hard work, but between you and me, I have loved every minute of it. And if you wonder what we do with all the food after we photograph it, I’ll let you in on a secret: we eat it all. I think I gained 10 pounds from making this book!

EAT + MAKE When I was six years old, I woke up early one Saturday morning with an idea. I was very focused, even at an early age, and that day I knew exactly what I wanted to do. I was going to bake cookies. By myself. I had an LP record with a cookie-baking song that I was obsessed with, a funny little ditty, “Pepperkakebakesangen”—sort of a cross between The Cat in the Hat and Sesame Street—with step-by-step instructions on how to make pepper cookies. I tiptoed down into the kitchen with my record player. It was still dark out. I grabbed a bowl and started playing the song over and over, singing along and completing each step of the recipe. What I didn’t realize was that the song was nonsense and it wasn’t a real recipe at all. After an hour of work and full kilos (a kilo is 2.2 pounds!) of flour, sugar, and butter and eight eggs, I gave up. There was a giant bowl of wet cement in front of me and flour was everywhere, even on the curtains. Thank god I didn’t have the wherewithal to actually turn on the oven. I’m afraid I would have set the kitchen on fire. Worst of all, I was totally covered in a mixture of eggs, flour, and milk and I looked like I’d been battered and readied for the frier like a big batch of fried chicken. Suddenly I heard loud laughter from the doorway. There stood Mom, Dad, and my grandmother Mormor. They had all been waked by the song and wondered what the heck was going on in the kitchen. I told them I was making cookies for everyone but that I had run into a few problems along the way. After a few more giggles, my mom gave me a quick rinse in the tub, while my dad cleaned the kitchen and Mormor whipped up a batch of Norwegian pancakes with blueberry jam. So much better than any old cookies! Later that day, Mormor snuck out to the local bookstore and bought a present for me. It was my very first and my very own cookbook. It’s worn and beaten, but I have it to this day.

12 Sweet Paul Eat & Make

Morning Eat 13


Mormor’s Pancakes with Homemade Blueberry Jam 000 Pumpkin Pancakes with Hot Plum Syrup 000 Baked French Toast with Strawberries and Vanilla Syrup 000 Baked Snug Eggs 000 Herb and Goat Cheese Omelet 000 Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds 000 Breakfast Polenta with Hazelnuts, Honey, and Pears 000 Maple-Roasted Granola 000 Breakfast Churros with Cinnamon Sugar 000 4 from 1 Greek Yogurt 000

Chapter Section Here 15



The end result is a really fun 288 pages filled to the brim with food, crafts, and stories. I have a hunch that it’s going to be a book that you use again and again. We’ve divided it up into four sections: Morning, Brunch, Noon, and Night. You will find a few of my all time favorite recipes, like my beloved Lemon & Feta Dip, my Maple Roasted Chicken, and my Mormor’s recipe for Salmon Gravlax. I worked really hard to fill the rest of the book with new and yummy recipes that will surely become your future favorites, like: Pumpkin Pancakes with Plum Syrup; Cheddar, Dill, & Pumpkin Seed Biscuits; Smoked Trout Salad; Smoked Salmon Hash with Scallions, Dill, & Eggs; Boeuf Bourguignon; Ragu Lasagna; Orange & Hazelnut Cake; Chocolate & Salted Cashew Brittle Tart; and my take on the Norwegian World’s Best Cake. It’s so good! There’s even a recipe for your dog. No one is left out!   To compliment the food, I developed some really great craft projects for the book. They are all kitchen and entertaining focused and easy but really stylish. Rustic-chic craft projects, paper flowers made out of coffee filters, vegetable-dyed tablecloths, and trivets from wooden clothespins will captivate even those who are all thumbs. I hope you like this book as much as I’ve enjoyed making it for you! Happy! Happy! xoxo Sweet Paul Painted Chargers You will need: Paint (I use enamel model paint, but you can even use leftover nail polish) Paintbrush Large plates or chargers (I use cheap white plates from a thrift store)

Chargers give a splash of color to any table setting. This craft yields beautiful results without emptying your wallet. If you’re not using food-safe paint, don’t eat off these plates and be sure to hand-wash them. 1. Paint in broad strokes down the center of each charger. 2. Let dry and they’re ready.

264 Sweet Paul Eat & Make

sunday morning

Night Make 265

Available in your favorite bookstore or pre-order at:,, and

Ever since I learned to read, I have loved the morning paper. When I was a boy, I’d sit down with weak milky tea and the comic section. As an adult, I make myself a double espresso and relax in bed while reading the Sunday paper. I’ve been known to stay in bed the whole day reading it front to back and throwing the pages about like a blizzard of newsprint.

42 Sweet Paul Eat & Make

Sweet Paul Eat & Make, Charming Recipes & Kitchen Crafts You Will Love Coming April 1, 2014 from Houghton Mifflin

Morning Eat 43



SPRING 2014 | ISSUE NO. 16

PHOTOGRAPHY by china squirrel


ricotta | spring cooking | strip the color | under the spell of sea & sail amazing cakes | nibblies | paper to petal | not your granny's cross-stitch ramps | ice cream, flowers, & butterflies | perfectly imperfect: portugal



There is nothing like fresh, homemade ricotta cheese. It’s really easy to make, too! Just follow our easy steps and you’ll have the most amazing ricotta

FOOD+STYLING by Valerie Aikman-Smith | PHOTOGRAPHY by Staci Valentine


Fresh Ricotta



Ricotta Breakfast Bowl

This is a great way to start the day or to end one. Either way— DELICIOUS


Lemon Ricotta Gnocchi


Asparagus & Lemon Ricotta Tarts >

These tartlets scream SPRINGTIME



Farmers Ricotta in Olive Oil


Pistachio Lassi

PERFECT for afternoon entertaining


Fresh Ricotta Yields 4 cups

1 gallon whole milk 2 cups heavy cream 1 ⁄3 cup organic white distilled vinegar or fresh lemon juice. 1. Pour the milk and cream into a large pan and place over medium heat. 2. Heat to 190°F on a candy thermometer, stirring occasionally. 3. Remove from heat and add vinegar or lemon juice and slowly stir a few times. 4. Cover the pot with a dishcloth and set aside for 1 hour. 5. Line a sieve with cheesecloth and place over a bowl large enough to catch the whey. 6. Gently pour the ricotta curds into the cheesecloth and let drain for 30 minutes. 7. For a denser cheese, drain the ricotta overnight in the fridge. 8. Reserve the whey for other recipes in the fridge or freezer. 9. Place the ricotta in a glass container with a tight-fitting lid and refrigerate for up to 6 days. Season with salt and pepper before eating. Asparagus & Lemon Ricotta Tarts These tartlets scream springtime: a wonderful lemony custard topped with young asparagus and finished with a flurry of cheese and flowering herbs. Yields 6 tartlets Pastry

2 cups all purpose flour 1½ sticks cold unsalted butter, cubed pinch sea salt 1 egg, lightly beaten 5 tablespoons iced water Filling

Ricotta Ice Cream


2 cups fresh ricotta 2 tablespoons heavy cream 2 eggs, lightly beaten zest of 1 lemon ¼ cup Parmesan cheese+ more, to sprinkle salt & pepper, to taste 6 spears pencil asparagus, cut

into thirds fresh flowering herbs olive oil, to drizzle

1. Roll the ricotta into small balls and place in a ceramic dish or glass jar.

1. To make the pastry, place the flour, butter, and salt in a food processor and pulse until it resembles breadcrumbs.

3. Sprinkle with peppercorns and lemon zest and pour enough oil over to cover the cheese balls.

2. Add the egg and combine.

Store in the fridge.

3. With the motor running, add the iced water and process until the pastry comes together. 4. Turn out onto a lightly floured surface and knead into a disc. 5. Cover with plastic wrap and place in the fridge for 30 minutes. 6. Preheat the oven to 400°F. 7. Remove pastry from the fridge and roll out. 8. Cut the dough into circles sized to fit individual tart pans. 9. Line the pans with the dough and prick the bottoms. 10. Bake blind for 5 minutes. 11. To make the filling, place the ricotta, cream, eggs, and lemon zest in a bowl and whisk together. 12. Add the Parmesan and combine. 13. Season with salt and pepper. 14. Remove the tart shells from the oven and divide the custard filling between them.

2. Add some sprigs of mint and thyme.

Lemon Ricotta Gnocchi A simple supper dish that delights in all things spring. Serves 4

1 lb fresh ricotta zest of large lemon ¼ cup grated Parmesan+more, to sprinkle 1 cup all purpose flour 3 tablespoons chervil, finely chopped 1 egg, lightly beaten sea salt & white pepper, to taste 4 tablespoons olive oil+more, to drizzle 1 cup fresh English peas 2 cups fresh pea tendrils fresh flowering herbs (optional) 1. Place ricotta, zest, Parmesan, flour, chervil , and egg in a bowl and mix together. 2. Season with salt and pepper.

15. Top with the asparagus.

3. Turn out onto a lightly floured surface and form into a ball.

16. Bake for 10 minutes until set.

4. Divide the dough into 4 pieces.

17. Remove from the oven and sprinkle with Parmesan and flowering herbs.

5. Working 1 piece at a time, roll into a thin sausage shape. Repeat with the other pieces.

18. Finish with a drizzle of olive oil. Farmers Ricotta in Olive Oil This looks beautiful but tastes even better. The ricotta soaks up the floral olive oil. All you need to do is to put it straight on the table with crusty bread and serve some wine. Supper in a moment. Yields approx. 12 balls

fresh ricotta olive oil sprig of fresh mint sprig of fresh thyme 2 teaspoons peppercorns zest of 1 lemon

6. With a sharp knife, cut the dough into 1” pieces. 7. Bring a large pot of water to boil and season with salt. 8. Working in batches, cook the gnocchi. Each piece is done when it floats to the surface. 9. Transfer to a plate. 10. Heat the olive oil in a sauté pan over medium heat. 11. Add the peas and tendrils and cook for 2 minutes.

13. Transfer the gnocchi to a serving platter and sprinkle with Parmesan, flowering herbs, and drizzle with olive oil. Pistachio Lassi Perfect for afternoon entertaining. Yields approx. 4 cups

2 cups of Greek yogurt ½ cup whey ¾ cup ground pistachios, some for garnishing 1 tablespoon honey few drops orange water (optional) 1. Pour all the ingredients into a blender and add ice. 2. Process until smooth. 3. Pour into glasses, sprinkle with pistachios, and serve. Ricotta Breakfast Bowl This is a great way to start the day or to end one. Either way—delicious. Serves 4

2 cups of fresh ricotta 1 honeycomb or regular honey flowering herbs to garnish 1. Place a large scoop of fresh ricotta in a bowl and top with a piece of honeycomb. 2. Sprinkle with flowering herbs. Ricotta Ice Cream A delightful creamy and light ice cream. Best served with shortbread cookies. Yields approx. 4 cups

1²⁄3 cups fresh ricotta 1 cup whole milk ½ cup sugar ½ teaspoon vanilla extract ¹⁄8 teaspoon Kosher salt 1 cup heavy cream 1. Blend the ricotta, milk, sugar, vanilla, and salt in a blender until smooth. 2. Pour in the cream and blend until just combined. 3. Pour into an ice cream machine and freeze per the manufacturer’s instructions.

12. Add the gnocchi and gently toss with the peas.


Honey & Lemon Polenta Cake 72 | SWEETPAULMAG.COM SPRING 2014

Fava & Fennel Risotto with Poached Egg


Spring is finally here and these are some of my favorite spring dishes featuring asparagus, peas, and fava beans. Maybe they’ll soon be your favorites too! FOOD+STYLING by Paul Lowe PHOTOGRAPHY by Linda Pugliese



Spring Pizza I love making pizzas. It’s so easy and homemade always tastes best

Shaved Asparagus Salad


Fava & Fennel Risotto with Poached Egg Risotto is such a great go-to dish—just remember that risotto can never wait for the guests, guests must always wait for the risotto. I love this one especially with the egg on top. Serves 4

1 onion 1 clove garlic 2 tablespoons+2 tablespoons butter 2 tablespoons olive oil 1 cup fennel, finely diced ²⁄3 cup risotto rice, such as Arborio ¾ cup white wine, at room temperature 3 cups hot vegetable stock 1 cup Parmesan cheese, freshly grated ½ bunch asparagus, blanched and cut into 1” pieces 1 cup blanched fava beans fennel leaves 4 poached eggs ½ teaspoon ground pepper, white or black

Spring Pizza I love making pizzas. It’s so easy and homemade always tastes best. I’m not the biggest fan of tomato sauce, so I make my pizzas a bit different. This one is great. Serves 4 Pizza

1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2½ cups flour 1 teaspoon salt 4 tablespoons olive oil

1. Use a mandolin or vegetable peeler to cut the asparagus into thin strips.


4. Give it a gentle toss before serving.

2 large shallots, thinly sliced 4 oz Asiago, grated 12 stalks asparagus, blanched 2 tablespoons olive oil ½ cup mixture of peas and fava beans fresh herbs salt & pepper, to taste 1. In a bowl, mix water, honey, and yeast. 2. Leave it for 5 minutes so that the yeast starts to work.

1. Peel and finely chop the onion and garlic.

3. Add flour, salt, and oil.

2. Melt 2 tablespoons butter and oil in a large pot.

5. Cover with plastic and let it rise for 1 hour.

3. Sauté the onions, garlic, and fennel until soft on medium heat.

6. On a baking tray, press the dough out with your fingers to form a large pizza.

4. Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.

7. Preheat oven to 400°F.

5. Pour in the wine.

9. Drizzle with oil.

6. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir.

10. Bake for about 12 minutes.

7. Continue to add small amounts of stock and stir so the liquid becomes absorbed. Continue until the rice is al dente. (Note that you might not need to use all of the stock.) 8. Stir in remaining 2 tablespoons butter, Parmesan, asparagus, and fava beans. 9. Serve with fennel leaves, poached eggs, and pepper.


blanched for 30 secs ½ cup fresh Parmesan, shaved fennel leaves (you can also use dill) 6 tablespoons olive oil juice from 1 lemon salt & pepper, to taste

4. Work the dough together.

8. Divide shallots, Asiago, and asparagus on the pizza.

11. Take it out and add peas, fava beans, herbs, salt, and pepper. Serve immediately. Shaved Asparagus Salad This is such an easy salad to make and it tastes so fresh and healthy. It’s great as an appetizer or as a side salad to a steak or grilled salmon. Serves 4

1 bunch asparagus ½ cup fresh or frozen peas,

2. Place them in a bowl and add peas, Parmesan, and fennel. 3. Pour olive oil and lemon juice over and season with salt and pepper.

Beet, Grapefruit, & Avocado Salad A great salad by itself, but awesome with chicken or a piece of grilled white fish. Serves 4

6 beets, mixed colors, peeled 1 pink grapefruit, in segments 2 avocados, sliced salad greens fennel leaves 6 tablespoons olive oil 1 tablespoon rice vinegar juice of ½ lemon salt & pepper, to taste 1. Cut the beets really thin and place them in ice water. Leave them for a while and they’ll turn super crispy. 2. Divide salad greens into 4 bowls and top with beets, grapefruit, avocado, and fennel greens. 3. In a small bowl, mix oil, vinegar, and lemon juice. 4. Season with salt and pepper. 5. Pour the vinaigrette over the salad and serve. Roasted Asparagus Soup Serves 4

1 bunch asparagus, cut into 1” bits 1 large potato, in cubes 1 large onion, peeled and quartered 4 cloves garlic 4 tablespoons olive oil salt & pepper, to taste

Rice Pudding with Rhubarb


Roasted Asparagus Soup


Asparagus & Cheese Tarts These tarts make such a great lunch or picnic food


Beet, Grapefruit, & Avocado Salad 80 | SWEETPAULMAG.COM SPRING 2014

4 cups chicken stock 1 cup frozen peas ½ cup fava beans, blanched 1. Heat the oven to 375°F.

6. Place asparagus on top, sprinkle with salt and pepper, and drizzle with oil. 7. Bake until golden, about 12–15 minutes.

6 rhubarb stalks, chopped juice of ½ lemon 1 ⁄3 cup sugar 1. In a pot, bring the milk to a boil.

2. Place the asparagus, potato, onion, and garlic on a baking tray and drizzle with olive oil.

8. Remove from oven and drizzle with honey and lemon zest.

2. Add the rice and let it simmer until soft, about 20 minutes. Stir often so that it does not burn.

3. Season with salt and pepper.

Honey & Lemon Polenta Cake A friend of mine baked this cake and it was the best polenta cake I ever tasted. I begged and begged for the recipe and finally she gave it up. And now it’s all yours

3. Add sugar and salt and mix well.

4. Roast until soft, about 15 minutes. 5. Set aside a few asparagus pieces for garnish. 6. Place the rest in a pot and add stock and peas. 7. Bring to a boil and let simmer for 10 minutes. 8. Place in a blender and blend until smooth. 9. Season with salt and pepper. If the soup is too thick, add some more stock. Serve warm with some asparagus and fava beans as garnish.

1 cup salted butter, soft ½ cup sugar 3 large eggs zest of 2 lemons ½ teaspoon vanilla extract 2 cups almond flour ¾ cup fine polenta 1 teaspoon baking powder ½ cup honey juice of 2 lemons

4. In another pot, heat up rhubarb, lemon juice, and sugar until the rhubarb starts to soften. Serve in bowls with the warm rhubarb on top.

1. Preheat oven to 360°F. Asparagus & Cheese Tarts These tarts make such a great lunch or picnic food, as they can be served hot or cold. Serves 4

1 large sheet puff pastry (I use Darfour) dusting of plain flour 1 cup Fontina, grated 1 cup Gruyère, grated 1 egg yolk 3 tablespoons heavy cream 1 bunch asparagus, trimmed and blanched salt & pepper, to taste 2 tablespoons olive oil 2 tablespoons honey grated zest of 1 lemon

2. In a food processor, cream butter and sugar. 3. Add the eggs, 1 at a time. 4. Stir in the lemon zest and vanilla. 5. Add almond flour, polenta, and baking powder, and mix well. 6. Spoon into a round buttered 9” baking tin. 7. Bake for about 1 hour, or until set and golden. 8. Remove and let cool. 9. In a small saucepan, heat up honey and lemon juice. 10. Use a toothpick and make small holes all over the cake. 11. Pour the hot syrup onto the cake and let it soak for 10 minutes.

1. Preheat oven to 375°F. 2. Cut the pastry into 2 pieces and roll it out to double its size. Use a little flour so that it does not stick to the surface. 3. Place each pastry on a baking tray covered with parchment paper. 4. In a bowl, mix cheese, eggs, and cream. 5. Divide the mixture onto the puff pastries.

Rice Pudding with Rhubarb My Mormor used to make rice pudding all the time. It’s a great way to use leftover rice. Serves 4

2 cups milk 1 ⁄3 cup short grain white rice ¼ cup sugar pinch of salt



CRAFTS+STYLING by Paul Lowe | PHOTOGRAPHY by Alexandra Grablewski








Gift wrap

I had this idea for a while, and was going to use bleach (which you totally can do). But then I discovered White-Wash from Rit. I tested it out and just loved the effect it had—it bleaches the fabric but somehow a little of the pattern is still left. It’s absolutely beautiful. And so super easy to do. You heat up a pot of water, dissolve the powder, and then dip away. The color is gone in seconds, right before your eyes. No need to wet the fabric first, just a good rinse in warm water after. I used Liberty fabrics as I love the prints, but of course this works on any fabrics.

Samples It’s smart to test the method on your fabrics before you get too dye crazy. I love to use the strips in different ways. Make a bunting, use as ribbons, or simply just hang on the wall. Pillows My pillowcases are from Liberty fabrics. Just cut to size and sew them together (right side to right side) and turn out. I dipped the large pillow half way and the small pillow I folded in half and just dipped the middle. Tote I used an old tote as the pattern and made this one out of a Liberty print. I dipped the top and then the bottom in the mixture. Shirt This printed shirt was dipped in the bath. It gives it such a cool, spring effect. Napkins I cut 40x40 squares of the fabric, then dipped each side in the mixture, leaving the original pattern in the middle.








Lampshade I cut a piece of fabric that fit around the shade. Then I dipped the bottom end in the mixture. I glued the fabric to the shade using a hot glue gun. Vases I dipped strips of fabric in the mixture, and cut out a circle for the bottom. I cut a strip long enough to go all the way around and sewed it onto the circle. Then I sewed together the ends so that it has a vase shape. If you want to use it for flowers just put a glass filled with water inside. Gift wrap A great way to use leftover fabrics. The labels are made of fabric that I glued onto craft paper with a glue stick. I cut it out and punched a hole. The ribbons are simply torn strips of leftover fabric. Cord Why not cover an ugly cord? For this one, I sewed up strips of dipped fabric into a long, thin sausage shape and turned inside out. Then I slipped it over the plastic cord. Necklace These are made of wooden beads that I covered with a long strip of fabric. They’re held in place with a knot between each bead. I dipped parts of the fabric in the mixture. Curtain I folded the fabric and dipped each end to create this effect. So easy and so great looking.






TEXT by Aimee Swartz | PHOTOGRAPHY by Susanna Blåvarg





OFF THE ROCK-HEWN COAST OF MAINE, A STONE’S THROW FROM PICTURESQUE HARBOR TOWNS, IS A DIFFERENT WORLD. No email. No alarm clocks. No Real Housewives of New York or Miami or Atlanta. Just the lull and flap of the schooner Nathaniel Bowditch’s majestic mainsail as the sun disappears beyond the horizon and the scent of the sea washes over you. The 82-foot long historic beauty was built as a racing yacht in East Boothbay, Maine, in 1922. She had an illustrious career in the US Coast Guard during World War II, where she hunted stealth submarines. She was then refitted as a fishing boat, before lovingly reclaimed as her current state—a windjammer for passenger cruises. The Nathaniel Bowditch is now one of only 12 remaining majestic schooners, each more beautifully preserved than the next, still sailing Maine’s Penobscot Bay’s blue waters, as it has done for almost one hundred years. Through the summer and early fall, Captain Owen Dorr and his wife Cathie, welcome eager passengers on magnificent overnight journeys. Passengers are encouraged to join the crew in hoisting the vessel’s 400 pound anchor, coiling the deckline, and minding the compass for direction. All that seafaring will work up an appetite for what is certainly a highlight of the adventure: a lobster bake with chef Paul Dorr on one of Maine’s many pristine uninhabited islands. It’s not too early to plan on earning your sea legs. Visit for more information.






FOOD+STYLING by Marianne Pfeffer Gjengedal | PHOTOGRAPHY by Aina C Hole


Amazing CAKES Come with us and we’ll take you down this road of amazing cakes. Rich, nutty, sweet, fruity, delightful, stunning… just a few of the words that can describe these goodies




Carrot Cake An all-time Sweet Paul favorite. Never fails. The cake is so moist, thanks to the carrots. Serves 12

⁄3 cups dark brown sugar 1 cup vegetable oil 3 large eggs 2 1⁄3 cups all purpose flour 1 teaspoon+1 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon ground cinnamon 2 cups grated carrots ½ cup chopped walnuts ½ stick butter, room temperature 8 oz cream cheese, room temperature 2½ cups powdered sugar 1

1. Preheat oven to 375°F. 2. In a food processor, mix brown sugar, oil, and eggs. 3. Add flour, 1 teaspoon vanilla, baking powder, cinnamon, carrots, and walnuts. 4. Mix well and pour into 2 round buttered 9” cake tins. 5. Bake for about 50 minutes, or until golden and set. 6. Cool on a wire rack. 7. Place the butter in a food processor and whisk until soft. 8. Add cream cheese, powdered sugar, and remaining teaspoon of vanilla. 9. Stir until you have a smooth frosting. 10. Slice both cakes in halves and place the first layer on a stand. Spread on a layer of frosting and continue with all the layers. 11. Spread the rest of the frosting over the cake. Decorate with fresh roses and some plastic deer.


Oreo Cake Talk about a rich and amazing cake! I mean, come on, anything with Oreos is fine with me. Quite a lot of steps, but so worth it. Promise. Serves 12

11. Melt the dark chocolate in a double boiler and let it cool.

¾ stick+5 sticks butter, soft 1¾ cups sugar 2 cups all purpose flour ½ cup+11⁄3 cups Dutch processed cocoa 2 teaspoons baking powder 1 cup milk 3 large eggs 1 pack Oreos 10 oz cream cheese ¾ cup+3 cups powdered sugar 11⁄3 cups+8 tablespoons heavy cream 6 Oreos 21 oz dark chocolate 1 teaspoon vanilla extract 6 Oreos, as garnish

13. Add the remaining 8 tablespoons heavy cream a little at a time and beat until the frosting is smooth and shiny.

1. Preheat oven to 360°F. 2. Melt ¾ stick butter and let it cool slightly. 3. Add sugar, flour, ½ cup cocoa, baking powder, milk, and eggs and stir until you have a smooth batter. 4. Break up the pack of Oreos into large pieces and stir into the batter. 5. Spoon mixture into 3 round buttered 9” cake tins. 6. Bake for about 30 minutes or until set. 7. Cool on a wire rack. 8. In a large bowl, beat together cream cheese and ¾ cup powdered sugar until smooth. 9. Whisk the11⁄3 cups heavy cream into soft peaks and fold into the filling. 10. Chop up the 6 Oreos and stir into the filling.

12. Whip the remaining 5 sticks butter smooth and beat into the chocolate with the remaining 11⁄3 cups cocoa and vanilla extract.

14. Place 1 layer of the cake on a stand and spread ½ the filling on it. Repeat with another layer. 15. Layer the cake with a thin layer of frosting. 16. Place in the fridge. As soon as it’s cold, place the rest of the frosting in a bag with a star tip and decorate the cake with swirls all around. 17. Finish off with the Oreos on top. Fragilite This is really an amazing cake: rich, nutty, and not too sweet. Kind of a grown-up cake. Takes time, but so worth every minute. Serves 12

9 oz+8 oz hazelnuts 1 cup+1 cup+7 oz sugar 2 egg whites+4 egg whites from large eggs 1 tablespoon corn starch 2½ oz nougat 3 1⁄3 sticks butter, soft 7 oz powdered sugar 1 ⁄3 cup cold espresso hazelnuts, shelled 4 tablespoons water 1. Preheat the oven to 300°F. 2. Place the 9 oz nuts and 1 cup sugar in a blender and blend until smooth. 3. Add 2 egg whites and mix well.

Talk about rich and A M A Z I N G



An all-time Sweet Paul favorite.




Rich, nutty, and not too S W E E T FRAGILITE


4. In a large bowl, place the remaining 4 egg whites, 1 cup sugar, and corn starch, and beat it until hard peaks. 5. Fold the nut mixture into the egg whites. 6. Ready 2 baking sheets with parchment paper and draw 6 9” circles on the paper. 7. Fill the batter in a piping bag and pipe the batter in the circles. They should be 1” thick. 8. Bake until golden and set, around 18–22 minutes. 9. Cool and remove from the paper. 10. Melt the nougat over a double boiler. 11. Beat butter and powdered sugar until creamy. 12. Beat in the nougat a little at a time. Do the same with the espresso. 13. Place in a piping bag, but set aside ½ cup.

8 oz canned pineapple 3 oz+21 oz cream cheese 7 oz all purpose flour 4½ oz+7 oz+3½ oz powdered sugar 3 oz sugar 1½ teaspoons baking powder 1¾ sticks butter 1½ oz Dutch-processed cocoa 2 large eggs 2 tablespoons+2 tablespoons+1 tablespoon Malibu 1 teaspoon vanilla extract juice from ½ lime 1¼ cups heavy cream 2 egg whites 4 tablespoons molasses pinch of salt ¼ teaspoon cream of tartar 1 cup shredded coconut fresh figs 1. Preheat oven to 375°F.

14. Use a round 9” cake tin and place a layer of cake inside.

2. In a kitchen aide, mix pineapple and 3 oz cream cheese and blend until smooth.

15. Pipe a ½” layer of filling on top, and do the same with all layers.

3. Add flour, 4½ oz powdered sugar, sugar, baking powder, butter, cocoa, eggs, and 2 tablespoons Malibu, and beat until you have a smooth batter.

16. Place in the fridge and leave overnight. 17. Toast the remaining 8 oz hazelnuts in the oven until golden. 18. In a saucepan, heat up remaining 7 oz sugar and water and let it simmer until golden. 19. Take a baking tray covered with parchment paper and pour the syrup on it. 20. Sprinkle with nuts. 21. Let it set. 22. Take the cake out and place it on a stand. Cover it with the rest of the frosting. 23. Coarsely chop most of the sugar candy. Leave some large pieces for decoration. 24. Sprinkle the sides of the cake with the chopped pieces. Malibu A great coconut cake flavored with pineapple, lime, and Malibu. A great take on a traditional coconut cake. Serves 12

14. Spread with 1⁄3 of the filling on top and continue with the other layers. 15. Spread the meringue frosting all over the cake and sprinkle with shredded coconut. 16. Decorate with figs. Maple Syrup Cake A rich and wonderfully moist cake with toasted pecans and maple syrup. Serves 12

1½ sticks+ 1½ sticks butter, soft ½ cup+½ cup sugar 3 large eggs 1½ cups+4 tablespoons maple syrup 4 cups all purpose flour 1½ teaspoons baking powder 6 oz warm water 3 oz pecans, toasted and chopped 3 large egg whites ¼ cup light brown sugar physalis, for garnish 1. Preheat oven to 375°F. 2. In a large bowl, cream 1½ sticks butter and ½ cup sugar until smooth. 3. Add the eggs 1 at a time.

4. Spoon into 2 round buttered 9” cake tins.

4. Stir in 1½ cups maple syrup, flour, baking powder, and water.

5. Bake for about 15–20 minutes, or until golden and set.

5. Stir until you have a smooth batter, then add the pecans.

6. Cool on a wire rack.

6. Pour into 3 round buttered 9” cake tins.

7. In a bowl, beat the remaining 21 oz cream cheese until soft. Add 7 oz powdered sugar and vanilla and whisk until smooth.

7. Bake for about 30–40 minutes or until golden and set.

8. Add lime juice and 2 tablespoons Malibu, a little at a time. 9. Add the heavy cream and whisk until the filling is creamy. 10. If mixture is too loose, place in the fridge for an hour. 11. Over a double boiler, add egg whites, remaining 3 ½ oz powdered sugar, molasses, salt, and cream of tatar, and whisk until the sugar has dissolved and you have a smooth and shiny meringue. 12. Remove from heat and whisk in the remaining tablespoon Malibu.

8. Over a double boiler, place egg whites, ½ cup sugar, and brown sugar, and whisk until you have a smooth meringue. 9. Remove from boiler, and whisk until room temperature. 10. Whisk in the remaining 1½ sticks of butter a little at a time and finish it off with the remaining 4 tablespoons of maple syrup. 11. Place 1 layer of cake on a stand and spread some frosting on top. Continue with the rest and finish with a layer of frosting. 12. Decorate with physalis.

13. Layer the cake by cutting it in half and place 1 half on a tray.


Marinated Mozzarella

Nibblies You know when you are craving something small and tasty? Something that does not take hours and hours to make? Now you can reach for one of these easy nibblies recipes! FOOD by Paul Lowe | PHOTOGRAPHY by Ellen Silverman


Shoestring Fries

Fava Beans with Chili & Lemon



Asparagus with Egg

This is a great brunch

The creamy egg will blend with the hot asparagus and create a tasty dressing


g ooe y. Rice Balls with Fontina Cheese

I know… these take time. But trust me, they are so worth it. So creamy, cheesy, and


Beet, Feta, & Mint Salad


Asparagus with Egg This is a great brunch nibble. The creamy egg will blend with the hot asparagus and create a tasty dressing. Serves 4

1 bunch green asparagus salt & pepper, to taste 3 tablespoons olive oil 1½ teaspoons rice vinegar 4 soft boiled eggs 1. Trim your asparagus spears and cook them for 30 secs in a large pot of salted water. 2. Place on a platter and drizzle with oil and vinegar. 3. Cut the eggs in half and place on top. 4. Finish with a sprinkling of salt and pepper. Beet, Feta, & Mint Salad The secret here is to cut the beets paper thin—that way you can eat them raw. Serves 4

1 bunch beets 1 cup cheese, crumbled feta 2 tablespoons mint leaves 4 tablespoons olive oil 2 tablespoons white balsamic (you can also use regular balsamic) salt, to taste 1. Peel the beets and cut them as thin as you can. Place on a platter. 2. Sprinkle with feta and mint. 3. Drizzle with oil and balsamic and finish off with salt.

Wontons with Chicken & Lemongrass 110 | SWEETPAULMAG.COM SPRING 2014

Fava Beans with Chili & Lemon I love beans with lemon and chili. Fava is the best but you can use most kinds of beans. Serves 4

2 cups shelled fava beans salt, to taste juice from ½ lemon grated zest from 1 lemon pinch of red chili flakes 4 tablespoons olive oil 2 poached eggs

Marinated Mozzarella I love tearing up large mozzarella into pieces. It tastes so much better then those small balls. Serve with crusty bread you can dip in oil. Serves 4

1. Cook the beans in salted water for 2 minutes.

2 large buffalo mozzarellas ½ red chili, sliced 1 teaspoon thyme leaves ¼ red onion, thinly sliced ½ teaspoon red peppercorns, gently crushed olive oil, enough to cover mozzarella

2. Rinse in cold water and remove the membrane. Place the beans in a bowl.

1. Tear the mozzarella into pieces and place in bowl.

3. Add lemon juice, zest, and chili, and season with salt.

2. Add chili, thyme, red onion, and pepper.

4. Add olive oil and poached eggs and stir so that you break the eggs and the runny yolks dress the beans.

4. Let stand 24 hours.

Shoestring Fries My absolute favorite nibble. They become super crispy and taste amazing with my chili pepper salt. Serves 4

4 large russet potatoes vegetable oil for deep frying ½ cup Maldon salt ½ teaspoon red chili flakes ½ teaspoon red peppercorns, gently crushed 1. Cut the potatoes into shoestring fries. Leave the skin on. 2. Heat the oil in a large pan. You’ll know it’s hot enough when you drop in a fry and it turns golden. 3. Deep fry your fries in batches. Let them drain on paper towel. 4. In a bowl, mix together salt, chili, and pepper. 5. Serve the fries with the chili pepper salt.

3. Add enough oil to cover the mozzarella.

Wontons with Chicken & Lemongrass These are great to serve with any cocktails. If you don’t want to use chicken you can use any ground meat or fish. Makes 24

4 oz ground chicken 1 tablespoon fish sauce 1 teaspoon lemongrass, finely chopped 1 tablespoon cilantro, finely chopped 24 wonton sheets vegetable oil, for frying 1 red chili, in strips 5 tablespoons rice vinegar 1 teaspoon sugar 1. In a bowl, mix chicken, fish sauce, lemongrass, and cilantro. 2. Place a small amount on a wonton sheet, brush with water on all edges, and wrap like a little package. Continue with all of them. 3. Steam them in a steamer until translucent.

Rice Balls with Fontina Cheese I know… these take time. But trust me, they are so worth it. So creamy, cheesy, and gooey. Serves 4

2 tablespoons butter 1 onion 1 clove garlic 2 tablespoons olive oil 1 cup risotto rice, such as Arborio ¾ cup white wine (at room temperature) 3 cups hot vegetable stock 2 tablespoons butter 1 cup Parmesan cheese, freshly grated ½ teaspoon ground pepper 1 cup grated Fontina cheese 2 eggs, beaten 2 cups fine breadcrumbs vegetable oil, for frying 1. Heat the butter in a pan and sauté onion and garlic until soft. 2. Add rice to the pan and continue to sauté until the grains of rice turn slightly translucent. 3. Pour in the wine. 4. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir. 5. Keep adding small amounts of stock and stir so the liquid becomes absorbed. 6. Continue until the rice is al dente. (Note that you might not need to use all of the stock.) 7. Stir in butter, Parmesan, pepper, and Fontina. 8. Let cool, and place in the freezer for 2 hours. 9. Take it out and roll the risotto into walnut-size balls. 10. Roll balls first in eggs and then breadcrumbs. 11. Deep fry until golden.

4. Heat the oil in a pan and panfry them until golden. Let them drain on paper towels. 5. Mix chili, vinegar, and sugar, and serve with the warm wontons.





These paper flower ideas for spring are inspired by the projects in our book Paper to Petal, 75 Whimsical Paper Flowers to Craft by Hand. For the Sweet Paul spring issue we crafted flowers inspired by the welcome signs of seasonal changes; birds eggs, pastel candy, and spring flowers like dogwood, forsythia, and multilayered tulips PHOTO+STYLING+TEXT by Thuss + Farrell





Paper flower branches are lovely at springtime or any time of year







Wired together into an open wreath with a suspended note makes for a charming handmade Mother’s Day gift 118 | SWEETPAULMAG.COM SPRING 2014

Robin’s Eggs Shades of blue single-ply crepe are speckled with copper brown paint to mimic the lovely eggs of spring. The flower center is a paper-covered spun-cotton egg shape and a playful tangle of shred-paper “nest” is attached at the base of the flower. The early spring bare branch stems are simply short lengths of floral wire joined together and covered in floral tape. A single bloom at each place setting at a dinner party makes a memorable take-home favor. Fringy Forsythia Fringing scissors make quick work of these small blossoms. We used a tonal range of yellow papers with a mix of tissue paper, single-ply crepe paper, and florist/Italian crepe paper to create natural color variations and texture. A small bundle makes a sweet gift, and larger groupings make dramatic table arrangements.


About Paper to Petal: We wanted to create a craft book that was inspired by the historical art of paper flower making, as well as influenced by nature—whimsical and imaginative. Our flower crafts are inspired by anything from kites to colors, confections, and interesting textures. Rebecca created, crafted, and styled the content, Rebecca and Patrick co-authored and co-photographed the book, and Patrick created the book’s graphic design. They have a studio together in upstate New York with a focus on photography, creative direction, design, styling, and crafting. For how to of all these beautiful creations, go to

Dotted Dogwood Paper flower branches are lovely at springtime or any time of year. For the petals, we used two shades of pink and mauve single-ply crepe paper and painted dots in rows with a striping brush. The centers are made from fringed folded florist/Italian crepe and we used our fingers to brush on a bit of contrasting paint. For variation, you could add leaves, or make the branches as sparse or dense as desired. I like to mimic nature by following how the flowers might grow on the branch, but I also like mixing it up a bit by attaching the flowers anywhere along the branches that looks pretty. Windflower Wreath & Windflower Details By varying the painting techniques on the individual double-sided crepe paper petals, we created an assorted and complementary collection of flowers. Wired together into an open wreath with a suspended note makes for a charming handmade Mother’s Day gift. These flowers also look beautiful wired together as a garland or clustered in a vase. Bellflowers Playful and imaginative groupings of blooming bulbs inspired by real flowers are planted together in a rustic terracotta-footed bowl. Metallic bellflowers nod to their gold stripe leaves and petite pink striped crocuses stretch up from dyed coffee filter fringe “grass”. Also growing from the center are spindly pink flowers on gold stems and assorted tall leaves. We made golden pussy willows from wire, gold berries and floral tape, and haphazardly glittered the tips with tinsel glitter. You could create this bowl in any color palette. Green, white, and gold would look striking. Tonal Triple Tulips Lush and monochromatic pastel pretties. We used sweet shades of single-ply crepe paper, tissue paper, and florist/Italian crepe paper to create a tonal range of color in each flower. Gather them in vases in similar, matching, or contrasting shades. These flowers are fun to make in any color palette. By changing up the leaf style, they can easily transform into a fluffy rose.


Not your granny’s cross-stitch

Why we’re swooning over Sophie Simpson TEXT by Aimee Swartz | PHOTOGRAPHY by Susanna Blåvarg



ne thing you should know about Sophie Simpson, the designer, stitcher, and perpetual dreamer behind the whimsical embroidery company What Delilah Did, is that she’s never not thinking

about the craft of cross-stitch. Not your grandmother’s cross-stitch, mind you—think cupcakes, anatomical hearts, and a cast of whimsical woodland creatures, both real and imagined. A self-described super-uber workaholic, Simpson built and runs What Delilah Did totally solo, “mostly by surviving on two hours of sleep.” But, she’s quick to note that she’s loved every minute of it. “I couldn’t devote myself to the slowest craft on the planet if I didn’t enjoy it,” she jokes. Still, one of her 2014 resolutions has been to create more downtime for herself, which she has been spending nursing a burgeoning knitting obsession (I believe I spied her sporting a mustard-colored cabled cowl), baking, and “compulsively making”. We were lucky enough to catch her between about 12 different projects late one night on Skype. Here’s a little snippet:






AS: How did you get into cross-stitching? SS: I’ve always loved making things, especially textiles. Like most people my age, I associated cross-stitching with horrible teddy bear patterns until I stumbled upon a beautifully embroidered monogram on some antique linen. This made me think differently about the craft; as soon as I started I was addicted. AS: What made you choose to transform your stitching addiction into a business? SS: I couldn’t find any designs I wanted to stitch, so I started to make my own by hand, using graph paper. I had quite a big response and began selling patterns and kits that play off of traditional designs and belong in modern homes. AS: What is your design philosophy? SS: My aim is to design things that are fun to make and look beautiful. I’ve never sold a pattern of something I wouldn’t want to have in my own home. I hope to inspire people who might not have thought about doing cross-stitch—who might think it’s for spinstery old ladies or who might think it is boring—to give it a go. AS: Where do you find inspiration? SS: Everywhere! I am obsessed with period dramas and old stories, and I love antiques and heirlooms. Pinterest of course is always good for ideas, but I am careful not to try to pick up any trends. I have a ridiculously overactive imagination, so the majority of my designs come out of my head. AS: What do you think about when you’re stitching? SS: There is something very therapeutic about the repetitive action of stitching and following a pattern. I am quite possibly the least relaxed person on the planet, so it’s good for me to just clear everything out of my head and focus on the stitch. It would probably be good for me to do more of it! AS: Could you describe a typical crafty day in your life? SS: There’s no typical day for me because I wear many hats with What Delilah Did. I may spend a month updating my patterns and then a week taking photos for my blog. Unfortunately, I rarely get to spend my days happily stitching away like a Victorian lady. AS: What is the most exciting aspect of What Delilah Did? SS: I love that it’s something I created entirely on my own. At one point I was just stitching a stag and a fox from my bedroom in a tiny town in England. Now people in Dubai are buying my designs. Cross-stitch is not just for fuddy duddies anymore! You can buy Sophie’s designs in Liberty of London storefronts and online in her web shop, Her first book, Storyland Cross Stitch, features patterns for everyone from beginners to pros, as will her sophomore effort, which is set to hit the shelves this fall.

I hope to inspire people who might not have thought about doing cross-stitch– who might think it s for spinstery old ladies or who might think it is boring–to give it a go SWEETPAULMAG.COM | 127

Ramps FOOD+STYLING by Chelsea Zimmer | PHOTOGRAPHY by Linda Pugliese

We know, we know. You love ramps. I love ramps. We all love ramps


Ramp Pappardelle with

Ramp Pesto


Ramp Butter

This stuff is ridiculously good. Like, lick your fingers good


Ramp Butter This stuff is ridiculously good. Like, lick your fingers good. And if you have ramp separation anxiety, as most of us do, this is the best medicine. It keeps in the freezer for months so you never really have to say goodbye.

½ bunch ramps, finely chopped, leaves and bulbs separated ½ teaspoon Maldon salt 8 oz unsalted butter, at room temp 2 teaspoons honey zest of 1 lime ¼ teaspoon coriander ¼ teaspoon black pepper

1 bunch ramps, cleaned and left whole olive oil

5. In a food processor, pulse the ramps, ramp leaves and bulbs, cilantro, parsley, salt, and peppers until finely chopped.

1. Preheat your oven to 425°F.

6. While running, add the olive oil in a slow steady stream until just combined.

2. Set your chicken breast-side up in a large baking dish. 3. Loosen the skin over the breast meat and generously slather with ramp butter. 4. Scatter the sweet potatoes around the chicken, drizzling with olive oil as you go, and season the whole dish with salt and pepper. 5. Roast for 30 minutes, until the skin is starts to brown.

1. Salt chopped ramp bulbs and mash with a mortar and pestle to release the juices.

6. Add ramps to the dish, lower the heat to 375°F, and continue to roast for an additional 30 minutes until golden brown and cooked all the way through.

2. Add to a medium bowl and fold in the rest of the ingredients.

7. Let the chicken rest for 15 minutes before carving.

3. If your butter is really soft, chill in the fridge for 15 minutes before molding.

Serve with additional ramp butter.

4. Transfer butter to a piece of parchment and gently roll the butter into a uniform log.

Seared Steak with Ramp Chimichurri Serves 4

5. Chill in the fridge until firm. If you need to speed it up, chill in the freezer for 30 minutes until firm.

½ cup ramps, leaves and bulbs separated 1 cup cilantro 1 cup parsley ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon red pepper flakes ¼ cup olive oil 2 teaspoons red wine vinegar

6. Cut into slices. Use this in a million different things. Scrambled eggs, slathered on toast, tossed with fresh pasta or veg—or the very best, sneak it under the skin of your next roasted chicken. Roasted Chicken with Ramp Butter & Sweet Potatoes Nothing beats a simple roasted chicken, except maybe one with ramp butter under the skin. Serves 4

4 lbs chicken, legs tied 2½ tablespoons ramp butter, at room temp salt & pepper, to taste 1½ lbs baby sweet potatoes, cut in half lengthwise


7. Add the vinegar and pulse a few times more. 8. Heat a large skillet over medium high heat with 1 tablespoon olive oil. 9. Season steak generously and sear for 3–4 minutes per side for medium rare. 10. Let rest for 10 minutes. 11. Thinly slice and top with chimichuri. Serve alongside a peppery arugula salad and grilled bread, or nestled in a charred tortilla. Ramp Pappardelle with Ramp Pesto Ramps three ways. In pasta dough. In pesto. And roasted for garnish. It doesn’t get much rampier than this. Serves 4 Pesto

1 bunch ramps 1 tablespoon olive oil ¼ cup raw almonds ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon lemon zest 1 ⁄3 cup olive oil grated Pecorino for serving Pasta dough

1 tablespoon olive oil 1½ lbs flat iron or flank steak

2 cups+2 tablespoons all purpose flour 2 eggs 2 tablespoons ramp pesto 1 tablespoon water

1. Bring a small saucepan of water to a boil.

1. Bring a large pot of salted water to a boil.

2. Add the ramp bulbs and boil for 3 minutes.

2. Preheat oven to 375°F.


3. Add the leaves and boil for another minute. 4. Strain, then cool under running water and dry with a towel.

3. On a sheet pan, toss the ramps with 1 tablespoon olive oil. 4. Roast until the leaves are golden and the bulbs are somewhat tender, about 12 minutes.



Shrimp, Pork, &

Ramp Dumplings


Seared Steak with


Ramp Chimichurri

Roasted Chicken with

Ramp Butter & Sweet Potatoes

Nothing beats a simple roasted chicken, except maybe one with ramp butter under the skin


Corn &

Ramp Pancakes

These little guys are a savory take on pancakes 136 | SWEETPAULMAG.COM SPRING 2014

5. Transfer to a food processor and pulse with the almonds, salt, pepper, and lemon zest until finely chopped. 6. With the blade running, slowly add the olive oil in a steady stream until just combined. 7. To make the dough, combine flour, eggs, pesto and water to the food processor. 8. Process for a minute or so. 9. Pour out onto a work surface dusted with flour and knead by hand for another minute. 10. If too sticky, add flour slowly. If dry and too hard to work with, dip fingertips in water and continue to knead until the dough is soft and elastic. 11. Cover with plastic wrap and let rest for at least 20 minutes. 12. Separate dough into 4 equal parts. 13. Starting with 1 part, roll out dough with a pasta machine, beginning at the widest setting and gradually working your way down to setting 1 or 2, depending on your machine and your preference. 14. Starting at the short end, cut 1x12” ribbons using a sharp knife or pastry wheel. 15. Cook pasta for 1–2 minutes. 16. Reserve ½ cup cooking water and add it by the spoonful to thin out the pesto to your liking. 17. Toss the pasta with the desired amount of pesto and serve with grated cheese. Corn & Ramp Pancakes These little guys are a savory take on pancakes, great served as a starter topped with tomato and corn salsa, or simply warm with a smear of that killer ramp butter. Makes about 16, Serves 4

1 tablespoon olive oil 6 ramps, finely chopped, some leaves reserved and set aside ½ cup flour ½ cup yellow corn meal 1 teaspoon baking powder

½ teaspoon baking soda ¾ teaspoon salt ¼ teaspoon pepper 1 large egg 1 cup buttermilk 1 cup+1/2 cups fresh corn, divided ½ pint grape tomatoes, chopped half a jalapeno, seeded and finely chopped 2 oz feta, crumbled 1 tablespoon lime juice 1 tablespoon olive oil 1 teaspoon canola oil 1. Heat 1 tablespoon olive oil in a small skillet over medium heat.

1 tablespoon soy sauce salt & pepper, to taste 4 chives, chopped 8 ramps, chopped gyoza wrappers, 3-inch round water bowl for dipping/sealing 1 tablespoon vegetable oil per batch of dumplings for frying Dipping Sauce

¼ cup soy sauce 2 tablespoons rice vinegar 1 teaspoon or more chili garlic paste 1 ramp leaf, thinly sliced

2. Sauté ramps for 2 minutes until tender.

1. In a large bowl, mix all the filling ingredients until just combined.

3. In a large bowl, whisk together the dry ingredients.

2. Place a heaping teaspoon of filling onto the center of each wrapper.

4. In another bowl, whisk together the egg and buttermilk.

3. Lightly wet around the edge with water and fold into a half moon.

5. Fold into the dry ingredients along with the sautéed ramps and 1 cup of corn.

4. Leaving the bottom flat, crimp the top edge all around, sealing the dumpling as you go.

6. In a separate bowl, combine the reserved chopped ramp leaves with tomatoes, the remaining ½ cup corn, jalapeno, feta, lime juice, and olive oil. 7. Season with salt and pepper and set aside. 8. Heat a large non-stick skillet over medium heat and add 1 teaspoon canola oil. 9. Wipe the pan out with a paper towel. 10. Carefully spoon batter into the pan making 3” rounds. 11. Cook for about 2 minutes on each side until golden brown and slightly puffed in the middle. 12. Serve warm or at room temp with the tomato corn salsa on top. Shrimp, Pork, & Ramp Dumplings When you love something, put it in a dumpling. You’ll love it even more. Makes about 50 Filling

½ lb shrimp, shelled, deveined, and chopped ¾ lb ground pork 1 egg

5. Place on wax or parchment paper and make the rest of the dumplings. 6. Meanwhile, heat the oil in a large skillet (fitted with a lid) on medium heat. 7. Carefully add the dumplings so that they are standing upright. The oil should sizzle as you add them. If not, it isn’t hot enough yet. 8. Working in manageable batches, cook dumplings for 4 minutes covered. 9. Lift the lid and carefully add 1 cup water, quickly putting the lid back on. Hot oil and water don’t play nicely together, so it’s important to cover immediately. There will be lots of hissing and popping going on. That’s a good sign. 10. Allow to steam for another 6 minutes and remove from heat with the lid still on. 11. Meanwhile, make your dipping sauce by whisking together soy sauce, rice vinegar, chili garlic paste, and sliced ramp leaves. 12. Remove the dumplings from the pan and serve immediately with the dipping sauce.


Ice cream, flowers, & butterflies Sweet Paul’s china squirrel shows you how to get some spring into your home and kitchen CRAFTS+RECIPES+STYLING+PHOTOGRAPHY by china squirrel


Fresh Rose Wall Art

Vintage Wallpaper Cakes


Vintage Wallpaper Flags

Painted Vintage Silver Flatware


Rose & Strawberry Ice Cream

Rose & Strawberry Ice Cream Serves 6

8 oz strawberries, washed and hulled 2 tablespoons water 1 cup heavy cream 2 tablespoons confectioners’ sugar 8 oz mascarpone few drops rosewater, to taste (optional) 1. Place strawberries and water into a saucepan. 2. Cover and simmer over medium heat until strawberries are tender and juice is extracted. This will take about 5 minutes. 3. Strain through a fine sieve and chill .You should have about ¾ cup of strawberry liquid. 4. Place cream and sugar into a mixing bowl. 5. Beat with an electric mixer until soft peaks form. 6. Whisk in mascarpone then fold in strawberry liquid and rose water to taste. 7. Pour into a 4-cup metal tin and smooth the top level. 8. Cover and freeze overnight. Serve ice cream scooped in bowls or in waffle cones. Vintage Wallpaper Flags 1. Select your choice of vintage wallpaper or colored wrapping paper. 2. Fold paper in half and cut out triangles along the fold. Your triangles can be whatever size you desire. (Ours are about 2½”x2”) 3. Fold paper triangles around bamboo skewers. 4. Join together with non-toxic glue.

5. Cut ends of skewers to adjust lengths as required. 6. Use to decorate ice cream cones, party cakes, and cupcakes. Painted Vintage Silver Flatware 1. Select your choice of vintage flatware pieces. (We used teaspoons here.) Using a mix of non-matching vintage pieces adds to the charm. 2. Use masking tape to cover the top of each piece of flatware. 3. Working 1 side at a time, spray unmasked areas with a paint primer, and allow to dry. 4. Spray with your color choice of semi gloss or gloss spray paint. 5. Allow to dry, then repeat with a topcoat of paint. 6. Allow to dry completely before carefully removing tape. Vintage Wallpaper Butterflies 1. Make a butterfly template. Draw your choice of butterfly shape and size onto paper free-hand or by sourcing a shape from a book or online. 2. Cut the template out. 3. Trace this shape onto thin cardboard and cut out as many butterfly shapes as you desire. 4. Trace around each cardboard butterfly shape onto vintage wallpaper pieces. 5. Glue wallpaper butterfly cut outs to cardboard butterflies. 6. Allow to dry and then gently fold the wings. 7. Use to decorate walls, place settings, floral arrangements, and cakes.


Vintage Wallpaper Butterflies


Fresh Strawberry Cordial


Vanilla Cupcakes with Raspberry Meringue Cream


Vintage Wallpaper Cakes 1. For each paper cake, cut a piece of thin cardboard at the width and length you desire. (Our largest cake is 20” around and 4” tall.) 2. Place cardboard onto a piece of wallpaper and cut a piece of wallpaper in the same shape. 3. Glue wallpaper and cardboard together. 4. Using a hot glue gun, join the narrow ends together to form the sides of the cake. 5. Place cylinder down onto another piece of cardboard and trace around the top circle opening. 6. Draw a ½”-bigger circle around this and cut out the bigger drawn circle of cardboard. You should have a round of cardboard.

Vanilla Cupcakes with Raspberry Meringue Cream Makes 12

4 oz butter, soft ²⁄3 cup superfine sugar 1 teaspoon vanilla extract 3 eggs 1½ cups self-rising flour ¼ cup milk 8 oz fresh raspberries 1 cup heavy cream 2 tablespoons confectioners’ sugar 2 oz store bought white meringues, crushed fresh raspberries for serving (optional ) 1. Preheat oven to 320°F. 2. Line 12 ½-cup muffin tins with paper cases.

7. Again, place this round onto wallpaper and cut a piece of wallpaper to cover cardboard.

3. Place butter, sugar, vanilla extract, eggs, sifted flour, and milk into a mixing bowl.

8. Glue wallpaper to round. Allow to dry.

4. Using an electric mixer, beat on a low speed until ingredients are combined.

9. To assemble, roughly cut fringe around the edge of the round cardboard-covered cake top shape, cutting in only ½” from edge.

5. Increase speed to medium and beat until mixture is smooth and pale in color. This will take about 3 minutes.

11. Place cream and sugar into a mixing bowl. 12. Beat with an electric mixer until soft peaks form. 13. Fold in raspberries and crushed meringues. 14. Frost cupcakes with cream and decorate with extra raspberries if desired. Fresh Strawberry Cordial Makes about 2 cups of cordial

1 lb fresh strawberries, washed and hulled ½ cup superfine sugar ½ lemon, chopped 1 vanilla pod 2 cups water ice, to serve chilled soda water, to serve 1. Place strawberries and sugar into food processor. 2. Process until a thick pulp forms and then set aside. 3. Place lemon, vanilla pod, and water into a medium saucepan.

10. Insert the round into the already-made cylinder, pushing in so the fringe edges in on the inside of cylinder.

6. Spoon into paper-lined tins.

4. Bring to a boil, then lower heat and allow to simmer over a low heat for 10 minutes.

7. Press 1 raspberry into the center of each cupcake.

5. Add strawberry pur and simmer for another 10 minutes.

11. Use glue on fringe section to fix it in place.

8. Bake for 15–20 minutes or until cupcakes are golden and firm to the touch.

6. Remove from heat and transfer to a jug.

12. Decorate with vintage wallpaper butterflies. Fresh Rose Wall Art Use vintage wooden pegs to attach fresh cut garden roses to a vintage wire coat hanger.

9. Allow cupcakes to stand 5 minutes in tins before placing onto a wire rack to cool. 10. Place remaining raspberries in a bowl, roughly mash with a fork, and set aside.

7. Let stand overnight in refrigerator. 8. Next day, strain the cordial through a fine sieve. Serve with ice and chilled soda water. Store in a sealed sterilized bottle in refrigerator for up to 7 days.


Perfectly Imperfect: Portugal PHOTOS+TEXT by Leela Cyd


< Batalha Palacio Pena Sintra Enter the wonderful city of Sintra, just a short drive from Lisbon. Filled with castles, amazing food, and stunning nature.


Where else in the world do colorful, crumbling castle facades act as a backdrop to teenagers at the neighborhood café, sipping Port wine while tossing back chocolate éclairs? Lavish gold-leafed libraries from centuries long past living next door to design stores showcasing locally made textiles and stylish jewelry? Monasteries seemingly made of cake icing nestling into a river valley and exploding with wild roses and mustard flowers? Portugal is a study in contradictions—an opulent history, ruled by masters of the sea and church, built as far as their imaginations could muster. After a 20 th century dictatorship and economic struggles, we come to the present day: the perfect time to get to the often-overlooked western most point on the European continent. Go this minute, before things get too perfect. The mix of outrageous architecture and natural beauty is specific only to Portugal. With its dazzling sweets and simple seafood fare, the best food in Portugal can be found on the streets, little bars, or in the casual coffee shops. These springtime recipes are the best iterations of three traditional dishes: First, the Caramelized Almond Tart made by Chef Jorge Miguel Romão at the Internacional Design Hotel in Lisbon, served in the sunlight-drenched, third floor breakfast room as part of the outrageous and decadent breakfast spread (with a cup of black coffee, this was a wonderful way to start the day). The combination of almostburnt caramel, almonds, and salted shortbread crust is a perfect play between tenderness, sweetness, and saltiness. Next, grilled sardines, just like they serve on nearly every street corner of Lisbon. It doesn’t get any easier than a plate of these for dinner! Finally, the bartender at Book Restaurant, located within the chic Hotel Infante Sagres in Porto, turned out the most refreshing version of sangria I’ve ever had, resplendent with fresh cucumber and halved green grapes. It’s spa water gone boozy! Saude (“cheers” in Portuguese), let’s have another round!

top: Book restaurant left: Portuguese Shrimp with Lemon & Parsley


Cucumber Sangria

Mateus frizzante rosĂŠ wine is a key ingredient in the Cucumber Sangria made at the Book Cafe in Porto


Grilled Sardines

Fresh caught sardines make the perfect light meal, served straight from the grill in Lisbon 150 | SWEETPAULMAG.COM SPRING 2014

left to right: Cascais Pergola Hotel Coimbra Leitaria da Quinta do Paço cafe porto Libson Tile Museum Casa Pastéis De Belém Lisbon


Caramelized Almond Tart

Riviera of Porto right: Quinta da Regaleira Sintra

Lemon & Parsley

Caramelized Almond Tart Serves 8

Serves 4 as an appetizer


5 tablespoons butter 1 teaspoon red pepper flakes ½ teaspoon sweet paprika 1 lb medium shrimp (fine to leave peel and head on) 5 cloves garlic, finely minced 3 tablespoons fresh lemon juice ¼ cup white wine salt and freshly ground black pepper, to taste chopped fresh parsley, to taste ½ a loaf of baguette, sliced thin and toasted

Portuguese Shrimp with

1. In a large-sized sauté pan on medium heat, warm the butter with red pepper flakes and paprika for about 2 minutes, releasing the aromatics of the spices. 2. Turn heat to high, add shrimp, garlic, lemon juice, white wine and salt and pepper and cook until shrimp are just opaque— about 5 minutes. Garnish with fresh parsley and thinly sliced baguette toasts.

1 egg 1 teaspoon vanilla ¼ cup sugar ½ cup butter, melted ½ teaspoon salt 1 ½ cups flour

Almond topping

1¼ cups sugar ½ cup butter 1 teaspoon vanilla 4 tablespoons milk 2 cups blanched, slivered almonds pinch of salt

Grilled Sardines Serves 4

12 sardines generous glug of olive oil sea salt, to taste lemon wedges 1. Heat grill to medium-high. 2. Thaw sardines (if using frozen), toss with generous amount of olive oil, and season aggressively with sea salt. 3. Place sardines on grill and cook for 5–7 minutes on each side, until skin is crispy and golden. Serve immediately with lemon wedges and extra salt.

1. Preheat oven to 350°F. 2. In a medium-sized bowl, whisk together the egg, vanilla and sugar until uniform. 3. Add melted butter and salt, and whisk to combine.

Cucumber Sangria Adapted from Book Restaurant in the Hotel Infante Sagres, Porto, Portugal Makes 1 pitcher, enough for 8–10 drinks

In a medium-sized saucepan, bring sugar, butter, vanilla and milk to a boil.

½ L brandy (Croft is from Portugal) 2½ oz Martini Bianco, extra dry 2 oz gin 1 tablespoon sugar 5 to 6 slices cucumber 1 bunch green grapes, halved 1 bottle of rosé wine (Casa de Mateus is lovely if you can get it!) 4 cups ice

8. Add the slivered almonds and salt and cook on high heat for 5 minutes, until a pale caramel color is achieved.

1. Put ice in a pitcher, add all liquids, fruits, and sugar. Stir very well and serve immediately.

4. Whisk flour into wet mixture until dough is formed. 5. Press into greased 10” tart pan with your fingers, evenly distributing dough within the pan. 6. Bake for 15–20 minutes, until lightly golden at edges. 7. Meanwhile, work on the almond topping.

9. Pour almond mixture on top of crust and spread into an even layer.


10. Increase oven temperature to 400°F.

Book Restaurant

11. Put tart on sheet pan (some bubbling over of almond may occur) and bake for another 15–20 minutes. Tart is ready when deep golden brown color is visible.

Rua da Aviz 10, Porto 4050, Portugal

12. Cool on wire rack for 5 minutes, then remove from pan to finish cooling. Serve with creme fraiche or vanilla ice cream and plenty of black coffee.

Hotel Infante Sagres Praça Dona Filipa de Lencastre 62, 4050 Porto, Portugal

Internacional Design Hotel Rua Betesga 3, 1100 Lisbon, Portugal *both hotels are in the Small Luxury Hotels of the World group


Pantry confessions Favorite color? Green. When I was in 5th grade my parents gave me an emerald green Schwinn 10-speed bicycle and I loved it. My parents said I could have any kind of bike I wanted and I said it had to be emerald green. It was beautiful and I was so incredibly proud of it

Necessary luxury? My California King bed—because I’m 6’6. It also happens to have a pillow top, which is so comfortable it should be considered a necessary luxury.

We asked QVC star David Venable about his favorites things in the kitchen and out Where do you live? QVC is located in West Chester, PA, which is a Philadelphia suburb, so I live close by.

What inspires you? Creative and fun-loving people. My In the Kitchen with David team is full of those kinds of people and I love it


Guilty pleasure? Ice cream. There aren’t many flavors I don’t like, but I love chocolate peanut butter ice cream the best Favorite song? The Impossible Dream. It’s from an old Broadway show called Man of La Mancha. I’ve loved it since I was a little boy and it’s really inspirational. It has encouraged me to reach higher and work harder. Favorite flower? I love autumn colors, so I’m always drawn to flowers and arrangements with mums, blackeyed Susans, and daisies. Last purchase? I go to the grocery store four times a week… does that count? No, I replaced my old dying computer with an Apple Mac Book Pro. I’m a big Apple fan.

Perfume/cologne? It’s called Escada Sentiment and I honestly don’t know if they still make it because I always have to buy it online. It says For Men, but it’s more fun to say “Pour Homme”. It’s pleasant and clean… very subtle. Favorite restaurant? Any white-linen tablecloth steakhouse. I love ordering a big steak and then getting the sides à la cart. Cookbook you can’t live without? Anything by Ina Garten. She’s a culinary inspiration and I consider her a hero. Ultimate vacation destination? I have to say… I continue to be enamored and hypnotized by Hawaii, specifically Maui and Kauai. Film idol? The first name that comes to mind is Meryl Streep. She’s so varied and incredibly smart. I think you have to be incredibly smart to be a believable actor or actress. Morgan Freeman is another idol. Every character he plays is complex and rich, but also human and real.

Perfect meal? My mother’s Sunday beef pot roast with mashed potatoes, green beans, gravy, and her mayonnaise drop biscuits. Yum!


Sweet Paul Magazine #16 - Spring 2014  

Stories include: A look into Sweet Paul’s NEW Coobook: Sweet Paul Eat & Make | Cooking with Ramps | Storyland Cross Stitch | Ricotta Recipe...

Sweet Paul Magazine #16 - Spring 2014  

Stories include: A look into Sweet Paul’s NEW Coobook: Sweet Paul Eat & Make | Cooking with Ramps | Storyland Cross Stitch | Ricotta Recipe...