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el f ©2014 S.C. Johnson & Son, Inc. All rights reserved.


We make Mrs. Meyer’s Clean Day

to INSPIRE the BEAUT Y and


Check out more DIY ideas from Paul Lowe of Sweet Paul Magazine.


Contents SPRING 2015

3 What’s up Sweet Paul? 6 Spring is the season to ... 10 Recipe Monday 12 Crafty Friday 14 Lova's world 19 Keep your eye on 22 My happy dish 25 Books 26 Gorg-wanna handmade 30 Sweet sailing 34 Gorg-wanna design 37 Will's picks 40 Covered in chocolate 44 From Mormor's kitchen 46 Gorg-wanna kids 48 Woof 50 One for the season 54 The great escape

features 58

The beauty of the egg


Cakes & cocktails


Green & fresh spring


Call the plumber


The colors & shapes of spring When Paul met Genevieve


An exploration in bloom


Bread, bread, bread


Ich bin ein Berliner


Heading to Hudson, NY


Pantry confessions


Next time!

PHOTOGRAPHY by china squirrel



❘ What’s up Sweet Paul? Happy Birthday, Sweet Paul! I can hardly believe that it’s been five years since the first issue of Sweet Paul Magazine came out. My Mormor would tell me that when I got older time would fly, and now I understand. It sure does. I had no idea that this little kitchen table idea of mine would take off and be a magazine sold all over the world. I wanted to do something new and different and had no idea where the road would take me. For those of you that know me well, this is no surprise. My whole life has been about walking down a road and many times turning right when people have told me to go left. People ask me all the time what the biggest pleasure is in having my own magazine. And the answer is easy: it’s all of you. I love getting emails, Facebook comments, and tweets from all of you. It really warms my heart that you take time out of your day to tell me that you enjoy the magazine and what we do. It truly makes my day. We are a very small team—I call them all the Sweet Paul Family. So thank you, Paul, Joline, Nellie, Laura, Will, Susanna, and Lova. And a big thank you to everyone that helps this magazine stay alive. I truly love you all. With deepest respect,

Photography by Paul Lowe | Wallpaper by Kelly Wearstler


Constantly curated, continually refreshed. discover unique, limited edition prints from our art marketplace.

Welcome to the world’s most inspired ART mARkETPl AcE.

F R EE SH I PPI N G ON A R T 18 ” x 24 ” ANd lARGER CODE: SWEETPAUL2015 EXP: 6/30/2015

limited edition art shown: S u m m E R WI N d S by Emily Jeffords (Greenville, SC) 30"x40" framed, $325 S TA R E d OW N by Amy Carrol (Grand Rapids, MI) 18"x24" framed, $165


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 Editor-at-large

Contributors Aimee Swartz Alexandra Grablewski Brad Haynes china squirrel Colin Cooke Dietlind Wolf Ellen Hoverkamp Frances Janisch Jutta Deutscher Kelly Wearstler Kristin Gladney Melina Hammer Michaela Hayes, Crock & Jar Oliver Brachat

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General Inquiries





❘ Spring is the season to ... Pretty beard pillow, $62

IMAGE: The Design Gift Shop

Blotter tee, $38

SILK ceramic canister, from $25

Brighten up your home by embracing color via matte finish ceramics, tableware, and lamps. Cook with spring greens, watercress, and savoy cabbage

Drink a Spring Cherry Blossom

2 oz cherry vodka 1½ oz Nigori sake ½ oz cranberry juice ½ oz peach purée 1. Combine all ingredients in a cocktail shaker filled with ice.

Bake a banana cake 6 | SWEETPAULMAG.COM SPRING 2015

Coolhead sweater, $68

2. Shake vigorously and strain into a glass. 3. Garnish with a cherry blossom.

Shop Paris-based Bobby Stairs’ illustrative apparel and interiors designs for a colorful home and wardrobe for the new season

Our top three Etsy stationery buys for spring

Nautical hardbound notebook Missed your time at the dock over the winter months? Us too! We’re dreaming of warmer days and making lists for longer spring days in this colorful and cheerful notebook. Complete with nautical detailing, including anchors, stripes, and sprayed yellow page ends, this is a notebook you will take great pleasure using for many years to come. Anyone for a dock date? $20,

Let’s Get Coffee folded letterpress card How often do you bump into a friend on the sidewalk and make promises and plans for coffee that somehow fall through? Why not put an unexpected smile on a friend or loved one’s face this spring by sending them a surprise card? Not only do we love the typographic design of this card but we love the idea of taking time to invite a friend for coffee with old-fashioned pen and paper, too! $5,

Set of 3 wrapping sheets, confetti Don’t be caught off guard by the holiday season being all but a distant memory—you’ll still need wrapping paper throughout the year for birthdays and unexpected present giving that crop up for celebrations. Why not stock up in advance of when you need it? We’re doing just that with this charming confetti design from La La Grace Paper. $10,

Look what Sweet Paul spotted! 1.



1. Wall hooks Embrace the cottage vibe just in time for the spring season with these rustic hooks on a weathered wooden panel. $12, 2. Tote bag This Southern Field Industries tote bag has a waxed canvas exterior making it ideal for multi-purpose use. Bring on the adventures! $250, 3. Chickadee vases Looking for a fast track ticket to color and pattern this season? This trio of vases from Crate and Barrel ticks both boxes! from $15,


4. Porcelain dinner plate We love this handmade dinnerware for its reminder to live in the moment! $42,




❘ Recipe Monday

Food+styling+photography by Paul Lowe


Creamy Jasmin Rice with Honey & Vanilla This is a great spring dish that’s perfect for breakfast or dessert. It’s not crazy sweet and the almonds give it a wonderful crunch. Serves 4

1 cup jasmine rice 5 cups water ½ teaspoon salt 1 cup heavy cream ½ vanilla bean, just the seeds toasted almond flakes, for serving honey, for serving 1. Place the rice, water, and salt in a pot and bring to a boil. 2. Simmer on medium heat until al dente. Strain and cool. 3. Whip the cream and vanilla seeds until you have a smooth cream. 4. Put a little of the cream aside and add the rest to the cold rice. Mix well. 5. Serve in bowls with toasted almonds, honey, and extra cream on top.


❘ Crafty Friday Spring chicken

Many years ago when I was a florist I used to make these spring birds from moss and ivy. They were my best spring seller. They are easy to make, don’t need a lot of fancy supplies, and make the most perfect spring hostess gift

Crafts+photography by Paul Lowe


You will need:

newspaper (or some sort of heavy duty packing paper) green moss metal wire cutters pot ivy plant 3 bamboo skewers scissors 1. Take the newspaper and start to form a simple bird shape. 2. Soak the moss in water. Start at the head of the bird and use the wire to fasten the moss around the paper. 3. Work yourself all the way around the bird. 4. Fill a pot with an ivy plant. 5. Place the bird over the ivy and secure it by sticking bamboo skewers into the bird and then into the soil. 6. Arrange the ivy around the base of the bird. Use your scissors to cut excess leaves away.


❘ Lova's world

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg


Lova’s Paper Flags Sweet Paul Magazine turns five years old with this issue, so of course I needed to make something festive to celebrate! These paper flags look nice in a cake and they can be kept and used to celebrate just about anything. Enjoy! 1. Print out the templates from 2. Tape the templates to some colored paper. 3. Use a precision knife to cut out all the white spaces. 4. Glue the paper flags to wooden sticks. 5. Voila! Put the flags in a cake or flowers or simply walk around waving them!


Add a little color to your coffee table

NEW Rit Studio sweet paul book on sale now at

Scan to see the book


Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC 2013

©2015 ILLUME. All Rights Reserved.

Simplicity. Details. Being just so. It’s a Momentary Escape™ to discover the beauty hiding in plain sight. This bath and body care collection comes



in three distinct scents, each one well suited for both men and women.









❘ Keep your eye on Living the dream

Adriana Torres’ Miga de Pan is (literally) her dream come true

Text by Aimee Swartz | Photography by Brad Haynes | Thanks to Fabricate Boulder


You just have to smile when you see one of Adriana Torres’ delicately embroidered lions or crocheted armadillos. They’re fun,

When I am in the process of creating, I usually have dreams, or what I sometimes call visions, just after I go to sleep or right before I wake up. I keep a Moleskin on my night table so I don’t miss any of them!

they’re quirky, and they’re absolutely gorgeous. The Buenos Aires-based artist worked for years as a graphic designer and then as an art director before channeling her creativity into her own whimsical, wildly imaginative brand. Called Miga de Pan—meaning breadcrumb— Torres says it’s inspired as much by her love of animals, plants, and children as it is by the images that come to her in dreams. Putting a modern spin on an old craft, her creations are often marked by rich textures and unexpected pops of color. She’s recently expanded Miga de Pan to include a delightful collection of housewares, including rugs and poufs, that are made by hand in limited batches by Torres herself and local artisans who she welcomes into her home each morning. And when she’s not creating her own art, she’s teaching others to be artists in their own right at workshops around the world. Sweet Paul’s Aimee Swartz talked with Adriana about learning to embroider, some of her favorite creations, and the joy of teaching.

SP: You work in many mediums. Is there one that is particularly special to you? AT: Absolutely embroidery! Textiles are my weakness. I think I will embroider for the rest of my life. When I travel, I go to shops to buy threads—new and old. I have a huge collection. SP: How and when did you learn how to embroider? AT: I started embroidering seven years ago. I thought I was going to attend embroidery classes only for a month, but I went for almost three years! SP: Do you remember any of your first pieces? AT: Yes—I made some of my first pieces while I was pregnant with my daughter, Felicitas. She was my inspiration, so I didn’t want to sell them. Now they are in Felicitas’ room. AS: Are there any recent pieces you’ve made that are particularly special to you? AT: I embroidered a piece last year called A Buddha Lion and Dancing Lions with Lion



Masks that I think is my best embroidery to date. It was inspired by a vision I had after reading a Rudolf Steiner book. SP: Where does your inspiration come from? AT: I often find inspiration when I’m alone in my studio, setting up what has become a creative ritual—choosing the right music, having some tea, and burning good-smelling stuff. Then I take notes and make sketches. When I am in the process of creating, I usually have dreams, or what I sometimes call visions, just after I go to sleep or right before I wake up. I keep a Moleskin on my night table so I don’t miss any of them! SP: How do you feel when you’re working? AT: It depends if I am doing the part I don’t like, such as making invoices, sending payment requests, or delivering orders. But on the days when I start a new project, I feel completely happy and grateful—so much so that I sometimes sing and dance to express how I’m feeling. SP: You are a teacher as well as a designer. Tell me what you like best about both. AT: I love to be a designer because above all I can express my feelings and ideas through my creations. Being a teacher is similar in that I am creating—I can express myself. But what I like more about being a teacher is happiness of the students. SP: What’s the best piece of advice given to you that you’d share with others? AT: Follow your instincts. When you feel in your stomach that something is OK, then you’re right. SP: If you could create anything, what would it be? AT: My dream is to illustrate a book for kids through embroidery. SP: What’s the best part of what you do? AT: Design allows my dreams and ideas to come true. And teaching all over the world is the most awesome way of meeting interesting and creative people and making new friends. Adriana Torres will be part of the Sweet Paul Makerie in Philadelphia on April 11+12, 2015. Visit the for more info.

❘ My happy dish

Recipe by Molly Stevens | Styling+photography by Paul Lowe


“This dish makes me happy because it’s so easy to throw together for any party with minimal effort. Great flavor, looks fancy, and allows you to spend more time with family and friends” Tapas Rolls with Serrano Ham & Figs We could not resist Molly's delicious tapas bites with Serrano ham, Manchego, and figs.

1 large sheet of puff pastry, thawed 1 ⁄3 cup fig preserve 15 thin slices Serrano ham 1 cup Manchego cheese, grated 1 egg 1 tablespoon water

“My Happy Dish” recipe winner Molly Stevens

1. Roll out the sheet of puff pastry to double its original size. 2. Spread the fig preserve onto the puff pastry and cover with ham and cheese. 3. Roll each side into the middle so they meet—this will create a large “sausage”. 4. Wrap in wax paper and chill for 45 minutes to firm up the puff pastry. 5. Preheat the oven to 400°F. 6. Slice the roll into ½” pieces and place on a baking tray covered with parchment paper. 7. Beat egg and water and brush the mixture on top of each slice. 8. Bake for about 18 minutes, or until golden brown. Serve warm.

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



April 11 & 12, 2015 Philadelphia, PA One very special creative retreat weekend at the urban outfitters corporate campus, home of Anthropolgie & Terrain. Featuring modern crafting workshops taught by world renown teachers. 24 | SWEETPAULMAG.COM SPRING 2015

❘ Books The Sweetapolita Bakebook Rosie Alyea My friend Rosie Alyea's new book is full of wonderful, bright, sugary, blissful, and sweet-as-can-be cakes and baked goods that you're going to want to make again and again! Clarckson Potter, $23

The Larousse Book of Bread Éric Kayser The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals, with more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. Phaidon, $40 Urban Scandinavian Sewing Kirstyn Cogan Stitch your way to Scandinavian style as you embrace minimal, sleek design. Luxuriate in the textures of summery linens and winter wools as you sew all sorts of projects, from upscale home decor to wearables. C&T, $25

URbaN scandinavian sewINg

18 Seasonal Projects for Modern Living

Recipes for a Beautiful Life Rebecca Barry Writing with a delicate balance of humor and truth, critically acclaimed author Rebecca Barry reflects on motherhood, work, and marriage in her new memoir about trying to build a creative life. Simon & Schuster, $25 Honey and Jam: Seasonal Baking from my Kitchen in the Mountains Hannah Queen In the tradition of cooking with each season’s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. STC, $30

Pretty Prudent Home Jacinda Boneau and Jaime Morrison Curtis Pretty Prudent Home is part design book, part DIY guidebook, with beautiful photography inviting readers to tackle projects both simple and sophisticated. STC, $25

Kirstyn Cogan Includes Nordic Recipes & Traditions


â?˜ Gorg-wanna handmade

IMAGE: Photography by Aya Wind

Handmade print screen journal, Hamutelet, $16





1. Green paddle cactus watercolor print THE AESTATE, $15,


2. Chevron hanging succulent planter in porcelain Red Raven Studios, $56, 3. Teacups Farizula, $25 for set of 6, 4. Beech natural wood pencil holder Chocolate Creative, $50,


5. Apple green leather Lead Or Dead pencil case Lead or Dead, $39, 6. Notebook ARMINHO, $10,


7. Botanical screen print Chocolate Creative, $91,


7. 6.


Keep track of in all of your favorite places!

Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!

FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg





Sweet sailing Textile artist Ann Wood takes us on a magical journey… and what a ride it is! Text by Aimee Swartz Photography by Colin Cooke


To begin, to make your mistakes, and to keep going. There have been lots and lots of missteps and failures on the way to anything I ended up feeling good about

Seek out the sweet spot where fantasy meets reality and you may stumble upon Ann Wood. The Brooklyn-based textile artist is beloved by collectors worldwide for her stunning curiosities—whether a fleet of spectacular papier-mâché ships or a troop of delightful little birds. She’s known for fashioning her creations—each more exquisite than the next—out of vintage and scrap materials she’s tenderly salvaged since childhood. For Ann, searching for these materials is akin to an adventure through time. Her hunt often takes her through New York’s boroughs and its bucolic upstate farmlands to find personal, perhaps once treasured, possessions—a label with a name, an unexpected lining, an odd bit of mending by someone else’s hand—that make each lovingly crafted piece one-of-a-kind. Sweet Paul talked with Ann about becoming an artist, where and how she finds inspiration, and her dream projects.

SP: Tell us about your journey to where you are today. AW: I freelanced for years, making things for various commercial purposes—objects and paintings for films, advertising, and some illustration. I had lots of fun projects—papier-mâché martian heads for Snickers, an evil garden gnome for Toyota, and giant fur showgirl hats for E-trade were some favorites. A lot of that work was very personally satisfying for me. In May of 2006—for the first time in a very long time—I began making self-determined, self-directed work on a regular basis. I had always intended to, but it never happens, at least not regularly, or in any sort of purposeful or disciplined way. When I turned 41, I started to feel some real urgency about it. So, with the hope of generating some momentum and discipline, I gave myself a small, manageable creative assignment: to make a cardboard horse every day until I had 100. I did, and exhibited the group at Tinlark Gallery in Los Angeles


SP: Who taught you how to sew? To papier-mâché? AW: My mother taught me to sew when I was very small. We always had projects— sewing, papier-mâché, lots of things. I was as encouraged as a child could be to value and nurture and enjoy my imagination and creativity. I still sew on my mom’s old White Rotary sewing machine—the machine she taught me on—and I still sew from bags of scraps that I’ve had since I was a child. SP: Where do you find inspiration? AW: I’m very interested in the possibilities of things. The very first birds I made were inspired by and made from a terribly tattered but heartbreakingly beautiful Edwardian gown I came across accidentally. The featheriness of its tatters inspired birds. My very first owl was inspired by a bit of old tweed and a pair of flinty metal antique buttons. Walking past the piles of discarded dye-cut cardboard outside the fancy grocery on my block inspired a cardboard castle. I’m also very inspired by memories and imagery from my childhood—the forest that was all around me, the toadstools and Jack in the pulpits and Lady's slippers, the bats in the barn, a Beatrix Potter film I saw when I was five, a photo that I loved of an antique crystal chandelier in the shape of a ship. about a year later in 2007. I also started a blog and posted each horse for some accountability and a record. The discipline of the horse project sparked all kinds of new ideas and helped me learn to carve out time for my own projects. It also got me past the difficulty of starting. Within two years, I was making and selling my own work full time. SP: What’s the best piece of advice given to you that you’d share with others? AW: To begin, to make your mistakes, and to keep going. There have been lots and lots of missteps and failures on the way to anything I ended up feeling good about.


SP: You work with so many lovely vintage and antique fabrics and lots of salvaged materials. What draws you to them? AW: I’m attracted to the sense of time and place and history, especially of antique garments. They were such personal and often treasured possessions. And they seem like time travelers—from a way of life a world away. Searching for materials to work with is a big part of the joy in the process for me; I love the adventure of it, the happenstance, and the surprises. SP: Are there any recent pieces you’ve made that are particularly special to you?

AW: The first sort of sinister piece I made, an owl—Chillingworth. He is made from one of the oldest garments I have come across, a tiny black silk bodice, and he’s also one of the very few pieces I’ve kept. Until he appeared there was some darkness of mood, a melancholy to the things I made, but Chillingworth was a diabolical surprise; he seemed to emerge almost on his own. SP: How do you feel when you’re working? AW: I love being lost in inventing something new, working out a new shape, experimenting with a new idea. I don’t mind the endless drafts—time disappears. Even on my 50th draft of something, frustration doesn’t even register. Noticing that is part of what motivated me to start selling patterns. I have a million ideas and selling patterns or kits rather than only finished things affords more time for creating new designs. SP: Do you have a dream project? AW: I have so many. I used to decorate the window of a shop on Orchard Street. I miss that and I’d love to have a collaboration like that again. I’d love to illustrate, to create a more fully formed narrative with the things I make. I’m more and more interested in animation and hope to take some baby steps in that direction this year. SP: What kind of feelings do you hope to inspire in people who see your work? AW: I hope they feel a little bit of mystery and melancholy and a little bit of delight and a little bit of enchantment. I hope the things I make cast a spell for a moment and offer a glimpse into a secret world.

Ann Wood will be part of the Sweet Paul Makerie in Philadelphia on April 11+12, 2015. Visit for more info.


Simplicity charcoal bedspread, House of Fraser, $121


IMAGE: House of Fraser

â?˜ Gorg-wanna design





1. Acorn pendant Folklore, $462,


2. Watercolor artwork Leif, $325, 3. Canvas utility bag School House Electric, $298, 4. Polka dot rectangular platter Leif, $78, 5. Warren wingback in peacock plaid School House Electric, $2200,


6. Grid laundry basket Clever Spaces, $115, 7. Grey pillow H&M, $18,





❘ Will’s picks A spring refresh


Even if the temperatures aren’t exactly tropical, the days are getting longer and the green leaves and birdsong of spring are just around the corner. Take your lead from organic textures and green hues to invite the colors of the new season into your home for an interior refresh. Will Taylor shows you how simple seasonal switch outs can lead to added style

Pillows, H&M, from $10,


Spring, it’s all about layering When it comes to decorating, there’s a common misconception that you need to invest considerable time, money, and energy to really see payback for your efforts. Wrong! You can achieve a stylish new look in a space by simply swapping out a series of existing pieces to allow space to layer in new textures and colors—the key here being layering. Inviting a variety of new objects into a room creates a multifaceted scheme that looks professional and well edited. So this issue’s column isn’t about painting or wallpapering, but rather how to up the style factor of your rooms with added layers. Start small if you feel the decorating task ahead is overwhelming. Focus on zones within the room to help break the space up into manageable sections to refresh. For example, in the living room you could start with the couch and coffee table but leave the bookshelf and sideboard until later. Switch out the pillows and throws so that an array of gorgeous green hues cover the couch. On the coffee table, consider layering in a series of complimentary vases, ceramics, books—you can pull everything together to make it look neat and cohesive in a catch all tray. A textured wooden piece works really well against softer ceramic elements. As well as investing in a few new seasonal buys, take a peek around your home and look at what pieces you already have in other rooms, or hidden away, that you can use front and center in your refreshed green theme. Mixing existing pieces with new purchases will result in a curated and effortless look that will be as personal and it is stylish. Having conquered the smaller decorative accessories element of the room, turn your attention to bigger elements. You can use the seasonal blue-green hue as a way to bring visual balance to a scheme. Consider changing a plain white bookcase for a structural loft-style storage unit in a mint finish. You can then layer in cool white accessories and pieces to create a stylishyet-understated storage solution that coordinates with the other elements in the room.

Vases, Broste Copenhagen, from $16,


Will’s tip! Textiles are the fastest way to refresh any room. Whether it’s new pillows on the couch, or fresh linens in the kitchen— like these gorgeous green and grey designs—you’ll instantly raise the style stakes of the space. Tea towels, $19 for pack of 2,




Will’s tip! Introduce personality and color into a room via a gallery wall of art—at Sweet Paul we’ve fallen in love with this gorgeous print by Lupen Grainne from Pottery Barn! Green river framed print by Lupen Grainne, Pottery Barn, from $59,

1. Wooden box H&M, $15, 2. Candleholder Debenhams, $23, 3. Recycled glassware Sainsburys, from $4, 4. Hettie pillow Habitat, $115, 5. Reef jute rug West Elm, from $49,


6. Pastel herringbone salt cellar Leif, $45, 7. Parlour sofa CB2, $1999,

4. 5.

8. Industrial green tall shelf with wheels Maisons Du Monde, $409,





Covered in chocolate Text by Paul Lowe Photography by Kristin Gladney As a self-proclaimed chocaholic, you can maybe start to understand how thrilled I was when I was invited to take part in a week-long chocolate class at the International Culinary Center in New York. Let’s face it—what can top that? I showed up the first day with a butterfly-filled stomach and changed into my white chef’s uniform. It was my first time ever wearing one and I really liked it. It’s like wearing big comfy pajamas, not very sexy but definitely very comfy. After meeting my fellow students from all over the world, our amazing instructor Chef Michelle Doll-Olson, and her equally amazing assistant Chef Cynthia Peithman, we were ready to dive into chocolate. Making chocolate is not as easy as it might seem; it’s all about getting the temperature right—tempering, it’s called. You have to heat the chocolate, then cool it, and then heat it again. We learned different ways to do it and some trick to fix it if it goes wrong. And if you’re wondering, yes! There is a lot of sampling going on. We learned how to make truffles, peppermint patties, bonbons , dipping, and molding, and made a wonderful chocolate box. It was really a great experience—lots of hard work, but so cool. I’m not even going to talk about the amount of delicious chocolates you get to take home. I had chocolates for weeks. One of my favorite things we made were Rochées: almond slices, toasted with powdered sugar and orange liqueur. So wonderful. I was lucky enough to get the recipe to share with my Sweet Paul family. The International Culinary Center offers a wide range of amateur and professional courses in everything from Italian food to pastry and cakes. Check out their program at


Rochées Makes about 60

3 cups almonds, sliced
 ¾ cup powdered sugar
 4 oz orange liqueur 1 cup candied orange zest
 tempered bittersweet or milk chocolate couverture, for covering 1. Preheat oven to 350°F. 2. Add the orange liqueur to the almonds and toss them to moisten slightly. 3. Toss the almonds with the powdered sugar to coat all of the nuts. 4. Toast the nuts for 5–10 minutes, or until golden brown, tossing them every few minutes to ensure even roasting. 5. Allow the nuts to cool thoroughly before mixing with the chocolate, or the warmth of the nuts may take the chocolate out of temper. 6. Combine a small amount of the roasted nuts with some finely chopped candied orange peel in a warm bowl—a slightly warm bowl will extend the working time before the chocolate hardens. Work in small batches, or the chocolate will set up before the piles are made. Put just enough tempered chocolate into the bowl to completely coat the nuts. 7. Using 2 small spoons, place small piles of the coated nuts, approximately 1¼” in diameter and almost as high, on a parchment-lined sheet pan. 8. Allow the chocolate to set in a cool, but not refrigerated, environment. After the chocolate is completely set, do not let the Rochées touch each other or they will take on a scuffed appearance.




❘ From Mormor’s kitchen Royals, chocolate, and Belgium: How I learned to bake my very first cake

The first recipe I made with my Mormor—or I should say first I can remember—was this really easy chocolate cake we baked one day to surprise my parents

Food+styling+photography by Paul Lowe


I don’t think I was more than six. I clearly remember my Mormor reading the recipe from a very old and very greasy recipe card. She must have had the recipe for years. I can also clearly remember her telling me that we needed to use really good chocolate in it. She had a friend that lived in Belgium who would send her copies of Paris Match, a French glossy magazine mostly about Royals and really good baking chocolate. Mormor would always complain that Norwegian chocolate was too sweet and that nothing could ever beat Belgian chocolate. I loved looking in these magazines. Of course, I didn’t understand a word, but everything looked so chic. My favorite parts were of Grace of Monaco and her daughter Caroline... but back to the cake! My Mormor found a very easy recipe that I could manage to make. It turned out great and it was a big hit with my parents—so much so that my mother asked me to make more so that she could bring it to work the next week. I still make the cake. It’s super easy and fast! Just remember to use Belgian chocolate.

Paul’s Belgium Royal Chocolate Cake Serves 8

1 stick butter, melted 1 cup sugar 2 eggs 1 teaspoon vanilla extract 4 tablespoons good quality baking cocoa ¾ cup plain flour 1. Preheat your oven to 320°F. 2. Stir butter and sugar until the sugar is dissolved. 3. Add the eggs and mix well. 4. Stir in vanilla, cocoa, and flour. 5. Pour the batter in a buttered cake tin and bake for about 30 minutes. The cake is best if it’s a little under-baked in the middle, like a soft brownie. 6. Take out and let cool a little. Serve while still a little hot a la mode or with some whipped cream.


Ticktack learning clock, Jäll & Tofta, $24,


IMAGE: Jäll & Tofta

❘ Gorg-wanna kids


1. 2.


1. House boxes Famille Summerbelle, $41, 2. Themis Mono My Sweet Muffin, $42, 3. Crown jewel mirror Land of Nod, $99,

4. 3.

4. Geometric buildings cityscape print Mleko, $27, 5. Kid's indoor tent This Modern Life, $179, 6. Shoes buttons t-shirt Bobo Choses, $32,


7. New school table with bench Land of Nod, $399,




❘ Woof Hugo’s favorite treat

My youngest dog, Hugo, just loves apples. Whenever I eat one he comes running and sits patiently by my feet. He knows that the apple core is all his. I created this treat in his honor Hugo’s Apple & Lentil Treat Makes about 20 pieces

1 apple 1 ⁄3 cup lentil flour 1 ⁄3 cup whole wheat flour 1 ⁄3 cup all purpose flour 2 tablespoons olive oil 1 teaspoon agave nectar water 1. Preheat oven to 350°F. 2. Grate the apple into a baking bowl. Don’t peel it first. 3. Add flours, oil, and agave. 4. Add water a little at a time and mix the ingredients together. The result should be a sticky dough. If it’s too wet just add a little more flour. 5. Press the dough flat onto a baking tray covered in parchment paper. It should be as flat as pizza dough. 6. Bake for about 25–30 min. Cool on a wire rack. 7. Break up in pieces. Store in an airtight container.

Food+styling+photography by Paul Lowe







1. Beechwood leash hooks Cloud 7, from $19,


2. Daplyn Grey Harris tweed dog blanket Love My Dog, $249, 5.

3. Hand-crocheted doggy Kelli Cloud 7, $52, 4. Ceramic Bertie Plum and Ashby, $53,


5. Custom watercolor dog note cards Kori Clark Design, $9, KoriClarkDesign 6. Hippy dog tee Growler, $45, 7. Pastel Point dog bow tie Not on the Hight Street, $13,



â?˜ One for the season

Food+styling Michaela Hayes, Crock & Jar | Photography by Paul Lowe


Happy anniversary, Sweet Paul! What a beautiful five years it’s been. And spring is a wonderful season in which to celebrate When Paul told me this was an anniversary issue, I naturally wanted to bake a cake. And since this column is all about preserving the seasons, I set out to create a jam worthy of a fruit-filled cake for a Sweet Paul celebration. Rhubarb is one of my spring favorites. Botanically a vegetable, rhubarb breaks the rule that vegetables are low acid foods by being almost as acidic as citrus. As it cooks down, this jam turns a brilliant shade of pink; the apples, sugar, and vanilla add sweet and sultry notes; and the salt brings out the acidity. A rule-breaker jam that’s beautiful, tart, and sweet—sounds like Sweet Paul to me! Of course, you can enjoy this jam in a multitude of ways, from topping toast to pairing with pork (Paul’s suggestion!), and it is just sublime in this almond sponge cake with dark chocolate icing. For the cake recipe shown here, go to Vanilla Rhubarb Jam

4 medium apples, peeled 7 cups rhubarb, diced 1½ cups sugar 1½ teaspoons vanilla ¼ teaspoon salt 1. Core and finely chop or purée apples. In a wide saucepan, mix with rhubarb, sugar, vanilla, and salt. 2. Cook over medium heat until the jam is thickened and starts to appear dry, about 20 minutes. 3. Cool jam and refrigerate. Or, to can the jam, pour it into warm, clean jars and process for 10 minutes in a boiling water bath.

Sweet Paul Eat & Make Charming Recipes + Kitchen Crafts You Will Love

Available at Amazon, Barnes & Noble, and IndieBound

SPR I NG 2014

S U M M E R 2014

Download all back issues as PDF files! 52 | SWEETPAULMAG.COM SPRING 2015


The great escape This delightfully quirky flea market has city slickers heading for the hills Just inside Catskill National Park at the foot of Slide Mountain is an oasis of cool known as Phoenicia. Once a sleepy one-street river town in New York’s Catskill Mountains, Phoenica is now a destination spot for the ultra-urban New Yorkers, who flock to the town of just 309 people to float down the winding Esopus Creek or just take in the any number of Adams-esque views. The charming town, just 2.5 hours from New York City, also has another draw—the Phoenicia Flea, a delightfully curated market of regional artisans headed up by James Anthony. In 2012, a small group of Anthony’s friends opened The Graham & Co, a rustic-chic Phoenicia getaway. The tastefully outfitted motel—think industrial lighting fixtures, reclaimed wood walls, cowhide rugs— immediately appealed to indie hipsters, who were eager to trade the hustle and grind of the city for a weekend of lazy afternoons spent poolside and an evening of campfire s’mores. Soon after, Small Room Collective, a mobile mercantile & gallery space, approached the hotel about setting up their pop-up airstream shop on the hotel


Top: photo by Brett Kozinn Center: courtesy of Escape Brooklyn Bottom: photo by Brett Kozinn

property. Its success, says Anthony, “was the catalyst for us to do a bigger event. We had the space and the means to promote it.” Last summer, The Graham & Co hosted the first Phoenicia Flea, with vendors representing the very best the region has to offer in handcrafted food, drink, confection, jewelry, accessories, apothecary, and housewares. It returns Memorial Day weekend this year, with fleas held monthly through autumn. Roadtrip, anyone? AS: What was the inspiration behind starting the Phoenicia Flea? JA: It really was the town of Phoenicia. It’s small but very special and very lively. It’s right in the heart of the Catskills and a hub for the entire region. I wanted to see a makers flea market in Phoenicia for years. I always believed the town could sustain one. AS: Did any other flea markets serve as inspiration? JA: Flea markets in general. The wonderful feeling of browsing on a weekend away. Having a treat and finding some treasure. AS: What is your background? How did it all come together to create something so amazing? JA: I’ve personally worked in music, beauty, design, and hospitality. What I love most is working with creatives and organizing environments for them to flourish. It’s a lot of work but easy as pie.  AS: Did you run into any challenges getting it started? JA: The only real challenge is logistics, but from the tents and tables to the makers and sellers our goal is always to build an overall aesthetic. To tell a story. To hopefully create a magical experience for everyone.  AS: Are there any vendors that you you’re really loving right now? JA: I’m very proud of Materia Designs, Andrew Molleur, The Brew & Compass, Straw & Gold, and Captain Blankenship. The Phoenicia Flea was sort of their debut to the Hudson Valley markets. I come across makers and sellers any number of ways. I love strong brands, craftsmanship, and a unique point of view. 

Top: photo by Brett Kozinn Center: courtesy of Escape Brooklyn Bottom: photo by Katie Anello

AS: How would you describe the typical Phoenicia Flea experience? JA: We do want to have an elevated taste level, but it must always be accessible. Something for everyone. We want it to look and feel and smell and sound like an unforgettable event. Food, fun, community, creativity. The Catskills are the perfect backdrop. Visit and for more information.



ULTRAMARINE BLUE Buttermilk Frozen Yogurt

PERSIAN ORANGE Buttermilk Frozen Yogurt



CADMIUM YELLOW Buttermilk Frozen Yogurt

What does COLOR taste like? The COLORS Collection Spring 2015



SPRING 2015 | ISSUE NO. 20

PHOTOGRAPHY by Dietlind Wolf

The beauty of the egg Cakes & cocktails Green & fresh spring Call the plumber The colors & shapes of spring When Paul met Genevieve An exploration in bloom Bread, bread, bread! Ich bin ein Berliner Heading to Hudson, NY




of the



Every year we try to come up with new and beautiful ways to color Easter eggs. Dietlind has taken egg coloring to a whole new dimension with these eggs—they are a mix of modern art and jewels. They will make your Easter a beautiful one Crafts+styling+photography by Dietlind Wolf



Pattern Eggs with Vinegar Fixogum



Flower Petal Eggs



Holi Salt Powder Eggs



Vinegar Eggs You will need:

vinegar essence (you can get this online or in specialty stores)
 brown eggs
 egg colors (I used blue and green) 1. Fill a bowl with vinegar essence. 2. Put unboiled eggs in the vinegar and leave them until brown is gone and surface color is matte. This takes at least 4 hours. 3. Take the eggs out and boil them for 7 minutes. 4. Prepare different color baths. 5. Use a spoon to take the hot eggs
out of the boiling water, and dip in different color baths. You can use 1 color or 2, or as many as you desire.

Holi Salt Powder Eggs Inspired by the Indian Holi festival You will need:

Holi powder (you can order online) egg whites or wood glue eggs 1. Apply wood glue or egg white to the egg and dip in the powder.  To decorate the Easter table, sprinkle the powder over plates, eggs, and table. It will be a colorful party! Flower Petal Eggs You will need:

 dried petals, I used Hortensias
 hot glue

6. Leave to dry. Note that the color will be lighter when the eggs are dry.

1. Glue the petals to the egg, 1 at a time. Use the inside of the petals to create a very smooth egg.

Pattern Eggs with Vinegar Fixogum You will need:

2. Turn some of the leaves around to create an egg that looks like an open flower. Glue the leaves on 1 at a time.

removable mounting adhesive, or other rubber cement eggs vinegar essence (you can get this online or in specialty stores)
 1. Apply Fixogum in a pattern you like and let dry. The quickest way to dry is with a hair dryer. 2. Once completely dry, leave eggs in vinegar essence for 4 hours. 
 3. Remove eggs, clean them under water, and brush carefully. 4. Dry and rub the Fixogum away.

Rose Eggs You can also do this on a vinegar egg and with the Fixogum. You will need:

white eggs, boiled egg color (I used pink or red) coal 1. Color the egg in hot water. 2. Add a bit black coal to the water. 3. Turn the eggs once or twice in the colored water. The coal will leave a film and stain the egg. 4. Pull out of the water and let dry.


cakes & cocktails Sweet Paul Magazine is five years old! What better way to celebrate than with two of our favorite things. Let’s face it, life would be very boring without cakes and cocktails. Cheers, and here’s to the next five years! Food+styling+photography by Paul Lowe Wallpaper by Kelly Wearstler

Pomegranate & Hibiscus Happy Days

Amaretto Cake with Pomegranate SWEETPAULMAG.COM | 69

Spiced Pear & Ginger Cocktail

Salted Almond Praline Cake 70 | SWEETPAULMAG.COM SPRING 15

Salted Almond Praline Cake This is a Swedish classic. My take on it is to make the top crust a little salty. I love the taste of salty and sweet. Serves 10

1½ cups almonds, sliced 3 large eggs ¾ cup sugar 1 teaspoon vanilla extract 5 tablespoons butter, melted ¼ cup milk 1¼ cups all purpose flour 1 teaspoon baking powder pinch of salt ½ cup butter ²⁄3 cup light brown sugar ¼ cup milk flaky sea salt 1. Preheat oven to 340°F. 2. Place the almonds on a baking tray and toast them golden, about 10 minutes. Cool. 3. In a large bowl beat eggs and sugar until light and creamy. 4. Add vanilla, butter, milk, flour, baking powder, and salt, and mix well.

5. Pour into a 9” well-buttered cake tin. 6. Bake for 25 minutes, or until a wooden skewer comes out clean. 7. 10 minutes before the cake is done, place butter, sugar, and milk in a pot and bring to a boil. Let simmer for 5 minutes then add the almonds.

10 cardamom pods
 ½ vanilla bean
 2 cups sugar
 4 cups water
 ½ cup vodka
 1 lemon, just juice ice

8. Spread the almond mixture on top of the cake, even it out with a spatula, and sprinkle with some flaky sea salt.

1. Slice the pears into ¼” slices.

9. Set the oven to 400°F and bake the cake for another 10 minutes. The top should be bubbly and golden.

3. Add water, bring to a boil, and let it simmer for 20 minutes.

11. Cool on a wire rack. Use a very sharp knife to cut around the edge of the cake before it’s cold, as the praline top sets very quickly.

5. Pour ½ cup of the syrup in a shaker and add vodka and lemon juice.

2. Place them in a large pot with all the spices and sugar.

4. Cool and strain, reserving the liquid.

6. Add ice and shake well. Serve over ice.

Spiced Pear & Ginger Cocktail A wonderful blend of pear, ginger, and vodka! Makes 2 glasses

2 firm pears
 2 cinnamon sticks
 2" fresh ginger, sliced
 6 all spice berries

World's Best!


Blueberry Crush

World's Best! Hold your horses—I did not come up with this name. It’s a direct translation of the Norwegian name. This is Norway’s most popular cake ever, it’s so easy to make. You bake all in one pan and it’s not far from being the world best. Serves 8–10

10½ tablespoons butter, softened ²⁄3 cup+1 cup sugar 11⁄3 cups all purpose flour 1 teaspoon baking powder 5 egg yolks 5 tablespoons whole milk 5 egg whites ¼ cup almond slices 1 cup heavy cream ½ vanilla bean, seeds scraped out fresh strawberries, cut in half 1. Preheat oven to 350°F. 2. In a large bowl, beat butter and ²⁄3 cup sugar until light and creamy. 3. Add flour and baking powder and mix well. 4. Stir in the egg yolks and milk. 5. Pour mixture into an 8x12” ovenproof dish covered with parchment paper. 6. Beat egg whites and 1 cup sugar to soft peaks. 7. Spread this mixture on top of cake layer. 8. Sprinkle with almond slices. 9. Bake in the middle of the oven for about 30 minutes. Cool on a wire rack. 10. Beat heavy cream and vanilla seeds to soft peaks. 11. Cut the cake in half. Place half on a serving tray, cover with cream, and place the other cake side meringue side up on top. 12. Top with strawberries. 13. Let the cake sit for 1 hour in the fridge before serving.

Blueberry Crush A really fresh and delicious cocktail. The blueberry syrup is great on some vanilla ice cream as well. I call it a win-win! Makes 2 cocktails

2 cups fresh blueberries 1 cup sugar 2 cups water 1 oz vodka ½ oz lemon juice ice fresh mint 1. Place blueberries, sugar, and water in a saucepan and bring to a boil. 2. Let it simmer for 5 minutes, cool, and strain. 3. In a shaker mix the blueberry syrup with vodka and lemon juice. 4. Fill with ice and shake well. Strain into 2 ice-filled glasses and top with some fresh mint. Amaretto Cake with Pomegranate Soaking a cake in liquid is a great way to add flavor and make it more moist. If a cake comes out dry, drizzle some milk over it and let it soak in. This is a good tip my mom would always use. Serves 10–12

2 sticks butter, softened+extra for greasing 1½ cups+4 tablespoons sugar 4 large eggs 3 cups flour 1 teaspoon vanilla extract 2 teaspoons baking powder ¾ cups milk 2 cups pomegranate juice 2 cups heavy cream seeds from ½ vanilla bean ¼ cup amaretto pomegranate seeds

1. Preheat oven to 350°F. 2. Beat 1½ cups sugar and butter until light and creamy. 3. Add eggs, 1 at a time, mix well, and add flour, vanilla, baking powder, and milk. Stir until you have a smooth batter. 4. Divide the batter into 2 well-greased 9” pans. 5. Bake for about 25–30 minutes or until a wooden skewer comes out clean. 6. Cool on a wire rack. 7. Place pomegranate juice and 4 tablespoons sugar in a pot and bring to a boil, let it simmer until it’s reduced to half, and then let cool. 8. Whip cream and vanilla until soft and creamy. 9. Place 1 cake on a serving dish, and make a lot of little holes in the cake with a bamboo skewer. 10. Drizzle half of the amaretto and let it soak into the cake. 11. Add half the cream and put another cake on top. Do the same with the rest of the amaretto. 12. Finish off with more cream, pomegranate seeds, and the cold syrup. Pomegranate & Hibiscus Happy Days I call this cocktail Happy Days because whenever I have it I always get very happy. I hope it makes you happy too. Makes 2 cocktails

1 oz tequila ½ oz strong hibiscus tea ½ oz pomegranate syrup ¼ oz lime juice ice 1. Place all ingredients in a shaker and shake well. Serve over ice.


The Honey Pot

Lemon & Thyme Poppy Seed Bunt Cake


Lemon & Thyme Poppy Seed Bunt Cake This cake has a fresh lemon taste, fragrance of thyme, and a little crunch from the poppy seeds. The candied thyme takes it all to a new and amazing place. Serves 8–10

1 cup+1⁄3 cup sugar 3 oz butter, softened+extra for greasing the pan 1 lemon, just zest ½ lemon, just juice ²⁄3 cup milk 2 tablespoons poppy seeds 1 teaspoon fresh thyme leaves 2 cups all purpose flour 2 teaspoons baking powder 3 egg whites 20 sprigs fresh thyme 1 egg white confectioners’ sugar water

1. Preheat the oven to 350°F. 2. Beat 1 cup sugar and butter until light and creamy. 3. Add in milk, mix well, and add poppy seeds, thyme, lemon, flour, and baking powder. Stir until you have a smooth batter. 4. Beat the egg whites to soft peaks and gently stir them into the batter. 5. Pour the batter into a well-greased bunt pan. 6. Bake for about 30 minutes or until a wooden skewer comes out clean. 7. Flip onto a cooling rack. 8. Whisk the egg white in a bowl until frothy. 9. Dip the thyme in the egg white and then in sugar. Let the thyme dry. 10. Make a simple glaze by mixing confectioners’ sugar and some water.

The Honey Pot This is a really good spring cocktail: sweet and fresh, just like spring itself. Serve it with or without ice. You can also top off with a little soda water. Makes 2 cocktails

½ cup honey ½ cup boiling water 1 oz gin 1 oz lemon juice ice dash of celery bitters lemon peel, for garnish 1. Stir together honey and boiling water, and let cool. 2. Fill a shaker with ice and add honey syrup with gin and lemon. Shake well. 3. Pour into glasses and garnish with lemon peel.

11. Place your cake on a serving tray, cover with glaze, and top with the candied thyme.


Sarsaparilla Sour

Espresso Brownie Cake with Sultana Cream & Caramel


Espresso Brownie Cake with Sultana Cream & Caramel I love making small individual cakes, I guess it’s the child in me. The sultana cream is great and is also amazing on top of buttered toast. Serves 8

1 cup+4 tablespoons sugar 1 cup butter, softened pinch of flaky sea salt ½ cup dark brown sugar 4 large eggs 1 cup dark cocoa powder, good quality 2 teaspoons instant espresso powder ½ cup all purpose flour ½ teaspoon salt 2 cups sultanas 1 cup water ½ cup toasted walnuts 1 cup granulated sugar 6 tablespoons salted butter ½ cup crème fraîche 1. Pour the sugar into a dry saucepan. 2. Melt 1 cup sugar over medium-low heat. It will first begin to get clumpy and then after a few minutes it will melt completely. 3. Once the sugar is completely melted,

carefully add your butter in 1 tablespoon at a time. Be careful, as the sugar will boil up as you add the butter. Stir to combine the butter completely into the sugar. 4. Finally, drop the crème fraîche into the caramel a spoonful at a time while you stir it. It will boil up and sputter yet again. Mix until fully incorporated. 5. Stir the mixture for about 1–2 minutes more until it reaches your desired consistency. 6. Remove from heat and allow to cool. 7. Preheat oven to 350°F. 8. Beat butter and 4 tablespoons sugar until creamy and add the eggs 1 at a time wile stirring. 9. Add cocoa, coffee, flour, and salt and mix until you have a smooth batter. 10. Pour into a 9x11” buttered baking dish and bake for about 30–35 minutes. Cool on a wire rack. 11. Place sultanas, water, and sugar in a pot and bring to a boil. Let it simmer until almost all the liquid has evaporated. 12. Cool a little and place in a blender with the walnuts. Mix well. The result should be a thick creamy mixture. 13. Use a round cookie cutter and cut out round pieces of cake.

14. Sandwich them with the sultana mix in the middle and drizzle with caramel sauce. Tip: You can store it for up to 1 week in a sealed container in the fridge. You may want to microwave it slightly before serving or using it as a topping. Sarsaparilla Sour This is my simple take on my favorite cocktail at one of my favorite restaurants in Brooklyn, French Louie. Nothing makes me happier than to sip one of these with some oysters. Cake goes well too.

1 cup dry sarsaparilla root 1 vanilla bean, seeds scraped out 1 cup sugar 2 cups water 1 oz lemon juice 1 oz gin ice bitters 1. Place sarsaparilla, vanilla, sugar, and water in a pot and bring to a boil. Let it simmer for 10 minutes, drain and cool. 2. Place syrup, lemon, gin, and ice in a shaker and shake well. 3. Pour into ice-filled glasses and finish off with a few drops of bitters.

Let’s face it, life would be very boring without cakes and cocktails SWEETPAULMAG.COM | 77

Green & fresh


SPRING IS HERE, AND WE’RE CRAVING SALADS, FUN CRAFTS, AND WONDERFUL COLORS Recipes+crafts+styling+photography by china squirrel





Painted Vintage Wall Plate Sometimes you have a plate that you can’t use everyday. Perhaps it has a hairline crack, or means something special to you or your family. Whether you want to use a plate for decoration or make a special gift for someone who loves ceramics, you have lots of options, including this wall plate. You will need:

plate paint or spray paint in any color you desire masking tape plate wire (available at hardware stores) chain or ribbon, to attach to wall 1. Select a plate you wish to paint and use masking tape to section off the parts you do not want painted. 2. Paint or spray paint desired section. 3. Allow to dry overnight and then remove tape. 4. Fix a plate wire to back of plate, attach chain or a ribbon, and hang on wall. Asparagus, Watercress, & Nasturtium Salad Serves 4 (as an entrée or side salad) Salad:

24 fresh asparagus spears, woody ends snapped off 2 handfuls watercress leaves, rinsed

1 handful nasturtium leaves (if unavailable, use baby arugula leaves) nasturtium flowers for garnish

6 oz fresh raspberries 1⁄3 cup edible violets, for serving (optional)


¾ cup white sugar 5 oz dessert wine 5 oz watermelon flesh, chopped 1 vanilla bean, halved and seeds scraped out

3 oz olive oil 3 tablespoons lemon juice ¼ cup tiny capers, drained and rinsed sea salt and freshly ground black pepper, to taste 1. Fill a large saucepan with water halfway, and bring to a boil. 2. Add asparagus and cook for 2–3 minutes or until just tender. 3. Drain, and plunge asparagus immediately into a large bowl of iced water. 4. Place asparagus and watercress into a large bowl, add dressing, and toss gently. 5. Arrange on a serving platter, and top with nasturtium leaves and flowers. 6. Place olive oil, lemon juice, capers, salt, and pepper into a screw-top jar. Shake to mix well.


For Serving:

½ fresh lime, juiced 1. Combine watermelon and raspberries in a bowl and chill. 2. Place sugar and dessert wine in a saucepan. 3. Stir over a medium heat until sugar dissolves. 4. Add extra watermelon and vanilla seeds. 5. Bring to a boil and cook until thick and syrupy (about 6–8 minutes). 6. Remove from heat and allow to cool completely. 7. Strain syrup discarding any remaining watermelon pieces and refrigerate until ready to serve.

Watermelon & Raspberries with Vanilla Syrup Serves 4 (dessert)

8. Just before serving, stir lime juice into chilled Vanilla Syrup.


Spoon onto serving plates and decorate each with edible violets.

1 lb piece seedless watermelon flesh, roughly cut into cubes

9. Pour syrup over fruit and gently toss.


Calico Seed Packet Garland You will need:

vintage seed packets (available online at Etsy and eBay) A4 inkjet printable calico sheets or inkjet printable twill (available online or in specialty craft stores) inkjet printer (not a laser printer) string/twine scissors wooden clothes pegs vintage photos in black and white (optional) 1. Working in batches of 4—select 4 seed packets to print and arrange onto your printer.


2. Insert a sheet of the inkjet printable calico into printer (following directions on packet) and print. 3. Allow to dry for 30 minutes. Keep flat to prevent curling. 4. Cut out each printed seed packet. Repeat until you have desired amount of packets to hang on garland. 5. Cut out packets using scissors. 6. Peg onto string with vintage photos and tape to wall.

Vintage Seed Packet Coasters You will need:

vintage seed packets (available online at Etsy and eBay) A4 inkjet printable calico sheets or inkjet printable twill (available online or in specialty craft stores) inkjet printer (not a laser printer) waterproof spray 1. Working in batches of 4—select 4 seed packets to print and arrange onto your printer. 2. Insert a sheet of the A4 inkjet printable calico into your printer (following directions on packet) and print. 3. Allow to dry for 30 minutes then spray lightly and evenly with a waterproof spray. Keep calico sheet flat to prevent curling. 4. Allow to dry for 30 minutes. 5. Cut out each printed seed packet. Trim each to a square.


BRANCH TRELLIS Collect fallen branches and tie them together with string to create a decorative tabletop trellis, perfect for growing a new pretty flowering spring vine.

BIRDHOUSE We recycled pieces of old, weathered plywood and tin metal to make a cute decorative birdhouse. Then we painted it. This is perfect for a gift or decoration for your verandah, sunroom, or garden shed.


Blood Orange, Walnut, & Goat Cheese Salad Serves 4 (as an entrée or side salad)

Salad: 4 blood oranges ½ cup walnuts 1½ handfuls baby arugula leaves, rinsed 1 handful baby spinach leaves, rinsed 1½ handfuls watercress leaves, rinsed 3 oz soft goat cheese, crumbled Dressing:

3 oz olive oil 2 tablespoons white balsamic vinegar 3 teaspoons cider vinegar 1 teaspoon maple syrup sea salt and freshly ground black pepper, to taste 1. Preheat oven to 350°F. 2. Place walnut pieces onto a paper-lined baking tray. 3. Bake for 5–7 minutes or until lightly browned. 4. Remove from oven and cool. 5. Roughly chop walnuts.

6. Peel oranges, removing all the pith. Thickly slice oranges. 7. In a mixing bowl, combine arugula, spinach, and watercress leaves. 8. Add orange slices, walnuts, and dressing. Toss gently. 9. Arrange onto serving plates and top each with crumbled goat cheese. 10. Place olive oil, balsamic vinegar, cider vinegar, maple syrup, salt, and pepper into a screw-top jar. Shake to mix well.


CAll the



Turn materials from the plumbing section at your hardware store into cool craft projects Crafts by Paul Lowe+Paul Vitale Styling+photography by Paul Lowe



Hardware stores are full of really cool craft supplies. You can even find amazing things in the plumbing section. Copper pipes are really hot now, and with a few tricks you can turn them into really fun projects. It may look intimidating but it’s really easy. The only specialty tool you will need is a copper pipe cutter—they come in all price ranges and start at about $7.

Plate Holder A chic way to display plates. Can also be used for books, records, etc. You can also stain the wood using paint or fabric dye. You will need:

8 wooden dowels, mine are ¾” thick and about 10” long 8 ¾ copper elbows saw Super Glue 1. Cut up the wooden dowel into 10” pieces. You can ask the hardware store to do it for you. 2. Assemble the holder without gluing it, making sure it looks right. 3. Superglue all the parts together.


Pipe & Rope Trivet A great way to use up small pieces of piping. You will need:

” copper piping ¾ copper pipe cutter cotton rope scissors Super Glue 1. Cut the copper piping into 1” pieces. You will need about 20. 2. Find out how long you want your trivet and cut pieces of rope to fit inside the pipes. Mine is 18” long. You will need about 6–8 lengths of rope, depending on the thickness. 3. Thread the pipes onto the ropes. Space them out evenly. 4. Close the trivet by Supergluing the ends of the rope together and hiding it by pushing a pipe piece over it.


bud vase




Copper Plant Hanger Really easy to make, makes a great hostess gift. You will need:

¼” copper tubing pipe cutter elastic string scissors ruler planting vessel pencil & paper 1. Trace the base of your planting vessel onto paper. Use a ruler and draw an equilateral triangle around your circle. 2. Measure the sides of your triangle. You’ll need to cut 3 pieces of copper in that size. 3. Multiply the length of the base by 2.5 and that will be the length of your vertical pieces. You could also just eyeball this and cut 3 equal pieces if you like. 4. Get a very long piece of elastic and thread it through 1 of your long tubes, then all of the short pieces. Next, thread it through a long piece and then double back down your first long piece and 1 of the short pieces and add your final tube. This will be intuitive when you’re doing it. 5. Pull your elastic string tight and to form your skinny pyramid shape. 6. Tie off the elastic at the top with a knot that will keep the elastic taught enough for the pyramid to retain its shape. 7. Insert your planting vessel, plant something cute in it, and it’s ready to hang!


magazine stand


candle holder 94 | SWEETPAULMAG.COM SPRING 15

Lamp Making your own lamp is great, you can make something really unique.

Table So easy to make, you can really make one in less them 30 minutes.

You will need:

You will need:

¾” copper pipes copper pipe cutter ¾” copper elbows ¾” copper male adapter metal base with female adapter socket cord screw driver Super Glue

4 ¾” copper piping, 18” long 8 ¾” copper piping, 8” long 2 dowels ¾” copper piping, 15" long 4 ¾” copper tees 8 ¾” copper elbows Super Glue tabletop of your choice

1. Cut the copper wire into pieces, mine were 7”, 5”, 8”, and 9”.

2. Then glue the tops and bottoms to the tees.

2. Assemble all the parts of the lamp to make sure it all fits well together. You don’t want to make it too big, as the base will not be able to support it.

3. Assemble the rest like the picture using Super Glue. It’s really easy.

3. Once you are happy, thread the wire into the lamp—you might have to take the parts apart to do it. 4. Superglue all the copper parts together. 5. Assemble the socket to the wire and Superglue in place. 6. Assemble the plug to the cord. Bud Vase A really cute and easy project. Fill your table with different flowers. You will need:

¾” metal base with female adapter copper male adapter 3 copper pipes, 2 8” and 1 4" 3¾” copper pressure tee 2 glass test tubes Super Glue 1. Screw the copper adapter to the base. 2. Glue the 8” copper pipe to the adapter. 3. Glue a tee to the top and glue the 2 remaining pipes to them. 4. Finish off by gluing 2 tee’s to each end.

1. Start by gluing the tees to the dowels.

4. Let it dry and place your tabletop on top. Ready to use. Candle Holder Really fun project. You can make this as big as you want. Can also stain the wood. You will need:

¾” wooden dowels saw ¾” copper elbows ¾” copper tees ¾” copper tube caps ¾” copper pressure couplings Super Glue There are not really any rules when making this—the fun thing is to make an interesting shape. You just have to make sure all the parts are well Superglued together and it stands by it self. You use the copper tube caps and ends and the copper pressure couplings as the candle holders. Never leave buring candles unattended! Copper Magazine Stand Use for magazines, towels, or books. I put this one in my bathroom for towels.

You will need:

2 18"copper tubing 2 16" copper tubing 2 12" copper tubing copper pipe cutter 8¾” copper pipe elbow fittings soldering supplies heavy fabric, 16”x24” sewing machine 1. If you didn’t have your hardware store cut your pipe for you, cut all the pieces you need with the lengths listed above. 2. Use the elbow fittings and assemble the pieces to build your rack like shown in the photo. The 16” pieces are the vertical legs, the 18” lengths are the top pieces that you will hang your fabric from, and the 12” pieces are the base. 3. Follow the instructions on packaging and solder your joints together. I had never done this before and I simply watched a few videos on Youtube to learn how. The soldering doesn’t look perfect, but I think it’s absolutely charming, and I can brag to friends that I now know how to solder. If you’re not up for soldering, see the tip below and use electrical tape at the joints. Be sure to leave the 4 points where the top elbow fittings meet your vertical legs unaffixed. You will want to be able to take the top bars off to hang your fabric. 4. Sew a simple 2” seam on each end of your fabric to make a pocket to hold the top pipe bars. 5. Hang your fabric and reattach the top pieces to the stand. 6. Fill your stand with copies of Sweet Paul! TIP: You can secure your magazine stand with electrical tape if you don’t want to use solder. It comes in many beautiful colors. Simply wrap electrical tape neatly around each place where your pipe meets a fitting. You can also use Super Glue.

5. Slide in the test tubes and fill with flowers.



colors & shapes spring of

Food+styling+photography by Melina Hammer


Lemony Cucumber Carpaccio with Créme Fraîche & Trout Roe

As frigid temperatures give way to warmer days and soft earth, the bright colors and textures of spring make food new all over again. From the pleasing crunch of cucumbers to the custard of a farm egg, it is all a delicious delight. Here, in vivid jewel tones for our eyes to drink in first, we sit down to a real feast


Lemony Cucumber Carpaccio with Créme Fraîche & Trout Roe Sweet and briny bursts of roe make a great complement to softy crunchy carpaccio-style Persian cucumbers and tangy créme fraiche—the perfect thing to welcome spring. Crispy flatbreads make a nice addition to this meal. Serves 3-4

7 to 9 Persian cucumbers, rinsed and flower end trimmed 1 lemon, cut into wedges 1 ⁄3 cup créme fraîche freshly cracked pepper 4 tablespoons trout roe with more available table-side, to taste 1. Slice cucumbers very thinly into ribbons on a mandoline. 2. Squeeze 2 lemon wedges over cucumbers and toss to coat. 3. Allow cucumbers to marinade in lemon juice for 10 minutes so that the membranes soften slightly. 4. Layer slices on plates, dollop créme fraiche, and add a few grinds of freshly cracked pepper.  5. Add small spoonfuls of trout roe onto créme fraîche and cucumber slices and serve with remaining lemon wedges. Custard Egg & Oyster Mushroom Escabeche with Butter Poached Leeks atop Country Toast For lunch—or doubled for a fun dinner— this meal delivers. Serious texture and layers of flavor. Crunchy, velvety, heat, and creamy custard. A total delight. Serves 3-6 Escabeche—prepare 2 days in advance:

1 lb oyster mushrooms, brushed of any debris and cut into sections 1 ⁄3 cup olive oil+more for sautéing 1 tablespoon fresh lime juice ¼ cup fresh orange juice 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 teaspoon cane sugar 3 tablespoons kosher salt 2 teaspoons chili flakes 2 small shallots, sliced very thinly 2 to 3 cloves garlic, minced

¼ cup parsley, chopped

15. Cut each into halves.


16. Toast or grill the bread.

3 pasteurized eggs (use eggs that are at least 1 week old, as they will peel easily) 2 leeks, white parts only, halved and rinsed ¼ teaspoon nutmeg, freshly grated 3 tablespoons pasteurized butter 6 thick slices rustic sourdough or similar bread

17. Top slices with a layer of leeks.

1. In a non-reactive bowl, add all escabeche ingredients together except for mushrooms and stir to fully dissolve sugar and salt. 2. Sauté mushrooms in a glug of olive oil over medium heat. 3. Stir occasionally, allowing the mushrooms to release their liquids, no more than 5–7 minutes. 4. Remove from heat. 5. Add mushrooms to marinade and stir to combine. 6. Spoon mushroom mixture into a mason jar, seal, and refrigerate for at least 2 days before using. (Keeps refrigerated for 2 weeks. Use a non-reactive utensil for serving.) 7. Place eggs in a medium saucepan with enough water to cover. 8. Bring to a gentle boil, then simmer for 5 minutes. 9. Remove from heat and shock in a bowl filled with ice water, preparing the leeks while the eggs chill. 

18. Add a pile of the mushroom escabeche and nestle half an egg onto each. Sour Cherry Compote Lamb Chops with Rose Potato, Radishes, & Pink Peppercorn Salad This crunchy and buttery potato salad packs a punch with the addition of fruity pink peppercorns. It’s the perfect side to sweet, savory, and juicy skillet lamb chops. Serves 4 Salad:

6 to 8 small red potatoes, scrubbed 2 tablespoons extra virgin olive oil 1 teaspoon grainy mustard 2 teaspoons sherry vinegar sea salt, to taste 5 small Easter Egg radishes, trimmed, scrubbed, and sliced into thin wedges 1 teaspoon pink peppercorns 3 tablespoons fresh chives, finely diced, for serving Lamb:

4 lamb chops, frenched 2 tablespoons sour cherry compote or preserves 2 teaspoons red wine vinegar freshly cracked black pepper 1. Dice potatoes evenly and boil in water until fork-tender. Drain.

10. Cut leeks into strips and sauté over medium-low heat in a tablespoon of butter.

2. Place cooked potatoes into a mixing bowl. Add olive oil, mustard, and vinegar and stir to combine.

11. As the pan begins to sizzle, turn heat to low. You don’t want the leeks to brown, but instead to become soft and translucent.

3. Season to taste with salt.

12. Turn leeks periodically to soften all surfaces, a total of 7–10 minutes. 13. Add the remaining butter in small bits, along with a little water every couple minutes, to keep leeks moist and soft. Grate fresh nutmeg over top and remove from heat. 14. Take eggs from the ice bath and peel.

4. Once cooled to room temperature, add radishes and pink peppercorns and toss to combine. 5. Let sit for at least 1 hour, up to overnight, before serving. Radishes sometimes give an odor once combined into the mixture—it’s their nature and nothing to worry about— all will taste delicious. 6. Bring chops out from refrigerator and allow them to come to room temp at least


Custard Egg & Oyster Mushroom Escabeche with Butter Poached Leeks atop Country Toast 100 | SWEETPAULMAG.COM SPRING 15

Serious texture and layers of flavor. Crunchy, velvety, heat, and creamy custard. A total delight SWEETPAULMAG.COM | 101

7. Stir together the compote, vinegar, and black pepper in a small bowl.

also use amaranth or other micros, based on what is available to you)

8. Heat a large cast iron skillet over medium-high heat.

1. Whisk together all vinaigrette ingredients.

9. Paint lamb chops liberally with compote mixture, sprinkle with sea salt, drizzle pan with olive oil, and place chops into pan.

2. Season to taste, and set aside.

½ hour before cooking.

10. Sear for 3–4 minutes a side for medium rare. The compote will caramelize in places, so it’s best to use a thin spatula to turn. A sticky, somewhat charred surface is ideal. Serve 2 chops per person alongside the potato salad, garnished with fresh chives. Bring any remainders of compote and chives to the table for more fun. Shaved Heirloom Carrot Beet Salad with Radish Microgreens & Pomegranate, Molasses, & Thyme Vinaigrette The first vegetables of spring, these hardy roots become delicate in this raw preparation. Their sweetness and wafer-thin crunch, along with the zingy-savory-sweet dressing, makes for a stunning addition to every table. Serves 4 Vinaigrette:

1 tablespoon pomegranate molasses 3 tablespoons extra virgin olive oil 1½ tablespoons sherry vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon fresh thyme leaves, chopped sea salt & freshly cracked pepper, to taste Salad:

3 chiogga beets, trimmed and peeled 3 regular beets, trimmed and peeled 3 to 5 purple heirloom carrots, trimmed 2 Scarlet Queen turnips, trimmed 1 handful radish microgreens (can


3. Using a mandoline placed on top of a large mixing bowl, carefully slice all veg crossways into thin disks. Smaller diameter veg like the carrots can be made into slightly thicker slices, where bigger root vegetables should be thinnest. 4. Spoon some of the vinaigrette onto the colorful veggie disks and toss to combine. 5. Layer the gem-toned disks in a pleasing fashion onto a serving platter. 6. Scatter the radish microgreens on top. 7. Season with salt and pepper. Bring remaining vinaigrette to the table for guests to dip into as they enjoy the crunch of this fanciful salad. Citrus Flecked Wild Blueberry Crostada This free-form tart showcases blueberries in all their sweet-tart juiciness. The toothy cornmeal crust is a surprisingly pleasing envelope for the warm, cooked fruit. Serves 8-10 Crust - adapted from Four and Twenty Blackbirds:

1 cup unbleached all purpose flour ½ cup non-gmo cornmeal ½ teaspoon kosher salt 1½ teaspoons cane sugar 1 stick cold butter, cut into small cubes (put butter cubes into freezer for 20 minutes before using) ¼ cup cold water 2 tablespoons apple cider vinegar ice, for cold water Filling:

4 cups organic or wild blueberries ¼ cup cane sugar 1 tablespoon lemon juice zest from 1 lemon (use organic, as you’ll eat the skin) zest from 1 orange (use organic) 2 tablespoons all purpose flour

demerara sugar, for sprinkling 1 egg, slightly beaten, for wash 1. In the bowl of a food processor, pulse dry crust ingredients together. 2. Add freezer-cold butter and pulse in bursts, until you have pea-sized bits. Be careful not to over blend. 3. Combine water and vinegar in a measuring cup and add a few ice cubes. 4. In a thin stream, pour into food processor as you pulse ingredients. 5. Add more, 1 tablespoon at a time, and pulse until dough comes together, with a few dry bits remaining. 6. Squeeze dough to bring together and add a little more water-vinegar mixture if needed (pulse 1 more round, if you have added the liquid). 7. Turn out onto cellophane and shape into a disk. 8. Wrap, and refrigerate for at least 1 hour, up to overnight, for the crust to mellow. (Wrapped securely, the dough keeps for 3 days in the refrigerator, or frozen for 1 month.) 9. In a large mixing bowl, combine blueberries, sugar, flour, citrus zests, and juice. Set aside. 10. Between sheets of parchment paper, roll out dough to a 14” round, about ¼” thick. 11. Transfer parchement-dough layers to a rimmed baking sheet peel top parchment layer away. 12. Pile blueberry mixture into the center, leaving a 2” border all around. 13. Fold pastry over blueberries, pleating as you go. Brush egg wash all over pastry, then sprinkle demerara sugar over the dough. Allow a little sugar to scatter the periphery of the berries. 14. Chill for at least 30 minutes in the refrigerator and preheat oven to 375°F. 15. Remove crostada from fridge and bake in oven for 35–40 minutes or until crust is golden and juices bubble. Allow to cool for 5–10 minutes on a wire rack. Serve warm or at room temperature.

Sour Cherry Compote Lamb Chops with Rose Potato, Radishes, & Pink Peppercorn Salad


Shaved Heirloom Carrot Beet Salad with Radish Microgreens & Pomegranate, Molasses, & Thyme Vinaigrette

Their sweetness and wafer-thin crunch, along with the zingy-savory-sweet dressing, makes for a stunning addition to every table


Citrus Flecked Wild Blueberry Crostada


When Paul met Ge n e v ie ve

What happens when two Norwegians meet to talk smoked fish, design, and dill Food+text by Paul Lowe | Photography by Alexandra Grablewski

Norwegian Pizza with Smoked Salmon, Chèvre, & Herb Oil



Roasted Berry Blinis

You know that feeling— when you meet someone that you are a bit nervous about meeting and they turn out to be the coolest and sweetest person in the world? That’s how it was with Genevieve Gorder

For those of you who don’t know, she is an amazing designer with her own shows on TV. When we met a while back it was a crush at first sight. Not only is she stunning, but we both share one thing that not many in North America share—we are both Norwegian! She grew up in Minnesota with a strong Norwegian influence in everything she does. We met in her amazing apartment the other day to cook with our favorite ingredients: smoked fish, sour cream, and, of course, dill. I got to ask her a few questions about life and about being Norwegian.

SP: How important is your Norwegian heritage for you? G: Well, it’s half of me and very much a part of where I grew up. I’ve always been told that I look so much like my Croatian side that I think, as a kid, I distanced myself from it a bit, never quite fitting into the mold aesthetically. When I moved to New York as a 19 year old, I felt all of my roots for the first time. I would look for tall blondes and aggressively ask if they were Scandinavian. Or were they Minnesotan? It was some sort of quest to find out. I still have a lot of tall, blonde friends from this time.


e s e h t d e e n I , r e n g si e d As a ts n e m o m d e l b m u h sponging, p e e k d n a e iv g o t r e d r in o e g u h a e r a ts o o r y M creating. w o h d e p a h s e v ’ y e h t . . is part of th ss e c o r p I w o h d n a , e I se

Gruyère Waffle Cake with Smoked Salmon



SP: Think it has influenced your designs at all? G: Yes, very much so. There is no coincidence that Minneapolis is an art/design super power and is also the most Scandinavian city in the US. I seem to gravitate to the palettes and negative space that are so cohesive to my roots. It’s really the pauses, the breaks in pattern and color, isn’t it? This is the genius of this part of the world, they give great pause, like the perfect song. Norwegian embroidery patterns, rosemaling and The Vikings (not the football team) have been fueling my rugs, rooms, and products for years. 2015 is the year of the Nordic, I mean we are trending for the first time in like 1,200 years! Frozen, Noma, lykki li, Vikings...let’s rage.

SP: What are your biggest inspirations? G: Travel is my school. As a designer, I need these sponging, humbled moments in order to give and keep creating. My roots are a huge part of this...they’ve shaped how I see, and how I process.

SP: Best tip you can give people when setting a table? G: Know the rules so you can break them. Be sure to anticipate what people need, but make them feel like it’s effortless and relaxed so they linger. Don’t match, play.

SP: Who would be your dream guests, living or dead? G: Prince, D’Angelo, Questlove, you, my daughter, Queen Elsa, Erykah Badu, Xavier Guardans, and Pharell.

Smoked Trout Salad with Roasted Potatoes, Cucumber, & Capers


Sweet Norwegian Pizza with Roasted Berries & Figs


Genevieve’s Cucumber & Red Onion Salad

Genevieve’s Cucumber & Red Onion Salad This is sort of a mix between pickles and a salad. In Norway, we always serve this salad with any fish. Goes great with anything salty. Serves 6

1 large English cucumber 1 small red onion, in thin rings ½ cup rice vinegar 1 tablespoon sugar 2 tablespoons dill, finely chopped

1. Thinly slice the cucumber and place in a serving bowl with the red onion. 2. In a bowl mix vinegar and sugar and stir in the dill. 3. Pour the liquid over the cucumber, stir, and let it sit 30 minutes before serving. TIP! Can be made 4 hours before, just keep it in the fridge until serving. Smoked Trout Salad with Roasted Potatoes, Cucumber, & Capers This is one of my favorite salads to make. The combo of the smoked fish, potatoes, salty capers, and creamy dressing is simply heaven. Serves 4

Know the rules so you ca n break them. Don't match, play 114 | SWEETPAULMAG.COM SPRING 15

16 small potatoes, cut in half lengthwise 2 tablespoons olive oil salt & pepper, to taste 1 cucumber, sliced lengthwise 1 small red onion, thinly sliced greens 2 whole smoked trouts, without skin and bones 2 tablespoons capers 2 tablespoon toasted pine nuts 2 tablespoons chopped dill Dressing:

1 cup plain greek yogurt juice from 1 lemon 1 tablespoon chopped dill salt & pepper, to taste 1. Preheat oven to 380°F. 2. Place the potatoes in an ovenproof dish, drizzle with oil, salt, and pepper. 3. Roast until soft. 4. On serving plates divide cucumber, onion, greens, trout meat, capers, potatoes, pine nuts, and dill.

5. Season with a little salt and pepper. 6. In a bowl mix yogurt, lemon juice and dill. Season with salt, and pepper. 7. Serve the salad with the dressing. Norwegian Pizza with Smoked Salmon, Chèvre, & Herb Oil Love this pizza. So many amazing flavors together. And adding some honey to the dough makes it extra crispy. Serves 4-6

1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2½ cups flour 1 teaspoon salt 4 tablespoon olive oil 1. Start with the dough. 2. In a bowl mix water, honey, and yeast. 3. Leave it for 5 minutes so that the yeast starts to work. 4. Add flour, salt, and oil. 5. Work the dough together. 6. Cover with plastic and let it rise for 1 hour. 7. On a baking tray press the dough out with your fingers to form a large pizza. Filling:

3 plum tomatoes, sliced 1 cup crumbled goat cheese 2 tablespoons olive oil salt & pepper 6 oz sliced smoked salmon arugula leaves Herb Sauce:

1½ cup parsley leaves ¼ cup toasted pine nuts olive oil salt & pepper 1. Top the pizza with tomatoes and chèvre and drizzle with oil, salt, and pepper. 2. Bake at 400°F until golden, about 15 minutes. 3. While it bakes, chop the parsley and pine nuts on a chopping board. 4. Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper. 5. Take out the pizza and add smoked salmon, herb sauce, and arugula.

Roasted Berry Blinis A really great and fresh cocktail. I used berries here, but you can do the same with fruits like plum, figs, cherries, etc. Makes enough for 8 people

3 cups mixed berries like raspberry, blueberries, blackberries 2 tablespoons light brown sugar 1 bottle sparkling wine, chilled

Sweet Norwegian Pizza with Roasted Berries & Figs This is usually a Norwegian holiday cookie called Krumkake, but why not in spring? You will need a krumkake iron, they are easy to find online. Makes about 24, use some for this “pizza” and eat the rest as cookies

4. Cool and place them in a blender until smooth.

½ cup butter, soft ½ cup sugar 3 large eggs 1 cup flour ½ teaspoon vanilla extract 6 tablespoons water 6 figs, cut in half 1 cup fresh berries 2 tablespoon light brown sugar whipped cream fresh mint

5. Strain though a sifter to get rid off all the small seeds.

1. Beat butter and sugar until creamy, add the eggs, and mix well.

6. To serve place about 1 tablespoon in a glass and top with cold sparkling wine.

2. Add flour, vanilla, and water and mix until blended.

1. Preheat oven to 380°F. 2. Place the berries in an ovenproof dish and sprinkle with sugar. 3. Roast until the berries start to fall apart, about 6 minutes.

Gruyère Waffle Cake with Smoked Salmon These cheese waffles are the perfect mix with the salty salmon. They are usually served sweet but work really well as savory. You will need a waffle iron, you can find them online. Not the easiest thing to serve, I find it best to not cut it up but simply serve the cake layer by layer. serves 8-10

3 eggs 1 stick butter, melted ½ cup milk ½ cup sour cream 1½ cups all purpose flour 1 cup grated gruyère cheese 2 cups sour cream 10 oz sliced smoked salmon fresh dill pepper

3. Let the mixture stand for 30 minutes before using. 4. Heat your krumkake iron and bake the cookies according to instructions. 5. Cool and keep in a tin with a close lid. 6. Place the figs and berries on a baking tray and sprinkle with sugar. 7. Roast under the broiler until golden, just a few minutes. 8. Serve the cookies topped with whipped cream, figs,berries, and fresh mint.

1. Mix eggs, butter, milk, sour cream, flour, and cheese and beat until creamy. 2. Heat the iron and make waffles. Let them cool. 3. On a platter, layer the waffles with sour cream, salmon, dill, and pepper in between each layer. 4. Top with a little sour cream, salmon, dill, and some pepper.


HELLEBORES, Winter Hazel, and Mahonia 116 | SWEETPAULMAG.COM SPRING 15

in Photography by Ellen Hoverkamp | Text by Paul Lowe

I first met Ellen Hoverkamp at a Terrain market where she was selling her prints and I was immediately drawn to their sheer beauty To my big surprise, they were not really photographs but made on a flatbed photo scanner. She uses the scanner as her camera. Ellen’s mission is to document and explore the beauty of nature. She is inspired by old Victorian botanical illustrations and Dutch and Flemish still life paintings. “Probably the most rewarding aspect of this project has been my dependence on others for natural materials to scan. I am invited to visit the gardens and farms of my friends, neighbors, and family, to pick their sustainably grown plants and vegetables for my work. Membership in a local farm market is another treasured resource. I have been given feathers and eggs. Nest and shell collections have been lent to me. I am very grateful for the sense of community built over the years with so many generous gardeners and farmers, all of us guardians of nature’s beauty.” To see more of Ellen’s work visit her site

Above: WHITE DAFFODILS, Great and Small Left: OUTDOOR PLAY Ferns, Snow Drops, Mosses, Lichens, Tree Stump and Branches, Oak, Beech Leaves, and Acorns


DAFFODIL SPRAY New England mid-season selection


EARLY SPRING COLLECTION Witch Hazel, Snowdrops, Summer Snowflake, Scilla, Summer Snowflake, Winter Aconite, Dwarf Cyclamen, Adonis, Variegated Ivy, Galax leaves







What is better than bread? Not much! And if you make it yourself you can eat it fresh out of the oven with a little butter and cheese. My kind of heaven Food+styling+photography by Paul Lowe



The Best Baguette


The Best Baguette After weeks of begging a friend for her recipe, I finally got it. It works like a charm every time. Makes 4-5 baguettes

1½ tablespoons dry active yeast 2 tablespoons honey ½ cup+1 cup warm water, 3½ cups all purpose flour 3 tablespoons olive oil 2 teaspoons salt 1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes—if not the yeast is dead and you have to start over. 2. Add the rest of the water, the flour, oil, and salt, and mix until you have a smooth dough. 3. Cover the bowl with plastic and let it rise until double its original size, about 40 minutes. 4. Divide the dough into 5 parts and roll out each to a long baguette. Place on a baking tray covered in oil. 5. Use a sharp knife and make a few slits on the top of the baguette. 6. Let them rise for 25 minutes. 7. Heat the oven to 450°F. 8. Spritz the baguettes with water and bake them golden for about 15–18 minutes. Cool on a wire rack.

Best Baguette Rolls

Tip! You can also use the baguette dough to make great rolls. Grease a round pie tin, place 6-7 round rolls in it and bake. The result are cute breakaway rolls that you can serve in the tin

Rosemary Grissini A really cute way to make grissini. You are not supposed to eat all the rosemary, you simply pull off pieces of bread and eat. Small parts of the rosemary will stick to it and make it so delicious. Makes 24

1 cup warm water 1 tablespoon honey 1 tablespoon dry yeast 2½ cups flour 1 teaspoon salt+ more 4 tablespoon olive oil+more 24 fresh rosemary twigs 1. In a bowl, mix water, honey, and yeast. 2. Leave it for 5 minutes so that the yeast starts to work. 3. Add flour, salt, and oil, and work the dough together.


Rosemary Grissini

A really cute way to make grissini


Semolina & Thyme Flower Bread SWEETPAULMAG.COM | 127

Milk & Pepper Loaf


Pesto Bread in a Jar

So amazing


Walnut & Whole Wheat Bread


4. Cover with plastic and let it rise for 1 hour. 5. Cut the dough into 24 pieces and roll each piece into a long sausage. 6. Roll the sausage in the rosemary and place on a baking tray covered with parchment paper. 7. Top with a little olive oil and some salt. 8. Heat oven to 400°F. 9. Bake until golden, about 15 minutes. Cool on a wire rack. Semolina & Thyme Flower Bread The semolina gives the bread a very soft texture and the thyme a bit of sweetness. This is a great way to serve bread. Makes 3

1 cup warm water ½ cup warm milk 1 teaspoon active dry yeast 2 tablespoons honey 2 cups+1 cup all purpose flour 1 cup semolina flour 1 teaspoon salt 1 tablespoon dried thyme ¼ cup olive oil+more for brushing flaky seasalt 1. Place water, milk, yeast, and honey in a bowl and leave it for 15 minutes. 2. Add 2 cups of all purpose flour and mix well. Cover the bowl and leave it for 1 hour. 3. Add the rest of the flour, semolina, salt, thyme, and oil and mix until you have a smooth dough. 4. Cover again and let it rise to double its original size, about 30 minutes. 5. Preheat oven to 450°F. 6. Divide the dough in 3 and shape each into a round loaf. Place on a baking rack covered with oil. 7. Take a sharp knife and cut slits into the center like a flower. 8. Brush with oil and sprinkle with salt. 9. Bake until golden, about 18–20 minutes. Cool on a wire rack. Pesto Bread in a Jar For this recipe, you will need some ovenproof jars. I usually serve 1 bread per person—you simply pull out pieces and eat. So amazing. Makes 4 breads

1½ tablespoons dry active yeast 2 tablespoons honey ½ cup+1 cup warm water 3½ cups all purpose flour 3 tablespoons olive oil 2 teaspoons salt ¼ cup pine nuts, toasted 1 clove garlic, chopped 1 cup Parmesan, grated 2 cups basil ½ cup olive oil 1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes—if not the yeast is dead and you have to start over. 2. Add the rest of the water, the flour, oil, and salt and mix until you have a smooth dough. 3. Cover the bowl with plastic and let it rise until double its size, about 40 minutes. 4. Place all your pesto ingredients on a cutting board and chop all ingredients together. 5. Place in a bowl, add the olive oil, and mix well. 6. Fill each jar with some dough at the bottom, then a couple of tablespoons of pesto. Continue filling the jars in layers. You should end with a layer of dough. 7. Heat the oven to 400°F. 8. Bake golden for about 20 minutes. Cool on a wire rack. Milk & Pepper Loaf I got this recipe from an English friend. I put my own spin on it with the pepper crust, which gives the bread an extra kick. I especially love it served with sour cream and smoked salmon. It’s also great in a bread pudding. Makes 2 loaves

1½ teaspoons dry active yeast 1½ cups warm milk 2 tablespoons melted butter+more for greasing 2 cups all purpose flour 1 tablespoon sugar 1 tablespoon salt 2 tablespoons freshly ground pepper 1. In a large bowl, mix yeast and warm

milk. Let it stand for 5 minutes. 2. Add flour, butter, sugar, and salt and work until you have a smooth dough. It’s supposed to be a little loose. 3. Cover in plastic and let it rise until double its original size, about 40 minutes. 4. Divide the dough in half and place in 2 loaf pans that have been well greased with butter. 5. Let them rise again for 20 minutes. 6. Heat the oven to 420°F. 7. Using a sharp knife, cut a criss-cross pattern on top and sprinkle with pepper. 8. Bake until golden, about 30 minutes. Cool on a wire rack. Walnut & Whole Wheat Bread I love this bread—the whole wheat and walnuts give it a freshly baked taste for days. It never gets dry. Makes 2 large breads

½ cup+1 cup warm water 1 teaspoon active dry yeast 2 tablespoons honey 2½ cups all purpose flour 1¾ cups whole wheat flour ½ tablespoon salt 3 tablespoons butter, melted ½ cup chopped walnuts 1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes—if not the yeast is dead and you have to start over. 2. Add the rest of the water, the flour, salt, butter, and walnuts, and mix until you have a smooth dough. 3. Cover the bowl with plastic and let it rise until double its original size, about 40 minutes. 4. Divide the dough into 2 parts and roll each part into a round shape. Place on a baking tray covered in parchment paper. 5. Use a sharp knife and make a few slits on the top and sprinkle with some whole wheat flour. 6. Let rise for 25 minutes. 7. Heat the oven to 380°F. 8. Spritz the breads with water and bake them golden for about 25–30 minutes. Cool on a wire rack.


Ich bin ein Berliner Food by Jutta Deutscher Styling+photography by Oliver Brachat

Schmalz Ravioli with Jam 132 | SWEETPAULMAG.COM SPRING 15

The Berliner is one of the most famous German pastries, with endless versions of fillings (jam, chocolate, fruit). One popular legend is that the berliner was founded by a sugar baker in 1756, who worked as cannoneer for Friedrich the Great, but was unable to do his work. He was permitted to stay in the fields as a baker. He created the first pancakes, then formed the dough into the typical ball, shaped like a cannonball. Because there was no oven in the field, he deep-fried them in a pan over am open fire

Apple-Krapfen SWEETPAULMAG.COM | 133



Cream Cheese Krapfen

sweet and salty

Süß und salzig SWEETPAULMAG.COM | 135

Die klassischen Berliner

The classic Berliner 136 | SWEETPAULMAG.COM SPRING 15


Cinnamon Star Donuts


spicy würzig

Cinnamon Schmalz Pretzels 138 | SWEETPAULMAG.COM SPRING 15

Schmalz Ravioli with Jam The dough is very similar to a Danish and is typical Carnival treats in Germany. Makes 20 Dough:

7 tablespoons sour cream 6 egg yolks pinch of salt 2 cups all purpose flour 1 cup pastry flour 4 oz cold butter


2 cups marmalade or jam Extra:

flour for working on the bench 1 serrated round cutter, 3” parchment paper sheets 1 yolk for egg wash, mixed with 1 tablespoon water 1. In a bowl combine sour cream, yolks, and salt. 2. Slowly add flour spoon by spoon until it forms a smooth but not too soft dough. Dough should be able to be rolled out easily without sticking on the working bench. 3. Let it rest covered with plastic wrap for about 15 minutes. 4. Lightly flour the bench and use a rolling pin to roll the dough to a about 12x20”.

into the refrigerator for about 1 hour to allow the dough to relax before giving it the second turn.

a bowl, and add milk and salt.

11. Dust the bench with flour again, set the dough on the floured surface, and roll out to a 12x20” rectangle.

3. Put the dough back into the bowl and cover with plastic wrap. The dough should double its original size before continuing.

12. Arrange it horizontally again and fold the dough as if folding a letter in three. Keep the edges even.

4. Meanwhile, peel the apple, remove seeds, dice it finely, and mix with raisins.

13. Put it in parchment paper and let it rest in the refrigerator for another hour. 14. Preheat the oven to 350°F. 15. Dust the bench again and roll the dough into a rectangle, about ¼” thick. 16. Using the serrated cutter, cut as many rounds as possible. 17. Put 1 teaspoon of jam into the middle of each round, brush the edges with egg wash, fold over like a ravioli, and seal with your fingers. 18. Transfer them to parchment paper and egg wash the surface as well. 19. Bake them for about 20 minutes or until golden brown. Apple-Krapfen A version with diced apple pieces and raisins. Like a deep-fried apple tart. Makes 20

9. Fold the left side over to the right a little over the middle mark. Then fold the right side over to the left, as if you are folding a letter in three. This is your first turn.

1½ cups+ ½ cup all purpose flour 1 teaspoon active dry yeast 7 tablespoons butter, melted and cooled ¼ cup granulated sugar 3 egg yolks 7 oz lukewarm milk ½ teaspoon salt 4 tablespoons raisins 1 apple flour, for working 3 cups peanut oil, for frying cinnamon powder confectioners’ sugar

10. Put it into parchment paper, cover with plastic wrap, and put it

1. At room temperature place 1½ cups of flour, yeast, butter, sugar, and egg yolks in

5. Arrange the rectangle so that it is horizontal. 6. Peel the cold butter into thin slices and arrange them on a half side of the dough. 7. Half the dough by folding the empty side over the buttered side. 8. Arrange it again horizontally, dust it with flour, and roll out to 12x20” again.

2. Add the rest of the flour if needed and knead to a smooth dough.

5. Kneed this mixture into the dough, shape into a dough roll, cut into 20 pieces, and shape the pieces into smaller rolls. 6. Use some flour if the dough gets too sticky. 7. Transfer them very carefully onto a baking sheet with parchment paper. Cover again for about 30 minutes. 8. Use a large wide pot and heat up the peanut oil to about 350°F. 9. Use a pair of scissors to cut the rolls crosswise and stretch them a little bit apart. 10. Take care when you place the krapfen into the frying pot. Keep them in for about 3–4 minutes. If they get brown too fast, it’s because the oil is too hot. In this case, reduce the heat. 11. When ready, take them out and let them drain on kitchen paper. Mutzen Traditional carnival pastry from the Rhein area, especially Cologne. There are different shapes all over Germany, from flat, thinly baked rounds to pasties in the shape of almonds. Makes 45 Dough:

2 cups pastry flour 1 teaspoon baking powder 1 teaspoon vanilla extract 2 tablespoons granulated sugar pinch of salt 2 whole eggs 1 egg yolk 1 tablespoon yogurt


2 tablespoons butter, melted and cooled ½ lemon, zest only Extra: flour for working on the bench 1 qt peanut oil, for deep frying icing sugar, to dust

2. Cover it and let it rise for about 1 hour.

some flour left over.

3. Divide the eggs, use the yolks, and add all the rest of the ingredients. Set aside egg whites and raisins.

4. Cover the dough set in a warm place and let it rise until the size has doubled.

4. Combine to a soft and smooth yeast dough by mixing with hands for about 2 minutes.

1. Take all the ingredients for the dough and combine. You might have to add some flour.

5. Beat the egg whites to a stiff consistency and fold into the dough, then add the raisins.

2. Wrap in plastic wrap and put it in the refrigerator for about 1 hour.

6. In a large wide pot, heat up the oil to about 350°F.

3. Dust the working bench with flour and roll the dough about a ¼” thick.

7. Use 2 tablespoons, making small dumplings while putting them right into the hot oil. Don't make too many at a time.

4. Use a serrated wheel cutter and cut strips about 1” wide. 5. Now cut the strips into pieces in a 45° angle. Each piece should be about a tablespoon small.

8. Use a frying ladle to turn them and take them out. 9. Deep fry them for about 2–3 minutes until they are golden brown. 

6. Use a large wide pot and heat up the oil to about 350°F.

10. Let them drain and cool down on kitchen paper.

7. Deep fry the muzen for about 3 minutes until golden brown while turning them all the time with a frying spoon.

11. Combine cinnamon with sugar and turn the krapfen in it.

8. Take them out and let them drain on kitchen paper.

Berliner This is the classic Berliner filled with jam. Makes 14

Powder with icing sugar and serve warm. Cream Cheese Krapfen Sweet and salty deep fried treats, often served with beer. Makes 25 Dough:

2½ cups pastry flour 1 cup all purpose flour 1 bag active dry yeast 3 tablespoons granulated sugar ²⁄3 cup heavy cream, lukewarm 2 eggs 8 oz cream cheese, room temperature 2 tablespoons of Cointreau 1 pinch of salt zest of 1 orange 4 tablespoons raisins Extra:

1 qt peanut oil for, deep-frying 2 tablespoons cinnamon powder castor sugar 1. Dissolve the yeast in heavy cream, take 1 cup of flour, and mix it altogether.



4 cups all purpose flour 14 grams active dry yeast ½ cup milk, lukewarm ¼ cup granulated sugar 11 tablespoons unsalted butter, melted and cooled 2 whole eggs 2 egg yolks 1 pinch of salt ½ lemon, zest only Extra:

flour for working on the bench round cutter, 3” wide 1 qt peanut oil, for frying caster sugar, for dusting piping bag with a very small decorating nozzle 2 cups jam, without chunks 1. Dissolve the yeast in milk, take ½ cup of the flour, and mix it altogether. 2. Cover it and let it rise for about 1 hour. 3. Add all the rest of the ingredients slowly adding the flour and kneed to a soft and smooth yeast dough, you might have

5. Dust your working bench with flour and roll the dough about ½” thick. 6. Cover it again with cling film and let it rest for another 15 minutes. 7. With the cutter, cut as many circles out of the dough as possible. 8. Transfer them very carefully onto a baking sheet with parchment paper. There has to be enough room in between the krapfen that they won´t stick together. 9. Put the whole sheet into a clean plastic bag and tighten it closely. They have almost to double their size. 10. Meanwhile kneed the leftovers together and make more krapfen out of it, but let it rest in between rolling and cutting. 11. In a large wide pot, heat up the oil to about 350°F. Be careful when putting them into the hot oil!  12. Deep fry them for about 2 minutes, then flip them over for another 2–3 minutes until they are golden brown.  13. Let them drain and cool down on kitchen paper.  14. While still warm, put the marmalade in the piping bag and sting the nozzle into the side of the berliner right into the middle, and fill about 1 tablespoon marmalade into it.  15. Dust with and sprinkle with caster sugar. Cinnamon Star Donuts A German variation of the donut. Make a lot—they’re really tasty. Bake them in the oven for about 15 minutes if you don´t want to deep-fry them. Makes 20 Dough:

1 bag active dry yeast, ½ cup milk, lukewarm ½ cup+2½ cups pastry flour ¼ cup granulated sugar 2 tablespoons butter, melted and cooled 2 teaspoons cinnamon, ground ½ tablespoon vanilla, ground 2 whole eggs


flour for working on the bench 5 corner Christmas star cutter, 3–4” wide a small round cutter, ½” 1 qt peanut oil for deep-frying 6 oz white chocolate 4 tablespoons chopped almonds 1. Dissolve yeast in lukewarm milk. 2. Add ½ cup of the flour, combine, and cover with plastic wrap. 3. Let it rise for about 30 minutes. 4. Add all the rest of the ingredients including the remaining 2½ cups of flour and kneed to a smooth yeast dough. If necessary add more flour. 5. Cover the dough and let it rest until the size has doubled. 6. Dust the working bench with some flour and roll the dough about ½” thick. 7. Use the star cutter and cut as much stars out of the dough as possible. Use the small round cutter to cut a hole into the middle of each star. 8. Put the stars on a baking sheet, lined with parchment paper, and let it rest for another 10 minutes. 9. Kneed the leftover dough together and make more stars out of it. 10. In a large wide pot, heat up oil to about 350°F. Deep fry them on both sides until golden brown. It will take about 2 to 3 minutes. 11. Let them drain and cool down on kitchen paper. 12. Chop white chocolate, put it into a small bowl, and melt it gently. 13. Dip 1 side of the star into the chocolate so that it just covers the surface. 14. Turn it around and sprinkle with almonds. Cinnamon Schmalz Pretzels A more spicy version of a Berliner, the shape is also different. Really good. Makes 20 Dough:

4 cups pastry flour 1 bag active dry yeast 7 tablespoons butter, melted and cooled 2 tablespoons granulated sugar

1 egg 1 pinch ground nutmeg 1 pinch ground allspice 1 cup milk, lukewarm ½ teaspoon salt


flour for working bench 1 qt peanut oil for deep frying 1 cup cinnamon sugar icing sugar 1. Put flour, yeast, butter, sugar, egg, and spices into a mixing bowl. 2. Add milk and salt and knead to a soft and smooth, nonsticking yeast dough. You might have to add some flour. 3. Cover it and let it rest in a warm place until the dough has almost doubled its size. 4. Dust the working bench with flour, knead the dough to bring it together, and divide the dough to 2 oz pieces.

5. Roll to 15” long bars and shape to pretzels. 6. Transfer them very carefully onto a baking sheet with parchment paper. You will need 2. There has to be enough room in between each pretzel so that they won´t stick together. 7. Put the sheets into a clean plastic bag and tighten it closely. 8. Let them rest for about 30 minutes. 9. In a large wide pot, heat up the oil to about 350°F. Be careful when putting them into the hot oil! 10. Deep fry them for about 2 minutes, then flip them over for another 2–3 minutes or until they are golden brown.  11. Let them drain and cool down on kitchen paper, then turn them into cinnamon sugar, put on a serving tray, and dust with icing sugar.

Frittierte leckereien Deep fried sweets SWEETPAULMAG.COM | 141


Text+photography by Frances Janisch

Heading to

Hudson, NY

If you have the time and the inclination, one of the great things to do while visiting New York City is to, well… get out of New York City! Heading north is a good place to start—you might start humming Billy Joel’s New York State of Mind, and indeed you should, for one of the things he croons about is taking a Greyhound Bus up the Hudson River Line. You could take a bus, you could probably take a boat, but going by rail is by far the easiest and most comfortable. This journey is one of the more beautiful ones you’ll do in the United States; the train tracks hug the edge of the mighty Hudson River and the scenery is quite spectacular. Many of the small towns you pass along the way would be worth visiting, but it is the city of Hudson that seems to be the new cool kid on the block. Hudson, named after the adjacent river, is a small city, about 2.2 square miles in size. It was purchased from the Mahican Tribe by Dutch Settlers in 1662, and because of the deep waters of the Hudson River, it became a profitable whaling station in the late 1700s. The city went through a tumultuous time during the 19 th and early 20 th centuries when it became notorious as a center of vice, particularly with gambling and prostitution. The 1960s and ‘70s saw it going into a steep decline, with crack houses opening up in abandoned buildings. Recently, however, it has experienced a rejuvenation, with high-end antique stores popping up, a vibrant art scene unfolding, and a burgeoning food mecca. Hudson is surrounded by bucolic farmland, and the local produce features very prominently and proudly on the menus of many fine eateries in the area. Young creatives and design lovers have been flocking to this microcosm of cool, particularly during the last few years. It’s become a hub for people looking for an alternative to New York City—a place with cheaper rents and a cosmopolitan atmosphere, where country and city meet and blend together in perfect harmony. Strolling around Hudson, you’ll see the hip, the trendy, the mustachioed, and the tattooed. Girls dressed in vintage overalls, handmade shoes, and ruby-red lipstick pepper the streets


This page: Finch Opposite page: Downtown Hudson


Top images: Harvey's Counter Bottom left: Rural Residence Bottom right: Ecostystem


and avenues. The architect Rem Koolhaas has been commissioned by Marina Abramovi to design her new performance institute in Hudson, and it’s where Etsy, the wildly successful online market for handmade and vintage goods, has rooted its headquarters. Since most establishments are closed from Monday to Wednesday, it’s best to plan your trip around a weekend. The station is a stone’s throw from Hudson’s main artery, Warren Street, and if browsing and shopping is your thing, any of the stores on the walk along Warren will delight. Here are a few to look out for: Finch (613 Warren Street, for an eclectic mix of perfectly curated home goods. At Harvey’s Counter (443 Warren Street, you’ll find textiles, jewelry, and home décor featuring local artisans. Owner Alexandra Dewez has a discerning eye and is passionate about finding limited editions and one-off pieces by young designers. If you’re looking for larger scale furnishings and antiques, visit Regan and Smith Antiques (601 Warren Street, where you can find anything from the 1850s and earlier, right through to the 1950s. For a whimsical mix of antiques, books, bedding, and glassware, as well as wallpaper and paint, visit the delightful Rural Residence (316 Warren Street,

Top image: Regan and Smith Middle and bottom images: Swallow Coffee

For shibori dresses, jewelry and housewares, pop into Ecosystem (445 Warren Street, Owned by two designers from Williamsburg, Brooklyn, the store features their own creations as well as handpicked items from other designers. The focus is on sustainable eco fashion and all things hand made. Of course you will have to nourish yourself at some point, and Hudson does not disappoint. Lured by the Hudson Valley ingredients, chefs are migrating from Manhattan and Brooklyn and opening up praise-worthy restaurants. For an early morning pick me up, Swallow Coffee (433 Warren Street) is the place to go, selling artisanal coffee, pastries, and sandwiches. Local artists are showcased on a weekly basis.


Young creatives and design lovers have been flocking to this microcosm of cool, particularly during the last few years. It’s become a hub for people looking for an alternative to New York City—a place with cheaper rents and a cosmopolitan atmosphere, where country and city meet and blend together in perfect harmony

Top images: Swoon Middle and bottom images: Olde Hudson


Fish and Game


For lunch or dinner, head to Swoon (340 Warren Street, Owned by a James Beard nominated husband-and-wife team, the menu changes seasonally. Swoon is particularly famous for their meatless Mondays and Thursday burger creations. For lunch try the Cuban sandwich, for dinner try the local corn risotto. You won’t be sorry. If grabbing a wedge of local cheese with freshly baked bread and watching the passing crowds from a bench is more your speed, then head to Olde Hudson (421 Warren Street, oldehudson. com), a quaint deli-style grocery store selling Hudson Valley produce, charcuterie, baked goods, and pantry items.

Top: Hudson Opera House Middle and bottom images: Merchant House

If you are staying in Hudson overnight, an absolute must is cocktails and dinner at Fish and Game (13 South 3rd Street, Housed in a former blacksmith’s shop in the heart of Hudson, the restaurant offers a set menu that changes weekly based on the freshest ingredients the Valley has to offer. The food is noteworthy, the cocktails and wine list are impressive, and the service is excellent. For a dose of culture, walk over to the Hudson Opera House (327 Warren Street, Here you will find performing art, exhibitions, readings, and talks, concerts, as well as community based events such as the annual Winter Walk. Basilica Hudson (110 South Front Street, is another venue dedicated to the performing arts. Opened in 2010, the Basilica is housed in a restored 1880s train-wheel factory, and hosts diverse events such as art exhibitions, food and film festivals, as well as providing a venue for independent music and theater. Not far from the Basilica Hudson is the Hudson Merchant House (10 South Front Street,, a boutique inn featuring four beautiful rooms. The house, built in the 1700s, has been painstakingly restored by the owner: no country floral chintz at this inn—rather chic brown leather couches and a grand piano in the corner for any spontaneous outbursts. Further uptown is the Inn at Hudson (317 Allen

Street,, owned by two charming men who will welcome you with open arms, and probably have you doubling over in laughter before you’ve put your bag down. The rooms are large, each with their own en suite bathroom. Breakfast in the wood paneled dining room is cooked to order.

Top: Merchant House Bottom images: Hudson Inn

One block north of Warren Street is the Westcott House B&B (24 North Fifth Street, Relax in one of three lovely bedrooms, each with a queen bed, fresh flowers, new en suite bathrooms with hair dryers and toiletries, and smart TV, with wifi throughout house. The public rooms feature American and Italian antiques, contemporary art, and collectables from 35 years of world travels. Full cooked-toorder breakfast included.

Getting to Hudson: Hudson is a two hour drive from New York City. Amtrak trains ( run daily from Penn Station to Hudson Station. Train tickets range from $35 to $68 one way, depending on the time of day. The journey is two hours.


Pantry Confessions We asked our favorite Saved by the Bell teen crush and star of her own cooking show Dinner at Tiffani’s about her favorite things in the kitchen and out! Are we dreaming? Nope, we talked to Tiffani Thiessen Photography by Elizabeth Messina

Where do you live? I live in Los Angeles, CA. I’m a 6th generation Californian. I’m a rare breed. What inspires you? My family and friends inspire me the most. I also get a lot of inspiration from traveling, food, books, and architecture.   Favorite color?

It’s hard to choose a favorite color. I love so many, but if I had to pick only one it would be teal or turquoise.

Necessary luxury? I know, I know… I hate to admit it but… electronics. What would we do without them, right?   Guilty pleasure? My guilty pleasure has always been wine and cheese. Together or separate, it’s my weakness!   Favorite song? Somewhere Over the Rainbow is my favorite song. It was one of two wedding songs my husband and I had. My


daughter also just learned the whole song and sings it all the time, which puts the biggest smile on my face. Favorite flower? Peonies have been my favorite flower since I can remember. A close second would be lilacs.   Last purchase? I just bought a new book on chickens for my husband. We have had chickens now for about a year and a half and he’s become quite fascinated by them. I wouldn’t be surprised if we were living on a farm in the next five years.   Perfume/cologne? I’m obsessed with the company I Hate Perfume. My favorite one is #205—7 billion hearts. It’s divine.   Favorite restaurant? I went to Maude just after it opened and was extremely impressed by Curtis [Stone] and what he has done. If I could get a table every month I would be there, but part of the charm of this restaurant is that it is small and quaint so it only seats a certain amount.   

My most favorite is making Sunday morning breakfast for my family. It’s not exactly a specific meal but I just love Sunday mornings Cookbook you can’t live without? It’s a toss up between the classic Joy of Cooking and any cookbook by Jamie Oliver. I am a huge fan of Jamie.   Ultimate vacation destination? Depends on who I am going with, what time of year, and how long I get to go for. Ha! But off the top of my head… Mexico. It’s easy to get to— close to California—extremely laid back, beautiful beaches, and Mexican food is one of my favorite cuisines.   

Film idol?

Sally Field. There’s not a movie she has been in that I haven’t seen or admired. She truly has stood the test of time. Perfect meal? My most favorite is making Sunday morning breakfast for my family. It’s not exactly a specific meal but I just love Sunday mornings. Getting up, going to the farmers’ market, coming home, and making a big breakfast for my husband and daughter. #Heaven!


Profile for Sweet Paul Magazine

Sweet Paul Magazine #20 - Spring 2015  

Order my Spring issue today! This is my 5th Anniversary issue and it's filled with food, crafts, and everything I think is extra SWEET! Feat...

Sweet Paul Magazine #20 - Spring 2015  

Order my Spring issue today! This is my 5th Anniversary issue and it's filled with food, crafts, and everything I think is extra SWEET! Feat...