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B:8.25” T:8” S:6.875”




© J&JCI 2018


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CONTENTS spring 2018

5 What's Up Sweet Paul 10 To Market, To Market 12 My Happy Dish 16 Handmade 18 Mormor's Kitchen 20 Bookmarked 24 Cabbage and Nettles 30 Healthy Appetite 36 Friends Are For... 44 Woof 50 Put a Lid on It!

features 56 Happy Spring! 68 Strawberries Are My Jam 76 Nesting 84 Nordic-Style Baking for Spring 94 That's a Sandwich! 102 Imaginary Boundaries


112 Cheers!





Henry Street Studio handmade ceramics platters bowls plates pitchers mugs bottles spoons salt cellars & more

www.henrystreetstudio.com photo by Julia Gartland



Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Lova Blåvarg Susanna Blåvarg Megan Breukelman Quyn Duong Christopher Doyle Photography Brandon Harman Micheala Hayes Jatta Heinlahti Dorie Herman Johanna Levomäki Minna Lilja Sanna Kekalainen Michael Marquand Matthew Novak Reetta Pasanen Anson Smart China Squirrel Lacey Taylor Dietlind Wolf Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics



Spring is a time to reflect and sometimes to start over. And that’s what I did in more ways than one. In early winter, we packed up our Brooklyn apartment and moved to upstate New York. We now live in a small town called Kingston. You come to a certain age when you just want to simplify things. We got more space, outdoor space for the dogs, and peace and quiet. And we are only two hours away from Manhattan. It’s so cleansing to move. I have always been very good at throwing out or giving away stuff. But still we had a lot. So for every piece, I took a long, hard look to make sure I really needed it. Turns out, I didn’t need as much as I thought. I also made some changes to the magazine you are holding in your hands. There’s a new format, new paper, and a new price. It’s a a few dollars less, but you’ll find the same great content as always. I really hope you’ll love the new format. So if you are moving, cleaning out a closet, or simply organizing a drawer, I wish you a very happy, renewing spring. Enjoy!



Flowers for events, gifts, anD monthly subscriptions

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SPRING PICKS Burst Lamp Shade in Turqoise, from $45

Wild Flowers Pillow, Soft Blossom, from $44

The Sunday Blues 8×8 Pin Board, from $52



Stabekk, Norway What makes Bolina a sweet spot to visit? We have a hand-picked mix of carefully selected pieces from interiors and furniture to clothing, accessories, and jewelry. All in a creative and unique setting. (Sweet Paul agrees. When I was living in Oslo, Bolina was my favorite shop to get props for photo shoots— always on trend.) How would our readers spend the rest of the day in and around Stabekk after visiting Bolina? Unfortunately Stabekk is not a “happening” place. We would rather 8 SWEETPAULMAG.COM SPRING 2018

recommend our visitors see Oslo, only 10 minutes away. We love to eat at Sentralen, drink coffee at Tim Wendelboe, or meet for drinks at Torggata Botaniske. And maybe a take stroll around Folkemuseet, a wonderful outdoor museum in Oslo filled with old buildings from all over Norway. It’s really a must-see.

Hand Drawn Herringbone Hamper, $68

Where does Sweet Paul find a home in your shop and who takes it home? The magazine is in the best place in the store—right by the cashier Modern Rebelling Polka Small Stool, $68

What is your favorite Sweet Paul craft idea or recipe? Your Bløtkake is amazingly good. It has become a staple in our household for any holiday. Bolina will ship Sweet Paul Magazine all over Europe. Visit bolina.no


Signed, limited edition fine art prints from our global marketplace of independent artists. minted.com


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FREE shipping and FREE returns on art prints. “Tranquil Pools” by Melissa Marquardt shown in 44"x60" canvas, $620

TO MARKET, TO MARKET Fresh food and finds


THE COOK’S ATELIER: RECIPES, TECHNIQUES, AND STORIES FROM OUR FRENCH COOKING SCHOOL By Marjorie Taylor and Kendall Smith Franchini, Abrams, 2018 The Cook’s Atelier is a beautiful cookbook that tells the story of Marjorie Taylor and Kendall Smith Franchini’s cooking school in Burgundy, France. It takes you on a journey through the region with food, local farmers, butchers, and winemakers. Beautifully shot, the seasonal recipes are offer a glimpse of life in France—a true inspiration both for eye and pallet.




Red Rose Motel My dear friend Denny Browell moved from Brooklyn to Roscoe, New York, a small town just upstate from the city, to renovate and open The Red Rose Motel. The old motel had been closed for 20 years, and after a year of loving restoration, he has opened its doors with a bar, clubroom, and cozy guest rooms. The style is American old-west eclectic—think RRL in hospitality form. theredrosemotel.com

In Season

SPROUTS Sprouted beans, lentils, and peas are a great snack. You can sprout them yourself in a little water or buy them fresh at the farmers market.

Lilacs Springtime means time for lilacs. Did you know lilacs are edible flowers from the olive family? While they look amazing sprinkled on a salad, lilacs smell better than they taste so use sparingly. I like to put them in vases in every room to get that gorgeous spring fragrance all through the house. Thanks to flowermuse.com

JERUSALEM ARTICHOKE Also known as sunchoke, the Jerusalem artichoke is an easy-to-cook root vegetable with a light, nutty flavor. Just peel and roast.

CARROTS The first springtime carrots are arriving, and they are at their sweetest right now. No need to cook them—enjoy them raw with a little sea salt.


Everything but the Bagel

CANDY CANE BEET Today’s it vegetable, candy cane beets are almost too pretty to eat—but too tasty not to. Peel, slice thin, and serve with melon juice and a little sea salt.


I’m obsessed with Trader Joe’s Everything but the Bagel seasoning blend. It really tastes like an everything bagel, it’s and perfect if you are trying to cut carbs. Sprinkle some on your breakfast eggs, a simple tomato salad, or sliced cucumber. SWEETPAULMAG.COM 11

MY HAPPY DISH This dish makes me happy because...

Summer Starter As the days get warmer, I’m trying to force summer to come early with this seasonal refresher. It's perfect for a party. Put on some good music, switch on the mood lighting, and let the good times roll. Food + Styling + Photography by Paul Lowe



Tequila Soaked Watermelon with Chili and Lime

2. In a bowl, mix tequila and lime juice, and pour over the watermelon.


1/4 medium watermelon 1/2 cup tequila (or more) juice from 2 limes pinch red chili flakes grated zest from 2 limes

3. Place in the fridge, and let it marinate 1 hour on each side. 4. Take out and place on a serving tray. Top with a pinch of red chili flakes and grated lime zest.

Don't throw away the juice from marinating the watermelon—it makes a fab cocktail!

1. Cut the watermelon into slices and place flesh down on baking trays.






Brut Rosé

Rich with color and fresh, lively fruit flavors, the new Gloria Ferrer Brut Rosé showcases Pinot Noir from our estate vineyards in Carneros.

© 2017 GLO







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Learn more at www.eatyourbooks.com FOLLOW US @SWEETPAULMAGAZINE


Handmade Inspiring DIY Projects from Lova

Looking back at Arts & Crafts Create your own screen-printed design, inspired by the patterns and forms of the Arts and Crafts movement. Crafts + Styling by Lova Blåvarg Photography by Susanna Blåvarg


Screen-Printed Patterns Lately, I’ve found myself looking at history to discover old handicraft techniques, and I’ve always loved the Arts and Crafts movement from the 19th century. Using a screen-printing technique to make an Arts and Crafts-inspired pattern, you can make greeting cards, your own fabric, or even your own wallpaper! SUPPLIES

pencil copy paper parchment paper or transfer paper screen-printing set containing wood frame squeegee heavy parchment paper ruler art knife screen-printing ink paper or fabric to print on


1. Sketch out a design in pencil on a piece of regular copy paper. Be aware that for screen printing, each section of the design must connect. To make a continuous pattern, transfer any part of the design that overlaps into the next "puzzle piece" from top to bottom or from left to right.

some tape. Cut out anything you want to be printed and leave whatever you want to be white. 4. Tape your design to the back of your wooden frame. Place the frame on a piece of paper or fabric.

2. Use a ruler to measure where each transition lies on the edge of the “puzzle piece,” and transfer it to the other side using transfer paper. (You can make your own transfer paper by coloring in one side of a sheet of parchment paper with pencil.) When you’re happy with your design, draw it in ink.

5. Pour on some ink, and scrape the squeegee back and forth a few times to cover your design with ink. It’s a good idea to make a few trial prints on scrap paper to get a feel for how much ink to use and how many times you have to scrape to get a good print. If you’re making a large pattern, you’ll have to wait for the ink to dry between each print.

3. Place your design on a cutting mat (use the cardboard side of a drawing pad, if you don’t have a cutting mat). Place a piece of parchment paper over your design, and secure it with

6. I printed my large pattern on watercolor paper and painted in some green leaves with watercolor. On the gray print, I added some highlights in white colored pencil. SWEETPAULMAG.COM 17

mormor's kitchen Carrying on my Grandma's cooking

Fit for a Prince Mormor saves Paul’s birthday with her culinary savvy and skills, and a dash of her usual magic Food + Styling + Photography by Paul Lowe



GROWING UP, springtime was my favorite time of year. Not only was winter gone—I was not amused by winter—, but spring is my birthday season. And let’s face it, my birthday was a big deal. At least in my head. My birthday is April 21, which happens to be the same day as Queen Elizabeth's birthday. When I was a schoolboy, I wrote the Queen a letter informing her that we had the same birthday. I got a response a few months later from a lady in waiting telling me the Queen sent her regards. Guess who was the hero of that week’s show and tell? Later that spring, Mormor, as usual, was baking my favorite cake for my birthday: her dark and decadent chocolate cake with lots of chocolate cream. But that day, somehow the cake did not turn out right—it was totally deflated and just a mess. The cake could not be saved. My guests were on their way, and panic broke out in the house. Mormor kicked us all out of the kitchen saying she would fix it and not to worry. I was worried. My friends arrived. We ate hot dogs and candy until it was time to bring out the cake. Mormor emerged from the kitchen with a white cloud topped with crushed cookies and berries. It was quite the sight. And it was delicious! Made with egg yolks, sugar, and heavy cream, we call it Raw Cream in Norway, and it’s so easy and fast to make. Mormor saved the day, and ever since, Raw Cream has been a spring favorite in my house. And in case you were wondering what happened to the chocolate cake, we spooned it into bowls and ate it with the chocolate cream on top.


Raw Cream with Cookie Crumbles and Berries SERVES 4

3 egg yolks 3 tablespoons sugar 1 cup heavy cream 10 cookies of your choice, crushed 1/4 cup toasted sliced almonds 11/2 cup mixed berries 1. Whisk egg yolks and sugar until light and thick, takes a few minutes. 2. Whisk the cream into a smooth whipped cream and fold gently into the egg mixture. 3. Spoon the cream into bowls or a serving dish and top with cookie crumbles, almonds, and berries.


bookmarked Books we're loving this spring Food for Life: Delicious & Healthy Comfort Food from My Table to Yours! by Laila Ali, $30 The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese and Cream by Annie Bell, $28 Get It Together!: An Interior Designer's Guide to Creating Your Best Life by Orlando Soria, $40 Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking by Anya Kassoff, $35 Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw, $25 Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, $35 Design by Nature: Creating Layered, Lived-In Spaces by Erica Tanov, $35



The PEARfect Topping! Pears are one of my favorite summer fruits. When my friends at Sipp asked me to create a summer recipe using one of their fabulous sparkling organic sodas I just knew that I had to feature their Summer Pear flavor!

Summer Pear Ice Cream Topping Serves 4 1 x 12 ounce bottle of Sipp Summer Pear Soda 2 tablespoons turbinado sugar 2 pears, pitted but peel on, cubed For serving: Ice cream Fresh mint

1. Pour the bottle of soda into a saucepan and add the sugar. 2. Bring to a boil and let the syrup simmer on low for about 15-18 minutes. It should turn into a dark and thick syrup. 3. Add the cubed pears and simmer for another 6-7 minutes until the pears are a bit soft. 4. Cool and serve on big scoops of ice cream!

TIP! To make the beautiful pear garnish, slice a pear thinly and brush it on both sides with the syrup. Place on a parchment-lined baking sheet. Bake at 350°F for about 30 min, or until dry. Allow to cool and use as garnish!

WHAT’S IN A SIPP? Nothing Artificial Certified Organic 100 Calories or Less Lightly Sweetened with Agave www.haveasipp.com


Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.


Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit. Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors! Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration. The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection. Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.


Cabbage and Nettles Embroidered delights from Rachel Nettles Text by Paul Lowe Photography by Christopher Doyle Photography



I FIRST SAW Rachel’s work at an art show in Brooklyn last fall. I had to do a double take before I realized what was in front of me were not real vegetables but, in fact, embroidered art pieces. They really blew my mind and left me with many questions. The pieces are so intricate, and it’s not until you really get up close that you realize they are not real. I was so delighted to meet Rachel herself who, to my big surprise, is a Sweet Paul fan. So after lots of hugs and compliments going both ways, I asked her a few questions about her work. Rachel Nettles, who is a classically trained fine artist, lives and works in England. SWEETPAULMAG.COM 25

How did you come up with the idea of doing embroidered vegetables? Since the mid-1980s I have machine and hand stitched—I stitched full-size soft sculptures, lawn mowers, ladies in tights. I love the challenge of stitch and always try to push the boundaries as much as possible.

To see more of Rachel’s work, go to cabbagesandnettles.com

I love that your vegetables have tons of personality. Is this important to you? Oh yes, I put my heart and soul into making them. I spend hours analyzing and studying vegetables. My studio is a litter of rotting vegetables. I think making them is bonkers and timeless, which is a true reflection of my personality. Why textile embroidery? What draws you to it? I love the way I am able to manipulate and to deconstruct each vegetable’s stem, leaves, and roots. Making a textile vegetable is a challenge; I mix my colors and different thread weights, building up layer upon layer of stitch before I sculpt. What draws me to textile vegetables? We all eat vegetables, so why not make them! Go through the process. How do you start? I start by going to my local fruit and vegetable farmers market. I love rummaging around in boxes of vegetables covered in soil. I scrutinize their shape, size, and weight. I make my own patterns, so each vegetable is unique. I even stitch the soil. How long do your pieces take to make? It depends upon the vegetable. It can take from 1 day to 3 weeks. I love the art of stitching and creating a whole vegetable from nothing. What are some simple embroidery tips for Sweet Paul readers? Don’t be afraid of experimenting with machine tensions or making mistakes. Relax and enjoy it! 26 SWEETPAULMAG.COM SPRING 2018


2018 SEASON Apr 14th & 15th - Cucina Barn - Woodstock, NY Apr 28th & 29th - Artists & Fleas - SoHo, NY May 12th & 13th - The Williamsburg Hotel - Brooklyn, NY May 26th & 27th - Lumberyard - Catskill, NY June 9th & 10th - The Williamsburg Hotel - Brooklyn, NY June 16th & 17th - Emerson Resort & Spa - Mount Tremper, NY July 14th & 15th - Hotel Dylan - Woodstock, NY July 21st & 22nd - The Williamsburg Hotel - Brooklyn, NY Aug 4th & 5th - Turn Park - West Stockbridge, MA Aug 11th & 12th - The Williamsburg Hotel - Brooklyn, NY Aug 18th & 19th - Asbury Park Boardwalk - Asbury Park, NJ Sept 1st & 2nd - Scribner’s Catskill Lodge - Hunter, NY Sept 14th & 15th - The Williamsburg Hotel - Brooklyn, NY Sept TBD - Terrain - Glen Mills, PA Oct 6th & 7th - Hasbrouck House - Stone Ridge, NY Oct TBD - Terrain - Westport, CT Nov 23rd & 24th - TBD - Catskill, NY Dec 1st & 2nd - TBD - Brooklyn, NY For updated information please visit us at phoeniciaflea.com!

A nomadic market of makers & merchants from the Catskills, Hudson Valley & beyond!

Design Changes Everything.




healthy appetite On my plate this season

Head Start These healthy breakfast recipes will get your day started right. Two ingredient pancakes and no carb latkes? Yes! It’s all possible and all delicious. Food + Styling + Photography by Paul Lowe

These Broccoli Latkes have no carbs. At all! You can top them with eggs, salmon, or cured meat. Take care when turning them in the pan. With no flour in the recipe, they don’t keep their shape as well as regular latkes.



Scrambled Spring Omelet: Here is a great way to make an omelet. The eggs cook faster, come out creamier, and, best of all, no flipping!




Two-Ingredient Pancakes MAKES 8 SMALL PANCAKES

3 ripe bananas 2 large eggs 2 tablespoons butter, divided honey or maple syrup for serving blueberries for serving 1. Mash the bananas really well in a bowl. 2. Beat the eggs and add to the bananas. Mix well. 3. Heat butter in a pan over medium-high heat, and add 2 tablespoons of the mixture per pancake. Cook about 3–4 minutes on each side. 4. Plate and top with blueberries and honey or maple syrup.

Yep, just two ingredients: banana and eggs. Just make sure your bananas are really ripe. These pancakes are light and delicious. And you don’t need sugar in the batter—the bananas are sweet enough. 32 SWEETPAULMAG.COM SPRING 2018



Easy Cinnamon Muesli with Warm Honey Apples SERVES 4

2 cups rolled oats 1/4 cup almond slices 1/4 cup whole almonds 1/4 teaspoon ground cinnamon 1 apple, peeled, cored, and cubed 3 tablespoons honey 2 tablespoons water cottage cheese for serving 1. Place oats and almonds in a pan over medium heat, and roast until they start to turn golden brown.

4. Place on plates, and top with poached eggs, a drizzle of olive oil, and red chili flakes.

Scrambled Spring Omelet SERVES 2

4 eggs 4 tablespoons water 1 scallion, just the green part, thinly sliced 1/2 teaspoon fresh thyme salt and freshly ground pepper 2 tablespoons butter 2 tablespoons cottage cheese 1/2 avocado, sliced 1/4 small red onion, sliced

1. Mix eggs, water, scallion, thyme, salt, and pepper. 2. Melt the butter in a small pan over medium heat, and add the egg mixture. 3. Stir until it starts to look like scrambled eggs. Cover with a lid, reduce heat to low, and let it sit until it’s as firm as you like. (I like my eggs on the runny side.) 4. Top with cottage cheese, avocado, red onion, and extra scallion.

2. Add cinnamon and stir well; remove from heat. 3. Place apples, honey, and water in a saucepan over medium-high heat. Let the apples simmer for 3–4 minutes. 4. Divide the muesli in bowls, and top with cottage cheese and warm apples, including the liquid. Add a little more honey if you want it a bit sweeter.

Easy Cinnamon Muesli with Warm Honey Apples: Making muesli in a skillet is fast, easy, and it comes out beautifully. The warm apples on top give it all the sweetness it needs.

Broccoli Latkes MAKES 10 LATKES

1/2 cups riced raw broccoli 1 scallion, finely sliced 2 tablespoons cottage cheese 2 large eggs salt and freshly ground pepper 2 tablespoons butter, divided poached eggs olive oil red chili flakes 1. In a bowl, mix broccoli, scallions, cottage cheese, and eggs. Season with salt and pepper. 2. Form 1–2 tablespoons of the mixture into latkes. 3. Heat butter in a pan over medium-high heat, and cook the latkes about 4 minutes on each side. SWEETPAULMAG.COM 33

Hey Mom, Here's the dinne rware I was te lling you about! It has multiple options for dinne r plates, salad plates, bo wls, and we can ch oose from mugs or cups and sa ucers (or both)! Let me know w hat you think! Yo u can see the whole collection at macys.com Love, Amy

friends are for... Getting together to bring out our best

A Natural Artisan Drawing inspiration from the bounty of nature, Lori Stern’s artistic culinary creations evoke a vibrant world of delight and wonder. Text by Lacey Taylor + Photography by Brandon Harman



FOR LORI STERN, nature and art have always been intrinsically connected. The markers of her childhood in Ojai, California, are a big front yard, fruit trees, her family’s garden, and her very own tree house in which to sit and take them all in. Her first venture into the creative realm was through an easel her parents gave her as soon as she was able to reach the canvas. She would sit outside and paint for hours finding inspiration in, and often incorporating materials from, the natural beauty surrounding her. These days, you’re more likely to find Lori with her beloved chef’s knife in hand, whipping up a multicolored masterpiece with vegetables from a Southern Californian farmers market and exotic herbs from her own garden or scouring a Brooklyn flea market for materials to use in the upcycled crop tops she sews — her favorite creative outlet outside of the kitchen. But the bonds connecting Lori to the world around her are still very much present in her work. Just as important to her as the food she puts on the table is the impact her creations have on the earth and the communities to whom she’s serving. She prioritizes working with local farmers, using seasonal and organic ingredients, and implementing waste reduction and water conservation practices at every opportunity. She may no longer be surveying the world from her childhood tree house, but one look at the flower-covered cakes and vibrantly-hued meals she creates lays bare the fact that she is still taking it all in. Here, she dishes with Sweet Paul about her current inspirations, her Gramma Anna’s legendary baked chicken leg, and the one thing you’ll never find in her kitchen.


Lori Stern



Do you remember the first thing you ever made? I can't recall the first thing I ever made, but I do recall my first real baking failure. I was 8 years old and found a recipe for a blueberry coffee cake. I remember following the directions perfectly, but the cake burned on the outside and was a wet, unbaked mess in the center. I was discouraged for years. Does anyone else in your family cook? Yes! My mom was a great cook and baker. Apparently my great Gramma Anna was an exceptional cook as well. Legend has it that she would bring her own baked chicken leg to dinner parties in case she didn't like the food served. What was the moment you knew you wanted to be a chef? The moment I knew I wanted to design and bake specialty cakes was after I baked a wedding cake for some friends. That was almost six years ago, and since then I've baked more than 100 wedding cakes. Do you have any food-related vices? I would say my worst food-related vice is when I'm too busy cooking for others and don't have time to feed myself. I sometimes (OK, often), find myself eating eggs and toast for dinner. What is the one thing you'd never have in your kitchen? A microwave! Outlawed. How do you think your taste or style in the kitchen has changed over the years? I think my cooking style has matured over the years and presentation has become extremely important to me. When developing a menu, I base dishes off of seasonal color combinations (what's in season and what colors go well together to create a visual feast). 38 SWEETPAULMAG.COM SPRING 2018

Also, natural ingredients have always been at the forefront of my cooking and baking style. For instance, I love using real beets to create color, and it is so much more rewarding (and healthy!) than using artificial food colorants. Are there specific trends you see in your industry? Ways of doing business that are becoming more of a norm, etc.? Luckily, artisanship is becoming more commonplace these days. Plus, there is so much advanced technology now, but I feel like people are looking back to more traditional ways of doing things and wanting to support local artisans—true makers who use their hands instead of machines. What's been the weirdest cooking or baking request you've received? I haven't received all that many weird requests. Weirdos, call me, I'd love more! What is something about you people might not guess? I am a semi-professional tennis player!

Your perfect day from start to finish would be: Wake up at 7:30 am after a night of solid sleep, make myself a cup of coffee (coffee is one of my favorite morning rituals) and a light breakfast, read the news, play a game of tennis with some of my favorite guys from the club, take a shower, and get to work—either in the kitchen or in my sewing studio. What’s your secret to happiness? Happiness, like success, is different for everyone. Happiness for me is being my best self—showing up to do my best, spending time with loyal friends, seeing and learning new things, enjoying good food, and pushing myself creatively. What will you be doing when you're 70? Hopefully I'll be successful enough to live in a château in Provence with my much younger tennis coach, Jacque. Seriously though, I hope to still be cooking and creating at 70.

If you could sit down with one other chef (dead or alive) and have a meal, who would it be and where would you take them? I would definitely want to cook for Julia Child. She is so legendary and breakthrough in many different ways. I would invite her into my kitchen and cook her a 4-course meal with a fabulous dessert, of course. What's the theme song to the Life of Lori Stern? Haha, this is a good one. The theme song has changed over the years, but right now, I'd have to say, Eileen Barton's "If I Knew You Were Comin' (I'd Have Baked a Cake)." The song is cheeky and fun, and all of her music is quite enjoyable for dinner parties.





Vegan Curried Jackfruit Tea Sandwiches MAKES 2 DOZEN SANDWICHES

1 jar raw jackfruit 1 tablespoon coconut oil 2 tablespoon heaping raw ginger root, minced 1 large shallot, sliced 1 tablespoon raw garlic, minced 11/2 tablespoon mild curry powder 1/2 cup organic coconut milk (full fat) 3 tablespoon vegan mayonnaise (I like the soy-free grapeseed oil variety) 4 stalks celery, chopped 1 small green apple, peeled and chopped handful of dried currants handful of organic flower petals, such as roses, violas, pansies, marigolds, calendulas 1 loaf vegan organic white bread (or your favorite thinly sliced bread), cut into 3-inch x 4-inch squares 1. Drain and rinse jackfruit. Cut into small chunks, set aside.

6. Spread the jackfruit curry on the sliced bread, and press on another piece of bread to make a sandwich. Dip 2 sides of the sandwich into your bowl of edible flower petals. Repeat to make as many finger tea sandwiches as you’d like.

Pistachio Rose Tart SERVES 8

4. Add curry powder sautéing for another minute, then add in jackfruit until all liquid is evaporated and mixture is coated with curry. Add coconut milk, and cook until liquid is partially evaporated. Transfer to a large bowl and let cool to room temp.

11⁄3 cups (323 grams) organic cane sugar 11⁄3 cups (202 grams) organic flour ¼ cup (14g) organic shelled pistachios 1½ tablespoon (150 grams) spirulina powder 11/2 sticks (20 grams) melted unsalted butter (cooled to room temp) 2 tablespoon rosewater 2 organic eggs handful of chopped shelled pistachios handful of organic dried rose petals

5. Then add vegan mayonnaise to the jackfruit curry and mix until combined. Add chopped celery, apple, currants, and a touch of salt and pepper to taste.

1. Preheat oven to 375º. Spray a 9-inch round pie pan/dish with coconut oil and line with parchment paper. Spray the top side of the parchment with coconut oil as well.

2. Coat a medium-sized sauté pan with coconut oil, and heat on medium to low. 3. Sauté shallot for a minute or so, then add ginger and garlic until fragrant but not burned.


2. Combine the first 4 ingredients in a large mixing bowl. Make a well in the center and add the last 3 ingredients. Mix with a wooden spoon or whisk until combined. Batter should be thick and deep green in color. 3. Put all batter in your prepared pan and sprinkle with a handful of chopped, shelled pistachios. 4. Bake in the oven until crust is golden green and pick comes out clean when poked—about 35 minutes. 5. While tart is still hot, sprinkle with dried rose petals. MAKE IT VEGAN:

Replace melted butter for ²⁄3 cups melted coconut oil. Replace 2 eggs for 2 flax eggs: 1. Combine 2 tablespoon ground flaxseeds with 5 tablespoon water 2. Stir well and then place in fridge to set for 15 minutes. MAKE IT GLUTEN FREE:

Replace organic flour for 1 cup organic almond flour + ½ cup organic white rice flour.


Pistachio Rose Tart


Learn more about Lori at loriastern.com



woof Dogs have favorite things too!

Rebel paws Two fashion-savvy Brooklyn pups are bringing glam back to the dog park Text by Dorie Herman Q: Who are you and what is Rebel Dawg? A: We are Mika and Charlie, two Japanese Chins from Brooklyn, NY, who have a fetching fashion sense, a keen eye for functional design, and a fire in our bellies to rock the dog fashion world. Rebel Dawg is the first of its kind, completely customizable ID tag and charm system. Each style comes in multiple colors, sizes, and a mini charm of your choice to add extra swag. We make everything with our own paws in our Brooklyn workshop. Our motto is Make It Personal! Q: How did you decide to start Rebel Dawg? A: Our Mom works in fashion accessories. She would bring home new tags for us, and we’d be like, "um, yeah, nope.” They were noisy, heavy, left stains on our fur, and they had no personality or sense of fashion. We were like, “Look. Here are the shapes and colors we like. Figure it out.” So after rounds of designs, tweaks, and edits, plus tons of testing with our besties, voilà! Rebel Dawg was born! Q: What sets you apart, and what is your most popular style? A: Rebel Dawg is trend right, super quiet, customizable, lightweight, and ultra cool. Once you’ve created 44 SWEETPAULMAG.COM SPRING 2018

your Rebel Dawg set, you’ll never go back to basic ID tags, because REBELS ARE NEVER BASIC. ID Tags are def our #1 item. StarStruck is a fave, and Nameplates are tres chic! Everyone adds an Alpha Initial too—personalization is so on point! Q: How you incorporate philanthropy into your work? A: A percentage of each sale goes to a quarterly selected charity. Celebrity philanthropist Chloe Kardoggian is the face of our charity division—she’s a dog who knows just what causes need our help. Q: Who are you dying to collab with? Do you have any in the works? A: We do have super-secret collaborations coming, but we need to keep them on the DL! We would LOVE to collab with Eye of the Dog—we think

they’re divine—plus Dolly Pawton, King Bentley, and fashion icons Ella and Coconut Bean. Q: What’s next for Rebel Dawg? A: Since our kitty friends definitely need help in the style department, we are launching Rebel Kitteh for Spring 2018, and then, come Summer 2018, we will be helping our humans step up their style game too! Q: How can dogs get their paws on your tags? A: Just go to rebeldawg.com and shop away. Sweet Paul readers can get 10% off their first order with the code SWEETPAUL10!



SWEET PAWS Text by Dorie Herman

Leather Collars, $90, houndcollection.com

HURRICANE MARIA not only devastated the people of Puerto Rico, but its large sato (slang for stray dog) population and the rescue organizations that help them. Animal Lighthouse Rescue (ALR) is one whose shelter in Puerto Rico was destroyed, along with the homes of many of its volunteers. ALR was founded in 2012 by a team of three dedicated members of the animal rescue community, Julie Sinaw (President), Tania Isenstein (Board Chair), and David Brownstein (former Board Chair). The impetus was when Sinaw visited a shelter outside of San Juan. Sinaw said, “This shelter was more of a hoarding situation. There were over 150 dogs in a falling-down house, in cages stacked one on top of each other. These dogs never left their cages. Their cages had wire bottoms, so when they defecated, it would land on the dog below. It was heartbreaking … then I found out that the shelters in Puerto Rico had (and still have) and 99% kill rate. These dogs had no chance … I was hooked. I knew I had to save these dogs.” Soon the organization was bringing dogs (and occasionally cats and even one pig!) from Puerto Rico to New York, where they had vastly improved odds. To date they have helped home over 1700 animals and plan to expand their board and volunteer network to increase their capabilities. Isenstein says, “These dogs make the best family dogs. Despite the conditions they have experienced, satos are remarkably happy and friendly dogs. Living on the streets, they encounter all different types of people, children, cats, and dogs—and also chickens, lizards, horses, cows and pigs!” As an all-volunteer organization, it takes a lot of hands to keep running. “We need lots of help—from foster homes, to walking the dogs to transporting dogs from the airport—we have a lot of opportunities for people to help!” says Isenstein. Volunteers can sign up at alrcares.com/volunteer.


Indigo Dog Scarf, $32, houndcollection.com

Cotton Canvas Foldable Water Bowl, $36, foundmyanimal.com


introducing a new publication from

Celebrating the sweet moments in life

Order yours today! mrspweddings.com

Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”­—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound FOLLOW US @SWEETPAULMAGAZINE


Zest! Zip! Zing! A delish Pecan Blondie paired with a Zesty Orange & Grapefruit Paloma Cocktail!



Zesty Orange & Grapefruit Paloma Makes 1 cocktail

Ice ¼ cup freshly squeezed grapefruit juice ¼ cup mescal or tequila Sipp Sparkling Zesty Orange soda Fresh mint and candied chili 1. Fill a glass with ice. Pour in grapefruit juice and tequila. 2. Top with zesty orange soda. 3. Serve with some mint and a candied chili. When my friends at Sipp asked me to make a dessert and cocktail pairing I knew just what to do! I’ve always loved pecan blondies, they remind me of a cookie my grandmother would make when I was a boy. My Zesty Orange & Grapefruit Paloma goes so well with the blondies that I doubt I’ll ever make these recipes separately! Sipp Sparkling Zesty Orange soda is the star of this winning combination!

Zesty Orange & Pecan Blondie Makes 16 squares

¾ cup chopped pecans 1 ½ stick unsalted butter, soft 1 cup packed light brown sugar ² 3 cup sugar ¾ 2 large eggs grated zest from 1 orange pinch of salt 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 cup white chocolate chips 1. Preheat the oven to 350°F. 2. Place the pecans on a baking tray and roast them for 5-6 minutes, cool. 3. In the bowl of a mixer, beat butter and sugar until light and creamy. Add the eggs one at a time, mix well. Add orange zest, salt, and vanilla. Mix in flour and baking powder, and once you have a smooth batter, mix in roasted pecans FOLLOW US @SWEETPAULMAGAZINE

and chocolate chips. 4. Butter a 9x9 square baking tin and spoon the batter in. Smooth the top with a spatula. 5. Bake for 45-50 minutes or until a cake tester comes out almost clean. 6. Cool on a wire rack and cut into pieces. Serve with the candied orange peel.

Zesty Orange Candied Peel & Chilies For the orange: 1 large orange 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar For the chiles: 8 green chilies 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar 1. Start by cutting off the orange peel. Use a sharp knife and cut off as much of the white pith as you can. Cut the peel into thin strips. 2. Add soda to a saucepan and bring to a boil. Add the peel and whole chilies, and let it simmer for 30 minutes. 3. Drain off the soda. 4. Add sugar to a large bowl and toss the peel and chilies. Let it sit overnight. 5. Dust off most of the sugar. Store in an airtight container. SWEETPAULMAG.COM 49

put a lid on it! The essential guide to canning and preserving

Under Pressure Our own Michaela Hayes shows you how to make ginger beer at home that will knock your socks off—safety goggles optional Text + Recipe by Michaela Hayes Photography by Paul Lowe



WILD FERMENTED GINGER BEER is alive! And after years of making it, my wife, Jane, and I have come to respect the process and approach it with the appropriate caution. The result is worth any risk. Our ginger beer adventure started, as did many of our early fermentation efforts, with the book Wild Fermentation by the wonderful Sandor Katz. Every available corner of our tiny apartment was filled with bubbling crocks and jars. We put our first attempt at ginger beer in a cardboard box between the kitchen table and the worm composting bin. About a week and a half later, sitting in the living room, we heard an explosion from the kitchen. One of the bottles had literally blown its top. Because we had wisely kept the bottles in a box, the glass shards and gusher of ginger beer were mostly contained, worms unscathed. We moved the remainder of the batch to the refrigerator and, after it had cooled down and was safer to open, we discovered it was delicious. Undeterred, our ginger-beer-making love affair grew. We bought a bottle capper and a bottle brush so we could repurpose used beer bottles, cleaning and filling them with individual portions of ginger beer. In 2010, Jane and I moved to Santa Cruz, California, where she was one of 33 apprentices at the UCSC Center for Agroecology and Sustainable Food Systems (CASFS).In the afternoon, the cooking team would be the “cookie fairy,” bringing a much-welcome energy boost to the farmers working in the fields and gardens. On one of Jane’s days to cook, she and her friend Claire, decided to make a batch of refreshing ginger beer to revive their peers working in the hot sun. We dutifully scoured the recycling bins for recappable beer bottles, started a thriving ginger “bug” in the


farm center kitchen, and bottled up dozens of bottles of ginger beer well before the big day. Claire had heard our story of exploding bottles and was understandably nervous. Claire and Jane decided they would don the plexiglass safety shields from the farm workshop—as much for the drama as for safety. But, by then, the ginger beer was appropriately chilled, and the apprentices were delighted. Like many fermented foods and drinks, the process for making ginger beer is relatively simple; it just takes time. So be patient. It’s worth the wait.

3. Add the lemon juice and ginger bug starter to the cooled ginger liquid.

Ginger Beer

6. Chill the ginger beer well before opening. Once open, enjoy immediately. **


1 cup ginger “bug” starter 4 to 6 inches fresh (preferably organic) ginger 2 cups sugar, plus more to make the bug 1 gallon, plus 1 cup water 2 lemons, juiced bottles with tight lids, such as growlers or those with bale-and-wire, swing-top caps FOR THE “BUG”

1. Stir 2 teaspoons grated ginger and 2 teaspoons sugar into 1 cup of water. Cover with a towel or cheesecloth, and put in a warm place overnight. Add another 2 teaspoons of ginger and sugar every day or two, stirring to combine. When bubbles appear (after 2 days to a week), your ginger bug is ready to go. FOR THE GINGER BEER

2. Grate the remaining ginger (we like it spicy and strong at our house, so we use at least 6 inches). Heat in a large pot with sugar and water. Bring the pot to a boil, cover, and lower to a simmer for 15 minutes. Allow the pot to cool to body temperature.

4. Strain the liquid gently through a fine strainer. Pressing on the solids will give you a cloudier ginger beer. 5. Pour liquid into bottles and seal. Allow bottles to sit at room temperature for a few days to a week (until tiny bubbles appear at the top of the bottle), and then put into refrigeration.* The ginger beer will continue to ferment slowly while in refrigeration and become more bubbly and less sweet as it sits.

* This step can be a bit tricky and sometimes dangerous. Wild bacteria and yeast feed on sugar, and turn it to carbon dioxide, creating bubbles. There are several options to minimize risk of overcarbonation. First use heavy glass bottles meant for carbonated beverages (such as beer growlers). Second, use plastic bottles. When the plastic bottle becomes taut from expanding gases, you know it is time to put everything in refrigeration. A third option is to keep your bottles inside a box, while the ginger beer ferments. Just don’t forget about them! Cooling the bottles before you open them slows the live activity inside the bottle and will help keep your bottles from gushing when you do open them. ** Save a portion (a cup or more) of your ginger beer in the refrigerator to use as your bug the next time and cut down on your lead time for the recipe. We have kept that thriving ginger bug starter culture from the CASFS farm center kitchen alive and well over the past eight years.





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HAPPY Spring!

These are my favorite dishes to cook in the spring. Bursting with flavor, colors, and deliciousness, they are all pretty healthy too. I mean, look at all of those vegetables. Happy spring cooking, everyone!

Food + Styling + Photography by Paul Lowe

Dill Crabcake BLT with Cucumber Salad: These crabcakes are so juicy that you will want to make them over and over. I buy an extra bun to make my very own fresh breadcrumbs to use in the mix—it makes a big difference. The cucumber salad recipe is from my dear friend, fellow Norwegian, and all-around great gal Genevieve.



Thyme-Roasted Radishes: Roasting radishes makes them so tender and sweet—somewhere between a sweet potato and a white potato—and thyme is their perfect partner. You can serve these radishes fresh from the oven or add them cold to salads.



Lasagna without pasta? Yes! It’s filling, healthy, and very tasty. I love making individual servings, but you can also make it in one-dish, and serve as you would a traditional lasagna.



Bruschetta with Watermelon, Goat Cheese, and Chili SERVES 4

8 slices of baguette 10 ounces creamy goat cheese 1 â „6 watermelon, cubed 8 fresh basil leaves pinch of red chili flakes 1. Toast the baguette slices until golden. 2. Cover each slice with goat cheese, and place on a platter. 3. Top with watermelon, fresh basil, and a pinch of red chili flakes.


Bruschetta with Watermelon, Goat Cheese, and Chili: This is another recipe that came around out of necessity. Friends were coming over, and all I had was a baguette, goat cheese, and watermelon. So I created this treat, and its been a staple ever since. SWEETPAULMAG.COM 59

Breakfast Tart with Tomatoes, Prosciutto and Eggs: This is a weekend staple in my house. I love using salty prosciutto, but you can use ham, turkey, salami or salmon.



Maple Roasted Pork Belly Salad with Pear: This dish just makes me happy. In Norway, we eat pork belly for Christmas and my mother made the best one ever! I know its spring now, but who cares! This one is for you, Mom.



Breakfast Tart with Tomatoes, Prosciutto and Eggs SERVES 4

1 large sheet puff pastry all-purpose flour 20 cherry tomatoes, cut in half 2 tablespoons olive oil salt and freshly ground pepper 4 large slices of prosciutto 4 poached eggs, (see Sweet Paul Tips! at right) fresh basil

½ small head red cabbage, thinly sliced greens, like microgreens, lettuce 2 tomatoes, cut into wedges olive oil 1. Preheat oven to 380ºF. 2. Mix salt, pepper, thyme, and onion powder in a bowl, and rub 3/4 of the mixture into the pork belly. 3. Place the pork belly in an ovenproof dish, and cover it with the maple syrup.

1. Drain the beans well, and heat in a pan with olive oil. Keep warm. 2. Toast the bread and place on 4 plates. 3. Top each slice with 1/2 avocado, using a fork to mash it into the bread. 4. Top with beans, eggs, Parmesan, salt, and pepper. 5. If you are brave, add a pinch of red chili flakes.

1. Preheat oven to 420ºF. 2. Divide the puff pastry into 4 and roll each piece out to about double size using a rolling pin and a little flour. 3. Place on a baking tray covered in parchment paper. 4. Add tomatoes on top and drizzle with oil. Season with salt and pepper. 5. Bake until golden, about 18–20 minutes. 6. Remove from oven and place on plates. 7. Top with prosciutto, poached eggs, a little more salt and pepper and finally some fresh basil.

Maple Roasted Pork Belly Salad with Pear SERVES 4

3/4 teaspoon flaky sea salt ½ teaspoon freshly ground pepper 11/4 teaspoon dried thyme 1 teaspoon onion powder 3 slices pork belly 1/2 cup maple syrup 1 pears, sliced 1 butternut squash, sliced 62 SWEET PAUL MAGAZINE SPRING 2018

4. Roast until golden, about 30 minutes, turning over every 10 minutes. 5. Place the pears and squash on a roasting tray, and drizzle with olive oil. Top with remaining salt, pepper, and dried thyme. 6. Bake until golden and tender, about 20 minutes. 7. Cut the pork belly into slices and place it into bowls with red cabbage, greens, tomatoes, pears, and butternut squash. 8. Drizzle with a little olive oil and serve.

s w e e t pa u l t i p s !

How to poach an Egg 1 Bring a pan of water with 2 tablespoons of white wine vinegar to a boil.

2 Reduce the heat to a slow simmer.

The New Benedict SERVES 4

1 can cannellini beans 2 tablespoons olive oil 4 large slices country-style loaf bread 2 ripe avocados 4 poached eggs (see Sweet Paul Tips! at right) 3 tablespoons grated Parmesan cheese salt and freshly ground pepper pinch of red chili flakes (optional)

3 Crack the egg into a cup.

4 Use a spoon to circle the water. Drop the egg gently into the water.

5 Let it simmer for 3 minutes for the perfect runny yolk.

6 Remove with a spoon, and let it dry on a piece of paper towel.


The New Benedict: Also known as Benedict Goes Rogue. Want happiness around the breakfast/brunch table? Then make this for your loved ones. Benedict will never be the same again.



Nicoise Salad with Hummus on a Pita: I love serving salads on toasted pita bread, which gives a little more substance to the meal. I always toast my pitas over the gas flames on my stove, a few seconds on each side, giving it that charred homemade taste.



Spinach Hummus with Pomegranate: The spinach not only makes the hummus turn a beautiful shade of green but gives it a bright, herby taste. I serve it alongside homemade pita chips or cruditĂŠ. If you want a bit of heat, add a garlic clove and some red chili flakes.



Dill Crabcake BLT with Cucumber Salad SERVES 4

1 large English cucumber ½ cup rice vinegar 1 tablespoon sugar 3 tablespoons dill, finely chopped, divided 5 buns (I used brioche.) 8 ounces crab meat ½ small red onion, finely chopped 5½ tablespoons mayonnaise, divided pinch of red chili flakes salt and freshly ground pepper 2 tablespoons butter 8 tomato slices greens, like lettuce or microgreens 1. Thinly slice the cucumber, and place in a serving bowl. 2. In a smaller bowl, mix vinegar and sugar, and stir in 2 tablespoons of dill. 3. Pour mixture over the cucumber slices, stir, and let sit 30 minutes before serving. 4. Finely chop one of the buns. Toast the breadcrumbs until golden in a dry pan. 5. In a large mixing bowl, combine breadcrumbs, crab, onion, the remaining dill, 11/2 tablespoons of the mayonnaise, and chili. Mix well. Season with salt and pepper. 6. Divide into 4 patties. 7. Melt butter in a pan, and cook the crabcakes until golden, 2 minutes on each side. 8. Serve the crabcakes on toasted buns topped with mayo, tomatoes, greens, and a side of the cucumber salad. 66 SWEET PAUL MAGAZINE SPRING 2018


Thyme-Roasted Radishes SERVES 4

2 bunches breakfast radishes, washed well 5 sprigs fresh thyme 2 tablespoons olive oil salt and freshly ground pepper 1. Preheat oven to 380ºF. 2. Cut the radishes in half, and place with fresh thyme on a roasting tray.

in a large pot, and cook the kale until soft, about 2–3 minutes. 6. Grease 4 5-inch ovenproof dishes with olive oil. 7. Assemble the lasagna by layering 2 slices of squash, 2 slices of mozzarella, some tomato, and a kale leaf. Sprinkle each layer with a little salt and pepper. 8. Repeat layering order 3 times, ending with squash and cheese.

3. Toss well with olive oil, salt, and pepper. Your hands are your best tool for this job.

9. Bake for about 10 minutes or until cheese is golden and bubbly.

4. Bake for about 20–25 minutes or until golden.

10. Serve with a drizzle of olive oil and some fresh thyme.

Open Vegetable Lasagna

Nicoise Salad with Hummus on a Pita



2 green squash 2 yellow squash olive oil 1 bunch kale leaves, thick stems removed ½ cup vegetable stock or water 1 large mozzarella, thinly sliced 1 small can chopped tomatoes salt and freshly ground pepper fresh thyme 1. Preheat oven to 400ºF. 2. Cut the squash into 1⁄3-inch slices lengthwise and brush them on both sides with olive oil. 3. Cook squash about 2 minutes on each side in a grill pan. (Use another pan if you don't have a grill pan.) 4. Trim the ends of the kale leaves to fit your baking dishes. 5. Bring the stock or water to a boil


2 cups canned chickpeas, drained 1 ⁄3 cup tahini juice of 2 lemons grated zest of 1 lemon 2 tablespoons water 10 ounces fresh tuna salt and freshly ground pepper 1 tablespoon butter 4 pita bread, toasted 6 ounces haricots verts, trimmed and blanched 4 boiled eggs (I like mine on the soft side, 4½ minutes) greens, like microgreens or lettuce 1 ⁄3 cup black olives 12 cherry tomatoes olive oil

2. Rub the tuna with salt and pepper, and cook in butter 1 minute on each side. 3. Place the pita on plates and give each a good smear with hummus. 4. Top with tuna, haricots verts, eggs, greens, olives, and tomatoes. 5. Finish up with a drizzle of olive oil and some freshly ground pepper.

Spinach Hummus with Pomegranate SERVES 4

1 tablespoon olive oil 1 packed cup fresh spinach 2 cups canned chickpeas, drained 1 ⁄3 cup tahini juice of 2 lemons grated zest of 1 lemon 2 tablespoons water FOR SERVING:

pomegranate seeds toasted pine nuts sliced red onion olive oil

1. Heat the oil in a pan, and sauté the spinach until wilted. Set aside. 2. Place spinach, chickpeas, tahini, lemon juice, lemon zest, and water in a food processor, and blend until smooth. If it feels dry, just add some more water. 3. Spoon into a bowl, and add pomegranate seeds, pine nuts, red onion, and some olive oil.

1. Place chickpeas, tahini, lemon juice, lemon zest, and water in a food processor and blend until smooth. If the hummus feels dry, just add some more water. Set aside


Homemade Strawberry Jam

Strawberries Jam china squirrel shares her love of making jam with a harvest of sweet spring strawberries

Recipes + Photography + Styling by china squirrel 68 SWEET PAUL MAGAZINE SPRING 2018


Strawberry, Rhubarb, and Balsamic Pavlovas: Moorish, sticky, and not overly sweet, these mini pavlovas are hard to resist. Serve with whipped cream and extra jam on the side. FOLLOW US @SWEETPAULMAGAZINE


Slow-Roaste ›

For jam, it is best to use goodquality, fresh strawberries. Jam made with overripe fruit will not set.

Slow-Roasted Strawberry Jam: A richly flavored jam, delicious on toast, freshly buttered bread, or teamed with cakes, tarts, and pastries




Strawberry, Rhubarb, and Balsamic Pavlovas MAKES 10

4 egg whites, at room temperature 1 cup superfine sugar 1 teaspoon vanilla extract 1/2 cup Strawberry, Rhubarb, and Balsamic Jam (see recipe page TK) extra jam and whipped cream for serving

Homemade Strawberry Jam 21/2 pounds strawberries, hulled and halved 4 cups granulated sugar juice of 1 lemon

1. Preheat oven to 480ºF. Line 2 baking trays with parchment paper. Draw five 3-inch-diameter circles onto each sheet of paper (to total 10), and turn the paper ink-side down onto trays.

1. Place strawberries in a large, heavy-based saucepan. Cook over a low heat for 6–8 minutes, stirring until strawberries just begin to soften.

2. Place egg whites in a clean and dry medium mixing bowl. Use an electric mixer to beat the egg whites until soft peaks form.

2. Add sugar and lemon juice, and stir over a low heat until sugar dissolves.

3. Gradually add sugar, a tablespoon at a time, beating well between each addition until sugar dissolves. Beat a further 1–2 minutes until meringue is thick and glossy. Beat in vanilla.


Slow-Roasted Strawberry Jam MAKES ABOUT 3 CUPS

3 pounds strawberries, hulled and halved 3 cups white granulated sugar juice of 1 lemon 1 teaspoon vanilla bean paste (optional) 1. Place strawberries into a very large bowl, toss with sugar and lemon juice, cover, and refrigerate overnight. 2. Preheat oven to 300ºF. Transfer strawberries to a large enamel or ceramic baking dish. 3. Bake uncovered, stirring occasionally until jam is thick and sticky, about 3 hours. Stir in vanilla paste (if using). 4. Pour jam into sterilized jars and seal. Store in refrigerator for up to 3 months.


3. Increase heat to medium-high and boil, stirring occasionally until mixture reaches 210ºF on a candy thermometer, about 20–30 minutes. (Alternately, at the 20 minute mark, spoon a little jam onto an ice-cold saucer, and place in the freezer for 1 minute. Run your finger through jam. If the surface wrinkles, it’s ready. If it doesn't, return the jam to boil for a further 2–3 minutes, and test again. Repeat as necessary.) 4. When jam is set, remove from heat, and let stand 5 minutes. Remove any foam from edges using a slotted spoon. Pour into sterilized jars and seal. Store in the refrigerator for up to 3 months.

4. Spoon mixture into the 10 marked circles on parchment-paper-lined trays. Use a flat-bladed knife to spread the mixture into disks. 5. Spoon 2 teaspoons of jam onto each meringue disk, and using a skewer, swirl the jam through the meringue. 6. Bake for 1 hour or until meringues are crisp to the touch. Turn off oven. Leave meringues in oven to cool completely. 7. Serve with whipped cream and extra jam. SWEETPAULMAG.COM 71

Rhubarb + Balsamic

Strawberry, Rhubarb, and Balsamic Jam MAKES ABOUT 3 CUPS

1 pound rhubarb, trimmed, washed, and chopped 1 pound strawberries, hulled and chopped 2 tablespoons caramelized balsamic vinegar 1 tablespoon maple syrup 11/2 cups rapadura or turbinado sugar 2 teaspoon vanilla extract 1. Place rhubarb, strawberries, vinegar, maple syrup, sugar, and vanilla into a large, heavybased saucepan. 2. Cook over a medium heat, stirring constantly until sugar dissolves. 3. Reduce heat to low and cook, stirring constantly for a further 20–25 minutes or until jam is thick and sticky.

A delicious jam, sweet and tart in the same mouthful, perfect for cake fillings, meringues, or spread on toast.


4. Spoon into sterilized jars and seal. Store in the refrigerator for up to 2 months.


Strawberry Jam Love Doughnuts: Everyone loves doughnuts! We made ours heart-shaped and filled them sweet, sticky homemade jam, making them even more lovable. I dare you to stop at one!



Strawberry Jam Love Doughnuts MAKES ABOUT 24

31/4 cups all-purpose flour, plus extra for rolling 1/4 teaspoon ground cinnamon 1/4 cup superfine sugar 3 teaspoons dried yeast pinch of table salt 1 cup milk, warmed 31/2 ounces butter, melted 3 large egg yolks canola oil for deep frying about 3/4 cup Homemade Strawberry Jam (see page 55) for filling about 1 1/2 cups superfine sugar for rolling 1. Combine flour, cinnamon, sugar, yeast, and salt in a large bowl. Make a well in the center. Add milk, butter, and egg yolks, and mix until dough starts to come together. 2. Turn dough onto a well-floured counter and knead until smooth and elastic, about 5 minutes. 3. Place dough in an oiled bowl. Cover loosely with plastic wrap and cover with a tea towel. Place bowl in a warm place for 11/2 hours or until dough has doubled in size.

Place sugar into a shallow dish. Spoon jam into a piping bag fitted with a small plain nozzle.

2. Process until mixture comes together, and turn out onto a lightly floured counter.

7. Working in batches, deep-fry doughnuts, turning once, until golden and cooked through, about 1 minute. Remove with a slotted spoon, and roll in extra sugar. Repeat with remaining doughnuts.

3. Gently knead until smooth. Divide the dough into two unequal portions: 1⁄3 and ²⁄3. Individually wrap each portion in plastic wrap and refrigerate for 1 hour.

8. Use the end of a chopstick to pierce a hole in the top of each doughnut, and pipe jam into the center. Serve warm.

Strawberry, Ricotta and Thyme Tart SERVES 8 PASTRY

2²⁄3 cups plain flour ¼ cup superfine sugar 8 ounces unsalted butter, chopped 4 egg yolks 6 tablespoons iced water 1 egg, beaten 1 teaspoon turbinado sugar RICOTTA FILLING

10 ounces firm ricotta cheese 2 eggs, beaten 2 teaspoon grated orange rind JAM FILLING

4. Punch down the dough. Turn onto a floured counter and knead for 2 minutes or until smooth. 5. Roll out dough until 1/2-inch thick. Allow dough to rest 2 minutes before cutting into heart shapes. (We used a 21/2-inch heart-shaped cookie cutter.) Place 3/4 inch apart on trays lined with parchment paper. Cover with clean tea towels, and set aside in a warm place for 15 minutes. 6. Heat oil to 350ºF in a large heavy-based saucepan or deep fryer.


11/4 cup Slow-Roasted Strawberry Jam (see page 55) 2 tablespoons fresh thyme leaves 1/2 pound fresh strawberries, hulls removed and halved 1 tablespoon cornstarch

4. Roll the large dough section between 2 sheets of parchment paper until 1⁄8 -inch thick. Line a 10-inch pie plate with pastry; trim edges with a sharp knife. Brush pastry surface with beaten egg and refrigerate. 5. Roll small dough section until 1⁄8 -inch thick and cut into 3/4-inch thick strips. Place strips of pastry onto a parchment-lined tray and refrigerate for 15 minutes. FOR THE RICOTTA FILLING:

6. Place ricotta, eggs, and orange rind in a medium mixing bowl, and mix until well combined. FOR THE JAM FILLING:

7. In a separate bowl combine jam, thyme, strawberries, and corn starch. Mix until well combined. TO BAKE:

8. Preheat oven to 400ºF. Spread ricotta filling over chilled pastry base, and spread on the jam filling. 9. Arrange the pastry strips in a lattice pattern over the filling. Press ends of pastry lattice firmly into the outer edge of tart. Brush pastry with beaten egg and sprinkle with raw sugar.


1. Place flour, sugar, and butter in a large food processor. Process until mixture resembles breadcrumbs. Add egg yolks, and gradually add chilled water.

10. Place onto a baking tray and bake for 20 minutes; reduce oven temperature to 350ºF and bake a further 30–40 minutes or until golden. Serve warm or chilled.



Strawberry, Ricotta and Thyme Tart: A modern version of an Italian classic filled with fragrant orangeflavored ricotta and topped with sweet thyme-scented strawberry jam. FOLLOW US @SWEETPAULMAGAZINE


Bowerbird Nest: Male bowerbirds use their nests to impress and seduce females. They collect brightly colored objects in a single color range to catch their lady’s eye. And, as the colors fade, the swap out the pale objects for new, brighter ones.




While walking in nature, Dietlind Wolf discovered three bird nests that inspired her to create this series featuring tiny, architectural wonders. Crafts + Styling + Photography by Dietlind Wolf

Cubeb Pepper and Honey Nests



Saffron, Orange, and Lavender Nests: Stunning and fragrant, with a small "egg" in the middle.



Robin's Nest:

De c or at i v e N e s t s

One of the first birds of spring, robins are among the most common backyard birds. They build their sturdy, hair-lined nests near the ground in uncommon places, like hollowed logs and tree roots.

Bird’s nests are a signal of spring. They also represent strength and resilience. And these easy-to-make pieces will breathe new life into your springtime decorating. Like birds do, include scraps of fabric, paper, thread, and even hair into your designs to create a cozy, welcoming place to nest.

Bowerbird Nest SUPPLIES

scissors or wire cutters wire twigs and small branches colored moss dried flowers, feathers, stones bits of paper, ribbon, fabric, thread 1. Wrap wire into a very simple nest shape. 2. Weave the magnolia branches into the wire. 3. Fill in any gaps or holes with colored moss. 4. Fill your nest will brightly colored baubles to attract your true love.

Robin’s Nest SUPPLIES:

scissors or wire cutters wire magnolia branches brushwood dried flowers hair or thread small egg 1. Wrap wire into a very simple nest shape. 2. Weave the magnolia branches into the wire. 3. Fill in any gaps or holes with brushwood, dried flowers, and hair or thread. 4. Place a small egg in your nest.


Hummingbird Nest SUPPLIES:

scissors or wire cutters wire twigs and small branches brushwood feathers small egg 1. Wrap wire into a very simple nest shape.

2. Weave twigs and branches into the wire. 3. Fill in any gaps or holes with brushwood. 4. Use small feathers to add dimension. 5. Place a small egg in your nest.


Hummingbird Nest:

Hummingbirds choose safe locations to make their soft nests, using spider silk, cotton fibers, feathers, fur, hairs from leaves, moss, and lichen.



Rose Nests with Cardamom and Chocolate:

Also known as the Love Nest, this is a stunning dessert to serve your beloved.



E dib l e B ir d N e s t s To make these edible bird nests, you will need kadayif (shredded phyllo dough), found at Turkish and other Middle Eastern supermarkets. You will also need four 3-inch hemisphere baking molds or ovenproof bowls. The result is an edible work art.

Cubeb Pepper and Honey Nests MAKES 4 NESTS

16 ounces kadayif dough 8 ounces melted butter 6 tablespoons honey 2 tablespoons apple cider vinegar 8 crushed cubeb peppercorns (or black peppercorns) FOR DECORATION:

flaky sea salt candied edible flowers 1. Preheat oven to 360ยบF. 2. Place the dough in a large bowl, add the butter, and mix it with your hands.

Saffron, Orange, and Lavender Nests MAKES 4 NESTS

16 ounces kadayif dough 8 ounces melted butter 1/4 teaspoon anise seeds 6 tablespoons honey 1/4 vanilla bean, beans only a pinch of saffron 2 teaspoons orange flower water 1 tablespoon cane sugar FOR DECORATION:

1/4 vanilla beans, just the seeds 4 macadamia nuts candied lavender 1. Preheat oven to 360ยบF. 2. Place the dough in a large bowl, add the butter, and mix it with your hands.

4. Bake until golden brown, about 10 minutes. 5. Roast anise seeds for 30 seconds in a dry pan. Allow to cool.

4. Bake until golden brown, about 10 minutes.

6. With a mortar and pestle, grind anise seeds until fine.

5. While the nests bake, mix honey, vinegar, and pepper in a small saucepan.

7. Soak the saffron in the orangeflower water for 2 minutes.

7. Remove syrup from heat, and set aside to cool for 15 minutes. 8. Remove nests from oven. While they are still warm, pour syrup over the nests. Leave nests to soak in syrup until cool. 9. Plate and top with salt and candied flowers. 82 SWEET PAUL MAGAZINE SPRING 2018

Rose Nests with Cardamom and Chocolate MAKES 4 NESTS

16 ounces kadayif dough 8 ounces melted butter seeds from 16 cardamom pods 1 teaspoon dried rose petals 6 tablespoons honey 2 teaspoons rosewater FOR DECORATION:

1 teaspoon rose petals seeds from 2 cardamom pods 2 ounces cane sugar 2 tablespoon grated dark chocolate 1. Preheat oven to 360ยบF.

3. Divide the dough among the baking molds, and press it into the sides to form a nest.

3. Divide the dough among the baking molds, and press it into the sides to form a nest.

6. Bring to a boil, reduce heat to low, and simmer for 2 minutes.

11. Plate the nests, add a nut to each nest, dust with the powdered vanilla sugar, and finish with candied lavender.

8. Combine honey, flower water, and anise in a small saucepan and bring to a boil. Remove from heat and set to aside for 15 minutes before straining. 9. Remove nests from oven. While they are still warm, pour syrup over the nests. Leave nests to soak in syrup until cool. 10. Scrape vanilla beans into a mortar and pestle and crush with cane sugar until a fine powder.

2. Place the dough in a large bowl, add the butter, and mix it with your hands. 3. Divide the dough among the baking molds, and press it into the sides to form a nest. 4. Bake until golden brown, about 10 minutes. 5. While the nests bake, crush together cardamom seeds and rose petals with a mortar and pestle. Combine with honey and rosewater in a small saucepan. 6. Bring mixture to a boil, and continue to boil for 4 minutes. Remove from heat, and set aside for 15 minutes. 7. Remove nests from oven. While they are still warm, pour syrup over the nests. Leave nests to soak in syrup until cool. 8. With a mortar and pestle, crush cardamom seeds, rose petals, and cane sugar to a powder.


9. Plate the nests. Top with spice powder, chocolate, and extra rose petals.

Elderflower, Green Pepper, and Pistachio Nests MAKES 4 NESTS

16 ounces kadayif dough 8 ounces melted butter 2 teaspoons elderflower water (you can also use rosewater) 6 tablespoons honey 8 green peppercorns, crushed 1 tablespoon lemon juice FOR DECORATION:

candied elderflowers 1/4 cup pistachios, chopped 1. Preheat oven to 360ยบF. 2. Place the dough in a large bowl, add the butter, and mix it with your hands. 3. Divide the dough among the baking molds, and press it into the sides to form a nest. 4. Bake until golden brown, about 10 minutes. 5. While the nests bake, mix honey, pepper, and lemon juice in a small saucepan. 6. Bring to a boil, reduce heat to low, and simmer for 2 minutes. 7. Remove syrup from heat, and set aside for 15 minutes.

Elderflower, Green Pepper, and Pistachio Nests

8. Remove nests from oven. While they are still warm, pour syrup over the nests. Leave nests to soak in syrup until cool. 9. Plate and top with candied elderflowers and pistachios.



NordicStyle Baking for Spring

These just-picked baked goods bring out the best of the season’s flavors and the sunny spirit of Scandinavia

Food + Styling by Jatta Heinlahti Styling by Minna Lilja Photography by Johanna Levomäki

Pavlova: It isn’t spring in Norway without Pavlova. And though it looks impressive, Pavlova is very simple to make.

You can prepare the meringues a few days in advance, but fill them just before serving.



Chocolate Cupcakes: Moist wonderful cupcakes with a kick from ginger and cinnamon.




Cookies can be made ahead of time and stored in the refrigerator. Fill them just before serving. Teaspoon cookies crumble easily, so handle carefully when filling.

Teaspoon Cookies: Cute, tasty, and delicate sandwich cookies, perfect with jam, chocolate, or peanut butter filling. 88 SWEET PAUL MAGAZINE SPRING 2018


Teaspoon Cookies MAKES 40 COOKIES

13/4 stick butter, cut into cubes 2 teaspoons vanilla sugar 3/4 cup sugar 1 teaspoons baking soda 13/4 cups all-purpose flour FILLING:

11/2 cups pomegranate and raspberry jam (or similar) DECORATION:

superfine sugar pinch salt 1. Preheat oven to 360ºF and set the oven rack to the center position. 2. In a saucepan over medium heat, melt butter, stirring until it boils. Reduce heat to medium-low, and continue to stir as butter foams and liquid evaporates. When foam starts to settle, browning the butter just a bit, remove saucepan from the stove. Pour butter into a medium mixing bowl. 3. Add sugar to butter, and let cool before mixing until smooth. In a separate mixing bowl, combine baking soda and flour. Add the flour mixture to butter mixture. 4. Cover a baking tray with a parchment paper. Using a teaspoon as a mold, scoop a piece of batter, press the batter into the spoon with your index finger, and slide off the cookie from the spoon onto the parchment paper, rounded side up. Repeat with the remaining the dough. 5. Bake for 8–10 minutes. Allow cookies to cool completely before filling. 6. To fill, spread a small amount of jam (or filling of your choice, like lemon curd or peanut butter) on the flat side of a cookie and carefully press the flat side of another cookie to make a sandwich. Repeat with the remaining the cookies. 7. To finish, in a shallow bowl, combine superfine sugar and a pinch of salt and roll the filled cookies in the mixture.



Party Bun: A flaky, delicious Nordicstyle cake filled with jam and typically served in spring.



Orange Cakes: A delicious, fun, and whimsical way to serve cake.



Pavlova SERVES 8

6 egg whites 11/4 cup sugar 3 teaspoons vanilla sugar 2 teaspoons lemon juice 3 teaspoons cornstarch FILLING AND DECORATION:

glossy, decorative food coloring 1 cup heavy cream 11/2 tablespoons powdered sugar 4 ounces cream cheese DECORATION:

pomegranate seeds 1. Preheat oven to 220ºF and set the oven rack to the center position. 2. Separate egg whites from yolks. The egg whites should not have any yolk in them. Whisk egg whites into a very firm foam. Add sugar to egg white foam gradually, and don’t stop whisking. When the mixture is firm and shiny, add vanilla sugar and lemon juice. Sift cornstarch into the mixture and stir carefully. 3. Draw two circles, 8 inches and 10 inches in diameter, onto a piece of parchment paper. Flip the parchment pencil-side down onto a baking sheet, and lightly oil the areas within the circles.

6. Coat the meringues with pink, glossy food coloring. 7. To make the filling, add a little powdered sugar to the heavy cream, and whisk into a foam. Stir the cream cheese into the mixture. 8. Pipe some of the filling onto the biggest meringue circle and place the smaller meringue circle on top of it. Pile the smaller meringues on top and sprinkle the Pavlova with pomegranate seeds.

Orange Cakes

3. Pour batter into the prepared baking pans, leaving room for the batter to rise. 4. Bake the smaller cakes for 15 to 20 minutes and the larger ones for about 50 minutes. Use a toothpick or bamboo skewer to test when the cakes are done. (If the stick is moist, bake the cakes a little longer.)


4 different baking pans, from small to large 3 sticks butter, room temperature 11/4 cups sugar 3 tablespoons brown sugar 6 eggs 3 ounces candied orange peel pieces zest and juice 2 organic oranges 2 teaspoons baking powder 2 teaspoons vanilla sugar 3 cups all-purpose flour grease for oiling the pans breadcrumbs for covering the pans orange or almond liqueur and/or juice for moistening cape gooseberries and edible flowers to decorate

4. Pipe or spoon the meringue onto the parchment, tracing the circles. Use the rest of the meringue to pipe smaller dollops onto another parchment-lined baking tray.

1. Preheat oven to 360ºF and set oven rack to lowest position. Prepare four different sized baking pans with butter or oil, and coat with breadcrumbs.

5. Bake the meringues for 11/2 hours or until the meringue has a crunchy surface and light straw color. The smaller meringues only need to be cooked for about an hour.

2. In a large mixing bowl, whisk butter and sugars into a light foam. Add the eggs into the sugar foam one by one; continue whisking hard the whole time.


3. In a medium mixing bowl, combine orange peel and zest, baking powder, and vanilla sugar with the flour. Add the flour mixture to the egg foam. Stir in the orange juice.

5. Allow the cakes to cool before turning them over. Poke small holes in the top of each cake with a bamboo skewer. Moisten the cakes with orange liqueur or juice. Cognac is also great for moistening the cakes. Sprinkle the cakes with powdered sugar. 6. Assemble the cakes into an artful tower, using wooden barbecue skewers to hold them together, if necessary. Decorate the cake tower with cape gooseberries and edible flowers.

Chocolate Cupcakes MAKES 9–12 CUPCAKES

7 ounces dark chocolate, chopped 13/4 stick butter 3 tablespoons unsweetened peanut butter 4 eggs 3/4 cup sugar 3/4 cup all-purpose flour 1 teaspoons baking powder 1 teaspoons cinnamon 1 teaspoons ginger FROSTING:

7 ounces mascarpone cheese


1/4 cup powdered sugar 2 teaspoons vanilla sugar 1 tablespoons pomegranate juice DECORATION:

glossy, red food coloring

pinch saffron 1 egg 2 cups all-purpose flour 3/4 cup oat flour 3 tablespoons butter, melted FILLING:

1. Preheat oven to 360ºF and set the oven rack in the center. Prepare a cupcake pan with butter or oil. 2. In a double boiler over medium heat, melt chocolate and butter until combined and smooth. Set aside and, when cool, stir peanut butter into the chocolate mixture. 3. In a large mixing bowl, whisk eggs and sugar into a light foam. 4. In a medium mixing bowl, combine flour, baking powder, and spices. Add the flour mixture into the egg foam. Stir in the chocolate mixture. 5. Pour batter into prepared pan, leaving room for it to rise, and bake the cupcakes for about 20 minutes. 6. Allow the cupcakes to cool completely before frosting. 7. In a small mixing bowl, whisk all the frosting ingredients into a smooth mixture. Transfer to a piping bag fitted a narrow tip. Pipe frosting onto cupcakes creating a design that resembles flower petals. Finish by sprinkling some glossy, decorative food coloring on the frosting.

Party Bun SERVES 8

1 cup water or milk 1 pack active dry yeast 3 tablespoons sugar 3 tablespoons peanut butter 1/2 teaspoon salt 1/2 tablespoon cardamom


1/4 cup almond flakes 1/2 cup cherry jam 2 tablespoons butter, room temperature egg for brushing DECORATION:

2 tablespoons cocktail cherries 2 teaspoons cranberry powder powdered sugar pistachios, peeled and crushed 1. Preheat oven to 380ºF and set oven rack to lowest position. Prepare a baking sheet with parchment paper.

flakes into the cherry jam. Spread butter on both pieces, followed by the jam mixture. Working from the long side, roll each piece into a jelly roll. 8. Place the two rolls on the prepared baking sheet with the long sides touching. Cut deep slits lengthwise into both rolls. Fold out one cut surface of each roll, on opposite sides, to reveal some of the filling. Allow to rise for 30 more minutes. 9. Brush with egg. Bake for 15–20 minutes, or until golden brown. 10. Roll the cocktail cherries in cranberry powder. Decorate the bun with the powdered sugar, cherries, and pistachios.

2. In a medium saucepan over medium heat, bring water or milk to room temperature, remove from heat, and mix in the yeast. Add sugar, peanut butter, salt, other spices, and egg into the liquid. 3. In a medium mixing bowl, combine the flours, and add to batter gradually, continuing to mix until it becomes dough. Add butter and knead until the dough becomes springy and no longer sticks to the bowl. 4. Cover and allow the dough to rise for about an hour. 5. Place the dough onto a table sprinkled with flour and knead to remove possible air bubbles. 6. Divide the dough into two pieces. Roll out dough into two flat, rectangular shapes, about 8 inches by 12 inches in size. 7. Mix the cinnamon and almond


sand wich! that’s a

Growing tired of your basic sandwich? Looking for an amazing snack idea? Search no more. We’ve brought together the best sandwich recipes from around the world— smörrebröd, crostini, French toast, and banh mi— sure to satisfy every palate Recipes + Styling by Sanna Kekalainen Photography by Reetta Pasanen

Press it real good

Pressed Caprese Sandwich The Caprese salad—tomato, mozzarella and basil—is an irresistible combination, and it makes a sensationally good filling to sandwiches that are pressed under a weight. Why? Because the indulgent flavor of the filling maximally absorbs into the sandwiches. And because it happens to be fun! 94 SWEET PAUL MAGAZINE SPRING 2018


Sir Monte Cristo

Croque Monsieur The French have the croque monsieur; the Americans have Monte Cristo. They both fill two slices of toast with a generous layer of ham and cheese. The secret to these juicy sandwiches is to toss them onto a frying pan to make them crispy and unbelievably delicious.



A Vietnamese temptation

Vietnamese Banh Mi The French era in Vietnam helped birth an idiosyncratic cuisine, and the banh mi sandwich is the love child of these two cultures. A crispy baguette is loaded with pickled vegetables, mayonnaise, and other treats. 96 SWEET PAUL MAGAZINE SPRING 2018


Nutella and chill

French Toast Roll-Ups When you have a sweet craving but baking seems like too much effort, make these French toast roll-ups! Similar to French toast, the bread is formed into lovely rolls before frying. You’ll go nuts for these easy-peasy treats.



When ceviche met crostini

Ceviche Crostini Pair two wonderful ingredients— salmon ceviche seasoned with lime and Italian crostini— and you have a delightfully delectable sandwich.



An ode to delicious simplicity

Finnish Late-Night Sandwich Oldies are goldies, as this classic Finnish late-night sandwich proves. Suitable for a snack or a midnight bite, this straightforward sandwich crowns a mince patty with a fried egg. It is similar to smรถrrebrรถd, a favorite the Danes have made wellknown all over the world.



Pressed Caprese Sandwich SERVES 4

1 ciabatta or small focaccia 4 tablespoons green or red pesto 8 sun-dried tomatoes 8 ounces mozzarella a few leaves of arugula a handful of basil leaves 1. Cut the bread in half lengthwise, and spread the insides with pesto. Fill with sun-dried tomatoes, mozzarella slices, arugula, and basil. Press the halves together. 2. Wrap the sandwich tightly in cling wrap, and put in the fridge. Place a steady weight over the sandwich, and allow to marinate in the fridge for at least 3 hours. 3. Cut into serving-sized slices just before serving. Tip: If you prefer a meatier sandwich, add bresaola or dry-cured ham.

Croque Monsieur MAKES 4 SANDWICHES

8 pieces of toast 3 tablespoons Dijon mustard 4 tablespoons mayonnaise 8 thin slices ham 8 thin slices cheese, like Appenzeller or Gruyere 8 thin slices turkey 4 large eggs sea salt flakes black pepper, freshly ground 4 tablespoons butter

4. Roll the sandwiches in the egg. Fry in butter on both sides for about 3 minutes each side.

Season with cilantro, scallions, and pepper. Sprinkle soy or fish sauce and Sriracha over the sandwiches.

Vietnamese Banh Mi

Ceviche Crostini



1 scallion 7 ounces salmon, skin removed 4 imitation crab legs 1 tablespoon lime or lemon juice 1 teaspoon sea salt flakes white pepper, freshly ground 2 teaspoons rapeseed oil 1 ripe avocado 1 baguette 7 ounces plain cream cheese baby gem lettuce or romaine hearts 1 tablespoon black sesame seeds

3 small carrots 1 cup daikon 6 radishes 1/4 cucumber 1 ⁄3 cup water 1 ⁄3 cup sugar scant 1/2 cup sugar-free rice vinegar 1 teaspoon sea salt flakes 2 small baguettes or 6 long rolls about ²⁄3 cup mayonnaise 12 slices gravlax or 3 chicken breasts, cooked and sliced TO SERVE

1/2 cup fresh cilantro 2 scallions, chopped about 1/2 teaspoon black pepper, freshly ground 4 teaspoons soy sauce or Thai fish sauce 2 teaspoons Sriracha chili sauce 1. Peel the carrots and daikon. Cut them into thin matchsticks. Rinse the radishes and cucumber. Slice them thinly into disks. 2. Measure the water, sugar, and vinegar in a small saucepan, and bring it to a boil. Remove from the heat.

1. Spread half of the toast pieces with mustard and half with mayonnaise.

3. Add the salt and let cool to room temperature. Add the vegetables and mix well. Leave them to marinate for about 30 minutes. You can also prepare the vegetables beforehand. They keep in the fridge for a few days.

2. Place the ham, cheese, and turkey on the toast slices that were spread with mustard. Top with the mayonnaise slices. Remove the crusts, if preferred.

4. Slice the bread rolls lengthwise and spread the insides generously with mayonnaise. Toast in the oven at 400°F for about 5 minutes or until the bread is crisp.

3. Crack eggs in a bowl, and whisk quickly. Season with salt and pepper.

5. Fill with the drained pickled vegetables and salmon or chicken.


1. Chop the scallion. Cube the salmon into tiny pieces. Cube the crab legs. Put the cubes in a bowl. Pour in lime juice, salt, pepper, and oil and mix. Let marinate in the fridge for about 2 hours. 2. Peel and cube the avocado, and add to the salmon mixture, mixing carefully. 3. Slice the baguette. If preferred, you can toast the slices in a frying pan or the oven. 4. Spread the baguette slices with cream cheese. Top with lettuce. Spoon some of the ceviche mixture over the lettuce. Garnish with sesame seeds


Finnish Late-Night Sandwich

French Toast Roll-Ups



1 onion 14 ounces ground beef
 1 teaspoon dried, ground paprika 1 teaspoon dried oregano sea salt flakes black pepper, freshly ground 3 tablespoons butter 4 eggs 4 slices sandwich bread 2 tablespoons honey-Dijon mustard

8 slices of brioche or white bread, stale or lightly toasted 12 strawberries 6 tablespoons Nutella 2 eggs 3 tablespoons milk 1/2 cup sugar 1 teaspoon cinnamon


2. Thinly slice the strawberries. Spread the Nutella and place strawberries onto the bread. Roll the slices into compact rolls.

red onion rings arugula pickled beets pickled cucumber, cubed 1. Peel and chop the onion. You can fry it in butter, if preferred. Mix the onion, ground beef, and spices together, and form into four patties. In a frying pan over low heat, fry the patties in butter until well done. Turn the patties carefully—they are a little more fragile than regular patties. 2. Fry the eggs on one side until done. Toast the bread slices, and spread them with mustard. 3. Place the patties and eggs on the toast slices. Garnish with red onion rings, arugula, pickled beets, and pickled cucumber. Serve warm


1. Cut the crusts from the bread slices. Using a rolling pin, roll the bread slices a little thinner.

3. Whisk the eggs in a bowl. Add the milk and continue whisking until smooth. 4. Measure the sugar and cinnamon on a flat plate. Mix. 5. Dunk the bread rolls into the egg mixture until completely coated. 6. Heat butter in a large frying pan. Carefully place the rolls in the hot butter with the seam facing down to help the rolls to keep their shape. Cook on all sides. 7. Remove from the frying pan and roll in the sugar and cinnamon mixture. Serve warm.





5000 red torii gates create serpentine paths up the mountain at Fushimi Inari-taisha. Opposite page: Lush emerald moss covers the forest floor by Gioji Temple in Kyoto.

An artist journeys through Japan to discover the boundaries between aesthetics, art, and nature are in the mind of the beholder Text Lova Blåvarg Photography by Susanna Blåvarg FOLLOW US @SWEETPAULMAGAZINE


I A M H A R D LY SURPRISED WHEN I LEARN T H AT T H E J A PA N E S E A DJ E C T I V E KIREI MEANS BOTH C LEAN AN D B EAUTI FU L . Everything of value and beauty in Japanese aesthetics also seems to be exceptionally clean, both from dirt and grime and from excess ideas and decorations. I notice the physical cleanliness immediately as I step out of the airplane in Fukuoka, but it keeps popping up in surprising bursts throughout our trip: from the ritualistic washing of hands and mouths before entering a shrine to the special slippers you wear only in the restroom, and the face covers you wear whenever you try on clothes in a fitting room to keep the clothes clean.



On the island Teshima in the Takamatsu port area we, experience— not just see—an artwork by architect Ryue Nishizawa and artist Rei Naito. Although it was visually stark, the experience of it was all the richer. After walking through a short forest path, we come to a large dome structure made of white cement. We are asked to take our shoes off, turn off our cellphones and cameras, and enter the artwork in silence. Inside we find a seamless world of white with two oval windows in the ceiling, showing only gray slivers of sky. We sit down on the floor among the other visitors. First I see only a small pool of rainwater beneath the sky window. Then I notice hundreds of little veinlike streams of water trickling painstakingly across the floor, halting in smaller pools, and then continuing their journey to eventually join the large central pool. The water somehow seems to have more surface tension than normal, not so much flowing as rolling, like oversized silver pearls, across the uneven floor. I spend an hour sitting on the floor and watching the water in the middle of the nothingness. I have never before experienced an artwork so quiet and simple and yet so captivating. The purity and simplicity of the artwork creates the magic of it. Before visiting Japan I always assumed that the particular way nature is depicted in Japanese painting, with vertical clouds, lush ornate trees, forests of hazy clouds blending into the sky and rivers, and branches like calligraphic brush strokes, was an artistic style. Upon seeing the nature of southern Japan, I realize this is actually an accurate depiction of what Japanese nature looks like. It’s not that the branches are calligraphic, but that the calligraphy is branch-like, and I start to wonder in what other ways nature influences Japanese aesthetics. Among the first places we visit on our trip is the island Miyajima,


famous for its beautiful ancient shrine, a UNESCO World Heritage Site, but perhaps even more famous for the friendly deer who walk among the people near the shrine and the little town close by. We eat delicious traditional cakes in the shape of maple leaves and drink matcha, but my favorite part of the experience is going on a ropeway up the forestswept mountain. The Misen primeval forest in mid-June is lush with tiny rain-colored butterflies fluttering about. Fine gossamer ferns and tiny maple leaves are sprinkled like little light-green stars across the darker greens. I shiver at the thought of what the forest will look like in October. The island is renowned for its many sacred sites and is shrouded in an air of mystery and legend. Along the forest path lies the site of the shigure-zakura (showered cherry blossom), a mystical cherry tree that remains wet even on sunny days, along with such curious phenomena as the site where the sound of wooden clappers emerges from the midnight darkness (allegedly produced by the long-nosed goblin Tengu), a great cedar tree from which perplexing lights can be seen on the sea, and Japan’s only temple that is dedicated to the worship of ogres (they are especially helpful in issues of household welfare and business prosperity)! It rains when we reach the top of the mountain, but, armed with umbrellas, we still agree to take the long walk down the mountain. Seeing the woods we just walked through from above is a wonderful change of perspective. As it continues to pour, we luckily smell the scent of a comforting fire burning, and soon we see a small temple through the foliage. Legend has it that the buddhist monk Kobo Daishi founded Reikado Hall when he performed the “Gumonji,” a secret Buddhist meditative practice, here for a hundred days and the fire he lit

Top to bottom: A grand door adorns Himeji Castle, an impressive wooden castle built in the 14th century with its threestory keep added in the 16th century. A restaurant opens at dusk in Kyoto’s famous geisha district, Gion. Opposite page: Himeji Castle towers high above the city. The castle is sometimes referred to as the "White Heron Castle" because of its splendid white exterior.


has been kept burning for 1200 years. The hall has now been designated as a lover’s sanctuary since the ever-burning flame is reminiscent of the eternal fire of love. We huddle under the roof, warmed by the fire, listening to the rain and watching it drip from the maple leaves in fat, honey-like drops and smelling the forest’s unearthed scent of green tea and fir needles. The misty moss looks like a powder sprinkled on the forest floor and rocky mountainside, and I imagine treading over it would be like walking on clouds. At one point I cannot stop myself from removing a shoe to see if it is as soft as it looks (it is!). An aspect of Japanese nature I come to love is the human cultivation of Japanese gardens. I am used to Western architectural gardens with straight rows of flowers, but here gardens always seem to have a path and a direction: a perfectly planned-out walk, passing by the most scenic views. A Japanese garden is more like a journey than a place. Spending time in Japanese nature seems to give me a better understanding of Japanese aesthetics: nature here seems so dainty and crisp, but also much more mindful than that of America or my own native Sweden. The beautiful Japanese forests not only serve as aesthetic inspiration, but also as an immeasurably valuable source of raw materials. In Kyoto we rent a house—right by the Kamo River—built of dark wood, with inner walls of rice paper and no nails or other metal work. Instead, all of the planks are seamlessly joined together with wooden plugs. Staying in a wooden house feels a little like being in nature. The wood, though no longer living, shifts and creaks in the wind like trees do, and the thin walls and tiny

inner gardens erase the man-made boundaries of inside and outside, unlike the thick walls with bolted doors of brick, plaster, and metal in Sweden and New England. When you first enter a Japanese house (or even a modern Japanese apartment) you step onto a stone floor on the same level as the street outside. To truly enter the house you remove your shoes and almost ritualistically step one foot up onto the wooden floor. We take off our shoes when entering a house or an apartment in Sweden too, but there is no line that clearly defines where shoe-wearing ends. Here in Japan, inside becomes much more about finding a clean comfortable space, while still feeling connected to the outside. Wood as a material is more abundant and beloved in Southern Japan, than in any other place I have visited. Wood is everywhere: from the ancient shrines, bridges, and torii—the traditional gates that mark the entrances to Shinto shrines—to the impressively tall Himeji Castle, built in the 16th century out of wooden planks up to 3 feet wide, and modern pine houses with panoramic windows opening toward the sea. The look and feel of wood is so admired that when the real thing is unavailable, making convincing copies has become an art form in itself. I often find myself leaning on a railing that looks like wood and turns out to be surprisingly cold. “Wooden” railings that are in fact made of concrete molded into the shape of wood are very common. Most people seem to prefer the real thing though, often using the natural properties of wood as a part of the finished product. In Nanjo, on the main island of Okinawa, we meet Ken Fujimoto, a woodcarver who makes wooden bowls

Clockwise from top: Lush bamboo stalks crowd the canopy at Arashiyama Grove near Kyoto. Mist flows from a dish at Shimalohas French-Okinawan restaurant on Ishigaki. Night falls by the banks of Katsura River in Kyoto. What appears to be a little garden pond is in fact a French-Okinawan dish at Shimalohas restaurant on Ishikgaki. Lanterns swing in the breeze by Fushimi Inari-taisha Shrine in Kyoto. A traditional Japanese home in Nahahouses this simple and elegant bedroom. 106 SWEET PAUL MAGAZINE SPRING 2018



Handmade mugs and jugs deck the shelves of the pottery shop and gallery Garb Domingo in Naha, on the main island of Okinawa.



Left to right: The azure ocean glimmers from the bottom of this bowl from Okinawan pottery studio Ishigaki Yaki. Ken Fujimoto carves his wooden bowls out of damaged pieces of wood that he then shows in a small gallery in his backyard.

and plates using local materials. His woodwork embraces the “natural energy” of the materials by allowing cracks and natural deviations to become important aesthetic aspects of the work. He achieves this effect partially through his choice of wood and partially by letting the wood keep its natural water content during the carving process. He then lets the work dry and it achieves its fluid shape through cracking and bending that happens naturally in the drying process. Another place where we see beautiful woodwork of a very different sort is in a little shop in Kyoto called Bamtera. Here the wood is instead exact and polished. Smooth little jewelery boxes, earrings, chopsticks, business card boxes, and perfectly proportioned trays delicately made from bamboo show an opposite, yet equally delightful aspect of Japanese woodwork. While in Kyoto we also visit a place that truly lives up to its countless photographic and filmic depictions, Fushimi Inari-taisha, where rows upon rows of wooden vermilion gates, or torii, wind in a long tunnel up the mountain path. A torii marks


the entrance into a Shinto shrine and stepping through one means stepping from profane to sacred ground, so when more than one torii is present, the holiness increases for every gate you step through. When a wish is fulfilled or you become prosperous, you can donate a torii to a shrine. This is the reason that shrines, such as Fushimi Inari-taisha, which is dedicated to Inari, the patron of business, have over 5000 torii. Each gate is inscribed with the name of the person who donated it so that walking through the torii tunnels become a hopeful experience where you can see thousands of names of people who have had their wishes fulfilled. Outside Hiroshima we stay in a traditional Japanese house. Breakfast is included and we each get our own tray with several small courses served in beautiful porcelain dishes: rice, rolled omelet, pickled vegetables, miso soup, green tea and grapefruit. In the west, the healthfulness of having many different foods to each meal has only quite recently been discussed, but here it is a long-standing tradition. Imported Japanese food quickly pales in comparison to the real thing.

I am an avid tea drinker, but I was never fond of green tea before this trip and I never understood why matcha had to be used as flavoring in every Japanese dessert. After being served more and more green tea, along with breakfast, lunch and dinner, iced as a refreshment on hot days, or with sweets as an afternoon treat, I start to crave it. Now, when I’m back home I often make myself a cup of matcha and it tastes just like a lush Japanese forest fitted into a little bowl. The best place to buy and drink tea is Ippodo Tea in Kyoto. The tea shop has been a family business since 1717 when it was established, and it has kept its tradition of handpicking and growing tea leaves locally ever since. The area around Kyoto is famous for producing the best tea in the country, because of its ideal mild and misty climate and mineral rich soil. The tea leaves are harvested in spring and from early April, the leaves are covered from direct sunlight in a process that increases the chlorophyll levels in the leaves which also boosts the umami taste, antioxidant content and makes the leaves greener. Good matcha has a rich taste and a thick texture. SWEETPAULMAG.COM 109

At Shimalohas, a restaurant on the island of Ishigaki, we get the best of modern Okinawan cooking, combining local fish, such as bonito and squid, and produce, like Okinawan tofu, burdock root, daikon, and seaweed, with western influences such as truffle tapenade and Iberico ham. The food is served on beautiful azure and indigo ceramic work, reflecting the colors of the Okinawan sea and made locally by the potter and artist Haruhiko Kaneko. Just like the beautiful wrapping of a gift is as important as the gift itself here, beautiful tableware can be as important as the food itself for a good meal. Haruhiko Kaneko makes his tableware by fusing pottery with glass. He tells us that Japanese tableware is like the kimono of a geisha; you need many beautiful layers to make up the whole. A beautifully dressed table needs many little bowls and plates, cups, and chopsticks, each one an artwork on its own, to create an impressive harmony in composition. And like kimonos and cooking, Japanese tableware often changes with the seasons. Light fresh colors and cherry blossoms in spring, warmer hues and maple leaves for autumn, darker colors in winter, and light ocean colors in summer. Haruhiko Kaneko’s process of fusing rock into glass on the pottery is a daunting challenge, and the bowls he shows us are sometimes the rare instances of success. Certain bowls are extremely valuable because they feature a process that has only been successful once or twice, though hundreds

and sometimes even thousands of attempts have been made. Some of Kaneko’s pieces have been bought by museums such as the Victoria & Albert Museum in London. If these miracle bowls are a bit out of your budget, Kaneko also sells simpler sake and matcha bowls. Another place we find great tableware is the pottery district in Naha on the main island in Okinawa. There you can find many versions of the traditional Okinawan guard lions, which are placed on each side of almost every gate or main entrance in Naha to protect the house from evil spirits. But our favorite pottery shop is the more modern Garb Domingo, where we realize we will have to buy another suitcase to fit all the pottery we desperately need to bring home. Garb Domingo features distinctly Okinawan pottery, which they describe as being a bit rougher than the pottery of mainland Japan. When I ask Haruhiko Kaneko why he does pottery he says the studio is a family business that almost accidentally ended up in his hands when older family members passed away. But there’s a more profound reason—he keeps finding joy in what he does day after day. The beauty of nature surrounds us perpetually, but it is tragically impossible to ever fully grasp it or express it adequately. All we can do is try to retain that sense of awe we feel every day in nature by filtering it through something else, not replicating nature, but expressing the emotions it fills us with through art and creativity. Clockwise from top: The pottery at gallery Garb Domingo in Naha is displayed on simple wooden furniture. A cyclist rushes past Ippodo Tea Shop and Salon in Kyoto. The café at Teshima Art Museum is a smaller version of the architectural art work featured at the museum with oval skylights framing the heavens above. Restaurants open at twilight by Katsura River in Kyoto. A deer drowses on the sandy beach in Miyajima. Rich and smooth matcha fill a beautiful tea bowl at Ippodo Tea Salon.





CHEERS A Toast to Health Springtime means scrub time. And since fruit and apple cider vinegar are so good for you, this cocktail must be a health drink, right? Well, here’s to your health! Food + Styling + Photography by Paul Lowe



Blackberry Scrub Tonic This refreshing cocktail tastes so good on those warm spring and summer days. You can also enjoy the scrub mixed with seltzer or water for a nonalcoholic delight. SERVES 4

1 cup blackberries 1 cup sugar 1 cup organic apple cider vinegar vodka seltzer fresh mint 1. Mash the berries in a bowl, and transfer to a jar with a tight-fitting lid. Mix in sugar. 2. Let sit at room temperature overnight. 3. Strain and discard the berries. 4. Stir in the apple cider vinegar, and store in the fridge until cold. 5. Divide the mixture into 4 glasses, add vodka to taste, and top with seltzer and fresh mint. Cheers!

Profile for Sweet Paul Magazine

Sweet Paul #32 - Spring 2018