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holiday 2010 • issue 3


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New York Times Cookie Jar Perfect gift for the holidays. Displays two puzzles edited by Will Shortz, plus erasable marker (and answers!). The lid has a Times “T” as its handle. Comes in a gift box. 6" x 6" x 7". $59.95 NSAP3322

Order now at Or call (888) 669-2708

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table of contents What’s up, Sweet Paul Page 5 Contributors Page 7 Recipe Monday Page 10 Keep Your Eye On Page 12 My Happy Dish Page 14 It’s a Wrap Page 17 Crafty Friday Page 24 Painless Holidays Page 28 Gorg-wanna Page 30 A Reflection of Flavors Page 34 From Mormor’s Kitchen Page 36 Gorg-wanna Kids Page 38 Will’s Picks Page 41 Wine Page 44

Woof Page 48 One for the Season Page 50 Cupcake Page 57 Well Opener Page 59 Thanksgiving Page 60 Kids, Cookies and Fun Page 68 A Cake Tin Filled with Old Photos Page 76 Holiday Brunch Page 84 Treats Page 92 Winter Cocktails Page 98 Dressing up Cranberries Page 104 Winter Warmers Page 112 Let Me Entertain You Page 116 Next issue Page 124

Gorg-wanna Food Page 46

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Food+styling by AnnA Wendt PhotogrAPhy by tK tK tK

F o o d + s t y l i n g b y Pa u l l o w e P h o t o g r a P h y b y M e l i n a h a M M e r

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Welcome to the very first Holiday Issue of Sweet Paul Magazine. It’s kind of crazy to think that it was one year ago that I had the idea of creating a magazine... and yet, here we are. Time sure does fly when you’re having fun—and fun is exactly what it’s all about here at Sweet Paul. I’ve had one awesome experience followed by another while making this issue, and for me, the merriment has been put back into the holidays. This time of year also makes me reflect on how far we’ve come, and how thankful I am to have the opportunity to work with the talented artists and writers who brought my vision to life. They have helped the magazine take on a life of its own - a gift that continues to give. The things we have planned for the New Year are very exciting, and now our readers have an opportunity to contribute! We launched a campaign on to raise money for a

check out sweet paul’s campaign on!

redesign and special issue. All contributors will receive exclusive rewards, including behind-the-scenes updates on the design process, and a chance to submit your own recipe to be shot for Sweet Paul Magazine! This past year has changed everything - hearing from the readers and fans always leaves us deeply touched, and we hope to continue to give back with new recipes, crafts, and beautiful stories. With your continued support, anything is possible! So for everyone, near or far, known and unknown, I wish you all a wonderful holiday season and a very happy new year. May all your dreams come true!

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The UlTimaTe BirThday Book, WiTh engraved Coin Hardbound book with every birthday front page in recipient’s life. $169.95 NSAP2176

Order now at Or call (888) 669-2708

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contributors H O L I DAY 20 1 0 • I SS U E N O. 3

What would be the ultimate holiday gift to receive this year?

LISA BJORNER Photographer, Stockholm I want a few extra days off for this holiday! So we have plenty of time to socialize with friends and family.

COLIN COOKE Photographer, New York The ultimate gift for me to receive this holiday would be really creative, nice clients.

BRADFORD CROWDER Writer + Illustrator, Bainbridge Island

JIM HENSLEY Writer + Photographer, Oslo

To have all of my blogging friends in one place! It would be amazing to have all of us gathered together to celebrate the season in style! With a phenomenal feast, of course!

You know...peace on Earth, goodwill for mankind. But if nobody can score one of those for me, I’d be happy with a tin of truffle salt from Dean & DeLuca.

FRANCES JANISCH Photographer, New York

SABRA KROCK Photographer, New York

JANICE MALKOTSIS Copy Editor, New York

KIM M. MOREAU Writer, New York

My ultimate gift would be a two-week holiday in the Mediterranean with my family and close friends, and Anthony Bourdain as a guest.

My son is just starting to talk, so something like “give me a hug, mama” or “love you, mama” would be the best!

Without question—the cherry colored Le Creuset Cookwear Set. Just thinking about all the delicious recipes I could try makes my mouth water.

A magical iPhone with better service, so I can actually talk on the phone from the inside of my apartment. Or a dog I can make funny outfits for.

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JENNIFER NOLAN Photographer, New York

KEVIN NORRIS Photographer, New York

An endless supply of Tocca 007 candles... or at least enough to get me through the winter.

I would love a big and happy St. Bernard with large, floppy ears and an even larger smile!

CARRIE PURCELL Food Stylist, New York

DON PURPLE Stylist, New York

A plane ticket to Florence, Italy because I have a good friend living there right now who I’d love to visit; and maybe a big bag of liddabit salted caramels.

To be in Venezuela wearing a T-shirt, shorts, flip-flops and living on rice and beans and tons of papaya...with a BIG, SMILING HAPPY HEART!!

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ASHLEY NORTON Stylist and Designer, New York I really need a vacuum cleaner. It’s embarrassing that I don’t have one but I’m picky and just can’t decide which one to get.

CAROLINE ROGERS Illustrator, New York The ultimate gift will be bringing all of our families and friends together in NYC when I marry my fiancé this fall.

ANDREW PURCELL Photographer, New York To receive a vintage bottle of rosé champagne. To be honest, it doesn’t have to be just for the holidays, I’ll take it anytime...

HECTOR SANCHEZ Photographer, New York A trip to Cuba to visit my 96-year-old grandmother.

ELLEN SILVERMAN Photographer, New York

WILL TAYLOR Writer + Stylist, London

ANNA WENDT Food Stylist, Stockholm

I would like to spend a week with my extended family in Venice, exploring the city and shopping the markets by day.

I’m hoping to become best buds with Mr. Bright — a yellow Chesterfield armchair covered in golden yellow York velvet, finished with jewel-colored buttons.

Any adventure that involves food. A new restaurant, a cool food class, picnic in the forest or a weekend getaway in some awesome city.

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LETTER PERFECT 1 any of the symbols of an alphabet

That’s what you’ll call this whimsical new collection of quality dishware featuring a crossword pattern edited by The New York Times’s own Will Shortz, and all the quality and design innovation you expect from Fishs Eddy.

14 free from any flaw or defect

■ 9" Square Dinner Plate - Set of 4 – $54.95 NSAPFE1 ■ 12" x 16" Tray – $14.95 NSAPFE2 ■ 12.5 oz. Glass - Set of 4 – $19.95 NSAPFE3 ■ 12 oz. Mug - Set of 4 – $39.95 NSAPFE4 ■ 22 oz. Bowl - Set of 4 – $46.95 NSAPFE5 ■ 10 oz. Creamer – $9.95 NSAPFE6 ■ 7.5" Butter Dish – $12.95 NSAPFE7

Buy online at, or in person at Fishs Eddy’s flagship store near Union Square.

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recipe monday



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Marzipan, Cranberries and Pistachio Squares Makes 24 16 ounces marzipan Confectioners’ sugar, for dusting 10 ounces white chocolate, chopped 1/2 cup pistachios 1/2 cup dried cranberries Cut the marzipan into 4 equal parts. Using a rolling pin, roll out the marzipan to form a thin pancake-like shape. Use a little confectioners’ sugar as flour so the marzipan does not stick to the surface. Melt the chocolate (can use a microwave or a saucepan over hot water). Cover a baking tray with parchment paper and place one marzipan layer on it. Pour some chocolate on top and using a spatula, spread all around the marzipan. Sprinkle with cranberries and pistachio. Place another layer on top and continue until the last layer is chocolate, pistachio and cranberries. Refrigerate for 30 minutes before cutting into squares. Keep cool until served.

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keep your eye on crafty-friday


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How did you get started creating things? I always liked to make things since I was a little kid. I would take the balsa wood that my dad and brother would use to make model airplanes and turn it into things for my room. I had these grand ideas of what I would do in my room when I got older—like I always wanted to put a hammock in there. How about these shades specifically? How did you get started making these? It’s based on something I came across when I was walking down the street. I found these old metal egg baskets people used to use—this kind of a globe, sphere shape, and for some reason it occurred to me to weave wood through it. So I kept doing different shapes. The way the light shines through the wood looked really good. Were you a wood-worker? What led you to work with that material? When I did the first lamp it was with balsa wood, as a kid I played around with that. I hadn’t done any wood-working. I’ve tried to make furniture, but the stuff I do, it doesn’t have to be perfect. It’s not actual wood-working where you have to be so precise. I like more organic shapes and natural forms, which is why I’d like to do some other things with pillows or using fabric.

How did you move from the balsa wood to the veneers you use now? I started with the balsa wood because it’s very transparent, but it turned out to be too soft. It almost starts to decay a little bit. Someone suggested that I try veneer. It works the same way—it has the light color, and it’s super thin, but it maintains its shape a lot better. It’s a lot more consistent. With balsa, the grain will

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always be different, but with veneer, it’s very regular. Where do you find your inspiration? Well, almost everyone always says they’re inspired by nature, and I would say leaves and petals are my biggest inspirations. But, for me, it’s the shapes. I see shapes, as opposed to colors and textures. You’re originally from California, why did you make the move from the west coast to Brooklyn? I’ve been in New York about four years now. I had barely even been to Brooklyn. My sister lives in Manhattan and I had been to visit her a lot, but for some reason I had this idea of myself being in Brooklyn and making things here. There’s a lot going on here in terms of design that I wanted to be a part of. I’m still slowly just starting on the path of where I want to be, and all the things I want to make and do. How much of the design blogs and community do you keep up with, for inspiration and such? I feel sometimes like I’m over-stimulated. I find, I can go a long time off of a little bit of inspiration. I feel like if I look too much, my attention can be taken in too many directions. I used to have this experience a lot where I would see a lamp or see something and think, “such beautiful things already exist, why am I even doing this?” But of course, it can work the opposite way, too. How is it having people react with the products you make? Definitely it’s so weird. I’ve been doing this for a long time, but I hadn’t sold them. I was just giving them to friends. Then when I started selling them and I got coverage, I was looking at the comments that people have made. It’s a little uncomfortable, it’s usually positive, but you’re never 100 confident about something you create, at least I’m not.

lamps, especially the hydrangea lamp they used, over several weeks because it’s very physically tiring. So I did it, and I was really exhausted when I showed up to start filming. I was already in this out-of-it state, then to be there, it was really weird—not to mention seeing yourself on TV. But Genevieve Gorder is so extremely nice. You mention the physical toll, this isn’t light work by any means. How do you deal? It’s mostly just my hands and shoulders. Especially with the hydrangea lamp, it’s hundreds of those little pieces and I stamp them out by hand. I’ve tried other methods— you can send veneers to laser cutters who’ll cut them for you, but that leaves burnt edges on the perimeter. But I like the look of the way I do it the best, which is the thing with handmade goods— you have total control over it and it will look exactly how you want, but it takes a lot out of you.

That coverage led you to TV, and being featured on HGTV’s Dear Genevieve. How did all of that come about? They had a producer who had seen them online. They called me like a week before they needed the lamp, which was rough because I make the

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my happy dish


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“ s

Amy says… This recipe makes me happy because…it reminds me of when I spent the holidays with my dad, who died 20 years ago. He was a great cook and made the perfect potato pancakes—really thin and crispy. Every time I make them now, I know he’d be so proud of me, because of how good they taste, and how I finally followed my passion and became a chef.

Dad’s Potato Pancakes Yields approx. 20 pancakes (3” round) 4 large russet potatoes, peeled and grated 1 medium yellow onion, finely grated 1/3 cup matzo meal, plus additional to soak up liquid 1 1/2 teaspoons salt, plus more to taste 1 teaspoon pepper, plus more to taste 1 egg Vegetable oil for frying Sour cream and apple sauce In a large mixing bowl, combine potatoes and all other ingredients. In large nonstick pan, heat 1/4 inch of oil. (If the pancake browns quickly, turn down the heat to allow pancake to brown slowly.) Add more oil to pan if necessary: The pancakes should not touch the bottom of the pan. Spoon 2 tablespoons of potato mixture into hot oil. Flatten out with potato masher until about 1/4 inch thick. Turn when edges are crisp and bottom is completely dark golden brown. Remove when both sides are almost completely browned. Add more matzo meal to mixing bowl to soak up excess liquid, as needed. Remove to paper towel to dry. Serve hot immediately with sour cream and apple sauce.

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The Hints Keep 1/4 inch to 1/2 inch of oil in the pan so the pancakes are essentially floating in the oil. Always grate everything by hand; use the larger side of a box grater for the potatoes, and the small holes for the onion. Keep adding small handfuls of matzo meal (never flour!) as needed to soak up the extra liquid in the potato mixture as you’re making them. Make only a few pancakes with the first round to determine if more salt, pepper and onion are needed. When satisfied with the flavor, continue with rest of mixture. Drop the potato mixture by spoonfuls into the oil. Take a potato masher (one with holes) and flatten each one until about 1/4 inch thick. This makes for pancakes that are crispy and not mushy inside. Don’t remove the pancakes until they are browned on both sides. This will not only make them taste better but they’ll stay crispy as you make the rest of the pancakes. If the middle of the pancakes is too light, they will get soggy as soon as they’re put on the paper towel.

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and other fine stylists, crafters, & photographers

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BUTTONS Work on small spaces at a time. Cover a paper or wooden box with craft glue and simply add the buttons. When the whole top is covered, hot glue more buttons on top so that there are no large gaps.  

PAPERS Make your own gift wrap using your child’s drawings, old books, artwork or tear sheets from your favorite magazine. Copy it on a home copier or take it to a copy center for a color image. Make the tags using the same paper.  

KITCHEN Wrap your gift in white household paper and make a wide band with plastic shelf liner that you hot glue on the back. Use regular white cotton kitchen string to fasten a wooden or plastic spoon and a gift tag. 

LACE Wrap your gift in craft paper; then cut a piece of lace to fit all the way around.  Fasten it on the back with a hot glue gun. (The lace I used was from an old table runner.)  

TAPE Use Japanese tape to cover a simple wooden box. Choose 4 to 5 different colored tapes and tape them to the box. The label is made of craft paper that’s been taped and then cut.  

POM-POM Start with making a large wool pontoon. Use a pom-pom maker; available in any knitting store or online (www.clover-usa. com). Wrap your gift in white paper and create a wide band using wool yarn. Hot glue the pom-pom on top.    

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CRAFT PAPER Craft paper is my favorite wrapping paper. The small gift is wrapped and tied with red wool yarn.  The tassels are made by twining the yarn around two fingers; tie in the middle and cut the sides. Tie to the two yarn ends.  The large red pom-pom is made the same way, twine the yarn around four fingers; tie in the middle and cut the sides. 

The white center is a small pom-pom hot glued in place. Button gift is tied with thin metal wire and the buttons fasten to the wire.  The large gift is wrapped in craft paper and a vintage cherry hat decor hot glued on top. 

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CUPCAKE FLOWERS Wrap your gift in pretty floral paper. Take three regular size cupcake paper liners and turn them inside out; hot glue together.  Take three small cupcake liners and do the same thing. Glue the large and small flower together. The middle is made of a small liner cut up in strips and glued in the center of the flower.  The tassels are bits of cut-up liners glued on the string. 

LEAF Wrap your gift in white paper and white string. Using a leaf-shape puncher, punch out leaves from white paper. Hot glue them to the end of the strings.

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BROWN GIFTS The flower topper is a ready-made rosette, cut up and glued to the gift. Hot glue a vintage flower in the middle.  The pom-pom ribbon on the round box is hot glued.  The lace is glued in the back of the gift with a hot glue gun and held in place with a simple cotton ribbon.  To make the big bow, layer the ribbon into a number 8 shape on top of each other (three times will do the trick); fasten a thin metal string around the middle. A very simple way to make a bow: hot glue it in place.

FLOWER Wrap your gift in white paper and hot glue a ready-made paper flower on top.  My flower is from

ROW YOUR BOAT Make a small, simple gift more fun by hot gluing a miniature boat with people on top of it.  (They can be found in craft and hobby stores that also sell model trains.)  

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6 exceptional Wines. yours For Just $44.95.

(First Wine Club Shipment of Times Sampler, retail value of $120) The New York Times Wine Club brings you wines from all over the world, selected for their exceptional quality and value. From thousands tasted, the wine experts at Global Wine will carefully select 6 wines and deliver them straight to your door every 3 months. • Shipments include tasting notes and recipes from The New York Times • No commitments — cancel anytime • Full satisfaction and replacement guarantee

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Restrictions apply. Wines are subject to change. Offer does not apply to existing Wine Club members, one-time Wine Gifts or Wine Shop. Expires 12/31/10. The New York Times has chosen Global Wine Company and its panel of experts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of The Times’s critics or newsroom.

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crafty friday crafty-friday


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YOU WILL NEED One old industrial whisk Hanging lamp set (I used one from One screwdriver 1. Make sure the lamp set is not plugged in. 2. Unscrew the socket until it comes apart; unscrew the screws holding the two wires in place. 3. Pull the cord through the whisk; re-assemble the socket. 4. Wrap one wire around one screw and tighten. 5. Do the same for the second wire (make sure the wires are not touching). 6. Screw the socket back into position; add a lightbulb. 7. Hang the lamp and turn on. Enjoy the light!

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Food+styling by AnnA Wendt PhotogrAPhy by tK tK tK

F o o d + s t y l i n g b y Pa u l l o w e P h o t o g r a P h y b y M e l i n a h a M M e r

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SCHEDULE! Pace yourself. I’ve found that if I take two to three nights and assign them one holiday task— writing out cards one night, gift wrapping another—just to get them on my schedule, I’ll no longer have those all-nighters scrambling to pull it together. I make the nights fun—I’ll watch old movies or make cider while doing the tasks. Frances Bailey, Editor and Blogger, 400sqft.

ESTABLISH CHILD CARE If you are entertaining, hire a group babysitter so your friends can bring their children and still be able to enjoy the party as adults. Jen Ramos, Designer and Blogger,

but it should be something unique that will make your friends or family smile. Have them wrapped and ready to go so when the season rolls around, you’ve got a bunch of sweet gifts to give to teachers, co-workers, etc. I also like to buy all my wrapping paper and bows, tape, etc. in the fall. Jan Halvarson, Editor and Blogger,

BE TECH SAVVY Use the internet. Compare prices on items at sites like the Find ( to make sure you are getting the best prices. Join discount groups like Gilt Group (http:// to make sure you are getting the best prices on designer goods. Also, shop etsy ( to support artists. Dallas Shaw, Designer,

KEEP KIDS ENTERTAINED Always have activities on hand for the young ones invited to holiday parties to ensure everyone is happy and having a good time. Coloring books, paper and crayons are great, or better yet, create a do-it-yourself crafty project for the kids. Karen Chien, Designer and Founder of Cheeky Living,

GATHER GIFTS The most stressful thing for me is gift buying. What I like to do is get most of my purchases done by mid-November leaving December free for me to focus on baking, wrapping, parties, etc. I also make sure to find a go-to gift and buy 10 to 15 of them in the early fall.  You don’t need to spend a lot of money,

BAKE MORE COOKIES The holidays bring out the baker in me. Growing up, cookie making was always a big part of the season for our family. Now that I spend my holidays in the city, I make big batches of cookie dough and keep it rolled in logs in the freezer. It’s so easy to pop it in the oven for an impromptu party, or even wrap with a piece of pretty stationery and a ribbon for a lastminute gift. The best part is cookies are always just a few minutes away! Caroline Rogers, Illustrator and Blogger,

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FOREGO PERFECTION DRINKS When hosting our annual holiday party, I always make a special house drink. I prepare a big pitcher ahead, put it in the fridge and as soon as my guests arrive I add some ice and start pouring. Super easy. One of my favorite drinks is: vodka, champagne and cranberry juice. It’s festive and super easy to make. In addition, I always set up a bar with bottles of vodka, bourbon, rum, an ice bucket filled with beer, wine and champagne, and a variety of mixers. This way people can just help themselves to whatever they want and I don’t have to play bartender the whole night. Ron Escobar, Blogger, magazinejunkie.

USE FOUND OBJECTS Gather fallen branches from your neighborhood to use with hanging ornaments instead of using a live tree. Arrange them, clustered, in a tall urn or container. Pam Zsori, Owner of Ink & Peat and Blogger,

MAINTAIN MODERATION Don’t overdo it at parties around the holiday period. Pace yourself when it comes to indulging in party food and drinks. Your body and head will like you better for it! Peter Georgakopoulos, Photographer and Blogger,

PREPARE FOR LONG TRIPS Have a DVD player in the back of the car! After we got one, we were able to drive anywhere! Christine Haerra, Stylist and Blogger,

GIVE AN EXPERIENCE I am big on giving experiences. Last year, certificates for a Moroccan hamam in a 500-year-old Kasbah was my gift of choice for friends living in Marrakech. I zipped into the spa and my gifts were all taken care of in a 1/2 hour! Maryam Montague, Hotel Owner and Blogger,

Don’t succumb to the pressure of “holiday perfection.” The best memories often come from the craziest moments—like when your mom burned the turkey, or the year the Christmas tree fell over (on grandpa). The holidays can be nutty...enjoy every silly second of it. Ez Pudewa, Blogger,

STAY HOME Keep traveling to a minimum. If you spend your holidays on the road fighting traffic you’ll feel they passed you by when it’s all over. If you’d be missing out by declining out-of-town offers, offer to host your own party. Denise Grayson, Blogger,

SWAP LEFTOVERS Host a small get-together with your friends after New Year’s Day to swap leftover cards, wrapping paper and other seasonal basics. After all, it can take a while to use a full roll of wrapping paper and you don’t want to give the same boxed holiday card to your co-workers year after year. Have all of your guests bring supplies they’d like to swap and make sure everyone leaves with new-to-them goodies for the following season. Kari Chapin, Writer and Stylist,

PARTAKE IN POTLUCK Nothing beats the ease of having your holiday events as collaborative events. No one needs to bring anything extravagant—an extra bottle of wine, a plate of cheese or a fresh loaf of Italian or French bread can be a big help. Don’t be afraid to ask, most guests are happy to help. Grace Bonney, Blogger,

UTILIZE ONLINE RESOURCES Use an online registry. This is especially helpful when exchanging gifts with extended family. I’d much rather give a gift that I knew they wanted or needed rather than something that will just gather dust. or are great sites because you can add items from any website (like Etsy!) or a brickand-mortar store. Julia White, Designer, SWEET PAUL . H O L I DAY 20 1 0 | 29

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gorg-wanna food gorg-wanna


SPECIAL READER DISCOUNT If you love to cook, or someone you know loves to cook, this delicate whisk is the perfect gift. The pendant, which is 3/4 of an inch long, is made of sterling silver, and is also available gold dipped. Comes on a 16 inch chain. Silver pendant, $45.00; Sweet Paul readers get 10% discount. Use SWEETPAUL in “message to seller” at checkout.

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CHAIR “Camping” chair designed by Jesper Thomsen for Normann Copenhagen in beech wood and leather. $3,500.00; CALENDAR Letterpress calendar inspired by vintage fabrics and geometric shapes from SeeSaw. $32.00; seesaw. DECOR KIT Super cute decor kit from Polli that contains 30 decorations and ribbons to make garlands, gift tags or ornaments. $19.95; BOOK Kristin Hove collected recipes from her family and friends in her new book Collected. $22.95; HOLIDAY CARDS Made just for our readers by C&C. You get 12 cards for $24.50; THE POPPY Awesome linen flower from EmersonMade. Comes in three sizes. From $54.00; OWLS Crocheted owls from City Owl. Made by Grandma. Comes in a range of colors, $20.00;

SWEET PAUL TR EAT! You can win ite

ms in pin Simply se k. nd us an e-mail at giveaway @sweetp aulmag.c and tell u om, s what yo u’d like to win and w hat story you liked the best in this iss u e . Entries due by D ecember 15.

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During the early years of being a teenager, my father worked overseas which afforded my family and me the fantastic opportunity to travel widely. My first big adventure at thirteen would see me through Ireland, Switzerland, Saudi Arabia, Hong Kong, Australia and New Zealand. My mother encouraged my sister and me to keep a journal of our travels that was met with the typical enthusiasm one would expect when asking a child to take on the task of writing during a vacation. But, I endeavored to do my best and made my daily entries. Years later, after stumbling across the journal in a box, that aged tablet was cracked open again and I couldn’t help but be astounded. You wouldn’t exactly call it “literary,” far from it, but it held a heart-warming revelation that had long been forgotten. All I had written down over the span of several weeks was the endless varieties of culinary pleasures I’d polished off—smoked kippers, strawberry cream cake, chicken shawarmas, hummus, hum bao, seaweed noodles with peanut sauce, Violet Crumble, lamingtons, Pavlova, and on and on and on. All of my memories had been cataloged by the foods I’d eaten. And, frankly, little has changed.

I never cease to be amazed and appreciative of the intensity with which food outlines the moments of our lives. While some are more deeply sentimental than others, perhaps most, if not all of us will continuously carry these sensory memories until our very end. We will acutely recall the events, the places and most of all, the people in our lives through the scents and flavors of so many times gone by. To this day, if I make the rice and corn that my now long gone Aunt Kay used to make, the mere smell will immediately transport me back to when I was a small child sitting in her San Francisco kitchen listening to her wonderful laugh or as she would softly sing. A simple chocolate snack cake tinged with a hint of cinnamon reminds me of the one thing my sister was ever willing to cook from scratch: my mom’s yellow curry spaghetti with mushrooms. It still weakens me with its aroma. And, the warm perfume of her sherry cake wafting about recalls family holidays or the polished cocktail parties my parents would host for my father’s colleagues. My mom’s version was to simply substitute sherry for the liquid called for on a box of yellow cake mix. And, frankly, there is nothing wrong with that shortcut based on my recollection! However, today I have adapted this sherry cake recipe to suit my own needs by creating a “scratch” version. As I am often known for my cupcakes, this interpretation includes a topping of nutmeg-laced browned butter and vanilla buttercream. But, a simple preparation of the cake in a Bundt cake pan and dusted with powdered sugar will give you an immediate sense of my childhood original. Either way, I hope you enjoy this recipe and perhaps make it a new part of your own family food memories.


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UNCLE BEEFY’S SHERRY CUPCAKES WITH BROWNED BUTTER BUTTERCREAM 2 cups sugar 5 whole eggs, plus 1 egg yolk 3/4 cup vegetable oil 1/4 cup melted butter 3/4 cup cream sherry 1/4 cup half & half 1/2 tablespoon vanilla 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon salt 2 1/4 teaspoons baking powder 1 1/2 teaspoons nutmeg For the frosting 1 1/4 cups sugar 1/2 cup flour 1 1/2 cups whole milk 4 sticks unsalted butter 2 teaspoons vanilla 1/2 teaspoon nutmeg

Preheat the oven to 350ÂşF. Beat the sugar and eggs together until fluffy and a pale yellow color (3 to 5 minutes). Add the wet ingredients (oil, melted butter, sherry, half & half, vanilla) and mix until incorporated. Sift together the flour, salt, baking powder and nutmeg. Add the dry ingredients and mix until just combined. (Do not over mix!) Using a standard size, springaction ice cream scoop, place the batter into a regular-size muffin tin lined with cupcake papers. Bake for 17 to 18 minutes, or until an inserted toothpick comes out clean. Cool completely before frosting. (If making a Bundt cake, thoroughly grease and flour a Bundt pan; bake about 45 to 55 minutes or until tester comes out clean.)

For the frosting In a saucepan, over medium-high heat, melt one stick of unsalted butter and cook until a deep golden brown. (Do not burn.) Set aside to cool completely. In a medium-size bowl, sift together sugar and flour. Add the whole milk and mix until thoroughly combined. Pour the mixture into a medium saucepan and cook over medium heat, whisking often, until the mixture comes to a boil and thickens (about 25 minutes). Place mixture in a bowl and cover with plastic wrap, so that the plastic wrap is completely touching the mixture (to prevent it from forming a skin); allow to cool. When mixture has cooled and is warm to the touch, transfer to a mixer fitted with a whisk attachment and beat on a medium-high setting. Add browned butter in small spoonfuls. Add nutmeg. Cut remaining 3 sticks of butter into small pats and slowly add to the frosting. Whip until light and fluffy.

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from mormor’s kitchen

The Gingerbread Disaster It was a few days before Christmas and I was 6 years old. I woke up very early with one thought in my head: I want to bake gingerbread cookies. The whole idea came from a favorite record that I had listened to as a child, a story by the Norwegian writer Thorbjorn Egner. In it, is a rabbit that bakes and sings a song about how to make gingerbread cookies. So at six in the morning on that fateful day, I went downstairs to the kitchen with my little record player and that record.

I found the big baking bowl that my grandmother had used for baking and turned on the record. It didn’t take very long after that for the kitchen countertop, floor and, surprisingly, the ceiling to host a celebrated mix of flour, sugar, eggs and cinnamon. Of course, the song was not a real recipe, but how was I to know at such a young age? My grandmother and mother later told me how they had been woken up by the sound of the same song playing over and over again—only to find me in the midst of such a mess. I thought they would be angry; after all, my grandmother would no doubt have to spend upward of a week to clean up after me. But instead, they said, they had both burst out in laughter. After giving me a scrub down in the tub and straightening up the disaster area, we spent the rest of the day baking real gingerbread cookies. I can still close my eyes and remember the smell of cinnamon and pepper.


11/1/10 10:23 PM

Mormor’s Gingerbread Cookies Makes about 80 cookies 1 cup salted butter, softened 1 cup dark brown sugar 1 large egg 1/2 cup molasses 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 4 cups plain flour 1 teaspoon baking powder


In a large bowl beat butter and sugar until creamy.

Add egg and molasses and mix well. Add spices, flour and baking powder and stir until everything is incorporated. Wrap dough in plastic wrap and refrigerate overnight. Preheat oven to 375°F. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out cookies and transfer to a baking tray covered with parchment paper. Bake for about 6 to 8 minutes or until golden. Cool on a wire rack. Store in an airtight container.

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gorg-wanna kids


With hanging bowler hats and mustaches, this child will surely grow up to become a big Magritte fan.

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MOBILE “Mr. Mustache” baby mobile for mustache lovers made of paper and nut veneer. $28.00; PLATE Don’t forget Santa’s cookies this Christmas. I’m sure he will be very happy to be served from this melanin plate. $16.00; DECAL “Sleeping bear” wall decal; comes in 34 colors and five different sizes. $68.00; PILLOW Meet Mr. Frank Fox from Danish Darling Clementine, 12”x12”. $40.00; CAR Ride on toy car based on the very first SAAB. Made of plastic and wood. $460.00; DUCKY I was so happy when I found the old-fashioned rubber toys at Roll Over Red Rover. Comes in a range of different animals. $25.00; PLACEMAT Great playful “Hallo Robot” placemats that will make all kids sit still and eat their food. $14.95 for 8; GUITAR Future rock star? This fabric guitar from Rice is perfect. $45.00;

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Bell Garland, $23.00; LED-Light Tree, $78.00; Planter, $31.00;

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Cheers! The holiday season is well and truly upon us and we at Sweet Paul want to make your Christmas party the best on the block. So, pour yourself a glass of mulled wine and let the planning begin... FUN IDEAS TO GET THE PARTY STARTED • Why not organize an ornament exchange around a preset theme to break the ice? • Get everyone to put an After Eight mint on their forehead, and then see who can get it into their mouth without using their hands. PARTY AND TABLE DECOR • For a festive touch, use tree ornaments and jewel-colored ribbons to tie napkins together. • Warm up side tables and entryways with branches collected from your local park or woods. Spray paint them white and hang twinkling lights and decorations on them for a unique look. • Paint fruits, foliage and pinecones in metallic hues, and then place along your mantle; arrange tea lights in the gaps. • For a quick and quirky centerpiece, fill a cake dome with brightly colored baubles. • Mix fruits, foliage and animal objects to achieve an eclectic look. • Mix and match napkin rings for a relaxed look.

! WILL’S TIP ch at m d Mix an for a napkin rings . ok lo d relaxe Napkins, $2.49;

Assorted napkin rings, $23.00$30.00;

Reindeer, $1.99;

Pear $7.80; Robin, $5.50;

WILL’S PARTY PLAYLIST All I Want for Christmas is You, by Mariah Carey Blue Christmas, by Elvis Presley The Christmas Song, by The Pogues Twelve Days of Christmas, by Nat King Cole Have Yourself a Merry Little Christmas, by Destiny’s Child Last Christmas, by Wham

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Wreath, $30.00;

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Flatware, $235.00;

Candlestick, $7.99;

Serving platter, $79.95;

Three Canapé Cheats

Joy Pears, $38.00;

TUNA AND BLACK PEPPER CIABATTAS Mix tuna flakes, freshly chopped parsley, sliced olives, extra virgin olive oil and cracked black pepper together; then refrigerate. Just before your guests arrive, slice ciabattas around 1/2 inch thick and place on a parchment-lined tray in the oven at 350°F until golden. BREAD STICKS WITH A TWIST For each bread stick, lay a slice of prosciutto flat. Place three arugula leaves on top and sprinkle with finely sliced sun-dried tomatoes. Starting at the base, tightly wrap the prosciutto around the bread stick before serving with champagne. MINI ROAST BEEF PASTRIES Chop 1 tablespoon chives and 1 teaspoon horseradish; mix into 2 cups sour cream. (You can save time by spooning into ready-made pastry shells.) Top with sliced roast beef. Garnish with a sprig of watercress.

Owl, $4.70;

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Dinnerware, $36.00 to $50.00;

11/4/10 6:29 AM



All eyes were on the bottle... Girls, French girls in fact, had been persuaded to come over to where the tent was pitched. This was not to be a beer and potato chip event. This called for white wine...maybe cheese, a fire on the beach. This particular campground happened to be in the south of France. It really couldn’t have been anywhere else. The adjoining shop was filled with accidental gourmets filling their baskets with exotic foods. The group of young men I was spying on had crossed the Channel from England to try their luck on the Côte d’Azur. There’s an element of luck when picking out a bottle of wine for any given occasion if you don’t learn to decipher the clues. The bottle the campers were leaning toward was clear glass with an ornate, classy label—the wine in it, a deeply satisfying gold color. They had stumbled over a real unexpected pearl; Ch. Climens, Sauternes at an astonishingly affordable price. Terms like red and white, dry or sweet have only limited meaning. I’ve had red wines as black as coffee, and the occasional bottle of Chablis that looked pretty green to me. As far as sweet goes, that Chablis had lost whatever trace of sugar its chardonnay grapes ever had. Buy a bottle of Chardonnay from Sonoma County and you’ll likely get more than a hint of sweetness. Now a lot of this is up to the wine maker. Delaying the harvest will make for riper, sweeter grapes.

Ending fermentation earlier will leave some of the natural sugars in the wine. That’s what’s happening during fermentation— the yeasts are consuming the sugars and leaving alcohol behind. In theory, the more sugar, the more alcohol. At a certain point though, the amount of alcohol trapped in the bottle will kill the yeasts before all the sugar is converted. The wine will then have a certain fruity sweetness to it. Sauternes is a special case of nature doing something unexpected and spectacular. Most other white Bordeaux wines are bone-dry. The northern latitude of the vineyards doesn’t make for super ripe grapes most years, and frankly the wine makers here don’t want them. Except in Sauternes. There, sweet white wine is king. Situated at the point where one colder river flows into a warmer one, Sauternes has an almost unique advantage. The rivers create an early morning fog at just the right time, in just the right season and in just the right place to encourage a particular fungus to attack the grapes, pierce their skins and allow much of the juice to evaporate. It’s called “noble rot.” Most fungus in the vineyards is, well, just rot. It ruins the grapes and makes for rotten wine. Noble rot turns grapes into one of the wine world’s real jewels. How the campfire date ended, I’ll never know. The three young men hurried off to the cashier with a surprise bottle of dessert wine, and a six-pack of beer just in case. In my imagination they had a night to remember, at least on one level.

SAUTERNES Once in a lifetime Tradition compels me to say Château d’Yquem. Honesty compels me to say I’ve never had it. It is the head honcho of dessert wines and one of the planet’s most expensive liquid, by the way. One vine makes about a glass of wine. Whenever you can Almost any Sauternes will be good, provided it comes from a good year. Ask around. Try Climens, Guirad, or Doisy-Daëne. Whenever you want Luckily, like other French luxury items, there are believable copies. Wines from the districts Monbazillac or Cadillac can give you almost the same quality for a fraction of the price.

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gorg-wanna food


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TOADSTOOLS Looking for the perfect holiday cake decor? Then these edible toadstools are pretty darn close to perfection. Eight edible toadstools made of sugar paste, chocolate and royal icing. $32.00; ALE The bottle of this red rice ale is so cute—I kinda want to use it as a vase after it’s all gone. (It’s very tasty, too!) $4.99; CRACKERS We do love our cheese and crackers here at Sweet Paul. These buttery crackers are great for soft cheeses like brie and camembert. $8.00; CUPCAKE LINERS Love these gingham and polka dot cupcake liners. They will make any boring cupcake look stylish. $4.99 for 40 liners; www. HONEY Sage honey from Napa Valley—perfect for tea or just a tablespoon in hot milk before bedtime. Helps keep the flu at bay. $12.85; www.katzandco. com JEWELS Need some sparkle on your cake or cookies? Then these edible jewels are the answer. Each one is made of sugar. $10.99 for 8; www. OILS Holiday time is cookie time and you will need to add some taste to them. Orange blossom water and pure peppermint extract are the perfect solutions. $10.99;

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A Great Start to a New Day .



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Pancakes A healthy way to start the day. You can also make these for yourself: just add 4 tablespoons of sugar. Makes about 15 1 cup buckwheat flour 4 tablespoons corn flour 1 teaspoon baking powder 1 cup buttermilk 4 tablespoons milk 1 large egg Mix all ingredients in a large bowl until smooth. Refrigerate for 30 minutes. In a small saucepan, heat a small amount of butter (to coat) and cook each pancake about 1 minute on each side. (For bone-shaped pancakes, just pour the batter into a bone-shaped cookie cutter.) Cool and serve. Can be frozen.

BED Über cool dog bed from L.A. designer James Perse. Comes in two sizes, from $900.00; SWEATER Turn your pooch into a candy cane with this cute sweater from Trixie+Peanut. Comes in a range of colors. $29.00; CUFF Leather cuff with charm in metallic Tagana. Comes in a range of different colors. $150.00; ILLUSTRATION Personalize a portrait of your pet with Superstudio. Starts at $35.00; HAT Keep your pup warm this winter with Blue Blossom Hat from Beantown. Made to measure. $30.00; TOY Wonder Balls—bouncy, colorful vinyl balls—perfect for the playful pup. $5.00;

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one for the season



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BEST HOT CHOCOLATE EVER! Makes children of all ages very happy. Makes 1 glass 1 1/4 cups full fat milk 2 ounces good quality dark chocolate 1 teaspoon sugar, or more to taste Whipped cream to serve Heat the milk in a saucepan over medium heat. Melt the chocolate in the milk. Add the sugar and whisk until dissolved. Serve with whipped cream.

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CHOCOLATE PUDDING CAKE   A mix between cake and pudding. Stays moist for days. Serves 4 2 teaspoons butter 1/2 cup sugar 6 large eggs, separated 6 ounces good quality chocolate, melted 1/2 teaspoon salt Crème fraîche for serving Raspberries for serving  

Preheat oven to 350°F. Bring a pot of water to a boil. Butter 4 ovenproof small dishes. In a large bowl, whisk egg yolks and sugar until light and creamy. Whisk in the melted chocolate. In another bowl, whisk egg whites with salt to form soft peaks. Fold the egg whites gently into the

chocolate mixture using a spatula. Pour into the dishes. Set the dishes in a roasting pan and pour enough boiling water into pan to come up 1 inch on sides of dishes. Bake about 12 to 15 minutes, cake should have just set. Cool and serve with crème fraîche and raspberries.

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FALLEN CHOCOLATE CAKE This is such a great cake and without flour, so it’s great for Passover. Since the cake is very soft, it will need to be served with a spoon. Serves 6 9 ounces dark chocolate, chopped 1 cup butter 6 eggs, separated 1 1/2 cups sugar Preheat oven to 350°F. In a medium saucepan, over hot water, melt chocolate and butter in a bowl.

Beat the egg yolks and sugar in a bowl until pale. Combine the egg mixture and the chocolate. Whisk the egg whites into stiff peaks. Fold them gently into the chocolate mixture. Pour the batter into a 12- to 14-inch pie tin. Place in oven and bake for about 16 to 20 minutes. The cake will rise and then fall (it’s supposed to fall). Serve warm with whipped cream or ice cream. SWEET PAUL . H O L I DAY 20 1 0 | 53

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CHOCOLATE AND COCONUT CUPCAKES Make many, these will be popular. Makes 12 large cupcakes 1/2 cup unsalted butter, softened 1/2 cup sugar 3 eggs 1 cup plain flour 1/4 cup shredded coconut 4 tablespoons good quality cocoa powder 1 1/2 teaspoons baking powder 1/2 cup shredded coconut 1 teaspoon cocoa powder Ice cream, for serving Preheat oven to 350°F. Beat butter and sugar until pale. Add eggs, one at a time; mix well. Add flour, coconut, cocoa and baking powder; mix well. Pour the batter into a 12-cup buttered cupcake tin. Place in oven and bake for 12 to 15 minutes. Cool on a wire rack. Toss the shredded coconut in cocoa powder. Serve the cupcakes with the chocolate coconut and ice cream.

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AMARETTO TRUFFLES Placed in a decorative box, these can be great gifts for the holidays. Makes about 30 1 cup whipping cream 1 pound good quality dark chocolate 1 tablespoon Amaretto Cocoa powder  In a saucepan, slowly bring cream to a boil. Place the chocolate and Amaretto in a bowl and pour the cream over.

Stir gently to dissolve the chocolate. Leave to cool. When the mixture is set, use a spoon to scrape teaspoon-size balls. Use your hands to roll them into balls (messy, but fun, and you can always lick your fingers afterward). Roll the truffles in cocoa powder and serve. Will keep up to one week.

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cook up explore invent

concoct adapt

design imagine



dream up


think on your feet


mess around

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a guide to the daily possible 11/3/10 7:48 AM


CHEDDAR & CHIVES CUPCAKE This is the perfect savory cupcake for all those cold nights when you want something satisfying Makes 12 1 1/2 cups plain flour 1 1/2 teaspoons baking powder 1 teaspoon salt 4 tablespoons cold butter, cubed 3 tablespoons fresh chives, chopped 3 ounces sharp cheddar, grated 1/2 cup milk

Preheat oven to 350°F. In a large bowl, mix together flour, baking powder and salt. Add the butter and work it into the flour with your hands. (It should resemble coarse meal.) Add chives, cheddar and milk and mix well. Divide the dough into wellgreased cupcake tins. Bake for about 20 to 25 minutes, or until golden brown. Serve fresh from the oven with butter and some good cheese on the side.


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H O L I DAY 20 1 0 • I SS U E N O. 3


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F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y H E C T O R S A N C H E Z

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(previous page) A creamy and sweet soup that goes perfect with the cranberry compote.

(right) This is my favorite way to make a turkey—easy and very tasty.

Serves 6 2 tablespoons olive oil 1 large yellow onion, peeled and sliced 2 cloves of garlic, sliced 1 2-pound pumpkin, peeled, seeded and cubed 1 large potato, peeled and cubed 2 carrots, peeled and sliced 1 leek, only the white part, sliced 3 cups chicken stock 1/2 cup cream Salt and pepper, to taste Cranberry compote, to serve 3 tablespoons toasted pumpkin seeds, to serve

Serves 6 to 8 1 14-pound fresh organic turkey 4 tablespoons butter, softened Salt and pepper, to taste Stuffing, see page 66 4 tablespoons butter 1 cup chicken stock 1/4 cup maple syrup 1/4 cup apricot jam 1 cup cream 1 cup chicken stock

Heat oil in a large saucepan and fry onion and garlic until soft. Add pumpkin, potato, carrots, leeks and stock. Bring to a boil and let the soup simmer for 30 minutes. Pour the soup into a blender and blend until smooth. Pour into the pan and add cream. Bring to a boil and simmer for 5 minutes. Season with salt and pepper. Serve soup with cranberry compote and toasted pumpkin seeds.

CRANBERRY COMPOTE This compote can be used in a “next day” turkey sandwich. It is quite close to heaven. Makes 2 cups 1 cup dried cranberries 1/4 cup golden raisins 1/2 cup dried cherries 1/4 cup raisins Grated zest from 1 orange 4 tablespoons orange juice 4 tablespoons Limoncello

Preheat oven to 425°F. Wash the turkey well; remove neck and giblets; dry. Massage the whole turkey with butter; rub well with salt and pepper. Loosely fill the cavity with stuffing. Pull the legs together and tie them with twine; place in roasting pan with rack. Pour in chicken stock. Place in oven and roast for 30 minutes. Melt butter, syrup and jam in a small saucepan. Reduce heat to 350°F. Baste the turkey every 20 minutes with the maple syrup mixture. If the turkey starts to brown in some areas, place some foil on top. Total cooking time should be about 3 hours; a meat thermometer should read 170°F when inserted into the breast. Let rest 30 minutes before carving. For the gravy: pour the drippings into a saucepan. Skim off some of the fat and bring to a boil; add cream and stock. Simmer on low heat until thick.

Place all the ingredients in a small saucepan and bring to a boil. Simmer for 6 to 8 minutes, or until almost all liquid is gone. Cool and store in an airtight container.

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MASHED POTATOES WITH CRISPY PARMESAN Love the texture of the creamy potatoes with the crispy Parmesan. Serves 6 1/4 cup grated Parmesan 2 pounds Yukon Gold potatoes, peeled and cubed 1 stick butter 1 cup warm milk Salt and pepper, to taste Fresh thyme

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Preheat oven to 400°F. Sprinkle 1/2 teaspoon of Parmesan on a baking tray covered with parchment paper. Leave about 2 inches around the piles so they have room to melt. Bake until melted and crispy, about 2 minutes. Take out and cool; break into pieces.

In a large pot, cook the potatoes in unsalted water until tender. Drain and mash. Over low heat, add butter and stir until melted; add milk and stir well. Season with salt and pepper. Stir in Parmesan and serve with a sprinkle of fresh thyme.

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OLIVE BREAD AND MUSHROOM STUFFING Use rustic bread for this stuffing. The olive adds an extra kick. Serves 6 4 tablespoons butter 2 yellow onions, chopped 2 stalks celery, chopped 1 1/2 pounds mushrooms, trimmed and sliced 2 tablespoons thyme, finely chopped Salt and pepper, to taste 1 pound olive bread, cubed 1 cup chicken stock 3 eggs, beaten Preheat oven to 400°F. Butter a large ovenproof dish.

Heat the butter in a large pan and sauté onions and celery until the onions become soft. Add mushrooms, thyme, salt and pepper. Sauté the mixture until the mushrooms are golden. Transfer to a large bowl. Mix in bread, chicken stock and eggs. Transfer to baking dish and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes or until golden.

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BRUSSELS SPROUTS WITH ALMONDS AND PANCETTA I love to make Brussels sprouts this way: with the accompaniment of salty pancetta—yum! Serves 6 1/2 cup pancetta, cubed 2 pounds Brussels sprouts, cut in half 1 cup almonds Salt and pepper, to taste Heat a large pan and add the pancetta. Cook until a good amount of grease is created. Add Brussels sprouts and almonds; cook until Brussels sprouts are al dente (soft on the outside, but with a hard core). Season with salt and pepper. You can also make this dish in the oven. Just place all the ingredients in an ovenproof dish and drizzle with 2 tablespoons olive oil and bake for 15 minutes.

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SPICED PUMPKIN TRIFLE I’m not a huge pumpkin pie fan, so this is my take on a deconstructed pie. Serves 6 2 cans pumpkin purée 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 4 tablespoons light brown sugar 24 gingersnaps, broken into pieces 1 cup heavy cream, whipped into soft peaks In a large bowl, mix pumpkin purée, spices and sugar. Layer pumpkin, gingersnaps and cream in glasses and serve.

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PEPPERMINT COOKIES Great chocolate cookies with just the right amount of peppermint. Makes 30 2 1/2 tablespoons salted butter 1/2 cup sugar 1 large egg 1/2 teaspoon peppermint extract 1/2 cup plain flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/3 cup melted semisweet chocolate 10 peppermint candies, chopped

Preheat oven to 350°F. In a large bowl, beat butter and sugar until light and creamy. Add the egg and mix well. Add peppermint, flour, cocoa and baking powder; mix well. Wrap in plastic and refrigerate for at least 2 hours before use. Roll out to 1/8-inch thickness on a floured surface.

Cut out 2-inch rounds using a cookie cutter or a glass and transfer to a parchment-paper-covered baking tray. Bake for 10 minutes. Cool on a wire rack. Decorate with a little melted chocolate and some crushed peppermint candy. Store in an airtight container.

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Sweet Pa u

l Tip! A cute way to serve th ese is to make a handle u s in g a lollipop s tick. Hot g lu e rick rack ri bbon. Glue to th e popcorn ball with some melted sug ar.

CHOCOLATE SANDWICH COOKIES These will go fast, so make a lot!

CARAMEL POPCORN BALLS Easy to make and really fun to serve as an “upside-down lollipop.” Makes 10 1 large bag of popcorn 1 cup sugar Place the popcorn in a large bowl. Melt the sugar in a medium pan over medium-high heat. Stir once in a while so the sugar does not burn. Once melted, pour the caramel over the popcorn. Using clean rubber gloves, form the popcorn into balls. (It will be hot so don’t let the kids do this.) Store in an airtight container.

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Makes 25 1 batch sugar cookie dough 1/2 cup melted chocolate Preheat oven to 350°F. Cut 2 1/2 inch circles and place on a parchment-paperlined baking tray. Use a small flower-shape cookie cutter and cut out flowers using half of the dough. Bake for about 8 to 10 minutes, or until just golden. Cool on a wire rack. Spread 1/2 teaspoon of melted chocolate on a whole cookie and place the one with the cut-out on top. Store in an airtight container.

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Sweet Pau lT

BASIC SUGAR COOKIES This is a basic cookie recipe that never fails to please. Makes about 30 cookies 1 stick salted butter 1 cup sugar 1 large egg 2 cups plain flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract Preheat oven to 350°F. In a large bowl, beat butter and sugar until light and creamy. Add the egg and beat it well into the mixture.

ip! It’s also fu n to make letters usin g the sugar cook ie dough to use as card s or place settings.

Add flour, baking powder and vanilla and mix until combined. Wrap in plastic and refrigerate for at least 2 hours before use. Roll out to 1/8-inch thickness on a floured surface. Cut out cookies and transfer to a parchment-paper-covered baking tray. Bake for about 8 to 10 minutes, or until just golden. Cool on a wire rack. Store in an airtight container.

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SANTA ORNAMENTS Cute ornaments for the Christmas tree. Makes 30 1 baked batch of sugar cookies in the shape of a 2-inch circle Confectioners’ sugar Water Paper Santa heads (can be found at Mix confectioners’ sugar and water to a smooth, thick frosting. (You will need to improvise exact amounts to achieve a desired thickness of frosting.) Fill a pastry bag with the frosting and squeeze a little on each cookie. Place a Santa head in the middle; pipe small dots around the head. (I used a hot glue gun to fasten a small piece of string on the back of the cookie.) Remember, these are decorative and not for eating!

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SNOW GLOBES A cute way to give away cookies. Hot glue a rick rack ribbon on the side of the lid of a small jar. Melt a little sugar to use as adhesive; glue the cookies to the lid. Add coconut to use as snow and screw the jar in place.

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SNOWMAN COOKIES These are great for gift giving. Makes 12 snowmen 1 batch sugar cookie dough 1 small batch of peppermint cookie dough (use leftover dough) Confectioners’ sugar Water Shredded coconut 1/4 cup melted chocolate 1 small piece of orange fondant 1 piece of red and white string Preheat oven to 350°F. Cut out 3 different circles of the sugar cookie dough (small, medium and large). Place them on top of each other to create a snowman shape. Press them gently together and transfer to a parchment-paper-covered baking tray. Cut out small hats using the peppermint cookie dough and place on the same tray. Bake for about 8 to 12 minutes. Cool on a wire rack. Mix confectioners’ sugar and water until smooth. Cover the snowman with frosting and dip into coconut. Add extra frosting to his head and place the hat. Use melted chocolate in a piping bag to make buttons and a band for his hat. Take a small piece of fondant to create a thick carrot. Fasten with a small amount of frosting. Tie a string around the neck as a scarf.

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You will need: 1 small wire wreath* 4 pounds peppermint candy Florist wire*

You will need: 2 large bags of popcorn 1 needle White thread 4 white paper plates Craft glue

Start by fastening the florist wire to the wreath. Use two and two candies and fasten them to the wreath by twining the wire around them. Let the next ones overlap the old ones. Work yourself all the way around. Fasten the last ones by twining the wire a few extra turns around the wreath. *Both can be found at your local florist’s or craft supply store.

Start by stringing the popcorn to the thread. You need quite a lot of popcorn for this wreath. Glue the plates together and cut away the middle. Twine the threaded popcorn onto the paper plate wreath. To save time, you can hot glue the popcorn in place instead.

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A Cake Tin Full of Memories S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y H E C T O R S A N C H E Z


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TREE OF MEMORIES A very simple way to decorate your tree with all your loved ones. You will need Photos of family and friends Ornament hangers Hot glue gun Hot glue the ornament hangers to the back side of the photos and hang on tree. (If you don’t want to glue on your photos you can make color copies.)

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FAMILY WALL TREE A fun gift for your whole family. Just make copies of the photos you want to use as cut-outs. You will need Cut-outs of photos of your family, however small or large they may be. White tin bamboo sticks Hot glue gun About 20 inches of white string Paper rosette Start by creating a layout of your family tree. This can be done on a table. (Make sure you don’t mix Aunty Dawn with Uncle Tim!) Cut the bamboo sticks into the shape of a tree. Hot glue the sticks on the back of the cut-outs. Hot glue the string to the back; hot glue a paper rosette on top. You can even glue a family name tag on it.

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Another great way to display images of your family members.

These are superfine to use as a place setting.

You will need Small plate Photos 2 pages from an old book Hot glue gun Glass dome

You will need Color copies of family or friends Hot glue gun Toothpicks Cut out the images you want and hot glue the cut-outs to a toothpick on the back side of the image.

Cut out the images and hot glue them to the plate. Cut out tree shapes of the old books and hot glue to the plate. Put the dome on top.

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A great gift that costs about $1 to make.

A great way to keep your loved ones around you.

You will need Old photo Calendar (you can find one online) Hole puncher String

You will need Photos Lazertran Waterside Decal ( Paper Vases

Cut out the calendar and glue it together so that you can tear off month after month. Glue to the picture. Make two holes on top and fasten with string.

Make a copy of your images with Lazertran. Cut them out and place in cold water for 10 seconds. Transfer to vase or bowl. Follow the baking instructions on the package of the Lazertran.

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WRAPPING PAPER A personal way to wrap your holiday gifts. You will need Holiday-themed photos Take your photos to a copy center; spread them out as you would for a collage on a color copier. Enlarge them to choice of size. When you use a color copier, your photos take on a beautiful vintage feel that unfortunately won’t work with black and white copies. SWEET PAUL . H O L I DAY 20 1 0 | 81

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TAGS Give your family members a tag of themselves. You will need Color copies of pictures Tag puncher Hole puncher String

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Use a tag puncher and punch out tags of your pictures. If you don’t have a tag puncher you can just cut the tags out by hand. Punch out holes using a hole puncher and fasten a string to the photo.

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BACK SIDE The back side of old photos can also be beautiful. They kinda look like old silhouettes. You will need Old pictures Craft glue Craft paper Frame Cut out the people and glue with craft glue to craft paper. Insert the images in a frame of your choice.

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ROASTED GARLIC & WHITE BEAN CROSTINI Serves 8 to 10 2 cloves garlic 1/4 cup olive oil 2 15-ounce cans canellini beans, drained and rinsed Juice of 1/2 lemon 1 sprig rosemary 1/3 to 1/2 cup olive oil 1 tablespoon white balsamic Salt and pepper, to taste 1 rustic wheat loaf, sliced

In a small saucepan, cook garlic and oil over low heat until garlic is lightly browned and softened, about 10 minutes. In a food processor, combine roasted garlic, beans, lemon juice and rosemary and pulse to combine. With the food processor

running, slowly add olive oil until a smooth creamy consistency is reached. Add balsamic, season to taste with salt and pepper, and pulse one more time to combine. Serve with slices of grilled or toasted bread. Dip can be made one day in advance and refrigerated in an airtight container.

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SPARKLING SANGRIA Makes about 4 quarts 2 tart apples, Pink Lady or Braeburn, thinly sliced 2 Anjou pears, thinly sliced 6 tangerines, thinly sliced 2 cups unfiltered apple juice 1 1/2 cups orange liqueur, like Cointreau 2 750-ml bottles sparkling wine, Prosecco or Cava, chilled In a large pitcher or glass jar, combine sliced fruit, apple juice and orange liqueur. Chill for 30 minutes. Top with chilled sparkling wine and stir well to combine.

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GRAPEFRUIT, FENNEL & APPLE SALAD WITH GRAPEFRUIT DRESSING Serves 8 to 10 2 heads frisĂŠe, trimmed and cleaned 2 large grapefruits, peeled and filleted, juice reserved 2 Pink Lady or Braeburn apples, cored and thinly sliced 2 bulbs fennel, trimmed and thinly sliced 1 shallot, finely chopped 4 tablespoons white balsamic vinegar 2 teaspoon Dijon mustard 2/3 cup olive oil Salt and pepper, to taste

In a large bowl, combine frisĂŠe, grapefruit segments, apple and fennel. In a small bowl, combine reserved grapefruit juice with shallots, balsamic and mustard. Slowly whisk in olive oil and season to taste with salt and pepper. Dress salad and toss to coat well. Can be chilled for up to 30 minutes before serving, if desired.

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CARAMELIZED ONION & GOAT CHEESE TARTLETS Serves 8 2 tablespoons olive oil 2 onions, chopped 3 cloves garlic, minced 8 ounce goat cheese, crumbled 4 tablespoons sliced chives 8 eggs, lightly beaten 2 tablespoons half & half 1/4 teaspoon kosher salt Few grinds of fresh pepper 2 pounds puff pastry Special equipment: 8 4-inch tart shell molds with removable bottoms

Preheat oven to 425°F. In a medium saucepan, heat oil and add onions and garlic. SautÊ over medium-low heat until softened and caramelized, stirring often, for about 10 to 15 minutes. Set aside and cool completely. In a bowl, combine cooled onion mixture with goat cheese, chives, eggs, half and half, salt and pepper. On a lightly floured surface, roll out puff pastry to 1/8-inch thick. Cut out 6-inch circles and place each circle in tart pan, pressing along edges.

Trim the excess along the top with a sharp knife. Prick the bottom of each tart shell several times with a fork. Evenly distribute egg filling into each tart. Refrigerate 15 minutes. Bake 15 to 17 minutes, or until filling is set and pastry is golden brown around the edges. Cool 10 minutes before serving. To save time, make the filling and cut out the pastry the day before. Keep them separate in the fridge overnight and assemble before baking.

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HONEY MUSTARD ROASTED HAM Serves 8 to 12 10 cloves garlic, minced 3 sprigs rosemary, chopped 4 tablespoons honey 1/4 cup grainy mustard 1 teaspoon fresh ground pepper 1 12 to 16 pound half bone-in ham In a small bowl, combine garlic, rosemary, honey, mustard and pepper and stir together to form a paste. Preheat oven to 325°F; position rack in bottom third of the oven. Score ham with a knife all around, about 1/4-inch deep, and

place cut-side down in a heavy roasting pan. Spread paste all over ham, evenly coating and cover with foil. Roast ham until a thermometer inserted into the thickest part registers 130°F, about 10 minutes per pound. Remove foil for the last 20 minutes of roasting to get a nice golden brown crust on the outside. Let the ham rest for about 15 minutes before slicing. Ham can be roasted the night before and served cold or at room temperature.

WINTER WHITE CHEESE PLATE Serves 10 Gather a collection of 4 to 5 different kinds of cheeses in a variety of shapes and sizes for your platter. We stayed with white cheeses to keep that cool winter feeling. You can use a variety of different textures and milks, and pair with assorted crackers. You can also use the grilled bread left over from the white bean dip. Also, you can add some winter fruits like pomegranates, figs and tangerines for color and to fill in space. SWEET PAU L . FA L L 20 1 0 | 47 SWEET PAUL . H O L I DAY 20 1 0 | 89

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BRULEED OATMEAL WITH VANILLA BEAN Serves 8 8 cups milk 4 cups old fashioned oats 4 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch of salt 1 vanilla bean, scraped 1/2 cup sugar Bring milk to a simmer in a saucepan and stir in oats. Cook over medium-high heat for about 5 minutes or until most of the liquid is absorbed. Stir in brown

sugar, cinnamon, cloves, salt and vanilla seeds and cook 1 minute. Divide oatmeal between 8 ovenproof dishes and top with about 1 tablespoon of sugar, shaking the sugar evenly across the top of each dish. Brulee with a kitchen torch, or broil on high for about 8 minutes, or until tops are golden brown and caramelized. Serve immediately.

HOLIDAY SPICED COFFEE Serves 8 32 green cardamom pods 4 6-inch cinnamon sticks, broken into thirds 24 black peppercorns 8 cups strong brewed black coffee Optional: half and half and sugar Combine cardamom, cinnamon, peppercorns and coffee in a saucepan and bring to a boil. Remove from heat and let steep for 15 minutes. Strain and serve with half and half and sugar on the side, to taste.

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LEMON GINGER CAKE Serves 10 2 sticks unsalted butter, softened 1 1/4 cups sugar 4 large eggs Zest of 3 lemons 2 2/3 cups cake flour 3/4 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 cup sour cream 6 ounces candied ginger, finely chopped 1 1/2 cups confectioners’ sugar, sifted 2 tablespoons lemon juice Special equipment: 6 cup Bundt pan or loaf pan

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Preheat oven to 350°F. In the bowl of a standing mixer, cream butter and sugar until pale and fluffy. Add eggs to mixer, one at a time. Mix in lemon zest. In a separate bowl, whisk together flour, baking powder, salt and ground ginger. Add dry ingredients alternately with sour cream, beginning and ending with dry. Scrape down sides of bowl and mix in candied ginger.

Pour batter into a greased pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing. In a small bowl, combine confectioners’ sugar and lemon juice until smooth. Pour over cooled cake and let run down the sides while setting. Can be made a day ahead without the icing and stored in an airtight container.

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F O O D + S T Y L I N G B Y PA U L L O W E P H O T O G R A P H Y B Y M E L I N A H A M M E R

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APPLE COMPOTE WITH CINNAMON AND VANILLA Serves 4 4 large apples, peeled, cored and diced 1/4 cup water 1/4 cup cane sugar 1/4 cup light brown sugar 1 cinnamon stick 4 cardamom pods Seeds from 1/2 vanilla bean 3 tablespoons Calvados

In a medium saucepan, heat up apples, water, sugar, spices and Calvados. Bring to a boil and turn down the heat. Let the mixture simmer for 10 minutes; stirring occasionally. Cool and serve with whipped cream.

ALMOND LOLLIPOPS (previous page) Makes about 15 3 ounces dried fruits (like figs or peaches), finely chopped 2 tablespoons Grand Marnier 7 ounces marzipan 1 teaspoon grated orange zest 6 ounces dark chocolate, melted 6 ounces white chocolate, melted

Chopped nuts, orange peel for garnish In a medium bowl, mix the dried fruits and Grand Marnier. Coarsely grate the marzipan and add to the fruit mixture. Mix well and roll mixture into walnut-size balls. Press a lollipop stick into each ball. Place in the fridge for 15 minutes. Dip in dark or white chocolate and garnish with nuts and orange peel.

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APPLE SCONES A fun way to serve these is to make them in small pie dishes. Great with some blue cheese or jam. Makes 4 1 cup plain flour 1/2 cup coarse wheat flour 1/4 cup cane sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 5 tablespoons butter 1 apple, grated 1 large egg

Preheat oven to 350°F. In a large bowl, mix together both flours, sugar, baking powder, cinnamon and salt. Add butter and use your hands to work it in. Add apple and egg and work the dough together to form 4 balls. Butter 4 small pie dishes and press each ball into the dishes. Bake for about 10 to 12 minutes, or until golden and set.

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CANNOLI WITH ORANGE AND VANILLA CREAM Makes 24 1 cup plain flour 3 tablespoons butter, at room temperature 1 egg 4 tablespoons Limoncello 4 tablespoons sugar 1 egg white, beaten Vegetable oil Filling 4 cups ricotta (place in a sieve and drain for 1 hour) 7 tablespoons sugar 1 teaspoon vanilla extract 1 ounce dark chocolate, inely chopped 1/4 cup pistachios, finely chopped 102 | S W E E T P A U L . F A L L 2 0 1 0 Few pieces of candied orange

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peel, finely chopped Confectioners’ sugar, for dusting In a large bowl, mix together flour, butter, egg, Limoncello and sugar (the dough should resemble pie dough, kind of dry). Wrap in plastic foil and leave in the fridge for 1 hour. Roll cooled dough until thin. Use a glass and press out circles, about 4 inches wide. Roll the circles around a metal cylinder (you can use the handle of a kitchen tool). Use a little egg white to

glue it together. Heat the oil in a large pan. Fry the cannoli about 3 to 4 minutes, or until golden. Remove from the handle and let them drain on paper towels. Continue until the whole batch is done. In a large bowl mix together ricotta, sugar, vanilla, chocolate, pistachio and orange peel. Fill the mixture into a piping bag and fill the cannolis with the cream. Sprinkle with a little confectioners’ sugar and serve.

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HOT WHITE CHOCOLATE WITH RUM Serves 4 1 vanilla bean 3 cinnamon sticks 1 teaspoon whole cardamom, lightly crushed 4 cups whole fat milk 4 ounces white chocolate 1 tablespoon rum Whipped cream, for serving 4 peppermint candies, crushed

Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds, bean, cinnamon, cardamom and milk in a medium saucepan. Bring to a boil; remove from heat. Let the spices infuse the milk for 20 minutes. Strain and remove the spices. Heat the milk again; add chocolate and rum and stir until the chocolate has melted. Serve with whipped cream and a few pieces of crushed candy.

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CHOCOLATE AND ORANGE STARS Makes 35 1 1/4 cups butter, at room temperature 2 cups sugar 1 cup unsweetened cocoa powder 1/4 cup light corn syrup 1/2 teaspoon salt 2 eggs 1 1/4 cups plain flour 1 teaspoon grated orange zest

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Preheat oven to 340°F. Beat butter and sugar until light and creamy. Stir in cocoa, syrup and salt. Add the eggs, one at a time, stirring well between each. Add flour and orange peel; mix well. Cover a large baking tray with parchment paper and pour the batter on top. Bake for about 35 minutes. The cake is supposed to be a bit sticky. Cool and press out stars with a cookie cutter. Dust with a little confectioners’ sugar before serving.

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D R I N K S + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y H E C T O R S A N C H E Z

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GROG A cocktail first introduced to the Royal Navy in the 18th century and believed to keep the cold away. Makes 1 glass 1 1/2 ounces rum 3 ounces cold lemon tea 1 tablespoon confectioners’ sugar 2 tablespoons orange juice 2 tablespoons lemon juice A few drops of bitters Combine all the ingredients in a shaker filled with ice; shake well. Pour into a rock glass filled with crushed ice.

FERRERO FLIP (left hand page) Creamy, sweet and chocolatey. Makes 1 glass 1/2 ounce whiskey 1 egg 1 tablespoon confectioners’ sugar 1 ounce heavy cream 1 Ferrero Rocher chocolate, crushed Combine whiskey, egg, confectioners’ sugar and heavy cream to a shaker filled with ice; shake well. Pour into a tumbler and sprinkle with the crushed Ferrero Rocher.

ROYAL (right) The bitters gives the champagne a lift to an all new high. Makes 1 glass 1 sugar cube 2 drops bitters 1/4 ounce cognac 4 ounces champagne Small sugar-coated grapes (just place grapes in water and sprinkle with sugar) Place two drops of bitters on the sugar cube. Place in a champagne flute and add cognac and champagne. Garnish with grapes. SWEET PAUL . H O L I DAY 20 1 0 | 99

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MAPLE LEMON SMASH My favorite: fresh and sweet. Makes 1 glass 2 lemon wedges 2 ounces vodka 1 ounce unsweetened apple juice 1/4 ounce maple syrup Lemon peel twist Muddle lemon wedges in a shaker. Add vodka, apple juice, maple syrup and ice; shake well. Pour into a martini glass and garnish with a lemon peel twist. (Take a long and thin lemon peel and twist it around a chop stick. Leave for 10 minutes and use.)

BILL’S Named after Bill Compton in True Blood, the bitter drops almost look like vampire bites‌ Makes 1 glass 2 ounces gin 2 ounces Licor 43 1/2 ounce heavy cream Bitters Combine gin, Licor 43 and heavy cream into a shaker filled with ice; shake well. Pour into a rocks glass. Add a few drops bitters on top.

SORRENTINO A great before-dinner cocktail. Makes 1 glass 1 ounce Campari 1 ounce Sweet Vermouth 1 ounce Limoncelo 1 ounce club soda Lemon wedge and thyme sprig, as garnish Fill a rocks glass with crushed ice. Add Campari, Vermouth, Limoncelo and club soda. Give it a stir and garnish with lemon and thyme. 86 | S W E E T P A U L . F A L L 2 0 1 0 100 | S W E E T P A U L . H O L I D A Y 2 0 1 0

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BLOODY MATHILDA My take on a Bloody Mary, only milder and more cocktail-like. Makes 1 pitcher, serves 4 20 ounces freshly squeezed tomato water. To achieve this, place 8 large ripe tomatoes in a bowl and squeeze the juice out of them. Sieve and discard most of the skin and seeds. 6 ounces vodka 6 ounces beef stock 4 ounces lemon juice A few dashes Worcestershire sauce 1 tablespoon horseradish 1 teaspoon Tabasco Pour all the ingredients in a pitcher filled with ice and stir well. Serve in glasses rimmed with salt and pepper and a tomato skewer. Add tomato skin, for garnish.

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FIG AND VANILLA-INFUSED VODKA Perfect for those cold, winter nights. 1 liter bottle 1 liter bottle vodka (I like Ketel One) 1/2 pound dried figs 1/2 vanilla bean, cut in half lengthwise Pour all the ingredients in a pitcher and let stand for 1 week. Pour back into the bottle, discard figs and vanilla beans. Serve on the rocks in a tumbler with 1/2 fresh fig as garnish.

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PEAR PUNCH Fresh, fun and easy to make. Serves 4 4 ounces vodka 4 ounces Licor 43 10 ounces fresh pear juice 5 ounces ginger ale 2 pears, sliced Add all the ingredients in a bowl filled with ice and serve.

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dressing up



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SUGARED CRANBERRIES Not only pretty, but great tasting with your turkey, chicken or as a snack. Makes 2 cups 2 cups sugar 2 cups water 2 cups fresh cranberries, rinsed, patted dry and picked over 1 cup, medium-grain sugar, plus more for dusting Create simple syrup by heating 2 cups sugar with 2 cups water until sugar is completely dissolved. Allow mixture to cool for a few minutes so that cranberries won’t pop when simple syrup is poured over them. In a large, heat-proof bowl, pour syrup over cranberries. Allow to cool completely, cover with plastic wrap and refrigerate overnight. Drain liquid from cranberries. Roll cranberries in sugar. (Note: one simple way to do this is to pour sugar onto a baking sheet and place a handful of cranberries on sheet and move back and forth to coat.) If sugar clumps replace with fresh sugar. Repeat handful by handful until all cranberries are coated. Spread coated cranberries onto two baking sheets to dry for a couple of hours. (Sugar will dry and cranberries will turn into a crispy candy.) Best used same day.   

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SPICED CRANBERRY APPLE RELISH This is especially delicious on those next-day sandwiches. Makes 2 cups 2 cups fresh cranberries 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1 teaspoon freshly grated ginger 1 tablespoon lemon juice 4 tablespoons orange juice 1 apple, cored, peeled and diced 1/2 cup sugar 1 small cinnamon stick Place cranberries in a food processor and pulse to chop coarsely. In a medium bowl, add cranberries and the rest of the ingredients. Toss and cover with plastic wrap. Refrigerate for at least 4 hours before serving. Lasts two days when kept cold.

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CRANBERRY ALMOND STREUSEL CAKE The cranberries make this cake so moist and amazing. Serves 8 2 1/2 cups plain flour 2 teaspoons baking powder 1 stick salted butter, softened 1 cup sugar 3 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 cups sour cream 2 cups fresh cranberries 3 tablespoons sugar

Topping: 1/2 cup light brown sugar 1 1/2 cups plain flour 1 1/2 sticks salted butter, softened Preheat oven to 350° F. In a medium bowl, mix together flour and baking powder. Butter a 9-inch square or round baking pan. Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour

cream and the flour mixture. Beat until combined. In a small bowl, toss the cranberries with sugar. Fold them into the batter; spoon into cake tin. For topping: In a small bowl, work together sugar, flour and butter until crumbly; sprinkle on top of cake. Bake until golden brown, about 50 to 60 minutes. Dust with confectioners’ sugar before serving.

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CRANBERRY GRAPPA MOLD This recipe pays homage to a lost loved one (taken from the pages of Gourmet magazine). Serves 6 1 1/4 pounds fresh or frozen cranberries (4 1/2 cups) 1 3/4 cups sugar 1 3/4 cups cold water, divided 1 cup grappa, divided 2 1/4-ounce envelopes unflavored gelatin (4 1/2 teaspoons) Sugared cranberries and sage leaves

Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved. Briskly simmer, partially covered and stirring occasionally, until most of the berries have burst and mixture is thickened, about 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or bowl, pressing hard and discarding solids. (You will need 2 1/2 cups liquid.) Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan; add gelatin mixture and

stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold pan and chill, covered with plastic wrap until firmly set, at least 12 hours. To release from pan: dip mold pan in a large bowl of warm water (water should reach halfway up mold pan) for 5 seconds, then run tip of a thin knife around edge of pan. Tilt sideways and tap side of pan against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold pan tilted, put a plate over the top, then invert jelly onto plate.

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CRANBERRY AND MAPLE LOAF A simple and easy loaf to make with lots of flavor. Makes 1 loaf 2 1/2 cups plain flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 6 tablespoons salted butter, melted 4 tablespoons maple syrup 2 cups fresh cranberries Preheat oven to 375°F. Grease a 9 x 5 inch loaf pan. In a large bowl, mix together flour, sugar, baking powder and salt. In a smaller bowl, whisk together eggs, melted butter and maple syrup. Pour the egg mixture into the flour and stir until blended. Fold in cranberries. Spoon batter into pan and bake for about 50 to 55 minutes, or until golden. Cool on a wire rack.

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BEEF STROGANOFF This is a great go-to dish—easy to make, fast and really good. Serves 4 1 pound beef tenderloin Salt and pepper, to taste 3 tablespoons butter 1 large yellow onion, thinly sliced 1 pound mixed mushrooms, sliced 1 tablespoon plain flour 2 cups beef broth 1 1/2 tablespoons Dijon mustard 1/2 tablespoon sugar 1 cup sour cream 2 tablespoons freshly chopped dill

Cut the meat into strips and season well with salt and pepper. Heat the butter in a large skillet and brown the meat in batches; remove meat when cooked. Add onion and mushrooms and sautĂŠ the mixture over medium heat until onion becomes soft. Stir in flour. Add broth and stir well. Simmer for 10 minutes. Add meat, Dijon and sugar and simmer for another 5 minutes. Remove from heat and stir in sour cream and dill. Heat, but do not cook. Serve warm with noodles.

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Love this dish: not much cooking at all, since most of the magic happens inside the oven.

The best remedy for keeping flu away.

Serves 6 2 1/2 pounds pork loin 2 tablespoons olive oil Salt and pepper, to taste 2 tablespoons butter 1 whole garlic bulb, top cut off 1 bunch whole sage 1 cup chicken stock 1 cup white wine Heat oven to 325°F. Rub the pork loin with olive oil; season with salt and pepper. Coat a pan with oil and heat; brown the pork on all sides. Place in an ovenproof dish with the garlic. Sprinkle sage on top and secure meat with kitchen string. Add the stock and wine. Cover with foil and cook for 1 1/2 hours. Remove the foil and cook for another 30 minutes. Remove from oven and let the meat rest 10 minutes before slicing. Serve with mashed potatoes, garlic and the jus from the pan.

Serves 4 3 tablespoons butter 4 large yellow onions, thinly sliced 6 garlic cloves, thinly sliced 1 teaspoon sugar 1 bay leaf 1 tablespoon plain flour 6 cups beef stock Salt and pepper 4-8 slices of day-old baguette 2 cups grated Gruyère cheese Melt butter in a large saucepan. Add onion, garlic and sugar and sauté over medium heat until onions become soft and golden. Add bay leaf, flour and stock and let the soup simmer for 20 minutes. Salt and pepper, to taste. Pour soup into individual bowls; place bread on top and sprinkle with Gruyère. Place under broiler until melted. Serve while hot.

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ROASTED CHICKEN POT PIE Warm and hearty—a dish with soul. Makes 4 2 carrots, peeled and chopped 2 large potatoes, peeled and chopped 1 parsnip, peeled and chopped 1 yellow onion, peeled and chopped 2 chicken breasts Salt and pepper, to taste 4 tablespoons olive oil 2 tablespoons plain flour 3 cups chicken stock 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 egg, lightly beaten 1 pack puff pastry, defrosted

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Preheat oven to 390°F. Place carrots, potatoes, parsnip, onion and chicken in a roasting pan. Season with salt and pepper, add olive oil; mix well. Roast for 20 minutes. Remove chicken and vegetables and pour the liquid into a medium ovenproof saucepan. Heat and whisk in flour. Add stock, a little at a time, and whisk until creamy. Simmer on low heat while

stirring. Add thyme and parsley; salt and pepper, to taste. Cut up the chicken and mix with vegetables and gravy. Remove the puff pastry from the box and roll out to fit over the saucepan. Brush the edges of the pan with egg and place the pastry on top. Brush with egg. Bake until golden brown, about 15 to 20 minutes. Serve warm.

11/2/10 9:01 PM

Let Me Entertain You


S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E

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TABLE Table is set with a linen runner from The Urban Gardener; Vintage plates, glasses and mud bowls from Greenhouse;

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LAMP Cut off the arms of a sweater and pull them over the shade. Cut off so that you have at least 2 extra inches on each side. Hot glue the sides on each side. Hang.

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Using your home printer, print out the names of your guests and cut to size. Place on top of an artichoke as a place card.

More for decor than use. Start by pulling a sleeve over the teapot. Leave two inches on top and bottom and cut. Cut the sides to make room for the spout and handle. Hot glue the edges to the teapot; then fold in the bottom and hot glue in place. Tie a piece of wool string around the lid.

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Pull the arm of a sweater over the vase and cut it off so that you have two inches on the bottom. Fold in and hot glue in place.

Take a small piece of the arm of a sweater. Fold in the edges and hot glue in place. Pull over the glass.

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CENTERPIECE An old wood pencil holder is used as a vase. You need to use flowers, or a vegetable like an artichoke, that will last a few hours without water.

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STAR Use a cardboard star. Start with cutting a piece of sweater that is a little bigger. Hot glue one small area at a time. Fold in the sides and hot glue in place.

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Place salt and pepper in small glasses or bowls and place around the table.

You don’t always have to decorate with flowers. These sweet potatoes are from the local green market.

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Sweet Paul Magazine #3 - Holiday 2010  

Stories include: Painless Holidays | Thanksgiving | Kids, Cookies, and Fun | Cake Tin of Old Photos | Holiday Brunch | Treats | Winter Cockt...

Sweet Paul Magazine #3 - Holiday 2010  

Stories include: Painless Holidays | Thanksgiving | Kids, Cookies, and Fun | Cake Tin of Old Photos | Holiday Brunch | Treats | Winter Cockt...