holiday 2010 • issue 3
MAGAZINE
CHASING THE SWEET THINGS IN LIFE 1_cover_holiday.indd 1
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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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What’s up, Sweet Paul? PHOTOGRAPHS BY FRANCES JANISCH AND ELLEN SILVERMAN
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 Kickstarter.com to raise money for a
check out sweet paul’s campaign on kickstarter.com!
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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recipe monday
A Slice of Heaven EVER PUT SOMETHING IN YOUR MOUTH AND THINK THIS IS THE MOST AWESOME THING EVER!? WELL, THIS RECIPE JUST MAY CONJURE UP THE SAME THOUGHT.
FOOD AND STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE
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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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my happy dish
Dad’s Potato Pancakes THE WINNER OF THIS ISSUES’ SWEET PAUL RECIPE CONTEST IS AMY JURIST WITH HER DAD’S POTATO PANCAKES. RECIPE BY AMY JURIST | STYLING BY PAUL LOWE PHOTOGRAPHY BY FRANCES JANISCH
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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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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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No Pain Holiday WE ALL KNOW THE HOLIDAYS CAN BE ANYTHING BUT EASY, SO WE ASKED SOME OF OUR EXPERT FRIENDS TO GIVE YOU THEIR TOP TIPS FOR A PAINLESS HOLIDAY SEASON. ILLUSTRATIONS BY CAROLINE ROGERS
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. blogspot.com
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, madebygirl.com
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, poppytalk.com
BE TECH SAVVY Use the internet. Compare prices on items at sites like the Find (http://www.thefind.com) to make sure you are getting the best prices. Join discount groups like Gilt Group (http://
www.gilt.com) to make sure you are getting the best prices on designer goods. Also, shop etsy (http://www.etsy.com) to support artists. Dallas Shaw, Designer, dallasshaw.com
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, cheekyliving.com
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, itlooksgoodtome.com
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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. typepad.com
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, housemartin.typepad.com
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, souvlakiforthesoul.com
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, ilovepolkadot.blogspot.com
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, mymarrakesh.com
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, creaturecomfort.com
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, theswellelife.com
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, karichapin.com
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, designsponge.com
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. Myregistry.com or alternativegiftregistry.com are great sites because you can add items from any website (like Etsy!) or a brickand-mortar store. Julia White, Designer, jewelweeds.com SWEET PAUL . H O L I DAY 20 1 0 | 29
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A Reflection on Flavors A LONG JOURNEY TO FIND THE PERFECT CUPCAKE
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.
TEXT AND ILLUSTRATION BY BRADFORD CROWDER
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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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wine
A Sweet Life TEXT AND PHOTOGRAPHY BY JIM HENSLEY
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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one for the season
Chocolate, a passion CHOCOLATE HAS GOT TO BE THAT ONE INGREDIENT THAT MAKES EVERYONE HAPPY. DON’T THINK I EVER MET ANYONE THAT DIDN’T LIKE CHOCOLATE IN ONE FORM OR ANOTHER. DARK, WHITE, SWEET, BITTER, WITH MILK OR BACON—IT’S ALL GOOD TO ME. (THANK GOD BATHING-SUIT SEASON IS FAR AWAY!)
FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE
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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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Thanksgiving OUR THANKSGIVING DINNER HERE AT SWEET PAUL MAGAZINE IS INSPIRED BY TRADITION. BUT, AS ALWAYS, THERE IS A LITTLE TWIST.
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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PUMPKIN SOUP WITH CRANBERRY COMPOTE
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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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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
FOR MANY YEARS NOW, I HAVE USED AN OLD CAKE TIN FILLED WITH MEMORABLE BLACK AND WHITE PHOTOS. TIME TO PUT THEM TO GOOD USE!
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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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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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Christmas Treats TRY OUR SCANDINAVIAN-INSPIRED TREATS THIS HOLIDAY!
FOOD+STYLING BY ANNA WENDT PHOTOGRAPHY BY LISA BJORNER
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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WINTER COCKTAILS THERE IS NOTHING LIKE REALLY TASTY COCKTAILS TO SAVOR WHILE ENDURING ALL THOSE COLD, WINTER NIGHTS. HERE ARE SOME OF MY FAVORITES. DON’T FORGET THE BEAR RUG AND FIREPLACE!
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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11/5/10 8:16 AM
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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11/5/10 8:16 AM
SAGE AND GARLIC ROASTED PORK LOIN
FRENCH ONION SOUP
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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11/2/10 9:01 PM
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
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11/2/10 7:02 PM