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TACTILE

FALL VEGETABLES TEA TIME CARDBOARD CRAFTS LOVELY LAOS

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AUTUMNAL EQUINOX

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CONTENTS fall 2017

7 What's Up Sweet Paul? 14 My Happy Dish 16 Handmade 20 To Market, To Market 26 Sweet Paul Makerie 28 Get Crafty 34 Bookmarked 36 This & That 42 School Daze 48 Healthy Appetite 54 Mormor's Kitchen 58 Put a Lid on It! 62 Woof

features 70 Fall's Best Vegetables 80 Tactile 90 Seeds­—The Star of the Show 100 The Making of an American Arrow 106 Sunday Supper 114 Pomegranate Passion 122 When Paul Met Valerie 132 Cardboard 142 The Secret Life of Tea 150 Blooms for All Seasons 154 Falling for Loas 164 Cheers

Photography by Julia Cawley

166 Pantry Confessions

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Gorgeous knitting, crochet & embroidery supplies

WWW.LOOPKNITTING.COM 15 CAMDEN PASSAGE, ISLINGTON • LONDON, ENGLAND


A DV E R T I S I N G F E AT U R E

PRESERVING SUMMER’S HARVEST This is the easiest way to save herbs from your garden so you can use them all winter long! I love to use this technique with herbs like rosemary, thyme, basil, sage, and oregano. It’s so easy to just pop a herb cube into a pan and cook with all the flavors of summer!

Crafts+styling+photography by Paul Lowe SUPPLIES:

herbs from your garden olive oil, no need for the fancy stuff ice cube trays plastic freezer bags 1. Wash your herbs well and pat them dry. 2. Take the leaves from the stems and roughly chop. 3. Fill each compartment of the ice cube tray with herbs. 4. Fill each compartment with olive oil. 5. Freeze several hours until completely solid. 6. Empty the cubes into freezer bags, label the bags, and store them in the freezer. 7. Repeat until you have all your herbs frozen. TIP: This is a great way to freeze and store pesto as well!

grow gardens. not landfills. Ecoscraps®, a brand that recycles food scraps into organic and sustainable lawn and garden products.

ecoscraps.com


4 SWEETPAULMAG.COM FALL 2017

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

www.henrystreetstudio.com photo by Julia Gartland

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com

Leigh Angel Copy Editor copyeditor@sweetpaulmag.com

CONTRIBUTORS

Blake Kuhre

James Anthony

Lucy Schaeffer

Lova Blåvarg

Ellen Silverman

Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com

Advertising Inquiries advertising@sweetpaulmag.com

Susanna Blåvarg

china squirrel

Aya Brackett

Tiffanie Turner

Julia Cawley

Linda Winski

General Inquiries info@sweetpaulmag.com

Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com

HOME . BABY . STATIONERY

Rafael Clemente

Dietlind Wolf

Kathryn Gamble

Shaila Wunderlich

Alexandra Grablewski Michaela Hayes Follow us on Instagram @sweetpaulmagazine @jolinerivera

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Photography by James Anthony

WHAT'S UP SWEET PAUL?

HAPPY FALL, EVERYONE! I hope you had a fab summer with lots of sun, sea, and ice cream, and that you are relaxed and ready for fall. While we talk about ice cream, I have a confession. My name is Paul, and I’m an ice-cream-oholic. It’s true. I could eat ice cream for every meal. If anyone comes up with a breakfast ice cream, they have a customer right here. I think I got my addiction from my mother. Her favorite was simple strawberry ice cream. Me, on the other hand, I don’t discriminate. Strawberry, chocolate, banana, I don’t care. Any flavor, I will eat it. My favorite is any kind with bits in it. You know the kind: chocolate chips, nuts, caramel, swirls, and cores. It’s no secret that I struggle with my weight, and this ice cream obsession is not helping.

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And please don’t tell me about low-fat ice creams; it’s simply not the same. Things got so bad that I even gave away my very expensive ice-cream maker. It was just too easy to throw together a batch. I now try to only eat ice cream once a week. Every Saturday night, I will have a threesome with Ben & Jerry. And one pint is a normal serving size right? Happy fall! (And eat some ice cream for me.)

xoxo,

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RO S É G O E S

I R O O U S. L G ODU INTR

CING GLORIA FERR E

Brut Rosé

R

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

© 2017 GLO

GLORIAFER RER.COM

RIA FERRE

R CAVES &

VINEYARD

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S, SONOMA

, CA

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Rediscover your

Cookbooks

For a 3 month trial enter the code SP17 when you sign up

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

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SWEET PAUL'S FALL PICKS Big Bear Teepee by Eve Schultz minted.com/ teepees

Laurel Wreath Thank You Cards by Alethea and Ruth minted. com/store/ aletheaandruth

SWEET PAUL STOCKIST SPOTLIGHT

3 Singing Birds Whistler, British Columbia What makes 3 Singing Birds a sweet spot to visit? 3 Singing Birds is set in the beautiful mountain town of Whistler, B.C., in Canada. We share space with a cold-pressed organic juice and raw food bar called The Green Moustache, which makes visiting our store really unique. We smell sweet and fresh because of the juicing, and we always have a locally made candle burning. We focus on the local, handmade, and beautiful, so we are a great place for visitors to pick up an authentic keepsake.

Where does Sweet Paul find a home in your shop and who takes it home? Sweet Paul is usually found on the counter, styled with local goods to complement the gorgeous front covers. It’s the one magazine that encompasses all that we are passionate about—crafts, food, style, and curated beauty. We usually keep back copies as we often get customers who discover it for the first time and want them all! The magazine makes an amazing gift accompanied with local chocolates or a handmade candle.

How would readers spend the day after a visit to 3 Singing Birds? We are surrounded by nature, so we always recommend walks that are off the beaten track among our lakes and forests, as well as a list of our favorite local coffee bars and bakeries. Skiing, snowboarding, and biking are must-do activities as well, and we have incredible dining and bar opportunities to relax after playing hard. We love our town, so it’s fun to share our passion with visitors who are keen to really get to know Whistler.

What is your favorite Sweet Paul recipe/craft tutorial? We have a community here of incredibly talented women that have all contributed to the store in different ways. Whenever we are working on a shoot or a project, we head down to the Gather Studio in Function Junction, and I always try and bring handmade treats. One favorite was a version of Sweet Paul’s blotkake, which I made with blackberries and blueberries. We didn’t even use plates—we just tucked in with our spoons!

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Blossoming Rainforest Notebook by Griffinbell Paper Co. minted.com/ store/griffinbell

Mexican Ties Menu Card by Sandy Pons minted. com/store/ ponsdesign

MINTED.COM

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OFFERING

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

Shrimp and Grits, My Way I was never a fan of grits until I had creamy smoked cheddar grits at the Phoenicia Flea this summer. Pairing grits with shrimp in a Sriracha/apricot sauce is next to sinful— making this dish a must try. Food + Styling + Photography by Paul Lowe

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Paul's Special Shrimp and Grits

1. Bring vegetable broth and water to a boil in a large saucepan.

SERVES 4

2. Slowly stir in the grits, and let simmer for about 20 minutes. Stir often.

16 ounces vegetable broth 21/2 cup water 1 cup grits 3 strips bacon, sliced 2 garlic cloves, sliced 2 apricots, 1 cut into wedges and 1 diced 20 peeled and cleaned raw shrimp 4 tablespoons Sriracha sauce 2 tablespoons extra- virgin olive oil 1/2 cup Parmesan, grated 1 cup smoked cheddar, grated salt

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3. While the grits simmer, cook the bacon in a pan until crispy. 4. Remove the bacon, and cook the garlic, apricots, and shrimp in the bacon grease until done; takes just 2 minutes. 5. Add Sriracha and oil and mix well. 6. Once the grits are done, remove from heat; add cheddar and Parmesan, and mix well into the grits. 7. Season with salt. 8. To serve, simply spoon the grits into bowls, and top with shrimp and sauce.

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Handmade Inspiring DIY Projects from Lova

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That's a Wrap Japanese wrapping is a gift in itself. Text + Crafts by Lova Blåvarg Photography by Susanna Blåvarg THIS SUMMER I SPENT A MONTH IN JAPAN, and I was fascinated by all the special ways they have of wrapping gifts. There's such beauty in doing things in a slightly unexpected way! I paid close attention when shop clerks wrapped packages for me, and I managed to figure out some ways to wrap that were entirely new to me. Here’s an instruction for a simple method that I really liked. On my trip, I also collected sea glass and porcelain on the beach, scrap paper from packaging and brochures, and other pretty waste materials that I then used to decorate my gifts.

HOW-TO SUPPLIES

large sheet wrapping paper double-sided tape stickers and small trinkets 1. Start with a rectangular piece of wrapping paper approximately nine times the size of the gift you’re wrapping. Fold a corner of the paper over the box as shown in the photo. 2. Fold the left side of the paper over the package, and make a fold so that the downward edge of the paper aligns perfectly with the edge of the box, as shown. It may take a few times to get it right, so press lightly until you know the paper is exactly where you want it. Use double-sided tape to hold things in place if necessary. 3. Fold the upper corner of the paper over the box and fold it around to other side, making sure that the folded edge of the paper aligns exactly with the left edge of the box. (The box in the photo has been flipped over so you can see the completed step.) 4. Finish by folding over the last corner, creating a flap, again creasing the paper to align with the sides of the box. Close the fold with double-sided tape or a sticker. Decorate with small trinkets as you like.

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Now available at many Barnes & Noble bookstores!

Don't see your city here? Ask your local store to start carrying us!

luscious berries cool cocktails indigo bbq flowers + ice

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TO MARKET, TO MARKET Fresh food and finds

Tasting Hygge

Tasting Hygge: Joyful Recipes for Cozy Days and Nights by Leela Cyd available in early November from Countryman Press.

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Photography by Leela Cyd

Sweet Paul contributor Leela Cyd has just published a beautiful new book, Tasting Hygge: Joyful Recipes for Cozy Days and Nights. It’s filled with Scandinavian-inspired recipes and ideas. I just love the Gingerbread Waffles with Pears recipe, which sounds perfect for a chilly fall morning.


Image provided by Village Common

Village Common I am so proud of my friends Ben Lebel and Blake Hays who just opened up their lifestyle shop Village Common in the small town of Catskill in upstate New York. It's filled with handmade finds from all their maker friends, including their own wonderful line of candles and home fragrances. thevillagecommon.com

In season NECTARINES

ARTICHOKES

Fall is when they are at their best. Eat as is or use in tarts, cakes, and salads.

They might look intimidating, but they’re so easy to use. Boil in lemon water, and serve with an aioli dipping sauce.

Photography by Paul Lowe

PEACHES

PINK PEPPERCORNS

Though they share a name, pink peppercorns come from a different plant than black and white peppercorns. Pink pepper has a wonderful lemon-pepper taste that works great in many dishes.

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Delicious when grilled, in salads, or for dessert. Or try a peach and chili salsa as a topping for grilled chicken.

IN BLOOM

Greens You don’t always need to fill your vases with flowers. Greenery makes an equally beautiful arrangement. Greens last longer than flowers and come in a wide range of colors and textures—I love to mix and match different varieties. Thanks to flowermuse.com for the stunning greens.

ON TREND

Ginger Ginger is a root that has been used in cooking and medicine for thousands of years. It has a warm, aromatic flavor and is a must in Asian dishes. Ginger also lends itself well to sweets, like desserts, syrups, and even candy. Slice the ginger thin, cook in water and sugar, and then roll in sugar. Let dry and you will have a tasty, spicy-sweet treat.

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THE INGREDIENT

Apples Now is the time to go apple crazy—when they are at their best. When I go apple picking in fall, I always pick far too many. I usually turn my bounty into apple compote that I can use all winter. This is a wonderful Norwegian recipe from my childhood that uses the apple compote.

Tilslørte Bondepiker The name of this apple parfait is translated as “farmer girls dressed in veils.” Don't ask me what that has to do with layers of amazing, homemade apple compote, toasted spiced breadcrumbs, and sweet whipped cream, but it’s delicious. SERVES 6

2 pounds sweet apples, peeled, cored and cut into cubes juice of 1/2 lemon 1/4 cup golden raisins 2 tablespoon rum 1/2 cup sugar 2 tablespoons unsalted butter 2 cups fresh bread crumbs 2 tablespoons sugar 1/2 teaspoon cinnamon 2 cups sweetened whipped cream 1. For the compote, place apples in a large skillet. 2. Add lemon juice, raisins, rum, and sugar. 3. Bring to a boil and cook, stirring, until soft, about 10 minutes. Then remove from the heat and allow to cool. 4. Heat the butter in a skillet, and add bread crumbs, sugar, and cinnamon. 5. Cook, stirring, until golden brown. Set aside to cool. 6. To serve, spoon apple compote, bread crumbs, and cream in layers into 6 glasses. 7. Chill a bit more if necessary to make sure all components are cold. Enjoy!


Photography by Paul Lowe

TO MARKET, TO MARKET

Tilslørte Bondepiker

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A DV E R T I S I N G F E AT U R E

AN AUTUMN CRUMBLE

When my friends at Fiesta Dinnerware asked me to create a fall recipe, I just knew I needed to do a crumble! This recipe is based on the marzipan tarts that my mormor would make for me in Norway when I was a boy. The healthy dose of amaretto brings this dessert to a dreamy level! Recipe+styling+photography by Paul Lowe

Berry Marzipan Crumble SERVES 4

2 cups mixed berries 4 apricots, cut into wedges 3 plums, cut into wedges ½ cup amaretto 1 ⁄3 cup all purpose flour 3 tablespoons butter 4 tablespoons brown sugar ½ cup crumbled marzipan fresh rosemary 1. Place the berries, apricots, and plums in a bowl and add the amaretto. 2. Let the berries and fruit marinate for at least 30 minutes. 3. In a bowl, mix flour, butter, and sugar to a crumbly mixture. 4. Place berries, fruits, and the juice in ovenproof bowls and top with the sugar mix, crumbled marzipan, and a little fresh rosemary. 5. Bake at 375°F for about 10 minutes, then turn on the broiler so that you toast the marzipan. Watch carefully to ensure that the marzipan gets toasted, but doesn’t burn. 6. Serve as is or with some lightly sweetened whipped cream. TIP: I love to make individual servings in bowls, but you could make this in a single casserole as well.

EAT, DRINK & FIESTA®

An American Tradition Since 1936

fiestafactorydirect.com


Sweet Paul Makerie Scenes from our April Sweet Paul Makerie in downtown Brooklyn Photography by Linda Winski WE HAD SO MUCH FUN with amazing classes, a great location, and delicious Brooklyn-style pizza served from food trucks. The classes this year showcased everything from shoemaking to perfume blending and wearable flower art. What makes this event truly special is all the amazing people who come year after year. A big thanks to all of you. For more info on upcoming workshops go to sweetpaulmag.com

Clockwise from top: The living plant jewelry workshop; Screen printing with foil; The cool girls from Brooklyn Shoe Space; A living ring; Sweet Paul and Genevieve Gorder; Leather bracelet workshop

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Get Crafty BROOKLYN WORKSHOP GUIDE

Make everything from shoes to a boat without ever leaving the county of Kings. Photography by Paul Lowe I HAVE ALWAYS BEEN A BIT OF A WORKSHOP FREAK. I just love going to workshops—to stay up-to-date with the newest techniques, learn a whole new skill, and to just keep my head crafty. I also meet the nicest people at these workshops, because, let’s face it, crafty people are nice! (The world should be run by crafters, just saying). Here are just a few of my favorites places to up my skills in Brooklyn.

Clockwise from top: Supersmith workshop space in Red Hook; Shoe forms in every size at Brooklyn Shoe Space; A participant making a pair of shoes for his girlfriend Opposite page: Boat building class at Supersmith. How cool is it to be able to make your own boat?

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Brooklyn Shoe Space Learn how to make your own shoes, from sneakers to boots. I’ve taken the espadrille class before, and it’s so much fun! brooklynshoespace.com Ample Hills Ample Hills makes the best ice cream in Brooklyn, and they offer classes so you can make your own at home. amplehills.com Marine Park Craft Salon Craft classes and mobile birthday parties for kids and adults throughout NYC. MPCS’s specialties include weaving, macrame, sewing, printmaking, clay, and more! Private workshops available. instagram.com/marineparkcraftsalon marineparkcraftsalon@gmail.com Supersmith This super cool workspace in Red Hook holds classes, like leatherwork, slipcasting, and even boat building, in a converted warehouse with a shop and a barber on site. supersmith.org Brooklyn General Store Brooklyn General is an awesome knitting shop that holds knitting and sewing classes. When I visited they were hosting a sock knitting class. So cool. brooklyngeneral.com Aba Love Apothecary Aba holds botanical perfume workshops. She can come to your home to teach you and your friends. A great party idea. abaloveapothecary.com

Left to right: Knit your own socks at Brooklyn General Store; Class in session at Brooklyn Brainery; Prepping flowers for screen printing at Brooklyn Textile Center; Learn to draw at Brooklyn Brainery; Dari teaching her kids class

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Brooklyn Textile Center This is a great place to learn anything textile oriented from screen printing to weaving. It's a big beautiful space with lots of light. textileartscenter.com

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Brooklyn Brainery Great community-driven education space with lots of terrific classes, including the Art of Keeping a Sketchbook class when I was there. They also have a bunch of free events, so check out their site. brooklynbrainery.com Clayworks on Columbia This is where I go to do my ceramics. With great classes and awesome teachers, if you are looking for a crafty community, this is the place. clayworksoncolumbia.org The Brooklyn Kitchen Need to up your kitchen game? This is the place to do it. Tons of great classes, including my favorite, the Cambodian cooking class. thebrooklynkitchen.com Huckleberry Bar Want to learn how to make impressive cocktails? This is the place. huckleberrybar.com CouCou Ok, not really a craft but who doesn’t want to learn French? Classes are held in a beautiful Williamsburg storefront. coucoufrenchclasses.com Wildman Steve Steve takes you foraging in the city’s parks. You will be surprised how many plants in our parks are edible. wildmanstevebrill.com

Left to right: Finished pottery drying on the shelves at Clayworks; Sabina on the wheel at Clayworks; Ice cream class at Ample Hills; Aba with her perfume class at Aba Love Apothecary

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A DV E R T I S I N G F E AT U R E

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

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

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

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


A DV E R T I S I N G F E AT U R E

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

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

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

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

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

noritakechina.com


Bookmarked Books we're loving this fall

Heirloom Wood: A Modern Guide to Carving Spoons, Bowls, Boards, and other Homewares by Max Bainbridge, $24.95 Foraged Flower Arranging: A Step-by-Step Guide to Creating Stunning Arrangements from Local, Wild Plants by Rebekah Clark Moody, $21.99 Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh, $35 MUNCHIES: Late-Night Meals from the World's Best Chefs by JJ Goode, Helen Hollyman, and the Editors of MUNCHIES, $30

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Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! by Erin Gardner, $27.50 Six Seasons: A New Way with Vegetables by Joshua McFadden with Martha Holmberg, $35 Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham andTITLE Liz Crain, $29.95 HERE By Name, $ The New Paris: The People, Places & Ideas Fueling a Movement by Lindsey Tramuta, $29.95

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THIS & THAT Sweet Paul's picks of the season

Every season, Sweet Paul magazine sponsors the PHOENICIA FLEA, a nomadic makers market that travels around upstate New York, New Jersey, and the Philadelphia area. Check out the dates and places at phoeniciaflea.com These are just some of the products you can find at the Phoenicia Flea.

Cool cards from Paper Wolf Design, $5 each, etsy.com/shop/ PaperWolfDsgn

Embroidered Pillow from Nahual, starts at $50, nahual.info

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Earrings and necklace from Sara Golden, from $98, saragolden.com

Cosmetic bag in canvas from Silke Jacobs, $29, etsy.com/shop/ bySilkeJacobs

Shibori pillow from Honest Alchemy, $80, honestalchemy.co

Felt heirloom carrots from Felt Farmers, $30 for 3, feltfarmers.com Ceramic pitcher and planter from Lail, from $55, laildesign.net

Best bourbon ever, Black Walnut Bourbon from Olde York Farm, $60, oldeyorkfarm.com

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Hand-bound notebook from Dski Design, $40, dskidesign.com

Ceramic platters and bowl from Dot + Loop, from $20, etsy.com/shop/ dotandloopceramics

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THIS & THAT

Tortilla Cake with Caramel and Nuts Food + Styling + Photography by Paul Lowe This “cake” was created out of necessity. I had friends coming over one evening, and they kind of told me (in a nice way) that they expected cake. It was too late to buy one— shop nearby was closed. Well, what do you do? Try to make something with what you have. I had a bag of flour tortillas. So I fried them up in

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a pan with butter and brown sugar, layered them with whipped cream and caramel sauce, and topped it all off with toasted nuts. The result? They loved it! SERVES 6

8 flour tortillas 1 stick butter, melted 1/2 cup light brown sugar whipped cream ready-made caramel sauce toasted nuts

1. Brush each tortilla generously with melted butter and sprinkle sugar on both sides. 2. Fry the tortillas in a pan until golden and let them cool. 3. On a serving platter, layer each tortilla with cream and caramel. 4. Finish with toasted nuts or fresh berries. 5. Oh, and more caramel sauce on top off course.

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Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.


VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY

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School Daze How boredom over the parental task of packing school lunches inspired a creative project. Photography by Lucy Schaeffer FOOD AND LIFESTYLE PHOTOGRAPHER LUCY SCHAFFER shares her passion project, "School Lunches" with Sweet Paul. I loved talking with Lucy about her subjects, her inspiration—and even reliving my own school lunch memories.

SURAIYA CHERRY Somerset, New Jersey, age 6 "My mom and I have a deal. I don't take the chocolate milk at school, and she packs a little treat as part of my lunch."

Lucy Schaeffer

For more of Lucy’s work visit her website lucyschaeffer.com or on Instagram @lucyschaeffer.

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Tell me about the project. Why School Lunches? The idea was sparked by boredom over the parental task of packing lunch for my own kids, but quickly took off when I realized the richness of the subject. Everyone has school lunch. No matter what ethnicity, nationality, or even decade we are born into, most childhoods include attending school and eating school lunch. I’m fascinated by the vastly different ways cultures and families have solved the problem of kids needing to eat during the school day. I quickly zeroed in on the early years of school, because it’s a period when children lack autonomy and are at the mercy of the adults around them. I’m interested in what kids eat for lunch before they have too much choice on the matter. As I continue with the project I hope to mix in some celebrity and public figures, at the time in their lives when they were just kids eating lunch. I love seeing how different each lunch is, all depending where in the world you grew up. What surprised you the most? Aya Ogawa’s school lunch came as the biggest surprise to me. I lived as an exchange student in Japan for a year and loved the intricate bento box lunches the mothers all packed. Since Aya grew up near Tokyo, I expected her to tell a familiar cute bento story. What I didn’t realize was that while Aya was born in Japan, her family had lived for a few years in Atlanta, Georgia—long enough for her to acquire a strong taste for baloney sandwiches. Back in Japan for kindergarten, Aya’s Japanese mother synthesized the two cultures and tastes and packed baloney sandwiches trimmed to spell out the kanji characters of their family name, Ogawa (小川). Aya’s story made me realize that while school lunch is a cultural phenomenon, it is also, at the core, made up of personal choices between an individual family. I love that juxtaposition.

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JAKE HAKANSON Portland, Oregon, 1980s "I would take two pieces of bread and put a slice of cheese between it, with absolutely nothing else. Then I would make ramen noodles and pour it into the thermos. By lunchtime they would be soggy noodles. I liked eating the ramen, but I would never eat the bread at school. I'd just eat the cheese out of it."

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FERESHTEH SHOKATI Tehran, Iran, 1950s "My favorite dish was ghormeh sabzi; like most Persian stews it would cook for hours. At home, my favorite aromas would fill the air: aromatic parsley, fenugreek, dill, fried onions, dark red sour cherries, rices, chicken."

SKID MOFFET Brockton, Massachusetts, 1930s "My father was a baker, so I had the best damn bread you ever had. I'd bring onions and vinegar in my salmon; I wasn't into the sweet stuff."

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When I saw my school lunch I teared up a bit. It brought back so many memories of beloved people no longer in my life. Has anyone else had the same reaction? Yes! I love that reaction, and it’s definitely what the stylists and I are aiming for when we shoot the still lifes. I’ve been working with the food stylist, Christopher Barsch, and prop stylist, Martha Bernabe, who have both been amazing collaborators. When I conduct my interviews, I try to ask really specific questions (Which way did your mom slice the sandwich? What color were the lunch trays? Did anything leak?) and then match that in the shot to hopefully achieve that memory rush moment when the subject sees their lunch. I’m very cognizant of treading in the sacred territory of someone else’s childhood memories and want to be as true to that as possible. So far everyone has had similar reactions so that encourages me! How important is it for a photographer to do personal work like this? So important. I’m a commercial photographer so I am constantly bending my photography in the direction that best fits the client’s needs. I love that give and take, and the magic that happens during the collaboration with talented creative directors, art buyers, and editors, but I think it’s also super important to keep making work that is solely your own vision. It’s good for the soul, and it’s also good for business as clients want to see that you have a point of view and ideas to bring to the table. Plus it’s just fun!

PAUL LOWE Norstrand, Norway, 1970s "I'd get 3 slices of buttered dark rye bread and 2 boiled eggs, peeled and cut in half. [My mother or grandmother] also always packed a little cheerful note or drawing."

What was your school lunch? My first lunchbox was a metal “Pigs In Space” Muppet Show lunchbox. I got a lot of peanut butter and jelly sandwiches. I think I also got carrot sticks and apples. Sometimes I’d get a cheap packaged Little Debbie Oatmeal Creme Pie or Nutty Bar and that was a very good day.

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“I try to make collections for children sophisticated in a way that also speaks to adults…” -Genevieve Gorder


We’ve collaborated with designer Genevieve Gorder to bring you an exclusive collection overflowing with her signature style. With astrological accents, global patterns, and perfectly playful touches, this unreal lineup is everything kids (and grownups) have been dreaming of.

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Healthy Appetite On my plate this season

Easy and Healthy Fall Cooking These are my favorite low-carb recipes at the moment. Most of them don't even require turning on the stove! Food + Styling + Photography by Paul Lowe

Sweet Potato “Toast” with Avocado and Egg

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Chickpea and Feta Salad with Peppers

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HEALTHY APPETITE

Broccoli Slaw with Almonds and Tahini

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HEALTHY APPETITE

Sweet Potato “Toast” with Avocado and Egg

3. Drizzle with olive oil and feta brine. Mix well.

This no-carb toast substitute is great go-to weekend breakfast. It’s also delicious with smoked salmon or ham.

4. Add salt and chili flakes to taste. Serve.

SERVES 4

2 sweet potatoes 2 tablespoons olive oil handful of baby spinach 2 avocados, sliced 4 poached eggs 2 scallions, thinly sliced salt pinch of harissa olive oil 1. Slice the sweet potatoes lengthwise about 1/4 of an inch thick. 2. Heat oil in a pan and cook the sweet potatoes about 2 minutes on each side, or until tender. Divide sweet potatoes on plates. 3. Top with spinach, avocado, poached eggs, scallions, salt, harissa, and a little olive oil.

Chickpea and Feta Salad with Peppers This fast and easy no-cook meal is awesome on its own as a lunch or as a side for dinner. The secret is using the feta cheese brine, which adds flavor to the dressing. SERVES 4

2 15-ounce cans chickpeas, drained 1 cup red, yellow, and orange bell peppers, finely cubed 1/2 cup crumbled feta cheese in brine 2 scallions, finely sliced 2 handfuls of baby spinach 2 tablespoons olive oil 3 tablespoons feta brine salt pinch of red chili flakes 1. Drain and rinse the chickpeas, and place them in a large bowl. 2. Add peppers, feta, scallions, and spinach to the chickpeas.

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Broccoli Slaw with Almonds and Tahini

3. Season with salt and pepper. 4. Toss the slaw with the dressing and serve. TIP! Add a squeeze of lemon juice to the dressing for a little tang.

I make this slaw at least twice a week—it’s the perfect side dish to almost any meal. You can also eat it alone or topped with grilled chicken.

Salmon and Cucumber Bites

SERVES 4

MAKES 20 BITES

1 large bunch of broccoli, finely sliced 1 small red onion, finely chopped 1/4 cup slivered almonds, toasted 3 tablespoons tahini 2 tablespoons mayonnaise 4 to 5 tablespoons water salt and pepper 1. Place the broccoli and onion in a large mixing bowl. Add almonds. 2. In a small mixing bowl, whisk together the tahini and mayo, and add the water a little at a time. The dressing should be creamy but not too thick.

This easy, no-carb appetizer requires no cooking, looks great, and tastes even better.

1 English cucumber 8 large slices of smoked salmon 1 cup sour cream 1/2 red onion, finely chopped fresh dill 1. Slice the cucumber into thin, but not too thin, slices. 2. Place on a serving tray. 3. Cut the salmon into pieces, and place on top of the cucumber. 4. Top each piece of salmon with a dollop of sour cream, a sprinkle of red onion, and a pinch of dill.


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

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

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

Title here GoodDeck Enough here for the French Food+styling+photography by Paul Lowe

Mormor’s split pea soup was a family favorite, even after we discovered her secret ingredient. Food + Styling + Photography by Paul Lowe

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MY MORMOR WAS THE QUEEN OF SOUPS. All fall and winter, there was always a big pot of soup simmering away on the stove. She could take almost any ingredient and turn it into a creamy delicious soup. The amount of cream in her soups depended on her waistline. The great thing about Mormor’s amazing cooking was that even her soups without dairy were always creamy. My favorite soup of hers was the pork and split pea soup she would make every fall. It’s a brothy soup with pork, vegetables, and lentils—so good. Her secret: pig’s feet. Yep, you heard me, pig’s feet. I once asked her why she would use them, and she said they have an amazing pork taste and plenty of natural gelatin to make the soup rich tasting. When I wrinkled my nose at the mention of pig’s feet, she always said, “If it’s good enough for the French, it’s good enough for us.”

Mormor’s Pork and Split Pea Soup There isn’t much meat on the pig’s feet, so you may want to add some ham to the finished soup. SERVES 6

2 cups split peas 10 cups vegetable stock 2 to 3 pigs feet, split or sliced (ask the butcher to do this for you) 1 onion, chopped 2 large carrots, peeled and chopped 1 celery stalk, chopped pinch of dried thyme 1 bay leaf salt and pepper parsley olive oil

5. Remove the pigs feet, and let them cool.

1. Rinse the peas, and place in a large pot. 2. Add 10 cups vegetable stock.

8. Puree the soup using an immersion blender, and add the meat. (Remember to remove the bay leaf before blending.)

3. Rinse the pigs feet and place in the pot.

9. Season with salt and pepper.

4. Let the soup simmer for about 11/2–2 hours; skim off any foam.

Serve with fresh parsley and some olive oil.

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6. Add vegetables and herbs to the soup, and let it simmer another 30–60 minutes, or until the peas and vegetables are tender. 7. Remove the skin and bones from the pig’s feet and shred the meat.

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PUT A LID ON IT! The essential guide to canning and preserving

The Peach Pit This ice cream is the pits! In the best way possible of course. Food + Styling by Michaela Hayes Photography by Paul Lowe

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IN MY NEVER-ENDING QUEST TO WASTE LESS AND TO USE PARTS OF A PLANT OR FRUIT THAT ARE USUALLY OVERLOOKED, I fixated on the pits of stone fruit. Beautiful little orbs full of nooks and crannies and holding the elusive kernel inside, these pits usually end up in the compost. But before they go there, they can make another stop—to flavor liquids, giving them a light almond-like flavor. All stone fruits—cherries, apricots, nectarines, peaches, plums, etc.—have pits, which contain a lot of flavor. And you can use any of these pits to infuse flavor into liquids, which can then be turned into all kinds of things. Both amaretto and the lesser-known Crème de Noyaux are liqueurs made from apricot kernels. The Pickled Cherries recipe I wrote for the Sweet Paul Summer 2013 issue uses the pits to create a more intensely flavored pickling liquid. You can wrap the pits inside a tea towel and smash them with a hammer to get at the kernels. Or you can use the whole pits with the kernels for flavoring.* What better way to use the whole fruit than to make ice cream flavored with the pits and top it with the fresh fruit? Enjoy!

Peach Pit Ice Cream MAKES APPROXIMATELY 4 CUPS

3 cups full-fat coconut milk 20 peach pits and kernels (the more the merrier), smashed ²⁄3 cup maple syrup 1/2 teaspoon sea salt 1 vanilla bean, scraped 1. Bring coconut milk and peach pits to a simmer, then remove from heat and allow to cool. 2. Infuse overnight for best flavor. Strain milk and stir together with remaining ingredients. 3. Process in an ice cream maker according to manufacturer’s instructions. *There has been a lot of discussion about whether or not it is safe to eat stone fruit kernels. The most current information I found on the matter suggests that you would need to eat a massive amount of the raw kernels in order to experience any toxicity. And the toxic substance does not survive cooking. So enjoy!

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noritakechina.com


Woof

Dogs have favorite things too!

When Paul Met Hugo and Lestat Two good boys who make life even sweeter. Text + Photography by Paul Lowe

Lestat

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I HAVE TWO VERY SPECIAL BOYS IN MY LIFE: my two French bulldogs Hugo and Lestat. They are truly the sunshines of my life and make every day better. I call them my Crazy Doggie and Sausage. Hugo is the young crazy one. He is the sweetest dog you will ever meet. He loves to cuddle, eat, and play with his red ball. I have never met a dog more obsessed with balls. Tennis balls are his favorite, but he eats them, so no more tennis balls, Hugo. I found him a red ball made of hard plastic that he cannot eat, and he just lives for it. The ball has a tendency to find itself under the furniture, and he will literally sit and cry for hours until I get down on all fours and fish it out. Hugo has been in my life for three years, and I will admit, it was kind of hell to make him housebroken, but my fiancé James fixed it. So now he is crazy doggie bordering on good doggie. Lestat came into my life six years ago with my ex and has stayed ever since. Lestat is a very special dog. I often feel that, when he looks at me, he truly understands me. Whenever I feel down or sick, he comes and lies next to me and does not leave my side. You can do whatever you want with him: lift him up, play with him; he is so patient, loving, and trusting. Honestly if someone broke into my home, he would just lick them to death. Lestat never even barked until Hugo came along. That first time Lestat barked, I could see he kind of scared himself, like, where is this sound coming from? When we first brought Hugo home, we carried him in a cardboard box. We sat the box down, opened the top, and waited. Lestat went over, sniffed, and looked inside. He then looked at me, and I could tell he was not amused. It was like he was saying, “Really, I’m not enough?” He didn’t want anything to do with the puppy that night, but the very next morning, they were playing and having a good time.

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You can follow Hugo on Instagram @TresHugo. Lestat told me he’s too old for Instagram.

Hugo

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WOOF

Left: One of approximately 20 resident cats living inside Recoleta Cemetery in Buenos Aires. Below: Adrienne and Blake with Gustavo, who prefers lazing about in the great outdoors.

FETCH

Quirky finds for you and your best pal

Personalized Dachshund Couple Pillow, $37, happycatprints.com

SWEET PAWS

Doing our best for our most loyal companions

Street Cats Get Their Due Respect An LA couple turns their love for cats into a life-saving mission. Text by Dorie Herman

Personalized Pug dog bowl, $30, squarepaisleydesign

Furry Foundation strives to “provide a truly special, boutique adoption experience.” Cats are rescued from the streets of South Los Angeles and the at-risk list at Los Angeles Animal Services shelters. For feral cats, Furry Foundation practices TNR (trap-neuter-return) and gives vaccinations.  Deciding which cats are adoptable and which stay on the streets is done by following a simple rule: “If you can hold a healthy cat in your arms for 10 seconds without it struggling to break free, it’s adoptable.” Furry Foundation says its biggest challenge is always education about TNR and spay/neuter. “Spaying or neutering 5 pets per 1,000 residents will reduce shelter intake by 30% in 5 years,” according to Blake. As for how to help Furry Foundation, they encourage you to foster, adopt, volunteer, donate, and fix your pet. Furry Foundation is all volunteer run, and donations go directly to the cats—the foundation’s biggest expense being veterinary care.  Blake adds, “Besides donating and adopting, fostering is the next best way to help. And most of all, refrain from purchasing an animal from anyone. Adopting from a shelter, rescue, or off the street is really the only humane choice.” 64 SWEETPAULMAG.COM FALL 2017

Stylish Dog Carrier, from $320 cloud7.de

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Sweet Paws Photography by Blake Kuhre

BLAKE AND ADRIENNE KUHRE had a shared vision when they married—saving cats across the world. And when the couple made a return trip to Buenos Aires, that dream became reality. The couple checked back on the cats of Recoleta Cemetery, one of the most beautiful cemeteries in the world, final resting place of Eva (Evita) Peron, and home to a sizable homeless cat population. Learning about the efforts to rescue the Recoleta cats, they launched a crowdfunding campaign, directed and produced a documentary called Guardians of Recoleta (world premier fall 2017), and started the 501(c)(3) nonprofit, Furry Foundation (furryfoundation.org).


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Design Changes Everything.

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POPCORN POPPER | $35

WEATHERING STEEL OBELISK CHIMINEA | $448

MARSHMALLOW TWIG ROASTER | $18

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Photography by Dietlind Wolf

Fall 2017


Fall is my favorite time at the farmers market. The stalls are filled with nature’s bounty, and it’s hard to pick from all the amazing produce. Here are a few of my favorite ingredients and how to use them. Happy fall!

Food + Styling + Photography by Paul Lowe


Risotto with Beets and Pine Nuts


Creamy Kale and Kohlrabi with Thyme

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Carrot and Tomato Open Lasagna

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Eggplant Pizza with Oregano and Parmesan


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Risotto with Beets and Pine Nuts Nothing beats a creamy risotto. This one has an added crunch from the beets and pine nuts—a perfect combination. SERVES 4

4 tablespoons butter, divided 4 tablespoons olive oil, divided 1 onion, finely chopped 1 clove garlic, minced ²⁄3 cup risotto rice, such as Arborio 3/4 cup white wine (at room temperature) 4 cups hot vegetable stock 6 small beets, peeled and thinly sliced 1 cup Parmesan cheese, freshly grated, plus extra for serving 1/2 teaspoon ground pepper, white or black 2 tablespoons toasted pine nuts 2 beet leaves, thinly sliced 1. Heat half the butter and half the olive oil in a pot. Sauté the onion and garlic until soft. 2. Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent. 3. Pour in the wine. 4. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir. 5. Keep adding small amounts of stock, and stir so the liquid becomes absorbed. 6. While you do this, heat the remaining oil in a pan, and cook the beets until golden on each side. 7. Continue cooking the risotto until the rice is al dente. Note: You might not need to use all of the stock. 8. Stir in the remaining butter, Parmesan, and pepper. 9. Spoon into bowl and add beets, pine nuts, beet leaves, and sprinkle with extra Parmesan.

Creamy Kale and Kohlrabi with Thyme

used up your ingredients, finishing off with mozzarella.

A fast and easy dish with tons of fall flavor, enjoy this as a side with roasted chicken and meats.

5. Sprinkle everything with a little salt and pepper and a drizzle of olive oil.

SERVES 4

2 tablespoons butter 1 kohlrabi, peeled and cut into small cubes 1 small yellow onion, finely chopped 1 large bunch of kale, washed and roughly cut into pieces 1/2 cup heavy cream 1/2 cup grated Parmesan salt and pepper 1 teaspoon fresh thyme 1. Heat the butter in a pan, and add kohlrabi and onion. 2. Sautè until tender. 3. Add the kale and stir until it starts to wilt a little. 4. Add cream and Parmesan. Stir well. 5. Season with salt, pepper, and thyme. Serve warm.

Carrot and Tomato Open Lasagna Here’s a great way to make a lasagna without pasta. You can use carrots, squash, or even eggplant. SERVES 4

8 carrots, thinly sliced lengthwise 3 tablespoons olive oil salt and pepper 4 large heirloom tomatoes, sliced 16 ounces buffalo milk mozzarella, sliced olive oil 1. Preheat oven to 400°F. 2. Place the sliced carrots on a baking tray and drizzle with olive oil. Season with salt and pepper. 3. Bake until golden. Remove from oven. 4. On the same baking tray, make 4 stacks, layering each with carrots, tomato, and mozzarella, until you have

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6. Return the baking pan to the oven, and bake for about 10 minutes. 7. Use a spatula to transfer to plates. Serve warm with a side salad.

Eggplant Pizza with Oregano and Parmesan The secret to this delicious pizza is the extra-thin crust, which comes out beautifully crispy. Slice the eggplant thin too for a light and delicate pizza. MAKES TWO PIZZAS, SERVES 4–6

2 teaspoons dry yeast 11⁄3 cup lukewarm water 1 tablespoon honey 1 teaspoon salt 2 tablespoons olive oil 31/2 cups all-purpose flour TOPPINGS

1 large or 2 small eggplants, thinly sliced fresh oregano 1 cup grated Parmesan salt olive oil 1. For the dough, mix yeast and water in a bowl. 2. Leave for 5 minutes, and add honey, salt, oil, and flour. 3. Mix until you have a smooth dough. 4. Cover with plastic wrap, and let dough rise for at least 1 hour. 5. Divide your dough evenly in two. 6. On a baking tray, press the dough with your fingers to form a large disc. The dough should be very thin. 7. Top with eggplant, oregano, Parmesan, a sprinkle of salt, and a drizzle of olive oil. 8. Bake at 450°F for 15–18 minutes, checking often to make sure it does not burn. Slice and serve.

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You’ve been entered to win!

Experience the Sweet Side of Brooklyn Fly to Brooklyn and spend three nights in one of Sweet Paul’s favorite hotels. Make a tote bag with Sweet Paul at the Brooklyn Shoe Space, dine at Cafe Colette and top it all off with a drink at the charming Maison Premiere.


Thank you for supporting Sweet Paul Magazine

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GOLDEN ISSUE GIVEAWAY PROUDLY SPONSORED BY


china squirrel defines creative with a collection of easy-tomake home decรณr pieces.

Pedestal Plaster Bowls


Plaster Spoon Wall Plaque

Tactile, adjective (Latin, tactilis) pertaining to or perceptible to the sense of touch; tangible.

Crafts + Styling + Photography by china squirrel


For step-by-step images of the Faux Concrete Bottles and a template of the Net Pentagon Cloche, go to sweetpaulmag.com

Net Bottle

Faux Concrete Bottles

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Cloche, noun (Old French, bell) a bell-shaped cover used in food preparation or service; a covering used to protect plants from frost, often resembling a bell; or a closefitting, bell-shaped woman’s hat.

Net Pentagon Cloche

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SWEETPAULMAG.COM 83


Vase, noun (Middle French from Latin, vas) a vessel, often made of glass or porcelain, used as an ornament or for holding cut flowers.

For a template of the Net Vase, go to sweetpaulmag.com

Net Facet Vase

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Lace Plaster Bowls SUPPLIES

various new or vintage doilies ceramic bowls to match the size of each doily aluminium foil plaster of Paris 1. Match each doily with a bowl of similar size you have at home. 2. Cover the outsides of the bowls with pieces of aluminium foil, smoothing out any creases. 3. Cover your work area with newspaper. 4. Mix plaster of Paris in a bowl or bucket according to packet directions, adding enough water so the consistency is that of runny yogurt. Although brands vary, 1 cup of plaster mixed with 1/2 cup of water is usually enough to make 4 average bowls. 5. Working quickly, dip one doily at a time into the plaster to completely coat the fabric. Squeeze out excess plaster. Drape doily over upturned foil-covered bowl. Set aside for 2 hours to dry. 6. Carefully remove foil from bowl, then gently ease foil from plaster cast. Set aside overnight to allow doily to dry completely and harden. *These bowls are fragile, so handle with care. For decorative use only; not food safe. Be careful they don’t get wet.

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Canvas Plaster Bowl SUPPLIES

1/2 yard unprimed artist canvas (available at art supply stores) pencil scissors pins cotton thread sewing needle plaster of Paris paintbrush matte white acrylic paint 1. Place canvas onto a work surface; place a dinner plate face-down onto canvas. Trace around edge of plate with a pencil, and use scissors to cut out circle. 2. Use scissors to make a cut halfway across the circle. Shape canvas circle into a wide cone shape with a point, then secure with pins. 3. Turn over and trim away excess overlapping fabric using scissors.

Sew along the pinned edge with a needle and thread. 4. To allow the bowl to stand, press the pointed section inward. 5. Cover your work area with newspaper. Mix a small amount of plaster of Paris in a bowl according to packet directions, adding enough water so the consistency is that of runny yogurt. 6. Starting with the outside of the canvas bowl, brush with the runny plaster of Paris. Place over a ceramic bowl you have at home, and allow to dry until it becomes firm (about 1 hour). 7. When plaster is dry, paint the interior of the bowl with runny plaster, and allow to dry overnight until hard. 8. Paint bowl with a matte white acrylic paint, and allow to dry. These bowls are fragile, so handle with care. For decorative use only; not food safe.

Go to sweetpaulmag.com for step-by-step images

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Decorative Leaves

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Pedestal Plaster Bowls SUPPLIES

1 sheet 100% cotton printmaking paper (available at art supply stores) plate to use as a template ruler pencil scissors masking tape plaster cloth gauze wrap (available at craft shops or drug stores) water paint brush acrylic paint lime wash paint 1. Place art paper onto a work surface; place a plate face down onto paper. 2. Trace around edge of plate with a pencil, and with scissors, cut out circle about 10 inches across or whatever size you’d like. 3. Use a ruler to mark a rectangle on the remaining art paper, about 10 inches by 2 inches for a 10-inch diameter circle. 3. Use scissors to make a cut halfway across the circle. 4. Form the circle into a wide cone shape with a point, and secure the cut with masking tape. 5. Form the rectangle piece into a ring and secure with tape. This will be the base for your pedestal bowl. Adjust the size of the ring if necessary. 6. Turn the bowl open-side down onto work surface, and place the pedestal base over the center bottom bowl. Secure with masking tape. 7. Cover your work area with newspaper. Cut plaster cloth gauze wrap into small sections, and, working with a few pieces at a time, dip strips in cold water according to packet instructions. 8. Apply to the inside and outside of the pedestal bowl, overlapping each piece a little as you go. Continue until you have covered the pedestal bowl completely. Allow plaster cloth to dry overnight. 9. Repeat with another layer of plaster cloth, and allow to dry overnight.

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10. Paint with a grey-toned acrylic paint, and allow to dry. 11. Paint with a lime paint to achieve the aged stone effect. * Bowls are for decorative use only, and are not food safe. * Go to sweetpaulmag.com for step-bystep images.

Plaster Spoon Wall Plaque SUPPLIES

vintage spoon olive oil food spray plaster of Paris silicone loaf pan bamboo skewer soft brush and cloth black furniture wax a piece of rusty wire 1. Cover your work area with newspaper. Spray the spoon with olive oil and set aside. 2. Mix plaster of Paris in a bowl or bucket according to packet directions, adding enough water so the consistency is that of thick, Greek yogurt. 3. Pour plaster of Paris into loaf pan, and tap on worktable until plaster becomes level. 4. Allow to stand 5–8 minutes or until plaster starts to thicken. (Timing will depend on weather, but do not leave too long or plaster will set.) 5. Carefully press spoon into the surface of the plaster, enough that it will leave an impression but not so deep that you won’t be able to get the spoon out. 6. Wait 5 minutes more or until plaster is firmer; then use a skewer to make a hole above the spoon big enough for the wire hanger. You may need to redo the hole a few times until the plaster becomes firm enough to keep the shape of the hole. 7. Set aside and allow plaster to harden (about 45–60 minutes). Carefully remove spoon. Allow plaster to set overnight. Carefully remove from pan. 8. Use a soft brush to apply a small

amount of black furniture wax in the spoon impression. Rub off excess wax off using a soft dry cloth. 9. Thread wire through hole and hang plaque on wall.

Faux Concrete Bottles SUPPLIES

1 sheet 100% cotton printmaking paper (available at art supply stores) pencil scissors masking tape plaster cloth gauze wrap (available at craft shops or drug stores) water paint brush acrylic paint lime wash paint 1. Cut large rectangles from art paper, depending on the size and shape you want your bottles to be. We made our tall bottle with 10-inch by 12-inch rectangles of printmaking paper. 2. Roll art paper into a cylinder and secure with masking tape. 3. Use your hands to scrunch the top portion of the cylinder to resemble the top of a bottle. Tape around the top scrunched section. To help the bottle keep its shape, fill the empty cavity with recycled paper. 4. Cover your work area with newspaper. 5. Cut plaster cloth gauze wrap into small sections, and, working with a few pieces at a time, dip strips in cold water according to packet instructions. 6. Apply cloth to the bottle, overlapping each piece a little as you go. Continue until you have covered the bottle completely. Allow plaster cloth to dry overnight. 7. Repeat with another layer of plaster cloth, and allow to dry overnight. Remove recycled paper filling. 8. Paint with grey-toned or white acrylic paint, and allow to dry. 9. Paint with a lime paint to achieve the aged stone effect. * For decorative use only; not food safe.

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Net Bottle SUPPLIES

printed template 1/2 yard of stiffened sinamay fabric (available at craft and millinery stores) pins cotton thread sewing needle 1. Cut out template and pin it to the sinamay. Use scissors to cut out 4 pieces for sides of the bottle. (We didn’t put a base on our bottle, but if you’d like a base, simply sew a square of sinamay to the bottom). 2. Pin the edges of the side pieces together, and sew with thread, allowing for a 1/4-inch seam. Note: Raw edges are left exposed on bottle so no need to turn inward. * For decorative use only; not food safe.

Net Pentagon Cloche SUPPLIES

printed template 1 yard of stiffened sinamay fabric (available at craft and millinery stores) pins cotton thread sewing needle 1. Cut out template then pin to sinamay. Use scissors to cut out 5 pieces for sides of the cloche. 2. To make the top handle for the cloche: cut out a circle about 4 inches across from the remaining sinamay using a small plate or round cookie cutter as a guide. 3. Scrunch a few smaller remnants of sinamay into the center of the circle, then gather the edges together to form a knob-like ball. Tie a double thickness of thread around the base to secure it. Trim away the excess sinamay. 4. Pin the long sides of the cloche cut-outs together. Insert the top handle. Sew the edges together with thread, allowing for a 1/4-inch seam. 5. Sew a few stitches to secure the top

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handle. Note: Raw edges are left exposed on cloche so no need to turn edges inward.

4. Place a metal flower frog at the base to prevent the vase from falling over. (You can also use a small pebble.) Arrange dry branches or dried flowers in vase.

Net Facet Vase

* For decorative use only; not food safe.

SUPPLIES

printed template pins 1/2 yard of stiffened sinamay fabric (available at craft and millinery stores) scissors sewing needle cotton thread metal flower frog 1. Cut out template and pin to sinamay. Use scissors to cut out 5 side pieces and 1 base piece.

Decorative Leaves SUPPLIES

dry tree leaves soft paintbrush selection of tonal lime wash paints masking tape 1. Brush one side of leaves with lime paint, and allow to dry completely. 2. Fix leaves to wall using masking tape.

2. Pin the long edges of the side pieces together, and sew with thread, allowing for a 1/4-inch seam. Note: Raw edges are left exposed on vase so no need to turn edges inward. 3. Finally pin the base piece to the narrow end to make the vase. Sew with thread and, again, leave raw edges exposed.

For these projects, we used modern lime paints from bauwerk.com.au

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Seeds

Packed with nutrients and full of possibilities, seeds have sustained us through all of human history. Whether, like me, you grow them into plants, or cook them into dishes, life would not be the same without them. Let’s celebrate the seed! Food + Styling by Michaela Hayes Photography by Paul Lowe


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Poppyseed Strudel

Rye Everything Crackers

Pickled Mustard Seed

MAKES ABOUT 24 1-INCH THICK PIECES

MAKES ABOUT 48 3- × 1-INCH

MAKES 11/4 CUPS

DOUGH

CRACKERS

2 small eggs divided 1 teaspoon salt 1 ⁄3 cup + 1 tablespoon vegetable oil ²⁄3 cup very warm water 21/2 cups sifted flour

2 tablespoons sesame seeds 2 tablespoons poppyseeds 1 tablespoon caraway seeds 2 teaspoons pretzel salt or coarse sea salt 13/4 cups rye flour 1 teaspoon dried thyme 1 teaspoon garlic powder 1/4 teaspoon fine sea salt 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1/2 cup water

FILLING

11/2 cups poppyseeds, ground well 3/4 cup sugar 1/4 cup honey zest of 1 lemon 1/2 teaspoon vanilla 1/2 cup hot water or almond milk 1 cup walnuts, toasted and coarsely ground 1/2 cup coconut butter FOR DOUGH

1. Beat 1 egg, salt, and 1⁄3 cup of oil. Add water and continue beating until frothy. 2. Gradually add flour and mix to form a soft dough. 3. Place dough on a floured cloth and knead, gradually adding more flour until the dough is firm and does not stick to the cloth. (Too much flour causes dough to become too firm and dry). 4. Place dough in a bowl moistened with remaining 1 tablespoon of oil. Cover with plastic wrap and let rest for 1 hour in a warm place. FOR STRUDEL

5. Mix poppyseeds, sugar, honey, lemon zest, and vanilla with hot water or milk. Add in walnuts and allow to cool. 6. Preheat oven to 350˚F. Roll out dough on floured cloth and stretch with hands until paper thin. 7. Place pats of coconut butter over entire dough. 8. Spoon filling onto dough and gently spread, leaving 1 inch free around the edge and 6 inches empty at 1 end.

1. Preheat the oven to 400°F. In a small bowl, stir together the sesame seeds, poppyseeds, caraway seeds, and coarse salt. Fill another small bowl with water and set both bowls aside. 2. In a large bowl, whisk together the flour, thyme, garlic powder, and salt. 3. Add the olive oil, honey, and water to the flour. 4. Stir until it collects into a soft, crumbly ball of dough. Then press the dough against the sides of the bowl to gather all the stray flour. 5. Set the dough on a lightly floured work surface and portion in half. 6. Pat each portion into a square. Set 1 square aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1⁄16 -inch thick.

1/2 cup rice wine vinegar 1/2 cup water 1/2 cup sugar 1/2 cup mustard seeds 1/4 teaspoon salt

1. Put all ingredients in a small saucepan and bring to a boil. 2. Lower to a simmer and cook together for 5 minutes. 3. Remove from heat and cool. 4. Serve with smoked salmon on Everything Crackers.

Sunflower Seed Paté MAKES 3 CUPS

2 cups sunflower seeds 2 leeks, sliced and washed 2 cloves garlic 2 tablespoons olive oil 1 teaspoon salt 1 tablespoon cooking sherry 1 tablespoon tahini 1 tablespoon apple cider vinegar 1 tablespoon balsamic vinegar ¼ teaspoon chili flakes 1 teaspoon dried thyme salt and pepper 1. Roast sunflower seeds at 350˚F until golden, about 7 minutes 2. Soak toasted seeds in water for 4 hours to overnight. Drain, rinse, and drain again.

7. With a pastry brush, brush the dough lightly with water and sprinkle about half of the seed mix evenly over the surface. Cut the dough in desired shapes.

3. In a sauté pan, heat oil and add leeks, garlic, and salt. Cook until soft and translucent.

8. Repeat with remaining dough.

5. Blend drained seeds with leek mixture, tahini, and up to 1/2 cup water, as needed until smooth.

9. Bake on unlined baking sheets until nicely browned, about 12–15 minutes. Let cool on a wire rack. Store cooled crackers in an airtight container for up to 1 week.

4. Deglaze with cooking sherry and cool.

6. Stir in remaining ingredients and add more salt and black pepper to taste. 7. Chill and serve with Everything Crackers.

9. Tuck in the edges and roll as a jelly roll, toward the unfilled end. 10. Place on a lined tray with the seam side down and brush the top with the remaining beaten egg. 11. Bake on greased cookie sheet or silicone mat for 45 minutes. 98 SWEETPAULMAG.COM FALL 2017

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Sweet, Smoky Pepitas

Meusli

MAKES ABOUT 2 CUPS

MAKES APPROXIMATELY 3 QUARTS

2 cups pepitas 11/2 tablespoons olive oil 1 tablespoon cinnamon 1 tablespoon smoked paprika 2 teaspoons maple syrup 1/4 teaspoon ginger 1/4 teaspoon allspice ¹⁄8 teaspoon sea salt

1. Preheat oven to 350˚F. In frying pan, on low, warm seeds in oil to soften, 1–2 minutes. 2. In bowl, combine spices and syrup. 3. Add warm seeds and toss to coat. 4. Spread on parchment lined tray. 5. Bake in the oven for 8–10 minutes or until lightly browned and crispy. 5. Remove from oven, cool and serve, or store in airtight container.

Nigella Seed Tortillas MAKES 20 TORTILLAS

2 cups instant corn masa flour 1 tablespoon nigella seeds 2 teaspoons dried thyme 1/4 teaspoon salt 11/2 cups water 1. Combine all dry ingredients in a bowl. Add water and mix well to form a soft dough. 2. Divide the dough into 20 equal balls, covering with a damp cloth to keep dough moist.

6 cups rolled oats 1 cup pepitas 1 cup raw sunflower seeds 1/4 cup sesame seeds 1/4 cup buckwheat flour 2 cups quinoa flakes 2 cups mixed nuts, chopped 1 cup golden raisins 1 cup raisins 1/2 cup dried currants 1/2 cup hemp seeds 1/4 cup chia seeds 1/4 cup ground flax seeds

1. Preheat oven to 350˚F. On a dry sheet pan, spread oats, pepitas, sunflower seeds, sesame seeds and flour. 2. Bake for 7 minutes. Stir ingredients on pan, and return to oven for another 8 minutes. 3. Remove from oven and cool. 4. Mix with remaining ingredients and store in an airtight container for up to 2 weeks.

Chocolate-Dipped Halva 2 cups sugar 1/2 cup water 1 teaspoon vanilla zest of 1/2 lemon 13/4 cups tahini pinch of sea salt 1 cup semisweet chocolate chips sesame seeds for topping

3. Line a tortilla press with 2 pieces of plastic.

1. Line an 8- × 8- inch baking pan with parchment paper.

4. Flatten each ball in the press until it is about 4-5 inches in diameter.

2. Combine sugar, water, vanilla, and lemon zest in a saucepan over medium heat. Cook sugar syrup without stirring until it reaches 245°F on a candy thermometer.

5. Toast on a hot pan or griddle until lightly browned (about 1 minute per side). 6. Cover cooked tortillas with a cloth to keep them soft and warm. Serve warm or refrigerate and reheat as needed.

3. While syrup is cooking, put tahini and salt in the bowl of a stand mixer fitted with the paddle attachment.

5. Quickly and carefully, press hot halva mixture into prepared pan. Allow to cool, and cut into desired shapes. 6. Heat chocolate in the top of a double boiler setup until melted. 7. Dip halva pieces into chocolate and set on lined tray. Sprinkle with sesame seeds. 8. Allow to cool and serve. Or store wrapped in plastic for up to 2 weeks.

Savory Seed Brittle MAKES ABOUT 48 3- × 1-INCH PIECES

1 cup sugar 1/2 cup water ¹⁄8 teaspoon salt 1/2 cup sunflower seeds zest of 1/2 lemon 1 tablespoon yellow mustard seed 1 tablespoon brown mustard seed 1 teaspoon fennel seeds 1/4 teaspoon dried chili flake 1. Prepare a large flat surface with 2 silicone mats or nonstick parchment, and a rolling pin. 2. In a medium pot over medium-high heat, cook sugar, water and salt together until the sugar begins to turn golden. 3. Remove the pan from heat, mix in the remaining ingredients and stir the mixture until the sugar starts to crystalize (3-4 minutes). 4. Return the pan to medium-low heat, and cook until the sugar melts completely and turns a deep caramel color. 5. Working quickly, pour the hot caramel onto 1 silicone sheet, cover with the second sheet (smooth side down) and roll out brittle very thinly. 6. Remove the top silicone sheet and allow brittle to cool. Break into free-form shapes to serve. Store in an airtight container between sheets of parchment for 2 weeks.

4. Beat tahini on medium speed and add hot syrup in a stream. Mix just until syrup is incorporated and mixture pulls away from sides of bowl (30 seconds to 1 minute). Do not overmix.

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the making of an

American Arrow


The endurance of a distinctly American craft rests on the shoulders of one Washington state woman. Text by Shaila Wunderlich Photography by Kathryn Gamble


In her workshop in the woods, in the foothills of the Cascade Mountains, Suzanne St. Charles moves from station to station, crafting cedar arrows of quality so fine, they’re almost too fine to use. She’s been coming to this studio, for this purpose, for the past 13 years. Before that, she crafted arrows at her parents' arrow shop, Northwest Archery, at its original location 90 minutes southwest. Suzanne has been the family’s designated arrow maker since she was 11 years old— since, as she puts it, she “could count to twelve,” referring to the amount of arrows that are packaged in a shipment. Back then, Suzanne and her family lived above the store. Her dad Glenn, the founder of the business, called regularly on his “Doodlebug” daughter to keep watch over the shop while he and Suzanne’s brothers went out to test product. “We knew everyone who came in the shop,” Suzanne says. “They were all friends and neighbors—my dad’s hunting buddies.” Glenn St. Charles’ love of archery and all its equipment began with a childhood in the Boy Scouts. “He was always combing the beaches of West Seattle with his friends, looking for wood to make arrows with,” Suzanne says. At the time, archery wasn’t a legally recognized sport, meaning bow-and-arrow hunting was technically off-limits. With the publication of two books (Bows on the Little Delta and Billets to Bow) and the creation of the professionally organized Pope-Young Club, Glenn changed all that. He established best practices, such as “fair chase” and aiming bows to hit animals in the most effective, humane spots. “He gave the sport credibility and a code of ethics,” she says. Many of the same friends and neighbors who patronized the St. Charles’ store all those years ago are still customers 102 SWEETPAULMAG.COM FALL 2017

today. Only now they bring their children—and their children’s children—and they conduct business over the phone and online. Suzanne interviews each customer personally so that she may customize their order accordingly. “I ask them things like whether they’re left- or right-handed; what the weight of their bow is; what kind of string they use,” she says. “It’s all crucial for safety.” On an ideal day, however, the phone is turned off, and Suzanne can use her shop’s terrible Wi-Fi connection as an excuse for shutting out the world and giving herself completely to her craft. “Nothing makes me happier than to come into this shop and make arrows.”

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From the grinder to the spine tester to the crest machine, all of the tools in Suzanne’s workshop are the same used by her dad 68 years ago. What if one breaks? “They don’t,” Suzanne says. “And if they do, they are all simple enough to build again.”

Top: On the same spine-testing machine used by her Aunt Rose in the late 50s, Suzanne tests the flex and strength of each cedar shaft. “If it doesn’t flex properly it could shoot too far to the left or right,” she says. Left: Suzanne trims and tapers the “nock” end of the shaft (where the bow string will attach), and the “taper” end (where the arrow will go).

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“I’ve come to a point where these

arrows are art for me. I get into a creative zone and can stay there for hours. I just let it come.” —Suzanne St. Charles, proprietor and craftsman, Northwest Archery

Opposite page: With a practiced and steady hand, Suzanne applies the painted lines, or “crest” to each arrow by touching her paintbrush to the shaft as it spins in the cresting machine. Right: Using a heated glue, Suzanne attaches the customer’s point of choice, whether it be a cast-iron medieval point (shown here), a broadhead (common for hunting) or field point (for practice). Bottom left: “Fletching” refers to the feathers on an arrow that stabilize it in flight. Northwest Archery’s feathers are turkey feathers from Manitowish Waters, Wisconsin, home of TrueFlight Feathers. Suzanne attaches three feathers per shaft using glue. Bottom right: Suzanne wraps both ends of the arrow in an artificial sinew for a finished look.

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SUNDAY SUPPER A simple but spectacular meal, inspired by bees. By Martha Holmberg Photography by Ellen Silverman


Field Greens and Flowers with Dijon Vinaigrette and Shaved Cheese


I’ll serve the salad on its own as a starter, or for a grander meal, I’ll amp it up by serving it next to a flaky-crusted tartlet filled with a cheesy custard and topped with gorgeous roasted tomatoes. The tartlets look fancy, but you can bake the crusts ahead (or even freeze the unbaked crusts) and then finish them the day of your dinner. They are perfectly fine served at room temperature. For an indulgent meal, I might follow with this corn soup, but serving this soup and salad as a duo for brunch is also a

When I’m planning to entertain friends for brunch or Sunday supper (my favorite meals), inspiration often comes from an unlikely source—bees. In particular, French bees who pollinated a pasture in the Jura mountains full of wild flowers and herbs, which were eaten by a herd of sweet-faced brown and white Montbéliarde cows, who were milked by devoted French farmers, who gave the milk to skillful local cheesemakers, who then entrusted their cheeses to talented affineurs, the name for the artisans who care for the cheeses until they reach their peak of ripeness. I got inspired by those clever and collaborative bees after my friend Ellen and I visited the Jura region of France to 108 SWEETPAULMAG.COM FALL 2017

see them in action. And to meet the cows, the farmers, the cheesemakers, and the affineurs, who all work in a beautiful harmony. During our trip, we of course ate a lot of the regional cheese, called Comté, which is in itself inspiring. So for a recent gathering, I created a menu that uses Comté as the pivot point around which (almost) all the dishes are designed. Comté is sweet, nutty, a good slicer, and also a good melter, so you can do a lot with it, but any well-made firm cheese can work in these recipes. I love to cut teensy, thin batons or shave it with a vegetable peeler and scatter the delicate cheese bits over a salad, as a way to provide a nutty accent to fresh, simply dressed seasonal greens.

great pairing. The soup is perfect for late summer/early fall corn, but later in the season, you could substitute diced butternut squash. With either the corn or the butternut version, you can make the base ahead and freeze it. Then just thaw, reheat, and get a big wow factor from the cheese cream and herb purée—two accents that you can also make ahead. As the main course for my carnivore friends, I love to serve a glorious pork roast. If you can find a roast with the skin on, all the better, but a pork loin is wonderful no matter what. Butterfly it yourself or ask your butcher to do so, creating a generous pocket in which to stuff herbs, bread, greens, spices, and cubes of cheese, and which helps to hold the filling together. The roast is great served warm or at room temperature, meaning either way, there’s no timing stress. Any roast needs at least 15 or 20 minutes resting time between the oven and the table—a nice margin of comfort for the cook. For dessert—no cheese! If I hadn’t incorporated cheese into the rest of the meal, I might suggest a cheese plate. But for this early fall menu, I’ll pair late-season (or from my freezer!) berries with another French classic, the cannelé, a fluted, eggy, dense pastry from the Bordeaux region of France. Baking your own is a bit of a challenge, but you can buy them at many bakeries. Or substitute a slice of pound cake, shortbread cookies, or whatever feels right to pair with luscious whipped crème fraîche and juicy berries. Simple but spectacular.

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Corn Soup with Comté Cream and Herb Oil MAKES 10 CUPS, TO SERVE 6

⁄3 cup plus 1 tablespoon olive oil 1/2 cup lightly packed mixed herbs (such as basil, parsley, and cilantro), plus a few more sprigs for serving kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 cup grated Comté cheese 2 tablespoons unsalted butter 2 medium yellow onions, coarsely chopped kernels from 6 ears of corn (about 41/2 cups kernels), plus the corn cobs 6 cups water (or low-sodium chicken broth) 1

Make the herb oil

1. In a blender, combine 1⁄3 cup olive oil, herbs, and a pinch of salt. Blend until smooth and strain through a fine-meshed sieve into a small bowl. Press a small sheet of plastic wrap on top to prevent oxidation and set aside.

Corn Soup with Comté Cream and Herb Oil

Make the Comté cream

2. Heat the cream in a medium saucepan until simmering. Simmer until slightly reduced and thickened, about 10 minutes. Remove from the heat, whisk in the Comté, and season generously with salt and pepper. Keep warm if serving the soup hot; let cool if serving it chilled. Make the soup

3. In a large pot over medium heat, melt remaining 1 tablespoon olive oil and the butter. When foaming subsides, add onion, season generously with salt, and cook, stirring occasionally, until onion is softened and beginning to brown, about 15 minutes. 4. Add the water or broth and reserved corn cobs and bring to a boil. Reduce to maintain a brisk simmer and let cook 20 minutes.

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5. Remove corn cobs, scraping with a spoon to remove any inner kernels. Add corn kernels, simmer for 4 minutes, and remove from heat. 6. Transfer to a blender, in batches if necessary, and purée on high until very smooth. Serve warm or chilled. Just before serving, drizzle or dollop the Comté cream over the soup, and then drizzle the herb oil on top. Drag a knife through the toppings to make a pretty pattern, top with herb sprigs, and serve. SWEETPAULMAG.COM 109


Pork Loin Roulade with Cracklin’ Crust and ChardComté Filling

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Pork Loin Roulade with Cracklin’ Crust and Chard-Comté Filling

flesh. (If you’re using a roast without the skin, skip the prior step.)

SERVES 8

5. Generously season the pork on all sides with salt and pepper. Place pork flesh side up and spread stuffing in an even layer on butterflied portion. Roll tightly to enclose, and secure with butcher’s twine. Note: If pork is at room temperature, it will be easier to roll and will roast more evenly.

3 tablespoons unsalted butter 1/4 cup olive oil 1 large yellow onion, roughly chopped kosher salt and freshly ground black pepper 4 cloves garlic, finely chopped 3/4 teaspoon fennel seed, ground in a mortar and pestle or spice grinder 1/2 teaspoon freshly ground nutmeg 3/4 teaspoon red chili flakes 2 heaping cups 1/4-inch bread cubes, dried overnight or in a 300°F oven for 1 hour ²⁄3 cup coarsely grated Comté cheese 1/2 bunch flat-leaf parsley, leaves roughly chopped 11/2 cups roughly chopped Swiss chard or spinach leaves 1 tablespoon thyme leaves, roughly chopped, plus additional for garnish zest of 1/2 lemon 61/2 pound boneless pork loin roast, skin-on and butterflied (you can ask your butcher to do this) coarse sea salt, for serving Preheat oven to 450°F. 1. In a medium skillet over medium-high heat, combine butter and 3 tablespoons of the olive oil. When foaming subsides, add onion. Season generously with salt and pepper and sauté, stirring, just until onion begins to turn golden, 12 to 14 minutes. 2. Add garlic, ground fennel seed, nutmeg, and chili flakes. Cook, stirring, 4 minutes more. 3. Transfer to a large bowl and let cool slightly. Add bread cubes, Comté, parsley, chard, thyme, and lemon zest. Fold to combine and season to taste with additional salt and pepper. 4. Place pork, skin side up, on a work surface. With a sharp knife, score the skin in 1-inch intervals, parallel to the direction that you plan to roll, cutting half-way into the fat cap, and avoiding cutting into the

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at a time, just until the mixture holds together when squeezed in the palm of your hand. 2. Divide dough into six portions, flatten into circles, and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.

6. Place pork, skin side up, in a shallow roasting pan. Drizzle exterior with remaining 1 tablespoon olive oil, season with salt and pepper, and transfer to oven.

3. While the dough is chilling, roast the tomatoes: Preheat the oven to 375°F. Arrange the tomatoes on a rimmed sheet pan, drizzle with olive oil, and season with salt and pepper. Roast until slightly blistered and collapsed, 30 to 40 minutes. Set aside to cool slightly.

7. Roast until skin is blistered and golden, about 30 minutes. Rotate pan and reduce

4. Remove dough from refrigerator and let soften slightly to ease rolling, about

oven to 350°F. Continue roasting until internal temperature registers 130°F to 135°F on an instant-read thermometer, about 1 hour more; a skinless roast may take less time.

10 minutes. On a lightly floured surface, roll each piece of dough to a 1⁄8 -inch thick circle, about 7 inches wide. Fit into six 5-inch flan rings or tart shells with removable bottoms. Prick all over with a fork and transfer to a parchment-lined baking sheet. Chill until firm, at least 30 minutes.

8. Let rest 15 minutes and garnish with additional thyme leaves and sea salt, if you like. Slice along the score marks and serve.

Savory Comté Tarts with Slow Roasted Tomatoes, Comté, and Chives SERVES 6

21/2 cups all-purpose flour kosher salt and freshly ground black pepper 2 sticks (8 ounces) unsalted butter 1 ⁄3 to 1/2 cup ice water 2 to 3 dozen cherry tomatoes (on the vine, if you can find them) extra-virgin olive oil 3/4 cup milk 3/4 cup cream 3 large eggs plus 1 large egg yolk 11/4 cups coarsely grated Comté cheese 1/4 cup thinly sliced chives 6 small handfuls of fresh tender herbs, baby greens, and edible flowers half a lemon, for seasoning

5. Line flan rings with circles of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until dough begins to turn golden, about 12 minutes. Remove parchment and pie weights, lower the heat to 350°F, and continue to cook until dough is dry, another 10 to 12 minutes. Let cool. 6. In a medium bowl, combine the milk, cream, eggs, and yolk and whisk until blended. Season generously with salt and pepper and add Comté and chives. Stir to combine. Divide mixture among tart shells. Top with roasted tomatoes and transfer to oven. Bake until set, about 30 minutes. 7. Let the tarts cool a few minutes while you toss the herbs, greens, and flowers with a bit of olive oil, lemon juice, and a sprinkle of salt and pepper. Arrange a tart and a salad on each plate, and serve warm or at room temperature.

1. Put the flour and 1 teaspoon of the salt into the bowl of a food processor, and pulse to combine. Add butter and pulse until the mixture resembles coarse meal. Add 1⁄3 cup ice water, pulse to incorporate, and continue to add water, 1 tablespoon

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Savory Comté Tarts with Slow Roasted Tomatoes, Comté, and Chives

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Cannelés with Macerated Berries and Whipped Crème Fraîche SERVES 6

2 pints berries (a mix is nice) granulated sugar, to taste 1 cup crème fraîche 1 teaspoon vanilla extract 1 tablespoon confectioners’ sugar 6 cannelés, 6 slices pound cake, or 6 shortbread cookies

2. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Taste and adjust the seasonings again. 3. Just before serving, toss the greens with about 4 tablespoons of the dressing. Add the flowers and toss again gently. Arrange the salad on plates, scatter the cheese over the top, and serve right away, passing the extra dressing at the table.

1. Pile the berries into a bowl and toss with the sugar. Leave to macerate until the juices start to run and the berries are soft. You can do this a day ahead and keep in the refrigerator until ready to serve. 2. Whip the crème fraîche until it’s slightly thickened. Add the vanilla and confectioners’ sugar and whip a bit more until blended. 3. Arrange a big dollop of crème fraîche on each plate, top with the berries, and nestle a cannelé between the cream and the fruit. Serve right away.

Field Greens and Flowers with Dijon Vinaigrette and Shaved Cheese SERVES 6

1 tablespoon lemon juice 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey pinch dried chili flakes kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 6 small handfuls mixed tender greens, such as arugula, tatsoi, baby kale, frisée, and spinach 6 pinches edible flowers 1/4 cup (approximately) shaved Comté cheese or Parmigiano-Reggiano 1. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey, chili flakes, and a generous pinch of salt and pepper. Taste and adjust the seasonings so they are vibrant.

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Cannelés with Macerated Berries and Whipped Crème Fraîche

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pomegranate

passion

Pomegranate Molasses

Styling + Crafts + Photography by Dietlind Wolf


The juicy, crimson pomegranate evokes ancient tales of life, love, and rebirth, and punica granatum (Latin) has been known for centuries as much for its taste as for its healing powers. Today the pomegranate is known as a super fruit, full of antioxidants and vitamins, that is fabulous in salads, desserts, and a variety of Middle Eastern dishes. Its fresh arils (seeds) can be blended into delicious juices and cooked into molasses, and its rind and dried seeds can be used in all manner of craft and beauty applications.

Pomegranate Bowls


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Natural Dye

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Pomegranate Ink

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Table Wreath

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Pomegranate Oil

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Pomegranate Molasses A versatile sweet sauce to use in salad dressings, sauces, and even cocktails. SUPPLIES

1. Place fresh or dried pomegranate rinds in a pot. 2. Let it sit overnight, and then bring to a boil.

seeds from 3–4 pomegranates cheesecloth saucepan

3. Add your fabrics, bring to a boil, remove from heat, and let it sit in the warm water for a few hours.

1. Place the pomegranate seeds in a food processor, and blend until liquefied.

4. Rinse and allow to dry. If you want a darker color add a little iron (ferrous sulfate) to the dye water.

2. Strain the liquid through a cheesecloth. 3. Place the juice in a saucepan, and let it simmer until you have a thick sauce, stirring often to avoid burning. Remove from heat.

Table Wreath

4. Cool and store in an airtight container in the refrigerator.

greenery (We used pomegranate branches.) pomegranates cutters ribbons

Pomegranate Bowls These bowls make beautiful salt and pepper cellars for the table. SUPPLIES

A festive way to decorate your table with the bounty of nature. SUPPLIES

1. Cut the branches into smaller pieces.

pomegranates kitchen knife paper towels

2. Arrange the branches in a wreath-like formation on the table.

1. Cut pomegranates in half and remove the seeds.

Pomegranate Oil

2. Crumple paper towels, and place inside each pomegranate half. 3. Place them paper-side down and let them dry for a few days, changing the paper every day. The paper dries out the shells and helps keep their shape. 4. Once the rinds are completely dry, remove the paper towels and display as desired.

Natural Dye Depending on the fiber content of your fabric or paper, the color of your dye will range from stunning gold to black. You can also use the liquid like ink to draw on paper or fabrics. SUPPLIES

7–8 pomegranate rinds natural fiber fabric, like cotton or linen iron (ferrous sulfate) tablets (Available at your local pharmacy.)

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3. Top with pomegranates and ribbon.

Pomegranates have been used in beauty products for centuries. The seeds contain oils that are said to prevent aging—sign me up! SUPPLIES

2–3 tablespoons dried pomegranate seeds 1 cup almond or jojoba oil 1. Make dried pomegranate seeds by spreading the seeds on plate or tray in an airy space, or buy them already dried. 2. Mix dried pomegranate seeds with almond or jojoba oil in a small bowl. 3. Cover and let the mixture sit for two weeks. 4. Strain into an opaque bottle with a tight lid. Use oil sparingly as under-eye serum, leave-in hair conditioner, or massage oil.

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Wh en Paul M et

Valerie

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Love,

Fish San dwich es, &

Photography by Alexandra Grablewski


Steamed Clams with Spicy Garlic Bread


Valerie Bertinelli

was on one of my favorite shows, Hot in Cleveland, about three women from Los Angeles who moved to Cleveland, because they felt they’d be hotter in the Midwest than in LA—an awesome idea for a show if you ask me. Add Betty White to the mix, and well, I’m sold! I’m always a little weary about meeting famous people, but Valerie put me right at ease. She is just as sweet, warm, and funny in person as she appears on her Food Network show, Valerie’s Home Cooking. After two minutes, I felt I was talking to an old friend. We sat down to talk about her new cookbook Valerie’s Home Cooking, why food is important to her, and, of course, Betty White. Paul: Why is food important to you? Valerie: Food is love. It’s how I grew up. Everything about and with food was love. And still is. It’s also why I have a complicated relationship with food. If you don’t eat properly, you pack on the pounds. It’s so easy. I’m a total foodaholic. But, look on the bright side, now I can make a living from food!

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P: Who is your big inspiration in the kitchen? V: My grandmother and mom taught me how to cook. And I discovered a few years back that my great-grandmother was a cook at a summer home in San Remo where she met her husband. They had two kids. He died suddenly, and she was left alone with two kids. She started her own gelato cart and that’s how she raised

P: What’s the one thing we don’t know about Valerie? V: I love The New York Times crossword puzzle. Did you know they get harder as the week goes on? Easy on Mondays and really hard on Saturdays.

money to go to America with her kids. It was a really amazing story about food and love.

she is as awesome as I think she is? V: More so. What you see of Betty is just 100 times better when you sit next to her, and she holds your hand and looks you in the eyes and tells you something sweet. She is the sweetest, kindest, funniest person ever. I just love and adore her. You would love her. Did you know she doesn't cook? Whenever we go out to eat she will always order the short ribs or the thin-crust Margherita pizza. She likes super simple food. Like I made her a tuna salad, and I spiced it up a little; she was not that into that. She wants tuna, mayo, and onions and that's it.

P: What's always in your pantry? V: Pasta, chili sauce, popcorn—the kernels, of course, so I can make my own. Coconut oil, tuna in oil in a jar—the Italian stuff. Beans, so I can make a chili. I love to keep a stocked pantry so I don’t have to go to the store. And, of course, fresh vegetables, lemons, lots of lemons. P: What’s your favorite dish? V: Pasta alle vongole or pizza. Depends on my mood. Thin crust, with big charred bubbles, minimal toppings. My grandmother made pizza with olive oil, thinly sliced onion, and salt. So simple and so good.

P: OK, one thing we must talk about is Betty White. You were in the show Hot in Cleveland with her. Please tell me

P: If I ever meet her, I will bring her some tuna salad.

P: And your favorite dish from your book? V: Steamed Clams with Spicy Garlic Bread. We used to go to this restaurant that closed down, and I tried for the longest time to recreate it in my own kitchen. And I did it, it’s everyone’s favorite. It’s a pasta alle vongole without the pasta. Serve it with the spicy garlic bread to soak up the sauce. P: What’s your dirty food secret? V: Ever since I was a little girl I have loved the fish sandwiches at McDonald’s. When they are fresh, they are so good. I haven’t had one in a very long time. I’ve only had two in the last 10 years; it’s time for another.

Valerie’s new book Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family is available from Oxmoor House wherever books are sold.

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Buttery Manhattan SERVES 1 

1/4 cup (2 ounces) Butter-Infused Bourbon (recipe follows) 1/4 cup (2 ounces) sweet vermouth dash of spiced cherry or regular bitters (such as Angostura) 1 orange slice 1 regular or Italian maraschino cherry 1. Combine the Butter-Infused Bourbon, vermouth, and bitters in a cocktail shaker filled with ice. Cover with the lid, and shake vigorously until chilled, about 30 seconds. 2. Strain into a chilled glass. Serve straight up or on the rocks. Garnish with the orange slice and cherry.

Butter-Infused Bourbon and Bourbon-Infused Butter MAKES ABOUT 3 CUPS BOURBON AND

¾ CUP BUTTER 

1 750-milliliter bottle good-quality bourbon (such as Maker’s Mark) 1 cup unsalted butter Ingredient note: It is important to use unsalted butter here! 1. Combine the bourbon and butter in a medium saucepan, and cook, stirring often, over medium just until the butter melts, about 3 minutes. Transfer the mixture to a freezer-safe container, and freeze until the butter has solidified, about 4 hours. 2. Remove the solid bourbon-infused butter, and refrigerate in an airtight container for up to 8 days to use for cooking. 3. Pour the bourbon through a fine wire-mesh strainer lined with a coffee filter into a large pitcher to remove any remaining particles of butter. 4. Return the butter-infused bourbon to its original bottle, and keep frozen for up to 1 month to use in cocktails.

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Make Ahead: The Butter-Infused Bourbon can be kept in the freezer for up to 1 month; it’s great to have on hand whenever you’re ready for your Manhattan.

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Make Ahead: This can be made up to a day ahead and kept in the fridge if you’re in party prep mode.

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Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus I began making my own hummus about 20 years ago and have not stopped. Why? It’s a consistent winner. Whenever I have my book group over, for instance, I make hummus and serve it with crudités. The big question among my friends is what flavor I’ll make. Over the years I have used roasted carrots, garlic, artichoke, and avocado, but here I have chosen my favorite, roasted red pepper. It’s easy to make as I always have tahini in the fridge and chickpeas in the pantry, the main ingredients. Add olive oil and red peppers, and then let the food processor do all the work. It’s creamy, with a mild red pepper flavor and a hint of garlic that you can adjust by seasoning to taste. I serve with carrots, celery, radishes, and pita chips; because I’m a nut about utilizing leftovers, any extra hummus can be spread on a turkey sandwich in place of mayonnaise or mustard.

Make Ahead: The BBQ sauce will hold up to 2 weeks in the fridge. If you’re prepping for a party, the shrimp can be wrapped ahead of time and cooked later.

SERVES 6

2 15-ounce cans chickpeas, drained and rinsed 1/2 cup jarred roasted red bell peppers, drained 3 tablespoons tahini 1 garlic clove, chopped 3 to 4 tablespoons fresh lemon juice (from about 2 lemons) 1/2 teaspoon kosher salt 5 tablespoons olive oil freshly ground black pepper pita chips, celery sticks, carrot sticks, halved radishes, green beans, snow peas

Bacon-Wrapped Jalapeño Shrimp with Cherry Cola BBQ Sauce

Bacon-Wrapped Jalapeño Shrimp with Cherry Cola BBQ Sauce SERVES 16

1. Process the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and salt in a food processor until the chickpeas are chopped, about 6 times. 2. With the processor running, pour the olive oil through the food chute, and process until a smooth paste forms. 3. Transfer to a bowl, sprinkle with pepper, and serve with the pita chips, celery sticks, carrots sticks, radishes, green beans, and snow peas.

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CHERRY COLA BBQ SAUCE

11/2 tablespoons bacon drippings 1/2 large red onion, chopped (about 1 cup) 2 garlic cloves, chopped 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon dry mustard 2 cups cherry cola soft drink 1/2 cup red wine vinegar 1 cup ketchup

SHRIMP

16 extra-large shrimp, peeled, deveined, and tails removed (about 12 ounces) 1 jalapeño chili, stem removed, seeded, and cut lengthwise into 16 thin strips 1 teaspoon kosher salt 1 teaspoon black pepper 8 bacon slices, halved crosswise Make the BBQ Sauce:

1. Heat the bacon drippings in a small saucepan over medium-high. Add the

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onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic, and cook, stirring often, for 1 minute. 2. Stir in the salt, garlic powder, and dry mustard, and cook, stirring often, until the spices are toasted and fragrant and the onions are a deep maroon color, about 2 minutes. 3. Whisk in the cherry cola and vinegar, and cook, stirring often, about 2 minutes. Stir in the ketchup. 4. Bring the sauce to a boil, and cook until reduced to about 2 cups and the mixture coats the back of a spoon, 12 to 15 minutes. Meanwhile, make the Shrimp:

5. Heat a cast-iron skillet or grill pan over medium. Cut a long 1/4-inch-deep slit in the inner curve of each shrimp; insert 1 jalapeño strip. Sprinkle with the salt and pepper. Wrap each shrimp tightly with 1 bacon piece. Set on a plate, seam sides down. 6. Place the bacon-wrapped shrimp, seam sides down, in the hot skillet, and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. Serve the shrimp with the BBQ sauce. Trick Technique: If you’re someone who loves their bacon in the morning, start saving the drippings in a jar for uses like this one!

BLT Pasta If you are looking to whip up a rich pasta awash in flavor, one that gives you the sense of being especially indulgent yet you want to avoid both cream sauce and lots of preparation—you have found the perfect recipe. One day when I found myself considering Tom’s and my dinner plans, I looked in the fridge and found bacon, arugula, and fresh basil. I already had tomatoes in a bowl on the counter. And I thought, “Wait a minute. This is a BLT. What if I put it all together?” I did, and the result was a splendidly tender pasta with a lightly acidic tomato-wine sauce that went perfectly with the smoky bacon.

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With the peppery kick of the arugula, it really was a BLT. You don’t want to overlook the basil, either. For the nuance of its sweetness, pluck it from your garden or pick it up that day at the grocery store. This serves very simply from a large bowl and is enjoyable year-round, especially with a glass of wine. SERVES 4

12 cups water 1/4 cup plus 1/2 teaspoon kosher salt 2 pounds plum tomatoes (about 10 tomatoes) 6 thick-cut bacon slices, chopped 1 medium yellow onion, halved and thinly sliced 1/2 cup dry white wine 1/4 teaspoon black pepper ¹⁄8 teaspoon crushed red pepper 12 ounces uncooked spaghetti 4 cups fresh baby arugula 1/4 cup chopped fresh basil grated fresh Parmesan cheese 1. Bring the water and 1/4 cup of the salt to a boil in a large saucepan over high. Hull the stems from the tomatoes. Cut a shallow “x” through the skin on the bottom of each tomato. 2. Place the tomatoes in the boiling water, and boil about 30 seconds. Using a slotted spoon, remove the tomatoes, and submerge in a bowl of ice water to stop the cooking process. Reserve the salted water in the saucepan. 3. When the tomatoes are cool enough to handle, peel back the skin using a paring knife. Cut the tomatoes in half lengthwise; squeeze out and discard the seeds. Chop the tomatoes into 1/2-inch pieces. 4. Place the bacon in a cold large skillet; cook over medium, stirring occasionally, until crisp, 10 to 13 minutes. Drain the bacon on a paper towel-lined plate. Reserve 2 tablespoons of drippings in the skillet. 5. Add the onion to the hot drippings in the skillet; cook over medium, stirring occasionally, until soft and lightly golden, about 10 minutes. Add the wine; cook until the liquid is reduced by half, about 3 minutes. Add the chopped tomatoes,

Food is love.

It ’s how I grew up. Everything about and with food was love. And still is. black pepper, crushed red pepper, and remaining 1/2 teaspoon salt to the skillet; cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes. 6. Return the reserved salted water in the saucepan to a boil; add the spaghetti, and cook until al dente, about 10 minutes. 7. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and 1/4 cup of the reserved cooking water to the tomato mixture in the skillet; toss to coat. Add more cooking water, if necessary, until the mixture reaches the desired consistency. 8. Transfer to a large bowl; toss with arugula and half of the chopped bacon. Divide evenly among 4 serving bowls; top evenly with the basil, remaining chopped bacon, and Parmesan. Cooking Tip: This is another time I like to sauté my bacon instead of using the oven. All those yummy hot bacon drippings.

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Variation: This is easily adaptable to whatever you have on hand, like spinach and linguine instead of the arugula and spaghetti.

BLT Pasta

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Lemon Icebox Cake

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Lemon Icebox Cake I’ll give you the top three reasons I repeatedly turn to this cake. I love lemon curd. I love vanilla wafers. And I love how easy this is to make. In my house, this is a summertime cake when it’s hot outside and I don’t want to turn on the oven. After all the ingredients have been combined, the cake is refrigerated instead of baked, and I like that as much as I do the lemony tang of the curd and the cream cheese. If you’re inclined, make your own lemon curd, but a store-bought jar is a perfect first option, as well as the kind of timesaver that makes this icebox cake super simple and satisfying. You can even whip this up a day or two ahead of time. Make it for a picnic, a potluck, or a chilled, refreshing treat for yourself. SERVES 10

4 ounces cream cheese, softened 1 ⁄3 cup powdered sugar 21/2 cups heavy cream 2 teaspoons lemon zest (from 2 lemons) 1/2 teaspoon vanilla extract 1 11-ounce package vanilla wafers 1 cup homemade lemon curd or 1 11.5-ounce store-bought jar lemon curd 1. Beat the cream cheese and sugar with an electric mixer at medium speed until blended and smooth, 1 to 2 minutes. Add the cream, lemon zest, and vanilla; beat at medium-high speed just until stiff peaks form. 2. Arrange half of the cookies in a single layer on the bottom of a 13-× 9-inch baking dish, fitting in as many as possible without overlapping. 3. Spoon half of the cream cheese mixture on top, and spread evenly with an offset spatula. Dollop 1/2 cup of the lemon curd by spoonfuls about 2 inches apart over the cream cheese mixture. 4. Use a butter knife to swirl the curd into the cream cheese mixture. Top with remaining cookies and remaining cream cheese mixture. Dollop and swirl remaining lemon curd over the cream mixture. 5. Cover with plastic wrap, and refrigerate until the cookies soften, about 3 hours.

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Steamed Clams with Spicy Garlic Bread I love clams, and this love affair of mine has been going on since I was a little girl with my nose pressed against the back seat window of my parents’ car on family road trips. We lived in Delaware at the time, and somewhere along the Pennsylvania Turnpike there was a restaurant where we always stopped, and every time I ordered the steamers. It wasn’t typical fare for a 7- or 8-year-old, but I spent the previous 11 months thinking about those clams and even more I thought about dipping fresh, hard-crusted bread into garlic-andbutter-flavored broth. More recently, this memory has been updated by my friend, acclaimed chef Ludo Lefebvre, who serves mussels at his tiny bistro Petite Trois in Hollywood with a creamier sauce that gets more delicious with each bite. So, I took it as a challenge to develop my own version of steamed clams. I tinkered in the kitchen for a few days, carefully taking notes until I got the flavors exactly as I wanted. Be forewarned: The clams need to be cleaned, the sandy grit and residue from ocean dwelling removed, either by soaking in salty water or rinsing in a bowl. The spicy garlic bread is to taste, and I serve this with either a chilled white wine or a bottle of cold beer. SERVES 2 

2 tablespoons olive oil 8 ounces smoked sausage, sliced 1 shallot, thinly sliced 2 garlic cloves, chopped ¹⁄8 teaspoon crushed red pepper 1 cup dry white wine 1/2 cup coconut milk 1 tablespoon salted butter ¹⁄8 teaspoon ground turmeric ¹⁄8 teaspoon ground ginger 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound clams in shells, scrubbed 1 tablespoon fresh lime juice 3 lemon thyme or thyme sprigs Spicy Garlic Bread (recipe follows)

1. Heat the oil in a large skillet over medium heat. Add the sausage; cook, stirring often, until golden brown, about 5 minutes. Transfer the sausage to drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl. 2. Add the shallot to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. 3. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, turmeric, ginger, salt, and black pepper. 4. Add the clams; cover the skillet, and let the mixture steam until the clams open, 6 to 7 minutes. 5. Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth. Pour the broth over the clams and sausage. Remove the leaves from the thyme sprigs; discard the stems. Sprinkle the clam mixture with the lemon thyme leaves. Serve immediately with the Spicy Garlic Bread.

Spicy Garlic Bread SERVES 4

1 (12-ounce) French bread loaf 1/4 cup unsalted butter, softened 3 garlic cloves, minced 1/4 teaspoon crushed red pepper pinch of kosher salt 1. Preheat the oven to 350°F. Cut the bread in half lengthwise through the top of the loaf, cutting to, but not through, the opposite side. Cut the bread crosswise at 1-inch intervals, cutting to, but not through, the opposite side. 2. Stir together the butter, garlic, crushed red pepper, and salt. Spread the butter mixture over the bread and between the slices. 3. Bake until golden brown, 5 to 7 minutes.

Excerpted from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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d r a o b d r a C om r F

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Crafts + Styling + Photography by Paul Lowe Thanks to Audrey’s Farmhouse for the stunning location. Check out their dog-friendly B&B at audreysfarmhouse.com

Large and Small Frames


I love turning something ordinary into something chic and fun. Corrugated

Pitcher and Teapot

cardboard is inexpensive, and it’s something we all have lying around since it comes almost every time we get a package. With some paint, scissors, and a hot glue gun, we can turn this everyday material into fun and easy crafts. Start with one of the simpler projects, like the crown, to get the creative juices going, and then move on to something more complex. Who knows, you might end up with a cardboard couch!

NOTE To reveal the inner corrugation of your cardboard, gently peel the top layer of paperboard from the accordion folded core.

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Pitcher and Teapot These look great on a shelf in the kitchen. Make a whole collection and decorate them in different colors. SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun Pitcher

1. Start with a circle as the bottom. 2. Cut a wide strip as the side piece that will fit all the way around the bottom. Mine is 8 inches high. 3. Glue the ends of the side piece together, forming a tube. Then hot glue the bottom piece to one end. 4. To make the spout, cut out a triangle with rounded corners, and glue to top of the pitcher. 5. Use a hobby or utility knife to trim the excess cardboard where you added the spout. 6. Cut and glue a strip of cardboard to the side for the handle.

Tea Cup and Spoon

Teapot

1. Start with an oval as the bottom. 2. Cut a wide strip as the side piece that will fit all the way around the bottom. Mine is 8 inches high. 3. Glue the ends of the side piece together, forming a tube. Then hot glue the bottom piece to one end. 4. To make the spout, cut a long piece of cardboard, roll it, and glue it into a long thin cylinder. Then glue it to the pot and trim the edge so it looks like a spout. 5. Cut and glue a strip of cardboard to the side for the handle. 6. For the lid, cut an oval of cardboard with glue a strip around the edge. Roll up and glue on a piece of cardboard to be the lid handle.

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Tea Cup and Spoon These may not be that practical, but they make a very cute display. Just don’t use them for tea service! SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun 1. I used a cone shaped coffee filter as a template to make the tea cup. Trace and cut out two pieces to make the sides of the cup.

2. Hot glue the side edges together. (You will have to bend the cardboard in place.) 3. Cut a small circle to fit the hole at the bottom of your cup, and glue it in place. 4. Cut a small strip of cardboard and glue it in place to make a handle. 5. Cut a circle about 1/2-inch wider than the width of the cup for the saucer. Bend the cardboard a little at the edges, giving it the look of a saucer. 6. I used a teaspoon as the template for the spoon. Simply trace the spoon, cut it out, and it’s ready. Tea time!

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Gift Box

scissors, make 2-inch cuts into the strip along the length of the strip. Roll it up the strip lengthwise, and glue the end in place. Decorate with a thin strip of cardboard around the top. 9. Glue one end of a piece of string to the tassel and the other end to the handle. Your box is ready to fill and give to someone special.

Chandelier While it looks really impressive, this project is not that hard to make, and it’s even easier if your base chandelier has straight edges and without too many curves. For this project, I used a wooden chandelier I found in a thrift shop for $30!

Gift Box These charming boxes make great gift packaging. Fill them with homemade cookies, chocolates, or simply diamonds—whatever you have to give. SUPPLIES

painted corrugated cardboard scissors ruler utility knife string hot glue gun To make the base of the box

1. Think about what’s going inside the gift box and, starting with the bottom, cut out a cardboard circle as big as you want your box to be. 2. Measure around the base, and cut a long strip for the side of the box. Mine is 5 inches high, but you can customize the height to fit the box’s contents.

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3. Hot glue the ends of the side strip together, overlapping just a little, to create a large tube. 4. Hot glue the base to enclose one end of the tube. To make the lid

5. Cut circle of cardboard, about 1 inch bigger than the base. 6. Cut a narrow strip of cardboard, about 1 inch wide. Bend and fold the strip back on itself until the ends meet and you’ve made a flat disk, like a medallion. Glue the ends together, and glue the medallion the top center of lid. 7. Cut a strip of cardboard, 1 inch wide, and roll it up lengthwise. Fasten the end of the strip in place with glue. Glue the handle to the center of the medallion.

SUPPLIES

chandelier paper pencil painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun 1. Start by using paper and a pencil to trace all the parts of the chandelier. 2. Using the templates you made, cut out all the cardboard parts beforehand and make sure they match the parts of the chandelier. Cut off any excess cardboard if necessary.

To make a tassel

3. Using a hot glue gun, glue all the cardboard parts to the chandelier frame. Take your time, and cover the chandelier as much as you can with cardboard.

8. Cut a 6- to 8-inch long strip of cardboard about 3 inches wide. Using

4. I attached a small tassel to the bottom of the chandelier as a finishing touch.

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Chandelier

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Crown These are super cute as gift toppers, on top of frames, or just by themselves. Really easy to make, a crown is a good cardboard project to start with and fun for kids. SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun 1. Cut 4 thin strips of cardboard. 2. Glue the ends of one strip together to make the base. 3. One at a time, glue one end of each strip to the base and the other end to the opposite side of the base, creating a dome shape. 4. Make the top of the crown by rolling up 2 thin strips, one a little larger than the other, and gluing them to the top of the dome. Add a small cross on top.

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Wall Sconce This takes a little time but the result is so stunning. SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun 1. Start by cutting out the base. I used a serving platter as a template, but you can use whatever you have to get the shape you like. 2. Cut a long strip, about 3/4-inch wide, that will go all the way around the base. Hot glue the edge of the strip to the front. 4. To make the “ruffle” around the base, simply cut long, 1-inch wide strips of cardboard and gently pull off the top layer. Glue the strips to the base of the sconce so it looks like a “ruffle” all the way around. 5. Roll a strip of cardboard and secure the end with glue to make a candle. Cut out a flame shape, and glue in place. 6. The candleholder is made by gluing one small circle to the sconce base. Then attach to the circle a rolled up piece of cardboard with another circle glued on its side. Glue the candle to the candleholder. 7. Now decorate the sconce with tassels and strips of cardboard in curlicue shapes, like in the image. Play around with the material until you get the look you want.

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Tassel I love these as gift toppers, wall hangings, or a twist on traditional tiebacks for curtains. SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun string 1. Start by cutting a strip of cardboard to 7 inches wide and 25 inches long. 2. Using scissors, cut thin strips, about 4 inches long, into the cardboard strip, making fringe. 3. Roll the strip lengthwise and secure the end with glue. 4. Cut thin strips of cardboard, and glue around the top of the tassel as decoration. 5. Cut a narrow strip of cardboard, about 1/2–1-inch wide. Bend and fold the strip back on itself until the ends meet, and you have a flat disk, like a medallion. Glue the ends together and attach as decoration. 6. Glue string in a loop to the top and hang.

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Medal And the medal of honor for crafting services goes to...YOU! If no one gives us a medal, we just gotta make one ourselves. SUPPLIES

painted corrugated cardboard scissors ruler hobby or utility knife hot glue gun safety pin 1. Start with the top piece. Cut a rectangle to your preferred size, and trim away two of the corners. 2. Cut a thin strip of cardboard and glue to the top of the rectangle piece. 3. Cut a narrow strip of cardboard, about 1 inch wide. Bend and fold the strip back on itself until the ends meet, and you’ve made a flat disk, like a medallion. Glue the ends together. 4. Cut out some circles and glue in the middle of the medallion. 5. Connect the two pieces together with a small strip of cardboard. 6. Attach a safety pin to the back of the medal with hot glue, if you are going to wear it.

Large Frame This is a great project for beginners, since you just cover an already existing frame with cardboard. Use a ruler and a pencil to make good, straight lines, which will make everything else easier. SUPPLIES

picture frame cardboard white craft paint brush scissors pencil ruler hobby or utility knife hot glue gun 1. Start by brushing your cardboard with a very light coat of white craft paint. Let it dry. 2. Measure each surface of your frame, and cut strips of cardboard to cover each

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Medal

surface. Cut edges at a 45° angle so each piece fits together perfectly. 3. Use at hot glue gun to assemble all the pieces. 4. Now comes the fun part. Cut out cardboard strips, circles, and leaf shapes to decorate your frame. On this frame, I used strips of cardboard to make Xs and glued circles on top of the Xs to create a pattern. In each corner, I glued a leaf-shaped piece of cardboard to hide the corner edges.

Small Frame This one is all cardboard and quite easy to make. Once you have the hang of it, you can use the same technique to make frames of all different shapes and sizes. SUPPLIES

cardboard white craft paint brush scissors

pencil ruler hobby or utility knife hot glue gun 1. Start by brushing your cardboard with a very light coat of white craft paint. Let it dry. 2. Cut two 8-inch × 2-inch strips and two 7-inch× 2-inch strips to be the sides of the frame. 3. Glue them together at the corners to create a square. 4. Cut two 8-inch × 2-inch strips and two 7-inch × 2-inch strips with the edges at a 45° angle. 5. Glue them one by one to the frame you made, making sure to glue the angled corners together. 6. Once you have your frame, add decorations to it. I cut and glued two small strips to the top and bottom, and then placed an upside down tassel on top like a crown.

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Secret The

Tea

Peek behind the scenes as patissier Christian HĂźmbs and photographer Juilia Cawley reveal their favorite tea-inspired desserts.

Life of


Recipes + Food Styling by Christian Hümbs Photography by Julia Cawley (deerfoodphoto.com)

Macarons with Lemon Tea Ganache


Tea

is an aromatic beverage commonly prepared by pouring hot water into a cup over cured leaves. But it doesn’t always have to be prepared like this. Tea can be used in many interesting culinary ways that will surprise your curious taste buds. Infused into a dessert that you’ve had many times before, the added flavor of the tea creates a beautiful nuance.

Pancakes with Orange and Rooibos Tea Jam 144 SWEETPAULMAG.COM FALL 2017

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Macarons with Lemon Tea Ganache

Pancakes with Orange and Rooibos Tea Jam

These light and airy little sweets are a perfect companion for your afternoon tea. Tart deliciousness in the most beautiful shape.

Get ready for a new Sunday brunch flavor. Deliciousness comes in circles this weekend. With a hint of rooibos tea, these pancakes have a new surprising taste.

MAKES 20

SERVES 6

FOR THE BROWNIES

FOR THE DOUGH

FOR THE DOUGH

3 egg whites 1/4 cup white sugar 1²⁄3 cups confectioners’ sugar 1 cup finely ground almonds 1 drop yellow food coloring

2 sticks butter 1/2 cup white chocolate chips 3 eggs 1/2 teaspoon salt 3/4 cup granulated white sugar 1 cup brown sugar 1 tablespoon nut oil ²⁄3 cup all-purpose flour 1/4 cup powdered chai latte 1/2 cup hazelnuts

FOR THE LEMON TEA GANACHE

7 ounces heavy cream 7 ounces white chocolate 2 tablespoons lemon juice 1. Beat egg whites until they are foamy. Beat in white sugar and continue beating until egg whites are glossy and fluffy. 2. Sift confectioners’ sugar and ground almonds in a separate bowl, and fold the almond mixture into the egg whites. 3. Mix in the food coloring. Color should still be almost white with just a hint of yellow. 4. Spoon the batter into a pastry bag (or a plastic bag with a small corner cut off), and pipe disks of batter, about 11/2 inches in diameter, onto prepared baking sheet. Leaving space between the discs. 5. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. 6. Preheat oven to 285°F. 7. Bake cookies for about 10 minutes. Let cookies cool completely before filling. 8. For the ganache: put the heavy cream and white chocolate into a small pot, and melt on low heat while stirring. Add the lemon juice. 9. Once you have a smooth ganache, pour it in a bowl, and let it cool down in the fridge for about an hour. 10. Then fill a pastry bag with the ganache and place a hazelnut sized portion onto a macaron. Place another macaron upside down onto it and squeeze gently. Repeat until all macarons are filled.

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1/2 cup flour 1/2 cup pudding powder 2 teaspoons baking powder 1/2 cup sugar 1 vanilla bean 1 ⁄3 cup + 4 teaspoons milk 1 egg FOR THE JAM

31/2 cups orange juice ²⁄3 cup water 21/2 ounces rooibos tea 1/2 ounce agar 4 oranges 1. Mix together the flour, pudding powder, baking powder, sugar, and seeds of the vanilla bean. 2. While stirring, add milk and egg to the mixture. Stir well until everything is smooth. 3. For the jam: start boiling the orange juice, water, and rooibos tea, and let it infuse for about 20 minutes. Pour the mixture through a sieve. 4. Stir in the agar, and bring it to a boil again. Let cool until thickened. 5. In a food processor, mix the jam until smooth.

Chai Brownies We've seen this dessert a hundred times, but let's have it for the one hundred and first time. Add some chai, and this traditional treat has a whole new twist. MAKES ABOUT 8 BROWNIE PIECES

FOR THE CHAI TEA CARAMEL

1 cup sugar 1 cup heavy cream 1 pinch salt 1 tablespoon chai powder

1. Preheat oven to 350°F. 2. In a pot over low heat, melt together butter and white chocolate chips. Set aside. 3. In the meantime, whip up eggs; add salt, white sugar, and brown sugar, and slowly stir in the nut oil, followed by the butter-chocolate mixture. 4. Mix together the flour and chai latte powder, and add it to the creamed butter mixture.

6. Peel and filet the oranges.

5. Butter a baking pan, and spread in the batter about 11/2-inches thick. Bake for 45–50 minutes.

7. Pour about 3 tablespoons of batter for each pancake into a pan. Cook over medium heat until golden brown on both sides.

6. In a pan, roast hazelnuts over medium-high heat for a couple of minutes, watching closely that they don’t burn. When cool, coarsely crush the hazelnuts.

5. Serve with the orange rooibos jam, and decorate with the orange filets and some orange zest.

7. For the caramel: pour sugar into a frying pan and caramelize over medium heat. 8. As the sugar starts to brown, very slowly add the heavy cream. Don’t rush this process. Keep stirring until the caramel is smooth and glossy, about 2 minutes. Finally add the salt and the chai powder. 9. Once the brownies are out of the oven, decorate them with hazelnuts, and drizzle caramel on top. Serve warm.

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Chai Brownies

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Matcha Granola Bars Matcha matcha, say no more. This trendy flavor works in unexpected ways—even in a healthy granola bar! For your sweet tooth, we have a white chocolate bottom. MAKES ABOUT 16 BARS

¹⁄8 cup butter 1/4 cup brown sugar 1 ⁄3 cup honey 2 tablespoons lemon juice 11⁄3 cups rolled oats 3/4 cup mixed seeds (sunflower, sesame, flax) ¹⁄6 cup matcha powder 1/2 cup crushed cranberries 1 cup white chocolate 1. Preheat oven to 300°F. 2. Heat up the butter, brown sugar, honey, and lemon juice in a pan while stirring. Let everything caramelize for a couple of minutes. 3. Take the pan off the heat, and add the rolled oats, seeds, matcha powder, and cranberries. Mix well. 4. Pour the mix into a baking pan, about ²⁄3-inch high. Distribute everything with your fingers. 5. Bake at 300° for 16 minutes. 6. Let it cool down all the way, then cut into bars. 7. Melt the white chocolate, and dip the bottom of the bars into it. Let cool and serve.

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Sesame Nougat Mousse with Black Tea Reduction

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Sesame Nougat Mousse with Black Tea Reduction This creamy, sinful dessert is best enjoyed after a light dinner. It's crunchy at the top, creamy in the middle, and tender at the bottom. Absolutely divine. SERVES 6 FOR THE BLACK TEA REDUCTION

1/2 cup water 2 cups black tea 4 cups apple juice 1/2 cup sugar

FOR THE MOUSSE

1 cup nougat 7 ounces white chocolate 3 tablespoons sesame paste 1 tablespoon sesame oil 1/2 teaspoon salt 2 cups heavy cream 1 tablespoon Amaretto

FOR THE VANILLA CRUMBLE

3 tablespoons cold butter 1/2 cup flour 1 tablespoon brown sugar 1 teaspoon vanilla extract

Start with the black tea reduction:

1. Preheat the oven to 370°F. 2. Brew black tea in water and let it sit for about 2 minutes. 3. Add apple juice and sugar, and let it simmer over medium heat until only about half a cup of liquid is left. For the mousse:

4. Melt the nougat and chocolate together. 5. Add in sesame paste and sesame oil, along with salt. Let the chocolate mix cool. 6. Beat the heavy cream until whipped. Slowly add the cream and amaretto to the chocolate-nougat mix. Mix well. For the vanilla crumble:

7. Put the butter, flour, brown sugar, and vanilla extract in a bowl, and mix until you have a crumbly consistency. 8. Pour everything on a baking sheet, and bake for 12 minutes.

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Red Fruit Tea Granita with Maple Whipped Cream

9. To serve, spoon the mousse into a jar until it’s half filled. Then add a layer of the tea reduction. Fill the glass the rest of the way with mousse. Add more tea reduction, and finish off with the vanilla crumble.

Red Fruit Tea Granita with Maple Whipped Cream A tea dessert that's for kids too! This fruity frozen granita full of berries is a wonderful treat for a summer day. SERVES 6 FOR THE GRANITA

11/4 ounces red fruit tea 1 ⁄3 cup frozen berries 13/4 cups black currant juice 11⁄3 cup water

1. Mix together the fruit tea, berries, currant juice, and water, and bring it to a boil. Remove from heat, and let it sit for about 25 minutes. 2. Pour the mix through a sieve into a bowl. Place the bowl into the freezer, and freeze it for about 4 hours. During the freezing process stir the granita frequently until frozen and slushy. 3. Whip the heavy cream until foamy, but still a little soft. Slowly add the maple syrup. 4. Serve in a glass jar with some fresh berries and 3 tablespoons of maple whipped cream.

FOR THE MAPLE WHIPPED CREAM

2 cups heavy cream 2 tablespoons maple syrup some fresh berries for decoration SWEETPAULMAG.COM 149


Photo by Aya Brackett

Marigolds


Artist and author

Tiffanie Turner

Photo by Aya Brackett

shares her gift for turning paper into vibrant flowers and foliage that will last all year long.

Tiffanie Turner

Tiffanie's book The Fine Art of Paper Flowers is available at amazon.com. Marigolds For the how-to and template, go to sweetpaulmag.com


Fall Magnolia Leaves These leaves use a wonderful technique I came across by accident, and it is one of my favorite tricks in my book. Using the dye from one crepe paper to stain another makes for very convincing and natural shades of brown. These shiny, burnished leaves are gorgeous on a table, a mantle, tied to a package, or just tossed in a bowl, and once you learn how to make this leaf, it opens the door for experimenting with many others. SUPPLIES

1

3

2

tacky glue 180 gram #567 light brown crepe paper 180 gram #568 dark brown crepe paper olive green doublette crepe paper 22- or 24-gauge green cloth-covered stem wire Mod Podge scissors small paintbrush wide paintbrush wooden skewer

2. When the paper is fully dry, stretch the strips over your knee or the edge of a counter until the crepe in the paper is as smooth as you can make it. Select one leaf template and place atop the paper color of your choice with the small parallel lines on the template aligned with the direction of the crepe paper. If making a tan, burnished leaf, cut two leaf halves from the stained, light brown crepe, two halves from the olive green doublette, and two halves from unstained light brown crepe that has been stretched smooth. If making a darker leaf, cut two leaf halves from the darker crepe and two leaf halves of the 152 SWEETPAULMAG.COM FALL 2017

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Photography by Tiffanie Turner

1. Create streaks and blotches of reddish-brown stain on 6"-high strips of 180 gram #567 light brown crepe paper by soaking 6" by 6" squares of 180 gram #568 dark brown crepe paper in a cup of water and squeezing the paper dye onto the lighter tan paper as shown. This gives the tan paper hints of deeper brown and sometimes a fully burnished color. Save and dry the soaked brown crepe paper as well, to use for deeper brown magnolia leaves. Prepare the paper 24 hours in advance to allow the stains to set and dry completely. To dry the pools of stain on the paper faster, set on a baking sheet atop parchment paper and set in a 250°F oven for 20 minutes, monitoring closely to be sure the paper doesn't burn.


4

same size from unstained light brown paper that has been stretched smooth. 3. Using a wide paintbrush, laminate the layers of your leaf halves together with a thin, consistent coat of tacky glue. For the light brown, burnished leaf, sandwich the olive green layer between the stained and unstained tan layers. Trim the edges of the leaf halves as needed to the same size, then add a thin bead of tacky glue along the straight edge of one leaf half, on the stained side. Glue the two leaf halves together, stained sides up, with just a 1⁄16" overlap. Hold the leaf up to a light to check that dimension if desired. To create the wonderful, shiny coat of the magnolia leaf, use a wide paintbrush to apply a light coat of Mod Podge on the stained side of the leaf, keeping the light brown backs matte in appearance. Apply the Mod Podge upward and outward in the direction of the crepe paper grain on both halves of the leaf. Leave the back of the leaf matte and uncoated, unless you want to bring more of the green color through on the light brown leaves, in which case, add Mod Podge to the back of the leaf as well. Set aside to dry briefly while you create the leaf's back rib/stem.

Fall Magnolia Leaves For a template, go to sweetpaulmag.com

4. Wrap 1⁄8 " tall strips of outstretched light or dark stained crepe with a light layer of glue around a piece of 22- or 24-gauge cloth-covered stem wire that has been cut 1/2" to 11/2" longer than the leaf itself. Create a point at the tip of the wire, and slightly thicken the portion of the wire that will extend past the length of the leaf and serve as the stem. When the Mod Podge has dried, style the leaf to look natural by first folding up its center line, then creating undulating edges by pulling them back near the top of the leaf, forward near the center, and back again in the lower portion. Curl the edges that were pulled back subtly over a wooden skewer. Glue the wrapped wire up the center of the back of the leaf with tacky glue, holding in place until set, then restyle the edges as needed if they flatten while gluing on the wire. Check the wire a few times as the glue dries to be sure it is adhering properly.

Reprinted with permission from The Fine Art of Paper Flowers: A Guide to Making Beautiful and Lifelike Botanicals, by Tiffanie Turner, copyright © 2017, published by Watson-Guptill, an imprint of Penguin Random House LLC. Images copyright [see credit info].

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Fall Magnolia Leaves

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LAOS FA L L I N G F O R


Top row: A primary school classroom in the village Ban Sop Jam along the bank of the Mekong River; Pressing out the water from traditional Lao sticky rice during a cooking class at Ma Té Sai (matesai.com) Middle row: Indigo-dyed fabric hanging to dry in a small Lao village; Wat Xieng Thong temple in Luang Prabang; Temple decoration in Hanoi. Bottom: Indigo dying class arranged by Banana Boat tours (bananaboatlaos.com) Opposite page: View of Nong Khiaw from the Mekong River

Ta k e a d e l i c i o u s j o u r n e y from the vibrant crush of Hanoi to the serene riverbanks, water falls, and monasteries of Luang Prabang. Enjoy the fresh, local produce and soak up the “Lao-style” vibe. Text by Lova Blåvarg Photography by Susanna Blåvarg


Young monks returning home to their temple after the morning alms-giving ceremony

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Old town in Hanoi, Vietnam, is exactly what one would describe as a beautiful mess. The stalls of street vendors selling designer copies of suitcases, handbags, and shoes spill out onto the streets where hundreds of motorcycle drivers are veering through the labyrinth of crooked buildings. There are no sidewalks and never a second of silence. Smells of fried sweet potatoes, shallots, and spring rolls waft from the street food stalls and mingle with the din. No one stops when a basket of ripe peaches bursts, sending fist-sized fruits rolling on the concrete, spreading their sweet fragrance as they are crushed under myriad wheels. The cacophony of honking, bright lights and smells is overwhelming. Our main destination is Luang Prabang in Laos, but in Hanoi we must switch to a much smaller plane to take us there, and we decide to stay in Hanoi for a couple of days. Hanoi is an experience, but a few days in the middle of the bustle seems more than enough. When we step out in Luang Prabang, we feel that we have truly arrived. The streets are wide and quiet. With blossoming trees and temples around every corner, there is a sense of harmonic coexistence between nature and people. Laos is one of the five remaining communist nations in the world, and the most bombed country in history (during the Vietnam war), but aside from the red, star-shaped paper lanterns hanging from every tree and building, this is not something we notice much at first. We quickly adopt the term “Lao-style,” used by the locals to refer to anything that’s makeshift and carefree, but also serene and simple. Unlike most of its Southeast Asian neighbors, Laos is a small country with a population of 7 million and no seacoasts. In 1995, Luang Prabang was in included on Unesco’s World Heritage

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List, and since the country opened up for tourism a few years earlier, tourism has been the country’s fastest growing industry. Without coasts, the budding tourism is focused more on culture and natural experiences than sunbathing and relaxing. Yet, I have been few places where I have felt this relaxed and at peace. If it’s not white beaches and the rhythmic breath of ocean waves that makes Laos tranquil, then what is it? The nature, for one. What Laos lacks in sea coasts it makes up for in rivers and waterfalls. The Kuang Si Falls is the most popular day-trip destination from Luang Prabang, and on arrival it feels like a tourist attraction, with tuk-tuks coming from the city every hour or so to drop off visitors, and stalls selling lunch and swimsuits. To get to the falls we trudge a muddy beaten path through the jungle passing by a moon bear sanctuary. Soon I glimpse hints of azure blue through the foliage and hear the sonorous murmur of pouring water. I had expected the falls to be crowded and busy but there are so many little falls and pools to spread out near, I soon find myself alone. I slip into the misty water and swim from one pool to the next under a canopy of golden-green leaves. Climbing up one of the smaller, gentler falls into the jungle, I get moss and dirt stuck under my fingernails and a few grazes here and there. From the fall, I get to a little sparkling pool, hidden entirely away from the people on the path, and I spend a peaceful moment alone there, listening to the sounds and feeling earth and water under my fingertips. After a few days in Luang Prabang, we head to Nong Khiaw, a smaller town along the Nam Ou river. During the wet seasons of the summer, one can travel the river by boat, but now the water levels have sunken, exposing patches of the riverbed. The roads get more serpentine and bumpy the further we get from Luang Prabang, but the view from our hotel room when we finally get there makes the journey worth it. When the car stops,

we walk through tunnels sprinkled with pink and purple flowers and swarming with pearly butterflies. We get to our room, our own little house with bamboo walls, woven in the same style the local villagers have used for hundreds of years, built on stilts high above the river bank. Panoramic windows and a balcony face the river. Here the mountains are taller and steeper, a collage of dark marble-like stone, mossy foliage, and skeletal white trees, reaching upwards and disappearing among the clouds, and plunging down into the emerald blue river. Whether I’m just reading a book on our little terrace or taking a morning hike up one of the mountains to look at the view, I feel that this is a place I could stay for months. Our trip isn’t entirely devoid of ocean experiences either. At one point we go sailing in Halong Bay, the area along the coast of Vietnam, containing thousands of steep islands that rise from the sea like trees from the earth or the fingers of giant hands. We have hired a traditional Vietnamese junk, which will take us on a cruise through the bay. The junk is made of beautiful almond-colored wood with deep vermillion sails and intricate arabesque patterns carved in the wood. As we sail out from the port and the sky turns a bottomless blue, we sit up on deck with glowing lanterns that sprinkle star-like glitter in the reflecting water. We glimpse other ghostly blurs of blood red moving among the misty islands and indigo skies. In this moment I can easily imagine an 18th-century pirate ship creeping out from behind the rocks. The nature in this area of the world is serene in of itself, but the harmony is still just as present with the people. Looking at food and handicraft in Laos I get a sense that great care and consideration has been put in the work. All the Lao food we eat is based on great locally grown produce. One night we take a cooking class, and we get to experience real “farm to table” Lao cooking. Our teacher is a native Luang Prabang woman who works in finance during the day and

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Monks on the riverbanks of the Nam Khan. Every year a local family builds a bamboo bridge across the river during the dry season when the water is low. When the water is high one has to cross by boat.


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Top: Our beautiful ship in Hạ Long Bay at dusk. Trip arranged by Sails of Indochina (sailsofindochina.com/en/ ) Bottom: The islands of Hạ Long Bay on a misty morning. Opposite page: Traditional red sails of a Vietnamese junk.

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gives cooking classes in her own organic garden a few nights a week. She shows us around her garden where we recognize peppermint, red basil, cilantro, sage, chili, makrut limes, lemongrass, and papayas. Other herbs and greens, like the small monkey apple, are entirely foreign to us. We find one small oasis in Hanoi at a restaurant called “Home,” in the middle of Hanoi’s historic districts. With its focus on organic produce and tables made out of sewing machines, the restaurant feels slightly Brooklyn, but the taste of the food is entirely Vietnamese. The charcoalgrilled beef with black pepper and the

In Luang Prabang, the monks wake up long before dawn and start the morning by chanting at 4 a.m. At 5:30, it’s time for breakfast and the ceremonial alms-giving procession, known as “tak bat,” starts. Local Buddhists line up along the main street leading to Wat Xieng Thong and kneel with baskets of food to give to the monks who arrive in long processions from the many local temples. The monks carry large bowls that the Buddhist devotees fill with everything from fruit and sticky rice to candy bars. One early morning in Luang Prabang, we wake up early to witness the daily

trio of organic mushrooms are especially good. Strolling along the riverbank in Luang Prabang at 11:30 p.m., we see restaurants and shops quietly closing up in the glowing light of multicolored lanterns. The nationwide curfew at midnight is a sure sign of the communist regime, but also a structure set in place to ensure that the nights are quiet and restful. Both the monks and other locals need to wake up before dawn. That Luang Prabang is a religious center built around the tradition of Buddhist monasteries is noticeable everywhere. About a third of all Lao males become monks for a period of their adolescence. Some stay for years, get an education, and learn trades to support themselves and their families; others find out quickly that monastic life is not for them. We ask our two tour guides in Nong Khiaw if they have been monks. They both say yes, and Keon, a quiet, soft-spoken man, tells us that he was a monk for three years. “It was tough, but a great experience. I learned English and got know many people I wouldn’t have met otherwise.” For most boys in Laos, becoming a monk is the only way to get an education and, from the age of eleven or twelve, they leave their villages in the country and only come home and visit over weekends. “How long were you a monk?” we ask our other guide, Makaio, a scruffy guy with an air of adventure in a washed out Beerlao t-shirt and sandals. “A week,” he grins. “Why so short?” “No girls, no music, and I don’t like waking up at 3:30 in the mornings.”

ceremony. We have been advised beforehand on the rules that keep the process serene and sacred; keep quiet and remain on the other side of the street, and most importantly—don’t take flash photographs of the monks’ faces! It’s devastating then, to see how many tourists apparently missed the memo, rushing up to the monks as soon as they arrive snapping photographs from a distance of inches. Many worry about the longevity of the tak bat ceremony with the current growth of tourism in Luang Prabang. Yet, structures that have been in place through colonization, war, and communist regime are unlikely to break due to tourism, and everyone we speak to is clear about how important the monasteries are to the culture. Even though being a monk isn’t for everyone, it’s easy to wonder how giving every male adolescent an opportunity for spiritual guidance and practice in discipline and thoughtfulness must affect the culture of a country in the long run. We are very sorry to leave Laos when our two-week visit comes to an end. We’ve seen a slower and, in many ways, more thoughtful way of living and are reluctant to return to our regular busy lives. We agree that one day when things calm down a little for us too, we will return and open our own little hotel along the Mekong riverbank in Luang Prabang.

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Clockwise from top: Baby elephant at an elephant sanctuary near Luang Prabang; village life along the Mekong River. Opposite page: A serene pool by the Kuang Si Falls

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cheers Crumbles and Cocktails Have your pie and drink it too! Food + Styling + Photography by Paul Lowe

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Almost Apple Pie I wanted to see if I could get the flavors of an apple pie into a cocktail and, by George, I did it! The crumble is what does it—all the right flavors, mixed with apple cider and dark, spicy rum—YUM! Use any leftover crumbles as an ice cream topping (or just eat with a spoon like I did!). MAKES 4 COCKTAILS

2 tablespoons all-purpose flour 2 tablespoons dark brown sugar 2 tablespoons butter, cold and cubed 1/2 teaspoon cinnamon juice from 1/2 lemon 2 cups apple cider 1 cup dark spiced rum ice 1. In a bowl, mix flour, sugar, butter, and cinnamon. 2. Use your fingers to crumble ingredients together well. 3. Spread crumbles on a baking sheet, and bake at 380°F until golden, about 15 minutes. Cool. 4. Dip the rim of a glass in lemon juice, and then dip the rim in the baked crumble mixture. 5. In each glass, add ice, 1/2 cup apple cider, and 1/4 cup rum. Stir gently and serve.


pantry confessions Where do you live? I live in New York now, but I'm from Nashville, Tennessee, and Atlanta, Georgia. What inspires you? My friends and family.

Necessary luxury? Spas; foot and body massages. Favorite flower? I’m an old-fashioned rose girl. Cookbook you use all the time? African-American cookbook.

Dream role? I would love to play an action hero! Best everyday What do you always meal? have in your fridge? Eggs, fresh-squeezed OJ, Egg, bacon, lettuce of some variation, and cheese and fruit. croissant with Any food you don’t like? strawberry Chitterlings. jelly.

We asked our favorite Orange Is the New Black star, Adrienne C. Moore, about her likes, loves, and pleasures. 166 SWEETPAULMAG.COM FALL 2017

Favorite guilty pleasure? Any combination of chocolate and peanut butter. Perfect Sunday? Sleep in, walk the dogs, stay home in my PJs all day, ordering in and catching up on TV and movies. Or go to brunch with my girlfriends.

Favorite restaurant? Pure Thai on 9th Ave. I get everybody hooked on it. Song/artist that always makes you wanna dance? Anything by Michael Jackson. Do you like the color orange? I do, in small pieces. Though I would wear a darker, more burnt orange, not the bright prison one!

Life motto? Live, laugh, love, and be happy. FOLLOW US @SWEETPAULMAGAZINE

Photography by Rafael Clemente

Coffee or tea? Tea, unless you serve me a mocha latte.

Sweet Paul Magazine - Fall 2017  

My fabulous Autumn 2017 issue is full of the food, crafts, shopping, trends, and lifestyle content you love! Fall features include: Fall's B...