WINTER 2012 • no. 11
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Sweet Paul Market Totes Are Now Available In Our Online Store!
sweetpaul.bigcartel.com
*Final totes may vary slightly from images shown.
We are proud to be sold at these fine retailers: United States
Florida
Pennsylvania
Arizona
A Good Yarn
Frances & Smeeks
Sarasota, FL
Glen Mills, PA
Phoenix, AZ
Hawaii
Upriver Home
California
Owens & Co.
Bespoke
Honolulu, HI
Truckee, CA
Illinois
La Jolla Beach & Tennis Club La Jolla, CA
La Merceria Toronto, CA
Mill Mercantile San Francisco, CA
Pot & Pantry San Francisco, CA
Stripe Santa Cruz, CA
Twig & Fig Berkeley, CA
Unionmade Goods San Francisco, CA Larkspur, CA Santa Monica, CA Colorado
Bella Vita Evergreen, CO Connecticut
Terrain
Westport, CT
Fleur
Chicago, IL Iowa
Domestica Des Moines, IA Maryland
Trohv Baltimore
Terrain
Africa
In Good Company Parkhurst, South Africa
Milford, PA
Asia
South Carolina
Beautiful Revelry
Curiosity Shop
Singapore, Thailand
Charleston, SC
Standard Bookstore
Vermont
Osaka, Japan
Middlebury, VT
Australia
Clementine Virginia
Fifteen/Eleven
Cathy Penton Atelier Queensland, Australia
Alexandria, VA Canada
Baltimore, MA
O’Suzannah
Massachusetts
Charlottesville, VA
Emporia Boutique
Red Barn Mercantile
Victoria, Canada
Tatte Bakery & Cafe Cambridge, MA
Tatte Brookline Brookline, MA
Alexandria, VA Washington D.C.
Trohv DC
Mississippi
Washington D.C.
Oxford, MS
Wisconsin
Amelia
New York
Broadway Paper
Brooklyn, NY
Design Menagerie
Pink Olive
Viroqua, WI
By Brooklyn
New York, NY Oregon
Branch & Birdie
Europe
PAPERCUT Stockholm, Sweden
Milwaukee, WI
SEASONS on St. Croix Gallery Hudson, WI
Portland, OR
If you would like to become a Sweet Paul stockist, visit sweetpaulmag.com/stockist
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Table of contents 9 What’s up Sweet Paul? 11 Contributors 19 News 24 Recipe Monday 26 Happy dish 28 Crafty Friday 30 Gorg-wanna handmade 32 From Mormor’s kitchen 34 Keep your eye on 38 Gorg-wanna design 40 Stitch master 42 The breast of what’s around 44 Travel
features
48 Woof 51 Will’s picks 54 Gorg-wanna kids 56 Wine 58 One for the season
Blue Christmas
76
Welcome to holiday brunch
88
Origami girl
92
The beautiful walnut
100
Holiday dinner 1947
110
Winter warmers
120
One crafty bunch
126
A meal to celebrate citrus
136
Accessorize
144
Dream forest
154
Into the woods
Photo by Dietlind Wolf
63 Cupcake
66
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What’s up Sweet Paul? Photography by Alexandra Grablewski Isn’t it funny how the holidays always sneak up on you? One day it’s fall and the next day it’s “Deck your halls with glory!” Us magazine people have already had a holiday before the real holiday starts. We have already set the table, wrapped gifts (empty boxes), decorated tree after tree, and made enough turkeys to last us a lifetime. So when the real holiday comes I’m always thinking spring or even worse—summer. When you’ve already had a holiday it’s kind of hard to get into the right mood. But I have a few tricks. I burn incense, fill the house with real trees, and place large bowls of clementines all over. The smell of a freshly peeled clementine is a true holiday smell for me. I love old holiday tunes—we’re talking Frank, Peggy, Dean, and the rest of them, not any of the new overproduced holiday music. It’s got to be old school. Glogg. I just love it. It’s warm wine with some brandy and lots of spices. The smell alone will get you in the right mood. I always take a walk up 5th Avenue on nights in late December. Just to look in the windows. I can’t really buy any of it, but looking puts me in the right mood. I hope wherever you are and whatever you celebrate that you will be in the right mood. May all your dreams and wishes come true.
I always take a walk up 5th Avenue on nights in late December. Just to look in the windows. I can’t really buy any of it, but looking puts me in the right mood.
Happy Holidays!
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Paul Lowe Editor in chief paul@sweetpaulmag.com
Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com Laura Kathleen Maize Copy editor laura@sweetpaulmag.com
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Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com
Contributors “What is the best holiday gift you ever received?”
Dietlind Wolf
Susanna Blavarg
Colin Cooke
Photographer, New York
Photographer, New York
Photographer, New York
My baby daddy gave me a black diamond ring the Christmas after our daughter was born. He said it was to match my black heart!
Every year I get a handmade advent calendar from my kids. They’ve always made it so beautiful. I love it.
A woodworker and a great friend offered to carve a gold leaf design along the bow of my sailboat. It looks so great. I was speechless.
Dana Gallagher
Crafter+stylist+photographer, Hamburg The most amazing gift was when I got my (long wished for) residence permit for Switzerland on Christmas.
Alexandra Grablewski
Jim Hensley
Noah Fecks
Writer+photographer, Oslo
Laura Kathleen Maize
Photographer, New York
Photographer, New York
Copy editor, Toronto
One Christmas I just off and went to Mexico for a month. I spent the month drinking chocolate and eating rolls at the market.
In the early ‘70s I opened up the greatest gift ever: an Evel Knieval motorcycle stunt kit. You could wind it up, and Evel and his Harley would pop wheelies, and jump over things like the dog or my sister. It made me hope that one day I would have a star-spangled jumpsuit.
When I was about 10, my parents gave me a 35mm SLR Olympus. I’m not sure what happened to it, but I shot with it for years, eventually (much to my parents’ chagrin) turning their bathroom into a darkroom!
The best holiday gift is the one I get every year: 2 full days with my whole family on their farm. The time spent together is even more important than the frequent rum and eggnogs.
Paul Wagtouicz
Photographer, New York On Christmas when I was 3 years old, I awoke to the sight of a gigantic stuffed Cookie Monster and a blue electric trike decked out in sirens and a police shield. I cried in terror, but came to adore my furry co-pilot. It was my first recollection of a gift and my favorite to this day.
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BRANDING SUITES
PHOTO E D U C AT I O N
WEB & PRINT DESIGN PHOTO CARDS & CALENDARS
ACTIONS & WORKFLOW
COLLAGE & A R T T E M P L AT E S
DESIGN RESOURCES & SUCCESS TOOLS FOR PHOTOGRAPHERS D E S I G N A G L O W. C O M 1 2 | S w e e t Pau l W I N T E R 2 0 1 2
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Jim Noonan
Sarah Goldschadt
Paul Vitale
Photographer, New York
Crafter, New York
Crafter, New York
My first camera. Years ago in the beginning of my assisting days, my closest friends and family all chipped in to buy me a 5D for Christmas. I was so touched to have their support in pursuing my new career.
An old-school chemistry set in 1989, full of dangerous chemicals and solutions. Amazing that they would give that to a 10 year old!
My mom bought the family a computer in the early ‘90s. It was the seed that started my future graphic design career!
Marketing+business development director, New York
Linda Pugliese
Elise Dee
Crafter, New York My mum gave me an art deco ring of hers that I had loved since my childhood and my father once gave me a hand-me-down toolbox, filled with all sorts of wonderful hardware, screws and nails.
Joline Rivera
Art Director, Chicago A crocheted dress my grandmother made for me from a pattern in BH&G, when I was 4. I loved it so much she had to alter for years as I grew because I couldn’t give it up.
Michaela Hayes
The best holiday gift I ever received was a Charlie McCarthy ventriloquist dummy that I had been dreaming about for many months.
Chris Fanning
Canning expert, New York
Photographer, New York
My favorite holiday is something meaningful. The year after my dad passed away I secretly finished 3 carved wood boxes he had started and gave them to my mom, brother, and sister. Their faces when they realized what they were opening— that is the best gift I’ve ever gotten.
My best Christmas memories are from childhood, and now they involve my own daughter and her excitement for the holiday. However, last year we went to South Africa and rented a house near the ocean with family and friends. That was pretty amazing.
Will Taylor
Nellie Williams
Matthew Robbins
Chelsea Zimmer
Market editor, London
Graphic Designer, Chicago
Designer, New York
Food stylist, New York
Two years ago I experienced an actual white Christmas. I remember being so excited to see gently falling snowflakes when I woke up on Christmas morning!
Our first family computer definitely ranks as one of the best. Until then I didn’t think anything would ever top the year we got Nintendo.
My favorite holiday gift memory is the moment I opened a box filled with my first pair of roller skates. They were dark denim with yellow-leather trim and awesome.
The best holiday gift I’ve ever received was a red pajama onesie with a trap door in the back. It spends most of its life buried deep within the bowels of my closet, but every year it manages to make a surprise appearance after too many spiked apple ciders.
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news
WINTER is the season to ...
PHOTO: IKEA
Text by Will Taylor
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Cook with cinnamon, fennel, & parsnips
2. Celebrate with a Tuxedo Cocktail 1 1⁄2 oz dry vermouth 1 1⁄2 oz gin 1 ⁄4 teaspoon Maraschino liqueur 1 ⁄4 teaspoon anise liqueur 2 dashes orange bitters 1 cherry 1. Put all the ingredients except the cherry into a cocktail shaker filled with ice. 2. Shake vigorously until the shaker is almost too cold to touch. 3. Strain into a martini glass and garnish with the cherry.
3. Bake a rhubarb crumble
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Shop at Little Fine Day’s online store for graphic print accessories, winter home supplies, and great gift ideas. shop.finelittleday.com
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1. Twill blanket, $138 2. Hot water bottle, $45 3. Gran pillow, $49
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Our top three cookbooks to give this year The Little Paris Kitchen by Rachel Khoo We at Sweet Paul are sure many readers join us in our dream of packing a case and moving to Paris to attend cookery school. Six years ago Rachel Khoo did just that, and now her new cookbook documents the recipes she’s mastered in her little Paris kitchen over the years. Rachel’s refreshingly modern take on French classics such as Tarte Tatin and Coq au Vin will give you the confidence to recreate the dishes at home—no matter how small your kitchen! Home Made Winter by Yvette van Boven Yvette van Boven not only wrote the recipes in the second of her Home Made series of cookbooks, but also did the food and prop styling, the design, and all the illustrations, which results in a very personal and engaging read. Packed with recipes from her days living in Ireland, the book is split into recipes to enjoy at different times of the day, as well as ideas for holiday cooking, such as Driekoningen (the Dutch word for the Three Kings Day). The Smitten Kitchen Cookbook by Deb Perelman Deb Perelman started her blog, Smitten Kitchen, after continually feeling overwhelmed by the number of recipes to choose from. Deb’s motto is that there are no bad cooks, just bad recipes—and her aim is to create the best recipes for the everyday cook. She has brought this philosophy to her first cookbook, which is written with the same warmth and encouraging tone as her blog. This is an ideal book for a busy family cook, with accessible meals to inspire weekday meals such as ratatouille dressing up a sandwich or cauliflower masquerading as pesto. There’s plenty of ideas for entertaining, too—Deb shares her favorite cocktail and provides tips on how to lose your fear of cooking for a crowd.
Look at what Sweet Paul spotted!
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1. Festive knits These knitted Santa gnomes from Severina Kid’s latest collection are ideal stocking fillers. Severinakids.com, $110 2. Time to trim These animal ornaments from West Elm are crafted from natural bottle-brush fibres in the Philippines and will make tree-trimming fun for all the family. Westelm.com, $6 each 3. Tabletop jewels We love the jewel-like hues of these hand-blown glasses from Toast—a great way to add festive cheer to a tabletop. Toast.co.uk, $40 4. A Ham Made Christmas Why not send holiday cards to raise a smile this festive season? These quirky cards are from Ham Made, a new homeware and paper goods brand that captures unexpected moments from the contented lives of a pig, a horse, and a rabbit. Hammade.com, $5
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recipe monday
Grape goodness Food+styling by Paul Lowe Photography by Alexandra Grablewski
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Turn grapes into a delicate and tasty appetizer Bruschetta with Baked Grapes The grapes turn into small bombs of sweetness that are divine with fresh ricotta. Serves 4 1 cluster red grapes 10 fresh thyme twigs 2 tablespoons olive oil 12 thin baguette slices olive oil 1 1⁄2 cups fresh ricotta pinch of red chili flakes 1. Preheat oven to 375°F. 2. Pick grapes off the cluster and place in an ovenproof dish. 3. Add thyme and drizzle with olive oil. 4. Bake for about 6–7 minutes, or until the grapes start to crack. 5. While they bake, brush baguette slices with olive oil and toast golden in a pan. 6. Spread ricotta on toast and place on a platter. 7. Spoon grapes and thyme onto toast. 8. Finish off with a pinch of red chili flakes.
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MY HAPPY DISH
Sweet & spicy holiday Recipe by Sue Aley Styling by Paul Lowe Photography by Alexandra Grablewski
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This dish makes me happy because I absolutely love strawberries and balsamic vinegar with black pepper. I always serve it with a plain cookie to scoop up the wonderful juices. I particularly love to serve it to people who have never eaten it before and watch their skeptical faces as they discover they love it too. I decided to combine the strawberries and the cookie into one. I love the peppery bite of the shortbread mixed with the wonderful sweetness and tartness from the strawberries and vinegar.
Black Pepper & Balsamic Strawberry Shortbread Makes about 24 2 cups all-purpose flour 1 ⁄2 cup confectioners’ sugar 1 cup (or 2 sticks) unsalted butter 3 ⁄4 teaspoon salt 1 ⁄2 tablespoon black pepper, coarsely ground 1 ⁄2 cup strawberry jam 3 tablespoons balsamic vinegar 1. Preheat oven to 325°F with the rack in the center of the oven. 2. Line baking sheets with parchment paper or non-stick silicone sheets. 3. Whisk together dry ingredients and set aside. 4. Cream butter and sugar until fluffy. 5. Add the flour mixture and mix to incorporate. 6. Chill dough until firm and easy to roll. This will take around 1 hour. 7. Roll dough into 1-inch balls. Place balls on cookie sheets. 8. Make an indentation in each cookie. 9. Bake for 18 minutes, turning sheets at the nineminute mark. Bake until lightly golden at edges. 10. Cool baked cookies on rack. 11. While they are cooling make jam mixture. Mix strawberry jam with balsamic vinegar until smooth. If strawberry jam is too thick the jam can be heated up over medium heat to “melt” and then the balsamic vinegar can be added. Be sure to cool the mixture before adding to cookie. 12. Place about 1⁄4 teaspoon of strawberry-balsamic jam in each. Eat and enjoy!
MY HAPPY DISH
RECIPE WINNER!
Sue Aley Black Pepper & Balsamic Strawberry Shortbread
Want to be a “My Happy Dish” Winner? Send your original spring recipe with a portrait of yourself to myhappydish@ sweetpaulmag.com Deadline is December 15th!
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C R A F T Y F R I D AY
Nature & glitter! Styling by Paul Lowe Photography by Alexandra Grablewski
Sometimes you’ve just got to embellish a tiny bit to make nature look extra fab
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Glitter Acorns These are great on a tree, in a bowl, or as embellishments on gifts. You will need: acorns craft glue brush glass glitter, mine is from tinseltrading.com thin ribbon 1. Start by brushing glue on the bottom side of the acorn. 2. Dip it in a small bowl with glitter. 3. Let dry and tie on a thin ribbon so that you can hang it on a tree.
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gorg - wanna handmade
Personalized burlap Christmas stocking, $38, etsy.com/shop/eabdesigns
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Photo : Eab Designs
Handmade finds for your home & theirs
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1. Felt acorn decoration, $13, etsy.com/shop/acornisborn 2. Handpainted candle holders, $51, purnorsk.no 3. Handmade gift tags, $4, etsy.com/shop/sesameandsparrow 4. Holiday washi tape, $11, etsy.com/shop/intheclear 5. Screenprinted skiing cushion, $57, randomretail.co.uk 6. Vintage holiday card ornaments, $6, etsy.com/shop/sesameandsparrow 7. Handprinted wrap, $5, notonthehighstreet.com
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from M ormor ’ s kitchen
Ski, ax, & Julekake Text+styling by Paul Lowe Photography by Alexandra Grablewski
How a freak accident destroyed my dreams of becoming an Olympic skier
I was around 12 when this happened. It was winter and there was lots of snow. Remember, this was back in the good old days when the winters were actually cold and filled with mountains of the powdery white stuff. Some of my friends were going skiing and even though I really hated it I decided to go along—I had a crush on one of the boys. They say that every Norwegian is born with skies on his legs. Well not this one! The day started out just fine—I didn’t make any major mistakes and I looked really good in my tweed skiing pants with matching cap. But, of course, a freak accident was bound to happen. I was standing still—still I say—and I fell and broke my leg. That must be a first.
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There I was in the middle of a forest with a broken leg. Some older kids came by and carried me a bit towards home, and one of them went ahead to call my dad. He came and carried me the rest of the way. After a night at the hospital I came home and my grandmother had made one of my favorite winter cakes, Julekake. I still remember the comforting smell as soon as I entered the house. It was served with butter and brown goat cheese, and even after my misadventures I came to believe that life wasn’t too bad. As soon as the cast came off my leg I went down to the basement and chopped up my skis with an ax. No friend or family member has ever asked me to go skiing since.
Julekake Makes 2 2 cups milk 1 ⁄2 cup margarine 1 ⁄2 cup water 1 6 ⁄2 cups flour 4 teaspoons dry yeast 1 ⁄2 cup sugar 1 teaspoon vanilla extract 1 teaspoon salt 1 ⁄2 teaspoon ground cinnamon 1 ⁄2 teaspoon ground cardamom 1 cup golden raisins 1 cup dried cranberries milk, for brushing 1. In a saucepan melt margarine with milk and water. 2. Place flour, yeast, sugar, vanilla, salt, and spices in a mixer. 3. When the margarine milk reaches a temperature of around 110°F, pour it into the mixer and beat together until smooth. 4. Add the fruits and mix until you have a smooth but firm dough. 5. Wrap in plastic wrap and let rise for 1 hour. 6. Divide the dough in 2 pieces and roll into 2 large buns. 7. Place on separate baking sheets and brush with milk. 8. Preheat oven to 375°F 9. Let the dough rise for 45 minutes before baking in the oven. 10. Bake for 30–40 minutes or until golden brown. Let cool on a wire rack.
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keep yo u r eye on
Baked Text by Paul Vitale Photography by Alexandra Grablewski Text by Photography by
A cake bakes in Brooklyn
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Paul Vitale: What’s your favorite recipe/baked good that you guys make or have made? Matt: I still love the Lemon Drop Cake from our first book. It is light and lemony in all the right places. Renato: I love our Coca-Cola bundt cake. It’s just my favorite and I always sneak a piece when it’s available in the cafe.
Matt Lewis and Renato Poliafito are the dapper founders of Baked, one of my favorite bakeries anywhere. Matt and Renato left their jobs in advertising in 2005 and (with a lot of hard work) started what has become one of America’s great bakeries, in Red Hook, Brooklyn. Their sweet treats have been lauded by the likes of Martha Stewart, O Magazine, and Food & Wine Magazine. Their dry-mixes can be found at Williams-Sonoma stores nationwide. Matt and Renato not only consistently produce fantastic baked goods, they also spend a great deal of time researching dessert recipes from all corners of the country and from many different eras. They consider themselves to be dessert archaeologists. I, along with many others, am so glad they’ve taken on this task. The fruits of their labor can be found in their three exquisite cookbooks, Baked: New Frontiers in Baking, Baked Explorations, and their latest, Baked Elements: Our 10 Favorite Ingredients. I’m so happy that the Baked boys contributed this wonderful recipe for their sublime Baked Wintermint Cake. I had a chance to catch up with the guys recently and ask them a few questions over a slice of cake and a cup of coffee.
PV: Did anyone particularly inspire your love of baking? M: My mom wasn’t a baker per se, but I definitely inherited her obsession with sweets and chocolates. R: No one in particular. I think it’s just my lifelong love affair with sweets that made me dive into the world of baked goods.
PV: Any special holiday baking memories? M: My mom had this recipe for adapting a chocolate cake mix into a chocolate mint icebox cake. It was a very Frankenstein-like way to approach baking (using bits and pieces of other recipes to make our very own). We used to make it at least four times a year. R: My holiday baking memories involve S w e e t Pau l W I N T E R 2 0 1 2 | 3 5
the requisite baking of cookies for Santa with my older sister. However, the cookies were of the supermarket log variety, and I would eat all of them (raw and baked) long before Santa’s arrival.
PV: What’s been your sweetest experience since you began Baked? M: I still get bowled over anytime I see someone blog or tweet about one of our cake recipes.
R: I love Baked the most in the autumn months, especially when the café is fully stocked and humming with good music playing, espresso pulling, bakers baking, customers chatting... it warms my heart.
PV: Any kitchen nightmares you’d like to share? M: I have dark memories of making scones at 2 a.m. after working the whole day. Lesson learned: Don’t have a midnight–7 a.m. shift unless you are double covered.
R: I have a few. I think both ovens breaking at the same time was one of the lowest points of my Baked career.
PV: I adore all of your books. I’m excited to start baking out of Baked Elements. What’s next? Another book in the works? M: We are slowly working on another book. We also have more mixes in the works! R: Yep! Another book, more mixes with Williams-Sonoma and lots of little improvements to our Red Hook store!
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I love Baked the most in the autumn months, especially when the café is fully stocked and humming with good music playing, espresso pulling, bakers baking, customers chatting... it warms my heart
keep yo u r eye on
Baked Wintermint Cake Created specially for Sweet Paul readers. Serves 12 Classic Chocolate Cake: 3 ⁄4 cup dark cocoa powder 1 1 ⁄4 cups hot water 2 ⁄3 cup sour cream 2 2 ⁄3 cups flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 3 ⁄4 cup unsalted butter, softened 1 ⁄2 cup unflavored shortening 1 1⁄2 cups sugar 1 cup dark brown sugar, firmly packed 3 large eggs, at room temperature 1 tablespoon vanilla Peppermint Buttercream: 1 1⁄2 cups sugar 1 ⁄3 cup all-purpose flour 1 1 ⁄2 cups milk 1 ⁄3 cup heavy cream 1 1 ⁄2 cups unsalted butter, soft but cool, cut into small pieces 1 teaspoon pure vanilla extract 1 teaspoon peppermint extract Mint Chocolate Ganache: 6 oz dark chocolate (60–72%), chopped coarsely 1 ⁄2 cup heavy cream 1 tablespoon creme de menthe (optional) 1 ⁄2 teaspoon peppermint extract For the Classic Chocolate Cake 1. Preheat oven to 325° degrees. 2. Butter and flour 3 cake pans, line with parchment, and butter the parchment. 3. Mix cocoa powder, hot water, and sour cream together and set aside to cool. 4. Sift flour, baking soda, baking powder, and salt, and set aside. 5. Beat butter and shortening together on medium speed until light and fluffy, about 5 minutes. 6. Add sugars beat until light and fluffy, about 5 more minutes. 7. Add the eggs, 1 at a time, and then vanilla, and beat until incorporated. 8. Slowly add the dry mixture and cocoa mixture to the batter, alternating the 2 kinds and ending with dry. 9. Divide batter between 3 pans and spread evenly. Bake for 35–40 minutes (rotate the pans halfway through) or until a toothpick comes out clean. 10. Cool for 20 minutes then invert onto a rack to cool completely. For the Peppermint Buttercream 1. In a medium heavy-bottomed saucepan, whisk sugar and flour together. 2. Add milk and cream and cook over medium heat, whisking occasionally, until mixture comes to a boil and
has thickened. This will take about 10–15 minutes. 3. Transfer mixture to bowl of an electric mixer fitted with the paddle attachment. Beat on high until cool, which will take about 7–9 minutes of mixing. Tip: Speed up the process by pressing bags of frozen berries or frozen corn against the sides and bottom of the mixing bowl. 4. Reduce speed to low and add butter. Mix until incorporated. 5. Increase to medium-high and beat until frosting is light and fluffy, about 1–2 minutes. 6. Add vanilla and peppermint extract and continue mixing until combined. If frosting is too soft, put bowl in refrigerator to chill slightly, then beat again until it is proper consistency. If frosting is too firm, set bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. For the Mint Chocolate Ganache 1. Place chocolate in a medium heatproof bowl and set aside. 2. In a small saucepan over medium heat, bring cream just to a boil. 3. Remove cream from heat and pour over bowl of chocolate. 4. Let sit for 2 minutes, then slowly stir the chocolate and cream mixture until chocolate is completely melted and smooth. 5. Let ganache come to room temperature. To assemble the Wintermint Cake 1. Place 1 cake layer on a serving platter. 2. Trim cake layer to create a flat surface. 3. Use offset spatula to spread about 1⁄4 cup of ganache on top only. 4. Let set for 1 minute in refrigerator. 5. Spread approximately 1 1⁄4 cups of buttercream on top of ganache. 6. Repeat with following 2 layers. 7. Crumb coat cake and refrigerate briefly, for around 15 minutes. 8. Frost sides and top of cake with remaining buttercream. 9. Garnish cake with optional 1⁄4 cup of crushed peppermint candies and refrigerate for about 15 minutes to firm up the entire cake.
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gorg - wanna design
Monochrome Magic
Photo: onemustdash.com
Dance print, $56, onemustdash.com
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1. Hang lamp, $233, bodieandfou.com 2. Festoon light, $395, toast.co.uk 3. Teacup and saucer, $38, oscarclothilde.com 4. Monogrammed hand towel, $12, westelm.com 5. Cast nutcracker, $72, tomdixon.net 6. Badger cushion, $117, donnawilson.com 7. Geometry of pasta teatowel, $14, todryfor.com
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STITCH MASTER Text by Paul Vitale Photography by Alexandra Grablewski
Richard Saja is an accomplished textile artist. His fine art pieces have been featured in gallery shows from London to Philadelphia. His surreal pieces are sometimes whimsical and sometimes tread into darker territory, but Richard’s exquisite craftsmanship and artistry always shine through. Richard’s trademark work involves embroidering bright and fanciful embellishments on top of historic toile patterns. One might find a wolfman pushing a maiden on a swing or a mohawked punk-rocker drawing a bucket of water from a well. His work is always surprising and always a pleasure to behold. Richard has partnered with some of the biggest names in retail and fashion to create his one-of-a-kind creations, including Keds, Opening Ceremony, and Bloomingdales. He frequently features his work on his blog, Historically Innacurate. I’ve always been fascinated by embroidery, but I’ve never had the knack to do it myself. What drew you to embroidery and when did you realize you had a talent for it? My interest for embroidery sprang from the necessity of keeping up with production for a line of cushions I was selling under the name MARISAAL. I had met an amazing embroiderer on the subway here in NYC—she was the only one who embroidered the toile for me back then. But soon, after I picked up a needle, I found the perfect outlet for my OCD inclinations and overall fastidiousness: embroidery! Having no natural talent for painting or drawing, I found that a needle and floss allowed me to accomplish very similar results. And I actually did have some innate talent for it.
What first gave you the idea to embellish toile? The idea came to me while waking from sleep. The original concept was to embroider Maori face tattoos onto 18th century figures, but I soon found that there are very few toile prints out there large enough to accomplish this effectively. I adjusted the concept slightly to include any modification to the original pattern, and the Toile & Tats line was born. You must know a lot about toile. Can you tell us about the history of the pattern? Are new patterns produced today? From what I understand, Toile de Jouy was the first mechanically reproduced fabric available. It originated in a small village in France in the 18th century, and refers to two very different fabrics. One is a highly stylized abstraction that is usually referred to as “French provincial” now. The other—the one
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I work with—is a representational pastoral, usually a single solid color printed on a cream or white background. By far, the most prevalent motifs of the pastoral toile are variations on a “pleasures of the four seasons” theme—there are literally hundreds of different iterations of it. This toile depicts people working in the fields, dancing around a maypole, being pulled in a sled, etc. It’s practically begging for embellishment. As far as new patterns go, most new toiles are cheeky riffs on tradition. At least three toiles that appeared in the past few years take the same pastoral theme and place it in a very urban setting. My own SIDESHOW! print debuted last year at Future Perfect in NYC, and depicts various freaks from the history of the carnival.
What sort of floss do you use? It usually depends on the fabric content of the toile I’m working with, but the DMC line of flosses is the one I’m constantly returning to because of the wide range of their products: cotton, linen, rayon, metallic, etc. I’ve fallen in love with a glow-in-the-dark floss they introduced a couple of years ago, and I recently purchased a case of the stuff. I’m looking forward to doing some larger-scale wall pieces with it.
Can you give us any trade secrets or useful technical embroidery tips or time savers? The one thing I notice most often is that people feel compelled to use all six strands from a standard floss. Split them up! It makes the embroidery look finer and better executed—even for beginners. With embroidery there are absolutely no time savers. It’s completely labor intensive and any shortcuts are apparent at once. That being said, it’s also a completely meditative process and a richly rewarding one at that.
Do you have any tips for budding embroiderers and fiber artists out there? The one thing I’d like to encourage is originality in themes. It’s okay to start out aping other peoples work, but at some point I’d like to see young embroiderers forge ahead into new territories rather than recycling the same few motifs over and over. I don’t think of myself as a technically accomplished stitcher—I’m more interested in the conceptual aspect of my work. I keep going back to the same few stitches time and again: satin, split, bullion, and my favorite, the French knot.
Your art encompasses more than just embroidery on toile. What other mediums or materials do you work with? I have a gig doing a graphics piece for every issue of the McSweeney’s/ David Chang magazine Lucky Peach. I’m happy about this project because it allows me to keep my graphics skills honed. I’ve also been exploring the capabilities of digitally processed, machine-woven textiles, and I’m completely excited about their possibilities—I just debuted three different lines at Future Perfect this past May.
What’s your creative process? Do you start with an end product in mind or do you just see where pattern and floss take you? I always sit down with a blank piece of toile and just go with it… unless it’s for a specifically commissioned project. I just finished a piece for the Hudson Valley Seed Library, which is a great project. I had to include embroidered morning glories in the piece (a flower that I was able to choose). I never take on a project where a client requests specific imagery. Get a nimblefingered monkey to do that for you!
Where and when do you work best? I only embroider at night, seated in front of a gigantic TV, tuned into whatever reality show is on at the time. It’s usually something on Bravo. Reality TV doesn’t demand the attention that other programming does, so it’s perfect for needle work. I just look up when something particularly grotesque or offensive is happening.
Where can we buy your work? You can buy it through me or at Future Perfect here in NYC.
What do you have in store for the future? Big toile tapestries embroidered with wool. Tents of tapestry. Immersive environments of embroidery. Gigantic. My fingers are itching to get into it already!
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The breast of what’s around Text by Paul Lowe Photography by Meg Spielman
A while back I got an email from Meg Spielman who wanted to show me her new book No Lumps, Thank You. I opened up the images and stared laughing so hard that my morning coffee exploded though my nose and all over the computer. (It was quite the clean up.) Looking closer into her images I was amazed at her creativity and drive and could sense that what she sent me was something close to her heart. I love this story from her book: “It was around 1974-ish. Sitting at the dinner table as a teenager with my two older brothers and mother... my father joined us in a white tank undershirt after mowing the lawn. Mom quickly whipped off her blouse and sat there confidently in her bra, saying, ‘If he can show up for dinner in his underwear... so can I.’ Dad went and got a shirt.” “There is a universal vibe of humor surrounding these garments that lift and separate our breasts. It crosses gender, age, and culture,” Meg explained to me. “It’s good medicine for all of us to let down our guard and laugh. My hope is to bring a smile to your spirit and a chuckle to your heart with these images, by sharing my interpretations of the silly terms that become associated with bras and breasts.”
A portion of the proceeds from the sale of her artwork and book will go to breast cancer charities. Visit nolumpsthankyou.com to purchase a copy.
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travel
Quintessentially Christmas Recipe+text by Styling by Photography by
Will Taylor rediscovers the magic of Christmas on a festive trip to Germany’s picturesque Munich, where brass bands, twinkling lights, and the scent of Glühwein fill the city throughout December Standing in the middle of Munich’s largest market, Viktualienmarkt, it was hard not to be whipped up into the festive frenzy that was building all around me. Adults and children alike hurried eagerly from each hut to the next, joined by their shared excitement for the eclectic array of handmade decorations and food presented at each stall. Peppered between the traditional wooden huts, which were festooned with red and white cloth, fairy lights, and fresh garlands scented with cinnamon sticks, stood little Christmas trees, each simply decorated in twinkling white lights. The experience of my first German Christmas market or Christkindlmarkt was a sensory delight: steam drifted gently from Mulled Wine (Glühwein)
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barrels; cinnamon and orange garlands were hung with abandon from every hut; the scent of pine was ever-present thanks to an abundance of Christmas trees; the aroma of hot chestnuts roasting and grilled sausages was just around each corner. It all made for a heady mix as a weekend of holiday cheer lay ahead. I didn’t know it at the time but my first experience of a German Christmas market at the Viktualienmarket was to be the first of many during my trip—the city had more than 15 Christmas markets to choose from during December, including a Medieval Christmas market with gospel singing at the Stephansplatz and a gay pink Christmas market located at the
The historic backdrop of the city provided a magnificent setting for the festivities; a Christmas market concert took place everyday from the balcony of the town hall Wittelsbacher Platz. Staying with my friend Igor Josif, author of Happy Interior Blog, meant I was lucky enough to be given the insight on the best the city had to offer for foodie and design enthusiasts. Day one began at one of the most famous Christmas markets in Munich on the Marienplatz, which is situated in front of the city’s town hall and dates back to the 14th century. The historic backdrop of the city provided a magnificent setting for the festivities; a Christmas market concert took place everyday from the balcony of the town hall. If you’re more crafty than musical, the market at Sendlinger Tor, only a short walk away from the main market at Marienplatz, had a more craft-focused feel—you can try your hand at candle making and glass blowing. The market also sold unique spices, teas, and essential oils from the Orient, giving the whole market a unique festive feel. Come lunchtime I sought refuge and food in the Schrannenhalle, a long market hall with culinary offerings from
the Alpine region. The building was a striking design, with an arched roof joining two glass panels along each side. Each stand was uniform in style, made with warm wood and paired with industrial metal furniture that made for a market that felt modern but with a traditional atmosphere. After a quick bite to eat I made time to peruse the fresh pastries, breads, fruit and vegetables, meats and cheeses, and flowers. As well as Christmas markets, Munich also hosted a healthy number of stylish home decorating and interiors shops, so I set an afternoon to discover some new gems for my home. My first stop was Delikatessen, a store akin to an organized jumble sale—a very stylish jumble sale. In the window an eclectic mix of lighting and pendants hung above vintage finds and modern classics. Inside I was greeted by a long table that ran down the center of the store, packed from one end to the other with interesting ceramics and tableware. A few more steps led me to a display of traditional wooden toys for children, which stood
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next to a small collection of mid-century furniture. If you’re fickle when it comes to design, you’ll find this store satisfying with its diverse product assortment. Back out on the street, I took a short walk to La Doug on the Müllerstraße. Much smaller in size and scale than Delikatessen, La Doug’s living room–like layout and friendly owner, Andrea Douglas, made for an intimate and enjoyable shopping experience. Andrea told me how she re-interprets the store’s layout with color and style themes on a regular basis as she hopes to inspire her visitors to decorate back at home. By the time I left the store I had discovered a well-edited mix of antique items, organic bath oils, vessels, bathroom textiles, candleholders, and furniture. After a busy first day in Munich I enjoyed a festive cocktail in the vibrant and hip Aroma bar. I even managed to make another purchase, this time some beautifully packaged pasta chosen from the half of the bar that was turned into a curated shop offering culinary treats and stylish crafts. Day two started leisurely—Munich was very quiet on Sunday, as many stores and cafés were closed for a day of rest and prayer and having brunch in Café Fraulein. In this charming eatery, diners chose their breakfast from a menu and helped themselves to a variety of breads from a vintage trolley that was rolled from table to table. It was very popular with the locals, so you may have to wait for a table, but once inside it was a great
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place to unwind and fuel up for the day ahead. After brunch, I headed to the Christmas market at the Chinesischer Turm (Chinese Tower) in Munich’s famous Englischer Garten (English Garden), which was bigger than Manhattan’s Central Park. Arriving at the Chinesischer Turm felt magical: a brass brand played festive pieces with triumph and vigor, the stall sellers welcomed shoppers to their stands in a cheery manner, and strings of fairy lights led up to the top of a gigantic Christmas tree. All around me people were talking excitedly over Glühwein whilst others purchased traditional, handmade Christmas gifts such as Bavarian woodcarvings and glasswork, toys, gingerbread, and decorations. If you plan a trip to this market, be sure to leave plenty of time to enjoy the atmosphere and shopping; it’s great to make the most of the relatively long walk through to the park, too. After two days of festive jollity and Christmas shopping, I was ready to rest my feet over dinner at Theresa, an atmospheric and unashamedly urban restaurant that was one of the city’s most stylish and sought after restaurants—so be sure to book ahead! Inside, open kitchens showed the organic meat dishes being prepared against a dark yet romantic backdrop of exposed bulbs and weathered furniture. It was the ideal place after a frenzied weekend in the city—lively and chic yet welcoming and relaxing at the same time. In fact, it was the perfect place to reflect on the trip. Observing the animated chatter of my fellow diners, I was thrilled to have experienced Munich’s approach to Christmas—an approach full of heart, tradition, and cheer.
Three stylish eateries Theresa Grill, Restaurant, and Bar, Theresienstraße 29 80333 Distinctly urban, this Munich hot spot is popular with the city’s stylish crowd. Light and airy by day, cozy and atmospheric by night, the restaurant offers a menu of rich meat and fresh fish dishes. Try to arrive early so you can enjoy a cocktail in the stylish waiting area, a perfect spot to people watch and soak up the buzz from your fellow diners.
Café Fraulein, Frauenstraße 11 80469 As you walk down the street you can’t miss the charming yellow and white–striped awning of this café. The café is ideal for brunch and allows diners to choose different breads, jams, and condiments from their vintage trolley. Café Fraulein is small and quaint with incredibly friendly owners and very popular with local residents (which is always a good sign).
Schrannenhalle, Viktualienmarkt 15 80331 This is not technically a restaurant but more a stylish market hall that offers a variety of culinary offerings from the Alpine region with little eateries mixed in amongst the stalls. Centrally located, this is the perfect spot to pick up foodie pieces to take home and enjoy a quick, light lunch with champagne before heading back out into the city.
Stylish sleep The Cortiina, Ledererstrasse 8 80331, rates from €165 per night If you’re looking for a stylish and friendly place to base yourself in the heart of the city then this is the hotel for you. A fine example of refined design, the Cortiina offers unmatched access to the city’s creative scene thanks to its well-connected owners, food connoisseur Rudi Kull and architect Albert Weinzierl, who have a great relationship with the surrounding community. In warmer months guests can enjoy scenic views of the city’s historic rooftops and in winter the Cortiina Bar is a vibrant, cozy, and atmospheric place to be seen.
Munich home design stores directory Abovo, Rumfordstrasse 8, 80469 Butlers, Theatinerstr 14, 80333 Delikatessen, Reichenbachstr 24, 80469 Koton, Barer Straße 38, 80333 Ladoug, Müllerstraße 30, 80469 Sinneswahn, Hohenzollernstr 37, 80801 Thiersch 15, Thierschstr 15, 80538 1260grad, Sedanstraße 27, 81667
Munich Christmas markets directory Chinesischer Turm– Christmas market deep inside the English Garden Kripperlmarkt– great for cribs and other nativity accessories Marienplatz– market stalls and a free daily music performance Sendlinger Tor– perfect for craft lovers, with unique spices and tea sellers in the mix Stephansplatz– the city’s gay pink Christmas market Viktualienmarkt– this year-round market gets a festive makeover in December Wittelsbacher Platz– Medieval Christmas market with great food stalls and music
How to get to Munich You can fly into Munich International Airport, which has two terminals. The airport connects to central Munich by (suburban train) on the S1 and S8 line. The journey in 2012 costs €10 for a single ticket (or €11.00 for a day pass) or €19.80 for a partner ticket, which is valid for up to five people. Trains run every 5 to 20 minutes and takes no more than 40 minutes to reach the central station. Car hire and taxis are also available at the airport.
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woof
Festive treats for you & your dog Food+styling by Paul Lowe Photography by Colin Cooke Pasta Woofognese My dog Lestat loves tomatoes, and when I mix them with pasta and some ground beef I can see he is in heaven. 1-4 meals 1 tablespoon olive oil 1 ⁄4 lb ground beef 1 cup sliced carrots 1 ⁄2 cup canned chopped tomatoes, add some juice as well 1 ⁄2 cup unsalted chicken stock 1 cup dry pasta 1. Heat oil in a pan. 2. Add meat and carrots and sauté until meat is done. 3. Add tomatoes and stock and let simmer for 5 minutes. 4. Bring a pot of unsalted water to boil. 5. Add pasta. 6. Simmer until pasta is al dente. It can be a bit harder than normal. 7. Drain and mix with sauce.
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1. Dachshund dog pull along toy, $47, woodentoygallery.co.uk 2. Gold star dog treats, $24, mungoandmaud.com 3. Best friend forever tote, $20, angelachick.com 4. Dog lamp, $121, whiterabbitengland.com 5. Woodlands coat, $79, bestinpark. bigcartel.com 6. Jack Russell Terrier print, $25, shop.lumadessa.com 7. Christmas dog collar with bow tie, $27, etsy.com/shop/AccessoriesByLG
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will’ s picks
photo: The White Company
A Nordic White Christmas
This festive season is all about layering cozy furs upon bare wood materials against a backdrop of flickering candlelight and ice-white decorations. Let Sweet Paul’s market editor, Will Taylor, show you the best buys to recreate your own Nordic-style white Christmas S w e e t Pau l W I N T E R 2 0 1 2 | 5 1
Decorating your home for the holidays In order to create a coherent decorating scheme during the holiday season it’s important to ensure there is a synergy in style across the elements of each space: a celebratory tablescape in the dining room should seamlessly flow from decorations hung upon the tree and walls in the living room. The easiest way to achieve consistency is to pick a theme before you start decorating—think of how your tabletop will look before you start to trim the tree and vice versa! Here at Sweet Paul we’re hankering after a cool yet cozy Nordic look for this year’s festive scheme. The look is achieved with snow-like whites and icy, silver-blue hues that are tempered with traditional elements such as natural wood, wool, and wicker, which add warmth. And while a Nordic scheme might be considered the antithesis to an opulent look— where there are jewel tones and metallic finishes aplenty—it can still feel indulgent and special. Use texture to break up the dominant white and silver color palette by layering textiles and faux furs upon chairs, draping a linen tablecloth upon the table, and grouping together an eclectic mix of ceramic and zinc votives. When it comes to trimming your tree, opt for decorations that are tactile to touch, like felt heart shapes and hand-carved wooden stars. With the table set and the tree trimmed, string miniature bells across the room or along banisters for a final touch.
photo: John Lewis | Tablescape decorations from $4 each
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Will’s tip! Layers of cozy
textiles and faux furs bring warmth to the white palette that dominates this look.
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5. 1. Cable knit throw, $392, bynord.com 2. Cable knitted tea light holder, $6, nordicbliss.co.uk 3. Strala floor lamp, $15, ikea.com 4. Frosted wooden tree, $16, johnlewis.com 5. Star garland, $24, idyllhome.co.uk 6. Wooden birdhouse decorations, $6, retreat-home.com 7. Moose christmas stocking, $125, shop.bynord.com 8. Fondant marble cake stand, $128, anthropologie.com 9. Slot wooden tree, $24, habitat.co.uk
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Will’s tip! Bring holiday cheer to an empty nook
or old fireplace by adorning a pile of logs with white and silver decorations, then sprinkle with fake snow for added winter charm.
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PHOTO: Sainsburys | Decorated logs, decorations from
$4 each, sainsburys.co.uk
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gorg - wanna kids
Roll up, roll up wallpaper, $242, notonthehighstreet.com
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Photo: not on the high street
Treat your little ones to the circus
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1. Circus pajamas, $55, emandlu.co.uk 2. Cut out and play circus, $10, notonthehighstreet.com 3. Circus ornament, $28, jonathanadler.com 4. Circus print $24, seventytree.bigcartel.com 5. Tiny train cushion $59, fermlivingshop.com 6. Circus toy chest, $1500, rosenberryrooms.com 7. Graphic wooden blocks, $75, mysweetmuffin.com
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wine
Genie dreaming Text+photography Text+styling by by Jim Hensley Photography by
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You know the story: a lonely camel driver lost in a windstorm drops to the sand, near dead from thirst, and stumbles over a tightly corked bottle
He rubs the ancient grime away from the glass, and to his surprise an ornately dressed and very jolly genie emerges from the bottle riding on a cloud. The genie is happy—thrilled in fact—at being freed from the bottle, which has been an unhappy prison for a very long time. Did I say a long time? It’s been hundreds of years that the genie’s been cooped up in the bottle, and he is ready to party… provided the camel driver is a good wisher. Not all wine is pure. Our vast and modern technology has made it possible to create stable and predictable bottles from different regions in different years and send them across the planet without much trouble. Wine is a kind of produce, yet we seldom think about how we move it around and hide it away without it going bad on us. Refrigeration helps. Imagine what it was like when enormous wooden casks of wine spent weeks crossing the oceans under the decks of sweltering ships. It was rotten is what it was. The wine simply rotted away and dried out. Whoever was waiting for it at the other end could not have been happy. The solution was to introduce an impurity—a distilled grape spirit—into the wine to preserve and stabilize it. The alcohol stops the fermentation process and keeps whatever bacteria lingering around at bay. Wine treated in this way is known as “fortified.” The brandy defends the wine like the walls of a fortress defend a city. Once upon a time in America, more or less all wine was fortified. It had to be. California had yet to be discovered and the few paltry experiments with winemaking in the colonies were disastrous. It’s said that the Declaration of Independence was toasted with Madeira, a fortified wine from that Portuguese island off the coast of Africa. Port, from the Portuguese mainland, is another historically important fortified wine, as is Sherry from Spain and Marsala from Italy. Wine makers can control the sweetness by adding the spirit to the wine at different times; the earlier in the fermentation process, the sweeter the taste. As a result, fortified wines run the range from the driest fino Sherry to the sweetest Malmsey Madeira. Despite the range of flavor and use of fortified wines, they do have something in common: they age slowly and live for generations. Madeira from the 1800s is a common sight in well-
stocked wine shops, and many Port lovers disdain the idea of drinking wine younger than themselves. I recently opened a bottle of 1958 Madeira made from the Boal grape as a kind of pre-holiday celebration. The wine is dark brown and clings to the sides of the glass as it rolls around. It smells old, but not in a bad way. The aroma of the grapes is still strong but it’s wrapped in a scent of caramel and vanilla. The smell reminds me of my grandmother’s pies cooling in the kitchen as autumn turns to winter. The taste? Put it this way: it will be a while before I can dream up another two wishes for the genie. Once in a Lifetime Madeira, before the world forgets about it. Madeira last forever. You can find bottles from the late 1700s that are drinking well now. Of course you can find non-vintage blends that won’t break the bank, but this is once in a lifetime… so warm up the credit card and buy something from before your lifetime began. Generally speaking, the different grape varieties are made to different sweetness grades. Sercial is dry, Verdelho just off dry, Boal is sweet, and Malmsey is very sweet. But no matter how sweet they are, vintage Madeiras keep a lively acidity prevent them from becoming a bore. Whenever You Can I can’t imagine the holidays without Port. Late night family snacking on cookies, cakes, and nuts wouldn’t be the same without a little Port. A lot of good so-called Late Bottled Vintage Ports are out there for a good price. The idea here is the wine is aged longer in the casks before being bottled, and hence are better to drink sooner. Drink up, though. A bottle of Madeira may last for months after the cork is pulled, but Port loses its charm much more rapidly. Whenever You Want One of the simple forgotten pleasures of life is a bone-dry fino Sherry served ice cold with some cured ham. As far as value for cost goes, fino is hard to beat. Without it, tapas might not have been invented.
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one for the season
When life gives you lemons, make Limoncello Food+text by Michaela Hayes Photography by Alexandra Grablewski
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Limoncello Yields about 1½ quarts 10 lemons, organic or pesticide free (this is where it pays to know your farmer) 750 ml bottle of pure grain alcohol (Everclear 151) or high proof vodka 3 cups water 1 1⁄2 to 2 cups sugar 1. Wash lemons and dry. Zest with a microplane zester or peel and remove pith (white part) as it will make your Limoncello bitter. 2. In a large glass jar, mix the lemon peels with the alcohol. 3. Seal jar and put in a cool, dry place to steep for anywhere from 2 weeks to 3 months. 4. Unseal, and bring water and sugar to a boil for 5 minutes. Let cool completely. 5. Mix sugar syrup with alcohol and lemon peels. 6. Return jar to the cool, dry place and let the mixture steep for another 2 weeks. 7. Strain the mixture through a coffee filter. You can repeat this process several times for a very clear Limoncello or you leave it a bit cloudy. Either way, it’ll taste great! 8. Store the Limoncello in the freezer and serve chilled. Winter is the peak season for citrus fruit, but I live in the Northwestern United States and can’t usually get it locally. But one winter I got lucky. My friend Maggie is a farmer and at one point in her farming career she was working in a private greenhouse outside of Boston. Apparently the greenhouse was enormous—big enough to support full-grown citrus trees in the ground. In it, among the other lush plants, was a bountiful Meyer lemon tree. Fortunately the tree’s owners were generous and Maggie came to visit us for New Year’s Eve with a big bag of Meyer lemons. It took some deciding to figure out what we were going to do with all those lemons. We loved eating them fresh—in New Year’s Eve cocktails of course—or sautéed with greens, or to make crispy garlicky lemon chicken. But there came a point where we knew we couldn’t eat them all before they went bad. When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside. To take advantage of those Meyer lemon peels we decided to make Limoncello. Limoncello is a traditional Italian liqueur—a semi-sweet after dinner drink, usually served chilled. It takes some time to make but is a relatively simple process. The lemony flavor is divine on its own or mixed into another cocktail. So what did we do with all those peeled lemons? Well, you know what they say about life: when it hands you lemons, make lemonade! Or even better—Limoncello.
When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside
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chasing the sweet things in life
Want to see your ad in Sweet Paul Magazine? email us at
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Summer 2012 • no. 9 Summer 2012 • no. 9
advertising@ sweetpaulmag.com
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c u pcake
The cupcake that screams party! Food+styling by Paul Lowe Photography by Frances Janisch Champagne Cupcakes The champagne gives both the cake and frosting a sweet taste. Makes 12 Cupcake: 1 ⁄2 cup salted butter, soft 1 cup sugar 2 eggs 1 1⁄2 cups plain flour 1 teaspoon baking powder seeds from 1⁄2 vanilla pod 1 ⁄2 cup crème fraîche 1 ⁄2 cup champagne or sparkling wine Frosting: 2 sticks butter, soft 1 1⁄2 cups confectioners’ sugar 1 cup champagne or sparking wine 1. Preheat oven to 350°F. 2. Beat butter and sugar until light and airy. 3. Add eggs, 1 at a time. 4. Add flour, baking powder, and vanilla and mix well. 5. Add crème fraîche and champagne and mix until smooth. 6. Pour into silver-lined cups and bake until set, about 12–15 minutes. 7. Let cool on a wire rack. 8. Stir together the ingredients for the frosting. 9. Frost the cupcakes and decorate with silver dragées. Or a giant glitter champagne bottle!
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features
W I N T E R 2 0 1 2 • issue no. 1 1
Photography by Susanna Blavarg
b l u e c h r i s t m a s • w e l c o m e t o h o l i d a y b r u n c h • o r i g a m i g i r l • THE BEAUTI F UL WALNUT • h o l i d a y d i n n e r 1 9 4 7 • WINTER WARMER S • o n e c r a f t y b u n c h A m e a l t o c e l e b r at e c i t r u s • a c c e s s o r i z e • d r e a m fo r e s t • i n t o t h e w o o d s
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Blue
Christmas We used original traditions and rituals like the advent calendar, the vintage Czech beaded glass ornaments, and the geometric shape of crystals to inspire our Blue Christmas look Craft+styling+photography by Dietlind Wolf
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welcome to
holiday brunch!
Sweet Paul and style-maker Matthew Robbins welcome you to their holiday brunch
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Food by Paul Lowe | Styling by Matthew Robbins | Photography by Susanna Blavarg
< Sauternes-Cooked Pears
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Crafts by Lova Blavarg | Styling by Paul Lowe | Photography by Susanna Blavarg
ri ami irl Meet 16-year-old craft star Lova. She’s been folding paper since the age of two
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theBeautiful
Sweet Paul’s Dietlind Wolf can see beauty in most everything. This time it’s the lucky walnut 9 2 | S w e e t Pau l w i n t e r 2 0 1 2
Crafts+styling+photography by Dietlind Wolf
Walnut Wreaths & Walnut-Shaped Wire Wreaths < Candles
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Food+styling+photography by Noah Fecks and Paul Wagtouicz
The war is over! The boys are home, winter holidays are coming, and rationing is something we’ve all gotten used to. Grandma’s been fattening a big turkey in the yard, feeding it lumps of butter rolled in bird seed. Father’s brought rabbits back from the hunt. The haul from Mother’s victory garden will keep her canning for weeks, and there will be plenty for the table despite radio reports of shortages. We have so much to be thankful for. It’s going to be a swell Thanksgiving. For this season’s holiday feast we turned to Noah Fecks and Paul Wagtouicz from TheWayWeAte.net. They have dedicated their lives to re-create, cook, and capture some of the best recipes of the 20th century. Every week they select a single issue of Gourmet Magazine and select 2–5 recipes. They will eat themselves though all 815 issues. All these recipes are originally created for Sweet Paul Magazine!
Boneless Roast Turkey Root Vegetable Mash
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winter warmers sweet paul’s best recipes Food+styling by Paul Lowe | Photography by Susanna Blavarg
cozy + warm winter for a
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Winter Minestrone
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Jim Noonan >> Amadillo Ball Paul Lowe >> Copper-Leafed Spoons >
Jim Noonan | Woolrich Woolen Mills scarf, unionmadegoods.com Paul Lowe | Gant by Michael Bastian scarf and hat, unionmadegoods.com
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c R af t y bunch one
Meet the crafters behind all the cool projects in Sweet Paul Magazine and see what they are putting on their tree this holiday
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A meal to celebrate citrus
Winter is the best time to enjoy everything citrus, so take advantage!
Food styling by Chelsea Zimmer | Photography by Linda Pugliese
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Pavlova with Vanilla Cream & Candied Meyer Lemon
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Acce
ssorize!
Need some cool gift ideas for the holiday? You can make these gifts yourself with a lot of the supplies you already have in your house. Have fun!
Crafts by Paul Lowe, Jim Noonan, Paul Vitale, and Elise Dee | Styling by Paul Lowe | Photography by Dana Gallagher Hair+makeup by Gregg Hubbard | Thanks to Jodi and Stella Hauff
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Styling by Paul Lowe | Crafts by Paul Vitale, Jim Noonan, and Paul Lowe | Photography by Colin Cooke
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I had a dream one night of a beautiful old room standing in the middle of a forest. It was so real, I had to recreate it for you, my dear friends
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Pantry Confections Photography by Alexandra Grablewski
climate. This means we obsess about running out of them and buy a dozen at a time when we make an infrequent trip into town. We’re lemon hoarders. We even save squeezed lemon carcasses to polish our copper pots. Our freezer is half full of empty halves.
What’s your go-to dish to make at home? Omelets.
The Fabulous Beekman Boys open up their pantry for us and tell us about highs and lows in their kitchen Do you have any secret tools or gadgets in the kitchen? Anything that you could never live without? We’ve recently fallen in love with our KitchenAid Fruit & Vegetable Strainer attachment. We have a stubborn habit of romanticizing manual devices, like food mills. But when faced with garden harvests measured by the bushel, we cave. And usually we realize that labor-saving kitchen devices aren’t moral hazards after all.
If you could change anything about your kitchen, what would it be? We would be in it more. We work and travel
Between farm chores, working in our store, and traveling for appearances, we often find ourselves ready for dinner at a very late hour. And we both get pretty grouchy pretty quickly when we’re hungry. Our omelets take less than 10 minutes from coopto-table—plus we always have our own Beekman Blaak Cheese on hand to add in. If you drive by the farm late at night, don’t be surprised if you spot us in the garden gathering fresh omeletfilling ingredients by the light of a flashlight.
What was your most nightmarish kitchen situation? Any major catastrophes? Our most major catastrophe is almost cliché. We were filming the Thanksgiving episode of our reality TV series and one of our apple pies spilled over in the oven, causing it to smoke and set off the house’s fire alarm. Since our home is an important historic landmark in our area, the alarm is wired directly to the volunteer fire department alert system. Within minutes we had a half dozen volunteer firemen pounding at our door. We were mortified that we’d pulled our neighbors away from their Thanksgiving tables, but of course the show’s director couldn’t have been more thankful for the unexpected drama.
If you could only eat one thing for the rest of your life, what would it be? For Brent, it would be a garden tomato sandwich. For Josh, pie. Any kind.
too much.
What do you always have stocked in your pantry? Any specific products you always want to have on hand? Lemons, lemons, lemons. The nearest grocery store is a half hour away, so we grow or raise nearly all of the fresh ingredients for our meals right on our farm—from meats to veggies to dairy. But of course we can’t grow lemons in our northern
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Are there any foods you can’t stand? Nope. We’ve been to a lot of places in the world where people don’t have enough food, so we’re grateful for every bite we eat. That said, neither one of us will ask for second helpings of boiled cabbage. What does home cooking mean to you? Home cooking means food that comes with a side of good stories.
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