Sweet Paul #11 - Holiday/Winter 2012

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

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Welcome to holiday brunch

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Origami girl

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The beautiful walnut

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Holiday dinner 1947

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Winter warmers

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One crafty bunch

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A meal to celebrate citrus

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Accessorize

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Dream forest

154

Into the woods

Photo by Dietlind Wolf

63 Cupcake

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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.

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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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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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1. Advent Calendar

The calendar contains 24 vintage metal and paper boxes stacked size wise.

In every box is a surprise.

1. Pack Fimo dough around the roots and let dry.

2. Wrap half the tree in silver ribbons, spray the ends with a little glue, and cover in glitter. 3. Decorate with ornaments.

2. Crystal Hangers

6. Shaped Glass Crystals

You will need: bag of macaroni, or other tube-like noodle metal wire silver spray paint spray glue glitter 1. Break macaroni into pieces of a similar size. 2. Bead them onto pieces of wire. 3. Spray with silver paint, then apply glue and glitter until all the pieces are covered.

3. Fimo Dough Figures You will need: white Fimo dough paint pigments

1. Press the Fimo dough into old cookie and chocolate molds. 2. Remove and let them harden. 3. Use paint pigment to give them some color.

4. Wrapping Ideas

Prism Tags Cut out prism shapes in thin transparent paper and use them as gift tags.

Use glass beads to construct the crystal in a geometric form.

1. Thread the wire through the beads. 2. Join the ends of each strand by wrapping them around the other wire 3–4 times. 3. Combine a triangle and square to get a diamond-shaped crystal.

7. Votives

Fill a metal bowl with water, a floating candle, and 2 colors of glitter.

Handmade silver spoons on request.

Order from di@etlind.com.

8. Sugar Candy Tree You will need: blue craft wire sugar candy rocks

1. Wrap blue craft wire around pieces of sugar candy rocks. 2. Remember to make a hoop at the top so that you can hang them.

Make Your Own Paper 1. Find some old wallpaper pattern rollers. 2. Dip them in glue or paint and roll over your paper. 3. Drizzle with glitter.

5. Silver Root Tree with Beaded Tree Ornaments You will need: roots Fimo dough silver ribbons glitter spray glue

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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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The table is set with a good mix of objects: old vases, vintage flatware, modern goblets, and stunning flowers and foliage in neutral gray and green tones.

A few pops of red are carefully placed on the table with an old book, a runner, and place cards.

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Favors Old berry baskets are filled with fresh bay leaves from Matthewâ&#x20AC;&#x2122;s garden, along with Paulâ&#x20AC;&#x2122;s cookies and an old snowman head. Tie a ribbon around the basket and add a tag. Ribbon, tag, and snowman head from tinseltrading.com.

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Gifts We collected old tins during the year and are using them as a way to giftwrap. Place your gift inside and embellish with ribbons, flowers, and stars.

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Itâ&#x20AC;&#x2122;s the extra touch that makes it

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so wonderful

< Brie with Pear, Nuts, & Honey Sage & Rosemary Roasted Chicken

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Sauternes-Cooked Pears Use a sweet dessert wine like a Sauternes for this.

Serves 6 1 bottle Sauternes 1 cup water 1 ⁄2 cup honey 6 firm pears, peeled 1. Place all the ingredients in a pot and bring to a boil. 2. Let simmer for 10 minutes, and let cool. 3. Place the pears on a tray and put under the broiler for a few seconds, just to get some color.

Serve with sauce.

Brie with Pear, Nuts, & Honey This is the easiest dessert, snack, or appetizer ever. Use what you like best, but don’t skip the honey. It’s the extra touch that makes it so wonderful.

Serves 4 1 small whole ripe wheel of brie, room temperature 1 small pear 6 sage leaves 6 to 8 candied walnuts honey 1. Place brie on a platter and add pear, sage, and walnuts.

2. Drizzle with honey and serve.

Sage & Rosemary Roasted Chicken I love roasting chickens—it’s so easy and the result is so much better than anything you can buy.

Serves 4 2 tablespoons sage, chopped 1 tablespoon rosemary, chopped 3 tablespoons pine nuts, toasted and chopped 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon pepper 1 large organic chicken glug of olive oil small potatoes carrots, sliced 1. Preheat oven to 375°F. 2. Mix together sage, rosemary, pine nuts, salt, and pepper in a bowl. 3. Loosen breast skin of chicken and place mixture underneath. 4. If there is any of the mixture left, use that for the cavity of the chicken. 5. Tie legs together using kitchen twine. 6. Rub chicken with olive oil and place in an ovenproof dish. 7. Add potatoes and carrots.

8. Drizzle with olive oil. 9. Bake for about 1 1⁄2 hours.

Let the chicken rest about 10 minutes before serving.

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Icebox Cake 4 cups heavy cream 1 container mascarpone cheese 1 ⁄2 cup sugar 100 thin lemon cookies, Trader Joe’s has some great ones 1. Whip the cream to soft peaks. 2. Add mascarpone and sugar and beat until you have a smooth cream. 3. Place 7 cookies on a cake stand. 4. Spread with a layer of cream. 5. Continue layering cookies and cream until you run out of cookies.

6. Finish with cream.

Let the cake set for at least 3 hours or overnight.

Lemon Curd Trifle A really fast and delicious dessert.

Serves 4 1 jar lemon curd 4 sugar cookies, crumbled plain yogurt 4 sugar cookies 1. Fill the bottom of 4 small thin glasses with lemon curd.

2. Add crumbled cookies and yogurt.

Serve with whole cookies.

Heart Sugar Cookies A good old trusted recipe.

Makes about 60 2 3⁄4 cups all-purpose flour 1 teaspoon baking soda 1 ⁄2 teaspoon baking powder 1 cup butter, softened 1 1⁄2 cups sugar 1 egg 1 teaspoon vanilla extract sanding sugar 1. Preheat oven to 375°F. 2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 3. In a large bowl, cream together butter and sugar until smooth. 4. Beat in egg and vanilla. 5. Gradually blend in dry ingredients. 6. Roll out the dough to a thin layer, and cut out trees and hearts, and place onto ungreased cookie sheets. 7. Cut out smaller hearts in the large ones for the sandwich cookies. 8. Top with sanding sugar. 9. Bake 8–10 minutes in the oven, or until golden. 10. Let stand on cookie sheet 2 minutes before removing to cool on wire racks.

If you want to make sandwich cookies, place a little lemon curd between 2 cookies and serve.

Icebox Cake >

Heart Sugar Cookies > Lemon Curd Trifle

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Tip!

Use a cookie cutter to make the bread trees

Dill & Pink Pepper Cured Salmon Christmas Strata >

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Dill & Pink Pepper Cured Salmon It’s so easy to make it more or less makes itself in the fridge.

Serve with sweet mustard and dark bread.

Serves 12 1 side of the best quality wild salmon, skin left on 1 large bunch dill, chopped finely 2 tablespoons pink peppercorns, crushed slightly in a mortar 1 ⁄2 cup white sugar 1 ⁄2 cup Maldon salt 3 tablespoons cognac or vodka 1. Mix dill, peppercorns, sugar, and salt in a bowl. 2. Lay salmon out on a flat dish and press mixture onto the fish, patting it down firmly as you go. 3. Slowly pour the liquor over the fish, then cover with plastic wrap. 4. Place in the fridge for 48 hours, turning every 12 hours. 5. Slice thinly and serve with sweet mustard and 2 tablespoons of chopped dill on top.

Tip! Use a cookie cutter to make the bread trees.

Christmas Strata 1 lb spicy Italian sausage, in pieces 1 medium red sausage, finely chopped 1 clove garlic, thinly sliced 1 bunch Swiss chard, rinsed and sliced 1 large brioche, torn to pieces 21⁄2 cups milk 7 large eggs salt & pepper, to taste 1 cup Gruyère, shredded 1. Place sausages, onion, and garlic in a pan and sauté until the onion goes soft. 2. Add Swiss chard and cook until wilted. Place in a large bowl. 3. Add bread and mix well. 4. Mix milk, eggs, salt, and pepper in a bowl. 5. Place the bread mixture in a large ovenproof dish and pour the milk over top. 6. Cover with foil and let sit 1 hour or overnight. 7. Preheat the oven to 375°F. 8. Bake the mixture for 45 minutes. 9. Remove foil, add cheese, and bake another 15 minutes.

Cool a little before serving.

Check out the video below to see Sweet Paul & Crew on the shoot!

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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. Sheâ&#x20AC;&#x2122;s been folding paper since the age of two

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Lova Blavarg is an art major at Fiorello H. Laguardia High School of Music and Art and Performing Arts (that’s right, the Fame school!) at Amsterdam Avenue and 65th street in New York.

She started an art class at Moderna Museet in Stockholm at two years old, fell in love with art, and has gone to different art schools ever since. She grew up in a very creative community, so people took notice of her talents. She started to do craft pieces for photo shoots at age 12.

More recently, she has been assisting interior stylists and food stylists by folding origami, cutting paper art, and sewing pennants. She’s had her work in magazines several times.

When she was 14 years old, she made 50 origami flowers, some of them more than a yard wide, for an IKEA campaign. She was featured on IKEA’s website as the campaign’s paper expert.

She creates constantly.

Oh and did we mention her age? She’s 16.

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Watch the video below to see how Lova made it all!

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theBeautiful

Sweet Paul’s Dietlind Wolf can see beauty

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Crafts+styling+photography by Dietlind Wolf

Walnut Wreaths & Walnut-Shaped Wire Wreaths < Candles

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Walnut Marzipan Hatpins >

Marzipan is so sweet and tasty. It belongs to wintertime

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Walnut Ornaments with Tassel < Advent Calendar

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Walnut Candles You will need: silicone walnut mold, mine is from wienold-imkereibedarf.de candle wicks rubber bands beeswax old white candles 1. Clamp the new wick upside down into the mold 2. Wind the rubber bands evenly around the mold, to keep the open sides very clean. 3. Melt the candles carefully on low heat, and remove the old wick remains. 4. You can change the color of the candle if you desire. I used some beeswax, and the remains of old white and black candles. 5. Fill the mold with melted wax and wait until it cools down.

Walnut Wreath You will need: walnuts dremel with drill straight wire brown wire 1. Drill a hole from top to bottom into the walnut. 2. Thread the wire or needle through the nut. 3. Form a circle with the pieces of wire on each end and wind together tightly. 4. Repeat these steps 6 times, or however large you want your wreath to be. 5. To attach each nut together, wind a piece of wire around the walnut’s wire 3–5 times.

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Wire Wreath You will need: 2 long pieces of wire clippers 1. Take a very long piece of wire and fold it in half. 2. Twist to make a “knot”, then make an oblong walnut shape and twist again. 3. Continue around until you have the same amount of walnut shapes in your wire as you do walnuts for the wreath.

Walnut Marzipan Marzipan is something so sweet and tasty and it belongs to wintertime. This is an adapted recipe from French pâtissier Gaston Lenôtre. These are made in a mold. Mine is from alleszumbacken.de 24 walnuts 2 cups confectioners’ sugar 1 egg white 1 cup almonds, pealed and ground 1 cup walnut, ground cornstarch 50 half pealed walnuts for decoration, in a shell and roasted 1. Mix the ground almonds and walnuts together, 2. Beat the egg white with a fork and add bit by bit, kneading it in.

3. Continue kneading until the marzipan pastry feels fairly solid. 4. Powder the mold with cornstarch. 5. Press the marzipan into the mold. Then add half a walnut on top. (Here’s a tip! Brush the half walnuts with a bit of egg white or with melted dark chocolate.)

Hatpins Use as decor on gifts.

You will need: whole walnuts dremel with drill tool plier glue 18-gauge wire wire vintage venetian glass beads and leafs, mine are from tinseltrading.com 1. Cut the 18-gauge wire to 9 inches.

2. Make a kink the end with a plier.

3. Make a hole through the whole walnut lengthwise 4. Thread first a small bead than the walnut. On the top add another bead. 5. Use the thin wire to keep everything in place by winding it around the walnut.

Advent Calendar You will need: 24 walnuts, open a small knife tape dremel with drill thin wire parcel string small paper strips number stamps glass beads, 24 flower shaped + 24 small rounds silver leaf and gilding supplies 1. To open the walnuts, put them in the oven and bake for half an hour on 392°F. 2. To open a nut, hold in 1 hand and prick with the knife in the thin skin at the bottom of the nut. Turn the knife and the nut will open easily. 3. Clean out

< Nutshell Amulet

the nutshell. 4. Once the nut is open, tape the 2 matching sides together temporarily. (It’s so hard to find the perfect halves in the middle of so many equal looking nuts!) 5. Drill a hole in the middle part of the nut on both sides.

6. Thread the wire 2–3 times through the holes and intertwine the ends close to the nut. 7. Take off the tape and discard.

8. Thread the parcel string through the wire. 9. Fill the nuts with whatever your heart desires or wishes for the one you love and give it a numbered stamp.

10. Close the nut with some string and a glass bead.

Walnut Ornaments with Tassel You will need: walnuts dremel with drill tool parcel string or other cotton string (longer than walnut) straight needle (longer than a walnut) with the thickness of a drill tool venetian vintage silver thread, tinseltrading.com 2 small glass beads thin wire 1. Bore a hole with the drill tool from the top to the bottom of the nut. If the tools are to short, bore 2 holes and find a way through the walnut with the long needle.

2. Take the string and wind it around a small book. Twine around about 20 times. 3. Fold in half and wind some silver thread around one of the ends. Make a knot but leave some extra string. 4. Cut up the tassel. 5. Use a long needle and pull the tassel through the nut so that it

hangs nicely from the walnut. 6. Fasten on top and use more silver thread to pull around the nut.

Nutshell Amulet You will need: dremel with drill drag and polish tools wire different shaped glass beads and glass seed beads, mine are from beadparadise.com parcel string metal beads 1. Find a perfect shaped walnut. 2. Open the walnut, and clean and polish the inside. 3. On each side of the nut, down the midline where the nut opens, drill 10 holes. (There should be 10 small holes on all 4 edges or sides of the nut.) 4. On the face of each nut, drill 15–20 holes, scattered to your desire. 5. Thread and twist the wire through a hole on the nut’s bottomside and thread the glass beads.

The wire should make up the entire length of the nut. 6. Twist the string and fix it pearl by pearl through the holes.

7. Repeat 4 times on each 2 sides of the nut. 8. Thread the seed beads through all the drilled holes, hide the contact strings inside. 9. Tie the 2 halfs together, decorate with a bead at the bottom end. 10. At the upper ends make a little loop with the seed beads at each end of the half nuts. 11. Thread one end of a long (armlength) string through the 2 beadloops. 12. Thread a flowerbead through 2 ends of the string down to the nut, and knot the ends.

Happiness and luck for the entire family

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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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Wild Boar Sausage & Mushroom Stuffing Sherried Carrots

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Boneless Roast Turkey 14 to 16 pound premium turkey 4 tablespoons softened butter 2 tablespoons kosher salt 1 teaspoon black pepper, freshly ground 1 trussing needle 1 spool cotton butcher string 1 bulb baster and/or basting brush 1 instant read thermometer 2 bunches watercress 2 paper turkey frills 1. Dry turkey thoroughly and place turkey breast side down on a folded cloth or paper towel. 2. Using a small sharp boning knife, cut a slit along the back spine and peel back the skin.

3. Scraping along the bone, cut away 1 side, leaving just the carcass. Repeat on the other side. At this point only a small part of the breast should be connected to the turkey. 4. Cut the breast away carefully and set the carcass aside. 5. If desired, remove thigh bones using the same scraping method. Be careful not to break the skin or puncture the turkey. 6. With a large knife or cleaver, remove the wing tips and the end joints of the turkey legs. Set aside all bones and other parts for stock.

7. Massage inside of turkey with 1 tablespoon of salt and half the pepper, and repeat on the outside with remaining salt and pepper. 8. Place turkey on a large plate, uncovered, and refrigerate for 1 hour. 9. Once chilled, remove turkey and place on top of large pile of Wild Boar Sausage & Mushroom Stuffing, breast side up. (Recipe included in this story.) 10. Carefully flip turkey over, being careful not to let any stuffing spill out. Place turkey breast side down on a folded cloth or paper towel.

11. Using a large needle, sew up the back of the turkey tightly.

12. Preheat oven by 325°F. 13. Truss turkey 3 or 4 times lengthwise and crosswise to obtain desired shape, and place turkey on a wire rack in a large roasting pan or rimmed baking sheet. 14. Rub the softened butter all over turkey and place in the center of the oven. 15. Baste turkey in its own fat every 30 minutes and roast until the meat’s temperature reads 190°F on the thermometer. 16. Place turkey on serving platter, garnish with watercress, and cut away any trussing string. 17. With pliers or fingers, remove long tendons from turkey legs, pulling from the cut tips. 18. Cover tips with paper turkey frills.

Cut turkey across its width to serve.

Root Vegetable Mash

3 pounds Yukon Gold potatoes, peeled and quartered 2 large yams, peeled and quartered 2 carrots, peeled and halved lengthwise 1 parsnip, peeled and halved lengthwise 4 to 5 tablespoons butter, to taste 4 tablespoons heavy cream 1 ⁄3 cup milk+more as desired 1 1 ⁄2 teaspoons olive oil salt & pepper, to taste

1. Preheat oven to 400°F. 2. Toss yams with olive oil, salt, and pepper, and roast in a shallow pan for 30 minutes or until soft and lightly browned. 3. Boil potatoes, carrots, and parsnip until tender and drain. 4. Combine all the vegetables in a large, sturdy bowl. 5. Add butter and cream and mash with a masher or large fork, slowly incorporating milk to desired consistency.

6. Season to taste with salt and pepper. 7. Transfer to a serving bowl and dot with more butter.

Wild Boar Sausage & Mushroom Stuffing 1 onion, diced 3 celery stalks, diced 12 oz wild boar sausage 1 egg 1 loaf white bread, cut into large cubes and oven-dried 4 tablespoons butter 1 tablespoon sage, minced 1 ⁄2 tablespoon tarragon 2 cups premium portobello mushrooms, coarsely chopped 2 tablespoons duck fat 2 cups poultry stock* salt & pepper, to taste 1. In a skillet cook mushrooms in duck fat over medium heat until soft. Set aside. 2. Melt butter in a large pan and cook onions and celery over medium heat until translucent.

3. Remove sausage from casing and crumble into the pan.

Cook thoroughly. 4. Add mushrooms, sage, tarragon, and poultry stock to the pan and bring to a simmer. 5. Pour cooked ingredients over the bread cubes in a large bowl, and toss with a beaten egg, salt, and pepper. 6. Form mixture into a mound as directed for stuffing a boneless turkey, or bake in a covered casserole until browned on top and heated through. * Prepare a stock by boiling discarded turkey parts in water with onion, carrot, celery, parsley, thyme, peppercorns, and a bay leaf. Add a pair of turkey wings for even more flavor.

Sherried Carrots

4 pounds carrots, washed and peeled 1 stick unsalted butter 1 teaspoon kosher salt 1 tablespoon dark brown sugar 1 ⁄2 cup dry sherry 1 tablespoon fresh tarragon or parsley, chopped 1. Wash, peel, and slice carrots on the bias approximately 1 ⁄8-inch to 1⁄4-inch thick. 2. Melt butter in Dutch oven or large saucepan. 3. Add carrots, salt, pepper, sugar, and sherry.

4. Cover and cook over medium heat until carrots have softened but are still slightly firm, around 10–15 minutes). Add water or broth if necessary to keep carrots from browning or scorching. 5. Remove from heat and add chopped tarragon.

6. Toss lightly and pour into serving dish.

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Roasted Bacon & Almond Brussels Sprouts 2 pounds brussels sprouts, trimmed and halved lengthwise 1 pound applewood-smoked bacon 1 tablespoon olive oil 1 ⁄3 cup pure maple syrup 1 ⁄2 cup slivered almonds salt & pepper, to taste 1. Cook bacon until crispy. Let stand on a rack or paper towel and crumble into coarse bits. 2. Preheat oven to 400°F. 3. Blanche brussels sprouts in boiling water for 5 minutes.

4. Drain and rinse with cool water. Shake off excess water or pat dry. 5. Toss sprouts with olive oil, salt, and pepper, and roast on

Rabbit Pâté

a shallow pan for 8–10 minutes or until the outer leaves begin to brown. 6. Warm maple syrup in a large pan. 7. Add the brussels sprouts, almonds, and bacon bits and toss until evenly coated.

8. Season with salt and pepper.

Rabbit Pâté 3 tablespoons duck fat (you can substitute lard or softened butter) 1 cup diced onion 25 bacon strips 6 peppercorns 2 whole allspice berries 2 bay leaves 2 cloves 1 ⁄4 teaspoon dry mustard 1 ⁄4 teaspoon thyme 1 tablespoon kosher salt 1 ⁄2 cup cognac or brandy 2 large eggs 4 cloves garlic 1 1⁄2 cups ground pork 1 1⁄2 cup ground rabbit (reserve liver and slice into long strips) 1. Preheat oven to 325°F. 2. Using 2 tablespoons of the duck fat, sauté onion and garlic on medium heat. 3. Powder salt and all spices in mortar and pestle or spice grinder. 4. Remove onion and garlic from heat and let cool. 5. Grease an oven safe 1.5-quart loaf pan (approximately, 9”x 5”x 3”) with remaining 1 tablespoon of duck fat. 6. Lay raw bacon strips slightly overlapping across the width of the pan. 7. Add additional strips, cut in half, on the ends of the pan. All strips should be hanging well over edge. 8. Toss the pork, rabbit, eggs, cognac, spices, and cooled sautéed onion in a bowl with any remaining bacon strips and combined well. 9. Pour half of the pork mixture into a loaf pan lined with bacon strips and lay the strips of rabbit liver lengthwise on top of the mixture. 10. Add remaining mixture and fold bacon strips over the loaf tightly. 11. Cover loaf with tin foil or lid. 12. Place in a roasting pan filled with enough boiling water to come halfway up the side of the loaf pan. 13. Place all in the oven for approximately 2 hours, until a thermometer inserted in the middle of the loaf reads 160–165°F. 14. Remove pâté from oven and place a skillet, weight, or canned good on top of pâté to press down until cool (about 2–3 hours). 15.

Remove weight and chill overnight, keeping the pâté covered with foil.

To serve, un-mold pâté carefully by running a plastic or soft knife around edges to release. Wipe any jellied fat off pâté before serving. Any remaining portion can be wrapped well in foil and chilled.

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Roasted Bacon & Almond Brussels Sprouts

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Pumpkin Bourbon Pecan Pie Pumpkin Bourbon Pecan Pie Pie Dough: 1 1⁄3 all-purpose flour 1 to 5 tablespoons ice water 1 ⁄4 teaspoon salt 6 tablespoons unsalted butter, frozen 4 tablespoons duck fat, cold

Filling: ⁄2 cup dark brown sugar, firmly packed 1 ⁄2 teaspoons powdered tapioca 1 1

1 teaspoon cinnamon 1 ⁄2 teaspoon ginger 1 ⁄8 teaspoon powdered cloves 1 ⁄8 teaspoon powdered allspice 2 large eggs+1 yolk 1 ⁄2 teaspoon salt 3 tablespoons unsalted butter, melted 3 tablespoons bourbon 1 3⁄4 cups packed pumpkin puree, fresh or canned 1 cup heavy cream

Topping: ⁄4 cup white sugar ⁄4 cup water

1 1

2 tablespoons butter 1 cup whole pecan halves 1 ⁄2 cup chopped bacon, sautéed, drained, and cooled 1. Prep pie dough by combining flour and salt with a whisk in a large chilled bowl. 2. Add frozen butter by grating through the large holes of a box cutter. 3. Add duck fat and combine mixture with pastry blender or large serving fork. 4. Add ice water 1 tablespoon at a time, and combine using rubber spatula until mixture just comes together. 5. Form into a disc with as little hand contact as possible, wrap in plastic wrap and chill for at least 1 hour. 6. Preheat oven to 350°F. 7. Roll pie dough out on a well-floured surface. It should be 11–12 inches in diameter.

8. Roll dough around pin and transfer to a 9½-inch glass or ceramic pie plate. 9. Press dough lightly into plate, flute edges of crust using fingers or fork well over the lip of the plate to ensure sides of pie will not slip down plate. 10. Blind bake dough by placing a piece of parchment paper or tin foil and adding dried beans or pie weights. Spread evenly to keep paper down.

11. Place dough in oven for about 20–30 minutes (until pale golden and not scorched). 12. Remove paper and weights and return to oven for 10 minutes more. 13. Remove from oven and allow to cool for 1 hour. 14. Meanwhile, prep filling by combining all filling ingredients in a blender. 15. Combine by processing ingredients on high for 10 seconds or until completely mixed.

16. Pour filling into cooled crust and place back in the 350°F oven. 17. Bake pie in center of oven for 45–50 minutes until filling is set, but still jiggles slightly. 18. Remove from oven and allow to cool on wire rack. 19. Meanwhile, prep topping by

combining sugar and water in a small saucepan over medium heat. 20. Dissolve sugar and bring to a boil by swirling pan slightly. 21. Boil rapidly for 3 minutes and remove from heat.

22. Add remaining ingredients and cool for 3 minutes.

Pour pecan mixture over pie and allow entire pie to cool to room temperature, 1–2 hours.

Cranberry Aspic 1 teaspoon canola oil 24 oz cranberries (about 6 cups) 1 cup white sugar 1 lemon 1 cup cranberry juice, unsweetened 1 ⁄4 cup water 1 envelope unflavored gelatin (0.35 oz) 1 ⁄4 cup ruby port (optional) mint leaves, fresh (optional) 1. Use canola oil to grease well a 2-cup bombe mold or ceramic mold. 2. Zest entire lemon then juice it. Strain the juice and set aside. 3. Sprinkle gelatin over water in a small bowl, allow to

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soften, and set aside. 4. In a saucepan, combine cranberries, sugar, lemon zest, lemon juice, and cranberry juice and bring to a boil. 5. Reduce heat to simmer and leave half covered for 15 minutes. 6. Remove from heat and allow to cool for 10 minutes. 7. Pour mixture into a food mill fitted with the finest disc and process mixture, discarding any remaining skins.

8. Add ruby port to mixture, remove 1⁄4 cup, and let the rest sit in the refrigerator covered with plastic wrap or foil. 9. Add softened gelatin to remaining mixture, combining well with a whisk. 10. Pour mixture into mold and cover loosely with towel.

11. Allow to cool 2–3 hours. 12. Fit mold with lid or cover tightly with plastic wrap or foil and chill overnight.

To serve, dip mold in a bowl of warm water for 10 seconds, then loosen using a plastic or soft knife. Turn upside down on serving dish and un-mold. Pour reserved 1⁄4 cup of sauce over the mold and garnish with mint leaves.

Old Rose Marie

Blueberry Oatmeal Crisp 3 pints blueberries 1 ⁄4 ruby port 1 ⁄4 cup light brown sugar 1 ⁄2 teaspoon ground cinnamon 1 cup rolled oats 2 tablespoons flour 3 tablespoons butter, cut into pieces 1 ⁄4 teaspoon salt 1. Combine rinsed blueberries with ruby port in an 8-inch glass or ceramic pie dish, and sprinkle with some of the brown sugar.

2. Cover and let stand for at least 30 minutes. 3. Preheat oven to 350°F. 4. Combine oats, flour, salt, and remaining brown sugar and cinnamon in a bowl. 5. Blend butter pieces into the mixture with fingers or pastry blender until a coarse meal forms. 6. Sprinkle evenly over the berries. 7. Bake until golden and bubbling, about 30 minutes.

Serve warm.

Old Rose Marie 1 cup sugar 1 cup water 5 to 10 sprigs fresh rosemary angostura bitters Marischino cherries lemons ice club soda bourbon 1. Prep rosemary syrup by combining sugar, water, and half of the rosemary in a small saucepan. 2. Rotate pan slowly to dissolve sugar and bring mixture to a boil. 3. Boil covered for 5 minutes and remove from heat, allowing to cool uncovered for 1 hour. 4. Pour cooled syrup into jar or bottle. Cover, and keep refrigerated. 5. To prepare cocktail, add 2–3 tablespoons of syrup to an old fashioned glass. 6. Add 2–3 dashes of bitters and 2–3 ice cubes. 7. Pour 2 oz of bourbon over mixture.

Cover mixture with large dash of club soda, and garnish with cherry, peel of lemon rind, and sprig of rosemary.

Thanks to D’Artagnan for amazing ingredients

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Blueberry Oatmeal Crisp

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winter warmers sweet paulâ&#x20AC;&#x2122;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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< Grilled 4-Cheese with Mushroom & Pesto Cornish Hen with Pine Stuffing

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Winter Minestrone A really hearty winter soup that will keep you very satisfied.

Serves 6 2 tablespoons olive oil 1 yellow onion, chopped 1 carrot, sliced 2 cloves garlic, finely chopped 1 parsnip, sliced 2 sweet potatoes, cubed 1 tablespoon tomato paste 3 cups chicken stock salt & pepper, to taste 2 tablespoons dill, chopped 1. Heat oil in a large pot. 2. Sauté onion until soft. 3. Add carrot, garlic, parsnip, and sweet potato. 4. Stir well and sauté for 2 minutes. 5. Add tomato purée and stock and stir well. 6. Bring soup to a boil and let it simmer for 15 minutes. 7. Take out 1 cup of chopped vegetables from the soup. 8. Purée the rest of the soup in a blender. 9. Pour vegetables and puréed soup back into the pot. 10. Season with salt, pepper, and dill.

Serve with some good crusty bread.

Grilled 4-Cheese with Mushroom & Pesto If you are on a diet, these will mess up your day. But they are so worth it!

Serves 4 2 tablespoons butter 2 tablespoons plain flour 1 1⁄2 cups milk 1 cup American cheese, grated 1 cup aged cheddar, grated 4 tablespoons Parmesan, grated 1 cup Gruyère, grated 2 tablespoons pesto 1 tablespoon butter 2 oz button mushrooms, cleaned 8 thick slices crusty white bread melted butter, for brushing 1. Melt 1 tablespoon of butter in a saucepan. 2. Add flour and stir well. 3. Add milk, little by little, while stirring the mixture together. 4. Add all the cheese and stir until melted. 5. Add pesto and stir well. 6. Melt 1 tablespoon of butter in a pan and sauté the mushrooms until golden. 7. Take a piece of bread, add a good amount of sauce, and place another piece of bread on top. 8. Brush each side with melted butter. 9. Fry in a pan until golden on each side.

Serve with the mushrooms.

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Apricot & Apple Pork Roast I love a good pork roast for winter. This one is so good with its sweet filling.

Serves 4 2 tablespoons butter 1 ⁄2 cup dried apricots, chopped 1 large apple, peeled and chopped 1 ⁄2 cup dried prunes, chopped 1 small yellow onion, chopped 2 shallots, chopped 3 lbs pork roast, bone in salt & pepper, to taste 8 slices bacon fresh rosemary glug of olive oil 1. Preheat oven to 375°F. 2. Melt butter in a pan and add apricots, apple, prunes, onion, and shallots. 3. Sauté until you have a dry, soft mixture, and let it cool off a bit. 4. Take a thin sharp knife and make a hole in the middle of the roast. 5. Fill the cavity with the apricot mixture. 6. Rub the whole roast with salt and pepper. 7. Place bacon strips on the top of the roast and add the rosemary on top. 8. Bind everything together with kitchen twine, and place in a roasting dish. 9. Pour on some olive oil and cook for about 1 1⁄2 hours.

Let the roast sit for 10 minutes before cutting it up and serving.

Beefy Stew

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< Honey-Baked Short Ribs

these ribs will fall off the bone & the sauce will be sweet + sticky

oh myâ&#x20AC;¦

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Beefy Stew Serves 4 2 tablespoons butter 1 tablespoon olive oil 2 lbs stew beef, cubed 1 large onion, chopped 2 cloves garlic, sliced 2 carrots, sliced 1 parsnip, sliced 1 bay leaf 21⁄2 cups beef stock 1 tablespoon Worcestershire sauce 1 ⁄2 teaspoon paprika 1 teaspoon salt 1 ⁄4 teaspoon pepper 2 teaspoons cornstarch 1 ⁄2 cup water salt, to taste 1. Heat the oil and butter in a large pot. 2. Brown meat and set aside. 3. Add onion, garlic, carrot, and parsnip and cook until the onion goes soft. 4. Add back in meat and stir in stock, Worcestershire, and spices. 5. Let the stew simmer for 30 minutes. 6. In a bowl mix cornstarch and water and add to the stew. 7. Season with salt.

Serve with mashed potatoes.

Honey-Baked Short Ribs These ribs will fall of the bone and the sauce will be sweet and sticky. Oh my….

Serves 4 1 teaspoon cumin 1 ⁄2 teaspoon cilantro 1 ⁄4 teaspoon pepper 1 teaspoon salt 2 cloves garlic, minced 8 to 12 short ribs butter, for browning 1 onion, finely chopped 2 cups red wine 1 ⁄2 cup honey 4 tablespoons soy sauce 1 cup water

1. Preheat oven to 330°F. 2. Mix spices in a bowl, and then rub them into the meat. 3. Heat up a large pan, add butter, and brown ribs on all sides. 4. Take ribs out, set them aside, and add the onion to the pan. 5. Sauté onion until soft. 6. Add meat, wine, honey, soy sauce, and water. 7. Bring mixture to a boil and place in the oven. 8. Let ribs cook in the mixture for 4 hours.

Serve with roasted potatoes.

Cornish Hen with Pine Stuffing This stuffing is great—it can be used for chickens, turkeys, or Cornish hens.

Serves 4 2 Cornish hens or 1 large chicken 2 tablespoons butter 3 tablespoons pine nuts 1 small yellow onion, finely chopped 2 cloves garlic, chopped 21⁄2 cups chicken stock 1 cup couscous 3 tablespoons mint, chopped glug of olive oil (optional: carrots, parsnip, potatoes, or other vegetables that you can roast) 1. Preheat oven to 360°F. 2. Rinse hens and dry them well with paper towel. 3. Place both hens in a large roasting rack.

4. Melt butter in a large pan and add pine nuts, onion, and garlic. 5. Sauté until the garlic is soft. 6. Add couscous and stir well. 7. Add stock and let the couscous simmer until soft. This takes about 12 minutes. 8. Let couscous cool and stir in the mint. 9. Fill the inside of the hens with the couscous mixture.

10. If you added any carrots, parsnips, or potatoes, put them onto the rack with the hens. 11. Pour olive oil over the hens (and vegetables) and roast for about one and a half hours.

Let hens sit for 10 minutes before cutting them up.

Serve with the stuffing.

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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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Amadillo Ball Elise Dee >> Terrarium Ornaments

You will need: tennis ball metallic gold paint paint brush gold thumbtacks small screw eye hook 1. Paint tennis ball, and let it dry completely. 2. Cover ball with thumbtacks. Start by pressing 1 tack into the ball and then continue adding tacks in a circular pattern, covering any spaces between tacks as you go. 3. Once ball is covered, choose where you want the screw eye to be. 4. Press a tack into ball and remove. 5. Twist screw eye securely into hole. 6. Put hook through screw eye and hang on branch. (Note: with a pair of wire cutters you can turn a paper clip into a great hook!)

Elise Dee >> How did you become so crafty?

Growing up, my parents were always very encouraging of creativity in our house. For our birthday parties, they would cover the floors in kraft paper so we could draw all over the place. They bought me my first easel and oil paints. They let me use a hot glue gun in elementary school. They were always on board when I wanted to make overly complicated school projects and dioramas. I had no creative boundaries growing up, so I was always encouraged to be crafty and resourceful.

What do you do when you are not crafting for Sweet Paul?

I am an assistant display coordinator at Anthropologie on the Upper East Side. I work with the visual team to create our windows and in-store displays. I also make faux Staghorn ferns for my Etsy shop, etsy.com/shop/EliseDee

Terrarium Ornaments Jim Noonan >> How did you become so crafty?

Both my mom and my grandfather are crafty folks who love the challenge of repurposing everyday materials to make beautiful things or to solve little problems. After years of helping them with their projects, I think their creativity and resourcefulness rubbed off on me!

What do you do when you are not crafting for Sweet Paul?

I always have a whole bunch of things going on at once. Right now I am working on 2 projects for Scholastic, finding ways to utilize crafting as part of the learning process. I also stay pretty busy with Professor Figgy’s Fabulous Science Kits, my business that sells educational science kits (professorfiggy.com). I’m always making kits and developing new projects that make learning about science a lot of fun! When I’m not working, I love to cook, and then to clean and organize. I find all of these things very relaxing.

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You will need: medium to large undecorated glass ornament (available at Michael’s craft store) small stones charcoal potting mix persevered moss tiny terrarium plant small charm, broach, or trinket tweezers for placement and assembly 1. Fill up an empty glass ornament about 3⁄4 of an inch with stones. 2. Add a little bit of charcoal, to keep your terrarium fresh. (If you want to use a plant that is usually in soil, add potting soil.) 3. Add a layer of preserved moss. 4. Add your plant. You can use any tiny plant you can find! 5. Add a charm or trinket and place it in your terrarium with a pair of tweezers. For a hanging trinket, hook some sting onto the lid of your ornament. 8. Follow the care instructions for the plant you’ve chosen.

Paul Vitale >> How did you become so crafty?

My mom is amazing and she taught me to sew when I was really young. Mostly Cut & Sew stuffed toys. Then I moved on to needlepoint. By the time I was 9 years old I was doing counted cross-stitch and using a sewing machine. When I was in college in the ‘90s I sewed inserts into my friends’ jeans to convert them into bell-bottoms. Little did I know that all this was the perfect foundation for a crafting job with Sweet Paul!

What do you do when you are not crafting for Sweet Paul?

When I’m not crafting for Sweet Paul I’m busy running the business side of the magazine. I’m the luckiest guy around (except for maybe Sweet Paul himself) because I get to be creative and work on amazing craft projects as part of my day job!

This looks great on a table or hanging on a tree or even as a tree topper. I need to figure out how to make it light up next!

Paul Vitale >> Bulb Globe

Bulb Globe You will need: old Christmas light bulbs styrofoam ball hot glue gun metal wire This ornament is so easy!

1. Hot glue the bases of incandescent holiday light bulbs to a Styrofoam ball. 2. Take a length of copper wire and insert into the ball as a hanger at the top.

I used big vintage outdoor bulbs that I found at a junkshop.

This looks great on a table or hanging on a tree or even as a tree topper. I need to figure out how to make it light up next!

Dietlind Wolf >>

How did you become so crafty?

It’s a gene gift from my mom and grandmother—it is running through my veins and heart.

What do you do when you are not crafting for Sweet Paul?

I am still crafting, just for my own pleasure. I love old, nearly forgotten crafting techniques or ideas that are out of fashion.

It gives the design a surprise twist.

Paper Sleeves I decided to make the ornament in the form of a rhomb.

You will need: paper glue stick pencil sharp, small scissors collected bunch of papers in different colors and patterns 1. Fold a square piece of paper 2 times over to make a triangular shape. 2. Cut the paper from the peak (the part that is the edge of the open page) diagonally in little semicircles. 3. Cut the tip off the triangle that’s opposite to the peak (this will become

Elise Dee | Woolrich John Rich & Bros scarf, unionmadegoods.com Paul Vitale | Oliver Spencer hat & Saint James scarf, unionmadegoods.com

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3-D Paper Ornaments You will need: scissors multi-colored card stock glue stick embroidery needle embroidery thread 1. Cut 10 4-inch circles out of multi-colored card stock.

2. Fold circles in half. 3. Glue backs of 2 ornament halves together. Repeat to make a 3-D ornament. 4. Thread embroidery needle with a 9-inch piece of embroidery thread.

Poke needle through the top of ornament. 5. Bring thread ends together and tie in a knot.

Dietlind Wolf >> Paper Sleeves

the hole in the center of the paper). 4. Take a square piece of paper even larger than the first and fold it as you did in Step 1. 5. Draw and cut a 1-inch outline around the edge. This is easiest to do with paper that’s already folded, so you only have to draw and cut 1 edge. 6. Cut out the same center part of the page, but make the inner hole smaller than the original—you’ll want it to show when you layer them together. 7. Continue with this pattern. The minimum number of layers you should use is 3. 8. To decorate the papers even more, continue to cut out half circles in each layer of folded paper. 9. Glue all the layers together, and let dry. 10. Hang the decoration on the branch by the inner hole.

Sarah Goldschadt >> How did you become so crafty?

I come from a creative family and was also Girl Scout for many years!

What do you do when you are not crafting for Sweet Paul?

I work as a freelance graphic designer for print and digital magazines.

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Paul Lowe >> How did you become so crafty?

I grew up with 2 little old ladies whose only mission in life was to make my life fun. We cooked, baked, and crafted all day long. In my teens I made my own clothes. Since then I’ve been a florist, and the last 20 years of my life I’ve been a food and prop stylist and a crafter for magazines all over the world.

What do you do when you are not crafting for Sweet Paul?

When I’m not crafting then I do other things for Sweet Paul. I live and breathe Sweet Paul.

Copper-Leafed Spoons You will need: wooden spoons, mine are from westelm.com copper gilding sheets glue for gilding clean towel small drill copper wire 1. Cover the spoons with glue. 2. Following the instructions on the box, cover the spoons with copper sheets. 3. Place them on the towel and let them dry overnight. 4. Polish them gently and remove excess gilding with a towel. 5. Make small holes on top with a small drill and use copper wire as hangers.

Sarah Goldschadt >> 3-D Paper Ornaments

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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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Citrus Watercress Salad

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Pavlova with Vanilla Cream & Candied Meyer Lemon A perfectly light and refreshing end to a fantastic meal.

Makes 1 pavlova, serves 6–8 Pavlova: 4 egg whites 1 cup powdered sugar 3 teaspoons cornstarch 1 teaspoon white vinegar 2 tablespoon lemon zest parchment paper Cream: 1 vanilla bean 8 oz heavy whipping cream Candied Lemon: 2 Meyer lemons, thinly sliced 1 ⁄2 cup sugar 1 ⁄4 cup salted roasted almonds, crushed 1. Preheat oven to 300°F. 2. Beat egg whites with an electric mixer until soft peaks form. 3. Gradually add 1 cup powdered sugar, and beat until the mixture is glossy. 4. Sift in cornstarch, add vinegar and lemon zest, and fold to incorporate thoroughly. 5. Pour out egg white mixture onto a parchmentlined sheet pan making an 8-inch-round pile. 6. Place in the oven, bring down the temperature to 250°F, and bake for

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1 hour. 7. Turn off the oven and allow pavlova to cool completely. 8. Whisk heavy whipping cream until soft peaks form. 9. Scape vanilla seeds from the bean and add to the cream and whip through to incorporate evenly. 10. In a pan heat 1 cup water, ½ cup sugar, and vanilla pod. 11. Add Meyer lemon slices and simmer until translucent, about 25 minutes. 12. Pull out onto parchment and allow to cool.

To assemble your pavlova, top with vanilla cream, candied lemons, and almonds.

Citrus Watercress Salad This refreshing salad will brighten even the grayest of winter days.

Serves 4 Salad: 4 cups watercress 3 blood oranges, peels removed and sliced into rounds 2 Meyer lemons, peels removed and sliced into rounds 2 carrots, sliced into ribbons with a peeler 1 ⁄4 cup pumpkin seeds 6 oz Stilton cheese

Blood Orange Vinaigrette: 3 tablespoons blood orange juice 1 tablespoon Meyer lemon juice 1 teaspoon Dijon mustard 1 ⁄4 cup olive oil 1 ⁄4 teaspoon salt, to taste 1. Toss watercress, citrus, and carrot with vinaigrette. 2. Top salad with pumpkin seeds and crumbled Stilton cheese.

Winter Thyme & Key Lime Cocktail This one will surely bring you back to the good old days of summer.

Makes 1 glass Thyme & Lime Simple Syrup: 1 ⁄2 cup sugar 1 ⁄2 cup water 10 sprigs of thyme 2 thick strips lime peel Cocktail: 2 oz gin 1 oz St-Germaine 1 tablespoon Thyme and Lime Simple Syrup, or to taste juice of 1 lime club soda lime slices 2 thyme sprigs 1. To make the simple syrup, boil the water and sugar until dissolved. 2. Remove from heat and steep the thyme and lime peel for 10–15 minutes. 3. Strain the liquid.

4. Place gin, St-Germaine, simple syrup, and lime juice in a shaker and shake well.

5. Pour into a glass with ice and top with club soda. 6. Roll thyme sprigs between your hands a few times to release the oils and garnish your cocktail with the fragrant thyme and slices of lime.

Winter Thyme & Key Lime Cocktail

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Lemon Salt-Crusted Branzino

Youâ&#x20AC;&#x2122;ll never cook whole fish any other way again

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Lemon Salt-Crusted Branzino You’ll never cook whole fish any other way again. The lemon salt crust is wonderfully perfumy and keeps the fish amazingly moist and perfectly seasoned.

Be sure to reserve some of the leftover salt crust on the table for sprinkling purposes.

Serves 4

3 -lb box kosher salt 5 large egg whites 6 large lemons, zested 2 1 1⁄2-lb whole branzinos, gutted 8 sprigs of thyme 2 sprigs rosemary

1. Preheat oven to 400°F. 2. In a large bowl mix salt, eggs whites, and lemon zest. 3. Slice 1 lemon into thin rounds and stuff the cavity of each fish with the lemon slices and herbs. 4. Line a sheet pan with parchment paper and spread a 1 ⁄4-inch-thick layer of the salt mixture onto the pan, just large enough to lay both fish on top. 5. Cover fish with the rest of salt mixture, pressing down firmly to enclose the fish. 6. Bake for 20 minutes or until an internal temperature reads 135°F. 7. Take out of the oven and let stand for 10 minutes. 8. Gently crack open and remove the salt crust using the back of a spoon. 9. Pull back the first layer of skin, removing top filet. 10. Remove the bones and repeat with the other fillet.

If you want to be proper, transfer the fillets to individual plates. If not, bring the whole thing to the table and let everyone playfully pick with forks and hands.

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Mineola-Glazed Radicchio & Endive The balance of bitter, crunchy radicchio and endive with the tender sweetness of Mineola orange is delightfully unexpected in this dish.

Serves 4 1 tablespoon olive oil 2 heads radicchio, quartered lengthwise 2 endives, quartered lengthwise 2 Mineola oranges, supremed into segments and membrane juiced 1 tablespoon honey 2 tablespoons brown sugar ¼ cup pomegranate seeds drizzle of aged balsamic vinegar 1. In a large cast iron skillet heat oil over medium-high heat. 2. Add radicchio and endive and cook until charred and just tender. Set aside. 3. To the hot skillet, add the juice squeezed from the leftover membrane of both oranges, along with honey and brown sugar. 4. Bring mixture to a simmer and add orange segments, radicchio, and endives to the pan to caramelize for a few minutes. 5. Transfer to a platter, top with pomegranate seeds, and drizzle on good balsamic.

Mineola-Glazed Radicchio & Endive

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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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< Copper Chain Necklace / Ribbon Necklace S w e e t Pau l w i n t e r 2 0 1 2 | 1 3 7

Hex Nut Necklace

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Leather Bunting Necklace

Accordion Necklace / Key Necklace Animal Necklace You will need: plastic animal toys super glue chain (we used some old metal jewelry chains) 1. Place a dot of super glue on top of the animals where you want the chain to be. 2. Place the chain and let it dry. 3. Add some more super glue on top of the chain so that itâ&#x20AC;&#x2122;s extra secure. 4. Let dry, and then itâ&#x20AC;&#x2122;s ready to use.

Key Necklace You will need: old key silver cord 1. String cord through the hole at the top of the key.

2. Tie the necklace at the length you want.

Copper Chain Necklace You will need: 10 feet copper chain, you can get this at the hardware store copper wire 2 fabric strips, 20 inches long

Hair Pin

1. Cut 1-foot-long pieces of chain and place them next to each other 2. Use copper wire to wire together the ends. Make a small hoop on each side. 3. Tie the fabric strips to ribbons.

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Animal Necklace / Paper Clip Necklace >

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Disco Bangle

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Disco Bangle Cord & Tape Necklace You will need: silver cord neon tape 1. Cut thin strips of tape and wrap tape around the cord every 5 inches. 2. Tie the ends of the cord together.

Disco Bangle You will need: can (I found that canned bamboo shoots worked the best for this craft) Mardi Gras beads can opener (the kind that opens the can without creating sharp edges) scissors hot glue gun 1. Use can opener to remove top and bottom of can. 2. Remove the can’s label and clean the can thoroughly. Allow it to dry. 3.

Cut each strand of Mardi Gras beads once to create single long strand. 4. Wrap beads around the can, securing with hot glue on the inside of the can, trimming and gluing as necessary.

5. Continue wrapping strands around the can until it’s entirely covered and bangle is complete.

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Thread Spool Necklace Paper Clip Necklace You will need: paper clips of desired color and size (I used large and small gold paper clips) wire cutters 1. With wire cutters, cut paper clips directly adjacent to either terminal end, creating a large outer loop or a small inner loop.

2. To create the desired length of chain, connect cut paper clip loops by simply sliding them together. 3. Layer chains of different lengths for a multi-dimensional tiered effect.

Ribbon Necklace You will need: metallic ribbon measuring tape scissors hot glue gun 1 ⁄8 -inch hole punch or screw punch 2 jump rings small pliers chain of desired length 1. Measure out 3 lengths of ribbon—24 inches, 36 inches, and 48 inches. 2. Fold each length in half and crease to find middle.

3. At middle crease, fold ribbon at a 45-degree angle, making each half-length perpendicular to the other. 4. Begin folding ribbon over on itself, in a perpendicular fashion, and press down and crease each fold each time. Continue folding back and forth until you’ve created a sort of accordion snake of ribbon. 5. Secure the end with hot glue. 6. Do this for each length of ribbon and then punch a hole in either end of each folded and hot-glued strand. 7. Thread end of each strand onto a jump ring, positioning ribbon strands so they are tiered, smallest to longest, top to bottom. 8. Attach jump rings to end of length of chain.

with a running stitch from 1 side to the other side. 2. Gather the fabric tightly and knot the thread at the end. 3. Use your pliers to open 2 jump rings. 4. After the first fold in the fabric, loop a jump ring around the thread, repeat at the other side. Make sure the jump rings are at the same height on either side. 5. Attach a 10-inch chain to either side of the jump ring around thread then close the jump ring with your pliers. Repeat at other end. 6. To cut the chain to the correct length, use your pliers to open links in the chain and detach sections. 7. At each end of chain add a jump ring and close. 8. Knot ribbon onto each jump ring to create your tie closure.

Leather Bunting Necklace You will need: leather scraps scissors metal necklace hole punch

Hex Nut Necklace You will need: 40 hex nuts,1⁄4-inch large jewelry chain, 50 inches 1 lobster clasp 11 jump rings gold metallic spray paint needle nose pliers

1. Cut out 4 triangles out of the leather. 2. Punch 2 holes in each triangle. 3. Thread the necklace into the holes so that the leather hangs like a bunting.

Thread Spool Necklace You will need: 1 1⁄2 yards silver cord 7 old wooden thread spools 1. Thread the spools onto the cord. 2. Make a knot at the ends.

Hair Pin You will need: metal hair pin super glue 6 hex nuts, 1⁄4-inch large silver cord 1. Glue the hex nuts to the pin. Let them dry. 2. Pull the cord through the nuts and cut off on each side.

1. Cut your jewelry chain to about 30-inches long by opening up links in the chain to separate segments. This will be the length of your necklace, so you can adjust it to your liking. 2. String 40 hex nuts onto the chain. 3. Find the center of the hex nuts and add a jump ring onto the chain in the center. 4. Cut another piece of chain, about 6-inches long, and attach it to the jump ring at the center. 5. Move the two center hex nuts to cover the jump ring. 6. Add another 2 jump rings on either side of the 2 center hex nuts. 7. Cut 2 more pieces of chain, 1 inch shorter than the longest (which is 5 inches), and attach 2 jump rings.

8. Move the next 2 outer hex nuts over to cover those jump rings. 9. Repeat steps 6–8 more times until you have 9 fringes of chain on your necklace. 10. Attach jump rings to the ends of your chain. 11. Attach your lobster claw to 1 of those jump rings.

This is your necklace clasp. 12. In a well-ventilated area, spray paint your whole necklace gold using even strokes at a distance of about 12 inches. Do this until your necklace is completely gold on both sides. 13. Let your necklace air dry outdoors or in a well-ventilated area for at least an hour.

Accordion Necklace You will need: long jewelry chain, 20” satin ribbon 2 jump rings strip of fabric, around 30” long x 3” wide needle nose pliers needle & thread 1. With your needle and thread (knotted at the end) start at 1 end of the piece of fabric. Thread through the middle of fabric

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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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Hanging Pinecones

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Gift Wrap You will need: craft paper gray paint brush ribbons white painted pinecones 1. Paint your paper—it’s easy, just go to work on it with paint and a brush. 2. Let it dry. 3. Wrap your gifts and embellish with ribbons and pinecones.

Hanging Pinecones You will need: ribbons, mine are grosgrain that I have washed to get a vintage look hot glue gun large pinecones 1. Cut the ribbons into different lengths and hot glue pinecones onto one end. 2. Tie the ribbon ends together and hang on wall, door, or back of a chair.

Crystallized Pinecones You will need: pinecones desired household salt, like alum powder, borax, or Epsom salts spray adhesive sturdy (floral) wire water container binder clips drying rack polyacrylic spray 1. Attach floral wire to pinecones by twisting securely around top. 2. Spray pinecones with adhesive and sprinkle with desired salt as if glittering—this is called “seeding” the crystals.

3. Let dry overnight. 4. Create saturated solution of same salt sprinkled on pinecones—do this by dissolving chosen salt in very hot (almost boiling) water until no more will dissolve.

(For Alum, this is about 3⁄4 cup of alum to every 2 cups water; for borax, this is about 1 cup borax to every 2 cups water; for Epsom salts this is about 3⁄4 cup Epsom to every 1 cup water.)

5. Add saturated solution to chosen container and allow to cool for 45 minutes. 6. Submerge salt-covered pinecones in solution. 7. Use binder clips to secure wire to container and keep

pinecones submerged. 8. Within 4–8 hours, crystals will form on pinecones. Let sit until desired size/effect is reached.

9. Remove pinecones from solution, being careful since crystals are fragile when wet. 10. Let sit on drying rack for a couple of days. 11. To preserve luster of crystals, seal with glossy, polyacrylic spray.

Pinecone Pillow You will need: linen fabric scissors sewing machine batting needle & thread a few pipe cleaners 1. Cut 2 large pinecone shapes out of linen. 2. Sew them together, and leave a hole for the batting. 3. Cut 40 3-inch ovals out of the linen. 4. Hand stich them to the pillow overlapping like a pinecone. 5. Fill the pillow with batting and sew together.

6. The stem is made of a small tube of linen with pipe cleaners.

Hand stick to the pillow.

Paper Pinecones You will need: aged book pages (vintage sheet music would work well too!) stapler and staples pencil or pen scissors double-stick tape 1. Stack about 15 pages together and secure them together with staples in a straight line down the center. 2. On either side of the line of staples, sketch (symmetrically) the profile of a pinecone. 3. Cut out shape with scissors. 4. Fold up outer pages on each side along line of staples and secure together with double-stick tape. 5. Fold and fan out remaining pages to make pinecone 3-D. Printed Pinecones You will need: pinecone prints, you can find lots on the web gray paint brush scissors 1. Give the prints a thin coat of paint to make them look old.

2. Cut them out and use as wall decor or on gifts.

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Crystallized Pinecones Pinecone Pillow (top right) | fabric from joann.com Paper Pinecones (bottom right)

To me a lush carpet of pine needles or spongy grass is more welcome than the most luxurious Persian rug­

â&#x20AC;&#x201D;

Helen Keller

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Printed Pinecones

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Wreath

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Wreath You will need: metal wreath, get this from your local florist old metal Christmas tree light holders, I got mine on etsy.com candles 1. Place the candleholders on the wreath and add candles.

Remember to never leave candles unattended.

Gingerbread Pinecones Makes about 60 1 1⁄2 1 2 ⁄3 1 ⁄3 7 2 1 1 2 1 1

cups dark molasses cup packed brown sugar cup cold water cup shortening cups all-purpose flour teaspoons baking soda teaspoon salt teaspoon ground allspice teaspoons ground ginger teaspoon ground cloves teaspoon ground cinnamon confectioners’ sugar

1. Preheat the oven to 350°F. 2. Lightly grease 1 cookie sheet.

3. Mix together molasses, brown sugar, water, and shortening.

4. Sift together flour, baking soda, salt, allspice, ginger, cloves, and cinnamon. 5. Add mixtures together, and mix well. Cover and refrigerate for 2 hours. 6. Roll dough ¼-inch thick on a floured board. 7. Cut with floured pinecone-shaped cutter.

Place about 2 inches apart on cookie sheet. 8. Bake for 10–12 minutes. 9. Let cool.

Serve with a small coating of confectioners’ sugar.

Those who dwell among the beauties and mysteries of the earth are never alone or weary of life—Rachel Carson

Felt Pinecones You will need: wool felt scraps marker ruler (or circle templates) fabric scissors needle embroidery floss glass seed beads 1. Draw (or trace) and cut out circles of the following diameters and number (in parentheses): 1.0” (3) 1.25” (4) 1.5” (4) 1.75” (6) 2.0” (6) 2.25” (6) 2.5” (8) 2. Cut notches all around edge of each circle, making them look like little felt asterisks. 3. Cut out a 3-inch rectangle of felt and fringe lengthwise, making fringe about 2.5 inches long (these will act as needles). 4. Thread needle with embroidery floss and knot at end. 5. Thread first seed bead onto embroidery floss and then begin threading on felt pieces through their center, alternating each felt layer with a seed bead spacer in the following diameters and numbers (in parentheses): 1.0” (3) 1.25” (3) 1.5” (3) 1.75” (4) 2.0” (4) 2.25” (4) 2.5” (8) 2.25” (2) 2.0” (2) 1.75” (2) 1.5” (1) 1.25” (1) 6. Top off pinecone with final seed bead, fold uncut end of fringe in thirds and thread on to top of pinecone as needles, and then knot embroidery floss to keep all pieces in place. 7. Cut embroidery floss off needle and create loop of desired length at top for hanging the ornament.

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It is not so much for its beauty that the forest makes a claim upon menâ&#x20AC;&#x2122;s hearts, as for that subtle something, that quality of air that emanation from old trees, that so wonderfully changes and renews a weary spirit â&#x20AC;&#x201D;Robert Louis Stevenson

Gingerbread Pinecones (top left)

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Felt Pinecones

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Into the woods Crisp evergreen trees are easy to make and you can plant them everywhere

Crafts+photography by Sarah Goldschadt

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Evergreen Trees You will need: scissors green card stock glue stick

1.

1. Make a triangle pattern and cut out 9 pieces.

2. Fold each triangle in half. 3. Glue all halves together until they form a circle.

TIP: The more triangles you

glue together, the fuller the trees will be.

2.

3

Group these trees together for a fun tabletop forest or branch out and use non-traditional colors to make a mod grove

For more simple craft ideas see Danish American designer Sarah Goldschadtâ&#x20AC;&#x2122;s new book, Craft-a-Day at quirkbooks.com/craftaday

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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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