Sweet Paul #15 - Holiday/Winter 2013

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Contents winter 2013

features

2 What’s up Sweet Paul?

6 Winter is the season to...

12 Recipe Monday 14 Crafty Friday 18 Lova’s world 22 Keep your eye on 28 Mormor’s kitchen 32 Gorg-wanna handmade 34 Gorg-wanna design 38 One for the season 42 My happy dish 47 Will’s picks 52 Gorg-wanna kids 56 Travel 62 Woof

Photography by VKSTOCKIMAGES

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Nordic cookies

74

Wrap it up

80

Rabbits & foxes & wolves, oh my!

86

A country Christmas

98

Wax

104

All I want for Christmas is...

108

13 desserts

118

Blue light

126

Jewels

138

Frida’s Christmas

148

The tasty embrace of winter cooking

156

Natural Christmas

166

Pantry confessions

167

Next time!

What’s up Sweet Paul?

Welcome to Santa’s workshop!

Well, maybe more like my workshop, but it sure feels like Santa took over for the past few months.

It’s no secret that the holiday issues are my favorite to work on, as it feels like Christmas takes over my whole life.

There are fabrics to be dyed, ornaments to be glittered, cookies to be baked, and all of it to the tunes of my favorite holiday songs from Frank, Doris, and Bing. Who cares if it’s August and I’m singing holiday tunes! My neighbors know me by now and are used to the holiday cookie smells in the hallway.

They do think something is up when I drag multiple Christmas trees through the hallways, but hey, it’s all in a day’s work.

My dear friends, I wish you all the best of the holiday wherever you are and whatever your beliefs are. May you find peace and harmony and may all your dreams come true.

Love you all,

It’s no secret that the holiday issues are my favorite to work on, as it feels like Christmas takes over my whole life Photography by Kristin Gladney

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Paul Lowe

Founder & editor-in-chief paul@sweetpaulmag.com

Will Taylor Market editor will@sweetpaulmag.com

Laura Kathleen Maize Copy editor laura@sweetpaulmag.com

Susanna Blavarg Editor-at-large susanna@sweetpaulmag.com

Advertising Inquiries advertising@sweetpaulmag.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com

Lova Blavarg Craft editor lova@sweetpaulmag.com

General Inquiries info@sweetpaulmag.com

Contributors Colin Cooke

Photographer, New York Kristin Gladney

Photographer, New York Jil Galameau

Stylist. New York Marianne Gjengedal

Food stylist, Oslo Alexandra Grablewski

Photographer, New York Michaela Hayes

Stylist, Copenhagen Reetta Pasanen

Photographer, Helsinki Linda Pugliese

Photographer, New York Ellen Silverman

Photographer, New York China Squirrel

Stylist+Photographer, Sydney Aimee Swartz

Canner, New York

Writer, Atlanta

Klaudia Iga

Sarah Oster Shasha

Photographer, Oslo Frances Janisch

Photographer, New York Sanna Kekalainen

Food stylist, Helsinki Nicoline Olsen

Stylist+Photographer, Copenhagen

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Louise Dandanell Ă˜rsted

Writer, New York Dietlind Wolf

Stylist+Photographer, Hamburg Chelsea Zimmer

Food stylist, New York

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Winter is the season to ...

Present sack, $24

Flocked Lapland pre-lit tree $365 hof.co.uk

IMAGE: House of Fraser

Wooden tree decoration, $80

1. Cozy up at home with woodland charm decor 2. Celebrate with a Very Merry Berry Christmas cocktail 5 oz orange-infused vodka 3 oz blackcurrant liqueur 3 oz stock syrup (equal parts caster sugar and water reduced to a syrupy consistency) 210 grams frozen berries juice of 2 lemons 3 teaspoons runny honey 12 mint leaves crushed ice

3. Cook with red cabbage, brussels sprouts, and leeks

1. Put all the ingredients into a blender then fill with crushed ice to above the liquid line.

2. Blend until the mixture is smooth but not too runny.

3. After blending pour into whiskey glasses and dust the top of each with icing sugar before serving.

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4. Bake a gingerbread house Gingerbread house kit, sainsburys.co.uk

Pine cone wreath, $40

4. Shop at idyllhome.co.uk for rustic and timeless holiday dĂŠcor

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winter

Our top three books to give this winter Pom-Poms! 25 Awesomely Fluffy Projects by Sarah Goldschadt and Lexi Walters Wright There’s nothing quite as charming as a handmade pom-pom, which is why we’re thrilled to discover this book all about the whimsical and fluffy balls! With easy-tofollow instructions you will be inspired to use yarn, tissue paper, coffee filters, and many more unexpected materials to make adorable and fluffy craft projects.

Pie by Dean Brettschneider Awards winning Global Baker and pâtissier Dean Brettschneider’s new book shares the secrets to making truly melt-in-your-mouth pies. No matter whether you’re a fan of savoury or sweet, humble or refined, small or family-sized, Brettschneider’s new book contains inspiring and accessible recipes for all tastes.

Pick up a copy and indulge in more than 80 of the most irresistible pastry classics from around the world.

Nutella: The 30 Best Recipes by Nutella Like millions of others across the world, we at Sweet Paul are hooked on Nutella.

Equally as ideal as a treat for yourself as it is to pop into a holiday stocking, this new book from Nutella shares 30 different ways to cook with Nutella. From irresistible macaroons to tasty cheesecakes you will discover new ways of using, cooking, and enjoying the famous spread. Plus, it will delight both children and adults alike with recipes such as Nutella and white chocolate rice cakes through to Nutella spring rolls and mini coconut and Nutella palmiers.

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Why not treat a loved one to the geometric brights of this throw pillow designed by Amsterdam-based artist, Mariska Meijers?

Look what Sweet Paul spotted!

1. Bold Cubism pillow in parisian pink Mariska Meijers Amsterdam , $175 pillowmariskameijers.com 2. Colored tumblers These jewel-like tumblers are a lovely hostess or holiday gift—and perfect for festooning the table at a celebration dinner, too.

Toast, $56, toast.co.uk 3. Little big trivet Protect your kitchen worktops in colorful style with this adjustable multi-colored trivet.

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Area Ware, $20, areaware.com

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4. Colorful bulbs card We love the simple and charming handmade paper goods from Happy Cactus Designs!

Happy Cactus Designs, $8 for set of eight, happycactusdesigns.com

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p e r s o nal.p re cio u s.t i mele s s wallinandbuerkle.com

Wallin & Buerkle

Two day creative retreat in a NYC penthouse loft!

Instructors:

Elise Dee, Erin Considine, Colin Cooke, Lotta Jansdotter, Matthew Robbins, Mimi Kirchner, Patti Paige, Paul Lowe, Tamar Mogendorff

March 15 &16, 2014 E n r o l l To d a y S t u d i o 4 5 0 , N e w Yo r k C i t y

click for more info themakerie.com

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Recipe Monday Truffles

Divine little treats for the holidays

Food+styling by Paul Lowe | photography by Alexandra Grablewski

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Amaretto Truffles I love making truffles for the holidays. They are so easy to make and I really enjoy when my hands get so chocolatley. (It’s totally allowed to lick your fingers after making truffles.) You can easily make these without Amaretto, but I love the taste amazing with chocolate.

Makes about 30

1 cup whipping cream 1 lb good quality dark chocolate, get the good stuff 1 tablespoon Amaretto cocoa powder peppermint candy, finely crushed pistachios, finely chopped 1. Put cream in a saucepan and slowly bring to a boil.

2. Place the chocolate and Amaretto in a bowl, and pour the cream over.

3. Stir gently to dissolve the chocolate.

4. Leave to cool.

5. When the mixture is set, use a spoon to scrape teaspoon-size balls. Use your hands to roll them into balls—messy but fun.

6. Roll the truffles in cocoa powder, peppermint, or pistachio.

Store in a cool place. But who are we kidding, they will be gone before you can say the word storage.

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Crafty Friday Thread Spool Trees

I got a bunch of empty old thread spools in a store a while ago. They were sitting on my desk and one day it struck me that I could turn them into trees.

And boy are they cute!

Craft+styling by Paul Lowe | photography by Alexandra Grablewski

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You will need: wooden thread spools card stock paper in greens and yellow small wooden rods (I used lollipop sticks) hot glue gun 1. Cut out triangular shapes from the green paper. Start with small on top and bigger on the bottom so that they have a tree shape.

2. Hot glue in place.

3. Hot glue the spoons to each other.

4. Cut out stars and glue to the rods.

5. Hot glue the rod to the spools.

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Buy Sweet Paul in print today!

Annual subscriptions and individual issues are available. sweetpaul.bigcartel.com 16 | SweetPaulmag.com winter 2013

---  t, gft,  frg & d dér.

design Since children live in the entire home (not just their bedrooms), we design products that fit in your whole house, as well as your kids’ rooms.

FOR THE WHOLE FAMILY

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Lova’s world Winter Music Box

Remember those music boxes with a dancing princess? I found these polar-themed animals and decided to get rid of the princess and make a wintery box

Craft+styling by Lova Blavarg | Photography by Susanna Blavarg

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You will need:

old music box matte paint dark blue paper sequins and beads sheet of plastic hot glue gun 1. Get a music box and paint the outside with matte paint.

2. Glue dark blue paper on the inside for the sky.

3. Add sequins, beads, and whatever else you can find to make a starry night.

4. Make ice for the outside by cutting out shapes in thick plastic.

5. Use a hot glue gun to attach all the animals.

6. Watch your animals dance happily celebrating the snowy season!

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PROP

WORKSHOP

Prop & Surface Rentals 164 West 25th St.10th floor tel. 212.219.8591 www.propworkshopnyc.com

design by Josh Simons, Simonsays Design!

pw ad 3 layout.indd 1

9/18/13 11:06 AM

Keep your eye on Title Copy

Text by Sarah Oster Shasha | Photography by Susanna Blavarg

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Tinsel Trading In a city where you can find almost anything, there’s really only one place where fashion designers, costume designers, and celebrity lifestyle experts all flock when they want to add a little bit of sparkle and shine to their designs: Tinsel Trading Company

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Marcia Ceppos, whose grandfather started the business in 1933, still sells thousands of trims and metallic thread— some of which are from her grandfather’s original collection and are more than 70 years old. For her and her family, it’s been a real labor of love. Tinsel Trading has been the go-to place for metallic threads and elaborate trims of all kinds and four generations later it’s still the spot to find something special.

These days, the Zac Posens, Kate Spades, and Martha Stewarts of the world will have to head to the Upper East Side to find Marcia and her collection. This summer they moved uptown to 828 Lexington Avenue, a stones throw from the famous Decoration & Design building. A perfect new home.

If you’re planning a visit soon, I’d recommend you block out a nice block of time—and pack a lunch—you’ll easily loose track of time. Not that you’ll mind, it’s the perfect place to spend an afternoon.

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www.mysweetmuffin.com sweetpaulmag.com | 25

Create your custom holiday!

jar dyed bows

drip/dip dyed canvas tote

dip dyed stocking

dip dyed table runner

visit our new website January 2014!

theritstudio.com Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC 2013 26 | SweetPaulmag.com winter 2013

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From Mormor’s kitchen Roger Whittaker, cookies, & hockey My non-existent music career got off to rocky start

Food+styling by Paul Lowe | Photography by Kristin Gladney

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It was the year that I desperately wanted a guitar.

I was obsessed with this English singer called Roger Whittaker, who played guitar, sung, and whistled. He whistled like no one you’ve ever heard whistle before.

(The man was and still is amazing. Look him up.)

I have no idea why, but I saw myself as Norway’s Roger Whittaker. I practiced whistling all day. In hindsight, I think I was mislead by Mormor and my great aunt, who were always telling me how good I was. I now realize the terror I must have put in those little old ladies. My whistling was never good… probably closer to awful.

Anyway, I so wanted that guitar, and even went looking at them with my dad. But he was constantly taking about hockey gear and how I should start playing hockey.

I was in a constant state of terror and angst that December. Hockey gear! What

would I do with that? I didn’t even know how to skate!

I could not sleep, I could not eat, all I was thought about was that hockey gear. Even baking my all time favorite cookies, Fattigmann, with Mormor did not do the trick.

I would constantly hint at how much I disliked hockey, but my whole family seemed set on it. Was this punishment for something I had done?

Christmas Eve came and I could hardly eat any of the food my Mormor and great aunt had made. The whole family sat around the tree and started opening gifts.

My father handed me a long hockey-stick-shaped gift and I though my life was over.

But it was just a joke—it was just paper and my real gift was in the garage.

There was my beautiful guitar. Pure joy.

And I’m sure you figured out by now, but I never became an amazing guitarist.

Or whistler. Oh well!

Fattigmann Makes 4 dozen

1 egg 3 egg yolks ¼ cup heavy cream 4 teaspoons sugar 1 tablespoon melted butter ¼ teaspoon cardamom ¼ teaspoon cinnamon 1½ cup all purpose flour 4 cups lard, for frying confectioners’ sugar 1. In a bowl mix eggs, cream, sugar, and butter together.

2. Add spices and flour and mix together quickly. (Too much mixing and the cookies will be tough.)

3. Roll out until thin on floured surface and cut into small strips.

4. Heat the lard in a pot and deep-fry the cookies until golden.

5. Drain on paper and dust with confectioners’ sugar.

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---  t, gft,  frg & d dér.

artist

PARTNERSHIPS We partner with our favorite artists from all over the world to help us create incredible, exclusive products.

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Gorg-wanna handmade

IMAGE: Tuck and Bonté

White pinecone garland Tuck and Bonté, $30 etsy.com/ shop/tuckandbonte

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PAUL’S FAVORITE

1. Cherry wood Christmas snowflake ornament DachshundDesignHouse, $15, etsy.com/shop/ DachshundDesignHouse 2. Set of 3 wooden folk horse decorations BotanikaStudio, $16, etsy.com/shop/BotanikaStudio 3. Birdie gift tags Skinny La Minx, $10, shop.skinnylaminx.com

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4. Rustic wood Christmas tree KukuHome, $19, etsy.com/shop/KukuHome 3.

5. Peace Comfort and Joy handmade wooden sign Three Little Birds, $30, etsy.com/shop/ threelittlebirds333 6. Modern wooden nativity scene Little Sapling Toys, $66, etsy.com/shop/littlesaplingtoys

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7. Handmade miniature rustic Christmas trees Shop Of Crafts By Myrna, $10, etsy.com/shop/ ShopOfCraftsByMyrna

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Gorg-wanna design

IMAGE: Rowen and Wren

Mini brass square candle house, Rowen and Wren, $45, rowenandwren.co.uk

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WILL’S FAVORITE

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1. Rustic stocking Idyll Home, $24, idyllhome.co.uk 2. Wooden reindeer wall decoration The Contemporary Home, $40, tch.net 3. Karlsson Mr. White wooden wall clock Red Candy, $225, tch.net

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4. Copper meditation bowl Maud Interiors, $72, maudinteriors.com

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5. Gisela Graham linen glasses cases The Contemporary Home, $10 each, tch.net 6. Hessian stag head cushion Stencil Haus Designs, $56, stencilhaus.co.uk

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7. Leather metallic gold satchel House Envy, $169, house-envy.co.uk 8. Scent candlegift set Tom Dixon, $121, tomdixon.net

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Keep track of in all of your favorite places!

---  t, gft,  frg & d dér.

batteries NOT REQUIRED

While a handheld tablet will run out of power, kids’ imaginations won’t.

So we design products that simply run on pure make-believe.

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One for the season Candied citrus Santas A burst of sweet citrus is the perfect filling for your happy Santa jars

Food+styling by Michaela Hayes, Crock & Jar, crockandjar.com | Photography by Frances Janisch

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Candied Citrus Peel Yields about 1 quart

2 grapefruits 4 blood oranges 4 tangerines 2 lemons 2 cups sugar 1 cup water pinch of salt 1 cup of sugar to toss peel 1. Peel citrus, being careful to remove as little of the white pith as possible.

2. Cut citrus peels in desired shapes (I chose ribbons).

3. In a heavy bottomed pot, cover the peel with 2� of cold water.

4. Bring the water to a boil and then drain the peel.

5. Repeat this process 2 more times to remove any bitterness from the citrus peel.

6. Bring 2 cups sugar and 1 cup water to a boil, stirring to dissolve sugar.

7. Add the citrus peels to the pot and cook until translucent.

Depending on the size of your peels, this will take about 15 minutes.

8. Remove the peels from the syrup and drain them on a rack for 2 hours. Reserve the syrup for another use (sodas, cocktails!).

9. Toss the slightly dried citrus peel in sugar to coat.

As a child, my favorite parts of the Christmas holiday were making gifts: baking cakes to take to school, painting sugar cookies with multiple colors of frosting, creating new ornaments for the tree, and assembling Santa jars to give to friends, teachers, and neighbors alike. My mom is a crafty lady—she was my Girl Scout troop leader for years, and she created these jars after getting one as a gift and pulling it apart to

create the pattern.

These little jars filled with tiny treats are a great way to add instant holiday cheer to a room. To this day, a row of Santas watches over my mom’s holiday house from atop the kitchen cabinets.

Perfect for a group of children with various skill levels, the different tasks can be divided with the littlest ones punching out felt circles while older ones cuts or glue and sew.

10. Dry the peels on trays for 1 to 2 hours more until they have firmed up slightly.

Store in airtight containers.

They will keep for months but usually get eaten much sooner!

For how-tos and templates go to crockandjar.com/ sweet-paul-candied-citrussanta-pattern

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Enjoy THE SIMPLE THInGS At Smitten, we keep things simple, full of color and filled with the quirky brilliance of childhood. We’re purveyors of fun, and offer a toy collection that blends the richness of tradition with modern design. We’re an outpost of unexpected, unique and high quality gifts from emerging designers around the world who celebrate childhood at its simplest.

Visit us online and see the difference.

www.perfectlysmitten.com

anne-claire petit • corby tindersticks • hop & peck • janod • miller goodman • omy design & play • moulin roty • vilac • twoolies • uncle goose 40 | SweetPaulmag.com winter 2013

Two day creative retreat in a NYC penthouse loft!

Instructors: Elise Dee, Erin Considine, Colin Cooke, Lotta Jansdotter, Matthew Robbins, Mimi Kirchner, Patti Paige, Paul Lowe, Tamar Mogendorff March 15 &16, 2014 E n r o l l To d a y S t u d i o 4 5 0 , N e w Yo r k C i t y

click for more info themakerie.com

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My happy dish Pumpkin chocolatey goodness

RECIPE by Adam Woods | styling by Paul Lowe | photography by Ellen Silverman

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“This dish makes me happy because it reminds me of weekend trips I used to take to a cabin in the mountains of California. My group wasn’t the most outdoorsy or adventurous, but what we lacked in nature skills, we made up for with cooking and porch-sitting.

After building a fire in the fireplace, we would sink into the couch with mugs of rich bread pudding”

Pumpkin Croissant Bread Pudding with Milk Chocolate Chunks

3 large eggs 6 large egg yolks 7 croissants 3 cups half and half cream 15 oz canned pumpkin 8 oz milk chocolate, cut into small chunks 1 teaspoon vanilla extract ¾ cup granulated sugar ½ cup brown sugar 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg ½ teaspoon salt 1. Preheat oven to 375°F. 2. Butter a baking dish.

3. In a large bowl, mix eggs, yolks, half and half, pumpkin, sugars, vanilla, salt, cinnamon, and ginger.

4. Toss and coat croissant pieces and chocolate chunks in the custard mixture.

5. Pour bowl contents into baking dish and spread evenly.

6. Bake for 45 minutes.

Serve warm or at room temperature.

Want to be a “My Happy Dish” Winner?

“My Happy Dish” recipe winner

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

Adam Woods

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BLACK WHITE ON ON BLACK WHITE

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ÂŽ

noritakechina.com sweetpaulmag.com | 45

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Will’s picks

IMAGE: The Contemporary Home

The Contemporary Home Christmas table Christmas tabletop decorations from $5, tch.com

Three ways to style a holiday table As the holiday season arrives, join

Sweet Paul’s market editor, Will Taylor, as he shares three unique ways to style your holiday table. From Magically eclectic to Romantic organic and Stylishly simplistic, there’s a look to suit all tastes. Happy celebrating!

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Look one: Magically eclectic The holidays are all about celebration and this first look couldn’t be better suited to that very notion. With a sense of whimsical charm, this scheme embraces a riot of colors and textures to create a feeling of magical festivity. A found branch hanging the length of the table provides a stage from which to display an array of jewel-colored baubles and trim. Sparkling confetti spheres, heart-shaped felt decorations, delicate butterflies adorned with glitter, and lengths of vibrant ribbons are all used to festoon the branch and make it a true statement piece. On the table below, a series of mix-and-match table linens, glassware, and tableware help to emphasize the eclectic and relaxed tablescape. A playful menagerie of animal ornaments serve as place name markers, while also bringing an extra dash of wit and charm to the proceedings. Finally, a candelabra duo create a cozy and magical vibe.

Homesense Christmas table, Christmas tabletop decorations from $4; homesense.com

Look two: Romantic organic This second look is packed full of tactile textures and shimmering silver accents. The palette is much more pared back than the first, but isn’t void of hue altogether. Rather, this scheme calls on vintage glassware in shades of blue and green to serve as vases for small posies of baby’s breath and evergreens. These green accents not only invite color to the table but also provide a delicate touch that brings softness to the tablescape. For best effect, group multiple vases and bottles together all the way down the center of the table. In the gaps that remain, pepper tea lights and small glimmering votives so that the shimmering candlelight reflects in all the glassware. The candles will also bring added warmth to the cool palette of this look. Focus on cool, creamy whites for each place setting, adding in detail with doily-embossed plates and sprigs of greenery with each napkin.

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House of Fraser Christmas table, Christmas tableware from $9, hof.co.uk

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w i l l’ s p i c k s

Look three: Stylishly simplistic The third and final look strips everything back for a puritan-like scheme that carries an air of effortless style. The stylishly simplistic theme uses a wire hanging above the center of the table to create a delicate yet eyecatching display. Hanging from the wire are small baubles and simple felt ornaments in a series of holiday-inspired shapes. Beneath the centerpiece hanging there is a collection of mix-and-match candlesticks that offer a welcoming and festive glow. The tableware continues the simple grey palette with carefully crafted ceramics and pared-back flatware.

The tablescape itself is purposely sparse—the focus here is on the simple elements: flickering candlelight, an edited selection of stylish decorations, and beautifully made tableware.

1. Colored glass candlestick Very Nice Things, $24, verynicethings.co.uk 2. Christmas with you platter Emma Bridgewater, $79, emmabridgewater.co.uk 3. Natural wooden star Gisela Graham, $4, giselagraham.co.uk 4. Cream tin house tea light holder Gisela Graham, $12, giselagraham.co.uk 5. Star tree mobile Stuff of Dreams, $11, stuffofdreams.com 6. Ice blue snowflake bauble LuxDeco, $49, luxdeco.com

Toast Christmas table, Christmas decorations from $13, toast.co.uk

7. Rimmed dinner plate Homesense, $5, homesense.com

Will’s tip! If you have no time to create a hanging mobile of your own, why not buy a stylish pre-made design like this star tree mobile?

8. Wooden star and pine cone garland Tesco, $8, tesco.com

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Sweet Paul’s 2013 Holiday Kids Issue presented by

126 pages of kidcentric holiday food and craft ideas that are sure to delight you and your entire family!

Buy today as an iPad App or a downloadable PDF

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Gorg-wanna kids

IMAGE: Scandivis

Nord Wally alphabet unit, Scandivis, $185, skandivis.co.uk

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WILL’S FAVORITE

1. Nuit Sauvage by Barraud Marion print L’affiche Moderne, from $53, en.laffichemoderne.com 2. Maileg circus tent My Sweet Muffin, $145, mysweetmuffin.com 3. Upcycled London Zoo cushion Little Mill House, from $72, littlemillhouse.co.uk

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4. Winter forest red hoodie Winter Water Factory, from $72, winterwaterfactory.com 5. Baxter hi tops Milk n Soda, from $40, milknsoda.com.au

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6. My first Fred Perry shirt Gios Concept, $40, giosconcept.co.uk 7. Marius pullover Ugly Childrens Clothing, $115, uglycc.com

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Travel

Sojourn to Scotland The holiday season offers the perfect time to take a

trip to Edinburgh, brimming with atmospheric markets, cozy coffee shops, and inspiring winter walks Text+photography by Will Taylor

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It was hard to imagine how the scene could be any more festive, and I was inspired to shop the unusual gift ideas, handmade decorations, and unique craft items on offer in each stall I’d spent the previous six hours on a blissful train journey rolling through breathtaking countryside, travelling north to Edinburgh. As I stepped out of Waverley station, I was hit with brisk wind and tightened my scarf around my neck—it felt noticeably cooler than it was when I had boarded the train in London earlier in the day. The sudden sharpness of the cold soon dissipated, much like the crowd that hurried off the train, each passenger continuing their individual journeys. Unlike my fellow passengers I was in no rush, so I stood and took in the scene around me. The light was beautiful; the sun was low in the sky, its rays casting a majestic light across the city. The sky was clear blue and almost glasslike, which you only seem to get on crisp, cold winter days. Behind me I could see the resplendent Edinburgh Castle upon the top of the Royal Mile in the Old Town and tumbling down the hill below were stunning Gothic and Georgian buildings. I reached for my camera and after the first click of the shutter I started to walk and explore the festivities of the city.

And so my day walking through Edinburgh began. I headed up the hill behind the train station and into the Old Town. The climb was steep but full of charm—to reach the top I had to navigate a series of cobbled streets and narrow, sweeping

steps flanked on either side by buildings reminiscent of fairytale dwellings. Occasionally I turned to look back at the city falling away behind me, and the view was nothing short of impressive. Turning back around I continued my climb up the Royal Mile from Holyrood Palace and towards the Castle. More narrow alleyways followed—often they were no more than a few feet wide—and I passed some of the city’s architectural highlights, including St. Giles’ Cathedral, the National Museum of Scotland, and the Scottish Parliament Building. Aside from striking architecture, this area of the city is also known for having numerous underground vaults that are remains of previous phases of construction. Some visitors choose to take ghost tours of the underground streets after

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dark, but I opted to keep my adventures in daylight and above ground!

I reached the top of the Royal Mile and stood in front of the Castle. The surrounding street layout is characteristic of the old quarters of northern European cities and the scene was picturesque in nature. The castle sits at the center on top of a rocky crag, which I learned is actually the remnants of an extinct volcano. This was the first part of Edinburgh city known to man, and it developed over time into the Castle, with the city growing down the side of hill away from it. The sun’s rays were still as beautiful as when I first stepped off the train, and the Castle was bathed in golden light.

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With the Castle ticked off my list, I decided to descend the hill towards the famous German Christmas market that sits at its base. As I drew closer to the market the haze of glittering lights and blur of old fashioned fairground rides became more clear. There was an abundance of strung bulbs that created an immediate festive atmosphere, and helped give a cozy vibe despite the bitingly cold winds. Stall owners were rubbing their hands together furiously between serving customers and I could hear the dulcet tones of carol singers a few lines of stalls away. It was hard to imagine how the scene could be any more festive, and I was inspired to shop the unusual

gift ideas, handmade decorations, and unique craft items on offer in each stall.

Half way around the collection of stalls I stopped to warm up with a mug of Glühwein and enjoyed its festive scent of cinnamon and vanilla. I peered over the edge of an icy wall and saw an expansive ice rink stretched out below. As I was still fairly high up, each skater looked like a miniature toy figurine and the blur of colored bobble hats, coats, and scarves made it look like an illustration from a children’s book.

I was still in the mood to shop and heard that the city’s famous department store, Jenners, has one of the biggest and most impressive Christmas trees in town.

Edinburgh home design stores directory Life Story 53 London Street, EH3 6LX Moleta Munro 43 London Street, EH3 6LX Anthropologie 39 - 41 George St, EH2 2HN Clementine Home and Gifts 141 Bruntsfield Place, EH10 4HN Old Town Context 42-44 Cockburn Street, EH1 1PB Context Interiors 79 Morningside Road, EH10 4AY

It was only a short walk from the German Christmas market. It turned out to be situated on Princes St—the one-sided main shopping street that is flanked by an impressive range of stores on one side and the Princes St. Gardens at the base of the Old Town on the other side.

And so I made my way to New Town, the central area of Edinburgh. It’s a UNESCO World Heritage Site because much of the original neo-classical and Georgian period architecture was built in stages between 1765 and 1850. Much of it still stands today. I ducked out of the bustling street and into the warmth of Jenners. Weaving my way through displays overflowing with gift ideas, I soon reached the center of the store and see the 45-foot Christmas tree decked in nothing but soft white lights.

With some last minute Christmas shopping completed, I decided to head back outside. Darkness had now fallen and the city was alive with twinkling fairy lights. I decided to finish the day with a ride on the ferris wheel. As my carriage climbed higher I was soon 100 feet above the city and looking out over the magical scene below. Once again, this pictureperfect city looked just like an illustration in a book.

Three stylish eateries 1. Leo’s Beanery (coffee and pastries) 23/4 Howe St., EH3 6TF

Stylish Sleep The Glasshouse 2 Greenside Row, EH1 3AA

Located in the middle of New Town, this is a cozy place to start the day with great coffee and tasty pastries. The vibe inside is at once friendly and elegant with a good range of coffees available to order—there’s always a special roast on the menu to try, too. Don’t be afraid to ask the baristas for advice, as they really know their coffee! Plus, the food served is made with locally sourced and fresh options.

The Glasshouse is a luxury boutique hotel that blends calm and modernity together in the heart of Edinburgh. The hotel is an impressive architectural creation that marries the modern and the medieval in the most creative way imaginable. The facade of the hotel is that of the former Lady Glenory Church – a 150-year-old slice of history that welcomes the visitor in. However, inside, the hotel offers chic modern interior design that provides a stylish juxtaposition to the exterior. Voted

by Condé Nast Traveller as one of the top 50 places to stay in the world, it deserves it’s title as one of Scotland’s best hotels.

Your stay here is ideal for the winter months, with roaring fires at every turn and an honesty bar situated around a fire pit at the center of the hotel.

Rates from $468 per night

2. The West Room (lunch and cocktails) 3 Melville Place, EH3 7PR Every time I visit Edinburgh I always make a point of stopping for a cocktail at The West Room. Inside is a well-appointed café and bar that many of the locals consider to be one of their best-kept secrets. It’s located in the heart of the West End and has a welcoming and cozy feel thanks to friendly staff and a laid back ambiance. You will find The West Room perfect for a light lunch or a boozy dinner.

Their menu centers on a “best of British” theme with locally sourced, high quality ingredients that are all cooked fresh to order. You will find the chef’s seasonal fare complemented by an extensive range of wine and beers—not to mention one of the best cocktail lists in the city.

3. Centotre (dinner) 103 George St, EH2 3ES This is one of my favorite restaurants in the city for an Italian dinner. It’s an award winning independently family-run restaurant that sources the very best produce direct from Italy and around Scotland for their dishes. You can sit at the bar and enjoy a cocktail while you wait for a table and once sat you will be able to enjoy the dramatic, lofty proportions of the space, impeccable service and cosmopolitan atmosphere. Just be sure to book as the restaurant gets booked up very quickly.

How to get to Edinburgh You can fly to Edinburgh airport from many European destinations; international travelers can connect through most major airports in London. The airport is located 8 miles from the city center. There is an Airlink 100 express bus service that operates a 24-hour shuttle service between Edinburgh Airport and Waverley Bridge (near Princes Street and the main rail and bus stations), with designated stops en route. The service is frequent - every 10 minutes at peak times— with a journey time of about 25 minutes. Adult tickets cost $5.50 single and $9.50 return. There are also cars available to hire and taxis to catch for around $32 each way.

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WWW.FLOWERMUSE.COM

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p e r s o nal.p re cio u s.t i mele s s wallinandbuerkle.com

Wallin & Buerkle

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Woof Frozen holiday treats

I made this for the first time the other day and Lestat went bananas. He loved them. So now I have them on hand in the freezer for him as a special treat

Peanut Butter & Yogurt Treats Makes 12

2½ cup low fat vanilla yogurt 1 cup peanut butter 12 cupcake liners 12 small treats 1. In a bowl stir together yogurt and peanut butter.

2. Place the liners in a cupcake tin and fill them with the mixture.

3. Smooth the tops with a spoon.

4. Add a treat to each cup.

5. Store in the freezer.

Food+styling by Paul Lowe | Photography by Kristin Gladney

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1.

PAUL’S FAVORITE

2.

1. Bow Wow dog bowl Fenella Smith, $56, fenellasmith.com 2. Travel bed Cloud 7, $258, cloud7.de 3. Bertie print cushion Plum and Ashby, $55, plumandashby.co.uk 3.

4. Lion dog toy Mungo and Maud, $17, mungoandmaud.com 5. Custom pet portrait (Lestat) Studio Legohead, 8” x 11” portrait $140, studio-legohead.com 6. Poo Poo bag Love My Dog, $16, lovemydog.co.uk

4.

7. Samuel Bandana Zee Dog, $14, zee-dog.com

5.

7.

6.

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Come play with us!

First ever Sweet Paul Makerie creative weekend.

We are so excited to invite you all to the very fist Sweet Paul Makerie creative weekend in New York.

March 15th & 16th, 2014 We are bringing this extraordinary, inspiration-packed magazine to life in a two-day very special event filled with fabulous workshops, fantastic meals, inspiring speakers and special surprises.

Held in a penthouse loft with wrap around windows, stunning views of the city can be seen from every angle.

The extraordinary creatives found throughout Sweet Paul Magazine will lead contemporary crafting classes and share fabulous meals incorporating the delectable recipes plucked from the pages of Sweet Paul Magazine.Â

Our teacher list: Lotta Johanesdottir, block printing and embroidery Tamar Mordendorff, soft sculpture Mimi Kirchner, doll making Pattie Page, cookie decorating Erin Considine, jewelry Matthew Robbins, flowers Elise Dee, paper flowers Paul Lowe & Colin Cooke, food styling and food photography We believe with all our hearts that each and every person is creative and this modern crafting retreat truly offers something for everyone. Taking the time to play is very good for all of our souls and the Sweet Paul Makerie is designed for anyone who shares a love for creativity, no matter where your skill level lies.

Whether you’re a seasoned crafter or have yet to thread a needle, the loveliest living version of the coveted Sweet Paul Magazine is waiting for you!

For more info go to themakerie.com

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winter 2013 | issue no. 15

Photography by Klaudia Iga/Aina C. Hole Studio

features

nordic cookies | wrap it up | rabbits & foxes & wolves, oh my! | a country christmas wax | all I want for christmas is... | 13 desserts | blue light | jewels | frida’s christmas the tasty embrace of winter cooking | natural christmas

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Nordic Cookies The Nordic countries have some amazing Christmas cookie traditions.

We picked one from each country

Norway

Kromkaker (Krumcake)

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Denmark

Pebber nodder (Peppernuts)

Food+styling by Paul Lowe | Photography by Susanna Blavarg+Ellen Silverman

Thanks to Joshua Fennell who gave up many a night to puzzle

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Finland

Joulutortuttu

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Iceland

Spesiur (Silver Coins)

These are Iceland’s most traditional Christmas cookies.

They come from a really old recipe sweetpaulmag.com | 71

Sweden

Pepparkakor (Peppercookies)

It’s not a real Swedish Christmas without this thin, crunchy, and spicy cookie 72 | SweetPaulmag.com winter 2013

Denmark

6. Bake the cookies according to iron instructions.

4. Roll the dough out in flour until thin, and cut into 3” squares.

This Danish treat is really good.

Made properly, they are crumbly and oh-so tasty.

Makes about 60

7. Roll the warm cookies around the stick that comes with the iron.

5. Place 1 teaspoon of jam in every square.

Cut 1 slit in every corner.

8. Let cool.

6. Pull down alternate corners of the square.

1 cup butter, soft 1 cup sugar 2 large eggs 2½ cups all purpose flour 1 teaspoon cardamom 1 teaspoon cinnamon powdered sugar

Iceland

7. Place on a baking tray covered with parchment paper.

Pebber nodder (Peppernuts)

Spesiur (Silver Coins) These are Iceland’s most traditional Christmas cookies. They come from a really old recipe. Serve them with some jam on top.

Makes about 80

3. Add the eggs and mix well.

2 cups all purpose flour 1½ cups butter, soft 1¾ cups powdered sugar 1 tablespoon vanilla extract

4. Add flour and spices and mix until blended.

1. Place all the ingredients in a bowl and mix together to a smooth dough.

5. Roll into walnut-sized balls and place on a baking tray covered with parchment paper.

2. Divide into 2 rolls, each about 2” thick.

1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy.

6. Bake until light brown. This will take about 10 minutes.

7. Cool on a wire rack.

8. Dust with powdered sugar.

Norway

Kromkaker (Krumcake) My great aunt Gunnvor made amazing Kromkaker. Her’s was paper thin. You will need a Krumkake iron—they are easy to find online.

Makes about 24

½ cup butter, soft ½ cup sugar 3 large eggs 1 cup flour ½ teaspoon vanilla extract 6 tablespoons water

1. Beat butter and sugar until creamy.

2. Add the eggs and mix well.

3. Add flour, vanilla, and water and mix until blended.

4. Let the mixture stand for 30 minutes before using.

5. Heat your Krumkake iron.

3. Cover in plastic and cool for 2 hours.

4. Heat the oven to 380°F. 5. Cut the rolls into thin slices and place on a baking tray covered with parchment paper.

6. Bake until light brown. This will take about 6–7 minutes.

7. Cool on a wire rack.

Finland

Joulutortuttu These amazing cookies take a bit of time to make, but are so worth it!

Makes 14

1 cup butter, soft ½ teaspoon salt 1 egg yolk 8 oz cream cheese 2 cups all purpose flour 2 tablespoons heavy cream 1 cup apricot jam powdered sugar 1. Place all the ingredients in a large bowl and use your hands to mix together.

2. Wrap in plastic and chill for 2–3 hours.

3. Preheat oven to 350°F.

8. Bake until golden. This will take about 12–13 minutes.

9. Cool on a wire rack.

10. Dust with powdered sugar.

Sweden

Pepparkakor (Peppercookies) It’s not a real Swedish Christmas without this thin, crunchy, and spicy cookie.

Makes about 60

1½ cups dark molasses 1 cup packed brown sugar ²⁄3 cup cold water 1 ⁄3 cup shortening 7 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground allspice 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1. Lightly grease a cookie sheet.

2. Mix together molasses, brown sugar, water, and shortening in a pot.

3. Heat until the shortening has melted, then let cool.

4. Sift together the flour, baking soda, salt, allspice, ginger, cloves, and cinnamon.

Add to sugar mixture and mix well.

5. Cover and refrigerate for 2 hours.

6. Preheat the oven to 350°F. 7. Roll dough ¼” thick on floured board.

8. Cut with floured cookie cutters.

9. Place about 2” apart on cookie sheet.

10. Bake for 10–12 minutes.

11. Cool on a wire rack.

Note: To store any of these cookies, keep in a tin with a closed lid.

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it

Wrap up Wrapping season is here!

Here are some easy and fun ideas for making the pile of gifts extra beautiful this year

Many thanks to our super cute handmade models from Manomine that helped us with the shoot. Good job guys! Crafts by Lova Blavarg Photography by Susanna Blavarg

1.

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2.

Imagine a whole village of gifts

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3.

The little cat is gazing at the

winter

night sky

4.

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In Japan you often fold the paper when wrapping up a gift

5.

Why not make a safari out of the gift pile?

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6.

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1. Inspired by old wooden alphabet blocks, this wrapping is beautiful and easy to make. And there’s no gift tag needed if you put the receiver’s initial on the gift.

You will need:

printer roll of solid color and patterned paper Elmer’s glue scissors tape

You will need:

star, moon, and rocket printouts roll of blue paper Elmer’s glue scissors tape 1. Print out the stars, rocket and moon from sweetpaulmag.com.

2. Cut around the edges.

1. Print out some big letters.

3. Wrap your gifts in blue paper.

2. Lay each letter over patterned paper and cut through both layers.

4. Glue the stars, rocket, and moon to the gifts.

3. Wrap your gifts in colored or white paper.

PAPER Paper Source paper-source.com CAT Manomine manomine.net

4. Glue the letters to the gifts.

PAPER Paper Source paper-source.com BEAR & SOCK Manomine manomine.net 2. Imagine a whole village of gifts. The skyscrapers could look like this with beautiful patterned papers and white windows and doors.

You will need:

heavy weight white paper patterned paper colored or craft paper Elmer’s glue scissors tape 1. Wrap your gifts in patterned paper.

2. Cut out windows and doors in heavy weight white paper.

3. Glue the doors and windows to the gifts.

4. Decorate with paper with stars and hearts or anything you wish.

PATTERNED PAPER Liberty London liberty.co.uk RABBIT & DOG Manomine manomine.net

4. In Japan you often fold the paper when wrapping up a gift. To create this festive pile of gifts, you simply make 2 small folds in white paper and attach colored paper flags into the folds.

You will need:

color samples from a paint store roll of white paper Elmer’s glue scissors tape 1. Make 2 small folds in white paper before you wrap your gift. Make sure to place the folds nicely on the front of the gift.

2. Cut flags out of color samples from a paint store or out of colored paper.

2. Cut around the edges.

3. Wrap your gifts in craft paper.

4. Glue the animals to the gifts.

PAPER Paper Source paper-source.com CAT Manomine manomine.net 6. Miss Fox is taking a walk in the woods with her dog. A white paper tree is easy to make if you print out a picture of a tree from the web and cut it out through double layers of paper.

You will need:

printer roll of craft paper white paper tape Elmer’s glue jute twine mushrooms, pinecones, or other wood themed items hot glue gun & glue sticks scissors 1. Print out some pictures of trees from the online.

2. Lay each picture over white paper and cut through both layers to make a white tree silhouette. You can also cut out signs that you can stamp or write a message on later.

3. Wrap your gifts in craft paper.

3. Glue the flags into the folds.

4. Glue the trees to the craft paper.

BEAR Manomine manomine.net

5. Decorate with mushrooms, pine cones or anything else that’s wood themed.

Attach them with a glue gun.

5. Why not make a safari out of the gift pile? The giraffe goes on the long gifts, and the elephant on the big ones.

Lova drew the animals in charcoal and you can print them out for free online at sweetpaulmag.com.

You will need:

3. The little cat is gazing at the winter night sky. To make the starry sky just print out the stars, rocket, and moon and attach to your gifts.

1. Print out the animals from sweetpaulmag.com.

animal printouts roll of craft paper Elmer’s glue scissors tape

6. Wrap with jute twine and attach a gift tag.

PAPER Paper Source paper-source.com MUSHROOMS Tinsel Trading tinseltrading.com TAGS Burgon & Ball burgonandball.com FOX & DOG Manomine manomine.net

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Rabbits

&

Foxes Wolves, &

Oh My!

A peek inside Mr. Finch’s exquisite fairytale Text by Aimee Swartz Photography by Susanna Blavarg

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No one makes mice so eerily magical or creepycrawlies so utterly lovely as Mr. Finch, a textile artist from Leeds, England. Mr. Finch relies solely on upcycled materials—from scraps of paper and old wedding dresses to antique carpets and fake furs—to create the woodland creatures that inhabit his dreamscape.

Having learned to sew at an early age—he can’t remember not

knowing how—Mr. Finch’s mastery of the needle can be seen in the impeccably handsewn gills on the undersides of his miniscule mushrooms or in the delicate stitching that pieces together Oonah, a gigantic moth, that happens to be his favorite creation. Mr. Finch can be found tucked away in his studio, surrounded by naughty cats, an old movie playing as a backdrop, and a cup of tea that’s never not nearby, as he works well into the wee hours to perfect his magnificent menagerie.

He invited us into his imaginative world for just long enough that we wanted to stay forever.

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I would love people to like my work, but if they remember it or it causes an emotion in some way then I’d be happy with that

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A S: Tell us about your journey to where you are today.

I’ve tried lots of different mediums over the years and liked them all for different reasons but nothing really ‘stuck’ like working in textiles.

I made jewelry for quite a few years and my work became larger and more experimental. It was used in many shoots and in and out of magazines, but I soon realized that I didn’t belong on the fashion scene and was ready to try something else. I wanted to give working in textiles a go, so I put everything I had into it. I wanted to see how far I could take it, so I just practiced and worked at it. I’ve always worked though, and before I was able to move into doing it full time I held down a few jobs and worked during the day and often sewed at night. I’ve worked as a waiter, barman, cleaner—I’ve done all sorts of jobs.

A S: What’s a day in the life of Mr. Finch?

I get up around 9:00 a.m., drink lots of tea, and then spend about an hour doing my blog and replying to emails. Then I start sewing and make stuff until about 7:00 p.m. I have my dinner and then

carry on often until 1:00 a.m. (I work long hours and do everything myself—sewing, labeling, everything). When I’m not at home, usually on the weekends, I go to car boots and jumble sales and look for things to use in my work.

A S: Your work is so inspired by nature, yet you live in the city. How and where do you find your inspiration?

I live in the city but the city is not far from the countryside—half an hour’s drive— where there are rolling hills and incredible views. But inspiration comes from so many different things—places, books, films, superstitions, and folklore. So many avenues… too many to name.

A S: Do you head into the studio with an idea or wait for inspiration to grab hold?

Often I’m into a certain thing or obsessed about making something so I’m quite definite about what to make and use the day for.

A S: Why use vintage materials?

I love to hunt for them, rescue them and turn them into new things. I really don’t get any satisfaction ordering

rolls of fabric; sometimes I have to, but it doesn’t resonate with me. I get a huge amount of satisfaction from taking something that’s going to get thrown away and creating a creature from it. Then it has a new life as a new object ready to have new adventures.

A S: What’s the best piece of advice given to you that you’ d share with others?

Be positive; form a plan of what you want to do or where you want to get to and believe that it’s going to happen. Surround yourself with images of what you want and see it clearly in your mind. Work hard.

A S: What’s the best part of what you do?

Working alone is the best part. I love my own company.

A S: When people see my work, I want them to feel…

I would love people to like my work, but if they remember it or it causes an emotion in some way then I’d be happy with that.

Don’t forget to vist Mr. Finch and his little friends at mynameisfinch.blogspot.com

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A

Food+styling by Nicoline Olsen & Louise Ørsted | Photography by VKSTOCKIMAGES

Country

Christmas

Go for a walk in the snow and come home to Parsnip Soup, Cardamom Cakes, and Ale Braised Pork Shoulder with Red Cabbage Salad

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Parsnip Soup

with Dukkah

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Warm Serves 6

Apple Cider

peel from ½ orange 2 inches fresh ginger 4 cups apple cider 15 black peppercorns 2 rosemary stalks

Perfect

1. Cut off all the white meat of the orange peel and cut it into strips.

2. Peel the ginger and thinly slice.

3. Heat the cider in a pot and add orange, ginger, pepper, and rosemary.

4. Let sit for 10 minutes and serve warm.

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to keep the cold away

Cardamom

Fried Cakes

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Flammkuchen

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Go

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for a walk in the snow

Ale Braised Neck of Pork

with Gremolata & Red Cabbage Salad sweetpaulmag.com | 93

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Cakes

Apricot These small tea-soaked apricot cakes are wonderful and just what you need on a cold winter day.

Makes 12

5 oz dried apricots ¾ cup strong earl grey tea 11⁄3 stick butter, soft 5 oz sugar 1 vanilla pod, just the seeds juice from ½ lemon grated zest from ½ lemon 3 eggs 9 oz whole wheat flour 2 teaspoons baking powder 2 tablespoons plain yogurt confectioners’ sugar 1. Chop the apricots in to small pieces and place in a bowl with tea.

Let them soak for 2 hours.

2. Preheat the oven to 375°F. 3. Beat butter and sugar light and airy.

4. Add vanilla and lemon.

5. Beat in the eggs, 1 at a time.

6. Add flour, baking powder, yogurt, and the strained apricots. Mix well.

7. Divide the mixture into muffin tins lined with paper liners.

8. Bake for about 30–35 minutes or until golden and set.

9. Cool on a wire rack.

10. Dust with confectioners’ sugar TIP! If you want to make the pretty stars on them, simply cut out a star shape on a piece of paper and use that as a template when dusting the cakes.

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Dukkah A great nutty spice mix that you can use as a topper in soups, salads, and sandwiches.

Makes ¾ cup

½ cup almonds, toasted 2 tablespoons nigella seeds 1 teaspoon cilantro 1 teaspoon cumin 1 teaspoon thyme pinch of chili salt & pepper, to taste 1. Place all ingredients in a mortar and grind well together.

2. Season to taste with salt and pepper.

1 tablespoon white vinegar 4 tablespoons olive oil 1 teaspoon salt 3½ oz durum flour 5 oz all purpose flour 5 oz crème fraîche 1 egg 4 oz bacon, in pieces 2 onions, peeled and sliced 5 oz grated Gruyère 1. Place yeast and water in a bowl and leave for 5 minutes. If the mixture is foaming you can go on.

2. Add vinegar, oil, salt, and flour and work the dough well together.

3. Let it rise for 45 minutes.

Parsnip Soup with Dukkah This makes a rich and creamy soup.

Serve it with some dukkah on top for extra crunch and flair.

Serves 8

2 large parsnips 2 leaks, the white part only 4 large potatoes 2 tablespoons olive oil 2 teaspoons cumin 2 teaspoons cilantro 4 cups chicken stock 1 cup heavy cream salt & pepper, to taste 1. Peel the vegetables and cut them into smaller pieces.

2. Heat the oil in a large pot and add the vegetables and spices.

3. Sauté for 2 minutes and add the stock.

4. Let the soup simmer until the vegetables are tender.

5. Purée the soup in a blender.

6. Pour back in the pot and add cream.

7. Season with salt and pepper.

Serve hot with a drizzle of olive oil and dukkah.

Flammkuchen A wonderful pie/bread with an amazing filling.

Makes 2

1 teaspoon active dry yeast ¾ cup warm water

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4. Preheat oven to 400°F. 5. Cut the dough in half and roll out to 2 long pies. Place on a baking sheet covered with parchment paper.

6. In a bowl mix crème fraîche and egg, spoon the mixture over the pies.

7. Add bacon, onion, and Gruyère.

8. Bake for about 10–12 minutes or until golden.

Cardamom Fried Cakes These little cakes are a true winter treat.

Eat them while warm.

Makes about 30

¼ cup whole milk 1 teaspoon active dry yeast 2 eggs 2 tablespoons butter, soft 2 tablespoons sugar 2 tablespoons vanilla extract 9 oz all purpose flour vegetable oil, for frying 1 cup confectioners’ sugar 2 teaspoons cardamom 1. Heat the milk until finger warm.

2. Pour into a baking bowl and add the yeast. Leave for 5 minutes. If the mixture is foaming you can go on.

3. Mix in the eggs, 1 at a time.

4. Add butter, sugar, vanilla, and flour.

Mix well.

5. Cover and let rise for 30 minutes.

6. Roll the dough until its 1” thick. Cut into small cakes, 1”x1”.

7. Heat the oil in a pot and deep-fry the cakes until golden.

8. Place on paper towels and sprinkle with confectioners’ sugar.

Serve right away.

Ale Braised Neck of Pork with Gremolata & Red Cabbage Salad Such an amazing dish. Serve the meat shredded in a pita with the gremolata and the cabbage salad.

Serves 6–8

3 lbs pork shoulder 1 tablespoon fresh thyme 1 tablespoon salt 1 onion, peeled and chopped 2 carrots, chopped 1 parsnip, chopped butter 2 cups dark ale 2 cups beef stock 1. Preheat oven to 300°F. 2. Rub the meat with thyme and salt, and leave for 30 minutes.

3. Heat the butter in a pot with a lid and brown the shoulder on all sides.

4. Add the vegetables, beer, and stock.

5. Put the lid on and cook for about 2½ hours. Turn it over every 30 minutes.

Gremolata Serves 6–8

2½ oz blanched almonds 2 tablespoons water 2 tablespoons salt 3 tablespoons chopped parsley grated peel of ½ lemon 1 teaspoon white vine vinegar 3 tablespoons olive oil salt & pepper, to taste 1. Toast the almonds golden in a dry pan, sprinkle with salt, and add water. Continue to toast on low heat for another 5 minutes.

2. Cool and mix with parsley and orange peel in a blender. The mixture should be coarse.

3. Stir in juice, vinegar, and oil, and season with salt and pepper.

Red Cabbage Salad Serves 6–8

½ red cabbage, shredded 1 tablespoon salt 2 tablespoons white vine vinegar 3 tablespoons olive oil 1 teaspoon mustard pepper, to taste 1 cup field salad 1. In a big bowl mix cabbage and salt.

2. In a small bowl mix vinegar, oil, and mustard.

Time to

warm

up

3. Pour over the salad, mix, and season with pepper.

4. Mix in the field salad and serve.

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Bees are a fantastic species. They’re the perfect inspiration for the dark wintertime, when their wax’s rich yellow color fills the house with warm sunlight. It’s in the winter that the smell of beeswax candles feels especially like home.

Because I am smitten by bees I felt I needed to honor their astonishing ability of producing wax.

Beeswax is very easy to work with. To ensure an easy removal from the molds, brush your molds with dish soap just before pouring in your hot wax.

Crafts+styling+photography by Dietlind Wolf

Amphore Candles

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Dipped Candles

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Dipped Candles This is the old way to make candles.

You will need:

beeswax wax coloring cotton wicks

1. Melt your wax and color it if you want.

2. Take a long wick, make a knot on each side, and fold it in half.

3. Dip the 2 wicks into the wax.

4. Let it dry and do it again.

Quadrangle Candles

5. Repeat until you have a solid candle.

Quadrangle Candles My inspiration for these vintage French soaps was color and shape.

You will need:

tetra pack carton of used milk bottles and Chinese food takeaway boxes molds for candy (try a cake supply shop to find them) beeswax black wax cotton wicks 1. Melt the beeswax and pour into the containers. Add the wick and let set.

2. Pour the black wax into the candy molds and let set.

3. Remove the candles from boxes and molds and “glue� the ornaments to the candles with a little melted wax.

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Four Advent Candles Instead of making a wreath, try a four candle tower. Light each on Sunday evening, working from the top down.

You will need:

beeswax black wax coloring cotton wick plastic bees 4 bowls, in different sizes 1. Prepare the bowls with dish soap.

2. Melt the wax and color it.

3. Pour into the molds and add the wick.

4. Once set, remove from mold, stack them, and add the bees.

Four Advent Carved Candles

Candles

Wax Votives Votive offerings were famous in the Baroque period, when people offered symbols for their wishes. Beeswax is a great preserver known for its famous powers. Here is the idea—to preserve your personal wishes for your friends and loved ones and give them as present. You can also create a wall with lots of votives, just to keep your wishes in mind.

You will need:

molds, you can easy find these online black wax cotton wicks 1. Place the wicks in the molds.

2. Melt the wax and pour into the molds.

3. When set remove from the molds.

Amphore Candles So stunning. These are best used as décor than used as real candles.

You will need:

sheets of bees wax cotton wicks sharp knife cutting board 1. Start by rolling a tall simple candle in the bees wax. Don’t forget to add the wick.

2. Now cut the sheets of wax up in different sized strips.

3. Start at the bottom and create a base and work yourself up creating an amphorae shape. Find some pictures online to look at while doing it.

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Wax Votives

preserve your personal for your friends and loved ones and give them as a present

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Carved Candles A fun way to use store bought candles or make your own from scratch.

Wax Bowls These are a little tricky to make, but so beautiful.

You will need:

beeswax sheets sharp knife bowls blow dryer

beeswax wax colors molds (everything from milk cartons to bowls can be used) black color cotton wicks sharp knife 1. Melt your wax and color it in any color.

2. Pour into your prepared mold, add the wick, and let it set.

3. Melt some more wax and color it black.

4. Dip your candle in the hot wax. The more you dip the thicker the layer will be.

Wax Bowls

5. Once set you can use a sharp knife to make patterns in the wax.

You will need:

1. Start by preparing your bowls.

2. Take a beeswax sheet and make incisions about 2� into the middle.

3. Place on top of the bowl and use the blow dryer to gently heat up the wax. Gently push the sheet into the bowl without breaking.

4. The incisions will overlap, press gently so that they stick together.

5. Use your knife to even out the top. Heat it up first, it makes it so much easier.

6. If you want to make a base for the bowls you make it the same way but in a smaller bowl.

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All I Want For Christmas Is‌ We asked the Sweet Paul family what they want for the holidays. Their wishes are as different as they are

Paul Lowe editor-in-chief

I really set my sights on this crate cabinet designed by Mark van deer Gronden for Droog. Takes recycling to a whole new level. And Santa, I have been a very good boy this year, just saying!

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Paul Vitale marketing & business development director

I’ve been a fan of Alexander Girard’s design work for as long as I can remember. I just adore Vitra’s line of hand painted wooden toys based on Girard’s whimsical graphic work. At $180 each they are quite pricy, but I just don’t think I could choose one... I need the whole set!

Joline Rivera art director

Laura Kathleen Maize copy editor

In 1997 when I was working my first job out of college as a Senior Designer at Country Home Magazine, my art director Paul Zimmerman went to Cuba with a friend and amazing photographer, Jim Krantz. They planned to photograph and design a book all about Cuba.

I remember seeing Paul work on layouts and he shared images with us, as he got them. The way he spoke of Cuba was really amazing. His excitement about it was infectious. Since then I’ve always wanted to go to Cuba. It’s on my wish list this year.

All I want for the holidays are these perfectly minimalist staple earrings by Kathleen Whitaker. I’ve almost bought them for myself several times, but it would be nice to have a sentimental holiday memory attached to them. But the big question is do I prefer the yellow gold or rose gold? Please, someone, surprise me!

IMAGE by Ellen Silverman

Will Taylor market editor

I’ve been lusting after this armchair for several years now. I just can’t get enough of its “come-snuggle-up-on-me” style, with luxurious multi-colored button tufting and cheerful golden yellow upholstery. Not only do the mix of colored buttons flirt outrageously with my color-loving nature but the chair is called Mr. Bright, which I take as a sign because my colorful blog is called Bright.Bazaar!

Mr. Bright Chair John Lewis johnlewis.com

Nellie Williams graphic designer

I’ve been dreaming of these Virginia-bred merino wool blankets since the day I laid eyes on them. Handwoven and dyed by Dianne Nordt on her family farm, it’s a toss-up where they would look best: draped over the back of my office chair or wrapped around me! nordtfamilyfarm.com

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Susanna Blavarg

IMAGE by Susanna Blavarg

editor-at-large

I love books and a really beautiful vintage book is considered a treasure in my family. Like these—a letterpress Robin Hood from 1904 and the first edition of Disney’s Snow White.

Every page is a piece of art. This holiday I wish for an old and really beautifully illustrated Swedish fairytale.

Teacup Spode Blue Room Collection spode.co.uk Lapsang Souchong Tea Fortnum and Mason fortnumandmason.com IMAGE by Susanna Blavarg

Lova Blavarg craft editor

I read a lot and I paint a lot.

Both activities go well with a cup of tea… I love this huge blue Spode teacup. I have a single one but wish for more!

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A Provençal Christmas tradition, Les Treize Desserts de Noël are served at the end of the holiday feast each year (that lucky number 13 symbolizing Jesus and the 12 apostles at the Last Supper). There many takes on this tradition, depending on family favorites, but you’re likely to find an assortment of fresh fruit, cheeses with quince paste, nuts, dried fruit, and any other treats that count towards the magic 13. Tradition says that you must have at least one small bite of each sweet treat. And you wouldn’t want to mess with tradition, would you?

History:

Food Styling+Recipes by Chelsea Zimmer | Prop Styling by Jill Galarneau | Photography by Linda Pugliese

(Les treize desserts de Noël)

Calissons d’Aix

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Candied Orange Dipped in Chocolate

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Vanilla Lavender Canelés These are simply the most elegant of French pastries. You’d never guess they were this easy to make. And if you close your eyes, the smell of lavender will take you back to the South of France.

Makes 30

2 cups milk 4 tablespoons unsalted butter, plus more for the molds 1 vanilla bean, scraped 1 tablespoon dried lavender ½ cup+1 tablespoon flour 2 cups sugar ¼ teaspoon salt 2 eggs 2 egg yolks 1 tablespoon whiskey 2 canelé molds 1. In a medium pot, bring milk, butter, vanilla bean, and lavender to boil.

2. Remove from the heat and let steep for 10 minutes.

3. Meanwhile, in a large bowl whisk the flour, sugar, salt, and eggs.

4. Strain the warm milk mixture, slowly whisking it into the flour mixture.

Le Gibassier A traditional French bread scented with anise and orange. Put your bread knife away, this bread is only ever torn.

8. Cut several slits into the dough and pull them slightly open.

⁄3 cup milk, lukewarm 2 packs dry active yeast 1 ⁄3 cup sugar 2½ cups bread flour ½ teaspoon salt 2 eggs 2 tablespoons olive oil 1 tablespoon orange blossom water zest of 1 orange, about 2 teaspoons optional: ½ cup candied orange peel, chopped 2 tablespoons softened butter 2 teaspoon aniseed powdered sugar, for dusting honey and butter for serving

10. Preheat the oven to 400°F.

1

1. In a small bowl, combine the milk, yeast, and half the sugar and let stand until foamy, about 10 minutes.

2. Meanwhile, in the bowl of a stand mixer, whisk together the four, salt, and remaining sugar.

7. Preheat the oven to 500°F.

3. Using a dough hook, add in the eggs, oil, orange-blossom water, orange zest, orange peel (if using), and yeast mixture and mix on medium speed until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl as necessary.

8. Place 2 canelé molds on a large baking sheet and lightly brush them with melted butter.

4. Add the butter and fennel seed, continuing to mix on medium speed until fully incorporated.

9. Pour the batter ²⁄3 of the way up

5. Turn out the dough into a large, lightly oiled bowl. Cover and let stand in a warm place until doubled in size, about 1½ hours.

5. Stir in the whiskey.

6. Let this cool in the fridge until chilled, about an hour. If you want to speed up the chilling process, set your bowl over an ice bath and stir occasionally for 20 minutes.

each mold.

10. Bake for 5 minutes.

11. Lower the oven to 375°F and continue baking for 1 hour until your canelés are golden brown.

12. Turn out onto wire racks while hot and cool to room temperature.

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6. Line a large baking sheet with parchment.

7. Punch down the dough and roll out into a 9”x11” rectangle.

9. Again, cover and let stand in a warm place until doubled in size, about an hour.

11. Bake until golden brown, about 10–12 minutes.

12. Dust with powdered sugar.

13. Tear pieces apart with your hands and serve with honey and butter on the side.

Calissons d’Aix Makes about 50 pieces When you’re making 13 desserts, it’s lovely to have an easy and beautiful no-bake cookie recipe on hand. You can throw together the dough days before and put your friends to work cutting and icing them the day of.

Icing: 1 egg white 2 cups powdered sugar Cookie: ½ cup dried apricots 2 cups almond flour ¾ cup powdered sugar 1 tablespoon apricot jam 2 teaspoon water 1. Whisk together the egg white and powdered sugar to make the icing. Cover and reserve for later.

2. Pulse the apricots in a food processor until finely chopped.

3. In a large bowl, combine the chopped apricots, almond flour, powdered sugar, and jam. Using your hands, mix the dough, adding water 1 teaspoon at a time until the dough comes together in ball, adding more teaspoons if necessary.

4. Dust a work surface with powdered sugar and carefully roll out the dough to a ½” thick rectangle.

1½ 11⁄3 21⁄3 2²⁄3 2½ 1¼ 1¾ 1⁄3 ½ ¾ ¼ ²⁄3 1⁄8

Nougat Blanc

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Vanilla Lavender CanelÊs T hey are simply the most elegant of French pastries. You’d never guess they were this easy to make. And if you close your eyes, the smell of lavender will take you back to the South of France.

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Dates Filled with Almond Paste sweetpaulmag.com | 115

Le Gibassier

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5. Cut 1” thick strips and then cut each strip into 1½ rectangular pieces.

(soft-ball stage), about 12–15 minutes.

6. With a paring knife, cut the edges off each piece to form a diamond.

7. Return to beating the egg whites on medium speed and gradually pour the hot sugar mixture into the bowl.

7. Using your fingers, press and smooth the sharp middle edge, forming an eyelid shape.

8. Place your calisson on a wax paper lined baking sheet.

9. Continue rerolling and cutting the scraps until you have shaped all the dough.

10. Spread a dab of icing over each calisson and let stand to harden.

Nougat Blanc Nutty fluffy marshmallowy goodness.

If your kitchen is a sticky mess by the end of this, you’ve probably done it right.

Wrap these little guys up in wax paper for your guests to take home at the end of the night.

2 large egg whites, at room temperature ¾ cup light corn syrup ½ cup sugar 1½ cups light corn syrup 1½ cups sugar 4 tablespoons unsalted butter, melted ½ teaspoon almond extract ¼ teaspoon salt 1½ cups raw almonds, very roughly chopped 1½ cup pistachios 1. Using an electric mixer, beat the egg whites until stiff.

2. Meanwhile, in a medium pot combine the first measurements of corn syrup and sugar with ¼ cup water.

3. Using a candy thermometer, bring the mixture to a boil on high heat, stirring occasionally with a wooden spoon.

4. Carefully wash down the sides of the pot with a pastry brush dipped in water to avoid sugar crystals forming around the edge.

5. Lower the heat to medium and continue to cook until the temp reads 242°F

6. Remove from heat immediately.

8. Continue beating for 3–4 minutes until fully combined. This should look like pillowy fluff. Set aside.

9. Grease an 8”x8” pan and line with parchment to hang over 2 sides.

10. Grease the parchment as well and dust with powdered sugar.

11. In a medium heavy bottomed pot fitted with a candy thermometer, combine the second measurement of corn syrup and sugar.

12. Bring to a boil over high heat, again stirring occasionally and washing down the sides with a wet pastry brush.

13. Lower the heat to medium and continue to cook without stirring until the mixture reaches 280°F (soft-crack stage), about 12–15 minutes.

14. Remove from the heat and let stand for a few minutes.

15. Without scraping the pan, pour the hot mixture over the fluff mixture and quickly fold in with a wooden spoon to incorporate.

16. Then stir in the butter, almond extract, and salt, mixing until incorporated.

17. Fold in the nuts.

18. Press into the prepared baking pan and let sit at room temp for 4 hours to harden and cool.

19. Lift the nougat out of the pan and transfer to a powder sugar dusted cutting board.

Cut into pieces and serve.

Candied Orange Dipped in Chocolate Perfumey and chocolatey with a little spike of salt. If you like the classic combination of orange and chocolate, you will love these little treats.

3 cups water 1 cup sugar small palmful star anise

2 navel oranges, sliced crosswise, ¼” thick 6 oz bittersweet chocolate, chopped Maldon salt 1. In a large straight-sided skillet, bring the water and sugar to a boil.

2. Add the star anise and orange slices and simmer over medium-high heat, turning the slices occasionally, until the liquid gets syrupy. This will take about 20 minutes.

3. Lower the heat slightly and continue cooking for 10 minutes until the liquid gets even richer.

4. Transfer the orange slices to a wire rack lined with wax paper and let cool in the fridge.

5. Meanwhile, in a small glass bowl, melt the chocolate in the microwave in 20-second intervals, stirring with a spatula between each interval, until just melted.

6. Carefully dip 1 side of each orange slice in the melted chocolate and return to the wax paper lined tray to cool.

Finish with Maldon salt.

Dates filled with Almond Paste Sometimes simplicity is best. While you’ve got all your other desserts in the works, sit down with a glass of wine and work on these easy little morsels.

1 pint dates 1 tube almond paste 1. With a paring knife, cut a slit down the side of each date to remove the pit.

2. Stuff each with a small spoonful of almond paste. Voila!

Cheese & Quince Paste Pair your favorite cheeses with slices of quince paste and something magical happens.

The rest is up to you Fill the table with your favorite combination of fresh fruit, dried fruit, nuts, cheese, and wine. For our party, we chose the classics: grapes, pears, citrus, almonds, walnuts, hazelnuts, and dried apricots.

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e u l B

Ornaments Craft+Styling by Paul Lowe | Photography by Kristin Gladney

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t h g Li

During the winters in Norway the sky turns this amazing blue light. This light was the inspiration for this story. Now, wherever you are, you can get some of that light too

Paper chain

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Ribbon Wreath I used a ruffle effect on this wreath. It looks great with the wooden beads.

You will need: ripped strips of thin fabric, 1½”x 2’ simple metal wreath cutters large wooden beads tape 1. Cut up the wreath.

2. Add the beads.

3. Thread the fabric onto the wreath.

4. Tape the wreath back together.

Gift Wrap There are no rules when it comes to gift wrapping. I collect papers and ribbons all though the year to use.

I bought these old blue prints at a flea market and had color copies made at my local copy shop. It makes great wrapping paper.

Ribbon Wreath

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Gift Wrap /

There are no rules when it comes to gift wrapping. sweetpaulmag.com | 121

RibbonTrees /

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I love how the colors turned out

Cards /

It’s so much fun to make your own sweetpaulmag.com | 123

Name Cards

Leaf Wreath

Name Cards Such a sweet little place card.

You will need: small wooden thread spool paper double sided tape small tree, I got mine on etsy.com hot glue gun 1. Cover the middle of the spool with paper. I used double sided tape.

2. Hot glue the tree in place.

3. Write the name on a small piece of paper and glue it to the spool.

Leaf Wreath I dyed this linen fabric with indigo dye to get this amazing blue color.

You will need: linen fabric scissors metal wreath hot glue gun 1. Cut out leaves of the fabric. Mine were about 2½” long.

2. Put a bit of glue on each end of the leaves and fold them together so that they have a more 3D effect.

3. Start gluing to the metal wreath 1 at a time, placing the new over the old. Continue until you cover the whole wreath.

Paper Stars I found this amazing book of old blueprints. It’s so awesome for crafting.

These stars can be used as ornaments, gift wrap, or just decor on a table.

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You will need: blueprint paper (from flea markets or online) scissors silver ribbon hot glue gun thin rope (optional) 1. Cut out stars in the paper. Find a template online or use a cookie cutter.

2. Cut a small piece of ribbon, scrunch it up, and hot glue in the middle of the star.

3. Glue a thin piece of rope on the back of the stars if you want to hang them on the tree.

Candle Sticks Ribbon Trees I dyed the fabric with indigo and a darker blue. I love how the colors turned out.

Paper Chain I remember doing this as a kid.

It’s really easy and you can make yard and yards in no time!

You will need: ripped strips of thin fabric, 1½”x 2’ bamboo sticks cardstock fun paper paper glue hot glue gun

You will need: strips of paper ¾’x4” double sided tape

1. Thread the fabric onto the bamboo sticks.

2. Glue the fun paper onto card stock using paper glue. Let it dry and cut out a circle for the base and a star.

3. Hot glue the end of the bamboo stick to the base and glue the star to the top.

1. Make a circle out of 1 strip of paper, and continue by adding more circles onto the old ones.

Cards It’s so much fun to make your own personal holiday cards. Bonus: you’ll save lots of money.

You will need: white card stock patterned paper scissors sewing machine 1. Cut the card stock into folding cards in the size you want. I used an old cards as template.

2. Cut out trees and hearts from the fun paper. Templates can be

found online. You can also use the shapes from cookie cutters.

3. Sew them onto the card using a sewing machine.

Ornaments I love how these came out. They are rough and cool at the same time.

You will need: thin fabric strips, 1”x 1’ thin metal wire cutter small wooden beads, I used 6 for each ornament 1. Cut a piece of metal wire.

2. Thread your fabric strip on the wire and fasten it at 1 end.

3. Put on the wooden beads and secure the wire by looping it around the last bead.

4. Cut off any excess wire.

Candle Sticks I found these old thread spools in my favorite shop, Tinsel Trading. They just screamed “make something fab with us!”

So I did.

You will need: wooden tread spools fun paper double sided tape metal knots Super glue 1. Cover the middle of the spool with paper. I used double sided tape.

2. Superglue the knots to the top of the spools. If you want a double spool candle stick, simply superglue 2 together.

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Jewels

this food is inspired by all the rich jewel tones that are so in style now. this food is good enough for any jewelry box

Saffron & Red Wine Poached Pears

Food+Styling by Paul Lowe | Photography by Frances Janisch

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Passionfruit & Grapefruit Tarts

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Risotto with Roasted Vegetables

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Tomato & Pomegranate Salad sweetpaulmag.com | 129

Beet & Goat Cheese Parfait We got this recipe from this story’s photographer, Frances. It not only looks amazing but tastes divine!

Serves 4

12 beets, in as many different colors as you can find.

1 lb soft goat cheese salt and pepper, to taste glug of olive oil basil leaves pistachios edible flower for garnish, any kind flaky salt, for finishing 1. Cook the beets in boiling water until soft. This will take about 30 minutes.

2. Peel and let cool.

3. Slice very thinly.

4. Line 1 or 2 bread tins with plastic wrap, leaving some overhang to fold over once the terrine is completed.

5. Start layering the beets and goat cheese as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.

Start with the lighter colored beets first, followed by a layer of goat cheese.

6. Continue to layer beets in darker colors with the goat cheese.

1½ lbs heirloom tomatoes in different colors and sizes seeds from 1 pomegranate 4 tablespoons olive oil 2 tablespoons rice vinegar flaky salt ½ teaspoon crushed red peppercorns

1. Dust the scallops with curry powder.

1. Cut the tomatoes in halves or quarters and place in a bowl.

Risotto with Roasted Vegetables Such a satisfying winter dish. Use the vegetables you love the most.

Serves 4

2. Add the pomegranate seeds.

3. Drizzle with oil and vinegar and sprinkle with salt and red peppercorns.

Red Cabbage & Beet Slaw A great salad with lots of crunch and flavor. Perfect with some roasted chicken.

Serves 4

½ head of red cabbage, shredded 8 small beets in different colors, peeled and very thinly sliced 1 pink grapefruit, in segments juice from the grapefruit tiny purple cauliflower leaves 4 tablespoons olive oil 2 tablespoons rice vinegar salt, to taste 1. In a serving bowl mix cabbage, beets, and grapefruit.

7. End with a layer of beets.

2. In a small bowl mix together juice, oil, and vinegar, and salt.

8. Cover with plastic and place something heavy like a can on top.

3. Pour the dressing over the salad, toss, and serve.

9. Leave in the fridge overnight.

10. Unwrap and slice with a sharp knife into bite sizes.

11. Sprinkle with salt and add pistachios and flowers.

Tomato & Pomegranate Salad So easy and so pretty. Your tummy will think it’s pretty too. A great alternative to all the heavy holiday foods.

Serves 4

Curry Dusted Scallops with Grapefruit This is amazing, trust me. A wonderful appetizer.

Serves 4

12 large scallops curry powder 1 tablespoon butter for frying 1 red grapefruit in segments 1 avocado, in cubes flaky salt red peppercorns

2. Heat the butter in a pan and fry the scallops 30 seconds on each side.

3. Place on plates and add grapefruit and avocado.

4. Finish off with some salt and crushed red peppercorns.

10 small beets, peeled and cut in half 1 large red onion, in wedges ½ purple cauliflower 10 small carrots, cut in half lengthwise 3 tablespoons olive oil 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 1½ cups Arborio rice ½ cup white wine 2 quarts chicken stock, warm 1 cup grated parmesan+extra for serving red peppercorns, crushed 1. Preheat oven to 375°F. 2. Place all the vegetables on a baking rack and roast until soft and golden.

3. Melt butter and oil in a large saucepan and sauté onion, garlic, and celery until the garlic becomes soft.

4. Add the rice and stir it well into the mixture.

5. Add wine and stir until it’s almost evaporated.

6. Add 1 cup stock; stir until it’s almost gone, then add more stock. Continue until the rice is al dente (soft but with a little texture in the middle).

7. Add Parmesan.

8. Spoon into plates and top with roasted vegetables, Parmesan, and some red peppercorns.

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Lamb Chops with Gremolata

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We got this recipe from this story’s photographer, Frances. It not only looks amazing but tastes divine!

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Beet & Goat Cheese Parfait

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Red Cabbage & Beet Slaw 134 | SweetPaulmag.com winter 2013

Curry Dusted Scallops with Grapefruit

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Brittle with Pumpkin Seeds & Red Peppercorns

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Passionfruit & Grapefruit Tarts Great little treats, serve with a nice sherry.

Makes 8

Lamb Chops with Gremolata This gremolata can be used for white fish, chicken, or turkey.

Serves 4

Saffron & Red Wine Poached Pears Love how this looks, like a true jewel. Hold on to the liquid and use it for a fruit salad.

Serves 4

1 cup finely chopped parsley grated zest of 3 lemons 2 cloves garlic, finely chopped juice of 1 lemon 3 tablespoons olive oil salt and pepper, to taste crushed red pepper 1 rack of lamb, with 8-12 chops butter, for frying

4 large firm pears 6 cups water 1 cup sugar 1 teaspoon saffron threads ½ bottle red wine

1 sheet puff pastry (we love Dafour) 3 passion fruits, just pulp 1 red grapefruit, in segments 2 tablespoons sugar 1 pomegranate, just the seeds

1. Peel the pears.

1. Preheat oven to 400°F.

2. In a pot bring water, sugar and saffron to a boil.

2. Cut out 4” circles in the puff pastry and place on a baking sheet covered with parchment paper.

1. In a bowl mix parsley, lemon, garlic, and oil, season with salt, pepper, and red peppercorns.

2. Rub the meat in with salt and pepper.

3. Heat the butter in a pan and brown the rack on all sides.

4. Place the pan in the oven at 380°F. They should need 12 minutes for medium-done.

5. Take out the meat, let it rest 10 minutes, cut into chops, and serve with gremolata.

3. Add pears and lower the heat, let them simmer for 10 minutes. Let them cool in the water. The longer they sit the more taste they absorb.

3. Place a teaspoon of passion fruit in the center of each and top with two grapefruit segments. Sprinkle with a little sugar.

4. Pour the red wine in a flat bowl and add the pears. Let them sit for an hour.

4. Bake for about 10–12 minutes or until golden.

5. Serve with some of the saffron liquid.

Serve with some pomegranate seeds on top.

Brittle with Pumpkin Seeds & Red Peppercorns So good. Talk about crunch with a kick.

Makes about 12 pieces

1 cup sugar 1 ⁄3 cup toasted pumpkin seeds ½ teaspoon crushed red peppercorns 1. Place the sugar in a saucepan and bring heat up.

2. Let the sugar melt without stirring.

3. Once melted pour on to a baking rack covered with parchment paper.

4. Sprinkle with pumpkin seeds and pepper.

5. Set and break into pieces.

So good.

Talk about crunch with a kick

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Food+styling by Marianne P Gjengedal | Photography by Klaudia Iga/Aina C. Hole Studio

s a m t s i r h Frida’s C

stmas, i r h C t a te a t Frida Kahlo journey a h w w o n k y l We don’t real us to this e r i p s n t her i but we le iday treats l o h n a c i x e in M

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Macarrones Such great treats

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Rose Liquer

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Marzipan Filled Prunes !

Talk about perfect bite

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Rose Liquer

Chili & Cinnamon Cookies

A great cookie with tons of flavor

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Macarrones Such great treats. You will need a sugar thermometer to make these. They have them at your local hardware store.

Makes 40

3 cups sugar 2 cups whole milk 4 tablespoons light syrup 1 cinnamon stick pinch of baking powder 3 tablespoons butter 1 teaspoon vanilla extract 40 pecans 1. Put all ingredients except vanilla and nuts in a heavy duty pot.

2. Bring to a boil and let simmer.

3. Stir until the sugar has dissolved.

4. Let it simmer for another 20–25 minutes, until 236°F on a sugar thermometer.

5. Remove from the heat and take out the cinnamon stick.

6. Cool for 30 minutes and add the vanilla.

7. Stir for 5 minutes with a wooden spoon.

8. Place the caramel in a piping bag and pipe out small “cookies” on parchment paper.

9. Place a pecan on each.

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Caramelized Popcorn

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t person es ng ra st e th as w I k in th to ed I us ere are in the world but then I thought th ere must so many people in the world, th rre and za bi s el fe ho w e m ke li st ju ne eo be som would flawed in the same ways I do. I e must imagine her, and imagine that sh ll, I be out there thinking of me too. We d read this hope that if you are out there an here, and know that, yes, it ’s true I’m and I’m just as strange as you”

- Frida Kahlo

Pecan Kisses

Great recipe we found in Fany Gerson’s book,

My Sweet Mexico

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Cinnamon Twists

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Spicy Hot Chocolate This is a more grownup cup of hot chocolate. Add a bit more chili if you’re feeling adventurous.

Makes 2 cups

2½ cups whole milk 4 oz dark chocolate, broken into pieces ½ vanilla pods, just the beans pinch of chili pinch of cinnamon pinch of salt whipped cream 1. Place the milk and chocolate in a pot and bring gently to a boil white stirring.

2. Once the chocolate has melted, add vanilla, chili, cinnamon, and salt.

3. Stir well and pour into cups.

Serve with whipped cream on top.

Rose Liquer A Mexican holiday tradition.

Makes 2 cups

½ cup raisins ½ cup sultanas ½ cup sugar ½ cup water 1 cup brandy

1. In a pot, heat up the raisins, sugar, and water.

2. Stir until the sugar has dissolved, and let cool.

3. Add the brandy.

4. Pour into a bottle and leave in the fridge for 2 weeks.

5. Strain.

Marzipan Filled Prunes Talk about perfect bite!

Makes 24

6 oz marzipan 2 teaspoons rose water 24 prunes, pitted 4 tablespoons honey

Pecan Kisses Great recipe we found in Fany Gerson’s book, My Sweet Mexico.

Makes 2 dozen

1½ cups pecans, toasted ½ cup sugar ¼ cup water extra sugar, for rolling 1. Finely grind the pecans in a food processor.

2. Bring sugar and water to a boil in a saucepan.

3. Add the pecans and cook until it gets thick. This will take about 5–10 minutes.

Caramelized Popcorn A great snack, with movie or without.

Serves 4

2 tablespoons vegetable oil 3 cups corn kerns ¾ stick butter, in pieces 4 tablespoons honey ½ teaspoon ginger ½ teaspoon cinnamon

1. Place oil and corn in a large pot.

2. Put on a lid and pop the popcorn.

3. Remove from heat and add butter, honey, ginger, and cinnamon.

4. Mix well.

4. Transfer to a food processor and grind to a paste.

Serve while still a bit warm.

5. Roll to walnut-size balls and roll in sugar.

Cinnamon Twists These are a delightful little treat. They must be enjoyed the same day, but that shouldn’t be a problem!

Makes 30

Chili & Cinnamon Cookies A great cookie with tons of flavor.

Makes 12

1 tablespoon butter 2 tablespoons coffee liquer 3½ oz dark chocolate, broken in pieces 1 large egg 2 oz sugar 2 oz all purpose flour 2 oz almond flour ½ teaspoon cinnamon pinch of chili powdered sugar 1. Over a double boiler melt butter, liquer, and chocolate.

2. In a bowl, beat the egg and half the sugar light and airy.

1 sheet puff pastry (Dafour is the best) 3 tablespoons melted butter 1 ⁄3 cup sugar 2 teaspoons cinnamon grated zest of ½ orange 1. Preheat oven to 380°F. 2. Place the pasty on a cutting board and brush with butter.

3. Sprinkle with sugar, cinnamon, and orange peel.

4. Cut into 1” strips.

5. Twist the strips around a few times and place on a baking sheet covered with parchment paper.

3. Pour in the melted chocolate mixture.

6. Bake until golden. This will take about 12–15 minutes.

4. Add flour, almond flour, cinnamon, and chili.

7. Cool on a wire rack

5. Mix well, cover, and cool for 2 hours.

6. Heat the oven to 350°F. 7. Roll into walnut-size balls and dip in the rest of the sugar and then in powdered sugar.

1. Mix the marzipan and rosewater. Use your hands, it’s the best way to do it.

8. Place on a baking tray covered with parchment paper.

2. Slit open the prunes and stuff them with a small amount of the marzipan.

9. Bake for about 11–12 minutes or until the cookies have spread out and cracked.

3. Heat the honey in a small pot and brush the tops of the prunes.

10. Cool on a wire rack.

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The tasty embrace of

winter cooking When it seems the world is overshadowed by dark clouds, and the chill of winter doldrums creeps into your bones, you definitely need some comfort food

S age G n o c c h i Could producing a lovely steaming bowl of sage gnocchi get any easier than this?

This stunningly butter-garlic148 | simple SweetPaulmag.com winter 2013 cheese sauce is packed with flavor!

B ag u e t t e s This humble baguette holds a delectable surprise in its pockets: a slathering of cheesy butter. A wonderful snack on its own, but even better paired with a glass of red wine!

Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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Mediterranean v e g e ta b l e s t e w What’s at the heart of a hearty vegetable stew? Zucchini, eggplant, and red

peppers are the foundation of this excellent vegetarian dish. The addition

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of potatoes and olives gives it extra oomph, and it’s all flavoured with a mix of feta cheese and fresh herbs

Shepherd’s pi e Ordinary minced meat is elevated with red wine, and blanketed with a thick helping of creamy mashed potatoes. The ultimate comfort food! And so easy, you’ll be pulling it out of your oven in no time

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Pa i n a u c h o c o l at The French have long been rolling up little gems of chocolate in pastry.

In this modern version, the pastry is delicately folded into windmills—and more room is made for chocolate!

C h o c ol at e - c ov e r e d b a na na ca k e Try baking this banana cake in a bowl for a whimsical twist. For the literal icing on the cake, pour a rich chocolate sauce all over the top for a real sweet treat

V ic h ys s oi se w i t h g oat c h e e se The silken texture of Vichyssoise has made it a favoured classic for good reason. In this version, the soup gets updated with the savoury addition of creamy goat cheese

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Pa i n a u c h o c ol at

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Garlic & Herb Butter Baguettes

1 baguette 1 clove garlic, finely chopped ½ stick butter, at room temperature 1 ⁄3 cup strong cheese, grated (such as Appenzeller) 3 tablespoons fresh herbs, finely chopped (such as parsley and rosemary) 1. Heat the oven to 380°F. 2. Use a knife to make lots of deep cuts across the baguette, but without cutting the bread all the way through.

3. Combine the softened butter with the grated cheese, herbs, and garlic.

4. Fill the pockets of the baguette with the herb butter.

5. Wrap the bread with aluminium foil and bake in the oven for 15 minutes.

Serve immediately.

Vichyssoise with Goat Cheese Serves 4

2 leeks (use only the tender white parts) 2 cloves garlic, crushed 8 medium-sized potatoes 2 tablespoons butter 1¾ cups vegetable stock ¾ cup cream ½ cup crumbled goat cheese 2 tablespoons herbs, finely chopped (such as chives, oregano, or parsley) 1. Rinse the white part of the leeks and slice them. (You can use the tough green parts of the leek to make salads or stir-fry.)

2. Peel and cut the potatoes into wedges.

3. In a soup pot, lightly sauté the leeks and garlic in the butter for a few minutes on medium heat. Be careful not to brown the leeks.

4. Add the potatoes and the vegetable

7. You can reserve some of the cream for garnishing the soup before serving.

freshly ground pepper, to taste

8. Crumble the goat cheese into the soup and warm through before serving.

1 cup freshly ground Parmesan or pecorino cheese 2 tablespoons toasted pine nuts

Mediterranean Vegetable Stew Serves 4

1 onion 3 cloves garlic 1 small eggplant 1 small zucchini 2 red bell peppers 1 stick celery 4 potatoes 3 tablespoons olive oil 1 can chopped tomatoes ½ cup strong vegetable stock 1 bay leaf salt (if needed) and ground black pepper ½ cup pitted Kalamata olives ½ cup feta cheese, crumbled handful of fresh basil 1. Peel and slice the onions.

2. Slice all the other vegetables as well.

3. Peel and cube the potatoes.

4. In a large non-stick pan, sauté all the vegetables in olive oil for a few minutes.

5. Add the chopped tomatoes, vegetable stock, and bay leaf.

6. Stir the stew, then cover and let it simmer on medium heat for around 25 minutes or until the vegetables are tender.

7. If the stew becomes too thick or dries out, add more stock.

8. Season the stew with herbs, black pepper, and salt (if desired).

9. Add the olives, crumbled feta and the basil.

Serve the stew on its own or with crusty bread.

Sage Gnocchi Serves 4

To Serve:

1. Cook the gnocchi according to the instructions on the packet.

2. To make the sauce, first peel and thinly slice the garlic.

3. Fry the garlic in butter on medium heat until it is tender.

4. Add the sage leaves and continue to fry for around 30 seconds or until the leaves turn crispy.

5. Toss the gnocchi with the sage butter and half the grated cheese.

6. Divide the gnocchi onto 4 plates.

7. Sprinkle the gnocchi with freshly ground pepper, the rest of the cheese, and the toasted pine nuts.

Serve as is or with a fresh green salad.

Shepherd’s Pie Serves 4

1 onion 2 cloves garlic 2 carrots 1 tablespoon oil 15 oz minced beef 2 tablespoons tomato paste a few drops of Worcestershire sauce 1 ⁄3 cup red wine 1½ cups beef stock salt & ground pepper, to taste Mashed Potatoes:

2 lbs potatoes 1 stick room temperature butter, cubed 3 tablespoons milk ½ cup flavourful cheese, grated salt & ground pepper, to taste pat of butter for the pan

stock to the pot.

1 pack ready-made gnocchi

5. Cover and let simmer on medium heat for around 30 minutes.

1. Peel and finely chop the onion and the carrots.

Sauce:

2. Sauté them for a few minutes in the oil.

6. Pour in the cream and purée the soup with a hand blender.

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2 cloves garlic ¾ stick butter 12 fresh sage leaves

3. Add the minced meat and continue frying for a bit.

4. Add tomato paste, Worcestershire

sauce, the wine.

5. Continue stirring and frying for a few minutes.

3. Crack in the eggs and beat mixture after each 1.

6. Pour in the stock and bring to a boil.

4. In a separate bowl, mix together all the dry ingredients and then combine with the egg-sugar mixture and the banana purée.

7. Let simmer on medium heat for around 35 minutes, covering the pan with a lid halfway through the boiling time.

5. Mix until the all the ingredients are completely combined into a smooth batter.

8. Season with salt and pepper.

6. Butter a cake tin on all sides and dust with the desiccated coconut.

9. Heat the oven to 350°F. 10. Prepare the mashed potatoes by first peeling the potatoes and boiling them in salted water.

11. Drain the potatoes and press them through a potato ricer back into the pot.

12. Add the butter, milk, and grated cheese, and mix thoroughly into a smooth, even mash.

13. Season with salt and pepper.

14. Butter 4 small or 1 large casserole dish.

15. Spoon the meat mixture into the bottom of the dish.

16. Spread the mashed potatoes over the meat.

17. Bake the pie for 15–25 minutes, or until the mashed potatoes turn golden brown and the meat mixture is thoroughly warm.

7. Pour the batter into the tin and bake on the oven’s lowest rack for around 50 minutes.

8. Let the cake cool completely.

9. Melt the chocolate in a double boiler and then add the butter, stirring to combine them.

10. Let the chocolate sauce cool to room temperature.

11. Turn out the cake onto a serving platter, and then pour the chocolate sauce over the top.

Pain Au Chocolat Makes 10

17 oz ready-made puff pastry 10 pieces dark chocolate 1 egg (for eggwash) 1. Heat the oven to 400°F.

Chocolate Covered Banana Cake Makes around 12 pieces

2. Roll out the puff pastry on a floured surface.

1¾ stick butter, at room temperature ¾ cup light muscovado sugar 3 eggs 1½ cup all purpose flour 1½ teaspoons baking powder 2 teaspoons vanilla sugar 1 teaspoon cinnamon 3 bananas, puréed

3. Cut the pastry into around 4" squares.

Chocolate Sauce:

7. Fold every other “point” into the centre and press them together over the chocolate to form a windmill shape.

4 oz dark chocolate 1 tablespoon butter For Serving:

butter desiccated coconut 1. Heat the oven to 375°F.

4. Use a knife to make around a 1" incision from each corner towards the centre.

Each corner is now made up of 2 points.

5. Brush the eggwash over the edges.

6. Put 1 piece of chocolate in the middle of each pastry.

8. Brush more eggwash over each pastry.

9. Bake in the oven for 10–15 minutes.

Serve warm if you want the chocolate to be soft.

2. Beat the room-temperature butter and sugar until foamy.

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Food+crafts+styling+photography by china squirrel

natural christmas

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vintage noel doily Stamped vintage JOY silver teaspoon from monkeysalwayslookshop.com Hand made caramel edge ceramic cupcake and paper plate from thefortynine.com.au

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Selection of Christmas stamped vintage silver teaspoons from monkeysalwayslookshop.com

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Handmade felted woolen bottle and cup etsy.com/shop/mymarketstall

sugar & spice stars

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Handmade decorative paper plates papercouture.net.au

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christmas crackers You will need:

tissue paper empty toilet paper rolls a rubber stamp of your choice black ink stamp pad decorative craft scissors or pinking shears double sided tape crackers (from an art supply or craft store) trinkets twine or string 1. For each cracker, cut 2 layers of tissue paper into lengths to wrap snugly around each roll.

2. Working with 1 sheet of paper at a time, lay paper flat, trim ends of paper to have a 2.5� overhang using craft scissors.

3. Stamp 1 piece of paper for each cracker with your choice of rubber stamp, and allow to dry.

4. Secure 2 sheets of tissue paper, stamped side facing out, around toilet roll with double-sided tape.

5. Place a cracker into each roll then fill with trinkets.

6. Carefully gather the overhang of paper at each end and secure with string or twine.

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caramel & peanut cookies

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Handmade ceramic paper plates thefortynine.com.au Handmade decorative paper teacup and saucer papercouture.net.au

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christmas gift tags You will need:

luggage tags cold, strong black coffee brush wire rack rubber stamp of your choice black ink stamp pad string or twine

1. Brush 1 side of luggage tags with coffee.

2. Place onto a rack to dry then repeat on other side.

3. Allow tags to dry 24 hours or more.

4. Stamp 1 side of each tag with rubber stamp.

5. Thread string or twine through hole in tag. vintage noel doily You will need:

paper doilies cold, strong black tea brush wire rack alphabet rubber stamps (N, O, E, and L) black ink stamp pad 1. Brush 1 side of doilies with tea.

2. Place onto a rack to dry. Allow to dry 24 hours or more.

3. Stamp with N, O, E, and L onto the doily in rubber stamps. twig christmas tree You will need:

twigs or small tree branches wire star

1.Trim or break twigs into 4 lengths; 18”, 10”, 8”, and 6”.

2. Use wire to attach the 3 smaller twigs to the large twig to create a tree.

3. Attach a star of your choice to the top of tree. chocolate & cinnamon meringues Makes 12

4 egg whites, at room temperature 1 cup superfine sugar 2 tablespoons good quality cocoa powder 1 teaspoon ground cinnamon

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1. Preheat oven to 250°F. 2. Line 2 baking trays with parchment paper.

3. Place egg whites into a bowl. Using an electric mixer beat until foamy.

4. Gradually add sugar a tablespoon at a time, mixing well after each addition.

5. Beat until meringue is thick and glossy. This will take about 8–10 minutes.

6. Sift combined cocoa and cinnamon over meringue, using a large spoon fold through roughly with only 3–4 strokes. Do not over mix. (Cocoa mix should look marbled through meringue.)

7. Place 12 large heaped spoonfuls of meringue onto prepared trays and allow room between for spreading.

8. Bake for 1½ hours or until meringues are dry to touch.

9. Turn oven off and allow meringues to cool in oven.

Serve with whipped cream or ice cream.

sugar & spice stars Makes 50

6 oz butter, chopped 1 cup brown sugar 2 eggs 2 1⁄3 cups all purpose flour 1 teaspoon mixed spice powder ½ teaspoon ground cinnamon 1 egg white, lightly beaten 1 ⁄3 cup raw sugar 1. Preheat oven to 325°F. 2. Place butter and sugar into a food processor.

Process until smooth and creamy.

3. Add eggs, flour, mixed spice, and cinnamon.

Process until a smooth dough.

4. Knead dough on a floured surface until smooth.

5. Wrap dough in plastic and chill 15 minutes.

6. Roll dough between 2 sheets of parchment paper to ¼” thick.

7. Using a 2” star cookie cutter, cut 50 stars from dough.

8. Place onto baking trays lined with parchment paper.

9. Using a skewer, make a small hole (for string) at the top of each star.

10. Brush half of each cookie (not section with hole) with egg white, sprinkle with raw sugar, and lightly press sugar onto each cookie.

11. Bake for 20 minutes or until light golden.

12. Allow cookies to cool on trays.

13. Thread string through each hole and hang on tree or box as a gift. caramel & peanut cookies Makes 18 Cookies:

5 oz unsalted butter, softened 1 ⁄3 cup confectioners’ sugar 1 teaspoon vanilla extract 1½ cups all purpose flour, sifted 2 tablespoons cornstarch, sifted Caramel & Peanut Filling:

9 oz soft jersey caramel lollies, chopped 2 tablespoons crunchy peanut butter 2 tablespoons heavy cream

creamy. This will take about 8–10 minutes.

3. Add the flour and cornstarch and beat until a soft dough forms.

4. Knead dough on a floured surface until smooth.

5. Wrap dough in plastic wrap and chill 15 minutes.

6. Roll dough between 2 sheets of parchment paper to ¼” thick.

7. Using a 2” round cookie cutter, cut 36 rounds from dough.

8. Place onto baking trays lined with parchment paper, leaving room for spreading.

9. Bake for 10–12 minutes or until light golden.

10. Cool on wire racks.

11. Spread half the cookies with Caramel & Peanut filling and sandwich together with remaining cookies.

12. Place caramel lollies, peanut butter, and cream into a saucepan over a low heat.

1. Preheat oven to 350°F.

13. Cook, stirring constantly, until mixture is smooth. This will take about 3–4 minutes.

2. Place butter, sugar, and vanilla into a mixing bowl. Beat with an electric mixer until pale and

14. Remove from heat and allow to cool 30 minutes or until thickened.

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Pantry confessions...

I’ve always appreciated the food that comes out of my family’s kitchen in Virginia, but it wasn’t until I met my wife (who is a chef and cookbook writer) that I discovered what it meant to truly show someone how much you care through food go wrong with that combination. Between the butter and ice cream I’ve got a lot of space that I try (but don’t always succeed) to fill with green vegetables.

What’s your go-to dish to make at home?

Ina Garten’s Roasted Chicken with Goat Cheese & Basil. Perfect every time. She does not write a recipe that will set you up for failure—it’s been a hit since day one with everyone from kids to my parents.

We asked Design*Sponge’s Grace Bonney about her ups and down in her brand new kitchen Do you have any secret tools in the kitchen, any thing that you could never live with out?

Forks—plain and simple. I use them to mash potatoes (a personal favorite), lift bread off of the broiler tray, and to serve both of my pets their food. Until recently I didn’t spend a lot of time in the kitchen, so I’ve always relied on a pretty minimal kitchen tool setup. Although a nice pair of kitchen scissors can work wonders, too.

If you could change anything about your kitchen, what would it be?

Well, we just changed the kitchen so right now it’s pretty close to perfect. My landlord was pretty flexible about changes, so we ripped out the existing cabinets, sink, and tile, and replaced them with simple and affordable pieces from Ikea and Lowes. I love how clean and fresh it feels now. Also, everything looks pretty against white subway tile.

What do you always have stocked in your kitchen? Any specific products you always want to have on hand?

I’m from the south so I’d be lost without butter, preferably from Vermont Creamery. There’s also never a shortage of ice cream.

Currently I have over 10 pints ranging from Phin & Phebes to Il Laboratorio Del Gelato. Always chocolate. Always mint. You can’t

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What was your most nightmarish kitchen situation? Any major catastrophes?

During the swine flu scare a few years ago I cut my finger really badly on a brand new serrated bread knife. I was home alone and nearly passed out from the sight of blood. I walked myself to the ER and clearly realized no one cared about a cut finger. I waited 4 hours surrounded by potential swine flu victims to have a nurse tell me to go home and put a Band-aid on it.

If you could only eat one thing for the rest of your life, what would it be?

Yellow cake with chocolate icing. Old school sheet cake style. I want to go out with a piece of that in my hand.

Are there any foods you can’t stand?

I’m a pretty equal opportunity eater, but there are some textures I have a hard time with. Namely anything similar to oysters, uni, or caviar. I have a hard time with anything that is soft, slimy, or burst-y like that.

What does home-cooking mean to you?

I’ve always appreciated the food that comes out of my family’s kitchen in Virginia, but it wasn’t until I met my wife (who is a chef and cookbook writer) that I discovered what it meant to truly show someone how much you care through food. Everything she cooks for me at home feels like it’s made with such love and care—so I’ve tried to treat everything I make the same way. Even simple scrambled eggs are a chance to show someone how much they mean to you.

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