Issuu

W I N T E R 201 5

DELICIOUS INSPIRATION Celebrate every occasion and discover the deep pleasures of making food to give as gifts. This gorgeous book includes over 100 simple, delicious recipes and detailed instructions to help you wrap and give your food in style. “Food Gift Love’s recipes are a double pleasure: First there’s the pleasure of making them, —David Lebovitz, and then there’s the pleasure author of My Paris Kitchen of sharing them as gifts.”

“A tasty collection of sweet treats and delicious bites that make perfect gifts.”

www.hmhco.com

—Dorie Greenspan, author of Baking Chez Moi

Contents WINTER 2015

Whatâ€™s up Sweet Paul?

The holidays are the season to ...

Recipe Monday

Crafty Friday

Lova's world

Keep your eye on

My happy dish

Books

74 Ginger all the way

Gorg-wanna handmade

82 Let's get roasted

Small Room Collective

92 Let there be light

Mimi's ornaments

98 The bulb

Good enough to eat

106 Hibiscus

Make a scene

114 Creating holiday memories

Will's picks

122 Go south for the winter

Home is where the art is

132 Star of wonder

Gorg-wanna design

140 Glowing lanterns

One for the season

144 Copper

Gorg-wanna kids

From Mormor's kitchen

152 Welcome to Oslo at Christmas time

Woof

Photography by Reetta Pasanen

features

158 Pantry confessions 159 Next time!

SWEETPAULMAG.COM | 1

2 | SWEETPAULMAG.COM WINTER 15

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

www.henrystreetstudio.com photo by Julia Gartland

SWEETPAULMAG.COM | 3

aliza sweet paul.indd 1

11/10/15 12:50 PM

❘ What’s up Sweet Paul? The winter and the holidays are upon us once again. It’s amazing how fast this year has passed—it’s all a bit of a blur. It can feel so easy to get lost in the holidays—it’s like there is no life after. Everything needs to be done: baking, cooking, cleaning, crafting, you name it. Dare I say we are a slave to the holidays? I love the holidays, I always have, but let’s also remember that there is a time after the holidays too. A time to get together, cook, drink wine, stay warm, and just be happy and content with what we have. December goes so fast—I always tell the people I didn’t get to spend time with that we will hang out after the holidays… and then it never happens. This year I will really make it happen. On those long, cold January and February nights—that’s when you really need to light the candles, make some good food, and invite your friends over. So let’s all agree on having an amazing holiday and an even more amazing winter season. How does that sound? All my love,

Photography by Kristin Gladney

4 | SWEETPAULMAG.COM WINTER 15

your holiday CUSTOM-MADE Minted connects you with the best independent artists to bring you fresh, truly unique design you won’t find anywhere else.

F O I L- P R E S S E D C A R D “Amazing Frame” by Phrosné Ras

NEW! LET TERPRESS PHOTO CARDS “Boldly Scripted” byAlethea and Ruth L I M I T E D E D I T I O N F I N E A R T “Sprig Wall” by Kelly Ventura

recipient address printing matching your card

1 5 % O F F holiday cards C O D E : S P H O L1 5

EXPIRES: 1/1/2016

W W W. M I N T E D.CO M

PILLOW “Hide” by Paper Dahlia

Paul Lowe Founder & editor in chief paul@sweetpaulmag.com

Will Taylor Market editor will@sweetpaulmag.com

Andrew Fox Web editor webeditor@sweetpaulmag.com

Susanna BlĂĽvarg 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

Lova BlĂĽvarg Editor-at-large lova@sweetpaulmag.com

Nellie Williams Graphic designer nellie@sweetpaulmag.com

General Inquiries info@sweetpaulmag.com

Laura Kathleen Maize Copy editor laura@sweetpaulmag.com

Contributors Aimee Swartz

Luis Otoya

Alexandra Grablewski

Matthew Robbins

Carlo Geraci

Melina Hammer

china squirrel

Michaela Hayes, Crock & Jar

Christine Haerra

Mimi Kirchner

Dana Gallagher

Molly Rundberg-Villa

Dietlind Wolf

Rob Wilson

Frances Boswell

Reetta Pasanen

Kim Moreau

Sanna Kekalainen

Kristin Gladney

Staci Valentine

Larisa Makow

Susan Evenson

Lauren Hardy

Sveinung Braathen

Linda Pugliese

Valerie Aikman-Smith

CRAFT THE PERFECT HOLIDAY Inspiration for every maker

Available wherever books are sold

abramsbooks.com/craft SWEETPAULMAG.COM | 7

EAT, DRINK & FIESTA

Â®

An American Tradition Since 1936

8 | SWEETPAULMAG.COM WINTER 15

homerlaughlin.com

❘ The holidays are the season to ... Holly Jolly appetizer plates, $48

IMAGE: rastallanddaughters.com

Christmas wall hanging; rastallanddaughters.com, $42

Chez Elle booze decanter, $54

INVITE festive cheer into your home with simple and

graphic decorations, organic greens, and seasonal florals

DRINK

a Frosty Sparkle cocktail 2 parts gin 1 part Cointreau 1 part lime or lemon juice sprinkle of sugar crushed ice 1. Take a chilled glass from the fridge and wet the rim.

BAKE

cranberry and orange pancakes

COOK with raisins, currents, and oranges

Soiree glass pitcher, $30

2. Place it rim-down into a plate of sugar to make the glass sparkle. 3. Fill a cocktail shaker ²⁄3 full with crushed ice and pour in liquor and lime/lemon juice. 4. Shake well and pour into the glass.

SHOP

for stylish and chic tableware pieces from Rosanna Bowles’ online store at rosannainc.com

SWEETPAULMAG.COM | 9

Our top three Etsy holiday cards this season

Red car holiday card There’s nothing like a bright red car to instantly bring about holiday charm—even better when there’s a fresh pine tree and

Joyeux Noel Christmas card We’ve suddenly come over all French! Sprinkle some European charm into the mailboxes of your friends and loved ones

Snowman card Ironically, this laser cut card is designed in Australia, but it was the very lack of snow that inspired the oh-so-festive design.

a stack of beautifully wrapped presents on top. No wonder we’re smitten with this charming watercolor card painted by Connecticut-based stationery designer, Heartwood Paperie. $5, etsy.com/shop/HeartwoodPaperie

this holiday season with this hand-lettered card. Printed with a stylish gold foil, this card is sure to bring a smile to many faces this Christmas! $5, etsy.com/shop/OldEnglishCo

Available in four colorways, it’s the perfect quick fix card to have on your desk and ready to send this December. $4, etsy.com/shop/madebyloveaustralia

Get in your homebody bestie’s good books by gifting them this stylish Scotland-inspired throw for Christmas

10 | SWEETPAULMAG.COM WINTER 15

Four gift ideas for four people! 1. Majida collection Los Angeles studio All Roads Design have collaborated on a capsule collection with Anthropolgie, and we want every single thing! Perfect for your boho pal. Anthropologie, from $24 for a placemat, anthropologie.com 2. I Like You cupcake sprinkles Amy Sedaris and Fishs Eddy collaborated to make the perfect gift for a sweet tooth lover in this tin of colorful, sugary sprinkles with chocolate drops printed with I Like You. Fishs Eddy, $20, fishseddy.com 3. Cradle serving trivet Avoid burnt fingers this holiday season with this festive red serving trivet that stylishly aids the carrying of hot pots, and protects the table underneath. Treat your foodie pal to this neat invention! Industrial Craft, $48, industrialcraftcollection.com 4. Scotland throw Madura, from $178, madurahome.com

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

make your MARK Brown Sugar & Cardamom Stamped Shortbread Cookies

In Norway, cardamom is one of the main flavors of the holiday season. When my friends at Nordic Ware gave me these amazing cookie stamps, I knew I needed to make my grandmother’s cardamom shortbread and try them out. I’m sure you’ll agree, the results are stunning!

1 ½ ½ 2¼

cup salted butter, room temperature cup dark brown sugar, packed teaspoon ground cardamom cups all purpose flour cooking spray Nordic Ware heirloom cookie stamps ¼ cup white sugar and ½ teaspoon cardamom mixed

1. Preheat oven to 350°F. 2. In a stand mixer, cream together brown sugar and butter for about 1 minute. 3. Measure out dry ingredients, stir together (except for the second ½ teaspoon of cardamom), and slowly incorporate into a dough using the mixer. 4. Line a cookie sheet with parchment and portion dough into 1“ balls and place them 2” apart on the sheet 5. Spray the cast cookie stamp of your choice with cooking spray and dip in cardamom and sugar mixture. 6. Press down the dough balls with the cookie stamp and slightly rock the stamp to release, dip in sugar and repeat. 7. Bake cookies for 11–13 minutes until golden. 8. Allow to cool on wire rack. For 70 years, Nordic Ware has been producing

Visit nordicware.com to get the baking sheet and cookie stamps that I used in this recipe!

Food+photography by Paul Lowe

American-made heirloom-quality cookware and bakeware products. Staying true to our roots, we still manufacture our products in Minneapolis, Minnesota, and use sustainable, durable materials such as pure aluminum, BPA-free plastics, and genuine hardwood, which will last a lifetime. While we’re known best as the inventors of the Bundt® pan, we make over 400 unique products for your kitchen too. Visit us online to learn more.

❘ Recipe Monday

Food+styling+photography by Paul Lowe

12 | SWEETPAULMAG.COM WINTER 15

Kransekake This is a Norwegian cake that we make every Christmas. Not only is it delicious but also quite impressive all stacked up. You can buy molds that makes it really easy or create the circles freehand. Cake

1 lb almond meal 2 oz hazelnut meal 18 oz confectioners’ sugar 4 egg whites vegetable oil, for greasing semolina, for dusting all purpose flour, for dusting Icing

3 egg whites 21 oz confectioners’ sugar

6. Bake for 9–10 minutes or until golden. Let dough cool before taking it out of the mold. 7. Once cool, remove from molds, place on a tray, cover with plastic, and leave at room temperature until the next day. 8. Make the icing by mixing egg whites and confectioners’ sugar until a smooth consistency. 9. Place the frosting in a piping bag and pipe a swirly pattern on each dough ring. Let icing dry. 10. Assemble the cake by stacking each dough ring on top of each other, using the icing as glue. 11. Decorate to your liking!

1. Combine almond and hazelnut meal, confectioners’ sugar, and egg whites using your hands or a mixer. Mix until thick. 2. Cover with cling film and leave in the fridge overnight. 3. Preheat oven to 400°F. 4. Brush molds with vegetable oil and dust with semolina. 5. Roll out pieces of dough to finger-thick rolls and place in the molds. Press dough gently together at the seams to create an even ring.

SWEETPAULMAG.COM | 13

Get inspired. GET FAMOUS.

GET PAID $75,000. Are you a dreamer? A creator? A maker? Then we’ve got the opportunity for you. Mrs. Meyer’s is on the hunt for the most inspiring Home Maker out there. So cut out this pattern and make something. But you could also bake something or grow something. You already do it for the love. Now do it to get paid. We can’t wait to see all the beautiful things you come up with.

GET INSPIRED TODAY AT MRSMEYERS.COM/MAKER

HOW TO SUBMIT 1. MAKE SOMETHING (LIKE AN ORIGAMI MOBILE)

(OR A PAPER FLOWER BOUQUET)

2. POST AN INSTAGRAM VIDEO OF IT WITH #MRSMEYERSHUNT AND #SUBMISSION

NO PURCHASE OR PAYMENT OF ANY KIND NECESSARY TO PARTICIPATE OR RECEIVE AN AWARD. Submission Phase begins 09/01/15 at 8:00:00 a.m. ET and ends 11/20/15 at 11:59:59 p.m. ET. The Home Maker Hunt is intended for participation from residents of the 50 U.S. & D.C., 18+. Void where prohibited. Subject to Terms and Conditions available at mrsmeyers.com/maker. Brought to you by S.C. Johnson & Son, Inc. Only one finalist selected. Not an offer of employment. Finalist will receive one-time $75,000 payment. Use of this pattern is not required. Â©2015 The Caldrea Company. All Rights Reserved.

❘ Crafty Friday

Crafts+styling+photography by Paul Lowe

16 | SWEETPAULMAG.COM WINTER 15

Hairy ornaments You can make these fun ornaments using images of your own kids, family members, or cool portraits you find online. Turn them into anything—Marie Antoinette, a beautiful señorita, or a Little Rascal. You will need:

portraits photocopied on craft paper scissors felting wool glue embellishments needle silver thread 1. Cut out portraits, leaving some extra room on top of their heads for the wool. 2. Take your wool—pull it apart a little and twist it around the heads for hair. Secure with some glue. 3. Glue on different embellishments, like flowers, ribbons, or buttons. 4. Use a needle and silver thread to make hoops so you can hang the ornaments on the tree.

SWEETPAULMAG.COM | 17

❘ Lova's world

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg

18 | SWEETPAULMAG.COM WINTER 15

Silhouette garland These traditional Scandinavian paper garlands are super easy to make! In Sweden we usually have them in the shape of Christmas gnomes, but I drew some other wintery designs for you to print out. All you need is some paper, glue, and a pair of scissors or an art knife. Put the garland in a window when it starts to get dark outside, and the white silhouettes will contrast beautifully against the dark night! 1. Print out a few of the templates from sweetpaulmag.com. 2. Cut out the figures very roughly. Cut close to the edge only where the silhouettes will meet (the head, feet, end of the boyâ€™s scarf, etc.) 3. Get some good quality drawing paper. The sheets should be quite thin. The bigger, the better! 4. Put a silhouette template next to an edge of the paper. You can tape it to hold it in place. 5. Fold the sheet of paper like an accordion. Each fold should be the length of the template. Make sure that the edges of the paper always line up, or the garland will be crooked. 6. Cut along the lines of the template. with an art knife. 7. Repeat steps 1 through 4 a few times depending on how long you want your garland to be. Overlap the ends of the garlands and glue together. 8. Place in a window, on a shelf, or in the middle of a table!

SWEETPAULMAG.COM | 19

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

the

STUFFING that dreams are made of Mediterranean Stuffing with Preserved Lemons, Artichokes, & Olives Time to shake up that old stuffing! This Mediterraneaninspired stuffing has so much flavor and textures to it. The briny olives and crunchy pine nuts together with the preserved lemons really take it to a new place. Serves 6

1 2 1 2 ½ ½ 4 ¼ 1 ⁄3 2

large ciabatta loaf, day old is best tablespoons olive oil small yellow onion, thinly sliced garlic cloves, thinly sliced cup mixed pitted olives cup grilled artichokes, cut into chunks preserved lemons, sliced cup toasted pine nuts cup chopped parsley to 3 cups Progresso Chicken Stock salt and pepper, to taste butter

1. Preheat oven to 350°F. 2. Tear the bread into bite size chunks and place in a large bowl. 3. Heat the oil in a pan and sauté onion and garlic until soft. Add to the bread. 4. Add olives, artichokes, lemons, pine nuts, and parsley. 5. Pour in 2 cups of stock, use your hands and mix well. Let it stand for 5 minutes. If all the stock has been absorbed add 1 more cup. 6. Allow the stuffing to rest for 30 minutes, then season with salt and pepper. 7. Place the stuffing into a well-buttered ovenproof dish and bake until cooked through and crusty on top, about 30–45 minutes.

Progresso’s new delicately flavored stocks are the liquid comfort food your pantry didn’t know it needed. Perfected over the years with tons of Progresso heritage and heaps of Italian love, our stock goes back to the basics: ingredients you know and that’s it. Use as a soup building block, a finishing touch to a sauce, or simply on its own. It’s a kitchen essential, no matter your level of culinary expertise. Recipes+photography by Paul Lowe

progressofoods.com

â?˜ Keep your eye on Jocelynâ€™s ark A dignified-looking swan whose namesake is the French poet, Rimbaud. A refined little pig with an adoring gaze called Claudette. Meet the menagerie of Jocelyn Krodman, a Georgia native turned Catskills-enthusiast who combined a lifelong love of sculpture and animals in the creation of her line of one-of-a-kind puppets, PetitFelts

Text by Larisa Makow | Photography by Paul Lowe

SWEETPAULMAG.COM | 21

After graduating from Savannah College of Art & Design with a degree in metals and jewelry, Jocelyn worked many jobs, including one “preaching to high school kids that they should follow their creative passions and only do what they love for a living.” Taking her own advice, Jocelyn re-evaluated her life. Feeling she had given up all creative pursuits, she moved to a small northern town, hoping the new surroundings would inspire her to create once more. Shortly after arriving, she signed up to participate in a local craft fair and made a few small felted animals to sell. When she quickly sold out of her creations and orders for more began rolling in, PetitFelts was born. How do you create your animals? I start by looking at various pictures of the kind of animal I’m going to make. This gives me an idea of facial and body structure. When making the faces, I like to work from my head so that they all end up with a different personality. I pick the wool I’ll need for whatever piece I’m about to work on and then get to work sculpting the wool with my needle until it takes shape. I prefer to make one animal at a time and not begin a new piece without finishing the last. Tell us about working with wool. Wool affords me the flexibility to work precisely but without so much rigidity. I hand dye my wool on the stove top in my apartment and try to keep my studio well stocked with the colors I like to use. Right now I use fabric dyes to dye my wool, but I would love to eventually source natural dye from my garden. When I can figure out how to get more hours in a day, I will start doing that! What’s your workspace like? It’s a pretty basic—perfect for what I do. It’s got a bunk with a futon, a bathroom, and big windows. When I moved in, the space felt dark and unwelcoming to me, so I painted everything white and had some shelves put in. Now it’s my favorite place to be! I work best in a tidy, minimalist space, so my studio is just that. Thankfully, felting doesn’t require anything but needles and wool, so it’s not difficult to keep it organized! What is it about your animals that people connect with? I’ve been told that my animals seem to have life behind their eyes. That seems to be what draws

22 | SWEETPAULMAG.COM WINTER 15

people in. Most of my pieces are bought by adults buying them for themselves after making a connection with a certain piece. That’s a fun connection to watch happen. I once had a customer tell me an amazing story about a fox that used to hang around his property. The fox had lost his mate in Hurricane Sandy and after the storm passed, the fox came up to the man’s porch and he listened to the man speak and then came and sat with him everyday at the same time for two months. Eventually the fox went away, and the man ordered a fox from me to have as a reminder of his special bond. He later wrote and told me that my creation brought back all of his amazing memories. Who’s your most popular creature these days? The white whale has been my number one seller for a couple of years now. I think the whales always end up looking like dreamers and people respond to that. What's the best advice you’ve ever received? Stop taking the path that you think those around you want you to take and find your way onto the path you want to take. Not always easy advice to follow, but had I not followed it, I’d probably still be sitting at a desk somewhere. Find your own white whale (and others!) by visiting Jocelyn’s Etsy shop: etsy.com/shop/PetitFelts

SWEETPAULMAG.COM | 23

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

Tomato season With a can of tomatoes in your pantry, it's tomato season all year long! Here are some of our favorite recipes to help you bring peak tomato season to your winter table

Caprese with Oven Roasted Tomatoes

Recipes+photography by Paul Lowe 2 | SWEETPAULMAG.COM SUMMER 15

A DV E R T I S I N G F E AT U R E Oven Roasted Canned Tomatoes MAKES ABOUT 20

28 oz can Muir Glen Fire Roasted Whole Tomatoes 10 garlic cloves 3 tablespoons olive oil salt and pepper, to taste fresh thyme, to taste 1. Preheat oven to 300°F.

Panzanella Salad with Pasta & Canned Tomatoes Oven Roasted Canned Tomatoes

2. Drain the tomatoes and cut them in half. 3. Place them on a baking tray lined in parchment paper. Add garlic to the tray. 4. Drizzle with oil and season with salt, pepper and thyme. 5. Bake for about 1 hour or until they start to dry. Can be kept in an airtight container in the fridge for up to 4 days. Caprese with Oven Roasted Tomatoes SERVES 4

2 large fresh mozzarella balls, sliced 12 fresh basil leaves 12 Oven Dried Muir Glen Canned Tomatoes 4 tablespoons pesto (you can use store bought) 1. Layer mozzarella, basil, and tomatoes on plates. If it’s hard to stack them you can always place a wooden skewer in each. 2.Top with some pesto. Panzanella Salad with Pasta & Canned Tomatoes SERVES 4

¼ loaf of bread ¼ cup olive oil 28 oz can Muir Glen Organic Fire Roasted Crushed Tomatoes 1 lb cooked pasta (I used ziti) ¾ cup mixed olives salt and pepper, to taste ½ cup fresh basil 1. Preheat oven to 375°F. 2. Cube the bread and toss with oil and season with salt and pepper. 3. Place on a baking tray and bake until toasted and golden. This will take about 30 minutes. Remove from oven and allow to cool.

Find more delicious Muir Glen tomato recipes at sweetpaulmag.com

4. In a pan heat up the tomatoes, add pasta and olives, and season with salt and pepper. 5. In a large serving dish, use a slotted spoon to scoop your tomato mixture onto your croutons. 6. Toss lightly, allowing the croutons to soak up some of the juices from your tomato mixture. Serve with a bit of fresh basil on top. At Muir Glen, we believe that organically farming under the warm California sun brings out the very best in a tomato. For decades, our farmers have harvested and canned our tomatoes at their peak flavor to make sure we capture the purity and simplicity of nature in every juicy, rich, delicious bite. For more information and recipes, visit muirglen.com.

❘ My happy dish

Want to be a “My Happy Dish” 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 Recipe+Food by Molly Rundberg-Villa | Photography by Paul Lowe | Portrait by Alexandra Grablewski

26 | SWEETPAULMAG.COM WINTER 15

This dish makes me happy because it incorporates two very different aspects of my two grandmothers’ cooking that complement each other so nicely. When I think of my Swedish grandmother’s cooking, I remember the wonderful spices and the glögg—it screams wintertime. I also have such fond memories of my Jewish grandmother’s brisket—it always warmed her house. These wonderful ladies were crazy about cooking and passed that love on to me— and that makes me happy. Glögg Braised Brisket

Serves 6 Brisket

4 lb brisket, second cut 1 tablespoon+1 tablespoon extra virgin olive oil 1 teaspoon crushed red pepper flakes 1 tablespoon sea salt 2 teaspoons ground pepper ¼ cup dried porcini mushrooms, ground to a powder in spice grinder 1 tablespoon whole juniper berries, ground to a powder in spice grinder Glögg

1 medium sweet onion, chopped 2 garlic cloves, chopped 3 medium carrots, peeled and chopped 1 cup raisins 2 cups red wine ½ cup brandy or cognac 2 cups chicken stock 1 cup orange juice 10 whole cardamom pods 1 teaspoon whole allspice 8 cloves 2 cinnamon sticks 1” knob of ginger, sliced in ½” slices 1 teaspoon sea salt 1. Rub the brisket with 1 tablespoon olive oil and mix all brisket rub ingredients together in a small bowl.

2. Massage the rub all over the brisket, cover with plastic, and let sit in refrigerator for 1–2 days or at least 4 hours. 3. Take meat out of the refrigerator and brush off rub ingredients, leaving only a little bit of rub mixture on the meat. 4. Preheat broiler on high. 5. Place the brisket on a rimmed pan lined with aluminum foil and cover with remaining tablespoon of olive oil. 6. Place brisket under the broiler, about 3”from the flame. 7. Broil each side 3–5 minutes or until meat is golden brown. Set aside. 8. Heat oven to 350°F. 9. In a 6-qt Dutch oven, sauté onions over medium-high heat until softened, about 3 minutes, add garlic and sauté for 1 minute, then add chopped carrots and raisins. 10. Pour wine, brandy, chicken stock, and orange juice into onion mixture and heat over medium-high heat. 11. Make your spice bag by wrapping the spices in a cheese cloth and using a separate thin strip of cheese cloth to tie around and knot the bag so it stays closed. 12. Add the spice bag to glögg mixture, then add brisket on to top of glögg and vegetables. 13. Place in oven, braise for 3½ hours or until tender but not falling apart, turning the meat once halfway through braising. 14. Take pot out of the oven and remove the brisket from liquid. Save the liquid and

“My Happy Dish” recipe winner Molly Rundberg-Villa

set aside. 15. Let brisket and liquid cool for at least 30 minutes, then put meat back in liquid and refrigerate overnight, covered. (Doing this brings all the fat to the top so you can easily skim off.) 16. Before reheating, slice brisket into ½”pieces, cutting against the grain. 17. Place meat back into pot with fat-skimmed liquid, add remaining 1 teaspoon of salt, place Dutch oven on stove top, and bring to a simmer uncovered. Turn pieces every so often to make sure meat stays moist in the liquid. 18. Simmer about 1 hour or until meat is soft and glögg liquid is reduced a bit. 19. Remove and discard spice bag. Potato Turnip Mash

3 lbs red potatoes, peeled and chopped into 1”pieces 1 lb turnip, peeled and chopped in to ½”pieces ½ cup of butter ¾ cup milk 1. Place potatoes and turnips in a large pot and fill with cold water just to cover. 2. Bring to a boil and cook for 15 minutes, until potatoes and turnips are tender. 3. Drain and set aside. 4. Put the milk, butter, and salt in a small pot and heat until butter is melted. 5. Add to the potatoes and turnips and mash until smooth.

SWEETPAULMAG.COM | 27

Magic Carpet

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

Overdyed Rug Overdyed rugs are really hot right now and can often cost a pretty penny. Did you know you can make them yourself? Itâ€™s quite easy to do.The lighter the rug, the better the result will be You will need:

wool/silk/cotton rug Rit fabric dye spray bottle plastic tarp Scotchgard 1. Vacuum the carpet. 2. Wet the carpet and place it outside on a plastic tarp. 3. Make the dye according to the bottle and pour it into spray bottles.

Styling+photography by Paul Lowe

4. Spray the carpet until you have the preferred color. This takes time and quite a lot of dye. 5. Rinse well. Use a hose until the water that drain off the carpet is completely clear. 6. Hang to dry. 7. Spray with Scotchgard or similar product once dry. *Use with protective rug mat. Dye could stain floor if rug gets wet or dye was not rinsed out thoroughly.

Be Brilliant with Color

â?˜ Books Everyday Style: Key Pieces to Sew + Accessories, Styling, and Inspiration Lotta Jansdotter Get inspired by my friend Lotta's trademark designs and style. STC Craft, $30

Battersby: Extraordinary Food from an Ordinary Kitchen Joseph Ogrodnek, Walker Stern, & Andrew Friedman I'm so lucky that Battersby is

Simply Nigella: Feel Good Food Nigella Lawson Nigella, I love you! What an inspiration... food, style, personalityâ€”a true icon. Flatiron Books, $35

Bien Cuit: The Art of Bread Zachary Golper The cookbook from my favorite bakery in Brooklyn! Regan Arts, $50

so close to my apartment in Brooklyn and thrilledthat I can make some of their recipes at home now! Phaidon, $35 NOPI: The Cookbook Yotam Ottolenghi & Ramael Scully Yotam Ottolenghi is beloved the world over for his beautiful, inspirational cookbooks and resturants. Ten Speed Press, $25

Habitat: The Field Guide to Decorating Lauren Liess Lauren Liess of the blog Pure Style Home, fuses her love of design and the great outdoors into all her work. Abrams, $35

SWEETPAULMAG.COM | 29

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

PISTACHIOS:

The perfect edible gift Pistachio Diorama Jar Thereâ€™s not a better gift that I can think of than a jar of pistachios! To make it even more special, I love to build dioramas atop my jars. Magical little worlds for a magical holiday treat! You will need: jars, the bigger the better pistachios, in the shell or out hot glue felt model trees plastic animals flakey sea salt

Recipes+photography by Paul Lowe

Get creative with your dioramas, there are no rules! I love to glue a base of felt to my filled jar. Next I glue on a couple trees and a plastic animal. A sprinkle of flakey salt acts as the snow. A cluster of these jars would make a wonderful centerpiece for a holiday table.

A DV E R T I S I N G F E AT U R E Pistachio Bread This simple and quick bread is bursting with pistachio texture and flavor. Wrap a simple band of parchment around the loaf and tie it up with a piece of twine or ribbon and bit of pine or herbs. When gifting, carry the loaf in a beautiful tea towel… it makes the perfect hostess gift. 1 cup ground pistachio kernels ½ cup butter ⅔ cup sugar 2 large eggs ½ teaspoon vanilla extract ½ teaspoon salt 1 tablespoon baking powder 1¾ cups all purpose flour Preheat oven to 350°F. Grind pistachios in a blender or food processor. (I like mine a little chunky still!) Cream together butter, sugar, and pistachios in a stand mixer for 2–3 minutes. Add in eggs and vanilla and mix on low until incorporated. Measure out and mix up your dry ingredients in a bowl. Turn mixer on low and pour in dry ingredients a little bit at a time. Mix on high for about 30 seconds. Butter a large loaf pan. Pour batter into pan and bake for 40–50 minutes until golden and baked through. Spiced Pistachio Gift Set Spiced nuts are always a hit in my house. I often use mixed nuts, but if I really want to make it special, I grab pistachios! They’re naturally festive, especially when dressed up with my Chili & Paprika Spice Mix. Gifting suggestion: Find some inexpensive test tubes online and fill all but one with spiced pistachios. Fill the last test tube with layers of spices so your recipient can make their own spiced pistachios at home! Cap each tube with a cork and washi tape and put them in a box tied with a bow! Spice Mix: 1 part chili flakes 1 part flakey salt 1 part paprika 1 part coarse ground pepper Preheat oven to 350°F and mix together spices. Set aside. Fill a baking sheet with a layer of shelled pistachios. Drizzle nuts with olive oil and sprinkle on the spice mix, to taste. Mix well to make sure the pistachios are coated evenly. Roast in the oven for 30 minutes, stirring every 10 minutes. Remove and cool completely.

Not all nuts are created equal. Whether you’re craving the perfect snack, trying to eat more sensibly, or even a world-class athlete, pistachios are fuel for life. Delicious and filling, these little green treats have antioxidants, protein, and healthy fats that boost energy and promote muscle recovery.

AmericanPistachios.org

Vintage style handmade diorama snow globe, Mademoiselle Chipotte, $18, etsy.com/shop/MademoiselleChipotte

32 | SWEETPAULMAG.COM WINTER 15

IMAGE: OHNORachio

â?˜ Gorg-wanna handmade

1. Christmas delights kitchen towel Victoria Eggs, $16, etsy.com/shop/victoriaeggs 2.Set of four ceramic ornaments Loop Design Studio, $56, etsy.com/shop/loopdesignstudio 3. Decorative coasters Cotton and Flax, $24, etsy.com/shop/cottonandflaxshop 4. Milk jug Room for Emptiness, $21, etsy.com/shop/roomforemptiness

5. Jewel soap gift set Vice and Velvet, $27, etsy.com/shop/viceandvelvet PAUL'S FAVORITE

6. Embossing rolling pin Valek Rolling Pins, $35, etsy.com/shop/ValekRollingPins

SWEETPAULMAG.COM | 33

noritakechina.com

Small Room Collective Connecting the big in the small Text by Lauren Hardy Photography by Paul Lowe

Five years ago, I was working the night-shift as a pediatric oncology RN in Austin, Texas. The schedule and my emotions were getting the best of me, and I was slowly becoming a sobby, unhinged human wildebeest. One moment you wanted to hug me, the next you wanted to give me a swirly and throw me in the shower. An opportunity opened up for me to work as a traveling nurse on the dayshift in Phoenix. Travis, as a designer, was able to maintain his clients remotely, and our graying lab-hound George agreed he could sleep anywhere, too. So we packed up our apartment, in the midst of Austin’s record summer heat, and moved to an even hotter place. While travel nursing for the next two years, from Phoenix to Seattle to Los Angeles, I spent much of my free time hunting for vintage gems, vending at markets and online under the moniker Grand Abandon, and reviewing albums for small music publications. We didn’t realize it then, but some of the connections we made with artists, record labels, and venues would form a small slice of Small Room Collective’s foundation. By our second year of traveling, the road seemed smaller than ever. Each and every day, we met people that inspired us and traversed roads that made us feel alive. We wanted to create a space to hold it all—all the beauty we’d encountered. So, we decided to create a mobile pop-up and call it Small Room Collective. The name came from the meaning of the word “cell”, the functional basic unit of life, while Collective symbolized a shared experience. Life shared. We hoped to create a space that might encapsulate that idea. We started scouting venues and searching for a trailer. With no following, we had our work cut out for us. I cold-called, emailed, and tweeted artists, venues, potential partners, and friends, explaining our vision and asking if

36 | SWEETPAULMAG.COM WINTER 15

A family that roams together, stays together. Travis, George, and Lauren

Right: a small sample of works by independent artists. Opposite page: SRC pairs up with local hotels, restaurants, galleries, shops, and markets across the country.

SWEETPAULMAG.COM | 37

they wanted to be involved. Amazingly, some of them said yes. After a year-long search for the right trailer and a few raw deals, the clouds parted. Travis found our dream machine—a 19' 1963 Airstream Globetrotter. He spent the next six weeks hustling to create a functioning shop-and-live space inside the Airstream. We named him Bob Mapplethorpe as an homage to the potential getaway driver in Wes Anderson’s film Bottle Rocket. Bob was our ticket, and surely we were getting away with something. We finished just in time for our kick-off in Austin at SXSW 2013. At that time, we had 11 artists, brands, and designers aboard the Airstream, and a three-month tour planned from Austin to Washington State. Three months turned into three years, and most of those 11 artists are still with us—along with almost 80 others we’ve met in cities across the U.S. We love that we get to meet the people we are working with, and the gift of being able to share their work and stories. There is a lot of love in what we are doing. And a lot of planning. Most days we take our house apart and put it back together, amounting to a few hours set-up and break-down time for each pop-up. Like a life-sized puzzle, everything has a place and a purpose inside the Airstream. To suit the trailer for everyday living, Travis equipped the it with a cooktop and a sink that double as countertops when the shop is open. The couch pulls out to be a queen bed fit for a king, or a certain dog named George. There is even a tiny acrylic claw-foot tub-shower that doubles as a display counter, and a toilet that disappears into a cabinet. Over the years, we’ve traveled to over 100 cities in 46 states. We have met many strangers who we now call friends. We’ve slept in the trailer in the middle of Manhattan, and on starry farms in the middle of the Midwest. We have built bonfires in the desert of California, and swam on the cold rocky shores of Maine. We have driven thousands and thousands of miles. Sometimes I can’t believe we are still driving down the road. Yet there were a handful of people that said yes, and those who continue to do so. That one word has made all the difference. We are, in so many words, just glorious weirdos driving down the road. If you see us, be sure to give us a honk.

38 | SWEETPAULMAG.COM WINTER 15

In five years, we have been greeted with outstretched arms and showered with the kindness of strangers. We’ve been called glorious weirdos and weird grown-ups. We have been told “no” enough to know for ourselves, that the “yes” will always stand out. It will always be what we remember and what we strive to give back

Top image: George catches a quick nap amongst the work of all his pals. Bottom image: The Small Room Collective 1963 Airstream Globetrotter “Bob”.

Mimiâ€™s ornaments Crafts by Mimi Kirchner Photography by Paul Lowe Portrait by Alexandra Grablewski

We were lucky enough to get Mimi Kirchner, one of our favorite textile artists, to design two felt ornaments for us. I hope you love them as much as we do! Mimi just came out with a whole line of holiday ornament patterns that you can find at etsy.com/shop/MimiKirchner. To make these two amazing ornaments, go to sweetpaulmag.com/make where you can download templates and instructions. More of Mimiâ€™s fantastic work can be found at mimikirchner.com.

SWEETPAULMAG.COM | 39

HOME . BABY . STATIONERY

CLEMENTINESTORE.COM

FA L L 2014

40 | SWEETPAULMAG.COM WINTER 15

10% OFF WITH CODE SP10

Subscribe to Sweet Paul Magazine today!

sweetpaul.bigcartel.com

SWEETPAULMAG.COM | 41

Baby kale and toasted freekeh; ham steak with nettle pesto; almond polenta cake. These are just a few of the delicacies featured in Kitchen Repetroire, a new blog by Frances Boswell and Dana Gallagher. The food editor and photographer (respectively), who together have more than 20-years experience in the magazine industry, previously worked together on a promotional piece and loved it so much they decided to continue. Now they’re making us drool daily—not only from the seriously delicious recipes but the gorgeous photographs that accompany each one. We caught up with the two friends to talk about their love of food, cooking, and visual story telling. How did you two begin this wonderful collaboration? DG: Frances and I got together to work on a promotional piece and had such a great time working together we decided to carry on. We try to meet weekly if our work schedules allow, so we always have something timely on hand to post. We have a loose discussion about what to shoot and always keep in mind that the market drives the story. Frances shops for the food and I organize the props. It’s very catch-as-catch-can and we throw menu ideas back and forth until one sticks (or the market sorts it out for us!).

Good enough to eat Ever feel like devouring your iPhone? If not, you haven’t seen Kitchen Repertoire Food+styling by Frances Boswell Photography by Dana Gallagher Text by Aimee Swartz

42 | SWEETPAULMAG.COM WINTER 15

Frances, you’re self-taught. How did you learned to cook? FB: I’m more like Granny taught. My dad’s mom moved in with us when I was 10 years old, and food and cooking took on a new meaning. The kitchen became the hub of the house—my grandmother was always by the stove, dishing out advice and soup in equal amounts. Where do you find inspiration? DG: Everywhere! Restaurants, the farmers market, magazines, and out in the garden. A color can be an inspiration as much as what is in the market.

Do what you love. Lifeâ€™s too short to spend in misery!

Garlic Chicken

SWEETPAULMAG.COM | 43

Any recipes you particularly love? FB: I really liked the series of posts we did on citrus. It was fun to delve into a subject matter and think of all the different ways to use a particular type of ingredient and flavor. Citrus is sort of ambidextrous. The subject didn’t come with too many challenges, but I did leave work and run to a party smelling like a fish fry. I also loved the Indian recipes we recently ran. Those had more challenges, as I was working directly from recipes that lived only in one woman’s heart and head. Where do you work on Kitchen Repertoire?

Bolognesse

DG: We shoot mainly at my townhouse in Brooklyn. When weather permits, we have the door to the garden open, the dog and cat ramble around, and we try to steer them clear of any meat products! Other than that it’s quiet and peaceful, which is a rarity when you have kids! What’s it like when you first take on a new recipe? FB: When it is going well I feel like my vertebra are in perfect alignment. When things are going badly I feel over-caffeinated and preoccupied by things as mundane as laundry. What’s the best piece of advice given to you that you’d share with others? DG: Do what you love. Life’s too short to spend in misery! What is your dream project? DG: I’d love to get a series of cookbooks from the blog. Traveling around and shooting inspiring people making food in their homes would be a pretty great gig to me. Garlic Chicken Serves 4

Tres Leche Cake

For the above recipes and more, go to kitchen-repertoire.com

44 | SWEETPAULMAG.COM WINTER 15

4 lbs chicken, cut into 8 pieces, bone in 6 cloves garlic, thinly sliced 1 lemon, just the peel, pith removed and thinly sliced fresh thyme ½ cup flour sea salt and freshly ground black pepper, to taste

2 tablespoons olive oil ½ cup dry sherry a few handfuls mustard greens, for serving rustic bread, sliced and nicely toasted, for serving   1. Rinse chicken parts and pat dry. 2. Place in bowl and add garlic, lemon peel, and thyme. 3. Toss to distribute seasoning. 4. Cover with plastic wrap and refrigerate at least 1 hour, ideally overnight. But do not be dissuaded from trying recipe if time does not allow for this step! Simply skip and try the slow version another time.  5. Remove chicken from fridge. 6. Scrap away seasoning and reserve. Season flour with a generous pinch of salt and fresh pepper. 7. Coat chicken in flour and shake off excess. 8. Heat olive oil in large heavy skillet. 9. Place chicken, skin side down in skillet and cook until skin is golden and crisp. The chicken should easily release from the pan, if it does not it probably is not brown enough. 10. Work in batches if necessary so not to overcrowd skillet. 11. Turn chicken and cook bottom side about 5 minutes. 12. Remove chicken from skillet and transfer to a plate. 13. Deglaze skillet with sherry, using a wooden spoon to loosen any cooked on flavorful bits. 14. Add reserved garlic, lemon and thyme and cook quickly, just until brown. 15. Return all the chicken to skillet and add enough water that chicken is just over ½ way submerged. 16. Bring liquid to a boil, reduce heat, cove, and simmer until chicken is very tender and easily pulls away from the bone, about 40 minutes. 17. Adjust season with salt and pepper. Serve chicken over greens and toast with all the delicious juices spooned on top.

Make a scene Illustration by Rob Wilson Photography by Paul Lowe

We asked Rob Wilson, one of our favorite illustrators, to make us a cute nativity scene. We love how it turned out—a

Get the FREE PDF download at

perfect mix of Nordic and mid-century. It’s so easy to make, simply go to sweetpaulmag.com/make and print the figures out on card stock. There are several color options, and you can even color them yourself! Cut out, fold, and voila! You have your very own scene. More of Rob’s work can be found at robwilson-work.tumblr.com.

sweetpaulmag.com/make

SWEETPAULMAG.COM | 45

Keep track of in all of your favorite places!

Pickling! Fruits, vegetables, you name itâ€”there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!

FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg

58 | SWEETPAULMAG.COM FALL 2013

46 | SWEETPAULMAG.COM WINTER 15

SWEETPAULMAG.COM | 59

OFFERING

SWEETPAULMAG.COM | 47

Sweet Paul Magazine

Wedding!

ANNUAL WEDDING ISSUE

2014/2015

sweetpaul.bigcartel.com

❘ Will’s picks

IMAGE: Neptune

Arundel dining table, $2084; Arundel bench from $853; Emily linen tablecloth $119; Florence cushions $70 each; Hanley candlesticks from $39; neptune.com

A festive feast Celebrate the magic of the holiday season with a dinner that marries the palate of gray winter mornings and the season’s natural elements to create a tablescape that oozes charm, class, and cosiness SWEETPAULMAG.COM | 49

IMAGE: Neptune

Three quick and easy steps to a cozy festive feast When the holiday season kicks in there’s little time to catch a breath, so the last thing you want to do is stress about entertaining. Still, the parties loom and it’s the season made for socializing, so what to do? No fear, because throwing a unique, memorable, and stylish dinner party can be enjoyable and needn’t add countless items to your dreaded To-Do list. Keeping things simple when it comes to the table will not only save you time, but it will pay you style dividends, too. This dark yet cocooning tablescape theme takes inspiration from the cold, gray fog of a winter's morning; not the chill of being outside, but the feeling of coziness and beauty one feels when they look out of their window at such weather. The palette of cool grays feels cleansing amongst the noise and buzz of the holiday season, and is paired with rustic touches of raw wood to bring a tactility and warmth. This tablescape focuses on the bountiful charm of flickering candlelight, a small selection of stylish tabletop decorations, and beautifully made tableware. Here are three quick and easy steps to get this look:

1. Tableware Opt for simple white ceramic plates. You can create contrast by placing smaller side plates in a light gray on top of the main dinner plate. To invite a touch of glamour to the proceedings, choose metallic flatware. Wrap up the tableware with partisan white platters in the center of the table to casually serve from, alongside hand-blown glass flutes and tumblers for drinks.

2. Accessories Start by covering the table with a dark gray tablecloth, as this will set the palette and atmosphere for the overall look. With the tablecloth in place, you can layer on each place setting. Add a note card placed in a cork or piece of wood to bring texture to the tabletop. If you have them in hand, scatter organic touches, like berries and pine branches, across the table.

3. Lighting No dinner party is complete without the right lighting, so kill those overhead lights and light a series of candles in mix-and-match. This will create a welcoming, festive glow.

IMAGE: Rowen and Wren

Spiked apple cider candle Brooklyn Makers, $24, shop.brooklynmakers.com

Top: Fenton tableware, from $102 for 6 side plates; Greenwich wine glasses, $62 for 6; Emily napkins, $48 for six; Stuart cutlery, $426 for 36 piece stainless steel set; Cavendish tealight holders, $67 for 6; all from neptune.com Below: Table wreath, price on request, rowenandwren.co.uk

50 | SWEETPAULMAG.COM WINTER 15

Willâ€™s tip!

There are always spare wrap accessories during the holidays, so save time and money by tying parcel tags around napkins to create instant place names!

WILLâ€™S FAVORITE

1. Stripe apron School House Electric $40, schoolhouseelectric.com

Brown Manila Luggage Tags, $4, gingerray.co.uk

2. Quartet flatware set Terrain, $68, shopterrain.com 2.

3. Dauville platters with platinum rim Canvas Home, $50, canvashomestore.com 4. Rail chair CB2, $249, cb2.com 5. Morro dining table Jayson Home, $2650, jaysonhome.com

SWEETPAULMAG.COM | 51

shop home fragrance + bath and body at

ILLUMECANDLES.COM 52 | SWEETPAULMAG.COM WINTER 15

your holiday CUSTOM-MADE

Your photos, silhouette, and children’s illustrations foil-pressed into one-of-a-kind keepsakes.

N E W! turn your

child’s drawing into foil-pressed art.

1 5% O FF photo & art gifts. C O D E : S P H O L1 5

EXPIRES: 1/1/2016

W W W. M I N T E D.CO M / C O M P L E T E LYC U S T O M SWEETPAULMAG.COM | 53

Home is where the art is

Inside the life of embroiderer extraordinaire Sarah Benning Text by Aimee Swartz Photography by Kristin Gladney

“Art for me is a need—one that must be satisfied,” says Sarah Benning, an Albany, New York-based textile artist best known for her Home Sweet Home-inspired embroidered greeting cards and whimsical nature-themed thread drawings. She’s been creating since she was a child, when she befriended a neighbor who was a painter. “Sometimes she would invite me to watch her paint in the studio and I was completely fascinated by the space and materials and activity,” Sarah recalls. “She gave me one of those little art kits with markers and crayons and colored pencils. I treasured that kit, and as cliché as it may be, I trace my start as an artist to those early memories.” Today, she’s drawing on those early memories, with experimental works using mixed media hoops that integrate painting and stitching. We can’t wait to see them! We sat down with Sarah to talk teen angst, waking up with the sun, and the itch to stich. Tell us about your journey to where you are today. Artists—casual and professional—have always had a great influence in my life. I grew up in a very artistic community and over the years have developed a sense that while “Artist” is a really lovely title, being a true artist goes deeper than that. Creating is now my job, but even when it wasn’t, a life without artistic practice wasn’t an option. I feel incredibly lucky to do what I do. I wanted to be an artist when I was five years old and now I am, though it took two years of working a 40+ hour day job while putting in another 40+ hours of work at home. So maybe “lucky” isn’t exactly the right word. Are you self taught or did you have any formal education? As far as my current work goes, it’s a little of both. I received an excellent foundation in traditional art-making techniques and materials in high school at the Baltimore School for the Arts. I continued my formal education in college by earning a BFA from the Art Institute of Chicago. In high school (because, you know, teenage angst), I completely took these basics for granted and couldn’t wait to get to the conceptually driven and open-minded SAIC. But these days, more often than not, I find myself returning to the basics of design—form, color, composition, texture, lines. What’s your typical work day like? I usually wake up with the sun (an incredible luxury after years of

54 | SWEETPAULMAG.COM WINTER 15

menial jobs and a consistent 5 a.m. alarm) and start the day by making lists of the day’s to-do’s and more long term goals. That usually gets my brain going while I make coffee and my morning shake and then I can settle in to the more boring activities of answering emails, responding to custom requests, following up on orders, and so on. Once the work is out of the way I start stitching. I like to work on multiple projects at once so if I get stuck I can take a break and work on something else and often fill orders and develop new pieces at the same time. Give us a little peek inside your studio! We converted our living room into a work room that cozily houses my desk and materials and my partner’s instruments and recording equipment (he is a composer/musician). My workspace is nestled in the corner by a window and the radiator (very important during the Upstate winters!). I have a real passion for plants, so I surround myself with as many as I can. We aren’t allowed to have pets, so sometimes it feels like my plants are keeping me company. How do you feel when you’re at work on a new piece? The beginning of a new piece is always this kind of frantic dash to actualization. I feel like if I don’t get a significant portion of the idea down right away I’m going to lose it. Often, once I get started my ideas expand so rapidly that I really start a bunch of new projects at once. After that first frenzied work is out of the way, I like to take time to reflect and refine the work I’ve done. Drawing and stitching put me at ease. There is nothing better than sipping good coffee next to an open window surrounded by greenery and stitching. What’s the best piece of advice given to you that you’d share with others? Make things that make you excited. It’s tempting to be swayed by trends or pushy shop owners that want to overly influence what I am making, but at the end of the day it’s my name and brand and that has to be protected. I make the things I love making and keep my fingers crossed that people will continue to want them! More of Sarah’s work can be found at sarahkbenning.com

SWEETPAULMAG.COM | 55

Free Download! Instantly download PDFs of

2014 Holiday & 2014 Kids Holiday issues. For a limited time only.

download now!

The Jingle, Sparkle, & Twinkle Issue

presented by

W I N T E R 2014

Because plain old cookies won’t cut it this holiday! “The master class you’ve been waiting for [from] the high priestess of decorated cookies!” —Ina Garten, bestselling author of the Barefoot Contessa cookbooks

Available in hardcover and ebook

“A great inspiration.” —Matt Lewis and Renato Poliafito, authors of Baked “Who knew a bear could be turned into a toadstool or even hugs ’n’ kisses?” —Alan Richardson and Karen Tack, authors of Hello, Cupcake!

MAK SWE ES A ET G TOO IFT, !

BakedIdeas.com GRAND CENTRAL

BakedIdeas

L&S

@BakedIdeas

An imprint of Grand Central Publishing

@BakedIdeas

LIFE & STYLE

BakedIdeas

SWEETPAULMAG.COM | 57

â?˜ Gorg-wanna design

IMAGE: The Contemporary Home

Star ornaments, The Contemporary Home, from $19, tch.net

58 | SWEETPAULMAG.COM WINTER 15

PAUL'S FAVORITE

1. Polar bear wall vase The Oak Room, $43, oakroomshop.co.uk

2. Festive bowl H&M, $6, hm.com 3. Feather pillow H&M, $9, hm.com 4. Winter lit wreath Sainsburys, $38, sainsburys.com

5. Star decoration Idyll Home, $9, idyllhome.co.uk 6. Snowy Landscape by Daisy Clarke Rise Art, $462, riseart.com 7. Tripod table lamp Bodie and Fou, $224, bodieandfou.com 5.

SWEETPAULMAG.COM | 59

60 | SWEETPAULMAG.COM WINTER 15

at SWEETPAULMAG.COM | 61

â?˜ One for the season

Food+styling by Michaela Hayes, Crock & Jar | Photography by Paul Lowe

62 | SWEETPAULMAG.COM WINTER 15

I didn’t understand mincemeat when I was growing up. Is it meat? Is it a fruit? Is it a sweet thing or a savory thing? I certainly didn’t eat it with any regularity. Perhaps I had it once or twice in a pie at a friend’s holiday party as an adult. When I met my wife, who was born in England, mincemeat became a regular part of our life together—every Christmas the mincemeat pies appear. Over the years, they’ve become a bit more unique—the pies are now all gluten free thanks to a few of our dietary restrictions. But the mince is usually the same: a store-bought jar of sometimes questionable ingredients, and often very, very sweet. I must be honest—I’ve not come easily to this new tradition. I love my wife, and she loves mincemeat, and I love making new things. It’s been natural for me to want to see if I can improve on the flavor of that jar that sits at the back of our fridge all year, waiting for December. I consulted with my wife’s Auntie Eileen, the family member who regularly makes her own mince, to great acclaim. She sent me a couple of recipe options, and the promise that homemade mince is far superior to the store bought version. Mincemeat is traditionally made with beef suet, but as it’s hard to come by I developed this recipe that doesn’t use any fat at all. The mince is lovely. I used it in muffins to start—which my wife thought delicious. And so I succumbed and made her some tarts, which she loved enough to share with her family. I think my favorite way to eat this mince may be right from the jar. While researching various mincemeats, I realized that over the years of writing this column, I’ve created a few recipes that can help you bring your mincemeat A-game! Check out these recipes in past issues: Pickled Cherries (Summer 2013) Candied Citrus (Holiday 2013) Apple Pie Sugar (Fall 2012)

Mincemeat Yields 1 quart

1 large crisp, tart apple (Mutsu or Granny Smith), peeled, cored and finely chopped ²⁄3 cup dried currants ²⁄3 cup raisins ²⁄3 cup golden raisins ²⁄3 cup dried cranberries ½ cup maple sugar or Apple Pie Sugar (Fall 2012) ½ cup Pickled Cherries (Summer 2013), pitted and chopped ½ cup walnuts, chopped ½ cup Candied Citrus Peel (Winter 2013), chopped 1 ⁄3 cup crystalized ginger, minced ¼ cup dates, chopped 2 tablespoons cherry pickling liquid 1 lemon, just zest and juice

½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground mace ¼ teaspoon ground ginger ¼ teaspoon sea salt ¹⁄8 teaspoon ground cloves ¹⁄8 teaspoon cardamom ¼ cup bourbon 1. Put all ingredients, except bourbon, in a heavy saucepan. 2. Cook covered on low heat for 15 minutes, stirring regularly. 3. Allow mixture to cool in the covered pot, stirring occasionally. 4. Stir in bourbon. 5. Pack into jar and refrigerate. The mincemeat will be best after it sits for a week or two. But in a pinch, use it immediately.

SWEETPAULMAG.COM | 63

â?˜ Gorg-wanna kids

IMAGE: In-Spaces

Dino wallpaper, In-Spaces in-spaces.com, $99 per roll

64 | SWEETPAULMAG.COM WINTER 15

1. 2.

PAUL'S FAVORITE

1. Stanley plush toy Lucky Boy Sunday, $120, luckyboysunday.dk/home 1.

2. Squirrel animal scarf Picaloulou, $46, picaloulou.com 3. Jigsaw dress Bitte, $110, bitteshop.com 4. Wooden camera Bitte, $41, bitteshop.com

5. Handmade bear Oh Albatross, $68, etsy.com/shop/ohalbatross 6. Moroccan leather pouf Serena & Lily, from $450 serenaandlily.com

7. Gray unicorn horn headband Brooklyn Owl., $16, brooklynowl.com 8. Larkin nightstand Land of Nod, $299, landofnod.com

SWEETPAULMAG.COM | 65

Sweet Paul Eat & Make Charming Recipes + Kitchen Crafts You Will Love

Available at Amazon, Barnes & Noble, and IndieBound

SPR I NG 2014

FA L L 2014

S U M M E R 2014

W I N T E R 2014

Download all back issues as PDF files! gumroad.com/sweetpaul 66 | SWEETPAULMAG.COM WINTER 15

WORK SHOP

PROP

WOR KSHOP STUDIO

2000 SQ FT DAYLIGHT STUDIO & EVENT SPACE + 7000 SQ FT PROP HOUSE

1239 BROADWAY 14TH FLOOR NYC 10001 212– 219 – 8591 WWW.WORKSHOPSTUDIO.NYC

WWW.PROPWORKSHOPNYC.COM

SWEETPAULMAG.COM | 67

❘ From Mormor’s kitchen

Food+styling+photography by Paul Lowe

68 | SWEETPAULMAG.COM WINTER 15

A novel and a grilled cheese It was the year I wanted to be a writer. I was eight, but saw myself writing the great American novel. Oh wait, I was in Norway… so it would be the great Norwegian novel. I think the obsession with writing started by seeing an old black and white movie about this guy who was a writer. He used a typewriter and was constantly snacking on something called “grilled cheese”. Well, clearly, if all you needed to be a writer was a typewriter and grilled cheese, then I knew that I could do it too. The typewriter was easy—I asked my parents for one for Christmas. They gave me one that was green and very chic. Oh what a novel I would write on it! The grilled cheese was a bit harder. We don’t really make grilled cheese in Norway, at least not like you guys do here. But I managed to find a recipe and Mormor and I made some pretty tasty grilled cheeses. It became our favorite after school snack from then on. It might come as a surprise to you all, but I did not write the great American or the great Norwegian novel. I did, however, write a bunch of cookbooks. I do make a mean grilled cheese! I’m sure Hemingway would approve. Paul’s Grilled Cheese with Chanterelles & Cranberries Serves 4

1 cup cleaned chanterelles 1 tablespoon butter salt and pepper, to taste 8 slices good white bread 8 thick slices of Swiss cheese 4 tablespoons cranberry relish or jam 1 . Sauté the chanterelles in butter with some salt and pepper until golden. 2. Place 2 slices of cheese and a tablespoon of cranberries between 2 slices of bread. 3. Melt butter in a pan and fry the sandwiches until golden on each side. Cut in half and enjoy with chanterelles on top.

SWEETPAULMAG.COM | 69

❘ Woof Grain-free treats A reader emailed me the other day and told me her dog Bruno was just diagnosed with a grain allergy. She wanted to give him some treats and asked me if I had any recipes that are grain-free. I didn’t, but decided to come up with one. This one is for you, Bruno! Sweet Potato, Banana, & Coconut Treats Makes about 25 treats

2 cups sweet potato chunks 1 ripe banana 1½ cups coconut flour (grain free and great for treats!) 1. Boil or microwave the sweet potatoes until soft. 2. Place them in a bowl with the banana and use your hand to purée. 3. Add the flour a little at a time. You don’t want the mixture to be dry. It should resemble a cookie dough. 4. Roll into walnut-size balls and flatten a little with your hands. 5. Place on a baking rack and bake for about 25 minutes at 360°F. 6. Let cool. I freeze these as they are always a little bit raw in the middle. Take out the treats 10 minutes before you want to give them to the pup.

Food+photography by Paul Lowe

70 | SWEETPAULMAG.COM WINTER 15

2. 1.

PAUL'S FAVORITE

1. Jamie dog bowl Cloud 7, $44,cloud7.de 2. Boston terrier embroidery hoop art Cinder and Honey, from $28, etsy.com/shop/cinderandhoney 3.

3. Frenchie le pup romper Bitte, $48, bitteshop.com 4.

4. 'Have Your People Call My People' dog ID tag Not on the High Street, $20, notonthehighstreet.com 5. Timmy Burton buttoned dog bandana Houndworthy, $37, houndworthy.com 6. Hoxton tartan greyhound & whippet coat Love My Dog, $212, lovemydog.co.uk 7. Kangaroo rope dog toy Mungo and Maud, $25, mungoandmaud.com

SWEETPAULMAG.COM | 71

Send a gift at J E N I S . C O M

72 | SWEETPAULMAG.COM WINTER 15

features WINTER 2015 | ISSUE NO. 23

Ginger all the way Let's get roasted Let there be light The bulb Hibiscus Creating holiday memories Go south for the winter Star of wonder Glowing lanterns Copper Welcome to Oslo at Christmas time

Braided Gingerbread Cookies, recipe on page 62

73 | SWEETPAULMAG.COM WINTER 15

Photography by Reetta Pasanen

SWEETPAULMAG.COM | 73

Gingerbread Mittens 74 | SWEETPAULMAG.COM WINTER 15

Our all-time favorite holiday cookie is gingerbread. It feels warm and welcoming every year

Gingerbread Christmas Tree on a Glass

Food+styling by Sanna Kekalainen Photography by Reetta Pasanen

SWEETPAULMAG.COM | 75

Let's get Food+styling+photography by Melina Hammer

82 | SWEETPAULMAG.COM WINTER 15

Each season brings its ownÂ food sensibility. Winter, in its brisk frostiness, beckons us with the most deeply savory, comfort-driven foods. Roasts, stews, and ragĂšs please and nourish like no other. They give layers of flavor: numerous bits and pieces to be added to the pot, then stirred, then bubbling, filling your home with intoxicating aromas. When all is said and done, no one can deny how amazing a good stew is. The days are short and the nights long. Now is the time to cozy up and share this delicious food with your friends and loved ones

SWEETPAULMAG.COM | 83

Crafts+styling by Lova Blåvarg | Styling+photography by Susanna Blåvarg

let there be

LIGHT Tapered Candle

Candle Circle

SWEETPAULMAG.COM | 93

THE BULB Styling+photography by Paul Lowe

98 | SWEETPAULMAG.COM WINTER 15

| AMARYLLIS |

SWEETPAULMAG.COM | 99

Hibiscus Photography Staci Valentine | Recipes+styling Valerie Aikman-Smith

105 | SWEETPAULMAG.COM WINTER 15

Hibiscus Cranberry Sorbet Opposite page: Hibiscus Syrup

Headily romantic in shades of deep dark purple with flashes of pink, dried hibiscus flowers beguile and delight any dish. In Latin America, the flowers are known simply as Flor de Jamaica and are made into thirst quenching icy cold Aguas Frescas and warm healing herbal Tisanes. Laced with wonderful floral earthy tones and a slight tartness, these flowers make divine thick sweet syrups. Use them to poach fruits, fleck sugars, enrich dark chocolate desserts, perfume fruit sorbets, and splash into cocktails

SWEETPAULMAG.COM | 106

Wool Pom Pom Wreath

Food+crafts+styling+photography by china squirrel

We asked our favorite Australian, china squirrel, to come up with some great projects that will create lasting holiday memories. Wool, wood, velvetâ€”yes, we can totally get behind these memories

Quilted Fabric & Music Paper Baubles

SWEETPAULMAG.COM | 115

for the winter Chef Luis Otoya puts a Colombian spin on the typical Christmas fare, with dishes that will have your guests lingering into the evening (without keeping you lingering in the kitchen)

Food+recipes by Luis Otoya Text by Kim Moreau Styling by Matthew Robbins Photography by Alexandra Grablewski Illustration by Susan Evenson

Prawns in Tamarind Glaze on a Coconut Shell

SWEETPAULMAG.COM | 123

Star of wonder

Crafts+styling+photography by Paul Lowe

Wool Star

Button Star

has always been my favorite holiday symbol. I can remember cutting out felt stars as a kid and hanging them on the Christmas tree. Every year was a new color scheme, and this year Iâ€™m feeling the shades of gray. To me itâ€™s a very warm and inviting color

The star

3D Star

SWEETPAULMAG.COM | 133

Glowing

Lanterns

Crafts+styling+photography by Dietlind Wolf 140 | SWEETPAULMAG.COM WINTER 15

Opposite page: Stitched Lantern This page: Cut-out Lantern

Itâ€™s amazing that some paper, wire, and glue can turn into something so beautiful. These lanterns looks complicated, but are actually quite easy to make. They are made for LED tea lights that don't give off any heat. All how-tos and templates for these lanterns can be found on our website, sweetpaulmag.com/make SWEETPAULMAG.COM | 141

cooking with

Food+styling by Carlo Geraci | Photography by Linda Pugliese

144 | SWEETPAULMAG.COM WINTER 15

Pommes Anna

SWEETPAULMAG.COM | 145

w el com e to

Oslo

at ch r ist m a s t i m e!

We asked our favorite Norwegian stylist what we should do in Oslo before the holidays Text+styling by Christine Haerra | Photography by Sveinung Braathen

Opposite page: The beautiful entry to the Folk Museum at Brydoy This page: Karl Johan is Oslo's main street for shopping, eating, and people watching

SWEETPAULMAG.COM | 153

Pantry confessions entire restaurant staff would ask her for it all day long, like little addicts! Favorite song? New York, New York, by Frank Sinatra—his song inspired my big move from Greece to New York! Last purchase? A 3TB Airport Time Capsule from the Apple Store. So many recipes, photos, and books on my computer—I need to organize myself!

We asked Maria Loi, our favorite Greek chef and owner of fab restaurant Loi Estiatorio, about her favorite things in and out of the kitchen Where do you live? I live in the heart of midtown Manhattan, close to my restaurant. It’s an amazing location—very close to Central Park and many of New York’s cultural offerings. What inspires you? I find inspiration in everything that I see and experience in life! Especially young children with their creativity and passion for the little things in life… there is nothing quite as heartwarming as a child’s laughter and the look of happiness on their face! Favorite color? Purple! But, I love blue too… Santorini blue, to be specific.

158 | SWEETPAULMAG.COM FALL 15

Necessary luxury? Getting my hair done. Though I could do it myself, I am lucky enough to need to have my hair done for photo shoots, TV shoots, etc. Thankfully, I found the most amazing place, Anthony Leonard Salon at 54th and Madison. The owners are the sweetest, most talented gentlemen who always make me look amazing! Guilty pleasure? My ekmek kataifi—I make many desserts for my restaurant, but my ekmek is some of the best I’ve ever had. One of my chefs used to work the pastry station as an intern, and she started calling it “crack-mek” because the

Perfume/cologne? Tom Ford’s Black Orchid. I never used to wear perfume, but someone gifted it to me and I fell in love. Favorite restaurant? My favorite restaurant is obviously Loi Estiatorio! I am so proud of my new restaurant, the food we’re creating and putting out there—I really love it! But if you’re asking me about my favorite restaurant besides my own, then I’d have to say Salumeria Rosi on the Upper West Side. Chef Cesare Casella is a true Tuscan culinary whiz—his food is amazing. Cookbook you can’t live without? The Greek Diet! But since my book has only been published for under a year, I’d have to say that French Cooking Made Easy by C-CAP Founder Richard Grausman is my go-to since moving to the United States. I replace all of his recipes that call for butter with olive oil!

Favorite flower? Flowers come and go. They are beautiful in their own right, but I prefer fresh, verdant herbs, like basil, rosemary, and mint.

Ultimate vacation destination? Greece, of course! So many islands and destinations to choose from, such amazing food, and incredible hospitality from the local people. No matter where you go, you’re always guaranteed an unforgettable experience.

Film idol? Melina Mercouri, the Greek actress, singer, and politician. She was a true firecracker, Greek advocate, and all around talent. Perfect meal? My perfect meal is simple: a perfectly ripe tomato, some Greek sea salt from Mesolongi, a piece of feta, some dry oregano from Mount Taygetos, and Greek olive oil. And, of course, some real Greek yogurt with Cretan honey for dessert. This is a perfect meal.