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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.”

—Dorie Greenspan, author of Baking Chez Moi

Contents WINTER 2015


What’s up Sweet Paul?


The holidays are the season to ...


Recipe Monday


Crafty Friday


Lova's world


Keep your eye on


My happy dish



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



Photography by Reetta Pasanen


158 Pantry confessions 159 Next time!



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


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


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.

The Minted Envelope: US patent pending. © 2015 Minted LLC

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


PILLOW “Hide” by Paper Dahlia

Paul Lowe Founder & editor in chief

Will Taylor Market editor

Andrew Fox Web editor

Susanna BlĂĽvarg Editor-at-large

Advertising Inquiries

Paul Vitale Marketing & business development director Joline Rivera Art director

Lova BlĂĽvarg Editor-at-large

Nellie Williams Graphic designer

General Inquiries

Laura Kathleen Maize Copy editor

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

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CRAFT THE PERFECT HOLIDAY Inspiration for every maker

Available wherever books are sold SWEETPAULMAG.COM | 7



An American Tradition Since 1936


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


Christmas wall hanging;, $42

Chez Elle booze decanter, $54

INVITE festive cheer into your home with simple and

graphic decorations, organic greens, and seasonal florals


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.


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.


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


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,

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,

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





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


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, 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, 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, 4. Scotland throw Madura, from $178,


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 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


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.


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.





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 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. ©2015 The Caldrea Company. All Rights Reserved.

❘ Crafty Friday

Crafts+styling+photography by Paul Lowe


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.


❘ Lova's world

Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg


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 2. Cut out the figures very roughly. Cut close to the edge only where the silhouettes will meet (the head, feet, end of the boy’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!




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

� Keep your eye on Jocelyn’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


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


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:



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

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

❘ 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 Recipe+Food by Molly Rundberg-Villa | Photography by Paul Lowe | Portrait by Alexandra Grablewski


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.


Magic Carpet


Overdyed Rug Overdyed rugs are really hot right now and can often cost a pretty penny. Did you know you can make them yourself? It’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, personality—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




The perfect edible gift Pistachio Diorama Jar There’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.

Vintage style handmade diorama snow globe, Mademoiselle Chipotte, $18,



â?˜ Gorg-wanna handmade





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


5. Jewel soap gift set Vice and Velvet, $27, PAUL'S FAVORITE

6. Embossing rolling pin Valek Rolling Pins, $35,



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


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.


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.


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”.

Mimi’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 To make these two amazing ornaments, go to where you can download templates and instructions. More of Mimi’s fantastic work can be found at





FA L L 2014




Subscribe to Sweet Paul Magazine today!


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


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. Life’s too short to spend in misery!

Garlic Chicken


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?


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


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 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


Keep track of in all of your favorite places!

Pickling! Fruits, vegetables, you name it—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






Sweet Paul Magazine




❘ 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;

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,

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 Below: Table wreath, price on request,



Will’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!


1. Stripe apron School House Electric $40,

Brown Manila Luggage Tags, $4,

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

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





©2015 ILLUME. All Rights Reserved.

shop home fragrance + bath and body at


your holiday CUSTOM-MADE

“Hand Sketched Frame” by June Letters Studio. © 2015 Minted LLC

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

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child’s drawing into foil-pressed art.

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EXPIRES: 1/1/2016


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


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


Free Download! Instantly download PDFs of

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

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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!





An imprint of Grand Central Publishing





â?˜ Gorg-wanna design

IMAGE: The Contemporary Home

Star ornaments, The Contemporary Home, from $19,





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


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


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






â?˜ One for the season

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


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.


â?˜ Gorg-wanna kids

IMAGE: In-Spaces

Dino wallpaper, In-Spaces, $99 per roll


1. 2.


1. Stanley plush toy Lucky Boy Sunday, $120, 1.

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


5. Handmade bear Oh Albatross, $68, 6. Moroccan leather pouf Serena & Lily, from $450


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






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! 66 | SWEETPAULMAG.COM WINTER 15









❘ From Mormor’s kitchen

Food+styling+photography by Paul Lowe


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.


❘ 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


2. 1.


1. Jamie dog bowl Cloud 7, $44, 2. Boston terrier embroidery hoop art Cinder and Honey, from $28, 3.

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


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




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


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


Photography by Reetta Pasanen


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


Gingerbread Dough

11⁄3 stick of butter, at room temperature 1 cup sugar 1½ oz molasses 1 tablespoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger ½ teaspoon ground cardamom ½ teaspoon ground black pepper ½ tablespoon baking soda ¾ cup water 3 cups flour

Braided Gingerbread Cookies Good old gingerbread dough bakes into a new style of cookies when you zigzag strips of the dough into a grid. The puffy cookies go well with warm glög or a glass of milk. Makes about 12

gingerbread dough 1. Preheat oven to 370°F. 2. On a floured table, roll out the dough into 2 14”x14”sheets.

1. Mix butter, sugar, and molasses.

3. Using a sharp knife, slice the dough into strips.

2. Add spices and baking soda, then water, and finally part of the flour.

4. Create lattice pattern with strips of dough (as shown in picture).

3. Mix well and then add in the rest of the flour.

5. Cut out rounds with a cookie cutter.

4. Let the dough sit overnight, plastic wrapped in the fridge.

Braided Gingerbread Cookies 76 | SWEETPAULMAG.COM WINTER 15

6. Bake for about 8 minutes.

Gingerbread Button Garland Gingerbread buttons are almost too sweet to eat! If you want to keep them as decoration, make them into a garland and hang in the kitchen. Makes about 36

gingerbread dough 1. Preheat oven to 370°F. 2. On a floured table, roll out the dough to a thin sheet. 3. Use a cookie cutter to cut out shapes 2” in diameter. 4. With a slightly smaller cutter, press a circle to decorate the edge. 5. Make buttons holes with a thin straw. 6. Bake for 3–6 minutes, depending on the size and thickness. 7. Let cool and make buttons into a garland.

Gingerbread Button Garland

almost too to eat!


Royal Icing

2 large egg whites, or more to thin icing 4 cups sifted confectioners’ sugar, or more to thicken icing 1 lemon, just the juice 1. Beat egg whites until stiff. 2. Add sugar and lemon juice. Beat for 1 minute more. 3. If icing is too thick, add more egg whites; if it is too thin, add more sugar.  The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Gingerbread Sticks Leave the cookie cutters on hold and bake the dough into sweet sticks in the style of Italian grissinis. Dip the baked sticks into chocolate and spice with the desired goodie bits, like chopped nuts, coconut flakes, or sprinkles. Makes about 20 sticks

gingerbread dough 7 oz chocolate (white, milk or dark) crushed almond, chopped nuts, and sprinkles

3. Bake the sticks for 5 minutes and let cool. 4. Melt the chocolate carefully. 5. Dip the cooled-down sticks in chocolate. 6. Decorate to your taste with crushed almonds, sprinkles, or nuts. You can even use 2 different colors of chocolate to make patterns.

1. Preheat oven to 370°F. 2. On a floured table, roll out the dough to a 1⁄3"-thick sheet. Cut out sticks to ½”x8”.

Gingerbread Sticks 78 | SWEETPAULMAG.COM WINTER 15

Gingerbread Wreath A gingerbread wreath welcomes guests right at the door. It looks grand as is, but you can decorate it with royal icing.


Gingerbread Hipsters Traditional gingerbread men get a new look once you draw them specs with royal icing and give them tasty nuts to hold. Makes about 24 hipsters

gingerbread dough pecan or walnuts royal icing 1. Preheat oven to 370°F. 2. On a floured table, roll out the dough to a thin sheet. 3. Use a cookie cutter to cut out shapes. 4. Place a nut for the gingerbread man to hold. 5. Bake for 5–8 minutes. 6. Let cool. 7. Decorate with royal icing. Gingerbread Rocky Road Rocky road is sinfully sweet and gingerbread is a heavenly bite. Put them together and you have the perfect Christmas temptation. Makes about 24 pieces

gingerbread dough 10 oz dark chocolate 1 cup small marshmallows

Gingerbread Hipsters 80 | SWEETPAULMAG.COM WINTER 15

1⁄3 cup crushed walnut 1 ⁄3 cup M&M's

4. Use a sharp knife to cut out mittens using the patterns.

1. Preheat oven to 380°F.

5. Bake for 5–12 minutes, depending on the size and thickness.

2. On a floured table, roll out the dough to a thin sheet. 3. Use a cookie cutter to cut out shapes. 4. Bake for 5–8 minutes, depending on the thickness and size. Let cool. 5. Melt the chocolate. 6. Let cool in room temperature for about 10 minutes. 7. Mix in marshmallows, nuts, and M&M's. Gingerbread Mittens When it’s cold outside, these mittens keep your taste buds warm. Imagination is the only limit to decoration. Makes about 8 mittens

6. Let cool. 7. Decorate with royal icing. Gingerbread Christmas Tree on a Glass Make and bake small Christmas trees and grow a little forest for your guests’ glasses. Makes about 30

gingerbread dough 1. Preheat oven to 370°F. 2. On a floured table, roll out the dough to a thin sheet. 3. Use a cookie cutter to cut out shapes.

gingerbread dough royal icing

4. With a sharp knife, cut an opening to the edge of each cookie.

1. Preheat oven to 370°F.

5. Bake for 3–6 minutes, depending on the size and thickness.

2. Draw different sizes of mittens on baking paper and cut out to use as patterns for cookies. 3. On a floured table, roll out the dough to a thin sheet.

6. While the cookies are still warm, enlarge the openings a little. 7. Let cool. 8. Decorate with royal icing.

Gingerbread Rocky Road SWEETPAULMAG.COM | 81

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


Each season brings its own food sensibility. Winter, in its brisk frostiness, beckons us with the most deeply savory, comfort-driven foods. Roasts, stews, and ragÚs 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


Beef Bourgignon 84 | SWEETPAULMAG.COM WINTER 15

Beef Bourgignon Beef bourgignon is the ultimate classic. To have made it is to know good cooking, and it just might be the best stew ever. With meat so tender you can cut it with a spoon, flavors so rich, you’ll wish you made a triple batch. Why not start now? TIP: Both the braised onions and the buttered mushrooms can be prepared a few days in advance, or alternatively, cooked while the stew bubbles in the oven Serves 6–8 Onions

1½ tablespoons butter 1½ tablespoons good olive oil 2 cups pearl onions, peeled 1 bay leaf 4 stems parsley 3 sprigs fresh thyme ½ cup dry white wine sea salt and freshly cracked pepper, to taste Mushrooms

2 tablespoons butter 1 tablespoon good olive oil 2 cups small, firm cremini mushrooms, trimmed and halved Stew

2½ lbs grass-fed beef chuck, cut into 2" cubes sea salt and freshly cracked pepper, to taste 6 oz slab bacon, cut into ¼" lardons 1 large onion, choppedd 1 tablespoon good olive oil 2 tablespoons flour 1 bottle red wine 2 to 3 cups beef stock 1 tablespoon tomato paste 3 cloves garlic, minced 1 large onion, chopped 3 springs fresh thyme, leaves stripped from stems 1 bay leaf, crumbled 3 carrots, scrubbed and cut into 1" chunks 2 tablespoons flour sea salt and freshly cracked pepper, to taste

1. Start with the onions. In a medium enameled pan, heat butter and olive oil over medium heat until butter sizzles. 2. Add onions and sauté for 10 minutes or so, rolling them around to

16. In same pot, brown cubed beef in the bacon fat a few pieces at a time, turning onto each side to achieve that pleasing, dark crust.

brown all surfaces.

17. Remove the browned beef as you go, adding it to the dish with the lardons.

3. Wrap the bay leaf around the parsley and thyme sprigs and tie into a bundle with kitchen twine.

18. In the same pot, sauté the onions until tender, about 7–10 minutes, adding a glug of olive oil should you need to.

4. Pour the wine into the pan and add the herb bouquet.

19. Remove from pot and set aside.

5. Season with salt and pepper and bring the mixture to a boil.

20. Add browned beef back to pot, scatter flour to coat, and place onto center rack in oven to toast flour for 4 minutes.

6. Lower heat and cover, simmering for 30–40 minutes, or until onions are tender but still keep their shape, and the liquid has evaporated.

21. Remove pot from oven, agitate it to toss meat a bit, and return for another 4 minutes.

7. Remove pan from heat and discard spent herb bouquet.

22. Bring pot from oven to stove, set to medium heat, and turn oven down to 325°F.

8. If you have prepped the onions in advance, refrigerate them once cooled to room temperature. Otherwise, set aside.

23. Stir in the wine and then the stock, so that the liquid just barely covers the meat.

9. Over high heat in a medium-to-large heavy-bottomed pan, melt butter and olive oil until foaming subsides, then add the mushrooms. 10. Sauté for 5 minutes or so, regularly agitating the pan to move the mushrooms about. When they have browned a bit, remove them from the pan. 11. If you are preparing this in advance, allow the mushrooms to come to room temperature and then refrigerate. Otherwise, set aside. 12. Pat cubed steak dry and season with salt and pepper. 13. Preheat oven to 350°F. 14. In a Dutch oven or other heavybottomed pot, brown lardons over medium heat, about 3-5 minutes.

24. Add tomato paste, garlic, onions, herbs, carrots, and lardons. Stir. 25. Bring to a simmer, cover, and place in the lower third of the oven. 26. Slowly roast in oven for 2–3 hours, regulating the heat so that the liquid bubbles slowly. 27. The stew is ready when meat is easily pierced with a fork. 28. If you prepared the onions and mushrooms in advance, bring them from the refrigerator, remove their lids, and allow them to come to room temperature.  29. Add the mushrooms and onions to the finished stew and give a good stir. Serve with boiled potatoes or good crusty bread.

15. Drain lardons from fat and set aside.


Roast Cornish Hens with Melted Onions & Lemons

Seated on cozy blankets, plates balanced in laps, this meal is to be eaten with friends until the last morsel is gone


Roast Cornish Hens with Melted Onions & Lemons Do not let the sweet appearance of these cornish hens, melted onions, and roasted lemons fool you. This depth of flavor and juiciness is your new favorite meal. Onions sweet and mellow from their long stew, lemons charred (and melty too). All in complement to succulent, caramelized cornish hens. Serves 2 (or 4, cut into halves)

often so that all surfaces brown, about 7–10 minutes.

good olive oil 1 tablespoon pasture butter 2 cups pearl onions sea salt and freshly ground pepper, to taste 2 cornish hens, about 3 lbs in all 1 tablespoon juniper berries, gently crushed in a mortar 4 to 5 small, organic lemons, halved 1 cup dry white wine 5 to 7 sprigs fresh thyme 1½ cups vegetable or chicken stock

7. Add lemon halves and sear for 2–3 minutes a side, until their cut surfaces are caramelized and brown.

1. Preheat oven to 350°F. 2. In a large, heavy skillet, bring a glug of olive oil and the butter to sizzle over medium heat and sauté pearl onions, agitating the pan every so

3. Season with salt and pepper and set aside. 4. Pat the hens dry and rub each with olive oil. 5. Season with salt and pepper and the crushed juniper berries. 6. In the same cast iron skillet over medium heat, sear the hens on all sides until browned.

8. Add wine and scrape any bits from the bottom of the pan. 9. Nestle the pearl onions around, amidst the lemon halves and hens. 10. Add the thyme and stock, and season with salt and pepper. 11. Bring to a boil and then transfer pan into a preheated 350°F oven. 12. Roast in the oven for 20–30 minutes, until juices run clear and cooking liquid has reduced slightly.  13. Carefully remove from oven and bring the pan table-side. Spoon sauce atop hens, onions, and lemons and enjoy.


porchetta occasionally. 18. If the skin hasn’t crisped and turned a dark golden brown, raise temperature to 500°F, and cook for 10 minutes or until you have achieved the desired effect. 19. When done, internal temperature should read 140 °F. 20. Allow porchetta to rest for a half hour before slicing. 21. Cut twine from roast and slice into ¼” thick rounds. Excellent served with slow roasted greens.

Porchetta Porchetta is one of those fantasy meals, where its layers of texture make you fall in love with each bite. Salty, crispy fat, juicy meat, and zippy spice and fruit. Serves 6–8

2 tablespoons fennel seeds 1½ tablespoons chili pepper flakes 1 tablespoon fresh rosemary, minced 1 tablespoon dried sage, minced 3 cloves garlic, minced 3 lbs skin-on, pasture-raised pork belly 2 lbs center-cut, boneless, pasture-raised pork loin 2 satsumas or other juice-dense, organic orange, seeded and thinly sliced sea salt, to taste 1. Toast fennel seeds and chili flakes in a small dry skillet until fragrant, about 2 minutes. 2. Empty into a mortar and use pestle to grind the 2 into a coarse meal. 3. After it cools, add mixture to a bowl containing the rosemary, sage, and garlic. Stir to combine and set aside. 4. Place belly skin-side down and the loin on it, centered. 5. Roll belly around loin to make sure it fits, and if there is any overlap, trim it using a sharp knife. Unroll and set


loin aside. 6. Score belly flesh in a checkerboard pattern on a diagonal. This will aid in cooking the flesh evenly. 7. Turn the belly skin-side up and tenderize all over with a spiked meat mallet, which will help the skin become crispy as it roasts. Then, using a ruler and a sharp knife, score skin at ¼" intervals. 8. Turn belly flesh-side up and generously salt it and the loin. 9. Rub spice mixture all over belly and loin. 10. Layer the satsuma slices like shingles in the center of the belly and then place loin on top, so that when the belly is rolled around it, the score lines of the skin run crossways to the loin. 11. Wrap belly around loin, and at ½” intervals, snugly tie kitchen twine to secure the bundle together. 12. Trim twine as needed and place on a roasting rack in a roasting pan or rimmed baking sheet. 13. Refrigerate uncovered for 1–2 days to further dry skin out. 14. When it is time to roast, let the tied parcel sit at room temperature for 2 hours and preheat oven to 500°F. 15. Rub salt into the scored skin.  16. Roast for 40 minutes, turning once. 17. Lower heat to 300°F and roast for 1 more hour, turning

Juniper Encrusted Venison with Sour Cherry Green Peppercorn Beurre Rouge Robust, tender venison—this meal is the painting of winter: bracing juniper berries, velvety beurre rouge, studded with scarlet sour cherries and green peppercorns. All this, nestled onto snowy peaks of buttery sour cream mash. Serves 4 Venison

1 venison backstrap (or 1 grass-fed filet mignon), cut in half 1 tablespoon juniper berries, crushed with a mortar and pestle sea salt and freshly cracked pepper, to taste good olive oil Beurre Rouge

½ cup Carpano Antica vermouth ²⁄3 cup dried sour cherries, coarsely chopped ¾ cup beef stock 2 tablespoons green peppercorns in brine, drained 2 shallots, sliced into thin rings 1 tablespoon red wine vinegar 2 tablespoons grass-fed butter, in small cubes 1. Pat the venison dry. 2. Coat all sides in crushed juniper berries and season with salt and pepper. 3. Set aside to marinade for 20 minutes. 4. In a small saucepan, heat Carpano Antica until steam rises, remove from heat, and add sour cherries. Set aside to steep. 5. In a cast iron skillet over medium-high


A traditional preparation that stands the test of time, porchetta is perfect cooking for a lazy weekend and then shared around a toasty fire SWEETPAULMAG.COM | 89

Juniper Encrusted Venison with Sour Cherry Green Peppercorn Beurre Rouge 90 | SWEETPAULMAG.COM WINTER 15

heat, add a glug of olive oil and hard sear the two backstrap segments for 5–7 minutes each side for medium rare. 6. Remove from heat and tent with foil while meat rests. 7. Deglaze the pan with red wine over medium-high heat, scraping up any bits stuck to bottom of the pan. 8. Add stock, vermouth and cherries, shallots, peppercorns, and vinegar, and reduce by half, about 10 minutes. 9. Turn heat to low and add butter a couple cubes at a time, whisking continuously to emulsify. 10. Continue adding butter and whisking until it has all been added. Sauce should be thick and satiny. 11. Taste, adjust seasoning as necessary. 12. Slice venison into ¼” thick slices and arrange atop spoonfuls of sour cherry-green peppercorn beurre rouge. Serve immediately. Umami Fennel Beef Ragù Umami is alive in this beef and fennel ragù. Tender torn fresh pasta wears just the right amount of sauce. Each element added to the pot delivers a mysteriously harmonious and pleasing result, hungrily eaten with your closest dears. Serves 6-8

3 strips thick-cut bacon, diced 1 onion, chopped 2 carrots, scrubbed and chopped 2 ribs celery, chopped 5 cloves garlic, minced 1 bulb fennel, sliced 3 to 5 anchovy filets 1½ lbs grass-fed ground beef 2 tablespoons saucisson sec, finely diced 1 cup dry red wine 2 sprigs fresh thyme leaves 1 bay leaf ½ teaspoon red chili flakes ¹⁄8 teaspoon freshly grated nutmeg ¹⁄8 teaspoon cinnamon 28 oz can whole plum tomatoes 2 tablespoons tomato paste 1 to 2 cups beef stock 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce sea salt and freshly cracked pepper, to taste

Umami Fennel Beef Ragù

1. Over medium heat, in a Dutch oven or other heavy-bottomed pot, cook bacon until just-crispy, about 7 minutes. Drain bacon from fat and set aside. 2. Sweat onions in bacon fat, stirring occasionally, about 10 minutes. 3. Add carrots and celery, stir to combine, and cook for another 5 minutes or until lightly browned. 4. Add garlic, fennel, and anchovies, making a little room at the base of the pot for the anchovies. 5. As they begin to sizzle, break anchovies up with the edge of a wooden spoon and stir to incorporate. 6. Add meats and bacon to pot. 7. Sauté until lightly browned, about 5–7 minutes, stirring and breaking up meat as you did the anchovies.

10. Give a good stir to bring the mixture together. 11. Bring ragù to a simmer, taste and season with salt and pepper as needed, and cover. 12. Turn heat to low so that it bubbles slowly. 13. After 10 minutes or so, break the softened tomatoes into chunks using the edge of a wooden spoon. 14. Cover again and simmer for another hour, or until ingredients have melded and the sauce has thickened. 15. Season with sea salt and freshly cracked pepper. Serve hot, tossed with sheets of torn fresh pasta.

8. Add wine and scrape bottom of pot to free up any browned bits. 9. Reduce wine by half, stirring intermittently, and then add all remaining ingredients.


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

let there be

LIGHT Tapered Candle

Candle Circle


Swedes rarely see the sun during the fall and winter months, so finding

sources of light has been important for people living in this area of the world for thousands of years

Candle Circles with Metal Ribbon 94 | SWEETPAULMAG.COM WINTER 15

Candle Circles with Metal Ribbon

It comes as no surprise then that candle-making has become a tradition in Sweden, evolving from simple tapered candles to candles with multiple branches and candle circles. While we now have electricity to shed light in the darkness, we still appreciate the beauty of candle light. A circle of candles, for example, is a beautiful centerpiece for fall and winter festivities.

You will need:

thick metal wire flat metal washers, or some other kind of weight candlewick candle wax (we used a mixture of stearic and paraffin wax) wooden sticks, for tapered candles and branched candles cardboard, for candle circles candle wick with tabs, for making candles in jars It’s a good idea to cover the floor where you work with newspaper, as candle wax stains are difficult to remove. Place 2 chairs with their backs a few feet apart. Tapered Candles 1. Working 1 at a time, cut a piece of candlewick and tie the end to a wooden stick. 2. Tie a flat metal washer to the other end of the wick so that the wick hangs straight when it’s dipped. 3. Start dipping! If you let the candle sit in the wax, your previous work will melt off, so the dipping has to be quick. Let the candle cool off for about 5 seconds in between each dip. The candle will be done when you’ve reached about 30 dips. 4. Hang the candle to harden between chairs. 5. Repeat for more candles!

Candle Circle 1. Cut 6 pieces of candlewick of the same length. 2. Tie a piece of wick about 3” up on another wick. Keep going until all the wicks are tied together in a circle. 3. Take a piece of cardboard and draw a hexagon on it, a little smaller than the one you get from laying the wick circle flat on a table. 4. Make a small hole in each of the corners of the hexagon. 5. Put each of the loose ends of wick through the holes and tie a knot on the other end. 6. Hold up the cardboard and make sure that the wicks hang evenly.

Candle Circles with Metal Ribbon We made 3 different examples of these—a simple circle, a square, and a more elaborate crown. You can make any shape using thick metal ribbon; we found a type with holes in it, which made it easier to space the candles evenly. 1. When you have your metal shape, tie same-length wicks wherever you want to have a candle. 2. Tie the loose ends of the wick to a piece of cardboard copying the placement of wicks from the metal circle onto the cardboard so that the wicks will hang straight vertically.


Branched Candle For this you only need candlewick. Sew 1 piece of wick through another using a large needle, so that it makes an uneven cross. Tie all 3 ends to a wooden stick, spaced out evenly.


Candles in Jars & Tins This is a good way to use any leftover wax you might have from dipping. Put candlewicks with tabs on the bottom in the center of jars or tins. Fill with melted wax and let cool.Â


THE BULB Styling+photography by Paul Lowe








It’s true! The newblack tulip started what became known as Tulip Fever. People went crazy and bankrupted themselves in order to get their hands on one. Today the tulip bulb does not command as much respect. But we still enjoy their beauty every winter and spring. As a kid I would go to the flower market with Mormor before the holidays. She would buy bunches of tulips—always white— amaryllises, paper whites, and bulbs in every form. The bulbs she would plant in pots and place in the windowsill. We all waited impatiently for the first sign of life. It always amazed me when the dried-up bulb started to grow. It’s not magic—it’s quite easy to do. Place the bulb root-side down in a pot of good soil. Water and wait. Once you see some life, water more and you will see the bulb come to life. You can also place the root in a glass and fill up with just enough water that the roots can start to drink—but don't drown the bulb as it will start to rot. If you want to see these beautiful blooms by the holidays, start planting and watering them mid-November. Happy blooms!










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


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


Hibiscus Sugar


Clockwise from left: Hibiscus Donuts, Hibiscus & Apple Fruit Spread, Panna Cotta with Hibiscus Syrup, Blood Oranges in Hibiscus Syrup


Hibiscus Poached Pears


t n e d a

c e d

Hibiscus Dark Chocolate Tart


Hibiscus Syrup This gorgeous dark floral ruby red syrup is a must for your pantry. Sweeten desserts, teas, winter fruits with a dash of it. Add a splash to a winter cocktail or chilled glass of Prosecco. Makes 1 ½ cups

1 cup fine white sugar 1 cup water ½ cup dried hibiscus flowers 1. Bring the sugar and water to a boil over a medium-high heat. 2. Reduce the heat and simmer for 5 minutes, stirring occasionally until the sugar has dissolved. 3. Add the hibiscus flowers and continue to cook for another 5 minutes. 4. Remove from the heat and cool completely. 5. Strain and reserve the flowers for garnishing. Store in the fridge in an airtight container for up to 1 month. Hibiscus Cranberry Sorbet A jeweled desert, worthy of any occasion. Hibiscus flowers and tart cranberries come together in a frosty concoction. Serve with a drizzle of hibiscus syrup and decorate with syrupy flowers.

½ cup dried hibiscus flowers 2½ cups hot water 2 cups fresh cranberries 1 cup sugar ¼ teaspoon salt hibiscus syrup and flowers, to serve 1. Place the dried hibiscus flowers in a medium bowl and cover with the hot water. 2. Let stand for 5 minutes and strain through a fine sieve into a pan. 3. Keep the flowers for another use. 4. Place the pan over a medium to high heat and add the sugar. 5. Bring to a boil, stirring continuously until all the sugar has dissolved. This will take about 6 minutes. 6. Reduce the heat, add the cranberries and salt, and continue to cook for another 3 minutes. 7. Remove the pan from the heat and allow


the syrup to cool slightly. 8. Pour into a blender, purée until smooth, then strain through a fine sieve. 9. Cover the strained mix and refrigerate until chilled. 10. Remove the chilled purée from the fridge and pour into an ice cream maker. 11. Freeze according to the manufacturer’s instructions. To serve, scoop into bowls, drizzle with hibiscus syrup and garnish with flowers. Hibiscus Sugar Purple and ruby flecks of dried hibiscus flowers dress up all kinds of sugars. Mix it up with different varieties for a range of flavors and colors. Use it for baking, sprinkling over morning pancakes and waffles, and decorating cocktail glasses. Makes 2 cups

1 cup dried hibiscus flowers 1 cup fine white sugar 1. Mix the hibiscus flowers and sugar together and store in an airtight container. Hibiscus Donuts These bite-size donuts are divine. Serve with a shot of strong espresso. Makes approx 30

2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons cocoa powder pinch of sea salt ½ cup+1 cup hibiscus sugar ¾ cup buttermilk 1 egg 2 tablespoons melted butter 1 teaspoon vanilla extract 6 cups vegetable oil 1. In a food processor, pulse together the flour, baking powder, baking soda, cocoa powder, salt, and ½ cup of hibiscus sugar until just combined.

5. Using a cookie cutter, cut the dough into rounds. 6. Knead the scraps together, roll out, and continue to cut into rounds until all the dough is used. 7. Pour the vegetable oil into a deep pan and heat over a medium heat until it registers 350°F on a deep fry thermometer. 8. Place a wire rack over a baking sheet. 9. Working in batches, gently add the dough balls to the hot oil. 10. Turn after 2 minutes with a pair of tongs and continue to cook for another 2 minutes until golden brown. If they are getting too brown too quickly turn the heat down. 11. Place the cooked donuts on the wire rack to drain the excess oil. 12. Pour the remaining 1 cup hibiscus sugar on a plate. 13. Roll the warm donuts in the sugar to coat. Hibiscus & Apple Fruit Spread Fruit spreads are a breeze to make and are perfect served with cheese. They make a delicious topping for grilled cheese toasts and make wonderful accompaniment to roasted duck and pork. Makes 2 cups

½ cup dried hibiscus flowers 1½ cups hot water 3 granny smith apples, peeled, cored, and finely diced 1 cup+2 tablespoons white sugar ½ lemon, grated zest and freshly squeezed juice 1. Place the dried hibiscus flowers in a medium bowl and cover with the hot water. 2. Let stand for 5 minutes and strain through a fine sieve into a pan. Reserve the flowers for another use.

2. Whisk together the buttermilk, egg, butter, and vanilla in a bowl.

3. Place the pan over a medium to high heat, add the apples, and bring to a boil.

3. With the motor running, add the buttermilk mix to the dry ingredients until a dough ball forms.

4. Reduce the heat to simmer and continue to cook for 30 minutes, stirring occasionally, until the apples are soft.

4. Turn the dough out onto a floured work surface and roll out to 1” thickness.

5. Pour the apples into a blender and purée.

6. Return the purée to the pan and add the sugar, lemon zest, and juice. 7. Bring to a boil, reduce heat, and simmer for 40 minutes, stirring frequently. The paste should be thick and deep in color. 8. Spoon the paste into a 6” mold, cover, and refrigerate until completely set. 9. Dip bottom of mold into hot water for 30 seconds to unmold. Store in an airtight container in the fridge for up to 1 month. Blood Oranges in Hibiscus Syrup Winter brings the wonderful gift of juicy dark blood oranges. Drown them in rich earthy hibiscus syrup and serve alongside a hearty cheeseboard.

4 blood oranges 1½ cups hibiscus syrup 1. Cut the oranges into ¼" slices and remove any seeds. 2. Bring the hibiscus syrup to a boil over a medium to high heat. 3. Add the orange slices and reduce to a simmer. 4. Cook for 5 minutes then remove from the heat. 5. Allow the oranges to cool in the syrup. These can be stored in an airtight container in the refrigerator for 2 weeks. Panna Cotta with Hibiscus Syrup A simple yet classic dessert that fits any moment. Dress it up in style for the holidays with ruby rich hibiscus syrup and flowers. Makes 8 ¾ cup ramekins

2 teaspoons gelatin 1 cup heavy cream 1½ cups whole milk ¼ cup fine white sugar 2 cups goats milk yogurt or regular yogurt 1 cup hibiscus syrup 1. Dissolve the gelatin with a tablespoon of warm water.

3. Reduce the heat and stirring constantly, cook until the sugar has dissolved about 5 minutes. 4. Remove from the heat, add the gelatin, and whisk until completely dissolved. Set aside to cool. 5. Whisk in the yogurt until smooth and pour into 8 ramekins. 6. Cover and place in the refrigerator to set. To serve, drizzle with hibiscus syrup and garnish with flowers.

⁄3 cup hibiscus sugar 1½ sticks melted butter 1¼ cups heavy cream 10 oz bittersweet chocolate (75% cocoa), roughly chopped 2 large eggs, beaten 3 tablespoons hibiscus syrup cocoa powder, for dusting 1


4 tablespoons heavy cream 3½ oz bittersweet chocolate (75% Cacao), roughly chopped 1. Preheat the oven to 350°F.

Hibiscus Poached Pears Serve these dark jeweled pears warm with mascarpone or chilled with a wedge of Stilton. They are the perfect match for long slow winter roasts. Makes 4

4 firm but ripe medium-sized pears 3 cups hibiscus syrup 2 bay leaves 1. Cut the pears in half and remove any pips. 2. Bring the syrup to a boil in medium-sized pan. 3. Reduce the heat to a simmer and add the pears and bay leaves. 4. Cook for 6–8 minutes until the pears are tender. 5. Using a slotted spoon, remove the pears and place them in a shallow bowl. 6. Return the pan to the heat and boil the syrup over a medium to high heat until it has reduced by half. 7. Pour the syrup over the pears and serve. Can be stored in an airtight container in the refrigerator for 1 week. Hibiscus Dark Chocolate Tart Wonderfully decadent and festive, this is a must for any holiday entertaining. Serve with lashing of crème fraîche and a good liquer. Serves 10–12

2. In a medium bowl, stir together the ground cookies or crackers, sugar, and melted butter until completely combined. 3. Press the mixture into the bottom of a 10” tart pan and press evenly up the sides. 4. Bake in the preheated oven for 10 minutes. 5. Remove to a wire rack to cool. 6. Bring the 1¼ cups cream to a boil in a saucepan over medium to high heat. 7. Remove from the heat, add 10oz of chocolate, and stir until smooth. 8. Add the eggs and 1 tablespoon of hibiscus syrup and vigorously stir until completely combined. 9. Pour the chocolate mix into the tart shell and bake in the oven for 20 minutes. 10. Remove and cool completely. 11. To make the ganache, bring the cream to a boil. 12. Remove from the heat and add the remaining chocolate. 13. Stir until smooth then add the remaining 2 tablespoons hibiscus syrup and continue to stir until completely combined. 14. Pour the ganache over the tart and allow to set. 15. Finish with a dusting of cocoa powder.

delightful 2. Combine the cream, milk, and sugar in a small saucepan over a medium heat and bring to a boil.


2 cups chocolate flavored cookies or crackers, ground


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, velvet—yes, we can totally get behind these memories

Quilted Fabric & Music Paper Baubles


Wool Pom Pom Wreath We up-cycled a vintage woolen blanket to create this fun wreath for the holiday season.

8. Use as a template and cut out another of the same.

as you need to fill the outer edge of your farmers sieve.

9. Draw a 2” circle in the center of each and cut out to resemble donuts.

22. Use a hot glue gun to attached pom poms to inner edge of sieve.

You will need:

10. Place the circles together.

Hang on your door and decorate with fresh pine.

thin pure wool vintage blanket (lightweight is best) wool dyes in your choice of contrasting colors 8-ply wool scissors cardboard round vintage farmers sieve hot glue gun fresh pine 1. Cut off any fringe from blanket edge, then wash the blanket in hot water in a washing machine (this is meant to shrink the blanket). 2. Dry the blanket in the dryer on the hottest setting.

11. The idea now is to wind the wool around the circles. 12. Cut the wool into manageable lengths, perhaps about 4’ at a time. 13. Hold 1 end on the outside of the circle and feed the other end through the hole, round the back. and through the front again. 14. Repeat this, working your way around the circle until all the cardboard is covered. 15. As you use additional lengths, you don’t need to tie them together, just make sure the ends are on the outside, not in the middle.

Quilted Fabric Baubles A box of these beautifully crafted baubles will make a lovely gift. You will need:

small pieces of vintage or store bought reproduction quilt-style cotton fabrics in your choice of colors and designs (smaller patterns work best) quantity of 2” Styrofoam ball shapes PVC craft glue (both available at craft stores and online) brush scissors string/twine pins or hot glue gun

4. Use a wool-approved dye, follow packet directions.

16. The next step is the trickiest. Once cardboard circles are full, cut the wool around the edges (i.e. the scissor blade should eventually pass between the 2 pieces of cardboard as you are cutting.) You won’t be able to cut it all in 1 go, so just do a few layers at a time.

5. Immerse the entire piece of wool in chosen dye liquid, squeeze out excess, and allow to dry naturally.

17. Pass a length of wool between the 2 pieces of cardboard, around all the pieces of wool, and tie it firmly together.

6. Cut wool into ½” thick strips (the longer the better). You will need at least 10’–12’ in total for each pom pom.

18. Slip the cardboard rings off.

5. Allow to dry.

19. Trim any lengths of wool that are uneven to give your pom poms a tidy look.

6. Attach a loop of knotted twine with a pin or a hot glue gun. Repeat.

3. Cut the wool in 2–3 larger sections, depending on how many colors you want to have. We used blue, green, and teal dyes.

7. Draw a 4½”-diameter circle onto cardboard, cut out using scissors.


21. Repeat, making as many pom poms

1. Using scissors, cut fabrics into approximately ½” thick strips. 2. Use a brush to apply the glue onto the back of fabric, then wrap around styrfoam ball in a patch pattern. 3. Trim away any excess fabric or threads. 4. Repeat until ball is covered in fabric.

Music Paper Baubles Recycle vintage music papers (found at markets or charity stores) into these crafty Christmas baubles. You will need:

vintage music paper pencil scissors glue tape string/twine 1. For each bauble, use a cookie cutter or bottle top to trace 6 1½” rounds onto music paper with a pencil. 2. Cut out using scissors. 3. Fold paper pieces in half. 4. Working with 1 circle at a time, use glue tape (glue tape works best because

it does not cause paper to wrinkle on drying) to stick 1 side of paper half to the half of another and continue until all 6 are joined together, adding a loop of knotted string for the hanger in the center before you glue the last 2 pieces together. Advent Jars Recycle glass jars from your kitchen, give each jar a lick of paint in your favorite color, then have fun stenciling each with a number. You will need:

25 recycled glass jars (for Advent) or you can make just 12 (for 12 days of Christmas) water-based acrylic paint in 2 colors paint brush

number stencils poem written on paper and an envelope for each and/or wrapped chocolates or toys clean and dry jars 1. Brush a wide band of paint around each jar. (You can use masking tape to help paint a straight edge if desired). 2. Allow paint to dry completely. 3. Using number stencils and a small thick paintbrush, dab paint to create numbers onto jars in a contrasting color. 4. Once dry, place a poem sealed in an envelope or a small chocolate or toy in each jar. Linzer Torte Cookies Linzer torte has been a Christmas classic in Austria, Hungary, Switzerland, and Germany since the early 1700s. We used the traditional flavors of hazelnut, cinnamon, and raspberry jam to create our own flavored cookies that taste just like the classic. Perfect boxed for a gift. Makes 30

2½ cups all-purpose flour 2½ cups hazelnut meal ½ teaspoon ground cinnamon pinch of salt ½ lb unsalted butter, at room temperature 1 cup confectioners’ sugar 1 tablespoon milk 1 teaspoon vanilla extract ½ cup raspberry jam extra confectioner’s sugar, sifted, for sprinkling 1. Preheat the oven to 350°F. 2. Line 4 baking trays with parchment paper. 3. Combine flour, hazelnut meal, cinnamon, and salt in a mixing bowl. 4. Mix to combine and set aside. 5. Place butter into a medium-sized mixing bowl. 6. Using an electric mixer, beat the butter until light and fluffy, about 4 minutes. 7. Add confectioners sugar and beat well to combine.


Linzer Torte Cookies


8. Stir in flour mix, milk, and vanilla. 9. Mix to a soft dough. 10. Turn out onto a floured surface and knead lightly, divide dough into 2. 11. Wrap each in plastic wrap and refrigerate for 30 minutes. 12. Working in batches, roll dough between 2 sheets of parchment paper until ¼“ thick. 13. Cut out 60 rounds using a 2½” round fluted cookie cutter.

white undercoat paint, then aqua paint, or a color of your choice. Finally to finish and give an aged affect, brush a light coat of black paint roughly over tree, then while still wet, use a cloth to rub off excess black (optional).

Music Paper Baubles

4. Use Washi tape to attach your favorite baubles to tree.

14. Place 30 of the rounds onto prepared trays, allow room for spreading. 15. Cut the center out of the remaining 30 rounds using a 1” round cookie cutter and place onto prepared baking trays, allow room for spreading. 16. Bake for 12 minutes or until lightly golden around the edges. 17. Remove from oven and allow to cool on trays. 18. To assemble: spread a little jam onto 30 fluted rounds; dust the remaining cookies that have the center hole with confectioners' sugar. Carefully sandwich cookies together. Wooden Christmas Tree Give your home an aqua blue Nordic feel this holiday season by making our simple Christmas tree using recycled wood.

Quilted Fabric Baubles

You will need:

timber pieces (you can use recycled wood like fence pickets) saw, to trim wood wood screws screwdriver white, aqua, and black acrylic paints paint brush Washi tape baubles 1. Cut the wood into the following 6 lengths—thickness of the wood is not important so use what is available: 36”x3”, 20”x3”,18”x3”,16”x3”, 14”x3”, and 12”x3”. 2. Use the largest piece as the center for the tree, then attach the remaining wood pieces from largest to smallest to the front, using screws through the back of main piece. 3. You can leave the tree in the natural wood color or paint the tree with a

Wooden Christmas Tree


Vintage Photo Christmas Stocking Have fun making a Christmas gift stocking for each member of the family. Decorate each with a charming old Christmas photo. You will need:

long socks old family Christmas photos an inkjet printer Blumenthal cotton Twill Photo Fabric, (available on eBay and Amazon) scissors cold tea embroidery cotton sewing needle string/twine 1. Place selected photos onto printer, do a test copy onto paper first, then cut photo fabric to fit into printer paper feeder (follow directions supplied with photo fabric).

1½ lbs mixed dried fruit ½ cup brandy 7 oz butter, softened ²⁄3 cup brown sugar 2 eggs 1 ⁄3 cup fresh orange juice ¾ cup all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 1¼ cups fresh breadcrumbs, made from day old bread 3½ oz good quality dark chocolate, chopped or grated vintage music paper and string

2. Place fabric face down into paper feed of printer.

1. Place dried fruit into a large bowl, pour over, brandy and mix well.

3. Copy photos onto fabric; allow print to dry overnight

2. Cover and stand overnight.

4. Use scissors to cut around printed photos on fabric. 5. To give an aged look, brush each with cold tea and allow to dry.

4. Grease and base line 10 6 fl oz ramekins with parchment paper (we used a 12 cup Baker’s Secret loose base dessert pan).

6. Use embroidery cotton to stitch a photo to each sock.

5. Place butter and sugar into a medium mixing bowl.

7. Make loops of knotted string/twine and stitch to the top of each sock.

6. Using an electric mixer, beat the butter and sugar until light and fluffy, about 4 minutes.

Hang the stockings!


Mini Christmas Puddings in Vintage Music Paper Gift a homemade mini pudding to someone special this holiday season. A thoughtful gift that looks great wrapped in vintage music paper. Makes 10

3. Preheat the oven to 300°F.

7. Add eggs 1 at a time, beating well after each addition. 8. Stir in orange juice. 9. Add sifted flour, spices, breadcrumbs, and chocolate. 10. Mix until well combined. 11. Spoon into prepared tins. 12. Use the back of a wet spoon to smooth tops of puddings. 13. Cover each pudding with a round of parchment paper. 14. Bake for 35–45 minutes or until skewer inserted into the center of puddings comes out clean. 15. Remove from oven and allow cool 10 minutes before turning onto a wire rack. 16. Once cool, wrap each pudding in parchment paper, then in a sheet of vintage music paper, and tie each with string or twine.

Mini Christmas Puddings in Vintage Music Paper


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



Luis Otoya & Matthew Robbins

For Luis Otoya, entertaining (especially during the holidays) is all about making his guests feel comfortable. It’s balancing beautiful tablescapes with letting people hang out in the kitchen as you finish cooking. It’s gently sneaking around to find out what his crowd likes and dislikes, and, of course, it’s about serving them beautiful food influenced by his hometown of Cartagena, Colombia. His spin on a Colombian-inspired Christmas dinner is built around the hallmarks of the holiday, with a slight twist. Luis’ nibbles to start your celebration include Colombian-style shrimp cocktail served in an oh-so-American deviled egg. Traditional aguardiente isn’t served straight (as most Colombians quaff it), but in a festive send-up of the mojito. But there are some classics. Posta cartagenera over titoté coconut rice, is “the most traditional dish we have,” says Otoya. “If you have someone over to your house to celebrate anything, that’s what you would normally give that person.” The combination of the savory sauce— slowly reduced wine and onions—and the nutty coconut rice—with its rich brown hue—exemplifies the sweet and sour flavor profile Colombians love. While some Colombians have adapted and may even serve a turkey on Christmas Eve, the whole experience will never be quite American. “Colombians start later but they also end late,” says Otoya. “It’s not like ‘let’s get together on Christmas Day on the 25th.’ For us it’s on the 24th and people wait until it’s midnight to actually eat.” One tradition Otoya wouldn’t improve on is dessert, which has to be a traditional cuatro leches cake. “It’s a simple homey dish, but it’s always the best,” Otoya says. “Whenever you think of entertaining at home, that’s the dessert that will come to your mind.” Aguardiente Mojitos Serves 4

4 limes spearmint 4 tablespoons white sugar 4 shots Aguardiente (Colombian Anis Liquor) seltzer water ice 1. Cut the limes into wedges. 2. Divide lime, spearmint, and white sugar into each glass. 3. Crush the ingredients together with the help of a muddler or a wooden spoon. 4. Add 1 shot of Aguardiente. 5. Add ice. 6. Top with seltzer water. 7. Decorate with a sprig of spearmint.

Aguardiente Mojitos

Red Snapper, Coconut, & Mango Ceviche Hors D`Ouevres


Red Snapper, Coconut, & Mango Ceviche Hors D`Ouevres Serves 4

1 small filet red snapper 3 limes, just the juice salt and pepper, to taste ¼ cup green mango ½ cup coconut milk peanuts, roasted and salted black sesame seeds 1. Cut the fish into small cubes. 2. Squeeze limes and place the fish in the lime. Make sure there’s enough lime juice to fully cover the red snapper. 3. Add salt and pepper to marinate. 4. Cut mango in very small cubes. 5. Wait 20–25 minutes until the fish has completely changed its color. 6. Throw out most of the lime juice and replace with coconut milk. 7. Add mango and peanuts. 8. Season with salt and pepper. 9. Sprinkle black sesame seeds for a pop of color. Plantain Drums with Avocado Cream & Suero Serves 4

1 ripe plantain 2 tablespoons butter 1 Hass avocado 1 lime salt and pepper, to taste sour cream 1. Peal the plantain, cut into small “drums”. 2. Take the plantain drums to a quick boil. 3. Scoop out some of the meat of the plantain to create a bowl. 4. Place the drums in an oven pan and add butter on top of each one. 5. Bake for 10 minutes until gold. 6. Peel avocado. 7. Blend avocado in a blender with lime juice, salt, and pepper. 8. Assemble the plantain drums by filling them with avocado cream and topping them with sour cream.

Plantain Drums with Avocado Cream & Suero


Shrimp Cocktail Deviled Eggs


Posta Cartagenera over TitotĂŠ Coconut Rice


Shrimp Cocktail Deviled Eggs Serves 4

salt and pepper, to taste ½ lb shrimp 3 eggs 2 tablespoons ketchup ½ tablespoon mayo 1 tablespoon red onion, finely chopped 1 teaspoon garlic, finely chopped 1 teaspoon hot sauce (Amazon Pepper preferred!) 1 lime, just the juice 1 shot of brandy cilantro leaves, for garnish 1. Bring water to a boil. Add salt to the water. 2. Cook shrimp and cool in cold water. 3. Hard boil 3 eggs, peel, and reserve only the whites. 4. In a bowl, mix ketchup, mayo, onion, garlic, hot sauce, lime, and brandy. 5. Add shrimp, salt, and pepper. 6. Serve the shrimp cocktail in the egg whites. 7. Garnish with cilantro leaves. Posta Cartagenera over Titoté Coconut Rice Serves 4+ Posta Cartagenera:

1 small top sirloin 4 tablespoons oil 2 red onions 4 tablespoons Dijon mustard 1 bottle red wine salt and pepper, to taste 1. In a pot with a fitted lid, heat oil over medium high heat and sear the top sirloin on all sides. It is important to sear very well. 2. Add onion, mustard and wine. 3. Season with salt and pepper. 4. Over medium heat, cook with the lid on for 1½ hours. 5. Remove meat and allow to cool slightly. 6. Process and strain the sauce. 7. Cut meat into thin slices.


Titoté Coconut Rice

1 coconut, just the meat 1 tablespoons sugar 1 cup Carolina rice 1 tablespoon butter salt, to taste 1. Blend coconut meat and warm water in order to extract natural and fresh coconut milk. 2. With a strainer, extract some coconut milk. Place in a pot. 3. Do the same process with the already grinded coconut to get a second extraction. Set aside. 4. Add sugar and cook down over medium heat. Allow mixture to reduce completely until the oil separates. This coconut oil will “fry” the coconut milk, creating titoté. 5. Add 2 cups of second milk extraction. Mix very well until everything is dissolved in the water. 6. Add the carolina rice and bring to a boil. 7. When water has evaporated and you see small holes on top of the rice, lower the stove to minimum, add butter, and cover for 20 minutes until cooked. Cuatro Leches Serves 8

1 cup condensed milk 1 cup evaporated milk 1 cup cream 1 cup+1⁄3 cup milk 1 cup all purpose flower 1½ teaspoons baking powder 5 egg yolks 5 egg whites 1 cup white sugar 1 teaspoon vanilla extract 1. Preheat oven to 350°F. 2. Grease a glass 9x9 Pyrex pan. 3. Mix condensed milk, evaporated milk, cream, milk, and vanilla extract. Reserve in the fridge. 4. Sift flour and baking powder together. 5. Using a mixer, whisk or beat the eggs whites with half the sugar until you create a meringue. Mix the yolks with the remaining sugar, and add to the egg

white meringue. 6. Add the dry ingredients and 1⁄3 cup of milk and mix well. 7. Place in the glass pan and bake for 15–20 minutes. 8. Pour the milk mixture into the cake. 9. Top with frosting. Prawns in Tamarind Glaze on a Coconut Shell Serves 4

2 coconuts 12 to 15 prawns salt, to taste ½ cup tamarind paste ½ cup coconut milk 1. With the help of a hammer, break coconuts in half. (You can also ask for them to be cut when you buy them.) 2. Peel prawns and clean them. Leave the little tail for presentation. 3. Boil water and add salt. 4. Cook the prawns in boiling water for 3–4 minutes. 5. Chill in cold water. 6. Place the tamarind paste and coconut milk in a pan and bring to a boil. 7. Mix in the prawns and glaze them. Serve in a fresh coconut bowl.

Cuatro Leches


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 I’m feeling the shades of gray. To me it’s a very warm and inviting color

The star

3D Star


Felt Star Wreath This will make a beautiful door wreath. You will need:

small felt stars (I got mine on wire wreath hot glue gun ribbon 1. Test place the stars on the wreath to make sure they line up well. 2. Gluing stars onto the wire wreath, work all the way around. 3. Hang from a ribbon.


STAR STAR of NIGhT of wonder

Paper Clay Stars I love these simple cut out stars, great as just wall or window décor or on a pretty wrapped gift. You will need:

paper clay rolling pin knife star cookie cutter straw fabric dye ribbons 1. Roll the paper clay thin using a rolling pin. 2. Use the knife and cut the paper clay into squares. 3. Using a star shaped cookie cutter, make stars in the middle of the squares. 4. Use a straw to make holes on the top of each star. 5. Let the stars dry. 6. Mix some fabric dye and water and dip the stars in it for just a few seconds. Let them dry. 7. Tie them with ribbons and strings and hang on a wall or a window. TIP! The small stars you cut out can be used too. Make a hole in the middle of each with the straw and let them dry. Tie them all together on a string to make a cute garland. Clay Star Wrapping Super cute gift-wrap idea. Can be made into whatever shape you want! You will need:

air-dry clay scrap of linen rolling pin star shaped cookie cutter straw fabric dye string

Clay Star Wrapping

Paper Clay Stars

1. Roll out the clay thin on a piece of linen, this will give the stars a great texture. 2. Use the cutters to make stars and place on a tray. 3. Use the straws to make holes on each end of the stars. Let them dry. 4. Once dried, dye them in a mix of fabric dye and water, let them dry again. 5. Use them as a “belt” tied around holiday gifts with some pretty string.


Wooden Bead Stars Give me some wooden beads and I’m a happy guy. These are easy to make, just watch the video we made! You will need:

50 wooden beads (I dyed mine with some fabric dye) thin metal wire clippers 1. Cut a piece of wire to 22”. 2. Thread on a bead, find the middle, and secure the bead by twisting the wire 2 times. 3. Add 1 more bead. 4. Divide the wires and thread 3 on each side. 5. Close the wires by twisting 2–3 times. 6. Add 1 more bead. 7. You are going to need 5 of these units total.

Wooden Bead Stars If you need some added help, be sure to watch the how-to video, starring moi at

8. Make a small bead ring with 5 beads and close it by twisting the wire a few times, cut off with your clippers. 9. Now start with one of the arms, divide the wire and insert one in-between 2 beads, 1 into each side and pull so that the arm goes in close to the ring. Continue with all arms. 10. Secure all the wires by twisting around the wreath and clipping them off. Star Bottle Paper clay is easy to work with and dries fast. This is a great project with your kids. Use as vases or just as décor. You will need:

paper clay bottle star shaped cookie cutter fabric dye 1. Add a thin layer of paper clay around the bottle. 2. Use a star-shaped cookie cutter and cut out a star on the front of the bottle. Let it dry. 3. Mix water and fabric dye and dip the bottle in the dye. Let it dry. Star Bottle


Wool Felt Ornaments with a Message

Wool Felt Ornaments with a Message Such a cute ornament idea, place small messages of love and hope in each one. You will need:

wool felt fabric (I got mine on star template (search online) scissors silver sewing thread needle cotton filling 1. Cut out 3 stars in the wool felt. 2. Cut 1 of the stars like you see on the images. 3. Sew them together so that the cut-off star forms a small pocket. Leave an opening so that you can fill the star. 4. Fill it with some cotton filling and sew closed. 5. Use the same tread to make a hoop on the star so that you can hang them. 6. Write small messages of love on a piece of paper and place in each star's pocket. Felt Star Tree I simply taped felt stars to the wall using double sided tape. An old stick became the trunk. Linen Stars Really easy to make, they have that shabby rustic feel to them. You will need:

papier-mâchÊ stars linen fabric hot glue gun scissors 1. Cut the fabric loosely around the star. 2. Glue the fabric to the star. 3. Fold the fabric around the edges of the star and glue fabric in place.

Felt Star Tree

STAR with royal

be auty


4. Cut off the fabric from the tips of the stars so they look a bit random.


Linen Stars

Cut Wool Felt Stars This looks really hard, but it's not. Download the template and you won’t believe how easy they are to make. Use as table décor, wall hanging or on a door. You will need:

wool felt fabric templates, go to scissors needle and thread tacky glue 1. Download and cut out the templates. 2. Cut out the wool felt using the templates, you need 6 equal pieces. 3. Use tacky glue and glue together both ends on each star piece. 4. Use needle and thread and sew the star together like the on the picture. Button Star I have a huge collection of wonderful vintage mother of pearl buttons. It’s perfect for a holiday star. You will need:

vintage white buttons 6 15” wooden rods hot glue gun and hot glue 1. Make 2 triangles and glue together. Cut Wool Felt Stars

2. Glue the 2 triangles together to form a star. 3. Glue the buttons on all over the star. Wool Stars These stars are great as ornaments, gift wrap décor, or on your door. You will need:

papier-mâché stars (you can find these at craft stores) old wool sweaters or scarfs scissors hot glue gun and hot glue 1. Cut a piece of wool to fit loosely over the star. 2. Hot glue small pieces of wool to the star, work all around. 3. Fold the remaining wool around the back of the start and hot glue in place. Cut off any excess wool. 4. If you are hanging the stars, glue some string on the back as a small hook.


3D Star Make a bunch of these and place them all over your holiday dinner table.

Gray Paper Stars

You will need:

craft paper decorative paper paper glue scissors star template (search online) 1. Start by gluing the decorative paper to the craft paper, do on each side so the craft paper is double sided. Let it dry. 2. Use your template and cut out 2 stars—you decide the size. 3. In the middle of each star, cut out a slit from the bottom to the middle. 4. Place the 2 stars into each other and volia! Gray Paper Stars I love how these turned out. I simply hot glued them directly to the tree. You will need:

papier-mâché stars, easy to find at craft stores or online fabric dye 1. Mix dye and water and simply dip the stars in the dye. 2. Let them dry.




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

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

It’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 | 141

Clockwise from left: Dyed Lantern; Colored Lantern; Cut-out Lantern; Folded Lantern.


Collage Lantern

Give light, and people will find the way —­Ella Baker


cooking with

Food+styling by Carlo Geraci | Photography by Linda Pugliese


Pommes Anna


I’ve been collecting antique French copper for years, not only for its beauty, which it has in abundance, but also for its utility. Copper conducts heat very quickly and uniformly across its entire surface, penetrating the food evenly from all sides. You can cook over a lower flame that saves on energy, and there are no hot spots on the bottom of the pan. Copper pans also dispense heat easily, significantly reducing the cool-down time. It affords cooks much greater control, which is why copper pots are the tools of choice among so many serious at-home cooks and professional chefs.

Tin Lined Copper:

I personally collect the French antique variety of this type of copper. Tin lining helps copper not react to acidic foods such as tomato sauce, acts as a non-stick surface, and further enhances its ability to conduct heat. Tin is a soft metal and should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, like metal scouring pads or metal scrapers. Remember to always use low to medium heat, as this is the equivalent to medium or high heat in other non-copper pans, and only use nylon or wood utensils, as metal can scratch in a tin copper pan.

Stainless Steel Lined Copper:

Stainless can take a bit longer to warm up than tin, however you can use metal cooking utensils, cook at higher heat, and the lining never needs replacing. I recommended that you season new stainless-lined copper pans, which will help keep your food from sticking. To do this, apply a thin layer of peanut or other high-smoke oil with a paper towel. Put only enough to coat the steel lining and remove all the excess. Then heat the pan until just before the oil begins to smoke and remove it from the stove. Let the pan cool, then rinse the pan and dry with a towel. Your pan is now ready for use.

Caring For Copper:

Copper should be carefully cared for and displayed in your kitchen for all the world to see! Always wash your copper by hand and never put in a dishwasher. My favorite cleaning method is just lemon and salt! This treatment for cleaning copper amazes everyone who tries it and it is completely chemical-free! Dip the cut side of half a lemon into a plate of salt, then rub it over the copper and watch it magically shine! Regardless of the type of copper you decide upon... cook in it, care for it, and show it off. Maybe one day you can pass it on to your loved ones. When I cook in mine, I reminisce about all of the previous owners and their 19th century recipes that were served to friends and family. It is one of the most romantic kitchen pieces I, or any cook, can own.Â


Fennel & Blood Orange Salad With Citrus Dressing


Fennel & Blood Orange Salad With Citrus Dressing Serves 4

3 blood oranges sea salt and freshly ground black pepper, to taste 2 medium fennel bulbs, very thinly sliced ½ red onion, very thinly sliced ¼ cup parsley leaves, loosely packed 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon fennel pollen ¼ cup olive oil ¼ cup fennel fronds 1. Cut both ends off blood oranges and, using a sharp pairing knife, remove skin and pith. 2. Cut crosswise into thin rounds. Place sliced oranges in bowl and add a pinch of salt to intensify their flavor. 3. Arrange fennel, onion, and parsley onto a platter. 4. Tuck blood orange slices in and around salad.

Carrot Orange Soup With Cilantro Cream

5. In a separate bowl, whisk citrus juices, fennel pollen, and olive oil.

Pommes Anna Serves 4

5. Salt and pepper the potato layers, and sprinkle over a pinch of thyme.

1 stick butter, clarified or 8 tablespoons ghee, melted 2 lbs Yukon gold potatoes, peeled and thinly sliced salt and freshly ground black pepper, to taste 1 tablespoon thyme leaves

6. Pouring on a bit more butter or ghee, continue layering with potatoes, salt, pepper, and thyme until you have used all ingredients.

1. Preheat oven to 450°F. 2. Clarify the butter—melt and let the white solids move to the top.

8. Place the pan with potatoes on top of a sheet pan and bake in the oven for 30 minutes.

3. Skim the white solids floating at the top with spoon and discard solids. It is important to use clarified butter so the potatoes don’t stick to pan. You can also melt store-bought ghee.

9. Remove from the oven and press down on the potatoes again.

4. In a 6” cast iron skillet or a French copper charlotte mold, put in ¼ cup clarified butter, arrange potato slices around the pan, covering the bottom by making concentric circles


7. Take a smaller pan with a flat bottom and press down to form the potatoes into a cake.

10. Return to the oven for 25 more minutes. 11. Remove to compress the potatoes a third time. 12. Return to oven for 5 more minutes or until nice and browned. 13. Invert onto plate and cut into wedges.

6. Add salt and pepper to taste and drizzle over salad. 7. Top with fennel fronds. Carrot Orange Soup With Cilantro Cream Serves 4–6

3 tablespoons olive oil 3 shallots, finely diced 2 garlic cloves, minced ½ whole red chili, finely diced 3” piece of fresh ginger, peeled and grated 1 orange, just the zest 6 medium carrots, peeled and chopped into even chunks 3 to 4 cups chicken or vegetable stock, depending on desired thickness 1 tablespoon orange marmalade 2 tablespoons Grand Marnier sea salt and freshly ground pepper, to taste

Roasted Cornish Hens With Pears, Feta, Figs, & Herbs SWEETPAULMAG.COM | 149

¼ cup whole milk yogurt ¼ cup half-and-half 2 tablespoons finely chopped cilantro

Roasted Cornish Hens With Pears, Feta, Figs, & Herbs Serves 4

1. Heat the oil in a medium to large heavy-bottomed pot and lightly sauté shallot, garlic, chili, ginger, and zest until translucent.

1 tablespoon canola oil 1 shallot, finely chopped ¾ cup dried figs, finely chopped ½ firm ripe pear, cut widthwise, peeled and finely diced 1 teaspoon thyme leaves, finely chopped 1 teaspoon rosemary leaves, finely chopped 1 tablespoon balsamic vinegar 7 oz French of Greek feta, crumbled 4 tablespoons butter, at room temperature 2 tablespoons parsley, finely chopped salt and pepper, to taste 2 1½-lb Cornish hens, butterflied

2. Add carrots and stir to combine for about 2 minutes. 3. Add stock and Grand Marnier and cook for 45 minutes or until carrots are tender. 4. In a blender, add marmalade and soup, and blend until smooth and creamy. Transfer back to pot. 5. Add salt and pepper to taste, and cook on medium heat until beginning to steam. 6. Mix yogurt, half-and half, and cilantro in a small bowl. 7. Season with salt and pepper and serve alongside or drizzle over soup.

Meringues With Orange Blossom Water & Pistachios

Cornish Hens

Roasting Pan

1 tablespoon+1 tablespoon canola oil 1½ firm ripe pear, sliced into rounds 2 heads garlic, cut in half, top parts discarded 1 ⁄3 cup dried figs 6 small shallots small bunch rosemary small bunch thyme 1. Preheat the oven to 475°. 2. In a medium skillet, heat the oil over medium-low heat. 3. Add shallots and sauté until translucent. 4. Add figs, pear, thyme, and rosemary. 5. Continue sautéing for 7–8 minutes. 6. Add balsamic vinegar and cook down until liquid has started to evaporate. 7. Transfer to a bowl and fold in crumbled feta, butter, parsley, salt and pepper. 8. Keep in a bowl at room temperature until ready to stuff hens. 9. To prepare hens, tuck wings under breast, and carefully work your fingers under skin to create space for stuffing. 10. Divide the stuffing mixture in half and gently place using a teaspoon under the skin of legs and breast of each hen. 11. Lightly press to evenly distribute and maintain shape. 12. Chill hens on a sheet pan until stuffing is set, about 1 hour. 13. Meanwhile, in a large cast iron pan, heat 1 tablespoon of canola oil over high heat. 14. Add sliced pears, garlic, figs, and shallots, and cook until golden. Turns pears once after 2 minutes to brown both sides. 15. Once golden, place on the outer edge of a large roasting pan or oven-safe skillet. 16. Add remaining tablespoon of canola oil to cast iron pan. 17. Salt and pepper hens, and sear for 2 minutes, skin-side down. 18. Transfer to the pan or skillet where you’ve placed the pears, garlic, figs and shallots. 19. Roast for 25 minutes. 20. Add rosemary and thyme sprigs and continue roasting for another 10 minutes,


until skin is golden. 21. Transfer hens to a cutting board and let rest 10 minutes prior to cutting in half. 22. Serve with roasted pears, garlic, figs, and shallots. Meringues With Orange Blossom Water & Pistachios Makes 10 large or 12 small meringues

1½ cups superfine sugar ½ lemon 5 eggs whites, at room temperature 2 teaspoons orange blossom water 1 ⁄3 cup pistachios, finely chopped 1. Heat oven to 400°F. 2. Spread sugar over a tray lined with parchment paper and cook until just beginning to melt at the edges (but not caramelize), about 10 minutes. 3. Meanwhile, wipe the inside of a very clean mixing bowl, and the whisk, with the cut side of a lemon. 4. Add eggs. Spiced Pears With Cardamom Crème Fraîche

5. Once the sugar begins to melt at the edges, set the mixer to high while you take the sugar out of the oven. 6. With mixer continuing to whisk, pick-up the long sides of the parchment paper, holding between thumb and forefinger, and slowly funnel warm sugar into the mixing bowl. 7. Continue beating until the whites have cooled, and are stiff and glossy, 10–15 minutes. 8. Add the orange blossom water and combine. 9. Turn the oven down to its lowest setting. 10. With 2 large spoons, spoon the egg white mixture into 10 large or 12 small clouds onto 2 parchment paper-lined baking sheets. 11. Sprinkle with pistachios and bake until clouds are crispy on the outside, and sound hollow when tapped on the bottom. This could take up to 6 hours, so you may want to start this early in the day or even the night before. 12. Turn the oven off, leaving meringues inside until they are cooled. Store in an air-tight container.

Spiced Pears With Cardamom Crème Fraîche Serves 4 Poached Pears

1 vanilla pod 1 bottle red wine 1 ⁄3 cup sugar 2 cinnamon sticks 10 whole peppercorns 8 whole cloves 4 whole star anise fresh thyme sprigs 1 orange, just the peel 4 ripe Bosc pears, peeled with stems intact Cardamom Crème Fraîche

½ cup crème fraîche ½ teaspoon ground cardamom 2 teaspoons confectioners’ sugar ½ teaspoon good vanilla extract

1. Halve the vanilla pod lengthways, scrape out black seeds, and put them and the pod in a large saucepan with wine,

sugar, cinnamon, peppercorns, cloves, anise, thyme, and orange peel. 2. Delicately slice off the bottom of each pear so they can stand upright when ready to serve. 3. Lower them on their sides into liquid. 4. Bring to a gentle boil, then reduce heat and simmer gently, partially covered, for 1–1½ hours, or until pears are tender and the liquid has reduced. 5. Baste pears with the spiced wine a few times during cooking, turning the pears over at least once so that both sides have a turn being fully submerged in the liquid. 6. Carefully remove pears and set aside. 7. Boil liquid for 8–10 minutes or until thick and syrupy. 8. In a separate bowl, add spices to crème fraîche and whisk until it just starts to thicken. Serve pears with syrup drizzled over, thyme sprig, and cardamom crème fraîche.


w el com e to


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


the month before christmas, oslo is a busy place! I would love to start this trip at the top of Oslo, the Oslo ceiling as we call it, where it’s quiet and you get a perfect view over my town—at Frognerseteren, 435 meters above everyday life. This is an old building from 1891 built in the famous Dragon style, with timber and details reminding us of the time of the Vikings. This has always been a café and a restaurant, it’s a place for family to enjoy a cup of hot coco after skiing. Both the exterior and the interior feel very authentic, with exposed timber, warm colors, a fireplace, and stuffed animals hanging on the walls. The view is spectacular (if there is no fog…), and you can see the whole city and the Oslo fjord from here. I would recommend hot coco with whipped cream, a waffel with brown cheese, or maybe an open sandwich with salmon. If you are in the right mood, are daring, and are dressed for it, you can take a sled down from Frognerseteren. You rent a sled, and slide down what used to be the bob slope during the Winter Olympics in 1952. Another alternative is to walk—but relax, you can also go by Tram #1. You have to go to the Vigelands Park, also called Frognerparken. This is the best place to be in all seasons! It’s a wonderful, big park, full of statues made by the artist Gustav Vigeland. It´s actually the biggest park in the world of its type, with more than 200 sculptures made by one artist. The sculptures are big, and made with granite—they all look strong yet soft. You want to touch them and take pictures of them. The most famous is an angry little on the bridge called Sinnataggen. Frognerparken also has a big playground for kids, a field for dogs to run, some cafés, and a museum. Our boys learned to ski in this park­­—there are cross-country slopes as soon as it snows.


To really get into the Norwegian Christmas spirit, I would like to take you to the Norwegian Folk museum at Bygdøy. This is the world's largest open air museum. For two weekends in December they have a big Christmas fair, You will find everything typical to Norwegian Christmastime: food, drink, crafts, ornaments, and the like. The old buildings, representing different areas of Norway, are decorated for Christmas, and children sing Christmas songs. One can experience how people in Norway celebrated Christmas in the past, and also get a good overview of different architecture and culture. In one area you can experience how they brewed beer in the olden days, you can taste the traditional lefse, make candles, or go horseback riding. I love to go there with my family and buy cookies for Christmas. Our main street is Karl Johan. At end of the street is our Royal Palace, and at the other end the main train station. The street is lively before Christmas, with a market and a skating rink. And what do we do on Saturdays? We go to the Freia Shop and buy our traditional milk chocolate. It’s the best milk chocolate in the world if you ask me—and it comes with a fairytale. Last but not least—I would like to share with you the best gløgg in the world. I drink this all December. Make the essence and put it in a bottle, then mix it together with red wine when you want 1, 2, or 15 mugs.

Above: Frognersetern Restaurant, overlooking Oslo; Christine Haerra Opposite page: A wonderful holiday spread at Frognersetern; Fireplace at Frognersetern Restaurant,; Santa at Folkemuseet; Anne Mina, Oslo's leading flower store; Sculpture from Vigelands Parken; Freia, Norway's leading chocolate store; Crowd at Folkemuseet; Christmas fair at Karl Johan Street


Amazing setting inside one of the old cabins at Folkemuseet


Christmas Gløgg Makes 20 glasses

25 cloves 4 cinnamon sticks 3 pieces dried ginger 1 teaspoon cardamom seeds 1 bay leaf 8 black peppercorns pinch of nutmeg 2 star anise 2 tablespoons lemon zest, thinly sliced 2 tablespoons orange zest, thinly sliced 1 vanilla bean, split down the middle 3 cups water ²⁄3 cup demerara sugar 1 cup aquavit (more if you dare!) 4 bottles red wine 1 bottle port wine 2 cups dried fruits like raisins, figs, etc. ½ cup blanched almonds 1. Coarsely chop or smash the dried spices and place them in a pot with zest and vanilla. 2. Add water, bring to a boil, let it simmer for 10 minutes, and cool. 3. Drain and place the liquid in a large pot, bring to a boil, and add sugar. 4. Stir until the sugar has dissolved. 5. Cool. 6. Once you’re ready to serve the glögg, heat up the syrup, alcohol, and fruits. 7. Don't let it boil. Serve warm in mugs. For more information visit:

Home-brewed beer at Folkemuseet; Girl in a folk costume at Folkemuseet; Traditional Norwegian holiday treats


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.


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.

Sweet Paul #23 - Holiday/Winter 2015  

I'm so happy to share all my holiday inspiration, recipes, crafts, and lifestyle content with you all! features include: Gingerbread, Winter...

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