Sweet Paul Magazine Holiday-Winter 2018

WINTER 2018

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Hey Mom, Here's the dinne rware I was te lling you about!

It has multiple options for dinne r plates, salad plates, bo wls, and we can ch oose from mugs or cups and sa ucers (or both)!

Let me know w hat you think! Yo u can see the whole collection at macys.com Love, Amy

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INSTANTLY DOWNLOAD!

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Lova BlĂĽvarg Susanna BlĂĽvarg Julia Cawley Alexandra Grablewski Michaela Hayes Warren Heath Lisanne Helling Dorie Herman Justine Hewitt Toby Murphy Jimena Peck Hector Sanchez Tara Sloggett china squirrel Rebecca Stumpf Saskia van Deelen Anne Weil Woodstock Farm Sanctuary Alexandra Villefrance

Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics

CONTENTS winter 2018

6 What's Up Sweet Paul 14 My Happy Dish 16 Handmade 18 Mormor's Kitchen 26 To Market, To Market 28 Bookmarked 32 Healthy Appetite 38 Keep Your Eye On 44 Nisse: The Christmas Gnome 48 Put a Lid on It! 52 Woof

features 60 Winter Wonderland 78 Citrus Jewels 90 Christmas at the Beach 104 Glimmer and Shine 114 Jewel of the Aegean

PHOTOGRAPHY BY PAUL LOWE

126 Cheers

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WHAT'S UP SWEET PAUL

In my memories, they were perfect, with tons of snow, amazing gifts, and even better food and cookies.

I’m sure my mind is clouded by time, and they all might not have been perfect, but that’s honestly how I remember them.

But more than gifts, food, and snow, what I loved the most is that we were all gathered together for a few days. My parents worked so much and I felt I didn't see them much, so having them all to myself for a few days was amazing.

In Norway, we do the big dinner and gift exchange on Christmas Eve. Christmas Day is all about eating and chilling, and that’s what we did. No one got dressed, and we all lounged around in our pajamas. We all always got new ones for the holidays, so it was kind of a fashion show too. (And I always won, clearly.)

All day, we would eat pork belly and cookies, and my parents would drink Champagne. We ate the thinly sliced the pork belly, leftover from Christmas dinner, on lefse, a tortilla-like potato flatbread, with mustard. Just writing about it makes my mouth water.

I would play with my toys, read books, and watch old holiday movies on TV. In my mind, it was a truly magical time.

I wish you all a very happy holiday season and a great new year. May it be filled with good memories, love, and lots of amazing food.

God Jul xo

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PHOTOGRAPHY BY JAMES ANTHONY. SWEATER BY RALPH LAUREN. KNITTED HAT BY HANDKNITBYZOLI.COM

The older I get, the more I think about my childhood holidays.

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Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”­—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound

morning or handmade doughnuts for the office; enjoy your lunch break with a sandwich or salad, pick up treats for a special occasion, or make it a date night over a glass of wine or craft beer.

[ SWEET PAUL STOCKIST SPOTLIGHT ]

The Glass Knife Winter Park, FL

What makes The Glass Knife a sweet spot to visit?

Our inspiration comes from a loving mother and hobbyist baker whose talents transformed her baking into a true creative profession. Baking is an art form, and we bring that to the forefront at The Glass Knife. It’s a place where time-tested recipes are prepared with a modern twist. We offer a unique and visually stunning selection with the goal of making sure every item tastes even better than it looks!

While we certainly love sugar, we have something for everyone, no matter the time of day: You can grab a coffee in the

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How would our readers spend the rest of the day in and around your town after visiting The Glass Knife?

After enjoying a visit to The Glass Knife, you could experience an open-air boat tour on the Winter Park Chain of Lakes. Take in an independent film at the renowned Enzian Theater, home of the Florida Film Festival. Stroll the lakeside campus of Rollins College, the first college recognized in the state of Florida. Or perhaps take in one of the seasonal art shows, concerts, and or fashion events. With brick-lined streets and a canopy of glorious oak trees, our neighborhood is truly a Florida gem.

While there is more than enough to keep you content within the Winter Park city limits, all the Orlando mainstays— professional basketball and soccer, a vibrant performing arts scene, and yes, world-class theme parks—are just minutes away.

Where does “Sweet Paul” find a home in your shop, and who takes it home?

We search high and low for an uncommon collection of retail items to offer to our guests. From local jams and specialty chocolates to unique gift items, our carefully curated shelves are a special surprise. We are pleased to feature “Sweet Paul” as part of our collection of unexpected finds. It’s a pleasure to see one of our guests with a passion for baking, a penchant for

crafting, or one with an aspiring green thumb pick up the latest edition of “Sweet Paul.”

What is your favorite “Sweet Paul” craft idea or recipe?

This is a bit like asking which child is your favorite! Given our passion for all things sweet and our constant quest for inspiration, we look forward to the featured desserts in each issue.

In last year’s holiday issue, we really enjoyed making (and eating!) the Tangy Marshmallows.

What’s the story behind The Glass Knife name?

The inspiration for The Glass Knife comes from our founder’s mother, Jacque, and her passion for baking, cooking, gardening, and just about everything creative. She was an avid antiques collector and had a particular passion for depression era glass. Before stainless steel made its way to cutlery, metal knives would easily tarnish from acids and leave behind a metallic taste on delicate foods. The glass knife was invented in 1920 as a somewhat fancy alternative to metal knives and were sold as a specialty item for cutting cakes and fruit. Jacque collected dozens of these sparkling knives over the years, and we proudly display part of the collection in our 23-foot communal table. It’s so fun to see old and young alike mesmerized by this bit of history while discovering the connection to our unique and very special name!

›

theglassknife.com

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Photo and styling credit: Passionshake.com Clockwise from the top center: “harvest barn” by Robin Ott, Orrville, OH. “Industrial Window” by Kamala Nahas, Ventura, CA. “Palm Trees in the Wind” by Designkandy, Marina Del Rey, CA. “Western Dawn” by Stephanie Goos Johnson, Washington, CT. “Last Tuesday” by Jennifer Daily, Alameda, CA. “Plant Cell 4” by Mary Gaspar, Wilmette, IL. “through the fog” by R studio, Syracuse, NY. “Part Of The Fun 1” by Bethania Lima, Santiago, Chile. “Jack” by Kristi Jackson, Salt Lake City, UT. Copyright MInted LLC, 2018

GALLERY WALLS WITH EASE

Take the stress out of selecting art for your home with free art styling by Minted. Simply text us a photo of your wall at 415-993-WALL, share your style, and we’ll send back beautiful art selections tailored to you.

a marketplace of independent artists

Pasta Perfection Fennel is the perfect fall vegetable and one of my favorite seasonal ingredients!

Did you know that you can also use fennel fronds, not just the bulb? They have a glorious herbaceous flavor! I couldn’t resist making fennel the star of this quick and sophisticated weeknight pasta.

The meal is served on a dinner bowl from the new Hammock Collection

by Noritake! This collection features numerous items to create your own personalized collection. All items are available in Blue, Khaki, and Grey!

Fennel Pasta with Almonds & Spicy Meatballs Serves 4 1 pound ground beef 1/2 pound ground pork 1 small red onion, finely chopped, divided 1/2 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1–2 teaspoons hot sauce, whatever kind you like best 1 tablespoon butter 3 tablespoons olive oil 1 medium head fennel 1/4 cup pine nuts 1/4³ cup whole almonds 1 pound cooked pasta (I used penne) 1 cup grated Parmesan salt and pepper extra virgin olive oil, for serving 1. Mix ground meat, half the onion, breadcrumbs, salt, pepper, and hot sauce.

2. Roll into 8 large meatballs.

3. Sauté the meatballs in butter until done and golden, 12–15 minutes.

4. Thinly slice the fennel and finely chop 1/2 cup of the fronds.

5. Heat the oil in a skillet, and sauté remaining onions and fennel until soft. Add nuts, and cook for another 2 minutes.

6. Mix the fennel into the pasta, and add Parmesan, and some extra virgin olive oil.

7. Season with salt and pepper, and serve with Parmesan on the side and a green salad.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing.

Visit NoritakeChina.com to view the complete Hammock Collection, featuring a variety of plate options, bowls, and serving pieces.

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MY HAPPY DISH This dish makes me happy because...

Oh, sweet brunost Brunost, translated as brown cheese, is a sweet Norwegian cheese made from goat’s milk and reminds me of a cross between cheese and caramel.

And it’s delicious cooked into recipes. Here in the U.S., you can find brunost under the brand name Ski Queen Food + Styling + Photography by Paul Lowe

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Hunter’s Stew with Brunost SERVES 4

2 tablespoons butter 1 pound beef stew meat, cubed 1 medium onion, peeled and chopped 8 ounces mixed mushrooms, cleaned and halved 3 cups beef stock 1 teaspoon salt 1/2 teaspoon pepper 8 juniper berries 2 tablespoons lingonberry jam 3 tablespoon all-purpose flour 3/4 cup water 1 cup crème fraîche 2 ounces brunost, grated FOLLOW US @SWEETPAULMAGAZINE

1. Melt the butter in a large pot, and brown the meat on all sides.

2. Add the onion, and cook until it softens.

3. Add the mushrooms, cook for 2 minutes. Add stock, salt, pepper, juniper berries, and lingonberry jam.

4. Let the stew simmer on low heat until the meat is tender, about 1 hour.

5. In a small bowl, mix flour and water, and whisk until smooth. Stir into the stew and continue to simmer for 10 minutes.

6. Stir in crème fraîche and brunost.

Serve with potatoes, Brussels sprouts, and extra lingonberry jam.

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This traditional Norwegian stew is often made with elk or deer meat, but I like it better with beef. The brunost sauce is amazing, and I always mash my potatoes into the gravy to soak up as much as I can.

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Handmade Inspiring DIY Projects from Lova

Sketch Tote Create your own custom tote bag to show your ecological style

Text by Lova Blåvarg + Photography by Susanna Blåvarg

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TOTES ARE the perfect bags, and they are so simple to make! I always have one close at hand for when I have unexpected things to carry. I wanted to personalize mine with a sketch and made an extra one for a friend too.

SUPPLIES MAKES 1 TOTE

2 pieces of linen, 14 inches x 20 inches 2 pieces of cotton, for the lining, 14 inches x 20 inches 2 thick canvas ribbons, 1 inch wide x 26 inches long transfer paper textile paint small paintbrush sewing machine needle and thread 1. Start by sketching on paper until you have a sketch you're happy with.

Mine took some trial and error, so make a few and pick your favorite.

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Or, if you want to use my designs, they are available as print outs on sweetpaulmag.com.

2. Cut the textiles to the measurements noted to the left.

3. Transfer the design to the linen fabric. Paint your motif with textile paint, and let dry. Iron to set, if your paint brand says to do so.

4. Sew the linen pieces together on three sides to make a simple bag.

Do the same with the cotton pieces.

5. Turn the bags inside out. Insert the cotton bag into the linen bag.

Bend the ribbons into handles and put in between the linen and cotton layers. Leave an inch and a half of overlap on the outside. Sew almost all around, but leave space in between one handle open.

6. Turn inside out.

7. Close the opening by sewing by hand.

8. Sew a seam one inch from the top, all around the bag, if you wish.

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mormor's kitchen Carrying on my Grandma's cooking

The other Mormor’s kitchen You’ve met Mormor. Now meet my other grandma, the glamorous, cookie-baking, Mor Food + Styling + Photography by Paul Lowe

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GROWING UP, I had two grandmothers.

Bordstabelbakkels

You’ve heard many tales of my beloved Mormor, my mom’s mother, who lived with us, and whom I was very close with.

But there was also my father’s mother.

We all called her Mor, which means “mother” in Norwegian, and I have to say that I never really got to know her that well. I always felt there was a boundary between us, and I don't think she understood me like my mormor did.

After all, I was a bit of a peculiar boy.

Mor was very chic and wore great clothes and large wigs that she displayed on foam heads in her bedroom. They kind of scared me a little, all those heads in a row. She once came to a school play dressed in a leopard-print dress and big wig, and I thought she was so glamorous. The other kids though she was someone famous—I didn't mind that.

She wasn't the best cook, but she did make the best Christmas cookies, called Bordstabelbakkels—I know quite a mouthful —which translates to table stack cookies.

I really don't know why they are called that. They don't look like tables. Maybe the leg of a table?

Anyway, my fondest memory of Mor was going over to her house before Christmas and baking these cookies together. Her guard fell a little, and we got closer after that. But our time left was short. She was ill and died six months later. Now, every time I bake these cookies, I think of her and those last good memories. God Jul, Mor.

MAKES ABOUT 60 COOKIES

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1 large egg 1 tablespoon heavy cream 1/2 cup + 2 tablespoons granulated sugar 2 cups all-purpose flour 1 stick butter, softened FILLING:

3 large egg whites 1 cup powdered sugar 13/4 cups ground almonds 1. In a bowl, mix together egg, cream, and granulated sugar.

2. Add flour and butter, and work until you have a smooth cookie dough.

3. Wrap in plastic and leave in the fridge for 2 hours.

4. In a bowl, whip egg whites and powdered sugar until soft peaks form.

Fold in the almonds. Fill a piping bag with the mixture.

5. Preheat oven to 360ºF. 6. Roll out the cookie dough until thin using a rolling pin and a little flour.

7. Use a knife to cut the dough into 3/4-inch x 4-inch pieces, and place on a parchment-paper covered baking pan.

8. Pipe a line of the almond mixture over the cookies, and bake for about 6 minutes, or until nice and golden.

Cool on a wire rack and store in a cookie jar with a tight lid.

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Pull Up a Chair Tiffani Thiessen shares a family favorite sure to bring your loved ones to the table Food + Text by Tiffani Thiessen Photography by Rebecca Sanabria

A few years back, I was sitting in my office when

BEAN & HAM HOCK STEW is excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

someone screamed out loud, “OMG, she is reading Sweet Paul!” The scream was about actress Tiffani Thiessen, who had posted a picture of herself on Instagram reading “Sweet Paul Magazine.” As a fan, that was really big!

A year later, we set up a meeting. I was so nervous before meeting her. You hear stories about celebrity behavior, and you never know. Well, after two seconds and a very warm hug, all my fears were forgotten. She was and is the sweetest person ever.

Tiffani has always been so supportive of everything we do, and now she is coming out with her first cookbook, “Pull Up a Chair.” It’s a stunning book, filled to the brim with easy and delicious recipes. As she told me, “It’s so important to get delicious, genuine food on the table to bring loved ones together.”

We are so lucky to share her Bean & Ham Hock Stew with our dear readers.

Bean & Ham Hock Stew SERVES 4 TO 6

This was a standby dish in my house that my mom would usually make on Sundays, so we could eat it throughout the week. She’d always use navy beans, which would get nice and creamy. And the secret to giving the beans the most deliciously deep, meaty flavor? A few ham hocks—a staple ingredient in my mom’s kitchen, like so many other working-class families’, because they were cheap.

Far be it from me to change a good thing, so I’ve stayed true to the original recipe. The only slight difference is that I’ve added bay leaves and a touch of herbes de Provence, an aromatic blend of dried rosemary, thyme, oregano, and lavender.

1 pound dried navy beans, rinsed and picked over ¹⁄8 teaspoon baking soda 1 tablespoon vegetable oil 4 meaty ham hocks (about 3 pounds)

1 medium yellow onion, finely chopped 1 medium fennel bulb, cored and finely chopped 4 garlic cloves, minced ¼ cup white wine 3 bay leaves 1 teaspoon herbes de Provence ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish 1. In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight.

Drain and rinse the beans.

2. In a large stockpot, heat the vegetable oil over medium-high heat.

Add the ham hocks and sear until browned, 4 to 5 minutes per side.

Remove from the pan and set aside.

3. Reduce the heat to medium, and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until

fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes.

4. Add the bay leaves, herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil.

Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours.

5. Stir in the beans and cook, covered, until the meat is falling off the bones, about 1 hour more. Transfer the ham hocks to a plate to cool; continue cooking the beans. Discard the skin and bones from the ham hocks and shred the meat. Return the meat to the pot and cook until the beans are tender and the stew has thickened, another 45 to 60 minutes.

Garnish each serving with fresh parsley.

ADVERTISING FEATURE

THESE PILLOWS ARE TO DYE FOR! My shaving cream marbling technique is chic, fun, and easy!

CELEBRATING 100 YEARS OF COLOR

ADVERTISING FEATURE

Oh marbling, how we love you. The classic swirling technique is so cool and so fun to do. Word of warning: once you perfect this technique, you’re going to start marbling EVERYTHING in your house. I’ll admit that I’m totally obsessed!

YOU WILL NEED: Rit All-Purpose Dye (We used Royal Blue and Navy Blue.)

Squeeze bottles for dye Foam shaving cream Cotton pillow case Stirring stick Spatula Sheet pan Measuring spoons Measuring cup

Rubber gloves Plastic drop cloth Rit ColorStay Dye Fixative (recommended) 1. Cover work area with plastic table cover and have paper towels handy to protect against any possible spills.

Gather supplies. Prewash pillow cases, rinse, and leave damp.

2. Wearing rubber gloves, mix 4 tablespoons of Royal Blue AllPurpose Dye with 1 cup of very hot water. Pour solution in a small squeeze bottle. Repeat with Navy Blue All-Purpose Dye. 3. Fill a baking tray with shaving cream and smooth with a spatula.

Drip dye colors all over the foam and swirl the drops with a stick.

4. Place fabric gently over the foam and dye. Apply light pressure to smooth. Let the fabric sit on the pan for 1 to 2 minutes. Slowly lift the fabric from the pan and scrape off excess foam.

5. Use Rit ColorStay Dye Fixative after dyeing and before washing to enhance the color, increase color retention, and prevent dye from bleeding in to white areas. Follow instructions on package. Rinse in cool water until water runs clear.

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

ADVERTISING FEATURE

THAT'S A WRAP! Furoshiki wrapping is perfect for year-round gift giving!

Furoshiki is a simple and fun way to wrap gifts with cloth. It’s not only beautiful, but also way more sustainable. You can reuse it as wrapping, a napkin, table décor or even a bandana! I’m using inexpensive large cotton napkins for this project today. You can use muslin or flour sack dish towels as well. I love dyeing fabrics with Rit Dye because you can customize it with unique techniques like a simple shibori, splatter or marbled pattern.

ADVERTISING FEATURE

BASIC FUROSHIKI

3 FESTIVE DYEING TECHNIQUES

Place your gift diagonally in the center of your fabric.

Wrap one side of the fabric around the gift and tuck the end of the fabric underneath gift. Wrap the other side around the gift and fold the fabric so it has a neat fold on top of the gift.

Now fold in the sides a little the same way you do when wrapping something in paper. Pull the sides together and tie in a simple knot as seen in the photos.

For detailed instructions on these dye techniques, go to sweetpaulmag.com/furoshiki

SPLATTER DYE

TWO KNOT FUROSHIKI Place your gift diagonally in the center of your fabric.

Bring the nonadjacent corners together and tie a knot. Bring the two other corners together and tie another knot, this one should be just above the first one.

Adjust them a little so the knots look like a flower in bloom.

CELEBRATING 100 YEARS OF COLOR

EASY ROPE SHIBORI

MARBLING

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

TO MARKET, TO MARKET Fresh food and finds

MICHELLE DOLL

PHOTOGRAPHY BY ALEXANDRA GRABLEWSKI

has, in my eyes, written the perfect cookbook: “Essential Tools, Tips & Techniques for the Home Cook.” Not only does it give you delicious recipes, it also shows you all the basic how-to’s you need in the kitchen. Beautifully shot by Alexandra Grablewski, this book is the perfect holiday gift for anyone who is cooking novice.

Page Street Publishing, $21.99

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All Hail A new bar in Kingston, New York, Crown, is located in the oldest house in the historic Stockade district. Inspired by Parisian bars and speakeasies, it offers bespoke cocktails and yummy finger food in a chic atmosphere. Our favorite cocktail must be the Genevieve, with gin, elderflower liqueur, and lavender bitters.

10crownstreet.com

BEST INGREDIENTS

WANT NOW

French Paddles I’m obsessed with making cheese boards, and my favorite are these handmade, oak French Paddle boards from Vermont Farm Table, $115.00.

Vermontfarmtable.com

To Fight the Flu GARLIC Garlic contains allicin, which has antiviral effects.

Plus it tastes really good in so many foods. Roast a head in the oven and spread on toast.

CINNAMON This warming spice offers great comfort when you’re sick. Add 1/4 teaspoon of ground cinnamon to warm water, and drink to ease your flu symptoms.

GINGER Ginger contains properties that can help with fever and reduce pain. Slice a piece to brew with your tea, and sip with a squeeze of lemon for maximum effect.

ON TREND

Cranberries

GREEN TEA Green tea has antioxidants that can protect healthy cells, reducing coldlike symptoms and fever. Add some honey to boost the effect.

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No holiday season would be the same without cranberries. I love frozen cranberries, since they tend to be a little sweeter. My favorite use is to cook them up in a relish with port wine, orange juice and peel, chili, garlic, and thyme to serve as a condiment with turkey. Delicious!

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Bookmarked Books we're loving this summer

NOW & AGAIN

by Julia Turshen

MAKE INK

by Jason Logan

NORTH WILD KITCHEN

by Nevada Berg

MINDING THE STORE

by Julie Gaines & Ben Lenovitz

MENDING MATTERS

by Katrina Rodabaugh BONG APPÉTIT

by The Editors of Munchies WASTE NOT by James Beard Foundation and Keirnan Monaghan THE COOKIE BOOK

by Rebecca Firth

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SISTER PIE

by Lisa Ludwinski SEASON by Nik Sharma APÉRITIF

by Rebekah Peppler THE NUTCRACKER

by E.T.A. Hoffmann & Sanna Annukka

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LET THERE BE CHEESE ON EARTH.

© 2018 Vermont Creamery.

Consciously crafting delicious dairy and holiday cheer since 1984. Discover our fresh look on the new VermontCreamery.com.

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Kombucha

Good for the gut.

Even better with weed.

Learn how it’s bubbling up as the next big thing.

PHOTOGRAPHY BY PAUL LOWE

Kitchen Toke Fall 2018

COOKING WITH CANNABIS FOR HEALTH AND WELLNESS

kitchentoke.com

healthy appetite On my plate this season

Healthy Holidays These are the four healthy sides I will serve my guests this holiday season. Each dish is light and full of flavor Food + Styling + Photography by Paul Lowe

Quinoa Stuffing with Nuts and Cranberries My take on the classic Thanksgiving stuffing is easy, healthy, and so delicious.

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Fennel Frond Pesto Using the feathery green fronds from fennel is a great alternative to traditional basil pesto. It has a mild, herby taste that works well on egg, pasta, or meat dishes.

Tofu Sticks with Fennel Pesto A great alternative to tofu turkey, this vegetarianfriendly main dish is full of flavor and gets a delicious crispy skin.

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HEALTHY APPETITE

Roasted Brussels Sprouts with Pears and Pomegranate SERVES 4

10 ounces Brussels sprouts, halved 3 tablespoons olive oil 1 teaspoon fresh thyme leaves 2 firm pears, cored and cut into cubes salt and pepper seeds from 1/2 pomegranate 1. Preheat oven to 400ยบF. 2. Place Brussels sprouts in a large mixing bowl. Add oil, thyme, pears, salt, and pepper.

3. Mix well and place all the ingredients on a roasting pan.

4. Roast until tender, about 15 minutes.

Place in a serving bowl, and top with pomegranate seeds.

No holiday dinner is complete without Brussels sprouts. I love how the pear and pomegranate give them a sweet little boost.

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Lemon and Thyme Roasted Cauliflower SERVES 4

1 large cauliflower head, with greens still in tact salt and pepper 1 cup chicken stock 6 cloves garlic, peeled 3 pieces lemon rind 4 fresh thyme sprigs 2 tablespoons butter 1. Preheat oven to 450ºF. 2. Place the cauliflower, green part down, in an ovenproof dish.

3. Top with salt and pepper.

4. Add stock, garlic, lemon, thyme, and butter to the dish, cover with foil and bake for about 30 minutes.

5. Remove the foil and baste the cauliflower every 5 minutes for 15 minutes.

Place the whole cauliflower on a serving platter and carve at the table.

Quinoa Stuffing with Nuts and Cranberries SERVES 4

1 tablespoon olive oil 1 tablespoon butter 1 small onion, finely chopped 2 tablespoons pine nuts 1 ⁄3 cup whole almonds 8 sage leaves 3 cups quinoa, cooked salt and pepper 1/2 cup cranberries, fresh or frozen 1. Heat oil and butter in a large sauté pan.

2. Sauté onion until soft.

3. Add nuts and sage, and cook until the pine nuts become golden brown.

4. Stir in the quinoa, and season with salt and pepper.

5. Add cranberries and stir until everything is warm.

Serve or stuff into your bird immediately.

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Lemon and Thyme Roasted Cauliflower Cauliflower is so versatile, because it takes on any flavor. This is side dish perfect with turkey—you can even use some of the sauce that builds up in the pan as au jus.

Tofu Sticks with Fennel Pesto SERVES 4

1 pack firm tofu, cut half and then half again 1 cup quinoa, cooked 1/2 cup Parmesan cheese, grated grated zest from 1/2 lemon 1/2 teaspoon fresh thyme leaves salt and pepper 2 eggs 2 tablespoons yellow mustard 1. Preheat oven to 450ºF. Line a baking pan with parchment paper.

2. Mix quinoa, cheese, lemon, thyme, salt and pepper on a plate.

3. Mix eggs and mustard on another plate.

4. First dip the tofu sticks in the egg mixture and then dredge in the quinoa mixture, being sure to coat each piece of tofu completely.

5. Place on baking pan. Bake until golden brown, about 12 minutes.

Serve warm with fennel pesto.

Fennel Frond Pesto MAKES 1 CUP

1 cup fennel fronds, chopped and packed 1/2 cup Parmesan cheese, grated 2 tablespoons pine nuts, toasted 1 cup olive oil salt and pepper 1. Place fennel fronds, cheese, pine nuts, and oil in a blender, and blend until smooth. If it seems too dry, add some more oil.

2. Season with salt and pepper, and serve.

Pesto will keep up to 2 weeks in the refrigerator.

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MAKER SHOWCASE phoeniciaflea.com

HETTA is the wine you serve warm.

Made with rich spices, HETTA makes winter more fun. Perfect as a gift or for entertaining family and friends.

Cultivating mindful connection through the practice of letter writing; stationery for meaningful correspondence.

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Handmade with love in Connecticut using only eco friendly Alpaca fleece yarn from a local source.

Olde York Farm is a female owned and family operated distillery specializing in seasonal spirits using Hudson Valley foraged and farmed ingredients.

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Holiday Garden by Angela Marzuki, Saint Charles IL. Joyful Plaid by Carrie ONeal, Cincinnati, OH. Inlay by Lauren Chism, Dallas, TX. Graphic Joy by Kristie Kern, Akron, OH. ©Minted LLC, 2018

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keep your eye on Ann Weil

Flax and Twine Ann Weil is the artist behind the hugely popular brand Flax & Twine and the woman responsible for the latest arm knitting craze. Her motto, “a happy handmade life” made me want to know more about her, her life, and being creative Photography by Jimena Peck

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Sweet Paul: Tell me a little about yourself: growing up, family, etc.

Ann Weil: I grew up near a lake in Minneapolis, Minnesota, in a family of five. My mother, now a ceramic sculptor, is incredibly creative. She surrounded us with simple, beautiful things—like the way she placed tulips in an antique vase just so, her quick sketches to cheer us up, how she dressed or finished off a room. She also passed the love of making things on to me. She designed her own knit sweaters and painted her own needlepoint canvases. I appreciated this and soaked it in.

How did you come to work with fibers?

When I was six years old, my grandmother taught me to crochet

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potholders. My mother taught me to knit when I was seven. After that, I fell in love with all fiber and needlework: cross-stitch, needlepoint, embroidery, rug hooking, weaving. You name the fiber art, and I would fastidiously spend hours at it.

Why fiber art? Why not ceramics or something else?

Honestly, at first, I liked having rules to follow and patterns as I was too fearful to trust my own creative voice.

With persistence, practice, and a lot of letting go, I find I can take the multitude of ideas in my head and confidently bring them to life.

From a young age, I never embraced “wet” creative mediums. There is something out of control with clay or paint that I find challenging. I think of this as a weakness of mine. With

fiber art, though, I love to follow and understand the intrinsic nature of different fibers. That I can be purposeful and intentional with fiber pleases me. Plus, its texture, softness, and flexibility appeal to me.

Tell me about your studio?

My studio is a room off the main floor of my house, a renovated bungalow in Denver, which we moved into two years ago. The studio really started to feel my own when I painted the walls white with a lime wash. White walls, enhanced by natural texture and color, fill me with joy. At that time, I cleaned the studio out to be very minimalist. Most of my materials and projects live in the closet or my basement, keeping a serene space for me to work in. I love being in my studio space.

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Reprinted from Weaving Within Reach: Beautiful Woven Projects by Hand or by Loom. Copyright © 2018 by Anne Weil.

Photographs copyright © 2018 by Rebecca Stumpf.

Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Take us through your process.

I start with a stream of ideas. This can be in response to a creative problem or a desire to use a specific material. I take notes. I sketch. I start to play with the images and ideas in my head. It took me years to recognize this flow of ideas as my creative power and to embrace it. From there, it’s all about trying to achieve my vision. A lot of times, I have to make something three or four times, changing materials or techniques, in order to achieve a result or solution I want.

Describe your workday.

I have three children. After I shuttle them around, I try to walk at least an hour a day. I’ve realized that taking care of myself first is an important part of fostering my creativity. Usually, I follow my instinct or the need for the day. Some days are making days; some days are for computer work.

When I start to get grumpy, I know more making is in order. I really need to create to feel like myself.

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KEEP YOUR EYE ON

What's the most challenging part of being a maker? What makes it worthwhile?

My most challenging part is constantly judging myself, as I am definitely my harshest critic. I love nothing better than creating something with my hands. That, to me, is more satisfying than any other feeling. And then, I love the joy of feeling the hum in my body that tells me I’ve hit the sweet spot—that the color, texture, functionality have all come together in harmony—magic.

Twine Glass Sleeves Ann shared her step-by-step process for these lovely twine sleeves with Sweet Paul! Find the how-to at sweetpaulmag.com/make

Congrats on your new book. How much fun was it to work on?

I love this new book. The process of exploring different woven arts made for such a rewarding experience for me. Pulling projects together in a cohesive collection thrills me.

What’s next?

Right now, I want to celebrate the creation of this book, which involved two years of hard work and dedication to bring to fruition. I also have piles of project ideas from working on the book that I would still love to create.

So lots more goodness to come.

Anne's book, Weaving Withing Reach: Beautiful Woven Projects by Hand or by Loom, is available where books are sold.

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Nisse: The Christmas Gnome

Make your own Nordic gnome from an old sweater and some rubber bands Crafts + Photography by Paul Lowe

The time leading up to Christmas has always been my favorite time of the year—even more so than Christmas itself. One reason is that, as a kid, it was crafting high season in our house. We had a big scrapbook where we glued all the ideas we found in magazines and newspapers, and then as Christmas approached, we would make all the fun projects from the book.

One of my favorite crafts is this Nisse gnome, made from an old sweater. In Norway, the Nisse delivers gifts to all the kids on Christmas Eve. He lives in the forest, and Christmas Eve is the only time you can see him.

I can't remember where we found this craft idea, but we made new Nisse more or less every year. I have developed my own no-sew project that is super easy to make. You just need glue and some rubber bands.

Nisse Norwegian Gnome Doll SUPPLIES

old sweater scissors rubber bands rice or beans piece of stocking/hosiery cotton balls or wool piece of faux fur fabric small jingle bell hot glue gun 1. Start by cutting off the cuff end from the arm of a sweater. Mine is about 12 inches long.

2. Turn it inside out, and secure a rubber band around the wider side of the arm.

3. Turn right side out and fill with rice or beans, until 2 inches left.

4. Secure with another rubber band.

5. Cut the fur fabric into a triangle, about 6 inches long.

6. Put some cotton balls inside a piece of stocking to make a nose.

Secure with a rubber band and cut off any excess hosiery.

7. Attach the beard and nose in place with hot glue, just like the image.

8. Cut a large, long triangle of the sweater. Mine was about 17 inches long.

9. Fold up the edge and hot glue the ends together to form a long cone.

10. With hot glue, attach the jingle bell at the end of the hat and the hat in place. I also hot glued a little “hair” under the hat, but it’s optional. Nisse is ready to rock.

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INTRODUCING

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N AT U R A L LY B E AU T I F U L R E S U LT S ®

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New AVEENO® Pre-Tox Day Mask with broad spectrum SPF 30.

Its pollution-fighting formula is supercharged with antioxidant blackberry complex and green tea.

It fights environmental aggressors and keeps your skin looking young for longer.

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put a lid on it!

The essential guide to canning and preserving

Magical Transformation Preserved lemons are one of Michaela’s favorites of the many foods she pickles, ferments, and teaches about.

Here, at last, she shares her beloved recipe with the fabulous “Sweet Paul” readers Food + Text by Michaela Hayes Photography by Paul Lowe

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IMAGINE EATING the peel, pith and all, of a raw lemon. Not a super pleasant experience. But add that lemon to some salt and spices and let it cure for a while, and you have, well, magic. It’s transformed into a food that is indescribably rich, salty, and tangy. Preserved lemons are the unsung hero of so many delicious flavor combinations.

My first memory of making preserved lemons was at the restaurant Tabla in New York City.

There, we trimmed massive numbers of lemons, salted them in containers big enough to soak your body in, and let them cure for about a month before they were rinsed and transformed with cooking into the sweet-tart lemon chutney that accompanied pillowy naan bread. After that, at Gramercy Tavern, preserved lemons found their

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way into many dishes, but mostly into the silky lemon vinaigrette that coated many a delicious locally grown vegetable.

These days, I keep a stash of preserved lemons on hand at all times, mainly for slicing paper thin and topping homemade pizzas that please the whole family. However you decide to use these delicious lemons, I hope you enjoy the transformation as much as I do.

Preserved Lemons MAKES 2 PINTS

10 lemons, unwaxed and organic sea salt 1 teaspoon chili flakes 1 bay leaf 15 black peppercorns 15 coriander seeds

1. Trim the ends of 8 of the lemons and slice into 4–6 wedges each.

Remove the seeds.

2. Squeeze the remaining two lemons and reserve the juice.

3. In a glass or ceramic storage container, such as a Mason jar, layer a sprinkling of salt.

4. Top the salt with a tightly packed layer of lemon wedges.

5. Add another sprinkling of salt, the bay leaf, a few peppercorns and coriander seeds, and a pinch of chili flakes.

6. Repeat this layering process until you have used all the lemon wedges.

7. Pour the lemon juice over the top.

8. Cover the container, label with the date, and store in a cool place.

9. Check in one week to make sure the lemons are submerged in the liquid and release any gasses that may have built up. If the lemons are floating to the surface, press them down to submerge them in the liquid for proper curing.

10. Cure the lemons at room temperature for one month, and then move them to the refrigerator where they will keep for up to one year.

11. To use, add preserved lemons whole to meat braises for lemony flavor and richness. Scrape out the pulp and blend it into softened butter to make a lemony compound butter.

The cleaned peel may be diced and added to warm grain salads, pureed into salad dressings, or sliced thinly to top your favorite pizza.

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Cozy Cottage Casserole Cold and dark winter nights make me think of my Mormor’s cooking!

My grandmother was an amazing cook, but she somehow got even better when winter rolled in to Oslo. I remember Mormor making her version of a cottage pie on the darkest and coldest of winter nights. She used all of her favorite ingredients in the dish, ground beef, dill, mushrooms, and a rich cream sauce. All of this was of course topped with buttery mashed potatoes and baked in the oven in a big covered casserole with mountains of love and care.

I’ve created this dish in a covered casserole dish and served it in coupe pasta bowls, both part of the Colorwave Collection by Noritake! The collection includes 16 colors (we used Slate!) and features a full array of items for dining, cooking, and entertaining.

Norwegian Cottage Pie Serves 4 2 tablespoons butter 1 large yellow onion 1 small fennel, just the bulb 1 ½ pound ground beef 5 lbs mushrooms, quartered Salt and pepper ½ cup chopped fresh dill 1 cup heavy cream 6 large russet potatoes 1 stick butter Salt Cranberries for serving 1. Heat the butter in a large pot and add onions and fennel, cook until onion goes soft.

2. Add the ground beef and mushrooms and cook until the meat has cooked though and is starting to get brown.

3. Season with salt and pepper and stir in dill and cream.

4. Let the mixture simmer on low for 10 minutes.

5. Peel and boil the potatoes in unsalted water until soft.

6. Drain of water and add butter, mash until smooth and season with salt.

7. Place your meat mixture in an ovenproof dish and top with mashed potatoes.

8. Place under broiler until golden.

Serve with cranberries.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing.

Visit NoritakeChina.com to view the complete Colorwave Collection, featuring a variety of dining items, bakeware, serveware, and other accessories! Use code SWEETPAUL during checkout to receive 15% off on your order!

GATHER ‘ROUND THE TABLE Spend time with friends and loved ones in the heart of your home.

T

he table was the center of my grandmother’s household when I was a boy in Norway. I was always surprised when my friends at school told me that their family only had dinner together on the weekends. In my grandmother’s house we shared at least two meals a day together. Mormor believed in the importance of gathering around the table all year round for any occasion, not just the holidays or formal dinners.

The table wasn’t only for meals, it was where my Mormor would sit and work on sewing or craft projects. Where we’d all work on giant jigsaw puzzles. It served as my desktop for what seemed like endless hours of homework. At times - in my imagination - it served as a formal tea table in Marie Antoinette’s salon.

Today, in my home in Kingston, New York, my table is the center of my life.

My fiance James and I entertain friends often. We share quiet breakfasts with our dogs at our feet and festive and vibrant themed dinner parties. And... quite honestly, I’m sitting at my table right now as I write this love letter about my favorite gather place just for you.

Vermont Farm Table owners, Dustin and Jess, set out to design a dining table that was simple, functional, beautiful, and would stand the test of time—from holiday dinners to homework snacks and everything in between. The new Ready Made line continues Vermont Farm Table’s tradition of quality and craftsmanship with two new table designs available in responsibly-sourced ash, walnut or reclaimed pine that are ready to ship same day. Starting at $995.

Designed to be functional and beautiful, Vermont Farm Table furniture is made in Bristol, Vermont. Each piece is hand-finished with natural oil and wax to bring out the organic beauty of the wood. Enter SWEETPAUL for 15% any orders placed before April 30, 2019. www.vermontfarmtable.com.

woof Dogs have favorite things too!

For more information or to order your own pet portrait, visit TheModernDream.com

Woolly Portraits An artist takes pet portraiture to another dimension Photography + Text by Paul Lowe Looking for a unique gift idea for your favorite pet lover? Fiber artist Erin von Holdt-Gilbert uses the unusual media of wool and needles to create stunning, textural pet portraits. Erin is based in the Hudson Valley, where she also creates colorful felted home goods. I was lucky enough to have her make a portrait of my boys, Hugo and Lestat, and I’m so happy with the result—a truly special keepsake I will always treasure.

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PHOTOGRAPHY BY WOODSTOCK FARM SANCTUARY

FETCH

Travel Water Bowl Collapsable bowl from foundmyanimal.com, $36

SWEET PAWS Text by Dorie Herman

Woodstock Farm Sanctuary has been helping farm animals live meaningful lives ever since they opened their doors in 2004. Now located in High Falls, New York, at any given time the sanctuary is home to some 350 farmed animals such as cows, sheep, goats, pigs, turkeys, chickens, ducks, guinea fowl, and rabbits—all of whom have escaped untenable living situations.

“We rescue animals in so many varied ways, from escapees from slaughter houses, negotiations with farmers, backyard slaughter situations, ex-petting zoo animals, hoarding cases, abuse cases, rehoming cases, abandonment cases, and even stray animals. We never buy animals,” says Lori Woods, the Sanctuary’s marketing and communications manager.

While adopting out animals is rare for them, it does happen occasionally.

But if you want to meet the animals in residence, the Woodstock Farm Sanctuary welcomes visitors for both guided and unguided tours on weekends year-round (check their website for details, scheduling, and special events). They use those visits to both educate and raise the much-needed funds to run their operation, and visitors have access to the entire farm while there.

Says Woods, “We also have events like our June Jamboree, HalloWoodstock, Thanksliving, and other smaller events where vegan food companies such as Champs and Screamers Pizza come and provide pop-up meals.” Woods adds, “We welcome volunteers year-round: no experience required.”

› woodstocksanctuary.org FOLLOW US @SWEETPAULMAGAZINE

Cactus Food Bowl Make a statement with this bowl from etsy.com/shop/DESIGNedDogBowls, $21.99

Stay comfy Chic mid-century dog bed from etsy.com/shop/CozyCama, starts at $255

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

Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.

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

Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit.

Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors!

Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration.

The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection.

Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.

noritakechina.com

i de a s & i nsp ir at ion for Decorating the Home and Garden

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PHOTOGRAPHYBY JULIA CAWLEY

WINTER 2018

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Winter Wonderland

Get cozy with our favorite holiday recipes of the season

Food by Saskia van Deelen + Photography by Julia Cawley

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When the weather

turns cold, a blanket of snow outdoors means cuddling up under a woolly blanket indoors. But you won’t mind staying inside—and admiring the frosty wonderland from your window—when you have these healthy and delicious dishes to keep you warm and satisfied all winter long.

Mulled Wine with Cranberry Juice SERVES 4

1 bottle dry red wine 2 cups cranberry juice 6 cloves 3 cinnamon sticks 2 star anise 1/4 cup brown sugar 1 orange, sliced 3 tablespoons + 1 teaspoon kirsch (cherry liqueur) 1. Add all ingredients to a large pot, and let it sit for 1 hour before slowly heating the mixture.

2. Do not allow the wine to boil; excessive heat will kill the alcohol.

3. Once warm, strain to remove spices, and serve.

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Sweet Potatoes with Spinach, Feta Cheese, and Pine Nuts SERVES 4

2 large sweet potatoes salt 2 shallots, peeled and finely diced 1 garlic clove, minced 9 ounces whole-leaf spinach, cleaned 2 tablespoons olive oil 2 tablespoons pine nuts 7 ounces feta cheese, cubed 1 tomato, cored and finely diced 1 thyme sprig, washed and leaves removed pepper 1. Boil sweet potatoes in salted water for about 30 minutes. Preheat oven to 380ºF. 2. Heat the olive oil in a pan, and sauté the shallots and garlic. Add the spinach and let it collapse.

3. Roast pine nuts in a small frying pan until golden brown.

4. In a medium bowl, toss together remaining ingredients. Fold in spinach, salt, pepper, and mix well.

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5. Drain the sweet potatoes at the end of the cooking time, and allow to cool slightly.

Cut lengthwise.

6. Put the sweet potato halves into a baking dish with the cut surface facing upward.

7. Cover the potato halves with the spinach mixture and bake on the center rack for 20 minutes.

Orange Campari Cranberry Jam MAKES ABOUT 3 CUPS

31/2 ounces fresh or frozen cranberries 1 ⁄3 vanilla pod, cut in half and seeds scraped out 2 star anise 1 cinnamon stick 21/2 cups freshly squeezed blood orange juice 8 ounces sugar 1/4 cup Campari 1. Place all ingredients in a pot, and bring to a simmer 2. Let simmer for 5 minutes.

3. Remove the star anise, vanilla pod, and cinnamon stick.

4. Put the jam in clean, sterilized jars.

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Hefezopf—German Sweet Bread MAKES ONE LOAF OF BREAD

3/4 cup whole milk 2 ounces butter, softened 17 ounces all-purpose flour 2 ounces sugar a pinch of salt 1 packet dry yeast 2 eggs 2 ounces ricotta 1 egg yolk 1 tablespoon water 2 tablespoons sugar

5. Roll each section about 16 inches long and braid together into a long loaf.

6. Place on a baking sheet lined with parchment paper, cover with a cloth, and leave to rest for another 30 minutes in a warm place.

7. Meanwhile, preheat oven to 400ÂşF. 8. Mix the egg yolk with water and brush it onto the bread. Sprinkle with sugar.

9. Bake on the center rack for 20 to 25 minutes. Allow to cool on a wire rack and serve warm with Orange Campari Cranberry Jam.

1. In a saucepan, warm the milk, along with the butter, until lukewarm.

2. Mix flour with sugar, salt, and dry yeast. Add the warm milk, eggs, and ricotta, and knead into a smooth dough.

3. Form dough into a ball, and place in a bowl, covered with a kitchen towel, in a warm place for 90 minutes.

4. Once the dough has risen, take the dough ball out of the bowl, knead it again, and divide into 3 equal portions.

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Cream of Celery Soup with Pretzel Croutons

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Burnt Almonds SERVES 4

1/4 cup of water 1/2 cup sugar 1/2 teaspoon vanilla essence 1 teaspoon cinnamon 2 cups almonds with skin

1. Heat the water in a pan on a medium heat. Stir in sugar, vanilla, and cinnamon. Bring mixture to a boil; simmer until sugar has dissolved.

2. Once the sugar water is simmering and bubbly, add the almonds and mix evenly. To prevent the almonds from burning, they should be stirred continuously until the sugar settles on the almond kernels.

3. Reduce the heat, stir for about 1 minute. Place the roasted almonds on a baking tray lined with parchment paper, and distribute them so that they do not stick together.

4. Cool completely and allow to dry.

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Red Lentil Stew SERVES 4

3 tablespoons olive oil 1 onion, finely diced 1 carrot, finely diced 1 celery rib, finely diced 1 teaspoon cumin 2 tablespoons yellow curry paste 9 ounces red lentils, rinsed 4 cups vegetable stock 1 can coconut milk 12 ounces cabanossi sausage, or any dried sausage, sliced 17 ounces broccoli, cut into florets 17 ounces tomatoes, cubed 1 tablespoon white balsamic vinegar salt pepper 1. Heat the olive oil in a saucepan, and sautĂŠ the onion until soft.

2. Add the diced carrot and celery, and cook for 5 minutes.

3. Season with cumin and yellow curry paste. Add the lentils, and cook for another 5 minutes.

4. Pour in the vegetable stock and coconut milk, and simmer for 15 minutes over medium heat.

5. Meanwhile, add the sausage, broccoli, and tomatoes into the stew, and let it simmer for 5 minutes.

Season with balsamic vinegar, salt, and pepper and serve.

Hummus SERVES 4

1 garlic clove, finely chopped 1 large can chickpeas, drained and washed 1 tablespoon lemon juice 2 tablespoons tahini (sesame paste) 4 tablespoons olive oil salt pepper 1. Puree garlic, chickpeas, lemon juice, and tahini in a blender until smooth.

2. Add oil, salt, and pepper, and blend until you have a creamy hummus.

Serve with pita and cruditĂŠs.

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Beet Risotto

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Apple Tart with Walnut Topping SERVES 8

6 ounces all-purpose flour 31/2 ounces cold butter, in pieces 2 ounces sugar 1 egg yolk 1 pinch of salt 6 medium-sized apples, peeled, cored and thinly sliced 1/2 cup apricot jam 3 tablespoons melted butter FOR THE WALNUT TOPPING:

1 cup walnuts, chopped 2 tablespoons water 2 tablespoons sugar ½ tablespoon cinnamon

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1. Place flour, butter, sugar, eggs, and salt in a large bowl, and use your hands to work it all together.

If the dough seems dry, just add a little water.

2. Wrap in plastic and leave in fridge for 30 minutes.

3. Preheat oven to 360ºF. 4. Press the dough into a buttered 10-inch pie tin, making sure the dough is well up the sides of the tin.

5. Fill the crust with jam and then the apples.

6. Brush apples with the melted butter, and bake for 40 minutes or until done and golden. Cool on a wire rack.

7. For the topping: Mix water, sugar, and cinnamon in a saucepan and bring to a boil. Simmer until the sugar has dissolved.

8. Stir in the walnuts, mixing well.

9. Pour the mixture over the apple tart and serve a la mode.

Cream of Celery Soup with Pretzel Croutons SERVES 4

1. Melt the butter in a saucepan, and sauté the shallots and celeriac until shallots begin to soften.

2. Add the bay leaf and cinnamon stick, and sauté for about 5 minutes.

3. Add vegetable stock and the thyme sprigs, and let simmer gently for 20 minutes.

4. Meanwhile, make the croutons: Heat the olive oil in a sauté pan, and fry the pretzel pieces until crispy. Set aside on a paper towel.

5. Remove the thyme sprigs, cinnamon stick and bay leaf from the soup.

6. Add the heavy cream, and purée everything with an immersion blender. Season with salt and pepper.

7. Pass soup through a sieve and press the vegetables with a spoon to extract all the broth.

8. Heat the soup once more and mix in the whipped cream, again with the immersion blender.

Divide the soup in bowls, sprinkle with croutons, and decorate a few drops of olive oil and thyme.

sauté the shallots and garlic. Stir in rosemary, add the rice, and cook for 1 minute. Deglaze with white wine and lemon juice. Cook over moderate heat and allow to evaporate.

4. Add a ladle of beet stock to rice mixture, and stir until it’s almost evaporated. Add another ladleful of stock and stir again. Continue in this manner until the risotto is almost done.

5. Stir in the beets, and cook until risotto is al dente, which means slightly underdone.

6. Remove the pan from the heat, season the risotto with salt and pepper, and stir in the cold butter in small pieces.

7. Finally, mix the Parmesan cheese into the risotto, and let it melt.

Now it’s ready to serve.

Beet Risotto SERVES 4

FOR THE SOUP:

2 tablespoons butter 1 shallot, peeled and finely chopped 17 ounces celeriac, peeled and diced 1 bay leaf 1 cinnamon stick 4 cups vegetable stock 3 thyme branches 1 cup milk salt pepper 1 cup heavy cream 1 cup whipped cream FOR CROUTONS:

1 large pretzel, cubed or coarsely shredded 2 to 3 tablespoons olive oil TO FINISH:

olive oil to drizzle thyme leaves for decorating FOLLOW US @SWEETPAULMAGAZINE

14 ounces beets 2 cups vegetable stock 2 cups beet juice 6 tablespoons olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 2 rosemary sprigs, finely chopped 9 ounces Arborio rice 1 cup white wine 1 tablespoon lemon juice salt pepper 4 tablespoons cold butter 1 cup grated Parmesan cheese 1. Wash the beets. Leave whole, and boil in salted water for about 30 minutes. Drain cool. Peel and finely chop.

2. Bring the vegetable stock and beet juice to a simmer. Keep warm over low heat.

3. Heat the olive oil in a large pot, and

Hello Snow, by Julia Cawley, Vera Schäper, and Saskia van Deelen, is available in Germany from Jan Thorbecke Verlag, September 2018.

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Citrus China squirrel channels an ageold tradition of gifting oranges at Christmas by creating a collection of citrus decorations, cakes, and gifts. Your home will be filled with the most wonderful aroma when you make these citrus treasures

Recipes + Crafts + Styling + Photography by china squirrel

Dried Orange Garland 78 SWEET PAUL MAGAZINE WINTER 2018

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Jewels

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Citrus Stars 80 SWEET PAUL MAGAZINE WINTER 2018

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Citrus

Wreath

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Dried Orange Slices Use to decorate wreaths, thread with twine for a garland, or use single slices tied with twine for Christmas tree decorations.

SUPPLIES

Fresh oranges nonstick cooling rack (to avoid rust) baking pans parchment paper wooden spoon (optional) 1. Preheat oven to 200ºF 2. Thinly slice oranges and place onto nonstick cooling racks positioned over baking trays lined with parchment paper. Do not overlap oranges.

3. To get orange slices that are slightly curved, place a wooden spoon on the rack and lay orange slices over it.

4. Bake for 1½–2 hours until slices are dry, rotating trays throughout baking.

Dried Orange Garland SUPPLIES

1. Preheat oven to 200ºF 2. Cut fruit into quarters. Use a sharp knife to carefully remove fruit and pith from the peel.

3. Using cookie cutters or scissors, cut out star shapes from the citrus peel. (You can make star templates from paper and cut around them with scissors.)

3. Make use of the offcuts if using cookie cutters. Use scissors to trim a circle around the area where you cut out a star from the peel. The result will be a disc with a star cutout.

4. Use a skewer to poke a hole in the top of each star for the hanger.

5. Place onto nonstick cooling racks positioned over baking trays lined with parchment paper. Do not overlap stars.

6. Bake for 40–60 minutes or until stars are dry (timing will depend on how thick the peels are).

7. Remove from oven and allow to cool.

8. Use a darning needle threaded with twine to make a hanging loop on the top of each star.

dried orange slices (see above) large embroidery or darning needle twine

Citrus Wreath

1. Thread orange slices onto twine with a large embroidery or darning needle.

2. Tape or tie garland to a wall or window.

dried vine wreath (available at your local florist or see below) hot glue gun dried orange slices (recipe at left) dried mandarins or clementines (see recipe for Dried Oranges) twine

SUPPLIES

Citrus Stars SUPPLIES

grapefruit or large oranges paring knife sharp star-shaped cookie cutters scissors skewer nonstick cooling rack (to avoid rust) baking pans parchment paper large embroidery or darning needle twine

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1. To make dried vine wreaths, cut several lengths of fresh grape vine or other vines. Shape vines into a circle and hang until the vines dry out completely.

2. Use hot glue to attach the dried orange slices and dried mandarins or clementines attractively to the top of the wreath.

3. Tie a loop of twine at the top of the wreath for hanging.

Blood Orange Syrup Cake SERVES 8

2 small blood oranges ²⁄3 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 5 ounces unsalted butter ½ cup superfine granulated sugar 3 eggs 1 cup almond meal (ground almonds) 1 ⁄3 cup fresh blood orange juice FOR THE SYRUP:

¼ cup fresh blood orange juice 2 tablespoons superfine granulated sugar 1 tablespoon powdered sugar, sifted (for serving) 1. Prepare a 9-inch round cake pan with shortening or butter and line with parchment paper. Preheat oven to 350ºF. 2. Peel blood oranges. Then, using a small, sharp knife, remove all the pith.

Cut oranges crosswise into 1⁄8 -inch thick slices. Arrange in the bottom of the prepared cake pan.

3. Sift flour and baking powder together. Add salt and set aside.

4. Using an electric mixer, beat butter and sugar together until light and creamy, about 5 minutes.

5. Add eggs, one at a time.

6. Mix in almond meal. Stir in a little of the flour mixture, then add juice and remaining flour mixture.

7. Carefully spoon cake batter over the orange slices, and spread evenly using a wet spoon.

8. Bake for 35–40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven, and allow cake to stand in pan for 10 minutes.

9. Place juice and sugar into a small saucepan. Stir over a medium heat until sugar dissolves.

10. Turn cake onto serving plate.

Drizzle with warm syrup. Dust with powdered sugar just before serving.

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Blood Orange Syrup Cake

This pretty cake is delicious served warm with plain yogurt.

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Whole Dried Orange Baubles 84 SWEET PAUL MAGAZINE WINTER 2018

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A jar of homemade jam makes a wonderful Christmas gift for friends and family.

Orange and Rosemary Marmalade

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Whole Dried Orange Baubles SUPPLIES

small fresh oranges, clementines, or mandarins tea towel nonstick cooling rack (to avoid rust) baking pans parchment paper large embroidery or darning needle twine 1. Preheat oven to 200ºF. 2. Make 6–8 cuts into the fruit, spacing them out evenly. Note: The easiest way to space the cuts evenly is to make cuts at 12 o’clock and 6 o’clock, then at 9 o’clock, and 3 o’clock. Then make cuts halfway between each of the 4 initial cuts.

Take care to leave the skin at the top and the bottom of the fruit intact.

Fewer cuts are needed in smaller fruit.

3. Gently hold each piece of fruit in a clean tea towel or paper to towel, and squeeze to remove moisture.

4. Stand fruit onto nonstick cooling racks positioned over baking pans lined with parchment paper.

5. Bake in preheated oven for 7–8 hours until dry, rotating trays throughout baking. (Smaller fruit will take less time. As a guide, clementines will take about 1–2 hours).

5. Allow fruit to cool completely.

6. Use a darning needle threaded with twine to make a hanging loop on the top of each bauble.

Orange and Rosemary Marmalade MAKES ABOUT 5 CUPS

6 fresh oranges (2.6 pounds) juice from 4 pink grapefruits 5 cups granulated sugar 12 cups water 3 thick slices fresh ginger 3 large sprigs fresh rosemary sterilized glass jars and lids

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1. Place 4 small, freezer-safe plates in the freezer for testing the setting point of the jam later.

2. Cut the oranges in half, thinly slice.

3. Place orange slices in a large, heavy-bottomed saucepan. Add the grapefruit juice, sugar, water, ginger, and rosemary.

4. Bring to a boil and simmer gently, stirring occasionally until marmalade thickens and sets when tested, about 1½ hours.

5. To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer, spoon a little jam liquid onto the plate, and return the plate to the freezer for 1 minute.

6. Push the jam along the plate with your finger. If setting point has been reached, the jam surface will wrinkle slightly and won’t run back immediately.

7. If it hasn’t reached setting point, return to the heat and boil again for 2 minutes before retesting. Repeat until setting point is reached.

8. When marmalade is set, remove from heat and allow to stand 10 minutes before spooning into warm, sterilized jars. Seal and label.

Iced Orange Cakes with Sugared Rosemary MAKES 10 MINI CAKES FOR CAKES:

8 ounces unsalted butter 1 cup superfine sugar 3 eggs 2 cups self-raising flour, sifted 1½ tablespoons orange rind, freshly grated ½ cup fresh orange juice 1 teaspoon rosemary leaves, freshly chopped ¾ cup milk

FOR SUGARED ROSEMARY:

10 fresh rosemary sprigs hot water 1 ⁄3 cup white granulated sugar FOR ORANGE ICING:

3 cups powdered sugar, sifted 31/2 tablespoons fresh orange juice 1. Prepare a 10-inch x 3-inch x 2-inch, 12-cup dessert pan (or muffin pan) with shortening or butter and line each cup with parchment paper.

Preheat oven to 350ºF. 2. Using an electric mixer, beat butter and sugar together until light and creamy, about 5 minutes.

3. Add eggs one at a time, beating well after each addition.

4. Add flour, orange rind, juice, chopped rosemary, and milk. Mix until just combined.

5. Spoon into prepared cake pan.

Bake for 25 minutes or until a skewer inserted into cakes comes out clean.

6. Allow to cool in tins for 10 minutes before turning onto a wire rack to cool completely.

7. For sugared rosemary: Dip rosemary sprigs into hot water, then press into sugar to coat. Place onto a tray and allow to dry for 30 minutes.

8. For orange icing: Place powdered sugar into a bowl, add orange juice, and mix until smooth.

9. Trim the tops of cakes to level, and then invert onto a wire rack. Top each cake with icing. Allow icing to set for 30 minutes. Decorate cakes with sugared rosemary.

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christmas at the beach For the surf-crazy Raeburn family in Cape town, South Africa, Christmas Day is all about catching some early-morning waves and celebrating afterward with a festive beach brunch

A family surf is the perfect way to kick off a day of picnicking and spending time together on the beach.

Text by Justine Hewitt + Styling by Tara Sloggett + Photography by Toby Murphy and Warren Heath

It’s easy to make an extra special beach brunch with a little planning— and cheating!

To avoid your picnic being invaded by sand, a table of sorts is a must. An old wooden board is easy to carry and creates a perfectly flat surface for setting up your feast.

Dress your beach picnic table in textures and tones that reflect the surroundings. Natural jute is perfect to use for napkins and as coasters, while sprigs of dune flowers and little potted succulents are a cute and eco-friendly touch. Wooden cutlery is an essential (throw them in the fire if you have a beach bonfire later), and don’t forget easy-on-the-eyes serveware in shades of the sea.

What would Christmas be without a signature cocktail? For a fresh and juicy summertime cocktail, combine elderflower cordial, club soda, and plenty of fresh fruit. Or go without the soda, and add prosecco or cava to the fresh fruit mix. Chop the fruit before you leave for the beach, and don’t forget to save our seas—bamboo straws are a perfect sipping solution.

Super Easy White Sangria SERVES 6

1 bottle dry white wine 1 ⁄3 cup triple sec 1 orange, sliced fresh blueberries, strawberries fresh mint 1. Pour the wine and triple sec into a pitcher, and let it sit in the fridge for 1 hour.

2. Serve in glasses with orange slices, berries, and fresh mint.

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Summer in Cape Town, South Africa, is a warm affair, and Christmas Day is often a perfect beach day! The Raeburns brought comfort and good cheer to the beach with cushions for their picnic, eco-friendly raffia garlands to decorate their beach hut, and even a guitar for an impromptu carol singing session. Plus, what would Christmas be without a few gifts to open? Keep things sustainable and on the stylish side by wrapping gifts with simple brown paper and adding a colorful ribbon for detail.

Who needs Christmas hats when you can decorate your surfboard with a tree?

A simple, self-adhesive vinyl cutout adds to the festive feel.

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The centuries-old beach huts at St. James Beach in Cape Town are a festive backdrop for a Christmas beach celebration. Want to create your own stylish Christmas beach brunch?

Pack all your treats in an old-school cooler and keep things simple and sustainable on the gift-giving front: Brown paper and a colorful ribbon flourish are all that’s needed.

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The view of Muizenberg Beach and its famed Surfer’s Corner, long a much-loved haunt of wave riders, novice and serious surfer alike.

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Cape Town’s False Bay coast is a mere twenty minutes from the city center and boasts beautiful swimming beaches, surfable waters, and quaint places to visit, like Kalk Bay harbor and St. James Beach, with its colorful huts and tidal pool.

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A day spent together in the water on the beach leaves hearts and minds full with the spirit of Christmas. While Liam Raeburn plays carols on his guitar, Dad Andrew looks on.

Savory spoils that look and taste amazing—and that can be prepared ahead of time with minimal fuss (and served cold)—make sense for Christmas in the sun.

Here, salmon en croûte is an undeniable spoil (you’ll want to pack a pot of dill mayonnaise).

Salmon Wellington SERVES 4

2 large puff pastry sheets, thawed 20-ounce salmon fillet, boneless and skinless salt and pepper 2 tablespoons fresh tarragon 1 egg, beaten 1. Preheat oven to 425ºF. 2. Roll out two sheets of pastry big enough to cover the salmon with a little extra around the edges.

3. Place one pastry sheet on a baking tray covered with parchment paper.

4. Place the salmon on the pastry, and sprinkle with salt, pepper, and tarragon.

5. Brush around the pastry edges with egg, and place the other pastry sheet on top. Fold the edges neatly underneath the fish. Brush with egg.

6. If you’d like, use a sharp knife to make a pretty pattern on the pastry.

7. Bake until golden brown, 20–25 minutes.

8. Remove from oven and allow to sit 10 minutes before slicing.

Salmon can be served warm or cold.

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Grilled lamb skewers are ideal after an energysapping surf or swim.

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Ella Raeburn sizes up the surf.

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1. Preheat oven to 300°F. 2. Beat egg whites with an electric mixer until soft peaks form.

3. Gradually add powdered sugar, and beat until the mixture is glossy.

4. Sift in cornstarch. Add vinegar, lemon zest, and vanilla, and fold to incorporate thoroughly.

5. Fill a piping bag with meringue, and pipe a large wreath onto a baking tray covered with parchment paper.

6. Place in the oven. Bring down the temperature to 250°F, and bake for 1 hour.

7. Turn off the oven and allow pavlova to cool completely.

8. Beat heavy whipping cream until soft peaks form.

9. Place the pavlova on a large platter, and fill the middle with whipped cream.

Top with berries, pomegranate seeds, and flowers, and serve.

Mustard and Lemon Kebabs SERVES 4

The picture-perfect harbor at Kalk Bay, a quaint fishing village in Cape Town’s False Bay. The harbor, with its colorful trawlers and fishing vessels, has long been the epicenter of the village and a source of income for generations of fishermen, and no visit to this stretch of Cape Town coast is complete without stopping in.

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Raspberry and Pomegranate Pavlova Wreath SERVES 6

4 egg whites 1 cup powdered sugar 3 teaspoons cornstarch 1 teaspoon white vinegar 2 tablespoon lemon zest 1/2 vanilla bean, seeds only 8 ounces heavy whipping cream 1 cup fresh or frozen raspberries 1 cup fresh strawberries, hulled and cut in half 1/2 cup pomegranate seeds edible flowers or herbs

11/2 pounds sirloin steak, cut into chunks 1/2 cup olive oil juice from 1 lemon grated zest from 1/2 lemon 1/2 teaspoon dry mustard 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons Worcestershire sauce 1/2 teaspoon ground pepper 1. Pat your steak chunks dry with paper towels.

2. In a large bowl, stir together the remaining ingredients, and add the steak.

3. Let the steak marinate for 3 hours before putting the chunks onto kebab sticks.

4. Grill the kebabs in the oven, on the stovetop, or on an outdoor grill.

Serve with a green salad.

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For something sweet, a beautiful berry pavlova is the perfect Christmas dessert, and it is so easy to assemble. Simply make (or buy) a pavlova and pop whipped cream and fresh berries in separate containers. Your masterpiece will only take a few minutes to assemble and will look amazing. Tip: Set out your pavlova with the rest of the food so the cream has a chance to settle into the meringue—delicious!

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Crafts + Styling + Photography by Lisanne Helling apairofbluescissors.com

Glimmer + Shine

Try these easy tin punch Christmas decorations to create your own holiday sparkle

Tin Wreath

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Frame Boxes

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You can make all of the projects in this tutorial with many items you probably have on hand.

Before you get started, just round up the following supplies, and on your way to adding shimmer to your holiday home: • aluminum foil: aluminum food containers, single-use baking sheets, tooling foil (available at craft supply stores) • soft cloth: tea towel or hand towel to place under the foil when embossing • templates: draw it yourself, use a coloring page or a print out of a clip art • embossing tools: a ballpoint pen and a tracing wheel (found a most craft supply stores); use the tip of the pen for tracing, making scratches at the edge, and making little dots; use the tracing wheel for making a dotted line • scissors • glue 106 SWEET PAUL MAGAZINE WINTER 2018

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Sta r s

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le t ters

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ADVe NT

candles

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Tin Wreath SUPPLIES

aluminum foil soft cloth pencil and paper embossing tools scissors glue 1. Make a template by tracing around a bowl. Thicken the line and draw leaves that touch the line.

2. Place a soft cloth under the aluminum foil, and trace your template onto the foil with a ballpoint pen.

3. Cut out the shape from the foil, and cut some small rounds for the flowers.

4. Working on the back, emboss the round shape with a tracing wheel. Add the veins on the leaves and make some scratches at the edges with a ballpoint pen.

5. Emboss the flowers by pressing firmly in the middle with a retracted ballpoint and give them some scratches at the edge.

6. Turn the wreath and slightly bend the leaves as you prefer.

7. Glue the flowers on top.

Frame Boxes SUPPLIES

small boxes aluminum foil soft cloth pencil and paper embossing tools scissors glue 1. Gather some small boxes.

2. Trace an outline of the box on a piece of paper to determine the size of the frame.

3. Place a soft cloth under the aluminum foil, and trace your frame template onto the foil with a ballpoint pen.

4. Cut out the frame shape from the foil, and cut 4 foil rounds big enough to cover each of the box corners.

5. Working on the back, emboss the

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frame and the 4 rounds with a tracing wheel and a ballpoint pen.

6. Glue the frame on two sides to the open side of the box, with the embossed side facing out.

7. Fill the frames with photos or small items.

Letters

Stars

1. Draw or print out the letter templates.

2. Place a soft cloth under the aluminum foil, and trace your letter templates onto the foil with a ballpoint pen.

3. Cut out the shapes from the foil.

4. Working on the back, emboss a flower pattern and the edges with a tracing wheel.

5. Use the embossed letters to embellish gifts or as tree ornaments.

SUPPLIES

aluminum foil soft cloth star templates embossing tools scissors 1. Print out different star sizes as templates.

2. Place a soft cloth under the aluminum foil, and trace your star templates onto the foil with a ballpoint pen.

3. Cut out the stars from the foil.

4. Working on the back, experiment with embossing by using the tracing wheel and the ballpoint pen.

Reindeer SUPPLIES

aluminum foil soft cloth reindeer template embossing tools scissors string 1. Draw or print out a reindeer silhouette.

2. Place a soft cloth under the aluminum foil, and trace the reindeer template onto the foil with a ballpoint pen.

3. Cut out the reindeer shape from the foil, and cut some small rounds to make flowers (see Tin Wreath).

4. Emboss the edges of the reindeer with a tracing wheel and the flowers with a ballpoint pen.

5. Glue the flowers to the antlers.

6. For a reindeer ornament, punch two little holes with a sewing needle, and tie with a string.

SUPPLIES

aluminum foil soft cloth letter templates embossing tools scissors

Advent Candles SUPPLIES

aluminum foil soft cloth number templates embossing tools scissors Mod Podge 1. Draw or print out the number templates.

2. Place a soft cloth under the aluminum foil, and trace the number templates onto the foil with a ballpoint pen.

3. Cut out the shapes from the foil.

4. Working on the back, emboss the edges with a tracing wheel.

5. Glue the numbers to the advent candles with Mod Podge.

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Jewel aegeaN of the

On a quest for the “authentic” Greece, our guide finds there is no one way to experience the hidden treasures of this sun-kissed country Text + Photography by Alexandra Villefrance

Lovely scale of blue tones where sky meets the Aegean Sea. Right page: Small and colorful fishing boats—there isn’t much more authentically Greek than this.

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Top: Part of daily life is meeting up at local fish market where everybody can sell their catch. Bottom: Looking out to the sea through the front door on a private townhouse situated between the ocean and the city’s main road.

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Greece is a jewel waiting for you to explore it. No matter where you look, on the mainland or on Leros, you can find the newest trends and old-world charm. It’s all there if you look closely —and steer away from the typical tourist spots. The weather is sunny and warm with bracing winds coming off the aqua-blue water. The kind and lovely people extend an easygoing hospitality that make a visit to Greece a pleasure. You’ll see groups of locals gathering for a swim or meeting for a fratte—iced coffee—after doing the daily shopping. These gatherings may take two minutes or two hours. So relax and enjoy.

From the sea to the kitchen gardens and local farms, Greece offers fresh, simple food wherever you go. At the local taverna, where all the flavors sing, the organic tomatoes are sun-flavored and delicious, sprinkled with fresh locally grown herbs and a big slice of homemade feta. The menu at most restaurants and tavernas depends on the day’s catch at the fish market. Enjoy small fried fish, and even smaller fried shell shrimp; fruit that, though it may look defective, tastes heavenly; and the freshest herbs used for cooking and healing. And remember, wherever you go: be sure to ask for the local specialty.

If you think you’ve had feta before, think again. Every island has its own cheese, and the feta has a different taste in each locale.

I dare say that Greek salad should only be eaten in Greece.

Greece is also a haven for olive lovers. You’ll find olive trees with fruit of all shapes and sizes alongside fig trees, lemon trees, and wild herbs, creating a wonderful smell wherever you go. And as a result, the bees make the yummiest honey. Olive oil too comes in a variety of colors and tastes.

It is often used as salad dressing or warmed with fresh lemon juice and herbs as a lovely sauce for fish.

Greece is said to be one of the most religious countries in Europe. People’s faith is strong and very important to them, confirmed by the numerous roadside “tiny churches,” some situated in tight places, and so tiny some can host only one or two people at a time. People come to light candles, pray, give votive gifts, offer confession, or just come for quiet contemplation.

Some even built a miniature of their local church for communion. Inside you’ll find small works of art and photos. Family members will come along to light candles for loved ones.

There is incense burning from early afternoon and and into night.

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By the seaside and at the end of the road it appears: a tiny whitewashed church.

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Clockwise from left: Shaving, a daily ritual for this wonderful elderly man. A visit to local stores reveal hidden treasures. Scooters are the number one transport around the islands. Selling from the truck along the road at fixed places on the daily route around the island. In the afternoon and throughout the evening, the locals come outside for conversation. Weighed the old way—no power here. Along the road are house altars, a frequent and pretty sight, and a reminder to take time for reflection. Architectural detail over the main entrance to a private home. Charming local fruit shop with the best and freshest daily supply of fruit, eggs, and vegetables. The catch of the day.

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Fishing boat back at port. Left page: Calamari hanging to dry.

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Amazing fig jam served for breakfast with lovely fresh bread and sprinkled with sesame seeds

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Left to right: Small-scale farmer uses a scooter to go from house to house with deliveries of herbs and greens. Restaurant by the sea.

Below: Hotel Archontiko Angelou is a boutique hotel, situated in an old Italian-inspired mansion, with only eight rooms, all different and surrounded by a lovely Mediterranean garden. hotel-angelou-leros.com

Fig Jam MAKES ABOUT 1 QUART

2 pounds figs, stemmed and cut into ½-inch pieces 1½ cups sugar ¼ cup water ¼ cup lemon juice pinch of salt 1 vanilla bean, split and seeded 1. In a medium saucepan, large enough to fit the figs, place all ingredients (add both the vanilla pod and seeds), and bring to a boil until sugar dissolves, stirring occasionally.

2. Reduce heat to low and cook figs, uncovered and continue to stir occasionally for 30–60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.

3. Remove from heat and discard the vanilla pod. For a chunky jam, gently mush large pieces of figs with a fork or potato masher. For a smoother jam, process in a food processor. (The jam on the picture has been pureed in the food processor.)

4. Spoon jam into jars, leaving ¼ inch space and close with lid. Let cool to room temperature, then refrigerate.

Store jam in the refrigerator for up to 2 months.

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Greece has more than 1400 islands, and about 170 are inhabited, so arrival and departure of ferries are a large part of the daily life. They seem to turn up out of nowhere, and always on time. And out of the same nowhere, a crowd turns up. In minutes, cars, trucks, domestic animals, general parcels, family reunions, supplies, stretchers, a priest or two, and travelers all manage to board the ferry, and in just 10 minutes’ time, the ferry sails again. On time. Almost as if nothing has happened.

You must experience it—a real social study. It must be one of the best ways of understanding the Greek way of life.

Scooters are an extremely popular mode of transportation, too, because they are a great way of reaching remote places and on narrow roads. And scooters are not just for transporting one person, but often a whole family.

You might see a granny driving her grandchildren to the beach, a fruit seller making door-to-door deliveries, or even a priest on his congregational rounds.

Give it a try yourself.

One of many islands of the Dodecanese, with approximately 8,000 habitats, is the island of Leros, which has an Italian influence you can

see in the architecture. On the island, you will find all types of lodgings, from home-share rentals and private B&Bs to boutique and luxury hotels. Hotel Archontiko Angelou is a beautiful boutique hotel that offers the very best breakfast—their jam is all homemade.

This hidden gem is surrounded by a beautiful garden. For delicious fish and seafood on Leros, Mylos Fish Restaurant, with stunning views of the Agia Marina, and Ouzeri O Sotos, within steps of the Gulf of Gourna in Drimonas, are not to be missed. Leros can be reached by ferry from Athens, Kos, or Samos and on daily flights to and from Athens.

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CHEERS Santa’s Favorite Forget the milk and cookies. Leave Santa the Christmas Eve treat he really wants Food + Styling + Photography by Paul Lowe

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Santa’s Favorite (Cranberry gin cocktail with thyme) Well, I didn't really ask him, but in my head, this is what Santa wants for his holiday refreshment. I mean, he must get really tired of eggnog, right? And I think he must be a gin kind of guy.

SERVES 4 SANTAS

1 sprig fresh thyme ice 2 cups cranberry juice juice from 1 orange 1/2 cup gin (Santa likes a strong cocktail) 1/4 cup Grand Marnier FOR SERVING:

fresh ice frozen cranberries orange peel, julienned or thinly sliced fresh thyme

1. Place the thyme in a cocktail shaker and bruise it gently using a muddler or a spoon.

2. Add ice, cranberry juice, orange juice, gin, and Grand Marnier.

3. Shake well.

4. Fill 4 glasses with ice, pour in the cocktail, and garnish with frozen cranberries, orange peel, and fresh thyme.

Cheers, Santa! (I have been so good this year, by the way.)