Sweet Paul Magazine Spring 2017

Wood Shavings Cake Looks good enough to eat.

Almost.

SPRING 2017

Mud Cakes

The Art of Cooking

Big Splash

The Enchanted Egg

When Paul Met Carla Hall

Paul Lowe Ceramics etsy.com/shop/sweetpaul

CONTENTS SPRING 2017

7

What’s Up Sweet Paul?

12

My Happy Dish

14

Handmade

18

To Market, To Market

24

Keep Your Eye On

30

Mormor's Kitchen

34

Seriously Sweet

40

Healthy Appetite

46

This & That

52

Bookmarked

56

Put a Lid on It!

62

Woof

features 66

The Art of Cooking

78

Pineapple

88

She Wore Flowers in Her Hair

96

When Paul met Carla

106

Splash

114

The Enchanted Egg

122

Israeli Feast

132

Paradise Found Mud Cakes Jungle Food

164

Cheers

166

Pantry Confessions

Photography by Dietlind Wolf

142 150

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save the date!

April 8-9 2017

A Two-Day Creative Retreat in

Brooklyn

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© 2015 GLORIA FERRER CAVES & VINEYARDS, SONOMA, CA

Be glorious FOLLOW US @SWEETPAULMAGAZINE

A T G L O R I A F E R R E R . C O MSWEETPAULMAG.COM

5

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 Andrew Fox Web Editor webeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS

Alexandra Grablewski

Larisa Makow

Carla Hall

Leslie Mosier

Carlo Geraci

Lori Cohen

Casey Steffens

Lova BlĂĽvarg

china squirrel

Marte Aubert

Claudia Tremblay

Michaela Hayes

Daniel Farmer

Monica Sjoli

Dietlind Wolf

Shaila Wunderlich

Dorie Herman

Susanna BlĂĽvarg

Gieves Anderson

Sven Alberding

Jane Kitagawa

Taylor Foster

Kathryn Gamble

Veslemoy Vraaskar

Kristin Sauge

Warren Heath

Follow us on Instagram @sweetpaulmagazine @jolinerivera

WHAT'S UP SWEET PAUL?

It’s January when I write this. It’s cold and

Photography by Quyn Duong

stormy out, and I just put another log of wood on the fire. I’m trying to come up with something clever to say about spring, but it’s not so easy when it’s 20°F out.

So what does spring mean to me? It might be a strange answer, but the smell of spring is so important. Spring has a very distinct fragrance to it. It smells like new life. I can't really describe it any better than that; it smells like new life.

I remember as a kid walking out into the garden in spring and removing the last pieces of snow with a small shovel and bucket. My mormor asked me what I was doing and I told her: “I’m helping spring to arrive.” In my head I made a considerable contribution in helping the season come to be.

So whatever spring means to you, have a great one!

Lots of love,

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SWEETPAULMAG.COM 7

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

www.henrystreetstudio.com photo by Julia Gartland

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Amanda McClements, (at left), owner & creative director of Salt & Sundry

SWEET PAUL'S SPRING PICKS Gilt Agate Foil-Pressed Stationery by Kaydi Bishop

SWEET PAUL STOCKIST SPOTLIGHT

Salt & Sundry Washington, DC What makes Salt & Sundry a sweet spot to visit?

I've loved creating welcoming places where people can gather, meet new people, and find inspiration. From the hand-poured local candles we burn to the colorful visual displays we cook up, walking into Salt & Sundry engages all the senses. We're all about hospitality and helping people connect with goods that mix beauty, practicality, and a great story. It makes my day when people ask, "Can I move in here?"

How would readers spend the day after a visit to Salt & Sundry?

Our two shops are each located in vibrant, exciting neighborhoods in DC. Pay a visit to our Union Market shop and you'll be right in the center of the city's best artisan food hall. Snack around inside, and then grab a cocktail at Cotton & Reed distillery, or head to the Dolcezza factory for delicious gelato made with local fruits and herbs. After popping into our new 14th Street shop, check out the plants and paper selection at our new sister

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Watercolor OmbrĂŠ Pillow by Catherine Hubert

shop, Little Leaf, then hit locally owned shops, including Miss Pixie's, Redeem, Home Rule, and GoodWood. Grab dinner at Compass Rose, which serves an eclectic menu of international street food.

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

We love building vignettes around the beautiful Sweet Paul covers, working off the colors and vibe. One of my favorite displays used Paul's dyed tissue paper flowers, and our customers loved it. And we love our super fans who come straight to the shop the day the new issue is announced, asking when it will arrive.

What is your favorite Sweet Paul recipe/craft recipe?

In my mind, I live on a beach, so I'm always looking for ways to channel some island vibes into my city life. I love Sweet Paul's Vamos a La Playa coconut cocktail, which hits all the right tropical notes. I made a batch for friends on a cold, rainy night, and it was the perfect antidote—and we didn't even need to hop on a plane! (sweetpaulmag.com/ food/vamos-a-la-playa-cocktail).

Cannon Beach Teepee by Melissa Selmin and Alethea and Ruth

Black Lace LIMITED EDITION ART

by Raven Erebu

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

Tarte Tatin This is my take on the classic tarte tatin with asparagus, carrots, and goat cheese. It’s so easy to make and really delicious too.

Food+styling+photography by Paul Lowe

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Spring Upside-Down Tart SERVES 4

2 tablespoons butter ½ teaspoon za’atar spice pinch of salt and pepper ½ bunch asparagus, hard ends cut off 2 carrots, sliced thin (use a vegetable peeler) ¾ cup crumbled goat cheese 1 large sheet puff pastry 1 egg, beaten 1. Preheat oven to 390°F. 2. Melt the butter in an iron skillet and add the spices.

3. Remove skillet from the heat and add a layer of asparagus, a layer of carrots, and a layer of crumbled goat cheese.

4. Top with puff pastry. Tuck the pastry securely into the pan.

5. Brush pastry with a beaten egg and bake until golden, about 18–20 minutes.

6. Cool a little before turning it upside down on a platter.

7. Serve with a green salad on the side.

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Handmade Inspiring DIY projects from Lova

Celebratory Spring Welcome spring to your home with this jubilant statement piece.

Text+crafts by Lova Blåvarg Photography by Susanna Blåvarg

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Spring mobile I really wanted to make something celebratory for spring.

This is huge but only took me a couple of hours to make. I chose paper scraps in a pretty color scheme and a couple of metal rings that are usually used for wreath making.

HOW-TO SUPPLIES:

various decorative papers metal rings string sewing machine paper puncher hot glue gun and glue sticks 1. Punch a bunch of paper dots with a paper puncher.

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2. Sew dots together into a very long garland, leaving some space in between each dot.

3. Connect 2 different sizes of metal rings by tying string between them at 3 places.

4. Tie 3 strings to the outer metal ring and tie them in a knot a 1/2 yard above the ring to make a hanging arrangement.

5. Cut your garland into shorter pieces and hang over both metal rings. Make the inner end a little longer and the outer a little shorter.

6. Secure the garlands to the metal rings with a little bit of hot glue. This will make your mobile more stable.

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introducing a new publication from

Celebrating the sweet moments in life

Order yours today! mrspweddings.com

TO MARKET, TO MARKET Fresh food and finds

Scandinavian Gatherings Photography by Charity Burggraaf

I was so excited to see Melissa Bahen's new book Scandinavian Gatherings with recipes and crafts inspired by Scandinavia.

I just love her recipe for Marinated Cucumber Salad, something we made in my house all year around. It’s so simple and delicious.

Available from Sasquatch Books.

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Smelling Good I just love the candles from Ben and Blake's company Village Common. The company is named after Ben's grandma's country store. They sell handmade candles with amazing scents. My favorite is Appalachia with scents of pine, cedar, and birch tar. $52. Visit their website at thevillagecommon.com.

In Season RADISHES

ASPARAGUS

Dip them in melted butter and salt and enjoy. Also, try roasting them with salt and pepper. It’s really delicious.

No spring is complete without fresh asparagus. I love roasting them in the oven and serving with poached eggs.

IN BLOOM

Ranunculus A true sign of spring: Ranunculus is a cousin to the simple buttercup. I love cutting them quite short and placing them in a shallow vase. If you keep them too long, the stems have a tendency to break.

Thanks to flowermuse.com.

COCONUT OIL

Photography by Paul Lowe

The new olive oil! This oil gives everything a wonderful, mild coconut flavor.

ARUGULA

These leaves have a great mild peppery taste.

They are fab in salads or sautéed in oil with garlic.

ON TREND

Cauliflower I have loved this vegetable ever since I was a kid and tasted my grandmother’s cauliflower soup. It is great as an alternative to mashed potatoes. You can make pizza crusts, fritters, even fried buffalo wings. My favorite is mashing them with olive oil, salt, pepper, and some grated Parmesan.

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TO MARKET, TO MARKET

THE INGREDIENT

Ramps Spring has sprung!

Time to hit up your local farmer's market—it's the season of the ramp.

Pasta with Ramps, Olives, Chili, & Lemon This dish is spicy, fresh, and a perfect for a weeknight meal.

SERVES 4

1 tablespoon olive oil 14 ramps, cleaned ½ red chili, seeded, cut into thin strips 1 tablespoon pine nuts grated zest of 1 lemon 1 ⁄3 cup olive oil juice from 1 lemon 1 lb cooked pasta, I used spaghetti salt and pepper, to taste 20 green olives 1. Heat the oil in a pan and sauté ramps and chili until soft.

2. Add pine nuts and lemon zest, and sauté for 1 minute.

3. Add olive oil and lemon juice.

4. Place the warm cooked spaghetti in a large bowl and stir in the sauce; season with salt and pepper.

Photography by Paul Lowe

5. Add the olives and serve.

20 SWEETPAULMAG.COM SPRING 2017

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TO MARKET, TO MARKET

Pasta with Ramps, Olives, Chili, & Lemon

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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

BRI NGI N G N E W I DE AS TO LI FE I N T H E FO O D AN D DR I N K- I V E R SE .

TAKE 2 0% OFF W IT H CO DE SWE E TPAUL 1 6 w w w.wa n d pd e s ig n . co m

Keep your eye on Ron Ben-Israel

Ron BenIsrael

Emperor of Cakes Text+photography by Paul Lowe

Learn more at weddingcakes.com

IF I HAD TO CHOOSE one word to describe Ron Ben-Israel, the word I would use is passion. He has a very deep and clear passion for what he does. He is known as the emperor of cakes, the ruler of buttercream, and the creator of the most amazing sugar flowers that have ever adorned a cake I spent a fun day at Ben-Israel’s studio, following him and his team while making their wonders. We even found some time to sit down and chat over… yes! Cake!

You are so creative. How did you end up with cakes?

Why not a painter or fashion designer, for example?

I’ve had a strong allegiance to all things sweet, especially cakes, from a young age. My mother was born in Vienna, and I was brought up on strudel and tortes. I always liked reading baking books and playing in the kitchen. I ended up in art school, studying fine arts. Then I was introduced to modern dance and ballet and became hooked—for the next 15 years. The road back to baking happened toward the end of my dance career. I marvel at how everything came together for me—European baking influences, art, and design, and the discipline from the moving arts.

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KEEP YOUR EYE ON

I’m obsessed with the flowers you and your team make. Tell me about them!

Like all great things in life, I was introduced to sugar flowers by mistake.

I went shopping for cake pans for one of my earlier wedding cakes, and ran into the person who became my mentor. Betty Van Norstrand was teaching a course on sugar flowers, and I was absolutely fascinated by her and the product. And I never looked back.

What’s the hardest flower to make?

Certain exotic orchids, such as the Lady Slipper, are the hardest. They have unusual shapes and lots of colors and marking.

What would be your dream cake to make?

Without doubt—Versailles, especially the gardens.

And for who? Dead or alive.

I would have liked to create a cake for Chef Carême, who was known as the King of Chefs and the Chef of Kings, and was famous for his elaborate edible centerpieces during the late 18th century and early 19th century.

26 SWEETPAULMAG.COM SPRING 2017

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KEEP YOUR EYE ON

Wow. So you do workshops! Tell me about that.

I’m on the faculty of The International Culinary Center (founded as the French Culinary Institute) where I initiated a comprehensive course called Cake Technique and Design. Since moving to our expanded facilities at the heart of The Garment Center in New York City, I’ve added workshops and master courses at the bakery/ studio. We have various classes, usually lasting three full days, where the students are immersed in sugar flowers. It’s rewarding to include tours of my own work space, have the students meet my crew, and get to see how we operate.

That sounds incredible. One final question—if you only could eat one kind of cake for the rest of you life, what kind would it be?

That’s easy, I would be quite happy with a buttery yeast-raised Kugelhop with a simple dusting of powdered sugar.

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From celebrated author-illustrator

one last book about a hat . . .

C 28A N D L E W I CSPRING K 2017 PRESS SWEETPAULMAG.COM

Learn more at www.thehattrilogy.com Illustration © 2016 by Jon Klassen FOLLOW US @SWEETPAULMAGAZINE

+

WORK SHOP

PROP

WOR KSHOP STUDIO

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

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

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

Herbs & Happy Memories Drink in the warm fragrances of spring—straight from Mormor's garden.

Food+styling+photography by Paul Lowe

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MY MORMOR took great pride in her garden and she especially loved her herbs. After a long and cold winter, she was always outside in the garden as soon as the last snow disappeared. I can still remember her rubber garden boots. They must have been 30 years old, at least.

When she was in the garden, I would bring her piping hot coffee and her beloved cigarettes. Sometimes I would help out, but often I would sit on a rock listening to her talking about what she was doing. Often, she would tell me one of her famous childhood stories.

Her garden pride was her herbs.

Remember, this was the ‘70s, in Norway, where people though that parsley was something exotic. She grew basil, thyme, sage, dill, and lavender.

Once the plants were large enough, she made a herb stock each year. It was a delicious stock that we drank from mugs.

It was so simple—just herbs, garlic, salt, and pepper. She would always take that first sip, sigh, and look so happy.

I think there must have been a very happy memory for her with this stock.

Herb Stock SERVES 4

2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, chopped a few black peppercorns a handful each of rosemary, thyme, oregano, parsley, washed well 8 cups of water salt 1. Heat the oil in a large pot and sauté onion until soft.

2. Add garlic cloves and let them get soft.

3. Add pepper and herbs and stir well.

4. Pour in the water and let the stock simmer for 30 minutes.

5. Season with salt.

6. Strain the soup and serve it in cups.

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Tear off a piece of thiss basill seed pap per and stick it in th he grroun nd..

End up plantlesss? Rip off a seco ond piecce and d give it another go. Don’tt forget to sudss up with h a bit of Basil Hand Soap when you’re all finisshed. And remember, the fun iss all in the making g. Show us how your garrden n grow ws usin ng #MAKEANDTTELL. TM

© 2017 The Caldrea Company. All Rights Reserved.

Seriously Sweet Welcome to the wonderful world of Japanese sweets.

Text by Jane Kitagawa Photography by Daniel Farmer

Sugar, sweetly spun Get a taffy-like substance called mizuame, meaning water candy. Heat it until it resembles molten glass. Using your bare hands, play with it (careful, it’s hot!). Now begin to shape your candy. Using a stick as a base, mold it, wrap it, pull it, and pinch it. Looking good! Use food dye for the finishing touches. Welcome to the world of amezaiku.

Loosely translated as candy craft, amezaiku has developed over centuries. The art was originally brought to Japan from China. Amezaiku was first used to create offerings for temples and shrines. The art boomed in the mid-Edo period (1603–1867) when large-scale production of mizuame began.

Yet today only a few amezaiku practitioners remain— the most famous, arguably, is Takahiro Yoshihara, owner/manager of Amezaiku Yoshihara. The small store is located in the old-school, downtown Tokyo suburb of Sendagi. Keen to preserve the candy-making tradition, Yoshihara wants to ensure that the art of amezaiku doesn’t die out. Alongside conventional Japanese cranes or brightly colored kingyo (goldfish), Amezaiku Yoshihara has a large array of items to choose from. The shop’s most popular shape is Amepyon, a rabbit whose pose can be customized upon request.

To see more, visit ame-yoshihara.com.

34 SWEETPAULMAG.COM SPRING 2017

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Candy-colored cuteness The fresh pastel, candy-colored hues of the wagashi or Japanese sweets at Uchu Wagashi (Made in Kyoto) scream spring.

Almost too pretty to eat, the hard rakugan confectioneries are made of wasanbon sugar. Developed in the 1800s, wasanbon sugar is mellow in taste. It melds with and absorbs other flavors. Wagashi made with wasanbon sugar is typically shaped using special molds.

The wood of these molds draws upon the warmth of Uchu Wagashi’s architecture. Comprising two branches, each is set in an old Kyoto house and features minimal styling. The FUKIYOSE Teramachi shop even has its own zen rock garden.

At Uchu Wagashi, popular molds include animals: a hedgehog, a sea lion, a hippopotamus, an elephant. So playful!

Which to choose first? The drawing set is another shop staple. Mostly made up of semi-circles and quarters, combine the pieces to create a drawing or masterpiece of your own. Or you can indulge in some seasonal goods. Try the summer sweets, glistening blue and green, in a cool, refreshing mint. Be transported to Kyoto.

To see more, visit uchu-wagashi.jp.

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KEEP YOUR EYE ON

36 SWEETPAULMAG.COM SPRING 2017

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KEEP YOUR EYE ON

Taking—and tasting— sweets seriously A store in which you’ll find a modern-day tea salon; a dining space where green and herb teas can be paired with traditional Japanese sweets; a place to gaze upon a selection of tea tools and unique tableware.

Higashiya Ginza is recreating traditional Japanese sweets—and the rituals surrounding them—so that they fit into busy, everyday lives.

Yet some traditions are upheld.

Confections at Higashiya Ginza are defined by seasonal tastes and nuances.

Exquisitely packaged—as is expected in Japan—Higashiya’s offerings include jewelhued bar sweets and one-bite wagashi using current-day ingredients (such as monaka, crisp rice wafers plumped with a red bean jam). All maintain their origins, but get a sleek makeover.

This juxtaposition of old and new, of the traditional and the contemporary, is what strikes many people about Japan. Higashiya Ginza founder and creative director, Shinichiro Ogata, is a staunch believer of continuing this practice. It is his hope to develop an entirely new way of looking at the Japanese identity. And through Higashiya Ginza, he is doing just that.

To see more, visit higashiya.com.

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Now available at many Barnes & Noble bookstores!

Don't see your city here? Ask your local store to start carrying us!

luscious berries cool cocktails indigo bbq flowers + ice

S U M M E R 20 1 6

New York City

Northern Virginia

New Orleans

Brooklyn

Honolulu

Dayton

Los Angeles

Glendale

Chicago

Atlanta

Minneapolis

Rochester, NY

San Jose

St. Louis

Philadelphia

Ann Arbor

Kansas City

Lancaster, PA

Boston

Santa Monica

Seattle

Healthy Appetite On my plate this season

Menu of the Moment I always get the urge to eat better when spring comes around. These are some of my favorite dishes right now—from my table to yours.

Food+styling+photography by Paul Lowe

Spring Omelette with Cottage Cheese & Radishes

40 SWEETPAULMAG.COM SPRING 2017

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Simple Zucchini & Asparagus Soup

HEALTHY APPETITE

Cauliflower Crusted Gardener’s Pie

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HEALTHY APPETITE

Spring Omelette with Cottage Cheese & Radishes

Cauliflower Crusted Gardener’s Pie

7. Spoon into an ovenproof dish and top with the cauliflower mash.

I eat three eggs every morning and lately I’m all about omelettes. This one is really fresh and filling. It will keep you going for hours.

I call this a gardener’s pie instead of a shepherd’s pie since there is no meat. The cauliflower mash is so good and can be served on its own as a great alternative to mashed potatoes.

8. Place under the grill for a few minutes until golden.

SERVES 4

Za’atar is a wonderful spice mix that really takes the chicken to new levels when paired with lemon. It’s great on fish or sprinkled on top of your salad.

I love serving this chicken with some roasted vegetables.

SERVES 1

3 eggs 3 tablespoons water salt and pepper, to taste 2 tablespoons cottage cheese ½ avocado, sliced watercress 1 radish, sliced 1. Beat eggs, water, salt, and pepper in a bowl.

2. Add to a small nonstick pan and cook until set on both sides.

3. Place omelette on a plate and top with cottage cheese, avocado, watercress, and radish.

4. Sprinkle with a little salt and pepper.

1 large cauliflower head salt and pepper, to taste 3 tablespoons + 2 tablespoons olive oil ½ yellow onion, finely chopped 1 large carrot, finely chopped 1 celery stalk, finely chopped 8 asparagus, thinly sliced 1 small can of lentils, drained 1 teaspoon onion powder ½ teaspoon dried thyme pinch of red chili 1. Cook the cauliflower in salted water until soft.

2. Drain, and add 3 tablespoons olive oil.

9. Serve warm.

Za’atar & Lemon Roasted Chicken

SERVES 4

4 skinless, boneless chicken breasts 2 tablespoons olive oil 2 tablespoons za’atar spice 1 lemon, just the juice 1 lemon, cut in half

1. Preheat the oven to 380°F. 2. Rub olive oil into the chicken and place in an ovenproof dish.

3. Sprinkle za’atar over the chicken and finish with some lemon juice.

Simple Zucchini & Asparagus Soup

3. Use an immersion blender to turn it into a thick mash.

I love to eat a bowl of this soup before I work out (yes, it happens, people!). I feel like it gives me energy. It’s a tasty and super-easy soup to make. Add some chicken to make it a bigger meal.

4. Season with salt and pepper.

4. Place the cut lemon in the pan and roast for about 20 minutes.

5. Heat 2 tablespoons of oil in a pan and sauté onions, carrots, celery, and asparagus until tender.

5. Take the chicken out and let it rest 5 minutes before slicing.

SERVES 4

1 tablespoon olive oil 1 small yellow onion, finely chopped 6 cups chicken or vegetable stock 1 large zucchini, spiralized 1 bunch asparagus, cleaned, cut in half salt and pepper, to taste 2 boiled eggs microgreens chili sauce 1. Heat the oil in a pan and sauté the onion until soft.

2. Add stock, zucchini, and asparagus.

3. Let it simmer for a few minutes and season with salt and pepper.

4. Pour the soup into bowls and add eggs, microgreens, and some chili sauce.

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6. Add the lentils, onion powder, thyme, chili, and some salt.

Za’atar & Lemon Roasted Chicken

6. Serve with the warm lemon squeezed over it.

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.

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

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

NORITAKECHINA.COM FOLLOW US @SWEETPAULMAGAZINE

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THIS & THAT Sweet Paul's picks of the season

Stunning wallpaper designed by my dear friend Genevieve Gorder for Tempaper.

Hojas Cubanas, $125.00 per roll, tempaperdesigns.com

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Beach towel, $98, jonathanadler.com Silk Pillow, $188.00, jonathanadler.com

Cast Iron Skillet, $300, boroughfurnace.com

Jade Lacker Box, $595, jonathanadler.com

Acrylic Flower Broach, $50, studiolegohead.com

Paper Dolls from Anja Kroencke, $28, ofunusualkind.com

Pushpin Stool in Cork, $367, esaila.com

Printed Pillow, $80.00, tictail. com/s/bfgfshop

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SWEETPAULMAG.COM 47

THIS & THAT

Garlic Anchovy Aioli Food+styling+photography

by Paul Lowe My friend and fab photographer Alexandra Grablewski turned me on to this classicFrench sauce.

It gets a salty taste from the anchovy, but it's not too fishy.

Perfect for crudite, french fries, or as a topping for a burger.

MAKES ABOUT ½ CUP

1 garlic clove 2 anchovy filets 1 large egg yolk 1 tablespoon fresh lemon juice ½ teaspoon dijon mustard 1 ⁄3 cup vegetable oil pepper 1. On a chopping board, mince together garlic and anchovy to a paste.

2. In a bowl, mix together egg yolk, lemon, and mustard.

3. Pour the oil in drops at first while whisking. Add a little more at a time and whisk in well.

4. Add the garlic/anchovy paste and mix well.

5. Season with pepper to taste.

6. Keeps in the fridge for 4–5 days.

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

LOVE

FROM THE OVEN Fact: every savory brunch dish tastes better with an egg on top!

When I was a boy, eggs with potatoes was my favorite lunch.

I'd always request it from my Mormor when she'd ask me what I wanted to eat. This is my updated take on my boyhood lunch—my adult brunch. It reminds me of the love that my Mormor always put into everything she cooked for me.

Baked Eggs with Potato, Onion, and Bacon

SERVES 4 2 tablespoons butter 3 large potatoes, peeled and cubed 1 small red onion, sliced 5 slices bacon, cut into pieces 8 eggs salt and pepper micro greens, optional 1. Heat the butter in a large pan and sauté potatoes, onion, and bacon until golden and fork tender.

2. Place the mixture in ramekins, and top with eggs.

3. Bake at 370ºF for about 25 minutes.

4. Serve with a sprinkle of salt, pepper, and some micro greens.

EAT, DRINK & FIESTA®

An American Tradition Since 1936

fiestafactorydirect.com

OFFERING

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

The perfect cheese board

Sweet Paul shares his pro tips to help you up your fromage game!

My friends at Words with BoardsÂŽ asked me to share some Sweet Paul tips on creating a beautiful and crowd-pleasing cheese board!

The Board: Start with a perfect personalized cutting board. Isn't my "Sweet Paul" board fab?

Customize your board with your family name or a fun and festive word or two! To order yours go to wordswithboards.com

Cheese: I like to have at least three different cheeses. My favorite way to select cheese is to go to the cheese counter at my local grocery and have the experts help me to select the perfect combination. You'll be sure to have a delish selection!

Honey: A drizzle of honey brings any cheese board to the next level. Not only does it look good, but it makes soft or blue cheese sing with added flavor.

Rosemary: It's the perfect garnish to add festive Photography+styling by Paul Lowe

flare and the scent is divine too!

Seasonal Fruits: An inexpensive way to elevate your cheese board. The fruit fills in the gaps to make your board look decadent and bountiful.

Nuts: Clusters of nuts add a variety of flavors and a bit of crunch to any cheese board. Why not look up a nice candied nut recipe and make your own?

Crackers: I like to invest in a high quality basic cracker. No need to get fancy flavors, let your cheese be the star!

Words with Boards is the only company that hand-cuts words into the wood. These one-of-a-kind cutting and serving boards are hand-crafted in the US from sustainably forested American hardwoods.

Special offer just for you: Get FREE shipping off your first order with code SPFREE To order yours go to wordswithboards.com

Bookmarked Books we're loving this summer

ENCYCLOPEDIA OF RAINBOWS: OUR WORLD ORGANIZED BY COLOR

by Julie Ream, $17 HOW TO HYGGE: THE NORDIC SECRETS TO A HAPPY LIFE

by Signe Johansen, $20 SYMMETRYBREAKFAST: 100 RECIPES FOR THE LOVING COOK

by Michael Zee, $25 HOTEL CHIC AT HOME: INSPIRED DESIGN IDEAS TITLE HERE ESCAPES FROM GLAMOROUS Name,

by Sara By Bliss, $45$ SIMON PEARCE: DESIGN FOR LIVING

by Glenn Suokko, $50 DALÍ: LES DÎNERS DE GALA

by Salvador Dalí, $60

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Design Changes Every Thing.

jolinerivera.com

|

@jolinerivera

Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.

VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY

PUT A LID ON IT! The essential guide to canning and preserving

Gimme Kimchi Radishes are one of the joys of spring. Seeing the multi-colored orbs as I pull them out of the soil makes my heart sing. Their crunch makes them perfect for pickling.

Food+styling by Michaela Hayes Photography by Paul Lowe

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Radish Kimchi YIELDS APPROXIMATELY 1½ QUARTS

1 small apple, peeled, cubed 1 small onion peeled, cubed 6 cloves garlic, peeled 1” ginger, peeled, sliced 2 tablespoons fish sauce ½ cup Korean coarse red pepper flakes 2 tablespoons rice flour 4 teaspoons sea salt 1 cup sliced scallions (about 3 pieces) 7 cups sliced radishes (approximately 2 lbs) I LEARNED TO MAKE KIMCHI while working at Gramercy Tavern in New York City. Gramercy Tavern is a seasonal American restaurant, not a likely hotbed of Korean cuisine. However, for a period of time, kimchi making and sampling was a nightly tradition of various line cooks after service ended. Once I started the pickling position in the kitchen, getting kimchi on the menu was one of my personal goals.

While developing the recipe for Gramercy Tavern, I did my research.

There are a multitude of recipes online, of course. I also had the benefit of working with several cooks from Korea, and asked them about their family traditions.

Seonjeong taught me that, in her family, her father refused to put any sugar in the family kimchi. However, he did add rice flour, which adds sweetness when it breaks down, and helps the spice paste to better coat the vegetables. Hoon taught

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me that adding fruit to kimchi is another way to balance the flavor. Asian pear is most traditionally used, but since New York is renowned for its apples, I decided to use them instead.

When we finally got kimchi on the menu at Gramercy Tavern, it was slammin’! The cooks blended it up and mixed it with a sweet pickled carrot and daikon to make a spicy, tangy salad that was the base for a fried oyster dish. Out of this world.

This radish kimchi is a riff on the traditional Napa cabbage kimchi that I created for the restaurant. It is simple and doesn’t require any pre-brining of the vegetables. This recipe also recommends slicing the radishes instead of cubing them like in traditional kkakdugi (radish kimchi), which makes it easier to add to sandwiches. And, if you've never had a peanut butter and kimchi sandwich, you've got to try one!

1. Place the apple, onion, garlic, ginger, and fish sauce in a food processor and pulse until finely minced. Set aside.

2. Mix the red pepper flakes, rice flour, and sea salt together. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)

3. Mix in the puréed onion mixture and combine.

4. Add in the scallions and radishes and stir to combine, making sure all the radish pieces are coated with the spice mix.

5. Pack kimchi in a tall container and smooth any remaining paste over the top.

6. Cover with a loose lid and place in a cool place to ferment for 3 days to 2 weeks.

7. Place in refrigerator and enjoy fresh!

When the flavor becomes too sour (about 3 weeks depending on your palate), use in pancakes, hot pots, and fried rice.

SWEETPAULMAG.COM 57

noritakechina.com

Woof

Dogs have favorite things too!

Pug Life How a pint-sized dog with a king-sized personality came to rule pop culture.

Text by Paul Lowe Photography by Leslie Mosier

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FOR THOSE OF YOU who might not know who Doug is, he is a social media king, ruler of Instagram, and just out with a new book: Doug the Pug, the King of Pop Culture.

We sat down with Doug's proud mom Leslie Mosier and asked about the story behind his Highness.

So what’s the story with Doug The Pug? How did he come into your life?

I got Doug when he was only eight weeks old from a breeder. I immediately knew he was special. I had always wanted a pug named Doug, and he just so happened to be the last male pug in the litter. We instantly bonded, and I had no idea the journey we were to embark on together!

When did you look at your dog and think: “Oh, he can be an internet sensation”?

Doug had a quirky personality from the start, but there was a photo I took of Doug laying on a skateboard that got picked up by several large dog Instagram accounts.

On Doug's small Instagram at the time, the photo only got a few thousand likes, but on theirs it was getting over 50,000 likes. I thought to myself that I could really see Doug having a successful account if we only had a larger following.

Does he like wearing the outfits? I’m asking because I have two Frenchies who are not into outfits.

Doug loves wearing the outfits and is probably the most mellow dog you'll ever meet.

Beyonce has her own Barbie, and Doug has his own plush toy. Is all this fame going to his head?

The best part about all of this is that Doug can remain the humble pug he is. He truly does get into character and knows he's working when we do a video shoot or meet and greet, but 90% of the time, he lives a normal spoiled life.

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What’s a typical day in the life of Doug?

Most days Doug just gets to hang out at our house in Nashville and play in the backyard with his pug friends and beg for food. A few days out of the week we will do a photo or video shoot. Many people don't realize that the large majority of the time, Doug is not in a costume!

Any tips to those of us that look at our dogs and think, “Hmmm, I wonder if this is the next Doug or Tuna”?

Be consistent and try to stand out!

Doug the Pug is out now from St. Martin's Griffin

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WOOF

This Yorkie named Ora (now Nora) was rescued by NMDR and adopted when she was posted on one of network of partners' sites, Susie's Senior Dogs.

FETCH

Quirky finds for you and your best pal

Photography by Erin Stanton

Super fun dog book, Flying Dogs, $19, amazon.com

SWEET PAWS

Doing our best for our most loyal companions

Breeding Hope for Mill Dogs

My boys loves these water bowls, $20, etsy.com/shop/ PopDoggie

Text by Dorie Herman

IN ITS NEARLY 10 YEARS of existence, National Mill Dog Rescue (NMDR) has helped some 11,100 dogs escape puppy mills; breeding facilities that supply puppies to pet stores with little regard for the dogs being bred. NMDR provides safety, medical care, socialization, and needed nutrition to mill dogs who have had little human contact. NMDR dogs are cared for in their Peyton, CO, kennels, then placed with foster families or rescue partners, and are ultimately adopted into loving families.

NMDR began in 2007 when founder Theresa Strader rescued a deformed "breeder" Italian Greyhound at an auction where auctioneers sell dogs who are no longer able to provide puppies to the commercial industry. Strader was moved to take action and curb this cruel yet profitable industry—helping victim dogs find loving, permanent homes.

NMDR is on the road twice monthly collecting unwanted dogs from puppy mills who have agreed to relinquish non-producing dogs. Spring is NMDR’s busiest season. Sunny Weber, a volunteer consultant on NMDR's Writing Team, says “Unproductive dogs are cut from their inventory and we bring in more of those dogs as they are rejected.”

Given mill dogs require a lot of TLC, both emotionally and physically, financing continues to be the largest challenge in running NMDR’s 501(c)(3) nonprofit operation. If you’d like to donate or learn more, visit milldogrescue.org.

Cool Cautus Hoodie from $27, etsy.com/shop/ KLAUSINGSHOP

Spring 2 0 1 7

Text by Lori Cohen Styling by Sven Alberding Photography by Warren Heath

Maia’s guests enjoy her Mediterraneaninspired meal. The light is by Charles Haupt for Bronze Age (bronzeage.co.za), The artworks (from left to right) are

by Catherine van der Merwe and Stas Trzebinski. The lace throw is from H&M Home (hm.com).

says Maia du Plessis, who offers supper club and wine tasting experiences from her Woodstock space. “It wasn’t really a plan to go into catering, but I was raised by a Greek mother, so I have certainly grown up surrounded and inspired by food. We grew up eating dishes ladled with garlic and ate food my friends had never heard of, which was certainly unusual for ‘70s South Africa,” laughs Maia.

Maia’s love of fashion found her falling into fashion styling and then food styling, and she spent her early working years assisting food stylist Marine Williams. “I was exposed to many styles of food, but I also learned tricks, like how to build a rig to get a shot of milk pouring into cereal and how to use mashed potato instead of ice cream because it doesn’t melt,” she recalls. After a move to New York in the ‘90s, Maia found herself living with expats from South Africa who all had an interest in food, and weekends were spent cooking and discovering new tastes.

Having emerged from the chaotic early years of raising twins, Maia’s love of food led her into menu development 68 SWEETPAULMAG.COM SPRING 2017

and consulting. But when her husband Otto du Plessis, a sculptor and foundry man, bought the downtown studio in 2014, Maia’s dream of creating a space for people to experience food was born.

The studio, which is now home to her catering company Provisions, is a true family affair. Otto’s studio flanks her kitchen and is a hive of creativity.

Her brother-in-law, artist Jop Kunneke, works from another space, as do artists Charles Haupt, Stanislaw Trzebinski, and a moveable feast of others.

“They know not to steal anything from my fridge, but they’re constantly swiping

infuses with rosemary, garlic, and other spices, and homemade preserved lemons to make her own. The free-range eggs she uses are sourced from Hartenberg wine estate where she curates their menu and trains their restaurant kitchen staff, and her olive oils and many other ingredients are speckled with names of Greek producers she hunts out in South African supermarkets. “They just taste better,” she says.

Maia says she loves creating menus for her restaurant clients, and her work with local wine estates has ignited a new passion for wine and food pairing. But for

my mixing jars and tools,” she laughs. Her children Bay and Riley (10) are frequent visitors after school, where they potter around with their father next door.

It’s clear that Maia’s kitchen is the heart of this surprising collection of artists and people, and while the petite, esoteric beauty nourishes them (she admits to cooking them lunch regularly), they feed her love of art with exposure to their creations, which are hung on the walls of her kitchen and dining area.

“I’ve always loved the idea of creating a space where people can enjoy food and experience art in a space that is not a gallery,” says Maia. “I host people for lunches, dinners, brainstorming sessions, or whatever they need, and I want them to know that each time they return they will see something new, so the art is always changing and the space is always evolving.”

Of the décor, Maia says the space differs from her personal style which tends to be more cluttered. The furniture is also sourced from local designers, such as Gregor Jenkin, renowned for his contemporary pieces that give a nod to South Africa’s European and Boer heritages. The aura is clean and comfortable, with a palette of cool greys and toned down white shades, with touches such as a lace throw on the window adding Maia’s undeniable feminine edge.

While Maia insists she is not a foodie (and hates the word), her pantry implies otherwise. Her shelves are packed with bottles of olives (store bought!) that Maia

her Provisions clients, she prefers an open brief. “I might have an idea for a menu and then change my mind on a whim.

It evolves in my head and I’ll wake up in the morning just knowing what I want to create,” she says. It’s these ever-changing food experiences and stimulating environment that continue to draw people to her table.

Opposite page, clockwise from top: The dining area is a mix of homegrown pieces.

The Plyable table is by Gregor Jenkin (gregorjenkin.com), the riempie dining chairs are by Vogel (vogeldesign.co.za).

Crockery is from Continental China (continentalchina.co.za), and the bronze bowls are by Charles Haupt for Bronze Age. Otto du Plessis, Maia’s husband.

Maia’s friend and guest, Jessica Gamsu, pictured in front of artwork by Jop Kunneke.

Chargrilled Eggplant with Greek Yogurt, Parsley, and Gochujang Butter.

Maia du Plessis

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SWEETPAULMAG.COM 69

"Bloody" Negroni vermouth gin campari 1. Combine equal parts of all liquors.

2. Pour over ice and top with freshly pressed blood orange juice.

Hummus 15 oz can of chickpeas, drained, rinsed 2 tablespoons tahini juice of 1 lemon 4 tablespoons extra virgin olive oil + more to serve Maldon salt and black pepper, to taste dukkah, to serve 1. Blend all ingredients together with a hand-held blender, or in a food processor.

If it is too thick, add a little ice cold water.

2. Check seasoning.

3. Drizzle with olive oil and dukkah to serve.

"Bloody" Negroni

Right: A bronze pig’s head, created by Maia’s brother-in-law, Jop Kunneke, who also has a studio in the workshop, rests on the kitchen counter top. Her husband, sculptor Otto du Plessis, built Maia’s kitchen, and his touch can be found in details such as cast coral handles on the cupboards and a copper kitchen counter. Charles Haupt, who works with Otto, built the copper work surface for Maia. “I adore working on the copper surface,” says Maia. “It changes constantly. When you put something hot on it, it leaves a mark, as it does when you work with something acidic like lemon.”

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Maia’s take on traditional hummus is quick to prep and super chunky.

With a nod to her Greek heritage, she relies on Greek-sourced olive oils, which she believes “just taste better ."

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SWEETPAULMAG.COM 71

Black Rolls MAKES 16 ROLLS

2½ cups tepid water 2 tablespoons squid ink 6 cups all-purpose flour 1 heaped teaspoon dried yeast 1 teaspoon sugar black sesame seeds, to serve 1. Put all the ingredients in a mixer with a dough hook.

2. Combine and knead for 5 minutes.

3. Then, let the dough rest for 5 minutes.

4. Knead for 3 minutes.

5. Cover the dough and leave to rest in the fridge for 1–2 hours.

6. Preheat oven to 390°F. 7. Line 2 trays with baking paper.

8. Pinch off tablespoon-sized pieces of dough and form into rounds.

9. Leave to rest for a further half hour.

10. Sprinkle with sesame seeds.

11. Bake for 10–12 minutes.

Chargrilled Peppers with Pine Nuts & Kefalotyri Cheese SERVES 6

6 mixed red and yellow peppers handful of pine nuts 4 oz Kefalotyri cheese olive oil, for serving sherry vinegar, to serve 1. Make a fire, heat up a gas BBQ, or set your oven to grill.

Above and at right: The black rolls­—inspired by Morito London—get their distinctive color from fresh squid ink.

“Guests are really surprised by them, and they add something fun and unusual to the meal,” says Maia.

2. Place peppers directly in the coals if you have a fire going, or grill them whole.

Turn the peppers until blackened on all sides and tender.

3. Place in a plastic bag and close. This steams them in residual heat, making the skins easier to peel and the peppers tender. When the peppers are cool enough to handle, the skins will come off easily in your hands. Scrape out the seeds and pith, and slice them into strips.

4. Toast the pine nuts in a hot pan; toss; and watch closely that they don't burn.

5. Place peppers on a platter; grate or thinly slice the cheese; season with sea salt and black pepper. Drizzle with olive oil and sherry vinegar.

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Chargrilled Peppers with Pine Nuts & Kefalotyri Cheese

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Spinach Ricotta Malfatti SERVES 6–8

15 oz baby spinach leaves, washed, dried 9 oz ricotta cheese 1 ⁄3 cup cake flour 1 large egg, beaten 5 oz Parmesan cheese, grated + for serving salt and pepper, to taste 1¾ cups semolina flour 1 stick butter, to serve fresh sage, to serve (about 20 leaves) half a lemon Spinach Ricotta Malfatti

1. Cook the spinach in a large, deep pan over a medium heat for 2–3 minutes until wilted.

2. Drain and squeeze out all the water.

Set aside to cool.

3. In a large bowl, mix together the ricotta cheese and flour.

4. Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.

5. On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.

6. Bring a pan of water to boil, add the malfatti, and simmer for 2–3 minutes— they will float to the surface when cooked.

7. Drain and keep warm in the pan.

8. Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown.

Squeeze in lemon juice.

9. Place the malfatti onto plates; pour the sauce over them; and sprinkle with the extra Parmesan cheese.

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Beef Fillet with Tonnato SERVES 6–8

30 to 35 oz fillet of beef olive oil salt and black pepper, to taste 1 can tuna in oil 1 cup sour cream 1 tablespoon whole grain mustard 1 tablespoon capers juice of half a lemon arugula, to serve

Beef Fillet with Tonnato

1. Rub olive oil into the fillet and season with salt and pepper.

2. Sear in a very hot griddle pan or on a barbeque.

3. Cook for a few minutes on each side until medium rare.

4. Remove from heat and wrap tightly in foil, and leave to rest.

5. Combine all the ingredients for the sauce in a blender and process until smooth.

6. Taste and adjust seasoning if needed.

7. Thinly slice the beef, and place on a platter garnished with arugula.

8. Spoon over the sauce. Best served at room temperature.

Chargrilled Eggplant with Greek Yogurt, Parsley, & Gochujang Butter SERVES 6

3 large eggplant, sliced lengthwise 1 cup Greek yogurt handful chopped Italian parsley 2 teaspoons gochujang (Korean spice paste) 1 stick of butter sea salt 1. Grill the eggplant in a griddle pan, turning until well marked and tender.

2. Arrange on a platter and season with salt.

3. Spoon over the yogurt.

4. Melt the butter and gochujang together in a small pan until the butter turns nutty brown. Pour the mixture over the yogurt and sprinkle with parsley.

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SWEETPAULMAG.COM 75

TOPPING

½ cup sugar 1 can mini apples, find online or speciality shops walnuts, crushed 1. Line a loaf tin with plastic wrap, leaving an overlap to fold over the semifreddo.

2. Over a saucepan of gently simmering water, beat the egg and egg yolks with the honey in a bowl until the mixture is pale and thick.

3. Whip the cream until thick, and then gently fold in the egg and honey mixture.

4. Pour into the prepared loaf tin, and cover carefully with plastic wrap before putting it in the freezer for about 2–3 hours.

5. Place the sugar and water for meringue in a small saucepan over a high heat.

6. Bring to a boil, stirring continuously with a wooden spoon until the sugar has dissolved.

7. Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals from forming.

8. Beat the egg whites with the cream of tartar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.

9. Bring the sugar syrup to 250°F, then increase the mixer's speed to high and, with the motor running, pour in the hot syrup in a smooth, steady stream.

Honey Semifreddo with Italian Meringue Contact Maia with any questions about Provisions at provisionsfoodevents@ gmail.com.

SERVES 6–8 SEMIFREDDO

1 large egg 4 large egg yolks ½ cup best-quality honey 1¼ cups heavy cream MERINGUE

1 cup sugar ¾ cup cold water 5 egg whites pinch of cream of tartar 76 SWEETPAULMAG.COM SPRING 2017

10. When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15–20 minutes). By this stage the meringue will be thick and glossy.

11. For the toffee and apple topping, heat the sugar in a saucepan and melt until light brown in color.

12. Place on a silicone mat, dipping mini apples into the mixture to coat them, and add crushed walnuts.

13. Cut the semifreddo into desired shape and pipe on meringue mixture, using a blowtorch to caramalize the peaks.

14. Top with cracked toffee and apple topping.

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Honey Semifreddo with Italian Meringue

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SWEETPAULMAG.COM 77

Pineapple Fresh pineapple is the most delicious thing ever. It’s sweet, juicy, and colorful. Here are some of my favorite ways to use it.

Food+styling+photography by Paul Lowe

grilled Grilled Pineapple with Rum & Vanilla Syrup

Sweet Paul's Piña Banana Colada

sweet

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Shrimp Tacos with Pineapple, Chili, & Lime

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SWEETPAULMAG.COM 81

Mega Easy Pineapple Tart

82 SWEETPAULMAG.COM SPRING 2017

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Coconut Pineapple & Quinoa

coconut

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SWEETPAULMAG.COM 83

Pineapple Slaw with Carrots & Apple

84 SWEETPAULMAG.COM SPRING 2017

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trifle Pineapple & Yogurt Trifle

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SWEETPAULMAG.COM 85

Grilled Pineapple with Rum & Vanilla Syrup

Sweet Paul's Piña Banana Colada

Pineapple and rum is a match made in heaven. This is a great and easy dessert—a bit boozy, but hey!

1 small can coconut cream 1 ripe banana ¼ fresh pineapple, peeled, cored 1 or 2 cups spiced rum (I do 2 cups!) ice lime, for serving

SERVES 6

1 fresh pineapple 2 tablespoons butter 1½ cups rum 2 tablespoons sugar ½ vanilla bean, seeds scraped out 1. Peel the pineapple and cut it into thick slices. Leave the core in.

SERVES 4

1. Place all ingredients in a blender and process until smooth.

2. Pour into glasses and garnish with lime.

3. Cheers!

2. Melt the butter in a large pan and cook the pineapple until golden on each side.

3. In a small saucepan, mix rum, sugar, and vanilla. Bring to a boil and simmer for 4 minutes.

4. Plate the pineapple and serve with the warm rum syrup on top.

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Shrimp Tacos with Pineapple, Chili, & Lime

Coconut Pineapple & Quinoa

Pineapple & Yogurt Trifle

SERVES 4

SERVES 4–6

SERVES 4

1 cup quinoa 1 can coconut milk 1 cup coconut water 1 ⁄3 fresh pineapple, peeled, cored, cut into chunks 3 tablespoons coconut sugar ¼ cup water 2 tablespoons butter

½ fresh pineapple, peeled, cored, cut into chunks 3 cups thick Greek yogurt toasted almond slivers

¼ fresh pineapple 1 green chili, thinly sliced 4 tablespoons extra-virgin olive oil 2 tablespoons lime juice pinch of salt 16 shrimp, cleaned 1 teaspoon za'atar spice salt, to taste 8 tortillas shredded red cabbage 2 small cucumbers, quartered pea shoots lime, for serving 1. Start by peeling and coring the pineapple and cutting it into cubes.

2. Mix in a bowl with chili, half the oil, lime juice, and salt.

3. Rub the shrimp with za'atar and a little salt and cook in remaining oil until golden—about 1 minute on each side.

4. Heat the tortillas and top them with cabbage, cucumbers, shrimp, pineapple mix, and pea shoots.

5. Squeeze some lime overtop.

Mega Easy Pineapple Tart SERVES 4

4 fresh pineapple, peeled, cored, thickly sliced 1 large sheet puff pastry 2 tablespoons soft butter 4 tablespoons honey 1. Preheat oven to 420°F. 2. Place the sheet of puff pastry on a baking tray covered with parchment paper.

1. Place quinoa, coconut milk, and coconut water in a pot, and bring to a boil.

2. In a bowl, layer Greek yogurt and pineapple.

3. Top with almonds, and serve.

2. Let it simmer for about 20 minutes or until the quinoa is tender. Stir often so it does not burn.

3. In another pot, melt sugar and butter together.

4. Add water; bring to a boil; and add the pineapple.

5. Let the pineapple simmer in the mixture for 2 minutes.

6. Serve the quinoa in bowl with the pineapple and syrup on top.

Pineapple Slaw with Carrots & Apple I love this slaw served with some spicy jerk chicken, but it’s also great on its own.

Serve the dressing on the side so your guests can decide how much to use.

SERVES 4 SALAD

2 carrots, peeled, very thinly sliced 1 tart apple, thinly sliced 1 squash, thinly sliced 4 fresh pineapple rings, diced microgreens DRESSING

4. Bake until golden, about 18–20 minutes.

4 tablespoons Greek yogurt 1 teaspoon dijon mustard pinch of sugar salt (try pink salt!)

5. Once done, remove from oven and drizzle with honey.

1. Mix all the salad ingredients in a large bowl.

6. Serve warm and a la mode.

2. In a small bowl, mix yogurt, mustard, sugar, and salt.

3. Spread the soft butter on top of the puff pastry, and add the pineapple.

1. Place the pineapple in a food processor and purée.

3. Combine slaw and dressing, and serve.

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SWEETPAULMAG.COM 87

Recipes+crafts+styling+photography by china squirrel Illustration by Claudia Tremblay etsy.com/shop/claudiatremblay

S he Wore

Flowers

in Her

Hair

china squirrel

has channeled her inner gypsy to create a collection of recipes and crafts using all the pretty things we love about spring.

Spring Pea, Strawberry, & Watercress Salad

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1. Preheat oven to 350°F. 2. Line 3 baking trays with parchment paper.

3. Place flour, salt, butter, and lavender into a food processor and pulse until mixture resembles bread crumbs.

4. Add vanilla extract and eggs yolks.

5. Pulse until a soft dough forms.

6. Turn dough out onto a lightly floured surface and knead until smooth.

7. Roll dough between 2 sheets of parchment paper to about ¼-inch thick.

8. Using a floured 3-inch bird cutter, cut 12 birds from dough, rerolling and cutting out any off-cuts.

9. Place onto prepared trays, and allow room for spreading.

Lavender Bird Cookies Celebrate spring with these sweet bird cookies, subtly flavored with lavender.

Perfect picnic food or gift box for an Easter gift idea.

MAKES ABOUT 12

2 cups all-purpose flour pinch of salt 7½ oz unsalted butter, chopped 2½ teaspoons edible dried lavender (available from gourmet grocery stores) 2 teaspoons pure vanilla extract 2 egg yolks ICING

2 eggs whites 3½ cups pure confectioners' sugar pink food coloring 90 SWEETPAULMAG.COM SPRING 2017

10. Bake cookies in preheated oven for 10–12 minutes or until lightly golden around edges.

11. Allow cookies to cool on trays.

12. Icing: Place egg whites into a medium bowl, and whisk with a fork until foamy.

Gradually add icing sugar, beating with a wooden spoon until very thick and smooth. Transfer 3 tablespoons of icing into a smaller bowl and cover with plastic wrap. Tint remaining icing pink with pink food coloring.

13. To decorate, pipe or spread each cookie with pink icing, and allow icing to set completely, about 25 minutes.

14. Spoon remaining white icing into a piping bag fitted with a no. 4 plain nozzle, and pipe around the edge of each cookie. Pipe an eye and feet onto each bird cookie. Allow icing to set, about 25 minutes.

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Carrot Cake Donut s

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Watermelon, S trawberry, & Rose Jelly Cups

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Fresh Flower Curtain SUPPLIES

fresh flowers scissors twine branch or rod 1. Trim the stems of flowers to about 1–2 inches in length. Tie each flower stem separately with twine, leaving extra twine to tie again.

2. Tie the lengths to a branch or rod and attach to a wall, or hang over a window or doorframe.

Note: the flowers will also look beautiful as they naturally dry.

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DIY Natural Flower Art Creating your very own art from fresh flowers is super easy; it’s been around since the first Cherokee women pounded flowers to decorate their fabrics. Experiment with different flowers from your garden to create pretty fabric panels.

SUPPLIES:

fresh flowers thick masking tape pieces of cotton or linen fabric wooden board hammer 1. Trim the stems of flowers very short.

Place your fabric right side up onto a wooden board. Working with one flower at a time, arrange flower face down on the fabric where you want it to print.

2. Use masking tape to cover the entire back of the flower to adhere the flower to the fabric. Use a hammer to pound all over the tape-covered flower. Remove tape and remains of flower. Repeat with other flowers to create your artwork. (leaves can also be used) 3. Fabric art can be framed, simply taped to a wall, or used to cover a blank journal as a gift for someone special this Easter.

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Spring Pea, Strawberry, & Watercress Salad The subtle combination of flavors in this pretty salad will have you making it regularly throughout spring.

SERVES 4 (ENTRÉE SIZE)

11⁄3 cup fresh-shelled peas 6 cups snipped watercress leaves 16 strawberries, hulls removed and halved ½ cup natural almonds, roasted and roughly chopped 2 oz fresh Parmesan shavings freshly ground black pepper 12 edible pansy flowers DRESSING

3 tablespoons white balsamic vinegar 4 tablespoons vegetable oil ½ teaspoon granulated sugar 1 teaspoon dijon mustard freshly ground black pepper 1. Briefly blanch the peas in a saucepan of boiling water for about 2–3 minutes or until just tender. Drain and immediately refresh in a bowl of ice water. Drain.

ICING

1 lb cream cheese, softened 2 cups pure confectioner’s sugar, sifted 2 teaspoons fresh lemon juice pink and peach food coloring white sanding sugar and edible violets for decoration 1. Preheat oven to 350°F. 2. Lightly grease 2 x 10 (1⁄3 cup capacity) donut baking pans.

3. Sift flour, baking soda, cinnamon, nutmeg, and salt into a medium bowl.

4. Place brown sugar and oil into a large mixing bowl; use an electric mixer to combine.

5. Add yogurt and beat well.

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

7. Add vanilla extract.

8. Mix in the sifted flour mix using a wooden spoon.

9. Add carrots and stir until just combined.

10. Spoon into prepared donut pans.

2. Place peas, watercress, strawberries, and almonds into a large bowl. Add dressing and gently toss to coat. Arrange on serving plates. Top with Parmesan cheese and freshly ground black pepper to taste. Decorate with pansy flowers.

11. Bake in preheated oven for 10–12 minutes or until a skewer inserted into a donut comes out clean.

3. Dressing: place all ingredients in a screw-top jar. Shake well to combine.

14. For icing, place cream cheese to a large mixing bowl.

Carrot Cake Donuts

15. Beat until smooth using an electric mixer.

Delicious carrot cake doughnuts topped with a creamy icing. We dare you to stop at one!

MAKES 20 DONUTS

2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon salt 1 cup brown sugar ¾ cup vegetable oil ¼ cup Greek yogurt 3 eggs 2 teaspoons vanilla extract 2¼ cups carrot, grated

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12. Remove from oven and turn out onto wire racks.

13. Allow to cool completely.

16. Gradually add icing sugar and beat until well combined.

17. Stir in the lemon juice.

18. Divide icing into thirds, and spoon into three separate bowls.

Watermelon, Strawberry, & Rose Jelly Cups A delicious jelly made with our favorite spring flavors and served in vintage floral teacups.

MAKES 8

2 cups white sugar 25 fl oz water 8 fl oz freshly squeezed orange juice 1 .5 lb fresh strawberries, hulls removed and roughly chopped 10 oz watermelon flesh, coarsely chopped 2 teaspoons rosewater 1 teaspoon gelatin 1. Combine sugar, orange juice, and water, in a large saucepan; stir over a mediumhigh heat until sugar dissolves.

2. Bring to a boil, and cook for 2 minutes.

3. Add strawberries and watermelon, and cook until pulpy (4–5 minutes).

4. Remove from heat, let stand for 25 minutes.

5. Process with a hand-held blender, then transfer to a muslin-lined sieve placed over a large bowl and refrigerate overnight or until liquid drains to yield 1 quart. Do not press on solids or jelly will be cloudy.

6. Discard solids.

7. Add rosewater to strawberry liquid, then transfer 1 cup of liquid to a small saucepan.

8. Add gelatin to liquid, and stir over a low heat until gelatin is dissolved.

9. Return gelatin mixture to remaining strawberry liquid and stir until well combined.

10. Pour jelly into 8 teacups and refrigerate overnight or until set.

19. Use food coloring to tint one icing pink and another apricot, leaving the remaining icing white.

20. Spread donuts with icing, sprinkle with sanding sugar, and decorate with violets.

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Mixed Berry Shortcake, Fresh Basil Cream, & Basil Lime Sugar

Carla When Paul met

Food by Carla Hall

Styling by Paul Lowe

Photography by Alexandra Grablewski

We first got to know Carla Hall when she was a competitor on Top Chef. America and the world fell in love.

I mean—what’s not to love? She came across as truly genuine, incredibly funny, a great chef, and a real human. And that’s exactly how she is in real life.

I was so excited to meet and hang out with her at her new Brooklyn restaurant, Carla Hall’s Southern Kitchen. We bonded over her fried chicken. Seriously, I have never had so much fun eating chicken.

If you find yourself in Brooklyn, you have to try it. Get the white BBQ sauce—it’s next level.

In between laughs, I managed to ask Carla a few questions about food, life, and grandmas.

Why is food important to you?

Food culture and food memories are important to me because they tie us to something. They ground us. I’m always looking for different ways that people are grounded by food. In my eyes, food is a connector. I always say that you can learn so much about a person by asking them what their favorite dish is—even more than if you ask them how they are. When a person starts to talk about their favorite foods, there is a spark that happens when they answer that question. It really opens the door to finding out who they are and where they come from.

My grandmother was and still is my big food inspiration. Who is yours?

I see your grandmother and I raise you a grandmother! My grandmother is also my food inspiration. She was the one who made all of our Sunday suppers, and my food memories all go back to those suppers at her house, after church. It was probably the most routine thing I did growing up.

She would also cook for family reunions, holidays, any celebrations— like when we celebrated my greatgrandmother’s 102nd birthday! My

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cousins and relatives would come from all over the country, because in addition to the food, there was always a celebration of family.

She is also my inspiration because she is the one who said: “it is your job to be happy, not rich”. And, finding my happiness in food, I am oftentimes thinking about her.

What do you always have in your pantry?

Canned beans, canned tomatoes, sugar, flour… at any given time I can always make cookies or pasta! Also I keep on hand a myriad of spices.

that same spice blend in the flour when we dredge the chicken in before it goes into the fryer.

What's the one thing we don't know about Carla?

The people closest to me already know this, but many people don’t realize how neurotic I am. I seem easygoing on the outside—and I am—but I am also opinionated, and have very clear ideas on how I want things to turn out on any project that I am working on.

Favorite dish?

La sopa del dia! (Soup of the day!) I love soup. It’s versatile—I love the garnishes and the bread that goes with soup.

Any dirty food secrets? (I love Taco Bell.)

Lately, I’ve been on a kick with Pop-Tarts.

They are my jam right now. My favorites are any of the fruit ones, because they remind me of pie. The cherry ones… perfectly toasted… mmmm.

I just love your new restaurant. How did it come about?

I actually didn’t want a restaurant! My business partner badgered me for three years. One day, we went to look at a space. That particular space reminded me of a meat and three, and I suddenly thought—oh, that’s something I want to do. I wanted to do something that was very personal and share my food. My restaurant is really about me sharing with people. I’ve been on so many food shows, and nobody had eaten my food. So this is my opportunity to share my food.

And why is your chicken so good?

I mean, it’s diet-breaking good!

It’s really good because we keep it simple like my grandma Thelma did. Very importantly, we start with really good chicken. And we don’t do too much with it. We don’t brine it; we don’t use many different types of oil. What we do use is a spice blend on the chicken. Then we use

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Deviled Eggs with Butter Crackers

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Deviled Eggs with Butter Crackers

CRACKERS

MAKES 24 EGGS+4 DOZEN CRACKERS

1½ tablespoons sugar 1 teaspoon table salt ²⁄3 cup cold water 1 cup all-purpose flour + more for rolling 1 cup whole wheat pastry flour 1 tablespoon baking powder 5 tablespoons unsalted butter, cold, cut into ½" cubes 2 tablespoons butter, melted 3 tablespoons vegetable oil kosher salt and freshly ground black pepper, to taste

EGGS

12 large eggs 1½ tablespoons kosher salt 1½ tablespoons apple cider vinegar 1 cup mayonnaise 1 cup light sour cream or plain yogurt 2 tablespoons dijon mustard ½ teaspoon cayenne pepper ½ teaspoon freshly ground black pepper 1. Put cold eggs in a large saucepan and add enough cold water to cover the eggs by 1".

1. Whisk the sugar and salt into the water until dissolved.

2. Add ½ cup salt and bring the water to a boil.

2. In a food processor, pulse the flours and baking powder to mix.

3. Cover the saucepan and remove from the heat.

3. Add the butter cubes and oil; pulse until coarse crumbs form with a few pea-sized pieces remaining.

4. Let stand, covered, for 10 minutes.

5. Peel, rinse, and pat the eggs dry.

6. Trim a little slice from the top and bottom of each egg, and then cut each egg in half crosswise. The trimmed tops and bottoms will help the egg halves sit up.

4. Add the water mixture all at once, and pulse just until the dough comes together.

5. Form into a 1" thick rectangle; wrap tightly in plastic wrap; and chill for 1 hour.

6. Preheat the oven to 400°F. 7. Line 2 sheet pans with parchment paper.

7. Remove the yolks from the eggs and transfer to a large bowl.

8. On a lightly floured surface, roll the dough 1⁄8 " thick.

8. Mash yolks with a fork and then sprinkle the vinegar over the yolks.

9. Use a fluted 21/2" square cookie cutter (or other desired size and shape) to cut out crackers.

9. Add the remaining ingredients.

10. Stir until well mixed and smooth.

11. Taste and add more salt, if necessary.

12. Transfer the egg yolk mixture to a piping bag or a re-sealable plastic bag and snip a hole in the corner.

13. Pipe the mixture into the egg whites.

My restaurant is really about me sharing with people. I’ve been on so many food shows, and nobody had eaten my food.

So this is my opportunity to share my food.

10. Place them on the pans, spacing ½" apart.

11. Use a fork to make holes in the center of each cracker.

12. Lightly brush the tops of the crackers with the melted butter.

13. Sprinkle with kosher salt and pepper.

14. Bake until dark golden brown, 15 to 20 minutes.

15. Cool completely on wire racks. The crackers will crisp as they cool. The crackers can be stored in an airtight container for up to 3 days.

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Spring Pea & Bean Salad

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Spring Pea & Bean Salad SERVES 4–6

2 tablespoons unsalted butter 1 medium sweet onion, chopped 1½ cups snow peas 1½ cups English peas 1½ cups sugar snap peas 1½ cups haricot vert 1½ cups cherry and sun-gold tomatoes 1 tablespoon freshly squeezed lemon juice ¼ cup feta cheese (sheep/goats milk blend), crumbled ¼ cup basil, sliced in chiffonade 2 cups pea tendril shoots flaky sea salt and freshly ground black pepper, to taste 1. In a medium saucepan, melt the butter.

2. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes.

3. Lower the heat; add the haricot, English peas, snow peas and sugar snap peas; stir over medium-low heat for about 1 minute, until tender but still crisp.

4. Transfer cooked ingredients to a large bowl, and toss with the tomatoes and lemon juice.

5. Let the mixture cool. Lightly toss the pea tendrils into succotash; top with the feta, basil, and black pepper.

Herbed Ricotta Pasta Bundles with Favas & Lemon You can either make your pasta squares from scratch, use fresh lasagna sheets cut into squares, or egg roll wrappers (wonton wrappers made with egg— typically found in the freezer section at your local grocery store).

20 PORTIONS, OR 4 PER PERSON FOR 5 PEOPLE PASTA

2 cups all-purpose flour 2 tablespoons olive oil 2 eggs pinch of salt

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1. Make a well in the middle of the flour; add in eggs, olive oil, and salt.

2. Gradually add the flour to the eggs with a stir of the fork until the pasta starts coming together and then knead until smooth.

Herbed Ricotta Pasta Bundles with Favas & Lemon

3. Cover and let rest for about 1 hour.

PASTA BUNDLES

½ cup ricotta cheese or fresh basket cheese ½ cup Parmesan cheese, grated fine 1 tablespoon dijon mustard ½ small onion, grated ¼ cup roasted red pepper, diced 4 tablespoons butter, salted 1½ cups fresh fava beans, blanched, peeled ½ cup fresh bread crumbs 1 teaspoon lemon zest, fine 2 teaspoons fresh mint, chopped fine 2 teaspoons fresh tarragon, chopped fine 20 pasta squares (3"x 3") or fresh water, for sealing pasta 1. In small skillet, sweat onions in 1 tablespoon butter.

2. Cook until soft, about 5 minutes 3. Combine ricotta cheese, Parmesan, dijon, lemon zest, mint, and cooked onions. Stir until everything is combined evenly.

4. To make bundles: spray pasta square lightly with room temperature water.

5. Place 1 teaspoon of cheese mixture in center of square.

6. Fold pasta square in half, then fold the top over and pinch the folded part back to connect the edges. (It will look like a flying nun’s hat.)

10. Add fava beans; cook 2–3 minutes, coating beans in butter.

7. Place the finished pasta on a sheet pan with fine cornmeal or semolina to keep from sticking together or to the pan.

11. Ladle about ½ cup of pasta water into the skillet; bring to a simmer and cook 1 minute.

8. Cook the pasta bundles in boiling salted water. They're cooked when the bundles float.

12. Once bundles are cooked, remove from boiling water and toss in the butter sauce.

9. While cooking pasta, make butter sauce; melt 3 tablespoons butter in a

13. Adjust seasoning.

medium skillet over medium heat.

14. Serve and top with bread crumbs, tarragon, and lemon zest.

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Poached Salmon, Garlic Herb Broth, Roasted Fennel, & Carrot

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Poached Salmon, Garlic Herb Broth, Roasted Fennel, & Carrot

softened, about 20 minutes.

microwave, it takes about 2 minutes.

13. Remove and reserve for garnish.

3. Set aside.

SERVES 6

14. Place bouillon in a large skillet with sides; bring to a simmer about 165°F.

4. In a spice grinder or blender, blend the sugar with the lime zest and basil leaves until fine. Should make approximately ½ cup of sugar

SALMON+VEGETABLES

12 fillet of salmon, Atlantic king, 3 oz each 2 bulbs fennel (trim tops and reserve for bouillon broth) 24 petite carrots (may substitute large carrots) 3 tablespoons olive oil 2 tablespoons fresh lemon juice salt, to taste olive oil, for garnish lemon thyme, for garnish BROTH

1 cup green fennel tops 1 small sweet onion 2 bay leaf 6 cloves garlic, peeled, whole 2 stalks celery, cut into 1” pieces 1 sprig thyme ½ lemon juice and peel 4 quarts water ½ cup white wine 1½ tablespoons olive oil 1. Heat oven to 375°F. 2. Line a half sheet pan with parchment paper 3. Start with the broth. In a medium saucepan, heat oil over medium heat.

4. Add onion and celery; stir frequently and cook until translucent.

5. Add garlic; cook 1 minute more.

6. Add lemon, lemon juice, and wine; reduce for 1 minute.

7. Add green fennel tops, thyme and water. Add bay leaf.

8. Turn heat to medium-low; allow bouillon to simmer for 30 minutes; reduce by about 2 cups.

9. Remove from heat; strain through a fine chinoise; and reserve.

10. Next, place carrots and fennel in a medium size-mixing bowl.

11. Drizzle over olive oil; season with salt; toss to coat well.

12. Place seasoned vegetables on a half sheet pan lined with parchment paper; and roast in oven until golden and

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15. Season salmon sides with salt 16. Using a flat spoon, add the salmon to the bouillon, and cook for 6–8 minutes or until medium 140°F.

5. Mix the berries and toss in basil lime sugar to taste. Let macerate.

17. In a shallow individual serving bowl, place a few roasted carrots and fennel wedges.

6. For the basil cream, steep basil stems and salt in heavy cream on medium-low heat for 20 minutes.

18. Gently place 2 pieces of fish on top.

7. Strain, then chill.

19. Ladle over ½ cup of bouillon.

8. Whip on low speed to soft peak.

20. Garnish with fresh thyme and drizzle

9. Add 1 tablespoon of basil lime sugar.

of olive oil.

10. To make the cake, prepare angel food cake pan or simple tube pan with butter and dusted with flour.

Mixed Berry Shortcake, Fresh Basil Cream, & Basil Lime Sugar Note: Whipped cream should be made last, an hour before service at most.

Oven should not be pre-heated when making cake!

BASIL LIME SUGAR + BASIL CREAM

2 quarts strawberries, quartered 1 pint raspberries 1 pint blueberries 12 basil leaves 2 limes, zest 1½ cups sugar basil stems 2 cups heavy cream 1 tablespoon basil lime sugar pinch of salt CAKE

1 lb butter 3 cups sugar 6 large eggs 4 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 cup sour cream or heavy cream 2 teaspoons lemon zest 2 teaspoons lemon juice 1 teaspoon lemon extract 1 teaspoon vanilla extract

11. Mix flour, salt, and baking powder in large bowl.

12. Set aside.

13. Cream butter and sugar until light in color.

14. Add eggs 1 at a time until incorporated.

15. Alternately add flour and sour cream, beginning and ending with the flour.

16. Stir in the lemon juice and zest and extracts.

17. Put in oven; turn oven to 300°F; and set timer for 80–90 minutes or until a toothpick comes out clean.

18. Cool in pan for 10 minutes, then flip out.

19. Cool completely on rack or plate and slice.

20. Serve with berries, cream, and basil sugar, and enjoy!

1. For sugar, place basil leaves on plate covered with paper towel.

2. Cook in microwave on medium-high heat in 30-second increments until the basil dries out. Depending on your

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Sp la

sh

{

Not into coloring within the lines?

These projects are perfect for you.

We are tired of trying to be perfect.Let's just have some fun and

splash the paints!

}

Crafts by Paul Lowe+Paul Vitale Styling+Photography by Paul Lowe

Painted Pillow

Pa inted Wrea th

Splash Prints 108 SWEETPAULMAG.COM SPRING 2017

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Painting

Vase

SUPPLIES:

SUPPLIES:

canvas board 4 to 5 craft colors wide brush

fabric (I used the leg on an old pair of jeans) craft paint glass vase scissors hot glue gun and glue sticks

1. Place 4–5 large blobs of paint next to each other on the canvas.

2. Use the brush to drag the paint down and around on the canvas.

3. Let dry.

Vase

1. Take the fabric and simply go bananas with the paint, splashing it all over.

2. Let dry.

3. Cut to fit around the vase.

4. Hot glue in place, fold any excess fabric over the top/ bottom, and secure with hot glue.

Painting

Spatter Shoes SUPPLIES:

sneakers white craft paint brush 1. Remove the laces of the sneakers.

2. Paint the toes of the shoes a solid color.

3. Use a brush and splash the paint all over the shoes.

4. Let dry and add the laces again.

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Pom-Pom Burst Shirt Price tag guns are inexpensive and a really fun craft tool to work with.

SUPPLIES:

flowy shirt pom-poms price tag gun plastic price tag barbs 1. Randomly attach colored pom-poms to the shirt using the gun.

2. Be sure to go through the solid center of each pom-pom with the gun's needle.

3. There's a lot of fun movement to the finished product! Make sure to arrange the pom-poms so they hang in your desired pattern.

TIP: You can affix pom-poms to any piece of clothing! If the fabric is a knit material you should be able to remove the pom poms without harming the fabric, so go crazy with temporary embellishment of your favorite sweater or jacket!

Gift Wrap Paper SUPPLIES:

roll of paper craft paint (I used 4 colors) wide brush 1. Place 4 large blobs of the paint next to each other on the paper.

2. Use the brush to drag the paint down the paper.

3. Let dry.

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Gift Wrap Paper

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Free-Form Embroidered Sweater

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PunchEmbroidered Patch

Painted Pillow SUPPLIES:

pillowcase fabric paint wide brush 1. Place 4 large blobs of paint next to each other on the pillowcase.

2. Use the brush to drag the paint down the pillow.

3. Let dry.

Splash Prints SUPPLIES:

vintage prints craft paint brush 1. Mix the craft paint with a little water until you have a thin paint.

2. Use a brush and just splatter the paint over the prints.

3. Let it dry.

Painted Wreath SUPPLIES:

watercolor paint watercolor paper brush 1. Wet the watercolor paper.

2. Make dots with watercolors, and brush next to them on the paper in a wreath pattern.

3. Let dry.

Free-Form Embroidered Sweater We love to do free-form embroidery.

There are no rules here. It's very very easy to embroider onto knit material like that of a sweater.

SUPPLIES:

Punch-Embroidered Patch SUPPLIES:

old sweater embroidery floss large embroidery needle pom-poms (optional)

inexpensive punch embroidery needle set embroidery floss in your favorite colors scissors marker

1. Thread full strands of embroidery floss into a needle, and start embroidering at the collar/shoulder of the sweater in a splashy burst pattern.

1. Draw your design on the reverse of your fabric. We love to use denim because the fabric is heavy and easy to work with. We chose a splash motif, of course!

2. We alternated colors to create a rainbow effect.

2. Follow the instructions on your punch embroidery kit, and begin to punch your design into the reverse side of the fabric.

It's so easy!

3. At the bottom, we affixed pom-poms to give the design even more dimension.

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3. We started on the outside and went around little by little until we had filled in the whole design. Alternating colors from time to time makes the design even more beautiful. Get creative!

4. When you're finished punching, simply cut around the edges of your design and sew or pin it to your favorite sweater or jacket.

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EGG

The Enchanted

Egg Spoons

It’s remarkable that something as simple as egg shells can be turned into something so stunning.

Dietlind sees the beauty in the simplest of things.

Crafts+styling+photography by Dietlind Wolf

Egg Boxes

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Eggshell Pigment

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Mobile This is such a fun and simple idea.

SUPPLIES:

1 cracked duck egg 5 cracked chicken eggs metal craft paint brush beads threading needle 1. Paint the eggs.

2. Use needle and thread to thread eggs and beads (like in the image).

3. Hang!

Mobile

Surprise Eggs This is a great way to give away a ring. You can throw the egg on the floor and it will crack and expose the ring. So cute!

SUPPLIES:

egg-shaped mold (there are some great chocolate molds online) air dry clay aluminum foil metal craft paint brush 1. Fill the molds with clay.

2. Place the gift in the clay so that it makes an imprint where you can place the gift after its dry.

3. Once dry, take the two halves; add the gift in the middle; and close up.

4. Cover with aluminum foil and paint.

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Surprise Eggs

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Lampshade

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Lampshade

Egg Boxes

This is simply stunning.

Such a fun and unique way to package small gifts.

SUPPLIES:

cracked eggs pink craft paint gold leafing leafing glue brush lampshade frame hot glue gun and hot glue

SUPPLIES:

1. Paint the insides of the eggs pink.

1. Cover the edges of the egg shells with washi tape (like in the picture).

2. Cover the outsides of the eggs with leafing glue and gold leafing.

3. Let dry.

4. Glue the egg shells onto the lampshade.

Egg Spoons Absolutely gorgeous, but just for dĂŠcor.

SUPPLIES:

eggs, cracked lengthwise craft paint metal paint brush thin metal wire pliers 1. Paint the egg in any color.

2. Paint the inside of the egg with the metal paint. You can also use gold or silver leafing.

egg shells, cracked in half thin washi tape gold paper scissors craft glue large gold sticker

2. Either close the egg with a large gold sticker or cut out small dots in gold paper and glue all around the edges.

Eggshell Pigment These paints will give you beautiful, soft colors.

SUPPLIES:

egg shells in shades of brown and green mortar egg yolk water 1. Place the egg shells a mortar and crush into a fine powder.

2. Add a little water and egg yolk and mix until you have a smooth paint.

3. With the wire, make a "nest" that the egg can rest in. Use 3 strands of wire to make the nest.

4. Add 2 "hooks" in the wire to secure the egg. See our site sweetpaulmag.com/make for how-to images.

5. Add a few strands of wire to make the handle.

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Israeli Feast Israeli fare celebrates the exotic spices, cherished traditions, and bright, bold flavors of its historic region. This cuisine is making a huge splash here in the states—the same way French and Italian cooking did in the 20th century!

Cookbook pages and restaurant menus are filling with colorful salads, delicious spreads, and flower water-spiked desserts. Here, I have created a light summer meal with the influence of the holy land.

Photography by Gieves Anderson Food+styling by Carlo Geraci

Cold Cucumber Yogurt Soup

Golden Beet Hummus

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Charred Eggplant Salad with Bulgarian Cheese

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Israeli Salad with Lentils

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Za’atar Grilled Chicken Skewers with Israeli Chimichurri

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Fig, Orange, & Almond Compote

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Cold Cucumber Yogurt Soup

1. Preheat the oven to 400°F.

I just love the bright, refreshing flavor of this soup! Sheep yogurt has a bit more zing than traditional yogurts.

2. Drizzle the beet with olive oil, and then wrap the beet and garlic together in foil.

SERVES 4 AS A MAIN COURSE OR 6 AS AN APPETIZER

7 Persian cucumbers 8 oz sheep yogurt 1 avocado 1 clove garlic, grated or minced ½ cup almond milk 1 tablespoon lemon juice small handful of fresh dill+a few sprigs for garnish pomegranate seeds sea salt and freshly ground pepper, to taste 1. Chop 6 cucumbers and add to blender.

2. Chop the last cucumber into small dice for garnish.

3. Add yogurt, avocado, lemon juice, garlic, dill, salt, and pepper to blender and blend until smooth.

4. Add almond milk to thin out to a pouring consistency.

5. Taste and adjust seasonings.

6. Chill for about 4 hours.

7. When ready to serve, pour into bowls or cups, and top with diced cucumber, pomegranate seeds, and dill sprigs.

Golden Beet Hummus You can also make this with red beets for a vibrant red color.

MAKES ABOUT 2 CUPS

1 medium golden beet 3 cloves garlic, unpeeled 2 cups cooked chickpeas, drained, rinsed 3 tablespoons tahini 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 to 3 tablespoons ice water ½ teaspoon cumin ½ teaspoon coriander toasted seeds or paprika fresh cut veggies grilled pita with olive oil and za’atar sea salt

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3. Place on the baking sheet, and roast for 40 to 45 minutes or until the beet is fork-tender.

4. When cool enough to handle, peel the beet skins.

5. Chop the beet, and place it in a blender.

6. Squeeze roasted garlic from their skins and add to blender, along with chickpeas, tahini, olive oil, lemon juice, and 1½ teaspoons salt.

7. Slowly drizzle ice water, and blend until smooth, about 5 minutes.

8. Add cumin and coriander, and blend for another 30 seconds.

9. Chill at least 30 minutes until ready to use, and take out 30 minutes before serving. This can be made a day in advance.

10. Drizzle with good olive oil, a sprinkling of toasted seeds, and/or parsley.

Charred Eggplant Salad with Bulgarian Cheese This is the perfect salad to accompany any mezzo platter!

SERVES 4–6 AS AN APPETIZER

2 young eggplants or 1 large eggplant 1 red pepper olive oil 1 cloves garlic juice of half a lemon 2 tablespoons chopped parsley 2 tablespoons chopped mint handful kalamata olives, pitted ¼ Bulgarian feta or Greek feta, crumbled salt and pepper, to taste 1. Rub the outside of eggplant and red pepper, and place them on a medium-high grill or on a sheet pan in a 450°F oven.

2. Grill or roast, turning 2–3 times, until skins are charred and the interiors are tender.

3. Remove eggplants to a colander or mesh strainer.

4. Cut an x mark at the bottom with scissors and let drain.

5. Place pepper in a small bowl and cover with cling film.

6. Once eggplant and pepper are cool enough to handle; peel each and chop roughly.

7. Make a paste by pressing together salt and garlic clove with a side of chef knife on a cutting board.

8. Arrange chopped eggplant on a medium platter and season with lemon juice, pepper, and garlic salt paste.

Massage ingredients into eggplant with your fingers.

9. Arrange red pepper over eggplant, then follow with olives and cheese.

10. Drizzle a good amount of olive oil and finish with parsley and mint.

11. Serve at room temperature with grilled pita.

Israeli Salad with Lentils This is my take on all the flavors of Israel in one salad. Traditionally this salad has peppers of all colors. I replaced with radishes and carrots for texture and color.

SERVES 4–6

½ cup lentils 1 pint cherry or grape tomatoes, sliced in half 1 English cucumber, cut into small dice ½ medium red onion, finely minced 1 carrot, cut into small dice 4 radishes, cut into small dice ¼ cup Italian parsley, roughly chopped ¼ cup mint, roughly chopped ¼ cup cilantro, roughly chopped ¼ dill, torn zest of 1 lemon lemon juice, to taste 4 tablespoons olive oil salt and pepper, to taste 2 teaspoons sumac 1. Rinse lentils well, drain.

2. Place in a pot and cover with 3–4” of water; bring to a boil; reduce to simmer.

3. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth—al dente. Do not overcook.

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4. When the lentils are cooked, remove from heat, drain, and place under cold running water to stop the cooking process.

5. Once cooled, place lentils and all vegetables in a large bowl and toss to combine.

6. Whisk olive oil, lemon zest, lemon juice, salt, pepper, and sumac, and pour over salad.

7. Toss 1 or 2 more times and serve.

Za’atar Grilled Chicken Skewers with Israeli Chimichurri Kabobs are the quintessential food staple of the middle east. Here I use boneless thighs with skin on. This keeps the chicken moist while grilling.

SERVES 6

12 boneless chicken thighs, skin on 4 small onions, sliced into rounds 4 cloves garlic, smashed 1 lemon, thinly sliced, seeds removed 1½ tablespoons ground sumac 2½ tablespoons za’atar 2 teaspoons ground allspice 1 teaspoon ground coriander 1½ teaspoon ground cinnamon 1 cup chicken broth ¼ cup olive oil, plus more for drizzling kosher salt and freshly ground black pepper 6 pieces lavash or other flatbread Israeli chimichurri 1. Toss chicken, onions, garlic, lemon, spices, broth, and oil in a large resealable plastic bag; season with salt and pepper.

2. Chill at least 2 hours or overnight.

3. Skewer the chicken, evenly divided between 6 skewers, 2 thighs per skewer.

4. Turn on grill to medium-high heat and brush grill with oil.

5. Sprinkle chicken skewers with za’atar.

6. Grill chicken, onion rounds, and lemons until cooked through, about 7–8 minutes per side.

7. Carefully turn onion rounds, lemon, and chicken with tongs and a spatula.

8. Set on sheet pan and cover with foil.

9. Remove lavash from its packaging;

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brush with olive oil and sea salt; and grill for a minute on each side.

1. Combine coconut milk, honey, and arrowroot in a heavy-bottom pot.

10. Place grilled lavash on platter or decorative cutting board.

2. On medium-low heat, whisk the ingredients together.

11. Remove chicken from skewers and arrange chicken, onions, and lemons atop of lavash.

3. Continue to whisk gently until thickened—be sure pudding doesn’t burn.

12. Drizzle with Israeli chimichurri.

Israeli Chimichurri Typically chimichurri is made with fresh herbs, vinegar, and garlic. I gave it an Israeli twist by replacing vinegar with lemon juice and adding mint, za'atar, and sumac. This recipe can also be used as a marinade.

MAKES ABOUT 2 CUPS

¼ cup fresh-squeezed lemon juice 1 teaspoon kosher salt 3 to 4 garlic cloves, thinly minced 1 shallot, finely chopped 1 Fresno chili or red jalapeño, finely chopped ½ cup fresh cilantro, minced ¼ cup fresh flat-leaf parsley, minced 3 tablespoons mint, finely chopped ¾ cup extra virgin olive oil 1 teaspoon sumac 1 teaspoon za'atar 1. Combine lemon juice, salt, garlic, shallot, za'atar, sumac, and chili in a medium bowl and let stand for 10 minutes.

2. Stir in cilantro, parsley, and mint.

3. Using a fork, whisk in oil.

4. Once thickened add vanilla, cardamom, orange zest, and a pinch of salt.

5. Carefully pour into four 4 oz ramekins and refrigerate for at least 4–6 hours or until it is set.

6. Top with compote.

Fig, Orange, & Almond Compote 1 tablespoon Turkish dried figs, chopped 1 tablespoon almonds, sliced 1 fresh figs chopped 1 tablespoon orange blossom honey 1 tablespoon orange rind in long strips 2 tablespoons water 1 teaspoon orange flower water 1. Give the orange strips a few chops with a sharp knife.

2. Add to a small pot on low heat with the remaining ingredients and stir together until just warmed through and dried figs plump up a bit.

3. Top each pudding with a spoonful compote and serve.

4. If you have leftover compote, spread it on buttered toast the next morning!

4. Season with salt to taste, and serve.

Orange & Cardamon Coconut Milk Malabi Malabi is a traditional Israeli milk pudding. In this recipe I used coconut milk to lighten it up a bit. However whole milk works beautifully and adds extra richness.

SERVES 4

3 cups So Delicious coconut milk ¼ cup orange blossom honey ¼ cup plus one tablespoon arrowroot 1 teaspoon vanilla extract 1 teaspoon orange flower water 1 large pinch ground cardamom zest of 1 orange pinch sea salt

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Paradise Found: One Catskills Coffee Roaster’s Journey to the Good Life Text by Larisa Makow Food by Taylor Foster Photography by Casey Steffens

Cardamom Cake

Quiche

Video director, vintage car-tinkerer, innkeeper, and coffee entrepreneur

Mark was raised inFoster Long Island, NY, where he grew up on two wheels.

Top image: Mark Foster Bottom image: Taylor Foster

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It was hereditary: his father, who worked at nearby Adelphi University, was known to ride his bike to work daily with briefcase in tow. Mark rode vintage Schwinns and later raced BMX bikes despite his mother’s objections. When he was 20, he followed his parents out to the west coast, where a job offer had tempted them to try out Califonia. It was there that Mark graduated from college with a degree in advertising and began his career as a commercial director with a special talent for making non-actors comfortable on camera.

As member of the Bomb Factory agency, he found his own special dysfunctional family among the canals of Venice, California, and where a tradition of hosting weekly big breakfasts began. The communal garden from which he and his friends grew vegetables and fruits gave him a new appreciation for food, but it was when he visited a friend in Idaho, who owned a vintage espresso machine that he realized his passion for coffee. He commissioned his pal to find him a similar machine on eBay, which Mark brought back to his new home/production loft in Brooklyn—he'd since moved back to the east coast—and began teaching his friends and production crews how to make exceptional espresso. Soon, Mark was burning through beans and decided to try his hand at roasting them himself. When a countertop roaster didn’t produce a large enough yield, Mark tapped into his tinkering nature to convert a barbeque into massive roaster, replete with specialty baskets (also sourced from eBay) that could cook up to ten pounds of beans at a time.

Coinciding with his coffee epiphany came Mark’s discovery of the beautiful wilds of upstate New York, specifically the town of Bovina—a Catskills hamlet of around 600 people known for its rich farmland. (Bovina was a name suggested by a general who took note of its lush pastures.) Mark was immediately taken with Bovina’s magical “sunlight, beauty, and different pace of life.” He recognized and appreciated the collective sentiment of a community in which “no one takes anything for granted.”

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So smitten was he with Bovina that Mark sold his loft in Brooklyn to live in Bovina full-time. It wasn’t a difficult decision due to his immediate love for a farmhouse that had recently come onto the market in the little town.

When he was first alerted to its availability, Mark trudged through the snow, peered into the adjoining barn, and saw the open space of his dreams, ready for bean roasting and hotrod-restoring. He made an offer and quickly settled in.

It was in his farmhouse that FosterBuilt Coffee was officially born, with Mark concocting his special bean brew (usually a medium-dark roast), ideal for espresso as well as excellent for drip coffee and French press—a workhorse coffee, as he lovingly calls it. His beans originate from around the globe but he sources them from a distributor in Brooklyn and buys in bulk to keep a consistent blend. His clients range from online monthly subscriptions and wholesalers to specialty purveyors and restaurants, including several notable NYC eateries. He’s also known to show up at the famed Phoenician Flea (an upstate open air market) in his FosterBuilt coffee wagon, a converted horse carriage from which he can brew an exquisite espresso as well as get a good night’s sleep.

It’s outfitted with an Ikea bed that Mark lived in it for 45 days once, when he road tripped to Canada to film a hot-rod race.

When he’s not travelling via coffee wagon, Mark’s happiest back in Bovina, beginning his day with an espresso, emailing, and editing in the morning, and then coffee when he can’t see straight, heading out to the barn where he’s building a new, larger roaster. He’s also converted the upstairs of FosterBuilt headquarters into a rustic three-room inn so city-dwellers and tourists alike may experience the magic of Bovina. Magic like that is found in some of the delectable baked goods made by his friend, Taylor Foster, a former model-turned-chef who also fell in love with the Bovina and is the proprietor of Heaven on Main Street, a line of organic baked goods and beauty products.

Recently Mark has been putting his filmmaking skills back to work on a new documentary project entitled Ground Support USA that focuses on filming people making a positive impact in small-town communities across America. He’s also been the creative force behind Bovina Open Farm and Studio Day, an annual event in which the local agricultural and artist communities of the town open their farms, pottery and painting studios, bakeries, and restaurants to greet the public and give demonstrations of their work.

True to the Renaissance man he is, when asked what’s the best advice he’s ever received, Mark says it’s actually a question he’s been taught to ask himself: “Who do you want to be right now?” This prompt reminds to step back, enjoy the moment, and soak in the sweet Bovina sunshine.

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Shop FosterBuilt coffee and book room at the FosterBuilt Inn at fosterbuilt.com.

Peruse Taylor Foster’s beautiful and enticing goods at heavenonmainstreet.com.

Learn more about Bovina and plan a trip via Escape Brooklyn’s write-up at escapebrooklyn.com/ bovina-ny/.

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Gouda Biscuits with Spring Onion

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Quiche MAKES 2 CRUST

20 oz all-purpose flour 1 teaspoon salt 8 oz olive oil 3 oz milk ½ teaspoon turmeric 1 teaspoon dried basil ½ teaspoon dried oregano BASE

12 eggs 3 cups all-purpose flour 1½ teaspoons salt 1 cup grated Parmesan TOPPINGS

pre-cooked golden beets pine nuts paprika pre-cooked kale spring onion grated gouda ancho chili powder 1. Preheat oven to 350°F. 2. To make crust, blend all ingredients together.

3. Using your hands, push into greased pans evenly, and up the sides. I use the metal tart tins with removable bottoms.

4. For the base, whisk all ingredients together.

5. Bake just the crust for about 10 minutes.

6. Place crust on sheet pan. Arrange beets, pine nuts, cheese, and onions on pre-baked crust.

7. Pour base over and sprinkle ancho chili powder on top.

8. Bake for about 20 more minutes until set.

Cardamom Cake SERVES 10 CAKE

9 oz unsalted butter, soft 10 oz evaporated cane juice sugar 4 eggs 1 cup milk 2 tablespoons vanilla extract 1 lb all-purpose flour, unbleached 2 teaspoons cardamom, ground

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1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt DRIZZLE

6. Put the dough on a counter and roll out with a little flour and a rolling pin.

7. Fold over onto itself and roll lightly together.

1 cup powdered sugar, sifted 2 tablespoons strong coffee/ espresso (may need more depending on consistency)

8. Use a round cutter, cup, or knife to cut squares and transfer to a lined sheet pan.

1. Preheat oven to 350°F.

Sticky Buns

2. Using a mixer, cream together the butter and sugar.

MAKES 14

3. Add eggs, milk, and vanilla. Whip together until light and fluffy.

4. Add flour, baking powder, baking soda, and salt, mixing until just combined, being careful to scrape the bottom of bowl.

5. Put batter into greased and floured bundt pan and bake about 1 hour or until golden and set.

6. When cake is cool, whisk together powdered sugar and coffee.

7. Drizzle over cake.

Gouda Biscuits with Spring Onion MAKES 12

9. Bake for about 10 minutes until done.

2 cups warm milk, 110°F 1 oz active dry yeast 9 cups all-purpose flour 6 oz sugar 1 tablespoon salt 1 teaspoon ground cardamom 2 lbs butter, room temperature 4 eggs 2 egg yolks confectioners’ sugar 1. Mix milk and yeast, and let stand for 3 minutes.

2. Add flour, sugar, salt, cardamom, and 8 tablespoons butter in a mixer with dough hook, and mix for 3 minutes.

20 oz all-purpose flour 1½ teaspoons cream of tartar 2 teaspoons baking soda 1½ teaspoons salt 1 teaspoon pepper, ground 1 teaspoon basil, dried (if using fresh, use about 2 tablespoons) 8 oz butter, unsalted 1½ cups milk ¾ cups gouda cheese, cubed 2 tomatoes, cubed 3 spring onions, chopped 2 jalapenos, chopped

3. Add the yeast milk and mix well.

1. Preheat oven to 425°F.

10. Place the slices on a parchment papercovered baking tray and let them rise for 30 minutes.

2. Whisk together flour, cream of tartar, baking soda, salt, pepper, and basil in bowl.

3. Using your hands, rub in the butter leaving pea-sized chunks.

4. Add tomatoes, spring onion, jalapeno, and cheese.

4. Mix in eggs and egg yolks.

5. Place the dough in a bowl, cover, and place in fridge for at least 2 hours or overnight.

6. Preheat oven to 380°F. 7. Roll out to a large rectangle, about ¼” thick.

8. Smear butter on ²⁄3 of the dough and sprinkle with rest of the sugar.

9. Roll up to a long sausage and cut it into 1" thick slices.

11. Bake for 30–40 minutes.

12. Mix confectioners’ sugar and water until a thick glaze forms. Drizzle over the buns while warm.

5. Add milk and mix with hands until it comes together. You don’t want to overmix the dough—you want flaky biscuits and this happens when your dough is not overworked.

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Sticky Buns

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Paper Towel Pavlova

Remember making mud cakes as a kid? Well, we took it to the next level. They look good enough to eat, but trust me—you don't wanna eat them.

Crafts by Kristin Sauge Styling by Monica Sjoli Photography by Veslemoy Vraaskar Photo assisting by Marte Aubert

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Lawn Cake Glue Water 6 cups water 1 cup craft glue 1. Place water and glue in a bottle and shake to mix.

Lawn Cake Mother earth in a mud cake.

SUPPLIES:

2 buckets dirt glue water sand 9" spring-form pan lawn/wheatgrass or moss 1. Combine dirt and glue water in 1 bucket and sand and glue water in another.

2. Mix each (separately) until you have a firm and workable consistency.

3. Press a layer of the dirt mixture in the bottom of the spring form.

4. Then a layer of sand and a new layer of dirt.

Lollipop Ice Cake

5. Finish with a layer of lawn/wheatgrass or moss. Carefully remove the sides of the cake from the pan.

Lollipop Ice Cake This will look amazing on any table!

SUPPLIES:

large mold or bucket water red, white, and orange craft paint flowers 1. Start by filling the bucket 1â „3 full with water.

2. Add a little red paint and stir well.

3. Freeze until solid.

4. Repeat steps 1, 2, and 3 with white and orange paint.

5. Once frozen solid, turn the bucket upside down on a cake stand. (You can use some warm water to make it come out more easily.)

6. Decorate with flowers.

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Marbled Sand Cake

Marbled Sand Cake If you have no beach close by, you can buy sand at tropical fish stores or online.

SUPPLIES:

bucket sand glue water bundt pan flowers 1. In a bucket, mix sand with some glue water until you have a firm and workable consistency.

2. Press mixture into a bundt pan, but don't press too hard. Pressing lightly will create a pretty marbled effect.

3. Turn onto a platter and decorate with flowers.

Wood Shavings Cake You can find wood shavings or animal bedding at your local pet store.

SUPPLIES:

craft paper scissors wood shavings/animal bedding glue water 6 colors of craft paint paper towels (the kind that look like fabric) spray bottle filled with water cake stand flowers 1. Start by cutting out 6 circles in the craft paper. They should be a little smaller than your stand.

2. In a bucket, mix wood shavings and glue water until you have a good firm consistency.

3. Divide the mixture into 6 equal parts and add a bit of craft paint to each.

4. Add a layer of wood shavings to the cake stand and place paper towels on top.

5. Spritz with water. It should be wet but not soaked.

6. Place a craft circle on top and continue with all the layers and colors.

7. Finish with a layer of wood shavings and some flowers.

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Wood Shavings Cake

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Tutti Frutti di Mare Tarts

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Tutti Frutti di Mare Tarts Bring home some empty snail and mussel shells from your next beach trip. Wash them well so they don't smell.

SUPPLIES:

bucket dirt tiny pebbles or sand from the beach glue water snail and mussel shells lavender 1. In a bucket, mix dirt and sand with some glue water until you have a firm and workable consistency.

2. Press mixture into tart molds. Make sure it goes up the edges of each mold.

3. Decorate with shells and lavender.

Paper Towel Pavlova These are so stunning and just the best centerpieces ever!

SUPPLIES:

paper towels (the kind that look like fabric) cake stand spray bottle filled with water flowers 1. Place a layer of paper on a cake stand and spritz with water. It should be wet but not soaked.

2. Add a layer of flowers.

3. Place a new layer of paper on top, spritz again, and finish with more flowers on top.

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Text by Shaila Wunderlich Photography by Kathryn Gamble

Jungle Food

Good luck getting a reservation at this Yucatecan shack! While you wait, savor its story.

round-the-clock work in the kitchens of Manhattan, and while he assumed life would roll on status-quo, his wife had bigger ideas. “What if we didn’t go back,” she asked during one particular drive to Cancun International Airport. What if they established their own business here, allowing them to stay put? The work

The coastal region of Tulum, Mexico, is exotic enough to draw thousands of tourists each year;

Above: Hartwood owners Eric Werner and Mya Henry (photo

by Gentl and Hyers).

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wild enough to remain undeveloped and unspoiled. Long lines in Tulum are typically restricted to two places: the hours-long ones leading to the famous Mayan ruins and, more recently, the equally long one leading to the popular eatery Hartwood.

Hartwood opened in 2011 to instant global acclaim. The hype centered primarily around its food and locale.

Fish speared daily from the Caribbean Sea; produce gathered daily from inland farms; all of it served in an assemblage of open-air shacks so primitive they could pass for a charming campsite.

Almost as enchanting as the food is Hartwood’s story. New Yorkers Eric Werner and Mya Henry moved to Tulum in 2010 after a series of vacations there left them with a serious case of wanderlust. Eric had invested years of

might be equally intense, but they’d be in paradise while doing it.

“Sold,” said Eric, screeching into the most thrilling U-turn of his life. They had no money, no real estate, and no permits.

Nevertheless, one year later, they had a running restaurant.

With its tropical temps, lush green canopy, rustic lanterns, and blazing fire, Hartwood is sexy as dining gets. But “sexy” was the last thing Mya and Eric had in mind when they were machete-hacking wild brush to make room for the site. Any ambiance here was born solely out of necessity. The open-fire concept comes from having no electricity. The open-air design, because they had limited money and materials. The name, from the species of cured wood used for the fire.

The locale is so remote and its amenities so primitive, its cuisine can basically be described as Yucatan-bred food cooked over an American-style campfire.

The menu, too, is a product of its environment, ever-changing based on what fish comes in off the boat that morning, and what fruits and vegetables are delivered from Tulum’s inland farmer sources. The preparation is always roasted or raw, and the seasonings are the spices, herbs, juices, and oils growing all around them—honey, coconut, roasted chilies, and dried chamomile. Into a whirl of clanging pans and chopping knives those raw ingredients go, and back out they come in the form of dishes so colorful, so hedonistic, and so simple, they could only be a product of this town, this restaurant, this moment.

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Desnudo

Hartwood To Go Awarded a “Most Beautiful” designation from Bon Apetit, Hartwood (2015, Artisan Books, $27) is a solid alternative for the millions of us who will never make it to the restaurant.

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Snapper por Uno

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Ceviche de Aguja with Ginger and Mezcal

Roasted Beet with AvocadoHabanero Crema

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Empanadas de Papaya

Costillas

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Pulpo Asado with Roasted Potatoes and Coriander Dressing

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Lime Tart with Lime Caramel

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Recipes for the featured dishes are available in the Hartwood cookbook.

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cheers A Sampling of Spring I love this cocktail because of its amazing light-green color and springy taste. It’s fresh and light, but kind of deadly. Cheers!

Food+styling+photography by Paul Lowe

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The Green Sampler MAKES 1 GLASS

4 slices cucumber 2 sprigs Italian parsley + more for garnish 1/2 lemon, just the juice 4 oz tequila or vodka 1 .5 oz simple syrup ice lemon peel, for garnish 1. Muddle cucumber and parsley.

2. Add lemon juice, tequila, simple syrup, and ice, and shake well.

3. Strain into an ice-filled glass, and garnish with lemon and parsley.

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pantry confessions We asked healthy living expert and author Gina Homolka from SkinnyTaste about her favorite things and inspirations.

Where do you live?

Long Island, New York.

What inspires you?

I love food styling classes and always leave inspired. I first met Sweet Paul at a food styling workshop he hosted a few years ago!

Favorite color?

Sunset orange.

Necessary luxury?

Vacation!

Guilty pleasure?

Staying at a high-end boutique hotel, even if it’s only for one night!

Favorite song?

Israel “IZ” Kamakawiwo'ole's “Over the Rainbow” makes me happy!

Favorite flower?

Sunflower.

Last purchase?

A new home.

Perfume/cologne?

I don’t wear any!

Favorite restaurant?

Luigi’s in New Hyde Park, New York.

Cookbook you can't live without?

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore!

Pick up your copy of SkinnyTaste at amazon.com

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