Issuu

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

Whatâ€™s Up Sweet Paul?

My Happy Dish

Handmade

To Market, To Market

Keep Your Eye On

Mormor's Kitchen

Seriously Sweet

Healthy Appetite

This & That

Bookmarked

Put a Lid on It!

Woof

features 66

The Art of Cooking

Pineapple

She Wore Flowers in Her Hair

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

SWEETPAULMAG.COM 1

SWEETPAULMAG.COM 3

save the date!

April 8-9 2017

A Two-Day Creative Retreat in

Brooklyn

4 SWEETPAULMAG.COM SPRING 2017

Be glorious FOLLOW US @SWEETPAULMAGAZINE

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

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

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,

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

8 SWEETPAULMAG.COM SPRING 2017

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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

10 SWEETPAULMAG.COM SPRING 2017

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 antidoteâ€”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. Itâ€™s so easy to make and really delicious too. Food+styling+photography by Paul Lowe

12 SWEETPAULMAG.COM SPRING 2017

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

14 SWEETPAULMAG.COM SPRING 2017

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.

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. Itâ€™s so simple and delicious.

Available from Sasquatch Books.

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. SWEETPAULMAG.COM 19

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

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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.

24 SWEETPAULMAG.COM SPRING 2017

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From celebrated author-illustrator

one last book about a hat . . .

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

Herbs & Happy Memories Drink in the warm fragrances of springâ€”straight from Mormor's garden. Food+styling+photography by Paul Lowe

30 SWEETPAULMAG.COM SPRING 2017

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

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

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 Wagashiâ€™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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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

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Honolulu

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Boston

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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 nowâ€”from my table to yours. Food+styling+photography by Paul Lowe

Spring Omelette with Cottage Cheese & Radishes

40 SWEETPAULMAG.COM SPRING 2017

Simple Zucchini & Asparagus Soup

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.

48 SWEETPAULMAG.COM SPRING 2017

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

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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

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

Maiaâ€™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).

Pineapple Fresh pineapple is the most delicious thing ever. Itâ€™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

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

SWEETPAULMAG.COM 89

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

Sp la

{

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

EGG

The Enchanted

Egg Spoons

Itâ€™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

Lampshade

120 SWEETPAULMAG.COM SPRING 2017

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.

SWEETPAULMAG.COM 121

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 statesâ€”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

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 meâ€”you don't wanna eat them. Crafts by Kristin Sauge Styling by Monica Sjoli Photography by Veslemoy Vraaskar Photo assisting by Marte Aubert

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.