Issuu

W I N T E R 20 1 6

Citrus

Winter greens

Marzipan

Victorian wrapping

Iceland

save the date!

April 8-9 2017

A Two-Day Creative Retreat in

Brooklyn

2 SWEETPAULMAG.COM WINTER 2016

CONTENTS WINTER 2016 9

Whatâ€™s up Sweet Paul?

Handmade

To market, to market

Bookmarked

My happy dish

When Paul met Jonathan Adler

Healthy appetite

Friends are for...

This & that

Mormor's kitchen

Put a lid on it!

Woof

Photo by Paul Lowe

features

Winter greens

S'mores

When Paul met Padma

100

Somewhere in the forest

106

Marzipan

116

The gift of pie

126

Baby, it's cold outside

136

Victorian wrapping

144

Starry, starry night

152

Citrus

160

Roadtrip under the midnight sun: an Icelandic voyage

170

Cheers

172

Pantry confessions SWEETPAULMAG.COM 3

IN TR ODUCI NG OUR NEW

COLLECTI ON

ILLUMECANDLES.COM

6 SWEETPAULMAG.COM WINTER 2016

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 Laura Kathleen Maize Copy Editor laura@sweetpaulmag.com Andrew Fox Web Editor webeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Alexandra Grablewski Anne Au Chocolat china squirrel Dorie Herman Elisabeth Johansson Erin Lindsey/Escape Brooklyn Kristin Gladney Lova BlĂĽvarg Melina Hammer Michael Marquand Michaela Hayes Padma Lakshmi Quyn Duong Reetta Pasanen Sanna Kekalainen Susanna BlĂĽvarg Ulf Svane

Photo by Quyn Duong

WHAT'S UP SWEET PAUL

You know something? It’s the holidays, but this year I’m not stressing about it. I’m not going to go decoration crazy, gift crazy, or baking eight different kinds of cookie crazy. I’m just not going to. I will clean, put out some fresh flowers, and that’s it! I know what you are thinking. Really, Sweet Paul? What happened? This year I have the urge to simply spend time with my beloved boys, my man, and just enjoy our time together. I want to watch old cheesy movies on TV (Auntie Mame is my favorite), drink dirty martinis, and eat some good food. I always light a candle and cheer those who are no longer with us. As you get older the list gets longer every year. That’s life, I guess. I’m not trying to get you down, but for me the holidays are a time of reflection. So be with your loved ones, think about those no longer with us, and have a dirty martini... or two. Have a very peaceful and wonderful holiday! Love,

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

www.henrystreetstudio.com photo by Julia Gartland

aliza sweet paul.indd 1

11/10/15 12:50 PM

FROM THE FOUNDERS OF

AMANDA HESSER & MERRILL STUBBS

A NEW WAY TO DINNER A PLAYBOOK OF RECIPES AND STRATEGIES FOR THE WEEK AHEAD

“A gift for the time-harried, food-particular cook: a shopping and cooking plan for meals that can be prepared in advance to carry you deliciously throughout the week.” –Nigella Lawson Available wherever books are sold.

TEN SPEED PRESS

world. The theme of our shop is Made Where it's Designed, meaning all the artists who make the products aren't outsourcing, but making their pieces themselves. This always proves for an interesting story about the artist, their process, their equipment, and why they do what they love. How would readers spend the day after a visit to Bespoke? It depends on the season, in our town. We have a couple great coffee shops near us, Coffeebar and Dark Horse, where you could fuel up for a day of

SWEET PAUL'S WINTER PICKS "Ribbon Wrapped" holiday cards by Casey Hooper, 100 for $140

adventure. In the summer, a trip to the docks on Donner Lake is always a favorite trip of ours, or a hike to the top of Donner Peak for the more adventurous types. In the winter, endless snow activities could be a part of your day, like snowshoeing in Tahoe Donner or skiing at Sugar Bowl.

SWEET PAUL STOCKIST SPOTLIGHT

Bespoke Truckee, CA What makes Bespoke a sweet spot to visit? Bespoke is more than a shop to us. It is our second home. It is curated to spark your creativity, think openly, and feel at home (in our home). Some people just walk in and out of our shop, but to fully take it in you can spend 30â€“40 minutes just poking around, looking at the displays, the beautiful artwork, and chatting with our knowledgeable staff about the origins of the products and the artists who make them. We have products from talented local artists as well as artists all across the country and the

Where does Sweet Paul find a home in your shop and who takes it home? Sometimes it lives by some of the other magazine/book items but, more often, we create a special home for Sweet Paul among the cooking and foodie items, to spark creativity and interest for our customers. Sweet Paul looks great next to Jacobsen Salt, with glass salt cellars beside it, a few handmade cutting boards, and handcrafted cherrywood serving spoons. We like the customer to see beyond the product and think, "This inspires me to invite friends over, craft a delicious meal, and engage in stimulating conversation over a glass of wine." What is your favorite Sweet Paul recipe/craft? This past spring we made a juniperencrusted venison with sour cherry beurre rouge more times than we can count. It was a house favorite. The craft favorite continues to be the egg carton bird masks from the Fall 2014 issue! We cannot see an egg carton without thinking about making masks!

"Bold Watercolors" holiday cards by Kirsten Smith, 100 for $140

"Paw Humbug" holiday cards by Pistols 100 for $140

"Christmas Floralsâ€? holiday cards by Lori Wemple, 100 for $140

MINTED.COM

THE ART OF GIF TING custom art gifts from independent artists.

A DESIGN MARKETPL ACE

Your photos, silhouette, and wedding vows â€” made into one-of-a-kind keepsakes. MINTED.COM/COMPLETELY-CUSTOM

15 % O F F

photo & art gifts. CO D E : S W E E T PAU L 2 0 1 6 EXPIRES: 1/15/17 W W W. M I N T E D . C O M

Handmade Inspiring DIY projects from Lova

Paper clay leaf wreath Simple white wreaths for your holiday gatherings! Text+crafts by Lova Blåvarg | Photography by Susanna Blåvarg

16 SWEETPAULMAG.COM WINTER 2016

HOW-TO

4. Lay the leaves on a curved object.

SUPPLIES:

5. Let air dry or fire in a kiln.

porcelain paper clay (air-drying clay if you donâ€™t have access to a kiln) tiny cookie cutter metal wire pincers 1. Roll out paper clay very thin using a rolling pin. 2. Use small cookie cutters to punch out leaves. 3. Punch a little hole in the end of each leaf using a wooden skewer.

6. Wind metal wire around a glass a couple of times to make a base for the wreath. 7. Thread the wire through 1 or 2 leaves at a time and then twist it around the circle 2 or 3 times. 8. Repeat this process until the entire circle is covered. Done! Use as table decoration for winter dinner parties.

SWEETPAULMAG.COM 17

introducing a new publication from

Celebrating the sweet moments in life

Coming soon! Follow us on instagram @mrspweddings

TO MARKET, TO MARKET

THE INGREDIENT

Black winter truffle

PHOTOGRAPHY BY PAUL LOWE

Also known as the diamond of the kitchen, this fungus will give any food a sense of luxury. The smell is really intoxicating and the taste has been celebrated since the dawn of time. My favorite way to use it is the simplest: shaved thin over loose scrambled eggs. It will be a scramble like youâ€™ve never had before!

22 SWEETPAULMAG.COM SWEETPAULMAG.COM SUMMER WINTER 2016 22 2016

TO MARKET, TO MARKET

Scrambled Eggs with Winter Truffles SERVES 4

8 eggs 6 tablespoons water pinch of salt and white pepper 4 tablespoons butter 1 black winter truffle 1. Beat eggs, water, salt, and pepper together. 2. Melt the butter over low heat and add the eggs. 3. Whisk the melted butter into the eggs.

1½ 11⁄3 21⁄3 2²⁄3 2½ 1¼ 1¾ 1⁄3 ½ ¾ ¼ ²⁄3 1⁄8

1½ 11⁄3 2 1⁄3 2²⁄3 2½ 1¼ 1¾ 1 ⁄3 ½ ¾ ¼ ²⁄3 ¹⁄8

Title

Serves

1 20 5 2 2

large sheet of puff pastry a little plain flour small baked beets oz chèvre, crumbled salt & pepper to taste fresh rosemary tablespoons olive oil tablespoons honey

4. Use a spoon and stir constantly until your scramble has a consistency you like. I like mine very soft. 5. Plate and thinly shave truffle over the eggs. Serve.

SWEETPAULMAG.COM 23

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

BR IN GI N G N E W I DE AS TO LI FE I N T HE FO O D AN D DR I N K- I V E R SE .

TAKE 20% OFF WIT H CO DE SWE E TPAUL 1 6 w w w.wa n d pd e s ig n . com

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

Sticky Toffee Bundt Cake

This is the most festive of winter cakes. Perfectly spiced and not too sweet... until you smother it in toffee sauce and faux creme anglaise! Recipe developed by Paul Vitale & Tux Loerzel Photography+styling by Paul Lowe

Cake 10 oz dates, chopped & pitted 1¾ cup water 2 teaspoons baking soda 2 sticks of salted butter ²⁄3 cup dark brown sugar, packed 3 large eggs 3 cups all purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 scant teaspoon salt ¾ cup walnuts, chopped

Toffee Sauce 1 cup brown sugar, packed 1½ sticks butter 1 scant teaspoon salt 1 teaspoon instant coffee 1 tablespoon lemon juice pinch ground cloves 1 cup heavy cream splash of whiskey (optional) Faux Creme Anglaise: 1 pint of custard-based vanilla ice cream, melted splash of whiskey (optional)

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

1. Preheat oven to 350°F. 2. Grease and flour a 10-12 cup Nordic Ware Bundt pan. 3. Add dates, water, and baking soda to a medium sauce pan. Heat on low and simmer for 5 to 6 minutes. The liquid will foam up and the dates will almost dissolve in the foam and turn very dark. Remove from heat and set aside to cool completely. 4. Cream butter and brown sugar until light and fluffy. Add eggs and mix well. 5. Mix flour, ginger, cinnamon, and salt in a bowl. Alternate adding the date mixture and the flour mixture to your butter and eggs until everything is incorporated. Pour into your prepped Bundt pan. 6. Bake for 45 minutes until cake is golden and a toothpick comes out cleanly. If the toothpick does not come out cleanly continue baking in 5 minute increments until cake is done.

7. Remove from oven and cool in pan for 10 minutes, then turn it out onto a rack. 8. For the sauce, combine all ingredients except for the cream in a sauce pan. Bring mixture to a simmer and hold it for 5 minutes. Remove from heat and stir in cream and whiskey if you want. 9. On the rack, ladle the toffee sauce over the cool cake and then transfer to a cake plate.

Crown Bundt

10. Cut cake and serve with more toffee sauce and faux creme anglaise. TIP: If you’re baking with a smaller Nordic Ware Bundtlette or Cakelet pan, bake 15 minutes and then check for doneness. If you’re using the Nordic Ware Bundt Quartet pan, bake for 30 minutes then check for doneness. If your cakes aren’t done, bake in 5 minute increments and check with a toothpick each time.

Geo Cakelets

Bundt Quartet

My friends at Nordic Ware created the iconic Bundt® pan in the 1950s, which has now become a staple in over 70 million kitchens around the world! The success of this pan sparked their creation of dozens of different shapes and sizes of cast aluminum pans, which help bakers achieve picture-perfect, golden-browned results every time they’re used. Nordic Ware’s pans are still designed and manufactured in Minneapolis, Minnesota, USA to exacting standards, with over a dozen sets of hands touching each pan during the manufacturing process. We were lucky enough to have visited their plant earlier this year and got to see firsthand how Bundt pans are made! We’re just loving these three new 70th Anniversary Bundt shapes with their sophisticated gold finish. Who doesn't love a little sparkle in the kitchen?

Visit nordicware.com to get these Bundt pans and more!

Bookmarked Books we're loving this winter

BIG BAD BREAKFAST by John Currence, $30 THE ARTISTS’ AND WRITERS’ COOKBOOK by Natalie Eve Garrett, $30 ON THE LOOM: A MODERN WEAVER’S GUIDE by Maryanne Moodie, $28 THE SHORT STACK COOKBOOK by Nick Fauchald & Kaitlyn Goalen, $40 NATURAL COLOR: VIBRANT PLANT DYE PROJECTS FOR YOUR HOME & WARDROBE by Sasha Duerr, $30

Photography+styling by Paul Lowe

THE ADVENTURES OF FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU by Abraham Conlon, Adrienne Lo, & Hugh Amano, $35

28 SWEETPAULMAG.COM WINTER 2016

From celebrated author-illustrator

one last book about a hat . . .

CANDLEWICK PRESS

Learn more at www.thehattrilogy.com

Illustration ÂŠ 2016 by Jon Klassen

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

Cake and bread unite! A mix of bread and cake made wonderful with cardamom. Perfect with butter and a piece of cheddar cheese Food+styling+photography by Paul Lowe

30 SWEETPAULMAG.COM WINTER 2016

Christmas Bread MAKES 1 LARGE LOAF

½ cup whole milk ¼ cup sugar ½ stick butter ¼ cup water 2½ teaspoons active dry yeast 2 whole eggs 1 egg yolk 2½ to 3 cups all purpose flour pinch of salt 1 teaspoon ground cardamom 1 cup raisins ¼ cup chopped candied ginger 1. Place milk, sugar, butter, and water in a pot and heat up. 2. Stir until butter has melted. 3. Pour the warm liquid into a mixing bowl and let cool to 80°F. 4. Sprinkle the yeast on top and leave for 5 minutes. 5. Add eggs and mix well. 6. Stir in flour, salt, and cardamom, and work until a smooth dough. 7. Work in the raisins and ginger. 8. Let rise for 40 minutes, form into a loaf, and place on a parchment paper-covered baking tray. 9. Brush with melted butter and let rise again for 30 minutes. 10. Preheat oven to 370°F. 11. Bake for 20–25 minutes. 12. Cool on a wire rack and enjoy.

SWEETPAULMAG.COM 31

When Paul met Jonathan Adler

Potter, designer, author… and one of my heroes Photography by Kristin Gladney Text by Paul Lowe

YEARS AGO my friend Janne had a store in Oslo and one day she showed me these new cool vases and pillows she just got from a designer called Jonathan Adler. I loved it— the mix of Scandi, mid-century, and fun was just perfect. Years later when I moved to NYC his shop was one of the first I went to. There is something about his world that's so appealing to me. It’s colorful, chic, and always has a sense of humor. A few years later when I started the magazine I got a letter in the mail. It was a handwritten note saying how much he loved the magazine and he appreciated that I had shown one of his products. It still hangs on my fridge. When you meet Jonathan you understand why his brand is the way it is. He is warm, super friendly, and has a wicked sense of humor. I was lucky enough to spend some time with him at his ceramics studio where he was working on some new prototypes. Everything they make is first done in clay and later produced in glass, ceramics, or metal. As someone who has just started out with ceramics, it was truly mesmerizing to watch someone as good as him. When he needed a break I sat him down and asked him some questions.

34 SWEETPAULMAG.COM WINTER 2016

SWEETPAULMAG.COM 35

KEEP YOUR EYE ON

Can I just say "Modern American Glamour" is the best cover line EVER! How did that come about? Modern: I strive to create work that always feels new, even if it references the past. American: America is a country of optimism and possibility and I hope my work reflects that uniquely American spirit. Glamour: Everything in your life should be glamorous! To me, glamour is about swagger. It’s about confidence and risk taking and adding a little bit of sparkle where you least expect it. What makes Jonathan Adler happy? Paddle boarding, reading, and watching TV on Shelter Island (not all at once) with my hubby Simon. And baked goods; I’ve never met a muffin I didn’t love even though muffin-happiness is a fleeting happiness. Having a ceramics studio at your office is just brilliant. Do you ever say “Enough meetings, I just want to be creative!” and go lock yourself in the studio? Yes, but I don’t lock myself in—our office (which we call the Fantasy Factory) is very collaborative. When I’m in the studio, people come in to talk to me as I work. I might have a retail meeting or a marketing meeting while I’m behind the wheel. I’m lucky to work with super talented, super hardworking, and hilarious people. How did you get into ceramics? I wish I could say there was some calling that brought me to the pottery wheel, but the truth is I was at summer camp and I thought the pottery instructor was cute. But the minute I touched clay, I felt a connection and the rest is history. Why not wood, fashion, or something else? I've been able to get my hands in it all over the years—lighting, furniture, rugs, brass accessories, giant lucite pieces, luggage with Tumi, clothing with Lacoste and 7 For All Mankind, shoes with TOMS, and more. The truth is that no matter what I’m making, it all starts in the pottery studio— it’s where I work out all my ideas.

36 SWEETPAULMAG.COM WINTER 2016

KEEP YOUR EYE ON

My readers are always fascinated by how ideas come alive. What’s your inspiration? People always ask me this question and I always struggle to give them the answer they want. The creative impulse is so hard to define, so difficult to harness and explain. My muse visits when my muse visits and I have little control over that impulsive little sprite. I often have some quality time with my muse when I’m in Capri, one of the most mind-opening places in the world. Capri is dreamy and surreal and gorgeous. When I was in Capri a couple of summers ago I was eating gelato and realized that an ice cream cone would make a nifty and surprising vase. The inspiration, the idea, is the easy part. Making it look great is the hard part. Who do you admire? My holy trinity of fashion heroes is Paul Smith, Vivienne Westwood, and Rei Kawakubo. Paul Smith is a lovely person and he’s the model for someone who’s managed to create a company in which he stays completely true to himself and totally normal. He’s unimpeachably chic and cheeky at the same time, so he’s my hero. Vivienne Westwood has kept her whole punk rock attitude the whole time and Rei Kawakubo is…. Rei Kawakubo. She’s a visionary. Those three have built big companies but managed to keep them from becoming corporate—the founder’s creative vision is crystal clear. Oh, and my mom. Her ebullient sense of color continues to inspire me to this day. I just started doing ceramics and I love it. What good advice do you have for a beginner like me? You know that Malcolm Gladwell thing about the 10,000 hours? With pottery it’s true—you’ve got to put in your 10,000 hours. And try not to be too upset when you slave over something and then open the kiln to find it exploded during firing. Namaste!

SWEETPAULMAG.COM 37

HOME . BABY . STATIONERY

CLEMENTINESTORE.COM

10% OFF WITH CODE SP10

S U M M E R 201 5

W I N T E R 201 5

SPR I NG 201 5

FA L L 201 5

Download all back issues as PDF files! gumroad.com/sweetpaul

Healthy Appetite On my plate this season

Menu of the moment These are great dishes for a lighter holiday season, and perfect for January when we all want to eat better Food+styling+photography by Paul Lowe

40 SWEETPAULMAG.COM WINTER 2016

Fried Cauliflower Rice with Asparagus & Egg Whoever came up with the idea of cauliflower rice should get a medal. It’s so delicious and fast. I love to mix the runny egg into my rice as a sauce. SERVES 4

1 small cauliflower, cut into chunks 2 tablespoons olive oil ½ red onion, finely chopped 1 ⁄3 leek, rinsed, thinly sliced 10 asparagus, cut into 1” pieces 2 tablespoons slivered almonds salt and pepper, to taste pinch of red chili flakes 4 poached eggs 1. Place the cauliflower in a food processor and pulse until broken down to rice-size pieces. 2. Heat the oil in a large pan and add onion and leeks. 3. Sauté until soft and add cauliflower rice, asparagus, and almonds. 4. Continue sautéing for 4 minutes and season. Serve in bowls with an egg on top.

SWEETPAULMAG.COM 41

HEALTHY APPETITE

42 SWEETPAULMAG.COM WINTER 2016

HEALTHY APPETITE

Carrot Pasta with Shrimp & Green Olive Sauce

3. Place mixture into a ramekin and sprinkle with almonds.

Spiralized carrot pasta is so good! I love making it with shrimp and this green olive sauce. You can also make it with chicken or salmon.

4. Bake until golden—12–14 minutes.

SERVES 4

½ cup green olives, pitted 1 clove garlic 3 tablespoons olive oil pinch of salt 12 to 16 cleaned shrimp salt and pepper, to taste 2 tablespoons olive oil 1 small onion, finely chopped 1 tablespoon pine nuts 4 to 5 large carrots, spiralized

1. Preheat oven to 400°F. 2. Cut the potatoes into thin wedges and place on a baking tray.

Serve warm.

3. Pour oil on top and mix into the potatoes.

Sweet Potato Fries with Chili Sauce

4. Sprinkle with salt, pepper, and thyme.

This is a great little snack dish—low carb and really good. I use coconut oil, it gives it a really mild coconut taste.

6. Mix Sriracha and vinegar and serve as a dipping sauce.

5. Bake until golden, about 20 minutes.

SERVES 4

4 sweet potatoes 4 tablespoons coconut oil salt and pepper, to taste fresh thyme ¼ cup Sriracha sauce 1 tablespoon rice vinegar

1. Start with the sauce. Place olives, garlic, oil, and a pinch of salt in a blender and blend until smooth. 2. Season the shrimp with salt and pepper and cook in oil—about 1 minute on each side. 3. Remove the shrimp from the pan. 4. Add onion and pine nuts and sauté until soft. 5. Add carrots and continue to sauté for 3 minutes. 6. Add half the sauce and 3 tablespoons of water. 7. Cook the carrots another 3 minutes. Serve with shrimp and the rest of the sauce.

Banana & Date Pudding Well, not really a pudding, but close enough! Sweets are hard to make when you are being good, so this dessert is a really good alternative. It’s pure warm delight. SERVES 1

1 ripe peeled banana 5 pitted Medjool dates agave nectar or honey, to taste 1 tablespoon slivered almonds 1. Preheat oven to 400°F. 2. Place banana, dates, and agave or honey in a blender and blend until smooth.

SWEETPAULMAG.COM 43

4605 OLIVE ST. ST. LOUIS, MO 63108

314.454.6868 BOWOODFARMS.COM

48 W. Philadelphia Street, York, PA 17401 150+ varieties of loose leaf tea, tea ware, hand-crafted one of a kind jewelry and knitwear, hand-dyed yarns, candles, crystals, incense, body care, crystal infused oils, rainbow gatherers, unique gifts; Reiki, life coaching, meditation, massage, and intuitive readings. Artisan tea & smoothie bar. www.cherieannedesigns.com 717-843-0079

WORK SHOP

PROP

WOR KSHOP STUDIO

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

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

WWW.PROPWORKSHOPNYC.COM

Friends Are For... Getting together to bring out our best

Audreyâ€™s farmhouse A pooch-friendly bed and breakfast in upstate New York with amazing rooms and breakfast. Yes please! Text by Erin Lindsey/Escape Brooklyn Photography by Paul Lowe

46 SWEETPAULMAG.COM WINTER 2016

SOME YEARS AGO when Escape Brooklyn first started, my husband Denny and I stopped into Audrey’s Farmhouse Bed & Breakfast to check out what was considered the #1 rated pet-friendly B&B in America. We were greeted by a sweet lady who gave us a tour of the historic home, and even begged us to stay for dinner. No doubt that the B&B was charming, but some of the design choices for rooms were a bit odd: one was themed like a safari, while another had palm trees painted onto the walls. (Why palm trees when you’re in the mountains?!) We added the B&B to the mental list of hotels that were cute, but not quite right for a feature… That is, until its recent reopening. Last fall, Audrey’s Farmhouse Bed and Breakfast quietly reopened under new ownership of NYC ex-pats Sally Watkinson and Doug Posey. The historic farmhouse has been given a major facelift—though most of that was simply removing the layers upon layers of what’s been added on over the years. The pair worked to strip down the house and reveal the beautiful history of the 18th century gem, including exposed hand-hewn beams and wide-plank 200+ year old wood floors. Sally’s experience as a merchandiser in the fashion industry

Sally Watkinson & Doug Posey, owners of Audrey’s Farmhouse Bed and Breakfast

SWEETPAULMAG.COM 47

FRIENDS ARE FOR...

shines through in each of the different rooms, which are decorated with a mix of antique, mid-century modern pieces, and one-of-a-kind treasures; Doug’s talent for cooking wowed us every morning, from poached eggs over home fries and kale, to perfectly prepared (and very Instagrammable) waffles. Combined, they’re some of the sweetest, most laid-back B&B hosts you could imagine; they’re also filling a need for a “cool” getaway in the New Paltz area. Guests are free to lounge in two indoor living rooms, one of which has a fireplace with plentiful seating around it. The other is sunny, overlooking the mountains, and stocked with old board games and books. During warm weather, guests can soak in the views of the white cliffs of Shawangunk Ridge from the backyard, whether it’s from the pool (May-September), hot tub (year-round), or one of their two hammocks. As far as rooms go, each of the five bedrooms are beautiful and unique in their own way, whether it’s an unexpected color theme (ahem, pink) or a wood stove. (Nothing over the top though—the days of the safari room are long gone!) The Pink or Charcoal rooms are great for kids or couples who don’t mind shared bathrooms; larger rooms like the Cathedral, Woodstove, or the Suite are best suited for adults or those traveling with pets. Speaking of pets, though the B&B has gone through lots of cosmetic changes, their pet policy remains the same: bring ‘em if you’ve got ‘em! audreysfarmhouse.com.

48 SWEETPAULMAG.COM WINTER 2016

FRIENDS ARE FOR...

SWEETPAULMAG.COM 49

FRIENDS ARE FOR...

Kale Hash with Red Cabbage Slaw SERVES 4

Just one of the amazing breakfasts that Sally and Doug serve their lucky guests

slaw

½ head red cabbage, shredded 1 large beet, peeled, cut into thin strips 1½ cups apple cider vinegar 2 tablespoons honey ¼ cup olive oil salt and pepper, to taste hash

4 large russet potatoes 1¼ cups coconut or olive oil 3 cups kale greens ¼ cup plain Greek yogurt 4 eggs 2 ripe avocados 1. In a large bowl, mix apple cider vinegar, honey, and olive oil. 2. Press cabbage and beet into the vinegar mixture until completely submerged. 3. Refrigerate overnight or if you’re short on time let it sit at room temperature for at least 1 hour. 4. Salt and pepper to taste. 5. Roughly chop 4 russet potatoes into ½” cubes (any size is fine so long as it’s consistent, I like larger 1” cubes). 6. Toss into a heavily oiled hot skillet. 7. Cook over medium-high heat until potatoes are crisp on the outside, stirring often. 8. Drain, return to skillet, and season to taste. 9. Sauté kale or similar hearty greens in pan over medium-high heat. (Add a quarter cup of chopped onions if preferred). 10. Stir sautéed greens into potatoes (after potatoes are fully cooked and drained). 11. Plate potato and greens. 12. Add a dollop of plain Greek yogurt and half a sliced avocado. 13. Top yogurt with poached egg. 14. Add the cabbage slaw and enjoy!

50 SWEETPAULMAG.COM WINTER 2016

Dreaming of the Holidays? My auntie loves me!

LuckyDogs Bakery now has a new holiday treat! mmmmm... treats

Searching for that special treat this Holiday Season? Lucky has created the ultimate gift box - just in time! Order some today for YOUR best friend. And don’t forget all the “Pet Parents” pups on your shopping list. Available in “paw-decorated” or natural. Always Organic… Always Fresh. luckydogsbakery.com

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

54 SWEETPAULMAG.COM WINTER 2016

OFFERING

SWEETPAULMAG.COM 55

THIS & THAT Sweet Paul's picks of the season

Materia Designs photo by Emma Tuccillo

Love Materia Designs Forchette wall scone made for the new Butterfield restaurant in Stone Ridge NY. Made of brass and slip cast porcelain, $975, materiadesigns.com

56 SWEETPAULMAG.COM WINTER 2016

Cork and wood vases made by Melanie Abrantes, $115, melanieabrantes.com Men of Blame from Carlen Perfums, $110, carlenparfums.com

Marble cheeseboard, $30, onekingslane.com

Crystal Cat ring from Experimental Jewellery Club, $44, experimentaljewelleryclub.com

Veru Pouf from Monica Hofstadter, $795, monicahofstadter.com

Dauville ice bucket from Canvas, $95, canvashomestore.com

Aluminum pitchers from Utalitario Mexicano, $23, utilitariomexicano.com Petrified wood trays, $118, anthropologie.com Moon wool boots from Woolings, $340, woolings.com

Handpainted china from Peter Valcarcel, from $210, petervalcarcel.com SWEETPAULMAG.COM 57

THIS & THAT

Leftover Delight A great way to use those leftover chickens or turkeys. Great for sandwiches, salads, or just eat directly from the bowl. SERVES 4

4 cups roasted chicken or turkey, shredded 1 carrot, peeled, shredded 2 tablespoons chopped dill 3 tablespoons olive oil 1 tablespoon rice vinegar salt and pepper, to taste chili flakes egg 1. In a bowl mix chicken/turkey, carrots, dill, oil, and vinegar. 2. Season with salt, pepper, and chili. 3. Divide the mixture on bread, over lettuce, or however you want to eat it. 4. Poach the eggs and place on top. Serve while the eggs are warm.

58 SWEETPAULMAG.COM WINTER 2016

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

Featured: BoB, WoW, GoG, & NoN Swirl

Receive 15% off your entire order at NoritakeChina.com*! Enter code

WINTERPAUL during checkout!

*Cannot be combined with other offers. Expires 4/30/17

MORMOR'S KITCHEN Carrying on my Grandma's cooking

62 SWEETPAULMAG.COM WINTER 2016

Porridge, an almond, & new shoes How a bowl of porridge can turn into new shoes and tears Food+styling+photography by Paul Lowe EVERY CHRISTMAS MORNING was the same in my house. We all got up early, watched the Disney Holiday Special on TV, and ate Risengryns Grot. I’m not even going to try to translate that one. It’s simply a rice porridge served with sugar, cinnamon, and butter. But you know, it wasn’t really so much about the porridge as it was about finding the almond in the porridge. I know, it’s confusing. Every year an almond was hidden in the porridge and whoever got it in their bowl would get a prize! Typically the prize is a marzipan treat, but in our house it was 50 crowns! As a kid 50 crowns was a lot. My mormor would always make the porridge and I would sneak around trying to figure out which bowl she put the almond in. She would shush me out of the kitchen and I would walk around nervously, thinking about what to buy with so much money. Candy, a new toy, a pair of shoes? Endless possibilities. I have no idea what I was nervous about, however, as I got the almond every year. That is until my sister came along

and ruined my world. After her arrival, it was almond time for me every other year. The horror! I honestly hadn’t had Risengryns Grot in at least 20 years. When I made it for this shoot and tasted it I must admit.... I shed a tear. I just got overwhelmed by memories. There’s nothing wrong with a good cry now and then.

Risengryns Grot SERVES 6

1½ cups medium grain white rice (I use sushi rice) 2 cups water 5 cups whole milk 1 teaspoon salt 2 to 3 tablespoons sugar 1 teaspoon vanilla extract sugar, to taste cinnamon, to taste butter, to taste 1 almond prize! 1. Place rice and water in a large pot and let it simmer on low heat until almost all water is gone. 2. Add the milk a little at a time (almost like making risotto) until you have a smooth and creamy porridge. 3. Stir often so it does not burn. 4. If the porridge is too thick then add a little more milk. 5. Add salt, sugar, and vanilla, and stir well. 6. Serve in bowls with a coat of sugar, cinnamon, and about 1 tablespoon of butter in each. 7. Don’t forget to place 1 almond in a bowl, and have the prize ready!

SWEETPAULMAG.COM 63

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

Bourbon applesauce The best of two worlds Food+styling by Michaela Hayes Photography by Paul Lowe

66 SWEETPAULMAG.COM WINTER 2016

THE FIRST RESTAURANT I ever worked in was a seasonal American place on the lower East Side in New York City. The restaurant was tiny and there were only a few cooks in the kitchen at any time. One of them was my friend Eric, a bombastic sweetheart of a guy with a great love of alcohol. He created the original version of this recipe—I still have the printout in my notebook from that time. He was emphatic that we use real bourbon in this recipe and there’s a handwritten note on my copy that he wrote after someone didn’t follow his directive: “Jack Daniel’s is not bourbon!” Like many great recipes from my experiences cooking in restaurants, I’ve kept this one close, tweaking it slightly and scaling it down for home use. It’s a keeper. Best eaten warm or at room temperature, this applesauce is equally at home with potato pancakes, a scoop of ice cream, or a juicy piece of pork— especially with crackling. Bourbon Applesauce YIELDS ABOUT 3 PINTS

3 lbs apples (a mix of varieties works best for great flavor) 1½ tablespoons canola oil 2 sticks cinnamon 1 teaspoon salt 1 tablespoon honey 1 tablespoon maple syrup juice of 1 lemon ½ teaspoon grated nutmeg 1½ oz bourbon 1. Peel, core, and cut apples into chunks. (Reserve the peels to make Apple Pie Sugar, as seen in Sweet Paul, Fall 2012!) 2. In a large pot, bloom the cinnamon in oil. Then add the apples and salt. 3. Cover the pan and cook apples over medium heat until there is about 2” of liquid in the bottom of the pot. 4. Remove the cover and continue to cook over low heat. 5. When the apples are tender, add honey, maple syrup, lemon juice, and nutmeg. 6. Remove from heat and stir in bourbon. Serve warm, or pack into canning jars and process for 15 minutes.

SWEETPAULMAG.COM 67

Design Changes Everything.

jolinerivera.com

@jolinerivera

F O R

Y O U .

jennifer vallez P O R T R A I T S

T W O

F O R

M E .

SOPHIE LILI

ÂŽ

and

O N E

made with love. made for hugs.

Custom portraits, handmade dolls for the modern nursery, art prints and more. W W W . S O P H I E A N D L I L I . C O M

Woof

Dogs have favorite things too!

No more dry paws Recipe+styling+photography by Paul Lowe Lestat always gets a really dry nose and paws in winter. The cold weather dries them out. I created an all natural paw and nose wax that I put on him every day and it really helps. Itâ€™s a great gift for any dog with the same problems. I put it in tiny mason jars. Lestat's Nose & Paw Winter Wax MAKES 1 JAR

1 tablespoon olive oil 2 tablespoons coconut oil 1 tablespoon shea butter 2 tablespoons natural beeswax

1. Melt all ingredients in a small pot over low heat. 2. Pour into a jar, let set, and start using.

70 SWEETPAULMAG.COM WINTER 2016

FETCH Nicole Forsyth, President and CEO of RedRover, with her two dogs, Gertie and Jasper

Quirky finds for you and your best pal

Dogs on Instagram book, $17, amazon.com Cotton chew bones, from $12, waggo.com

SWEET PAWS

Doing our best for our most loyal companions

Aid for animals in crisis

Sweet Paws photo by RedRover

Text by Dorie Herman

WHEN IT WAS founded in 1987, RedRover began its now 30-year mission to bring animals out of crisis—keeping families in tact whenever possible. Through emergency sheltering, disaster relief services, financial assistance, and education, RedRover is an online and in-person resource for those in need. Nicole Forsyth, the organization’s President and CEO, details their offerings: “Sometimes the call for help is from an agency or organization overwhelmed by animals rescued from a natural disaster or cruelty situation… sometimes it is a domestic violence advocate seeking help for a client who won't leave her abuser unless she can find a safe place to bring her pet. Once we receive the call—we offer advice, resources, and financial support, and in the case of our RedRover Responders program, sometimes send in a team of staff and volunteers to set up and operate a temporary emergency shelter.” In 2015 alone, RedRover helped 6,523 animals in crisis and to date the organization has reached an estimated 44,336 children through their RedRover Readers program. On the horizon for RedRover is the launch of their innovative e-book app (learn more at RedRover.org/ebook), which uses technology to help children practice the skills needed for empathy.

Liberty prints doggie bow ties, $48, etsy.com/shop/SillyBuddy

Custom silhouette art print, from $41, minted.com

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

Living ornaments

Kokedama is a Japanese growing technique used to create living moss-covered soil balls with plants growing in them! Craft+styling+photography by Paul Lowe

Kokedama Ornaments These kokedama ornaments will look wonderful on your tree. I love to use them on a large bottle brush tree in my office. After the holiday season I'm going to transplant the plants into pots using EcoscrapsÂŽ Potting Mix! You will need: small green plants sphagnum moss floral wire mushroom decorations string 1. Remove plants from their containers, retaining the soil. 2. Wet the moss a little, its easier to work with that way. 3. Mold the soil around the roots into a small ball. Wrap the ball in moss and secure it with floral wire so it retains a round shape. 4. Decorate with mushrooms and add a string to so it will hang from your tree. Make sure it hangs in the direction you want it to when you're adding your string. 5. When the plants needs water simply put the whole moss ball into water and let it soak up. 6. When the holidays are done, unwrap the soil ball and transplant the plant into pots!

grow gardens. not landfills. EcoscrapsÂŽ, a brand that recycles food scraps into organic and sustainable lawn and garden products.

ecoscraps.com

Photography by Paul Lowe

2016

SWEETPAULMAG.COM 75

Wreath

For me, the holidays are mostly about the senses: especially taste and smell. Every year I fill my house with greens. I just love the way they make the place smell! Here are some easy ways to get the right fragrance into your home Crafts+styling+photography by Paul Lowe

Bowl Tree A cute mini-tree made of greens and stacked bowls. All you need is bowls that stack well together. 1. Arrange from large on the bottom to small on top. 2. Place a stick of different greens between each bowl. 3. Place a tinsel star on top and glue in place with double-sided tape.

Wreath Still the most classic and beautiful for Christmas. A homemade wreath makes the perfect gift. SUPPLIES:

different greens metal wire wreath thin florist wire ribbon 1. Cut up your greens and sort them into tiny bouquets. 2. Secure the florist wire by twisting it a few times around the wreath. 3. Place a bouquet on the wreath, secure by twisting it a few times around the wreath, and add a new bouquet. (There are great tutorials for this on the web.) 4. Work all around the wreath. 5. Hang on your door or wall from a ribbon.

Food+styling by Elisabeth Johansson Photography+styling by Susanna Blåvarg

S’mores

S’mores in Hiking Skillet

Graham Crackers with Melted Chocolate & Marshmallows

Nimbu Rice (Madras Lemon Rice)

When Paul met

Recipes by Padma Lakshmi Styling+text by Paul Lowe Photography by Alexandra Grablewski

Somewhere in the

Forest Recipes+crafts+styling+photography by china squirrel

Left to right: Knitted Mini Christmas Trees; Forest; Mini Gingerbread Christmas Trees Opposite page: Hand Dyed Wool Felt Christmas Tree

China squirrel takes inspiration from a day foraging in a pine forest to create a collection of Nordic Christmas trees, organic decorations, and cookies for the holiday season

Marzipan

Homemade marzipan is delicious and really easy to make. Follow Sweet Paul's steps to marzipan heaven! Food+styling+photography by Paul Lowe

Marzipan & Chocolate Babka Opposite page: I found my vintage molds on eBay, Etsy, and at flea markets

Food+styling+photography by Melina Hammer

PIE the gift of

Those who appreciate heirloom treats Know hand pies are the best gift ever. Hours spent, meticulous bakingÂ Of flaky dough and fillings tender. For lucky loves, made by hand, Special moments, just as planned.Â Warm smiles and contented hearts with good reason, Give the gift of hand pies this holiday season!

Chanterelle, Melted Onion, Buttermilk Roux Hand Pies Opposite page: Chocolate Chestnut Pithiviers

VICTORIAN WRAPPING Our Dietlind was was inspired by Gypsy Victorian paper crafts for this holiday story. So get out your papers, scissors, and glue, and start crafting Crafts+styling+photography by Dietlind Wolf Crafts how toâ€™s by Jim Noonan

LAB E L S

SWEETPAULMAG.COM 137

Photography by Ulf Svane Food by Anne Au Chocolat

CITRUS Winter is the best time to eat these golden delights. Not only are they at their best, but we need all their vitamins to keep us healthy over the winter

Lemon Cakes with Yogurt, Poppy Seeds, & White Chocolate

Text+photography by Michael Marquand

ROADTRIP UNDER THE MIDNIGHT SUN:

AN ICELANDIC VOYAGE

Ring Road going through the Mývatn region of Northeastern Iceland Opposite page, left to right: Baejarfoss Falls; Bolungarvík village Westfjords; Nam restaurant, downtown Reykjavik; sheep in Rauðasandur WestFjords; Rauðasandur WestFjords; Pingvallakirkja church, one of the first churches built in Iceland; Kaffi Vínyl, downtown Reykjavik; Þingvellir National Park along the Golden Circle route; Illugastaðir farm Vatnsnes Peninsula, Westfjords