Issuu

WINTER 2019

paulloweceramics.com

CONTENTS winter 2019

3 What's Up Sweet Paul 5 Bookmarked 8 My Happy Dish 10 Handmade 12 Mormor's Kitchen 16 Paper, Wood, Fabric 24 Healthy Appetite 28 To Market, To Market 32 Search and Find 40 Woof 44 We Are All Magic: Basque Cheesecake

features 50 The Most Wonderful Time of the Year 62 Olives in the Winter Sun 76 Foxfire Mountain House 88 Home for Christmas 98 Dutch DIY 108 Springerle Stories

PHOTOGRAPHY BY LISANNE HELLING

116 Cheers

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

CONTRIBUTORS Deanna Berkemeier Lova BlĂĽvarg Susanna BlĂĽvarg John Bodenschatz Randy Bowman Abigail Brown Eliza Clark Emma Collins Pam Friedler Tieghan Gerard Goor Studio Lisanne Helling Dorie Herman Alina Mendoza Janelle Pietrzak Ellen Silverman china squirrel Tim Trojian Paul Vitale Arden Wray

WHAT'S UP SWEET PAUL This holiday season will be a very

PHOTOGRAPHY BY ALINA MENDOZA

different one for us. Gone are the snow and freezing, cold days, replaced by heat, sand, and cactuses. This is our new reality now that we’ve made our home in Palm Springs, California. And I’m totally OK with it. As I get older, I have less and less tolerance for winter. Maybe I will miss snow on Christmas Eve, but I will get over it. Life is all about traditions, and we will simply make new ones here. Maybe instead of a big pine Christmas tree, we will have a Christmas palm tree. One thing that will not change is our Christmas dinner. I absolutely must have a full Norwegian spread with pork belly and all the trimmings. Then instead of cozying up inside by the fireplace with hot toddy, I will go outside and get comfortable in the pool with a refreshing cocktail. I am looking forward to all these new traditions. Whether you celebrate new or old traditions, on behalf of all of us, I wish you all, my dear friends, a very happy holiday season. May all your dreams come true.

P.S.—Here’s another new tradition to add to your holiday plans this year: listening to our podcast, Chasing The Sweet Things In Life: The Sweet Paul Podcast, found wherever you listen to podcasts. xo

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[ SWEET PAUL STOCKIST SPOTLIGHT ]

Palm Springs Style Palm Springs, California

What makes Palm Springs Style a sweet spot to visit? Palm Springs Style is located within The Shops at Thirteen Forty Five, a collective of 14 unique boutiques and galleries, all housed in a great midcentury modern building designed by E. Stewart Williams. Our shoppers love being able to explore so many different brands in one stop, and the pink wall out front makes for a great photo op! The Palm Springs Style shop continues to evolve as we source new products by great brands and makers, and we’re expanding to include swimwear and apparel this fall.

Where in your store does Sweet Paul find its place, and who brings it home? There’s a display box that sits under our front window and is home to many of our favorite products in the shop, including the latest issue of Sweet Paul. What’s your favorite Sweet Paul recipe or craft idea? We love that you recently featured a delicious Caesar salad recipe from Trina Turk, who is the epitome of Palm Springs style. We’re also getting ready to make some of Sweet Paul’s DIY Pearl Snowflake ornaments for this year’s Christmas tree. 4 SWEETPAULMAG.COM WINTER 2019

PHOTOGRAPHY COURTESY OF PALM SPRINGS STYLE

How would our readers spend the rest of their day after visiting your store? A few of our recommended local stops include Moorten Botanical Garden; the Palm Springs Art Museum and the museum’s Architecture and Design Center; vintage shopping (we have the best here in Palm Springs!); and then of course some poolside cocktails or rosé.

Bookmarked Books we're loving this winter

Curated by Paul Vitale + Photography by Goor Studio

* Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads by David Norman, $35 * Eat Joy: Stories & Comfort Food from 31 Celebrated Writers edited by Natalie Eve Garrett, $22 * Wok On: Deliciously balanced Asian meals in 30 minutes or less by Ching-He Huang, $24.99 * Cooking for Good Times: Super Delicious, Super Simple by Paul Kahan with Rachel Holtzman, $35 * The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha by Kathryn Lukas & Shane Peterson, $35 * Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook by Toni Tipton-Martin, $35 * The Ultimate Instant Pot Healthy Cookbook: 150 Deliciously Simple Recipes for Your Electric Pressure Cooker by Coco Morante, $29.99. * Eataly: All About Dolci: Regional Italian Desserts and Sweet Traditions, $30 * 365: A Year of Everyday Cooking and Baking by Meike Peters, $40 FOLLOW US @SWEETPAULMAGAZINE

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

My grandmother was an amazing cook, but she somehow got even better when winter rolled in to Oslo. I remember Mormor making her version of a cottage pie on the darkest and coldest of winter nights. She used all of her favorite ingredients in the dish, ground beef, dill, mushrooms, and a rich cream sauce. All of this was of course topped with buttery mashed potatoes and baked in the oven in a big covered casserole with mountains of love and care. I’ve created this dish in a covered casserole dish and served it in coupe pasta bowls, both part of the Colorwave Collection by Noritake! The collection includes 16 colors (we used Slate!) and features a full array of items for dining, cooking, and entertaining.

Norwegian Cottage Pie Serves 4 2 tablespoons butter 1 large yellow onion 1 small fennel, just the bulb 1 ½ pound ground beef 5 lbs mushrooms, quartered Salt and pepper ½ cup chopped fresh dill 1 cup heavy cream 6 large russet potatoes 1 stick butter Salt Cranberries for serving 1. Heat the butter in a large pot and add onions and fennel, cook until onion goes soft. 2. Add the ground beef and mushrooms and cook until the meat has cooked though and is starting to get brown. 3. Season with salt and pepper and stir in dill and cream. 4. Let the mixture simmer on low for 10 minutes. 5. Peel and boil the potatoes in unsalted water until soft. 6. Drain of water and add butter, mash until smooth and season with salt. 7. Place your meat mixture in an ovenproof dish and top with mashed potatoes. 8. Place under broiler until golden. Serve with cranberries.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing. Visit NoritakeChina.com to view the complete Colorwave Collection, featuring a variety of dining items, bakeware, serveware, and other accessories! Use code SWEETPAUL during checkout to receive 15% off on your order!

B E AUT I FUL ©Minted LLC, 2019

Festive Tartan by Hudson Meet Rose, Antique by Ink and Letter, Noted by Jessica Williams

F REE RECIPIENT ADDRESSING

Printed in dressy white ink on a colored envelope.

DE S I G N ALWAYS .

Our Design Challenge Platform is what makes Minted so distinctive. It’s the place where customers and designers vote on the best work to bring to you. The benefits are many: You get exclusive, fresh design, and the artists thrive in our uniquely supportive creative community. T E X T U S YO U R P H OTO. Text your photo to 415-915-CARD (2273) and we’ll text you back 5 holiday cards, selected especially for you and styled with your photo for free. 15% OFF holiday cards code: SPWINT19 exp: 12/31/2019 minted.com

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

Perfect holiday soup Lighten up your hoidays. Recipe by Randy Bowman + Photography by Paul Lowe While visiting my dear friends, John and Randy, for a movie night, Randy served up a huge pot of the most delicious pozole soup. I thought, “This would be the perfect soup when you’re tired of heavy holiday food and just want something light.” Luckily, I persuaded Randy to give me his trusted recipe to share with you. Enjoy, and as Randy says, “serve with a smile.”

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Randy’s Pozole Verde SERVES 8

3 tablespoons olive oil, to prep pan 3 garlic cloves, crushed 2 teaspoons salt 2 teaspoons black pepper, ground 1 teaspoon cumin, ground 1 tablespoon olive oil, for rub 3 pounds pork roast (Choose a well-marbled roast. The fat adds richness to the soup, so don’t skimp.) 2 medium yellow onions, chopped 10 to 12 tomatillos, peeled and cleaned 1 whole fresh jalapeño pepper, stem removed 2 quarts chicken stock, divided 2 to 3 poblano peppers, cleaned and cut into 1/2 inch pieces 3 cups hominy, drained 1 bunch cilantro, stems removed, roughly chopped FOR GARNISH

lime wedges radishes, cleaned and sliced 1. Preheat oven to 350ºF. Select a covered roasting pan or Dutch oven, and drizzle the bottom with olive oil. 2. Mix garlic, salt, pepper, and cumin to make a rub. You can also substitute with an equal amount of store-bought adobo seasoning. 3. Rub the pork roast with olive oil, and then rub with the spice mix. 4. Place the roast in the roasting pan or dutch oven. Add onions, tomatillos, jalapeño pepper, and one cup of stock. 5. Cover and roast for 3 to 4 hours. Add more stock as needed to keep the roast moist. 6. Remove roast from oven and transfer to a plate. Cover with foil and allow to cool. 7. Using two forks, shred the roast, cover, and set aside. 8. Place remaining ingredients from the pan into a blender and purée. 9. Pour the mixture into a large stockpot. Add the remaining stock, poblano peppers, hominy, and cilantro. Bring to a simmer. 10. Add the shredded pork. Add water as desired. Simmer for another 30 minutes. 11. Serve with a lime wedge, radishes, and a smile.

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Handmade Inspiring DIY projects from Lova

Light your way home I’m always looking for ways to brighten the dark winter nights. This charming cottage lantern, made from easy-to-use wood veneer—my new favorite craft material—will add a warm glow to your holiday season. It’s like a gingerbread house that lasts all winter long. Text by Lova Blåvarg + Photography by Susanna Blåvarg

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Holiday cottage lantern SUPPLIES transfer paper stylus or ballpoint pen 1 millimeter wood veneer (I used lime wood) craft or utility knife matches hot glue gun hot glue sticks LED tea lights 1. Print out the template from SweetPaulMag.com or create your own design. Transfer the template onto the veneer using transfer paper with a stylus or ballpoint pen. 2. Cut out the pieces using a regular craft knife. Cut some matches for the windows. 3. Glue the pieces together, starting with the bigger pieces and moving onto the doors, shutters, and chimney. 4. Once the glue is cool, use the craft knife to carefully remove any excess glue you donâ€™t want to be seen. 5. Light with LED tea lights so thereâ€™s no risk of fire.

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mormor's kitchen Carrying on my Grandma's cooking

Sneaky Paul Some holiday traditions are passed down through the generations. And sometimes they need to be helped along. Food + Styling + Photography by Paul Lowe

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Growing up, Christmas dinner was almost holy in our house. Every year, we had pork belly with the skin on, roasted in the oven until golden and crisp, and served with sausage, potatoes, sauerkraut, gravy, and lingonberries. I loved it all—except for the sauerkraut. One year, the whole family went to Copenhagen before the holidays, and there, at a restaurant, I had red cabbage for the first time. I totally loved it and thought that it would be the perfect addition to our holiday feast. I sneaked away from the table, and when I returned, my parents asked me where I went. I had used my seven-year-old charm to get the cabbage recipe from the chef. They didn’t say anything; they were used to my somewhat strange doings. Back home, I was so excited to show Mormor my new recipe. The day before Christmas, we made the red cabbage, and it was just as delicious as it had been at the restaurant. Red cabbage has been a staple on our holiday table ever since. God Jul!

Rødkål Red Cabbage SERVES 8 AS A SIDE

1 large red cabbage, thinly sliced 1 pear, cored, peeled, and thinly sliced 1 teaspoon salt 3 teaspoons sugar 2 teaspoons allspice 3 tablespoons white wine vinegar 1 cup vegetable stock 1. Place sliced cabbage and pear in a large stock pot. 2. Add salt, sugar, allspice, vinegar, and stock. 3. Bring to a boil over medium-high heat. 4. Reduce the heat to medium-low and bring the cabbage to a simmer. 5. Cook for 45 minutes, stirring every 5 minutes to make sure it does not burn. 6. If the cabbage seems too dry, add a little more vegetable stock. Serve warm.

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Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way! I love you all! Happy! Happy! Sweet Paul

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

he table was the center of my grandmother’s household when I was a boy in Norway. I was always surprised when my friends at school told me that their family only had dinner together on the weekends. In my grandmother’s house we shared at least two meals a day together. Mormor believed in the importance of gathering around the table all year round for any occasion, not just the holidays or formal dinners. The table wasn’t only for meals, it was where my Mormor would sit and work on sewing or craft projects. Where we’d all work on giant jigsaw puzzles. It served as my desktop for what seemed like endless hours of homework. At times - in my imagination - it served as a formal tea table in Marie Antoinette’s salon. Today, in my home in Kingston, New York, my table is the center of my life. My fiance James and I entertain friends often. We share quiet breakfasts with our dogs at our feet and festive and vibrant themed dinner parties. And... quite honestly, I’m sitting at my table right now as I write this love letter about my favorite gather place just for you.

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

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

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Paper, wood, fabric Abigail Brown’s beautiful studio in Walthamstow, East London, is filled with colors, creatures, and plants. She makes every piece by hand, and we just adore the quality and quirkiness of her work. Recently, we had a lovely talk about grandmothers, wildlife, and fish and chips. Sweet Paul: I know your grandmother played an important role in your life. Tell me about her, and what you learned from her. Abigail Brown: My maternal grandma played a tremendously huge part in my early life. She took care of me from very early on so my mum could go back to work. The first six years of my life were largely spent with her at her home where she continued to work as a seamstress, something she’d done all her working life. She worked in the fashion workroom at Lewis’s Department Store in Leeds, U.K., altering clothes for customers and making fabulous costumes each year for the Leeds Lord Mayor’s Parade. She also worked long, long hours at home for much of her life, earning extra money, albeit a pittance, making things for friends and neighbors.

On our radar for a while now, Abigail Brown is an English artist who combines all the materials we love— paper, wood, ceramics, and fabric—into her charming designs. Photography by Emma Collins

She worked incredibly hard and was incredibly talented. She had a beautiful Singer treadle sewing machine set up in her living room and my memories of that time are full of the sounds of the whirring machine and the sight of loose threads and fabric scraps. When my brother was born she made my mum a red corduroy carry cot for him and, so that I didn’t feel left out, she made me a tiny matching one with a rag doll inside it. She also made me a tiny version of the patchwork cloth bag that contained all her fabric scraps, the “raggy bag.” And inside, was a small amount of scraps that she’d given me, the very first pieces of cloth that would become the beginnings of my own fabric collection. She very sadly died when I was six, and it was such a devastating loss for us all. I never got to learn any sewing skills from her, but working with a sewing machine, fabric, and thread were fed into me from the very start of my life and have always felt a very natural way of responding to the world around me. It continues to be a connection to her and those precious days I spent in her company and will always be my first passion. SWEETPAULMAG.COM 17

Simple. Elegant. Magical. Sweet Paulâ€™s DIY paper wreaths and place cards are so easy to make.

healthy appetite On my plate this season Roasted Cauliflower Salad with Radishes and Tahini Dressing A beautiful, timesaving side, this dish can be prepared hours in advance. Just give it a good stir before serving. I’m obsessed with the dressing—it’s good on more or less everything.

Our best friend, cauliflower This versatile vegetable is one of our favorites when cutting back on carbs. It's the perfect substitute for potatoes or rice. Here are a few light and delicious side dishes guests will find on our holiday table this season. Food + Styling + Photography by Paul Lowe

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Baked Cauliflower Stuffing with Pork Crumbs Pork crumbs? Yes! It might sound strange, but they’re a great alternative to breadcrumbs. Simply buy pork rinds, and crush them in a bag. It’s a tasty way to give any dish a little extra flavor and crunch. FOLLOW US @SWEETPAULMAGAZINE

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TO MARKET, TO MARKET Fresh food and finds

Holiday smash

HALF BAKED HARVEST SUPER SIMPLE BY TIEGHAN GERARD, CLARKSON POTTER 2019. PHOTO BY TIEGHAN GERARD

I’m so in love with Tieghan Gerard’s new book, “Half Baked Harvest Super Simple.” I want to make every recipe, all 125 of them. They are all beautifully shot and the recipes are very Sweet Paul—few ingredients and extremely doable. First on my list is the Honeycrisp Apple Bourbon Smash. I can totally see myself sipping one in the hot tub this winter.

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Take me out How cute are these leather “takeout box” bags? Handmade in L.A. by Katarina Espiritu of Lupa, they are perfect holiday party accessory. I want one in every color. Wilcox bag, $175, LupaBags.com

ALLROADS KITCHEN TOWELS PHOTO BY JANELLE PIETRZAK

How to spruce up simple sugar cookies with these 4 toppings

VANILLA SUGAR Sprinkle a layer of vanilla sugar on your cookies for a sweet vanilla boost.

PEANUTS AND SEA SALT Chop peanuts and mix with sea salt for a sophisticated cookie topping.

WANT NOW!

Table cheer My friend Janelle Pietrzak from AllRoads has just launched a new line of hand-woven kitchen towels. I can also see them being used as large place mats. Ristra plaid towel, $42, AllRoadsDesign.com

PINE NUTS Golden pine nuts will add a buttery richness to any sugar cookie recipe.

ON TREND

Keto bread crumbs CACAO NIBS Adds a mild chocolate flavor and that crunch we all want in a cookie.

Pork rinds may be a surprising substitute for breadcrumbs. But they add a flavorful crunch to your favorite foods. To use, place the pork rinds in a plastic bag, and crush with a rolling pin. I love them as a topping for roasted cauliflower. SWEETPAULMAG.COM 29

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

BASIC FUROSHIKI

3 FESTIVE DYEING TECHNIQUES

Place your gift diagonally in the center of your fabric. Wrap one side of the fabric around the gift and tuck the end of the fabric underneath gift. Wrap the other side around the gift and fold the fabric so it has a neat fold on top of the gift. Now fold in the sides a little the same way you do when wrapping something in paper. Pull the sides together and tie in a simple knot as seen in the photos.

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

SPLATTER DYE

TWO KNOT FUROSHIKI Place your gift diagonally in the center of your fabric. Bring the non-adjacent corners together and tie a knot. Bring the two other corners together and tie another knot, this one should be just above the first one. Adjust them a little so the knots look like a flower in bloom.

CELEBRATING 100 YEARS OF COLOR

EASY ROPE SHIBORI

MARBLING

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

Search and find An online hunt for a rubber stamp turns into an unexpected real-life encounter Text + Photography by Ellen Silverman

Last holiday season, as I was creating my annual holiday card for clients and friends, I made a last-minute decision to add a stamped design of a dove with an olive branch. Last-minute meaning: search, pay rush shipping, and probably not mail the card to arrive before the holidays were over. After a few calls to local craft stores came up empty-handed, I resorted to looking online, where I stumbled upon a store just a subway ride away that sold their own handmade rubber stamps. Casey Rubber Stamps’ website has an abundance of options—Alice in Wonderland, shooting stars, culinary stamps, pirates, and so many more—and I found exactly what I was looking for. I was surprised when the owner, John Casey, answered my call to check on the dove stamp a few minutes later. He said it was a busy afternoon, and if I emailed him with my query he would get back to me. And, he said, if he did not have the stamp, within three days, he would make one for me from my own custom design. Less than an hour later, his email arrived confirming that he had the dove stamp. His shop is located at 322 East 11th Street in Manhattan’s East Village. It is a tiny store, a few steps below street level. Outside is a rickety table covered with white paper and a selection of stamps with ink pads where a few people were gathered, madly stamping. The store feels old and lived in, a relic of times past. It is narrow, lined with shelves on both sides, and overflowing with stamps arranged by category. I found John at his desk in the back, working on a custom design for a customer. As soon as I introduced myself, and before I could explain what I was looking for, he interrupted, saying, “Yes, I 32 SWEETPAULMAG.COM WINTER 2019

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noritakechina.com

woof Dogs have favorite things too!

These yummy snacks only have 4 ingredients and are super-easy to make.

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Holiday tradition One of my favorite ways to get everyone—even our four-legged friends—in the holiday spirit is to bake dog treats for all of our friends with dogs. It’s a sweet tradition, and I always tell everyone that Hugo and Lestat helped me in the kitchen. Of course, that’s a big fat lie, though they do make terrific taste tasters!

FETCH

I'm wild about eveything from wildone.com. Here are just a couple of my favorites.

Food + Styling + Photography by Paul Lowe Triangle Tug, $24

CCs or Chicken Circles MAKES 30 TREATS

Poop Bag Carrier, $12

2 cups whole-wheat flour 1/2 cup wheat germ 3 tablespoon olive oil 1 cup chicken stock

1. Preheat oven to 400ºF. 2. In a large mixing bowl, combine flour, wheat germ, and oil. 3. Pour in the chicken stock, and work it into the mixture using your hands. The end result should be a dry but smooth dough. 4. Roll it out between two sheets of parchment paper. Cut out small circles using a round cookie cutter or a drinking glass. 5. Place on a parchment-lined baking sheet, and bake for 18 to 20 minutes until golden and totally dry. Remove from oven, and allow to cool completely. Package and gift to your favorite pups.

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SWEET PAWS

Text by Dorie Herman

A dog’s legacy inspires 25 years of change Maddie’s Fund celebrates a quarter century—and counting—of improving the lives of pets To learn more about the work that Maddie’s Fund has done and continues to do, visit maddiesfund.org.

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One day while playing with their dog Maddie in their living room, Dave and Cheryl Duffield made her a promise: If they ever had any money, they would help save the lives of companion animals so other families could experience the same joy. And in 1994 after successfully launching several technology companies, they were able to make good on that promise by creating Maddie’s Fund, ensuring her legacy would live on long after Maddie was gone. In the 25 years since its inception, Maddie’s Fund has awarded more than $225 million to help guarantee that every dog and cat has a healthy home or habitat. Started with an endowment of more than $300 million, the Foundation works behind the scenes to move the needle in the animal rescue world by awarding grants toward increased community lifesaving, shelter management leadership, shelter medicine education, and foster care across the U.S. Often in a position to try out new approaches to helping animals in need, Maddie’s Fund has not only inspired an incredible amount of lifesaving, but also numerous "firsts” in the industry. In celebration of their 25th anniversary, Maddie’s Fund has released a special timeline on their website that marks many of these milestones, such as their 1999 to 2003 spay and neuter initiative—a first of its kind community collaboration project that is now the community norm—and a 2001 grant to the UC Davis School of Veterinary Medicine to establish the nation’s first comprehensive shelter medicine program.

We Are All Magic: Basque Cheesecake Paul Vitale is the “Other Paul” of Sweet Paul Magazine. He runs the behind-the-scenes part of the business, and now he has his own Sweet Paul column to share his favorite recipes. Text by Paul Vitale + Photography by Goor Studio

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When Sweet Paul asked me to share my favorite recipes with you, I immediately knew I wanted to start with Basque cheesecake. I spend a lot of time in the north of Spain with my husband and my in-laws. One of my favorite desserts—and there are many—is tarta de queso al horno, which loosely translates into oven-baked cheesecake. In the U.S., this deep, dark, and mysterious dessert is usually called Basque Burnt Cheesecake. I don't like to add the “burnt” part to the title, because this cheesecake is anything but—it’s divine. Unlike American cheesecakes, there’s no crust to this cake. It’s actually just a few simple ingredients that caramelize in the hot oven to create a crust-like exterior, housing a luxurious and not-too-sweet, creamy interior. When cool and settled, this cheesecake is almost impossibly gorgeous. In our house, we’re purists. We only serve this cheesecake chilled with no accompaniments, except perhaps a shot of espresso on the side. My recipe is based on the classic recipe from the bar La Viña in Donostia (San Sebastian) that appears in one of my favorite cookbooks ever: “Basque Country: A Culinary Journey Through a Food Lover's Paradise” by Marti Buckley.

Basque Cheesecake SERVES 12

2¼ pounds (1 kg) cream cheese, room temperature 1¾ cups (350 g) sugar ¼ teaspoon salt 5 large eggs 2 cups (480 mL) heavy cream ¼ cup (30 g) all-purpose flour 1. Preheat the oven to 400°F/200°C. 2. Prepare a 10-inch springform pan by covering the bottom with a piece

of parchment and then attaching and tightening the ring of the pan to hold the parchment in place. Cut a strip of parchment taller than the pan and line the sides with it. Grease the parchment lightly with butter or cooking spray. 3. In a stand mixer, cream the cream cheese and sugar on medium for about 5 minutes. 4. Add salt and eggs one at a time with the mixer on low. 5. Slowly add the heavy cream and finally the flour, and mix until fully incorporated. It's crucial to scrape the bottom of the bowl with a spatula to incorporate any cream cheese that

may have gotten stuck. 6. Pour batter into the prepared springform pan. 7. Bake for 50 minutes until medium-brown and nearly burned looking. The cake will still have a bit of a wobble. 8. Remove from oven and cool completely on a rack. The center will drop, and a lip will develop on the edges. Remove the springform and serve. Serve at room temperature or chilled. Condiments aren’t necessary, but lightly sweetened whipped cream and/or a dollop of your favorite jam would be lovely.

Paul Vitale started We Are All Magic in 2017 as a place to share some of his favorite family recipes and recipes he’s learned from time spent in Cantabria in the north of Spain. weareallmagic.com

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Gather 'Round the Tree Sweet Paul partnered with DeLallo Foods to create a magical antipasti board that’s equally delightful for the eyes and the palate.

y favorite holiday tradition involves delicious nibbles, festive libations, and friends and family gathered around the tree. In Norway, we would always invite over a few family friends and drink tons of gløgg and sing carols. My mormor would fill every inch of the table with cheeses, cured fish, nuts, and dried fruit. She’d fill in the gaps with rosemary which made everything look and smell so lovely. This is my homage to those merry nights of yore. I’m using DeLallo’s exquisite antipasti ingredients. Look for DeLallo in your local grocery stores or order online at DeLallo.com

Red Pepperazzi pepper Lemon Feta Antipasti in Oil l Sun-Dried Tomatoes l Colossal Calamata Olives l Stuffed Grape Leaves l Marinated Artichokes l Garlic Stuffed Olives l Garlic Herb Stuffed Pepperazzi and Red Pepperazzi Peppers l l

You will also need tons of fresh rosemary sprigs. To assemble, lay out the outline of a pine tree that matches the size of your surface and quantity of your ingredients. Fill in the tree with rosemary and then place bands of antipasti on top to decorate. Separate each band with more rosemary. Replenish as needed. Make the antipasti tree any shape you like to serve year-round!

For more recipe ideas and inspiration, visit DeLallo.com and follow DeLallo on Instagram @delallofoods

Winter PHOTOGRAPHY BY PAUL LOWE

2019

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The most wonderful time of the year Using her favorite shortbread and gingerbread recipes, china squirrel has created a whimsical collection of cookie treats for you to enjoy this holiday season Recipes + Styling + Photography by china squirrel

Star Shortbread Christmas Tree A beautifully simple Christmas decoration that can be set up anywhere, like on a wall or attached to a wooden board.

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Olives in the winter sun 9 juicy, tempting projects and recipes inspired by the beautiful olive trees right outside my door Food + Styling + Photography by Paul Lowe

Olive and Leek Tart A longtime favorite, I love serving this savory tart warm with a simple salad and dry white wine. Itâ€™s also perfect for impressing your friends at the next potluck.

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Foxfire Mountain House This is the story of Eliza and Tim, and their hotel dream that became a beautiful reality. Photography by Arden Wray + Food by Tim Trojian

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Wire Rack Display Board Repurpose a vintage wire cooling rack as a display for much loved family Christmas photos.

Home for Christmas

Coming home for the holidays is a treasured time for so many people: the countdown to Christmas Day with an advent calendar, handcrafting decorations with the family, and the aroma of gingerbread baking in the oven. China squirrel shares her ideas for making this holiday season at home extra special. Recipes + Crafts + Styling + Photography by china squirrel

Wire Rack Display Board SUPPLIES

wire cooling rack wooden clothes pins family photos or holiday cards 1. Simply use small wooden pegs to attach photos or holiday cards to a vintage wire rack.

Pie Plate Christmas Tree SUPPLIES

hot glue gun hot glue sticks vintage baking pans and pie plates vintage cookie cutters 1. With hot glue, secure the baking pans together in the shape of a tree. 2. Top the tree with a vintage star cookie cutter.

Pie Plate Christmas Tree Here we made use of old baking pans and pie plates we found in the back of grandmaâ€™s kitchen cupboard.

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Get creative with Dutch traditions. Make homemade speculaas cookies, handcrafted portrait plates, and Delftware-style vases. Plus add your own personal touch to the Old Mastersâ€™ paintings Text + Photography by Lisanne Helling

Embroidered Portraits The Milkmaid, Johannes Vermeer, c. 1660

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Springerle stories

Share in this 500-year-old holiday cookie tradition courtesy of our friends at the Genesee Country Village and Museum Text + Recipe by Pam Friedler with Deanna Berkemeier + Photography by Goor Studio

House on the Hill Perfection Springerle Cookies These whisked-egg holiday cookies date back to at least the 1600s and were made in Bavaria, Switzerland, and the Alsace area of France. This recipe is just perfection for flavor, ease, and print quality. Historically, springerle were anise flavored. Anise seeds were scattered on the cookie sheet and the molded dough was placed on the seeds to dry before baking.

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Springerle

is a type of molded cookie that has been prepared for hundreds of years. Some of the earliest springerle molds found in Switzerland date back as far as the 14th century. The molds used to make springerle were usually carved from wood or made of clay or metal. Some of the earliest images portrayed in springerle were Biblical scenes, and they were used to educate those who couldn't read or write. Eventually other scenes were carved, and the cookies soon reflected images of holidays, events, and scenes from everyday life. The cookies were also used to celebrate births, weddings, and used as betrothal tokens. Exchanging Springerle during the holidays was a common practice very much like we exchange cards today. Springerle are delightful cookies that take about three days to make and the outcome is a splendidly embossed, tasty cookie that is lightly crisp outside

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and wonderfully soft inside. Once the cookies are molded, they must be left uncovered for 12 to 24 hours to set a crisp crust with a sharp, clear imprint that holds when baked. Traditionally flavored with anise, one 1787 receipt (recipe) we have that was translated into English from the original German has the dough laid on top of a pan strewn with anise seeds as the flavoring. These days the flavor possibilities are only limited by your imagination and the wide variety of flavoring oils available on the market. Springerle can be stored up to three months in an airtight container, where the flavor will continue to develop over time. At GCV&M, we strive for historical accuracy, therefore we have chosen to use a recipe that dates back to the 1600s but has been slightly altered to account for modern changes in flour milling and the fact that we no longer must pound our sugar from a solid loaf. This recipe, from House on the Hill called “Perfection Springerle,” calls for a leavening agent called hartshorn or baker’s ammonia, aka ammonium

carbonate. Hartshorn is a form of ammonia and gives the raw dough a distinct ammonia flavor that will completely disappear upon baking. Hartshorn produces the “spring” (leavening) that helps the cookie keep its delicate internal texture while retaining its crisp embossed top. You can always substitute an equal amount of baking powder for the hartshorn if you need to, but it is readily available online. When painting the springerle, always mix your color with an alcohol, such as triple sec. Do not use water as it will soak into the cookie, whereas the alcohol will evaporate quickly and leave the surface dry. We paint them with powdered or very finely ground historical food coloring agents, such as beetroot, spinach, black walnut, turmeric, annatto, cinnamon, and cochineal, by mixing the powder with a small amount of triple sec. Most of these, in addition to powdered blueberry, tomato, pumpkin, and more, can readily be purchased online. You can also use the triple sec with modern gel food colors to paint the cookie.

House on the Hill Perfection Springerle Cookies MAKES 3 TO 12 DOZEN COOKIES

1/2 teaspoon baker’s ammonia (hartshorn) or baking powder 2 tablespoons milk 6 large eggs, room temperature 6 cups powdered sugar 1/2 cup unsalted butter, softened but not melted 1/2 teaspoon salt 1/2 to 3/4 teaspoon anise oil 2-pound box sifted cake flour (Swansdown or Softasilk) grated rind of orange or lemon, optional (enhances flavor of traditional anise or citrus flavors) more flour as needed To make the dough 1. Dissolve hartshorn in milk and set aside for 30 to 60 minutes. 2. Beat eggs until thick and 112 SWEET PAUL MAGAZINE WINTER 2019

lemon-colored (10 to 20 minutes). 3. Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. 4. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 pounds of flour to make a stiff dough. 5. Turn onto floured surface and knead in enough flour to make a good print without sticking. Wrap dough tight in plastic wrap or zipper bag and refrigerate overnight. To make the cookies 6. On a floured surface, roll dough into a flat pancake approximately 3 ⁄8 -inch thick. Roll thinner or thicker dough based on the depth of the carving in the cookie press you are using. Shallow carvings will need thinner dough, while deeper carvings will need thicker dough.

7. Flour your cookie mold for each and every pressing. Press the mold firmly and straight down into the dough. 8. Then lift, cut, and place the formed cookie onto a parchmentlined cookie sheet. 9. Do not cover the cookies while they dry. The goal of drying is to set the design. Let the cookies dry at least 12 hours; 24 hours is best. Larger cookies and warm humid weather may require longer drying times. Cookies that are not dried long enough will not retain the beautiful designs, but will taste fine. 10. Bake on parchment-lined cookie sheets at 255°F to 300°F until barely golden on the bottom for 10 to 15 minutes or more, depending on the size of the cookie. 11. Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age.

Genesee Country Village and Museum Genesee Country Village and Museum is the largest living history museum in New York, the third largest in the country, and was founded with the goal of preserving and sharing architecture of the Genesee region with a focus on life in the 19th century. The founder of the Museum, the late John L. (Jack) Wehle, envisioned a museum village of authentic examples of 19th-century Genesee Country architecture, showcasing the art of typical village artisans. Beginning in 1966, buildings of the style, type, and function found in the rural communities of Western New York State were acquired and reconstructed in the configuration of an early Genesee Country hamlet. Genesee Country Village and Museum opened to the public in 1976 and eventually grew to 68 historic buildings, including a working 19th-century brewery. The Museum also includes the John L. Wehle Gallery, which houses a world-renowned collection of wildlife and sporting art, and the exquisite Susan Greene Costume Collection, composed of 3,500 rare 19th-century garments and accessories. The Museum is also home to a Nature Center with over five miles of trails and a vintage baseball stadium, hosting a full season of games. All year long, GCV&M runs a robust season of classes, events, and special programs. The Museum is located 20 miles southwest of Rochester and 50 miles from Buffalo.

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CHEERS

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Snow on the farm Whether a holiday party or a quiet evening at home, this cocktail makes the perfect accompaniment to a winterâ€™s evening. Recipe by John Bodenschatz + Photography by Paul Lowe MAKES 1 COCKTAIL

2 ounces gin 1 .5 ounces heavy cream .75 ounce Licor 43 .5 ounce Yellow Chartreuse . 25 ounce rosemary simple syrup heavy dash of Christmas bitters or angostura bitters rosemary sprig for garnish frozen cranberries for garnish 1. In a cocktail shaker filled with ice, combine all liquid ingredients. 2. Shake until well combined. 3. Strain over crushed ice into a tumbler. 4. Garnish with a rosemary sprig and cranberries.