Page 1


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


116 Cheers



Paul Lowe Founder & Editor-In-Chief Paul Vitale Marketing & Business Development Director Joline Rivera Creative Director Nellie Williams Graphic Designer Leigh Angel Copy Editor Advertising Inquiries General Inquiries

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

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

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


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




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



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


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 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


Printed in dressy white ink on a colored envelope.


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

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.”



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.



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



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 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 don’t want to be seen. 5. Light with LED tea lights so there’s no risk of fire.



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



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.




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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out

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.



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

My most recent collaboration is with Rainforest Trust: a series of 24 prints each featuring a different animal facing threat of extinction, available for sale through my website with a 10% donation from each sale going to Rainforest Trust to support their vital work protecting the world’s rainforests.

SP: Did you always have a thing for wildlife? AB: Yes. In fact, as recorded in my baby book, one of my first sentences was “Draw cat!” Who knows why. But clearly they’ve always had some kind of appeal. We didn’t have pets in our house growing up, but I was always very interested in other people’s animals and naughtily tempted many neighborhood cats into our home to play with me over the years. All my favorite toys as a child were animals, and they still hold a far greater appeal to me than humans, but I don’t think I can explain quite why. I got into finding more and more unusual species and, in the process, became more and more aware of the great number that face extinction due to human interference. The deeper you go into that, the harder it is to ignore. So my work is increasingly concerned with conservation and raising awareness for the organizations that are trying to turn things around. 18 SWEETPAULMAG.COM WINTER 2019

SP: You work in so many media: paper, ceramics, wood, fabrics. Any favorite? AB: I’ve always felt very comfortable working with fabric—it’s definitely my first love. But I’m fascinated with making, and, in recent years, the courage and desire to explore more and more materials and processes has been overwhelming. It’s so exciting to discover a new material and then learn the ways to work with it, finding the right tools to achieve the things you want with it. It fills me with such great joy being lost in a whole mountain of mess, working through the hundreds of ideas I have whizzing around in my head, and finding the right way to bring them to life. But every new material or process I work with I find myself wanting to bring in fabric elements. I think the

fabric has to be a part of whatever I’m doing for it to feel complete. I'm still very much in the early stages of finding my way with this new work but I'm so excited to see where it leads me! SP: You recently started working in papier-mâché. Tell me about that. AB: I've been working in papier-mâché for about six years now. It really came about because, at that time, my work was all about making the fabric bird sculptures, and working on big orders full time was destroying my poor hands. I would regularly get infected wounds and blisters from the stuffing and sewing and wasn’t sure how much more they could take. I didn’t have the facilities to make sculptures in clay or wood—or the skill or know-how—but I thought papier-mâché was something I could very easily do without any cost. So I began to explore making animals in that medium. It was a great way to bring back into my work my love of drawing and painting, and I was lucky that what I started creating resonated with people and instantly became another arm to my business.




SP: You have made a business out of your passion. What advice do you have for someone who wants to do the same? AB: I think that’s the key isn’t it?! “Passion.” I think a huge part of it has to all come from a passionate place for it to be a success. That you are working on very personal themes, finding your own voice, and putting your love for creating out there with everything that you do. People can feel that and appreciate it. It takes a lot of time and effort to make money from a creative business. It’s really quite tough, so you have to be prepared to work incredibly long hours and to struggle financially at least initially. So without the passion you wouldn’t stick at it. Believe in yourself and your abilities. Be true to who you are and find your own voice. There is a tremendous amount of competition, so you have to be creating something different, that’s utterly unique to you. And then you have to be the very best that you can be, making your product with the greatest love and dedication so that you can feel proud of everything that you’re putting out there and that [your product] can speak for itself. SP: Are you a good cook? AB: I love cooking—and eating! But I've come to it fairly late. My mum was never interested in cooking, so meals were never an exciting event growing up really. And for many, many years, I just wasn't interested in food, and my palate was terribly bland and wimpy. After university, I went away on a seven-month trip around the world with a friend. We visited 11 different countries, where I could have sampled the most incredibly delicious food. But shamefully and deeply regrettably, I was convinced, without even trying it, that I didn’t like it—that the spices were too much for me—and never ate any of it, instead surviving on plain rice and tuna sandwiches. (Oh the shame!) 20 SWEETPAULMAG.COM WINTER 2019

Coming back, I moved to London and, not knowing anyone really, I had to accept any dates out that I could in the beginning. I was asked out with a friend’s friends to an Indian restaurant and bravely tried some dishes other people were having and discovered I loved it all! And so finally, I arrived at culinary heaven and ever since have been making up for all those lost years of tasteless misery. There is now nothing I won’t eat or at least try, and I love experimenting with my own recipe creations as I learn about flavors from the recipes I follow. Food is definitely my second obsession after making art. SP: Do you have a favorite food? AB: Oh, goodness. Everything! It has to be full of flavor and varied in texture to excite me the most. I might say Indian or Sri Lankan, thinking about my favorite restaurants in London. But where I live and work, we don't have any sushi/Japanese or Vietnamese restaurants, and I'm currently obsessed with eating them whenever I get the chance, craving the freshness of raw fish and the mixed fragrant herbs of Vietnamese cooking. SP: Any dirty food secrets? (Mine is Taco Bell.) AB: The dirtiest food I crave is probably chips from the fish and chip shop—really fatty and greasy! SP: What’s next for you? AB: I saw a really inspiring exhibition, “Wetwang Slack,” by the artist Francis Upritchard last year at the Barbican in London. I’d never heard of her before and was overwhelmed with excitement to find someone creating something similar to what I explore with my art dolls, but on a much, much bigger scale and it being “sculpture.” Her explorations of such varied materials and the sense of joy you get from the pieces really connected with me and inspired me to

be braver with my materials and, more importantly, my scale. Having spent so much of my career existing in the craft sphere, I feel you’re expected to just master your craft and stick to that medium—maybe mistakenly—but that calling something art or sculpture feels like it opens up this whole other world where everything is so much freer. So after her exhibition I made a promise to myself that 2019 would be the year I go big. I started my first big pieces just recently, working in wood, and then in plaster, and it was such a wonderful challenge. So liberating! I don’t know where they’ll lead me. I’m just at the very, very beginnings with it. But I’m feeling a really wonderful sense of rejuvenation and excitement in my work, so I'm looking forward to continuing the exploration.



Simple. Elegant. Magical. Sweet Paul’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



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



Cauliflower and Bacon Gratin A rich and flavorful alternative to potatoes au gratin. You still get all the cheesy, gooey satisfaction of the original without all the starch.

Cauliflower and Bacon Gratin SERVES 4

1 large head cauliflower, cut into small florets 4 tablespoons butter 11/2 tablespoons all-purpose flour 2 cups milk 1 cup grated Gruyère cheese + 1 cup for finishing 1 cup grated Parmesan cheese + 1 cup for finishing salt and pepper 2 eggs 6 slices crispy bacon, in pieces 1. Preheat oven to 380°F. 2. In a large pot over medium-high heat, bring salted water to a boil. 3. Add cauliflower florets, and boil 4 minutes. Drain and set aside. 4. In a small saucepan over medium heat, melt butter and whisk in flour. 5. Add the milk a little at a time, continuing to whisk. If it seems too thick, add more milk. 6. Stir in cheeses, and season with salt and pepper. 7. Remove mixture from heat, and stir in two eggs. 8. Add drained cauliflower and bacon to the sauce, and stir well. 9. Pour into an 9-inch x 13-inch ovenproof baking dish, and top with the extra cheese. 10. Bake for 30 minutes, until golden brown. 26 SWEETPAULMAG.COM WINTER 2019


Cauliflower Risotto with Kale SERVES 4

1 bunch flat-leaf kale 2 tablespoons butter + 1 tablespoon for finishing 1 small red onion, finely chopped 1/2 cup white wine 10 ounces cauliflower rice 3/4 cup frozen peas 1 cup Parmesan cheese + extra for serving 1 tablespoon butter salt and pepper 1. Bring a large pot of salted water to a boil. Prepare an ice bath for blanching. 2. Place whole kale leaves in water and blanch for 1 minute. Remove leaves and dunk immediately in the ice bath. 3. Once kale is cool, press out all the water and finely chop. 4. Over medium heat in a large stock pot, melt butter and add onion and kale. 5. Cook until the onion becomes soft and translucent. 6. Pour in white wine and let it cook down until it's almost gone. 7. Add cauliflower rice and peas. Cook until warm throughout. 8. Stir in cheese and butter, and season with salt and pepper. Serve with extra Parmesan on top.

Roasted Cauliflower Salad with Radishes and Tahini Dressing SERVES 4

1 large head cauliflower, cut into small florets 3 tablespoons olive oil salt and pepper 8 radishes, cut in half 2 tablespoons tahini 3 tablespoons mayonnaise 1 ⁄3 cup water 2 tablespoons lemon juice seeds from 1/2 pomegranate FOLLOW US @SWEETPAULMAGAZINE

Cauliflower Risotto with Kale OK, so it’s not a real risotto, but even without the rice, it's darn close. This dish is divine served with turkey or pork.

1. Preheat oven to 380°F. 2. In a roasting pan, spread cauliflower florets in a single layer. 3. Drizzle with oil, and season with salt and pepper. Toss to coat. 4. Roast until golden about 25 minutes. Set aside to cool. 5. In a bowl, mix tahini, mayonnaise, water, and lemon juice. If the sauce is too thick, add a bit more water. Season with salt and pepper. 6. In a serving bowl, toss cauliflower, radishes, pomegranate seeds, and dressing.

Baked Cauliflower Stuffing with Pork Crumbs SERVES 4

1 large head cauliflower, cut into 1/2”-thick slices 3 tablespoons olive oil

1 teaspoon onion powder salt and pepper 1 ⁄3 cup mixed nuts (I used pecans and pine nuts) 1/2 cup pork rinds, crushed 1/2 cup Gruyère cheese, grated 1/2 cup Parmesan cheese, grated 10 sage leaves 1. Preheat oven to 400°F. 2. Place cauliflower slices on a baking sheet covered with parchment paper. 3. Drizzle with oil, and season with onion powder, salt, and pepper on both sides. 4. Bake for 20 minutes. Remove from oven and turn the cauliflower. Sprinkle with nuts and pork rinds. 5. Bake for another 15 minutes. Remove and sprinkle with cheeses and sage. 6. Bake for 6 minutes. Remove from oven and serve warm. SWEETPAULMAG.COM 27

TO MARKET, TO MARKET Fresh food and finds

Holiday smash


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.



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,


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.


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,

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


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.



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


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.




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




remember. You emailed me.” He went to the shelf and handed me the dove stamp. The best part of my search was having the experience of a trip to the East Village on a wintry Saturday afternoon just before Christmas and finding this treasure of a store with an owner who had a great story to tell. John Casey has a delightful Irish accent. When I asked him where he was from, he answered, “New York is an addiction. I am a real New Yorker. I have been here forever.” The truth is he came from Millstream in County Cork, Ireland, a small backwater town as he calls it. John, who has a wry sense of humor and an infectious laugh, first came to New York at the age of 16. Bored and looking for adventure, he visited some aunts who had immigrated here. He wanted to purchase the equipment necessary to make rubber stamps, but he was too shy to go into any stamp-making stores to inquire about purchasing equipment. His introduction to the business was through his dad, back home, who owned the local dance hall in Millstream. He would help out by going to the printer to have his dad’s posters made. The printer had a block of an old coin, which he had turned into a rubber stamp. John was fascinated that you could take a simple printing block, make a mold of it, and cast it in rubber to make a stamp. After leaving school, he began life in Ireland as a coin dealer. But finding he needed much more capital than he had to succeed, he abandoned that career. The idea of making rubber stamps had always appealed to him. He went back to New York, where he found a man willing to sell him the equipment needed to start his business. Armed with an hours’ worth of explanation and the equipment, he 34 SWEETPAULMAG.COM WINTER 2019




Casey's has several hundred designs to choose from. Or cutomize your own stamp. My friend Ellen made me Hugo Christmas boxers!

Cocktail Napkins


set up shop in a market on Bleecker Street and 6th Avenue. After more than 20 years in business, he moved to his current location on 11th Street. He was looking for a neighborhood that kept hours similar to his—he is more of a noon to late-night person—and, for 17 more years, the East Village has fit his rhythm perfectly. John describes his process as old school. He starts by making a negative of the design, which he transfers to a plate that goes into a machine, exposing it to high-intensity ultraviolet light. This hardens the coating as it goes through the negative. The rest gets etched away in a liquid bath, leaving him with an etched plate. The next step is to put rubber on the plate and into a heated and pressurized machine for 15 minutes. The result is a solid, vulcanized piece of rubber. “We make it the old-style way,” he says. When he was younger, John says, there were about 30 stamp makers in the city. Since then, the business has drastically contracted. Today there are only two left in the city. Casey Rubber Stamps has several hundred designs to choose from. If you can’t find what you are looking for or have a design in mind, his site provides instructions for preparing your design. Within one to three days, he will happily transform your design into a stamp. And, as his website says, he will ship anywhere in the world where there is a post office. Although he has not yet shipped to Antarctica, he has shipped beyond the Arctic Circle. Even if you can’t get to the store to meet John in person, you can certainly gain a sense of his personality by perusing the website. But sometimes it’s worth getting out from behind the computer to see what hidden gems lurk just around the corner.


Gift Tags

Gift Wrap

woof Dogs have favorite things too!

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



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!


I'm wild about eveything from 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.




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


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



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.


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

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 and follow DeLallo on Instagram @delallofoods






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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 48 SWEET PAUL MAGAZINE WINTER 2019





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.

Gingerbread Cookie Dough

Royal Icing




A versatile icing recipe, perfect for decorating holiday cookies.

This warm, spiced gingerbread recipe can be used to simply make cookies or to create the gingerbread house of your dreams.

5 cups all-purpose flour 3 teaspoons ground ginger 3 teaspoons ground cinnamon 3 teaspoons ground nutmeg 1 teaspoon ground cloves 2 teaspoons baking soda 8 ounces unsalted butter, softened 1 cup brown sugar 1 cup dark corn syrup or molasses 2 egg yolks 1. Sift flour, ginger, cinnamon, nutmeg, cloves, and baking soda into a large bowl. 2. Place butter and sugar into a large mixing bowl. Using an electric mixer, beat until light and creamy, about 5 minutes. Add corn syrup (or molasses) and egg yolks, and beat until well combined. 3. Add flour mix to sugar mix, and beat until a soft dough forms. Turn onto a floured surface and lightly knead into a smooth dough. 4. Divide dough into 3 portions, each flattened into a disc shape. Wrap in plastic wrap, and place in the refrigerator for 30 minutes.


2 egg whites approx. 3 cups confectioner’s sugar, sifted 1. Place egg whites into a medium mixing bowl. 2. Use an electric mixer to beat until foamy. Gradually beat in sugar until you have a very stiff paste. 3. Cover the surface of the icing with plastic wrap, and then place a damp tea towel over bowl to prevent drying. Or you can place in a tightly sealed plastic container.

Reindeers in the Snow MAKES ABOUT 35 COOKIES

1 batch Gingerbread Cookie Dough (at left) 1 batch Royal Icing (above) reindeer cookie cutter piping bag decorating nozzle, no. 2 small red candies for reindeer nose granulated white sugar fresh rosemary branches lidded jars

To make cookies 1. Preheat oven to 360ºF. 2. Working in batches, roll gingerbread dough between 2 sheets of parchment paper until 1⁄8 -inch thick. 3. Peel away 1 sheet of parchment, and transfer the rolled dough piece on the remaining parchment to a cookie sheet or cutting board. 4. Place in the freezer for 10 minutes. Remove from freezer, and slide parchment with cookies onto counter. 5. Cut out reindeer shapes using a cookie cutter. Reserve dough trimmings. 6. Place reindeers onto parchment-lined cookie sheets and return to freezer for 10 minutes. 7. Bake for 8 to 10 minutes or until just golden around edges. Remove from oven and allow to cool completely on cookie sheets. 8. Repeat with remaining dough. To decorate cookies 9. Spoon royal icing into a piping bag fitted with a No. 2 plain nozzle. 10. Pipe around edge of cookies. Pipe a small amount of icing on the nose then top with a red candy for nose. 11. Allow icing to harden completely, about 1 hour. 12. Scoop white sugar into the base of jars then, arrange a reindeer cookie and a rosemary branch in sugar. Top with lid.


Reindeers in the Snow A fun gift idea that is sure to get a smile from friends, family, or teachers.



Peanut Butter Shortbread Sandwich Cookies MAKES ABOUT 25 COOKIES FOR COOKIES

Peanut Butter Shortbread Sandwich Cookies These cookies, with their combination of sweet shortbread and salty peanut butter filling, will quickly become a holiday favorite.

8 ounces butter, softened 3/4 cup confectioners’ sugar 1 teaspoon vanilla extract 2¼ cups all-purpose flour, sifted FOR FILLING

8 ounces butter, room temperature 1 cup smooth peanut butter 3 cups confectioners’ sugar, sifted ½ teaspoon salt

To make cookies 1. Place butter, sugar, and vanilla into a mixing bowl. Use an electric mixer to beat until pale and creamy, about 2 minutes. 2. Use a spoon to stir in flour, mixing until well combined. 3. Turn dough out onto a floured work surface. Lightly knead dough until smooth. 4. Divide dough in half, and shape into 2 discs. Wrap each in plastic wrap, and chill for 30 minutes. 5. Preheat oven to 350ºF. 6. Working in batches, roll dough between 2 sheets of parchment paper until 1⁄8 -inch thick. 7. With a floured 2-inch-round cookie cutter, cut rounds from dough, and place 1½ inches apart on parchment-lined cookie sheets. 8. Bake for 14 to 16 minutes or until lightly golden. Remove from oven, and allow to cool completely on cookie sheets. To make peanut butter filling 9. Combine butter and peanut butter in a large mixing bowl. With an electric mixer, beat until creamy, about 2 minutes. 10. Gradually add confectioners’ sugar and salt, beating until well combined. 11. Spoon into a piping bag fitted with a star nozzle. Pipe filling onto one shortbread cookie then sandwich together with another cookie. Repeat for remaining cookies.

Cookies and Milk Snowman FOR EACH SNOWMAN, YOU WILL NEED:

1 Peanut Butter Shortbread Sandwich Cookie (see left page) melted chocolate chips for eyes and mouth medium zip-top bag 1 small orange candy for nose 2 twigs for arms 3 buttons hot glue gun 1 small bottle wired ribbon milk 1 doll’s hat

1. Place 1 cookie flat on a clean work surface. 2. Spoon melted chocolate into a medium zip-top plastic bag. Snip off the corner of the bag, and pipe eyes and mouth onto cookie. Pipe a little chocolate for a nose and top with orange candy. Allow chocolate to harden. Set aside. 3. Attach twigs and buttons to a small bottle using hot glue. 4. Tie a length of ribbon around the neck of the bottle to resemble a scarf. Fill bottle with milk. 5. Use a little of the melted chocolate or left over peanut butter filing to help secure cookie on top of bottle. 6. Top cookie with the doll’s hat.

Cookies and Milk Snowman Fun project for kids to make— and eat.



Chocolate Fudge Forest Cake SERVES 10 FOR CAKE

1½ cups all-purpose flour ½ cup good-quality unsweetened cocoa powder 1½ teaspoons baking powder ½ teaspoon salt 1½ cups superfine sugar 1 ⁄3 cup vegetable oil 1 large egg, lightly beaten 2 teaspoons vanilla extract ¾ cup milk ¾ cup boiling water 2 teaspoons instant coffee granules FOR GANACHE

1 cup heavy cream 8 ounces good-quality dark chocolate, chopped

1 batch Gingerbread Cookie Dough (see page 44) Christmas tree cookie cutter 1 tablespoon confectioners’ sugar, sifted for decoration To make cake: 1. Preheat oven to 350ºF. Grease and line a deep 8-inch round cake pan with parchment paper. 2. In a large mixing bowl, sift flour, cocoa, baking powder, and salt. Add sugar and mix well. 3. Use a spoon to stir in oil, egg, vanilla, and milk. Mix until combined. 4. Stir together boiling water and coffee until granules have dissolved. Add to cake mix. Stir until mixture becomes thick and glossy. 5. Pour into prepared cake pan. Bake for 45 minutes. 6. Remove from oven, and let stand 5 minutes before turning out onto a wire cake rack to cool completely. 7. Spread chocolate ganache over top and sides of cake. Decorate with gingerbread cookie trees. Dust with confectioners’ sugar before serving. To make ganache: 8. Pour cream into a small, heavy-based saucepan. 9. Stir over low heat until warm. Do not allow to boil. 10. Remove from heat, and add chocolate. Do not stir. Cover with a lid and let stand for 5 minutes to melt chocolate. 11. Remove lid and slowly stir until smooth and glossy. Refrigerate for 30 minutes or until ganache is thick enough to spread.



Chocolate Fudge Forest Cake A deliciously moist cake with the texture of a brownie. A real showstopper for the Christmas table with a fun gingerbread forest decoration.



Star Shortbread Christmas Tree MAKES ABOUT 45 COOKIES

8 ounces butter, at room temperature ½ cup superfine sugar 1 teaspoon vanilla extract 1½ cups all-purpose flour, sifted ¾ cup rice flour star cookie cutter white twine washi tape shredded wood (available at craft stores) 1. Place butter, sugar, and vanilla in a mixing bowl. Use an electric mixer to beat until pale and creamy, about 6 minutes. 2. Use a spoon to stir in flours, mixing until well combined. 3. Turn out dough onto a floured work surface. Lightly knead dough until smooth. 4. Divide dough in half, and shape into 2 discs. Wrap each in plastic wrap, and chill for 30 minutes. 5. Preheat oven to 320ºF. 6. Working in batches, roll dough between 2 sheets of parchment paper until 1⁄8 -inch thick. 7. With a floured 2-inch star cookie cutter, cut stars from dough, and place 1½ inches apart on parchment-lined cookie sheets. Use the end of a bamboo skewer to make a small hole (for string) at the top of each star. 8. Bake for 15 minutes or until lightly golden. 9. Remove from oven, and, if necessary, use a skewer to reshape the string holes. Allow shortbread to cool on cookie sheets. 10. Thread each cookie with a piece of twine. 11. Use washi tape to attach star


cookies in the shape of a Christmas tree to a wall or wooden board. Place a small cup filled with shredded wood at the base of the tree. Star Shortbread Cookies make a lovely gift presented in a box or jar. They also make sweet baubles to hang on the Christmas tree.

Woodland Cottage Scene

6. Remove from freezer. Gently remove the edges from around the cut pieces and set aside. Place cut outs onto parchment-lined cookie sheets and return to freezer for 10 minutes. You should have 6 cutout pieces for the cottage: 2 side walls, 1 front wall, 1 back wall, and 2 roof sections. 7. Wrap any remaining cookie dough and set aside.


1 batch Gingerbread Cookie Dough (see page 44) 1 batch quantity Royal Icing (see page 44) Woodland Cottage template from, printed to the size you’d like your cottage to be variety of animal and toadstool cookie cutters piping bag decorating nozzles, no. 2 and star cake board or breadboard granulated white sugar fresh rosemary branches 1. Preheat oven to 360ºF. 2. Working in batches, roll gingerbread dough between 2 sheets of parchment paper until 1⁄8 -inch thick. 3. Peel away 1 sheet of parchment, and transfer the rolled dough piece on the remaining parchment to a cookie sheet or cutting board. 4. Place in the freezer for 10 minutes. Remove from freezer, and slide parchment with cookies onto counter. 5. Place template onto dough and cut around it using a sharp knife, leaving gingerbread intact. Return gingerbread to freezer for 10 minutes or until firm.

To bake cottage sections: 8. Remove one section of the cottage at a time from freezer. This makes it easier to trim each piece after it has baked. Bake in a preheated oven for 10 minutes or until lightly golden. (Note: Smaller pieces of dough will take less time to bake.) 9. Working quickly and 1 sheet at a time, transfer each of the baked gingerbread pieces (on its parchment paper) to a cutting board or countertop. 10. Place the matching paper templates onto the hot baked gingerbread piece, and carefully use a small sharp knife to trim around template. Remove or eat baked trimmings. If gingerbread becomes too hard while you are trimming, simply return to oven for a minute. 11. Return gingerbread to the hot cookie sheet and allow it to cool completely. Repeat until you have baked and trimmed all 6 gingerbread cottage sections. To make cookies: 12. Working in batches, roll gingerbread dough between 2 sheets of parchment paper until 1⁄8 -inch thick. 13. Peel away one sheet of parchment, and transfer the rolled dough piece on the remaining parchment to a cookie sheet or cutting board.


14. Place in the freezer for 10 minutes. Remove from freezer, and slide parchment with cookies onto counter. 15. Cut out animal- and toadstool-shaped cookies using cookie cutters. 16. Place onto parchment-lined cookie sheets, allowing 1½ inches between cookies. Return to freezer for 10 minutes. Bake in preheated oven for 8 to 10 minutes or until lightly golden. (Baking time will depend on size; place similarly sized cookies on the same cookie sheet for more even baking). Remove from oven and allow to cool completely on cookie sheets. To decorate: 17. Spoon a little white royal icing into a small piping bag fitted with a No. 2 plain nozzle.

18. Pipe a door and 2 windows onto the front and back sections of the cottage. Pipe windows onto sides of the cottage if desired. 19. Decorate each cookie with icing. Allow icing to set for 30 minutes. To assemble the cottage: 20. Spoon remaining icing into a medium-piping bag fitted with a star nozzle for assembling the cottage walls and roof. Think of the icing as glue or cement, and use plenty. 21. Start with the back wall of the cottage. Pipe plenty of icing around edges and side of the back wall, then affix to a cake board or breadboard. Use cans or whatever you have in your pantry to make the walls stand upright. 22. Do the same with the adjoining wall, and continue until you have

connected the 4 walls of the cottage. Allow to set for about 2 hours or until icing is hard. 23. Working with the rear side of the roof, pipe plenty of icing along all the edges and around the opening where the roof piece will sit. Carefully set the roof in place, using small cans or whatever you have in your pantry. Repeat on the front side. 24. Allow icing to set 1 hour. Display cottage, animals, and toadstools with white sugar as snow, and decorate with a rosemary branch for a tree.

Woodland Cottage Scene A charming holiday project the whole family can create together.




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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 60 SWEET PAUL MAGAZINE WINTER 2019





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. It’s also perfect for impressing your friends at the next potluck.

Olive Curing You too can cure your own olives, especially if you’re lucky enough to have your very own olive trees. It’s not as hard as it sounds, and once the work is done, all you have to do is wait. My friends Brian Hagiwara and Bret Baughman have been doing it for years, and they were kind enough to teach me their technique so I could share it with you. SUPPLIES food-grade lye (easily found online) stainless-steel bowl or pot safety glasses vapor-resistant mask long-sleeved shirt vinyl or latex gloves olives salt water 1. Mix the lye per instructions in a stainless steel bowl or pot. Do not put lye in contact with aluminum cookware or foil. Wear safety glasses, a vapor-resistant mask like a painter’s mask, a long-sleeved shirt, and vinyl


or latex gloves when handling lye. 2. Depending on the size of your olives, soak them in lye for 12 to 24 hours. We soaked our small ones for 12 hours. 3. Rinse olives and pour lye mixture down the sink drain. Run cold water after it for several minutes to flush the pipes. 4. Fill pot with enough water to cover olives. When liquid turns dark, drain water and refill. Repeat this step at least twice a day. 5. When liquid stays clear, drain water, and prepare brine: 4 parts water to 1 part salt. 6. Soak olives in brine for 12 to 24 hours. Taste. 7. If olives are too salty, drain half the brine, and replace with filtered water. Continue as is if more saltiness is desired. Olives will leech the salt from the brine in about a day. 8. Add infusions like garlic and bay leaf. Herbs like thyme, rosemary, and chilies are also recommended. 9. Store in refrigerator for up to 6 months.


Cured Olives



Olive Tapenade You can make this tapenade, pictured here, in a food processor, but I think it tastes better when chopped by hand with a sharp knife. It comes out a little chunkier and, at least in my head, has more flavor. Pork with Olive and Pear Relish This olive and pear relish, pictured on the opposite page, is the perfect combo: sweet and salty with a kick from the chili. It’s also really good with cheese. Try it.





Olive Tapenade MAKES 2 CUPS

Pork with Olive and Pear Relish SERVES 4

7 ounces kalamata olives, pitted 2 garlic cloves 1 teaspoon capers, drained 1 cup chopped fresh Italian parsley 1 teaspoon Dijon mustard 2 to 3 tablespoons olive oil salt and pepper 1. On a large cutting board with a sharp chef’s knife, chop olives, garlic, capers, and parsley all together. The result should be a nice, chunky mixture. 2. In a large mixing bowl, toss together chopped olive mixture with mustard and half the oil. Adjust the oil until you reach a consistency you like. 3. Season with salt and pepper a little at a time, as the olives are very salty. Store in an airtight container in the refrigerator for up to 10 days.

Warm Lemon and Thyme Olives SERVES 4

1/2 cup olive oil juice from 1/2 lemon 5 pieces of lemon peel 5 fresh thyme sprigs 5 ounces mixed olives 1. In a medium saucepan, heat the oil, lemon, lemon peel, and thyme in a saucepan. Do not let it boil. 2. Add the olives, and let them simmer in the warm oil for 10 minutes. Serve while warm.


1 cup green olives, pitted 1 Bosc pear 1 shallot 3 tablespoons olive oil 1/2 teaspoon fresh thyme pinch of red chili flakes salt pork sirloin salt and pepper 2 tablespoons butter tortillas 1. Chop olives, pears, and shallot and place in a medium mixing bowl. 2. Add olive oil, thyme, red chili flakes, and a little salt. Mix well and set aside relish for flavors to meld. 3. Rub the pork well with salt and pepper. 4. Preheat oven to 370ºF. 5. In a large, ovenproof skillet, heat the butter, and brown the pork on all sides. 6. Finish off the pork in the oven until the inside temperature is 145ºF. 7. Let the meat rest for 10 minutes before slicing. Serve with tortillas and olive relish.

1. Preheat oven to 375ºF. 2. Gently lift the chicken skin to create a cavity. Add at least a tablespoon of tapenade into the cavity. 3. Rub both sides of the chicken thigh with salt and pepper. Repeat for each thigh. 4. Place prepared chicken in a 9-inch × 13-inch ovenproof dish and add potatoes. 5. Drizzle with olive oil and squeeze the lemons over the potatoes and chicken. 6. Season the potatoes with salt and bake until golden brown, 30 to 35 minutes, or until chicken is completely cooked.

Tapenade Roasted Chicken SERVES 4

6 to 8 chicken thighs, skin on 1 batch olive tapenade salt and pepper 20 fingerling potatoes 4 tablespoons olive oil 2 lemons, cut in half


Tapenade Roasted Chicken You really can’t go wrong with roasted chicken and salty olives. I use chicken thighs, as they have more flavor and do not dry out as easily as breasts do.



Olive Loaf This is one of my favorite breads to make—it’s so easy and so very tasty. Serve while the bread is still a little warm with some good salty butter. Heaven!



Smashed Orange Olives with Feta Mixing olives with feta and chili always makes me feel like I’m in Greece. And giving the olives a smash is a great way to infuse the flavors.

Warm Lemon and Thyme Olives Olives are the perfect snack food, and when you heat them, their flavor gets even more robust. I love popping a few with a cocktail before dinner.



Olive Loaf MAKES 1 LOAF

Smashed Orange Olives with Feta

1 cup all-purpose flour 1 cup whole-wheat flour pinch of salt 1 stick cold butter, cubed 4 to 6 tablespoons ice cold water

1. In a large mixing bowl, combine flour and salt. 2. Using your hands, work in the butter until you have a very crumbly mixture. 3. Add water, a little at a time, until you have a smooth dough. 4. Wrap dough in plastic, and let it rest in the fridge for at least 2 hours, up to overnight. 5. On a clean work surface sprinkled with flour, roll out dough to 1/4-inch thick and big enough to cover an 9-inch pie pan. Trim the edges so you have a neat crust. Use a fork to vent the bottom. 6. Preheat oven to 400ºF. Freeze crust for 15 minutes. 7. Prebake crust for 10 minutes. Remove and reduce oven temperature to 370ºF. 8. In a small saucepan, melt the butter, and cook leeks until soft. Set aside to cool. 9. In a large mixing bowl, whisk eggs until frothy. Fold in cream, leeks, mustard, salt, and pepper. 10. Pour into the crust and top with olives, Parmesan, and thyme. 11. Bake for 20 to 25 minutes or until golden and set. Slice and serve.


Olive-Branch Wreath


1 cup warm water 1/2 sachet dry active yeast 1 cup all-purpose flour 1 cup whole-wheat flour 3 tablespoons olive oil 1/2 teaspoon salt 1/2 batch of olive tapenade flaky sea salt 1. In a large mixing bowl, sprinkle yeast on top of warm water, and let it stand for 5 minutes or until the yeast starts to bubble. If it does not bubble, the yeast is dead, and you should start again. 2. Add flour, oil, and salt, and work with your hands or a spatula to create a dough. If it seems loose, just add a little more flour. 3. Cover with plastic, and let it rise for 1 hour. 4. Turn out dough onto a clean, floured surface, and gently press into a large square. 5. Spread the olive tapenade evenly across the dough. Then, as you would a jelly roll, starting along one edge, roll the dough into a tube-shaped loaf. 6. Place the loaf on a parchment-lined baking sheet or into a greased loaf pan. Cover and let rise for 30 minutes. Preheat oven to 400ºF. 7. Using a sharp knife, score the top of the loaf and brush with water. Sprinkle a little flaky sea salt on top. 8. Bake until golden, about 40 minutes. Cool on a wire rack.


5 ounces firm green olives 1/2 cup olive oil 5 ounces feta cheese, broken into pieces 1/4 teaspoon red chili flakes 1/2 teaspoon fresh rosemary leaves a few pieces of orange peel pinch of salt 1. On cutting board, give the olives a whack with the side of a large knife. You are just cracking them open a little. 2. In serving bowl, toss cracked olives with the remaining ingredients. 3. Allow to infuse for 30 minutes at room temperature before serving.

Olive and Leek Tart SERVES 8 FOR CRUST

2 tablespoons butter 1 large leek, just the white part, thinly sliced 2 eggs 1/2 cup heavy cream 1/2 teaspoon Dijon mustard pinch of salt and pepper 6 ounces kalamata olives, pitted 1 cup grated Parmesan cheese fresh thyme

Olive branches are perfect for wreath making because they are so hard to break—and they make a lovely decoration. Choose a few long branches and form one into a circle. Secure the ends in place with floral wire or string and twist the other branches around as you like until you have a full wreath.


Olive-Branch Wreath



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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 74 SWEET PAUL MAGAZINE WINTER 2019





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

Sweet Paul: How did the idea of running your own hotel come about? Eliza Clark: I think there are times in life when you don’t have a choice but to keep your head down and keep on doing what you’re doing. But then every so often there comes a chance to lift your head up and look around to see if you’re on track in terms of leading the kind of life you want to lead. I had been working long hours shooting on the road as a producer/ director in television, and Tim was 78 SWEET PAUL MAGAZINE WINTER 2019

working as an executive chef. We didn’t see each other nearly as much as we wanted to, and there didn’t seem to be an end in sight. It was late one August night, I remember it clearly. We were drinking a bottle of wine in our backyard, reconnecting after I’d returned from being away on a series, and I suddenly had a thought and said it out loud, “Let’s just stop.” It was an electric moment and it changed everything. We decided to combine our skills and work together so that we could share our lives more fully. After

being on the road so much, the idea of falling asleep together at night and waking up together in the morning seemed like the most precious luxury in the world. Deciding to run a hotel came from our combined love of people and hospitality: my passion for decorating and wanting to create beautiful spaces, and Tim’s enduring love of cooking. It would be a passion project for us and how we imagined we could live our best lives. It was a big, risky change, daunting at times, but one we’ve never regretted.


SP: How did you find Foxfire? EC: Early on, we focused our search on the Catskills, because it had the key elements we wanted: incredible natural beauty and a location that was close enough to major cities to draw guests to come and stay (and eat and drink in the bar room) for weekend getaways. We pored through real estate listings and saw a lot of places. Most were too small with maybe six rooms. We knew we wanted at least 10 rooms just because financially that made more sense in terms of having

enough rooms to earn a living. All the places were rundown, because we didn’t have a ton of money. Foxfire is over a 100 years old and has a classic Catskills summer resort style of architecture, with its white clapboard and a cupola on top. It’s beautiful now, but when we first saw it on a dreary November day, we were in and out in five minutes. I thought it was too abandoned, too derelict for us to take on fixing, especially because we planned to do most of the work ourselves. Tim on the other hand,

could see it immediately and didn’t let go of the possibility. After looking at a falling-down ashram and a few other nearly ruined places, we went back to Foxfire, and this time something about it tugged at me. I saw glimpses of charm through the cobwebs, and I fell gently and inevitably in love with that old building from that time on.

SP: What would you call your aesthetic, and how did it come about? EC: We had an impossibly small budget, if you can even call it that, for the size and scope of a renovation and design project like Foxfire was, with its 11 guest rooms, main spaces, restaurant, cottage with three bedrooms, and 10-acre grounds that needed landscaping. From the start, we had to be thrifty and think outside the box to make it happen. Nature is so much a part of life in the Catskills, and so we drew on that as our guide to the design style. Not only did we bring elements of nature inside, like collections of butterflies and other taxidermy, antlers and horns, nests, moss, and fresh greenery in all the rooms, but we used natural materials for the furnishings like wood, metals, ceramics, and woven fibers. We love the juxtaposition of velvet and leather, with something like the rough stone 80 SWEET PAUL MAGAZINE WINTER 2019

of the floor to ceiling fireplace in the lounge. The style is bohemian and relaxed, with a rustic simplicity. Many of our guests come from New York City and Brooklyn where real estate is tight and spaces are crowded. We wanted to keep things simple and uncluttered to offer a refreshing change of pace.

SP: There is a chapter on flea markets and thrifting in the book. How important were flea market finds in decorating the hotel? EC: Essential. Shopping flea markets, antique and thrift stores, and salvage yards was truly the only way we could afford to do the project. But two amazing things came out of it: First, we were able to buy furnishings that were excellent quality, with high-end craftsmanship that we never could have bought retail; and second, we were able to decorate with unique originality, because pieces are one of

a kind. We developed what we call our field rules that describe our design philosophy: Respect what’s there, use what you have, and make it magic. I’ve worked on renovation and design shows for television and they generally start with a “demo day” that involves rigorous demolition and tearing out of kitchen cabinets, knocking down walls, and the like. Tim and I always try to see if we can work with what’s already there in place before making massive change. And then, if we do, we try to remove everything carefully, so cabinets, for example, can be donated to the local Re-Store for reuse. Repurposing items makes good sense and is good for the planet. We hunted for materials on Craigslist throughout our renovation. Tim found a huge lot of tiles for a ridiculously low price because it was a mishmosh of patterned Moroccan tiles, glazed and unglazed clay tiles, all in different shapes and sizes, and


the seller couldn’t really say how many tiles there were in total or even how many of each style. We took a chance and have made use of them all. We laid tile “carpets” to create the patterned tile veranda at the front of the hotel, tiled bathroom floors and walls, stair risers, even the dance floor in our wedding tent. The patterned tiles have actually become a signature look of Foxfire that sprang purely from a lucky thrift find. That’s the thing we’ve loved about shopping vintage overall is that the design of rooms evolves with the furniture, lighting, and materials we come across. It leads to putting rooms together creatively, and it makes it magic.

SP: Tim, all the food in the book looks amazing. What are your favorite season and ingredient? Tim Trojian: My favorite cooking techniques are ones that make dishes that are a little heavier and richer and work perfectly in the cooler seasons of fall and winter, especially. When cooking for myself and friends, I like to add some complexity, which is evident in a few of the recipes I included in the book. There’s a fine balance between letting the ingredients speak for themselves, and being creative and challenging my skills. I like to cook. When asked where I wanted to go for my birthday dinner while we were on vacation in France, my instinct was to want to stay in and cook instead. So as to a favorite ingredient, that’s tough. It’s a lot like choosing a favorite child (I can understand how tough it must have been for my mother to choose me over the others, wink), so I’ll skate the question, and say that my favorite meat would have to be lamb. I love using spinach and Italian tomatoes, and my secret favorite spice would have to be nutmeg, because it gives that hint of Christmas and celebration to everything it touches, as well as a warmth and richness that, when used

judiciously, leaves the diner wondering what the extra special taste is.

SP: Any tips to readers who want to follow their own hotel dreams? EC: Always follow your dreams, because you can. It may take a minute to get there, but keep taking steps towards your dream. From the time we decided to “just stop” and find a way to work and live fully together, it took three years of me still working in television to fund the Foxfire renovations before I could give it up and be there full time. It’s important to remember that the dream isn’t just the end result, but the dream is the whole journey. I would add that a dream, living your dream, can sound like an airy, flowery thing but in truth, it can be really challenging. We’ve spent all our money, have more stress and responsibilities as entrepreneurs than we’ve ever had—blood, sweat, tears—check to all three, and it’s a course of self-learning like no other. To live your dream, you have to be a doer, not just a dreamer. It’s a hundred percent worth it all, because it’s your own life to live the way you want to live it. You have to choose that and make it happen deliberately. In terms of hotels, there’s a renaissance of indie, small, boutique hotels that maybe has been spawned by the Airbnb culture. It’s a good time to be in hospitality. Hire out the jobs that you’re not good at personally, and learn everything you can from the people you admire who are doing what you want to do.

SP: What’s next? Any new hotels in the works? EC: We’re always hatching plans. We’ve learned so much that we’d love to do it again with another hotel. We’d also like to create a second book and take on design projects for clients. We like to stay open to every possibility.



Fire-Roasted Scallops with Farro Barley Risotto FOLLOW US @SWEETPAULMAGAZINE


USE WHAT YOU HAVE The leftovers from Coq Au Cidre, pictured here, make great chicken noodle soup the next day. Shred the chicken, boil egg noodles, use a goodquality chicken stock, and add sautéed celery, and the apples and plums. 84 SWEET PAUL MAGAZINE WINTER 2019


Fire-Roasted Scallops with Farro Barley Risotto SERVES 4

Because this dish is simple, excellent ingredients and great technique can really shine. When those things are combined, magic happens. This risotto has a nutty flavor and a looser texture that goes so well with roasted scallops.

12 fresh or fry-packed u-10 scallops 6 strips of local maple-smoked bacon 6 tablespoons unsalted butter 2 cloves garlic, crushed ½ medium red onion, finely diced 3 sprigs fresh basil, 2 sprigs chopped finely for cooking, 1 for garnish 1 cup (200 g) farro 1 cup (200 g) pearled barley 1½ quarts (14 L) vegetable stock ½ cup dry white wine 1 teaspoon fine sea salt 1 teaspoon white pepper pinch of nutmeg, to taste 1. Start a good fire in either the fireplace or on the barbecue. Pat the scallops dry. 2. Cut each bacon strip in half and stretch the bacon with the back end of a chef’s knife. Wrap a piece of bacon around each scallop and skewer through with a toothpick to hold it in place. 3. Place the butter in a large pan and melt over medium heat. When the butter starts to sizzle, add the garlic, onions, and basil to the pan and gently brown, about 3 minutes. 4. Add the farro and the barley to the pan, and gently toast the grains until they start to brown and smell toasted. 5. Add one quarter of the vegetable stock and stir the mixture consistently, adding in more stock a little at a time as it is absorbed. Use as much stock as is needed to cook


the risotto until tender and slightly creamy—this will take about 20 minutes. Finish the risotto by stirring in the white wine and seasoning with salt, pepper, and nutmeg to taste.

Coq Au Cidre SERVES 4

The Catskills/Hudson Valley region is quickly becoming a world-renowned pomicultural (fruit-growing) area that produces some of the best hard ciders found anywhere, especially Normandy-style dry and sour ciders. This type of cider combines perfectly with the sweetness of local wild apples, damson prune plums, and flavorful free-range chicken.

whole free-range organic chicken, cut into 8 pieces 2 teaspoons kosher salt 2 teaspoons white pepper 2 cups dry cider (use your local cider if there is one, even if it’s not bone dry) ½ cup (65 g) all-purpose flour pinch of nutmeg 2 tablespoons grapeseed or other neutral cooking oil 2 medium yellow onions, peeled and cut into sixths 8 small whole white potatoes 2 cooking apples, such as McIntosh or Empire, peeled and cut into sixths 8 small prune plums, cut in halves and pitted 8 sprigs fresh thyme 1. Pat the chicken pieces dry and season with salt and white pepper. 2. In a large bowl, marinate the chicken in 1½ cups cider while preparing the remainder of the dish. Reserve this liquid. 3. Add the flour to a large bowl and season with 1 teaspoon each salt and white pepper, and a pinch of nutmeg. Whisk to combine and set aside. 4. Heat the oven to 350°F (177°C).

Remove the chicken from the cider and pat dry again, reserving the cider. Dredge the chicken in the seasoned flour. 5. Add the grapeseed oil to a large cast-iron or stainless steel oven-safe pan, and brown the chicken pieces over medium-high heat. Do three or four pieces at a time so as not to crowd the chicken. Remove from the pan and set aside. Keep the pan over the heat. 6. Deglaze the pan by adding ½ cup of cider and scraping up the browned bits from the bottom. Add the onions and potatoes to the pan, then layer the apples and plums, and top with the chicken. Toss in the thyme sprigs. 7. Add another ½ cup of the reserved cider, cover the pan with foil, and place in the oven. Cook for about 45 minutes, or until the chicken is cooked through. When done, the chicken should have about ¾ cup of reduced cider sauce thickened from the dredging flour. If the dish loses too much liquid while cooking, add some more cider. 8. Drizzle the liquid over and serve on a warm platter.

Foxfire Living: Design, Recipes, and Stories from the Magical Inn in the Catskills by Eliza Clark and Tim Trojian, photography by Arden Wray, Harper Design 2019.



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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 86 SWEET PAUL MAGAZINE WINTER 2019





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 grandma’s kitchen cupboard.

Recycle cardboard toilet paper tubes to make this fab Advent calendar.

Advent Calendar House SUPPLIES

48 4-inch paper muffin cups (or rounds cut from light weight brown paper) rubber number stamps and an ink pad glue stick 25 toilet paper tubes hot glue gun hot glue sticks piece of recycled cardboard candy and chocolates to fill the calendar twine 1. Flatten out 48 paper muffin cups. Stamp half with numbers 1 through 24. Set aside to allow ink to dry. 2. Working one at a time and using a glue stick, spread glue around the edges of each plain (unstamped) muffin cup, and affix to the end of each toilet paper tube. 3. Fill each toilet roll with candy or chocolates. (You will have 1 toilet roll leftover.) 4. Now repeat and with the glue stick, attach the numbered paper cups to the other end of each toilet paper tube. 5. With hot glue join the toilet paper 90 SWEET PAUL MAGAZINE WINTER 2019

tubes together, side by side and stacked, in numerical order. 6. Cut a piece of cardboard to make a pitched roof and 2 triangles to make the gables for each side. Attach to the stack of toilet paper tubes with hot glue. 7. Shape the remaining toilet paper tube into a rectangle, and trim to form a chimney. With hot glue, attach the chimney to the roof and add a piece of twine at back for hanging.


Cutout Christmas Tree Repurpose scraps of wood from the garage into Christmas tree decorations for the mantle.

Stamped Recycled Books Repurpose old paperback books from the thrift store into festive decorations.

Vintage Toy Gift Holder Repurpose vintage toys as a unique way to give small gifts

Wire Toast Rack Photo Stand Repurpose a vintage wire toast rack into a pretty stand to hold family photos or holiday cards.

Cutout Christmas tree

Vintage Toy Gift Holder

Stamped Recycled Books




tree template scissors pencil electric jigsaw fine sandpaper paint paint brushes

small plastic animals or other small toys hot glue gun hot glue sticks wrapped gift boxes string or ribbon

paperback books string or twine alphabet or holiday-themed rubber stamps ink pad

1. Draw or download and cut out a Christmas tree shape onto a piece of paper to make a template. Keep the design simple to make cutting easier. 2. With a pencil, trace the template onto a piece of wood. 3. With an electric jigsaw, cut around the pencil outline. 4. Sand the edges with fine sandpaper. Wipe away sawdust. 5. Paint with your choice of paint, and allow to dry for 24 hours before displaying.

1. With hot glue, attach a small wrapped gift to the toy, like the deer pictured. 2. Tie with string for decoration. 3. As an alternative to place cards at the dinner table, write guests’ names on small parcels, and follow steps 1 and 2.

1. Remove the book covers. 2. Tie the books together with string. 3. Stamp the edges with words like “noel,” “joy,” or “peace.”

Wire Toast Rack Photo Stand SUPPLIES

vintage toast rack family photos or holiday cards 1. Simply place photos or holiday cards between the slots of the vintage wire toast rack to display.



Mini Gelatin Mold Garland Make a pretty garland by repurposing vintage gelatin molds from the thrift shop.

Gingerbread Doughnut Baubles The aroma of these freshly baked gingerbread doughnuts will fill your house with holiday spirit.


1 large egg, lightly beaten 1/2 cup milk 1/4 cup plain Greek yogurt



11/4 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg pinch ground cloves 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 ounces unsalted butter, melted 1/4 cup firmly packed brown sugar 1/4 cup molasses

¾ cup superfine sugar 11/2 teaspoons ground cinnamon twine

Gingerbread Doughnut Baubles


1. Preheat oven to 350ºF. Lightly grease a 12-cavity, 1⁄3-cup-capacity doughnut pan. 2. In a medium mixing bowl, sift together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.

3. In a large mixing bowl, whisk together butter, brown sugar, and molasses until well combined. Add egg, milk, and yogurt, and mix with a spoon until combined. 4. Stir in dry mixture into wet mixture until just combined. Don’t over mix. 5. Spoon batter into a large zipper bag. Cut a corner from the bag, then pipe batter into doughnut pan. 6. Bake for 12 to 15 minutes or until a skewer inserted into a doughnut comes out clean. Remove from oven and allow to stand 2 minutes in pan. 7. Meanwhile, make the cinnamon sugar by combining sugar and cinnamon in a wide, shallow bowl. 8. Toss warm doughnuts in cinnamon sugar until coated. 9. Tie with twine and hang. Best enjoyed warm.

Mini Gelatin Mold Garland SUPPLIES

handheld drill with a bit for metal vintage mini gelatin molds aluminum or copper thin wire natural twine 1. Use a drill to make 2 small holes near the edge of each gelatin mold. 2. Wind a small piece of thin wire between the holes to make a hook. 3. Thread the mini gelatin molds onto a length of twine, tying knots before and after each one to prevent them from slipping into each other. SWEETPAULMAG.COM 93

Rocky Road Christmas Pudding A cheeky sweet treat, table decoration, or gift that looks like a real pudding.

Rocky Road Christmas Pudding SERVES 8

1/2 ounces pink and white 6 marshmallows, cut in half 31/2 ounces roasted salted peanuts, roughly chopped 11â „3 pounds good-quality dark chocolate, chopped 3 ounces white chocolate, roughly chopped fresh holly leaves for serving 1. Line a 6-cup ovenproof bowl (or pudding basin, if you have one) with aluminum foil and set aside. 2. In a large mixing bowl, combine marshmallows and peanuts. Set aside. 3. In a double boiler or a medium heatproof bowl over a large saucepan of simmering water, melt dark chocolate. Allow chocolate to stand 6 to 8 minutes at room temperature to cool but not set.


4. Pour chocolate into marshmallow and peanuts, and gently mix until just combined. 5. Spoon coated mixture into prepared bowl, and refrigerate until firm, about 2 hours. 6. Remove chilled mixture from fridge and turn out onto serving plate. 7. In a double boiler or a medium heatproof bowl over a large saucepan of simmering water, melt white chocolate. Allow chocolate to cool and thicken at room temperature, about 3 to 4 minutes. 8. Spoon melted white chocolate over top of rocky road pudding to resemble custard. Top with fresh holly leaves.

Recycled Paper Christmas Stocking SUPPLIES paper Christmas stocking template scissors brown paper shopping bags or kraft paper

pencil dressmaker’s pins hole puncher natural twine rubber stamps and ink pad 1. Draw or download and cut out a Christmas stocking shape onto a piece of paper to make a template. 2. Pin the template to a folded sheet of brown paper (to make 2 sides of the stocking at once). 3. Use a pencil to trace the template onto brown paper. 4. Remove template, and pin 2 sides of stocking together. Cut out the stocking shape from the brown paper. 5. Punch holes around edge of stocking with a hole puncher, leaving the top edge unpunched. 6. Thread natural twine through holes around the edge of the stocking. Finish with a loop of twine at top for hanging. 7. Decorate stocking with a holiday stamp.


Recycled Paper Christmas Stocking Recycle brown paper bags or wrapping paper into a Christmas stocking for candy and chocolates.




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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 96 SWEET PAUL MAGAZINE WINTER 2019





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 Masters’ paintings Text + Photography by Lisanne Helling

Embroidered Portraits The Milkmaid, Johannes Vermeer, c. 1660

Speculaas Cookies Speculaas is traditionally shaped in wooden windmill molds, which are called speculaasplank. They are available online, but a regular cookie cutter will also work fine.


Dutch Portrait Decorative Plates Portrait of Hortense de Beauharnais, Queen of Holland, Anne Louis Girodet-Trioson, c. 1805–c.1809 Portrait of a Girl Dressed in Blue, Johannes Cornelisz Verspronck, 1641

Oopjen Coppit, Rembrandt van Rijn, 1634



1. Place the pottery pieces under a rag, and break it into smaller pieces with a hammer. 2. Select the mosaic pieces you want to use, and glue them onto the vase, leaving small gaps in between. 3. Use a dampened sponge or a spatula to fill in the gaps between the pottery pieces with grout. 4. Wipe off the extra grout from the vase and let it dry for at least 24 hours.

Dutch Landscape Decorative Plate Make a decorative plate with a classical Dutch landscape. You can download images at SUPPLIES

plates images lightweight fabric scissors fabric transfer paper craft supplies Note: For covering larger plates, use a printed, lightweight fabric instead of paper. Fabric has more flexibility for getting the right shape.

Delft Blue Mosaic Vase Upcycle an old vase into a beautiful Delft blue mosaic piece. SUPPLIES

broken or worn blue and white pottery old rag hammer a suitable vase hot glue gun grout mix spatula or sponge 102 SWEET PAUL MAGAZINE WINTER 2019

1. Print out an image on a lightweight fabric in a size that covers the plate. 2. Lay the plate over the image, and trace a little beyond the plate’s edge. 3. Add ½ inch for overlap beyond the traced line, and cut out image. 4. Brush the plate with modpodge, and press the fabric onto the plate, starting from the middle and moving toward the edge, smoothing out any wrinkles as you go. 5. Fold and glue the overlap to the backside of the plate. 6. Add a final coating of modpodge on top of the image for protection.


Dutch Landscape Decorative Plate In the Month of July, Paul Joseph Constantin GabriĂŤl

Custom Wall Print Create your own masterpiece, adding personal embellishments to a wellknown work by one of the masters of portraiture. You can download images at SUPPLIES

images small painter's canvas scissors fabric transfer paper 1. Resize the image to the size of the canvas. 2. Choose and follow the instructions of the fabric transfer paper, only iron the image directly onto the canvas. 3. Draw, paint, or embroider your personal designs onto the canvas.

Speculaas Cookies This easy recipe for a popular Dutch sweet treat, fills your house with the most beautiful baking smells and your cookie jar with delicious, crispy, spiced cookies.

7 ounces all-purpose flour 4½ ounces light brown sugar or cane sugar 2 tablespoons butter 5 tablespoons milk or more 2 tablespoons baking powder 2 tablespoons Speculaas Spice Mix (see recipe) or gingerbread spice a pinch of salt 1. Preheat the oven to 350ºF. Grease and lightly flour the mold.


2. Mix the flour, sugar, butter, milk, baking powder, spices, and salt by hand or machine. 3. The dough is ready when you can shape it into a ball without it sticking to your hands. 4. Cover and let it rest in the fridge for at least 30 minutes. 5. Press the dough into the cookie mold. Remove excess dough. 6. Carefully remove the dough from the mold, and place shapes on baking sheet. 7. Bake 10 to 20 minutes depending on size and thickness.

Speculaas Spice Mix

8 teaspoons ground cinnamon 2 teaspoons ground cloves 2 teaspoons grated nutmeg 2 teaspoons ground mace 1 teaspoon ground ginger 1 teaspoon cardamom 1 teaspoon white pepper

Mix well all spices in a small bowl, and scoop into a jar.

Dutch Portrait Decorative Plate Make these cool wall décor plates with portraits by the Old Masters of the Dutch golden age of painting. You can download images at SUPPLIES

plastic plates, as flat as possible images modpodge paintbrush scissors printer

1. Print out the image in a size that covers the plate. 2. Lay the plate over the image, and trace a little beyond the plate’s edge. 3. Add ½ inch for overlap beyond the traced line, and cut out image. 4. Snip a few perpendicular slits around the edge of the cut out to allow for the bend of the plate. 5. Brush the plate with modpodge, and press the image onto the plate, starting from the middle and moving toward the edge, smoothing out any wrinkles as you go. 6. Fold and glue the overlap to the backside of the plate. 7. Add a final coating of modpodge on top of the image for protection.

Embroidered Portraits From cotton bags and aprons to cushion covers and T-shirts, you can transfer your favorite painting onto fabric and add a personal touch. The possibilities are endless. You can download images at SUPPLIES

images fabric fabric transfer paper scissors embroidery supplies 1. Choose your images and fabric. 2. Follow the instructions on the fabric transfer paper. 3. Draw or trace your embroidery design with a pencil onto the fabric image. 4. Start stitching.


Custom Wall Print Girl in a Large Hat, Caesar Boëtius van Everdingen FOLLOW US @SWEETPAULMAGAZINE



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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 106 SWEET PAUL MAGAZINE WINTER 2019





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.




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


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.




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

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out 114 SWEETPAULMAG.COM WINTER 2019








Snow on the farm Whether a holiday party or a quiet evening at home, this cocktail makes the perfect accompaniment to a winter’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.

Profile for Sweet Paul Magazine

Sweet Paul Magazine - Winter 2019 - #39  

Food, crafts, inspiration! Winter 2019 features include: The Most Wonderful Time of the Year | Olives in the Winter Sun | Foxfire Mountain H...

Sweet Paul Magazine - Winter 2019 - #39  

Food, crafts, inspiration! Winter 2019 features include: The Most Wonderful Time of the Year | Olives in the Winter Sun | Foxfire Mountain H...