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WINTER 2011 • NO. 7


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http://slidepdf.com/reader/full/sweetpaulmagwinter2011-dl 3/172SWEET PAUL WINTER 2011 | 3

Table of contents

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48

What’s Up, Sweet Paul?

Contributors

Recipe Monday

Keep Your Eye On

Gorg-Wanna Handmade

My Happy Dish

Yes We Can!

Crafty Friday

Gorg-Wanna Design

Make Your Own Paper

Make Them Eat Cookies

Cupcake

Will’s Picks

Wine

From Mormor’s Kitchen

Gorg-Wanna Kids

Woof

features52

64

72

80

92

112

118

126

134

148

156

160

166

170

Natural Christmas

Jewelry

Big Cookies in a Small World

Winter Cooking

My Favorite Photographers

Pack It Up

Wreaths

Finger Food

Tartan

Greens

Holiday Treats

Divine Chocolate

Sweet Paul Workshop

Pantry Confections



http://www.blackboxdessertclub.com/



What’s up sweet paul?

The holidays are on us again, and once more we are supposed to ollow old and

new traditions. I’m all about making my own traditions and making them up as I

go. Instead o a wreath on my door or a Christmas tree, there is just one traditionI have taken with me wherever I am in the world. I always set aside one night mid

December. I send my man to the movies or something, so there is just me and the

dog. My dining room table will be flled with paper, ribbons, labels, and everything

I need to wrap gits and write Christmas cards. Forties Christmas songs will be

played, Charlie Brown will be on the telly, and some sor t o cocktail will be made.

As the night goes on the cocktail pitcher gets more and more empty and the pile o

gits and cards gets higher. I usually cry a little over the people in my lie that are no

longer here, and fnally I will all asleep on the couch in a pile o ribbons and paper.

Thank God there is only the dog to witness my holiday shame.

My dear riends, wherever in the world you are and whatever traditions you have, I

wish you all a sae and happy holiday and a ab new year.

Lots o love.



http://www.simplythesweetlife.com/



Contributors

What getsyou in

the holidayspirit?

COLIN COOKE

Photographer, New York

Sitting in a comortable chair, cat

in my lap, in ront o a re with a

wintery drink close by...

JIM HENSLEY

Photographer and Writer, Oslo

When I was a kid in Miami we

would go buy a tree the weekend

ater Thanksgiving. We never

ound one already packed out, so

the poor man would have unpack

many trees or my indecisive

amily. One year a packed intree... which probably came

rom the hills North Carolina...

dropped a handul o snow on

our sneakers when he cut the

cord. It was the only time we

saw real snow in Miami. My

sister balled it up and threw it at

me. Now, in Norway, snow and

cold are really the rst signs o

the holiday season. It’s a good

excuse or staying indoors as the

rst snow alls, and then being

amazed the next morning at the

sight o a new-born world.

LAURA KATHLEEN MAIZE

Copy Editor, Toronto

Homemade chai lattes, ginger

cookies, and the Charlie Brown

Christmas album.

ALEXANDRA GRABLEWSKI


As soon as they start putting out

the evergreens or sale on the

streets, and the city smells like

pine, my mind goes to Christmas.

One o my avorite things about

the season are the scents–the

trees, the baking, spiced wine orcider simmering on the stove... it

just puts me in a great mood.

DANA GALLAGHER


I love Christmas time. Pulling

out Christmas decorations,

preparing or our annual

Christmas party (which now

takes place on Christmas eve.)

We always cut down our own tree

with a group o riends in upstateNY. My daughter Imogen and I

have a kid crating party every

holiday season or all her riends

where we make ornaments or

their parents and grandparents.

It’s December mayhem–cooking

and crating or about a month

around our house and then come

Christmas day we just lay around

and stuf ourselves!

STURLA BAKKEN

Photographer, Oslo

Time of rom work, snow,

Christmas carols, shopping

or presents and preparing

good ood, all contribute to the

wonderul eeling o Christmas.

But the best part is when my

two boys and I go up in the atticto get our old cardboard boxes

o Christmas ornaments. The

excitement is tangible, when

we check the boxes in the dark

to see i the mice have easted

on them since last year. “No,

no mice this year either,” we

call downstairs, and then we all

decorate or Christmas

MOLLY SHUSTER

Food Stylist, New York

Snow. Wooly hats and scarves.

An open re. Roasted chestnuts.

A tree dressed in lights. Mariah

Carey’s Christmas album. And

some mistletoe, i I am lucky.

http://www.cookestudio.com/

http://dreyerhensley.com/

http://www.agrablewski.com/

http://www.danagallagherphotography.com/

http://www.sturlabakken.com/

http://www.mollyshuster.com/

http://www.sturlabakken.com/

http://www.danagallagherphotography.com/

http://www.agrablewski.com/

http://dreyerhensley.com/

http://www.cookestudio.com/

http://www.mollyshuster.com/



JOLINE RIVERA

Art Director, Chicago

I get in the holiday spirit the

minute it starts to snow!

CARRIE PURCELL

Food Stylist, New York

Smells o baking coming rom

the kitchen, a re in the replace,

and a cozy blanket to cuddle

on the couch while watching A

Christmas Story gets me in the

holiday spirit!

ANDREW PURCELL


A nice walk around NYC with a

cool winter chill.

ELLEN SILVERMAN


Hearing the pop o a cork o a

chilled bottle o champagne

immediately lls me with the

holiday spirit!

HECTOR SANCHEZ


The smell o spruce trees or

sale all over the city really gets

me in the mood or the holidays.

I’ve been known to pull on a

branch as I pass a tree vendor so

that I have needles to snif or a

ew blocks....

NELLIE WILLIAMS

Graphic Designer, Chicago

Watching my avorite Christmas

movies. I start every year on

Thanksgiving night with It’s a

Wonderful life.

FRANCES JANISCH


When all the Christmas trees

start appearing on the corners,

and the weather has turned

really cold, and the city begins

to put on its Christmas sparkle...

that’s when I really eel the

Christmas spirit.

KEVIN NORRIS


I’m in the Christmas spirit once

my nieces and nephews start

asking about Santa Claus!

CONTRIBUTORS

http://carrieannpurcell.com/

http://andrewhughpurcell.com/

http://www.ellensilverman.com/

http://www.hectorsanchez.com/

http://francesjanisch.com/

http://www.kevinnorrisphoto.com/

http://www.ellensilverman.com/

http://www.hectorsanchez.com/

http://carrieannpurcell.com/

http://andrewhughpurcell.com/

http://www.kevinnorrisphoto.com/

http://francesjanisch.com/



SARAH OSTER SHASHA

Writer, New York

Nothing puts me in the holiday

mood like snow! I’m pretty sure I

was a polar bear in a ormer lie,

because I can never get enough

o the stuf.

WILL TAYLOR

Writer, London

Strolling London’s Southbank,

with a mulled wine in hand, the

twinkling white lights strung rom

the lamp posts above, and the

distant sound o carols being

sung–it doesn’t get more estive

than that in the city!

MELINA HAMMER


The opportunity to spend time

eating great ood and sharing

in my amily’s traditions is the

best. The aromas o a leg o

lamb roasting away and my

mother’s glögg simmering on

the stove, and bringing out all

the antique ornaments rom

my grandmother’s collection

to display around the house.

Denitely a cherished time!

ABBY STOLFO

Food Stylist, San Fransisco

Nutcracker season at San

Francisco Ballet, buying my

plane ticket home to Idaho or

Christmas, and holiday issues

o my avorite magazines in my

mailbox. The list goes on…

KRISTIN GLADNEY


Sipping peppermint hot

chocolate and watching the

movie Elf.

TARA BALLANTYNE

Stylist, Toronto

Baking a big, messy gingerbread

house with lots o riends, amily,

and kids.

Great music, good riends to

sip rum and eggnog with, and

lots o creative messy children….

It’s a perect day and your

house smells like sweet, spicy

Christmas or days aterwards.

MEG SMITH

Photographer, San Fransisco

My son’s school has a winter

estival where there’s an all

day bonre and a marionette

perormance o The Elves

and the Shoemaker. The

kids make beeswax candles,

construct airy houses with

twigs and moss, and decorate

homemade gingerbread

cookies. It’s such a nice way to

start the holiday season and

chase Jack Frost away!

CONTRIBUTORS

VIOLA SUTANTO

Stylist, San Fransisco

Long trail runs in the cold

winter air.

http://semilyo.blogspot.com/

http://brightbazaar.blogspot.com/

http://melinaphotos.com/

http://abbystolfo.com/

http://www.kristingladneyphotography.com/

http://withstyleandsubstance.blogspot.com/

http://www.megsmith.com/

http://www.chewingthecud.com/blog/

http://www.chewingthecud.com/blog/

http://www.kristingladneyphotography.com/

http://www.megsmith.com/

http://withstyleandsubstance.blogspot.com/

http://abbystolfo.com/

http://semilyo.blogspot.com/

http://melinaphotos.com/

http://brightbazaar.blogspot.com/



REC IPE MONDAY

We are all stars!

Take your french toastto the next level with astar-shaped cookie cutter.

Food+Styling by Paul Lowe

Photography by Alexandra Grablewski



Star French Toast

butter, for greasing

20 slices of good quality white

bread, day old3 eggs

11 ⁄ 2 cup milk

2 tablespoon apricot jam1 ⁄ 2 cup sugar1 ⁄ 2 teaspoon cinnamon

1 tablespoon sugar

1. Grease a baking dish. 2. Cut out stars

in the bread using a cookie cutter. 3.

Place the stars in the pan. 4. Beat eggs

milk, jam, sugar, and cinnamon until youhave a smooth batter. 5. Pour evenly

over the bread. 6. Place in the fridge

and let stand for at least 2 hours. This

will make the mixture soak up into the

bread. 7. Bake at 375ºF until golden.

*Serve warm.



K E E P Y O U R E Y E O N

Hat love!

Text by Sarah Oster Shasha

Photography by Kristin Gladney

Leigh Magar has alwaysbeen an artist. She was asculptor, but she’s changedher medium and hasbecome a celebrated hat

designer. She’s loved bycelebrities, editors, and ofcourse, savvy New Yorkers.




How did you get started?

I started as a sculptor, creating hats out o velvet and ound objects. Then I fed to

Manhattan to ollow my dream o studying millinery at F.I.T. I love making hats, I

eel like hats are sculptures or the head, such a glorious way to express yoursel!

Is there an era in fashion that inspires you?I am inspired by the roaring 20’s–the rst time women were expressing

themselves through art, dance, and ashion!

Why did you think people stop wearing hats?

I think President Kennedy had a lot o infuence in that department, he was really

the rst public gure to not wear hats, and I think it made a huge impact.

Do you see a resurgence in hats?

I do think people are acknowledging the value and quality o artisan crats–

appreciating the beauty o design and how objects are made. I think it’s about

celebrating the uniqueness o hats.

When peoplevisit the studioor a frst hat,I recommendtrying everyhat–they willeventually fnda style that isbecoming totheir personality,proportion, andaura.”

“



Do you think the recent royal

wedding will revive a bit o

the hat trend? I think the royal

wedding has inspired dressing to

the nines and donning the ancy

cocktail hat.

Do you wear a lot o dierent hats,

or do you generally stick to a certain

kind? I mostly wear the small anciul

cocktail hats, decorated with eathers,

birds, butterfies, etc. And o course, Iwear a sun hat when I walk to the studio

during the hot summer months here in

Charleston, and elt hats on chilly days

and while visiting Manhattan!

For someone just trying hats, what’s

a good frst one? When people visit

the studio or a rst hat I recommend

trying every hat–they will eventually

nd a style that is becoming to their

personality, proportion, and aura.

Is there a celebrity who you think

should wear more hats? All o them!

What’s your inspiration? Each

collection has an inspiration! Now Iam designing Spring 2012–the

collection is inspired by Elvis Costello

who visited my studio while on tour

here! Fall 2011 was inspired by the

late great Vic Chesnutt; it’s Southern,

shabby, and disheveled.

Where do you go to be inspired?

I don’t have to go anywhere to be

inspired, but I love to travel and traveling

is always an inspiration!

What’s your background? I grew up

in a small textile town. There was really

nothing to do there, which was actually

was good or me because it taught me

how to be creative within!

Where can we fnd and buy your hats?All my hats are available at Barneys NY,

Magar Hatworks by appointment, and

magarhatworks.com


http://magarhatworks.com/

http://magarhatworks.com/



http://potbellybears.com/

http://www.onecharmingparty.com/

http://pamwares.com/

http://artsydog.com/



GORG-WANNA HANDMADE

Our ave handmade Etsy fnds!

Build your owncityscape with these12 white ceramicwheel-thrown bottles.

$1450.00, Sarah Paloma,

etsy.com/shop/sarapaloma

Photo by Sara Paloma

http://etsy.com/shop/sarapaloma

http://etsy.com/shop/sarapaloma



1 . 2 .

3 .

4 .

5 .

6 .

7.

1. Fantastic Mr.Fox Knitted Hat, $25.00,

etsy.com/shop/awberry 2. Artichoke lamp

made of old books, $65.00, etsy.com/shop/

Zipper8Lighting 3. Dots Linen Tea Towel,

$26.00, etsy.com/shop/leahduncan

4. Laser Cut Wall Clock, $101.00, etsy.com/

shop/bonni1982 5. Fast Men Nesting Dolls,

$100.00, etsy.com/shop/belleslettres

6. Superhero’s wooden ice cream Spoons,

$5.60 for 16, etsy.com/shop/SucreandSpice

7.Custom Wedding Topper, $170.00,

etsy.com/shop/lacerubbish

http://etsy.com/shop/awberry


http://etsy.com/shop/Zipper8Lighting




http://etsy.com/shop/leahduncan



http://etsy.com/shop/bonni1982




http://etsy.com/shop/belleslettres


http://etsy.com/shop/SucreandSpice


http://etsy.com/shop/lacerubbish





http://etsy.com/shop/lacerubbish







MY H A P P Y D I S H

Divine nuts

Recipe by Kate LeSueurStyling by Paul Lowe




M y

H a pp y D

i s h

R e

c i p

e W i n n

e r !

Kate LeSueur Rosemary & Honey Pecans

Rosemary & Honey Pecans

2 tablespoons butter

1 teaspoon faky sea salt1 ⁄ 3 teaspoon reshly ground pepper

2 cup pecan halves

3 stems rosemary

4 tablespoons honey

1. Melt the butter in a saucepan and add salt and pepper.

2. Place the nuts in a large bowl and add butter, rosemary,

and honey. 3. Mix well and place the nuts in an ovenproof

dish. 4. Bake at 325ºF until toasty.

THIS DISH MAKES ME HAPPY because it’s pecan

season, which means roaming pecan groves with my

grandmother to haul home sacks to shell. THESE ARE

DELICIOUS ON THEIR OWN at cocktail hour (“wine-

thirty” as my grandmother says) and make for a fantastic“suss” to give away in an old tin or jar during the holidays.

THEY ARE FANTASTIC served with baked brie or in a

winter salad.

MY HAPPY DISH recipewinner! Kate LeSueur

with her addictive pecans.(I made then 3 timesalready!)

MY H A P P Y D I S H



We’ll never look atthe jar half emptyagain!

Text by Sarah Sasha Oster

Photography by Melina Hammer

Yes we can!



For Hayes it’s not just about creating tasty ood—she’s committed to creating

a company that will help the community. She buys rom local armers, teaches

classes, and donates products to help the causes she believes in.

Drawn to the science, artulness, and favors created rom the process

o canning and ermenting, she’s created some incredibly delicious favor

combinations (and recipes).

Known mostly or her amazing kraut (which she eats with almost every meal),

she developed a special recipe just or Sweet Paul readers that works on its own

or can be the perect little something to brighten up the holiday table, “With a

little kick rom the pink peppercorns

and a lot o tang rom the natural

ermentation process, this kraut has it

all—sweet, sour, salt, and a little spice.”

Unsure o when or with what you

should eat this kraut? Hayes insists

you can pair it with almost any meal.“I’ll have spicy kraut with my eggs

or breakast, pickled kraut in tuna

salad or lunch, and then mix it up with

another favor with dinner.” One o her

avorite combinations is spicy kraut

and peanut butter—we’re totally trying

that one!

Check out her site crockandjar.com or more recipes and inormation,

and inspiration.

“I’ll have spicy krautwith my eggs orbreakast, pickledkraut in tuna salador lunch, andthen mix it up withanother favor with

dinner.”

Pickling and canning expert Michaela Hayes has got us allexcited. Our favorite locavore took some time to sit downand share some of her secrets, tips, and even a recipe. Youmay have heard or read about Michaela in the New York

Times or more recently on the Leonard Lopate show on

NPR. She’s kind of a big deal.

http://crockandjar.com/






Sweet Paul Holiday Sauerkraut

Enjoy this Sweet Paul kraut as a colorul and tangy addition

to your holiday table!

Yield 1 Quart

11 ⁄ 2 pounds red cabbage, shredded

11 ⁄ 2 cups red beet, shredded1 ⁄ 4 cup water

21 ⁄ 2 teaspoons coarse sea salt

1 tablespoon pink peppercorns

2 teaspoons dill seed11 ⁄ 2 teaspoons caraway seed

1. As you are cutting the cabbage, add in spices and salt

so the cabbage begins to release its liquid. 2. Once all the

cabbage is cut, massage to help the salt penetrate. 3. Mix in

shredded beets and water and then put the mixture into a

tall container. 4. Press the cabbage mixture down until the

released liquid covers it. This will take some eort. Press

hard! 5. Place a weight on top o the cabbage (you could

use a doubled plastic bag lled with water or salt water, or

a plate with a jar o water on top) so that all the cabbage is

submerged in liquid. Any cabbage that is not submerged

in the liquid will rot. 6. I cabbage is not readily releasing

enough liquid, weigh cabbage down and check back within

24 hours to make sure cabbage is covered with liquid. I not,

add heavier weight. 7. Cover the top o the container with

a towel astened tightly with a rubber band. This is to keep

critters out o your kraut. The kraut needs to breathe while

it’s ermenting. Don’t close it up tight. 8. Place in a cool place

to erment and check it in one week. 9. Remove the weight

and wash o any mold. Remove any rotten spots that may

have developed in the kraut. The cabbage below these spots

is totally ne. Taste your kraut to check its progress.10. Press cabbage down again to submerge in liquid. Replace

clean weight, cover again with towel and return to the cool

spot. 11. Check the cabbage once a week. Depending on

your preerence or sour, the cabbage will be ready in 2 to

4 weeks. 12. Once cabbage has reached a sufcient level o

ermentation, put it in a clean container and store it in

the rerigerator.

“With a little kick fromthe pink peppercornsand a lot of tang

from the naturalfermentation process,this kraut has it all—sweet, sour, salt, and alittle spice.”



Want to see your ad inSweet Paul Magazine?

Email us at [email protected]

http://sweetpaulmag.com/

http://www.linabean.net/

http://www.nelladesigns.com/




Styling by

Photography by

CRAFTY FRIDAY

Holiday brush

I guess this was the start

of the holiday brushtree? I’m taking it back towhere it came from.

Styling by Paul Lowe




You will need:

bottle brushcutter

fower pot

fower oam

hot glue gun

paper star

1. Start by cutting o some o the

handle o the brush. 2. Cut the fower

oam to size and hot glue it into the

bottom o the pot. 3. Stick the brush in

and secure by using some hot glue.

4. Glue a star on top. 5. You can cover

the fower oam with moss or sugar to

hide the oam.



GORG-WANNA DESIGN

Robot mania

Robot Wallpaper, $186.00 a roll, studioditte.com Photo by Studio Ditte

http://studioditte.com/





1 .2 .

3 .

4 .

5 .

6 .

7.

1. Calendar Wall Sticker rom frm living,

$ 108.00, bodieandfou.com 2. Pipe

lamp rom House Doctor, $216.00,bodieandfou.com 3. Signal Desk Lamp

rom Jielde, $440.00, shophorne.com

4. Peace Cashmere Hot Water Bottle,

$98.00, jonathanadler.com 5. Real Men

Tote Bag, $20.00, fashionablenotes.

com 6. Backgammon set in needlepoint

and acrylic, $295.00, jonathanadler.

com 7.Bright Side Print, $15.00,

etsy.com/shop/vaporqualquer

http://bodieandfou.com/




http://shophorne.com/


http://jonathanadler.com/


http://fashionablenotes.com/








http://etsy.com/shop/vaporqualquer





http://etsy.com/shop/vaporqualquer







Turn a roll of white paper into fun and

unique homemade wrapping paper.

Styling by Paul Lowe

Photography by Frances Janisch



Paint it!



Paint it!This paper is painted with watercolors.

I wanted to create something a bit

Kelly Wearsler-ish. Again, this is a great

project to involve kids. You will get some

quite unique papers.

Stamp it!There are so many cute stamps out

there. Whatever you are into, there is astamp.

And i you don’t have a stamp? Well, use

your fngers.

Birds are a simple stamp that are great

to make patterns with.

The tree stamp is perect or small gits.

The dotted paper is made by sticking a

fnger in the ink and onto the paper.

These are all great or kids.

Glue it!I just bought a huge bag o old stamps,

love them. These stamps are glued

on with regular paper crat glue. The

bunting is made o cut stamps glued toa string thats glued to the back o the

git.

Face it!These aces are made o crat paper

and comes as a set with glasses,

mouths, moustaches and bow-ties.

Great or making some quite un gits.

Find them at paperpresentation.com

Draw it!Cover the paper with lines made o

masking tape. Then go to work with

crayons.

Gently pull away the tape and you have

a really cool striped paper.

Tape it!

There are some really great tapes thesedays, rom washi to abric tape. Here

I used wash, lace tape and patterned

post it’s.

Glue i

amp it!

http://paperpresentation.com/





Face it!

Draw it

Tape it!



Text by Sarah Sasha Oster


Paige McCurdy-Flynn had

me at cookie. Her company,Cookie Fairy Sweets’ sloganis Life tastes better with acookie. That’s been my mottosince I was a little girl, so Iwas pretty excited to get thechance to sit down with herand learn more about how itall began.

Let them eat cookies



Ater graduating rom the French Culinary Institute,

McCurdy-Flynn chose to pursue a career as a ood stylist.

She took on new challenges cooking a variety o oods.Ater a while she realized that the jobs she enjoyed most

were those that required baking. Attention to detail, precise

measurements, and the anticipation o the end result

sparked her passion or the world o culinary delights.

One aternoon she dug up her Mom’s amous recipe or

My Man Cookies to bake or her husband, James. “He took

one bite and said ‘You can make these even better,’” and

so she did. McCurdy-Flynn reworked the recipe by adding

more chocolate, natural coconut, and organic sweet-cream

butter in place o vegetable shortening. “The cookies were a

success, and James crowned me the Cookie Fairy!”Today, Cookie Fairy Sweets is on a mission to save the

world rom preservatives. Paige’s cookies are baked in

small batches, using superior ingredients that give people

a convenient, healthier option or dessert. Hers is the very

frst, resh-baked, rozen-cookie company. You can fnd

her amazing, resh-baked cookies in your grocer’s reezer

section.

Enjoy these favors, in stores now:

• My Man Cookie: Chocolate Chip, Coconut, Pecan & Oatmeal

• Lil Devils: Fully Loaded Chocolate Cookies with a Hint

o Spice

• Oats & Raisins: Hearty Oatmeal with Rum Soaked,

Caliornia Raisins

Current plans are underway to launch a Gluten Free and Dairy

Free Cookie.

www.cookiefairysweets.com

“The cookies were asuccess, and Jamescrowned me theCookie Fairy!”

http://www.cookiefairysweets.com/

http://www.cookiefairysweets.com/



Divinity

Adapted rom my grandmother, NormaFor the Sweetest Norwegian on Earth

Some o my ondest memories include visiting my

grandparents’ arm in Missouri at Christmastime. My

grandma would have her collection o cookie jars lined on her

kitchen counter. They were lled to the brim with delicious,

homemade Divinity chocolate udge, and chewy molassescookies. She would stock the reezer with mini Snicker bars

or my dad and on the kitchen table, to this day sits a plastic

container lled with oatmeal cookies. My grandpa still eats an

oatmeal cookie every morning with a smear o butter.

I’m thrilled to bring this Southern, Christmastime candy

to the readers o Sweet Paul. Divinity has always been my

avorite candy; it’s super sweet and a little chewy–think o

an outstanding marshmallow. This sweet-treat makes the

perect git or anyone on your list. Wrap them up in waxed

paper, tied with a bow, or reuse a vintage Christmas tin or a

decorative, holiday package.I hope this recipe brings you sweet memories that you can

pass down to your amily!

You will need to have your workstation ully set up beore

making the divinity.

• 3 qt heavy saucepan

• rubber spatula

• paper towels

• candy thermometer

• mixer with whisk attachment

• two cookie sheets, lined with waxed paper or

parchment paper• two small spoons, about a teaspoon

2 cups granulated sugar

1 ⁄ 2 cup light corn syrup

1 ⁄ 4 teaspoon salt

1 ⁄ 2 cup hot water

2 egg whites

1 teaspoon pure vanilla extract

1 ⁄ 2 cup chopped pecans

1.In a heavy saucepan, over medium heat, stir togetherthe sugar, corn syrup, and water with a rubber spatula.

2. Stir only until sugar has dissolved. Do not stir ater this

point. 3. Using a damp paper towel wipe down any crystals

that orm on the pan. 4. Cook syrup mixture until it reaches

250°F on a candy thermometer bringing syrup it to

a hard-ball stage.*

*Hard-Ball stage reers to a specic temperature range when

cooking sugar syrups. Hard-ball stage occurs between 250-

266°. This stage can be determined by dropping a spoonul

o hot syrup into a bowl o ice water, use your ngers to

gather the cooled syrup into a ball. I hard-ball stage has been

reached, the syrup will hold its ball shape and deorm only

slightly with very rm pressure. The ball will be quite sticky to

the touch.

5. While the sugar syrup is cooking, beat egg whites in an

electric mixer, tted with wire attachment, until eggs have

reached a stif peak. 6. Once the sugar syrup has reached

the hard-ball stage, careully remove the pan rom the stove

and gradually pour over stif egg whites beating constantly,

add vanilla and beat or about 8 minutes on high until stif.

The mixture should be very stif. I the mixture is too loosebeat longer until stif. 7.Add in the chopped pecans the last

30 seconds o beating. 8. Using two small spoons drop the

divinity onto waxed paper, using one spoon to push the candy

of the other. I the candy becomes too stif, add a ew drops

o hot water. You will need to work ast when making this type

o candy.

Ater you spoon the divinity onto the paper, you’re done.

Cool the candies on racks completely or about one hour.

Divinity can be stored in an airtight container or up to

two weeks.



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CUPCAKE

Christmas pudding cupcake


Photography by Frances Janisch

Makes 12

2 oz dark chocolate, chopped

11 ⁄ 3 stick butter1 ⁄ 3 cup sour cream

3 eggs

13 ⁄ 4 plain four

11

⁄ 3 cup sugar1 ⁄ 2 cup ground almonds

6 tablespoons unsweetened cocoa

1 teaspoon baking powder

conectioners sugar

water

red marzipan, rolled to small balls

resh bay leaves, dipped in water

and then sugar

1. Preheat oven to 350ºF.2. Place

chocolate and butter in a saucepan

and turn up the heat. 3. Stir until

everything is melted. 4. Add sour

cream and eggs and stir well.

5. Cool slightly. 6. In a large bowl

place four, sugar, cocoa, almonds,and baking powder. 7.Add the butter

and mix well. 8. Pour batter into a

greased cupcake tin. 9.Bake until

rm to the touch, about 20 minutes.

10.Cool on a wire rack. 11. Combine

conectioners sugar and water in a

bowl and stir until you have a thick

rosting. 12. Frost the cupcakes

upside down, add a ew marzipan

balls and a sugared bay lea.

These mini christmas

puddings are not onlytasty but a east oryour eyes.



Want to see your ad inSweet Paul Magazine?Email us at [email protected]


http://www.surfacearchive.com/




P H O T O B Y : D U N E L M H

I L L

WILL ’ S PICKS

An antique Christmas

Text by Will Taylor This holiday season, decking

the halls with antique

heirlooms, newly treasuredfnds, and resh oliage is

key in creating a welcoming

and graceul theme or your

estive decor. Join Sweet Paul

as we guide you through the

best buys on the market or

curating an antique Christmas

with a modern twist.



Creating your Christmas tabletop

With the turkey to stu, presents to open, and guests to look ater, creating your

Christmas tabletop should be as stress ree as possible. I you can, be sure to

schedule time to set the table beore the estivities begin, giving yoursel plenty o

time to crat your look. Start by thinking about the table’s theme, remembering

that it needs a ocal point to tie the scheme together. Don’t create anything too tall

or big that will block guests’ view rom one side o the table to the other. Hanging

a horizontal wreath decorated with glass bubbles rom the ceiling is the perect

statement piece or this scheme. However, i such a grand piece isn’t possible inthe space available, two tall and narrow candlesticks decorated with ivy are also a

simple and elegant option that will add visual height and interest.

With the ocal point complete, lay gemstoned garlands along the length o the

table and weave amongst ivy–this echoes the candlestick centerpiece and will give

the romantic white, silver, and gold theme a more organic eel. Then place an as-

sortment o votives amongst the gaps, using ones with a cracked-glazed nish or

a nod to the subtle vintage theme. Keep the place settings simple–a white ceramic

will works best, but use with a set o vintage fatware and tactile napkins to soten

the modernity. Finally, add in a ew gold accents to break up the silver and white

tones–the votives are a perect way to introduce the brass hues, as they shimmer

beautiully by candlelight.

1. Doily plate; anthropologie.eu ; 2. Vintage silverware; jaysonhome.com; $12.00

each 3. Jingle bell garland; crateandbarrel.com; $19.95 4. Candle stick holders;

potterybarn.com; $49.00 5. Sommelier Wine Glasses; marksandspencer.com ;

£25.00 or 4 6. Three crown tea-lights; marksandspencer.com; £9.50

4 .

OTO BY : THE WHITE COMPANY

1 .

2 .

Will’s tip! A whitedinnerware set worksbest in this eleganttabletop; these delicatelypatterned doily plates

bring enough vintageedge without being twee.

3 ,

4 ,

5 ,

6 .

http://www.anthropologie.com/

http://jaysonhome.com/


http://crateandbarrel.com/


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Will’s craft idea! Snow globes are a greatway to add estive cheer. Buy these romAnthropologie–or make or own. Use a gluegun to stick seasonal ornaments to the lid oan old jar; then dry and fll with distilled water,a dash o glycerin and a tablespoon o glitter.Why not make one as a avour git or each oyour guests?

1. Snow globes; anthropologie.eu;

2. Silver jingle bell wreath;

paperchase.co.uk ; £12.003. Antique glass heart bauble;

johnlewis.com; £3.50 4. Box o

reindeer ornaments; tch.net;

£11.99 5. Vintage horse decoration;

jaysonhome.com; $2,495.00

6. Woodland Christmas tree;

johnlewis.com; £95.00 7. Pressed

glass candle; shopterrain.com;

$20.00

Will’s tip! Don’tshy away rom non-traditional decor;quirky pieces likethis vintage horse

rom Jayson Home& Garden will add

whimsical interestto your scheme.

1 .

2 . 3 ,

4 .

5 .

6 .

7.


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I’m not the toughest guy on theblock. I can’t remember who wonthe Super Bowl, I don’t start chilipepper–eating contests, andI let other more macho typeswork on my car. But when itcomes to wine I like ‘em big anddangerous. I like wine that sticksto my teeth and stains the inside

o the glass as I swirl it up anddown. I like wine that fghtsback and challenges me.

Manly wine.

WINE

Singing dirt

Text+Photography by Jim Hensley



For some strange reason I chose Pinot Noir to come to grips with this time. I

thought I might get in touch with my soter side.

Whenever anybody writes about Pinot Noir, words like “supple”, “eminine”,

and “sublime” start ying about. Denitely not tough-guy words. The research

invariably leads to stories about the delicate nature o this just-barely-red

grape; how it demands cool nights and not overly warm aternoons. It exists inthe most narrow o climates, tended by winemakers with silk gloves who pray

quietly as they tiptoe through the vineyards.

Whenever Pinot Noir is mentioned, the French wine making region o

Burgundy is sure to be a topic. Burgundy is Pinot’s proper home. It is one o

France’s oldest and most northerly wine-growing areas. The best wines rom

Burgundy command the kind o prices that are normally associated with

Parisian haute couture. Legend has it Napoleon demanded his ofcers and

soldiers salute the ground o Chambertin as they marched past. I wonder

how they elt about that, seeing as the general keep most o the good stu or

himsel, and was not amous or sharing.

Burgundy is rather unique in French wine history or not developing

many huge estates, called domaines, as in places like Bordeaux. Here, the

complicated French inheritance laws tended to divide the vines through the

generations. Now it is a patchwork o owners and appellations each with its own

unique character. Burgundy is always pure, Pinot Noir is almost always pure—it

is not blended with the wine o other grapes. That makes it one o the best ways

to taste the eect the ground has on a wine. Oten it picks up mineral, inty

avors rom certain soil. Other roots in dierent soils give it a kind o orest oor

earthiness with a red-berry kick at the end. Those are the ones that I like best.

When I open that type o Pinot Noir I don’t let its light color and delicate aroma

underwhelm me. I get mysel ready or something smooth and slim. I take in

the perume slowly. I get really quiet and listen to the earth’s music. Seduction

doesn’t always have to be a sucker punch…but it is awul nice when it sneaks upon you.

Pinot Noir is no longer the sole pride o Burgundy. Caliornia, Italy, Chile, and

even Switzerland now grow it. Great Pinot nowadays comes rom places as ar

rom each other as Oregon and New Zealand.

Once in a Lifetime

Burgundy. Get to know it, nd it on

a map. Take a week o and bicycle

through the vineyards—the best and

most expensive are the Grand Crus.

These are the vineyards that havethe best soil and the best climates;

only 2 percent o the land qualies.

Some legendary patches o dirt are

Chambertin, Bonnes Mares, Clos de

Vougeot, and the ather o them all

Romanée-Conti.

Whenever You Can

Burgundy. Best to take another couple

o days o and check out the Premier

Crus. They make up the next quality

group. There are about 600 o them,

so you will need a good, sturdy bike. O

course Pinots in Caliornia and Oregon

are without a doubt up to at least this

level in many cases. Try Gary Farrell’s

rom the Russian River Valley. Oregon’s

Brick House is one o the regions rst

and best. So is Bethel Heights.

Whenever You Want

Stay in Oregon and nd some Erath. It’s

always a bargain that won’t disappoint.Conch y Toro Casillero del Diablo rom

Chile is good or the price… even i

nobody is likely to salute it as they

march past.

WINE



FROM MORMOR’S KITCHEN

Intro paragraph hereText+styling by

Photography by

The day before the day

Ever since I was a kid that day has

been special to me. Dad would get the

tree rom the garage and get all the

boxes with ornaments rom the attic.

The radio would be on with Christmascarols, there would be plenty o

cookies, and marzipan, and Mormor’s

lamb pies. The lling to the pies had

been cooking all day and driving us

crazy with its amazing smells. We

would ask all day when they where

ready and the answer was always the

same: “When the tree is decorated and lit.”

I orgot to mention one thing, we were all in our pyjamas

and robes. I don’t know how that tradition started, but that

was the rule.

The tree got decorated more or less the same way everyyear. Red apples, silver ornaments, red ribbons, and my

collection o old ornaments that I bought at local fea

markets. The year 4 o them ell o the tree and broke is still

called the Annus Horribilis.

When all was done and the tree was lit, the door to the

kitchen would open and Mormor would carry out the pies.

Then we all knew that christmas was here!

In my amily we would always waituntil the 23rd o December todecorate the tree. My grandmotheralways refered to that day as “theday beore the day.”

Text+Food by Paul Lowe

Photography by Melina Hammer



FROM M O R M O R ’ S K I T C H E N

Mormor’s Lamb-Shank Pies

Makes 6 small pies

2 tablespoons olive oil

1 tablespoon butter

4 lamb shanks

salt and pepper

1 onion, chopped

4 cloves garlic, chopped

1 bay lea1 ⁄ 2 teaspoon cumin

1 cup red wine3 cups bee stock

1 tablespoon tomato purée1 ⁄ 2 teaspoon sugar

puf pastry

1. Heat oven to 375ºF. 2. Melt oil and butter in a large pan. 3. Rub theshanks well with salt and pepper. 4. Brown on all sides in the pan. 5.

Take out the chops and add onion and garlic to the pan. 6. Sauté until

the garlic is sot. 7. Add bay lea, cumin, red wine, stock, tomato purée,

and sugar. 8. Stir well and add the shanks. 9. Put on a lid and place in

the oven or 21 ⁄ 2 hours. 10. Take them out and let it cool. 11. Pull the

meat of the bone and add the meat to the sauce. 12. Put the mixture

into small pie pans. 13. Roll out the puf pastry and top each pie with it.

14. Cut out hears and place on top. 15. Bake at 375ºF until golden.

*Serve warm.



GORG-WANNA KIDS

Dear Santa

I have been really good this year, like really good.That whole cake in the face incident was not my

fault, it was my sister’s! OK?Kids Printed Apron, $ 26.00

Printed Security Blankets, $ 49.00

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GORGE -WANNA KIDS

1 . 3 .

4 .

5 .

6 . 7.

2 .

1. Grow Chart Vinyl Decal, $49.00,

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2. Dream Ring in knitted cotton,

$52.00, blablakids.com 3. Le Chat

print, $67.00, bodieandfou.com

4. Clock in printed plywood, $48.0

kalmayvioleta.com 5. Cotton

Backpack, $38.00, blablakids.com

6. Boogaloo knitted dolls in cotton

$34.00, blablakids.com 7. Felt

campfre toy with marshmallows,

$85.00, etsy.com/shop/

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Holiday snacks for the 4 legged!

WOOF

Parsley & Carrot Dog Cookies

Lestat, my French Bulldog goes crazyover these. Great training treats.Also a

great git to your riends with dogs.

Makes 60

21 ⁄ 2 cup whole-wheat four

4 tablespoons heat germs

1 teaspoon baking powder1 ⁄ 4 cup shredded carrot

5 tablespoons chopped parsley1 ⁄ 4 cup shredded mozzarella1 ⁄ 2 cup water


Photography by Colin Cooke

1. Place the four, germs, and baking powder in a large bowl

and add carrot, parsley, mozzarella, and water. 2. Mix thedough well together, i its to dry just add a little more water.

3. Roll it out on a foured surace until thin and cut into

squares. 4. Place on a baking tray covered with parchment

paper. 5. Bake at 350°F until golden. 6. Cool on a wire rack.

*Store in an airtight container.



1 .

2 .

3 .

4 .

5 .6 .

1. Doxie, the dog toy, $10.99,

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2. Original watercolor by Deidre Wicks,

$40.00, etsy.com/shop/WaterInMyPaint

3.Pugsy Malone Mug Shot Print, $15.00,

etsy.com/shop/MandasArtStudio 4. Labtoys or your kids, comes in a tote bag,

$36.00, etsy.com/shop/thelab 5.Teachers

Pet, altered antique print, $25.00, etsy.

com/shop/frighten 6.Fine art print o Fif

and Pierre by Lucy Snowe, $20.00,

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natural christmas • jewelry • big cookies in a small world

• winter cooking • my favorite photographers • pack it up

• wreaths • finger food • tartan holiday • greens • holiday

treats • divine chocolate • sweet paul workshop

WINTER 2011 • ISSUE NO. 7

features



Natural christmas

Styling+Food by Paul Lowe | Photography by Ellen Silverman

This christmas is inspired by driftwood, silver, and stars.



Star Cookies

Vanilla Cake (opposite page)



wrap. decGit Wrap

I wrapped these gits in scrap pieces o

linen. I used a hot glue gun to asten the

abric in the back. Then, I used diferent

ribbons and abric stars to decorate the

packages.

Tree DecorStars

These simple linen stars can be

used as tree ornaments, git wrap

embellishments, or or a wreath.

You will need:

white linen

crat paper

paper glare

hot glue gun

white string

1. Cut the linen so that it’s the same size

as the paper. 2. Put glue on the paper

and glue it to the linen. 3. Place it under

something heavy while it dries. 4. Once

dry, cut out stars. You can nd plenty

o templates online. 5. Hot glue a small

piece o string to the back o the star as

a hook.

Git Wrap



rate. give.

Tree Decor



Driftwood Wreath



Advent Calendar

Dritwood Wreath

This is really cool, love the rustic with

the silver.

You will need:

small pieces o dritwoodmetal wreath

hot glue gun

silver lea

glue or silver lea

1. Hot glue pieces o dritwood to the

wreath. 2. Work all the way around.

3. Glue silver lea to some o the pieces

o dritwood.

Advent Calendar

Really cute–stack them on a cake stand

or simply fll a small table with them.

You will need:

24 small boxes, mine are rom

containerstore.com

1 to 24 in small plastic numbers, you

can fnd these at crat stores

hot glue gun

1. Hot glue the numbers to the top o

the boxes. 2. Fill with everything rom

candy or movie tickets to diamonds.

http://containerstore.com/

http://containerstore.com/



Dritwood OrnamentsI love taking something rustic and

adding something luxurious like

silver lea. It takes the look it to a whole

new level.

You will need:

small pieces o dritwood

silver lea

silver lea glue

white string

hot glue gun

1. Spray the silver lea glue on hal the

dritwood pieces. 2. Add silver lea.

3. Glue a piece o string on each o them

or hooks.

Dritwood with Stars

I thought o this as a alternative to a

christmas tree.

You will need:

a long piece o dritwood

linen stars (see ornaments)

hot glue gun

1. This one’s easy. Simply hot glue the

stars to the piece o dritwood.

Table

The table is set with a simple linen

tablecloth, white china, and rustic

glasses.

In the middle o the table I put a rustic

slab o white painted wood.The simple fowers are placed in mason

jars and a bowl is lled with vintage

ornaments.

Each plate is topped with a linen napkin

and a piece o silver-leaed dritwood.

Driftwood Ornaments



simple. white. rusti

Driftwood with Stars

Table



Star Wreath



Star Wreath

So simple and elegant.

You will need:20 linen stars in dierent sizes

metal wreath

hot glue gun

1. This one’s easy. Simply hot glue the

stars to the wreath and hang.

Paper Tree

This is a really cute holiday crat

project. One looks beautiul on a table,but i you have the time then make a

whole orest.

You will need:

2 sheets o white regular paper

tape

long stick

abric star

hot glue gun

1. Cut the paper in 3 equal parts

lengthwise. 2. Cut slits in the paper.

The cuts should be close to each other,

just like making ringes. 3. Twirl the

slits around a pencil to make then a bit

“curly.” 4. Twirl around the stick and

asten with tape. 5. Make more papers

and work yoursel up the stick. 6. End

the tree with a star that you hot glue in

place. 7. Stick the tree into a bowl lled

with fower oam and topped with white

rice, sugar, or coconut.

Star Tree



Vase with Driftwood



Vase with DritwoodPieces o gilded dritwood are placed in a vase.

Star Sugar Cookies

A good old classic–they turn out great every time.

Makes about 30

22 ⁄ 4 cups all-purpose four

1 teaspoon baking soda1 ⁄ 2 teaspoon baking powder

1 cup butter, sotened

11 ⁄ 2 cups sugar

1 egg

1 teaspoon vanilla extract

powdered sugar

water

décor sugar

1. Preheat oven to 375ºF. 2. In a small bowl, stir together four,

baking soda, and baking powder. Set aside.3. In a large bowl,

cream together the butter and sugar until smooth. 4. Beat

in egg and vanilla. 5. Gradually blend in the dry ingredients.

6. Roll out the dough to a thin layer and cut out stars, and

place onto un-greased cookie sheets. 7.Cut out the center

o hal o the cookies with a smaller star.8. Bake 8 to 10minutes in the preheated oven, or until golden. 9. Let stand

on cookie sheet 2 minutes beore removing to cool on wire

racks. 10.Mix powdered sugar and water to a thick rosting.

11. Cover the whole stars and place the cut-out stars on top.

12. Sprinkle with decor sugar.

Vanilla Cake

Use letover cookie stars to decorate this moist and ragrant

vanilla cake.

Makes 1 cake

11 ⁄ 2 sticks butter, sot

1 cup sugar

3 eggs

11 ⁄ 2 cups plain four


1 teaspoon vanilla essence

conectioners sugar

water

shredded coconut

a ew star cookies

1. Preheat oven to 375ºF. 2. Grease a loa tin. 3. Beat

butter and sugar until light and airy. 4. Add the eggs, one

at a time. Stir well. 5. Stir in four, baking powder, and vanilla.6. When you have a smooth batter, pour it into the loa pan.

7.Bake until rm to the touch, about 1 hour. 8. Cool on a wire

rack. 9. Stir conectioners sugar and water to a smooth and

thick glaze. 10.Remove rom pan and decorate with glaze,

coconut, and star cookies.

recipes



Make your own jewelry,

inspired by this winter’s

fashion trends. They make

great holiday gifts.

JEWELRY

Styling by Paul Lowe | Photography by Hector Sanchez



WOODEN NECKLACE (opposite page)

METAL & SILK NECKLACE



Wooden Necklace

You will need:

large wooden beads

a long strip o silk chion

1. Thread a bead onto the abric. You

can use a metal wire to help you get the

abric through the holes. 2. Make a knot

o each end o the bead. 3. Continue

until the necklace is long enough. 4. Tie

it together, leave some abric to hang.

Metal & Silk Necklace

You will need:

metal chains, about 2 yardsa long strip o silk chion

1. Weave the abric though each ring

o the chain. 2. Make a ew knots here

and there just to add some texture.

3. Tie the ends together, and leave

some abric to hang.

Corsage

You will need :

2”x20” silk chion

needle and thread

large saety pin

1. Fold the abric in hal lengthwise

and hand stitch simple up and down

stitches in the old. 2. Draw together

so that the piece looks like a fower.

3. Hold it all together with a ew

stitches. 4. Fasten on a large saety pin.

Fabric Bangles

You will need:wooden bangles

silk abrics teared into 1” thin strips

hot glue gun

1. Hot glue the end o the abric to the

inside o the bangle. 2. Wrap the bangle

with the abric. 3. Hot glue the end on

the inside.

*Wait until it’s dry and cool

beore wearing.

CORSAGE



HEADBAND



FABRIC BANGLES

DYED BANGLE & BEAD BAND



Dyed Bangle & Bead Band

You will need:

wood bangles and beads

abric dye

I nd that dying wood in abric dyegives the best colors.

1. Place your object in the dye that

has been mixed with water. The

longer you leave the objects in

the dye bath the darker it gets. 2.

Rinse well and let it dry.

Hairpins

You will need:

2”x20” silk chion

needle and threadhot glue gun

hairpins

1. Fold the abric in hal

lengthwise and hand stitch up and

down stitches in the old. 2. Draw

together so that the piece looks

like a fower. 3. Hold it all together

together with a ew stitches. 4.

Hot glue to the hairpins.

Dyed Necklace

You will need:

wood beads

strong cotton string

abric dye

I nd that dying wood in abric dye

gives the best colors.

1. Place your object in the dye that

has been mixed with water. The

longer you leave the objects in

the dye bath the darker it gets. 2. Rinse and let it dry. 3. Thread on

string and tie together.

BRACELET



DYED NECKLACE



Headband

You will need:

metal head band

a long thin strip o silk abric

silk abric

needle and thread

hot glue gun

1 medium sized bead

1. Twine the silk strip around the band.

2. Fasten with a hot glue gun. 3. Cut

out fower shapes in the silk. You need

around 10. 4. Sew them together so

that they become a foppy, beautiul

fower. 5. Hot glue to the headband.

6. Hot glue a bead in the middle o

the fower.

Bead & Silk Necklace

You will need:20 medium sized beads

thin wire

2”x20” piece o silk abric

two long thin strips o silk

1. Put one bead on the wire. 2. Place

the abric on the wire, punching a hole

with the wire in the middle. 3. Alternate

with bead and abric until you are done.

4. Make a small hoop on each end.

5. Tie a thin piece o silk to each hoop.

Flower Corsage

You will need:

two dierent silks

needle and thread

saety pin

1. Cut out fower shapes in the silk,

some larger and some smaller. You

need around 20. 2. Sew them together

in the middle, so that they become

a beautiul fower. 3. Fasten with asaety pin.

Bracelet

You will need:

8 small wooden beads

3”x15” piece o silk

1. Place a bead on top o the silk.

2. Wrap it and tie a knot on each side so

that the bead is secure in the abric.

3. Continue with all the beads.

HAIR PINS



Food+Styling by Paul Lowe | Photography by Hector Sanchez

W e l i t e r

a l l y l o o

k u p t o t

h i s s e a

s o n s c o

o k i e s.

Pepper Cookies

BIGcookiesin a small world



German Slices



Amaretto Dreams



Coconut & Cherry Cookies

SWEET PAUL WINTER 2011 | 75



Caramel Sauce Cookies

76 | S W E E T P A U L W I N T E R 2 0 1 1



Marshmallow & Hazelnut Globes



Caramel Sauce Cookies

I love the mixture o cookies and caramel.

Makes 141 ⁄ 2 stick o butter1 ⁄ 3 cup golden syrup

1 ⁄ 2 cup light brown sugar11 ⁄ 2 cup plain our


caramel sauce, you can use a store bought

1. Preheat oven to 350ºF. 2. Place butter, syrup, and sugar

in a saucepan and melt together. 3. Set it aside to cool a little.

4. Place the four and baking powder in a bowl and add the

butter mixture. 5. Work together until you have a smooth

dough. 6. Roll the dough into walnut-sized balls and place

on a baking tray covered with parchment paper. 7. Use your

thumb and make a bowl or the caramel to sit in in each ball.8. Bake until golden, about 10 to 12 minutes. 9. Cool on a

wire rack.

*Beore serving ll each cookie with a little caramel sauce.

Marshmallow & Hazelnut Globes

These are really sinul and great. Fill them just beore serving.

Makes 16

4 eggs1 ⁄ 2 cup sugar

1 cup plain our1 ⁄ 2 teaspoon baking powder1 ⁄ 3 cup ground hazelnuts

1 teaspoon vanilla extract1 ⁄ 2 stick melter butter

1 jar marshmallow uf

1. Preheat oven to 350ºF. 2. Beat eggs and sugar until light

and fuy. 3. Add four, hazelnuts, vanilla, and butter, and

beat until you have a smooth dough. 4. Spoon two teaspoon

o the dough onto a baking tray covered with parchment

paper. 5. Bake until golden, about 10 minutes. 6. Cool on a

wire rack. Just beore serving, sandwich two cookies together

with some marshmallow fu between them.

Pepper Cookies

A german classic, a more spicy cookie.

Makes 30

1 stick butter, sot3 ⁄ 4 cup light brown sugar

1 ⁄ 4 cup molasses1 large egg


21 ⁄ 4 cups plain our1 ⁄ 4 cup ground pepper

1 teaspoon cinnamon1 ⁄ 2 teaspoon ginger1 ⁄ 4 teaspoon cloves1 ⁄ 2 teaspoon baking powder

conectioners sugar

1. Preheat oven to 350ºF. 2. Beat eggs and sugar untilsmooth. 3. Add molasses and vanilla and beat well. 4. Add

four, pepper, cinnamon, ginger, cloves, and baking powder

and stir until you have a smooth dough. 5. Roll dough into

walnut sized balls and place on a baking tray covered with

parchment paper. 6. Bake until golden, about 12 to 15

minutes. 7. Let them cool slightly on a wire rack and then roll

in conectioners sugar.

Amaretto Dreams

Like a cheat cookie, no baking! But they are awesome.

Makes 30

1 store-bought brownie cake1 ⁄ 4 cup amaretto

sanding sugar

1. Break up the cake into a large bowl. 2. Add the amaretto

and work in into the mixture. It should come together like a

dough. 3. Roll into walnut sized balls and roll in sanding sugar.

4. Place on a tray and rerigerate until serving.




Coconut & Cherry Cookies

The coconut makes these cookies so moist and a little chewy.

Makes 18

1 stick butter, sot

1 cup sugar

1 egg2 cups plain four

1 teaspoon baking powder1 ⁄ 2 cup shredded sweetened coconut

4 oz white chocolate, melted

shredded coconut

chopped dried cherries

1. Preheat oven to 350°F. 2. Beat butter and sugar until

creamy. 3. Add egg and beat well. 4. Add four, baking

powder, and coconut, and stir until you have a smooth dough.

5. Roll dough into walnut-sized balls and place on a bakingtray covered with parchment paper. 6. Press them down

slightly. 7. Bake until golden, about 12 to 15 minutes. 8. Let

them cool on a wire rack. 9. Decorate with melted white

chocolate, coconut, and cherry.

German Slices

My grandmother used to make these. Try to make them

really thin.

Makes 40

1 stick butter, sot

3 ⁄ 4 cup dark brown sugar1 egg

1 ⁄ 4 teaspoon vanilla extract

11 ⁄ 2 cups plain four1 ⁄ 2 teaspoon baking powder

1 teaspoon ground cinnamon1 ⁄ 4 teaspoon ground ginger1 ⁄ 4 teaspoon all spice

sliced almonds

1. Line a mini loa pan with wax paper. 2. Beat butter and

sugar creamy and then add egg and vanilla. Stir well. 3. Addfour, baking powder, cinnamon, ginger, and all spice, and

mix until you have a smooth dough. 4. Press the dough into

the loa pan. 5. Place in the reezer or 2 hours. 6. Once the

dough is out o the reezer, preheat the oven to 375°F. 7. Cut

into thin slices. 8. Place them on a baking tray covered with

parchment paper. 9. Add a ew sliced almonds to the cookies.

10. Bake until golden, about 8 to 10 minutes. 11. Cool on a

wire rack.



WINTER IS THE PERFECT SEASON TO STAY IN, POUR A GLASS OF REDWINE, & ENJOY SOME GOOD HEARTY HOME-COOKED MEALS.

THESE ARE SOME OF MY FAVORITES.

Winter Cooking

Food+Styling by Paul Lowe | Photography by Melina Hammer



GARLIC SMASHED POTATOES

< Roasted Garlic & Thyme Chicken



Beef Stew with Red Wine >

MAPLE PEAR–TOPPED CAKES



MUSHROOM TART WITH SAGE & ASIAGO

< Smoked Trout with Vinegar-Baked Beets



WINTER SALAD WITH MAPLE DRESSING

Fennel Bread >



Mushroom Tart with Sage & Asiago

Serves 4

2 lbs mixed mushrooms, cleaned

2 tablespoons olive oil1 ⁄ 2 yellow onion, fnely chopped

2 garlic cloves, fnely chopped

12 resh sage leas

salt & pepper to taste

1 sheet pu pastry

plain our1 ⁄ 2 cup shredded asiago

1. Preheat oven to 400ºF. 2. Cut the larger mushrooms in

hal. 3. Heat the oil in a large pan and sautè mushrooms,

onion, and garlic until the mushroom are golden. 4. Add sageand season with salt and pepper. 5. Roll out the pu pastry

in a little four and place it on a baking tray covered with

parchment paper. 6. Add the mushrooms and sprinkle with

cheese. 7. Bake until fuy and golden, about 12 minutes.

8. Slice beore serving.

*Serve hot or cold.

Winter Salad with Maple Dressing

Serves 4

12 small potatoes, cut in hal

4 beets, peeled and cut in 4

2 celery roots, peeled and cut in 4 lengthwise

2 tablespoon olive oil


greens

3 tablespoon pine nuts, toasted

1 ⁄ 4 cup asiago, shredded1 ⁄ 2 cup olive oil

2 tablespoons maple syrup

1 tablespoon lemon juice

1. Preheat oven to 375ºF. 2. Place potatoes, beets, and celery

in an ovenproo dish and drizzle with olive oil. 3. Sprinklewith a little salt and pepper. 4. Bake until sot, about 15 to 20

minutes. 5. Place the greens in a large bowl, add pine nuts

and cheese. 6. Stir in the warm vegetables. 7. In a small bowl

stir together oil, maple syrup, lemon, salt, and pepper.

8. Pour the dressing over the salad and serve.

Smoked Trout with Vinegar-Baked Beets

Serves 4

5 red beets

5 golden beets4 tablespoons olive oil

2 tablespoons white wine vinegar

salt & pepper

2 smoked trouts

1. Preheat oven to 375ºF. 2. Peel the beets and cut them in

4. 3. Place in a large ovenproo dish and drizzle with oil and

vinegar. 4. Sprinkle with salt and pepper. 5. Bake until sot,

about 15 minutes. 6. Serve cold with the smoked trout, some

sour cream, and dark bread.

Beef Stew with Red Wine

Serves 4

2 lbs bee stew meat


plain our



6 shalotts, peeled and chopped

3 garlic cloves, chopped

2 large carrots, peeled and chopped

1 small celery root, peeled and chopped

2 cups red wine

2 cups bee stock1 ⁄ 2 cup tomato paste1 ⁄ 2 teaspoon sugar

1 resh thyme sprig

1. Cut the meat into cubes and season well with salt and

pepper. 2. Lightly dust with four. 3. Heat the butter and oil

in a large saucepan. 4. Brown the meat in batches. Set aside.

5. Sauté onion, garlic, carrots, and celery until the onion is

sot. 6. Add wine, stock, tomato paste, sugar, and thyme.

7. Add the meat and stir well. 8. Cover and simmer or about1 hour.



Roasted Garlic & Thyme Chicken with

Garlic Mashed Potatoes

Serves 4

1 large organic chicken1 lemon

1 bunch o resh thyme

olive oil


20 small potatoes

1 whole head o garlic, cut in hal lengthwise

1 ⁄ 4 cup olive oil

juice o 1 ⁄ 2 lemon

1. Preheat oven to 400ºF. 2. Rinse the chicken and dry it well

with paper towels. 3. Cut the lemon in hal and place themin the cavity. 4. Rub the whole chicken in with oil, salt, and

pepper. 5. Lit the skin and gently add some resh thyme.

6. Place in a large ovenproo dish. 7. Add potatoes, garlic,

oil, lemon juice, and the rest o the thyme. 8. Roast or 30

minutes. 9. Baste and lower the heat to 375ºF. 10. Roast

or another 30 minutes. 11. Take it out and let it rest or 10

minutes beore serving.

Now you can tackle the potatoes:

1. Once you have taken out the chicken squeeze the garlic

out over the potatoes. 2. Smash the potatoes with a masher.

3. Season with salt and pepper and serve with the chicken.

Fennel Bread

Makes one large loa

2 teaspoon active dry yeast

2 cups warm water

1 tablespoon honey

5 cups our

1 teaspoon ennel seeds


aky salt

1 teaspoon ennel seeds

1. In a large bowl, dissolve yeast in water and honey. Let it

stand or 5 minutes. 2. Add four a little at a time and stir

well. 3. Add ennel seeds, oil, and salt and stir until dough

comes away rom the bowl. 4. Knead or 1 minute. 5. Coverwith plastic wrap and set in a warm area to rise, about 2

hours. 6. Preheat oven to 450ºF. 7. Place dough on a baking

tray covered with parchment paper. 8. Put a little oil on your

ngers and press the dough down. It should cover the whole

tray. 9. Sprinkle with salt and ennel seeds. 10. Bake or 12 to

15 minutes until golden. 11. Cool on a wire rack.

Maple Pear–Topped Cakes

Makes 4 small cakes

1 red frm pear

1 cup maple syrup2 tablespoons butter

11 ⁄ 2 sticks butter, sot

1 cup sugar

3 eggs

11 ⁄ 2 cups plain our


1 teaspoon vanilla essence

1. Cut the pear into thin slices. 2. Place the slices with maple

syrup and butter in a small saucepan and heat up. 3. Let the

mixture simmer or 5 minutes, then cool. 4. Preheat oven

to 375ºF. 5. Grease 4 small cupcake tins. 6. Beat butter and

sugar until light and airy. 7. Add the eggs, one at a time. Stir

well. 8. Stir in four, baking powder, and vanilla. 9. When you

have a smooth batter pour it into the tins. 10. Bake until rm

to the touch, about 20 minutes. 11. Cool on a wire rack.

12. Place the cakes on a platter and top with the pear slices.

Serve with the sauce and some whipped cream.



Photography+Styling by the photographers themselves



Gravlax



Gravlax“Christmas just wouldn’t be right

without looking in the ridge and seeing

my mom’s homemade Gravlax curing

under an old iron. Cookies aside it’s the

very taste o the holidays or me.”

Makes 2 large sides o salmon

two salmon fllet, similar in size,

skin on (weighing about

3 lbs total)

large bunch resh dill1 ⁄ 4 cup Kosher (or pickling) salt1 ⁄ 4 cup granulated sugar

2 tablespoons crushed black

peppercorns

lemon wedges, or garnish

a cutting board to cover fsh

a weight to cover board and fsh

Holiday Biscotti

“Biscotti is that one thing that lets me

know the holidays are on their way. In

our house we bake and bake and send

them to all our amily and riends.”

Makes 36

3 eggs, beaten3 ⁄ 4 cup granulated sugar

21 ⁄ 2 tablespoons unsalted butter,

melted

1 orange, zested

1 tablespoon vanilla

2 cups all purpose our

1 teaspoon baking soda1 ⁄ 3 cup whole roasted unsalted

almonds

Alexandra Grablewski/

Alexandra is one of those people you meet and just instantly love. Sheused to work in this tiny studio that suited her really well, but a bigNorwegian not so well . Now she works out of her amazing house inBrooklyn. I always love working with her, she has this amazing airylight in everything she shoots.

1. Lay both halves o sh on plate.

2. Sprinkle each hal with black pepper.

3. Place one hal o sh skin-side down

in glass dish. Top with dill. 4. Sprinkle

salt and sugar over dill. 5. Top with

other hal o sh, skin-side up. 6. Cover

with plastic wrap rst, then oil. 7. Place

the board and weight on top o the

sh. 8. Rerigerate 72 hours, turning

salmon and basting every 12 hours

with accumulated juices. 9. Discardmarinade. Lit away dill and any excess

remaining on sh. 10. Slice thinly on

the diagonal.

*Garnish with lemon wedges.

*Accompany with black bread.

1. Preheat oven to 350ºF. 2. Beat eggs

and sugar in a medium bowl until thick

and pale yellow. 3. Beat in butter,

orange zest, and vanilla. 4. Stir four

and baking soda into egg mixture and

mix well. 5. Add almonds and stir untilcombined but still sticky. 6. Spread the

dough onto a greased sheet pan into 2

long narrow loaves, and bake or 20 to

23 minutes until rm to the touch.

7. Remove, cool slightly, and slice

into 1 ⁄ 4-inch thick slices. 8. Return to the

oven or 6 to 8 minutes per side.

Andrew Purcell/

I worked with Andrew’s amazing food-stylist wife Carrie before Iever worked with him. I have always admired his style and was veryhappy when he and his wife wanted to be contributors to Sweet PaulMagazine. They always turn in the most awesome work.



Holiday Biscotti



My Famous (& Sinful)Kahlúa Chocolate Mousse



Melina Hammer/

Melina sent me a few emails telling me how right she was for SweetPaul. After checking out her work I had to agree with her. There isa sense of quirkiness and fun in her work that I really like. And ofcourse when you are a really nice person, well then you can’t gowrong with me.

My Famous (& Sinful) Kahlúa Chocolate Mousse

“I have had this recipe or years and it consistently proves to be an incredible

success. The recipe is included amongst others as part o an old ad or Kahlúa,

rom the pages o Gourmet magazine in 1985!”

Serves 101 lb dark chocolate, cut into pieces

3 oz butter, cut into pieces1 ⁄ 2 cup sited powdered sugar

3 egg yolks

3 egg whites

1 ⁄ 4 cup Kahlúa

1 teaspoon cofee powder

2 cups whipping cream

1. Melt chocolate and butter on top o double boiler set over simmering water.

2. In a large bowl, combine sugar, yolks, Kahlúa, and cofee. 3. Blend chocolate

mixture into this. 4. In another bowl, whip cream until stif. 5. Gently old into

chocolate mixture and blend well. 6. Beat egg whites until sot peaks orm.

7. Fold into chocolate cream. 8. Rerigerate overnight.

*Serve in goblets or bowls, as shown.



Flan



Ellen Silverman

I used to shoot a lot in the studio where Ellen used to work, but never with her. She was

the woman who always would call me up and telling me that I orgot props in the studio. A

while later we starting working together and we have so much un at our shoots. Ellen will

never give up–she’s always looking or the best angle. And she has the most amazing gray

curly hair.

Herb-Filled Tuscan Pork Roast

“I frst tasted this succulent and satisying pork roast when our dear riend Sally Schnei-

der, master che, culinary alchemist, and creator o improvieslie.com (http://www.im-

provisedlie.com/) served it as part o a birthday dinner she prepared or me. Since then

it has become my family’s favorite main course along with her recipe for Celery Root &

Apple Purée, or celebratory dinners. And what is let over is usually turned into a satisy-

ing hash!”

Herb-Filled

Tuscan Pork

Roast



Hector Sanchez/

I will say that Hector has developed into one o themost creative photographers I know. He is my go-

to guy i I want to shoot something outside o thebox. He works and works until the nished productis perect. It’s really un to watch him. I will say,though, that his Cuban music sometimes drives mecrazy…

Flan

“Making fan is pretty much a year round desert or my

amily, but it always seems even more special when it’s made

or our holiday dinners. The art o making a great fan can

take many years to perect, you’ll denitely know it when you

get right!”

Serves 63 ⁄ 4 cup sugar

11 ⁄ 2 cup sweet condensed milk

31 ⁄ 2 cups full fat milk

5 large eggs

seeds from 1 ⁄ 2 vanilla bean1 ⁄ 8 teaspoon salt

1. Preheat oven to 325ºF. 2. Place the sugar in a small

saucepan and let it melt on medium heat. 3. Pour into

a 9-inch round pie dish. 4. In a large bowl stir together

condensed milk, milk, eggs, vanilla, and salt. 5. Pour into

the pie dish. 6. Place in a large ovenproo dish. 7.Pour warm

water 3 ⁄ 4 up on the pie dish, and cover with oil. 8. Bake or

about 1 to 11 ⁄ 4 hours. The fan should be rm while a little

wiggly. 9. Let cool. 10. Loosen the edges with a shape knie

and turn onto a platter.

*Serve with whipped cream.

The art o making a great fancan take many years to perect.”“



Herb-Filled Tuscan Pork Roast

“I rst tasted this succulent and satisying pork roast when

our dear riend Sally Schneider, master che, culinaryalchemist, and creator o improvieslife.com served it as part

o a birthday dinner she prepared or me. Since then it has

become my amily’s avorite main course along with her

recipe for Celery Root & Apple Purée, for celebratory dinners.

And what is let over is usually turned into a satisying hash!”

Serves 8

7-pound pork loin, boned (have the butcher do this,

reserving the bones), fat trimmed

Tuscan Herb salt (see below)

4 rosemary branches, 10” long

11 ⁄ 2 teaspoons Kosher salt

3 ounces (4 to 5 thin slices) lean pancetta

1 teaspoon olive oil

2 cups dry white wine

Kosher salt & freshly ground black pepper to taste

Tuscan Herb Salt

1 garlic clove

1 tablespoon Kosher salt

1 small bunch fresh sage (about 30 leaves)

2 sprigs fresh rosemary

1. Pat the pork loin dry. 2. Using a knie-sharpening steel

or a long-handled wooden spoon, pierce a hole lengthwise

through the center o the loin. 3. Working rom either end o

the loin, use your ngers to stuf all but 1 tablespoon o the

herb salt into the hole. 4. Insert 1 o the rosemary branches

into each end so that it orms a tassel. 5. Mix the remaining

herb salt with the 11 ⁄ 2 teaspoons salt and rub it all over the

roast. 6. Arrange the pancetta slices, slightly overlapping

each other, down the length o the roast. 7. Arrange the 2

remaining rosemary sprigs on top. 8. Tie the roast at 1-inch

intervals with cotton string to give it a neat shape. 9. Transer

to a platter, cover with plastic wrap, and rerigerate or at

least 2 hours (up to 24 hours).10.

Bring to room temperatureor 1 hour beore roasting. 11. Preheat the over to 450°F.

12. Place the rack o rib bones curved-side down in a shallow

roasting pan. 13. Pat the roast dry with paper towels and rub

with the olive oil. 14. Place the roast on the rack and roast or

15 minutes. 15. Remove the pan rom the oven, turn the roast

over, and baste with a ew tablespoons o the wine. 16. Return

the roast to the oven and reduce the temperature to 350°F.

17. Cook or 11 ⁄ 4 to 11 ⁄ 2 hours longer, turning the roast and

basting it with wine every 20 minutes; reserve 1 ⁄ 2 cup o wine

or the sauce. 18. The roast is done when an instant-read

thermometer inserted in the center registers 145°F.

19. Transer the roast to a platter and pour the pan juices into

a measuring cup. I the meat on the rack o bones is still pink

and you wish to serve the ribs, place on a baking sheet and

return to the oven or about 15 minutes. 20. Meanwhile, place

the roasting pan over two burners over moderate heat; when

it starts to sizzle, add the reserved 1 ⁄ 2 cup wine and cook or

2 minutes, scraping up the drippings rom the bottom o the

pan. 21. Add to the pan juices in the measuring cup; let the

at rise to the surace, about 5 minutes. 22. Skim of the at

and season the sauce with salt and pepper. 23. Remove the

strings and carve the roast into thin slices. 24. I serving the

ribs, remove the rack rom the pan and cut through the ribs.Arrange the meat and ribs on a platter and serve the pan

juices on the side. You can wrap and tie the pork loin up to 1

day ahead; cover and rerigerate. Bring to room temperature

or 1 hour beore roasting. 25. On a cutting board, mince

the garlic with the salt. 26. Place the herbs in a mound and

coarsely chop them. 27. Add the garlic salt and chop them

together to make a coarse rub.

*Use the salt right away, or let it dry, uncovered, in a bowl or

a ew days.

*The dried salt rub can be stored indenitely in a clean dry jar.

Ellen Silverman/

I used to shoot a lot in the studio where Ellen used to work, but neverwith her. She was the woman who always would call me up and telling

me that I forgot props in the studio. A while later we starting workingtogether and we have so much fun at our shoots. Ellen will never giveup–she’s always looking for the best angle. And she has the mostamazing gray curly hair.

http://improvieslife.com/






Lithuanian Krupnikas

“Lithuanian Krupnikas is a part o our amily holiday tradition every year without

ail, and although time consuming they’re always homemade.”

Makes 11 ⁄ 2 quarts

2 lbs honey

10 whole cloves10 whole allspice berries

1 teaspoon white pepper

4 sticks cinnamon

3 sticks vanilla

2 pieces thick sliced ginger

2 teaspoons ginger

2 teaspoons caraway seeds

10 cardamom seeds1 ⁄ 2 nutmeg seed

3 strips orange rind

3 strips lemon rind

1 pinch safron

4 cups water

2 teaspoons whole peppercorns

1 pinch safron

1 quart grain alcohol

1. Grind the cardamom, nutmeg, and caraway seeds on a cutting board. 2. Toss

them into a saucepan with cloves, allspice berries, cinnamon sticks, peppercorns,

saron, ginger, orange and lemon rind, vanilla sticks, saron, sliced ginger, and

white pepper. 3. Pour in the water, and bring to a boil. 4. Cover, and simmer until

the liquid is reduced by 1 ⁄ 2. 5. Strain out spices, and set the liquid aside. 6. Pour

honey into a large pot, and bring to a boil over medium heat. 7. Skim o any oamrom the top. 8. Stir in the strained liquid rom the spices. 9. Remove rom heat and

place ar rom the stove to avoid any fare-ups rom the grain alcohol. 10. Slowly

stir in the grain alcohol. 11. Place the pot back onto the burner over low heat and

cover. 12. Heat through, being careul not to boil or even simmer. 13. Remove rom

heat and let stand overnight with the lid on. 14. The ollowing day, pour the liquid

into sterile bottles, seal, and allow to settle or at least 2 weeks.

*Serve warm.

Jennifer Nolan/

Jennifer used to assist a photographer I work with and has now takenthe step out and is standing on her own two feet. I always love workingwith her, she is always smiling and in a good mood. And she alwayslooks like she is going to a ballet rehearsal after work, I love it!



Lithuanian Krupnikas



Roast Duck, Butternut Squash,Porcini, & Green Beans



Roast Duck, Butternut Squash,Porcini, & Green Beans

“The taste o richer meats, gravies,

and vegetables with red wine seem a

comort with the shorter, colder days

o all and winter. A replace is a winter

bonus.

Serves 6

5- to 51 ⁄ 2-pound duck

21 ⁄ 2- pound butternut squash, halved,

seeded, cut into 2- to 3-inch

chunks with skin on

8 small shallots, peeled

20 large fresh sage leaves

1 pound green beans, trimmed

1 pound fresh porcini, cut vertically

into 1 ⁄ 3-inch-thick slices

1 pound mixed small potatoes3 ⁄ 4 cup low-salt chicken broth

1. Preheat oven to 425°F. 2. Pierce

duck skin all over with tip o small sharp

knie. 3. Place duck, breast side down,on large rimmed baking sheet. 4. Roast

duck until skin is deep golden brown

and crisp, about 50 minutes.5. Transer duck to plate. 6. Reduce

oven temperature to 350°F. 7. Pour

of at rom baking sheet into medium

bowl; reserve at. 8. Return duck

to baking sheet, breast side up.

9. Scatter squash, shallots, and

sage around duck; sprinkle duck

and vegetables with salt and pepper.

10. Drizzle 1 ⁄ 4 cup reserved at over

vegetables. 11. Roast duck and

vegetables 45 minutes, turning

vegetables so they don’t burn.

12. Continue roasting until drumsticks

are tender, about 45 minutes.

13. Meanwhile, cook green beans in

large pot o boiling salted water until

crisp, 4 to 5 minutes. 14. Drain green

beans and spread out on another

rimmed baking sheet to cool. 15. Heat

11 ⁄ 2 tablespoons reserved duck at in

heavy large skillet over medium high

heat. 16. Add 1 ⁄ 3 o mushrooms, and

sprinkle them with salt and pepper.17. Sauté mushrooms until tender

and beginning to brown, around 2 to

Colin Cooke/

Colin is one o the rst photographers I worked with when I came toNew York. We have done so many un shoots together. He is great towork with, always in good spirits, master o light, and loves his crat.I enjoy working with people that really are passionate with what theydo, it rubs of on me.

3 minutes. 18. Transer to bowl. 19.Working in 2 more batches, repeat with

duck at, remaining mushrooms, and

salt and pepper. 20. Transer duck to

plate and let rest. 21. Add mushrooms

to green beans on baking sheet and

toss. 22. Roast until heated through,

about 15 minutes. 23. Season to taste

with salt and pepper. 24. Using tongs,

tilt duck to drain juices rom cavity onto

plate. 25. Place duck on platter and

pour juices rom plate onto rimmed

baking sheet with vegetables. 26. Using

slotted spoon, transer vegetables

to platter and arrange around duck.

27. Pour of pan juices rom baking

sheet into medium bowl. 28. Spoon

of at rom surace; discard at and

reserve juices. 29. Place baking sheet

over 2 burners on stovetop. 30. Add

reserved juices and broth to baking

sheet. 31. Bring to boil, scraping up any

browned bits. 32. Pour pan juices into

small pitcher and season with salt andpepper.

*Serve with your avorite red wine.



Tortellini Al Brodo



Jim Hensley

Jim is the photographer I worked with the longest–we used to be a team back in Oslo. We have

done so many great shoots together–books, travels–and had so much un shooting pasta in Ita-

ly, fsh in Key West, and jam at a small island in France. I really miss Jim and his incredible stories.

Tortellini Al Brodo

“We had no real Christmas ood tradition when I was a kid. My mother never stopped trying tofnd one, though, despite years o experimenting. All that changed when I moved to Norway.

Here I tend to think o Christmas as ‘the two weeks In December with roasted pork.’ Not that I

don’t like a good pork roast, but I need a soup in there somewhere.”

Grilled SquidStufed with Crab



Jim Hensley/

Jim is the photographer I worked with the longest–we used to be ateam back in Oslo. We have done so many great shoots together–books, travels–and had so much un shooting pasta in Italy, fsh in KeyWest, and jam at a small island in France. I really miss Jim and hisincredible stories.

Tortellini Al Brodo

“We had no real Christmas ood tradition when I was a kid. My mother never

stopped trying to nd one, though, despite years o experimenting. All that

changed when I moved to Norway. Here I tend to think o Christmas as ‘the two

weeks In December with roasted pork.’ Not that I don’t like a good pork roast, but I

need a soup in there somewhere.”

Serves 4

5 oz prosciutto

5 oz mortadella

5 oz spicy sausage

2 eggs

1 oz grated parmesan

41 ⁄ 2 cups semolina four

5 eggs, whisked together

pinch o salt

4 cups veal stock

chopped resh parsley

1. Place the prosciutto, mortadella, and sausage in a ood processor and run until

it’s all nely chopped up. 2. Add eggs and parmesan, mix well, and set aside. 3.

Place the four on a surace and make a hole in the middle. 4. Add the eggs and salt

and start working your way out in the four incorporating the eggs. 5. Knead the

dough until it’s smooth. I it’s too dry you can add a little water. 6. Wrap in plastic

and let it rest in the ridge or 30 minutes. 7. Use a pasta maker and roll it out thinly.

8. Use a 2 inch–round cutter and cut out rounds. 9. Place 1 teaspoon o the lling in

each round. Fold over and press the end together. 10. Heat up the stock and let the

tortellini simmer or 5 minutes.

*Serve in the stock with parsley.



Grilled Squid Stufed with Crab

“It’s my avorite part o Christmas.”

Serves 6 as a second course

2 tablespoons unsalted butter

1 medium onion, chopped1 tablespoon fennel seeds, toasted

then ground in a mortar and pestle1 ⁄ 3 cup pine nuts, toasted then

smashed1 ⁄ 2 lb lump crab meat

11 ⁄ 2 cups dry white wine

1 lemon, cut in 1 ⁄ 2, then cut into slices

12 whole squid, cleaned

12 toothpicks

glugg of extra virgin olive oil1 ⁄ 4 cup golden raisins, roughly chopped

1 tablespoon salted capers, soaked

and rinsed

Stufng:

1. Place unsalted butter in a pan on

medium low heat. 2. When melted, add

the onion and ennel seeds. Add a pinch

o salt and cook or 5 to 7 minutes or

until the onion is translucent. 3. Add the

pine nuts and crab. 4. Bring the heat

up to medium and stir to incorporate

all ingredients. 5. Pour in1

⁄ 2 cup o wineand squeeze in juice o 1 ⁄ 2 a lemon.

6. Let simmer or 5 minutes or so, until

the alcohol has cooked o. 7. Taste or

salt and season as necessary. 8. Allow

to cool slightly beore stufng. Stufng

may be made up to one day ahead.

Squid:

9. Get a cast-iron grill pan heating on

high heat. 10. Fill squid with the stufng

leaving 1 inch at the top empty. 11. Use

the toothpicks to close up the open end.

12. Brush both sides with olive oil and

season with salt. 13. When the grill pan

is letting o some smoke, coat it with

olive oil all over, using a paper towel

and tongs or a brush. 14. Grill the sliced

lemons, about 1 minute on each side.

15. Grill the squid or about 11 ⁄ 2 minutes

on each side. Set aside. 16. In a pan add

1 cup wine and the golden raisins.

17. Cook on medium high until the wine

is reduced by a little more than hal.

18. Lower heat to medium, and add the

capers and the stued squid. 19. Cook

or a minute, basting the squid with the

sauce. 20. Taste or salt and season as

necessary.

*Serve with grilled lemons and drizzledwith the best extra virgin olive oil you

have on hand.

Linda Pugliese/

Linda used to assist a photographer I worked with a few times. A whileback I met her in the elevator at Martha Stewart and she asked me ifshe could work for Sweet Paul. I love working with new talent. Thereis always beautiful light in her work and you can sense that she has atrue passion for food and photography.

“It’s my favorite partof Christmas.”



Francés Janisch/

I met Francés about 5 years ago on a shoot–it was an instantconnection. She is now my best friend here in New York. I will say thatshe is the most caring and loving person I have ever met. I really feellike she is a family member. We also share a rather, may I say, naughty

sense of humor.

Bobotie

“Bobotie is very nostalgic or me. We would always have it at any amily unction,

usually at my grandmother’s house and almost always eaten at Christmas time. It’s

roots are Malay (as is much o the ood we eat in South Arica). Spicy but not hot,

aromatic, sweet, and salty all at the same time.

Serves 6

1 lb minced lamb or bee, or a mixture o the two

1 tablespoon butter

2 onions, chopped1 ⁄ 2 teaspoon crushed garlic

1 tablespoon curry powder

1 teaspoon ground turmeric

2 slices bread, crumbled1 ⁄ 4 cup milk

fnely grated rind and juice o 1 ⁄ 2 small lemon

1 egg

1 teaspoon salt

1 teaspoon milled black pepper

3 ounces dried apricots, chopped

1 granny smith apple peeled, cored, and chopped1 ⁄ 4 cup sultanas

11 ⁄ 2 oz slivered almonds, roasted in a dry rying pan

6 bay leaves

1 cup milk

2 eggs1 ⁄ 2 teaspoon salt

1. Preheat the oven to 325°F.2. Butter a large casserole. 3. Heat butter and oil in

a saucepan, and ry the onion and garlic until translucent. 4. Stir in the curry

powder and turmeric, and cook briefy until ragrant. 5. Remove the pot rom the

heat. 6. Mix the minced meat in with the onions and garlic. 7.Mix together the

crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas,and almonds and then add to meat and onions. 8. Place mixture into the casserole

and level the top. 9. Roll up the leaves and bury them at regular intervals. 10. Seal

with oil and bake or 11 ⁄ 4 hours. 11. Increase the oven temperature to 400°F. 12. Mix

together the topping milk, eggs, and salt. You may require extra topping i you’ve

used a very large casserole. 13. Pour over and bake uncovered or a urther 15

minutes until cooked and lightly browned.

*Serve with yellow rice and blatjang.

Spicy but not hot,aromatic, sweet,and salty all atthe same time.”“



Pack up allo alls amazing

favors in jarsand bottles.

PACKITUP

Food+Styling by Tara Ballantyne

Photography by Sturla Bakken



Candied Orange Rind



Mom’sSweet

&SpicyRelish

Infused

Olive

Oil



Fall Fruit Chutney



Olive Oil–& Herb-Marinated Feta

Cheese

Makes 2 cups

1 cup eta cheese1 ⁄ 3 cup extra virgin olive oil (or more i

dividing into more than one jar or

gits)

resh thyme and rosemary (eel

ree to add any other resh herbthat you like!)

1 ⁄ 2 teaspoon crushed dried chili pepper

akes

1 tablespoon o reshly sliced lemon

rind

resh-ground pepper

1. Add layers o eta cheese and herbs

into a clean jar. 2. Pour olive oil over

the top and add chili fakes, lemon rind,

and ground pepper. 3. Seal jar tightlyand gently turn over once or twice to

combine ingredients.

*Rerigerate.

Simple Gourmet Olive Tapenade

Makes 1 cup

11 ⁄ 4 cup best Kalamata olives, pitted

4 anchovies, drained1 ⁄ 2 garlic clove, chopped

11 ⁄ 2 tablespoons capers, drained

21 ⁄ 2 tablespoons extra virgin olive oil1 ⁄ 2 lemon, juiced


1. In a ood processor, blend olives,

anchovies, garlic, and capers until

mixture is almost smooth. 2. With

processor on low, slowly add 2

tablespoons o olive oil, until the

mixture orms a thick smooth paste.

3. Transer the tapenade into a small

bowl. 4. Stir in 2 teaspoons lemon

juice, or more i desired. 5. Season withsalt and pepper. 6. Place in a sterilized

glass jar and add remaining oil over

tapenade to cover the surace.

*Store in the rerigerator.

Candied Orange Rind

Makes about 4 tablespoons

1 organic orange

11 ⁄ 2 cups granulated sugar

11 ⁄ 2 cups water1 ⁄ 2 cup granulated sugar

1. Wash orange well. 2. Use a vegetable

peeler or knie to remove strips rom

the orange peel. 3. Slice o as much o

the white part o the rind as possible,

and cut into long thin strips. 4. Bring

sugar and water to a boil in a saucepan

and stir until sugar is dissolved. 5.

Boil or one minute longer. 6. Reduce

heat and add rind to the saucepan.7. Simmer until rind is translucent,

about 5 minutes. 8. Remove rind rom

saucepan with a slotted spoon, and

shake o excess syrup. 9. Toss with

remaining sugar being sure that rind

slices remain separated. 10. Let harden.

*Store in an airtight container. Makes

one bottle

Infused Olive Oil

1 cup best quality extra virgin olive oil5 to 6 sprigs o your avorite herbs

(we used rosemary and thyme)

crushed dry red pepper akes (as

many as you like to taste!)

black peppercorns (as many as you

like to taste!)

1. In a clean and sterilized bottle

add peppercorns and chili fakes.

2. Wash your selection o herbs and dry

completely. There should be no water

let on the herbs beore they are placed

in the bottle. 3. Pour olive oil into a

saucepan and heat or one to

two minutes, being careul not to

burn. 4. Let oil stand to cool or 5 to 7

minutes. 5. Fill bottle with oil and seal

with clean, new lids or corks.

*Let stand in rerigerator or at least

2 weeks beore serving. Store in

rerigerator.

Mom’s Sweet & Spicy RelishMakes about fve 1 cup jars o relish

6 jalapeno peppers, chopped

1 cup granulated sugar

11 ⁄ 3 cups apple cider vinegar

4 small yellow onions, chopped1 ⁄ 4 cup carrots, chopped

1 teaspoon dill seeds

1 teaspoon mustard seed

1. In a saucepan, add apple cider

vinegar and sugar over low heat. 2. Mix

until sugar is dissolved. 3. Add jalapeno

peppers, onion, and carrots and bring

the mixture to a boil. 4. Add mustard

and dill. 5. Reduce heat and simmer or

20 minutes. 6. Remove rom heat and

allow to cool.

*Serve or package!

Fall Fruit ChetneyMakes our 1 cup jars

4 large apples

13 ⁄ 4 cups malt vinegar1 ⁄ 4 cup brown sugar

11 ⁄ 2 cups dried dates, fgs and apricot,

chopped

11 ⁄ 2 cups sultana raisins1 ⁄ 2 cup candied ginger, fnely chopped

2 cloves garlic, crushed

1 teaspoon reshly-grated nutmeg

1 teaspoon ground cinnamon8 whole cloves (or ground i you

preer not to remove ater

cooking)

2 organic oranges, juice and reshly

grated zest

1. Core and peel apples and cut into

chunks. 2. Bring apples and hal o

the vinegar to a boil in a saucepan.

3. Reduce heat and simmer or 30

minutes or until the apple pieces have

sotened. 4. Add remaining ingredients

to the saucepan and return to the boil.

Reduce heat and simmer once again

or 30 minutes, or until the mixture is

thickened. 5. Let cool. 6. Remove all 8

cloves, i you have chosen to use whole

ones. 7. Spoon chutney into sterilized

jars and seal tightly.

*Chutney is best when it has had a while

to sit (about 3 weeks) so that favors

can ully develop.



I always loved makingwreaths. Here I have tried tospice up a few old classics in

typical Sweet Paul style.

Wreaths

Styling by Paul Lowe | Photography by Alexandra Grablewski

1.



2.



3.



4.

5

A wreath does not only symbolize hope. It makes any guestfeel welcome to your home for the holidays.



6.



7.



8.



1. Wooden Bead Wreath

You will need:

wooden beads in 3 sizes, at least 200hot glue gun

10” wooden wreath

velvet ribbon

1. Glue the large beads to the wreath.

2. Continue with the medium and nish

o with the small ones. This way you will

be able to cover up all holes. 3. Hang

rom a beautiul velvet ribbon.

2. Box WreathYou will need:

a ew branches o resh box

cutter

6” metal wreath

forist wire

a stick

fowerpot

fower oam

1. Cut small pieces o the box. 2. Make

small bouquets and asten them to the

wreath with forist wire by twining the

wire around the bouquet a ew times.

3. Overlap the next one and work

yoursel all the way around. 4. Cut to

size and put the fower oam in the pot.

5. Add the stick and some box to hide

the oam. 6. Fasten the wreath to the

stick with a little wire. 7. Will keep green

or a ew days and then dry beautiully.

3. Blue Paper Wreath

You will need:

patterned paperscalloped scissors

hot glue gun

10” metal wreath

1. Cut o lea shapes rom the paper

using a scalloped scissors. 2. You will

need about 60 depending on how large

your wreath is. Mine was 10 inches.

3. Start hot gluing them overlapping

each other. 4. Work all the way around

the wreath.

4. Hanging Wreath

You will need:

one large spruce wreath

velvet ribbons

candles

candleholders

1. Hang the wreath rom a hook in the

ceiling using the velvet ribbons. 2. Place

the candleholders to the wreaths and

add the candles.

*REMEMBER TO NEVER EVER LEAVE

CANDLES UNATTENDED!

5. Star Wreath

You will need:

origami paper

scissors

10” metal wreath

hot glue gun

These stars are not as complicatedas they look! I ound a great video on

youtube.com/watch?v=VvaHbiTJoa8

that shows you in a very easy way how

to make them.

1. You will need about 16 or 18 stars.

2. Hot glue them next to each other

on the wire wreath and hang rom a

velvet ribbon.

6. Vintage Leaf Wreath

You will need:

vintage velvet leaves, about 40, mineare rom tinseltrading.com

small metal wreath, 4” or 5”

hot glue gun

Hot glue the leaves to the wire wreath,

and work all the way around the wreath.

7. Mistletoe Paper Wreath

You will need:

white paper

scissors10” cardboard wreath

hot glue gun

1. Find a template or mistletoe on the

web. There are plenty o them out there.

2. Trace it onto white paper and cut

out. You will need about 50. 3. Hot glue

them to the wreath, working all the way

around the wreath.

8. Photo Wreath

You will need:

photos

hot glue gun

10” metal or cardboard wreath

1. Put the wreath down on a table and

place the photos on top. 2. Get them

all where you want them beore start

gluing. Once you are happy glue the

photos in place using a hot glue gun.

http://youtube.com/watch?v=VvaHbiTJoa8


http://tinseltrading.com/






F i n g e r F o o d

T h e s e g

r e a t f n g

e r o o d s

a n d c o c

k t a i l s w i l l t u

r n

a n y p a r

t y r o m

d r a b t o

m e g a

a b.

F o o d + S

t y l i n g b y

C a r r i e

P u r c e

l l | P h o

t o g r a p

h y b y A n

d r e w P

u r c e l l



A p p l e P a r s n i p

S o u p

Makes about 41 ⁄ 2 cups

2 tablespoons olive oil, divided

4 small parsnips (12 oz), peeled

and diced

1 medium apple, peeled, cored

and diced1 medium onion, diced

2 cloves garlic, minced

2 cups vegetable or chicken broth1 ⁄ 2 cup heavy cream

1 teaspoon kosher salt

1 ⁄ 4 cup shelled pepitas1 ⁄ 2 teaspoon curry powder

1. In a medium saucepan, heat 1 tablespoon oil over medium

high heat. 2. Add parsnips, apple, and onion and sauté or 6

to 8 minutes or until slightly sotened. 3. Add garlic and cook

5 minutes more. 4. Add broth and bring to a boil. 5. Reduce

to a simmer and cook or 10 to 15 minutes or until everythingis tender. 6. Transer to a blender or ood processor, add

cream and salt, and purée until smooth. Return to clean pot

and keep warm. 7.Preheat oven to 400°F. 8. Stir together

pepitas, curry powder, and remaining olive oil to coat.

9. Spread out on a sheet pan and toast or 6 to 10 minutes or

until ragrant. 10. Drain briefy on a paper towel and sprinkle

over soup to garnish.



S m o k e d T r o u t D i p

Makes about 2 cups

4 oz cream cheese, softened1 ⁄ 2 cup sour cream

1 teaspoon lemon juice1 ⁄ 2 lb smoked trout, skin & bones remove1 ⁄ 2 teaspoon old bay seasoning1 ⁄ 2 teaspoon ground black pepper

saltine crackers for serving

1. Mix together cream cheese, sour cream, and lemon juice

until smooth. 2. Add smoked trout and mix until some chunks

o fsh still remain. 3. Careully stir in seasoning and pepper

and serve immediately with crackers.



C r a n b e r r y F i z z

Serves 4

6 oz fresh or frozen cranberries

1 ⁄ 4 cup sugar

3 tbs water

4 oz vodka

2 limes, juiced

sparkling water

1. In a small saucepan combine cranberries, sugar, and

water and bring to a simmer over medium high heat.

2. Cook cranberries or 10 minutes or until they begin to

pop and release juices. 3. Strain through a fne sieve and

chill cranberry mixture. 4. In a cocktail shaker flled withice, combine cranberry mixture, vodka, and lime juice and

shake well. 5. Divide between our 6 oz glasses and top with

sparkling water.

Fi z F

i z z

SWEET PAUL WINTER 2011 | 129



C h i c k e n L i v e r

P a t e w i t h R o a s t e d

G r a p e s

Makes 2 cups

1 stick unsalted butter, divided

1 shallot, chopped

3 cloves garlic, chopped

1 lb chicken livers, trimmed

and rinsed1 teaspoon kosher salt

1 ⁄ 2 teaspoon black pepper1 ⁄ 2 teaspoon ground ginger1 ⁄ 4 teaspoon ground nutmeg1 ⁄ 4 teaspoon ground cloves

3 tablespoons cognac

1 cup red grapes


toasted baguette or crackers

1. In a large sauté pan, melt 2 tablespoons butter over

medium heat. 2. Add shallot and garlic and cook until

softened and golden, about 5 minutes. 3. Pat livers dry and

add to pan. Sauté until browned, about 4 to 6 minutes. 4. Stir

in salt, pepper, and spices and cook 1 minute. 5. Add cognac

and cook over high heat until almost all absorbed for about

2 to 3 minutes. 6. Transfer to a food processor and run untilsmooth, adding remaining butter 1 tablespoon at a time, until

all incorporated. 7.Transfer mixture to a bowl and cover with

plastic wrap. 8. Refrigerate until set, about 3 hours.

9. Preheat oven to 400°F. 10. Toss grapes and olive oil

together to coat and spread out on a sheet pan. 11. Roast

for 25 minutes, shaking and smashing lightly with a fork or

potato masher halfway through roasting.

*Let stand 15 minutes before serving with baguette or

crackers and side dish of roasted grapes.



S h r i m p & G r i t s

B i t e s

Makes 24

1 cup all purpose four3 ⁄ 4 cup cornmeal

1 ⁄ 4 teaspoon salt

11 ⁄ 2 sticks unsalted butter, cold and

cut into 1 ⁄ 2-inch chunks, plus 2

more tablespoons

3-4 tablebspoons ice cold water

1 tablespoon olive oil

1 lb rock shrimp6 green onions, chopped

2 cups shredded sharp cheddar

cheese1 ⁄ 2 teaspoon resh ground black

pepper

red pepper fakes or garnish

1. In the bowl o a ood processor, combine four, cornmeal,

and salt, and pulse to combine. 2. Add cold butter and pulse

a ew times until the mixture resembles a coarse meal. 3.

Slowly add ice water and pulse just until a ball o dough

orms. 4. Flatten to a 1 ⁄ 2-inch disc, wrap in plastic, and

rerigerate or 30 minutes or overnight. 5. Preheat oven to

400°F. 6. Roll dough to 1 ⁄ 16-inch thick between two pieces

o parchment. 7. Cut out 2-inch circles with round cookie

cutters and careully press into futed tart molds. 8. Gather

and roll out scraps until all dough is used, rerigerating or 10

minutes i dough becomes too sot to work with. 9. Pierce the

bottom a ew times with a ork and rerigerate or 20 minutes.10. Bake 15 to 18 minutes or until crust is light golden

brown. 11. Cool 10 minutes in shell and then remove to cool

completely on wire rack. 12. Heat remaining butter and olive

oil in a large sauté pan over medium high heat. 13. Add rock

shrimp and cook 5 minutes or until they begin to turn pink.

14. Add green onion and sauté 2 minutes more. 15. Remove

rom heat and stir in cheese and pepper until melted and

thickened. 16. Spoon a ew shrimp and sauce into each tart

shell and garnish with red pepper fakes i desired.

*Serve warm.



G i n & G i n g e r

C o c k t a i l

Serves 4

6 oz gin

4 oz domaine de canton ginger liquer

2 cups ginger ale2 limes, juiced

1. Divide all ingredients between our

highball glasses flled with ice and mix

well. 2. Garnish with additional lime

wedge and candied ginger.

i pSi p




M a p l e B a c o n P o p c o r n

Makes 5 cups

5 cups popcorn1 ⁄ 2 cup toasted whole pecans

4 strips cooked bacon, crumbled into ½-inch pieces

3 tablespoons unsalted butter3 ⁄ 4 cup maple syrup1 ⁄ 2 teaspoon kosher salt

1. In a large bowl, combine popcorn, pecans, and bacon.

2. In a heavy saucepan, combine butter, maple syrup, and

salt and bring to a boil over medium high heat. 3. Once butter

is melted, increase heat to high and boil without stirring for

12 to 15 minutes or until mixture reaches 280°F on a candy

thermometer and is golden dark brown but not burnt.

4. Quickly pour on popcorn mixture and stir with a greased

spatula or spoon. 5. Spread out mixture in a single layer on a

foil lined, greased baking sheet and let cool.



Tartan HolidayI have loved tartan fabrics ever since I was a

kid. I always take them out during the holidays,

there is something very festive about them.

They inspired this menu and these craft ideas.



Food+Styling by Paul Lowe | Photography by Dana Gallagher

Wreath opposite page

Table Setting



Scotty Dog Ornaments opposite page

Bow Tie Gifts left

Stars below right



Amaretto & Fig



Spice-Roasted Turkey



Balsamic Baked Potatoes opposite page

Cherry & Orange Compote left

Sage Stufng bottom



Tree opposite page

Roasted Caulifower Soup with Star Toast



Top Hat Diorama opposite pageCreamed Caulifower below right



Roasted Cauliower Soup with Star Toast

Serves 4

1 cauliower head, chopped

1 small yellow onion, chopped

1 leek, only the white part, chopped


salt & pepper to taste4 cups chicken stock

11 ⁄ 2 cup heavy cream

a little olive oil

4 slices o toast cut out with a start shaped cookie cutter

1. Preheat oven to 375ºF. 2. Place cauliower, onion, and leek

in an ovenproo dish and drizzle with olive oil. 3. Sprinkle with

a little salt and pepper. 4. Bake until sot, about 15 minutes.

5. Place in a blender with the stock. 6. Blend until you have

a smooth soup. 7. Pour into a saucepan and add the cream.

8. Bring the mixture to a boil and let the soup simmer or 10minutes. I it is too thick just add some more stock. 9. Season

with salt and pepper.

*Serve with the star toast, a olive oil drizzle, and some

cracked pepper.

Sage Stufng

Serves 4

6 tablespoon butter

1 onion, fnely chopped

2 celery stalks, fnely chopped

1 brioche bread, cubed1 ⁄ 2 cup walnuts, chopped

8 sage leas, chopped

1 cup chicken stock

1 egg


1. Preheat oven to 375ºF. 2. Melt the butter in a large pan and

sauté the onion and celery until they are sot. 3. Place bread,

walnuts, and sage in a large bowl and pour in the onions and

celery. 4. Mix well. 5. Beat stock, egg, salt, and pepper and

pour over the bread. 6. Mix well and place in an ovenproo

dish. 7. Bake until golden, about 20 minutes.*Serve hot or cold.

Balsamic Baked Potatoes

Serves 4

20 fngerling potatoes, cut in hal

6 shallots, peeled and cut in hal

2 or 3 stalks rosemary


2 tablespoons balsamic


1. Preheat oven to 375ºF. 2. Place potatoes, shallots, and

rosemary in a roasting pan and add olive oil, balsamic, salt,

and pepper. 3. Mix well and roast until golden and sot, about

20 minutes.

Cherry & Orange Compote

1 bag rozen cherries1 cup dried cranberries

zest o 1 orange

juice o 1 orange

1 cinnamon stick

4 tablespoons sugar

2 tablespoons Cointreau

1. Place all the ingredients in a saucepan and bring to a boil.

2. Let it simmer or 10 minutes.

*Cool and serve.

Spice-Roasted Turkey

Serves 8

1 teaspoon black pepper

1 teaspoon sichuan pepper

1 teaspoon coriander seeds

4 teaspoons maldon salt

1 tablespoon grated ginger

1 tablespoon grated garlic


1 large organic turkey, about 10 lb

olive oil


2 cups chicken broth

2 cups white wine

1. Preheat oven to 400ºF. 2. Toast the dry spices in a dry

pan and crush them in a mortar with salt, ginger, garlic, and

butter. 3. Prepare the turkey, ll it with stufng, and tie the

legs together with kitchen twine. 4. Place the spice butter

underneath turkey breast skin. 5. Rub the whole bird with

olive oil, salt, and pepper. 6. Place the turkey in a roasting pan

with chicken broth and white wine. 7. Roast or 30 minutes,

take out, and baste. Lower the heat to 325ºF and roast oranother 3 hours. 8. Baste every 30 minutes. The breast

should be 165ºF when cooked. Let stand 30 minutes beore

cutting. 9. Pour the cooking juices into a saucepan and

simmer until you have a nice thick sauce. 10. Season with salt

and pepper.

*Serve with the bird.



Creamed Caulifower

Serves 4

1 large cauliower, in pieces


3 tablespoons butter1 ⁄ 2 cup milk

olive oil

1. Bring a large pot o salted water to a boil and add the

cauliower. 2. Cook until sot. 3. Drain the water. 4. Heat up

butter and milk and pour the mixture into the cauliower.

5. Using a masher, mash it smooth. 6. Season with salt and

pepper. 7. Drizzle with a little olive oil beore serving.

Amaretto & Fig Cake

Serves 8

1 lb dried black mission fgs1 ⁄ 2 cup amaretto1 teaspoon vanilla extract

2 cups light brown sugar

1 cup vegetable oil

3 large eggs

3 cups plain our

2 teaspoons baking powder1 ⁄ 2 teaspoon salt1 ⁄ 2 teaspoon cinnamon1 ⁄ 2 teaspoon ginger

1 cup toasted walnuts

conectioners sugar

1. Preheat oven to 350ºF. 2. Place the fgs and 2 cups water

in a saucepan and simmer until the fgs are tender.

3. Place in a blender with amaretto and vanilla and blend

until smooth. 4. Beat together sugar, oil, and eggs until

smooth. 5. Add the fgs and mix well. 6. Stir in our, baking

powder, spices, and walnuts. 7. Pour batter into a well-

greased and -oured bunt pan. 8. Bake or about 1 hour, or

until frm to the touch. 9. Cool on a wire rack and then turn

into a platter. 10. Mix conectioners sugar and water into a

smooth rosting and drip it over the cake.

Bow Tie Gits

• The gifts are wrapped in leftover scraps of wool tartan

abrics.

• I hot glued it in place on the back, then I collected a bunch

o bow ties rom ea markets to use as ribbons.

Scotty Dog Ornaments

• Start by gluing scraps of wool tartan fabrics onto card

stock paper using paper glue.

• Once it’s dried you can cut out your dogs.

• There are a bunch of great templates online.

• Hot glue a string on the back.

Wreath

• Start by cutting the fabric into long strips about 11 ⁄ 2 wide.

• Hot glue the end to a cardboard wreath and simple roll the

abric around the wreath.

• Hot glue the end in place on the back.

• The rose is made of ower-shaped pieces of fabric in

dierent sizes sewn together and hot glued to the wreath.

Table Setting

• The table is set with a wool tartan tablecloth and napkins.

• The vases are small votive-like vases covered withtartan abrics.

• The great thing with tartans is that you can mix and mach,

it will never look wrong.

• On the table I placed some of my old bottle brush trees.

I just love them.

Top Hat Diorama

• I had this old top hat for a while and wanted to turn it into a

crat project.

• I cut out the front and placed some moss inside.

• Then I placed one of my old bottle brush trees and some

deer. Quite charming.

Tree

• I nd christmas trees to be a bit overwhelming.

• I love smaller trees that you can place on a table or where

I simply put a branch on a dresser and used the Scotty

Dog Ornaments.

Stars

• Start by gluing scraps of wool tartan fabrics onto card

stock paper using paper glue.

• Once it’s dried you can cut out your stars.• Glue a bamboo skewer on the back and stick the stars into

old thread spools like the ones here.

• These can also be cute as cake toppers or on the tree.



G REEN S

These greens ARE NOT ONLY versatile, BUT WILL

BRING favor & joy TO YOUR winter cooking.

Portuguese Kale Soup

F o o d b y M

o l l y S h u s t e r | P r o p s b y Anson Call | P h o t o g r a p h

y b y K e v

i n N o r

r i s



D a n d e l i o n K a l e

T h a i Mu s t a r d



Coconut Rice Pudding with Mango



Stewed Lentils with Mustard Greens



Dandelion Green Salad



Portuguese Kale Soup

Serves 6

8 oz dried white beans, soaked overnight

3 cloves garlic, peeled

1 bay lea

olive oil

1 onion, fnely chopped

3 cloves garlic, mincedgood pinch red pepper akes

6 cups chicken stock (preerably homemade)

1 bunch kale, ribbed and torn into pieces

1 cup chopped chorizo


1. Drain the soaked beans and add enough cold, resh water

to cover the beans by about 3 inches. 2. Add the garlic and

bay lea to the pot and place over medium-high heat. 3. Once

the water has come to a boil, reduce the heat and keep at a

low simmer until the beans are tender, about 1 or 1

1 ⁄ 2 hours.

4. Drain, discarding the garlic and bay lea. Set aside. 5. Heat

a large pot over medium heat. 6. Add a couple splashes o

olive oil and sauté the onion and garlic until tender. 7. Stir in

the red pepper fakes and season with salt and pepper. 8.

Add the chicken stock and cooked beans. Simmer or 10 or

15 minutes. 9. Heat a skillet over medium-high heat. 10. Add

a splash o olive oil and cook the chopped chorizo until they

crisp and develop some color. 11. Add the chorizo and torn

kale to the soup. Simmer another 10 minutes until the kale is

tender. 12. Season to taste with salt and pepper.

Stewed Lentils with Mustard Greens

Serves 4

olive oil

1 small onion, fnely chopped

2 carrots, fnely chopped

2 stalks celery, fnely chopped

1 cup lentils du puy, picked over and rinsed

3 cups chicken stock (preerably homemade)

bouquet garni (ew sprigs thyme, parsley, and a

bay lea tied together with kitchen twine)


1 bunch mustard greens, ribs removed and torninto pieces

4 eggs (optional)

1. Heat a medium pot over medium heat. 2. Add a splash o

olive oil and add the onion, carrots, and celery. 3. Sauté the

vegetables until just tender. 4. Add the lentils, chicken stock,

and bouquet garni. 5. Bring to a simmer and keep at a low

simmer until the lentils are tender but still hold their shape,

about 20 or 25 minutes. 6. Remove the bouquet garni and

season to taste with salt and pepper. 7. Heat a medium sauté

pan over medium heat. 8. Add a good splash o olive oil to the

pan and add the mustard greens or a quick sauté. 9. Season

with salt and pepper, and remove rom the heat once they

have started to wilt. 10. Place the wilted mustard greens over

the stewed lentils.

*Serve with a ried or poached egg, i desired.

Coconut Rice Pudding with MangoServes 6

1 can coconut milk (unsweetened)

2 cups whole milk

11 ⁄ 3 cup white basmati rice1 ⁄ 3 cup sugar

2 mangos, peeled and chopped

1 lime, zest and juice

1 tablespoon sugar

ew springs thai basil, leaves removed

1. Heat the coconut milk and whole milk until they are justbelow a boil. 2. Add the basmati rice and keep at a low

simmer, stirring requently, until the pudding has thickened

and the rice is tender, about 25 minutes. 3. Remove rom

heat and stir in the sugar. Let cool to room temperature and

chill in the rerigerator, at least 4 hours. 4. Just beore you’re

ready to serve, place the mangos, lime zest, lime juice, and

sugar in a mixing bowl. Cut the basil into thin strips and add

to the mix. Give it all a stir and let sit 10 to 15 minutes.

*Serve the chilled coconut pudding with a healthy spoonul o

the mangos on top.

Dandelion Green Salad

Serves 2

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 ⁄ 4 cup olive oil


1 large bunch dandelion greens, washed and dried

4 slices good bacon, cut into 1 ⁄ 2 inch pieces

2 thick slices country bread, torn into small pieces

1. Mix the vinegar, dijon, and olive oil until emulsied.

2. Season to taste with salt and pepper and set aside.3. Heat a medium sauté pan over medium-high heat. 4. Add a

splash o olive oil and the bacon; cook until golden and crispy.

5. Remove the bacon with a slotted spoon. 6. Keeping the

bacon at in the pan, add the torn bread and toast until golden

and crispy on all sides. 7. Toss the dandelion greens with

the vinaigrette. Only use enough to lightly coat the greens,

and save the remaining dressing or another use. 8. Top the

greens with the warm bacon and croutons.

*Serve immediately!



Almond Torte



If you are in the mood for a cocktail, cookie, or a cake don’t look

any further. These are some of our best holiday treats… ever!

Food by Abby Stolfo | Styling by Viola Sutanto | Photography by Meg Smith

Holiday Treats

Cacao Nib Trufles



Hot cho col ate



Black & Whie Shorbrad Cookes wih Sa Salt & Canded Gngr



Champagne Cock tail



Black & White Shortbread Cookies

with Sea Salt & Candied Ginger

Makes about 15 cookies

1 cup (2 sticks) + 2 tablespoons

unsalted butter, divided1 ⁄ 2 cup sugar

2 cups all purpose our

1 ⁄ 4 t salt

12 oz (2 cups) semisweet chocolatechips

candied ginger, thinly sliced or

garnish

fne sea salt

1. On low heat, combine 1 cup unsalted

butter and sugar in the bowl o a

stand mixer tted with the paddle

attachment. 2. Increase speed to

medium-high and beat until well

combined and sugar is dissolved,scraping down sides. 3. Reduce

speed to low. 4. Add four and salt

and beat until just combined. 5. Turn

the dough out onto a lightly foured

surace and shape into a 1-inch thick

square. 6. Wrap tightly in plastic

wrap and rerigerate until well chilled,

approximately one hour. 7. Preheat oven

to 325° F. 8. Line two hal-sheet pans

with parchment paper. 9.On a lightly

foured surace, roll chilled dough to

approximately 1 ⁄ 4 -inch thick. 10. Using

a 11 ⁄ 2 -to 2-inch round cookie cutter, cut

out cookies and transer to parchment-

lined sheet trays. 11. Gather scraps

and re-roll once. 12. Bake or 8 to 12

minutes, or until cookies appear dry

and the bottoms are very lightly golden

rotating sheet pans halway through

baking time. 13. Transer cookies to

wire rack to cool. 14. Place chocolate

chips and butter in a microwave sae

bowl. 15. Microwave on high in 30second intervals until chocolate is

sotened and melted. Stir until smooth.

16. When cookies are cool, dip in melted

chocolate up to the middle o the

cookie. 17. Lay on wax paper. 18. While

chocolate is still sot, garnish with a thin

slice o candied ginger and a sprinkle o

ne sea salt.

*Allow chocolate to set, approximately

30 minutes. Store at room temperature

in a plastic container or 3 to 4 days.

Almond Torte

Makes 1 cake

2 cups almond our

2 t baking powder

1 t kosher salt1 ⁄ 2 cup slivered almonds

1 cup sugar

3 large eggs

1 ⁄ 3 cup olive oil1 teaspoon almond extract

1 teaspoon orange ower water

orange marmalade, assorted ruit,

and honey or serving

1. Butter and four two ve-inch or one

nine-inch cake pan. 2. Line bottom

with parchment. 3. In a large bowl,

whisk together almond four, baking

powder, salt, slivered almonds, and

¼ cup sugar. 4. In the bowl o a standmixer tted with the whisk attachment,

beat the eggs until rothy. 5. Increase

speed to high and slowly add remaining

sugar. 6. Whisk until thick and pale,

approximately 6 to 8 minutes.

7. Reduce speed to low and whisk in

olive oil and extracts. 8. Gently old

in the four mixture using a rubber

spatula. 9. Scrape batter into prepared

pans and bake or 25 to 30 minutes or

until a skewer comes out clean.

10. Cool 10 minutes in the pan. 11. Run

a knie around the edge and turn out

onto a cooling rack. 12. I using two ve

inch cakes, spread orange marmalade

between layers.

*Serve with ruit and a drizzle o honey.

Cacao Nib Trufes

Makes about 30

7 oz semisweet chocolate, chopped

2 oz bittersweet chocolate, chopped

4 oz heavy cream2 tablespoon unsalted butter

1 cup cacao nibs

1. Place chocolate in a medium-sized

bowl. 2. In a small saucepan, bring

cream and butter just to a boil. 3. Pour

over chopped chocolate and let stand

or one minute or until sotened. 4. Stir

with a rubber spatula until smooth.

5. Transer to rerigerator and chill

overnight. 6. Spread cacao nibs on a

small plate. 7. Using a small ice cream

scoop, portion chilled ganache into

1-inch balls. 8. Roll in cacao nibs to coat

and transer to a sheet tray lined with

wax paper. 9. Cover with a plastic wrap

and transer to rerigerator.

Hot Chocolate

To assemble gift jar:3 oz (approx. ½ cup) high quality

semisweet chocolate, chopped

1 teaspoon sugar

1 ⁄ 4 teaspoon cinnamon (optional)

1 oz (approx. 1 ⁄ 3 cup) miniature

marshmallows

1. Place ingredients in an 8 oz mason

jar, beginning with chopped chocolate

and ending with marshmallows.

2. Tightly screw on lid. Cover lid withabric. 3. Write recipe (below) on

a decorative tag and punch a hole

through the top o the tag. 4. String

ribbon through tag and use ribbon to

secure abric over the top o the mason

jar. 5. Trim edges o abric to size.

Hot Chocolate Recipe:

1. Remove marshmallows and set

aside. 2. Bring remaining contents

to simmer with 3 cups milk, whisking

requently until chocolate has melted.

3. Divide between mugs and top with

marshmallows.

Champagne Cocktail

Makes 1 glass

3 oz champagne1 ⁄ 3 oz cognac

2 dashes Angostura bitters

1 sugar cube

1. Soak sugar cube in a champagnefute with angostura bitters. 2. Add

champagne and cognac. 3. Garnish

with a sprig o currants.



Food by Mariana Velasquez | Styling by Pamela Duncan Silver | Photography by Hector Sanchez



Divine ChocolateLet your taste buds take you to a new place with these sinful &

wonderful chocolate recipes.



Chocolate Layer Cake with Say Carame Filing



HazelnutChocolatePudding



Chocolate Espresso Flan

Serves 6

Inspired by the classic fan recipe that most Latin American

grandmothers have in their repertoire, this recipe adds good

quality cocoa powder and espresso–a Latin classic thatbecomes addictive.

1 cup unsweetened cocoa powder

11 ⁄ 4 cups heavy cream

1 cup sweet and condensed milk

1 tablespoon instant espresso powder

3 large eggs, separated1 ⁄ 2 cup milk

edible gold lea or garnish

1. Preheat the oven to 325ºF 2. Whisk together cocoa powder,heavy cream, sweet and condensed milk, espresso powder,

and egg yolks in a large bowl. 3. In a dierent bowl, whisk

egg whites until sot peaks orm. Fold whites into the cocoa

mixture. 4. Divide into ovenproo ramekins (silicone molds

are ideal) and bake in a water bath, covered with oil or 25

to 30 minutes or until set. 5. Allow them to chill completely

beore unolding. 6. Serve directly on plates. Garnish with

gold lea.

Hazelnut Chocolate Pudding

Serves 6

I as they say, “the proo is in the pudding,” this recipe is

proved to comort and soothe any mood and taste.

2 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

1 cups whole milk3 ⁄ 4 cup heavy cream

3 ounces fne-quality milk chocolate, chopped

1 ounce bitter sweet chocolate, chopped

3 tablespoons o hazelnut cream

1 teaspoon pure vanilla extract1 ⁄ 2 cup chopped hazelnuts or serving

1. Whisk together sugar, cornstarch, cocoa powder, and a

pinch o salt in a small pot. 2. Slowly add milk and cream

and whisk to incorporate. 3. Bring to a boil over medium

heat and continue whisking. 4. Cook or 2 to 3 minutes until

the mixture becomes thick. 5. Remove rom heat. Whiskin chocolates, hazelnut cream, and vanilla until smooth.

6. Divide mixture into 6 small cups or bowls, sprinkle with

chopped hazelnuts, and enjoy either warm o cold.

Chocolate Layer Cake with Salty Caramel Filling

Serves 10

The sumptuous marriage between caramel and feur du

sell becomes even more decadent i paired with chocolate

ganache and moist chocolate cake. I recommend using a

recipe or our avorite chocolate cake–you bake two 9” cake

pans; then split into our layers.

Caramel:

11 ⁄ 2 cups sugar

1 ⁄ 4 cup water

3 tablespoons corn syrup1 ⁄ 3 cup heavy cream1 ⁄ 2 cup butter

3 tablespoons sour cream1 ⁄ 2 teaspoon eur du sel and a bit more or garnishing

Ganache:

3 cups heavy cream

11 ⁄ 2 pounds semi sweet chocolate, chopped


1. Place sugar on a medium skillet, stir in water, and cook

over medium high heat, without stirring, until the mixture

becomes a deep amber color. 2. Add corn syrup and careully

pour in heavy cream. 3. Remove rom heat and add chopped

butter, sour cream, and salt. 4. Cool completely beore using.

5. Heat heavy cream on a small sauce pan over medium high

heat. 6. Place chopped chocolate in a heat resistant bowl

and add hot cream. 7. Let stand or a ew minutes and stir toincorporate. 8. Add vanilla and allow to cool beore using.

9. Place rst cake layer on a cake stand or platter. 10. Spread

ganache and a thin layer o caramel. 11. Sprinkle a ew grains

o salt and repeat with the ollowing layers nishing with

ganache and a ew fecks o salt.



Sweet Paul Workshop

Text by Paul Lowe | Photography by Jocelyn Jiang

#



While most people were still asleep in their beds, I was

already at the fower market trying to nd spring-like fowers.

Not that easy in October. Then I went to the armers market

to get micro greens, the most amazing radishes, and carrots.

And why was I up so early? Because it was the very rst

Sweet Paul ood styling and ood photography workshop.

Together with photographer Colin Cooke, I had planned an

eventul day where the workshoppers joined us in a real shoot

or Sweet Paul Magazine.

We had rented Shooting Kitchen or the day, one o New

York’s best ood studios.

They where there or every step o the process: picking theprops, setting up the set, styling o the ood, lighting, pho-

tography, and more. Ater Colin shot the ood they could all

shoot it with their cameras.

It was a great bunch o people, everyone had a ab time, and

lunch was yummy.

Our next workshop will be held in New York

in February 2012.

It was a beautiul sun-flledSaturday in the city.



Pantry Confections

We ask the queenof Latin food, DaisyMartinez, to shareher ups and downsin the kitchen.

Photography by Colin Cooke



Do you have any secret tools in the kitchen, anything

that you could never live with out? Aside rom my two

“must have” knives, an 8-inch che’s knie, and a paring

knie, I cannot live without my kitchen tongs and my

peppercorn grinders (I have one or black peppercorns, and

one or white peppercorns). Give me those ew essentials and

I am good to go!

I you could change anything about your kitchen, what

would it be? I would have more storage space and more

counter space. It seems that I can never get enough o either

one o those things.

What do you always have stocked in your kitchen? Any

specifc products you always want to have on hand? You

will always nd an assortment o olive oils, vinegar, and salts

in my kitchen. I always keep a large bowl o citrus (lemons,

limes, oranges, and graperuit) on my counter which caninstantly transorm a dish rom good to great, and i you

peek into my cabinets, you will always nd jarred, marinated

vegetables like artichoke hearts, re-roasted peppers, and a

variety o olives. It’s starting to sound like a party already!

What’s your go-to dish to make at home? I love soup as

a comort ood, but it really depends on the mood, I guess.

Steamy broth soups are wonderul, but I have to admit, I love

a perectly roasted, highly seasoned Puerto Rican–style

roasted chicken. In a word, amazing.

What was your most nightmarish kitchen situation? I

catered a wedding once and had to make 100 pounds o peril

(Puerto Rican roast pork) at home. I let to get a rental truck

to move all o the ood and supplies to the location, and while

standing on line, I received a phone call rom my daughter,

telling me the oven was on re! I can tell you that I had to

dance pretty ast that day to meet my obligation o eeding

120 hungry guests by 5:00 p.m!

Any major catastrophes? Other than the story I’ve just

related, I’ve been pretty lucky, so ar… did I just jinx mysel?

I you could only eat one thing or the rest o your lie,

what would it be? Oh boy, I cringe everytime I get asked this

question. I am so moody when it comes to what I want to eat.

I think my knee-jerk answer would be soup, chicken soup in

particular, but I know within a couple o days, I would be dying

or some crunch, so I’m going to say a perectly executed

bacon, lettuce, and tomato sandwich on thick sour dough

toast, slathered with a lime mayonnaise. That would satisy

me on several diferent levels, I am sure.

Are there any oods you can’t stand? I cannot stand

processed, packaged ood that have colors in it that don’t

normally occur in nature, and has ingredients listed that have

27 letters and 3 numbers. I love ethnic oods rom all over theworld, but it has to be real.

What does home-cooking mean to you? The way that I

dene “home cooking” is that it is ood that nourishes not

just the body, but the soul as well. It is cooking that evokes

wonderul memories, or in act, creates those memories; it is

ood that is made and shared with love, with those you love.

I consider it one o the most intimate things you can do or

people you love.

The way that I defne“home cooking” isthat it is ood thatnourishes not just thebody, but the soulas well.

sweetpaulmagwinter2011-dl

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