Sweet Paul Issue 19 Winter 2014
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Transcript of Sweet Paul Issue 19 Winter 2014
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W IN T E R 2014
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2 | SWEETPAULMAG.COM WINTER 2014
DOCUMENT PATH: Studio:Volumes:Studio:Clients:SC_Johnson:Mrs_Meyers:Mechanicals:SCJSCJMMS14025B011_MrsMeyers_Manifesto_Print_Ad:SCJSCJMMS14025B011_Manifes-to_Print_Ad_Size_A_F.indd
AGENCY JOB NUMBER: SCJ.SCJMMS.14025.B.011 ORGANIZATION: Geometry_Global CLIENT: SC Johnson
CREATIVE DIRECTOR: Teresa Surratt ART DIRECTOR: Conner.Flemming COPYWRITER: None ACCOUNT EXECUTIVE: Whitney.Burton PRINT PRODUCER: Joan.Shelton PROJECT MANAGER: Andrew.Wheaton STUDIO COORDINATOR: Kjirstin.Leach
DATE/TIME: 10-1-2014 2:36 PM OPERATOR: Anne.Perry
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Creative Director
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MRSMEYERS.COM
inspired , COMMUNITYl avender, PRIDE, M E M O R I E S
bluebells, LAUGHTER, C O N F I D E N C E
S O N S , DAUGHTERS, mutts, LOVEPOETRY, debate, CONVERSATION
UNDERSTANDING, acceptance, MAGIC
We make Mrs. Meyer’s for all the BEAUTIFUL
th ings YOU GROW i n YO U R H O M E.
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SWEETPAULMAG.COM | 3
Cookies
It's a blue, blue Christmas
Scandanavian
We come bearing gifts
Cozy winter bites
Shadow boxes
Pistachio
Wool
Black is the new black
London shopping guide
Pantry confessions
Next time!
What’s up Sweet Paul?
Winter is the season to...
Recipe Monday
Crafty Friday
Lova's world
Keep your eye on
My happy dish
Books
Gorg-wanna handmade
Will's picks
From Mormor's kitchen
Gorg-wanna kids
Tamar’s ornaments
Woof
One for the season
Gorg-wanna design
features4
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Contents WINTER 2014
PH
OT
OG
RA
PH
Y b
y P
aul L
owe
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4 | SWEETPAULMAG.COM WINTER 2014
PH
OT
OG
RA
PH
Y b
y P
aul L
owe
New challenges I seem to be at a stage in my
life where I need new challenges.
(Like running a magazine isn’t
enough!) I really love being
busy, I don’t know why. Both my
grandmother and mother always
loved to be busy, and even my
sister is bitten by the same bug.
It must be in our blood.
So I decided to pick up a
camera and start shooting. And
I love it. I will never call myself a
photographer—I have too much
respect for my photographer
friends to do that. But I have
been watching them for years,
and picked up a few tricks here
and there. Some results of my
work can be found in this issue.
Be gentle with me.
Christmas is here and I
have been thinking about my
childhood Christmases a lot. I’ve
been thinking about what made
me excited back then. I realized
it was mostly about the senses:
the smell of Christmas food, a
bowl of clementines, pinecones
and cinnamon sticks thrown into
the fireplace.
I wasn’t so excited about
the gifts, but mostly about the
whole family coming together
to spend time with each other.
I just loved cuddling up with
my mom in her big bed on
Christmas day, both of us
reading the books we received.
Hers was always a romantic
novel set in a hospital and mine
was always something historical.
Those were magic moments.
I wish you all a very happy
holiday and may all your dreams
come true.
XO
So I decided to pick up a camera and start shooting. And I love it. I will never call myself a photographer—I have too much respect for my photographer friends to do that. But I have been watching them for years, and picked up a few tricks here and there. Some results of my work can be found in this issue. Be gentle with me
What’s up Sweet Paul? only youA thoughtful giftcould make
Make totally unique photo albums, baby books, cookbooks
full of family favorites, travel albums, storybooks, and more.
If you can dream it up, you can turn it into a one-of-a-kind
gift book with Blurb. Get the tools, creative flexibility, print
quality, and inspiration you need to make truly thoughtful
gifts for everyone on your very special list. blurb.com/gifts
Six & Eight by Kellie French
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SWEETPAULMAG.COM | 5
only youA thoughtful giftcould make
Make totally unique photo albums, baby books, cookbooks
full of family favorites, travel albums, storybooks, and more.
If you can dream it up, you can turn it into a one-of-a-kind
gift book with Blurb. Get the tools, creative flexibility, print
quality, and inspiration you need to make truly thoughtful
gifts for everyone on your very special list. blurb.com/gifts
Six & Eight by Kellie French
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6 | SWEETPAULMAG.COM WINTER 2014
Paul VitaleMarketing & business development [email protected]
Joline RiveraArt [email protected]
Nellie WilliamsGraphic [email protected]
Will TaylorMarket [email protected]
Susanna Blå[email protected]
Contributors
Aimee Swartz
Anne Moltke Hansen
Carlo Geraci
china squirrel
Dietlind Wolf
Kristin Gladney
Linda Pugliese
Linda Xiao
Lova Blå[email protected]
Laura Kathleen MaizeCopy [email protected]
Advertising [email protected]
General [email protected]
Paul LoweFounder & [email protected]
Follow us on Instagram
instagram.com/sweetpaulmagazineinstagram.com/jolineriverainstagram.com/brightbazaar
Maeve Sheridan
Michael Cunningham
Michaela Hayes,
Crock & Jar
Molly Shuster
Reetta Pasanen
Sanna Kekalainen
Ulf Svane
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SWEETPAULMAG.COM | 7
ritstudio.com
Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC
Give the gift of color
this holiday.
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8 | SWEETPAULMAG.COM WINTER 2014
Finnsdottir range by Anne Hoff, $27 finnsdottir.dk
Winter is the season to ...
CREATE a warm and cozy vibe at home with gently flickering candlelight and delicate festive touches
COOK with cinnamon, cloves, and clementines
DRINK a Raspberry Martini SparkleMakes 8 drinks
12 oz Martini 5 oz gin 2 bottles Prosecco 4 teaspoons icing sugar 24 frozen raspberries
1. Mix the Martini and gin together in advance
and chill the Champagne flutes in the fridge.
2. When you are ready to serve the drinks, add
half a teaspoon of icing sugar into 8 flutes.
3. Pour the Martini and gin
mixture, stir with a spoon, and then add
the frozen raspberries.
4. Top up with the prosecco and enjoy!
SHOP at H&M Home for simple, stylish, and affordable decorative touches that will last long beyond the holiday season and throughout the winter months hm.com
BAKE candy cane cookies
Vase with metallic rim, $21
Stag cushion $22
Storage baskets $29
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SWEETPAULMAG.COM | 9
art prints
FaBriCs
HOLiDaY CarDs
minted.com
See Rachel’s entire collection of art, fabric, and stationery designs at aletheaandruth.minted.com
rachel nanfeltO f a l e t h e a & r U t h , S e at t l e , W a
Welcome to
the world’s most inspired
Creative marketpL aCe.
15% OFF+ Free reCipient
aDDress printinG
CODE: SPHOL15EXP: 1/31/2015
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10 | SWEETPAULMAG.COM WINTER 2014
Look what Sweet Paul spotted!1. 356 Instagram pictures
Hooked on social? Us too! But we want to
free our favorite pictures and enjoy them
all year round. Why not print a calendar
with your top snaps!
printstagr.am, $40
2. Lake card set
This card set is the perfect gift for the
stationary lover in your life. We challenge
you not to keep it for yourself!
socialpreparednesskit.com, $32
3. Pure copper & stainless steel
cocktail shaker
Cocktails just got even more chic thanks
to this metallic beauty—and just in time
for the party season, too. We’re gonna “do
a Swifty” and shake, shake, shake it off!
kaufmann-mercantile.com, $219
W I N T E R
Our top three holiday decorating ideas this season
Foil pressed framed photo
Personalizing your festive décor is a great
way to welcome friends and family into
your home and make them feel welcome
during the holidays. One of our favorite
stationary stores, Minted, has created
these oh-so-charming framed photos
(prices vary) for the 2015 season. We
love this polka dot foil pressed design
that is perfect for catching the season’s
shimmering candlelight. Whether you
pop in a new or old family photograph, it’s
bound to delight all the family when they
see it hung on the wall.
minted.com
Snow globes
The clever folks at West Elm always
know how to pull together a stylish
assortment of holiday décor, and this year
is no different. Our pick of the crop this
season are their snow globes. Set on a
faux birch base, the forest-themed snow
globes (from $14) are ideal for adding
instant winter wonder to any home. Place
one on top of a pile of books for a festive
finishing touch, or line up several across
the mantle for a winning (and playful!)
Christmas look.
westelm.com
Penguin or reindeer wine rack
Who says wine is just for drinking? Not
us! Here at Sweet Paul we love these wine
holders ($37 each) that make a statement
out of the bottles before and after they’ve
been opened. For a talking point, why not
place the penguin and reindeer shaped
wine racks on a sideboard in the dining
room. Not only do they make for quirky
holiday décor, but they are fun gifts, too!
notonthehighstreet.com
Treat a loved one (or yourself!) to a stylish and timeless piece that will lend an air of elegance and grace to any desktopBrass desk organizers, poketo.com, from $39
1.
2.
3.
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SWEETPAULMAG.COM | 11
Welcome to the world’s most inspired
Creative marketpL aCe.
a L L F r O m a r t i s t
aLetHea & rUtH from seattLe, Wa1. SnOWflaKe WISheS foil-pressed holiday card2. PaInt StUDY SUnSet limited edition art print shown in Minted’s hand-carved wood frame 3. DOtteD DIaMOnD fabric
2.
3.
art prints
FaBriCs
HOLiDaY CarDs
minted.com
real foil-pressed holiday cards.
15% OFF+ Free reCipient
aDDress printinG
CODE: SPHOL15EXP: 1/31/2015
1.
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12 | SWEETPAULMAG.COM WINTER 2014
FOOD+STYLING+PHOTOGRAPHY by Paul Lowe
Recipe Monday
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SWEETPAULMAG.COM | 13
If I don’t bake these cookies, it’s not Christmas in my house
Jam Cookies
Makes 10 large cookies
1 stick salted butter 1 cup sugar 1 large egg 2 cups plain flour ½ teaspoon baking powder 1 teaspoon vanilla extract jam (I used apricot and raspberry/plum)
1. In a large bowl, beat
butter and sugar until light
and creamy.
2. Add the egg and beat it into
the mixture.
3. Add flour, baking powder, and vanilla,
and mix until combined.
4. Wrap in plastic and refrigerate for at
least 2 hours before use.
5. Preheat oven to 350°F.
6. Roll out to 1⁄8” thickness on a
floured surface.
7. Cut out large round cookies and
transfer to a parchment-paper-covered
baking tray.
8. Spread about ½ a teaspoon of jam on
each cookie.
9. Cut out stars, hearts, and trees in the
leftover dough and place on top.
10. Bake for about 8–10 minutes, or until
just golden.
11. Cool on a wire rack.
Store in an airtight container with
sheets of parchment paper between
each cookie.
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14 | SWEETPAULMAG.COM WINTER 2014
CRAFT+STYLING+PHOTOGRAPHY by Paul Lowe
Crafty FridayThis is such a fun way to use all those old holiday family photos. And the best thing? It’s more or less free! All you need is paper, a printer, and a sewing machine
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SWEETPAULMAG.COM | 15
Memory Advent Calendar
You will need:
holiday family photos (if you don’t have any there are thousands online)printerpaperscissors25 small giftssewing machinethin ribbon
1. Start by printing out 25 fun
holiday images and cut them
down to size.
2. Print out the numbers from
1–25 and cut them into small
ribbon shapes.
3. Use plain paper to cut out
backs for all the images.
4. Place a small gift in between
each photo and its backing,
and use the sewing machine to
close each up like a pillow.
5. Sew on the number ribbon
as well.
6. Glue a ribbon to the back of
each parcel and hang them on
the wall.
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16 | SWEETPAULMAG.COM WINTER 2014
Lova's world
CRAFTS+STYLING by Lova Blåvarg | STYLING+PHOTOGRAPHY by Susanna Blåvarg
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SWEETPAULMAG.COM | 17
Paper Star
One Swedish Christmas tradition that
I truly love is to have large paper star
lanterns hanging in the windows. You can
see these lanterns in nearly every window
each December. At first there was only
one kind, but now you can get them in lots
of different patterns and colors. This year
I decided to make my own and, using the
template from Sweet Paul’s website, you
can make one too!
You will need:
templates from sweetpaulmag.compaperhobby knifescissorspenciltransfer paperpaper glueribbon or stringlamp on a cord
1. Print out the star template from the
Sweet Paul website. For a seven-point star
you will need seven sheets of paper.
2. Draw a pattern for decorative holes on
another piece of paper. You can make it
simple or more intricate depending on
how much time and patience you have.
3. Transfer your design to all the sheets
using transfer paper.
4. Cut out the holes using a hobby knife or
scissors. Then cut out the templates.
5. Fold the paper shapes in half along the
line. Also fold the flaps. The flap along
the edge should be folded in the same
direction as the fold in the middle, while
the flap at the bottom should be folded in
the other direction.
6. Glue 2 paper shapes into 1 point and
then attach the points to each other.
Leave an opening where the lamp will go.
7. Attach a ribbon or string to each side—
you'll use this to close the star. Remember
to use a light bulb that doesn’t get hot, so
you won’t risk setting the star on fire!
8. Hang the star in your window the
classic Swedish way.
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18 | SWEETPAULMAG.COM WINTER 2014
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SWEETPAULMAG.COM | 19
TEXT by Aimee Swartz | PHOTOGRAPHY by Susanna Blåvarg
Keep your eye on
A stitch in timePatience and good practice. Keep it simple and do it well. Make what you love and love what you make. These are just some of the guiding principles that make Merchant & Mills not only a sew shop and haberdashery but a lifestyle
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20 | SWEETPAULMAG.COM WINTER 2014
Formed in 2010 by designer Carolyn Denham and writer/photographer Roderick Field, Merchant & Mills boasts a delightful collection of fabric: lush mohair, hand-blocked Indian cotton, and
everything in between—a range of timeless
patterns and superb sewing notions boxed
in unexpected utilitarian packaging. Truly a
typographer’s dream. Next up from Merchant
& Mills are two new books—Essential Skills,
a pocket-size handbook of basic sewing
techniques, and The Workbook, a go-to guide
to fashion a complete wardrobe. In time, the
massively creative duo hopes to develop made
goods and a curated home wares collection.
We can’t wait!
In the meantime, we sat down for a chat
with Carolyn.
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SWEETPAULMAG.COM | 21
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We believe in patience and endeavor, using quality tools and materials to achieve genuine satisfaction from a job well done
K E E P Y O U R E Y E O N
AS: What led you to start Merchant & Mills?
CD: A heartfelt desire to put designer-level clothes in the hands
of the home sewist to inspire confidence, elegance, and self-
expression from the sound basis of simple, classic patterns.
AS: What’s your design philosophy?
CD: Simplicity is best. Allow the fabric and cut to do the work.
AS: What inspires your work?
CD: Anything from an old shop sign to an iron bridge; evidence of
the hand at work in the world.
AS: What are the core values of your business?
CD: We believe in patience and endeavor, using quality tools and
materials to achieve genuine satisfaction from a job well done.
AS: What is the best thing about your work?
CD: Seeing a customer walk through the door dressed
completely in Merchant & Mills. They always have such a
sense of pride.
AS: Do you have a particular fabric or other product that is
especially dear to you?
CD: A great deal of investigation and work goes into developing
our products. For me, each one has a story, and the best are
those that result from a battle between Roderick and myself to
create something more than the sum of its parts.
AS: Why is making so important to you?
CD: It’s a therapeutic exercise, something in which you can lose
and also become yourself.
AS: What would you say to someone who has never tried
to sew?
CD: Driving is much more difficult!
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One very special creative retreat weekend at the urban outfitters corporate campus, home of Anthropolgie & Terrain. Featuring modern crafting workshops taught by world renown teachers.
April 11 & 12, 2015Philadelphia, PA
save the date!
at
themakerie.com
More details coming soon!
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SWEETPAULMAG.COM | 25
ANNUAL WEDDING ISSUE 2014/2015
Sweet Paul Magazine
Weddingtheissue
The Perfect Gift. To Give or To Get!
Sweet Paul Eat & MakeCharming recipes + Kitchen Crafts You Will Love
Available at Amazon, Barnes & Noble, and IndieBound
Click here for the digital edition
Click here for the print edition
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26 | SWEETPAULMAG.COM WINTER 2014
RECIPE by Michael Cunningham | STYLING+ PHOTOGRAPHY by Paul Lowe
My happy dish
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SWEETPAULMAG.COM | 27
Want to be a“My Happy Dish” Winner?
“This dish makes me happy because it combines two of my favorite recipes along with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!”
Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com
“My Happy Dish” recipe winnerMichael Cunningham
Oyster Casino Holiday Stuffing
Serves 8 10 cups day-old French bread, cut into ¾” cubes 6 strips bacon, cut crosswise into ¼” strips 1 cup red bell pepper, diced 1 cup green bell pepper, diced ½ cup shallots, thinly sliced 1 tablespoon fresh thyme, finely chopped 2 large garlic cloves, minced ²⁄3 cup dry white wine 1⁄3 cup fresh lemon juice 1 tablespoon Worcestershire sauce 2 pints fresh oysters, liquor reserved (about 1 cup) Kosher salt & fresh ground black pepper, to taste 1⁄3 cup heavy cream ¼ cup+¼ cup Parmigiano-Reggiano, finely grated ¼ cup flat leaf parsley, finely chopped 2 large eggs, beaten 2 cups chicken stock 2 tablespoons butter, diced
1. Preheat oven to 350°F.
2. Place the bread cubes in a large bowl.
Set aside.
3. Sauté bacon in heavy, large skillet
over medium-low heat until crispy
and golden-brown. This will take about
10 minutes.
4. Transfer bacon to a plate lined with
paper towel. Reserve bacon drippings
in pan.
5. Add peppers, shallots, and thyme to
same skillet.
6. Sauté until the shallots are tender
and translucent. This will take about
8 minutes.
7. Add garlic and sauté 1 minute
until fragrant.
8. Add the wine, lemon juice,
Worcestershire sauce, and reserved
oyster liquor, salt, and pepper.
9. Simmer until reduced by half.
10. Add heavy cream and remove from
heat. Let cool.
11. Add the mixture to the bowl with the
bread cubes.
12. Add ¼ cup Parmigiano-Reggiano,
parsley, eggs, and oysters. Toss well
but gently.
13. Slowly add chicken stock until evenly
and thoroughly moistened but not soupy.
14. Spoon dressing into a buttered
casserole dish.
15. Dot top with butter and bake until crisp
and golden. This will take about 1 hour and
15 minutes.
16. Remove from oven and top with bacon
and remaining Parmigiano-Reggiano.
Serve immediately.
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SWEETPAULMAG.COM | 29
Books
Sunday Suppers: Recipes
+ Gatherings
Karen Mordachai
For those who yearn to
connect around the table,
Karen’s simple, seasonally
driven recipes, evocative
photography, and understated
styling form a road map to
creating community in their
own kitchens.
Clarkson Potter, $33
Top With Cinnamon: Stylish
Sweet and Savoury Recipes
Izy Hossack
Izy Hossack discovered her
culinary passions as a young
girl watching her food-loving
parents in the kitchen. Now
at 18, she's releasing her first
beautiful cookbook!
Rizzoli New York, $30
Candy Aisle Crafts:
Create Fun Projects with
Supermarket Sweets
Jodi Levine
From party decorations
to children’s toys, from
wearable art to cute gifts,
you need look no further
than your supermarket
shelves for the materials
to make these unique (and
kid-friendly) food crafts!
Random House, $17
Mister Finch: Living in a Fairytale WorldMister FinchMy friend Mister Finch's new book invites us to a magical world of stuffed animals and creatures from British folklore. He's such a talented textile artist! Glitterati Incorporated, $50
What to Bake and How
to Bake It
Jane Hornby
This is a beautiful cookbook
for amateur bakers looking
to master the classics and
expand their repertoires!
Phaidon, $35
Baked Occasions:
Desserts for Leisure
Activities, Holidays, and
Informal Celebrations
Matt Lewis & Renato Poliafito
My friends Matt & Renato's
third cookbook celebrates
a year in desserts! They've
got the perfect recipe for
every occasion that you could
possibly need!
Stewart, Tabori & Chang, $35
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30 | SWEETPAULMAG.COM WINTER 2014
IMA
GE
: Fai
ryfo
lk
Gorg-wanna handmade
Christmas tree and Felted candy cane garland, Fairyfolk, $99etsy.com/shop/Fairyfolk
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SWEETPAULMAG.COM | 31
1.
1. Christmas DIY paper decoration pack Sam Osborne Store, $21, etsy.com/shop/SamOsborneStore
2. Burlap monogram christmas stockingTwenty Eight 12, from $36, etsy.com/shop/TwentyEight12
3. Christmas bell embroidery blank Tiny Lizard Gifts, $5, etsy.com/shop/TinyLizardGifts
4. Geometric mountain inspired Christmas decor Anita Ivancenko, $17, etsy.com/shop/anitaivancenko
5. Set of 3 handmade wooden Christmas trees decoration BartLOVEsky design, $20, etsy.com/shop/BartLOVEskydesign
6. Cinnamon sticks candleStill Water Candles, $20, etsy.com/shop/StillWaterCandles
7. Rustic outdoor Christmas treeSouvenir Farm, $59, etsy.com/shop/SouvenirFarm
3.4.
5.
6.
7.
WILL’S FAVORITE
2.
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YOU’RE MORE CREATIVE THAN YOU THINK!Nourish your creative side with a Creativebug 2-Week free trial. You’ll get unlimited
access to hundreds of video craft classes, special projects and work-along courses,
with projects for all skill levels. Start Your Free Trial @ http://bit.ly/SweetPaulMagazine
START YOUR
2-WEEK FREE TRIAL
TODAY
creativebug.com
CB_SweetPaul_winter_spread_1kb.indd 1 10/2/14 9:27 AM
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YOU’RE MORE CREATIVE THAN YOU THINK!Nourish your creative side with a Creativebug 2-Week free trial. You’ll get unlimited
access to hundreds of video craft classes, special projects and work-along courses,
with projects for all skill levels. Start Your Free Trial @ http://bit.ly/SweetPaulMagazine
START YOUR
2-WEEK FREE TRIAL
TODAY
creativebug.com
CB_SweetPaul_winter_spread_1kb.indd 1 10/2/14 9:27 AM
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34 | SWEETPAULMAG.COM WINTER 2014
crEate The peRfect partY . . .
On Sale Now abramsbooks.com
. . . for Kids At anY age!
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SWEETPAULMAG.COM | 35
IMA
GE
: Fer
m L
ivin
g
Will’s picks
A Scandi ChristmasThis season we’re taking our lead from the effortlessly stylish approach to festive décor in Scandinavia. Let Sweet Paul’s market editor, Will Taylor, show you how to pair cool whites with natural, rustic textures, alongside gentle flashes of seasonal green and red for a sophisticated holiday lookChristmas tree trim, from $10, fermlivingshop.com
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36 | SWEETPAULMAG.COM WINTER 2014
A simple approach to holiday decorating
With all the razzmatazz and noise during the festive season, it
can pay dividends to embrace a pared-back Scandi approach
to Christmas decorating. There’s a distinctly stylish feel to the
Scandinavian way of decorating for the holidays that feels oh so
calming. Here at Sweet Paul, we think that this is much needed
in a season so manic and busy; it’s the ideal way to make your
home feel like a festive sanctuary from overcrowded stores and
to-do lists.
The great thing about this festive look is that, thanks to
its simple elements, you can easily work in existing decorations
or treasured family items that you have been decorating with for
years. The key to make it work is to edit, edit, edit! Start
with a base of festive basics that gently nod to the holidays—
think: seasonal foliage, pinecones, and rustic wooden textures.
Utilize the natural beauty of organic materials and elements
to tell the story of your space. Fill a bowl on the coffee table
with gently glittering pinecones; string holly and ivy across the
mantelpiece; place handmade wooden decorations in empty
nooks—these organic decorating ideas call on natural elements
such as fir, bark, and foliage to deliver effortlessly stylish
Christmas decorations.
With your base of natural materials in place, you can then
layer in cool, crisp whites as a nod to the snowy Scandinavian
landscapes. In amongst the white decorative pieces, place
flickering fairy lights, drape paper garlands, and pepper
occasional red and green painted pieces. Complete the
setting with a suitably scented candle to complete the sensory
experience, and fill your home with the scent of pine, clove,
clementine, and cinnamon.
IMA
GE
: Fe
rm L
ivin
g
Candlestick holder, $134, fermlivingshop
Will’s tip! Holiday décor can be both playful and stylish, keeping you and your little ones happy! We love these metal sweet baskets for trimming your tree in true Sweet Paul styleNilly sweet baskets, $15, rowenandwren.comIM
AG
E:
Row
en a
nd
Wre
n
1.
2.
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SWEETPAULMAG.COM | 37
7.
W I L L ’ S P I C K S
Will’s tip!Having guests to stay this festive season? Why not make them feel right at home (and raise a smile
or two) with one of these distressed signs hung next
to their bedThe Most Wonderful Time sign, $24,
retreat-home.com
1. Thyme jardin candleJayson Home, $55, jaysonhome.com
2. We wish you a merry Christmas wooden tree Mollie and Fred, $8, mollieandfred.co.uk
3. Large driftwood starDesign Vintage, $8, designvintage.co.uk
4. Mistltoe-lightsDot Com Gift Shop, $32, dotcomgiftshop.com
5. Metsa green trayArtsy Modern, $32, artsymodern.com
6. Pinecone wreathWest Elm, $29, westelm.com
7. Pre-lit birch paper treeJohn Lewis, $203, johnlewis.com
3.
4.
6.
5.
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38 | SWEETPAULMAG.COM WINTER 2014
noritakechina.com®
Noritake no006697b Proof1
NORITAKECHER-BLANC
4/C PAGE
TRIM: 7.75” x 10.25”BLEED: 8” x 10.5”
SAFETY: 7.25” x 9.75”SWEET PAUL MAGAZINE
SPRING 2014
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SWEETPAULMAG.COM | 39
WORKSHOPPROP
Prop & Surface Rentals 164 West 25th St. 10th floor tel. 212.219.8591 www.propworkshopnyc.com
design by Josh Simons, Simonsays Design!
pw ad 3 layout.indd 1 9/18/13 11:06 AM
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40 | SWEETPAULMAG.COM WINTER 2014
FOOD+STYLING+PHOTOGRAPHY by Paul Lowe
From Mormor’s kitchenWill Santa find the way?It was almost Christmas and it would not stop snowing. It snowed 24/7 for almost the
whole month of December. The snow
piled up above our first-floor windows.
My poor dad had to go out several
times a day to plow the driveway. The
great thing was that many businesses
were closed and both my parents
were home all the time. I was five
years old, and very happy.
But there was a great dark cloud
over all this happiness. With all this
snow, how was Santa going to find his
way to our house?
Remember, Norwegian Santa
does not fly with reindeer, but walks
from house to house with his bag of
presents. With all this snow, how was
he going to be able to make it to all the
houses in Norway? I was so worried
and drove my parents and Mormor
crazy with all my questions.
Little did I know that Santa lived
two houses away. Every year, my dad
and a neighbor would play Santa in
each other’s houses. So while I was
worrying about Santa’s visit, they
were calm as a lake.
On Christmas morning I was
worried out of my mind. I started to
make these cardboard signs that I
wanted my father to put up outside
our house. They must have thought it
was cute because they did it. I helped
put the signs up, and Mormor came
out with her wonderful hot chocolate
with toasted nuts and cranberries
on top.
And yes, if you’re wondering, Santa
did come that year.
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SWEETPAULMAG.COM | 41
Mormor’s Hot Chocolate
with Toasted Nuts
& Cranberries
Serves 4
4 cups whole milk ½ vanilla bean, seeds scraped out 10 oz good quality milk chocolate, cut into pieces ½ cup mixed nuts, toasted 2 tablespoons cranberries
1. Heat the milk and vanilla in
a pot.
2. Let it stand for 5 minutes
and remove the vanilla bean.
3. Add the chocolate and stir
until melted.
4. Pour into mugs and top
with nuts and cranberries.
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SWEETPAULMAG.COM | 43
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44 | SWEETPAULMAG.COM WINTER 2014
IMA
GE
: Lan
d o
f No
d
Gorg-wanna kids
Merry & Bright decorations, Land of Nod, from $6landofnod.com
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SWEETPAULMAG.COM | 45
1.
1. Tingleby wallpaper This Modern Life, $62 per roll, thismodernlife.co.uk
2. HarmonicaLand of Nod, $8, landofnod.com
3. Mini rodini blue stripe rain jacketScout and Co, $73, scoutandcokids.com
4. Paper coloring costumeOMY Shop, $18, omy.fr
5. Willow romperEmerald August, $28, emeraldaugust.com
6. Elephant baby blanketLittlephant, $55, webshop.littlephant.com
7. Perch toddler bedOeuf, $440, oeufnyc.com
WILL’S FAVORITE
2.
3.
4.
5.
6.
7.
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46 | SWEETPAULMAG.COM WINTER 2014
Tamar’s ornaments
Text by Paul Lowe | Photography by Kristin Gladney
I asked one of my favorite artists, Tamar Mogendorff, to design a cute craft project for Sweet Paul’s readers. She came up with these beautiful ornaments for you all. Tamar’s one-of-a kind soft sculptures are a sight to behold. They are all handmade out of fabric and thread
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SWEETPAULMAG.COM | 47
Why do you work with textiles?
It was always materials that came handy—
old cloths, old curtains, towels… and there
was always a needle and a thread, and so
I made objects, dolls, and other stuff from
textiles. Now I am enjoying the endless
world of textiles. It gives me endless
opportunities, and it inspires me.
What is your favorite childhood
holiday memory?
We used to celebrate Hanukkah, and every
year we cut colorful transparent paper (like
cellophane) and glued it with margarine on
the windows: menorahs, candles, dreidel,
and abstract patterns. It was so beautiful
at night, walking around and seeing all the
colors and shapes in the light. We would
also take grapefruit and cut out shapes,
put a handle on the side, and place a
candle inside. Making these would take
the darkness away. It is the holiday of light,
after all.
Any ornament-making tips you can
give our readers?
Don’t try to make your ornaments perfect.
Try different sizes, fabrics, colors—go with
your feelings. But mainly: have fun, enjoy
the making. Happy holidays!
For the Star and Moon ornament,
you will need:
template at sweetpaulmag.com2 kinds of fabric, for the back and the frontneedle & threadscissorscotton filling
Star
1. Cut out the template and pin the 2 parts
to your fabrics. Cut out your shape.
2. Sew the front to the back. Remember
to leave a small hole so you can get the
filling in.
3. Fill the ornament and sew up the hole.
4. Add some thread to make a loop so you
can hang your star.
You can also make a simple stitched
face and add some silver threads on the
ends of the star.
Moon
1. Cut out the template and pin the 2 parts
to your fabrics. Cut out your shape.
2. Sew the front to the back. Remember
to leave a small hole so you can get the
filling in.
3. Fill the ornament and sew up the hole.
4. Add some thread to make a loop so you
can hang your moon.
Nut
You will need:
template at sweetpaulmag.com3 kinds of fabric, 2 for the front and 1 for the backneedle & threadscissorscotton fillinggold sewing thread
1. Cut out the template and pin the 2 front
parts to your fabrics. Cut out your shape.
2. Pin the 2 front parts to the back fabric
and cut out the back.
3. Use the needle and thread and sew the
2 front parts together.
4. Sew the front to the back. Remember
to leave a small hole so you can get the
filling in.
5. Fill the ornament and sew up the hole.
6. Use gold thread and sew on the “V”s
onto the top part of the nut.
7. Add some thread to make a loop so you
can hang your nut.
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48 | SWEETPAULMAG.COM WINTER 2014
Keep track of
SWEETPAULMAG.COM | 5958 | SWEETPAULMAG.COM FALL 2013
Pickling! Fruits, vegetables, you name
it—there is a way to pickle it. Whether it
is a quick refrigerator pickle, a pickle that
you can into jars to stock your pantry, or
a nutritionally packed fermented pickle,
there are an infinite variety of ways to add
more flavor to your local winter meals.
These are some of my new seasonal
favorites. Now is the time, so get pickling!
FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg
in all of your favorite places!
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SWEETPAULMAG.COM | 49
Download all back issues as PDF files! gumroad.com/sweetpaul
W IN T E R 2014
SU M M E R 2014
SPR ING 2014
FA L L 2014
From an award-winning chef and New York Times best-selling author
A RUX MARTIN BOOK
Get a taste of what Marcus cooks at home
www.marcussamuelsson.com #MARCUSOFFDUTY
From an award-winning chef and best-selling author
Get a taste of what Marcus Get a taste of what Marcus Get a taste of
cooks at homewww.marcussamuelsson.com #MARCUSOFFDUTY
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50 | SWEETPAULMAG.COM WINTER 2014
Gorg-wanna woofI think Hugo must be a mix of a
French Bulldog and something
Norwegian, because he loves
salmon even more than I do!
Whenever I put any form of
salmon in his bowl it’s gone
within seconds.
I make these balls for
myself too, but then add some
chopped herbs and, of course,
some salt and pepper.
Hugo’s Salmon Balls
Makes about 12 balls
3 cups raw salmon filet, no skin or bone, coarsely chopped ¼ cup celery, chopped 1⁄3 cup carrot, chopped 1 egg white butter or oil, for frying
1. Place all ingredients
in a blender and blend
until smooth.
2. Form into walnut-
sized balls and fry them
in oil or butter. A good
trick is to brown them
on both sides, throw
a little water in the pan,
and put on a lid.
3. Let them steam for about
2 minutes—that gives them a
just-done center.
FOOD+STYLING+PHOTOGRAPHY by Paul Lowe
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SWEETPAULMAG.COM | 51
PAUL’S FAVORITE
1. Canvas pet tote red
& navy
Love Thy Beast, $132,
lovethybeast.com
2. Harper bandana
Love Thy Beast, $132,
lovethybeast.com
3. Kid's pug long-sleeve
tee shirt
Scout and Co., $42,
scoutandcokids.com
4. Larry the long dog tray
Mary Kilvert, $33,
marykilvert.com
5. All the breeds make
up bag
Plum & Ashby, $24,
plumandashby.co.uk
6. Antique 1920s bronze
french bulldog figure
Growler, $488,
growler-london.co.uk
7. Tartan grey dog
sleeping bag
Cloud7, $189, cloud7.de
7.
4.
5.
3.
2.
1.
6.
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52 | SWEETPAULMAG.COM WINTER 2014
FOOD+STYLING by Michaela Hayes, Crock & Jar | PHOTOGRAPHY by Paul Lowe
One for the season
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SWEETPAULMAG.COM | 53
As a child, the holidays were always an especially sweet time of year in my house. And
by sweet I mean candies and cakes, pies
and fudge, cookies… and more candy.
There is always fudge in my mom’s house
for Christmas, and sugar cookies to be
decorated, sometimes a chocolate chiffon
pie or lemon merengue pie, divinity,
stockings full of store-bought candy,
dishes of pulled sugar candy, and always,
always, the special Christmas cake. If I
had a serious sweet tooth, I’d be done for.
Historically, I have been known to gain five
pounds in one week of holiday visiting.
As an adult, I challenge myself to eat more
healthily and seasonally. Like everyone,
sometimes I do better than others, and
the winter holidays feel like a time to
let loose a little and celebrate. So when
I think about what I want to put in the
stomachs and stockings of the people I
love, it’s time to get a little creative.
When looking for a balance between
sweet and healthy, fruit is a great place to
start. Making fruit leather is a wonderful
way to get a little more bang for your fruit
buck. Drying concentrates the fruit’s
natural sweetness, and adding spices
creates a more complex flavor, making
this leather a snack fit for a finicky child or
an adult gourmand.
Have fun making this leather on a
chilly winter day. The scent of baking
apples, maple, and spices is a great way
to warm up your kitchen. You can make
these little leather wraps special with
some pretty packaging, or simply throw
them in your bag for a healthy and sweet
snack on the go.
Red Apple Leather
You can definitely use green apples for
this. The coloring comes from a beet—
totally delicious and you don’t need to let
any beet-phobic folks know. They won’t be
able to tell!
2 lbs of apples (about 5 medium apples) 1 lemon, juiced 1 red beet (golf ball sized) 1 tablespoon maple sugar (optional) ½ teaspoon cinnamon, ground ¹⁄8 teaspoon cardamom, ground pinch of salt
1. Preheat your oven to 225˚F.
2. Peel, seed, and chop up apples. Peel
and chop up the beet.
3. In a food processor or blender, blend
the apples and beet with the lemon juice
until smooth.
4. Stir in the sugar, spices, and salt.
5. Divide the purée in half and spread it in
an even layer, ¼” thick, onto 2 parchment
lined baking sheets. The rectangles will
end being about 9x14” large and will not
completely fill the sheet.
6. Bake the leather in the oven until it
is dry to the touch, about 1½–2 hours,
rotating the pans halfway through. Turn
off the oven and allow the leather to cool
completely inside.
7. Peel the leather off the parchment and
cut it into shapes using scissors.
Roll the shapes in waxed paper and
then tissue paper and tie with string for
a sweet, healthy treat for your favorite
child or adult!
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54 | SWEETPAULMAG.COM WINTER 2014
IMA
GE
: Id
yll H
om
e
Gorg-wanna design
Large paper star decorations, Idyll Home, $16 eachidyllhome.co.uk
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SWEETPAULMAG.COM | 55
WILL’S FAVORITE
1.
2.
3.
4.
5.
6.
7.
1. Abstract one printXavier and Me, $89, xavierandme.com
2. Black pod vaseKoromiko, $61, koromiko.com
3. Christmas reindeer pillowFlossy-p Art, $35, flossypArt.etsy.com
4. Bell taper candle holderIn Spaces, $12, in-spaces.com
5. Mango bread boards with a crossIn Spaces, $64, skandivis.co.uk
6. Archibald dining tableMaisons du Monde, $975, maisonsdumonde.com
7. Smukke black dining chairABC Home, $295, abchome.com
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noritakechina.com
C M Y K
Noritake no009161b_Martha_Stewart_Weddings Proof 1 COLORVARA (Martha_Stewart_Weddings) 4/C Spread
Noritake Colorvara 4/C Spread Martha Stewart Weddings
Trim :Bleed :Safety :
16.25 in x 10.875 in16.5 in x 11.125 in15.5 in x 10.125 in
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noritakechina.com
C M Y K
Noritake no009161b_Martha_Stewart_Weddings Proof 1 COLORVARA (Martha_Stewart_Weddings) 4/C Spread
Noritake Colorvara 4/C Spread Martha Stewart Weddings
Trim :Bleed :
Safety :
16.25 in x 10.875 in16.5 in x 11.125 in15.5 in x 10.125 in
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SWEETPAULMAG.COM | 59
features WINTER 2014 | ISSUE NO. 19
c o o k i e si t ' s a b l u e , b l u e c h r i s t m a s
s c a n d a n a v i a nw e c o m e b e a r i n g g i f t s
c o z y w i n t e r b i t e ss h a d o w b o x e s
p i s t a c h i ow o o l
b l a c k i s t h e n e w b l a c kl o n d o n s h o p p i n g g u i d e P
HO
TO
GR
AP
HY
by
Lind
a X
iao
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60 | SWEETPAULMAG.COM WINTER 2014
with savory spices
PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan
Sichuan Peanut Brittle
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Lemon Rosemary Shortbread
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62 | SWEETPAULMAG.COM WINTER 2014
Chocolate Chili Icebox Cookies
Makes about 4 dozen
1½ cups all purpose flour 1⁄3 cup Dutch-processed cocoa powder ¾ teaspoon cinnamon, ground ½ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon baking soda 1½ sticks unsalted butter, at room temperature ¾ cup sugar 1 egg white 1 teaspoon vanilla extract demerara sugar, for rolling
1. Whisk together the first 6 ingredients.
2. Beat butter and sugar until light and fluffy.
3. Add egg white and vanilla and beat to
combine. Scrape down sides of bowl.
4. Add the flour mixture and stir just
until combined.
5. Turn dough onto a lightly floured surface.
6. Dust your hands with flour and shape into
a disc.
7. Cut disc in half and shape each into logs
about 8” long and 1½” in diameter.
8. Roll in demerara sugar and wrap well with
plastic wrap.
9. Refrigerate until completely chilled, at least
4 hours or up to overnight.
10. Preheat oven to 350ºF.
11. Line baking sheets with parchment paper.
12. Cut into ¼” slices and arrange cookies on
baking sheets 1” apart.
13. Bake, in batches if necessary, until cookies
are soft but dry. This will take about 9 minutes.
14. Transfer to a wire rack and let
cool completely.
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Anise Butter Cookies
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64 | SWEETPAULMAG.COM WINTER 2014
4 to 6 tablespoons water, as needed
1. Whisk together the first
6 ingredients.
2. Beat butter and sugars
until light and fluffy.
3. Add egg and beat
to combine.
4. Add vanilla, molasses,
and honey, and mix until
thoroughly incorporated.
5. Add the flour mixture in
2 batches, mixing just until
combined.
6. Turn dough out onto a
lightly floured surface and
shape into 3 discs.
7. Wrap each with plastic wrap
and refrigerate at least 1 hour
or up to overnight.
8. Preheat the oven to 350ºF.
9. Working 1 disc at a time, roll
on a lightly floured surface
until the dough is ¼” thick.
10. Press with a well floured
cookie mold or decorated
rolling pin.
11. Cut as needed.
12. Transfer to a baking sheet
and repeat with remaining
dough. Save your scraps!
They can be patched together
and re-rolled.
13. Bake until just set and
crisped at edges. This will
take about 10 minutes.
14. Transfer to a wire rack to
let cool completely.
15. To glaze, mix together all
of the ingredients, adding
water as needed.
16. Lightly brush the cookies
and let stand until the glaze
has set.
Spiced Ginger Cookies with
White Pepper Glaze
Makes about 3 dozen
Dough:
3¾ cups all purpose flour 1½ tablespoons ginger, ground 1½ teaspoons allspice, ground 1 teaspoon cinnamon, ground 1 teaspoon salt ¼ teaspoon white pepper, ground 2 sticks unsalted butter, at room temperature ½ cup sugar ½ cup dark brown sugar 1 egg 1 teaspoon vanilla extract ½ cup molasses 2 tablespoons honey
Glaze:
1 cup confectioners’ sugar ¼ cup white pepper, ground
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Spiced Ginger Cookies with White Pepper Glaze
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66 | SWEETPAULMAG.COM WINTER 2014
Currant Ginger Jam Bars
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Fig & Fennel Biscotti
Makes about 2 dozen
2½ cups all purpose flour 2 teaspoons fennel seeds 1 teaspoon cinnamon, ground 1 teaspoon baking powder ¼ teaspoon salt 1 cup sugar ¼ cup olive oil zest from ½ orange 2 large eggs, room temperature 1 cup hazelnuts, lightly toasted ½ cup dried figs, roughly chopped
1. Preheat oven to 350ºF.
2. Line a baking sheet with
parchment paper.
3. In a medium bowl,
whisk together the first
5 ingredients.
4. In a large bowl, mix the sugar,
olive oil, and zest.
5. Add eggs, 1 at a
time, stirring well after
each addition.
6. Add flour mixture and stir until
just combined.
Currant Ginger Jam Bars
Makes 9x9” pan
Bars:
1½ sticks unsalted butter+more for greasing, at room temperature ½ cup sugar 1 egg yolk 2 cups all purpose flour ½ teaspoon salt 12 oz jar red currant jelly 2 teaspoons ginger, freshly grated on a microplane
Streusel:
4 tablespoons unsalted butter, melted ¼ cup light brown sugar ¾ cup all purpose flour ¼ teaspoon salt
1. Preheat oven to 350ºF.
2. Butter a 9x9” baking dish.
3. Beat the butter and sugar
together until light and fluffy.
4. Add the egg yolk and beat
until combined.
5. Add the flour and salt and stir
until just combined.
6. Press into pan to form an
even layer.
7. Bake until set and lightly
golden at edges. This will take
about 25 minutes.
8. Let cool completely.
9. Meanwhile, mix together the jelly
and ginger.
10. To make the streusel, mix the
butter and sugar.
11. Add the flour and salt and mix
until crumbly.
12. Once the base has cooled,
spread the jelly mixture into an
even layer.
13. Scatter with the
streusel topping.
14. Bake until the streusel is
lightly golden. This will take about
20 minutes.
15. Let cool completely before
cutting into bars.
7. Fold in hazelnuts and figs.
8. Pour dough onto baking sheet and
shape into a 12x5” rectangle.
9. Place in the oven and bake 20–25
minutes until edges are pale golden
and center is set.
10. Remove from oven and reduce
temperature to 300ºF.
11. Transfer loaf to cooling rack and let
cool 15 minutes.
12. Using a serrated knife, cut biscotti
into ½” slices.
13. Arrange biscotti, cut side down.
14. Bake again until dry and lightly
golden. This will take about
20 minutes.
15. Transfer to a wire rack and let
cool completely.
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68 | SWEETPAULMAG.COM WINTER 2014
Cardamom Crescents
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Cardamom Crescents
Makes about 3 dozen
2½ cups all purpose flour 1 teaspoon salt ¾ teaspoon cardamom, ground ¾ teaspoon cinnamon, ground 2 sticks unsalted butter, at room temperature 1 cup+2 cups confectioners’ sugar 1 teaspoon vanilla extract 2 cups walnuts, very finely chopped (in food processor)
1. Preheat oven to 350ºF.
2. Whisk together the first 4 ingredients.
3. Beat butter and sugar until light
and fluffy.
4. Add vanilla extract and stir to combine.
5. Add the flour mixture and mix, just
until combined.
6. Add walnuts and stir until
thoroughly incorporated.
7. Using 1 tablespoon of dough per cookie,
shape into crescents and place on baking
sheets about 2” apart.
8. Bake, in batches if needed, until lightly
golden. This will take about 15 minutes.
9. Let cool for 5–10 minutes.
10. Place the remaining 2 cups
confectioners’ sugar in a wide,
shallow bowl.
11. When the crescents are cool enough
to handle but still warm, roll in
confectioners’ sugar, then transfer to a
wire rack to cool completely.
12. Once cool, roll in confectioners’
sugar again.
Sichuan Peanut Brittle
Makes about 1½ lbs
vegetable oil, for greasing 1½ teaspoons Sichuan peppercorns 1½ cups sugar ½ cup light corn syrup ¼ cup water ¾ teaspoon salt 1½ cups peanuts, roasted 1⁄3 cup black sesame seeds 1 tablespoon unsalted butter 1 teaspoon baking soda
1. Grease a medium-sized baking
sheet with vegetable oil. Have all of
your ingredients measured and ready by
the stove.
2. Toast peppercorns over medium heat
until fragrant.
3. Grind using spice grinder or mortar and
pestle until fine.
4. Heat sugar, corn syrup, water, and salt
in a medium saucepan over medium heat.
5. Stir to help the sugar melt evenly.
6. Turn the heat to medium-high and boil,
swirling the pan occasionally (do not stir)
until the sugar starts to color.
7. Once the sugar turns chestnut in color,
remove from heat.
8. Quickly add the peanuts, sesame
seeds, butter, and baking soda, and using
a wooden spoon, stir to combine.
9. Pour onto the prepared pan and spread
into a thin, even layer. Let cool completely.
To serve, break into shards.
Lemon Rosemary Shortbread
Makes 9x9” pan
3 sticks unsalted butter+more for greasing, at room temperature ¾ cup sugar 3¼ cups all purpose flour 2 tablespoons rosemary, finely chopped 1 teaspoon salt zest from 1 lemon
1. Preheat oven to 350ºF.
2. Butter a 9x9” baking pan.
3. Beat butter and sugar until light
and fluffy.
4. In a small bowl, whisk together the
remaining ingredients.
5. Add to butter mixture and mix until
combined; dough will remain crumbly.
6. Pat dough evenly into prepared pan
and prick with a toothpick or skewer about
every ½”.
7. Bake until lightly golden. This will take
about 35 minutes.
8. Cool for about 10–15 minutes.
Cut shortbread while warm.
Anise Butter Cookies
Makes about 2 dozen
Dough:
1 stick unsalted butter, at room temperature ½ cup sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon anise seeds, roughly chopped 2 cups all purpose flour 1 teaspoon salt
Icing:
1 cup confectioners’ sugar 1½ tablespoons powdered egg whites ½ teaspoon vanilla extract 3 tablespoons water sanding sugar, for sprinkling
1. Beat butter and sugar until light
and fluffy.
2. Add the egg, vanilla extract, and anise
seeds and beat to combine.
3. Add flour and salt and mix until a
dough forms.
4. Lay out 2 large pieces of plastic wrap.
5. Spoon half of the dough onto each, then
wrap and shape into a disc.
6. Refrigerate at least 1 hour or up
to overnight.
7. Preheat oven to 350ºF.
8. Working 1 piece of dough at a time, roll
on a lightly floured surface until 1⁄8” thick.
9. Cut into decorative shapes with your
favorite holiday cookie cutters.
10. Transfer to a baking sheet and
repeat with remaining dough. Save
your scraps! They can be patched
together and re-rolled.
11. Bake until lightly golden. This will take
about 10–12 minutes.
12. Transfer to a wire rack and
cool completely.
13. Mix all of the icing ingredients together
in a bowl.
14. Using a small spoon or brush, carefully
glaze the cookies and immediately
sprinkle with sanding sugar.
15. Let stand until the icing has set.
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70 | SWEETPAULMAG.COM WINTER 2014
blue, blue It’s a
CRAFTS+STYLING+PHOTOGRAPHY by Paul Lowe
Christmas this yearSweet Paul got inspired by his favorite color—blue. This year, he’s using blue velvet, glitter, tinsel, and everything else blue to make his Christmas wish come true
Tinsel Snowflake
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Trees
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72 | SWEETPAULMAG.COM WINTER 2014
Advent Calendar
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Tinsel Snowflake
These are so pretty and really easy to
make. Craft stores have tinsel pipe cleaners
in all colors.
You will need:
5 tinsel pipe cleanerswire cutter4 small glass beadshot glue gun & hot glue
1. Take 3 cleaners and twist them all together in
the middle.
2. Cut the 2 remaining cleaners into 6 equal
parts and twist them on the ends of each long
cleaners to create a snow flake.
3. Hot glue the beads in the center of
the snowflake.
Trees
Here I used bottle brush trees that I fixed up
to be more festive. They’re really cute as a
grouping on a mantel or a table.
You will need:
bottle brush trees, mine are from michaels.comthin velvet ribbonvelvet leaveshot glue gun & hot glue
1. Hot glue the end of the ribbon to the
underside of the trees and twist the
ribbon around.
2. Hot glue the ribbon to the top and cut off.
3. Hot glue the leaves to the top.
Advent Calendar
These are small jewelry boxes that I painted.
They’re great because you can reuse them year
to year. Super cute on a silver tray or hanging
from an old hanger.
You will need:
25 small boxes, mine are from containerstore.comcraft paint in 2 colorsribbonscut out numbers, these are printed out on a home printerhot glue gun & hot glueplastic deer
1. Paint the lids and bottoms of the boxes using
craft paint. Let dry.
2. Fill boxes with small gifts and tie little ribbons
around them all.
3. Hot glue the numbers on top.
Flower
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74 | SWEETPAULMAG.COM WINTER 2014
Wreath
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“Velvetis one of those forgotten materials that, if done right, can be so beautiful”
Velvet Note Books
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76 | SWEETPAULMAG.COM WINTER 2014
“Blueis my favorite color. It makes me calm and happy”
Honeycomb Ornaments
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SWEETPAULMAG.COM | 77
4. On 1 of the boxes hot
glue a little deer as a special
little gift.
Flower
This can be used as décor on a
sideboard, or as a gift topper.
Also cute as a corsage or
a hairpin.
You will need:
fabric scrapsscissorsQ-tipsgluesilver glitterflorist wirehot glue gun & hot glue
1. Make a template of a petal
shape and use that to cut out
petals in the fabric scraps.
I free-formed it, as I like an
organic look.
2. Pull a little on the
ends so that you get some
loose threads.
3. Hot glue the end of the
petals to florist wires.
4. Dip the end of 5 Q-tips in
glue and sprinkle with glitter.
Let dry and make them into a
small bundle.
5. To assemble the flower,
start with the Q-tips and then
layer the petals around them.
Work all the way around.
6. Secure the flower by tying
a small piece of string just
underneath the flower crown.
7. Take a long piece of fabric
and glue it to the stem. Twist
it around and secure it with
some hot glue.
Wreath
So simple yet so beautiful.
You will need:
indigo cotton fabricmetal ringscissorshot glue gun & hot glue
1. Cut out about 15 leaves from
the fabric.
2. Rip long strips of the fabric
and secure the end to the ring.
Twist the fabric all the way
around and secure the end
with some hot glue.
3. Hot glue the leaves to
the ring.
4. To hang the wreath, attach
more ripped fabric in a loop
around the ring.
Velvet Note Books
These make such a sweet little
gift, and they’re a great way to
use fabric scraps.
You will need:
small notebooksvelvetribbonshot glue gun & hot gluescissors
1. Place the velvet around
the notebook.
2. Glue 1 side first, turn it over,
and glue the other side.
3. Use the scissors and cut
off the excess fabric all the
way around.
4. Hot glue the ribbon into the
book as a bookmark.
Honeycomb Ornaments
These look intimidating,
but once you get the idea it’s
quite easy.
You will need:
blue honeycomb paper ornament templatesscissorshot glue gun & hot gluestring
1. Take your template and cut
it in half lengthwise.
2. Place your template on the
edge of the honeycomb paper
and cut it out. Use very sharp
scissor for this.
Star of David
Blue Star
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78 | SWEETPAULMAG.COM WINTER 2014
3. Fold it out and glue the 2
ends together.
4. Glue the strings on top
and hang.
Star of David
You will need:
indigo cotton fabricscissorsbamboo stickswooden stickscutterhot glue gun & hot glue
1. Test your sticks and lay
them down to form a star. You
might have to cut them off a
little if they are too long.
2. Rip the fabric into
thin strips.
3. Secure the end to the sticks
and twist the fabric all the way
and secure the end with some
hot glue.
4. Glue 3 sticks together to
form a triangle and glue 2
triangles on top of each other
to form a star.
5. Hot glue the 2
stars together.
Blue Star
I just love the star symbol. And
you can use the star all year
round because you are… yes!
A star!
You will need:
cardboard starcraft paintbrushes
1. Paint the star. It will need at
least 2 coats, depending on
the paint you choose.
2. Let it dry.
Tinsel Tree
This is such a fun project. It
looks complicated but it’s
really easy.
You will need:
wooden stick, mine was 12”indigo cotton fabrichot glue gun & hot glue10 tinsel pipe cleaners
metal cutterflower foamcontainer, mine is from noritake.comglitter
1. Rip the fabric into thin strips.
2. Hot glue the end to the end
of the stick and twist the fabric
all the way around it. Secure
the end with hot glue.
3. Cut the foam so it fits into
your container and place the
wooden stick in the foam. Glue
it in place.
4. Start twisting the pipe
cleaners around the stick, you
need 2 to form 4 branches.
5. Work yourself all the
way up.
6. Take your cutter and trim
the cleaners to that it gets that
tree shape.
7. Cover up the foam
with glitter.
Spice Plates
A cute gift idea—the surface
gets a really cool linen effect.
You will need:
air dry claylinenrolling pinround cookie cuttersfabric dye
1. Roll the clay onto the linen, it
should be around ½” thick.
2. Use cookie cutters and cut
out circles. You can also use
a glass.
3. Place on a tray, linen side
up. Let them dry. This will take
about 14 hours.
4. Once dried, paint them with
fabric dye.
Tinsel Tree
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Spice Plates
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80 | SWEETPAULMAG.COM WINTER 2014
TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen
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pre-Christmas partyParty like Nordic people: heat up the glögg and prepare some nibbles. Christmas can be celebrated all December long!
Christmas Cake
S c a n d i n a v i a n
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Glögg
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Glögg
Glögg, aka mulled wine, is the drink
of the season. It warms you up on the
coldest day.
Serves 6
1 bottle red wine ¾ cup port wine ½ cup brandy or vodka ½ cup water 8 cardamom pods 1 cinnamon stick ½ orange peel 5 cloves 2¾ cups sugar ½ cup raisins ¼ cup almonds, slivered
1. Mix red wine, port, brandy, water,
spices, and sugar in a saucepan.
2. Bring to a boil over medium-high heat;
immediately reduce heat to low and
simmer for 3 minutes.
Serve the glögg with raisins
and almonds.
Vodka Gravlax & Butler Sauce
Scandinavian Christmas just doesn’t
happen without gravlax! You can have it
with dark bread, toast, potatoes, salad,
pasta, or even on its own.
Vodka Gravlax:
17 oz salmon fillet, cleaned 2 teaspoons sugar 2 organic lemons, just the zest 1 tablespoon whole white peppercorns 1 tablespoon coarse sea salt ½ tablespoon black pepper, freshly ground 1 tablespoon vodka pumpernickel bread
Butler Sauce:
2 tablespoons sugar 4 tablespoons fresh dill, finely chopped 2 tablespoons mustard 1 tablespoon white wine vinegar 3 oz rapeseed oil salt & freshly ground white pepper, to taste
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84 | SWEETPAULMAG.COM WINTER 2014
1. Sprinkle the sugar over the salmon
fillet. This will help the surface of the fish
to stay soft.
2. Evenly sprinkle the rest of the
seasonings over the fish and add vodka.
Remember to be more liberal with the
spices on the thicker parts of the fillet.
3. Wrap the fillet in cling film or a
plastic bag.
4. Place a light weight on the fish.
5. Let the fish cure in the fridge for at
least 8 hours, preferably overnight.
6. Turn the fish over once during the
curing process.
7. Gently wipe the cured salmon with a
paper towel.
8. Whisk together the sugar, dill,
and mustard.
9. Add the vinegar and whisk thoroughly.
10. Add the oil in a thin stream, whisking
vigorously all the while.
11. Season with salt and white pepper.
12. Serve salmon with dark pumpernickel
bread and Butler Sauce.
Skagen Röra
This dish is the Swedish version of a
prawn cocktail.
Serves 4
15 prawns, hand-peeled, cooked, ½ red onion, peeled and very finely chopped 3 tablespoons fresh dill, very finely chopped 5 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons sour cream salt & freshly ground black pepper, to taste baby gem salad bread fish roe dill sprigs
1. Mix the prawns with the chopped
onion, dill, mayonnaise, lemon juice, and
sour cream.
2. Season with salt and pepper and
gently mix together.
Serve with baby gem salad, bread, fish
roe, or dill sprigs. Personalize this dish
to whatever suits you!
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Vodka Gravlax & Butler Sauce
Skagen Röra
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86 | SWEETPAULMAG.COM WINTER 2014
Flatbread with Beetroot Pesto
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Flatbread with Beetroot Pesto
The Finns eat a lot of beetroot around
Christmas. The most common way is to
chop it up in salad, but the modern way is
to blend it to a pesto and have it
with flatbread.
Makes 12 flatbreads, 2 cups pesto
Beetroot Pesto:
17 oz beetroots, cooked or roasted 4 cloves garlic 3½ oz parmesan cheese, grated 3½ oz cashew nuts or pine nuts ½ cup basil leaves ½ cup olive oil salt & black pepper, to taste
Flatbread:
2¼ cups self-raising flour+more for dusting 1 tablespoon sea salt 1 tablespoon baking powder 17 oz natural yogurt
For Serving:
blue cheese pine nuts
1. Make the pesto first and have it on
hand. Place all the ingredients in a food
processor and blend till smooth.
2. For the flatbread, combine flour, salt,
baking powder, and yogurt in the bowl of
a food processor. Pulse to combine.
3. Cut the dough into 12 pieces and form
flat circles with a rolling pin.
4. Preheat a stovetop grill pan over
medium high. Do not oil.
5. Place bread on hot grill and cook
without touching about 1–2 minutes.
6. Turn and continue to cook 1–2 minutes
more or until bread has puffed up.
Serve immediately with beetroot
pesto, blue cheese, and pine nuts.
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88 | SWEETPAULMAG.COM WINTER 2014
Lamb Meatballs with Tzatziki Dip
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Lamb Meatballs with Tzatziki Dip
Everybody loves meatballs. These tiny
balls are hand rolled with minced lamb
and seasoned extra juicy with goat
cheese. Complete with Greek tzatziki.
Makes about 20 meatballs, 1½ cups tzatziki
Meatballs:
17 oz lamb mince 1 large egg, lightly beaten 1½ cups breadcrumbs, fresh 2 garlic cloves, crushed 3 tablespoons fresh thyme, finely chopped 3½ oz goat cheese, crumbled 2 tablespoons olive oil salt & black pepper, to taste
Tzatziki Dip:
1 cucumber, grated 12 oz Greek yogurt 2 cloves garlic, finely chopped 3 tablespoons fresh dill, very finely chopped 1 tablespoon lemon juice dash of extra virgin olive oil salt & black pepper, to taste
1. Combine mince, egg, breadcrumbs,
garlic, thyme, and cheese.
2. Season with salt and pepper.
3. Mix to combine.
4. Roll mixture into balls.
5. Heat oil in a large frying pan over
medium-high heat.
6. Cook meatballs, turning, for
5–7 minutes, or until browned and
cooked through.
7. Hang the grated cucumber in muslin
cloth or a tea towel in order to squeeze out
all the excess liquid.
8. Combine the yogurt, cucumber, garlic,
dill, and lemon juice.
9. Add a dash of olive oil.
10. Season with salt and pepper.
Serve meatballs with tzatziki on top or
on the side.
Christmas Cake
Underneath the smooth white surface of
fondant icing hides the Christmas cake.
It’s made of nuts, chocolate chips, and
cranberries.
Makes about 12 pieces
Cake:
1¾ sticks butter, room temperature 1 cup sugar 3 eggs 4 oz dark chocolate chips 4 oz Brazil nuts or nuts of your choice, crushed ¼ cup dried cranberries 1¼ cups flour 2 teaspoons vanilla sugar 2 teaspoons baking powder
Icing:
¾ cup smooth fig or cherry jam 17 oz white marzipan or fondant icing 3½ tablespoons icing sugar
1. Heat the oven to 350°F.
2. Whip the room-temperature butter and
sugar together until foamy.
3. Add the eggs 1 at a time, beating
after each.
4. In a separate bowl, combine the
chocolate chips, nuts, cranberries, flour,
baking powder, and vanilla sugar.
5. Fold the flour mixture into the
butter and sugar, and then fold in the
chopped figs.
6. Pour the batter into a non-stick
spring-form cake pan (around 9”
in diameter). Bake on the lowest oven
rack for around 1 hour or until the cake is
cooked through, but be careful not to dry
it out by overbaking.
7. Let the cake cool completely.
8. Spread the jam over the top and sides
of the cake.
9. Warm the fondant icing with
your hands.
10. Sprinkle icing sugar on a clean work
surface and over a rolling pin.
11. Roll out the icing evenly.
12. Use the rolling pin to lift the icing over
the cake.
13. Cut away the excess and smooth the
icing over the cake, tucking the edges
under the cake itself.
14. If you have extra fondant, use a
cookie cutter to cut little shapes to
decorate the cake.
Salt Dough for Crafts
This dough should not be eaten! It’s only
meant for making crafts.
1¼ cups flour ¼ +2 tablespoons salt ½ cup+2 tablespoons water food coloring
1. Mix together the flour and salt.
2. Add the water and food coloring of your
choice little by little, mixing all the while.
3. Let the dough sit for a few hours.
4. After letting it rest, you can use it like
soft clay to form decorative shapes.
5. Bake your finished works of art in the
oven at 212°F.
6. Depending on the thickness of your
shapes, it can take hours for them to
harden thoroughly. Once they are cool,
you can paint them.
Salt Dough for Crafts
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90 | SWEETPAULMAG.COM WINTER 2014
These are our 6 favorite cookies and cake bars of the season. They will surely bring a smile to any face, young, old, or animal
FOOD by Paul Lowe+Paul Vitale | STYLING+PHOTOGRAPHY by Paul Lowe
We come bearinggifts
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Pumpkin Spice Bar with Nuts & Warm Bourbon Honey
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92 | SWEETPAULMAG.COM WINTER 2014
Molasses Pecan Blondies
A buttery, extra-spiced molasses cookie base
topped with a decadent frosting with pecans
and a touch of whiskey. I used instant pudding
mix in my frosting, but you could use custard
mix if it’s available to you.
Makes 20 bars
Cookie Crust:
¾ cup butter, at room temperature 1 cup sugar ¼ cup blackstrap molasses 1 egg 2 cups all purpose flour 1 tablespoon cinnamon, ground 1 teaspoon ginger, ground 1 teaspoon cardamom, ground ¼ teaspoon salt 2½ teaspoons baking soda
Topping:
5 tablespoons salted butter, softened ¼ cup heavy cream 2 tablespoons vanilla instant pudding mix 2 cups confectioners’ sugar 1 tablespoon whiskey 1 cup pecans, chopped
1. Preheat oven to 350°F.
2. Cream butter and sugar for 4 minutes in a
stand mixer.
3. Add molasses and egg and mix
until incorporated.
4. Measure out all dry ingredients into a bowl
and mix together with a fork.
5. With mixer on low, slowly add dry ingredients
to egg mixture, and mix until fully incorporated.
6. Press dough into a greased 9x9” pan.
7. Bake for 25 minutes.
8. Remove from oven and allow to
cool completely.
9. For the topping, cream butter, heavy cream,
and pudding mix.
10. Add whiskey (if you don’t want to use
whiskey, add vanilla or an extract of your
choice) and mix well.
11. With mixer on low, add confectioners’ sugar
a bit at a time until all has been incorporated.
12. Add pecans and mix well. The
topping should be slightly thicker than a
regular frosting.
13. Spread the topping on the Blondies, let set,
and cut into bars.
Molasses Pecan Blondies
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Raspberry Bar with Easy
Caramel Sauce
This one is a real reminder of
summer for me. The sweet
jam is such a great mix with
the buttery shortbread. You
can add dried fruits and nuts
too. The sauce is delicious and
really easy to make.
Makes about 16 bars
Bar:
1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 2 cups raspberry jam (I love Bonne Maman)
Sauce:
1 cup granulated sugar 6 tablespoons butter, salted ½ cup heavy cream 1 teaspoon flaky sea salt
1. In a bowl, beat butter and
sugar until creamy.
2. Add the vanilla, flour,
and salt, and mix until a
smooth dough.
3. Wrap in plastic and let rest
in the fridge for 45 minutes.
4. Preheat oven to 360°F.
5. Grease a 9x13” baking pan.
6. Take mixture out of the
fridge. Place half in the baking
pan and keep the rest for the
crumble on top.
7. Prick the bottom with a fork.
8. Spread the jam over and
crumble the rest of the
shortbread dough on top.
9. Bake for 25–30 minutes or
until golden.
10. Cool on a wire rack.
11. Pour the sugar into a
dry saucepan.
12. Melt the sugar over
medium-low heat. It will
begin to get clumpy and
then after a few minutes it will
melt completely.
13. Once the sugar is
completely melted, carefully
add butter in 1 tablespoon
at a time. Be careful, as the
sugar will boil up as you add
the butter.
14. Stir to combine the
butter completely into
the sugar.
15. Finally, drizzle the
cream into the caramel
while you stir it. It will boil
up and sputter. Mix until
fully incorporated.
16. Stir the mixture for
about 1–2 minutes more,
until it reaches your desired
consistency. Be careful if you
are tasting your caramel,
because it’s super hot!
17. Remove from heat and
allow to cool.
You can store it for up to 1
week in a sealed container
in the fridge. You may
want to microwave it
slightly before serving or
using it as a topping.
Raspberry Bar with Easy Caramel Sauce
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94 | SWEETPAULMAG.COM WINTER 2014
Scotch Ice Cream Bars with Whiskey & Espresso
This recipe is a play on an ice cream flavor I first had in Spain called escoces, or scotch in English. The sweet crust and ice cream pair perfectly with the complex whiskey and bitter espresso flavors
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Scotch Ice Cream Bars with
Whiskey & Espresso
Makes 14 bars
Crust:
2 sleeves graham crackers, crushed into crumbs ²⁄3 cup white sugar 1½ sticks butter, melted
Ice Cream:
½ gallon good quality vanilla ice cream, softened but not melted 2 tablespoons whiskey (I love Jameson)
Espresso Sugar:
¼ cup white sugar 3 tablespoons instant espresso
1. To make the crust, mix
graham cracker crumbs,
sugar, and melted butter in
a bowl.
2. Spread into a 9x13” pan
lined with parchment.
3. Press the mixture down into
the bottom of the pan evenly.
4. Put in the freezer for
20 minutes.
5. Prepare your ice cream
once it’s soft enough to stir
but not completely melted. In a
bowl, mix ¼ cup whiskey with
the full container of ice cream
until it’s fully incorporated.
6. Make the espresso sugar
as you would make cinnamon
sugar—simply mix the 2
ingredients together.
7. To assemble, spread ²⁄3 of
your ice cream over the crust.
8. Sprinkle ²⁄3 of the espresso
sugar over the ice cream.
9. Cover with remaining 1⁄3 ice
cream and spread evenly.
10. Sprinkle on the remaining
espresso sugar.
11. Freeze overnight until
set fully.
12. Cut into squares.
Coconut & Apricot Bars
with Shortbread
I love these bars. They have
a buttery shortbread bottom,
sweet jam, and then an
almost caramel-flavored
coconut on top.
Makes about 20 bars
1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 1½ cups apricot jam (I love Bonne Maman) 2 cups flaked coconut, sweetened 7 oz condensed milk, sweetened
1. In a bowl, beat butter and
sugar until creamy.
2. Add the vanilla, flour, and
salt, and mix until a smooth
dough.
3. Wrap in plastic and let rest
in the fridge for 45 minutes.
4. Preheat the oven to 360°F.
5. Take mixture out of the
fridge and press it out into a
greased 9x13” baking pan.
6. Prick the bottom with a fork.
7. Bake for 20 minutes or until
golden.
8. Take it out and spread a
layer of jam on top.
9. Top with coconut flakes and
finish off with condensed milk.
10. Place it back in the oven
for about 28–30 minutes or
until golden.
11. Cool on a wire rack and
let set.
I like mine to stay in the
fridge before serving. It
becomes almost like a
candy bar.
Coconut & Apricot Bars with Shortbread
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96 | SWEETPAULMAG.COM WINTER 2014
Grapefruit White Chocolate Brownies with Grapefruit Quick Jam
This is a classic fudgy brownie but made with white chocolate and grapefruit instead of the usual dark chocolate. Make a double batch of the quick jam and enjoy it on your morning toast!
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Grapefruit White Chocolate Brownies
with Grapefruit Quick Jam
Makes 18 bars
Bars:
7 tablespoons butter 3 oz white chocolate 1 cup sugar pinch of salt 1 grapefruit, zested 3 tablespoons grapefruit juice, fresh 2 eggs ¾ cup all purpose flour
Quick Jam:
2 grapefruit, just fruit and juice ½ pod vanilla seeds ½ cup light brown sugar
1. Heat oven to 350°F.
2. Butter an 8x8” baking pan or line it
with parchment.
3. Carefully melt the butter and white
chocolate in a saucepan over low heat.
4. Measure the sugar into a mixing bowl.
5. Pour the melted butter and white
chocolate combination into the sugar and
mix well.
6. Add the zest and grapefruit juice and
mix well.
7. Add the eggs and mix well.
8. Add flour and mix well.
9. Pour batter into prepared pan and bake
for 20–25 minutes.
10. Remove from oven and allow to
cool completely.
11. For the jam, place all the ingredients in
a saucepan and let it simmer until thick.
This will take about 20 minutes.
12. Cool and spread on top. Cut into bars.
Pumpkin Spice Bar with Nuts & Warm
Bourbon Honey
This is a mix between a cake and a bar
with an awesome pumpkin spice taste.
Use flaky sea salt, as it will create these
little salt pockets in the dough.
Makes about 20 bars
2 eggs ½ cup molasses ¼ cup light brown sugar 1⁄3 cup vegetable oil 1 teaspoon vanilla extract 1 cup pumpkin purée (not pumpkin pie filling) ¼ cup milk 1¾ cups all purpose flour 1 teaspoon baking powder 1½ teaspoons cinnamon
1 teaspoon ginger ¼ teaspoon all spice ½ teaspoon flaky sea salt 1½ cups nuts, coarsely chopped (I used pecans, almonds, and walnuts) ½ cup honey 2 tablespoons bourbon
1. Preheat oven to 360°F.
2. In a bowl, beat eggs, molasses, and
sugar until creamy.
3. Add oil, vanilla, pumpkin, and milk, and
mix well.
4. Add flour, baking powder, and spices,
and mix until you have a smooth batter.
5. Fill the batter in a greased 9x13” baking
pan, and top with the nuts.
6. Bake for about 20 minutes or until a
cake tester comes out clean.
7. Cool on a wire rack and cut into bars.
8. Heat up the honey and bourbon in
a small saucepan—don’t let it boil,
just warm.
9. Drizzle the bars with the warm
honey mixture.
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98 | SWEETPAULMAG.COM WINTER 2014
The crisp cold of winter’s short days and long nights yields a plentiful bounty of greens. The season’s harvest will fill your home with the fresh scent of pine and woody shrubs and the deep green colors will remind you that eventually spring will come. But for now, let’s rejoice in our abundance of winter greens!CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf
bountyWinter’s
Advent Candle Spheres
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Woody Herbal Wreath
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100 | SWEETPAULMAG.COM WINTER 2014
Names for greens, from left to right:
Picea oriental (Caucasian Spruce)
Picea abies (Norwegian Spruce)
Abies nordmanniana (Nordmann Fir)
Abies nobilis (Noble Fir)
Cupboard Full of Greens
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Winter Greens Bouquet with Fabric Leaves
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102 | SWEETPAULMAG.COM WINTER 2014
Pine Needle Tassels
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Winter Greens Bouquet with
Fabric Leaves
You will need:
different kinds of winter greensgold fabricscissorsMod Podge with matte finishwax paperbrush
1. Arrange your greens in a bucket
or vase.
2. Cut leaf shapes in gold fabric and cover
them with Mod Podge.
3. Place the leaves on wax paper and
allow them dry completely. They will
be stiff.
4. Sprinkle them over the greens like
fallen snow.
Woody Herbal Wreath
You will need:
woody herbs shrubsthymeeucalyptusrosemaryoakscissorsflorist wirewreath base, you can use Styrofoam or mossstar ornament
1. Make small bouquets of your greens.
2. Fasten each small bouquet to the
wreath with florist wire by twisting the
wire around the wreath of the bouquet a
few times.
3. Place the bouquets close to each other
so they covers the whole wreath. Repeat
until you have a nice full wreath.
4. Hang with a simple cord and decorate
with a star ornament.
Advent Candle Spheres
You will need:
4 floral foam ballssmall floral clamps (these can be bought at a florist supply store)florist wiregreens, like pine or sprucescissors4 candles
1. Start by soaking the florist foam balls
in water.
2. Use your scissors and cut small sprigs
of the greens.
3. Fasten each sprig to the ball using the
floral clamps. Make sure to fill in all the
spaces so the balls look nice and full.
Leave a small space at the top of each
ball to place your candle.
4. Finish off each ball by wrapping some
florist wire around it to ensure that all the
sprigs are securely held in place.
5. Stick your candles into the foam at the
top of each ball. Make sure that they’re
securely set deep into the foam.
Pine Needle Tassels
You will need:
pine branchesrubber bandsribbons and stringscissors
1. Pull the pine needles off the branches.
2. While they still are in your hand, secure
each little bundle with a rubber band.
3. Tie some beautiful ribbon and string
around each tassel and they are ready
to hang!
Cupboard Full of Greens
Christmas is about your senses and
the idea here is to fill a whole cupboard
with different kind of greens. It will smell
wonderful and give your house that old
fashioned Christmas feel.
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104 | SWEETPAULMAG.COM WINTER 2014
Winterb i t esFOOD+STYLING+PHOTOGRAPHY by Paul Lowe
coz y
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WinterWinter is upon us and we need some new ideas for what to serve on those long winter nights. These appetizers work well at any party or if you simply need something extra good for a night in front of the telly
Fig & Blue Cheese Tarts with Honey
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106 | SWEETPAULMAG.COM WINTER 2014
Hummus with Lemon & Toasted Pine Nuts
Pita Chips with Cumin
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Risotto is the perfect winter dish. Rich, creamy and satisfying
Fennel & Mushroom Barley Risotto
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108 | SWEETPAULMAG.COM WINTER 2014
Fig & Blue Cheese Tarts with Honey
These tarts have all you want: they’re
sweet, salty, flaky, and fruity. Every bite
is a wonder.
Makes 12
1 large sheet of puff pastry pinch of all purpose flour 2 cups blue cheese, crumbled 8 fresh figs, quartered olive oil pepper honey
1. Preheat oven to 380°F.
2. Roll out the puff pastry in some flour.
3. Use a cookie cutter or a glass to cut
out round tarts.
4. Place them on a baking tray covered
with parchment paper.
5. Top each with some blue cheese, figs,
a little olive oil, and some pepper.
6. Bake until golden. This will take about
15 minutes.
Serve hot or cold with some drizzled
honey on top.
Hummus with Lemon & Toasted
Pine Nuts
Gotta love a good hummus.
This one gets a nutty taste from the
toasted pine nuts.
15 oz can of chickpeaas 1⁄3 cup tahini 4 tablespoons lemon juice 1 tablespoon pine nuts, toasted salt olive oil, for serving fresh thyme, for serving pita chips
1. Drain and rinse the chickpeas.
2. Place chickpeas, tahini, lemon, and
pine nuts in a blender and process until
very smooth. If it seems a little too thick
just add some water.
3. Spoon into a bowl and serve
with a dash of olive oil, pine nuts,
and fresh thyme.
Pita Chips with Cumin
So easy, just cut them up and make
your own spice oil. So much better then
store bought.
Serves 4
8 pita breads ½ cup olive oil a few drops Worshestershire sauce ½ lime, just the juice 1 teaspoon cumin ¼ teaspoon pepper ½ teaspoon flaky salt ½ teaspoon thyme ½ teaspoon parsley
1. Preheat oven to 400°F.
2. Cut the pitas into small wedges and
separate the layers.
3. Mix the rest of the ingredients in a bowl
and brush them onto the pitas, only on
1 side.
4. Bake in oven for about 6–7 minutes, or
until golden and crispy. Be careful as they
burn really easy.
Fennel & Mushroom Barley Risotto
Risotto is the perfect fall dish. Rich,
creamy, and satisfying. I made this
with pearl barley, it gives the risotto a
new dimension.
Serves 4
3 tablespoons butter 1 yellow onion, finely chopped 1 clove of garlic, finely chopped ½ cup fennel, finely chopped 2 celery stalks, finely chopped 1½ cups pearl barley 6 cups chicken stock, warm 8 oz mixed mushrooms, cleaned 2 tablespoons butter salt & pepper, to taste 1 cup grated Parmesan+more for serving 1 tablespoon butter fennel greens
1. Melt the butter in a large pot and sauté
onion, garlic, fennel, and celery until the
onion goes soft.
2. Add the barley and stir well so it's
coated in butter.
3. Start adding 1 cup of chicken stock at a
time, stir well and let simmer until almost
all liquid is gone, and then add more. Do
this until the barley is gone. It should be
al dente—soft but with a hard center.
4. Melt the butter in a pan and fry the
mushrooms golden.
5. Stir the Parmesan, butter and half the
mushrooms into the risotto and season
with salt and pepper.
Serve with extra Parmesan on top and
some fennel greens.
Salmon Pastrami
You know me, I love my salmon. I’m
always trying to come up with new ways
to serve it. This is a modern take on
classic gravlax.
Makes ½ salmon side, serves 10 people
1 tablespoon black pepper corns 1 tablespoon coriander seeds ¼ cup sea salt ½ cup sugar ½ salmon side, skin on but deboned
1. Crush the pepper and coriander in a
mortar or a spice blender.
2. Place in a bowl and add salt and sugar.
Mix well.
3. Place the salmon in a deep ceramic
tray and cover with the spice mix.
4. Cover in plastic and place in the fridge
for 48 hours.
5. Take it out, scrape most of the spices
off, and slice in a 45° angle.
Split Pea Soup with Thyme &
Spice Crust
This is a recipe my mom always made
in the winter. You can also add some
smoked ham to it, which will give it a nice
smoky flavor.
Serves 8
4 tablespoons olive oil 1 yellow onion, finely chopped 2 celery stalks, finely chopped
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Salmon Pastrami
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110 | SWEETPAULMAG.COM WINTER 2014
This soup takes me back to my childhood in Norway. My mom made this recipe every winter. And now, so do I
Split Pea Soup with Thyme & Spice Crust
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Scallops with Pistachio & Lemon
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Mushroom Pots with Thyme & Parmesan
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1 bunch spring onions, finely sliced 4 cloves garlic, finely chopped 4 sprigs thyme 1 cup split peas 6 to 8 cups vegetable stock salt & pepper, to taste 1 tablespoon black pepper corns 1 tablespoon coriander seeds 1 teaspoon mustard seeds fresh thyme, for serving
1. Heat the oil in a big pan and add onion,
celery, spring onion, garlic, and thyme.
2. Sauté it all until the onion goes soft.
This will take about 10 minutes.
3. Add the peas and stock, and let the
soup simmer for about 1 hour. The peas
should start to break apart. If the soup
gets too dry, just add some more stock.
4. Season to taste with salt and pepper.
5. Crush the pepper, coriander, and
mustard in a mortar or a spice blender.
6. Spoon the soup into bowls and
top with thyme and some of the
crushed spices.
Scallops with Pistachio & Lemon
Such an easy little appetizer. Scallops
are always a treat.
Serves 4 ½ cup pistachio nuts, peeled and unsalted 2 tablespoons chives, finely chopped 1 tablespoon olive oil 1 tablespoon lemon juice 2 tablespoons butter 12 sea scallops salt & pepper, to taste ½ lemon, just the grated zest
1. Finely chop the pistachios and place in
a bowl with chives, oil, and lemon juice.
2. Heat the butter in a pan, season the
scallops and fry them about 1–2 minutes
on each side.
3. Place on a tray and top each scallop
with the pistachio mixture.
4. Top each with a few strands of grated
lemon zest.
Mushroom Pots with Thyme
& Parmesan
This is a dish my dear friend Alexandra
makes back in Norway. She always puts
on the best spreads and this recipe is a
winner every time. You can also serve it
on top of buttery toast.
Serves 4
2 tablespoons butter ½ yellow onion, finely chopped 1 celery stalk, finely chopped 6 oz button mushrooms, cut in half 2 cups heavy cream 6 thyme stalks ½ cup Parmesan, grated+extra for serving 4 oz chanterelle mushrooms 2 tablespoons butter salt & pepper, to taste
1. Melt the butter in a pan and add
the onion and celery. Sauté until onion
is soft.
2. Add the mushrooms and sauté until
they start to look golden.
3. Add the cream and thyme and
simmer the mixture until ½ the liquid
has evaporated.
4. Stir in the Parmesan and season with
salt and pepper.
5. Melt the butter in a pan and fry the
chanterelles until golden.
Serve the mushrooms in small pans/
pots with the chanterelles on top, fresh
thyme, and some extra Parmesan.
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ShadowboxesShadowboxes
1
Making shadowboxes is great fun. Go ahead and create a miniature world! Sweet Paul’s Lova Blåvarg made these out of cardboard boxes, vintage toys, illustrations, and her great uncle’s old partsSTYLING+CRAFTS by Lova Blåvarg | PHOTOGRAPHY by Susanna Blåvarg
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2
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3
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4
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1. The dreamy seascape is made from an
illustrated girl and golden fish. Yellow glass
beads are from Tinsel Trading.
2. Use thick cardboard when gluing the trees
in this wintery landscape—it will give this
shadow box a 3D effect. The sides of the box are
covered with pages from an old book. The small
white branches are from Tinsel Trading.
3. To create the feeling of an old clock tower, I
used bird images from a book, some vintage
Meccano, and parts from old watches. The
window is cut out of paper. This shadowbox has
a small handle on the back, and if you turn it, the
Meccano and the small owl turn like the passing
of time! The boxes are small matchboxes found
at The Conran Shop.
4. Handmade and store bought paper flowers
accompany the hand painted face.
5. To create a woodland-inspired shadowbox,
I used bird and flower images from books.
The boy, branches, and background are hand
painted. You can also use pictures printed from
the internet. Glue them just off the background
of the box, using thick cardboard. The 3D birds
and leaves are from Tinsel Trading.
6. The small porcelain doll is looking through
a vintage book page. Both doll and book from
Brimfield Market.
6
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120 | SWEETPAULMAG.COM WINTER 2014
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We asked the fabulous danish cookbook author and chocolate expert anne Moltke Hansen to create some amazing recipes for us using our favorite nut: the wonderful green pistachio. We love every one of tHem
FOOD by Anne Au Chocolat/Anne Moltke Hansen | PHOTOGRAPHY by Ulf Svane
Pistachio
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yogurt With caramelized Pistachios & raw Licorice
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a rich and indulgent ice cream fulL of Pistachio flavor and texture
Pistachio ice cream
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Pistachiosmake breakfastbeautiful
Pistachio Banana Waffles With graPefruit, Mint, & DuLcey
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date & Pistachio balLs
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126 | SWEETPAULMAG.COM WINTER 2014
Blondies with Salted Pistachios
& Lemon
These blondies ooze with white chocolate
and have an interesting twist of zesty
lemon and salty pistachios. You can add
fresh raspberries or blueberries if you like.
Serves 8–10
7.05 oz salted butter 7.05 oz white chocolate, chopped (preferably Ivoire 35% from Valrhona) 3 eggs 6.1 oz sugar 4.4 oz flour ¼ teaspoon salt 3.5 oz pistachios, salted, roughly chopped 1 organic lemon, zest only
1. Preheat oven to 356°F.
2. Melt the butter in a casserole.
3. Melt the white chocolate over a
bain-marie.
4. In a bowl, whisk together eggs, sugar,
flour, and salt until light and fluffy.
5. Fold the melted butter and chocolate
into the batter.
6. Add the pistachios and lemon zest,
pour the blondie batter into a 9x9”
baking tin, and bake the blondie cake for
30–35 minutes.
Bake the blondies the day before
serving to let the cake set and get the
right consistency.
blondies With saLted Pistachios & leMon
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Yogurt with Caramelized Pistachios &
Raw Licorice
The combination of velvety smooth
yogurt, caramelized crunchy pistachios,
and aromatic raw licorice is not only a
pleasure for the palate but also a treat for
the eyes. Perfect on the breakfast table or
as a snack in the afternoon.
Serves 4
3 oz cane sugar 3 oz pistachios, unsalted 2 cups Greek yogurt 2 teaspoons raw licorice powder
1. Caramelize the cane sugar in a pan and
add the pistachios.
2. Coat them completely with caramel by
turning the pan.
3. Pour the caramelized pistachios
onto a baking sheet and let them
cool completely.
4. Arrange the yogurt in 4 serving bowls.
5. Roughly chop the pistachios and
sprinkle them on top of the yogurt with
the raw licorice powder.
Pistachio Ice Cream
A rich and indulgent ice cream full of
pistachio flavor and texture. If you want a
smoother ice cream, blend the pistachio
paste even finer.
Serves 4
4.6 oz pistachios, unsalted 1 cup whole milk 0.6 cup heavy cream 4 egg yolks 1⁄3 cup sugar 1 tablespoon Amaretto liqueur
The Day Before:
1. Slightly roast the pistachios in a pan.
2. Bring the milk and cream to boil.
3. Remove from heat and immediately
add the pistachios.
4. Cool down and let the pistachios
soak in the milk-cream mixture overnight
in the fridge.
Next Day:
5. Remove the pistachios from the
milk-cream mixture into a food processor
and pulse on high speed until it turns into
a smooth paste.
6. Bring the milk-cream mixture
to boil.
7. Beat the egg yolks and sugar in a
bowl with an electric hand mixer until
thick and fluffy.
8. As soon as the milk and cream are
boiling, pour onto the eggs, stirring
constantly with a whisk.
9. Pour the custard mixture back into the
casserole and cook over low heat, stirring
constantly with a wooden spoon, until it
thickens. It should be around 181°F.
10. Cool the cream down in a water bath
with ice cubes.
11. Stir in the pistachio paste and
turn the cream into ice cream in an ice
cream machine.
Date & Pistachio Balls
Healthy and delicious date balls with
an aromatic taste of cocoa and green
crunchiness from the pistachios. No
sugar added to these tasty balls—a
perfect snack.
30 balls
7.05 oz Medjool dates, pits removed 7.05 oz almonds, grinded ½ orange, juice only 2 tablespoons cocoa powder ¼ teaspoon sea salt 2.5 oz pistachios, unsalted, finely chopped1. Place all the ingredients except
pistachios in a food processor.
2. Pulse on high speed until the
ingredients come together.
3. Form mixture into 1” balls and roll them
in the chopped pistachios.
Pistachio Banana Waffles with
Grapefruit, Mint, & Dulcey
Crispy yet moist pistachio banana waffles
make a beautiful breakfast. Served
with fresh slices of tangy grapefruit,
marvelous mint, and drizzled with
the blond chocolate Dulcey, with its
caramelized notes and a twist of salt.
Serves 2
Waffles:
2 ripe bananas, mashed 2 eggs 2 oz pistachios, unsalted, finely grinded 1 teaspoon pure vanilla powder To Serve: 1 grapefruit, cut into sections 1 small handful fresh mint, finely chopped 1 oz Dulcey blond chocolate from Valrhona, melted
1. Whisk together all the
waffle ingredients.
2. Heat up your waffle iron and turn it to a
medium setting.
3. Cook the waffles.
Serve hot with grapefruit, mint,
and Dulcey.
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128 | SWEETPAULMAG.COM WINTER 2014
Handmade wool felted owl
etsy.com/shop/darialvovsky
WoolSweet Paul’s china squirrel shows you how you can make cozy
home décorwith wool this winter
CRAFT+STYLING+PHOTOGRAPHY by china squirrel
Yarn Covered Chair
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130 | SWEETPAULMAG.COM WINTER 2014
Handmade Wool Felted
Decorative Moths
1. Draw a paper template of the shape you
want your moths’ wings to be.
2. Allow 4 pieces per moth (an internet
search is great for inspiration and to find
and print shapes you can trace). As an
example, our largest moth is 6" across
wings and 4" tall.
3. Cut out the paper templates you
have drawn.
4. Collect pieces of vintage wool plaid
from old skirts, coats or trousers, charity
stores, and markets—all great places to
find these vintage treasures.
5. Trim pieces of thick interfacing
(purchase from craft and fabric stores)
to cover wool pieces. Iron interfacing to
the reverse side of wool pieces (follow
interfacing directions).
6. Pin templates to wool pieces (we used
various wool patterns) and cut out.
7. For the moth bodies, we made tiny
little sausage shapes by stitching
contrasting material and filling it with
cotton wool or wadding.
8. Stitch moth wings and bodies
together. Insert thin black wire pieces
for antennae.
9. We glued the moths (using a hot glue
gun) to a piece of brown paper and added
some random moth names for fun. These
look great framed or displayed in small
recycled cardboard boxes.
Handmade Woolen Plate Covers
1. Select the plates you would like to
cover, place upside down onto paper, and
draw a template to be around ½” larger
than the plate size.
2. Cut out the template and pin to dip
dyed wool piece (we dipped hand dyed
thin wool blanket pieces) or you can use
your choice of store bought felt.
3. Repeat so you have 2 circles for
each plate.
4. Select the piece you would like to be the
top, then fold the other and cut in half.
5. Pin the circles together (joining 2 halves
together to make circle on back), with
right sides out.
6. Use a contrasting tapestry wool to
blanket stitch around edge of circle.
7. Slip plate into each cover and use as
a charger under main plates or as
a decorative side plate in your home.
Dip Dyed Felted Wool Bowl
Make your own style of dip dyed wool
bowls for unique home decorations and
gifts. Felted wool bowls can be purchased
from online stores as well, we bought ours
at etsy.com/shop/mymarketstall
1. Prepare your choice of dye color using a
wool approved dye as per
packet directions.
2. Working with 1 at a time, dip base of a
felted bowl into liquid dye mix.
3. Remove when the color is as intense
as you desire (remember the color will
appear a lot darker when wet).
4. Squeeze excess dye from item and
stand on a wire rack.
5. Allow to dry naturally.
TIP: to prevent shrinkage do not dip wool
felted or bowls in boiling dye liquid.
Woolen Bowtie Pasta
1. Cut 2x2½” rectangles of vintage
plaid wool.
2. Trim short ends with pinking shears
then simply gather wool together in the
center and stitch a few stiches using
embroidery cotton to hold together.
Hand Dyed Wool Yarn
Hand dying your own wool yarn can
yield beautiful and unique colors.
Consider up-cycling bland colored wool
that you have at the back of your sewing
cupboard. Overdying pale duller color
wools can produce the most beautiful
muted tones, each with an individual
lovingly aged appearance, perfect for
knitted jumpers and cozy lap rugs.
You can dye any wool yarn—we used
handspun yarn.
1. Use a wool-approved dye, and follow
packet directions.
2. To obtain an uneven color like ours,
allow some wool to be immersed in dye
longer than other sections of wool.
3. Remove when the color is as intense
as you desire (remember the color will
appear a lot darker when wet).
4. Squeeze out all liquid and dry naturally
Hand Dyed Wool Yarn
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SWEETPAULMAG.COM | 131
on wire racks.
TIP: to prevent wool shrinkage do not
allow immerse wool in boiling dye liquid.
Handmade Wool Wall Pennant
Make decorative wall pennants using
recycled vintage wool. Gather pieces
from old skirts, coats, or trousers. Charity
stores and markets are great places to
find these vintage treasures.
1. Make a paper template of the shape you
would like your pennant to be. We used
a rectangle 17x12” with the lower corner
sections trimmed on an angle to a center
base point.
2. Pin template to wool and cut out.
3. Fold top over a found piece of
branch, twig, or piece of wooden
rod and secure edges together using
a hot glue gun.
4. Create a hem on the reverse side of
pennant, tie string to each end of branch,
and hang.
5. If desired, decorate your pennant with
appliques or contrasting fabric patches.
Dip Dyed Knitted Woolen
Lampshade Cover
1. To dip dye, prepare your choice of dye
color using a wool approved dye as per
packet directions.
2. Wet lampshade cover and gently
squeeze out all excess liquid.
3. Dip base of cover into liquid dye mix.
4. Remove when the color is as intense
as you desire (remember the color will
appear a lot darker when wet).
5. Squeeze the excess dye into
the uncolored section of the
lampshade cover, then squeeze entire
lampshade cover of all liquid. You may
need to do this a few times until you
reach the desired effect.
6. Allow to dry flat, naturally.
TIP: to prevent shrinkage, do not dip
knitted items in boiling dye liquid.
Handmade wool
felted squirrel
etsy.com/shop/
darialvovsky
Hand knitted woolen
lampshade cover
etsy.com/shop/
woolpleasure
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132 | SWEETPAULMAG.COM WINTER 2014
Wool Felted Decorative Moths
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Dip Dyed Felted Wool Bowl
Woolen Plate Covers
Woolen Bowtie Pasta
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134 | SWEETPAULMAG.COM WINTER 2014
Sheep card
etsy.com/shop/
NineMaidensStudios
Dip Dyed
Woolen
Blankets
Hanging Industrial
Lamp Woven in Wool
Up-cycle a vintage wire
lampshade frame with
wool yarn.
1. Wind your choice
of wool yarn around
the wire shade frame,
securing ends with
a knot.
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Yarn Covered Chair
Decorate chairs or up-cycle an old vintage
chair with hand dyed wool yarn. Wind your
choice of wool yarn around chair back,
and secure at each end with a knot.
Wool Luggage Tag Garland
You can make the garland as long as you
like, simply choose how many tags you
want and use your choice of wool yarns.
This is a great way to use leftover wool.
1. Brush 1 side of each luggage tag with
strong cold black coffee, place onto a rack
to dry, then repeat on other side. Allow to
dry 24 hours or more.
2. Wind your choice of wool yarn around
each tag.
3. Use a pencil to write the wool color
name on each (optional).
4. Take a long piece of twine. Thread
a double thickness of twine through
luggage tag’s hole, tie a knot, and repeat
with other tags.
5. Hang garland on wall and secure
with tape.
Dip Dyed Woolen Blankets
Up-cycle old woolen blankets by dip
dying with your favorite color hues. Use
your old blankets or buy blankets from
markets and charity stores, unpattern
bland colored blankets will give the best
results. I like to trim the blankets to a
smaller picnic or lap rug size and remove
any fringes.
1. Use a wool approved dye, follow
packet directions.
2. To obtain a dip dye effect, thoroughly
wet the blanket first, squeeze out
excess water.
3. Place half the blanket into the dye;
remove when the color is as intense as
you desire. (Remember the color will
appear a lot darker when wet).
4. Squeeze the excess dye into the
uncolored section of blanket, then
squeeze entire blanket of all liquid. You
may need to do this a few times until you
reach the desired effect.
5. Dry naturally.
TIP: to prevent wool shrinkage do not
allow dye liquid to boil.
Wool bottle cozy
www.etsy.com/shop/
woolpleasure
We then hand dyed
the bottle cozy using a
wool-approved dye.
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BLACK
WHO SAID THE HOLIDAYS MUST BE RED, GREEN, AND WHITE?FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese
BLACKIS THE NEW
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Cider Brined Pork Roast with
Apples, Onions, & Dried Plums
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138 | SWEETPAULMAG.COM WINTER 2014
Camembert with Black Cherry
Compote & Pumpernickel Toasts
BLACKCHERRY
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Blue Potato Dauphinoise
Sautéed Kale with Lemon,
Garlic, Pine Nuts, & Currants
TIP! Carlo’s favorite method for seeding and
quartering an apple:
1. Remove stem.
2. Halve the apple, using the large side of a
melon baller.
3. Scoop out the center seeds.
4. Cut into quarters.
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140 | SWEETPAULMAG.COM WINTER 2014
BLACKLENTIL
Black Lentils with Radicchio & Speck
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Flourless Chocolate Cake
Espresso Martini
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Sautéed Kale with Lemon, Garlic, Pine
Nuts, & Currants
Serves 6
3 tablespoons extra virgin olive oil 10 large cloves garlic, thinly sliced pinch of red pepper flakes 4 lbs Tuscan kale, stemmed and cut into 1” strips ¼ cup pine nuts, toasted ¼ cup black currants ½ tablespoon fresh lemon juice ½ tablespoon zested lemon rind salt & freshly ground black pepper, to taste
1. Put extra virgin olive oil, garlic, and red
pepper flakes in a large sauté pan.
2. Cook over medium-low heat, stirring
occasionally, until garlic begins to turn
golden. This will take about 6 minutes.
3. Raise the heat to medium-high, add the
kale in small batches, and cook, stirring
until all is tender. This will take about
10–12 minutes.
4. Remove from heat, and add toasted
pine nuts and currants.
5. Sprinkle with the lemon juice and rind.
6. Season with salt and pepper to taste.
Camembert with Black Cherry
Compote & Pumpernickel Toasts
Serves 6–8
4½ cups pitted Bing cherries, fresh or frozen 1 cup brandy ½ cup brown sugar 2 strips orange rind 2 cinnamon sticks pumpernickel cocktail bread (you could also use rye cocktail bread) 8 to 10 oz of your favorite Camembert
1. Preheat oven to 375°F.
2. Bring cherries, brandy, brown sugar,
orange rind, and cinnamon sticks to a boil
in a large heavy saucepan; reduce heat to
medium-low.
3. Simmer until cherries are softened and
start to release juices. This will take about
10 minutes.
4. Using a slotted spoon, transfer cherries
to a medium-sized heatproof bowl.
5. Simmer juices until thick enough to
coat the back of a spoon. This will take
about 30–40 minutes.
6. Pour reduced syrup over cherries.
Allow to cool completely.
7. While compote is cooling,
arrange cocktail bread on 2 rimmed
baking sheets.
8. Bake until lightly browned. This will take
about 6–8 minutes.
9. Remove from oven and
cool completely.
Serve the compote with Camembert
and pumpernickel toasts. Drizzle a bit
of the syrup over top.
Black Lentils with Radicchio & Speck
Serves 6
1¼ cups balsamic vinegar 1½ cups black lentils or French green lentils 6 cups chicken stock or water salt & pepper, to taste 6 slices of speck
3 tablespoons extra virgin olive oil+more for drizzling 2 tablespoons unsalted butter 2 stalks celery, finely chopped 1½ small red onions, finely chopped 2 cloves garlic, finely chopped 4 sprigs fresh thyme 2 heads radicchio
1. Preheat oven to 375°F.
2. Simmer vinegar in a small non-reactive
saucepan until reduced to about ¼ cup.
This will take about 8–10 minutes. Once
done, set aside.
3. Bring lentils, stock, and salt and pepper
to a simmer in a medium saucepan.
4. Simmer, uncovered, until the
lentils are just tender. This will take
about 25 minutes.
5. While lentils simmer, brush both
sides of speck with olive oil and place
on a baking sheet, being careful not to
overlap slices.
6. Bake until speck is golden brown and
crisp. This will take about 8 minutes.
7. In a medium saucepan, add butter,
stir in celery, onion, garlic, thyme.
Cook, stirring often, until vegetables are
softened. This will take about 10 minutes.
8. Cut radicchio into quarters and drizzle
with a bit of olive oil.
9. Season with salt and pepper and roast
on a baking sheet until edges are charred.
This will take about 8–10 minutes. (For
a little extra char, you can briefly broil
after roasting.)
10. Drain lentils and stir into vegetables.
11. Cook together for 1 minute.
To plate, serve speck on top of
lentils. Place charred radicchio on top,
and drizzle with balsamic syrup and
olive oil.
Cider Brined Pork Roast with Apples,
Onions, & Dried Plums
Serves 6–8
1 tablespoon caraway seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds
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1 cup light brown sugar, packed 1 cup kosher salt+more, to taste 2 sprigs+6 sprigs thyme leaves 1 teaspoon black peppercorns, freshly ground+more, to taste 2 cups water 1 qt apple cider, unfiltered 2 cups ice 4 to 5 lbs boneless pork loin roast, tied with kitchen twine 4 gala apples, seeded and quartered 3 medium red or yellow onions, quartered, stem ends intact 1 cup dried plums 4 tablespoons+1 tablespoon olive oil
1. Blend caraway, cumin, and fennel seeds
together in a small bowl.
2. Bring brown sugar, 1 cup salt, 2 sprigs
thyme, 1 tablespoon seed mixture, 1
teaspoon peppercorns, and 2 cups water
to a boil in a medium saucepan.
3. Reduce heat and simmer, stirring
occasionally, until sugar and salt dissolve.
This will take about 4 minutes.
4. Transfer brine to a large bowl and add
cider and 2 cups ice. Let cool.
5. Place pork and brine in a 2 gallon,
re-sealable plastic bag.
6. Seal bag and chill at least 8 hours.
7. Remove pork from brine and pat dry.
Let sit at room temperature for 1 hour.
8. Preheat oven to 425°F, and place rack
in lower third of oven.
9. Toss apples, onions, and plums with
4 tablespoons olive oil in a large roasting
pan or rimmed baking sheet.
10. Season to taste with salt and pepper,
and set aside.
11. Using a mortar and pestle, coarsely
grind the remaining seed mixture.
12. Season pork with salt and pepper and
rub all over with the ground seeds.
13. Heat the remaining 1 tablespoon of
olive oil in a large skillet over medium-
high heat.
14. Cook pork until browned on all sides.
This will take about 8–10 minutes.
15. Transfer pork to a roasting pan and
nestle in among apples, onions, and
dried plums.
16. Tuck remaining 6 sprigs of thyme
under kitchen twine over top of pork.
17. Roast, turning fruits and vegetables
halfway through, until a meat
thermometer inserted in the center of
pork registers 140°F. This will take about
60–75 minutes.
18. Transfer pork to a cutting board.
Let rest 30 minutes before slicing
into medallions.
Blue Potato Dauphinoise
Serves 6
2¼ lbs blue or purple potatoes 2 large cloves garlic 2 tablespoons butter, softened 2½ cups heavy cream pinch of nutmeg, freshly grated salt & pepper, to taste
1. Preheat the oven to 325°F.
2. Peel the potatoes and cut them into 1⁄8”
thick slices.
3. Cut the cloves of garlic in half and rub
them around the inside of a cast-iron or
earthenware dish.
4. Butter the dish generously.
5. Layer the potato slices in the dish.
6. Season cream with nutmeg, salt, and
pepper to taste.
7. Pour over potatoes and bake for 1–1½
hours, until the cream has been absorbed
by the potatoes, and tops are golden.
Flourless Chocolate Cake
Serves 10
7 oz semisweet chocolate (45–50% cocoa) 1 cup butter+more for greasing 4 eggs, yolks and whites separated 1 cup sugar 1 teaspoon good vanilla extract 1 teaspoon instant espresso coffee, to bring out the deep chocolate notes (we used Medaglia D’oro) cocoa powder or powdered sugar,
for dusting
1. Preheat oven to 350˚F.
2. Line a 9” spring-form cake pan with
non-stick paper and grease the pan.
3. Break the chocolate into small pieces
and melt it, with butter, in a heat-proof
bowl, over hot water.
4. Beat the egg yolks with half of
the sugar.
5. Fold in the melted butter and
chocolate mixture.
6. Beat egg whites until frothy, using an
electric mixer.
7. Gradually add the remaining sugar,
beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake until a wooden pick inserted in
center comes out clean. This will take
about 35–40 minutes.
Use a knife to separate the cake from
the non-stick paper.
Espresso Martini
Serves 4
¾ cup espresso ½ cup Tia Maria ½ cup vanilla vodka 1½ tablespoons agave nectar ice
1. Pour all ingredients into a
cocktail shaker.
2. Add ice and shake to chill.
3. Strain into 4 chilled martini glasses.
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The holiday season in London
makes the perfect scene for gift
hunting, window browsing, and tea
drinking. Find the best places with
Sweet Paul's guide to favorite
spots in London this holiday season
Sweet Paul editors Lova and Susanna's
shopping guide
TEXT by Lova Blåvarg and Susanna Blåvarg | PHOTOGRAPHY by Susanna Blåvarg
LONDON
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SWEETPAULMAG.COM | 145
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146 | SWEETPAULMAG.COM WINTER 2014
We found these lovely teacups in a small shop along Holborn Road
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Petersham Nurseries is magical at Christmas. Go here fore some candlelit shopping and a hot cup of tea
Labour and Wait in Shoreditch sells beautifully designed hardware and their own enamel lamps
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150 | SWEETPAULMAG.COM WINTER 2014
For minimalistic design, try Skandium or Tom Dixon. Paper in any pattern can be found at Shepherds
You can find these tiny ink bottles at Green & Stone, the most charming art shop we know
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If we had to choose our favorite shop in
London it would be Green & Stone. We’ve
always loved art materials, and this is
the most wonderful old-fashioned art
shop. They have their own production
of porcelain palettes, brushes, and
sketchbooks, and a beautiful selection of
inks and artist aprons. They sell antique
painting sets and also make and sell their
own pretty craft kits.
Green & Stone has been located on
Kings Road since 1927. In the same area,
there are lots of cafés and main street
shopping in shops like Habitat, Muji, and
Anthropologie.
Green & Stone
259 Kings Road
London, SW3 5EL
greenandstone.com
The best paper shop in London is
Shepherds. They specialize in fine art
papers and bookbinding materials, and
they also hold certified bookbinding
courses. They produce a pre-yellowed
paper of great quality, perfect for both
crafts and repairing old books. Don’t miss
their selection of colored leather—the
lamb leather is so soft that you won’t want
to leave without it.
Shepherds
30 Gillingham Street
London, SW1V 1HU
bookbinding.co.uk
For food shopping, our favorite place is
Borough Market. It’s located south of the
Thames and has plenty of stalls where
you get to taste different mustards, jams,
and other goodies. A London-based
friend told us to find The Cherry Tree and
try their passion fruit curd. Oh my, it’s
good! If you’re a ginger fan, ask for their
ginger preserve—it is not on the table, but
secretly hidden at the back of the stall and
only sold to ginger lovers. And don’t miss
cheese shop Neal’s Yard Dairy close to the
market.
Borough Market
8 Southwark Street
London, SE1 1TL
boroughmarket.org.uk
Neal’s Yard Dairy
6 Park Street
London, SE1 9AB
nealsyarddairy.co.uk
Entering Skandium feels like coming
home for Swedes like us. They carry
beautiful and minimalistic Scandinavian
designs—all the cups, plates, lamps,
and chairs that we are so used to. Before
Christmas, they sell a selection of
Scandinavian Christmas tree ornaments,
so if you want to create a stylish tree this
year, this is the place to shop.
Skandium
245-249 Brompton Road
London, SW3 2EP
skandium.com
Petersham Nurseries in Richmond upon
Thames, just outside London, is both
our favorite café and also our favorite
place for buying props, like rusty old
tables. The holiday shopping in their
old greenhouses is just lovely and the
cakes in the teahouse are just as great.
They also serve lunch. If you take the
time to get out to Richmond, don’t miss
out on taking a walk in Richmond Park,
the biggest royal park in London, which
contains several hundred wild deer.
They move around freely, so take a walk
and you will probably spot them. In the
afternoons, before Christmas, there’s also
a beautiful Christmas market at nearby
Kew Gardens, with stalls selling designed
gifts and hot mulled wine.
Petersham Nurseries
Church Lane, Off Petersham Road
Richmond, Surrey, TW10 7AG
petershamnurseries.com
Richmond Park
Richmond, Surrey, TW10 5HS
royalparks.org.uk/parks/richmond-park
Kew Gardens
Richmond, Surrey, TW9 3AB
kew.org
Tom Dixon, the super productive British
designer, has his own shop in northwest
London. It’s filled with all his brilliant
designs and there’s also a nice restaurant
on top of the shop. A perfect place for a
meal and some rest.
While you’re in northwest London, visit
nearby Holborn Road with its stretch of
antique shops and cafés. It’s less touristy
than Portobello Road and the shops carry
a mix of great design and odd stuff.
Tom Dixon Shop
Wharf Building, Portobello Dock
344 Ladbroke Grove
London, W10 5BU
tomdixon.net/shops/london
Shoreditch is London’s creative hub and
it’s a great area for shopping, especially
on Sundays, when Columbia Road has its
flower market and the Sunday Up Market
is just a few blocks away. Our favorite
shops in the area are: Ryantown, paper
artist Rob Ryan’s shop, and Labour And
Wait, a small shop filled with enamelware,
warm Irish socks, and beautiful tools.
Columbia Road Flower Market & Shops
London, E2 7RG
columbiaroad.info
Ryantown
126 Columbia Road
London, E2 7RG
robryanstudio.com
Labour And Wait
85 Redchurch Street
London, E2 7DJ
labourandwait.co.uk
Sunday Up Market
Ely’s Yard, The Old Truman Brewery
Greater London E1 6QL
sundayupmarket.co.uk
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152 | SWEETPAULMAG.COM WINTER 2014
Pantry confessions
Where do you live?
Los Angeles. It’s close to my design
studio and flagship boutique. All of
my lifestyle designs, whether home,
furniture, or jewelry, are produced locally,
so it’s important to be close by. On the
weekends, my family and I head to Malibu
to relax on the beach.
What inspires you?I draw inspiration from so many places—
food, travel, art, museums, architecture,
my new and out-of-print book collection,
my children. I’m such a curious person.
I carry my camera and sketchbook
with me everywhere and am constantly
documenting inspiration on the go. I share
quick pics of things that inspire me on my
Instagram, @kellywearstler. It’s the best
place to catch a glimpse into my world.
Favorite color?
That’s like asking me to choose my
favorite child! I love them all. If a client’s
not sure which colors to use in their home,
I tell them to look in their closet to see
which ones they wear most often. These
are the colors they’ll be most comfortable
living their lives in.
Necessary luxury?My luxe throws. They’re made with
ultra-soft 100% baby alpaca, and are so
lovely to cozy up with. I take one with me
whenever I travel. It’s the ultimate carry-
on accessory to have on a chilly airplane.
They’re my go-to holiday gift this year.
Guilty pleasure?
Compartes chocolate. They use the best
ingredients, and the packaging is like mini
works of art.
Favorite song?
Californication by the Red Hot Chili
Peppers. My boys play in a three-piece
We asked one of our favorite style gurus, Kelly Wearstler, what inspires her, her favorite food, and everything else we wanted to know
band called The Negotiators. We love
music and go to concerts all the time.
Favorite flower?Forsythia bush. I also love white tulips so much that I put them in my flagship boutique in Los Angeles. They are pure and simple and contrast nicely against my black and white home accessories.
Last purchase?My Nespresso Citiz & Milk coffee
machine. It’s silver and black, super clean-
looking, and has a steamer on the side.
I also bought their Arpeggio dark roast
coffee capsules. They have an intense
flavor that I love.
Perfume/cologne?
Flash Back by Olfactive Studio—such a
vibrant fragrance. It’s tangy and reminds
me of rhubarb tart. Its cedar-base notes
keeps it sexy and alluring. I also love Cire
Trudon’s Dada candle—such a luxurious,
intriguing scent. It has notes of vetiver and
mint, and is inspired by one of my favorite
art moments, Dada surrealism. They
make it in a room spray, too, which is also
fantastic.
Favorite restaurant?
Fico in LA is a family favorite. We go there
for dinner together at least once a week.
Their pizza is the best—we order their thin
crust whole wheat pizza with tons of fresh
vegetables. The flavor is just incredible.
Cookbook you can’t live without?
Edible Selby—Todd Selby is such a genius.
His books are so inspiring. His ability to
seamlessly move from interior design to
food to fashion is incredible. I also like to
browse The New Potato website. Danielle
and Laura Kosann do an amazing job
of blending the worlds of food, fashion,
design, and media.
Ultimate vacation destination?
Paris is just the chicest city. It has this
magical energy that makes you feel
so special and glamorous. My favorite
hotel, the Hotel de Crillon, has so much
history and character. The architecture
is breathtaking. I’m excited to see it
when it re-opens after its renovation is
complete next year. The Decorative Arts
Museum is mesmerizing. I see something
new each time I visit. No trip to Paris is
complete without going out to dinner at
La Fontaine De Mars. I also have to stop at
Rose Bakery—it’s the Parisian version of
Urth Caffe, one of my LA favorites. Their
organic lattes are the best.
Film idol?Jane Birkin—she was always iconic. In
La Piscine, Slogan, anything; she’s my
style icon.
Perfect meal?The perfect thing is to go out and try new food. It’s all about taking risks, experiencing new things, and being a curious gal.
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