Sweet Paul – Fall 2012, Issue 10

7/27/2019 Sweet Paul – Fall 2012, Issue 10

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FALL 2012 • NO. 10



2 | SWEET PAUL FALL 2012

http://jenis.com/



SWEET PAUL FALL 2012 | 3

Table of contents

5

11

14

16

18

20

24

28

30

32

38

40

43

46

50

53

What’s up Sweet Paul?

NewsRecipe Monday

My happy dish

Craty Friday

Gorg-wanna handmade

Keep your eye on

From Mormor’s kitchen

One or the season

Travel

Gorg-wanna designWoo

Will’s picks

Wine

Gorg-wanna kids

Cupcake

features

58

68

76

86

96

104

112

120

128

138

142

144

Chocolate

Mushrooms

Sweet Paul’s best all ood

Masked

Apples!

Oysters

Dip & dry

Charlie’s frst birthday

Wild Michican supper

Marigold

Pantry conections

Next time!



http://mrsmeyers.com/




What’s up Sweet Paul?

I don’t know about you, but I’m so happy that all is here. It’s been a really tropical

summer with too much heat or my taste, so I’m happy to wake up to some cooler

weather. When it gets too hot I kind o lose my crating mojo. Not even my trusted hot

glue gun gets used.

But when it cools down a bit there is no stopping me. The inspiration comes back

and I eel the creative juices fowing in my veins. Right now I’m on this abric-dying kick.

Anything not bolted to the walls is going into a color bath. It’s so much un trying to

match colors and see what I can come up with.

Another un thing I worked on was a kid’s Halloween mask and headpiece story.

I was lucky enough to work with an amazingly talented team who produced the most

wonderul images; a big thanks to them all.

I WISH YOU ALL AN AMAZING FALL WITH CREATIVE JUICES

FLOWING FREELY.

Paul

P H O T O : A L E X A N D R A G R A B L E W S K I ( R I G H T ) . D A N A G A L L A G H E R ( L E F T ) .

WHEN IT COOLSDOWN A BIT THEREIS NO STOPPING ME.THE INSPIRATIONCOMES BACK AND IFEEL THE CREATIVEJUICES FLOWING IN

MY VEINS.



Paul Vitale

Marketing & business

development director

[email protected]

Advertising Inquiries

[email protected]

General Inquiries

[email protected]

Joline Rivera

Art director

[email protected]

Nellie Williams

Graphic designer

[email protected]

Will Taylor

Market editor

[email protected]

Laura Kathleen Maize

Copy editor

[email protected]

Paul Lowe

Editor in chief

[email protected]

mailto:[email protected]








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Christina Holmes

Photographer, New York

Apples. From picking to bringing

them to the mill or resh-pressed

cider back home on the arm. My

avorite is hot apple cider donuts—

need I say more?

Contributors

Frances Janisch


My avorite all ingredient would be

leeks, eaten in a myriad o soups,

stews, and savory tarts. It’s the most

versatile all vegetable!

Alexandra Grablewski


My avorite all ingredient is

pumpkin. Bread, pie, cookie—

whatever. I’ll eat it.

Susanna Blavarg


Cocoa beans. My avorite ones grow

in the Esmeraldas in Ecuador. I use

them to make my own chocolate,

they’re just delicious.

Laura Kathleen Maize

Copy editor, Toronto

Anything apple, pumpkin, cinnamon,

or tofee. Bonus points or combining

all our, with a scoop o vanilla ice

cream à la mode.

“What’s yourfavorite fallingredient?”

Dietlind Wolf

Crafter+photographer, Hamburg

My avorite is my homemade warm

apple purée, with its exiting color o

pale pink rom the red-veined apples

rom one o the trees in my garden.

Colin Cooke


Apple beignets dipped in a light

batter and deep ried in a large black

skillet. Drizzle them with maple

syrup or sprinkle a sugar-cinnamon

mixture. Eat them resh!

Valery Rizzo


I look orward to cooking with herbs,

especially rosemary. My avorite

thing to make is a large tray o roasted

assorted all vegetables lathered with

olive oil and resh rosemary.

Jim Hensley

Wine writer+photographer, Oslo

Pickles—only because now is a good

time to pull them of the vines and

put them under the brine.

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Michaela Hayes

Chef+food preservation queen,

New York

My avorite all ingredient?

Cabbage o course! As a maker

o sauerkrauts, cabbage is the

base o so much that I do. It’s an

under-appreciated vegetable, so

versatile, crunchy, and sweet. It’s a

preservation powerhouse.

Sarah Oster Shasha

Writer, New York

My avorite all ingredient is

sunshine. We’re usually in Israel or

the High Holidays and it ’s always

beach weather that time o year.

Dana Gallagher


I just got into rye our and made a

beautiul zucchini bread rom the

cookbook Good To The Grain by Kim

Boyce. For all I’m looking orward to

making her pretzels. I defnitely step

up the baking when the weather cools.

Paul Vitale

Marketing+business development

director, New York

Every all I impatiently wait or

the frst day Honeycrisp apples

are available or the season.

They’re perectly sweet and tart

and they never seem to be around

long enough!

Will Taylor

Market editor, London

Humble oats would have to be my

avorite all ingredient! One o my

avorite things about all is when I get

to start having porridge again as the

mornings get colder. I like to mix it

up everyday by stirring in new ruits

or syrups.

Joline Rivera Art director, Chicago

Pumpkin or sure! Pumpkin seeds

with sea salt, Starbucks pumpkin

spiced lattes, pumpkin bread, and

Blue Moon Pumpkin Ale brew, it

makes everything eel like all.

Sarah Conroy

Stylist, New York

Crisp apples straight rom the

tree. I like to keep it simple and eat

them with a piece o cheese and, i

I’m lucky, a cider donut to wash it

all down.

Marina Malchin

Prop stylist, New York

My avorite all ingredient is the

aroma o acorn squash baking with

sage and brown sugar.

Nellie Williams

Graphic designer, Chicago

The cool weather. To me it makes

everything taste bet ter.

Elise Dee

Crafter, New York

I love cinnamon or all. It makes

sweets more estive and adds a

coziness to savory dishes. The spice

is so comorting—perect or the

transition into colder weather.

Linda Pugliese


My avorite all ingredient would have

to be the apple. They give you the

crisp reshness you miss rom the

spring and summer harvest,

and can easily transorm into the

hearty, warming dishes you crave in

cool weather.

Craig Lieckfelt

Food stylist, New York

Venison evokes countless ood

memories and instantly transports

me back to my childhood. For

generations the men o my amily

have spent October days hunting,

tracking, and oraging in the

wilderness o Northern Michigan,

our nights gathered around a pot o

venison stew.

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FALL IS THE SEASON TO…

N E W S

Drink a Pumpkin Martini

1 part vodka

1 part pumpkin butter1 ⁄ 2 part Triple Sec1 ⁄ 2 part simple syrup

pinch of cinnamon, clove, nutmeg,

and ginger

grated nutmeg

apple chip for garnish

1. Pour all the ingredients but grated

nutmeg and apple chip into a cocktail

shaker flled with ice. 2. Shake vigorously

until the outside o the shaker is rosted.

3. Strain into a cocktail glass and garnish

with nutmeg and an apple chip.

Cook withartichokes, celeriac,& caulifower Shop at Father Rabbit’s online store

or kitchen supplies and cozy linens.fatherrabbit.com

P H O T O : F A L C O N

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1BAKE A CARAMELIZED APPLE SPICE CAKE

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Yellow stripe blanket $97

Measuring spoons, $8

Farm milk

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N E W S

READ OUR TOP THREE COOKERY BOOKS FOR FALL

Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking

by Aran Goyoaga

Blogger and pastry che Aran Goyoaga is the master o gluten-ree cooking. Fans o

Goyoaga’s blog, Cannelle et Vanille, will delight in the book’s dishes—they range rom

soups, salads, savory tarts, and stews, to her signature desserts. All the recipes are

helpully (and uniquely!) arranged by season.

LOOK AT WHAT SWEET PAUL SPOTTED!

1. HARVEST HARE This seasonal wallpaper rom St.

Jude’s is perect or all and would look great papered on an

alcove or hallway wall. | St Jude’s Harvest Hare wallpaper, $94

per roll, stjudesfabrics.co.uk

2. ALL ABOARD THE MORNING TRAIN!

Add some quirk and charm to your mornings with this egg-

cup-meets-toast-rack train set. | Egg cup toast rack, $31,

reikokaneko.co.uk

3. CANDY FOR BREAKFAST? We love the new

breakast set rom We Love Kaoru. Ater all, what can be better

than waking up to candy-colored stripes every morning? | We

Love Kaoru breakast set, rom $15, welovekaoru.com.

4. FALL FIRESIDE As the days get colder and the nights

draw in we at Sweet Paul love to get cozy by an open fre.

Thanks to these Wicker Log Carriers rom Ludlow Stoves we

won’t need to stress about unsightly kindling wood or freside

mess. In act, now our freplace is looking so smart we’re rather

looking orward to our frst fre o the season! | Wicker log

carrier, $62, ludlowstoves.co.uk

1. 2.

3.

4.

Virgin to Veteran: Sam Stern’s Cookery Masterclass by Sam Stern

This stylish cookbook is designed to get 20- and 30-somethings cooking

with confdence. Based around the premise that there are only so many

meals you’ll ever cook, the book’s message is that you should learn how to

make each one special. Inside there are tips on how to master the basics.

We particularly like the diagrams and step-by-step guides that demonstrate

relevant skills such as: knie work, sauce making, and baking.

Bouchon Bakery by Thomas Keller and Sebastien RouxelIn this dazzling amalgam o American and French baked good recipes, you’ll fnd

directions or the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho

Hos) and all the French classics Keller ell in love with as a young che apprenticing in

Paris: the baguettes, the macarons, the mille-euilles, the tartes aux ruits. These ches

have spent years refning techniques through trial and error, and every page oers a

new lesson; a trick that assures uniormity, a subtlety that makes or a proessional

fnish, a ash o brilliance that heightens avor and enhances texture. The det twists,

perectly written recipes, and dazzling photographs make perection within reach.

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ROASTED FALL GOODNESS!

R E C I P E M O N D A Y

Use fall’s amazingvegetables to makethis tasty salad.

Food+styling by Paul Lowe

Photography by Linda Pugliese



SWEET PAUL FALL 2012 | 1 5

Roasted Vegetable Salad with Caper Vinaigrette

SERVES 4

Salad:

4 red beets, peeled and quartered

4 golden beets, peeled and quartered

18 brussel sprouts, cut in hal

1 large rm pear, cut into wedges

20 small potatoes, cut in hal

2 tablespoons olive oil

salt & pepper, to taste

resh spinach leaves3 ⁄ 4 cup crumbled goat cheese

Vinaigrette:1 ⁄ 4 cup olive oil

1 teaspoon balsamic

2 tablespoon capers


a pinch red chili fakes

1. Preheat oven to 375°F. 2. Place the beets, brussel sprouts,

pears, and potatoes in a ovenproof dish. 3. Drizzle with oil and

sprinkle with salt and pepper. 4. Bake until done, about 15 to 18minutes. 5. In a large bowl, mix together the warm vegetables,

spinach, and cheese. 6. In a small bowl, mix all the ingredients

with the vinaigrette.

Serve over the salad.




Recipe by Ewa Ostoja-Helczynska

Styling by Paul Lowe

Photography by Alexandra Grablewski

M Y H A P P Y D I S H

THE CURE FOR A GRAY AUTUMN DAY




THIS DISH makes me HAPPY because...

pumpkin avor reminds me o my childhood—spending time sitting on a bench, eating pumpkinseeds, and complaining o lie’s “ultra difculties” likethe teenager I was.

The pumpkin soup should be silky and smoky, withbits o mushrooms. And with an orange color thatilluminates the gray o autumn... what’s not to love?

Ewa Ostoja-Helczynska Pumpkin Soup with Chanterelles

MYHAPPY DISHRECIPE

WINNER!

Pumpkin Soup with Chanterelles

SERVES 4

3 cloves garlic

2 shallots

2 lbs pumpkin fesh (without grains and laments)


2 cups vegetable stock

11 ⁄ 2 cup heavy cream

1 teaspoon thymesalt & pepper, to taste

1 teaspoon chopped parsley

pinch o grated nutmeg

20 chanterelles, cleaned and halved

resh thyme

1 tablespoon olive oil

1. Chop the garlic and shallots. 2. Fry them in 1 tablespoon

of olive oil. 3. Dice the pumpkin into large chunks and cover

with stock. 4. Cook for about 20 min. 5. Add herbs and spices.

6. Once the pumpkin is soft, add to a blender and whizz until

smooth. 7. Pass mixture through a colander. 8. Pour back

into the pot and add cream. 9. Bring the mixture to a boil.

10. Sauté the chanterelles and thyme in olive oil. 11. Divide the

mushrooms into four bowls. 12. Fill each bowl with hot soup.




C R A F T Y F R I D AY

CITY LIGHTS


Photography by Linda Pugliese




Make your own glowing skyline at home.

YOU WILL NEED:

printouts o buildings on crat paper

scissors

exacto knie

tape

tall votive

tea candle

1. Cut out your building—remember to leave a fap on each side

where you tape the buildings together. 2. Use an exacto knie to

cut out a ew windows. 3. Tape the two faps together.4. Place

over a tall votive with a tea candle. It’s important that the votive

is almost as tall as the building, or saety.




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1. Large tissue pom pom, $4,

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2. Halloween ribcage necklace, $14,

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3. Decorative wood pumpkins, $12,

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4. Stufed bat toy, $10,

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5. Primitive shel sitter witch’s hat, $13,

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EVERYTHING OLD IS NEW AGAIN

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

Text by Sarah Oster Shasha

Photography by Valery Rizzo

How an old fshmarket turned into agastronomical heaven.




A FEW WEEKS AGO I

FOUND PARADISE ON

THE EAST RIVER. People travel to Paris,

Barcelona, or Marrakesh toshop the lavish shuks andoutdoor markets, but I founda similar market only asubway ride away. The NewAmsterdam Market occursevery Sunday (in season,that is) from 11 to 4 p.m. nearSouth Street Seaport and the

former Fulton Fish Market.It continues the traditionof public markets in thishistoric space since 1642.




“I’VE LIVED IN NEW

YORK FOR MANY

YEARS & HAVE NEVER

COME ACROSS A

MORE CIVILIZED—AND DELICIOUS—

OUTDOOR MARKET.”

As Robert LaValva, the market’s director, stated: “We support sustainable,

local agriculture by creating a destination where shoppers can fnd quality ood

products. And doing all o these things is intended to help preserve the Seaport

District and spark a renaissance in its growth.” I’ve lived in New York or many years

and have never come across a more civilized—and delicious—outdoor market.

Walking through the tables, I tasted everything I could get my hands on—rom

string bean tempura, resh pasta, cotton candy on a pretzel rod, to queso resco ice

cream, pickles, and bee jerky. Even ater all that there were still dozens and dozens o

stalls.

I’d recommend checking out the vendors beore you go, so you can plan your trip.

And don’t orget to bring a bag or all the resh produce and other goodies you’ll take

home with you.

For more ino on the New Amsterdam Market, go to newamsterdammarket.org

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Pure linen tablecloth “Rutig Strandråg” with matching linen napkin ”Servett” from Växbo Lin of Hälsingland, Swede

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The reason or this secret was that Mormor didn’t want anyone

else to fgure out where her chanterelle place was. She had lived

close by since she was a young girl and had ound it years ago.

I still remember the frst year I went along. I had to promise

not to tell anyone where we went. We walked into the orest

and ater a hal-hour hike we stepped into a clearing. When the

sunlight hit the orest oor it looked like it was made o gold—golden chanterelle mushrooms or as ar as you could see.

We picked them or hours, only stopping when Mormor

started cooking some chanterelles on a small Sterno. She

ried the mushrooms with some shallots on toast. They tasted

amazing out there in the woods.

We moved a ew years later, and I have oten though about

the golden orest and i anyone else has ound its treasures.

Mormor’s Chanterelle Woodland Snack

SERVES 4

3 tablespoons chanterelles, cleaned and halved

2 shallots, sliced

juice from 1 ⁄ 2 lemon


2 tablespoons chopped dill

toast

1. Melt the butter in a pan and sauté mushrooms and shallots

until golden. 2. Add lemon juice and season with salt and

pepper. 3. Stir in dill and serve on toast.

WHEN THE SUNLIGHT HIT THE FOREST FLOOR IT LOOKED LIKE IT

WAS MADE OF GOLD—GOLDEN CHANTERELLE MUSHROOMS FOR

AS FAR AS YOU COULD SEE.

It happened every all: Mom, Dad,Mormor, and Aunty Gunnvor put on theirWellingtons. They disappeared into theorest by our house, equipped with baskets,and hours later came back carrying whatthey used to call “golden gold.” They nevertold anyone where they had been.




APPLE PIE SUGAR

O N E F O R T H E S E A S O N

Recipe+text by Michaela Hayes

Photography by Colin Cooke

Just as good as it sounds!




I have always regarded apple peels as beautiul, sweet

smelling, and a shame to neglect. I’m a sel-proclaimed

ood preservationist, and wasting ood bothers me. I oten

experiment with ways to use the bits o ood that may end

up as compost—or worse, landfll, which is the case with the

under-utilized apple peels.

Ater a ew unsuccessul endeavors, I came up with Apple

Pie Sugar. The peels hold a good amount o apple avor, and

mixing them with your avorite warming spices and some sugar

makes a jar o pie-avored crystals. Use your Apple Pie Sugar to

top cookies and pastries, roll donuts in, or rim a sweet cocktail

glass. You can also reunite the peels with their cores and

sprinkle it on applesauce.

I you’re like me, you will also enjoy surprising people by

giving them a spoonul and asking them to taste it—watchingpeople’s aces light up as they fnd their memory o sweet apple

pie makes the experience as much a joy or me as it is

or them.

Apple Pie Sugar

YIELDS ABOUT ONE 8-OUNCE JAR

peels from 6 apples2 ⁄ 3 cup sugar

1 teaspoon cinnamon1 ⁄ 2 teaspoon allspice1 ⁄ 4 teaspoon nutmeg1 ⁄ 4 teaspoon dried ginger

pinch of salt

1. In a dehydrator or a low oven, dry

apple peels until crispy. 2. Using a spice

grinder or ood processor, grind the dried

peels until very fne. 3. Mix peels withremaining ingredients and store in a cool,

dry place.

Use apple pie sugar to top your avorite

sweet treat. Enjoy.

I HAVE ALWAYS

REGARDED

THESE PEELS

AS BEAUTIFUL,

SWEETSMELLING, &

A SHAME TO

NEGLECT.






It was early one Friday morning in March, the temperature a barmy and unseasonal 75

degrees, when I ound mysel walking through the sleepy streets o Dumbo, Brooklyn.

The melee o Manhattan’s morning rush hour slowly grew more prominent as a gentle

breeze whipped the buzz across the East River and around the warehouse buildings

that sat bathed in the morning’s golden light. Cofee in hand, I was pleased to be on

the quieter side o the river, soaking up the views o the striking, world-amous skyline

rom a peaceul spot underneath the Manhattan Bridge. The rest was much needed as

a busy day lay ahead.

I was bound or Soho where I had a shopping date with Amy Beth Cupp Dragoo

o abcddesign.com, who was leading Modenus’ Blog Tour NYC around the district’s

home design gems. Having decided to take a leisurely stroll into Soho, I set of toward

the Brooklyn Bridge—one o my avorite routes into the city. Barring a ew crazed

commuters on bikes, the journey rom Brooklyn to downtown Manhattan across the

bridge made or a pleasant walk. The sky was as blue or as ar as the eye could see,

and Manhattan’s skyline became less Toy Town–like and more real with every step.

Looking up to midtown I marvelled at the Empire State Building, its spire proudly

piercing the clear spring sky. Meanwhile,

the sun moved higher into the sky, its

rays dancing upon the Art Deco crown o

the Chrysler Building.

Reaching the other side o the bridge

and stepping onto Manhattan Island,

I headed north up Broadway and into

Soho. Yellow taxi cabs zoomed past me

in a blur o beeping horns and expletives,

and the skyscrapers that surrounded

me initially began to give way to more

charming buildings with European-style

striped awnings. As I walked deeper

into Soho, the pace became slower and

more considered; the people were more

at ease with their time, they were less

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hurried to reach their destination. I liked the vibe and elt ready

to hit the stores with riends or an aternoon o shopping.

The tour started on Broadway at The New Traditionalists, a

company that designs all their urniture in New York City and

then manuactures it in New England. Inuenced by classic

silhouettes, objects, history, and their customers—they allow

them to customize many o their pieces—the store’s pieces

connect the traditional with the present. Although pricey, their

collections are sleek and their service second to none; I was

particularly impressed with the brand’s bed selection.

Stepping back out into the street, the group headed to Paula

Rubenstein who is known or curating her store with industrial

antiques. It came as little surprise to fnd that her store, which

has been in the same Soho location or the past twenty years,

was akin to an Aladdin’s cave; antiques graced every available

surace, even spilling out onto the street. Paula is incredibly

accommodating and warm—she will gladly talk you through her

amazing selection o antique glass display cases and textiles.

Go and visit her sometime.

A short walk up Laayette Street led the group to Canvas,which quickly became a avorite shop o mine thanks to the

inspiring visual merchandising and relaxed in-store experience.

Expect to fnd a collection o ceramics, wooden objects,

textiles, accessories, and urniture, all created by artisans

and cratsmen rom the US and abroad. Their products have

unstructured, sot shapes and come in subtle colors—perect

or those looking to create an understated yet elegant look.

Ater making my frst purchase o the day, a beautiul

lemongrass-scented candle, I was ready or a cocktail to help

me cool down rom the rising temperature. Finding solace in

Pegu Club, several Earl Grey MarTEAnis were ordered in a nod

to our British quirk—a love o tea!—and we leisurely enjoyed in

the Asian-inspired surroundings.

Beore long, I was back on my eet and into designer

Michele Varian’s store. Like a tardis, Varian’s store stretched

back much urther than expected, each step leading me to

discover a dierent ound object or curiosity. The eclectic

product assortment make it a great place to shop or gits as

well as your own home; rom dipped wooden chopping boards

and handmade candles to textiles and tableware, there’s plenty

to inspire.

Flair Home, the fnal stop on the tour, was a stark contrast

rom what had come beore. Inside, the store was decorated

in their signature black and white colorway, and European and

American vintage urnishings and accessories were displayed

alongside the brand’s own designs. Much o their collection

is inspired by a tradition o Italian cratsmanship, which they

temper with contemporary styling. I elt that a real passion or

design was behind the products, and the atmosphere inside

was welcoming and cozy; an ideal place to gain inspiration atthe end o a long day.

With more shopping bags in hand, I was fzzing with

enthusiasm or the city as I headed up Hudson Street towards

the Meatpacking District to join the High Line, admiring the

historical cast-iron buildings and immense lots that still stand

in Soho as I walked. Although its previously thriving art scene

has now dwindled to a ew choice galleries, there’s still a eeling

o quiet intimacy and charm to the area—not to mention some

great shopping opportunities!

AS I WALKED DEEPER INTO

SOHO, THE PACE BECAME

SLOWER AND MORE

CONSIDERED; THE PEOPLE

WERE MORE AT EASE WITH

THEIR TIME, THEY WERE LESS

HURRIED TO REACH THEIR

DESTINATION. I LIKED THEVIBE AND FELT READY TO

HIT THE STORES WITH

FRIENDS FOR AN AFTERNOON

OF SHOPPING.





36 | SWEET PAUL FALL 2012 VISIT TODY: bakingsociety.com

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PLAID PERFECT

P H O T O : L I N E A

G O R G - W A N N A D E S I G N

Bogart chair,

$1,262

Purple glass

pear & apple,$19

Hemingway

leather trunk

$1,152

Tripod foor

lamp, $395

Knitted cushion

in plum, $47

Felt foral cushion

in grey, $55

White stag

head, $32

Products available at houseofrasher.co.uk

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4.

1. Kintyre Moon Tartan bulters tray,

$355, artisanti.com 2. Flannel hot water

cover, $37, toast.co.uk 3. Avoca mohair

autumnal and navy mix throw, $139,

marksandspencer.com4. Plaid tape, $4,

etsy.com/shop/discountcharms5. Wool

plaid euro pillow, $68, schoolhouseelectric.

com 6. Libra Kintyre tripod foor lamp,

$471, occa-home.co.uk 7. Club armchair,

$1,155, barley-sugar.co.uk

7.

2.

3.

6.

1.

5.

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W O O F

DASHING DACHSHUNDS & MORE!

Salmon Scramble

I often make myself a Salmon Scramble

on Sunday mornings. I make some

for my dog Lestat as well. I add some

cooked vegetables to his.

1 SERVING FOR A MEDIUM-SIZED DOG

1 egg

1 tablespoon water

handful fresh spinach1 ⁄ 2 cup cooked salmon (make sure

there are no bones)

1 ⁄ 4 cup cooked sweet potato (or othercooked vegetables)

1. Beat egg and water together in a

small bowl. 2. Pour the mixture into a

small pan and add the spinach. 3. Make

scrambled eggs! 4. Place on a plate and

add the salmon and vegetables.

Serve to your pooch once the

scramble has cooled down.




1.

1. Dachshund dog tray, $44,

2. Dachshund doorstop, $62,

bottlegreenhomes.co.uk

3. Dachshund mug, $27,

fenellasmith.com

4. Echo bog bowl, $56,

reikoaneko.co.uk

5. Squeaky toy dog bone, $25,

thestylishdogcompany.com

6. Dog storage box, $194,

thestylishdogcompany.com

7. Organic Pumpkin dog treats,

$24, mungoandmaud.com

2.

3.

4.

5.

6.

7.

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http://fenellasmith.com/


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Bedroom schemes

This all is all about cozying up in comortable rustic style,

and there’s no place more tting to start introducing this look

than in the bedroom. Heavy on texture, this look works best

with tactile, exposed wooden urniture, and paired with sotly

brushed metals in gentle hues. Layer up your bed with an array

o sumptuous textiles, marrying sot Egyptian cotton sheets

with warm and inviting wool throw pillows. A casually placed

throw along the end o the bed is both practical and tting. With

your key pieces o urniture in place and the bed dressed, you

can turn your attention to wall decoration to tie all the elements

together. I you’re eeling daring, source wooden panelling and

create a eature wall behind the bed—dark stain the wooden

panels to achieve an inviting look. I you’re short on time and

budget then there are some great wallpaper options that give a

realistic wood-panelled efect.

Side table, $548 | Anna ceramic task lamp, $75 | Checked

brushed cotton double bedlinen set, $113| Standard

pillowcase in stone, $12 | Morgan herringbone cushion, $32 |

Knitted cushion, $38| Cable-knit throw, $94 | all available athouseofraser.co.uk P

H O T

O : H O U S E O F F R A S E R

1. Dritwood cabinet, $2400,

shopterrain.com 2. Timber wallpaper,

$110 per roll, rockettstgeorge.co.uk

3. Cable knit throw, $350, jaysonhome.

com 4. Alvine Ruta rug, $249, ikea.

com 5. Oliver bed rame, $432,

eatherandblack.com 6. Rustic linen

cushion, $53, airwindonline.com

3.

4.

5.

6.

WILL’S TIP! This Timber

wallpaper design rom Rocket St

George looks just like real wood

panelling but costs a lot less.

2.

1.


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http://fairwindonline.com/


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W IN E

THE WAITING GAME

Text+photography byJim Hensley

I had always hoped that as theyears passed I would become abetter man. The idea was thattime would rub the wildness ofme and a wiser, more balancedcharacter would emerge romwithin. Time, and the endlessparade o seasons, would makeme complete.




I’m still waiting. Mostly I’m just older. My bad habits have

not yet been replaced by Zen wisdom, and my wrinklesmake me no lovelier. But I haven’t just been lying around in

the dark either.

Laying down wine is a habit not so compatible with the

tempo o our modern lives. It requires time, planning, and a

prosaic commitment to a certain taste. O course, mature

wines are out there ready to be bought and consumed as

is. But you have to pay or that pleasure, and at least hal

the un is tending to a dusty, dark corner piled high with

sleeping bottles.

Wine or the cellar is usually o the larger, uller, classical

type. Red, most o the time, but there are some white

wines that can only reach their greatness through aging.What makes a red wine a good candidate or cellaring is

a combination o ruitiness with tangy, powerul tannins.

Tannin is the reason you would age a red wine in the rst

place. Open a bottle o Bordeaux beore its time and you’re

lucky to just barely taste the ruit behind a thick wall o

bitter tannin clinging to the inside o your mouth. So why

have these tannins at all? I you pull one favor out o the

grape, ruit or example, you get some other favors as well,

like woody tannins. Tannins are a wine’s preservative. They

maintain a chemical balance inside the bottle, giving the

ruit favors time to develop and mature. As the years go

by, the wine interacts with the tiny amount o air let in the

bottle; the tannins begin to ade away and transorm into

favors that accent the wine instead o dominate it. There

is a kind o window that opens or a time when a particular

wine is ready and its parts are dancing together.

Young wines dance a kind o pogo, old wines a kind

o waltz. These steps are ne—enjoyable mostly—but a

great wine at its peak is a ballet with all its intricate parts

“THINK OF THE BOTTLE AS A WINE’S FINISHING SCHOOL. FORMANY, LAYING DOWN WINE IN A CELLAR FOR PROPER AGING ISA PROCESS THAT TAKES ON ALMOST RELIGIOUS OVERTONES.”

woven together, perorming beyond just the elegance o its

elements. It has become complete, and time has made it,well… timeless.

There isn’t enough space here to give a technically

correct description o wines’ aging processes. Use the

internet to get ino i you are planning on your own cellar.

Anyone serious about storing wine might want to look into

one o the many rerigerator-like wine storage units on the

market.

Once in a Lifetime

Just because a case o it costs as much as your rst

apartment doesn’t mean you can look orward to growing

old together. Read up on vintages o the French classics;Bordeaux, Burgundy, and the Rhone Valley. Years or aging

have usually been warm and airly dry so that the ruit

is ripe and the tannins are ully developed. Don’t orget

Barolo and Barbaresco. Mostly the good ones can’t even

be looked at beore they reach 10 years.

Whenever you can

Hide some white wine away. Dessert wines have to be

aged. Dry wines made rom the Riesling grape amously

develop a slight petroleum scent and favor with time—

which is more attractive than it sounds. German wines

keep getting better and better. Try to nd Schloss Vollrads.

Whenever you want

Experiment. I you like a wine, go back and buy two or three

more bottles and hide them. Open one in a year, and see i

you still like it. Wait another couple o years and see i you

like it even more. Cabernets and Syrahs are more likely to

stand the test o time than Pinot Noirs and Zinandels.




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PINEAPPLE DREAMS

C U P C A K E

Food+styling Paul Lowe

Photography Frances Janisch

Pineapple & Pecan Cupcake

MAKES 12

Cake:

5 tablespoons sot butter3 ⁄ 4 cup sugar

2 large eggs2 ⁄ 3 cups plain four1 ⁄ 2 teaspoon baking powder1 ⁄ 4 cup pecans, nely chopped

1 teaspoon grated lemon zest4 tablespoons milk

Sauce:

1 ⁄ 3 resh pineapple, peeled

and cubed3 ⁄ 4 cup water1 ⁄ 2 cup sugar1 ⁄ 2 vanilla pod, just the seeds

1. Preheat oven to 375°F. 2. Beat butter

and sugar until light and airy. 3. Add the

eggs one at a time and stir well. 4. Addour, baking powder, zest, and milk and

stir until you have a smooth batter.

5. Pour into cupcake liners. 6. Bake until

golden and frm to the touch, about 20

minutes. 7. Cool on a wire rack. 8. In a

saucepan bring pineapple, water, sugar,

and vanilla to a boil. 9. Simmer or 10

minutes.

Serve the sauce on top o the

cupcakes with some whipped cream.

TIP: YOU CAN USE ANY OTHER TROPICAL FRUIT AS A

TOPPING FOR THESE TASTY CUPCAKES, LIKE MANGO,

PAPAYA, OR KIWI.




Every week - fun and fab things to do together!Fa miliesirk us

www.familiesirkus.no

http://www.familiesirkus.no/

http://www.familiesirkus.no/




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FALL 2012 • ISSUE NO. 10

features

c h o c o l a t e • m u s h r o o m s • s w e e t p a u l ’ s

b e s t f a l l f o o d • m a s k e d • a p p l e s !

o y s t e r s • d i p & d r y • c h a r l i e ’ s f i r s t b i r t h d a ya w i l d m i c h i g a n s u p p e r • m a r i g o l d




T H E S E A R

E O U R M O S T S I N F U L , D E L

I C I O U S ,

& A M A

Z I N G C H O C O L A T E T R E A

T S E V E R !

C h o c o l a

t e

Food+styling by Paul Lowe | Photography by Linda Pugliese




S a

l t e d

C h o c o

l a t e C

a r a m e l

T a r t

s




C hocola te & Pecan Tart



C h o c o l a t e C a k e w i t h P e a nut But ter F illing & Marshmallo w Topp ing





M a k e Y o u

r O w n C h o c o l a t e

t h e t a s t e … W o w

!




Salted Chocolate Caramel Tarts

So amazingly good, best served room temperature.

MAKES 6

Tart:

10 tablespoons butter, sot1 ⁄ 2 cup+2 tablespoons conectioners' sugar

2 egg yolks

11 ⁄ 2 cups plain four1 ⁄ 4 cup cocoa powder

Filling:

11 ⁄ 2 cups sugar

3 tablespoons corn syrup

6 tablespoons water

Topping:

6 tablespoons heavy cream

1 tablespoon sour cream

1 teaspoon vanilla1 ⁄ 2 cup heavy cream

4 oz dark chocolate, chopped eur de sel or Maldon salt

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

3. Add egg yolks and beat well. 4. Add our and cocoa and work

together. 5. Press into 6 mini tart pans. 6. Prick the bottom with

a ork.7.

Let sit or 1 hour.8.

Bake until golden and crisp, about12 to 15 minutes. 9. Cool on a wire rack. 10. In a saucepan over

medium heat beat together sugar, syrup, and water. 11. Bring to

a boil and cook until golden, about 8 to 10 minutes. 12. Remove

rom heat and add cream, sour cream, and vanilla. 13. Pour the

warm liquid into the tarts. 14. Place cream and chocolate in a

double boiler and melt together. 15. Once smooth remove rom

heat and place on top o each tart. 16. Finish of by sprinkling

the tarts with some salt.

Chocolate & Pecan Tart

I love this tart. The pecans on top can also be served with some

great cheese.

1 TART, SERVES 6

Tart:

10 tablespoons butter, sot1 ⁄ 2 cup+2 tablespoons conectioners' sugar

2 egg yolks

11 ⁄ 2 cups plain four1 ⁄ 4 cup cocoa powder

Filling:3 ⁄ 4 cup heavy cream

7 oz dark chocolate, chopped

7 oz light brown sugar

Topping:

4 oz sugar

1 teaspoon Maldon sea salt

4 oz pecans

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

3. Add egg yolks and beat well. 4. Add our and cocoa and

work it well together. 5. Press into a large tart pan. 6. Prick the

bottom with a ork. 7. Let sit or 1 hour. 8. Bake at until golden

and crisp, about 12 to 15 minutes. 9. Cool on a wire rack.

10.Place cream, chocolate, and sugar in a double boiler and

melt together. 11. Once smooth, remove rom heat and pour

in the tart. 12. Place the sugar in a sauce pan and stir until you

have golden caramel. 13. Add salt and pecans. 14. Pour onto

parchment paper and let stifen. 15. Break in pieces and place

on top o tart.





T r r s p e c i a l y s i n f u

w h e n f i l e d w i t p u r e g a n a c h e.

W h o

o p i e P i

e s w i t h

C o c o a e

G a n

a c h e








Chocolate Cake with Peanut Butter

Filling & Marshmallow Topping

I came up with this cake the day beore

the shoot, it’s so good! Cut it with a

warm knie.

SERVES 10

Cake:

12 tablespoons salted butter, sot

1 cup light brown sugar1 ⁄ 2 cup sugar

1 large egg

1 cup milk

1 teaspoon vanilla extract

11 ⁄ 2 cups plain our

1 teaspoon baking powder3 ⁄ 4 cup cocoa powder

Filling:

4 tablespoons salted butter, sot3 ⁄ 4 cup peanut butter1 ⁄ 4 cup conectioners' sugar1 ⁄ 2 teaspoon salt

Topping:

3 1 ⁄ 4-ounce packages

unavored gelatin1 ⁄ 2 cup cold water

2 cups granulated sugar2 ⁄ 3 cup light corn syrup1 ⁄ 4 teaspoon coarse salt

1 teaspoon pure vanilla extract

1. Preheat oven to 375°F. 2. In a large

bowl beat butter and sugars until creamy.

3. Add the egg and mix well. 4. Add milk,

vanilla, our, and cocoa and mix until

you have a smooth dough. 5. Pour batter

into a 9-inch cake tin. 6. Bake or about

1 hour, or until frm to the touch. 7. Cool

on a wire rack. 8. In a large bowl beat

together butter, peanut butter, sugar, and

salt. 9. Cut the cake in hal and smear the

cream on the bottom cake. 9. Place the

other on top. 10. In the bowl o an electric

mixer ftted with the whisk attachment,

sprinkle gelatin over 1 ⁄ 2 cup cold

water; let stand or 10 minutes. 11. In

a medium saucepan, combine sugar,

corn syrup, and 1 ⁄ 4 cup water. 12. Place

saucepan over medium-high heat and

bring to a boil; boil rapidly or 1 minute.

13. Remove rom heat, and, with the

mixer on high, slowly pour the boiling

syrup down the side o the mixer bowl

into gelatin mixture. 14. Add salt and

continue mixing or 12 minutes. 15. Add

vanilla extract; mix until well combined.

16. Spray a rubber spatula or your hands

with cooking spray. 17. Spread gelatin

mixture evenly over cake.

Make Your Own Chocolate

Really un to do! The chocolate gets

more grainy and not so smooth. But the

taste… wow!

7 tablespoons cocoa nibs

3 tablespoons sugar

1. Place ingredients in a spice grinder and

grind or 1 minute. 2. Remove thelid and shake it around a little. 3. Repeat

4 times. 4. Place the mixture into a

mortar that you have heated in hot

water. 5. Grind until liquid.

Serve with ice cream.

Rum & Chocolate Cake in a Jar

I you don’t care or the taste o rum you

can replace it with whiskey.

SERVES 4

1 stick butter9 oz dark chocolate, chopped1 ⁄ 2 cup sugar1 ⁄ 2 cup light brown sugar

4 eggs

1 teaspoon baking powder

3 tablespoons dark rum

3 tablespoons very strong cofee

whipped cream or serving

1. Preheat oven to 350°F. 2. Place butter

and chocolate in a double boiler and melt

together. 3. Pour the mixture into a large

bowl with sugars and mix until dissolved.

4. Add eggs, baking powder, rum, and

coee. Stir well until smooth. 5. Pour into

4 well-greased pint jars. 6. Bake or 30

minutes. They will rise up and all again—

they are supposed to all. 7. Let them

cool slightly.

Serve with whipped cream.

Whoopie Pies with Chocolate Ganache

Especially sinul when flled with

pure ganache.

MAKES ABOUT 20 PIES

Pies:1 ⁄ 4 cup butter, sot1 ⁄ 2 cup sugar1 ⁄ 2 cup light brown sugar

1 large egg

1 cup milk

1 teaspoon vanilla

13 ⁄ 4 cups plain our3 ⁄ 4 cups cocoa powder

Ganache:1 ⁄ 2 cup heavy cream

4 oz dark chocolate, chopped

1. Preheat oven to 375°F. 2. In a largebowl beat butter and sugars until creamy.

3. Add the egg and mix well. 4. Add

milk, vanilla, our, and cocoa and mix

until you have a smooth dough. 5. Drop

2-teaspoon mounds o the dough onto

parchment-lined baking trays. 6. Bake

until frm to the touch, about 12 to 14

minutes. 7. Cool on a wire rack. 8. Place

cream and chocolate in a double boiler

and melt together. 9. Once smooth,

remove rom heat and cool until it has

a creamy consistency. 10. Place someganache between two pies.




m u s hr o o m s





Crafts by Elise Dee, Paul Vitale, & Paul LowePhotography by Colin Cooke

This time we decided to play with

the whole mushroom idea. They surlook good enough to eat!

They’re not just for cooking!

1.






1. Felted Mushrooms

YOU WILL NEED:

wool or elting, in a ew dierent colors

detergent

boiling water

thin metal wire

hot glue gun

Stems:

1. Twist wool into a sausage shape—this will get it ready or the

next steps. Choose a piece o wool larger than you think you will

need. 2. Add a little bit o soap and water to the wool. 3. Start to

gently tap on the wool, and work it together. 4. Once it’s getting

into a stem shape, pour boiling water over it and then cold

water. This will make the wool shrink. 5. Work the wool until you

have a long stem. Once it’s dry, cut it up into smaller stems.

6. Insert a wire in each stem.

Tops:

1. Layer the wool into a mushroom-top shape. 2. Add a little

soap and water to the wool. 3. Start to gently tap on the wool,

and work it together. 4. Once it’s getting into a mushroom-top

shape, pour boiling water over it and then cold water. This will

make the wool shrink. 5. Let dry, and hot glue to the stem.

2. Stacked Leather & Wool Mushroom

YOU WILL NEED:

leather scraps

elt or boiled wool

fne-tip Sharpie marker

hot glue gun

scissors

1. Cut about 20 to 25 quarter-sized circles o both leather and

elt. 2. Using the hot glue gun, glue the circles together to create

a stack. This will orm the stem o your mushroom. 3. Using a

Sharpie, draw the shape o your mushroom cap on a piece o

leather. This will be the largest part o the mushroom. 4. Cut

out the mushroom shape rom the leather. 5. Use the leather

piece as a template and trace the shape onto a piece o elt.

6. Cut the elt very slightly smaller than the template. 7. Repeat

steps 5 and 6, alternating between elt and leather pieces. While

you are cutting your leather and wool, number the pieces and

keep track o their order. 8. Once the pieces become too small

to cut, assemble them by stacking and hot gluing each piece

together, rom largest to smallest. Use only a dot or two o hot

glue toward the center o the mushroom, and keep the edges

unglued. 9. Ater you have assembled the cap, glue the stem to

the underside o the mushroom cap.

3.

5.

4.




3. Clay Mushrooms

YOU WILL NEED:

oven bakeable molding clay, like Fimo

copper wire

cord

1. Using oven bakeable molding clay, orm mushroom caps and stems. 2. Using a bito copper wire, make holes in the mushroom caps that your chain or cord can pass

through. You can also use a store-bought bead as your mushroom cap and simply

orm stems with the modeling clay. 3. Bake clay pieces according to directions .

4. Ater the pieces are cool, hot glue the caps to the stems 5. String your mushrooms

onto a cord or chain.

4. Felt & Fabric Mushrooms

YOU WILL NEED:

elt

batting

needle

oss

scissors

1. Cut a rectangle o elt, orm it into a tube, and sew along the long edge using a

simple blanket stitch. 2. Trace the bottom opening o your tube onto a piece o elt and

cut the circle out. 3. Stuf your tube with batting. 4. Sew the bottom o the stem onto

the tube using a blanket stitch. 5. Using a double thickness o elt, cut two identical

discs o abric in your desired mushroom cap size. 6. Cut a small circle into the bottom

disc, roughly the same size as your stem tube. 7. Blanket stitch the two discs together

and stuf with batting. 8. Insert the stem into the hole in the bottom o your cap.

9. Stitch the stem into place.

6.

7.




8.




9.




5. Mushroom Pillow

YOU WILL NEED:

store bought pillow

Heat’n Bond adhesive

elt

scissors

1. Begin with a store-bought 18-inch square pillowcase 2. Find

interesting botanical mushroom illustrations online and print

two copies o each image on regular paper. 3. Apply Heat’n

Bond brand iron-on adhesive to the back o several natural

colors o elt. Be sure to have some light and some dark images.

4. Cut out mushroom caps. Leave some excess paper around

the shape o the mushroom, that way you can cut the perect

shape out o your elt. 5. Cut out the corresponding mushroom

stems rom your printouts. Leave extra length on the top o the

stems. You will cover this excess stem with the elt mushroom

caps. 6. Pin the mushroom patterns onto the paper covering

the Heat’n Bond and cut out the mushroom shapes. 7. Removethe paper rom the Heat’n Bond. 8. Pin the mushroom stems

to the pillowcase, adhesive side down. 9. Iron the stems on

the pillowcase. 10. Repeat steps 8 and 9 with mushroom caps,

making sure to overlap the stems with the caps. 11. Put your

new pillowcase on your pillow insert.

6. Paper Bag Mushrooms

YOU WILL NEED:

small paper lunch bags

1. Open up a bag and fatten the bottom. 2. Shape the bottom

to a round mushroom top. 3. Close the bag and twist it so thatthe twisted part resembles a stem. 4. Adjust the top so it hangs

over a bit, just like a mushroom head.

7. Lace Plush Mushroom

YOU WILL NEED:

organza or another sheer abric

white lace

batting

scissors

ne-tip paint brush

white acrylic paint

5 black tea bags

1. Cut two identical circles o organza, about 3 inches in

diameter. 2. Sew together the edges o the circles about a1 ⁄ 8 o an inch rom the edges. Leave a 1-inch section open to

stu the circle. 3. Stu the sewed-up organza with batting to

create a tiny pillow. Sew up the opening. Set aside. 4. Cut a

3-inch rectangle o organza and sew along the long edge to

create a tube. This will be the stem o your mushroom.

5. Now, turn the tube inside out so the raw edge o the seam is

on the inside.6. Stu the tube with batting and leave the ends

open. 7. Take your lace and wrap it vertically around the tube/

stem to cover the ends and to keep the batting in. 8. Sew the

lace around the organza stem, covering all the organza and

batting. 9. Take another piece o lace and drape it over the top

o your mushroom cap/tiny pillow. 10. You can trim around the

pattern o the lace to create an uneven, whimsical edge.

11. Once the lace is positioned to your liking, sew it to the

organza with your needle and thread to secure it in place.

12. Take your stem and attach it to the underside o the

mushroom cap by sewing it securely around the edges.

13. Set your assembled mushroom aside and brew about 5

black tea bags in a deep bowl. You can test scraps o abric and

add more tea bags until you reach a desired color. 14. Take the

tea bags out o the liquid and careully dip your lace mushroominto the tea. 15. While the mushroom is damp, paint lines on

the underside o the mushroom cap using a ne-tip paint brush

and white acrylic paint. 16. Let the mushroom dry overnight—

upside-down on a pile o paper towels.

8. Leather Mushrooms

YOU WILL NEED:

heavy leather

copper wire

hot glue gun

1. Begin by cutting organic circular shapes rom scraps othick leather. 2. To get the mushroom cap shape, squeeze the

circular pieces o leather in a citrus squeezer rom your kitchen.

3. To make the stems, wrap lengths o copper wire with elt and

glue in place. 4. Once the mushroom cap has desired shape,

simply hot glue the stem to the underside o the leather cap.

9. Mushroom Garland

YOU WILL NEED:

crat paper

scissors

tape

string

1. Find some cool old mushroom prints online. 2. Print them

out on crat paper and cut them out. 3. Choose where you want

to display your garland, and hang your string. 4. Fasten the

mushrooms to the string with tape.




FALL FOOD

Join Sweet Paul and make some of

this fall’s best dishes. They’re easy and

tasty—exactly how Paul likes his food.

B E S T

Food+styling by Paul Lowe | Photography by Colin Cooke

S W E E T PAU L ’ S









< CARROT & FENNEL SOUP WITH BLACK OIL

CARAMELIZED ONION & THYME TART




PASTA WITH GARLIC, LEMON, & OLIVES >

Orange-Glazed Chicken

SERVES 4

1 ⁄ 2 cup soy sauce1 ⁄ 4 cup water1 ⁄ 4 cup brown sugar

2 cloves garlic, nely chopped

1 inch ginger, nely chopped

1 cinnamon stick

2 star anise1 ⁄ 2 cup orange juice

1 large organic chicken

olive oil4 garlic bulbs, cut in hal lengthwise

1. Preheat the oven to 375°F. 2. In a small pot bring soy sauce,

water, sugar, garlic, ginger, spices, and orange juice to a boil.

3. Simmer or 15 minutes or until the glaze thickens. 4. Rub

the chicken with olive oil and place in an ovenproo dish. 5. Add

the garlic. 6. Pour 1 ⁄ 3 o the glaze over the chicken. 7. Bake the

chicken or about 11 ⁄ 2 hours. 8. Every 20 minutes, take it out and

glaze. 9. Let the chicken sit or 10 minutes beore serving.

Serve with rice.

Carrot & Fennel Soup with Black OilSERVES 4

To make the Black Oil, simply blend black olives and olive oil in

a blender.


1 large yellow onion, chopped

1 large potato, peeled and chopped

1 bulb ennel, chopped

5 carrots, peeled and chopped

4 cups chicken stock1 ⁄ 2 cup heavy cream


1. Heat the oil in a large pot. 2. Fry the onion, potato, ennel,

and carrot until sot. 3. Add the stock and simmer or 20

minutes. 4. Pour into a blender and blend the mixture until

smooth. 5. Pour back into pot and add cream. I the soup eels

too thick, just add a little more stock.

Serve with black oil.

Caramelized Onion & Thyme Tart

SERVES 4

1 sheet pu pastry

plain four

4 tablespoons olive oil5 large onions, peeled and thinly sliced

4 tablespoons water

1 cup Kalamata olives

resh thyme


1. Preheat oven to 400°F. 2. Roll out the pu pastry so that it

fts on a baking tray covered in parchment paper. 3. Heat the oil

in a large pan and sauté the onions on medium heat or about

20 minutes. 4. Add water and stir until the onions are golden

and sot. 5. Place on top o the pu pastry. 6. Add olives and

thyme. 7. Sprinkle with salt and pepper. 8. Bake until golden andpuy, about 12 minutes.

These tarts can be served warm and cold.







HONEY-BAKED VEGETABLES WITH CHÈVRE >

HONEY-TOASTED CH ÈVRE WITH TAPENADE










< PEARS

Pasta with Garlic, Lemon, & Olives

SERVES 4

8 slices pancetta


12 garlic cloves3 ⁄ 4 cup Kalamata olives

juice rom 1 lemon

1 lb dry pasta

salt, to taste

resh herbs

1. Fry the pancetta in a dry pan until crispy. 2. Remove pancetta

rom the pan and add olive oil. 3. Fry the garlic on medium heat

until sot and golden. 4. Add the olives and lemon juice. Mix.

5. Cook the pasta in a large pot o salted water until al dente

and drain. 6. Place the pasta in a large bowl and add the garlic

mixture and oil. 7. Add the pancetta and mix well.

Serve with resh herbs.

Honey-Toasted Chèvre with Tapenade

SERVES 4

1 cup pitless black olives

1 garlic clove, chopped

2 tablespoons capers

2 tablespoons parsley, chopped

pepper, to taste


4 thick slices o chèvre

4 tablespoons honey

1. Place the olives, garlic, capers, and parsley on a work

surace and coarsely chop all together. 2. Place the ingredients

in a bowl and stir in olive oil. 3. Season with pepper. 4. Place

the chèvre on a baking tray covered with parchment paper.

5. Pour the honey over the chèvre. 6. Toast under the grill until

golden—it will happen very quickly. 7. Add the tapenade and

some good bread.

Serve while still warm.

Honey-Baked Vegetables with Chèvre

SERVES 4

8 small carrots, peeled and cut in hal lengthwise

8 beets, peeled

2 celery roots, peeled and cut in 4 lengthwise


3 tablespoons honey

salt & pepper, to taste3 ⁄ 4 cup crumbled goat cheese

greens

1. Preheat oven to 375°F. 2. Place the carrots, beets, and celery

in an ovenproo dish and drizzle with olive oil and honey.

3. Sprinkle with a little salt and pepper. 4. Bake until sot, about

15 to 20 minutes. 5. Quarter the beets. 6. Place the greens in a

large bowl and add cheese and grilled vegetables.

Pears

SERVES 4

3 rm pears, peeled and sliced1 ⁄ 2

stick butter3 ⁄ 4 cup + 3 ⁄ 4 cup light brown sugar

1 stick butter, sot

1 large egg

21 ⁄ 2 cups plain four

11 ⁄ 2 teaspoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1 cup boiling water

1 cup dark molasses

1. Melt the butter in a pan and add the pears. Try to arrange

them neatly. 2. Sprinkle with sugar. 3. Simmer the mixture or

2 minutes, then remove rom heat. 4. Preheat the oven to

375°F. 5. Beat butter and sugar until creamy. 6. Add the egg

and mix well. 7. Add all the rest o the dry ingredients and mix

well. 8. Mix the water and molasses together and then mix

into the batter. 9. Pour over the pan. 10. Smooth the top with a

spoon. 11. Bake until golden and frm to the touch, about 40 to

50 minutes.

Let cool or a ew minutes, then turn upside down on a platter

and serve à la mode.



86 | SWEET PAUL SUMMER 2012

With a few thingsaround the houseyou can transformyour kid or yourself this Halloween.



SWEET PAUL SUMMER 2012 | 87

Photography by Dana Gallagher | Styling by Paul Lowe | Crats by Elise Dee, Paul Vitale+Paul Lowe

Fashion styling by Sarah Conroy | Grooming by Stephanie Syat | Videography by Kendall Smith or Superfne Films

Modeling by Ella & Jude Freed, Tessa Smith, Imogen Miller, Ruby Conroy, Roan Call, and Javier Newsom

FOX | Boy’s suit by Marie Chantal rom

mariechantal.com

BUNNY | Blouse by H&M rom hm.com.

Jacket by Zara Kids rom zara.com

Pant by Marie Chantal rom

mariechantal.com

FOREST SNOW QUENN | Blouse by Marie

Chantal rom mariechantal.com

http://mariechantal.com/

http://hm.com/

http://hm.com/

http://zara.com/

http://zara.com/






http://zara.com/

http://hm.com/





1

1. BEARDS | Shirt by J.Crew from jcrew.com. Suspenders and

pants by H&M from hm.com

2. CROWN | Dress by Marie Chantal from mariechantal.com

3. PUPPY | Jacket by Splendid from splendid.com

Star shirt by Yoya from yoyanyc.com

Knit leggings by Ouef from oeufnyc.com

2

3

http://jcrew.com/

http://jcrew.com/

http://hm.com/

http://hm.com/



http://splendid.com/


http://yoyanyc.com/

http://oeufnyc.com/

http://oeufnyc.com/

http://oeufnyc.com/

http://yoyanyc.com/



http://hm.com/

http://jcrew.com/




Forest Snow Queen YOU WILL NEED:

• branches (you can collect these with your kids as a un

activity or purchase them at your local orist)

• buttery images (cut out rom a magazine or printed out

rom the internet)

• silver glitter

• hot glue gun

• spray adhesive

• child-size headband

• hair clips or barrettes

1. Cut your branches so that you have several very long ones

and others that get smaller in size. 2. Hot glue each branch

onto the top o the headband. Be very careul and patient with

the hot glue. 3. Continue gluing until most o the headband is

ull o branches. The branches will be more secure the closer

together they are. Try to glue on as many branches as you can

t. 4. Once all o the branches are attached to the top o theheadband (which will be the ront o the crown), careully apply

a generous layer o hot glue to seal on all o the branches. Allow

glue to dry completely. 5. In a well-ventilated area, spray the

base o the branches with spray adhesive, and quickly cover the

sprayed area with silver glitter. Work in sections so the spray

adhesive doesn’t dry beore you can apply the glitter. (Also,

spray adhesive will make everything around it very sticky, so

be sure to protect your workspace.)6. Once the base o the

branches and headband are covered in glitter, select areas

higher up on the branches to spray with adhesive and cover

with glitter. This should look like a dusting o snow on the

branches.7.

Take your cut-out butteries and old them in hal.8. Using a bead-sized amount o hot glue, glue the butteries

all over the branches or a whimsical look. 9. Lastly, hot glue

the barrettes to the inside o the headband so the crown can be

secured onto your child’s head.

Fox Mask YOU WILL NEED:

• elt, in brown, pink, white, of-white, and black

• hot glue gun

• scissors

• needle & thread, or a sewing machine

• ribbon

• paper

1. On a piece o paper, draw a square with slightly rounded

sides, to t over your child’s ace. 2. Mark two triangles

where the eye openings should be. 3. Cut out the paper. This

will be your pattern. 4. Draw a shape that looks like the top o

a heart at the bottom o the square. 5. Cut out the new square

shape with the heart line. 6. Trace this shape twice onto brown

elt. 7.Cut out the brown elt, leaving the eye triangles intact

on one piece. 8. On one piece o brown elt, hot glue two small

darts above the eye triangles. 9. Cut the unused piece o elt in

hal. This will be the bottom o the ox’s ace. 10. Hot glue thetwo pieces o brown elt together along their heart-shaped lines.

This should create the ox’s pointy nose. 11. Using the pattern

piece with the heart-shaped line, cut out a piece o of-white elt

or the bottom hal o the mask. 12. Cut two triangle notches

in either side o the of-white elt. 13. Hot glue the of-white elt

onto the bottom hal o the mask. 14. Cut a small hal-inch wide

strip o white elt using the same heart-shaped line as a guide.

15. Glue the hal-inch white elt strip below the o-white elt.

16. Cut three triangles out o the black elt. 17.Hot glue two

black elt triangles behind the eye triangles on the brown elt.

18. Hot glue one black elt triangle on the brown elt point to

create the nose o the ox.19.

Cut out two rounded trianglesrom the brown elt. 20. Cut two more rounded triangles that

are slightly smaller rom the pink elt. 21. Hot glue the pink

triangles in the center o the larger brown triangles. These will

be the ox’s ears. 22. Attach the ears to the back o the mask

with hot glue. The centers o the triangles should line up with

the darts in the brown elt. 23. Round the edges o the ox mask

by cutting the sides to line up with the outer edge o the ears.

24. Trim the black elt at the eyes to create eyeholes. 25. Sew

two ribbons on either side o the mask, just above the eyes. Sew

two more ribbons near the bottom o the mask. These ribbons

will tie around your child’s head to keep the mask on.




Bunny Mask YOU WILL NEED:

• elt, in white and pink

• cofee lters

• pink abric dye

• twine

• scissors

• hot glue gun

• ribbon

• needle & thread

• paper

• wire (oral wire or a thin wire rom a hardware store)

• wire cutters

1. Fold a piece o paper in hal. 2. Trace hal o the bunny mask

on the paper. The shape is basically an upside-down heart that

doesn’t come to a point. Instead o a point, the heart opens

up into the shape o the bunny’s ears. 3. Hold up the drawing

to your child’s ace to make sure it ts. 4. With the paper still

olded, cut out the drawing. This will be your pattern.5. Tracethe pattern, and cut the pattern out on white elt. 6. Cut two

pieces o wire a little shorter than the bunny ears. 7.Cut

another piece o wire that is the length o both bunny ears

combined, plus three inches. 8. Bend the long cut wire into a

U-shape. 9. Hot glue the U-shaped wire onto the back o the

bunny’s ears. The lowest part o the U should be just above

the orehead area on the mask. 10. Hot glue one or two long

scraps o the white elt on top o the U-shaped wire to hide

and secure it in place. 11. Hot glue the two shorter wires to the

bunny ears on the ront o the mask. 12. Cut two rectangles out

o the pink elt that are about one and a hal inches wide and

the same length as the shorter wires.13.

Round the tops o therectangles with your scissors. These will help create the bunny

ears. 14. Glue the pink elt pieces on top o the wires to hide

them. 15. Cut a small, two-inch circle out o the pink elt. Then,

trim away two tear-drop shaped pieces at either side, leaving a

hal-inch o the circle intact. This will be your bunny nose. The

idea is to create a mushroom shape. You can also cut a simple

triangle i you preer. 16. Hot glue the pink elt nose at the center

bottom o the bunny’s ace. 17.Hand sew twine in the shape o

whiskers on either side o the nose, leaving the ends long and

loose. I used contrasting thread or a more interesting look.

18. Hold the mask up to your child’s ace and mark where their

eyes will be. Cut out two almond-shaped eyeholes in the bunny

mask. 19. Sew ribbons on either side o the mask just above the

eyes. 20. To make the owers, dip three or our cofee lters in

the pink dye and lay at to dry. 21. Once the cofee lters are

dry, twist the centers o them to create a ower shape. 22. Hot

glue the owers to the mask below one o the ears. You can

have as many owers as you like!

Bird Mask YOU WILL NEED:

• construction paper or sketchbook paper (white, or any other

color you would like the bird’s ace to be)

• acrylic paint (purple, black, and orange or yellow)

• cofee lters

• abric dye (Rit or Jacquard dye is good, in blue and red or

blue and purple)

• scissors

• hot glue gun

• white glue or glue stick

• ribbon, to match the mask

• stapler

1. Fold a piece o paper in hal. 2. Draw hal o a mask shape.

The mask should have triangle eyeholes and jagged, pointy

edges (like eathers) instead o rounded or straight lines.

3. Cut out the mask shape and make sure it ts your child’s

ace. 4. Using the acrylic paint, paint the paper mask purple

with black borders around the eyes. Let paint dry completely.5. Cut a square piece o paper. 6. Fold the paper in hal about

three or our times to orm a triangle. Bend the triangle in the

center to create the beak. 7.Paint the top and bottom o the

triangle a golden orange or yellow color. Let dry.8. Hot glue the

painted beak to the bottom center o the mask. 9. Staple ribbon

on either edge o the mask so you can tie the mask around your

child’s head. 10. Mix your dye colors. (You can purchase pre-

mixed colors or mix your own.) 11. Dip about 40 cofee lters

into the dyes and lay them at to dry on some cardboard or a

plastic sheet. Let the cofee lters dry completely. 12. Once dry,

old each cofee lter in hal. Continue to old them in hal until

you have olded each lter in hal our or ve times.13.

Usingyour scissors, ringe the olded cofee lters on an angle on both

sides, making sure not to cut passed the center. 14. Unold the

lters so they are olded in hal once. 15. Glue the olded and

ringed lters to the center o the mask above the eyes. You

should be able to t about our or ve cofee lters in a row until

the center o the mask begins to look ull. 16. Only use a small

amount o glue toward the base o each lter so the “eathers”

are not completely glued down. This will make the mask look

uller. 17.Working rom the center and going out toward the

sides, apply more cofee lters. Cluster like colors together until

the mask looks ull. You can careully uf the ringed lters to

create a uller look.




BIRD | Knit dress by Oeuf from oeufnyc.com

Vest by Marie Chantal from mariechantal.com

http://oeufnyc.com/

http://oeufnyc.com/




http://oeufnyc.com/




1. NATIVE HEADPIECE | Siaomimi teeby Yoya from yoyanyc.com. Cardigan by

H&M from hm.com

2. GROUCHO MARX GLASSES | Top and

vest by J.Crew from jcrew.com

3. FLORAL CROWN | Dress by Mini Boden

bodenusa.com

1

2

3

http://yoyanyc.com/

http://yoyanyc.com/

http://hm.com/

http://hm.com/

http://jcrew.com/

http://jcrew.com/

http://bodenusa.com/

http://bodenusa.com/

http://jcrew.com/

http://hm.com/

http://yoyanyc.com/




Crown YOU WILL NEED:

• metal wire

• wire cutters

• thin tinsel ribbon, ours is rom tinseltrading.com

• hot glue gun

• small tinsel tassel, ours is rom tinseltrading.com

• hairpins

1. Start by making two circles o wire. Make them as big as you

want. This is the base o your crown. 2. Fasten them together

with more wire. 3. Shape the top o the crown rom our pieces

o wire. 4. Glue tinsel to all the wires with a hot glue gun. 5. Glue

a tassel on the underside o the top o the crown. 6. Fasten to

your child’s head with hair pins.

Puppy YOU WILL NEED:

• thick crat paper

• paper glue

• crat paint• white cord

• hot glue gun

• Sharpie

• elastic

1. Start by making a template using a teddy bear or a stufed

dog as inspiration. It’s like a cake—this mask consists o one

small piece in the middle, two larger pieces on each side, and

a hal moon as the bottom. 2. Glue each piece together using

paper glue. 3. Cut out ears and glue them to the mask. 4. Paint

the mask using crat paint. Hot glue the cord along the line

where the mask changes color.5.

Draw the nose and mouthusing a Sharpie. 6. Cut out eyes and glue the elastic to the back

o the mask.

BeardsYOU WILL NEED:

• heavy card stock

• a black Sharpie marker

• cotton balls

• glue

• paint stirrers

• hot glue gun

1. Cut out beard and moustache shapes out o heavy card

stock. I you want, outline the beard and moustache shapes

with a black Sharpie. 2. Glue the moustache shapes to the

beard shapes. I you want to add cotton balls to the beard, glue

cotton balls all over the card stock and attack the moustache

ater. 3. Glue a paint stirrer onto the back o the card stock to

make a handle. You can also secure the beard with a piece o

elastic that will go around the back o your head.

Native Headpiece YOU WILL NEED:

• crat paper

• crayons

• long bamboo sticks

• hot glue gun

• thick ribbon

• ake toy bugs

• acorns

1. Start by drawing zig-zag patterns with diferent colored

crayons on the paper. 2. Cut out long eather-shaped leaves and

old them in hal lengthwise. 3. Hot glue bamboo sticks on the

back to make the paper stand up. You can also double-up the

paper on each lea . 4. Glue the bottom o each lea to a thick

ribbon. Remember to leave some ribbon on each side to tie

with. Let dry completely. 5. Hot glue bugs and acorns all over

the headpiece.

Groucho Marx GlassesYOU WILL NEED:

• a pair o 3-D glasses

• Fimo dough or bakeable modeling clay

• hot glue gun

• bits o elting wool

1. Make several noses out o modeling clay. Press each one to

the bridge o your glasses to make sure they can easily

be glued to the glasses. The noses should be hollow so your

actual nose will t inside when you put on the glasses. 2. Bake

the clay noses according to the manuacturer’s instructions.

3. When the noses are baked and cooled, hot glue them into

place on your glasses.4.

Use bits o elting wool to make bigbushy eyebrows and a big bushy moustache.

Owl Mask YOU WILL NEED:

• pair o 3-D glasses

• piece o cardboard

• old tweed suit jacket or some tweed material scraps

• elt

• colored paper

• scissors

• hot glue gun

1. Cut out a nice mask-shaped piece o cardboard bigger

than the size o the 3-D glasses. 2. Cut out eye holes in the

cardboard. 3. Use the cardboard as a pattern to cut two pieces

o tweed rom the old jacket and one rom the elt. 4. Scallop

the bottoms o the tweed and the elt, layer them over the

cardboard, and glue them into place 5. Cut eyeholes out o the

abric, using your cardboard as a guide. 6. Cut out a beak rom

yellow paper and glue it to cardboard. 7.Cut rings rom paper

to make the eyes look very owlish. 8. Glue the cardboard to the

3-D glasses.

http://tinseltrading.com/









OWL MASK | Dress by H&M from hm.com

http://hm.com/

http://hm.com/

http://hm.com/






APPLES!

Food+styling by Paul Lowe | Photography by Colin Cooke

NOTHING BEATS A GOOD APPLE DESSERT

Here are some of our favorites this fall.




| APPLE CHUTNEY




TARTE TATIN | A good old French classic. Forever a favorite.

APPLE BEIGNETS WITH CARAMEL SAUCE >










10 2 | SWEET PAUL FALL 2012

Apple Chutney

I love serving this with cheese—especially a ripe Camembert or

a strong blue cheese.

MAKES 1⁄2 CUPS

11 ⁄ 2 cups apple cider vinegar

11 ⁄ 2 cups sugar

11 ⁄ 2 lbs apples, I suggest Granny Smiths

3 tablespoons lemon juice3 tablespoons orange juice

1 inch ginger, peeled and nely chopped

1 teaspoon salt

1 cup golden raisins

grated zest rom 1 lemon

grated zest rom 1 orange

1. Bring vinegar and sugar to boil in a pot. 2. Boil until the sugar

is dissolved. 3. Peel and core the apples and cut them into small

cubes. 4. Add the apples to the pot with ginger, lemon and

orange juice, salt, golden raisins, and citrus zests. 5. Let the

mixture simmer or 45 minutes. 6. Cool and pour into jars.The chutney keeps in the ridge or 1 week.

Tarte Tatin

A good old French classic. Forever a avorite.

MAKES 1 TART, SERVES 6

4 tablespoons butter1 ⁄ 2 cup + 1 teaspoon sugar

7 apples, peeled, cored, and quartered, I suggest Galas

1 large sheet pu pastry

1. Preheat oven to 425°F. 2. In a large rying pan (one that can

be placed in an oven) melt butter and sugar. 3. Arrange the

apples in the pan. 4. Place the sheet o pu pastry over the

apples and tuck the corners into the pan. 5. Place in the oven

and bake until golden, about 18 to 20 minutes. 6. Remove rom

the oven and turn the pastry upside down with the help o a

platter. I some o the apples are stuck in the pan simply remove

them with a ork and place them on the tart.

Apple Beignets with Caramel Sauce

These are amazing and should be eaten directly rom the

rying pan.

SERVES 4

Sauce:

1 cup sugar

3 tablespoons butter1 ⁄ 4 cup water

4 tablespoons dark rum1 ⁄ 2 teaspoon apple cider vinegar

6 tablespoons heavy cream

Beignets:

2 apples, I suggest Golden Delicious


1 teaspoon baking powder

1 large egg3 ⁄ 4 cup apple cider

corn oil, or rying

conectioners’ sugar

1. Heat the sugar in a pan on medium heat. 2. Once it’s

melted and golden brown add butter, water, rum, vinegar,

and cream. 3. Stir together until you have a smooth sauce.

4. Remove rom the heat and pour into a bowl. 5. Peel, core,

and thinly slice the apples. 6. In a bowl stir together four,

baking powder, egg, and cider. The batter should be thick.

7. Dip the sliced apples into the batter. 8. Heat the oil in a large

pot. 9. Fry the apple slices until golden. 10. Let them run o on

paper towel.

Sprinkle with conectioners’ sugar and serve the

beignets hot.



Cider-Poached Apples

A really easy and tasty dessert. The letover liquid can be used

or ruit salads.

SERVES 4

4 apples, peeled (but keep the stem)1 ⁄ 2 lemon

6 cups apple cider

1 cup light brown sugar2 cinnamon sticks

2 star anise

1 piece dried ginger

1. Rub the apples with lemon juice. 2. Place them in a large pot

and add the rest o the ingredients. 3. Bring to a boil, lower the

temperature, and let it all simmer or 10 minutes. 4. Let cool.

Serve the apples cold in the liquid.

Baked Apples with Biscuits

These biscuits are aky and rich. Serve them with the apples

and some whipped cream.SERVES 4

4 sweet apples1 ⁄ 2 cup golden raisins

4 tablespoons melted butter1 ⁄ 2 teaspoon cinnamon

pinch o ginger

21 ⁄ 2 cups four

2 teaspoons baking powder

1 tablespoon sugar

1 stick butter, cubed3 ⁄ 4 cup milk

1 egg

1. Preheat oven to 375°F 2. Peel and core the apples, then dice

them. 3. In an ovenproo dish, mix together apples, raisins,

melted butter, spices, and sugar. 4. In a large bowl mix together

our, baking powder, and sugar. 5. Add the stick o cubed butter

and work it into the our with your fngers. The result should

be a grainy mixture. 6. Add milk and egg and work the mixture

together. 7. Roll out until the dough is 1-inch think, and cut out

the biscuits using a round cookie cutter. 8. Place the biscuits

over the apples. 9. Drizzle a little milk over the biscuits. 10. Bake

or about 15 minutes or until golden.

Serve biscuits with the apple mixture and some

whipped cream.

Apple Pie

Just like Grandma made it, or at least how I think she did.

Anyway, it’s a treat!

SERVES 8


2 tablespoons sugar

2 sticks cold butter, cubed1 ⁄ 4 cup ice water

1 tablespoon lemon juice

6 apples, I suggest mixing dierent kinds3 ⁄ 4

cup sugar3 tablespoons plain four

1 tablespoon lemon juice

1 tablespoon melted butter

a ew glugs milk

1. In a large bowl mix together our and sugar. 2. Add butter

and work it into the our with your fngers. The result should

be a grainy mixture. 3. Add ice water and lemon juice and work

together quickly. 4. Cut the dough in hal and wrap in plastic

wrap. 5. Rerigerate or 1 hour. 6. Preheat oven to 375°F.

7. Roll the dough out into two thin discs. 8. Cover the bottom o

a buttered pie tin. 9. Peel, core, and dice the apples. 10. Place

them in a bowl and add sugar, our, lemon juice, and butter, and

mix well. 11. Place the mixture in the tin. 12. Place the other pie

dough on top and use your fngers to seal the edges. 13. Make a

ew cuts on top so that the steam can get out. 14. Cover the top

with milk. 15. Bake or about 50 to 60 minutes. The pie should

be golden brown. 16. Cool on a wire rack.

Serve à la mode.





OYSTERSFROM HARD LABOR TO A SILVER PLATTER




Text+ood by Paul Lowe | Photography by Colin Cooke

MY ONLY ENCOUNTERS WITH OYSTERS

ARE WHEN THEY LIE ON A BED OF ICE

AND ARE READY TO MEET MY BELLY.

I you think the lie o an oyster armer is a glamorous one lled with silver platters and

champagne, you are in or a rude awakening. According to Abigail Carroll o Nonesuch

Oysters in Maine, it’s dirty, hard, and very physical.

Oysters are like babies—they need constant nurturing and care and don’t care i

it’s a nice sunny day or a nasty winter day when it rains ice. It’s certainly not a lie or

everyone. That’s why it’s so amazing to meet people like Abigail who are so committed

to their crat.

Nonesuch Oysters’ goal isn’t to be Maine’s biggest oyster producer, but rather the

best. The name Nonesuch comes rom the nearby Nonesuch Point in Maine.

They are know or their eco-riendly arming and tasty oysters—American

Crassostrea as well as European Flat. Their oysters are bright and resh, with a salty-

sweet favor and a delicate grassy undertone. They are beautiul to look at, green-tinged

shells ringed with a pure snowy white that signals their last year o growth.

For more ino, visit the Nonesuch Oyseters Facebook page.






Russian

Japanese

Thai

American

French

Nordic




OYSTERS ARE LIKE BABIES—

THEY NEED CONSTANT

NURTURING AND CARE AND

DON’T CARE IF IT’S A NICE

SUNNY DAY OR A NASTY

WINTER DAY WHEN IT RAINS

ICE. IT’S CERTAINLY NOT ALIFE FOR EVERYONE. THAT’S

WHY IT’S SO AMAZING TO

MEET PEOPLE LIKE ABIGAIL

WHO ARE SO COMMITTED

TO THEIR CRAFT.




Oysters with Pancetta & Pine Nuts




Oyster Po Boy Sandwich

Oysters are great or deep rying. And placed between a bun

they’re not so bad either.

SERVES 4

20 shucked oysters

1 cup milk1 ⁄ 2 cup yellow cornmeal1 ⁄ 2 cup plain four1 ⁄ 2 teaspoon salt1 ⁄ 4 teaspoon pepper

vegetable oil or rying

buns

tomato slices

resh spinach

tartar sauce

1. Place the oysters in a bowl and add milk. 2. Let the oysters

soak or 1 hour. 3. Discard the milk. 4. In a bowl mix together

cornmeal, our, salt, and pepper. 5. Dip the oysters in the

mixture. 6. Heat the oil in a pot and once hot enough deep ry

the oysters in batches. 7. Remove rom the oil and place on

a paper towel. 8. To serve, cut buns in hal and add tomato,

spinach, tartar sauce, and the warm oysters.

Fritto Misto

Our take on the Italian classic. Oysters make a really

good addition.

SERVES 4

6 cups vegetable oil

2 cups four

1 lb medium shrimp, peeled and deveined, tail-on

1 lb small squid, cleaned, bodies sliced into rings

12 oysters, shucked

1 lemon, very thinly sliced

a ew resh parsley sprigs

2 tablespoons salt

2 lemons, cut into wedges

1. Heat oil in a large pot until it reaches 350°F. 2. Toss

seaood and lemon slices in our and dust of excess.

3. Working in batches, ry until golden and cooked. 4. Use

a slotted spoon to transer the oysters to paper towel spread

out on baking sheet. 5. Immediately sprinkle with salt. 6. Deep

ry the parsley until crisp.

Serve with lemon wedges.

Oyster Rockefeller




6 tasty ways to prepare oysters

Russian

horseradish

Tabasco

lemon zest

1. Place ingredients on top of oysters and serve.

Japanese1 ⁄ 2 teaspoon sour cream1 ⁄ 2 teaspoon wasabi paste

parsley

1. In a small bowl mix together wasabi and sour cream.

2. Place on top of oysters and decorate with parsley.

Thai

1 teaspoon lime juice

1 to 3 thin chili slices


American1 ⁄ 2 teaspoon fnely chopped tomato1 ⁄ 2 teaspoon fnely chopped celery1 ⁄ 2 teaspoon lime juice

pinch horseradish

Tabasco


French

1 teaspoon champagne vinegar1 ⁄ 2 teaspoon fnely chopped shallots1 ⁄ 2 teaspoon lemon juice

pinch o pepper

1. Whisk ingredients together in a small bowl and place on top

of oysters.

Nordic1 ⁄ 2 teaspoon fnely chopped apple1 ⁄ 2 teaspoon fnely chopped shallots1 ⁄ 2 teaspoon apple cider vinegar

1. Whisk ingredients together in a small bowl and place on top

of oysters.

Oysters with Pancetta & Pine Nuts

An Italian twist on a oyster; a Sweet Paul favorite.

SERVES 4

2 tablespoons pine nuts, toasted1 ⁄ 2 cup breadcrumbs

1 once fnely chopped pancetta

2 tablespoons fnely chopped parsley

pepper, to taste

12 to 16 oysters, on the hal shell

lemon wedges

1. Preheat oven to 450°F. 2. In a bowl, combine nuts and

breadcrumbs. 3. Heat a pan and add pancetta. 4. Fry until

golden. 5. Add pine nuts, bread, and parsley. 6. Mix well. 7. Season with pepper. 8. Place on top of oysters. 9. Bake until

golden. 10. Serve with lemon wedges.

Oyster Rockefeller

First served at the New Orleans restaurant Antoine’s. It’s

named after Rockefeller because the sauce is so rich.

SERVES 4

4 tablespoons butter

2 garlic cloves, fnely chopped1 ⁄ 3 cup breadcrumbs

1 shallots, fnely chopped1 cup reshly chopped spinach


1 ⁄ 4 cup grated Parmesan

12 to 16 oysters, on the hal shell

1. Preheat oven to 450°F. 2. Melt the butter in a pan and and

the garlic. 3. Sauté for 1 minute. 4. Place the breadcrumbs in

a bowl and pour in half the butter. 5. Add shallots and spinach

to the pan and sauté until the spinach goes soft. 6. Season

with salt and pepper. 7. Place on top of the oysters. 8. Mix

breadcrumbs and Parmesan and place on top of the spinach.

9. Bake until golden.




DIP

&

DRYSpoons | Cardigan | Runner



SWEET PAUL FALL 2012 | 1 1 3

DO YOU FEEL YOU NEED SOME COLOR IN YOUR LIFE?

JUST DIP & DRY—IT’S EASY & FUN

Styling by Paul Lowe | Photography by Alexandra Grablewski




SpoonsYOU WILL NEED:

wooden spoons

abric dye

1. Make the color bath according to the

package. 2. Dip hal the spoon into the

bath, then place on paper towels. 3. Once

the frst hal is dry, dip the other side into

another color.

cardiganYOU WILL NEED:

cotton or linen jacketabric dye

1. Wet the cardigan and squeeze out the

water. 2. Make the color bath according

to the package. 3. Dip the cardigan into

the bath. Dip it a ew times. 4. Rinse the

cardigan until the water that comes rom

it is clear. I you want a stronger color,

continue to dip the abric. 5. Hang to dry.

RunnerYOU WILL NEED:

linen or cotton runner

abric dye

1. Wet the runner and squeeze out

the water. 2. Roll it up like a sausage.

3. Make the color bath according to the

package. 4. Dip one end o the sausage

into the bath. Dip it a ew times. 5. Rinse

the runner until the water that comes

rom it is clear. I you want a stronger

color, continue to dip the abric.

6. Repeat on the other side o the runner.

7.Hang to dry.

VASE | Towels >









Pillows | Bed linens | Ribbons

< Napkins






VaseYOU WILL NEED:

vase

hot glue gun

dyed ribbon

1. Simply hot glue the ribbon around the vase.

TowelsYOU WILL NEED:

cotton or linen towels with ringes

abric dye

1. Wet the towels and squeeze out the water. 2. Make the colorbath according to the package. I use liquid abric dye because

it’s easy to work with. 3. Dip the towel into the bath. Dip it a ew

times. 4. Rinse the towel until the water that comes rom it is

clear. I you want a stronger color, continue to dip the abric.

5. Hang to dry.

NapkinsYOU WILL NEED:

linen or cotton napkins

abric dye

1.Wet the napkin and squeeze out the water.

2.Roll it up like a

sausage. 3. Make the color bath according to the package.

4. Dip one end o the sausage into the bath. Dip it a ew times.

5. Rinse the napkin until the water that comes rom it is clear. I

you want a stronger color, continue to dip the abric. 6. Repeat

on the other side o the napkin. 7.Hang to dry.

PillowsYOU WILL NEED:

cotton or linen pillowcases

abric dye

1. Wet the pillowcase and squeeze out the water.2. Make the

color bath according to the package. 3. Dip one end o the

pillow into the bath. Dip it a ew times. 4. Rinse the pillowcase

until the water that comes rom it is clear. I you want a stronger

color, continue to dip the abric. I you want a two-sided

pillowcase, simply do the same on the other side.

5. Hang to dry.

Bed linenYOU WILL NEED:

linen or cotton bed linen

abric dye

1. Wet the sheet and squeeze out the water. 2. Make the color

bath according to the package. 3. Dip one end o the sheet

into the bath. Dip it a ew times. 4. Rinse the sheet until the

water that comes rom it is clear. I you want a stronger color,

continue to dip the abric. 5. Hang to dry.

The top sheet is dipped frst in orange and then in coral.

RibbonsYOU WILL NEED:

cotton ribbons

abric dye

1. Make a small amount o dye and place it on a plate. 2. Roll

together the ribbon and place on the plate. The ribbon willsoak up the color. 3. Hang to dry.

Wooden necklaceYOU WILL NEED:

wooden beads

string

abric dye

1. String the beads on the string. 2. Tie ends together.3. Make

the color bath according to the package. 4. Dip the necklace

into the bath. Dip it a ew times. 5. Rinse. I you want a stronger

color, continue to dip the necklace.6.

Hang to dry.

BraceletYOU WILL NEED:

plastic or wooden bracelet

hot glue gun

dyed ribbon

1. Glue one end o the ribbon on the back o the bracelet.

2. Twist the ribbon around the bracelet and secure the ribbon

on the back with a hot glue gun.

Ribbon necklaceYOU WILL NEED:

6 yards cotton ribbon

abric dye

thin metal wire

1. Make the color bath according to the package. You will

need two colors. 2. Cut the ribbons so that i fts nicely as a

necklace. 3. Dip one side frst, rinse and then dip the other

side. 4. Allow to dry. 5. Make a simple metal closure.




Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt

Imagine having your frst birthday out in the woods surrounded

by amily, riends, and some orest critters. Not a bad way to spend

your big day. Charlie sure seems like she loved it.

CHARLIE’S

frst birthday~ W ANDAWEGA LAKE RESOR T ~















H ot Chocolate...It’ s not a f orest par t y wi t ho u t i t!

Chocolate-Dipped Apples

Deer Cake tipsycakechicago.com

http://tipsycakechicago.com/

http://tipsycakechicago.com/




Cupcake Mushroom Topper




Cupcake Mushroom Topper

Make a cute topper or a store-bought cupcake by placing two

merang kisses on top o each other. Glue them together with

some melted chocolate.

Chocolate-Dipped Apples

A all classic.

SERVES 6

6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala

6 popsicle sticks

1 pound semi-sweet chocolate, cut into chunks

2 cups chopped nuts, use the kind you like the best

1. Twist of the stems rom the apples and push a popsicle stick

into each one. 2. Put the apples in the ridge while preparing the

chocolate; they’ll coat better i they’re cold. 3. Slowly melt the

chocolate in a double boiler over hot water.4. Remove rom

the heat and stir until completely melted and warm, not hot.

5. Dunk each apple into the chocolate, allowing the excessto drip back into the bowl. 6. Roll the apples around in the

chocolate, turning with the stick, so they’re coated all the way

up to the top. Use a spoon to baste any hard-to-get spots.

7.Put the desired coating in a separate bowl and roll the

dipped apples around so they’re completely covered.8. Set

the chocolate-dipped apples on a cookie sheet lined with wax

paper. 9. Rerigerate until the chocolate is set.

Hot Chocolate

It’s not orest party without it!

SERVES 6 TO 8

15 oz dark, good quality chocolate

8 tablespoons sugar, use more if you want it sweeter

seeds from 1 vanilla bean

7 cups milk

1. Chop the chocolate and place it in a pan with sugar and

milk. 2. Bring to a boil while stirring. 3. Add vanilla, give it a good

stir, and serve in large cups.

Create a topping bar or the hot chocolate with bowls o mini

marshmallows, shredded coconut, chocolate drops, etc.

Learn more about Wandawega Lake Resort at wandawega.com

http://wandawega.com/






wi M I C H I G A N S U P P E R

Photography by Christina Holmes | Food Styling by Craig Lieckfelt

Prop Styling by Marina Malchin | Special thanks to Mr. Berenson & Prop Haus




These recipes reect a love or thebountiul state o Michigan; this love

is shared by the ood stylist and the

photographer, both born and raised

in the state. And though they are

now pursuing their passions in New

York City, the ood stylist and the

photographer continue to hold Michigan

near and dear.

The ood stylist (a ourth generation

pheasant hunter) and the photographer

(who grew up on a Michigan arm) have

truly lived Wild Michigan. Their Michigan

lives were defned in large part by

activities like orging or mushrooms,

cultivating ingredients rom the garden,

picking roadside asparagus, and hunting

or dinner. In addition to the harvest

and the hunt, they are passionate about

being resourceul and using the entire

animal in their preparations.







Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms







Cured Pheasant Leg

4 pheasant legs

2 tablespoons kosher salt1 ⁄ 2 tablespoon sugar

3 bay leaves, broken in pieces

3 sprigs o thyme

2 cloves garlic, crushed

10 black peppercorns, crushed

5 juniper berries, crushed

1 sprig rosemary, roughly chopped

16 oz duck at

1. Mix together everything but the duck at to assemble the salt

cure. 2. Rub the salt cure on the legs until completely covered

(storing in a glass or ceramic vessel). 3. Cover with plastic

wrap and rerigerate over night. 4. The next day, preheat ovento 325°F. 5. Remove legs rom cure mix, gently brush away any

excess cure mix. 6. Place in one even layer in a baking dish and

pour duck at over, until completely covered. 7. Submerge a hal

head o garlic, sprig o rosemary, and a small bunch o thyme

in the at. 8. Wrap twice in aluminum oil, place in the oven, and

cook or 1 hour and 45 minutes. When it’s done, it should all of

the bone very easily. 9. Cool and store the at, it will last or

one week.

Pheasant Conft Carbonera

5 slices o smoked bacon (cut into 1” pieces)1 clove garlic, minced

1 shallot, minced

6 oregano leaves, roughly chopped

1 tablespoon resh thyme leaves

1 cup o Parmesan cheese, grated

1 pound o spaghetti (cooked al dente)

4 egg yolks

4 conft’d pheasant legs

cracked black pepper & salt, to taste

1 tablespoon extra virgin olive oil.

1. Put bacon pieces in a sauté pan and cook until crispy. 2. Add

1 tablespoon o olive oil, toss in garlic and shallot, and cook until

tender. 3. Add cooked spaghetti, the pheasant meat (removed

rom bone), thyme, oregano, salt, pepper, and cheese. Toss

until everything is mixed together and hot.

Serve in a bowl and top with egg yolk, more pepper, olive oil

and cheese.

Roasted Pheasant Breast with Peas, Fava Beans,

& Wild Mushrooms

4 brined pheasant breasts

2 cups peas

2 cups blanched and shucked ava beans

1 cup morel mushrooms

1 cup chanterelle mushrooms

1 cup pheasant or chicken stock

juice o 1 lemon

2 tablespoons o unsalted butter

2 tablespoons parsley, chopped

To make the brine:

1 ⁄ 2 cup o kosher salt1 ⁄ 4 cup sugar

3 sprigs o thyme1 sprig rosemary

3 bay leaves

1 clove garlic, crushed

5 juniper berries

5 black peppercorns, crushed

3 cups o water

1. Add all ingredients in a pot and bring to a boil so the salt and

sugar dissolve. 2. Chill completely and submerge the pheasant

breasts or 24 hours. 3. Take the meat out o the brine and let

them sit in the ridge or an hour. 4. Heat olive oil in a sauté pan

until it starts to slightly smoke. 5. Place the pheasant breastsin the pan and lower your heat to medium. You will develop a

nice golden brown color. 6. Cook pheasant on each side or

our minutes. 7. Remove rom the pan and set aside while you

cook your vegetables. 8. Add a tablespoon more oil to the pan

and add mushrooms and shallots. Cook or two minutes. 9.

Add peas and ava beans, cook or two minutes longer. 10. Add

chicken stock and reduce it by hal. 11. Add butter, while swirling

the pan, until it becomes emulsied into the stock. 12. Finish

with lemon juice, salt, black pepper, and parsley.

Slice each breast into our pieces and spoon vegetables and

sauce over the meat.

< Pheasant Cont Carbonera






The Michigan micro-brew scene

With the era of industry slowly

dying in Michigan, the revival ofthe long heritage of the making of

your own booze has come back

to life. As far as local micro-brews

are concerned amongst beer

connoisseurs, Michigan is among

the best. Make sure you check

out Bells, Founders, Arcadia, and

Arbor/Corner Brewery (just to

name a few) during your next visit

to the Midwest.

< Crispy Skin Salad with Buttermilk Dressing




Wild Fruit & Nut Sundae




Crispy Pheasant Skin

pheasant meat


1. Remove all skin rom the pheasant

and trim any excess at. 2. Preheat the

oven to 325°F. 3. Press skin between

two sheet trays, making sure to rst

spray with non-stick or oil. 4. Bake or

25 minutes. 5. Once the skin is dry and

crispy, remove and set aside. 6. Heat

grapeseed oil until it starts to smoke

and deep ry the dried skin till it soufés,

roughly 5 to 10 seconds. 7. When the

skin has cooled, blot with paper towel

and season with salt and pepper.

Wild Fruit & Nut Sundae

You can make this one your own withsome resh, local ingredients.

Like:

vanilla ice cream

whipped cream

macadamia nuts

English walnuts

macerated strawberries

dried cranberries

1. In a small mason jar add two scoops

o a great vanilla ice cream and topas you please. You can also layer in-

between scoops.




M a r i g

o l d

t e g o l d e

n f

l o w e r




Styling+photography by Dietlind Wolf




Marigold Oil You can use this as a wonderful massage oil.




CALENDULA OFFICINALIS

Calendula ofcinalis is widely grown as an

herb and is really easy to grow in all soils.

It is also known as the poor man’s saron

because o its amazing golden color.

The fowers were used in ancient

Greek, Roman, Middle Eastern, and

Indian cultures as a medicinal herb as

well as a dye or abrics, oods, and

cosmetics. Many o these uses

persist today.

MARIGOLD SALADS

Marigold herbs are great in salads to add

a boost o favor and color. Their taste is

a little bitter. Let them sit in ice water 30minutes beore adding to your salad.

MARIGOLD OIL

a ew dozen reshly picked calendula,

which are in season rom June

until October

a good quality olive oil

1. Cut the stems and put the fowers in a

bowl that can be sealed. 2. Fill the bowl

with oil until the fowers are all covered

with oil.3.

Seal the bowl tightly.4.

Leavethe bowl or several weeks. It should not

be stored in a place that is too hot or too

cool. 5. Ater a ew weeks, strain the oil.

MARIGOLD CREME

30 ml calendula oil

1 gram beeswax

4 grams lanolin

1. Mix oil, wax, and lanolin in a bowl.

2. Place the bowl over a pot o simmering

water. 3. Let sit until the wax dissolved.

It needs to reach a temperature o 70° to

dissolve properly. 4. Test to see whether

the mixture is consistent. Put some

drops o the mixture on a plate. I it is

too hard to be a crème, add some oil. I

the mixture should be harder, add wax.

5. Keep the creme in a closed container

when it is cooling down.

Marigold Creme This is wonderul or rough hands and delicate skin.




Pantry confections

Photography by Susanna Blavarg

The queen o the dessertbufet, Amy Atlas, sharesher ups and downs inthe kitchen.




Do you have any secret tools in the kitchen,any thing that you could never live with out?

My KitchenAid mixer.

I you could change anything about yourkitchen, what would it be? Like most New Yorkers, I

would say that I wish it were bigger.

What do you always have stocked in yourkitchen? Any specifc products you alwayswant to have on hand? In the summer, I always have

resh ruit. We try to get to the Union Square market on

weekends to pick up ruit rom local armers. Right now there

are stone ruits in my kitchen like Rainier cherries, donut

peaches, and blood plums.

What’s your go-to dish to make at home?Vegetable lasagna. It is loaded with vegetables like cauliower,

broccoli, carrots, and peas. I add white true oil and lots o

resh, grated Parmigiano cheese.

What was your most nightmarish kitchensituation? I once had company over and was making pies

and the liquid rom the juices spilled in the oven and created a

lot o smoke. My smoke alarm went o. It defnitely added a

little drama to the night. We ended up eating resh ruit with

whipped cream. At frst I was squirming inside, but eventuallylaughed it o with my guests. Lesson learned—make the pies

ahead o time!

I you could only eat one thing or the rest o your lie, what would it be? Peanut butter.

Are there any oods you can’t stand? I’m not a big

an o graperuit.

What does home-cooking mean to you? Home

cooking means tradition to me. I love cooking with my boys. We

always have music on in the background. My six year old son is

usually the one chopping vegetables (with a dull knie) to make

salads. My seven year old son likes to get right in there with his

hands and mix and stir. I we’re making meatballs or a piecrust,

he gets down and dirty. My husband likes to add interesting

spices to season. It’s a amily eort and at the end we have a

meal that we created together. The clean up is the part we don’t

like as much!

P O R T R A I T : R O B E R T C A P L I N

Check out Amy’snew book, Sweet Designs: Bake It,Craft It, Style It!



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Sweet Paul – Fall 2012, Issue 10

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