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WINTER 2012 NO. 11
Sweet Paul Market Totes Are Now Available In Our Online Store!
sweetpaul.bigcartel.com
*Final totes may vary slightly from images shown.
We are proud to be sold at these fine retailers:
If you would like to become a Sweet Paul stockist, visit
sweetpaulmag.com/stockist
UNITED STATES
Arizona
Frances & SmeeksPhoenix, AZ
California
BespokeTruckee, CA
La Jolla Beach & Tennis ClubLa Jolla, CA
La MerceriaToronto, CA
Mill MercantileSan Francisco, CA
Pot & PantrySan Francisco, CA
StripeSanta Cruz, CA
Twig & FigBerkeley, CA
Unionmade GoodsSan Francisco, CA
Larkspur, CA
Santa Monica, CA
Colorado
Bella VitaEvergreen, CO
Connecticut
TerrainWestport, CT
Florida
A Good YarnSarasota, FL
Hawaii
Owens & Co.Honolulu, HI
Illinois
FleurChicago, IL
Iowa
DomesticaDes Moines, IA
Maryland
Trohv BaltimoreBaltimore, MA
Massachusetts
Tatte Bakery & CafeCambridge, MA
Tatte BrooklineBrookline, MA
Mississippi
AmeliaOxford, MS
New York
By BrooklynBrooklyn, NY
Pink OliveNew York, NY
Oregon
Branch & BirdiePortland, OR
Pennsylvania
TerrainGlen Mills, PA
Upriver HomeMilford, PA
South Carolina
Curiosity ShopCharleston, SC
Vermont
ClementineMiddlebury, VT
Virginia
Fifteen/ElevenAlexandria, VA
O’SuzannahCharlottesville, VA
Red Barn MercantileAlexandria, VA
Washington D.C.
Trohv DCWashington D.C.
Wisconsin
Broadway PaperMilwaukee, WI
Design MenagerieViroqua, WI
SEASONS on St. Croix GalleryHudson, WI
AFRICA
In Good CompanyParkhurst, South Africa
ASIA
Beautiful RevelrySingapore, Thailand
Standard BookstoreOsaka, Japan
AUSTRALIA
Cathy Penton AtelierQueensland, Australia
CANADA
Emporia BoutiqueVictoria, Canada
EUROPE
PAPERCUTStockholm, Sweden
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Table of contents
Blue Christmas
Welcome to holiday brunch
Origami girl
The beautiful walnut
Holiday dinner 1947
Winter warmers
One crafty bunch
A meal to celebrate citrus
Accessorize
Dream forest
Into the woods
What’s up Sweet Paul?
Contributors
News
Recipe Monday
Happy dish
Crafty Friday
Gorg-wanna handmade
From Mormor’s kitchen
Keep your eye on
Gorg-wanna design
Stitch master
The breast of what’s around
Travel
Woof
Will’s picks
Gorg-wanna kids
Wine
One for the season
Cupcake
features
9
11
19
24
26
28
30
32
34
38
40
42
44
48
51
54
56
58
63
66
76
88
92
100
110
120
126
136
144
154
PH
OT
O B
Y D
IET
LIN
D W
OL
F
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Isn’t it funny how the holidays always sneak up on you? One day
it’s fall and the next day it’s “Deck your halls with glory!”
Us magazine people have already had a holiday before the
real holiday starts. We have already set the table, wrapped gifts
(empty boxes), decorated tree after tree, and made enough
turkeys to last us a lifetime.
So when the real holiday comes I’m always thinking spring or
even worse—summer. When you’ve already had a holiday it’s
kind of hard to get into the right mood. But I have a few tricks.
I burn incense, fill the house with real trees, and place large
bowls of clementines all over. The smell of a freshly peeled
clementine is a true holiday smell for me.
I love old holiday tunes—we’re talking Frank, Peggy, Dean,
and the rest of them, not any of the new overproduced holiday
music. It’s got to be old school.
Glogg. I just love it. It’s warm wine with some brandy and lots
of spices. The smell alone will get you in the right mood.
I always take a walk up 5th Avenue on nights in late
December. Just to look in the windows. I can’t really buy any of
it, but looking puts me in the right mood.
I hope wherever you are and whatever you celebrate that
you will be in the right mood. May all your dreams and wishes
come true.
Happy Holidays!
What’s up Sweet Paul?
Photography by Alexandra Grablewski
I always take a walk up 5th Avenue on nights in late December. Just to look in the windows. I can’t really buy any of it, but looking puts me in the right mood.
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Paul Vitale
Marketing & business
development director
Advertising Inquiries
General Inquiries
Joline Rivera
Art director
Nellie Williams
Graphic designer
Will Taylor
Market editor
Laura Kathleen Maize
Copy editor
Paul Lowe
Editor in chief
SWEE T PAUL W I N T E R 2 01 2 | 1 1
Noah Fecks
Photographer, New York
When I was about 10, my parents gave
me a 35mm SLR Olympus. I’m not
sure what happened to it, but I shot
with it for years, eventually (much
to my parents’ chagrin) turning their
bathroom into a darkroom!
Paul Wagtouicz
Photographer, New YorkOn Christmas when I was 3 years old, I
awoke to the sight of a gigantic stu#ed
Cookie Monster and a blue electric
trike decked out in sirens and a police
shield. I cried in terror, but came to
adore my furry co-pilot. It was my first
recollection of a gift and my favorite
to this day.
Jim Hensley
Writer+photographer, Oslo
In the early ‘70s I opened up the
greatest gift ever: an Evel Knieval
motorcycle stunt kit. You could wind
it up, and Evel and his Harley would
pop wheelies, and jump over things
like the dog or my sister. It made me
hope that one day I would have a
star-spangled jumpsuit.
Alexandra Grablewski
Photographer, New YorkOne Christmas I just o# and went
to Mexico for a month. I spent the
month drinking chocolate and eating
rolls at the market.
Susanna Blavarg
Photographer, New YorkEvery year I get a handmade advent
calendar from my kids. They’ve
always made it so beautiful. I love it.
Colin Cooke
Photographer, New YorkA woodworker and a great friend
o#ered to carve a gold leaf design
along the bow of my sailboat. It looks
so great. I was speechless.
Laura Kathleen Maize
Copy editor, Toronto
The best holiday gift is the one I get
every year: 2 full days with my whole
family on their farm. The time spent
together is even more important
than the frequent rum and eggnogs.
“What is the best holiday gift you ever received?”
Dietlind Wolf
Crafter+stylist+photographer,
HamburgThe most amazing gift was when I
got my (long wished for) residence
permit for Switzerland on Christmas.
Contributors
Dana Gallagher
Photographer, New YorkMy baby daddy gave me a black
diamond ring the Christmas after
our daughter was born. He said it
was to match my black heart!
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Paul Vitale
Marketing+business development director, New York
The best holiday gift I ever received
was a Charlie McCarthy ventriloquist
dummy that I had been dreaming
about for many months.
Will Taylor
Market editor, London
Two years ago I experienced an
actual white Christmas. I remember
being so excited to see gently falling
snowflakes when I woke up on
Christmas morning!
Joline Rivera
Art Director, ChicagoA crocheted dress my grandmother
made for me from a pattern in
BH&G, when I was 4. I loved it so
much she had to alter for years as I
grew because I couldn’t give it up.
Michaela Hayes
Canning expert, New YorkMy favorite holiday is something
meaningful. The year after my dad
passed away I secretly finished 3
carved wood boxes he had started
and gave them to my mom, brother,
and sister. Their faces when they
realized what they were opening—
that is the best gift I’ve ever gotten.
Nellie Williams
Graphic Designer, ChicagoOur first family computer definitely
ranks as one of the best. Until then I
didn’t think anything would ever top
the year we got Nintendo.
Linda Pugliese
Photographer, New York
My first camera. Years ago in the
beginning of my assisting days,
my closest friends and family
all chipped in to buy me a 5D for
Christmas. I was so touched to
have their support in pursuing my
new career.
Matthew Robbins
Designer, New YorkMy favorite holiday gift memory is
the moment I opened a box filled with
my first pair of roller skates. They
were dark denim with yellow-leather
trim and awesome.
Elise Dee
Crafter, New York
My mum gave me an art deco ring
of hers that I had loved since my
childhood and my father once gave
me a hand-me-down toolbox, filled
with all sorts of wonderful hardware,
screws and nails.
Sarah Goldschadt
Crafter, New York
My mom bought the family a
computer in the early ‘90s. It was the
seed that started my future graphic
design career!
Jim Noonan
Crafter, New YorkAn old-school chemistry set in 1989,
full of dangerous chemicals and
solutions. Amazing that they would
give that to a 10 year old!
Chris Fanning
Photographer, New York
My best Christmas memories are
from childhood, and now they
involve my own daughter and her
excitement for the holiday. However,
last year we went to South Africa
and rented a house near the ocean
with family and friends. That was
pretty amazing.
Chelsea Zimmer
Food stylist, New YorkThe best holiday gift I’ve ever
received was a red pajama onesie
with a trap door in the back. It
spends most of its life buried deep
within the bowels of my closet, but
every year it manages to make a
surprise appearance after too many
spiked apple ciders.
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WINTER IS THE SEASON TO.. .
N E W S
Celebrate with a Tuxedo Cocktail
11⁄2 oz dry vermouth
11⁄2 oz gin 1⁄4 teaspoon Maraschino liqueur 1⁄4 teaspoon anise liqueur
2 dashes orange bitters
1 cherry
1. Put all the ingredients except the
cherry into a cocktail shaker filled with
ice. 2. Shake vigorously until the shaker
is almost too cold to touch. 3. Strain
into a martini glass and garnish with
the cherry.
1. Twill blanket, $138 2. Hot water bottle,
$45 3. Gran pillow, $49
3. Bake a
rhubarb
crumble
Shop at Little Fine Day’s online store for graphic print accessories, winter home supplies,
and great gift ideas. shop.finelittleday.com
Cook with cinnamon, fennel, & parsnips14
1.
2.
3.
Text by Will Taylor
2.
PH
OT
O: I
KE
A
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The Little Paris Kitchen by Rachel Khoo
We at Sweet Paul are sure many readers join us in our dream of packing a case and
moving to Paris to attend cookery school. Six years ago Rachel Khoo did just that, and now
her new cookbook documents the recipes she’s mastered in her little Paris kitchen over
the years. Rachel’s refreshingly modern take on French classics such as Tarte Tatin and
Coq au Vin will give you the confidence to recreate the dishes at home—no matter how
small your kitchen!
Home Made Winter by Yvette van Boven
Yvette van Boven not only wrote the recipes in the second of her Home Made series of
cookbooks, but also did the food and prop styling, the design, and all the illustrations,
which results in a very personal and engaging read. Packed with recipes from her days
living in Ireland, the book is split into recipes to enjoy at di$erent times of the day, as well as
ideas for holiday cooking, such as Driekoningen (the Dutch word for the Three Kings Day).
The Smitten Kitchen Cookbook by Deb Perelman
Deb Perelman started her blog, Smitten Kitchen, after continually feeling overwhelmed
by the number of recipes to choose from. Deb’s motto is that there are no bad cooks, just
bad recipes—and her aim is to create the best recipes for the everyday cook. She has
brought this philosophy to her first cookbook, which is written with the same warmth and
encouraging tone as her blog. This is an ideal book for a busy family cook, with accessible
meals to inspire weekday meals such as ratatouille dressing up a sandwich or cauliflower
masquerading as pesto. There’s plenty of ideas for entertaining, too—Deb shares her
favorite cocktail and provides tips on how to lose your fear of cooking for a crowd.
Look at what Sweet Paul spotted!
1. Festive knits
These knitted Santa gnomes from Severina Kid’s latest
collection are ideal stocking fillers.
Severinakids.com, $110
2. Time to trim
These animal ornaments from West Elm are crafted from
natural bottle-brush fibres in the Philippines and will make
tree-trimming fun for all the family.
Westelm.com, $6 each
3. Tabletop jewels
We love the jewel-like hues of these hand-blown glasses from
Toast—a great way to add festive cheer to a tabletop.
Toast.co.uk, $40
4. A Ham Made Christmas
Why not send holiday cards to raise a smile this festive season?
These quirky cards are from Ham Made, a new homeware and
paper goods brand that captures unexpected moments from
the contented lives of a pig, a horse, and a rabbit.
Hammade.com, $5
Our top three cookbooks to give this year
1.
3.
4.
2.
SWEE T PAUL W I N T E R 2 01 2 | 2 3
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GRAPE GOODNESS
R E C I P E M O N D AY
Food+styling by Paul Lowe
Photography by Alexandra Grablewski
SWEE T PAUL W I N T E R 2 01 2 | 2 5
Turn grapes into a delicate and tasty appetizer
Bruschetta with Baked Grapes
The grapes turn into small
bombs of sweetness that are divine
with fresh ricotta.
SERVES 4
1 cluster red grapes
10 fresh thyme twigs
2 tablespoons olive oil
12 thin baguette slices
olive oil
11⁄2 cups fresh ricotta
pinch of red chili flakes
1. Preheat oven to 375°F. 2. Pick grapes
o# the cluster and place in an ovenproof
dish. 3. Add thyme and drizzle with olive
oil. 4. Bake for about 6–7 minutes, or until
the grapes start to crack. 5. While they
bake, brush baguette slices with olive oil
and toast golden in a pan. 6. Spread
ricotta on toast and place on a
platter. 7. Spoon grapes and thyme onto
toast. 8. Finish o# with a pinch of red
chili flakes.
26 | SWEE T PAUL W I N T E R 2 01 2
Recipe by Sue Aley
Styling by Paul Lowe
Photography by Alexandra Grablewski
M Y H A P P Y D I S H
SWEET & SPICY HOLIDAY
SWEE T PAUL W I N T E R 2 01 2 | 2 7
Sue Aley Black Pepper & Balsamic Strawberry Shortbread
This dish makes me happy because I absolutely love strawberries and balsamic vinegar with black pepper. I always serve it with a plain cookie to scoop up the wonderful juices. I particularly love to serve it to people who have never eaten it before and watch their skeptical faces as they discover they love it too. I decided to combine the strawberries and the cookie into one. I love the peppery bite of the shortbread mixed with the wonderful sweetness and tartness from the strawberries and vinegar.
Black Pepper & Balsamic Strawberry Shortbread
MAKES ABOUT 24
2 cups all-purpose flour1⁄2 cup confectioners’ sugar
1 cup (or 2 sticks) unsalted butter3⁄4 teaspoon salt 1⁄2 tablespoon black pepper, coarsely ground1⁄2 cup strawberry jam
3 tablespoons balsamic vinegar
1. Preheat oven to 325°F with the rack in the center of the oven.
2. Line baking sheets with parchment paper or non-stick
silicone sheets. 3. Whisk together dry ingredients and set aside.
4. Cream butter and sugar until flu$y. 5. Add the flour mixture
and mix to incorporate. 6. Chill dough until firm and easy to
roll. This will take around 1 hour. 7. Roll dough into 1-inch balls.
Place balls on cookie sheets. 8. Make an indentation in each
cookie. 9. Bake for 18 minutes, turning sheets at the nine-
minute mark. Bake until lightly golden at edges. 10. Cool baked
cookies on rack. 11. While they are cooling make jam mixture.
Mix strawberry jam with balsamic vinegar until smooth. If
strawberry jam is too thick the jam can be heated up over
medium heat to “melt” and then the balsamic vinegar can be
added. Be sure to cool the mixture before adding to cookie.
12. Place about 1⁄4 teaspoon of strawberry-balsamic jam in each.
Eat and enjoy!
MY HAPPY DISH RECIPE WINNER!
Want to be a “My Happy Dish” Winner?
Send your original spring
recipe with a portrait of
yourself to myhappydish@ sweetpaulmag.com
Deadline is December 15th!
28 | SWEE T PAUL W I N T E R 2 01 2
C R A F T Y F R I D AY
NATURE & GLITTER!
Styling by Paul Lowe
Photography by Alexandra Grablewski
Sometimes you’ve just got
to embellish a tiny bit to
make nature look extra fab
SWEE T PAUL W I N T E R 2 01 2 | 2 9
Glitter Acorns
These are great on a tree, in a bowl, or as
embellishments on gifts.
YOU WILL NEED:
acorns
craft glue
brush
glass glitter, mine is from tinseltrading.com
thin ribbon
1. Start by brushing glue on the bottom
side of the acorn. 2. Dip it in a small
bowl with glitter. 3. Let dry and tie on a thin
ribbon so that you can hang it on a tree.
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PH
OT
O :
EA
B D
ES
IGN
S
G O R G - WA N N A H A N D M A D E
HANDMADE FINDS FOR YOUR HOME & THEIRS
Personalized burlap
Christmas stocking, $38,
etsy.com/shop/eabdesigns
SWEE T PAUL W I N T E R 2 01 2 | 31
1. Felt acorn decoration, $13,
etsy.com/shop/acornisborn
2. Handpainted candle holders, $51, purnorsk.no
3. Handmade gift tags, $4,
etsy.com/shop/sesameandsparrow
4. Holiday washi tape, $11,
etsy.com/shop/intheclear
5. Screenprinted skiing cushion, $57,
randomretail.co.uk
6. Vintage holiday card ornaments, $6,
etsy.com/shop/sesameandsparrow
7. Handprinted wrap, $5, notonthehighstreet.com
1.
2.
3.
5.
7.
4.
6.
32 | SWEE T PAUL W I N T E R 2 01 2
F R O M M O R M O R ’ S K I T C H E N
SKI, AX, & JULEKAKE
Text+styling by Paul Lowe
Photography by Alexandra Grablewski
How a freak accident destroyed my
dreams of becoming an Olympic skier
I was around 12 when this happened.
It was winter and there was lots of snow. Remember,
this was back in the good old days when the winters were
actually cold and filled with mountains of the powdery
white stu$. Some of my friends were going skiing and even
though I really hated it I decided to go along—I had a crush
on one of the boys.
They say that every Norwegian is born with skies on his
legs. Well not this one!
The day started out just fine—I didn’t make any major
mistakes and I looked really good in my tweed skiing pants
with matching cap. But, of course, a freak accident was
bound to happen. I was standing still—still I say—and I fell
and broke my leg. That must be a first.
There I was in the middle of a forest with a broken leg. Some
older kids came by and carried me a bit towards home, and one
of them went ahead to call my dad. He came and carried me the
rest of the way.
After a night at the hospital I came home and my
grandmother had made one of my favorite winter cakes,
Julekake. I still remember the comforting smell as soon as I
entered the house. It was served with butter and brown goat
cheese, and even after my misadventures I came to believe that
life wasn’t too bad.
As soon as the cast came o$ my leg I went down to the
basement and chopped up my skis with an ax. No friend or
family member has ever asked me to go skiing since.
SWEE T PAUL W I N T E R 2 01 2 | 3 3
Julekake
MAKES 2
2 cups milk 1⁄2 cup margarine 1⁄2 cup water
61⁄2 cups flour
4 teaspoons dry yeast 1⁄2 cup sugar
1 teaspoon vanilla extract
1 teaspoon salt 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground cardamom
1 cup golden raisins
1 cup dried cranberries
milk, for brushing
1. In a saucepan melt margarine with
milk and water. 2. Place flour, yeast,
sugar, vanilla, salt, and spices in a mixer.
3. When the margarine milk reaches a
temperature of around 110°F, pour it into
the mixer and beat together until smooth.
4. Add the fruits and mix until you have a
smooth but firm dough. 5. Wrap in plastic
wrap and let rise for 1 hour. 6. Divide the
dough in 2 pieces and roll into 2 large
buns. 7. Place on separate baking sheets
and brush with milk. 8. Preheat oven to
375°F 9. Let the dough rise for
45 minutes before baking in the oven.
10. Bake for 30–40 minutes or until
golden brown.
Let cool on a wire rack.
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BAKED
K E E P Y O U R E Y E O N
Text by
Photography by
Text by Paul Vitale
Photography by Alexandra Grablewski
A cake bakes in Brooklyn
SWEE T PAUL W I N T E R 2 01 2 | 3 5
Matt Lewis and Renato Poliafito are the dapper founders of Baked, one of my favorite bakeries anywhere. Matt and Renato left their jobs in advertising in 2005 and (with a lot of hard work) started what has become one of America’s great bakeries, in Red Hook, Brooklyn. Their sweet treats have been lauded by the likes of Martha Stewart, O Magazine, and Food & Wine Magazine. Their dry-mixes can be found at Williams-Sonoma stores nationwide.
Matt and Renato not only consistently produce fantastic baked goods, they also spend
a great deal of time researching dessert recipes from all corners of the country and
from many di"erent eras. They consider themselves to be dessert archaeologists. I,
along with many others, am so glad they’ve taken on this task. The fruits of their labor
can be found in their three exquisite cookbooks, Baked: New Frontiers in Baking, Baked
Explorations, and their latest, Baked Elements: Our 10 Favorite Ingredients.
I’m so happy that the Baked boys contributed this wonderful recipe for their
sublime Baked Wintermint Cake. I had a chance to catch up with the guys recently and
ask them a few questions over a slice of cake and a cup of co"ee.
Paul Vitale: What’s your favorite recipe/baked good that you guys make or have made?Matt: I still love the Lemon Drop Cake
from our first book. It is light and lemony
in all the right places.
Renato: I love our Coca-Cola bundt
cake. It’s just my favorite and I always
sneak a piece when it’s available in
the cafe.
PV: Did anyone particularly inspire your love of baking?M: My mom wasn’t a baker per se, but
I definitely inherited her obsession with
sweets and chocolates.
R: No one in particular. I think it’s just my
lifelong love a"air with sweets that made
me dive into the world of baked goods.
PV: Any special holiday baking memories?M: My mom had this recipe for
adapting a chocolate cake mix into a
chocolate mint icebox cake. It was a very
Frankenstein-like way to approach baking
(using bits and pieces of other recipes to
make our very own). We used to make it
at least four times a year.
R: My holiday baking memories involve
36 | SWEE T PAUL W I N T E R 2 01 2
the requisite baking of cookies for Santa with my older sister. However, the cookies
were of the supermarket log variety, and I would eat all of them (raw and baked) long
before Santa’s arrival.
PV: What’s been your sweetest experience since you began Baked?M: I still get bowled over anytime I see someone blog or tweet about one of our
cake recipes.
R: I love Baked the most in the autumn months, especially when the café is fully
stocked and humming with good music playing, espresso pulling, bakers baking,
customers chatting... it warms my heart.
PV: Any kitchen nightmares you’d like to share?M: I have dark memories of making scones at 2 a.m. after working the whole day.
Lesson learned: Don’t have a midnight–7 a.m. shift unless you are double covered.
R: I have a few. I think both ovens breaking at the same time was one of the lowest
points of my Baked career.
PV: I adore all of your books. I’m excited to start baking out of Baked Elements. What’s next? Another book in the works?M: We are slowly working on another book. We also have more mixes in the works!
R: Yep! Another book, more mixes with Williams-Sonoma and lots of little
improvements to our Red Hook store!
I love Baked the most in the autumn months, especially when the café is fully stocked and humming with good music playing, espresso pulling, bakers baking, customers chatting... it warms my heart
SWEE T PAUL W I N T E R 2 01 2 | 37
Baked Wintermint Cake
Created specially for Sweet Paul readers.
SERVES 12
Classic Chocolate Cake: 3⁄4 cup dark cocoa powder
11⁄4 cups hot water 2⁄3 cup sour cream
22⁄3 cups flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda 1⁄2 teaspoon salt 3⁄4 cup unsalted butter, softened 1⁄2 cup unflavored shortening
11⁄2 cups sugar
1 cup dark brown sugar, firmly packed
3 large eggs, at room temperature
1 tablespoon vanilla
Peppermint Buttercream:
11⁄2 cups sugar 1⁄3 cup all-purpose flour
11⁄2 cups milk 1⁄3 cup heavy cream
11⁄2 cups unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Mint Chocolate Ganache:
6 oz dark chocolate (60–72%), chopped coarsely 1⁄2 cup heavy cream
1 tablespoon creme de menthe (optional) 1⁄2 teaspoon peppermint extract
For the Classic Chocolate Cake
1. Preheat oven to 325° degrees. 2. Butter and flour 3 cake
pans, line with parchment, and butter the parchment.
3. Mix cocoa powder, hot water, and sour cream together and
set aside to cool. 4. Sift flour, baking soda, baking powder, and
salt, and set aside. 5. Beat butter and shortening together on
medium speed until light and flu$y, about 5 minutes. 6. Add
sugars beat until light and flu$y, about 5 more minutes.
7. Add the eggs, 1 at a time, and then vanilla, and beat until
incorporated. 8. Slowly add the dry mixture and cocoa mixture
to the batter, alternating the 2 kinds and ending with dry.
9. Divide batter between 3 pans and spread evenly. Bake for
35–40 minutes (rotate the pans halfway through) or until a
toothpick comes out clean. 10. Cool for 20 minutes then invert
onto a rack to cool completely.
For the Peppermint Buttercream
1. In a medium heavy-bottomed saucepan, whisk sugar and
flour together. 2. Add milk and cream and cook over medium
heat, whisking occasionally, until mixture comes to a boil and
has thickened. This will take about 10–15 minutes. 3. Transfer
mixture to bowl of an electric mixer fitted with the paddle
attachment. Beat on high until cool, which will take about 7–9
minutes of mixing. Tip: Speed up the process by pressing bags
of frozen berries or frozen corn against the sides and bottom
of the mixing bowl. 4. Reduce speed to low and add butter. Mix
until incorporated. 5. Increase to medium-high and beat until
frosting is light and flu$y, about 1–2 minutes. 6. Add vanilla
and peppermint extract and continue mixing until combined. If
frosting is too soft, put bowl in refrigerator to chill slightly, then
beat again until it is proper consistency. If frosting is too firm,
set bowl over a pot of simmering water and beat with a wooden
spoon until it is the proper consistency.
For the Mint Chocolate Ganache
1. Place chocolate in a medium heatproof bowl and set aside.
2. In a small saucepan over medium heat, bring cream just
to a boil. 3. Remove cream from heat and pour over bowl of
chocolate. 4. Let sit for 2 minutes, then slowly stir the chocolate
and cream mixture until chocolate is completely melted and
smooth. 5. Let ganache come to room temperature.
To assemble the Wintermint Cake
1. Place 1 cake layer on a serving platter. 2. Trim cake layer
to create a flat surface. 3. Use o$set spatula to spread
about 1⁄4 cup of ganache on top only. 4. Let set for 1 minute in
refrigerator. 5. Spread approximately 11⁄4 cups of buttercream
on top of ganache. 6. Repeat with following 2 layers. 7. Crumb
coat cake and refrigerate briefly, for around 15 minutes. 8. Frost
sides and top of cake with remaining buttercream. 9. Garnish
cake with optional 1⁄4 cup of crushed peppermint candies and
refrigerate for about 15 minutes to firm up the entire cake.
K E E P Y O U R E Y E O N
3 8 | SWEE T PAUL W I N T E R 2 01 2
MONOCHROME MAGIC
PH
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TD
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H.C
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G O R G - W A N N A D E S I G N
Dance print, $56,
onemustdash.com
SWEE T PAUL W I N T E R 2 01 2 | 39
1.
1. Hang lamp, $233, bodieandfou.com
2. Festoon light, $395, toast.co.uk
3. Teacup and saucer, $38, oscarclothilde.com
4. Monogrammed hand towel, $12, westelm.com
5. Cast nutcracker, $72, tomdixon.net
6. Badger cushion, $117, donnawilson.com
7. Geometry of pasta teatowel, $14, todryfor.com
2.
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5.
6.
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4 0 | SWEE T PAUL W I N T E R 2 01 2
STITCH MASTER
Text by Paul Vitale
Photography by Alexandra Grablewski
I’ve always been fascinated by embroidery, but I’ve never had the knack to do it
myself. What drew you to embroidery and when did you realize you had a talent
for it? My interest for embroidery sprang from the necessity of keeping up with
production for a line of cushions I was selling under the name MARISAAL. I had met
an amazing embroiderer on the subway here in NYC—she was the only one who
embroidered the toile for me back then. But soon, after I picked up a needle, I found
the perfect outlet for my OCD inclinations and overall fastidiousness: embroidery!
Having no natural talent for painting or drawing, I found that a needle and floss allowed
me to accomplish very similar results. And I actually did have some innate talent for it.
What first gave you the idea to embellish toile? The idea came to me while waking
from sleep. The original concept was to embroider Maori face tattoos onto 18th
century figures, but I soon found that there are very few toile prints out there large
enough to accomplish this e%ectively. I adjusted the concept slightly to include any
modification to the original pattern, and the Toile & Tats line was born.
You must know a lot about toile. Can you tell us about the history of the pattern?
Are new patterns produced today? From what I understand, Toile de Jouy was the
first mechanically reproduced fabric available. It originated in a small village in France
in the 18th century, and refers to two very di%erent fabrics. One is a highly stylized
abstraction that is usually referred to as “French provincial” now. The other—the one
Richard Saja is an accomplished textile artist. His fine art pieces have been featured in gallery shows from London to Philadelphia. His surreal pieces are sometimes whimsical and sometimes tread into darker territory, but Richard’s exquisite craftsmanship and artistry always shine through. Richard’s trademark work involves embroidering bright and fanciful embellishments on top of historic toile patterns. One might find a wolfman pushing a maiden on a swing or a mohawked punk-rocker drawing a bucket of water from a well. His work is always surprising and always a pleasure to behold. Richard has partnered with some of the biggest names in retail and fashion to create his one-of-a-kind creations, including Keds, Opening Ceremony, and Bloomingdales. He frequently features his work on his blog, Historically Innacurate.
SWEE T PAUL W I N T E R 2 01 2 | 4 1
I work with—is a representational pastoral, usually a single
solid color printed on a cream or white background. By far,
the most prevalent motifs of the pastoral toile are variations
on a “pleasures of the four seasons” theme—there are literally
hundreds of di"erent iterations of it. This toile depicts people
working in the fields, dancing around a maypole, being pulled in
a sled, etc. It’s practically begging for embellishment. As far as
new patterns go, most new toiles are cheeky ri"s on tradition.
At least three toiles that appeared in the past few years take
the same pastoral theme and place it in a very urban setting.
My own SIDESHOW! print debuted last year at Future Perfect in
NYC, and depicts various freaks from the history of the carnival.
What sort of floss do you use? It usually depends on the fabric
content of the toile I’m working with, but the DMC line of flosses
is the one I’m constantly returning to because of the wide range
of their products: cotton, linen, rayon, metallic, etc. I’ve fallen
in love with a glow-in-the-dark floss they introduced a couple
of years ago, and I recently purchased a case of the stu". I’m
looking forward to doing some larger-scale wall pieces with it.
Can you give us any trade secrets or useful technical
embroidery tips or time savers? The one thing I notice most
often is that people feel compelled to use all six strands from
a standard floss. Split them up! It makes the embroidery look
finer and better executed—even for beginners. With embroidery
there are absolutely no time savers. It’s completely labor
intensive and any shortcuts are apparent at once. That being
said, it’s also a completely meditative process and a richly
rewarding one at that.
Do you have any tips for budding embroiderers and fiber
artists out there? The one thing I’d like to encourage is
originality in themes. It’s okay to start out aping other peoples
work, but at some point I’d like to see young embroiderers
forge ahead into new territories rather than recycling the
same few motifs over and over. I don’t think of myself as a
technically accomplished stitcher—I’m more interested in the
conceptual aspect of my work. I keep going back to the same
few stitches time and again: satin, split, bullion, and my favorite,
the French knot.
Your art encompasses more than just embroidery on toile.
What other mediums or materials do you work with? I have a
gig doing a graphics piece for every issue of the McSweeney’s/
David Chang magazine Lucky Peach. I’m happy about this
project because it allows me to keep my graphics skills honed.
I’ve also been exploring the capabilities of digitally processed,
machine-woven textiles, and I’m completely excited about
their possibilities—I just debuted three di"erent lines at Future
Perfect this past May.
What’s your creative process? Do you start with an end
product in mind or do you just see where pattern and floss
take you? I always sit down with a blank piece of toile and just
go with it… unless it’s for a specifically commissioned project. I
just finished a piece for the Hudson Valley Seed Library, which
is a great project. I had to include embroidered morning glories
in the piece (a flower that I was able to choose). I never take on a
project where a client requests specific imagery. Get a nimble-
fingered monkey to do that for you!
Where and when do you work best? I only embroider at night,
seated in front of a gigantic TV, tuned into whatever reality show
is on at the time. It’s usually something on Bravo. Reality TV
doesn’t demand the attention that other programming does,
so it’s perfect for needle work. I just look up when something
particularly grotesque or o"ensive is happening.
Where can we buy your work? You can buy it through me or at
Future Perfect here in NYC.
What do you have in store for the future? Big toile tapestries
embroidered with wool. Tents of tapestry. Immersive
environments of embroidery. Gigantic. My fingers are itching to
get into it already!
4 2 | SWEE T PAUL W I N T E R 2 01 2
THE BREAST OF WHAT’S AROUND
Text by Paul Lowe
Photography by Meg Spielman
A while back I got an email from Meg Spielman who wanted to show me her new book No Lumps, Thank You. I opened up the images and stared laughing so hard that my morning co<ee exploded though my nose and all over the computer. (It was quite the clean up.)
Looking closer into her images I was amazed at her creativity
and drive and could sense that what she sent me was
something close to her heart.
I love this story from her book:
“It was around 1974-ish. Sitting at the dinner table as a
teenager with my two older brothers and mother... my father
joined us in a white tank undershirt after mowing the lawn. Mom
quickly whipped o" her blouse and sat there confidently in her
bra, saying, ‘If he can show up for dinner in his underwear... so
can I.’ Dad went and got a shirt.”
“There is a universal vibe of humor surrounding these
garments that lift and separate our breasts. It crosses gender,
age, and culture,” Meg explained to me. “It’s good medicine for
all of us to let down our guard and laugh. My hope is to bring
a smile to your spirit and a chuckle to your heart with these
images, by sharing my interpretations of the silly terms that
become associated with bras and breasts.”
A portion of the proceeds
from the sale of her artwork
and book will go to breast
cancer charities. Visit
nolumpsthankyou.com to
purchase a copy.
SWEE T PAUL W I N T E R 2 01 2 | 4 3
4 4 | SWEE T PAUL W I N T E R 2 01 2
QUINTESSENTIALLY CHRISTMAS
T R A V E L
Recipe+text by
Styling by
Photography by
Standing in the middle of Munich’s largest market,
Viktualienmarkt, it was hard not to be whipped up into the
festive frenzy that was building all around me. Adults and
children alike hurried eagerly from each hut to the next, joined
by their shared excitement for the eclectic array of handmade
decorations and food presented at each stall. Peppered
between the traditional wooden huts, which were festooned
with red and white cloth, fairy lights, and fresh garlands scented
with cinnamon sticks, stood little Christmas trees, each simply
decorated in twinkling white lights. The experience of my first
German Christmas market or Christkindlmarkt was a sensory
delight: steam drifted gently from Mulled Wine (Glühwein)
barrels; cinnamon and orange garlands were hung with
abandon from every hut; the scent of pine was ever-present
thanks to an abundance of Christmas trees; the aroma of hot
chestnuts roasting and grilled sausages was just around each
corner. It all made for a heady mix as a weekend of holiday
cheer lay ahead.
I didn’t know it at the time but my first experience of a
German Christmas market at the Viktualienmarket was to be
the first of many during my trip—the city had more than 15
Christmas markets to choose from during December, including
a Medieval Christmas market with gospel singing at the
Stephansplatz and a gay pink Christmas market located at the
Will Taylor rediscovers the magic of Christmas on a festive trip to Germany’s picturesque Munich, where brass bands, twinkling lights, and the scent of Glühwein fill the city throughout December
SWEE T PAUL W I N T E R 2 01 2 | 4 5
Wittelsbacher Platz. Staying with my friend Igor Josif, author
of Happy Interior Blog, meant I was lucky enough to be given
the insight on the best the city had to o"er for foodie and
design enthusiasts.
Day one began at one of the most famous Christmas markets
in Munich on the Marienplatz, which is situated in front of the
city’s town hall and dates back to the 14th century. The historic
backdrop of the city provided a magnificent setting for the
festivities; a Christmas market concert took place everyday
from the balcony of the town hall. If you’re more crafty than
musical, the market at Sendlinger Tor, only a short walk away
from the main market at Marienplatz, had a more craft-focused
feel—you can try your hand at candle making and glass blowing.
The market also sold unique spices, teas, and essential oils
from the Orient, giving the whole market a unique festive feel.
Come lunchtime I sought refuge and food in the
Schrannenhalle, a long market hall with culinary o"erings from
the Alpine region. The building was a striking design, with an
arched roof joining two glass panels along each side. Each
stand was uniform in style, made with warm wood and paired
with industrial metal furniture that made for a market that felt
modern but with a traditional atmosphere. After a quick bite to
eat I made time to peruse the fresh pastries, breads, fruit and
vegetables, meats and cheeses, and flowers.
As well as Christmas markets, Munich also hosted a healthy
number of stylish home decorating and interiors shops, so I
set an afternoon to discover some new gems for my home. My
first stop was Delikatessen, a store akin to an organized jumble
sale—a very stylish jumble sale. In the window an eclectic mix
of lighting and pendants hung above vintage finds and modern
classics. Inside I was greeted by a long table that ran down
the center of the store, packed from one end to the other with
interesting ceramics and tableware. A few more steps led me
to a display of traditional wooden toys for children, which stood
The historic backdrop of the city provided a magnificent setting for the festivities; a Christmas market concert took place everyday from the balcony of the town hall
4 6 | SWEE T PAUL W I N T E R 2 01 2
next to a small collection of mid-century furniture. If you’re
fickle when it comes to design, you’ll find this store satisfying
with its diverse product assortment.
Back out on the street, I took a short walk to La Doug on the
Müllerstraße. Much smaller in size and scale than Delikatessen,
La Doug’s living room–like layout and friendly owner, Andrea
Douglas, made for an intimate and enjoyable shopping
experience. Andrea told me how she re-interprets the store’s
layout with color and style themes on a regular basis as she
hopes to inspire her visitors to decorate back at home. By
the time I left the store I had discovered a well-edited mix of
antique items, organic bath oils, vessels, bathroom textiles,
candleholders, and furniture.
After a busy first day in Munich I enjoyed a festive cocktail in
the vibrant and hip Aroma bar. I even managed to make another
purchase, this time some beautifully packaged pasta chosen
from the half of the bar that was turned into a curated shop
o"ering culinary treats and stylish crafts.
Day two started leisurely—Munich was very quiet on Sunday,
as many stores and cafés were closed for a day of rest and
prayer and having brunch in Café Fraulein. In this charming
eatery, diners chose their breakfast from a menu and helped
themselves to a variety of breads from a vintage trolley that was
rolled from table to table. It was very popular with the locals, so
you may have to wait for a table, but once inside it was a great
SWEE T PAUL W I N T E R 2 01 2 | 47
place to unwind and fuel up for the day ahead.
After brunch, I headed to the Christmas market at the
Chinesischer Turm (Chinese Tower) in Munich’s famous
Englischer Garten (English Garden), which was bigger than
Manhattan’s Central Park. Arriving at the Chinesischer Turm
felt magical: a brass brand played festive pieces with triumph
and vigor, the stall sellers welcomed shoppers to their stands
in a cheery manner, and strings of fairy lights led up to the top
of a gigantic Christmas tree. All around me people were talking
excitedly over Glühwein whilst others purchased traditional,
handmade Christmas gifts such as Bavarian woodcarvings and
glasswork, toys, gingerbread, and decorations. If you plan a
trip to this market, be sure to leave plenty of time to enjoy the
atmosphere and shopping; it’s great to make the most of the
relatively long walk through to the park, too.
After two days of festive jollity and Christmas shopping, I was
ready to rest my feet over dinner at Theresa, an atmospheric
and unashamedly urban restaurant that was one of the city’s
most stylish and sought after restaurants—so be sure to
book ahead! Inside, open kitchens showed the organic meat
dishes being prepared against a dark yet romantic backdrop
of exposed bulbs and weathered furniture. It was the ideal
place after a frenzied weekend in the city—lively and chic yet
welcoming and relaxing at the same time. In fact, it was the
perfect place to reflect on the trip. Observing the animated
chatter of my fellow diners, I was thrilled to have experienced
Munich’s approach to Christmas—an approach full of heart,
tradition, and cheer.
Three stylish eateriesTheresa Grill, Restaurant, and Bar,
Theresienstraße 29 80333
Distinctly urban, this Munich hot spot is popular with the city’s
stylish crowd. Light and airy by day, cozy and atmospheric by
night, the restaurant o&ers a menu of rich meat and fresh fish
dishes. Try to arrive early so you can enjoy a cocktail in the
stylish waiting area, a perfect spot to people watch and soak up
the buzz from your fellow diners.
Café Fraulein, Frauenstraße 11 80469
As you walk down the street you can’t miss the charming yellow
and white–striped awning of this café. The café is ideal for
brunch and allows diners to choose di&erent breads, jams, and
condiments from their vintage trolley. Café Fraulein is small and
quaint with incredibly friendly owners and very popular with
local residents (which is always a good sign).
Schrannenhalle, Viktualienmarkt 15 80331
This is not technically a restaurant but more a stylish market
hall that o&ers a variety of culinary o&erings from the Alpine
region with little eateries mixed in amongst the stalls. Centrally
located, this is the perfect spot to pick up foodie pieces to take
home and enjoy a quick, light lunch with champagne before
heading back out into the city.
Stylish sleepThe Cortiina, Ledererstrasse 8 80331, rates from
€165 per night
If you’re looking for a stylish and friendly place to base yourself
in the heart of the city then this is the hotel for you. A fine
example of refined design, the Cortiina o&ers unmatched
access to the city’s creative scene thanks to its well-connected
owners, food connoisseur Rudi Kull and architect Albert
Weinzierl, who have a great relationship with the surrounding
community. In warmer months guests can enjoy scenic views
of the city’s historic rooftops and in winter the Cortiina Bar is a
vibrant, cozy, and atmospheric place to be seen.
Munich home design stores directoryAbovo, Rumfordstrasse 8, 80469
Butlers, Theatinerstr 14, 80333
Delikatessen, Reichenbachstr 24, 80469
Koton, Barer Straße 38, 80333
Ladoug, Müllerstraße 30, 80469
Sinneswahn, Hohenzollernstr 37, 80801
Thiersch 15, Thierschstr 15, 80538
1260grad, Sedanstraße 27, 81667
Munich Christmas markets directoryChinesischer Turm– Christmas market deep inside the
English Garden
Kripperlmarkt– great for cribs and other nativity accessories
Marienplatz– market stalls and a free daily music performance
Sendlinger Tor– perfect for craft lovers, with unique spices
and tea sellers in the mix
Stephansplatz– the city’s gay pink Christmas market
Viktualienmarkt– this year-round market gets a festive
makeover in December
Wittelsbacher Platz– Medieval Christmas market with great
food stalls and music
How to get to MunichYou can fly into Munich International Airport, which
has two terminals. The airport connects to central
Munich by (suburban train) on the S1 and S8 line.
The journey in 2012 costs €10 for a single ticket (or
€11.00 for a day pass) or €19.80 for a partner ticket,
which is valid for up to five people. Trains run every 5
to 20 minutes and takes no more than 40 minutes to
reach the central station. Car hire and taxis are also
available at the airport.
4 8 | SWEE T PAUL W I N T E R 2 01 2
FESTIVE TREATS FOR YOU & YOUR DOG
W O O F
Pasta Woofognese
My dog Lestat loves tomatoes, and when I mix them with pasta
and some ground beef I can see he is in heaven.
1-4 MEALS
1 tablespoon olive oil 1⁄4 lb ground beef
1 cup sliced carrots 1⁄2 cup canned chopped tomatoes, add some juice as well 1⁄2 cup unsalted chicken stock
1 cup dry pasta
1. Heat oil in a pan. 2. Add meat and carrots and sauté until
meat is done. 3. Add tomatoes and stock and let simmer for 5
minutes. 4. Bring a pot of unsalted water to boil. 5. Add pasta.
6. Simmer until pasta is al dente. It can be a bit harder than
normal. 7. Drain and mix with sauce.
Food+styling by Paul Lowe
Photography by Colin Cooke
SWEE T PAUL W I N T E R 2 01 2 | 49
1. Dachshund dog pull along toy,
$47, woodentoygallery.co.uk
2. Gold star dog treats, $24,
mungoandmaud.com
3. Best friend forever tote, $20,
angelachick.com 4. Dog lamp,
$121, whiterabbitengland.com
5. Woodlands coat, $79, bestinpark.
bigcartel.com 6. Jack Russell Terrier
print, $25, shop.lumadessa.com
7. Christmas dog collar with bow tie,
$27, etsy.com/shop/AccessoriesByLG
2.3.
4.
5.
6.
7.
1.
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SWEE T PAUL W I N T E R 2 01 2 | 51
PH
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A NORDIC WHITE CHRISTMAS
W I L L’ S P I C K S
This festive season is all about layering cozy furs upon bare wood materials against a backdrop of flickering candlelight and ice-white decorations. Let Sweet Paul’s market editor, Will Taylor, show you the best buys to recreate your own Nordic-style white Christmas
52 | SWEE T PAUL W I N T E R 2 01 2
Decorating your home for the holidays
In order to create a coherent decorating scheme during the
holiday season it’s important to ensure there is a synergy
in style across the elements of each space: a celebratory
tablescape in the dining room should seamlessly flow from
decorations hung upon the tree and walls in the living room. The
easiest way to achieve consistency is to pick a theme before you
start decorating—think of how your tabletop will look before you
start to trim the tree and vice versa!
Here at Sweet Paul we’re hankering after a cool yet cozy
Nordic look for this year’s festive scheme. The look is achieved
with snow-like whites and icy, silver-blue hues that are
tempered with traditional elements such as natural wood,
wool, and wicker, which add warmth. And while a Nordic
scheme might be considered the antithesis to an opulent look—
where there are jewel tones and metallic finishes aplenty—it
can still feel indulgent and special. Use texture to break up
the dominant white and silver color palette by layering textiles
and faux furs upon chairs, draping a linen tablecloth upon
the table, and grouping together an eclectic mix of ceramic
and zinc votives. When it comes to trimming your tree, opt
for decorations that are tactile to touch, like felt heart shapes
and hand-carved wooden stars. With the table set and the
tree trimmed, string miniature bells across the room or along
banisters for a final touch.
Will’s tip! Layers of cozy textiles and faux furs bring warmth to the white palette that dominates this look.
PHOTO: JOHN LEWIS | Tablescape decorations from $4 each
1.2.
3.
SWEE T PAUL W I N T E R 2 01 2 | 5 3
Will’s tip! Bring holiday cheer to an empty nook or old fireplace by adorning a pile of logs with white and silver decorations, then sprinkle with fake snow for added winter charm.
1. Cable knit throw, $392, bynord.com
2. Cable knitted tea light holder, $6,
nordicbliss.co.uk
3. Strala floor lamp, $15, ikea.com
4. Frosted wooden tree, $16, johnlewis.com
5. Star garland, $24, idyllhome.co.uk
6. Wooden birdhouse decorations, $6,
retreat-home.com
7. Moose christmas stocking, $125,
shop.bynord.com
8. Fondant marble cake stand, $128,
anthropologie.com
9. Slot wooden tree, $24, habitat.co.uk
PHOTO: SAINSBURYS | Decorated logs, decorations from
$4 each, sainsburys.co.uk
4. 5.
6.
7.
8.
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5 4 | SWEE T PAUL W I N T E R 2 01 2
PH
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ON
TH
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RE
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TREAT YOUR LITTLE ONES TO THE CIRCUS
G O R G - W A N N A K I D S
Roll up, roll up wallpaper, $242,
notonthehighstreet.com
SWEE T PAUL W I N T E R 2 01 2 | 5 5
1.
4.
5.
2.
6.
7.
3.
1. Circus pajamas, $55, emandlu.co.uk
2. Cut out and play circus, $10, notonthehighstreet.com
3. Circus ornament, $28, jonathanadler.com
4. Circus print $24, seventytree.bigcartel.com
5. Tiny train cushion $59, fermlivingshop.com
6. Circus toy chest, $1500, rosenberryrooms.com
7. Graphic wooden blocks, $75, mysweetmu!n.com
56 | SWEE T PAUL W I N T E R 2 01 2
Text+styling by
Photography by
W I N E
GENIE DREAMING
Text+photography by Jim Hensley
You know the story: a lonely camel driver lost in a windstorm drops to the sand, near dead from thirst, and stumbles over a tightly corked bottle
SWEE T PAUL W I N T E R 2 01 2 | 57
He rubs the ancient grime away from the glass, and to his
surprise an ornately dressed and very jolly genie emerges
from the bottle riding on a cloud. The genie is happy—thrilled
in fact—at being freed from the bottle, which has been an
unhappy prison for a very long time. Did I say a long time? It’s
been hundreds of years that the genie’s been cooped up in the
bottle, and he is ready to party… provided the camel driver is a
good wisher.
Not all wine is pure. Our vast and modern technology has
made it possible to create stable and predictable bottles from
di"erent regions in di"erent years and send them across the
planet without much trouble. Wine is a kind of produce, yet we
seldom think about how we move it around and hide it away
without it going bad on us. Refrigeration helps. Imagine what
it was like when enormous wooden casks of wine spent weeks
crossing the oceans under the decks of sweltering ships. It was
rotten is what it was. The wine simply rotted away and dried out.
Whoever was waiting for it at the other end could not have been
happy. The solution was to introduce an impurity—a distilled
grape spirit—into the wine to preserve and stabilize it. The
alcohol stops the fermentation process and keeps whatever
bacteria lingering around at bay. Wine treated in this way is
known as “fortified.” The brandy defends the wine like the walls
of a fortress defend a city.
Once upon a time in America, more or less all wine was
fortified. It had to be. California had yet to be discovered and
the few paltry experiments with winemaking in the colonies
were disastrous. It’s said that the Declaration of Independence
was toasted with Madeira, a fortified wine from that Portuguese
island o" the coast of Africa. Port, from the Portuguese
mainland, is another historically important fortified wine, as
is Sherry from Spain and Marsala from Italy. Wine makers
can control the sweetness by adding the spirit to the wine at
di"erent times; the earlier in the fermentation process, the
sweeter the taste. As a result, fortified wines run the range from
the driest fino Sherry to the sweetest Malmsey Madeira.
Despite the range of flavor and use of fortified wines, they
do have something in common: they age slowly and live for
generations. Madeira from the 1800s is a common sight in well-
stocked wine shops, and many Port lovers disdain the idea of
drinking wine younger than themselves.
I recently opened a bottle of 1958 Madeira made from the
Boal grape as a kind of pre-holiday celebration. The wine is
dark brown and clings to the sides of the glass as it rolls
around. It smells old, but not in a bad way. The aroma of the
grapes is still strong but it’s wrapped in a scent of caramel and
vanilla. The smell reminds me of my grandmother’s pies cooling
in the kitchen as autumn turns to winter. The taste? Put it this
way: it will be a while before I can dream up another two wishes
for the genie.
Once in a Lifetime
Madeira, before the world forgets about it. Madeira last forever.
You can find bottles from the late 1700s that are drinking well
now. Of course you can find non-vintage blends that won’t
break the bank, but this is once in a lifetime… so warm up the
credit card and buy something from before your lifetime began.
Generally speaking, the di"erent grape varieties are made to
di"erent sweetness grades. Sercial is dry, Verdelho just o" dry,
Boal is sweet, and Malmsey is very sweet. But no matter how
sweet they are, vintage Madeiras keep a lively acidity prevent
them from becoming a bore.
Whenever You Can
I can’t imagine the holidays without Port. Late night family
snacking on cookies, cakes, and nuts wouldn’t be the same
without a little Port. A lot of good so-called Late Bottled Vintage
Ports are out there for a good price. The idea here is the wine
is aged longer in the casks before being bottled, and hence are
better to drink sooner. Drink up, though. A bottle of Madeira
may last for months after the cork is pulled, but Port loses its
charm much more rapidly.
Whenever You Want
One of the simple forgotten pleasures of life is a bone-dry fino
Sherry served ice cold with some cured ham. As far as value for
cost goes, fino is hard to beat. Without it, tapas might not have
been invented.
Wine is a kind of produce, yet we seldom think about how we move it around and hide it away without it going bad on us
5 8 | SWEE T PAUL W I N T E R 2 01 2
WHEN LIFE GIVES YOU LEMONS, MAKE LIMONCELLO
O N E F O R T H E S E A S O N
Food+text by Michaela Hayes
Photography by Alexandra Grablewski
SWEE T PAUL W I N T E R 2 01 2 | 59
Winter is the peak season for citrus fruit, but I live in the Northwestern United States
and can’t usually get it locally. But one winter I got lucky.
My friend Maggie is a farmer and at one point in her farming career she was
working in a private greenhouse outside of Boston. Apparently the greenhouse was
enormous—big enough to support full-grown citrus trees in the ground. In it, among
the other lush plants, was a bountiful Meyer lemon tree. Fortunately the tree’s owners
were generous and Maggie came to visit us for New Year’s Eve with a big bag of
Meyer lemons.
It took some deciding to figure out what we were going to do with all those lemons.
We loved eating them fresh—in New Year’s Eve cocktails of course—or sautéed with
greens, or to make crispy garlicky lemon chicken. But there came a point where we
knew we couldn’t eat them all before they went bad.
When considering a lemon, people often overlook the peel, but that is where all
the gorgeous lemony oils reside. To take advantage of those Meyer lemon peels we
decided to make Limoncello. Limoncello is a traditional Italian liqueur—a semi-sweet
after dinner drink, usually served chilled. It takes some time to make but is a relatively
simple process. The lemony flavor is divine on its own or mixed into another cocktail.
So what did we do with all those peeled lemons? Well, you know what they say about
life: when it hands you lemons, make lemonade! Or even better—Limoncello.
Limoncello
YIELDS ABOUT 1½ QUARTS
10 lemons, organic or pesticide free
(this is where it pays to know
your farmer)
750 ml bottle of pure grain alcohol
(Everclear 151) or high proof vodka
3 cups water
11⁄2 to 2 cups sugar
1. Wash lemons and dry. Zest with a
microplane zester or peel and remove
pith (white part) as it will make your
Limoncello bitter. 2. In a large glass jar,
mix the lemon peels with the alcohol.
3. Seal jar and put in a cool, dry place
to steep for anywhere from 2 weeks to
3 months. 4. Unseal, and bring water
and sugar to a boil for 5 minutes. Let
cool completely. 5. Mix sugar syrup with
alcohol and lemon peels. 6. Return jar
to the cool, dry place and let the mixture
steep for another 2 weeks. 7. Strain the
mixture through a co&ee filter. You can
repeat this process several times for a
very clear Limoncello or you leave it a bit
cloudy. Either way, it’ll taste great!
8. Store the Limoncello in the freezer and
serve chilled.
When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside
60 | SWEE T PAUL W I N T E R 2 01 2
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Want to see your ad in Sweet Paul Magazine?email us at
1 | SWEE T PAUL S P RI N G 2 01 2
SUMMER 2012 NO. 9advertising@ sweetpaulmag.com
SWEE T PAUL W I N T E R 2 01 2 | 6 3
THE CUPCAKE THAT SCREAMS PARTY!
C U P C A K E
Food+styling by Paul Lowe
Photography by Frances Janisch
Champagne Cupcakes
The champagne gives both the cake and frosting a
sweet taste.
MAKES 12
Cupcake: 1⁄2 cup salted butter, soft
1 cup sugar
2 eggs
11⁄2 cups plain flour
1 teaspoon baking powder
seeds from 1⁄2 vanilla pod 1⁄2 cup crème fraîche 1⁄2 cup champagne or sparkling wine
Frosting:
2 sticks butter, soft
11⁄2 cups confectioners’ sugar
1 cup champagne or sparking wine
1. Preheat oven to 350°F. 2. Beat butter and sugar
until light and airy. 3. Add eggs, 1 at a time. 4. Add
flour, baking powder, and vanilla and mix well. 5. Add
crème fraîche and champagne and mix until smooth.
6. Pour into silver-lined cups and bake until set, about
12–15 minutes. 7. Let cool on a wire rack. 8. Stir
together the ingredients for the frosting. 9. Frost the
cupcakes and decorate with silver dragées. Or a giant
glitter champagne bottle!
6 4 | SWEE T PAUL W I N T E R 2 01 2
SWEE T PAUL W I N T E R 2 01 2 | 6 5
W I N T E R 2 01 2 I S S U E N O. 1 1
WELCOME TO HO L I DAY B R UNCH
WA LNUT
features
PH
OT
OG
RA
PH
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Y S
US
AN
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BL
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66 | SWEE T PAUL W I N T E R 2 01 2
Craft+styling+photography by Dietlind Wolf
We used original traditions and rituals like the
advent calendar, the vintage Czech beaded
glass ornaments, and the geometric shape of
crystals to inspire our Blue Christmas look
hristmas(lue
1.
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2.
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3."
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4."
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5.
6.
7.
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8."
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1. Advent CalendarThe calendar contains 24 vintage metal and paper
boxes stacked size wise.
In every box is a surprise.
2. Crystal HangersYOU WILL NEED:
bag of macaroni, or other tube-like noodle
metal wire
silver spray paint
spray glue
glitter
1. Break macaroni into pieces of a similar size. 2. Bead
them onto pieces of wire. 3. Spray with silver paint, then
apply glue and glitter until all the pieces are covered.
3. Fimo Dough FiguresYOU WILL NEED:
white Fimo dough
paint pigments
1. Press the Fimo dough into old cookie and chocolate
molds. 2. Remove and let them harden. 3. Use paint
pigment to give them some color.
4. W<apping IdeasPrism Tags
Cut out prism shapes in thin transparent paper and use
them as gift tags.
Make Your Own Paper
1. Find some old wallpaper pattern rollers. 2. Dip
them in glue or paint and roll over your paper. 3. Drizzle
with glitter.
5. Silver Root T<ee with Beaded T<ee O<namentsYOU WILL NEED:
roots
Fimo dough
silver ribbons
glitter
spray glue
1. Pack Fimo dough around the roots and let dry.
2. Wrap half the tree in silver ribbons, spray the ends
with a little glue, and cover in glitter. 3. Decorate
with ornaments.
6. Shaped Glass CrystalsUse glass beads to construct the crystal in a
geometric form.
1. Thread the wire through the beads. 2. Join the ends
of each strand by wrapping them around the other wire
3–4 times. 3. Combine a triangle and square to get a
diamond-shaped crystal.
7. VotivesFill a metal bowl with water, a floating candle, and 2
colors of glitter.
Handmade silver spoons on request.
Order from [email protected].
8. Sugar Candy T<eeYOU WILL NEED:
blue craft wire
sugar candy rocks
1. Wrap blue craft wire around pieces of sugar candy
rocks. 2. Remember to make a hoop at the top so that
you can hang them.
76 | SWEE T PAUL W I N T E R 2 01 2
holiday brunch!Sweet Paul and style-maker Matthew Robbins
welcome you to their holiday brunch
welcome to
SWEE T PAUL W I N T E R 2 01 2 | 7 7
Food by Paul Lowe | Styling by Matthew Robbins | Photography by Susanna Blavarg
< Sauternes-Cooked Pears
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SWEE T PAUL W I N T E R 2 01 2 | 7 9
The table is set with a good mix of
objects: old vases, vintage flatware,
modern goblets, and stunning
flowers and foliage in neutral gray and
green tones.
A few pops of red are carefully placed
on the table with an old book, a runner,
and place cards.
80 | SWEE T PAUL W I N T E R 2 01 2
FavorsOld berry baskets are filled with fresh
bay leaves from Matthew’s garden, along
with Paul’s cookies and an old snowman
head. Tie a ribbon around the basket and
add a tag. Ribbon, tag, and snowman
head from tinseltrading.com.
SWEE T PAUL W I N T E R 2 01 2 | 8 1
GiftsWe collected old tins during the
year and are using them as a way to
giftwrap. Place your gift inside and
embellish with ribbons, flowers,
and stars.
82 | SWEE T PAUL W I N T E R 2 01 2
It’s the extra touch that makes it
so wonderful
SWEE T PAUL W I N T E R 2 01 2 | 8 3
so wonderful
< Brie with Pear, Nuts, & Honey
Sage & Rosemary Roasted Chicken
8 4 | SWEE T PAUL W I N T E R 2 01 2
Sauternes-Cooked Pears
Use a sweet dessert wine like a Sauternes for this.
SERVES 6
1 bottle Sauternes
1 cup water 1⁄2 cup honey
6 firm pears, peeled
1. Place all the ingredients in a pot and bring to a boil. 2. Let
simmer for 10 minutes, and let cool. 3. Place the pears on a
tray and put under the broiler for a few seconds, just to get
some color.
Serve with sauce.
Brie with Pear, Nuts, & Honey
This is the easiest dessert, snack, or appetizer ever. Use what
you like best, but don’t skip the honey. It’s the extra touch that
makes it so wonderful.
SERVES 4
1 small whole ripe wheel of brie, room temperature
1 small pear
6 sage leaves
6 to 8 candied walnuts
honey
1. Place brie on a platter and add pear, sage, and walnuts.
2. Drizzle with honey and serve.
Sage & Rosemary Roasted Chicken
I love roasting chickens—it’s so easy and the result is so much
better than anything you can buy.
SERVES 4
2 tablespoons sage, chopped
1 tablespoon rosemary, chopped
3 tablespoons pine nuts, toasted and chopped 1⁄2 teaspoon salt 1⁄4 teaspoon pepper
1 large organic chicken
glug of olive oil
small potatoes
carrots, sliced
1. Preheat oven to 375°F. 2. Mix together sage, rosemary,
pine nuts, salt, and pepper in a bowl. 3. Loosen breast skin of
chicken and place mixture underneath. 4. If there is any of the
mixture left, use that for the cavity of the chicken. 5. Tie legs
together using kitchen twine. 6. Rub chicken with olive oil
and place in an ovenproof dish. 7. Add potatoes and carrots.
8. Drizzle with olive oil. 9. Bake for about 11⁄2 hours.
Let the chicken rest about 10 minutes before serving.
Icebox Cake
4 cups heavy cream
1 container mascarpone cheese 1⁄2 cup sugar
100 thin lemon cookies, Trader Joe’s has some great ones
1. Whip the cream to soft peaks. 2. Add mascarpone and sugar
and beat until you have a smooth cream. 3. Place 7 cookies
on a cake stand. 4. Spread with a layer of cream. 5. Continue
layering cookies and cream until you run out of cookies.
6. Finish with cream.
Let the cake set for at least 3 hours or overnight.
Lemon Curd Trifle
A really fast and delicious dessert.
SERVES 4
1 jar lemon curd
4 sugar cookies, crumbled
plain yogurt
4 sugar cookies
1. Fill the bottom of 4 small thin glasses with lemon curd.
2. Add crumbled cookies and yogurt.
Serve with whole cookies.
Heart Sugar Cookies
A good old trusted recipe.
MAKES ABOUT 60
23⁄4 cups all-purpose flour
1 teaspoon baking soda 1⁄2 teaspoon baking powder
1 cup butter, softened
11⁄2 cups sugar
1 egg
1 teaspoon vanilla extract
sanding sugar
1. Preheat oven to 375°F. 2. In a small bowl, stir together flour,
baking soda, and baking powder. Set aside. 3. In a large bowl,
cream together butter and sugar until smooth. 4. Beat in egg
and vanilla. 5. Gradually blend in dry ingredients. 6. Roll out
the dough to a thin layer, and cut out trees and hearts, and
place onto ungreased cookie sheets. 7. Cut out smaller hearts
in the large ones for the sandwich cookies. 8. Top with sanding
sugar. 9. Bake 8–10 minutes in the oven, or until golden. 10. Let
stand on cookie sheet 2 minutes before removing to cool on
wire racks.
If you want to make sandwich cookies, place a little lemon
curd between 2 cookies and serve.
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Heart Sugar Cookies >
Lemon Curd Trifle
Icebox Cake >
86 | SWEE T PAUL W I N T E R 2 01 2
Tip!
Dill & Pink Pepper Cured Salmon
Christmas Strata >
Use a cookie cutter to make the bread trees
SWEE T PAUL W I N T E R 2 01 2 | 87
Dill & Pink Pepper Cured Salmon
It’s so easy to make it more or less makes itself in the fridge.
Serve with sweet mustard and dark bread.
SERVES 12
1 side of the best quality wild salmon, skin left on
1 large bunch dill, chopped finely
2 tablespoons pink peppercorns, crushed slightly in
a mortar 1⁄2 cup white sugar 1⁄2 cup Maldon salt
3 tablespoons cognac or vodka
1. Mix dill, peppercorns, sugar, and salt in a bowl. 2. Lay salmon
out on a flat dish and press mixture onto the fish, patting it
down firmly as you go. 3. Slowly pour the liquor over the fish,
then cover with plastic wrap. 4. Place in the fridge for 48 hours,
turning every 12 hours. 5. Slice thinly and serve with sweet
mustard and 2 tablespoons of chopped dill on top.
Tip! Use a cookie cutter to make the bread trees.
Christmas Strata
1 lb spicy Italian sausage, in pieces
1 medium red sausage, finely chopped
1 clove garlic, thinly sliced
1 bunch Swiss chard, rinsed and sliced
1 large brioche, torn to pieces
21⁄2 cups milk
7 large eggs
salt & pepper, to taste
1 cup Gruyère, shredded
1. Place sausages, onion, and garlic in a pan and sauté until the
onion goes soft. 2. Add Swiss chard and cook until wilted. Place
in a large bowl. 3. Add bread and mix well. 4. Mix milk, eggs,
salt, and pepper in a bowl. 5. Place the bread mixture in a large
ovenproof dish and pour the milk over top. 6. Cover with foil and
let sit 1 hour or overnight. 7. Preheat the oven to 375°F. 8. Bake
the mixture for 45 minutes. 9. Remove foil, add cheese, and
bake another 15 minutes.
Cool a little before serving.
Check out the video below to see Sweet Paul & Crew on the shoot!
8 8 | SWEE T PAUL W I N T E R 2 01 2
RI AMIMeet 16-year-old craft star
Lova. She’s been folding
paper since the age of twoIRL
Crafts by Lova Blavarg | Styling by Paul Lowe | Photography by Susanna Blavarg
SWEE T PAUL W I N T E R 2 01 2 | 89
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Lova Blavarg is an art major at Fiorello H. Laguardia High School
of Music and Art and Performing Arts (that’s right, the Fame
school!) at Amsterdam Avenue and 65th street
in New York.
She started an art class at Moderna Museet in Stockholm at
two years old, fell in love with art, and has gone to di#erent art
schools ever since. She grew up in a very creative community,
so people took notice of her talents. She started to do craft
pieces for photo shoots at age 12.
More recently, she has been assisting interior stylists and
food stylists by folding origami, cutting paper art, and sewing
pennants. She’s had her work in magazines several times.
When she was 14 years old, she made 50 origami flowers,
some of them more than a yard wide, for an IKEA campaign. She
was featured on IKEA’s website as the campaign’s paper expert.
She creates constantly.
Oh and did we mention her age? She’s 16.
SWEE T PAUL W I N T E R 2 01 2 | 91
Watch the video below to see how Lova made it all!
92 | SWEE T PAUL W I N T E R 2 01 2
Beautiful
Crafts+styling+photography by Dietlind Wolf
the
Sweet Paul’s Dietlind Wolf can see beauty in most everything. This time it’s the lucky walnut
SWEE T PAUL W I N T E R 2 01 2 | 93
Walnut Wreaths & Walnut-Shaped Wire Wreaths
< Candles
94 | SWEE T PAUL W I N T E R 2 01 2
Walnut Marzipan
Hatpins >
Marzipan is so sweet and tasty. It belongs to wintertime
SWEE T PAUL W I N T E R 2 01 2 | 95
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Walnut Ornaments with Tassel
< Advent Calendar
98 | SWEE T PAUL W I N T E R 2 01 2
Walnut Candles
YOU WILL NEED:
silicone walnut mold, mine is from
wienold-imkereibedarf.de
candle wicks
rubber bands
beeswax
old white candles
1. Clamp the new wick upside down
into the mold 2. Wind the rubber bands
evenly around the mold, to keep the open
sides very clean. 3. Melt the candles
carefully on low heat, and remove the
old wick remains. 4. You can change the
color of the candle if you desire. I used
some beeswax, and the remains of old
white and black candles. 5. Fill the
mold with melted wax and wait until it
cools down.
Walnut Wreath
YOU WILL NEED:
walnuts
dremel with drill
straight wire
brown wire
1. Drill a hole from top to bottom into
the walnut. 2. Thread the wire or needle
through the nut. 3. Form a circle with
the pieces of wire on each end and wind
together tightly. 4. Repeat these steps
6 times, or however large you want
your wreath to be. 5. To attach each nut
together, wind a piece of wire around the
walnut’s wire 3–5 times.
Wire Wreath
YOU WILL NEED:
2 long pieces of wire
clippers
1. Take a very long piece of wire and
fold it in half. 2. Twist to make a “knot”,
then make an oblong walnut shape and
twist again. 3. Continue around until
you have the same amount of walnut
shapes in your wire as you do walnuts for
the wreath.
Walnut Marzipan
Marzipan is something so sweet and
tasty and it belongs to wintertime. This is
an adapted recipe from French pâtissier
Gaston Lenôtre. These are made in a
mold. Mine is from alleszumbacken.de
24 walnuts
2 cups confectioners’ sugar
1 egg white
1 cup almonds, pealed and ground
1 cup walnut, ground
cornstarch
50 half pealed walnuts for decoration,
in a shell and roasted
1. Mix the ground almonds and walnuts
together, 2. Beat the egg white with a fork
and add bit by bit, kneading it in.
3. Continue kneading until the marzipan
pastry feels fairly solid. 4. Powder the
mold with cornstarch. 5. Press the
marzipan into the mold. Then add half
a walnut on top. (Here’s a tip! Brush the
half walnuts with a bit of egg white or with
melted dark chocolate.)
SWEE T PAUL W I N T E R 2 01 2 | 9 9
Hatpins
Use as decor on gifts.
YOU WILL NEED:
whole walnuts
dremel with drill tool
plier
glue
18-gauge wire
wire
vintage venetian glass beads and leafs,
mine are from tinseltrading.com
1. Cut the 18-gauge wire to 9 inches.
2. Make a kink the end with a plier.
3. Make a hole through the whole walnut
lengthwise 4. Thread first a small bead
than the walnut. On the top add another
bead. 5. Use the thin wire to keep
everything in place by winding it around
the walnut.
Advent Calendar
YOU WILL NEED:
24 walnuts, open
a small knife
tape
dremel with drill
thin wire
parcel string
small paper strips
number stamps
glass beads, 24 flower shaped +
24 small rounds
silver leaf and gilding supplies
1. To open the walnuts, put them in
the oven and bake for half an hour on
392°F. 2. To open a nut, hold in 1 hand
and prick with the knife in the thin skin
at the bottom of the nut. Turn the knife
and the nut will open easily. 3. Clean out
the nutshell. 4. Once the nut is open,
tape the 2 matching sides together
temporarily. (It’s so hard to find the
perfect halves in the middle of so many
equal looking nuts!) 5. Drill a hole in the
middle part of the nut on both sides.
6. Thread the wire 2–3 times through the
holes and intertwine the ends close to
the nut. 7. Take o* the tape and discard.
8. Thread the parcel string through the
wire. 9. Fill the nuts with whatever your
heart desires or wishes for the one you
love and give it a numbered stamp.
10. Close the nut with some string and a
glass bead.
Walnut Ornaments with Tassel
YOU WILL NEED:
walnuts
dremel with drill tool
parcel string or other cotton string
(longer than walnut)
straight needle (longer than a
walnut) with the thickness of a
drill tool
venetian vintage silver thread,
tinseltrading.com
2 small glass beads
thin wire
1. Bore a hole with the drill tool from the
top to the bottom of the nut. If the tools
are to short, bore 2 holes and find a way
through the walnut with the long needle.
2. Take the string and wind it around
a small book. Twine around about 20
times. 3. Fold in half and wind some silver
thread around one of the ends. Make a
knot but leave some extra string. 4. Cut
up the tassel. 5. Use a long needle and
pull the tassel through the nut so that it
hangs nicely from the walnut. 6. Fasten
on top and use more silver thread to pull
around the nut.
Nutshell Amulet
YOU WILL NEED:
dremel with drill drag and polish tools
wire
di*erent shaped glass beads and glass
seed beads, mine are from
beadparadise.com
parcel string
metal beads
1. Find a perfect shaped walnut. 2. Open
the walnut, and clean and polish the
inside. 3. On each side of the nut, down
the midline where the nut opens, drill 10
holes. (There should be 10 small holes
on all 4 edges or sides of the nut.) 4. On
the face of each nut, drill 15–20 holes,
scattered to your desire. 5. Thread and
twist the wire through a hole on the nut’s
bottomside and thread the glass beads.
The wire should make up the entire
length of the nut. 6. Twist the string and
fix it pearl by pearl through the holes.
7. Repeat 4 times on each 2 sides of the
nut. 8. Thread the seed beads through
all the drilled holes, hide the contact
strings inside. 9. Tie the 2 halfs together,
decorate with a bead at the bottom
end. 10. At the upper ends make a little
loop with the seed beads at each end
of the half nuts. 11. Thread one end of
a long (armlength) string through the
2 beadloops. 12. Thread a flowerbead
through 2 ends of the string down to the
nut, and knot the ends.
< Nutshell Amulet Happiness and luck for the entire family
100 | SWEE T PAUL W I N T E R 2 01 2
SWEE T PAUL W I N T E R 2 01 2 | 101
THE WAR IS OVER! The boys
are home, winter holidays are coming,
and rationing is something we’ve
all gotten used to. Grandma’s been
fattening a big turkey in the yard,
feeding it lumps of butter rolled in bird
seed. Father’s brought rabbits back
from the hunt. The haul from Mother’s
victory garden will keep her canning
for weeks, and there will be plenty
for the table despite radio reports of
shortages.
We have so much to be thankful for.
It’s going to be a swell Thanksgiving.
For this season’s holiday feast
we turned to Noah Fecks and Paul
Wagtouicz from TheWayWeAte.net.
They have dedicated their lives to
re-create, cook, and capture some of
the best recipes of the 20th century.
Every week they select a single issue
of Gourmet Magazine and select 2–5
recipes.
They will eat themselves though all
815 issues.
All these recipes are originally
created for Sweet Paul Magazine!
Food+styling+photography by
Noah Fecks and Paul Wagtouicz
Bonele� Roa� TurkeyR�t Vegeta�e Ma�
102 | SWEE T PAUL W I N T E R 2 01 2
Wild Boar Sausage & Mushr�m Stu�ngSherried Carrots
SWEE T PAUL W I N T E R 2 01 2 | 103
BONELESS ROAST TURKEY
14 to 16 pound premium turkey
4 tablespoons softened butter
2 tablespoons kosher salt
1 teaspoon black pepper, freshly ground
1 trussing needle
1 spool cotton butcher string
1 bulb baster and/or basting brush
1 instant read thermometer
2 bunches watercress
2 paper turkey frills
1. Dry turkey thoroughly and place turkey breast side down
on a folded cloth or paper towel. 2. Using a small sharp boning
knife, cut a slit along the back spine and peel back the skin.
3. Scraping along the bone, cut away 1 side, leaving just the
carcass. Repeat on the other side. At this point only a small
part of the breast should be connected to the turkey. 4. Cut the
breast away carefully and set the carcass aside. 5. If desired,
remove thigh bones using the same scraping method. Be
careful not to break the skin or puncture the turkey. 6. With a
large knife or cleaver, remove the wing tips and the end joints
of the turkey legs. Set aside all bones and other parts for stock.
7. Massage inside of turkey with 1 tablespoon of salt and half
the pepper, and repeat on the outside with remaining salt
and pepper. 8. Place turkey on a large plate, uncovered, and
refrigerate for 1 hour. 9. Once chilled, remove turkey and place
on top of large pile of Wild Boar Sausage & Mushroom Stu"ng,
breast side up. (Recipe included in this story.) 10. Carefully flip
turkey over, being careful not to let any stu"ng spill out. Place
turkey breast side down on a folded cloth or paper towel.
11. Using a large needle, sew up the back of the turkey tightly.
12. Preheat oven by 325°F. 13. Truss turkey 3 or 4 times
lengthwise and crosswise to obtain desired shape, and place
turkey on a wire rack in a large roasting pan or rimmed baking
sheet. 14. Rub the softened butter all over turkey and place in
the center of the oven. 15. Baste turkey in its own fat every 30
minutes and roast until the meat’s temperature reads 190°F on
the thermometer. 16. Place turkey on serving platter, garnish
with watercress, and cut away any trussing string. 17. With
pliers or fingers, remove long tendons from turkey legs, pulling
from the cut tips. 18. Cover tips with paper turkey frills.
Cut turkey across its width to serve.
ROOT VEGETABLE MASH
3 pounds Yukon Gold potatoes, peeled and quartered
2 large yams, peeled and quartered
2 carrots, peeled and halved lengthwise
1 parsnip, peeled and halved lengthwise
4 to 5 tablespoons butter, to taste
4 tablespoons heavy cream 1⁄3 cup milk+more as desired
11⁄2 teaspoons olive oil
salt & pepper, to taste
1. Preheat oven to 400°F. 2. Toss yams with olive oil, salt, and
pepper, and roast in a shallow pan for 30 minutes or until soft
and lightly browned. 3. Boil potatoes, carrots, and parsnip
until tender and drain. 4. Combine all the vegetables in a large,
sturdy bowl. 5. Add butter and cream and mash with a masher
or large fork, slowly incorporating milk to desired consistency.
6. Season to taste with salt and pepper. 7. Transfer to a serving
bowl and dot with more butter.
WILD BOAR SAUSAGE & MUSHROOM STUFFING
1 onion, diced
3 celery stalks, diced
12 oz wild boar sausage
1 egg
1 loaf white bread, cut into large cubes and oven-dried
4 tablespoons butter
1 tablespoon sage, minced 1⁄2 tablespoon tarragon
2 cups premium portobello mushrooms,
coarsely chopped
2 tablespoons duck fat
2 cups poultry stock*
salt & pepper, to taste
1. In a skillet cook mushrooms in duck fat over medium heat
until soft. Set aside. 2. Melt butter in a large pan and cook
onions and celery over medium heat until translucent.
3. Remove sausage from casing and crumble into the pan.
Cook thoroughly. 4. Add mushrooms, sage, tarragon, and
poultry stock to the pan and bring to a simmer. 5. Pour cooked
ingredients over the bread cubes in a large bowl, and toss with
a beaten egg, salt, and pepper. 6. Form mixture into a mound
as directed for stu"ng a boneless turkey, or bake in a covered
casserole until browned on top and heated through.
* Prepare a stock by boiling discarded turkey parts in water
with onion, carrot, celery, parsley, thyme, peppercorns, and
a bay leaf. Add a pair of turkey wings for even more flavor.
SHERRIED CARROTS
4 pounds carrots, washed and peeled
1 stick unsalted butter
1 teaspoon kosher salt
1 tablespoon dark brown sugar 1⁄2 cup dry sherry
1 tablespoon fresh tarragon or parsley, chopped
1. Wash, peel, and slice carrots on the bias approximately 1⁄8-inch to 1⁄4-inch thick. 2. Melt butter in Dutch oven or large
saucepan. 3. Add carrots, salt, pepper, sugar, and sherry.
4. Cover and cook over medium heat until carrots have
softened but are still slightly firm, around 10–15 minutes). Add
water or broth if necessary to keep carrots from browning or
scorching. 5. Remove from heat and add chopped tarragon.
6. Toss lightly and pour into serving dish.
104 | SWEE T PAUL W I N T E R 2 01 2
ROASTED BACON & ALMOND BRUSSELS SPROUTS
2 pounds brussels sprouts, trimmed and halved lengthwise
1 pound applewood-smoked bacon
1 tablespoon olive oil 1⁄3 cup pure maple syrup 1⁄2 cup slivered almonds
salt & pepper, to taste
1. Cook bacon until crispy. Let stand on a rack or paper towel
and crumble into coarse bits. 2. Preheat oven to 400°F.
3. Blanche brussels sprouts in boiling water for 5 minutes.
4. Drain and rinse with cool water. Shake o# excess water or pat
dry. 5. Toss sprouts with olive oil, salt, and pepper, and roast on
a shallow pan for 8–10 minutes or until the outer leaves begin to
brown. 6. Warm maple syrup in a large pan. 7. Add the brussels
sprouts, almonds, and bacon bits and toss until evenly coated.
8. Season with salt and pepper.
RABBIT PÂTÉ
3 tablespoons duck fat (you can substitute lard or
softened butter)
1 cup diced onion
25 bacon strips
6 peppercorns
2 whole allspice berries
2 bay leaves
2 cloves 1⁄4 teaspoon dry mustard 1⁄4 teaspoon thyme
1 tablespoon kosher salt 1⁄2 cup cognac or brandy
2 large eggs
4 cloves garlic
11⁄2 cups ground pork
11⁄2 cup ground rabbit (reserve liver and slice into
long strips)
1. Preheat oven to 325°F. 2. Using 2 tablespoons of the duck
fat, sauté onion and garlic on medium heat. 3. Powder salt
and all spices in mortar and pestle or spice grinder. 4. Remove
onion and garlic from heat and let cool. 5. Grease an oven safe
1.5-quart loaf pan (approximately, 9”x 5”x 3”) with remaining
1 tablespoon of duck fat. 6. Lay raw bacon strips slightly
overlapping across the width of the pan. 7. Add additional strips,
cut in half, on the ends of the pan. All strips should be hanging
well over edge. 8. Toss the pork, rabbit, eggs, cognac, spices,
and cooled sautéed onion in a bowl with any remaining bacon
strips and combined well. 9. Pour half of the pork mixture into a
loaf pan lined with bacon strips and lay the strips of rabbit liver
lengthwise on top of the mixture. 10. Add remaining mixture
and fold bacon strips over the loaf tightly. 11. Cover loaf with tin
foil or lid. 12. Place in a roasting pan filled with enough boiling
water to come halfway up the side of the loaf pan. 13. Place
all in the oven for approximately 2 hours, until a thermometer
inserted in the middle of the loaf reads 160–165°F. 14. Remove
pâté from oven and place a skillet, weight, or canned good
on top of pâté to press down until cool (about 2–3 hours). 15.
Remove weight and chill overnight, keeping the pâté covered
with foil.
To serve, un-mold pâté carefully by running a plastic or soft
knife around edges to release. Wipe any jellied fat off pâté
before serving. Any remaining portion can be wrapped well in
foil and chilled.
Ra�it Pâté
SWEE T PAUL W I N T E R 2 01 2 | 105
Roa�ed Bacon & Almond Bru�els S�outs
106 | SWEE T PAUL W I N T E R 2 01 2
Cran�rry Aspic
SWEE T PAUL W I N T E R 2 01 2 | 107
PUMPKIN BOURBON PECAN PIE
Pie Dough:
11⁄3 all-purpose flour
1 to 5 tablespoons ice water 1⁄4 teaspoon salt
6 tablespoons unsalted butter, frozen
4 tablespoons duck fat, cold
Filling: 1⁄2 cup dark brown sugar, firmly packed
11⁄2 teaspoons powdered tapioca
1 teaspoon cinnamon 1⁄2 teaspoon ginger 1⁄8 teaspoon powdered cloves 1⁄8 teaspoon powdered allspice
2 large eggs+1 yolk 1⁄2 teaspoon salt
3 tablespoons unsalted butter, melted
3 tablespoons bourbon
13⁄4 cups packed pumpkin puree, fresh or canned
1 cup heavy cream
Topping: 1⁄4 cup white sugar 1⁄4 cup water
2 tablespoons butter
1 cup whole pecan halves 1⁄2 cup chopped bacon, sautéed, drained, and cooled
1. Prep pie dough by combining flour and salt with a whisk in a
large chilled bowl. 2. Add frozen butter by grating through the
large holes of a box cutter. 3. Add duck fat and combine mixture
with pastry blender or large serving fork. 4. Add ice water 1
tablespoon at a time, and combine using rubber spatula until
mixture just comes together. 5. Form into a disc with as little
hand contact as possible, wrap in plastic wrap and chill for at
least 1 hour. 6. Preheat oven to 350°F. 7. Roll pie dough out on
a well-floured surface. It should be 11–12 inches in diameter.
8. Roll dough around pin and transfer to a 9½-inch glass or
ceramic pie plate. 9. Press dough lightly into plate, flute edges
of crust using fingers or fork well over the lip of the plate to
ensure sides of pie will not slip down plate. 10. Blind bake dough
by placing a piece of parchment paper or tin foil and adding
dried beans or pie weights. Spread evenly to keep paper down.
11. Place dough in oven for about 20–30 minutes (until pale
golden and not scorched). 12. Remove paper and weights and
return to oven for 10 minutes more. 13. Remove from oven and
allow to cool for 1 hour. 14. Meanwhile, prep filling by combining
all filling ingredients in a blender. 15. Combine by processing
ingredients on high for 10 seconds or until completely mixed.
16. Pour filling into cooled crust and place back in the 350°F
oven. 17. Bake pie in center of oven for 45–50 minutes until
filling is set, but still jiggles slightly. 18. Remove from oven
and allow to cool on wire rack. 19. Meanwhile, prep topping by
combining sugar and water in a small saucepan over medium
heat. 20. Dissolve sugar and bring to a boil by swirling pan
slightly. 21. Boil rapidly for 3 minutes and remove from heat.
22. Add remaining ingredients and cool for 3 minutes.
Pour pecan mixture over pie and allow entire pie to cool to
room temperature, 1–2 hours.
CRANBERRY ASPIC
1 teaspoon canola oil
24 oz cranberries (about 6 cups)
1 cup white sugar
1 lemon
1 cup cranberry juice, unsweetened 1⁄4 cup water
1 envelope unflavored gelatin (0.35 oz) 1⁄4 cup ruby port (optional)
mint leaves, fresh (optional)
1. Use canola oil to grease well a 2-cup bombe mold or ceramic
mold. 2. Zest entire lemon then juice it. Strain the juice and set
aside. 3. Sprinkle gelatin over water in a small bowl, allow to
Pumpkin Bourbon Pecan Pie
108 | SWEE T PAUL W I N T E R 2 01 2
soften, and set aside. 4. In a saucepan, combine cranberries,
sugar, lemon zest, lemon juice, and cranberry juice and bring
to a boil. 5. Reduce heat to simmer and leave half covered for
15 minutes. 6. Remove from heat and allow to cool for 10
minutes. 7. Pour mixture into a food mill fitted with the finest
disc and process mixture, discarding any remaining skins.
8. Add ruby port to mixture, remove 1⁄4 cup, and let the rest
sit in the refrigerator covered with plastic wrap or foil. 9. Add
softened gelatin to remaining mixture, combining well with a
whisk. 10. Pour mixture into mold and cover loosely with towel.
11. Allow to cool 2–3 hours. 12. Fit mold with lid or cover tightly
with plastic wrap or foil and chill overnight.
To serve, dip mold in a bowl of warm water for 10 seconds,
then loosen using a plastic or soft knife. Turn upside down on
serving dish and un-mold. Pour reserved 1⁄4 cup of sauce over
the mold and garnish with mint leaves.
Old Rose Marie
BLUEBERRY OATMEAL CRISP
3 pints blueberries 1⁄4 ruby port 1⁄4 cup light brown sugar 1⁄2 teaspoon ground cinnamon
1 cup rolled oats
2 tablespoons flour
3 tablespoons butter, cut into pieces 1⁄4 teaspoon salt
1. Combine rinsed blueberries with ruby port in an 8-inch glass
or ceramic pie dish, and sprinkle with some of the brown sugar.
2. Cover and let stand for at least 30 minutes. 3. Preheat oven
to 350°F. 4. Combine oats, flour, salt, and remaining brown
sugar and cinnamon in a bowl. 5. Blend butter pieces into the
mixture with fingers or pastry blender until a coarse meal
forms. 6. Sprinkle evenly over the berries. 7. Bake until golden
and bubbling, about 30 minutes.
Serve warm.
OLD ROSE MARIE
1 cup sugar
1 cup water
5 to 10 sprigs fresh rosemary
angostura bitters
Marischino cherries
lemons
ice
club soda
bourbon
1. Prep rosemary syrup by combining sugar, water, and half
of the rosemary in a small saucepan. 2. Rotate pan slowly to
dissolve sugar and bring mixture to a boil. 3. Boil covered for 5
minutes and remove from heat, allowing to cool uncovered for
1 hour. 4. Pour cooled syrup into jar or bottle. Cover, and keep
refrigerated. 5. To prepare cocktail, add 2–3 tablespoons of
syrup to an old fashioned glass. 6. Add 2–3 dashes of bitters
and 2–3 ice cubes. 7. Pour 2 oz of bourbon over mixture.
Cover mixture with large dash of club soda, and garnish with
cherry, peel of lemon rind, and sprig of rosemary.
Thanks to D’Artagnan for amazing ingredients
SWEE T PAUL W I N T E R 2 01 2 | 10 9
Blue�rry Oatmeal Crisp
1 10 | SWEE T PAUL W I N T E R 2 01 2
Food+styling by Paul Lowe | Photography by Susanna Blavarg
winterwarmerssweet paul’s best recipes for a
cozy + warm winter
SWEE T PAUL W I N T E R 2 01 2 | 1 1 1
Winter Minestrone
1 1 2 | SWEE T PAUL W I N T E R 2 01 2
SWEE T PAUL W I N T E R 2 01 2 | 1 1 3
< Grilled 4-Cheese with Mushroom & Pesto
Cornish Hen with Pine Stu3ng
1 1 4 | SWEE T PAUL W I N T E R 2 01 2
Winter Minestrone
A really hearty winter soup that will keep you very satisfied.
SERVES 6
2 tablespoons olive oil
1 yellow onion, chopped
1 carrot, sliced
2 cloves garlic, finely chopped
1 parsnip, sliced
2 sweet potatoes, cubed
1 tablespoon tomato paste
3 cups chicken stock
salt & pepper, to taste
2 tablespoons dill, chopped
1. Heat oil in a large pot. 2. Sauté onion until soft. 3. Add carrot,
garlic, parsnip, and sweet potato. 4. Stir well and sauté for 2
minutes. 5. Add tomato purée and stock and stir well. 6. Bring
soup to a boil and let it simmer for 15 minutes. 7. Take out 1 cup
of chopped vegetables from the soup. 8. Purée the rest of the
soup in a blender. 9. Pour vegetables and puréed soup back into
the pot. 10. Season with salt, pepper, and dill.
Serve with some good crusty bread.
Grilled 4-Cheese with Mushroom & Pesto
If you are on a diet, these will mess up your day. But they are so
worth it!
SERVES 4
2 tablespoons butter
2 tablespoons plain flour
11⁄2 cups milk
1 cup American cheese, grated
1 cup aged cheddar, grated
4 tablespoons Parmesan, grated
1 cup Gruyère, grated
2 tablespoons pesto
1 tablespoon butter
2 oz button mushrooms, cleaned
8 thick slices crusty white bread
melted butter, for brushing
1. Melt 1 tablespoon of butter in a saucepan. 2. Add flour and
stir well. 3. Add milk, little by little, while stirring the mixture
together. 4. Add all the cheese and stir until melted. 5. Add
pesto and stir well. 6. Melt 1 tablespoon of butter in a pan and
sauté the mushrooms until golden. 7. Take a piece of bread, add
a good amount of sauce, and place another piece of bread on
top. 8. Brush each side with melted butter. 9. Fry in a pan until
golden on each side.
Serve with the mushrooms.
Apricot & Apple Pork Roast
I love a good pork roast for winter. This one is so good with its
sweet filling.
SERVES 4
2 tablespoons butter 1⁄2 cup dried apricots, chopped
1 large apple, peeled and chopped 1⁄2 cup dried prunes, chopped
1 small yellow onion, chopped
2 shallots, chopped
3 lbs pork roast, bone in
salt & pepper, to taste
8 slices bacon
fresh rosemary
glug of olive oil
1. Preheat oven to 375°F. 2. Melt butter in a pan and add
apricots, apple, prunes, onion, and shallots. 3. Sauté until you
have a dry, soft mixture, and let it cool o' a bit. 4. Take a thin
sharp knife and make a hole in the middle of the roast. 5. Fill
the cavity with the apricot mixture. 6. Rub the whole roast with
salt and pepper. 7. Place bacon strips on the top of the roast
and add the rosemary on top. 8. Bind everything together with
kitchen twine, and place in a roasting dish. 9. Pour on some
olive oil and cook for about 11⁄2 hours.
Let the roast sit for 10 minutes before cutting it up
and serving.
SWEE T PAUL W I N T E R 2 01 2 | 1 1 5
Beefy Stew
1 16 | SWEE T PAUL W I N T E R 2 01 2
SWEE T PAUL W I N T E R 2 01 2 | 1 17
< Honey-Baked Short Ribs
these ribs
will fall off
the bone &
the sauce
will be sweet
+ sticky
oh my…
1 1 8 | SWEE T PAUL W I N T E R 2 01 2
Apricot & Apple Pork Roast
SWEE T PAUL W I N T E R 2 01 2 | 1 19
Beefy Stew
SERVES 4
2 tablespoons butter
1 tablespoon olive oil
2 lbs stew beef, cubed
1 large onion, chopped
2 cloves garlic, sliced
2 carrots, sliced
1 parsnip, sliced
1 bay leaf
21⁄2 cups beef stock
1 tablespoon Worcestershire sauce 1⁄2 teaspoon paprika
1 teaspoon salt 1⁄4 teaspoon pepper
2 teaspoons cornstarch 1⁄2 cup water
salt, to taste
1. Heat the oil and butter in a large pot. 2. Brown meat and
set aside. 3. Add onion, garlic, carrot, and parsnip and cook
until the onion goes soft. 4. Add back in meat and stir in stock,
Worcestershire, and spices. 5. Let the stew simmer for 30
minutes. 6. In a bowl mix cornstarch and water and add to the
stew. 7. Season with salt.
Serve with mashed potatoes.
Honey-Baked Short Ribs
These ribs will fall of the bone and the sauce will be sweet and
sticky. Oh my….
SERVES 4
1 teaspoon cumin 1⁄2 teaspoon cilantro 1⁄4 teaspoon pepper
1 teaspoon salt
2 cloves garlic, minced
8 to 12 short ribs
butter, for browning
1 onion, finely chopped
2 cups red wine 1⁄2 cup honey
4 tablespoons soy sauce
1 cup water
1. Preheat oven to 330°F. 2. Mix spices in a bowl, and then rub
them into the meat. 3. Heat up a large pan, add butter, and
brown ribs on all sides. 4. Take ribs out, set them aside, and
add the onion to the pan. 5. Sauté onion until soft. 6. Add meat,
wine, honey, soy sauce, and water. 7. Bring mixture to a boil and
place in the oven. 8. Let ribs cook in the mixture for 4 hours.
Serve with roasted potatoes.
Cornish Hen with Pine Stu!ng
This stu#ng is great—it can be used for chickens, turkeys,
or Cornish hens.
SERVES 4
2 Cornish hens or 1 large chicken
2 tablespoons butter
3 tablespoons pine nuts
1 small yellow onion, finely chopped
2 cloves garlic, chopped
21⁄2 cups chicken stock
1 cup couscous
3 tablespoons mint, chopped
glug of olive oil
(optional: carrots, parsnip, potatoes, or other vegetables
that you can roast)
1. Preheat oven to 360°F. 2. Rinse hens and dry them well
with paper towel. 3. Place both hens in a large roasting rack.
4. Melt butter in a large pan and add pine nuts, onion, and
garlic. 5. Sauté until the garlic is soft. 6. Add couscous and stir
well. 7. Add stock and let the couscous simmer until soft. This
takes about 12 minutes. 8. Let couscous cool and stir in the
mint. 9. Fill the inside of the hens with the couscous mixture.
10. If you added any carrots, parsnips, or potatoes, put them
onto the rack with the hens. 11. Pour olive oil over the hens (and
vegetables) and roast for about one and a half hours.
Let hens sit for 10 minutes before cutting them up.
Serve with the stu#ng.
1 20 | SWEE T PAUL W I N T E R 2 01 2
Jim Noonan >> Amadillo Ball
Paul Lowe >> Copper-Leafed Spoons >
Jim Noonan | Woolrich Woolen Mills
scarf, unionmadegoods.com
Paul Lowe | Gant by Michael Bastian
scarf and hat, unionmadegoods.com
SWEE T PAUL W I N T E R 2 01 2 | 1 21
bunch Meet the crafters behind all the cool projects in Sweet Paul Magazine and see what they are putting on their tree this holiday
cRaftyone
Photography by Chris Fanning
1 22 | SWEE T PAUL W I N T E R 2 01 2
Amadillo BallYOU WILL NEED:
tennis ball
metallic gold paint
paint brush
gold thumbtacks
small screw eye
hook
1. Paint tennis ball, and let it dry completely. 2. Cover ball with
thumbtacks. Start by pressing 1 tack into the ball and then
continue adding tacks in a circular pattern, covering any spaces
between tacks as you go. 3. Once ball is covered, choose
where you want the screw eye to be. 4. Press a tack into ball
and remove. 5. Twist screw eye securely into hole. 6. Put hook
through screw eye and hang on branch. (Note: with a pair of
wire cutters you can turn a paper clip into a great hook!)
Elise Dee >>How did you become so crafty?
Growing up, my parents were always very encouraging of
creativity in our house. For our birthday parties, they would
cover the floors in kraft paper so we could draw all over the
place. They bought me my first easel and oil paints. They let
me use a hot glue gun in elementary school. They were always
on board when I wanted to make overly complicated school
projects and dioramas. I had no creative boundaries growing
up, so I was always encouraged to be crafty and resourceful.
What do you do when you are not crafting for Sweet Paul?
I am an assistant display coordinator at Anthropologie on
the Upper East Side. I work with the visual team to create our
windows and in-store displays. I also make faux Staghorn ferns
for my Etsy shop, etsy.com/shop/EliseDee
Terrarium OrnamentsYOU WILL NEED:
medium to large undecorated glass ornament (available at
Michael’s craft store)
small stones
charcoal
potting mix
persevered moss
tiny terrarium plant
small charm, broach, or trinket
tweezers for placement and assembly
1. Fill up an empty glass ornament about 3⁄4 of an inch with
stones. 2. Add a little bit of charcoal, to keep your terrarium
fresh. (If you want to use a plant that is usually in soil, add
potting soil.) 3. Add a layer of preserved moss. 4. Add your
plant. You can use any tiny plant you can find! 5. Add a
charm or trinket and place it in your terrarium with a pair of
tweezers. For a hanging trinket, hook some sting onto the lid
of your ornament. 8. Follow the care instructions for the plant
you’ve chosen.
Jim Noonan >>How did you become so crafty?
Both my mom and my grandfather are crafty folks who love the
challenge of repurposing everyday materials to make beautiful
things or to solve little problems. After years of helping them
with their projects, I think their creativity and resourcefulness
rubbed o% on me!
What do you do when you are not crafting for Sweet Paul?
I always have a whole bunch of things going on at once. Right
now I am working on 2 projects for Scholastic, finding ways to
utilize crafting as part of the learning process. I also stay pretty
busy with Professor Figgy’s Fabulous Science Kits, my business
that sells educational science kits (professorfiggy.com). I’m
always making kits and developing new projects that make
learning about science a lot of fun! When I’m not working, I love
to cook, and then to clean and organize. I find all of these things
very relaxing.
Elise Dee >> Terrarium Ornaments
SWEE T PAUL W I N T E R 2 01 2 | 1 2 3
Paul Vitale >>How did you become so crafty?
My mom is amazing and she taught me to sew when I was really
young. Mostly Cut & Sew stu"ed toys. Then I moved on to
needlepoint. By the time I was 9 years old I was doing counted
cross-stitch and using a sewing machine. When I was in college
in the ‘90s I sewed inserts into my friends’ jeans to convert
them into bell-bottoms. Little did I know that all this was the
perfect foundation for a crafting job with Sweet Paul!
What do you do when you are not crafting for Sweet Paul?
When I’m not crafting for Sweet Paul I’m busy running the
business side of the magazine. I’m the luckiest guy around
(except for maybe Sweet Paul himself) because I get to be
creative and work on amazing craft projects as part of my
day job!
Bulb GlobeYOU WILL NEED:
old Christmas light bulbs
styrofoam ball
hot glue gun
metal wire
This ornament is so easy!
1. Hot glue the bases of incandescent holiday light bulbs to a
Styrofoam ball. 2. Take a length of copper wire and insert into
the ball as a hanger at the top.
I used big vintage outdoor bulbs that I found at a junkshop.
This looks great on a table or hanging on a tree or even as a
tree topper. I need to figure out how to make it light up next!
Dietlind Wolf >>How did you become so crafty?
It’s a gene gift from my mom and grandmother—it is running
through my veins and heart.
What do you do when you are not crafting for Sweet Paul?
I am still crafting, just for my own pleasure. I love old, nearly
forgotten crafting techniques or ideas that are out of fashion.
It gives the design a surprise twist.
Paper SleevesI decided to make the ornament in the form of a rhomb.
YOU WILL NEED:
paper
glue stick
pencil
sharp, small scissors
collected bunch of papers in di"erent colors and patterns
1. Fold a square piece of paper 2 times over to make a triangular
shape. 2. Cut the paper from the peak (the part that is the edge
of the open page) diagonally in little semicircles. 3. Cut the tip
o" the triangle that’s opposite to the peak (this will become
This looks great on a table or hanging on a tree or even as a tree topper. I need to figure out how to make it light up next! Paul Vitale >> Bulb Globe
Elise Dee | Woolrich John Rich & Bros scarf,
unionmadegoods.com
Paul Vitale | Oliver Spencer hat & Saint James scarf,
unionmadegoods.com
1 24 | SWEE T PAUL W I N T E R 2 01 2
the hole in the center of the paper). 4. Take a square piece of
paper even larger than the first and fold it as you did in Step
1. 5. Draw and cut a 1-inch outline around the edge. This is
easiest to do with paper that’s already folded, so you only have
to draw and cut 1 edge. 6. Cut out the same center part of the
page, but make the inner hole smaller than the original—you’ll
want it to show when you layer them together. 7. Continue with
this pattern. The minimum number of layers you should use
is 3. 8. To decorate the papers even more, continue to cut out
half circles in each layer of folded paper. 9. Glue all the layers
together, and let dry. 10. Hang the decoration on the branch by
the inner hole.
Sarah Goldschadt >>How did you become so crafty?
I come from a creative family and was also Girl Scout for
many years!
What do you do when you are not crafting for Sweet Paul?
I work as a freelance graphic designer for print and
digital magazines.
3-D Paper OrnamentsYOU WILL NEED:
scissors
multi-colored card stock
glue stick
embroidery needle
embroidery thread
1. Cut 10 4-inch circles out of multi-colored card stock.
2. Fold circles in half. 3. Glue backs of 2 ornament halves
together. Repeat to make a 3-D ornament. 4. Thread
embroidery needle with a 9-inch piece of embroidery thread.
Poke needle through the top of ornament. 5. Bring thread ends
together and tie in a knot.
Paul Lowe >>How did you become so crafty?
I grew up with 2 little old ladies whose only mission in life was to
make my life fun. We cooked, baked, and crafted all day long. In
my teens I made my own clothes. Since then I’ve been a florist,
and the last 20 years of my life I’ve been a food and prop stylist
and a crafter for magazines all over the world.
What do you do when you are not crafting for Sweet Paul?
When I’m not crafting then I do other things for Sweet Paul. I live
and breathe Sweet Paul.
Copper-Leafed SpoonsYOU WILL NEED:
wooden spoons, mine are from westelm.com
copper gilding sheets
glue for gilding
clean towel
small drill
copper wire
1. Cover the spoons with glue. 2. Following the instructions on
the box, cover the spoons with copper sheets. 3. Place them on
the towel and let them dry overnight. 4. Polish them gently and
remove excess gilding with a towel. 5. Make small holes on top
with a small drill and use copper wire as hangers.
Dietlind Wolf >> Paper Sleeves
SWEE T PAUL W I N T E R 2 01 2 | 1 2 5
Sarah Goldschadt >> 3-D Paper Ornaments
1 26 | SWEE T PAUL W I N T E R 2 01 2
WINTER IS THE BEST TIME TO ENJOY EVERYTHING CITRUS, so take advantage!
A MEAL to celebrate CITRUS
Food styling by Chelsea Zimmer | Photography by Linda Pugliese
SWEE T PAUL W I N T E R 2 01 2 | 1 2 7
PAVLOVA WITH VANILLA CREAM & CANDIED MEYER LEMON
1 28 | SWEE T PAUL W I N T E R 2 01 2
CITRUS WATERCRESS SALAD
SWEE T PAUL W I N T E R 2 01 2 | 1 2 9
THIS WILL BRIGHTEN even the GRAYEST of winter days
1 30 | SWEE T PAUL W I N T E R 2 01 2
PAVLOVA WITH VANILLA CREAM &
CANDIED MEYER LEMON
A perfectly light and refreshing end to a
fantastic meal.
MAKES 1 PAVLOVA, SERVES 6–8
Pavlova:
4 egg whites
1 cup powdered sugar
3 teaspoons cornstarch
1 teaspoon white vinegar
2 tablespoon lemon zest
parchment paper
Cream:
1 vanilla bean
8 oz heavy whipping cream
Candied Lemon:
2 Meyer lemons, thinly sliced 1⁄2 cup sugar 1⁄4 cup salted roasted almonds,
crushed
1. Preheat oven to 300°F. 2. Beat egg
whites with an electric mixer until soft
peaks form. 3. Gradually add 1 cup
powdered sugar, and beat until the
mixture is glossy. 4. Sift in cornstarch,
add vinegar and lemon zest, and fold
to incorporate thoroughly. 5. Pour out
egg white mixture onto a parchment-
lined sheet pan making an 8-inch-round
pile. 6. Place in the oven, bring down
the temperature to 250°F, and bake for
1 hour. 7. Turn o# the oven and allow
pavlova to cool completely. 8. Whisk
heavy whipping cream until soft peaks
form. 9. Scape vanilla seeds from the
bean and add to the cream and whip
through to incorporate evenly. 10. In a
pan heat 1 cup water, ½ cup sugar, and
vanilla pod. 11. Add Meyer lemon slices
and simmer until translucent, about 25
minutes. 12. Pull out onto parchment and
allow to cool.
To assemble your pavlova, top
with vanilla cream, candied lemons,
and almonds.
CITRUS WATERCRESS SALAD
This refreshing salad will brighten even
the grayest of winter days.
SERVES 4
Salad:
4 cups watercress
3 blood oranges, peels removed and
sliced into rounds
2 Meyer lemons, peels removed and
sliced into rounds
2 carrots, sliced into ribbons with
a peeler 1⁄4 cup pumpkin seeds
6 oz Stilton cheese
SWEE T PAUL W I N T E R 2 01 2 | 1 31
Blood Orange Vinaigrette:
3 tablespoons blood orange juice
1 tablespoon Meyer lemon juice
1 teaspoon Dijon mustard 1⁄4 cup olive oil 1⁄4 teaspoon salt, to taste
1. Toss watercress, citrus, and carrot with
vinaigrette. 2. Top salad with pumpkin
seeds and crumbled Stilton cheese.
WINTER THYME & KEY LIME COCKTAIL
This one will surely bring you back to the
good old days of summer.
MAKES 1 GLASS
Thyme & Lime Simple Syrup: 1⁄2 cup sugar 1⁄2 cup water
10 sprigs of thyme
2 thick strips lime peel
Cocktail:
2 oz gin
1 oz St-Germaine
1 tablespoon Thyme and Lime Simple
Syrup, or to taste
juice of 1 lime
club soda
lime slices
2 thyme sprigs
1. To make the simple syrup, boil the water
and sugar until dissolved. 2. Remove from
heat and steep the thyme and lime peel
for 10–15 minutes. 3. Strain the liquid.
4. Place gin, St-Germaine, simple syrup,
and lime juice in a shaker and shake well.
5. Pour into a glass with ice and top with
club soda. 6. Roll thyme sprigs between
your hands a few times to release the oils
and garnish your cocktail with the fragrant
thyme and slices of lime.
WINTER THYME & KEY LIME COCKTAIL
LEMON SALT-CRUSTED BRANZINO
SWEE T PAUL W I N T E R 2 01 2 | 1 3 3
YOU’LL NEVER COOK WHOLE FISH any other way again
1 3 4 | SWEE T PAUL W I N T E R 2 01 2
LEMON SALT-CRUSTED BRANZINO
You’ll never cook whole fish any other
way again. The lemon salt crust is
wonderfully perfumy and keeps the fish
amazingly moist and perfectly seasoned.
Be sure to reserve some of the leftover
salt crust on the table for sprinkling
purposes.
SERVES 4
3 -lb box kosher salt
5 large egg whites
6 large lemons, zested
2 11⁄2-lb whole branzinos, gutted
8 sprigs of thyme
2 sprigs rosemary
1. Preheat oven to 400°F. 2. In a large
bowl mix salt, eggs whites, and lemon
zest. 3. Slice 1 lemon into thin rounds
and stu$ the cavity of each fish with the
lemon slices and herbs. 4. Line a sheet
pan with parchment paper and spread a 1⁄4-inch-thick layer of the salt mixture onto
the pan, just large enough to lay both fish
on top. 5. Cover fish with the rest of salt
mixture, pressing down firmly to enclose
the fish. 6. Bake for 20 minutes or until
an internal temperature reads 135°F.
7. Take out of the oven and let stand for
10 minutes. 8. Gently crack open and
remove the salt crust using the back of a
spoon. 9. Pull back the first layer of skin,
removing top filet. 10. Remove the bones
and repeat with the other fillet.
If you want to be proper, transfer the
fillets to individual plates. If not, bring
the whole thing to the table and let
everyone playfully pick with forks and
hands.
MINEOLA-GLAZED RADICCHIO
& ENDIVE
The balance of bitter, crunchy radicchio
and endive with the tender sweetness
of Mineola orange is delightfully
unexpected in this dish.
SERVES 4
1 tablespoon olive oil
2 heads radicchio, quartered
lengthwise
2 endives, quartered lengthwise
2 Mineola oranges, supremed into
segments and membrane juiced
1 tablespoon honey
2 tablespoons brown sugar
¼ cup pomegranate seeds
drizzle of aged balsamic vinegar
1. In a large cast iron skillet heat oil over
medium-high heat. 2. Add radicchio and
endive and cook until charred and just
tender. Set aside. 3. To the hot skillet,
add the juice squeezed from the leftover
membrane of both oranges, along with
honey and brown sugar. 4. Bring mixture
to a simmer and add orange segments,
radicchio, and endives to the pan to
caramelize for a few minutes. 5. Transfer
to a platter, top with pomegranate seeds,
and drizzle on good balsamic.
SWEE T PAUL W I N T E R 2 01 2 | 1 3 5
MINEOLA-GLAZED RADICCHIO & ENDIVE
1 36 | SWEE T PAUL W I N T E R 2 01 2
Crafts by Paul Lowe, Jim Noonan, Paul Vitale, and Elise Dee | Styling by Paul Lowe | Photography by Dana Gallagher
Hair+makeup by Gregg Hubbard | Thanks to Jodi and Stella Hau#
Need some cool gift ideas for the holiday? You can make these gifts yourself with a lot of the supplies you already have in your house. Have fun!
Accessorize!
SWEE T PAUL W I N T E R 2 01 2 | 1 37
< Copper Chain Necklace / Ribbon Necklaceorize!
1 3 8 | SWEE T PAUL W I N T E R 2 01 2
Hex Nut Necklace
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Animal Necklace
YOU WILL NEED:
plastic animal toys
super glue
chain (we used some old metal jewelry chains)
1. Place a dot of super glue on top of the animals where you
want the chain to be. 2. Place the chain and let it dry. 3. Add
some more super glue on top of the chain so that it’s extra
secure. 4. Let dry, and then it’s ready to use.
Key Necklace
YOU WILL NEED:
old key
silver cord
1. String cord through the hole at the top of the key.
2. Tie the necklace at the length you want.
Copper Chain Necklace
YOU WILL NEED:
10 feet copper chain, you can get this at the hardware store
copper wire
2 fabric strips, 20 inches long
1. Cut 1-foot-long pieces of chain and place them next to each
other 2. Use copper wire to wire together the ends. Make a
small hoop on each side. 3. Tie the fabric strips to ribbons.
Accordion Necklace / Key Necklace
Hair Pin
Leather Bunting Necklace
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Animal Necklace / Paper Clip Necklace >
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Disco Bangle
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Cord & Tape Necklace
YOU WILL NEED:
silver cord
neon tape
1. Cut thin strips of tape and wrap tape around the cord every 5
inches. 2. Tie the ends of the cord together.
Disco Bangle
YOU WILL NEED:
can (I found that canned bamboo shoots worked the best for
this craft)
Mardi Gras beads
can opener (the kind that opens the can without creating
sharp edges)
scissors
hot glue gun
1. Use can opener to remove top and bottom of can. 2. Remove
the can’s label and clean the can thoroughly. Allow it to dry. 3.
Cut each strand of Mardi Gras beads once to create single long
strand. 4. Wrap beads around the can, securing with hot glue
on the inside of the can, trimming and gluing as necessary.
5. Continue wrapping strands around the can until it’s entirely
covered and bangle is complete.
Paper Clip Necklace
YOU WILL NEED:
paper clips of desired color and size (I used large and small gold
paper clips)
wire cutters
1. With wire cutters, cut paper clips directly adjacent to either
terminal end, creating a large outer loop or a small inner loop.
2. To create the desired length of chain, connect cut paper
clip loops by simply sliding them together. 3. Layer chains of
di"erent lengths for a multi-dimensional tiered e"ect.
Ribbon Necklace
YOU WILL NEED:
metallic ribbon
measuring tape
scissors
hot glue gun 1⁄8 -inch hole punch or screw punch
2 jump rings
small pliers
chain of desired length
1. Measure out 3 lengths of ribbon—24 inches, 36 inches, and
48 inches. 2. Fold each length in half and crease to find middle.
Thread Spool NecklaceDisco Bangle
SWEE T PAUL W I N T E R 2 01 2 | 1 4 3
3. At middle crease, fold ribbon at a 45-degree angle, making
each half-length perpendicular to the other. 4. Begin folding
ribbon over on itself, in a perpendicular fashion, and press
down and crease each fold each time. Continue folding back
and forth until you’ve created a sort of accordion snake of
ribbon. 5. Secure the end with hot glue. 6. Do this for each
length of ribbon and then punch a hole in either end of each
folded and hot-glued strand. 7. Thread end of each strand
onto a jump ring, positioning ribbon strands so they are tiered,
smallest to longest, top to bottom. 8. Attach jump rings to end
of length of chain.
Leather Bunting Necklace
YOU WILL NEED:
leather scraps
scissors
metal necklace
hole punch
1. Cut out 4 triangles out of the leather. 2. Punch 2 holes in
each triangle. 3. Thread the necklace into the holes so that the
leather hangs like a bunting.
Thread Spool Necklace
YOU WILL NEED:
11⁄2 yards silver cord
7 old wooden thread spools
1. Thread the spools onto the cord. 2. Make a knot at the ends.
Hair Pin
YOU WILL NEED:
metal hair pin
super glue
6 hex nuts, 1⁄4 -inch large
silver cord
1. Glue the hex nuts to the pin. Let them dry. 2. Pull the cord
through the nuts and cut o" on each side.
Accordion Necklace
YOU WILL NEED:
long jewelry chain, 20”
satin ribbon
2 jump rings
strip of fabric, around 30” long x 3” wide
needle nose pliers
needle & thread
1. With your needle and thread (knotted at the end) start at 1
end of the piece of fabric. Thread through the middle of fabric
with a running stitch from 1 side to the other side. 2. Gather the
fabric tightly and knot the thread at the end. 3. Use your pliers
to open 2 jump rings. 4. After the first fold in the fabric, loop a
jump ring around the thread, repeat at the other side. Make sure
the jump rings are at the same height on either side. 5. Attach a
10-inch chain to either side of the jump ring around thread then
close the jump ring with your pliers. Repeat at other end. 6. To
cut the chain to the correct length, use your pliers to open links
in the chain and detach sections. 7. At each end of chain add
a jump ring and close. 8. Knot ribbon onto each jump ring to
create your tie closure.
Hex Nut Necklace
YOU WILL NEED:
40 hex nuts,1⁄4 -inch large
jewelry chain, 50 inches
1 lobster clasp
11 jump rings
gold metallic spray paint
needle nose pliers
1. Cut your jewelry chain to about 30-inches long by opening up
links in the chain to separate segments. This will be the length
of your necklace, so you can adjust it to your liking. 2. String
40 hex nuts onto the chain. 3. Find the center of the hex nuts
and add a jump ring onto the chain in the center. 4. Cut another
piece of chain, about 6-inches long, and attach it to the jump
ring at the center. 5. Move the two center hex nuts to cover the
jump ring. 6. Add another 2 jump rings on either side of the 2
center hex nuts. 7. Cut 2 more pieces of chain, 1 inch shorter
than the longest (which is 5 inches), and attach 2 jump rings.
8. Move the next 2 outer hex nuts over to cover those jump
rings. 9. Repeat steps 6–8 more times until you have 9 fringes
of chain on your necklace. 10. Attach jump rings to the ends of
your chain. 11. Attach your lobster claw to 1 of those jump rings.
This is your necklace clasp. 12. In a well-ventilated area, spray
paint your whole necklace gold using even strokes at a distance
of about 12 inches. Do this until your necklace is completely
gold on both sides. 13. Let your necklace air dry outdoors or in a
well-ventilated area for at least an hour.
1 4 4 | SWEE T PAUL W I N T E R 2 01 2
Styling by Paul Lowe | Crafts by Paul Vitale, Jim Noonan, and Paul Lowe | Photography by Colin Cooke
SWEE T PAUL W I N T E R 2 01 2 | 1 4 5
of a beautiful old room standing in the middle of a forest. It was so real, I had to recreate it for you, my dear friends
I had a dream one night
1 4 6 | SWEE T PAUL W I N T E R 2 01 2
Hanging Pinecones
SWEE T PAUL W I N T E R 2 01 2 | 1 47
Gift Wrap
YOU WILL NEED:
craft paper
gray paint
brush
ribbons
white painted pinecones
1. Paint your paper—it’s easy, just go to work on it with paint
and a brush. 2. Let it dry. 3. Wrap your gifts and embellish with
ribbons and pinecones.
Hanging Pinecones
YOU WILL NEED:
ribbons, mine are grosgrain that I have washed to get a
vintage look
hot glue gun
large pinecones
1. Cut the ribbons into di"erent lengths and hot glue pinecones
onto one end. 2. Tie the ribbon ends together and hang on wall,
door, or back of a chair.
Crystallized Pinecones
YOU WILL NEED:
pinecones
desired household salt, like alum powder, borax, or
Epsom salts
spray adhesive
sturdy (floral) wire
water
container
binder clips
drying rack
polyacrylic spray
1. Attach floral wire to pinecones by twisting securely around
top. 2. Spray pinecones with adhesive and sprinkle with desired
salt as if glittering—this is called “seeding” the crystals.
3. Let dry overnight. 4. Create saturated solution of same salt
sprinkled on pinecones—do this by dissolving chosen salt
in very hot (almost boiling) water until no more will dissolve.
(For Alum, this is about 3⁄4 cup of alum to every 2 cups water;
for borax, this is about 1 cup borax to every 2 cups water; for
Epsom salts this is about 3⁄4 cup Epsom to every 1 cup water.)
5. Add saturated solution to chosen container and allow to
cool for 45 minutes. 6. Submerge salt-covered pinecones in
solution. 7. Use binder clips to secure wire to container and keep
pinecones submerged. 8. Within 4–8 hours, crystals will form
on pinecones. Let sit until desired size/e"ect is reached.
9. Remove pinecones from solution, being careful since crystals
are fragile when wet. 10. Let sit on drying rack for a couple
of days. 11. To preserve luster of crystals, seal with glossy,
polyacrylic spray.
Pinecone Pillow
YOU WILL NEED:
linen fabric
scissors
sewing machine
batting
needle & thread
a few pipe cleaners
1. Cut 2 large pinecone shapes out of linen. 2. Sew them
together, and leave a hole for the batting. 3. Cut 40 3-inch ovals
out of the linen. 4. Hand stich them to the pillow overlapping
like a pinecone. 5. Fill the pillow with batting and sew together.
6. The stem is made of a small tube of linen with pipe cleaners.
Hand stick to the pillow.
Paper Pinecones
YOU WILL NEED:
aged book pages (vintage sheet music would work well too!)
stapler and staples
pencil or pen
scissors
double-stick tape
1. Stack about 15 pages together and secure them together
with staples in a straight line down the center. 2. On either side
of the line of staples, sketch (symmetrically) the profile of a
pinecone. 3. Cut out shape with scissors. 4. Fold up outer pages
on each side along line of staples and secure together with
double-stick tape. 5. Fold and fan out remaining pages to make
pinecone 3-D.
Printed Pinecones
YOU WILL NEED:
pinecone prints, you can find lots on the web
gray paint
brush
scissors
1. Give the prints a thin coat of paint to make them look old.
2. Cut them out and use as wall decor or on gifts.
1 4 8 | SWEE T PAUL W I N T E R 2 01 2
To me a lush carpet of pine needles or spongy grass is more welcome than the most luxurious Persian rug —Helen Keller
Crystallized Pinecones
Pinecone Pillow (top right) | fabric from joann.com
Paper Pinecones (bottom right)
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Printed Pinecones
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Wreath
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Wreath
YOU WILL NEED:
metal wreath, get this from your local florist
old metal Christmas tree light holders, I got mine
on etsy.com
candles
1. Place the candleholders on the wreath and add candles.
Remember to never leave candles unattended.
Gingerbread Pinecones
MAKES ABOUT 60
11⁄2 cups dark molasses
1 cup packed brown sugar 2⁄3 cup cold water 1⁄3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
confectioners’ sugar
1. Preheat the oven to 350°F. 2. Lightly grease 1 cookie sheet.
3. Mix together molasses, brown sugar, water, and shortening.
4. Sift together flour, baking soda, salt, allspice, ginger, cloves,
and cinnamon. 5. Add mixtures together, and mix well. Cover
and refrigerate for 2 hours. 6. Roll dough ¼-inch thick on a
floured board. 7. Cut with floured pinecone-shaped cutter.
Place about 2 inches apart on cookie sheet. 8. Bake for 10–12
minutes. 9. Let cool.
Serve with a small coating of confectioners’ sugar.
Felt Pinecones
YOU WILL NEED:
wool felt scraps
marker
ruler (or circle templates)
fabric scissors
needle
embroidery floss
glass seed beads
1. Draw (or trace) and cut out circles of the following diameters
and number (in parentheses):
1.0” (3)
1.25” (4)
1.5” (4)
1.75” (6)
2.0” (6)
2.25” (6)
2.5” (8)
2. Cut notches all around edge of each circle, making them look
like little felt asterisks. 3. Cut out a 3-inch rectangle of felt and
fringe lengthwise, making fringe about 2.5 inches long (these
will act as needles). 4. Thread needle with embroidery floss
and knot at end. 5. Thread first seed bead onto embroidery
floss and then begin threading on felt pieces through their
center, alternating each felt layer with a seed bead spacer in the
following diameters and numbers (in parentheses):
1.0” (3)
1.25” (3)
1.5” (3)
1.75” (4)
2.0” (4)
2.25” (4)
2.5” (8)
2.25” (2)
2.0” (2)
1.75” (2)
1.5” (1)
1.25” (1)
6. Top o& pinecone with final seed bead, fold uncut end of
fringe in thirds and thread on to top of pinecone as needles, and
then knot embroidery floss to keep all pieces in place. 7. Cut
embroidery floss o& needle and create loop of desired length at
top for hanging the ornament.
Those who dwell among the beauties and mysteries of the earth are never alone or weary of life—Rachel Carson
1 52 | SWEE T PAUL W I N T E R 2 01 2
Gingerbread Pinecones (top left)
It is not so much for its beauty that the forest makes a claim upon men’shearts, as for that subtle something, that quality of air that emanation from old trees, that so wonderfully changes and renews a weary spirit—Robert Louis Stevenson
SWEE T PAUL W I N T E R 2 01 2 | 1 5 3
Felt Pinecones
1 5 4 | SWEE T PAUL W I N T E R 2 01 2
CRISP EVERGREEN TREES ARE EASY TO MAKE
AND YOU CAN PLANT THEM EVERYWHERE
Crafts+photography by Sarah Goldschadt
INTO THE WOODS
SWEE T PAUL W I N T E R 2 01 2 | 1 5 5
Evergreen Trees
YOU WILL NEED:
scissors
green card stock
glue stick
1. Make a triangle pattern and cut out 9 pieces.
2. Fold each triangle in half. 3. Glue all halves
together until they form a circle.
1.
2. 3
Group these trees together for a fun tabletop forest or branch out and use non-traditional colors to make a mod grove
TIP: The more triangles you glue together, the fuller the trees will be.
For more simple craft
ideas see Danish American
designer Sarah Goldschadt’s
new book, Craft-a-Day at
quirkbooks.com/craftaday
1 56 | SWEE T PAUL W I N T E R 2 01 2
Do you have any secret tools or gadgets in the kitchen? Anything that you could never live without? We’ve
recently fallen in love with our KitchenAid Fruit & Vegetable
Strainer attachment. We have a stubborn habit of romanticizing
manual devices, like food mills. But when faced with garden
harvests measured by the bushel, we cave. And usually we
realize that labor-saving kitchen devices aren’t moral hazards
after all.
If you could change anything about your kitchen, what would it be? We would be in it more. We work and travel
too much.
What do you always have stocked in your pantry? Any specific products you always want to have on hand?Lemons, lemons, lemons. The nearest grocery store is a half
hour away, so we grow or raise nearly all of the fresh ingredients
for our meals right on our farm—from meats to veggies to
dairy. But of course we can’t grow lemons in our northern
climate. This means we obsess about running out of them and
buy a dozen at a time when we make an infrequent trip into
town. We’re lemon hoarders. We even save squeezed lemon
carcasses to polish our copper pots. Our freezer is half full of
empty halves.
What’s your go-to dish to make at home? Omelets.
Between farm chores, working in our store, and traveling for
appearances, we often find ourselves ready for dinner at a very
late hour. And we both get pretty grouchy pretty quickly when
we’re hungry. Our omelets take less than 10 minutes from coop-
to-table—plus we always have our own Beekman Blaak Cheese
on hand to add in. If you drive by the farm late at night, don’t be
surprised if you spot us in the garden gathering fresh omelet-
filling ingredients by the light of a flashlight.
What was your most nightmarish kitchen situation? Any major catastrophes? Our most major catastrophe is
almost cliché. We were filming the Thanksgiving episode of our
reality TV series and one of our apple pies spilled over in the
oven, causing it to smoke and set o% the house’s fire alarm.
Since our home is an important historic landmark in our area,
the alarm is wired directly to the volunteer fire department alert
system. Within minutes we had a half dozen volunteer firemen
pounding at our door. We were mortified that we’d pulled our
neighbors away from their Thanksgiving tables, but of course
the show’s director couldn’t have been more thankful for the
unexpected drama.
If you could only eat one thing for the rest of your life, what would it be? For Brent, it would be a garden tomato
sandwich. For Josh, pie. Any kind.
Are there any foods you can’t stand? Nope. We’ve been to a
lot of places in the world where people don’t have enough food,
so we’re grateful for every bite we eat. That said, neither one of
us will ask for second helpings of boiled cabbage.
What does home cooking mean to you? Home cooking
means food that comes with a side of good stories.
The Fabulous Beekman Boys open up their pantry for us and tell us about highs and lows in their kitchen
Pantry ConfectionsPhotography by Alexandra Grablewski
SWEE T PAUL W I N T E R 2 01 2 | 1 57
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