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8/3/2019 Sweet Paul Mag Holiday 2010
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New York Times Cookie Jar
Perfect gift for the holidays. Displays two puzzles
edited by Will Shortz, plus erasable marker (and answers!).
The lid has a Times T as its handle.
Comes in a gift box. 6" x 6" x 7". $59.95 NSAP3322
Ode now t nytstoe.omOr call (888) 669-2708
8/3/2019 Sweet Paul Mag Holiday 2010
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table of contents
Woof
Page 48
One for the Season
Page 50
Cupcake
Page 57
Well Opener
Page 59
Thanksgiving
Page 60
Kids, Cookies and Fun
Page 68
A Cake Tin Filled with Old Photos
Page 76
Holiday Brunch
Page 84
Treats
Page 92
Winter Cocktails
Page 98
Dressing up Cranberries
Page 104
Winter Warmers
Page 112
Let Me Entertain You
Page 116
Next issue
Page 124
Whats up, Sweet Paul
Page 5
Contributors
Page 7
Recipe Monday
Page 10
Keep Your Eye On
Page 12
My Happy Dish
Page 14
Its a Wrap
Page 17
Crafty Friday
Page 24
Painless Holidays
Page 28
Gorg-wanna
Page 30
A Reection of Flavors
Page 34
From Mormors Kitchen
Page 36
Gorg-wanna Kids
Page 38
Wills Picks
Page 41
Wine
Page 44
Gorg-wanna Food
Page 46
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Food + styling by Paul low e PhotograPhy by Melina haMMer
F o o d + s t y l i n g b y A n n A W e n d t
P h o t o g r A P h y b y t K t K t K
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Whats up,Sweet Paul?
Welcome to the very first Holiday Issue of Sweet Paul Magazine.
Its kind of crazy to think that it was one year ago that I had the idea of
creating a magazine... and yet, here we are. Time sure does fly when
youre having funand fun is exactly what its all about here at Sweet
Paul. Ive had one awesome experience followed by another while making
this issue, and for me, the merriment has been put back into the holidays.
This time of year also makes me reflect on how far weve come, and how
thankful I am to have the opportunity to work with the talented artistsand writers who brought my vision to life. They have helped the
magazine take on a life of its own - a gift that continues to give. The
things we have planned for the New Year are very exciting, and now our
readers have an opportunity to contribute!
We launched a campaign on Kickstarter.com to raise money for a
redesign and special issue. All contributors will receive exclusive rewards,
including behind-the-scenes updates on the design process, and a chance
to submit your own recipe to be shot for Sweet Paul Magazine!
This past year has changed everything - hearing from the readers and
fans always leaves us deeply touched, and we hope to continue to give
back with new recipes, crafts, and beautiful stories. With your
continued support, anything is possible!
So for everyone, near or far, known and unknown, I wish you all a
wonderful holiday season and a very happy new year.
May all your dreams
come true!
PHOTOGRAPHS BY FRANCES JANISCH AND ELLEN SILVERMAN
check out sweet paulscampaign on
kickstarter.com!
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The UlTimaTe BirThday Book,
WiTh engraved CoinHardbound book with every birthday
front page in recipients life.
$169.95 NSAP2176
Ode now t nytstoe.omOr call (888) 669-2708
8/3/2019 Sweet Paul Mag Holiday 2010
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contributorsHOLIDAY 2010 ISSUE NO. 3
What would be the ultimate holiday gift
to receive this year?
JANICE MALKOTSIS
Copy Editor, New York
Without questionthe cherry
colored Le Creuset Cookwear
Set. Just thinking about all
the delicious recipes I could
try makes my mouth water.
BRADFORD CROWDER
Writer + Illustrator,
Bainbridge Island
To have all of my blogging
friends in one place! It wouldbe amazing to have all of us
gathered together to celebrate
the season in style! With a
phenomenal feast, of course!
FRANCES JANISCH
Photographer, New York
My ultimate gift would be
a two-week holiday in the
Mediterranean with my
family and close friends, and
Anthony Bourdain as a guest.
SABRA KROCK
Photographer, New York
My son is just starting to talk,
so something like give me
a hug, mama or love you,
mama would be the best!
COLIN COOKE
Photographer, New York
The ultimate gift for me to
receive this holiday would be
really creative, nice clients.
JIM HENSLEY
Writer + Photographer,
Oslo
You know...peace on Earth,
goodwill for mankind. But ifnobody can score one of those
for me, Id be happy with a
tin of trufe salt from Dean &
DeLuca.
LISA BJORNER
Photographer,
Stockholm
I want a few extra days off
for this holiday! So we haveplenty of time to socialize with
friends and family.
KIM M. MOREAU
Writer, New York
A magical iPhone with better
service, so I can actually talk
on the phone from the inside
of my apartment. Or a dog I
can make funny outts for.
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ASHLEY NORTON
Stylist and Designer,
New York
I really need a vacuum cleaner.
Its embarrassing that I dont
have one but Im picky and just
cant decide which one to get.
HECTOR SANCHEZ
Photographer, New York
A trip to Cuba to visit my96-year-old grandmother.
ANDREW PURCELL
Photographer, New York
To receive a vintage bottle
of ros champagne. To be
honest, it doesnt have to be
just for the holidays, Ill take it
anytime...
ELLEN SILVERMAN
Photographer, New York
I would like to spend a week
with my extended family in
Venice, exploring the city and
shopping the markets by day.
JENNIFER NOLAN
Photographer, New York
An endless supply of Tocca
007 candles... or at least
enough to get me through the
winter.
CARRIE PURCELL
Food Stylist, New York
A plane ticket to Florence, Italybecause I have a good friend
living there right now who Id
love to visit; and maybe a big
bag of liddabit salted caramels.
WILL TAYLOR
Writer + Stylist, London
Im hoping to become best
buds with Mr. Bright a yellow
Chestereld armchair covered in
golden yellow York velvet, nished
with jewel-colored buttons.
KEVIN NORRIS
Photographer, New York
I would love a big and happy
St. Bernard with large, oppy
ears and an even larger smile!
DON PURPLE
Stylist, New York
To be in Venezuela wearing aT-shirt, shorts, ip-ops and
living on rice and beans and
tons of papaya...with a BIG,
SMILING HAPPY HEART!!
CAROLINE ROGERS
Illustrator,
New York
The ultimate gift will be
bringing all of our families and
friends together in NYC when I
marry my anc this fall.
ANNA WENDT
Food Stylist, Stockholm
Any adventure that involves
food. A new restaurant, a cool
food class, picnic in the forest
or a weekend getaway in some
awesome city.
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9" Square Dinner Plate - Set of 4 $54.95 NSAPFE1
12" x 16" Tray $14.95 NSAPFE2
12.5 oz. Glass - Set of 4 $19.95 NSAPFE3
12 oz. Mug - Set of 4 $39.95 NSAPFE4
22 oz. Bowl - Set of 4 $46.95 NSAPFE5
10 oz. Creamer $9.95 NSAPFE6
7.5" Butter Dish $12.95NSAPFE7
Thats what youll call this whimsical newcollection of quality dishware featuringa crossword pattern edited by The NewYork Timess own Will Shortz, and all thequality and design innovation you expect
from Fishs Eddy.
Buy online at www.nytstore.com, or in person atFishs Eddys fagship store near Union Square.
LETTER PERFECT1 any of the symbols of an alphabet 14 free from any aw or defect
l_ _ _ i
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FOOD AND STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE
recipe monday
EVER PUT SOMETHING IN YOUR MOUTH AND
THINK THIS IS THE MOST AWESOME THING EVER!?
WELL, THIS RECIPE JUST MAY CONJURE UP THE
SAME THOUGHT.
A Slice ofHeaven
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Marzipan, Cranberriesand Pistachio Squares
Makes 24
16 ounces marzipan
Confectioners sugar, for dusting
10 ounces white chocolate, chopped
1/2 cup pistachios
1/2 cup dried cranberries
Cut the marzipan into 4 equal parts.
Using a rolling pin, roll out the
marzipan to form a thin
pancake-like shape.
Use a little confectioners sugar
as our so the marzipan does
not stick to the surface.
Melt the chocolate (can use a
microwave or a saucepan
over hot water).
Cover a baking tray with
parchment paper and placeone marzipan layer on it.
Pour some chocolate on top
and using a spatula, spread all
around the marzipan.
Sprinkle with cranberries and pistachio
Place another layer on top and
continue until the last layer is
chocolate, pistachio and cranberries.
Refrigerate for 30 minutes before
cutting into squares.
Keep cool until served.
SWEET PAUL . HOLIDAY 2010 | 1
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| S W E E T P A U L . F A L L 2 0 1 0
crafty-fridaykeep your eye on
Light andWood
TEXT BY KIM MOREAU
PHOTOGRAPHY BY JENNIFER NOLAN
WE GO INTO THE WOODS WITH SARAH
FOOTE, WHO CREATES WOVEN LAMP SHADE
STRUCTURES PAINSTAKINGLY CRAFTED
BY HAND, TO DISCUSS INSPIRATION, THE
BLOGOSPHERE AND BRUISES.
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How did you get started creating things?
I always liked to make things since I was a little
kid. I would take the balsa wood that my dad
and brother would use to make model airplanes
and turn it into things for my room. I had these
grand ideas of what I would do in my room
when I got olderlike I always wanted to put a
hammock in there.
How about these shades specifically? How did you
get started making these?
Its based on something I came across when I
was walking down the street. I found these old
metal egg baskets people used to usethis kind
of a globe, sphere shape, and for some reason it
occurred to me to weave wood through it. So I
kept doing different shapes. The way the light
shines through the wood looked really good.
Were you a wood-worker? What led you to work
with that material? When I did the first lamp it was with balsa
wood, as a kid I played around with that. I
hadnt done any wood-working. Ive tried to
make furniture, but the stuff I do, it doesnt have
to be perfect. Its not actual wood-working
where you have to be so precise. I like more
organic shapes and natural forms, which is why
Id like to do some other things with pillows or
using fabric.
How did you move from the balsa wood to the
veneers you use now?
I started with the balsa wood because its very
transparent, but it turned out to be too soft. It
almost starts to decay a little bit. Someone sug-
gested that I try veneer. It works the same
wayit has the light color, and its super thin,
but it maintains its shape a lot better. Its a lot
more consistent. With balsa, the grain will
always be different, but with veneer, its
very regular.
Where do you find your inspiration?
Well, almost everyone always says
theyre inspired by nature, and I would
say leaves and petals are my biggest
inspirations. But, for me, its the
shapes. I see shapes, as opposed to
colors and textures.
Youre originally from California, why
did you make the move from the west
coast to Brooklyn?
Ive been in New York about four
years now. I had barely even been to
Brooklyn. My sister lives in Manhattan and I
had been to visit her a lot, but for some reason I
had this idea of myself being in Brooklyn and
making things here. Theres a lot going on here
in terms of design that I wanted to be a part of.Im still slowly just starting on the path of where
I want to be, and all the things I want to make
and do.
How much of the design blogs and community do
you keep up with, for inspiration and such?
I feel sometimes like Im over-stimulated. I find,
I can go a long time off of a little bit of inspira-
tion. I feel like if I look too much, my atten-
tion can be taken in too many directions. I
used to have this experience a lot where I
would see a lamp or see something and think,such beautiful things already exist, why am I
even doing this? But of course, it can work
the opposite way, too.
How is it having people react with the products
you make?
Definitely its so weird. Ive been doing this
for a long time, but I hadnt sold them. I
was just giving them to friends. Then when
I started selling them and I got coverage, I
was looking at the comments that people
have made. Its a little uncomfortable, its
usually positive, but youre never 100 confident
about something you create, at least Im not.
That coverage led you to TV, and being featured on
HGTVs Dear Genevieve. How did all of that
come about?
They had a producer who had seen them online.
They called me like a week before they needed
the lamp, which was rough because I make the
lamps,
especially the hydrangea
lamp they used, over several weeks because it
very physically tiring. So I did it, and I wa
really exhausted when I showed up to start film
ing. I was already in this out-of-it state, then to
be there, it was really weirdnot to mention
seeing yourself on TV. But Genevieve Gorder i
so extremely nice.
You mention the physical toll, this isnt light work by
any means. How do you deal?
Its mostly just my hands and shoulders
Especially with the hydrangea lamp, its hun
dreds of those little pieces and I stamp them ou
by hand. Ive tried other methods you can
send veneers to laser cutters wholl cut them foyou, but that leaves burnt edges on the perime
ter. But I like the look of the way I do it the best
which is the thing with handmade goods you
have total control over it and it will look exactly
how you want, but it takes a lot out of you.
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Dads Potato PancakesRECIPE BY AMY JURIST | STYLING BY PAUL LOWE
PHOTOGRAPHY BY FRANCES JANISCH
THE WINNER OF THIS ISSUES SWEET PAUL RECIPE CONTEST IS
AMY JURIST WITH HER DADS POTATO PANCAKES.
my happy dish
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Yields approx. 20 pancakes (3 round)
4 large russet potatoes, peeled and grated
1 medium yellow onion, fnely grated
1/3 cup matzo meal, plus additional to soak up liquid
1 1/2 teaspoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 egg
Vegetable oil or rying
Sour cream and apple sauce
In a large mixing bowl, combine potatoes and
all other ingredients.
In large nonstick pan, heat 1/4 inch o oil. (I the pancake
browns quickly, turn down the heat to allow pancake
to brown slowly.) Add more oil to pan i necessary: The
pancakes should not touch the bottom o the pan.
Spoon 2 tablespoons o potato mixture into hot oil.
Flatten out with potato masher until about 1/4 inch thick.
Turn when edges are crisp and bottom is completely
dark golden brown.
Remove when both sides are almost
completely browned.
Add more matzo meal to mixing bowl to soak up
excess liquid, as needed.
Remove to paper towel to dry.
Serve hot immediately with sour cream and apple sauce.
Amy says
This recipe makes me happy becauseit reminds
me of when I spent the holidays with my dad,
who died 20 years ago. He was a great cook
and made the perfect potato pancakesreally
thin and crispy. Every time I make them now,
I know hed be so proud of me, because of how
good they taste, and how I nally followed my
passion and became a chef.
Dads Potato Pancakes
The Hints
Keep 1/4 inch to 1/2 inch o oil in the pan so the
pancakes are essentially oating in the oil.
Always grate everything by hand; use the
larger side o a box grater or the potatoes,
and the small holes or the onion.
Keep adding small handuls o matzo meal
(never our!) as needed to soak up
the extra liquid in the potato mixture
as youre making them.Make only a ew pancakes with the frst round
to determine i more salt, pepper and onion
are needed. When satisfed with the avor,
continue with rest o mixture.
Drop the potato mixture by spoonuls into the
oil. Take a potato masher (one with holes) and
atten each one until about 1/4 inch thick. This
makes or pancakes that are crispy and
not mushy inside.
Dont remove the pancakes until they are
browned on both sides. This will not only make
them taste better but theyll stay crispy as you
make the rest o the pancakes. I the middle o
the pancakes is too light, they will get soggy as
soon as theyre put on the paper towel.
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SOME NEW AND FUN WAYS TO WRAP
YOUR HOLIDAY GIFTS.
Its a Wrap
STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH
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POM-POM
Start with making a large wool pontoon
Use a pom-pom maker; available in any
knitting store or online (www.clover-usa
com). Wrap your gift in white paper and
create a wide band using wool yarn. Ho
glue the pom-pom on top.
BUTTONS
Work on small spaces at a time. Cover a
paper or wooden box with craft glue and
simply add the buttons. When the whole
top is covered, hot glue more buttons on
top so that there are no large gaps.
KITCHEN
Wrap your gift in white household pape
and make a wide band with plastic shel
liner that you hot glue on the back. Use
regular white cotton kitchen string to
fasten a wooden or plastic spoon and a
gift tag.
LACE
Wrap your gift in craft paper; then cut a
piece of lace to fit all the way around.
Fasten it on the back with a hot glue gun.
(The lace I used was from an
old table runner.)
TAPE
Use Japanese tape to cover a simple
wooden box. Choose 4 to 5 different
colored tapes and tape them to the box.
The label is made of craft paper thats
been taped and then cut.
PAPERS
Make your own gift wrap using your childs
drawings, old books, artwork or tear
sheets from your favorite magazine. Copy
it on a home copier or take it to a copy
center for a color image. Make the tags
using the same paper.
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Craft paper is my favorite wrapping paper.
The small gift is wrapped and tied with red
wool yarn.
The tassels are made by twining the yarn
around two fingers; tie in the middle and cut
the sides. Tie to the two yarn ends.
The large red pom-pom is made the same
way, twine the yarn around four fingers; tie
in the middle and cut the sides.
The white center is a small pom-pom hot
glued in place.
Button gift is tied with thin metal wire and
the buttons fasten to the wire.
The large gift is wrapped in craft paper and
a vintage cherry hat decor hot glued on top.
CRAFT PAPER
SWEET PAUL . HOLIDAY 2010 | 19
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FLOWER
Wrap your gift in white paper and hot glue
a ready-made paper flower on top.
My flower is from www.katespaperie.com
LEAF
Wrap your gift in white paper and white
string. Using a leaf-shape puncher, punch
out leaves from white paper. Hot glue
them to the end of the strings.
BROWN GIFTS
The flower topper is a ready-made rosette, cut up and glued to the gift
Hot glue a vintage flower in the middle.
The pom-pom ribbon on the round box is hot glued.
The lace is glued in the back of the gift with a hot glue gun and held in
place with a simple cotton ribbon.
To make the big bow, layer the ribbon into a number 8 shape on top o
each other (three times will do the trick); fasten a thin metal string
around the middle. A very simple way to make a bow: hot glue it in place
CUPCAKE FLOWERS
Wrap your gift in pretty floral paper. Take three regular
size cupcake paper liners and turn them inside out; hot
glue together.
Take three small cupcake liners and do the same thing.
Glue the large and small flower together. The middle is
made of a small liner cut up in strips and glued in the
center of the flower.
The tassels are bits of cut-up liners glued on the string.
ROW YOUR BOAT
Make a small, simple gift more fun by ho
gluing a miniature boat with people on top
of it. (They can be found in craft and
hobby stores that also sell model trains.)
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The New York Times Wine Club brings you wines from all over the world, selected for their
exceptional quality and value. From thousands tasted, the wine experts at Global Wine will carefully
select 6 wines and deliver them straight to your door every 3 months.
Shipments include tasting notes and recipes from The New York Times No commitments cancel anytime Full satisfaction and replacement guarantee
Call 877-698-6841 and order todayor visit nyincb.com. Enter savings code: sweetpaul
6 excpi Wis.yus F Jus $44.95.
(First Wine Club Shipment of Times Sampler, retail value of $120)
Restrictions apply. Wines are subject to change. Offer does not apply to existing Wine Club members, one-time Wine Gifts or Wine Shop. Expires 12/31/10. The New York Times has chosen GlobalWine Company and its panel of exper ts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of The Timess critics or newsroom.
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crafty-fridaycrafty friday
LightRecyclingTURN AN OLD WHISK INTO A VERY STYLISH
AND COOL LAMP. ITS EASY AS PIE!
STYLING BY PAUL LOWE
PHOTOGRAPHY BY FRANCES JANISCH
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SWEET PAUL . FALL 20
YOU WILL NEED
One old industrial whisk
Hanging lamp set (I used one from www.anthropologie.com )
One screwdriver
1. Make sure the lamp set is not plugged in.
2. Unscrew the socket until it comes apart; unscrew the screws
holding the two wires in place.
3. Pull the cord through the whisk; re-assemble the socket.
4. Wrap one wire around one screw and tighten.
5. Do the same for the second wire (make sure the wires are not touching).
6. Screw the socket back into position; add a lightbulb.
7. Hang the lamp and turn on.
Enjoy the light!
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Food + styling by Paul low e PhotograPhy by Melina haMMer
F o o d + s t y l i n g b y A n n A W e n d t
P h o t o g r A P h y b y t K t K t K
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Want To AdvertiseIn Sweet Paul Magzine?
CONTACT US AT:
[email protected], and we will send you our new media plan.
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SCHEDULE!
Pace yourself. Ive found that if I take two to
three nights and assign them one holiday task
writing out cards one night, gift wrapping
anotherjust to get them on my schedule, Ill
no longer have those all-nighters scrambling
to pull it together. I make the nights funIll
watch old movies or make cider while doingthe tasks.
Frances Bailey, Editor and Blogger, 400sqft.
blogspot.com
ESTABLISH CHILD CARE
If you are entertaining, hire a group babysitter
so your friends can bring their children and still
be able to enjoy the party as adults.
Jen Ramos, Designer and Blogger, madebygirl.com
GATHER GIFTS
The most stressful thing for me is giftbuying. What I like to do is get most of my
purchases done by mid-November leaving
December free for me to focus on baking,
wrapping, parties, etc. I also make sure to nd a
go-to gift and buy 10 to 15 of them in the early
fall. You dont need to spend a lot of money,
but it should be something unique that will
make your friends or family smile. Have them
wrapped and ready to go so when the season
rolls around, youve got a bunch of sweet gifts
to give to teachers, co-workers, etc. I also like
to buy all my wrapping paper and bows, tape,
etc. in the fall.
Jan Halvarson, Editor and Blogger, poppytalk.com
BE TECH SAVVY
Use the internet. Compare prices on items at
sites like the Find (http://www.thend.com)
to make sure you are getting the best prices.
Join discount groups like Gilt Group (http://
www.gilt.com) to make sure you are getting the
best prices on designer goods. Also, shop etsy
(http://www.etsy.com) to support artists.
Dallas Shaw, Designer, dallasshaw.com
KEEP KIDS ENTERTAINED
Always have activities on hand for the young
ones invited to holiday parties to ensureeveryone is happy and having a good time
Coloring books, paper and crayons are great, o
better yet, create a do-it-yourself crafty projec
for the kids.
Karen Chien, Designer and Founder of Cheeky
Living, cheekyliving.com
No Pain HolidayWE ALL KNOW THE HOLIDAYS CAN BE ANYTHING BUT EASY, SO WE ASKED SOME OF OUR
EXPERT FRIENDS TO GIVE YOU THEIR TOP TIPS FOR A PAINLESS HOLIDAY SEASON.
ILLUSTRATIONS BY CAROLINE ROGERS
BAKE MORE COOKIES
The holidays bring out the baker in
me. Growing up, cookie making was
always a big part of the season for ourfamily. Now that I spend my holidays
in the city, I make big batches of
cookie dough and keep it rolled in
logs in the freezer. Its so easy to pop
it in the oven for an impromptu party,
or even wrap with a piece of pretty
stationery and a ribbon for a last-
minute gift. The best part is cookies
are always just a few minutes away!
Caroline Rogers, Illustrator and Blogger,
itlooksgoodtome.com
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USE FOUND OBJECTS
Gather fallen branches from your neighborhood
to use with hanging ornaments instead of using
a live tree. Arrange them, clustered, in a tall urn
or container.
Pam Zsori, Owner of Ink & Peat and Blogger,
housemartin.typepad.com
MAINTAIN MODERATION
Dont overdo it at parties around the holiday
period. Pace yourself when it comes to
indulging in party food and drinks. Your body
and head will like you better for it!
Peter Georgakopoulos, Photographer and Blogger,
souvlakiforthesoul.com
PREPARE FOR LONG TRIPS
Have a DVD player in the back of the car! After
we got one, we were able to drive anywhere!
Christine Haerra, Stylist and Blogger,
ilovepolkadot.blogspot.com
GIVE AN EXPERIENCE
I am big on giving experiences. Last year,
certicates for a Moroccan hamam in a
500-year-old Kasbah was my gift of choice for
friends living in Marrakech. I zipped into thespa and my gifts were all taken care of in a 1/2
hour!
Maryam Montague, Hotel Owner and Blogger,
mymarrakesh.com
FOREGO PERFECTION
Dont succumb to the pressure of holiday
perfection. The best memories often com
from the craziest momentslike when
your mom burned the turkey, or the year th
Christmas tree fell over (on grandpa). The
holidays can be nutty...enjoy every silly
second of it.
Ez Pudewa, Blogger, creaturecomfort.com
STAY HOME
Keep traveling to a minimum. If you spend
your holidays on the road ghting trafc youl
feel they passed you by when its all over. I
youd be missing out by declining out-of-town
offers, offer to host your own party.
Denise Grayson, Blogger, theswellelife.com
SWAP LEFTOVERS
Host a small get-together with your friend
after New Years Day to swap leftover cards
wrapping paper and other seasonal basicAfter all, it can take a while to use a full roll o
wrapping paper and you dont want to give th
same boxed holiday card to your co-worker
year after year. Have all of your guests brin
supplies theyd like to swap and make sur
everyone leaves with new-to-them goodies fo
the following season.
Kari Chapin, Writer and Stylist, karichapin.com
PARTAKE IN POTLUCK
Nothing beats the ease of having your holiday
events as collaborative events. No one needs tobring anything extravagantan extra bottle o
wine, a plate of cheese or a fresh loaf of Italian
or French bread can be a big help. Dont b
afraid to ask, most guests are happy to help.
Grace Bonney, Blogger, designsponge.com
UTILIZE ONLINE
RESOURCES
Use an online registry. This is
especially helpful when exchanging
gifts with extended family. Id
much rather give a gift that I
knew they wanted or needed
rather than something that will
just gather dust.Myregistry.com or
alternativegiftregistry.com are great
sites because you can add items from
any website (like Etsy!) or a brick-
and-mortar store.
Julia White, Designer, jewelweeds.com
DRINKS
When hosting our annual holiday
party, I always make a special house
drink. I prepare a big pitcher ahead,
put it in the fridge and as soon as
my guests arrive I add some ice and
start pouring. Super easy. One of my
favorite drinks is: vodka, champagne
and cranberry juice. Its festive andsuper easy to make. In addition, I
always set up a bar with bottles of
vodka, bourbon, rum, an ice bucket
lled with beer, wine and champagne,
and a variety of mixers. This way
people can just help themselves to
whatever they want and I dont have to
play bartender the whole night.
Ron Escobar, Blogger, magazinejunkie.
typepad.com
SWEET PAUL . HOLIDAY 2010 | 29
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gorg-wannafood
LOOKING FOR A GIFT FOR A FOODIE?
LOOK NO FURTHER.
Whisk It Baby!
gorg-wanna
SPECIAL READER DISCOUNT
If you love to cook, or someone you know loves tocook, this delicate whisk is the perfect gift. The
pendant, which is 3/4 of an inch long, is made o
sterling silver, and is also available gold dipped
Comes on a 16 inch chain
Silver pendant, $45.00; etsy.com/francesandco
Sweet Paul readers get 10% discount. Use
SWEETPAUL in message to seller at checkout
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CHAIR Camping chair designed by Jesper Thomsen for
Normann Copenhagen in beech wood and leather.
$3,500.00; huset-shop.com
CALENDARLetterpress calendar inspired by vintage
fabrics and geometric shapes from SeeSaw. $32.00; seesaw.
bigcartel.com
DECOR KITSuper cute decor kit from Polli that contains
30 decorations and ribbons to make garlands, gift tags or
ornaments. $19.95; polli.com.au
BOOKKristin Hove collected recipes from her family and
friends in her new book Collected. $22.95;
hardiegrant.com.au
HOLIDAY CARDS Made just for our readers by C&C.
You get 12 cards for $24.50; candtcreative.com
THE POPPY Awesome linen flower from
EmersonMade. Comes in three sizes. From
$54.00; emmersonmade.com
OWLS Crocheted owls from City Owl.
Made by Grandma. Comes in a range of
colors, $20.00; cityowlvintage.com
SWEETPAULTREAT!Youcanwinitemsinpink.Simplysendusane-mailatgiveaway@sweetpaulmag.com,andtelluswhatyoudliketowinandwhatstoryyoulikedthebestinthisissue.EntriesduebyDecember15.
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During the early years o being a teenager, my ather worked
overseas which aorded my amily and me the antastic
opportunity to travel widely. My frst big adventure at
thirteen would see me through Ireland, Switzerland, Saudi
Arabia, Hong Kong, Australia and New Zealand. My
mother encouraged my sister and me to keep a journal o
our travels that was met with the typical enthusiasm one
would expect when asking a child to take on the task o
writing during a vacation. But, I endeavored to do my best
and made my daily entries.
Years later, ater stumbling across the journal in a box, that
aged tablet was cracked open again and I couldnt helpbut be astounded. You wouldnt exactly call it literary,
ar rom it, but it held a heart-warming revelation that
had long been orgotten. All I had written down over the
span o several weeks was the endless varieties o culinary
pleasures Id polished osmoked kippers, strawberry
cream cake, chicken shawarmas, hummus, hum bao,
seaweed noodles with peanut sauce, Violet Crumble,
lamingtons, Pavlova, and on and on and on. All o my
memories had been cataloged by the oods Id eaten.
And, rankly, little has changed.
I never cease to be amazed and appreciative o the intensity
with which ood outlines the moments o our lives. Whil
some are more deeply sentimental than others, perhaps
most, i not all o us will continuously carry these sensory
memories until our very end. We will acutely recall the
events, the places and most o all, the people in our lives
through the scents and avors o so many times gone by.
To this day, i I make the rice and corn that my now
long gone Aunt Kay used to make, the mere smell wil
immediately transport me back to when I was a smal
child sitting in her San Francisco kitchen listening to he
wonderul laugh or as she would sotly sing. A simplchocolate snack cake tinged with a hint o cinnamon
reminds me o the one thing my sister was ever willing to
cook rom scratch: my moms yellow curry spaghetti with
mushrooms. It still weakens me with its aroma. And, th
warm perume o her sherry cake wating about recall
amily holidays or the polished cocktail parties my parent
would host or my ather s colleagues.
My moms version was to simply substitute sherry or the
liquid called or on a box o yellow cake mix. And, rankly
there is nothing wrong with that shortcut based on my
recollection! However, today I have adapted this sherry cakrecipe to suit my own needs by creating a scratch version
As I am oten known or my cupcakes, this interpretation
includes a topping o nutmeg-laced browned butter and
vanilla buttercream. But, a simple preparation o the cake
in a Bundt cake pan and dusted with powdered sugar wil
give you an immediate sense o my childhood original
Either way, I hope you enjoy this recipe and perhaps mak
it a new part o your own amily ood memories.
A Refection on Flavors
TEXT AND ILLUSTRATION BY BRADFORD CROWDER
A LONG JOURNEY TO FIND THE PERFECT CUPCAKE
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2 cups sugar
5 whole eggs, plus 1 egg yolk
3/4 cup vegetable oil
1/4 cup melted butter
3/4 cup cream sherry
1/4 cup half & half
1/2 tablespoon vanilla
2 1/2 cups unbleached all-purpose our
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 1/2 teaspoons nutmeg
For the frosting
1 1/4 cups sugar
1/2 cup our
1 1/2 cups whole milk
4 sticks unsalted butter
2 teaspoons vanilla
1/2 teaspoon nutmeg
UNCLE BEEFYS SHERRY CUPCAKES WITH
BROWNED BUTTER BUTTERCREAM
Preheat the oven to 350F.
Beat the sugar and eggs together
until uffy and a pale yellow color
(3 to 5 minutes).
Add the wet ingredients (oil,
melted butter, sherry, half & half,
vanilla) and mix until incorporated.
Sift together the our, salt, baking
powder and nutmeg.
Add the dry ingredients and mix
until just combined.
(Do not over mix!)
Using a standard size, spring-
action ice cream scoop, place the
batter into a regular-size mufn
tin lined with cupcake papers.
Bake for 17 to 18 minutes, or
until an inserted toothpick
comes out clean.
Cool completely before frosting.(If making a Bundt cake,
thoroughly grease and our a
Bundt pan; bake about 45 to 55
minutes or until tester
comes out clean.)
SWEET PAUL . HOLIDAY 2010 | 35
For the frosting
In a saucepan, over medium-high heat, melt one
stick of unsalted butter and cook until a deep
golden brown. (Do not burn.)
Set aside to cool completely.
In a medium-size bowl, sift together sugar and
our.
Add the whole milk and mix until thoroughly
combined.
Pour the mixture into a medium saucepan and
cook over medium heat, whisking often, until the
mixture comes to a boil and thickens (about 25
minutes).
Place mixture in a bowl and cover with plastic
wrap, so that the plastic wrap is completely
touching the mixture (to prevent it from forming
a skin); allow to cool.
When mixture has cooled and is warm to the
touch, transfer to a mixer tted with a whisk
attachment and beat on a medium-high setting.Add browned butter in small spoonfuls.
Add nutmeg.
Cut remaining 3 sticks of butter into small pats
and slowly add to the frosting.
Whip until light and uffy.
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The Gingerbread DisasterIt was a few days before Christmas and Iwas 6 years old. I woke up very early with
one thought in my head: I want to bake
gingerbread cookies.
The whole idea came from a favorite
record that I had listened to as a
child, a story by the Norwegian writer
Thorbjorn Egner. In it, is a rabbit that
bakes and sings a song about how to
make gingerbread cookies. So at six inthe morning on that fateful day, I went
downstairs to the kitchen with my little
record player and that record.
from mormorskitchen
BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH
I found the big baking bowl that my
grandmother had used for baking and
turned on the record. It didnt take very
long after that for the kitchen countertop,
oor and, surprisingly, the ceiling to host
a celebrated mix of our, sugar, eggs and
cinnamon. Of course, the song was not a
real recipe, but how was I to know at such
a young age?
My grandmother and mother later told mehow they had been woken up by the sound
of the same song playing over and over
againonly to nd me in the midst of such
a mess. I thought they would be angry;
after all, my grandmother would no doubt
have to spend upward of a week to clean up
after me. But instead, they said, they had
both burst out in laughter.
After giving me a scrub down in the tub
and straightening up the disaster area,
we spent the rest of the day baking real
gingerbread cookies. I can still close myeyes and remember the smell of cinnamon
and pepper.
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w
Makes about 80 cookies
1 cup salted butter, sotened
1 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cardamom1/4 teaspoon ground cloves
4 cups plain four
1 teaspoon baking powder
In a large bowl beat butter and
sugar until creamy.
Add egg and molasses and mix well.
Add spices, four and baking powder and
stir until everything is incorporated.
Wrap dough in plastic wrap and
rerigerate overnight.
Preheat oven to 375F.
On a lightly foured surace, roll out the
dough to about 1/8 inch thick.Cut out cookies and transer to a baking
tray covered with parchment paper.
Bake or about 6 to 8 minutes
or until golden.
Cool on a wire rack.
Store in an airtight container.
Mormors Gingerbread Cookies
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gorg-wannakids
PHOTOGRAPH BY ANNA BODERKE
With hanging bowler hats
and mustaches, this child
will surely grow up to
become a big Magritte fan.
Let It Hang
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MOBILE Mr. Mustache baby mobile for mustache lovers made
of paper and nut veneer. $28.00; www.jaellundtofa.etsy.com
PLATE Dont forget Santas cookies this Christmas.
Im sure he will be very happy to be served from this melanin plate.
$16.00; www.littlekorboose.com
DECAL Sleeping bear wall decal; comes in 34 colors and five
different sizes. $68.00; www.couturedeco.com
PILLOW Meet Mr. Frank Fox from Danish Darling Clementine,
12x12. $40.00; www.huset-shop.com
CAR Ride on toy car based on the very first SAAB.
Made of plastic and wood. $460.00; www.huset-shop.com
DUCKY I was so happy when I found the old-fashioned rubber
toys at Roll Over Red Rover. Comes in a range of different animals.
$25.00; www.rolloverredrover.com
PLACEMAT Great playful Hallo Robot placemats that will makeall kids sit still and eat their food. $14.95 for 8;
www.hellohanna.com
GUITAR Future rock star? This fabric guitar from Rice is perfect.
$45.00; www.huset-shop.com
SWEET PAUL . HOLIDAY 2010 | 3
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9 1 0 1 1 1 21 2 3 4 5 6 7 8
Sign up for one giftSubScription nowand receive a second for
50% offthe regular price.
Puzzle no more
Stumped by what to get that croSSword lover on
your holiday gift list?
To sign up, visit www.nytstore.com/Xword, orphone us at (800) 819-0991. Use code: SWEET1
In practical terms, someone who does The New York Times crossword puzzles
four days a week has an almost 50 percent lower risk of developingAlzheimers than her next-door neighbor who only does the puzzle once per week!
dr. zaldy tan
Professorat theharvard Medical school division of aging
each month you will receive
A dozen of The Timess legendary puzzles and answers
Hours of crosswording pleasure
Mailings about members-only exclusives
Offer expires 12/31
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BY WILL TAYLOR
Wills PicksGET CRAFTY WITH OUR TIPS AND IDEAS FOR ASTYLISH CHRISTMAS PARTY.
Bell Garland, $23.00; LED-Light Tree, $78.00;
Planter, $31.00; thewhitecompany.com
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Cheers!The holiday season is well and
truly upon us and we at Sweet
Paul want to make your Christmas
party the best on the block. So,
pour yourself a glass of mulled
wine and let the planning begin...
FUN IDEAS TO GET THE
PARTY STARTED
Why not organize an ornament
exchange around a preset theme
to break the ice?
Get everyone to put an After
Eight mint on their forehead,
and then see who can get it into
their mouth without using their
hands.
PARTY AND TABLE DECOR
For a festive touch, use tree
ornaments and jewel-colored
ribbons to tie napkins together.
Warm up side tables and
entryways with branches
collected from your local park or
woods. Spray paint them white
and hang twinkling lights and
decorations on them for a
unique look.
Paint fruits, foliage and
pinecones in metallic hues, and
then place along your mantle;arrange tea lights in the gaps.
For a quick and quirky
centerpiece, fill a cake dome
with brightly colored baubles.
Mix fruits, foliage and animal
objects to achieve an
eclectic look.
Mix and match napkin rings for
a relaxed look.
WILLS PARTY PLAYLIST
All I Want for Christmas is You,
by Mariah Carey
Blue Christmas, by Elvis Presley
The Christmas Song,
by The Pogues
Twelve Days of Christmas,
by Nat King Cole
Have Yourself a Merry Little
Christmas, by Destinys Child
Last Christmas, by Wham
Assorted napkinrings, $23.00-
$30.00; habitat.co.uk
Napkins, $2.49;ikea.com
Robin, $5.50;johnlewis.com
Pear $7.80habitat.co.
Wreath, $30.00;
johnlewis.com
Reindeer, $1.99;ikea.com
42 | S W E E T P A U L . H O L I D A Y 2 0 1 0
WILLSTIP!
Mixandmatch
napkinringsfora
relaxedlook.
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Flatware, $235.00; heals.co.uk
Three Canap CheatsTUNA AND BLACK PEPPER CIABATTAS
Mix tuna flakes, freshly chopped parsley, sliced
olives, extra virgin olive oil and cracked black
pepper together; then refrigerate.
Just before your guests arrive, slice ciabattas
around 1/2 inch thick and place on a
parchment-lined tray in the oven at 350F
until golden.
BREAD STICKS WITH A TWIST
For each bread stick, lay a slice
of prosciutto flat.
Place three arugula leaves on top and sprinkle
with finely sliced sun-dried tomatoes.
Starting at the base, tightly wrap the
prosciutto around the bread stick beforeserving with champagne.
MINI ROAST BEEF PASTRIES
Chop 1 tablespoon chives and 1 teaspoon
horseradish; mix into 2 cups sour cream. (You
can save time by spooning into ready-made
pastry shells.)
Top with sliced roast beef.
Garnish with a sprig of watercress.
Candlestick,$7.99; ikea.com
Serving platter, $79.95;crateandbarrel.com
Owl, $4.70;
heals.co.uk
Joy Pears, $38.00;etsy.com/shop/lapomme
Dinnerware, $36.00 to $50.00;
westelm.com
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All eyes were on the bottle...
Girls, French girls in act, had been
persuaded to come over to where the tent
was pitched. This was not to be a beer and
potato chip event. This called or white
wine...maybe cheese, a fre on the beach.
This particular campground happened to be
in the south o France. It really couldnt have
been anywhere else. The adjoining shop was
flled with accidental gourmets flling their
baskets with exotic oods. The group o
young men I was spying on had crossed the
Channel rom England to try their luck onthe Cte dAzur.
Theres an element o luck when picking out
a bottle o wine or any given occasion i you
dont learn to decipher the clues. The bottle
the campers were leaning toward was clear
glass with an ornate, classy labelthe wine
in it, a deeply satisying gold color. They
had stumbled over a real unexpected pearl;
Ch. Climens, Sauternes at an astonishingly
aordable price.
Terms like red and white, dry or sweet have
only limited meaning. Ive had red wines as
black as coee, and the occasional bottle
o Chablis that looked pretty green to me.
As ar as sweet goes, that Chablis had lost
whatever trace o sugar its chardonnay
grapes ever had. Buy a bottle o Chardonnay
rom Sonoma County and youll likely get
more than a hint o sweetness. Now a lot o
this is up to the wine maker. Delaying the
harvest will make or riper, sweeter grapes.
Ending ermentation earlier will leave some
o the natural sugars in the wine. Thats
whats happening during ermentation
the yeasts are consuming the sugars and
leaving alcohol behind. In theory, the more
sugar, the more alcohol. At a certain point
though, the amount o alcohol trapped in
the bottle will kill the yeasts beore all the
sugar is converted. The wine will then have
a certain ruity sweetness to it. Sauternes
is a special case o nature doing something
unexpected and spectacular. Most other
white Bordeaux wines are bone-dry. The
northern latitude o the vineyards doesntmake or super ripe grapes most years,
and rankly the wine makers here dont
want them. Except in Sauternes. There,
sweet white wine is king. Situated at the
point where one colder river ows into
a warmer one, Sauternes has an almost
unique advantage. The rivers create an early
morning og at just the right time, in just
the right season and in just the right place to
encourage a particular ungus to attack the
grapes, pierce their skins and allow much o
the juice to evaporate. Its called noble rot.Most ungus in the vineyards is, well, just
rot. It ruins the grapes and makes or rotten
wine. Noble rot turns grapes into one o the
wine worlds real jewels.
How the campfre date ended, Ill never
know. The three young men hurried o to
the cashier with a surprise bottle o dessert
wine, and a six-pack o beer just in case.
In my imagination they had a night to
remember, at least on one level.
wine
A Sweet Life
SAUTERNESOnce in a lifetime
Tradition compels me to say
Chteau dYquem. Honesty
compels me to say Ive never
had it. It is the head honcho of
dessert wines and one of the
planets most expensive liquid, by
the way. One vine makes about a
glass of wine.
Whenever you can
Almost any Sauternes will be
good, provided it comes from
a good year. Ask around. Try
Climens, Guirad, or Doisy-Dane.
Whenever you want
Luckily, like other French luxury
items, there are believable
copies. Wines from the districts
Monbazillac or Cadillac can give
you almost the same quality for a
fraction of the price.
TEXT AND PHOTOGRAPHY BY JIM HENSLEY
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LOOK WHATS PUSHED THROUGH THE GROUND AND INTO OUR KITCHEN!
Santas Red ToadstoolsPHOTOGRAPHY BY KEVIN NORRIS
gorg-wannafood
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TOADSTOOLS Looking for the perfect holiday
cake decor? Then these edible toadstools are pretty
darn close to perfection. Eight edible toadstools
made of sugar paste, chocolate and royal icing.
$32.00; www.etsy.com/shop/andiespecialtysweets
ALE The bottle of this red rice ale is so cuteI
kinda want to use it as a vase after its all gone. (Its
very tasty, too!) $4.99; www.kodawari.cc
CRACKERS We do love our cheese and crackers
here at Sweet Paul. These buttery crackers are
great for soft cheeses like brie and camembert.
$8.00; www.finecheese.co.uk
CUPCAKE LINERS Love these gingham and
polka dot cupcake liners. They will make any boring
cupcake look stylish. $4.99 for 40 liners; www.
nycake.com
HONEY Sage honey from Napa Valleyperfect for
tea or just a tablespoon in hot milk before bedtime.
Helps keep the flu at bay. $12.85; www.katzandco.com
JEWELS Need some sparkle on your cake or cook-
ies? Then these edible jewels are the answer.
Each one is made of sugar. $10.99 for 8; www.
nycake.com
OILS Holiday time is cookie time and you will need
to add some taste to them. Orange blossom water
and pure peppermint extract are the perfect solu-
tions. $10.99; www.nielsenmassey.com
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GIVE YOUR POOCH AN EXTRA TREAT THIS HOLIDAY.
A Great Start to aNew Day.
PHOTOGRAPHY BY COLIN COOKE
48 | S W E E T P A U L . H O L I D A Y 2 0 1 0
woof!
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Pancakes
A healthy way to start the day.You can also make these for yourself:
just add 4 tablespoons of sugar.
Makes about 15
1 cup buckwheat our4 tablespoons corn our
1 teaspoon baking powder1 cup buttermilk4 tablespoons milk1 large egg
Mix all ingredients in a large
bowl until smooth.Refrigerate for 30 minutes.In a small saucepan, heat a smallamount of butter (to coat) and cookeach pancake about 1 minuteon each side.(For bone-shaped pancakes, justpour the batter into a bone-shapedcookie cutter.)
Cool and serve.Can be frozen.
BED ber cool dog bed from L.A. designer James PeComes in two sizes, from $900.00; www.jamesperse.com
SWEATER Turn your pooch into a candy cane with this csweater from Trixie+Peanut. Comes in a range of co
$29.00; www.trixieandpeanut.com
CUFF Leather cuff with charm in metallic Tagana. Comea range of different colors. $150.00; www.vonderbitch.co
ILLUSTRATION Personalize a portrait of your pet Superstudio. Starts at $35.00; www.superstudio.etsy.com
HAT Keep your pup warm this winter with Blue Blossom
from Beantown. Made to measure. $30.00; www.beantohandmade.etsy.com
TOY Wonder Ballsbouncy, colorful vinyl ballsperfectthe playful pup. $5.00; www.trixieandpeanut.com
SWEET PAUL . HOLIDAY 2010 | 49
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one for the season
FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE
Chocolate,CHOCOLATE HAS GOT TO BE THAT ONE INGREDIENT THAT MAKES EVERYONE HAPPY.
DONT THINK I EVER MET ANYONE THAT DIDNT LIKE CHOCOLATE IN ONE FORM OR ANOTHER.
DARK, WHITE, SWEET, BITTER, WITH MILK OR BACONITS ALL GOOD TO ME.
(THANK GOD BATHING-SUIT SEASON IS FAR AWAY!)
a passion
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BEST HOT CHOCOLATE EVER!
Makes children of all ages very happy.
Makes 1 glass
1 1/4 cups full fat milk
2 ounces good quality dark chocolate
1 teaspoon sugar, or more to taste
Whipped cream to serve
Heat the milk in a saucepan over medium heat.Melt the chocolate in the milk.
Add the sugar and whisk until dissolved.
Serve with whipped cream.
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Serves 4
2 teaspoons butter
1/2 cup sugar
6 large eggs, separated
6 ounces good quality chocolate, melted
1/2 teaspoon salt
Crme frache for serving
Raspberries for serving
Preheat oven to 350F.
Bring a pot of water to a boil.
Butter 4 ovenproof small dishes.
In a large bowl, whisk egg yolks and sugar
until light and creamy.
Whisk in the melted chocolate.
In another bowl, whisk egg whites with
salt to form soft peaks.
Fold the egg whites gently into the
chocolate mixture using a spatula.
Pour into the dishes.
Set the dishes in a roasting pan and pour
enough boiling water into pan to come up
1 inch on sides of dishes.
Bake about 12 to 15 minutes, cake
should have just set.
Cool and serve with crme frache
and raspberries.
CHOCOLATE PUDDING CAKE
A mix between cake and pudding. Stays moist for days.
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SWEET PAUL . HOLIDAY 2010 | 53
Serves 6
9 ounces dark chocolate, chopped
1 cup butter
6 eggs, separated
1 1/2 cups sugar
Preheat oven to 350F.
In a medium saucepan, over hot water, melt
chocolate and butter in a bowl.
Beat the egg yolks and sugar in a bowl until pale.
Combine the egg mixture and the chocolate.
Whisk the egg whites into stiff peaks.
Fold them gently into the chocolate mixture.
Pour the batter into a 12- to 14-inch pie tin.
Place in oven and bake for about 16 to 20 minutes.
The cake will rise and then fall (its supposed to fall).
Serve warm with whipped cream or ice cream.
FALLEN CHOCOLATE CAKEThis is such a great cake and without our, so its great for Passover.
Since the cake is very soft, it will need to be served with a spoon.
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Makes 12 large cupcakes
1/2 cup unsalted butter, softened
1/2 cup sugar
3 eggs
1 cup plain our
1/4 cup shredded coconut
4 tablespoons good
quality cocoa powder
1 1/2 teaspoons baking powder
1/2 cup shredded coconut
1 teaspoon cocoa powder
Ice cream, for serving
Preheat oven to 350F.
Beat butter and sugar until pale.
Add eggs, one at a time; mix well.
Add our, coconut, cocoa and
baking powder; mix well.
Pour the batter into a 12-cupbuttered cupcake tin.
Place in oven and bake
for 12 to 15 minutes.
Cool on a wire rack.
Toss the shredded coconut
in cocoa powder.
Serve the cupcakes with the
chocolate coconut and ice cream.
CHOCOLATE AND
COCONUT CUPCAKES
Make many, these will be popular.
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Makes about 30
1 cup whipping cream
1 pound good quality
dark chocolate
1 tablespoon Amaretto
Cocoa powder
In a saucepan, slowly
bring cream to a boil.
Place the chocolate and
Amaretto in a bowl and
pour the cream over.
AMARETTO TRUFFLES
Placed in a decorative box, these can be great gifts for the holidays.
Stir gently to dissolve the chocolate.
Leave to cool.
When the mixture is set, use a spoon
to scrape teaspoon-size balls.
Use your hands to roll them into balls
(messy, but fun, and you can always
lick your ngers afterward).
Roll the trufes in cocoa powder
and serve.
Will keep up to one week.
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FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH
CHEDDAR & CHIVES CUPCAKEThis is the perect savory cupcake or all those cold nights
when you want something satisying
Makes 12
1 1/2 cups plain four
1 1/2 teaspoons baking
powder
1 teaspoon salt
4 tablespoons cold butter,
cubed
3 tablespoons resh chives,
chopped
3 ounces sharp cheddar,grated
1/2 cup milk
Preheat oven to 350F.
In a large bowl, mix
together four, baking
powder and salt.
Add the butter and work
it into the four with your
hands. (It should resemble
coarse meal.)
Add chives, cheddar and
milk and mix well.Divide the dough into well-
greased cupcake tins.
Bake or about 20 to 25
minutes, or until golden
brown.
Serve resh rom the oven
with butter and some good
cheese on the side.
cupcake
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HOLIDAY 2010 ISSUE NO. 3
THANKSGIVING
KIDS, COOKIES AND FUNA CAKE TIN FILLED WITH OLD PHOTOS
HOLIDAY BRUNCH
TREATS
WINTER COCKTAILS
DRESSING UP CRANBERRIES
WINTER WARMERS
LET ME ENTERTAIN YOU
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OUR THANKSGIVING DINNER HERE AT SWEET PAUL
MAGAZINEIS INSPIRED BY TRADITION.
BUT, AS ALWAYS, THERE IS A LITTLE TWIST.
FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ
Thanksgiving
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SWEET PAUL . HOLIDAY 2010 | 6
PUMPKIN SOUP WITH
CRANBERRY COMPOTE
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PUMPKIN SOUP WITH
CRANBERRY COMPOTE(previous page)
A creamy and sweet soup that goes
perfect with the cranberry compote.
Serves 6
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced1 2-pound pumpkin, peeled, seeded and
cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
Cranberry compote, to serve
3 tablespoons toasted pumpkin seeds,
to serve
Heat oil in a large saucepan and fry
onion and garlic until soft.
Add pumpkin, potato, carrots,
leeks and stock.
Bring to a boil and let the
soup simmer for 30 minutes.
Pour the soup into a blender
and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5
minutes.
Season with salt and pepper.
Serve soup with cranberry compoteand toasted pumpkin seeds.
CRANBERRY COMPOTEThis compote can be used in a next
day turkey sandwich. It is quite close
to heaven.
Makes 2 cups
1 cup dried cranberries
1/4 cup golden raisins
1/2 cup dried cherries
1/4 cup raisinsGrated zest from 1 orange
4 tablespoons orange juice
4 tablespoons Limoncello
Place all the ingredients in a small
saucepan and bring to a boil.
Simmer for 6 to 8 minutes, or until
almost all liquid is gone.
Cool and store in an airtight container.
MAPLE AND APRICOT
ROASTED TURKEY(right)
This is my favorite way to make a
turkeyeasy and very tasty.
Serves 6 to 8
1 14-pound fresh organic turkey
4 tablespoons butter, softened
Salt and pepper, to tasteStufng, see page 66
4 tablespoons butter
1 cup chicken stock
1/4 cup maple syrup
1/4 cup apricot jam
1 cup cream
1 cup chicken stock
Preheat oven to 425F.
Wash the turkey well; remove neck
and giblets; dry.
Massage the whole turkey with butter;
rub well with salt and pepper.
Loosely ll the cavity with stufng.
Pull the legs together and tie them with
twine; place in roasting pan with rack.
Pour in chicken stock.
Place in oven and roast for 30 minutes.
Melt butter, syrup and jam in
a small saucepan.
Reduce heat to 350F.
Baste the turkey every 20 minutes with
the maple syrup mixture.
If the turkey starts to brown in some
areas, place some foil on top.Total cooking time should be about 3
hours; a meat thermometer should read
170F when inserted into the breast.
Let rest 30 minutes before carving.
For the gravy: pour the drippings
into a saucepan.
Skim off some of the fat and bring to a
boil; add cream and stock.
Simmer on low heat until thick.
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Serves 6
1/4 cup grated Parmesan
2 pounds Yukon Gold
potatoes, peeled and cubed
1 stick butter
1 cup warm milk
Salt and pepper, to taste
Fresh thyme
MASHED POTATOES WITH CRISPY PARMESANLove the texture of the creamy potatoes with the crispy Parmesan.
Preheat oven to 400F.
Sprinkle 1/2 teaspoon of Parmesan on a
baking tray covered with parchment paper.
Leave about 2 inches around the piles so
they have room to melt.
Bake until melted and crispy,
about 2 minutes.
Take out and cool; break into pieces.
In a large pot, cook the potatoes in
unsalted water until tender.
Drain and mash.
Over low heat, add butter and stir until
melted; add milk and stir well.
Season with salt and pepper.
Stir in Parmesan and serve with a sprinkle
of fresh thyme.
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Serves 6
4 tablespoons butter
2 yellow onions, chopped
2 stalks celery, chopped
1 1/2 pounds mushrooms,
trimmed and sliced
2 tablespoons thyme,
nely chopped
Salt and pepper, to taste
1 pound olive bread, cubed
1 cup chicken stock
3 eggs, beaten
Preheat oven to 400F.
Butter a large ovenproof dish.
Heat the butter in a large pan and
saut onions and celery until the
onions become soft.
Add mushrooms, thyme, salt
and pepper.
Saut the mixture until the
mushrooms are golden.
Transfer to a large bowl.
Mix in bread, chicken stock
and eggs.
Transfer to baking dish and
cover with foil.
Bake for 20 minutes, remove
the foil and bake for another 20
minutes or until golden.
OLIVE BREAD AND MUSHROOM STUFFINGUse rustic bread for this stufng. The olive adds an extra kick.
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Serves 6
1/2 cup pancetta, cubed
2 pounds Brussels sprouts, cut in half
1 cup almonds
Salt and pepper, to taste
Heat a large pan and add the pancetta.
Cook until a good amount of grease is created.
Add Brussels sprouts and almonds; cook until
Brussels sprouts are al dente (soft on the
outside, but with a hard core).
Season with salt and pepper.
You can also make this dish in the oven.
Just place all the ingredients in an ovenproof
dish and drizzle with 2 tablespoons olive oil
and bake for 15 minutes.
BRUSSELS SPROUTS WITH
ALMONDS AND PANCETTAI love to make Brussels sprouts this way: with
the accompaniment of salty pancettayum!
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Serves 6
2 cans pumpkin pure
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
4 tablespoons light brown sugar24 gingersnaps, broken into pieces
1 cup heavy cream, whipped into soft peaks
In a large bowl, mix pumpkin pure, spices and sugar.
Layer pumpkin, gingersnaps and cream in glasses and serve.
SPICED PUMPKIN TRIFLEIm not a huge pumpkin pie fan, so this
is my take on a deconstructed pie.
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Kids,
Cookiesand Fun!
THE HOLIDAYS ARE THE PERFECT TIME TO
GET THE KITCHEN COVERED IN DOUGH,
FROSTING AND SPRINKLES. JUST BE
PREPARED TO CLEAN UP AFTERWARD!
FOOD + STYLING BY PAUL LOWE
FASHION STYLING BY DON PURPLE
PHOTOGRAPHY BY ELLEN SILVERMAN
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PEPPERMINT COOKIES
Great chocolate cookies with just the right amount of peppermint.
Makes 30
2 1/2 tablespoons salted butter
1/2 cup sugar
1 large egg
1/2 teaspoon peppermint extract
1/2 cup plain our
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/3 cup melted semisweet chocolate
10 peppermint candies, chopped
Preheat oven to 350F.
In a large bowl, beat butter and
sugar until light and creamy.
Add the egg and mix well.
Add peppermint, our, cocoa and
baking powder; mix well.
Wrap in plastic and refrigerate for at
least 2 hours before use.
Roll out to 1/8-inch thickness on a
oured surface.
Cut out 2-inch rounds using a cookie
cutter or a glass and transfer to
a parchment-paper-covered
baking tray.
Bake for 10 minutes.
Cool on a wire rack.
Decorate with a little melted
chocolate and some crushed
peppermint candy.
Store in an airtight container.
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CARAMEL POPCORN BALLS
Easy to make and really fun to serve
as an upside-down lollipop.
Makes 10
1 large bag of popcorn
1 cup sugar
Place the popcorn in a large bowl.
Melt the sugar in a medium pan over medium-high heat.
Stir once in a while so the sugar does not burn.
Once melted, pour the caramel over the popcorn.
Using clean rubber gloves, form the popcorn into balls.
(It will be hot so dont let the kids do this.)
Store in an airtight container.
CHOCOLATE SANDWICH COOKIES
These will go fast, so make a lot!
Makes 25
1 batch sugar cookie dough1/2 cup melted chocolate
Preheat oven to 350F.
Cut 2 1/2 inch circles and place on a parchment-paper-
lined baking tray.
Use a small ower-shape cookie cutter and cut out
owers using half of the dough.
Bake for about 8 to 10 minutes, or until just golden.
Cool on a wire rack.
Spread 1/2 teaspoon of melted chocolate on a whole
cookie and place the one with the cut-out on top.
Store in an airtight container.
SweetPaulTip!Acutewaytoservetheseistomakeahandleusingalollipopstick.Hotgluerickrackribbon.Gluetothepopcornballwithsomemeltedsugar.
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BASIC SUGAR COOKIES
This is a basic cookie recipe that never fails to please.
Makes about 30 cookies
1 stick salted butter
1 cup sugar
1 large egg
2 cups plain our1/2 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350F.
In a large bowl, beat butter and
sugar until light and creamy.
Add the egg and beat it well
into the mixture.
Add our, baking powder and
vanilla and mix until combined.
Wrap in plastic and refrigerate for
at least 2 hours before use.
Roll out to 1/8-inch thicknesson a oured surface.
Cut out cookies and transfer to a
parchment-paper-covered baking tray.
Bake for about 8 to 10 minutes,
or until just golden.
Cool on a wire rack.
Store in an airtight container.
SweetPaulTip!Itsalsofuntomakelettersusingthesugarcookiedoughtouseascardsorplacesettings.
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SANTA ORNAMENTS
Cute ornaments for the Christmas tree.
Makes 30
1 baked batch of sugar cookies in the shape of
a 2-inch circle
Confectioners sugar
Water
Paper Santa heads (can be found at
www.tinseltrading.com)
Mix confectioners sugar and water to a
smooth, thick frosting. (You will need to
improvise exact amounts to achieve a desired
thickness of frosting.)
Fill a pastry bag with the frosting and squeeze
a little on each cookie.
Place a Santa head in the middle; pipe small
dots around the head.
(I used a hot glue gun to fasten a small piece of
string on the back of the cookie.)
Remember, these are decorative
and not for eating!
SNOW GLOBES
A cute way to give away cookies.
Hot glue a rick rack ribbon on the
side of the lid of a small jar.
Melt a little sugar to use as
adhesive; glue the cookies to the lid.
Add coconut to use as snow and
screw the jar in place.
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CANDY WREATH
You will need:
1 small wire wreath*
4 pounds peppermint candy
Florist wire*
Start by fastening the orist
wire to the wreath.Use two and two candies and
fasten them to the wreath by
twining the wire around them.
Let the next ones overlap the
old ones.
Work yourself all the way
around.
Fasten the last ones by twining
the wire a few extra turns
around the wreath.
*Both can be found at your local
orists or craft supply store.
POPCORN WREATH
You will need:
2 large bags of popcorn
1 needle
White thread
4 white paper plates
Craft glue
Start by stringing the popcorn
to the thread. You need quite a
lot of popcorn for this wreath.
Glue the plates together and cut
away the middle.
Twine the threaded popcorn
onto the paper plate wreath.
To save time, you can hot glue
the popcorn in place instead.
SNOWMAN COOKIES
These are great for gift giving.
Makes 12 snowmen
1 batch sugar cookie dough
1 small batch of peppermint cookie dough
(use leftover dough)
Confectioners sugar
Water
Shredded coconut1/4 cup melted chocolate
1 small piece of orange fondant
1 piece of red and white string
Preheat oven to 350F.
Cut out 3 different circles of the sugar cookie
dough (small, medium and large).
Place them on top of each other to create a
snowman shape.
Press them gently together and transfer to a
parchment-paper-covered baking tray.
Cut out small hats using the peppermint cookiedough and place on the same tray.
Bake for about 8 to 12 minutes.
Cool on a wire rack.
Mix confectioners sugar and water until smooth.
Cover the snowman with frosting and dip into
coconut.
Add extra frosting to his head and place the hat.
Use melted chocolate in a piping bag to make
buttons and a band for his hat.
Take a small piece of fondant to create a thick
carrot. Fasten with a small amount of frosting.
Tie a string around the neck as a scarf.
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STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCH EZ
A Cake Tin Full
of Memories
FOR MANY YEARS NOW, I HAVE
USED AN OLD CAKE TIN FILLED
WITH MEMORABLE BLACK AND
WHITE PHOTOS. TIME TO PUT
THEM TO GOOD USE!
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SWEET PAUL . HOLIDAY 2010 | 77
TREE OF MEMORIESA very simple way to
decorate your tree with all
your loved ones.
You will need
Photos of family and friends
Ornament hangers
Hot glue gun
Hot glue the ornament
hangers to the back side of
the photos and hang on tree.
(If you dont want to glue on
your photos you can make
color copies.)
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FAMILY WALL TREEA fun gift for your whole family.
Just make copies of the photos
you want to use as cut-outs.
You will need
Cut-outs of photos of your
family, however small or large
they may be.
White tin bamboo sticksHot glue gun
About 20 inches of white string
Paper rosette
Start by creating a layout of
your family tree. This can be
done on a table.
(Make sure you dont mix Aunty
Dawn with Uncle Tim!)
Cut the bamboo sticks into the
shape of a tree.
Hot glue the sticks on the back
of the cut-outs.
Hot glue the string to the back;
hot glue a paper rosette on top.
You can even glue a family name
tag on it.
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UNDER GLASSAnother great way to display images of
your family members.
You will need
Small plate
Photos
2 pages from an old book
Hot glue gun
Glass dome
Cut out the images and hot glue them to the plate.
Cut out tree shapes of the old books and hot glue to the
plate.
Put the dome on top.
CUPCAKE TOPPERSThese are superne to use as a place setting.
You will need
Color copies of family or friends
Hot glue gun
Toothpicks
Cut out the images you want and hot glue the cut-outs to a
toothpick on the back side of the image.
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CALENDARA great gift that costs about $1 to make.
You will need
Old photo
Calendar (you can nd one online)
Hole puncher
String
Cut out the calendar and glue it together so that you can
tear off month after month.
Glue to the picture.
Make two holes on top and fasten with string.
VASESA great way to keep your loved ones around you.
You will need
Photos
Lazertran Waterside Decal (www.lazertran.com)
Paper
Vases
Make a copy of your images with Lazertran.
Cut them out and place in cold water for 10 seconds.
Transfer to vase or bowl.
Follow the baking instructions on the package of the
Lazertran.
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SWEET PAUL . HOLIDAY 2010 | 8
WRAPPING PAPERA personal way to wrap your holiday gifts.
You will need
Holiday-themed photos
Take your photos to a copy center; spread them
out as you would for a collage on a color copier.
Enlarge them to choice of size.
When you use a color copier, your photos take on
a beautiful vintage feel that unfortunately wont
work with black and white copies.
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TAGSGive your family
members a tag of
themselves.
You will need
Color copies of pictures
Tag puncher
Hole puncher
String
Use a tag puncher and
punch out tags of your
pictures. If you dont
have a tag puncher you
can just cut the tags out
by hand.
Punch out holes using a
hole puncher and fasten
a string to the photo.
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BACK SIDEThe back side of old
photos can also be
beautiful. They kinda
look like old silhouettes.
You will need
Old pictures
Craft glue
Craft paperFrame
Cut out the people and
glue with craft glue to
craft paper.
Insert the images in a
frame of your choice.
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FOOD + STYLING BY CARRIE PURCELL | STYLING+PHOTOGRAPHY BY ANDREW PURCELL
Holiday BrunchTHE HOLIDAYS ARE A GREAT EXCUSE TO HAVE FRIENDS AND FAMILY
OVER FOR AN EASY BRUNCH. A MENU FILLED WITH PLENTY OFDO-AHEAD DISHES AND A SERVE-YOURSELF COCKTAILS ALLOW
YOU THE FREEDOM TO MINGLE AND ENJOY THE PARTY AS WELL.
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Serves 8 to 10
2 cloves garlic
1/4 cup olive oil
2 15-ounce cans canellini
beans, drained and rinsed
Juice of 1/2 lemon
1 sprig rosemary
1/3 to 1/2 cup olive oil
1 tablespoon white balsamicSalt and pepper, to taste
1 rustic wheat loaf, sliced
In a small saucepan, cook
garlic and oil over low
heat until garlic is lightly
browned and softened,
about 10 minutes.
In a food processor,
combine roasted garlic,
beans, lemon juice and
rosemary and pulseto combine.
With the food processor
running, slowly add olive
oil until a smooth creamy
consistency is reached.
Add balsamic, season to
taste with salt and pepper,
and pulse one more time to
combine. Serve with slices
of grilled or toasted bread.
Dip can be made one day inadvance and refrigerated in
an airtight container.
ROASTED GARLIC & WHITE BEAN CROSTINI
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SPARKLING SANGRIA
Makes about 4 quarts
2 tart apples, Pink Lady or Braeburn,
thinly sliced
2 Anjou pears, thinly sliced
6 tangerines, thinly sliced
2 cups unltered apple juice
1 1/2 cups orange liqueur, like Cointreau
2 750-ml bottles sparkling wine,
Prosecco or Cava, chilled
In a large pitcher or glass jar, combine
sliced fruit, apple juice and orange
liqueur. Chill for 30 minutes.
Top with chilled sparkling wine and stir
well to combine.
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Serves 8 to 10
2 heads frise, trimmed and
cleaned
2 large grapefruits, peeled and
lleted, juice reserved
2 Pink Lady or Braeburn
apples, cored and thinly sliced
2 bulbs fennel, trimmedand thinly sliced
1 shallot, nely chopped
4 tablespoons white
balsamic vinegar
2 teaspoon Dijon mustard
2/3 cup olive oil
Salt and pepper, to taste
In a large bowl, combine
frise, grapefruit segments,
apple and fennel.
In a small bowl, combine
reserved grapefruit juice with
shallots, balsamic and mustard
Slowly whisk in olive oil andseason to taste with salt
and pepper.
Dress salad and toss
to coat well.
Can be chilled for up to 30
minutes before serving,
if desired.
GRAPEFRUIT, FENNEL & APPLE SALAD
WITH GRAPEFRUIT DRESSING
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Serves 8
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
8 ounce goat cheese, crumbled
4 tablespoons sliced chives
8 eggs, lightly beaten
2 tablespoons half & half
1/4 teaspoon kosher saltFew grinds of fresh pepper
2 pounds puff pastry
Special equipment: 8
4-inch tart shell molds with
removable bottoms
CARAMELIZED ONION & GOAT CHEESE TARTLETS
Preheat oven to 425F.
In a medium saucepan, heat oil
and add onions and garlic.
Saut over medium-low heat until
softened and caramelized, stirring often,
for about 10 to 15 minutes.
Set aside and cool completely.
In a bowl, combine cooled onion mixture
with goat cheese, chives, eggs, half andhalf, salt and pepper.
On a lightly oured surface, roll out puff
pastry to 1/8-inch thick.
Cut out 6-inch circles and place each
circle in tart pan, pressing along edges.
Trim the excess along the top
with a sharp knife.
Prick the bottom of each tart
shell several times with a fork.
Evenly distribute egg lling
into each tart.
Refrigerate 15 minutes.
Bake 15 to 17 minutes, or until lling is set
and pastry is golden brown around theedges. Cool 10 minutes before serving.
To save time, make the lling and cut out
the pastry the day before.
Keep them separate in the fridge
overnight and assemble before baking.
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SWEET PAUL . FALL 201
Serves 8 to 12
10 cloves garlic, minced
3 sprigs rosemary,
chopped4 tablespoons honey
1/4 cup grainy mustard
1 teaspoon fresh ground
pepper
1 12 to 16 pound half
bone-in ham
In a small bowl, combine
garlic, rosemary, honey,
mustard and pepper and
stir together to
form a paste.Preheat oven to 325F;
position rack in bottom
third of the oven. Score
ham with a knife all around,
about 1/4-inch deep, and
place cut-side down in a
heavy roasting pan.
Spread paste all over ham,
evenly coating and coverwith foil.
Roast ham until a
thermometer inserted into
the thickest part registers
130F, about 10 minutes
per pound.
Remove foil for the last 20
minutes of roasting to get
a nice golden brown crust
on the outside.
Let the ham rest for about
15 minutes before slicing.Ham can be roasted
the night before and
served cold or at room
temperature.
WINTER WHITE CHEESE PLATE
Serves 10
Gather a collection of 4 to 5 different kinds
of cheeses in a variety of shapes and sizesfor your platter.
We stayed with white cheeses to keep
that cool winter feeling.
You can use a variety of different textures
and milks, and pair with assorted crackers.
You can also use the grilled bread left
over from the white bean dip.
Also, you can add some winter fruits like
pomegranates, gs and tangerines
for color and to ll in space.
HONEY MUSTARD ROASTED HAM
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Serves 8
8 cups milk
4 cups old fashioned oats
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 vanilla bean, scraped
1/2 cup sugar
Bring milk to a simmer in a
saucepan and stir in oats.Cook over medium-high
heat for about 5 minutes
or until most of the liquid
is absorbe