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Sweet Paul Holiday 2010
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CHAS ING THE SWEET TH INGS IN L IFE
holiday 2010 • issue 3
MAGAZINE
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New York Times Cookie JarPerfect 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
Order now at nytstore.comOr call (888) 669-2708
2_3_TOC.indd 2 11/2/10 8:27 PM
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
What’s up, Sweet Paul
Page 5
Contributors
Page 7
Recipe Monday
Page 10
Keep Your Eye On
Page 12
My Happy Dish
Page 14
It’s a Wrap
Page 17
Crafty Friday
Page 24
Painless Holidays
Page 28
Gorg-wanna
Page 30
A Reflection of Flavors
Page 34
From Mormor’s Kitchen
Page 36
Gorg-wanna Kids
Page 38
Will’s Picks
Page 41
Wine
Page 44
Gorg-wanna Food
Page 46
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Food + styling by Paul lowe 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 tP h o t o g r A P h y b y t K t K t K
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What’s up, Sweet Paul?Welcome to the very first Holiday Issue of Sweet Paul Magazine.
It’s 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
you’re having fun—and fun is exactly what it’s all about here at Sweet
Paul. I’ve 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 we’ve come, and how
thankful I am to have the opportunity to work with the talented artists
and 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 paul’s campaign on
kickstarter.com!
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The UlTimaTe BirThday Book, WiTh engraved Coin Hardbound book with every birthday front page in recipient’s life. $169.95 NSAP2176
Order now at nytstore.comOr call (888) 669-2708
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contributorsHOLIDAY 2010 • ISSUE NO. 3
What would be the ultimate holiday gift to receive this year?
JANICE MALKOTSISCopy Editor, New YorkWithout question—the cherry colored Le Creuset Cookwear Set. Just thinking about all the delicious recipes I could try makes my mouth water.
BRADFORD CROWDERWriter + Illustrator, Bainbridge IslandTo have all of my blogging friends in one place! It would be amazing to have all of usgathered together to celebrate the season in style! With a phenomenal feast, of course!
FRANCES JANISCHPhotographer, New YorkMy ultimate gift would be a two-week holiday in the Mediterranean with my family and close friends, and Anthony Bourdain as a guest.
SABRA KROCKPhotographer, New YorkMy son is just starting to talk, so something like “give me a hug, mama” or “love you, mama” would be the best!
COLIN COOKEPhotographer, New YorkThe ultimate gift for me to receive this holiday would be really creative, nice clients.
JIM HENSLEYWriter + Photographer, OsloYou know...peace on Earth, goodwill for mankind. But if nobody can score one of those for me, I’d be happy with a tin of truffle salt from Dean & DeLuca.
LISA BJORNERPhotographer,StockholmI want a few extra days off for this holiday! So we have plenty of time to socialize with friends and family.
KIM M. MOREAUWriter, New YorkA 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 outfits for.
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ASHLEY NORTONStylist and Designer,New YorkI really need a vacuum cleaner. It’s embarrassing that I don’t have one but I’m picky and just can’t decide which one to get.
HECTOR SANCHEZPhotographer, New YorkA trip to Cuba to visit my 96-year-old grandmother.
ANDREW PURCELLPhotographer, New YorkTo receive a vintage bottle of rosé champagne. To be honest, it doesn’t have to be just for the holidays, I’ll take it anytime...
ELLEN SILVERMANPhotographer, New YorkI would like to spend a week with my extended family in Venice, exploring the city and shopping the markets by day.
JENNIFER NOLANPhotographer, New YorkAn endless supply of Tocca 007 candles... or at least enough to get me through the winter.
CARRIE PURCELLFood Stylist, New YorkA plane ticket to Florence, Italy because I have a good friend living there right now who I’d love to visit; and maybe a big bag of liddabit salted caramels.
WILL TAYLORWriter + Stylist, LondonI’m hoping to become best
buds with Mr. Bright — a yellow
Chesterfield armchair covered in
golden yellow York velvet, finished
with jewel-colored buttons.
KEVIN NORRISPhotographer, New YorkI would love a big and happy St. Bernard with large, floppy ears and an even larger smile!
DON PURPLEStylist, New YorkTo be in Venezuela wearing a T-shirt, shorts, flip-flops and living on rice and beans and tons of papaya...with a BIG, SMILING HAPPY HEART!!
CAROLINE ROGERSIllustrator,New YorkThe ultimate gift will be bringing all of our families and friends together in NYC when I marry my fiancé this fall.
ANNA WENDTFood Stylist, StockholmAny 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 – $12.95 NSAPFE7
That’s what you’ll call this whimsical new collection of quality dishware featuring a crossword pattern edited by The New York Times’s own Will Shortz, and all the quality and design innovation you expect from Fishs Eddy.
Buy online at www.nytstore.com, or in person at Fishs Eddy’s flagship store near Union Square.
LETTER PERFECT1 any of the symbols of an alphabet 14 free from any flaw or defect
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7_8_Contributors.indd 9 11/2/10 8:31 PM
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 of Heaven
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Marzipan, Cranberries and Pistachio Squares
Makes 2416 ounces marzipanConfectioners’ sugar, for dusting10 ounces white chocolate, chopped1/2 cup pistachios1/2 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 flour 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 place one 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.
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crafty-fridaykeep your eye on
Light and Wood
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 older—like I always wanted to put a hammock in there.
How about these shades specifically? How did you get started making these? It’s based on something I came across when I was walking down the street. I found these old metal egg baskets people used to use—this 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 hadn’t done any wood-working. I’ve tried to make furniture, but the stuff I do, it doesn’t have to be perfect. It’s not actual wood-working where you have to be so precise. I like more organic shapes and natural forms, which is why I’d 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 it’s 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 way—it has the light color, and it’s super thin, but it maintains its shape a lot better. It’s a lot more consistent. With balsa, the grain will
always be different, but with veneer, it’s very regular.
Where do you find your inspiration?Well, almost everyone always says they’re inspired by nature, and I would say leaves and petals are my biggest inspirations. But, for me, it’s the shapes. I see shapes, as opposed to colors and textures.
You’re originally from California, why did you make the move from the west coast to Brooklyn?I’ve 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. There’s a lot going on here in terms of design that I wanted to be a part of. I’m 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 I’m 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 it’s so weird. I’ve been doing this for a long time, but I hadn’t 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. It’s a little uncomfortable, it’s
usually positive, but you’re never 100 confident about something you create, at least I’m not.
That coverage led you to TV, and being featured on HGTV’s 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’s very physically tiring. So I did it, and I was 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 weird—not to mention seeing yourself on TV. But Genevieve Gorder is so extremely nice.
You mention the physical toll, this isn’t light work by any means. How do you deal?It’s mostly just my hands and shoulders. Especially with the hydrangea lamp, it’s hun-dreds of those little pieces and I stamp them out by hand. I’ve tried other methods— you can send veneers to laser cutters who’ll cut them for you, 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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Dad’s 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 DAD’S POTATO PANCAKES.
my happy dish
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Dad’s Potato PancakesRECIPE BY AMY JURIST | STYLING BY PAUL LOWE
PHOTOGRAPHY BY FRANCES JANISCH
Yields approx. 20 pancakes (3” round)4 large russet potatoes, peeled and grated1 medium yellow onion, finely grated1/3 cup matzo meal, plus additional to soak up liquid 1 1/2 teaspoons salt, plus more to taste1 teaspoon pepper, plus more to taste1 eggVegetable oil for fryingSour cream and apple sauce In a large mixing bowl, combine potatoes and all other ingredients. In large nonstick pan, heat 1/4 inch of oil. (If the pancake browns quickly, turn down the heat to allow pancake to brown slowly.) Add more oil to pan if necessary: The pancakes should not touch the bottom of the pan. Spoon 2 tablespoons of 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 because…it 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 pancakes—really thin and crispy. Every time I make them now, I know he’d be so proud of me, because of how good they taste, and how I finally followed my passion and became a chef.
Dad’s Potato Pancakes
“ “
The HintsKeep 1/4 inch to 1/2 inch of oil in the pan so the pancakes are essentially floating in the oil.Always grate everything by hand; use the larger side of a box grater for the potatoes, and the small holes for the onion.Keep adding small handfuls of matzo meal (never flour!) as needed to soak up the extra liquid in the potato mixture as you’re making them.Make only a few pancakes with the first round to determine if more salt, pepper and onion are needed. When satisfied with the flavor, continue with rest of mixture.Drop the potato mixture by spoonfuls into the oil. Take a potato masher (one with holes) and flatten each one until about 1/4 inch thick. This makes for pancakes that are crispy and not mushy inside.Don’t remove the pancakes until they are browned on both sides. This will not only make them taste better but they’ll stay crispy as you make the rest of the pancakes. If the middle of the pancakes is too light, they will get soggy as soon as they’re put on the paper towel.
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and other finestylists, crafters,& photographers
17_20_It'sAWrap.indd 16 11/9/10 8:24 PM
SOME NEW AND FUN WAYS TO WRAP
YOUR HOLIDAY GIFTS.
It’s 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. Hot 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 paper and make a wide band with plastic shelf 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 that’s been taped and then cut.
PAPERS Make your own gift wrap using your child’s 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 of 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 hot 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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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 Global Wine Company and its panel of experts to select the wines and operate the club on our behalf. The Wine Club is operated without the participation of The Times’s critics or newsroom.
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crafty-fridaycrafty friday
Light RecyclingTURN AN OLD WHISK INTO A VERY STYLISH
AND COOL LAMP. IT’S EASY AS PIE!
STYLING BY PAUL LOWE
PHOTOGRAPHY BY FRANCES JANISCH
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SWEET PAUL . FALL 2010 | 15
YOU WILL NEEDOne old industrial whiskHanging 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 lowe 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 tP h o t o g r A P h y b y t K t K t K
Want To Advertise In Sweet Paul Magzine?
CONTACT US AT: [email protected], and we will send you our new media plan.
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Want To Advertise In Sweet Paul Magzine?
CONTACT US AT: [email protected], and we will send you our new media plan.
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SCHEDULE! Pace yourself. I’ve found that if I take two to three nights and assign them one holiday task—writing out cards one night, gift wrapping another—just to get them on my schedule, I’ll no longer have those all-nighters scrambling to pull it together. I make the nights fun—I’ll watch old movies or make cider while doing the tasks. Frances Bailey, Editor and Blogger, 400sqft.blogspot.com
ESTABLISH CHILD CAREIf 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 GIFTSThe most stressful thing for me is gift buying. 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 find a go-to gift and buy 10 to 15 of them in the early fall. You don’t 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, you’ve 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 SAVVYUse the internet. Compare prices on items at sites like the Find (http://www.thefind.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 ENTERTAINEDAlways have activities on hand for the young ones invited to holiday parties to ensure everyone is happy and having a good time. Coloring books, paper and crayons are great, or better yet, create a do-it-yourself crafty project 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 COOKIESThe holidays bring out the baker in me. Growing up, cookie making was always a big part of the season for our family. 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. It’s 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 MODERATIONDon’t 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 TRIPSHave 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 EXPERIENCEI am big on giving experiences. Last year, certificates for a Moroccan hamam in a 500-year-old Kasbah was my gift of choice for friends living in Marrakech. I zipped into the spa and my gifts were all taken care of in a 1/2 hour!Maryam Montague, Hotel Owner and Blogger, mymarrakesh.com
FOREGO PERFECTIONDon’t succumb to the pressure of “holiday perfection.” The best memories often come from the craziest moments—like when your mom burned the turkey, or the year the Christmas tree fell over (on grandpa). The holidays can be nutty...enjoy every silly second of it.Ez Pudewa, Blogger, creaturecomfort.com
STAY HOMEKeep traveling to a minimum. If you spend your holidays on the road fighting traffic you’ll feel they passed you by when it’s all over. If you’d be missing out by declining out-of-town offers, offer to host your own party.Denise Grayson, Blogger, theswellelife.com
SWAP LEFTOVERSHost a small get-together with your friends after New Year’s Day to swap leftover cards, wrapping paper and other seasonal basics. After all, it can take a while to use a full roll of wrapping paper and you don’t want to give the same boxed holiday card to your co-workers year after year. Have all of your guests bring supplies they’d like to swap and make sure everyone leaves with new-to-them goodies for the following season. Kari Chapin, Writer and Stylist, karichapin.com
PARTAKE IN POTLUCKNothing beats the ease of having your holiday events as collaborative events. No one needs to bring anything extravagant—an extra bottle of wine, a plate of cheese or a fresh loaf of Italian or French bread can be a big help. Don’t be 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. I’d 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
DRINKSWhen 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. It’s festive and super easy to make. In addition, I always set up a bar with bottles of
vodka, bourbon, rum, an ice bucket filled with beer, wine and champagne,
and a variety of mixers. This way people can just help themselves to
whatever they want and I don’t have to play bartender the whole night.
Ron Escobar, Blogger, magazinejunkie.typepad.com
SWEET PAUL . HOLIDAY 2010 | 29
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gorg-wanna food
LOOKING FOR A GIFT FOR A FOODIE?
LOOK NO FURTHER.
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gorg-wanna
SPECIAL READER DISCOUNTIf you love to cook, or someone you know loves to
cook, this delicate whisk is the perfect gift. The pendant, which is 3/4 of an inch long, is made of 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
CALENDAR Letterpress calendar inspired by vintage fabrics and geometric shapes from SeeSaw. $32.00; seesaw.bigcartel.com
DECOR KIT Super cute decor kit from Polli that contains 30 decorations and ribbons to make garlands, gift tags or ornaments. $19.95; polli.com.au
BOOK Kristin 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
SWEET PAUL TREAT! You can win items in pink. Simply send us an e-mail at [email protected], and tell us what you’d like to win and what story you liked the best in this issue. Entries due by December 15.
SWEET PAUL . HOLIDAY 2010 | 31
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During the early years of being a teenager, my father worked overseas which afforded my family and me the fantastic opportunity to travel widely. My first 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 of our travels that was met with the typical enthusiasm one would expect when asking a child to take on the task of writing during a vacation. But, I endeavored to do my best and made my daily entries.
Years later, after stumbling across the journal in a box, that aged tablet was cracked open again and I couldn’t help but be astounded. You wouldn’t exactly call it “literary,” far from it, but it held a heart-warming revelation that had long been forgotten. All I had written down over the span of several weeks was the endless varieties of culinary pleasures I’d polished off—smoked 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 of my memories had been cataloged by the foods I’d eaten.
And, frankly, little has changed.
I never cease to be amazed and appreciative of the intensity with which food outlines the moments of our lives. While some are more deeply sentimental than others, perhaps most, if not all of us will continuously carry these sensory memories until our very end. We will acutely recall the events, the places and most of all, the people in our lives through the scents and flavors of so many times gone by.
To this day, if I make the rice and corn that my now long gone Aunt Kay used to make, the mere smell will immediately transport me back to when I was a small child sitting in her San Francisco kitchen listening to her wonderful laugh or as she would softly sing. A simple chocolate snack cake tinged with a hint of cinnamon reminds me of the one thing my sister was ever willing to cook from scratch: my mom’s yellow curry spaghetti with mushrooms. It still weakens me with its aroma. And, the warm perfume of her sherry cake wafting about recalls family holidays or the polished cocktail parties my parents would host for my father’s colleagues.
My mom’s version was to simply substitute sherry for the liquid called for on a box of yellow cake mix. And, frankly, there is nothing wrong with that shortcut based on my recollection! However, today I have adapted this sherry cake recipe to suit my own needs by creating a “scratch” version. As I am often known for my cupcakes, this interpretation includes a topping of nutmeg-laced browned butter and vanilla buttercream. But, a simple preparation of the cake in a Bundt cake pan and dusted with powdered sugar will give you an immediate sense of my childhood original. Either way, I hope you enjoy this recipe and perhaps make it a new part of your own family food memories.
A Reflection on Flavors
TEXT AND ILLUSTRATION BY BRADFORD CROWDER
A LONG JOURNEY TO FIND THE PERFECT CUPCAKE
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2 cups sugar5 whole eggs, plus 1 egg yolk3/4 cup vegetable oil1/4 cup melted butter3/4 cup cream sherry1/4 cup half & half1/2 tablespoon vanilla 2 1/2 cups unbleached all-purpose flour1/2 teaspoon salt2 1/4 teaspoons baking powder1 1/2 teaspoons nutmeg
For the frosting1 1/4 cups sugar1/2 cup flour1 1/2 cups whole milk4 sticks unsalted butter2 teaspoons vanilla1/2 teaspoon nutmeg
UNCLE BEEFY’S SHERRY CUPCAKES WITH BROWNED BUTTER BUTTERCREAM
Preheat the oven to 350ºF. Beat the sugar and eggs together until fluffy 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 flour, 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 muffin 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 flour a Bundt pan; bake about 45 to 55 minutes or until tester comes out clean.)
SWEET PAUL . HOLIDAY 2010 | 35
For the frostingIn 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 flour.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 fitted 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 fluffy.
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The Gingerbread DisasterIt was a few days before Christmas and I was 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 in the morning on that fateful day, I went downstairs to the kitchen with my little record player and that record.
from mormor’s kitchen
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 didn’t take very long after that for the kitchen countertop, floor and, surprisingly, the ceiling to host a celebrated mix of flour, 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 me how they had been woken up by the sound of the same song playing over and over again—only to find 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 my eyes and remember the smell of cinnamon and pepper.
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w
Makes about 80 cookies1 cup salted butter, softened1 cup dark brown sugar1 large egg1/2 cup molasses2 teaspoons ground cinnamon2 teaspoons ground ginger1/2 teaspoon ground cardamom1/4 teaspoon ground cloves4 cups plain flour1 teaspoon baking powder
In a large bowl beat butter and sugar until creamy.
Add egg and molasses and mix well.Add spices, flour and baking powder and stir until everything is incorporated.Wrap dough in plastic wrap and refrigerate overnight.Preheat oven to 375°F.On a lightly floured surface, roll out the dough to about 1/8 inch thick.Cut out cookies and transfer to a baking tray covered with parchment paper.Bake for about 6 to 8 minutes or until golden.Cool on a wire rack.Store in an airtight container.
Mormor’s Gingerbread Cookies
SWEET PAUL . HOLIDAY 2010 | 37
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gorg-wanna kids
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 Don’t forget Santa’s cookies this Christmas.I’m 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, 12”x12”. $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 make all 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 | 39
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41_43_Will'sPicks.indd 40 11/4/10 6:28 AM
BY WILL TAYLOR
Will’s PicksGET CRAFTY WITH OUR TIPS AND IDEAS FOR A
STYLISH 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.
WILL’S PARTY PLAYLISTAll I Want for Christmas is You, by Mariah Carey Blue Christmas, by Elvis Presley The Christmas Song, by The PoguesTwelve Days of Christmas, by Nat King ColeHave Yourself a Merry Little Christmas, by Destiny’s ChildLast Christmas, by Wham
Assorted napkin rings, $23.00-
$30.00; habitat.co.uk
Napkins, $2.49; ikea.com
Robin, $5.50; johnlewis.com
Pear $7.80; habitat.co.uk
Wreath, $30.00; johnlewis.com
Reindeer, $1.99; ikea.com
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WILL’S TIP!
Mix and match
napkin rings for a
relaxed look.
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Flatware, $235.00; heals.co.uk
Three Canapé CheatsTUNA AND BLACK PEPPER CIABATTASMix 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 350°F until golden.
BREAD STICKS WITH A TWISTFor 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 before serving with champagne.
MINI ROAST BEEF PASTRIESChop 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
41_43_Will'sPicks.indd 43 11/4/10 6:29 AM
PHOTOGRAPHY BY COLIN COOKE
All eyes were on the bottle...Girls, French girls in fact, 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 for white wine...maybe cheese, a fire on the beach.
This particular campground happened to be in the south of France. It really couldn’t have been anywhere else. The adjoining shop was filled with accidental gourmets filling their baskets with exotic foods. The group of young men I was spying on had crossed the Channel from England to try their luck on the Côte d’Azur.
There’s an element of luck when picking out a bottle of wine for any given occasion if you don’t learn to decipher the clues. The bottle the campers were leaning toward was clear glass with an ornate, classy label—the wine in it, a deeply satisfying gold color. They had stumbled over a real unexpected pearl; Ch. Climens, Sauternes at an astonishingly affordable price.
Terms like red and white, dry or sweet have only limited meaning. I’ve had red wines as black as coffee, and the occasional bottle of Chablis that looked pretty green to me. As far as sweet goes, that Chablis had lost whatever trace of sugar its chardonnay grapes ever had. Buy a bottle of Chardonnay from Sonoma County and you’ll likely get more than a hint of sweetness. Now a lot of this is up to the wine maker. Delaying the harvest will make for riper, sweeter grapes.
Ending fermentation earlier will leave some of the natural sugars in the wine. That’s what’s happening during fermentation—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 of alcohol trapped in the bottle will kill the yeasts before all the sugar is converted. The wine will then have a certain fruity sweetness to it. Sauternes is a special case of nature doing something unexpected and spectacular. Most other white Bordeaux wines are bone-dry. The northern latitude of the vineyards doesn’t make for super ripe grapes most years, and frankly the wine makers here don’t want them. Except in Sauternes. There, sweet white wine is king. Situated at the point where one colder river flows into a warmer one, Sauternes has an almost unique advantage. The rivers create an early morning fog at just the right time, in just the right season and in just the right place to encourage a particular fungus to attack the grapes, pierce their skins and allow much of the juice to evaporate. It’s called “noble rot.” Most fungus in the vineyards is, well, just rot. It ruins the grapes and makes for rotten wine. Noble rot turns grapes into one of the wine world’s real jewels.
How the campfire date ended, I’ll never know. The three young men hurried off to the cashier with a surprise bottle of dessert wine, and a six-pack of beer just in case. In my imagination they had a night to remember, at least on one level.
wine
A Sweet Life
SAUTERNES
Once in a lifetime Tradition compels me to say Château d’Yquem. Honesty
compels me to say I’ve never had it. It is the head honcho of dessert wines and one of the
planet’s 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-Daëne.
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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SWEET PAUL . HOLIDAY 2010 | 45
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LOOK WHAT’S PUSHED THROUGH THE GROUND AND INTO OUR KITCHEN!
Santa’s Red ToadstoolsPHOTOGRAPHY BY KEVIN NORRIS
gorg-wanna food
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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 cute—I kinda want to use it as a vase after it’s all gone. (It’s 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 Valley—perfect 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
SWEET PAUL . HOLIDAY 2010 | 47
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GIVE YOUR POOCH AN EXTRA TREAT THIS HOLIDAY.
A Great Start to a New Day.
PHOTOGRAPHY BY COLIN COOKE
48 | S W E E T P A U L . H O L I D AY 2 0 1 0
woof!
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PancakesA healthy way to start the day.You can also make these for yourself: just add 4 tablespoons of sugar.
Makes about 151 cup buckwheat flour4 tablespoons corn flour1 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 small amount of butter (to coat) and cook each pancake about 1 minute on each side.(For bone-shaped pancakes, just pour the batter into a bone-shaped cookie cutter.)Cool and serve.Can be frozen.
PHOTOGRAPHY BY COLIN COOKE
BED Über cool dog bed from L.A. designer James Perse. Comes in two sizes, from $900.00; www.jamesperse.com
SWEATER Turn your pooch into a candy cane with this cute sweater from Trixie+Peanut. Comes in a range of colors. $29.00; www.trixieandpeanut.com
CUFF Leather cuff with charm in metallic Tagana. Comes in a range of different colors. $150.00; www.vonderbitch.com
ILLUSTRATION Personalize a portrait of your pet with Superstudio. Starts at $35.00; www.superstudio.etsy.com
HAT Keep your pup warm this winter with Blue Blossom Hat from Beantown. Made to measure. $30.00; www.beantown-handmade.etsy.com
TOY Wonder Balls—bouncy, colorful vinyl balls—perfect for the 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.
DON’T THINK I EVER MET ANYONE THAT DIDN’T LIKE CHOCOLATE IN ONE FORM OR ANOTHER.
DARK, WHITE, SWEET, BITTER, WITH MILK OR BACON—IT’S 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 glass1 1/4 cups full fat milk2 ounces good quality dark chocolate1 teaspoon sugar, or more to tasteWhipped 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.
SWEET PAUL . HOLIDAY 2010 | 51
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Serves 42 teaspoons butter 1/2 cup sugar6 large eggs, separated6 ounces good quality chocolate, melted1/2 teaspoon saltCrème fraîche for servingRaspberries for serving
Preheat oven to 350°F.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 crème fraîche 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 69 ounces dark chocolate, chopped1 cup butter6 eggs, separated1 1/2 cups sugar
Preheat oven to 350°F.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 (it’s supposed to fall).Serve warm with whipped cream or ice cream.
FALLEN CHOCOLATE CAKEThis is such a great cake and without flour, so it’s 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 cupcakes1/2 cup unsalted butter, softened1/2 cup sugar3 eggs1 cup plain flour1/4 cup shredded coconut4 tablespoons good quality cocoa powder1 1/2 teaspoons baking powder1/2 cup shredded coconut1 teaspoon cocoa powderIce cream, for serving
Preheat oven to 350°F.Beat butter and sugar until pale.Add eggs, one at a time; mix well.Add flour, coconut, cocoa and baking powder; mix well.Pour the batter into a 12-cup buttered 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 CUPCAKESMake many, these will be popular.
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Makes about 301 cup whipping cream1 pound good quality dark chocolate1 tablespoon AmarettoCocoa powder In a saucepan, slowly bring cream to a boil.Place the chocolate and Amaretto in a bowl and pour the cream over.
AMARETTO TRUFFLESPlaced 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 fingers afterward).Roll the truffles in cocoa powder and serve.Will keep up to one week.
SWEET PAUL . HOLIDAY 2010 | 55
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a guide to the daily possible
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FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCES JANISCH
CHEDDAR & CHIVES CUPCAKEThis is the perfect savory cupcake for all those cold nights when you want something satisfying
Makes 121 1/2 cups plain flour1 1/2 teaspoons baking powder1 teaspoon salt4 tablespoons cold butter, cubed3 tablespoons fresh chives, chopped3 ounces sharp cheddar, grated1/2 cup milk
Preheat oven to 350°F.In a large bowl, mix together flour, baking powder and salt.Add the butter and work it into the flour 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 for about 20 to 25 minutes, or until golden brown.Serve fresh from the oven with butter and some good cheese on the side.
cupcake
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58_59_wellopener.indd 58 11/3/10 7:48 AM
HOLIDAY 2010 • ISSUE NO. 3
THANKSGIVINGKIDS, COOKIES AND FUN
A CAKE TIN FILLED WITH OLD PHOTOSHOLIDAY BRUNCH
TREATSWINTER COCKTAILS
DRESSING UP CRANBERRIESWINTER WARMERS
LET ME ENTERTAIN YOU
58_59_wellopener.indd 59 11/3/10 7:48 AM
OUR THANKSGIVING DINNER HERE AT SWEET PAUL MAGAZINE IS 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 | 61
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 62 tablespoons olive oil1 large yellow onion, peeled and sliced2 cloves of garlic, sliced1 2-pound pumpkin, peeled, seeded and cubed1 large potato, peeled and cubed2 carrots, peeled and sliced1 leek, only the white part, sliced3 cups chicken stock1/2 cup creamSalt and pepper, to tasteCranberry compote, to serve3 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 compote and toasted pumpkin seeds.
CRANBERRY COMPOTEThis compote can be used in a “next day” turkey sandwich. It is quite close to heaven.
Makes 2 cups1 cup dried cranberries1/4 cup golden raisins1/2 cup dried cherries1/4 cup raisinsGrated zest from 1 orange4 tablespoons orange juice4 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 turkey—easy and very tasty.
Serves 6 to 81 14-pound fresh organic turkey4 tablespoons butter, softenedSalt and pepper, to tasteStuffing, see page 664 tablespoons butter1 cup chicken stock1/4 cup maple syrup1/4 cup apricot jam1 cup cream1 cup chicken stock
Preheat oven to 425°F.Wash the turkey well; remove neck and giblets; dry.Massage the whole turkey with butter; rub well with salt and pepper.Loosely fill the cavity with stuffing.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 350°F.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 170°F 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 61/4 cup grated Parmesan2 pounds Yukon Gold potatoes, peeled and cubed1 stick butter1 cup warm milkSalt and pepper, to tasteFresh thyme
MASHED POTATOES WITH CRISPY PARMESANLove the texture of the creamy potatoes with the crispy Parmesan.
Preheat oven to 400°F.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 64 tablespoons butter2 yellow onions, chopped2 stalks celery, chopped1 1/2 pounds mushrooms, trimmed and sliced2 tablespoons thyme, finely choppedSalt and pepper, to taste1 pound olive bread, cubed1 cup chicken stock3 eggs, beaten
Preheat oven to 400°F.Butter a large ovenproof dish.
Heat the butter in a large pan and sauté onions and celery until the onions become soft.Add mushrooms, thyme, salt and pepper.Sauté 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 stuffing. The olive adds an extra kick.
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Serves 61/2 cup pancetta, cubed2 pounds Brussels sprouts, cut in half1 cup almondsSalt 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 pancetta—yum!
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Serves 62 cans pumpkin purée1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground cardamom4 tablespoons light brown sugar24 gingersnaps, broken into pieces1 cup heavy cream, whipped into soft peaks
In a large bowl, mix pumpkin purée, spices and sugar.Layer pumpkin, gingersnaps and cream in glasses and serve.
SPICED PUMPKIN TRIFLEI’m not a huge pumpkin pie fan, so this is my take on a deconstructed pie.
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Kids, Cookies and 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 LOWEFASHION STYLING BY DON PURPLE
PHOTOGRAPHY BY ELLEN S ILVERMAN
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PEPPERMINT COOKIESGreat chocolate cookies with just the right amount of peppermint.
Makes 302 1/2 tablespoons salted butter1/2 cup sugar1 large egg1/2 teaspoon peppermint extract1/2 cup plain flour1/4 cup unsweetened cocoa powder1/2 teaspoon baking powder1/3 cup melted semisweet chocolate10 peppermint candies, chopped
Preheat oven to 350°F. In a large bowl, beat butter and sugar until light and creamy.Add the egg and mix well.Add peppermint, flour, 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 floured 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 BALLSEasy to make and really fun to serve as an “upside-down lollipop.”
Makes 101 large bag of popcorn1 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 don’t let the kids do this.)Store in an airtight container.
CHOCOLATE SANDWICH COOKIESThese will go fast, so make a lot!
Makes 251 batch sugar cookie dough1/2 cup melted chocolate
Preheat oven to 350°F.Cut 2 1/2 inch circles and place on a parchment-paper-lined baking tray.Use a small flower-shape cookie cutter and cut out flowers 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.
Sweet Paul Tip!A cute way to serve these is to make a handle using a lollipop stick. Hot glue rick rack ribbon.Glue to the popcorn ball with some melted sugar.
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BASIC SUGAR COOKIESThis is a basic cookie recipe that never fails to please.
Makes about 30 cookies1 stick salted butter1 cup sugar1 large egg2 cups plain flour1/2 teaspoon baking powder1 teaspoon vanilla extract
Preheat oven to 350°F.In a large bowl, beat butter and sugar until light and creamy.Add the egg and beat it well into the mixture.
Add flour, 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 thickness on a floured 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.
Sweet Paul Tip!It’s also fun to make letters using the sugar cookie dough to use as cards or place settings.
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SANTA ORNAMENTSCute ornaments for the Christmas tree.
Makes 301 baked batch of sugar cookies in the shape of a 2-inch circle Confectioners’ sugarWaterPaper 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 GLOBESA 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 WREATHYou will need:1 small wire wreath* 4 pounds peppermint candyFlorist wire*
Start by fastening the florist 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 florist’s or craft supply store.
POPCORN WREATHYou will need:2 large bags of popcorn1 needleWhite thread4 white paper platesCraft 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 COOKIESThese are great for gift giving.
Makes 12 snowmen1 batch sugar cookie dough1 small batch of peppermint cookie dough (use leftover dough)Confectioners’ sugarWaterShredded coconut1/4 cup melted chocolate1 small piece of orange fondant1 piece of red and white string
Preheat oven to 350°F.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 cookie dough 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 SANCHEZ
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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TREE OF MEMORIESA very simple way to decorate your tree with all your loved ones.
You will needPhotos of family and friendsOrnament hangersHot glue gun
Hot glue the ornament hangers to the back side of the photos and hang on tree.(If you don’t 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 needCut-outs of photos of your family, however small or large they may be. White tin bamboo sticksHot glue gunAbout 20 inches of white stringPaper rosette
Start by creating a layout of your family tree. This can be done on a table.(Make sure you don’t 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 needSmall platePhotos2 pages from an old bookHot glue gunGlass 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 superfine to use as a place setting.
You will needColor copies of family or friendsHot glue gunToothpicks
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 needOld photoCalendar (you can find one online)Hole puncherString
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 needPhotosLazertran 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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WRAPPING PAPERA personal way to wrap your holiday gifts.
You will needHoliday-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 won’t work with black and white copies.
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TAGSGive your family members a tag of themselves.
You will needColor copies of picturesTag puncherHole puncherString
Use a tag puncher and punch out tags of your pictures. If you don’t 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 needOld picturesCraft glueCraft 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 OF DO-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 102 cloves garlic1/4 cup olive oil2 15-ounce cans canellini beans, drained and rinsedJuice of 1/2 lemon1 sprig rosemary1/3 to 1/2 cup olive oil1 tablespoon white balsamicSalt and pepper, to taste1 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 pulse to 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 in advance and refrigerated in an airtight container.
ROASTED GARLIC & WHITE BEAN CROSTINI
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SPARKLING SANGRIA
Makes about 4 quarts2 tart apples, Pink Lady or Braeburn, thinly sliced2 Anjou pears, thinly sliced6 tangerines, thinly sliced2 cups unfiltered apple juice1 1/2 cups orange liqueur, like Cointreau2 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 102 heads frisée, trimmed and cleaned2 large grapefruits, peeled and filleted, juice reserved2 Pink Lady or Braeburn apples, cored and thinly sliced2 bulbs fennel, trimmed and thinly sliced1 shallot, finely chopped4 tablespoons white balsamic vinegar2 teaspoon Dijon mustard2/3 cup olive oilSalt and pepper, to taste
In a large bowl, combine frisée, grapefruit segments, apple and fennel. In a small bowl, combine reserved grapefruit juice with shallots, balsamic and mustard. Slowly whisk in olive oil and season 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 82 tablespoons olive oil2 onions, chopped3 cloves garlic, minced8 ounce goat cheese, crumbled4 tablespoons sliced chives8 eggs, lightly beaten2 tablespoons half & half1/4 teaspoon kosher saltFew grinds of fresh pepper2 pounds puff pastrySpecial equipment: 8 4-inch tart shell molds with removable bottoms
CARAMELIZED ONION & GOAT CHEESE TARTLETS
Preheat oven to 425°F.In a medium saucepan, heat oil and add onions and garlic. Sauté 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 and half, salt and pepper.On a lightly floured 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 filling into each tart. Refrigerate 15 minutes. Bake 15 to 17 minutes, or until filling is set and pastry is golden brown around the edges. Cool 10 minutes before serving. To save time, make the filling and cut out the pastry the day before. Keep them separate in the fridge overnight and assemble before baking.
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Serves 8 to 1210 cloves garlic, minced3 sprigs rosemary, chopped4 tablespoons honey1/4 cup grainy mustard1 teaspoon fresh ground pepper1 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 325°F; 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 cover with foil. Roast ham until a thermometer inserted into the thickest part registers 130°F, 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 10Gather a collection of 4 to 5 different kinds of cheeses in a variety of shapes and sizes for 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, figs and tangerinesfor color and to fill in space.
HONEY MUSTARD ROASTED HAM
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Serves 88 cups milk4 cups old fashioned oats4 tablespoons brown sugar1 teaspoon ground cinnamon1/4 teaspoon ground clovesPinch of salt1 vanilla bean, scraped1/2 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 absorbed. Stir in brown
sugar, cinnamon, cloves, salt and vanilla seeds and cook 1 minute.Divide oatmeal between 8 ovenproof dishes and top with about 1 tablespoon of sugar, shaking the sugar evenly across the top of each dish. Brulee with a kitchen torch, or broil on high for about 8 minutes, or until tops are golden brown and caramelized. Serve immediately.
HOLIDAY SPICED COFFEE
Serves 832 green cardamom pods4 6-inch cinnamon sticks, broken into thirds24 black peppercorns8 cups strong brewed black coffeeOptional: half and half and sugar
Combine cardamom, cinnamon, peppercorns and coffee in a saucepan and bring to a boil. Remove from heat and let steep for 15 minutes. Strain and serve with half and half and sugar on the side, to taste.
BRULEED OATMEAL WITH VANILLA BEAN
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Serves 102 sticks unsalted butter, softened1 1/4 cups sugar4 large eggsZest of 3 lemons2 2/3 cups cake flour3/4 teaspoons baking powder1/2 teaspoon salt2 teaspoons ground ginger1/2 cup sour cream6 ounces candied ginger, finely chopped1 1/2 cups confectioners’ sugar, sifted2 tablespoons lemon juiceSpecial equipment: 6 cup Bundt pan or loaf pan
LEMON GINGER CAKE
Preheat oven to 350°F. In the bowl of a standing mixer, cream butter and sugar until pale and fluffy.Add eggs to mixer, one at a time. Mix in lemon zest. In a separate bowl, whisk together flour, baking powder, salt and ground ginger.Add dry ingredients alternately with sour cream, beginning and ending with dry.Scrape down sides of bowl and mix in candied ginger.
Pour batter into a greased pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing. In a small bowl, combine confectioners’ sugar and lemon juice until smooth. Pour over cooled cake and let run down the sides while setting. Can be made a day ahead without the icing and stored in an airtight container.
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FOOD + STYLING BY PAUL LOWE 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 TP H O T O G R A P H Y B Y L I S A B J O R N E R
TRY OUR SCANDINAVIAN-INSPIRED TREATS THIS HOLIDAY!
Christmas Treats
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APPLE COMPOTE WITH CINNAMON AND VANILLA
Serves 44 large apples, peeled, cored and diced1/4 cup water1/4 cup cane sugar1/4 cup light brown sugar1 cinnamon stick4 cardamom podsSeeds from 1/2 vanilla bean3 tablespoons Calvados
In a medium saucepan, heat up apples, water, sugar, spices and Calvados.Bring to a boil and turn down the heat.Let the mixture simmer for 10 minutes; stirring occasionally.Cool and serve with whipped cream.
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Makes about 153 ounces dried fruits (like figs or peaches), finely chopped2 tablespoons Grand Marnier7 ounces marzipan1 teaspoon grated orange zest6 ounces dark chocolate, melted6 ounces white chocolate, melted
ALMOND LOLLIPOPS(previous page)
Chopped nuts, orange peel for garnishIn a medium bowl, mix the dried fruits and Grand Marnier.Coarsely grate the marzipan and add to the fruit mixture.Mix well and roll mixture into walnut-size balls.Press a lollipop stick into each ball.Place in the fridge for 15 minutes.Dip in dark or white chocolate and garnish with nuts and orange peel.
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Makes 41 cup plain flour1/2 cup coarse wheat flour1/4 cup cane sugar2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon salt5 tablespoons butter1 apple, grated1 large egg
APPLE SCONESA fun way to serve these is to make them in small pie dishes.Great with some blue cheese or jam.
Preheat oven to 350°F.In a large bowl, mix together both flours, sugar, baking powder, cinnamon and salt.Add butter and use your hands to work it in.Add apple and egg and work the dough together to form 4 balls.Butter 4 small pie dishes and press each ball into the dishes.Bake for about 10 to 12 minutes, or until golden and set.
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Makes 241 cup plain flour3 tablespoons butter, at room temperature1 egg4 tablespoons Limoncello4 tablespoons sugar1 egg white, beatenVegetable oil
Filling4 cups ricotta (place in a sieve and drain for 1 hour)7 tablespoons sugar1 teaspoon vanilla extract1 ounce dark chocolate, inely chopped1/4 cup pistachios, finely choppedFew pieces of candied orange
CANNOLI WITH ORANGE AND VANILLA CREAM
peel, finely choppedConfectioners’ sugar, for dusting
In a large bowl, mix together flour, butter, egg, Limoncello and sugar (the dough should resemble pie dough, kind of dry).Wrap in plastic foil and leave in the fridge for 1 hour.Roll cooled dough until thin.Use a glass and press out circles, about 4 inches wide.Roll the circles around a metal cylinder (you can use the handle of a kitchen tool).Use a little egg white to
glue it together.Heat the oil in a large pan.Fry the cannoli about 3 to 4 minutes, or until golden.Remove from the handle and let them drain on paper towels.Continue until the whole batch is done.In a large bowl mix together ricotta, sugar, vanilla, chocolate, pistachio and orange peel.Fill the mixture into a piping bag and fill the cannolis with the cream.Sprinkle with a little confectioners’ sugar and serve.
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HOT WHITE CHOCOLATE WITH RUM
Serves 41 vanilla bean3 cinnamon sticks1 teaspoon whole cardamom, lightly crushed4 cups whole fat milk4 ounces white chocolate1 tablespoon rumWhipped cream, for serving4 peppermint candies, crushed
Cut the vanilla bean in half lengthwise and scrape out the seeds.Place the seeds, bean, cinnamon, cardamom and milk in a medium saucepan.Bring to a boil; remove from heat.Let the spices infuse the milk for 20 minutes.Strain and remove the spices.Heat the milk again; add chocolate and rum and stir until the chocolate has melted.Serve with whipped cream and a few pieces of crushed candy.
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CHOCOLATE AND ORANGE STARS
Makes 351 1/4 cups butter, at room temperature2 cups sugar1 cup unsweetened cocoa powder1/4 cup light corn syrup1/2 teaspoon salt2 eggs1 1/4 cups plain flour1 teaspoon grated orange zest
Preheat oven to 340°F.Beat butter and sugar until light and creamy.Stir in cocoa, syrup and salt.Add the eggs, one at a time, stirring well between each.Add flour and orange peel; mix well.Cover a large baking tray with parchment paper and pour the batter on top.Bake for about 35 minutes.The cake is supposed to be a bit sticky.Cool and press out stars with a cookie cutter.Dust with a little confectioners’ sugar before serving.
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WINTER COCKTAILSTHERE IS NOTHING LIKE REALLY TASTY COCKTAILS TO SAVOR WHILE ENDURING ALL THOSE COLD,
WINTER NIGHTS. HERE ARE SOME OF MY FAVORITES. DON’T FORGET THE BEAR RUG AND FIREPLACE!
DRINKS + STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ
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FERRERO FLIP(left hand page)Creamy, sweet and chocolatey.
Makes 1 glass1/2 ounce whiskey1 egg1 tablespoon confectioners’ sugar1 ounce heavy cream1 Ferrero Rocher chocolate, crushed
Combine whiskey, egg, confectioners’ sugar and heavy cream to a shaker filled with ice; shake well.Pour into a tumbler and sprinkle with the crushed Ferrero Rocher.
ROYAL(right)
The bitters gives the champagne
a lift to an all new high.
Makes 1 glass1 sugar cube
2 drops bitters1/4 ounce cognac
4 ounces champagneSmall sugar-coated grapes
(just place grapes in water and sprinkle with sugar)
Place two drops of bitters on the sugar cube.
Place in a champagne flute and add cognac and champagne.
Garnish with grapes.
GROGA cocktail first introduced to the
Royal Navy in the 18th century and believed to keep the cold
away.
Makes 1 glass1 1/2 ounces rum3 ounces cold lemon tea1 tablespoon confectioners’ sugar2 tablespoons orange juice2 tablespoons lemon juiceA few drops of bitters
Combine all the ingredients in a shaker filled with ice;
shake well.Pour into a rock glass filled
with crushed ice.
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BILL’SNamed after Bill Compton
in True Blood, the bitter drops almost look like
vampire bites…
Makes 1 glass2 ounces gin2 ounces Licor 431/2 ounce heavy creamBitters
Combine gin, Licor 43 and heavy cream into a
shaker filled with ice; shake well.
Pour into a rocks glass.Add a few drops bitters on top.
SORRENTINOA great before-dinner cocktail.
Makes 1 glass1 ounce Campari
1 ounce Sweet Vermouth1 ounce Limoncelo
1 ounce club sodaLemon wedge and thyme sprig, as garnish
Fill a rocks glass with crushed ice.Add Campari, Vermouth, Limoncelo and club soda.
Give it a stir and garnish with lemon and thyme.
MAPLE LEMON SMASHMy favorite: fresh and sweet.
Makes 1 glass2 lemon wedges
2 ounces vodka1 ounce unsweetened apple juice
1/4 ounce maple syrupLemon peel twist
Muddle lemon wedges in a shaker.Add vodka, apple juice, maple syrup and ice; shake well.
Pour into a martini glass and garnish with a lemon peel twist. (Take a long and thin lemon peel and twist it around
a chop stick. Leave for 10 minutes and use.)
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BLOODY MATHILDAMy take on a Bloody Mary, only milder and
more cocktail-like.
Makes 1 pitcher, serves 420 ounces freshly squeezed
tomato water. To achieve this, place 8 large ripe tomatoes in a bowl and squeeze the juice out of them. Sieve and discard most of the skin and seeds.
6 ounces vodka6 ounces beef stock
4 ounces lemon juiceA few dashes Worcestershire
sauce1 tablespoon horseradish
1 teaspoon Tabasco
Pour all the ingredients in a pitcher filled with ice and stir well.Serve in glasses rimmed with salt and pepper and a tomato skewer.Add tomato skin, for garnish.
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FIG AND VANILLA-INFUSED VODKAPerfect for those cold, winter nights.
1 liter bottle1 liter bottle vodka (I like Ketel One)1/2 pound dried figs1/2 vanilla bean, cut in half lengthwise
Pour all the ingredients in a pitcher and let stand for 1 week.Pour back into the bottle, discard figs and vanilla beans.Serve on the rocks in a tumbler with 1/2 fresh fig as garnish.
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PEAR PUNCHFresh, fun and easy to make.
Serves 44 ounces vodka4 ounces Licor 4310 ounces fresh pear juice5 ounces ginger ale2 pears, sliced
Add all the ingredients in a bowl filled with ice and serve.
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dressing upCranberries
FOOD + STYLING + PHOTOGRAPHY BY SABRA KROCK
CRANBERRIES ARE A LITTLE
UNDERSTOOD BERRY.
HARVESTED ALONG THE
SHORES OF NORTH AMERICA,
FRESH CRANBERRIES POP
THEIR HEADS UP AROUND
THANKSGIVING TIME, AND
THEN ALL BUT DISAPPEAR
INTO A SEA OF CRANBERRY
JUICE FOR THE REST
OF THE YEAR.
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Cranberries
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SUGARED CRANBERRIESNot only pretty, but great tasting with your turkey, chicken or as a snack.
Makes 2 cups2 cups sugar2 cups water2 cups fresh cranberries, rinsed, patted dry and picked over1 cup, medium-grain sugar, plus more for dusting
Create simple syrup by heating 2 cups sugar with 2 cups water until sugar is completely dissolved. Allow mixture to cool for a few minutes so that cranberries won’t pop when simple syrup is poured over them.In a large, heat-proof bowl, pour syrup over cranberries. Allow to cool completely, cover with plastic wrap and refrigerate overnight.Drain liquid from cranberries. Roll cranberries in sugar. (Note: one simple way to do this is to pour sugar onto a baking sheet and place a handful of cranberries on sheet and move back and forth to coat.) If sugar clumps replace with fresh sugar. Repeat handful by handful until all cranberries are coated.Spread coated cranberries onto two baking sheets to dry for a couple of hours. (Sugar will dry and cranberries will turn into a crispy candy.)Best used same day.
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SPICED CRANBERRY APPLE RELISHThis is especially delicious on those next-day sandwiches.
Makes 2 cups2 cups fresh cranberries1 teaspoon grated lemon zest1 teaspoon grated orange zest1 teaspoon freshly grated ginger1 tablespoon lemon juice4 tablespoons orange juice1 apple, cored, peeled and diced1/2 cup sugar1 small cinnamon stickPlace cranberries in a food processor and pulse to chop coarsely.
In a medium bowl, add cranberries and the rest of the ingredients.Toss and cover with plastic wrap.Refrigerate for at least 4 hours before serving.Lasts two days when kept cold.
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Serves 82 1/2 cups plain flour2 teaspoons baking powder1 stick salted butter, softened1 cup sugar3 large eggs1/2 teaspoon vanilla extract1/4 teaspoon almond extract1 1/2 cups sour cream2 cups fresh cranberries3 tablespoons sugar
CRANBERRY ALMOND STREUSEL CAKEThe cranberries make this cake so moist and amazing.
Topping:1/2 cup light brown sugar1 1/2 cups plain flour1 1/2 sticks salted butter, softened
Preheat oven to 350° F.In a medium bowl, mix together flour and baking powder.Butter a 9-inch square or round baking pan.Cream butter and sugar until light.Add the eggs, one at a time, stir well.Add vanilla, almond extract, sour
cream and the flour mixture.Beat until combined.In a small bowl, toss the cranberries with sugar.Fold them into the batter; spoon into cake tin.For topping: In a small bowl, work together sugar, flour and butter until crumbly; sprinkle on top of cake.Bake until golden brown, about 50 to 60 minutes.Dust with confectioners’ sugar before serving.
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Serves 61 1/4 pounds fresh or frozen cranberries (4 1/2 cups)1 3/4 cups sugar1 3/4 cups cold water, divided1 cup grappa, divided2 1/4-ounce envelopes unflavored gelatin (4 1/2 teaspoons)Sugared cranberries and sage leaves
CRANBERRY GRAPPA MOLDThis recipe pays homage to a lost loved one (taken from the pages of Gourmet magazine).
Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved. Briskly simmer, partially covered and stirring occasionally, until most of the berries have burst and mixture is thickened, about 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or bowl, pressing hard and discarding solids. (You will need 2 1/2 cups liquid.)Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan; add gelatin mixture and
stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold pan and chill, covered with plastic wrap until firmly set, at least 12 hours.To release from pan: dip mold pan in a large bowl of warm water (water should reach halfway up mold pan) for 5 seconds, then run tip of a thin knife around edge of pan. Tilt sideways and tap side of pan against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold pan tilted, put a plate over the top, then invert jelly onto plate.
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CRANBERRY AND MAPLE LOAFA simple and easy loaf to make with lots of flavor.
Makes 1 loaf2 1/2 cups plain flour1 cup sugar2 teaspoons baking powder1/2 teaspoon salt2 large eggs6 tablespoons salted butter, melted 4 tablespoons maple syrup2 cups fresh cranberries
Preheat oven to 375°F.Grease a 9 x 5 inch loaf pan.In a large bowl, mix together flour, sugar, baking powder and salt.In a smaller bowl, whisk together eggs, melted butter and maple syrup.Pour the egg mixture into the flour and stir until blended.Fold in cranberries.Spoon batter into pan and bake for about 50 to 55 minutes, or until golden.Cool on a wire rack.
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FOOD + STYLING BY PAUL LOWEPHOTOGRAPHY BY STUDIO DREYER HENSLEY AND FRANCES JANISCH
THESE ARE OUR FOUR FAVORITE DISHES TO HELP KEEP YOU WARM THIS WINTER.
Winter Warmers
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Serves 41 pound beef tenderloinSalt and pepper, to taste3 tablespoons butter1 large yellow onion, thinly sliced1 pound mixed mushrooms, sliced1 tablespoon plain flour2 cups beef broth1 1/2 tablespoons Dijon mustard1/2 tablespoon sugar1 cup sour cream2 tablespoons freshly chopped dill
BEEF STROGANOFFThis is a great go-to dish—easy to make, fast and really good.
Cut the meat into strips and season well with salt and pepper.Heat the butter in a large skillet and brown the meat in batches; remove meat when cooked.Add onion and mushrooms and sauté the mixture over medium heat until onion becomes soft.Stir in flour.Add broth and stir well.Simmer for 10 minutes.Add meat, Dijon and sugar and simmer for another 5 minutes.Remove from heat and stir in sour cream and dill.Heat, but do not cook.Serve warm with noodles.
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Serves 62 1/2 pounds pork loin2 tablespoons olive oil Salt and pepper, to taste2 tablespoons butter1 whole garlic bulb, top cut off1 bunch whole sage1 cup chicken stock1 cup white wine
Heat oven to 325°F.Rub the pork loin with olive oil; season with salt and pepper.Coat a pan with oil and heat; brown the pork on all sides.Place in an ovenproof dish with the garlic.Sprinkle sage on top and secure meat with kitchen string.Add the stock and wine.Cover with foil and cook for 1 1/2 hours.Remove the foil and cook for another 30 minutes.Remove from oven and let the meat rest 10 minutes before slicing.Serve with mashed potatoes, garlic and the jus from the pan.
SAGE AND GARLIC ROASTED PORK LOINLove this dish: not much cooking at all, since most of the magic happens inside the oven.
Serves 43 tablespoons butter4 large yellow onions, thinly sliced6 garlic cloves, thinly sliced1 teaspoon sugar1 bay leaf1 tablespoon plain flour6 cups beef stockSalt and pepper4-8 slices of day-old baguette2 cups grated Gruyère cheese
FRENCH ONION SOUPThe best remedy for keeping flu away.
Melt butter in a large saucepan.Add onion, garlic and sugar and sauté over medium heat until onions become soft and golden.Add bay leaf, flour and stock and let the soup simmer for 20 minutes.Salt and pepper, to taste.Pour soup into individual bowls; place bread on top and sprinkle with Gruyère.Place under broiler until melted.Serve while hot.
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Makes 42 carrots, peeled and chopped2 large potatoes, peeled and chopped1 parsnip, peeled and chopped1 yellow onion, peeled and chopped2 chicken breastsSalt and pepper, to taste4 tablespoons olive oil2 tablespoons plain flour3 cups chicken stock1 tablespoon fresh thyme, chopped1 tablespoon fresh parsley, chopped1 egg, lightly beaten1 pack puff pastry, defrosted
ROASTED CHICKEN POT PIEWarm and hearty—a dish with soul.
Preheat oven to 390°F.Place carrots, potatoes, parsnip, onion and chicken in a roasting pan.Season with salt and pepper, add olive oil; mix well.Roast for 20 minutes.Remove chicken and vegetables and pour the liquid into a medium ovenproof saucepan.Heat and whisk in flour.Add stock, a little at a time, and whisk until creamy.Simmer on low heat while
stirring.Add thyme and parsley; salt and pepper, to taste.Cut up the chicken and mix with vegetables and gravy.Remove the puff pastry from the box and roll out to fit over the saucepan.Brush the edges of the pan with egg and place the pastry on top.Brush with egg.Bake until golden brown, about 15 to 20 minutes.Serve warm.
FRENCH ONION SOUPThe best remedy for keeping flu away.
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SET YOUR TABLE AND DECORATE WITH AN OLD SWEATER THAT’S TRANSFORMED
BY A PAIR OF SCISSORS AND A HOT GLUE GUN.
Knitted WinterLet Me Entertain You
S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
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TABLETable is set with a linen runner from The Urban Gardener; www.grdnbklyn.comVintage plates, glasses and mud bowls from Greenhouse; www.thegreenhouse.com
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LAMPCut off the arms of a sweater and pull them over the shade.Cut off so that you have at least 2 extra inches on each side.Hot glue the sides on each side.Hang.
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NAME TAGUsing your home printer, print out the names of your guests and cut to size.Place on top of an artichoke as a place card.
TEA COZYMore for decor than use.Start by pulling a sleeve over the teapot.Leave two inches on top and bottom and cut.Cut the sides to make room for the spout and handle.Hot glue the edges to the teapot; then fold in the bottom and hot glue in place.Tie a piece of wool string around the lid.
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VASEPull the arm of a sweater over the vase and cut it off so that you have two inches on the bottom.Fold in and hot glue in place.
VOTIVE.Take a small piece of the arm of a sweater. Fold in the edges and hot glue in place.Pull over the glass.
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CENTERPIECEAn old wood pencil holder is used as a vase.You need to use flowers, or a vegetable like an artichoke, that will last a few hours without water.
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STARUse a cardboard star.Start with cutting a piece of sweater that is a little bigger.Hot glue one small area at a time.Fold in the sides and hot glue in place.
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SALT AND PEPPERPlace salt and pepper in small glasses or bowls and place around the table.
SWEET POTATOESYou don’t always have to decorate with flowers.These sweet potatoes are from the local green market.
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