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FALL 2012 • NO. 10
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Table of contents
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What’s up Sweet Paul?
News
Recipe Monday
My happy dish
Crafty Friday
Gorg-wanna handmade
Keep your eye on
From Mormor’s kitchen
One for the season
Travel
Gorg-wanna design
Woof
Will’s picks
Wine
Gorg-wanna kids
Cupcake
features
58
68
76
86
96
104
112
120
128
138
142
144
Chocolate
Mushrooms
Sweet Paul’s best fall food
Masked
Apples!
Oysters
Dip & dry
Charlie’s frst birthday
Wild Michican supper
Marigold
Pantry confections
Next time!
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SWEET PAUL FALL 201 2 | 5
What’s up Sweet Paul?
I don’t know about you, but I’m so happy that fall is here. It’s been a really tropical
summer with too much heat for my taste, so I’m happy to wake up to some cooler
weather. When it gets too hot I kind of lose my crafting mojo. Not even my trusted hot
glue gun gets used.
But when it cools down a bit there is no stopping me. The inspiration comes back
and I feel the creative juices fowing in my veins. Right now I’m on this fabric-dying kick.
Anything not bolted to the walls is going into a color bath. It’s so much fun trying to
match colors and see what I can come up with.
Another fun thing I worked on was a kid’s Halloween mask and headpiece story.
I was lucky enough to work with an amazingly talented team who produced the most
wonderful images; a big thanks to them all.
I WISH YOU ALL AN AMAZING FALL WITH CREATIVE JUICES
FLOWING FREELY.
Paul
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WHEN IT COOLS
DOWN A BIT THERE
IS NO STOPPING ME.
THE INSPIRATION
COMES BACK AND I
FEEL THE CREATIVE
JUICES FLOWING IN
MY VEINS.
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Paul Vitale
Marketing & business
development director
paulvitale@sweetpaulmag.com
Advertising Inquiries
advertising@sweetpaulmag.com
General Inquiries
info@sweetpaulmag.com
Joline Rivera
Art director
joline@sweetpaulmag.com
Nellie Williams
Graphic designer
nellie@sweetpaulmag.com
Will Taylor
Market editor
will@sweetpaulmag.com
Laura Kathleen Maize
Copy editor
laura.maize@gmail.com
Paul Lowe
Editor in chief
paul@sweetpaulmag.com
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Christina Holmes
Photographer, New York
Apples. From picking to bringing
them to the mill for fresh-pressed
cider back home on the farm. My
favorite is hot apple cider donuts—
need I say more?
Contributors
Frances Janisch
Photographer, New York
My favorite fall ingredient would be
leeks, eaten in a myriad of soups,
stews, and savory tarts. It’s the most
versatile fall vegetable!
Alexandra Grablewski
Photographer, New York
My favorite fall ingredient is
pumpkin. Bread, pie, cookie—
whatever. I’ll eat it.
Susanna Blavarg
Photographer, New York
Cocoa beans. My favorite ones grow
in the Esmeraldas in Ecuador. I use
them to make my own chocolate,
they’re just delicious.
Laura Kathleen Maize
Copy editor, Toronto
Anything apple, pumpkin, cinnamon,
or tofee. Bonus points for combining
all four, with a scoop of vanilla ice
cream à la mode.
“What’s your
favorite fall
ingredient?”
Dietlind Wolf
Crafter+photographer, Hamburg
My favorite is my homemade warm
apple purée, with its exiting color of
pale pink from the red-veined apples
from one of the trees in my garden.
Colin Cooke
Photographer, New York
Apple beignets dipped in a light
batter and deep fried in a large black
skillet. Drizzle them with maple
syrup or sprinkle a sugar-cinnamon
mixture. Eat them fresh!
Valery Rizzo
Photographer, New York
I look forward to cooking with herbs,
especially rosemary. My favorite
thing to make is a large tray of roasted
assorted fall vegetables lathered with
olive oil and fresh rosemary.
Jim Hensley
Wine writer+photographer, Oslo
Pickles—only because now is a good
time to pull them of the vines and
put them under the brine.
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Michaela Hayes
Chef+food preservation queen,
New York
My favorite fall ingredient?
Cabbage of course! As a maker
of sauerkrauts, cabbage is the
base of so much that I do. It’s an
under-appreciated vegetable, so
versatile, crunchy, and sweet. It’s a
preservation powerhouse.
Sarah Oster Shasha
Writer, New York
My favorite fall ingredient is
sunshine. We’re usually in Israel for
the High Holidays and it’s always
beach weather that time of year.
Dana Gallagher
Photographer, New York
I just got into rye four and made a
beautiful zucchini bread from the
cookbook Good To The Grain by Kim
Boyce. For fall I’m looking forward to
making her pretzels. I defnitely step
up the baking when the weather cools.
Paul Vitale
Marketing+business development
director, New York
Every fall I impatiently wait for
the frst day Honeycrisp apples
are available for the season.
They’re perfectly sweet and tart
and they never seem to be around
long enough!
Will Taylor
Market editor, London
Humble oats would have to be my
favorite fall ingredient! One of my
favorite things about fall is when I get
to start having porridge again as the
mornings get colder. I like to mix it
up everyday by stirring in new fruits
or syrups.
Joline Rivera
Art director, Chicago
Pumpkin for sure! Pumpkin seeds
with sea salt, Starbucks pumpkin
spiced lattes, pumpkin bread, and
Blue Moon Pumpkin Ale brew, it
makes everything feel like fall.
Sarah Conroy
Stylist, New York
Crisp apples straight from the
tree. I like to keep it simple and eat
them with a piece of cheese and, if
I’m lucky, a cider donut to wash it
all down.
Marina Malchin
Prop stylist, New York
My favorite fall ingredient is the
aroma of acorn squash baking with
sage and brown sugar.
Nellie Williams
Graphic designer, Chicago
The cool weather. To me it makes
everything taste better.
Elise Dee
Crafter, New York
I love cinnamon for fall. It makes
sweets more festive and adds a
coziness to savory dishes. The spice
is so comforting—perfect for the
transition into colder weather.
Linda Pugliese
Photographer, New York
My favorite fall ingredient would have
to be the apple. They give you the
crisp freshness you miss from the
spring and summer harvest,
and can easily transform into the
hearty, warming dishes you crave in
cool weather.
Craig Lieckfelt
Food stylist, New York
Venison evokes countless food
memories and instantly transports
me back to my childhood. For
generations the men of my family
have spent October days hunting,
tracking, and foraging in the
wilderness of Northern Michigan,
our nights gathered around a pot of
venison stew.
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Phara Thomas
Allied ASID; Assoc. IIDA
Tracy Huntington
Allied ASID; Assoc. IIDA
elemenT360DeSI gn.com
918.760.6662
interior design residential commercial
Showroom location
3524 S Peoria
(inside little Black Dress)



www.AnnaJoyceDesign.com
MAKE IT SPLENDID
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FALL IS THE SEASON TO…
NE WS
Drink a Pumpkin Martini
1 part vodka
1 part pumpkin butter
1

2 part Triple Sec
1

2 part simple syrup
pinch of cinnamon, clove, nutmeg,
and ginger
grated nutmeg
apple chip for garnish
1. Pour all the ingredients but grated
nutmeg and apple chip into a cocktail
shaker flled with ice. 2. Shake vigorously
until the outside of the shaker is frosted.
3. Strain into a cocktail glass and garnish
with nutmeg and an apple chip.
Cook with
artichokes, celeriac,
& caulifower Shop at Father Rabbit’s online store
for kitchen supplies and cozy linens.
fatherrabbit.com
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Falcon Enamelware
1
BAKE A CARAMELIZED APPLE SPICE CAKE
4
Yellow stripe blanket $97
Measuring spoons, $8
Farm milk
bottle, $22
By Will Taylor
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NE WS
READ OUR TOP THREE COOKERY BOOKS FOR FALL
Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking
by Aran Goyoaga
Blogger and pastry chef Aran Goyoaga is the master of gluten-free cooking. Fans of
Goyoaga’s blog, Cannelle et Vanille, will delight in the book’s dishes—they range from
soups, salads, savory tarts, and stews, to her signature desserts. All the recipes are
helpfully (and uniquely!) arranged by season.
LOOK AT WHAT SWEET PAUL SPOTTED!
1. HARVEST HARE This seasonal wallpaper from St.
Jude’s is perfect for fall and would look great papered on an
alcove or hallway wall. | St Jude’s Harvest Hare wallpaper, $94
per roll, stjudesfabrics.co.uk
2. ALL ABOARD THE MORNING TRAIN!
Add some quirk and charm to your mornings with this egg-
cup-meets-toast-rack train set. | Egg cup toast rack, $31,
reikokaneko.co.uk
3. CANDY FOR BREAKFAST? We love the new
breakfast set from We Love Kaoru. After all, what can be better
than waking up to candy-colored stripes every morning? | We
Love Kaoru breakfast set, from $15, welovekaoru.com.
4. FALL FIRESIDE As the days get colder and the nights
draw in we at Sweet Paul love to get cozy by an open fre.
Thanks to these Wicker Log Carriers from Ludlow Stoves we
won’t need to stress about unsightly kindling wood or freside
mess. In fact, now our freplace is looking so smart we’re rather
looking forward to our frst fre of the season! | Wicker log
carrier, $62, ludlowstoves.co.uk
1.
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4.
Virgin to Veteran: Sam Stern’s Cookery Masterclass by Sam Stern
This stylish cookbook is designed to get 20- and 30-somethings cooking
with confdence. Based around the premise that there are only so many
meals you’ll ever cook, the book’s message is that you should learn how to
make each one special. Inside there are tips on how to master the basics.
We particularly like the diagrams and step-by-step guides that demonstrate
relevant skills such as: knife work, sauce making, and baking.
Bouchon Bakery by Thomas Keller and Sebastien Rouxel
In this dazzling amalgam of American and French baked good recipes, you’ll fnd
directions for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho
Hos) and all the French classics Keller fell in love with as a young chef apprenticing in
Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. These chefs
have spent years refning techniques through trial and error, and every page ofers a
new lesson; a trick that assures uniformity, a subtlety that makes for a professional
fnish, a fash of brilliance that heightens favor and enhances texture. The deft twists,
perfectly written recipes, and dazzling photographs make perfection within reach.
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pers onal .pre cious.t i meles s
wallinandbuerkle.com
Wallin & Buerkle
SweetPaul_Ad_Layout 1 8/14/12 9:36 PM Page 1
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ROASTED FALL GOODNESS!
RE CI PE MONDAY
Use fall’s amazing
vegetables to make
this tasty salad.
Food+styling by Paul Lowe
Photography by Linda Pugliese
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Roasted Vegetable Salad with Caper Vinaigrette
SERVES 4
Salad:
4 red beets, peeled and quartered
4 golden beets, peeled and quartered
18 brussel sprouts, cut in half
1 large frm pear, cut into wedges
20 small potatoes, cut in half
2 tablespoons olive oil
salt & pepper, to taste
fresh spinach leaves
3

4 cup crumbled goat cheese
Vinaigrette:
1

4 cup olive oil
1 teaspoon balsamic
2 tablespoon capers
salt & pepper, to taste
a pinch red chili fakes
1. Preheat oven to 375°F. 2. Place the beets, brussel sprouts,
pears, and potatoes in a ovenproof dish. 3. Drizzle with oil and
sprinkle with salt and pepper. 4. Bake until done, about 15 to 18
minutes. 5. In a large bowl, mix together the warm vegetables,
spinach, and cheese. 6. In a small bowl, mix all the ingredients
with the vinaigrette.
Serve over the salad.
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Recipe by Ewa Ostoja-Helczynska
Styling by Paul Lowe
Photography by Alexandra Grablewski
MY HAPPY DI SH
THE CURE FOR A GRAY AUTUMN DAY
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THIS DISH makes me HAPPY because...
pumpkin favor reminds me of my childhood—
spending time sitting on a bench, eating pumpkin
seeds, and complaining of life’s “ultra difculties” like
the teenager I was.
The pumpkin soup should be silky and smoky, with
bits of mushrooms. And with an orange color that
illuminates the gray of autumn... what’s not to love?
Ewa Ostoja-Helczynska
Pumpkin Soup with Chanterelles
MY
HAPPY DISH
RECIPE
WINNER!
Pumpkin Soup with Chanterelles
SERVES 4
3 cloves garlic
2 shallots
2 lbs pumpkin fesh (without grains and flaments)
3 tablespoons olive oil
2 cups vegetable stock
1
1

2 cup heavy cream
1 teaspoon thyme
salt & pepper, to taste
1 teaspoon chopped parsley
pinch of grated nutmeg
20 chanterelles, cleaned and halved
fresh thyme
1 tablespoon olive oil
1. Chop the garlic and shallots. 2. Fry them in 1 tablespoon
of olive oil. 3. Dice the pumpkin into large chunks and cover
with stock. 4. Cook for about 20 min. 5. Add herbs and spices.
6. Once the pumpkin is soft, add to a blender and whizz until
smooth. 7. Pass mixture through a colander. 8. Pour back
into the pot and add cream. 9. Bring the mixture to a boil.
10. Sauté the chanterelles and thyme in olive oil. 11. Divide the
mushrooms into four bowls. 12. Fill each bowl with hot soup.
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CR AF T Y F RI DAY
CITY LIGHTS
Styling by Paul Lowe
Photography by Linda Pugliese
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Make your own glowing skyline at home.
YOU WILL NEED:
printouts of buildings on craft paper
scissors
exacto knife
tape
tall votive
tea candle
1. Cut out your building—remember to leave a fap on each side
where you tape the buildings together. 2. Use an exacto knife to
cut out a few windows. 3. Tape the two faps together. 4. Place
over a tall votive with a tea candle. It’s important that the votive
is almost as tall as the building, for safety.
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s e a g r a p e
yarns + textiles
A Full Array of
Colorful and
Clever Fabrics

Personalized
Customer Service
seagrapeyarn.com
Natural, Organic,
Beaded and
Sequined Yarns
Family
Owned
& Operated
Hundreds Of Unique Gifts
For Dogs & Dog Owners
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Harvest candle stick holders
rustic chic distressed wood
set of 3, $30,
etsy.com/shop/braggingbags
GORG- WANNA HANDMADE
CURATE A HANDMADE HALLOWEEN THIS FALL
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1. Large tissue pom pom, $4,
etsy.com/shop/festapompom
2. Halloween ribcage necklace, $14,
etsy.com/shop/haveheart
3. Decorative wood pumpkins, $12,
etsy.com/shop/bettideesplace
4. Stufed bat toy, $10,
etsy.com/shop/janeelookerse
5. Primitive shelf sitter witch’s hat, $13,
etsy.com/shop/bentwhimsstudio
6. Halloween witch shoes, $13,
etsy.com/shop/sparrowprimititives
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EVERYTHING OLD IS NEW AGAIN
KE E P YOUR E Y E ON
Text by Sarah Oster Shasha
Photography by Valery Rizzo
How an old fsh
market turned into a
gastronomical heaven.
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A FEW WEEKS AGO I
FOUND PARADISE ON
THE EAST RIVER.
People travel to Paris,
Barcelona, or Marrakesh to
shop the lavish shuks and
outdoor markets, but I found
a similar market only a
subway ride away. The New
Amsterdam Market occurs
every Sunday (in season,
that is) from 11 to 4 p.m. near
South Street Seaport and the
former Fulton Fish Market.
It continues the tradition
of public markets in this
historic space since 1642.
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“I’VE LIVED IN NEW
YORK FOR MANY
YEARS & HAVE NEVER
COME ACROSS A
MORE CIVILIZED—
AND DELICIOUS—
OUTDOOR MARKET.”
As Robert LaValva, the market’s director, stated: “We support sustainable,
local agriculture by creating a destination where shoppers can fnd quality food
products. And doing all of these things is intended to help preserve the Seaport
District and spark a renaissance in its growth.” I’ve lived in New York for many years
and have never come across a more civilized—and delicious—outdoor market.
Walking through the tables, I tasted everything I could get my hands on—from
string bean tempura, fresh pasta, cotton candy on a pretzel rod, to queso fresco ice
cream, pickles, and beef jerky. Even after all that there were still dozens and dozens of
stalls.
I’d recommend checking out the vendors before you go, so you can plan your trip.
And don’t forget to bring a bag for all the fresh produce and other goodies you’ll take
home with you.
For more info on the New Amsterdam Market, go to newamsterdammarket.org
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Pure linen tablecloth “Rutig Strandråg” with matching
linen napkin ”Servett” from Växbo Lin of Hälsingland, Sweden.
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F ROM MORMOR ’ S KI T CHE N
MUSHROOM-MANIA
Text+styling by Paul Lowe
Photo by Susanna Blavarg
The fall secrets of the
Lowe family.
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SWEET PAUL FALL 201 2 | 29
The reason for this secret was that Mormor didn’t want anyone
else to fgure out where her chanterelle place was. She had lived
close by since she was a young girl and had found it years ago.
I still remember the frst year I went along. I had to promise
not to tell anyone where we went. We walked into the forest
and after a half-hour hike we stepped into a clearing. When the
sunlight hit the forest foor it looked like it was made of gold—
golden chanterelle mushrooms for as far as you could see.
We picked them for hours, only stopping when Mormor
started cooking some chanterelles on a small Sterno. She
fried the mushrooms with some shallots on toast. They tasted
amazing out there in the woods.
We moved a few years later, and I have often though about
the golden forest and if anyone else has found its treasures.
Mormor’s Chanterelle Woodland Snack
SERVES 4
3 tablespoons chanterelles, cleaned and halved
2 shallots, sliced
juice from
1

2 lemon
salt & pepper, to taste
2 tablespoons chopped dill
toast
1. Melt the butter in a pan and sauté mushrooms and shallots
until golden. 2. Add lemon juice and season with salt and
pepper. 3. Stir in dill and serve on toast.
WHEN THE SUNLIGHT HIT THE FOREST FLOOR IT LOOKED LIKE IT
WAS MADE OF GOLD—GOLDEN CHANTERELLE MUSHROOMS FOR
AS FAR AS YOU COULD SEE.
It happened every fall: Mom, Dad,
Mormor, and Aunty Gunnvor put on their
Wellingtons. They disappeared into the
forest by our house, equipped with baskets,
and hours later came back carrying what
they used to call “golden gold.” They never
told anyone where they had been.
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APPLE PIE SUGAR
ONE F OR T HE SE ASON
Recipe+text by Michaela Hayes
Photography by Colin Cooke
Just as good as it sounds!
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I have always regarded apple peels as beautiful, sweet
smelling, and a shame to neglect. I’m a self-proclaimed
food preservationist, and wasting food bothers me. I often
experiment with ways to use the bits of food that may end
up as compost — or worse, landfll, which is the case with the
under-utilized apple peels.
After a few unsuccessful endeavors, I came up with Apple
Pie Sugar. The peels hold a good amount of apple favor, and
mixing them with your favorite warming spices and some sugar
makes a jar of pie-favored crystals. Use your Apple Pie Sugar to
top cookies and pastries, roll donuts in, or rim a sweet cocktail
glass. You can also reunite the peels with their cores and
sprinkle it on applesauce.
If you’re like me, you will also enjoy surprising people by
giving them a spoonful and asking them to taste it—watching
people’s faces light up as they fnd their memory of sweet apple
pie makes the experience as much a joy for me as it is
for them.
Apple Pie Sugar
YIELDS ABOUT ONE 8-OUNCE JAR
peels from 6 apples
2

3 cup sugar
1 teaspoon cinnamon
1

2 teaspoon allspice
1

4 teaspoon nutmeg
1

4 teaspoon dried ginger
pinch of salt
1. In a dehydrator or a low oven, dry
apple peels until crispy. 2. Using a spice
grinder or food processor, grind the dried
peels until very fne. 3. Mix peels with
remaining ingredients and store in a cool,
dry place.
Use apple pie sugar to top your favorite
sweet treat. Enjoy.
I HAVE ALWAYS
REGARDED
THESE PEELS
AS BEAUTIFUL,
SWEET
SMELLING, &
A SHAME TO
NEGLECT.
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SHOPPING SOHO
T R AVE L
Text+photography by Will Taylor
SWEET PAUL’S MARKET EDITOR, WILL
TAYLOR, DISCOVERS NO RIGHTFUL
MANHATTAN SHOPPING TRIP IS COMPLETE
WITHOUT A COCKTAIL STOP ALONG THE
WAY. JOIN HIM AS HE EXPLORES THE BEST
HOME DESIGN STORES ON OFFER IN THE
CITY’S SOHO DISTRICT.
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It was early one Friday morning in March, the temperature a barmy and unseasonal 75
degrees, when I found myself walking through the sleepy streets of Dumbo, Brooklyn.
The melee of Manhattan’s morning rush hour slowly grew more prominent as a gentle
breeze whipped the buzz across the East River and around the warehouse buildings
that sat bathed in the morning’s golden light. Cofee in hand, I was pleased to be on
the quieter side of the river, soaking up the views of the striking, world-famous skyline
from a peaceful spot underneath the Manhattan Bridge. The rest was much needed as
a busy day lay ahead.
I was bound for Soho where I had a shopping date with Amy Beth Cupp Dragoo
of abcddesign.com, who was leading Modenus’ Blog Tour NYC around the district’s
home design gems. Having decided to take a leisurely stroll into Soho, I set of toward
the Brooklyn Bridge—one of my favorite routes into the city. Barring a few crazed
commuters on bikes, the journey from Brooklyn to downtown Manhattan across the
bridge made for a pleasant walk. The sky was as blue for as far as the eye could see,
and Manhattan’s skyline became less Toy Town–like and more real with every step.
Looking up to midtown I marvelled at the Empire State Building, its spire proudly
piercing the clear spring sky. Meanwhile,
the sun moved higher into the sky, its
rays dancing upon the Art Deco crown of
the Chrysler Building.
Reaching the other side of the bridge
and stepping onto Manhattan Island,
I headed north up Broadway and into
Soho. Yellow taxi cabs zoomed past me
in a blur of beeping horns and expletives,
and the skyscrapers that surrounded
me initially began to give way to more
charming buildings with European-style
striped awnings. As I walked deeper
into Soho, the pace became slower and
more considered; the people were more
at ease with their time, they were less
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hurried to reach their destination. I liked the vibe and felt ready
to hit the stores with friends for an afternoon of shopping.
The tour started on Broadway at The New Traditionalists, a
company that designs all their furniture in New York City and
then manufactures it in New England. Infuenced by classic
silhouettes, objects, history, and their customers—they allow
them to customize many of their pieces—the store’s pieces
connect the traditional with the present. Although pricey, their
collections are sleek and their service second to none; I was
particularly impressed with the brand’s bed selection.
Stepping back out into the street, the group headed to Paula
Rubenstein who is known for curating her store with industrial
antiques. It came as little surprise to fnd that her store, which
has been in the same Soho location for the past twenty years,
was akin to an Aladdin’s cave; antiques graced every available
surface, even spilling out onto the street. Paula is incredibly
accommodating and warm—she will gladly talk you through her
amazing selection of antique glass display cases and textiles.
Go and visit her sometime.
A short walk up Lafayette Street led the group to Canvas,
which quickly became a favorite shop of mine thanks to the
inspiring visual merchandising and relaxed in-store experience.
Expect to fnd a collection of ceramics, wooden objects,
textiles, accessories, and furniture, all created by artisans
and craftsmen from the US and abroad. Their products have
unstructured, soft shapes and come in subtle colors—perfect
for those looking to create an understated yet elegant look.
After making my frst purchase of the day, a beautiful
lemongrass-scented candle, I was ready for a cocktail to help
me cool down from the rising temperature. Finding solace in
Pegu Club, several Earl Grey MarTEAnis were ordered in a nod
to our British quirk—a love of tea!—and we leisurely enjoyed in
the Asian-inspired surroundings.
Before long, I was back on my feet and into designer
Michele Varian’s store. Like a tardis, Varian’s store stretched
back much further than expected, each step leading me to
discover a diferent found object or curiosity. The eclectic
product assortment make it a great place to shop for gifts as
well as your own home; from dipped wooden chopping boards
and handmade candles to textiles and tableware, there’s plenty
to inspire.
Flair Home, the fnal stop on the tour, was a stark contrast
from what had come before. Inside, the store was decorated
in their signature black and white colorway, and European and
American vintage furnishings and accessories were displayed
alongside the brand’s own designs. Much of their collection
is inspired by a tradition of Italian craftsmanship, which they
temper with contemporary styling. I felt that a real passion for
design was behind the products, and the atmosphere inside
was welcoming and cozy; an ideal place to gain inspiration at
the end of a long day.
With more shopping bags in hand, I was fzzing with
enthusiasm for the city as I headed up Hudson Street towards
the Meatpacking District to join the High Line, admiring the
historical cast-iron buildings and immense lofts that still stand
in Soho as I walked. Although its previously thriving art scene
has now dwindled to a few choice galleries, there’s still a feeling
of quiet intimacy and charm to the area—not to mention some
great shopping opportunities!
AS I WALKED DEEPER INTO
SOHO, THE PACE BECAME
SLOWER AND MORE
CONSIDERED; THE PEOPLE
WERE MORE AT EASE WITH
THEIR TIME, THEY WERE LESS
HURRIED TO REACH THEIR
DESTINATION. I LIKED THE
VIBE AND FELT READY TO
HIT THE STORES WITH
FRIENDS FOR AN AFTERNOON
OF SHOPPING.
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THREE STYLISH EATERIES
I Tre Merli, 463 West Broadway
This restaurant began in 1980 when they renovated an old
working-class wine bar in the heart of Genoa, transforming it
into a locale where hip young people could enjoy traditional
dishes accompanied by local and prized wines, bottled in the
restaurant’s own cellar. In 1985 they opened in Soho, NYC and
have been there ever since.
Snack, 105 Thompson Street
This charming eatery ofers delicious and fresh Greek cuisine.
The plates come flled with bold favors that make for a
memorable lunch or a relaxed romantic dinner for two.
Ed’s Lobster Bar, 222 Lafayette Street
An ideal food stop for the summer months, Ed’s Lobster Bar is a
riot of playful wait staf, welcoming beachside décor, and great
food. Indulge in the lobster roll or try out the lobster salad for a
lighter bite.
SOHO SLEEP
Crosby Street Hotel, 79 Crosby Street
from $525 pppn
This hotel is situated on a quiet cobbled street in the heart of
Soho and is classic-meets-contemporary cool English elegance
at its best. Inside you’ll fnd décor consisting of a mix of Kit
Kemp’s fabrics, textured wallcoverings, and colorful artworks.
The bar is a lively place, with the socializing often spilling out of
onto a patio on Lafayette Street as well as a central foliage-flled
residents-only courtyard. Perfect for couples and pooches—the
hotel widely accepts pets.
SOHO HOME DESIGN STORE DIRECTORY
The New Traditionalists, 524 Broadway
Paula Rubenstein, 65 Prince Street
Canvas Home Store, 199 Lafayette Street
Calypso Home, 407 Broome Street
Michele Varian, 27 Howard Street
Ochre, 462 Broome Street
Flair Home, 88 Grand Street
HOW TO GET TO NEW YORK CITY
Most national and international fights come into either John F.
Kennedy (JFK) airport or Newark Liberty International (EWR)
airport. Both airports allow you to take the Air Train to join
the subway, which will then take you direct to Manhattan. A
cab from JFK to Manhattan has a fat fare of $45 plus tolls.
From Newark it will be metered and set you back between
$55–70. There are also car hire services at both airports, and
bus services run from nearby cities such as Philadelphia and
Boston—look for online rates.
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VISIT TODY: bakingsociety.com
THINGS T BKED
JUST GOT LOT SEETER.
BKED. MERICN CLSSICS SERVED FRESH.
NE BOOK
Baked Elements
NE EBSITE
bakednyc.com
NE BLOG
bakingsociety.com
Served Fre
359 VN BRUNT STREET BROOKLYN, NE YORK 11231
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A clubhouse for creAti ves.
mAkeshi ftsoci ety. com
+ing
TICINGS
naturally colored sprinkles
~when quality and taste matter~
TI CI NGS.COM modern art for classic baking.
f
r
e
e
sa
m
ple
taste challenge!
our authentic
dark/white
chocolate tastes
better.
SP-TICINGS_1-4pg_fall2012.indd 1 8/22/12 9:09 AM
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PLAID PERFECT
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Bogart chair,
$1,262
Purple glass
pear & apple,
$19
Hemingway
leather trunk
$1,152
Tripod foor
lamp, $395
Knitted cushion
in plum, $47
Felt foral cushion
in grey, $55
White stag
head, $32
Products available at houseofrasher.co.uk
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4.
1. Kintyre Moon Tartan bulters tray,
$355, artisanti.com 2. Flannel hot water
cover, $37, toast.co.uk 3. Avoca mohair
autumnal and navy mix throw, $139,
marksandspencer.com 4. Plaid tape, $4,
etsy.com/shop/discountcharms 5. Wool
plaid euro pillow, $68, schoolhouseelectric.
com 6. Libra Kintyre tripod foor lamp,
$471, occa-home.co.uk 7. Club armchair,
$1,155, barley-sugar.co.uk
7.
2.
3.
6.
1.
5.
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WOOF
DASHING DACHSHUNDS & MORE!
Salmon Scramble
I often make myself a Salmon Scramble
on Sunday mornings. I make some
for my dog Lestat as well. I add some
cooked vegetables to his.
1 SERVING FOR A MEDIUM-SIZED DOG
1 egg
1 tablespoon water
handful fresh spinach
1

2 cup cooked salmon (make sure
there are no bones)
1

4 cup cooked sweet potato (or other
cooked vegetables)
1. Beat egg and water together in a
small bowl. 2. Pour the mixture into a
small pan and add the spinach. 3. Make
scrambled eggs! 4. Place on a plate and
add the salmon and vegetables.
Serve to your pooch once the
scramble has cooled down.
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1.
1. Dachshund dog tray, $44,
2. Dachshund doorstop, $62,
bottlegreenhomes.co.uk
3. Dachshund mug, $27,
fenellasmith.com
4. Echo bog bowl, $56,
reikoaneko.co.uk
5. Squeaky toy dog bone, $25,
thestylishdogcompany.com
6. Dog storage box, $194,
thestylishdogcompany.com
7. Organic Pumpkin dog treats,
$24, mungoandmaud.com
2.
3.
4.
5.
6.
7.
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THE RUSTIC WAREHOUSE
WI L L’ S PI CKS
IT’S ALREADY HAPPENING: the nights come
earlier and earlier each day and our ATTENTION
IS MOVING INSIDE—to creating a cozy retreat for
the colder months ahead. Sweet Paul’s market editor,
Will Taylor, has searched out THE BEST BUYS
for a comfortable home. Let his rustic picks GIVE
INSPIRATION to your areas of work and rest.
Ladbrook shelving unit, $747 | Floor
lamp, $123 | Ladbrook cofee table,
$310 | Bottle vase, $19 | Fob wall clock,
$32 | Large fared vase, $19 | Bubble
hurricane candle, $19 | Reactive vase,
$19 | Owl tealight, $10 | Lidded owl pot,
$19 | Bubble tealight, $12| Driftwood
frame, $19 | Hi-ball four set, $29|
Rocket hurricane vase, $25| Hamilton
cereal bowl, $5 | Hamilton side plate,
$7| Hamilton dinner plate, $7 | Smoke
hurricane vase, $19 | all available at
marksandspencer.com
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Bedroom schemes
This fall is all about cozying up in comfortable rustic style,
and there’s no place more ftting to start introducing this look
than in the bedroom. Heavy on texture, this look works best
with tactile, exposed wooden furniture, and paired with softly
brushed metals in gentle hues. Layer up your bed with an array
of sumptuous textiles, marrying soft Egyptian cotton sheets
with warm and inviting wool throw pillows. A casually placed
throw along the end of the bed is both practical and ftting. With
your key pieces of furniture in place and the bed dressed, you
can turn your attention to wall decoration to tie all the elements
together. If you’re feeling daring, source wooden panelling and
create a feature wall behind the bed—dark stain the wooden
panels to achieve an inviting look. If you’re short on time and
budget then there are some great wallpaper options that give a
realistic wood-panelled efect.
Side table, $548 | Anna ceramic task lamp, $75 | Checked
brushed cotton double bedlinen set, $113| Standard
pillowcase in stone, $12 | Morgan herringbone cushion, $32 |
Knitted cushion, $38| Cable-knit throw, $94 | all available at
houseofraser.co.uk
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1. Driftwood cabinet, $2400,
shopterrain.com 2. Timber wallpaper,
$110 per roll, rockettstgeorge.co.uk
3. Cable knit throw, $350, jaysonhome.
com 4. Alvine Ruta rug, $249, ikea.
com 5. Oliver bed frame, $432,
featherandblack.com 6. Rustic linen
cushion, $53, fairwindonline.com
3.
4.
5.
6.
WILL’S TIP! This Timber
wallpaper design from Rocket St
George looks just like real wood
panelling but costs a lot less.
2.
1.
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SWEET PAUL FALL 201 2 | 45
Home ofce
Moving indoors for the cooler months means we forgo the ideal
of working out on the sun-soaked deck or in the cool green
garden. Moving back into the home ofce doesn’t have to be
a drag—it can be a good chance to get organized for the new
season. Whether you work from home or just use your home
ofce for paying bills and answering emails, a rustic warehouse
look is easy to achieve. When it comes to creating a space to
work, you can be playful and whimsical while being practical at
the same time. Switch out your old pencil pot for a graphic mug
with a cityscape pattern; it works just as well but is twice as fun.
Juxtapose the rough texture of exposed brick with clean, sleek
metal lines, balancing the modernity with weathered metal
storage boxes. Finally, soften the look a touch by introducing a
warming color into the scheme—red works really well here.
Dalston dressing table, $623 | Stool, $273 | Hudson glass
base table lamp, $50 | Retro wall clock, $38 | Red lacquered
frames, $19 | New York mug, $8| Teacup and saucer $10 |
Pug bookends, $38 | Metal storage cubes (set of 2), $38 | all
available at houseofraser.co.uk
WILL’S TIP! West Elm’s Task
lamps bring an instant industrial
vibe to any space, and they give
the option to add a burst of color
to the scheme.
1. Industrial Task table lamp, $69,
westelm.com 2. Wall clock, $94,
frenchconnection.com 3. Gilby metal
storage trunk, $51, rowenandwren.co.uk
4. Vittsjo laptop desk, $39, ikea.com
5. Whitewashed wood and metal shelves,
$899, westelm.com
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2.
3.
4.
5.
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WI NE
THE WAITING GAME
Text+photography byJim Hensley
I had always hoped that as the
years passed I would become a
better man. The idea was that
time would rub the wildness of
me and a wiser, more balanced
character would emerge from
within. Time, and the endless
parade of seasons, would make
me complete.
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I’m still waiting. Mostly I’m just older. My bad habits have
not yet been replaced by Zen wisdom, and my wrinkles
make me no lovelier. But I haven’t just been lying around in
the dark either.
Laying down wine is a habit not so compatible with the
tempo of our modern lives. It requires time, planning, and a
prosaic commitment to a certain taste. Of course, mature
wines are out there ready to be bought and consumed as
is. But you have to pay for that pleasure, and at least half
the fun is tending to a dusty, dark corner piled high with
sleeping bottles.
Wine for the cellar is usually of the larger, fuller, classical
type. Red, most of the time, but there are some white
wines that can only reach their greatness through aging.
What makes a red wine a good candidate for cellaring is
a combination of fruitiness with tangy, powerful tannins.
Tannin is the reason you would age a red wine in the frst
place. Open a bottle of Bordeaux before its time and you’re
lucky to just barely taste the fruit behind a thick wall of
bitter tannin clinging to the inside of your mouth. So why
have these tannins at all? If you pull one favor out of the
grape, fruit for example, you get some other favors as well,
like woody tannins. Tannins are a wine’s preservative. They
maintain a chemical balance inside the bottle, giving the
fruit favors time to develop and mature. As the years go
by, the wine interacts with the tiny amount of air left in the
bottle; the tannins begin to fade away and transform into
favors that accent the wine instead of dominate it. There
is a kind of window that opens for a time when a particular
wine is ready and its parts are dancing together.
Young wines dance a kind of pogo, old wines a kind
of waltz. These steps are fne—enjoyable mostly—but a
great wine at its peak is a ballet with all its intricate parts
“THINK OF THE BOTTLE AS A WINE’S FINISHING SCHOOL. FOR
MANY, LAYING DOWN WINE IN A CELLAR FOR PROPER AGING IS
A PROCESS THAT TAKES ON ALMOST RELIGIOUS OVERTONES.”
woven together, performing beyond just the elegance of its
elements. It has become complete, and time has made it,
well… timeless.
There isn’t enough space here to give a technically
correct description of wines’ aging processes. Use the
internet to get info if you are planning on your own cellar.
Anyone serious about storing wine might want to look into
one of the many refrigerator-like wine storage units on the
market.
Once in a Lifetime
Just because a case of it costs as much as your frst
apartment doesn’t mean you can look forward to growing
old together. Read up on vintages of the French classics;
Bordeaux, Burgundy, and the Rhone Valley. Years for aging
have usually been warm and fairly dry so that the fruit
is ripe and the tannins are fully developed. Don’t forget
Barolo and Barbaresco. Mostly the good ones can’t even
be looked at before they reach 10 years.
Whenever you can
Hide some white wine away. Dessert wines have to be
aged. Dry wines made from the Riesling grape famously
develop a slight petroleum scent and favor with time—
which is more attractive than it sounds. German wines
keep getting better and better. Try to fnd Schloss Vollrads.
Whenever you want
Experiment. If you like a wine, go back and buy two or three
more bottles and hide them. Open one in a year, and see if
you still like it. Wait another couple of years and see if you
like it even more. Cabernets and Syrahs are more likely to
stand the test of time than Pinot Noirs and Zinfandels.
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ANIMAL KINGDOM
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Animal cushions,
hm.com
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SWEET PAUL FALL 201 2 | 51
1. Mr. Snake, $118, ferm-living.com
2. Animal alphabet chart print, $40,
rifepaperco.com 3. Animal sticky memo
pad, $5, dotcomgiftshop.com
4. Animals of Whittling wooden wall
hooks, $39, themodernbaby.co.uk
5. Fox cushion, $26, nellypepper.co.uk
6. Lion plate by Ingela, $12,
hunkydoryhome.co.uk 7. Handmade
animal table and chairs, $108,
giftwrappedandgorgeous.co.uk
1.
2.
3.
4.
7.
5.
6.
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PINEAPPLE DREAMS
CUP CAKE
Food+styling Paul Lowe
Photography Frances Janisch
Pineapple & Pecan Cupcake
MAKES 12
Cake:
5 tablespoons soft butter
3

4 cup sugar
2 large eggs
2

3 cups plain four
1

2 teaspoon baking powder
1

4 cup pecans, fnely chopped
1 teaspoon grated lemon zest
4 tablespoons milk
Sauce:
1

3 fresh pineapple, peeled
and cubed
3

4 cup water
1

2 cup sugar
1

2 vanilla pod, just the seeds
1. Preheat oven to 375°F. 2. Beat butter
and sugar until light and airy. 3. Add the
eggs one at a time and stir well. 4. Add
four, baking powder, zest, and milk and
stir until you have a smooth batter.
5. Pour into cupcake liners. 6. Bake until
golden and frm to the touch, about 20
minutes. 7. Cool on a wire rack. 8. In a
saucepan bring pineapple, water, sugar,
and vanilla to a boil. 9. Simmer for 10
minutes.
Serve the sauce on top of the
cupcakes with some whipped cream.
TIP: YOU CAN USE ANY OTHER TROPICAL FRUIT AS A
TOPPING FOR THESE TASTY CUPCAKES, LIKE MANGO,
PAPAYA, OR KIWI.
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Every week - fun and fab things to do together!
Familiesirkus
www.familiesirkus.no
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SWEET PAUL FALL 201 2 | 57
FALL 2012 • I SSUE NO. 10
features
c h o c o l a t e • mu s h r o o ms • s we e t p a u l ’ s
b e s t f a l l f o o d • ma s k e d • a p p l e s !
o y s t e r s • d i p & d r y • c h a r l i e ’ s f i r s t b i r t h d a y
a wi l d mi c h i g a n s u p p e r • ma r i g o l d
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T
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Food+styling by Paul Lowe | Photography by Linda Pugliese
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SWEET PAUL FALL 201 2 | 59
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C hocola t e & Pecan Tart
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C
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ith Peanut Butter Filling & Marshmallow Topping
SWEET PAUL FALL 201 2 | 61
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Salted Chocolate Caramel Tarts
So amazingly good, best served room temperature.
MAKES 6
Tart:
10 tablespoons butter, soft
1

2 cup+2 tablespoons confectioners' sugar
2 egg yolks
1
1

2 cups plain four
1

4 cup cocoa powder
Filling:
1
1

2 cups sugar
3 tablespoons corn syrup
6 tablespoons water

Topping:
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon vanilla
1

2 cup heavy cream
4 oz dark chocolate, chopped
feur de sel or Maldon salt
1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy.
3. Add egg yolks and beat well. 4. Add four and cocoa and work
together. 5. Press into 6 mini tart pans. 6. Prick the bottom with
a fork. 7. Let sit for 1 hour. 8. Bake until golden and crisp, about
12 to 15 minutes. 9. Cool on a wire rack. 10. In a saucepan over
medium heat beat together sugar, syrup, and water. 11. Bring to
a boil and cook until golden, about 8 to 10 minutes. 12. Remove
from heat and add cream, sour cream, and vanilla. 13. Pour the
warm liquid into the tarts. 14. Place cream and chocolate in a
double boiler and melt together. 15. Once smooth remove from
heat and place on top of each tart. 16. Finish of by sprinkling
the tarts with some salt.
Chocolate & Pecan Tart
I love this tart. The pecans on top can also be served with some
great cheese.
1 TART, SERVES 6
Tart:
10 tablespoons butter, soft
1

2 cup+2 tablespoons confectioners' sugar
2 egg yolks
1
1

2 cups plain four
1

4 cup cocoa powder
Filling:
3

4 cup heavy cream
7 oz dark chocolate, chopped
7 oz light brown sugar
Topping:
4 oz sugar
1 teaspoon Maldon sea salt
4 oz pecans
1. Preheat oven to 350°F 2. Beat butter and sugar until creamy.
3. Add egg yolks and beat well. 4. Add four and cocoa and
work it well together. 5. Press into a large tart pan. 6. Prick the
bottom with a fork. 7. Let sit for 1 hour. 8. Bake at until golden
and crisp, about 12 to 15 minutes. 9. Cool on a wire rack.
10. Place cream, chocolate, and sugar in a double boiler and
melt together. 11. Once smooth, remove from heat and pour
in the tart. 12. Place the sugar in a sauce pan and stir until you
have golden caramel. 13. Add salt and pecans. 14. Pour onto
parchment paper and let stifen. 15. Break in pieces and place
on top of tart.
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64 | SWEET PAUL FALL 201 2
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SPM_FA12_Chocolate.indd 64 8/30/12 9:02 PM
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SWEET PAUL FALL 201 2 | 65
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Chocolate Cake with Peanut Butter
Filling & Marshmallow Topping
I came up with this cake the day before
the shoot, it’s so good! Cut it with a
warm knife.
SERVES 10
Cake:
12 tablespoons salted butter, soft
1 cup light brown sugar
1

2 cup sugar
1 large egg
1 cup milk
1 teaspoon vanilla extract
1
1

2 cups plain four
1 teaspoon baking powder
3

4 cup cocoa powder
Filling:
4 tablespoons salted butter, soft
3

4 cup peanut butter
1

4 cup confectioners' sugar
1

2 teaspoon salt
Topping:
3
1

4-ounce packages
unfavored gelatin
1

2 cup cold water
2 cups granulated sugar
2

3 cup light corn syrup
1

4 teaspoon coarse salt
1 teaspoon pure vanilla extract
1. Preheat oven to 375°F. 2. In a large
bowl beat butter and sugars until creamy.
3. Add the egg and mix well. 4. Add milk,
vanilla, four, and cocoa and mix until
you have a smooth dough. 5. Pour batter
into a 9-inch cake tin. 6. Bake for about
1 hour, or until frm to the touch. 7. Cool
on a wire rack. 8. In a large bowl beat
together butter, peanut butter, sugar, and
salt. 9. Cut the cake in half and smear the
cream on the bottom cake. 9. Place the
other on top. 10. In the bowl of an electric
mixer ftted with the whisk attachment,
sprinkle gelatin over
1

2 cup cold
water; let stand for 10 minutes. 11. In
a medium saucepan, combine sugar,
corn syrup, and
1

4 cup water. 12. Place
saucepan over medium-high heat and
bring to a boil; boil rapidly for 1 minute.
13. Remove from heat, and, with the
mixer on high, slowly pour the boiling
syrup down the side of the mixer bowl
into gelatin mixture. 14. Add salt and
continue mixing for 12 minutes. 15. Add
vanilla extract; mix until well combined.
16. Spray a rubber spatula or your hands
with cooking spray. 17. Spread gelatin
mixture evenly over cake.
Make Your Own Chocolate
Really fun to do! The chocolate gets
more grainy and not so smooth. But the
taste… wow!
7 tablespoons cocoa nibs
3 tablespoons sugar
1. Place ingredients in a spice grinder and
grind for 1 minute. 2. Remove the
lid and shake it around a little. 3. Repeat
4 times. 4. Place the mixture into a
mortar that you have heated in hot
water. 5. Grind until liquid.
Serve with ice cream.
Rum & Chocolate Cake in a Jar
If you don’t care for the taste of rum you
can replace it with whiskey.
SERVES 4
1 stick butter
9 oz dark chocolate, chopped
1

2 cup sugar
1

2 cup light brown sugar
4 eggs
1 teaspoon baking powder
3 tablespoons dark rum
3 tablespoons very strong cofee
whipped cream for serving
1. Preheat oven to 350°F. 2. Place butter
and chocolate in a double boiler and melt
together. 3. Pour the mixture into a large
bowl with sugars and mix until dissolved.
4. Add eggs, baking powder, rum, and
cofee. Stir well until smooth. 5. Pour into
4 well-greased pint jars. 6. Bake for 30
minutes. They will rise up and fall again—
they are supposed to fall. 7. Let them
cool slightly.
Serve with whipped cream.
Whoopie Pies with Chocolate Ganache
Especially sinful when flled with
pure ganache.
MAKES ABOUT 20 PIES
Pies:
1

4 cup butter, soft
1

2 cup sugar
1

2 cup light brown sugar
1 large egg
1 cup milk
1 teaspoon vanilla
1
3

4 cups plain four
3

4 cups cocoa powder
Ganache:
1

2 cup heavy cream
4 oz dark chocolate, chopped
1. Preheat oven to 375°F. 2. In a large
bowl beat butter and sugars until creamy.
3. Add the egg and mix well. 4. Add
milk, vanilla, four, and cocoa and mix
until you have a smooth dough. 5. Drop
2-teaspoon mounds of the dough onto
parchment-lined baking trays. 6. Bake
until frm to the touch, about 12 to 14
minutes. 7. Cool on a wire rack. 8. Place
cream and chocolate in a double boiler
and melt together. 9. Once smooth,
remove from heat and cool until it has
a creamy consistency. 10. Place some
ganache between two pies.
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SWEET PAUL FALL 201 2 | 69
Styling by Paul Lowe
Crafts by Elise Dee, Paul Vitale, & Paul Lowe
Photography by Colin Cooke
This time we decided to play with
the whole mushroom idea. They sure
look good enough to eat!
They’ re not just for cooking!
1.
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2.
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1. Felted Mushrooms
YOU WILL NEED:
wool for felting, in a few diferent colors
detergent
boiling water
thin metal wire
hot glue gun
Stems:
1. Twist wool into a sausage shape—this will get it ready for the
next steps. Choose a piece of wool larger than you think you will
need. 2. Add a little bit of soap and water to the wool. 3. Start to
gently tap on the wool, and work it together. 4. Once it’s getting
into a stem shape, pour boiling water over it and then cold
water. This will make the wool shrink. 5. Work the wool until you
have a long stem. Once it’s dry, cut it up into smaller stems.
6. Insert a wire in each stem.
Tops:
1. Layer the wool into a mushroom-top shape. 2. Add a little
soap and water to the wool. 3. Start to gently tap on the wool,
and work it together. 4. Once it’s getting into a mushroom-top
shape, pour boiling water over it and then cold water. This will
make the wool shrink. 5. Let dry, and hot glue to the stem.
2. Stacked Leather & Wool Mushroom
YOU WILL NEED:
leather scraps
felt or boiled wool
fne-tip Sharpie marker
hot glue gun
scissors
1. Cut about 20 to 25 quarter-sized circles of both leather and
felt. 2. Using the hot glue gun, glue the circles together to create
a stack. This will form the stem of your mushroom. 3. Using a
Sharpie, draw the shape of your mushroom cap on a piece of
leather. This will be the largest part of the mushroom. 4. Cut
out the mushroom shape from the leather. 5. Use the leather
piece as a template and trace the shape onto a piece of felt.
6. Cut the felt very slightly smaller than the template. 7. Repeat
steps 5 and 6, alternating between felt and leather pieces. While
you are cutting your leather and wool, number the pieces and
keep track of their order. 8. Once the pieces become too small
to cut, assemble them by stacking and hot gluing each piece
together, from largest to smallest. Use only a dot or two of hot
glue toward the center of the mushroom, and keep the edges
unglued. 9. After you have assembled the cap, glue the stem to
the underside of the mushroom cap.
3.
5.
4.
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72 | SWEET PAUL FALL 201 2
3. Clay Mushrooms
YOU WILL NEED:
oven bakeable molding clay, like Fimo
copper wire
cord
1. Using oven bakeable molding clay, form mushroom caps and stems. 2. Using a bit
of copper wire, make holes in the mushroom caps that your chain or cord can pass
through. You can also use a store-bought bead as your mushroom cap and simply
form stems with the modeling clay. 3. Bake clay pieces according to directions .
4. After the pieces are cool, hot glue the caps to the stems 5. String your mushrooms
onto a cord or chain.
4. Felt & Fabric Mushrooms
YOU WILL NEED:
felt
batting
needle
foss
scissors
1. Cut a rectangle of felt, form it into a tube, and sew along the long edge using a
simple blanket stitch. 2. Trace the bottom opening of your tube onto a piece of felt and
cut the circle out. 3. Stuf your tube with batting. 4. Sew the bottom of the stem onto
the tube using a blanket stitch. 5. Using a double thickness of felt, cut two identical
discs of fabric in your desired mushroom cap size. 6. Cut a small circle into the bottom
disc, roughly the same size as your stem tube. 7. Blanket stitch the two discs together
and stuf with batting. 8. Insert the stem into the hole in the bottom of your cap.
9. Stitch the stem into place.
6.
7.
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SWEET PAUL FALL 201 2 | 73
8.
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9.
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5. Mushroom Pillow
YOU WILL NEED:
store bought pillow
Heat’n Bond adhesive
felt
scissors
1. Begin with a store-bought 18-inch square pillowcase 2. Find
interesting botanical mushroom illustrations online and print
two copies of each image on regular paper. 3. Apply Heat’n
Bond brand iron-on adhesive to the back of several natural
colors of felt. Be sure to have some light and some dark images.
4. Cut out mushroom caps. Leave some excess paper around
the shape of the mushroom, that way you can cut the perfect
shape out of your felt. 5. Cut out the corresponding mushroom
stems from your printouts. Leave extra length on the top of the
stems. You will cover this excess stem with the felt mushroom
caps. 6. Pin the mushroom patterns onto the paper covering
the Heat’n Bond and cut out the mushroom shapes. 7. Remove
the paper from the Heat’n Bond. 8. Pin the mushroom stems
to the pillowcase, adhesive side down. 9. Iron the stems on
the pillowcase. 10. Repeat steps 8 and 9 with mushroom caps,
making sure to overlap the stems with the caps. 11. Put your
new pillowcase on your pillow insert.
6. Paper Bag Mushrooms
YOU WILL NEED:
small paper lunch bags
1. Open up a bag and fatten the bottom. 2. Shape the bottom
to a round mushroom top. 3. Close the bag and twist it so that
the twisted part resembles a stem. 4. Adjust the top so it hangs
over a bit, just like a mushroom head.
7. Lace Plush Mushroom
YOU WILL NEED:
organza or another sheer fabric
white lace
batting
scissors
fne-tip paint brush
white acrylic paint
5 black tea bags
1. Cut two identical circles of organza, about 3 inches in
diameter. 2. Sew together the edges of the circles about a
1

8 of an inch from the edges. Leave a 1-inch section open to
stuf the circle. 3. Stuf the sewed-up organza with batting to
create a tiny pillow. Sew up the opening. Set aside. 4. Cut a
3-inch rectangle of organza and sew along the long edge to
create a tube. This will be the stem of your mushroom.
5. Now, turn the tube inside out so the raw edge of the seam is
on the inside.6. Stuf the tube with batting and leave the ends
open. 7. Take your lace and wrap it vertically around the tube/
stem to cover the ends and to keep the batting in. 8. Sew the
lace around the organza stem, covering all the organza and
batting. 9. Take another piece of lace and drape it over the top
of your mushroom cap/tiny pillow. 10. You can trim around the
pattern of the lace to create an uneven, whimsical edge.
11. Once the lace is positioned to your liking, sew it to the
organza with your needle and thread to secure it in place.
12. Take your stem and attach it to the underside of the
mushroom cap by sewing it securely around the edges.
13. Set your assembled mushroom aside and brew about 5
black tea bags in a deep bowl. You can test scraps of fabric and
add more tea bags until you reach a desired color. 14. Take the
tea bags out of the liquid and carefully dip your lace mushroom
into the tea. 15. While the mushroom is damp, paint lines on
the underside of the mushroom cap using a fne-tip paint brush
and white acrylic paint. 16. Let the mushroom dry overnight—
upside-down on a pile of paper towels.
8. Leather Mushrooms
YOU WILL NEED:
heavy leather
copper wire
hot glue gun
1. Begin by cutting organic circular shapes from scraps of
thick leather. 2. To get the mushroom cap shape, squeeze the
circular pieces of leather in a citrus squeezer from your kitchen.
3. To make the stems, wrap lengths of copper wire with felt and
glue in place. 4. Once the mushroom cap has desired shape,
simply hot glue the stem to the underside of the leather cap.
9. Mushroom Garland
YOU WILL NEED:
craft paper
scissors
tape
string
1. Find some cool old mushroom prints online. 2. Print them
out on craft paper and cut them out. 3. Choose where you want
to display your garland, and hang your string. 4. Fasten the
mushrooms to the string with tape.
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76 | SWEET PAUL FALL 201 2
FALL FOOD
Join Sweet Paul and make some of
this fall’s best dishes. They’re easy and
tasty—exactly how Paul likes his food.
B E S T
Food+styling by Paul Lowe | Photography by Colin Cooke
S
W
E
E T PA
U
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S
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SWEET PAUL FALL 201 2 | 77
ORANGE-GLAZED CHICKEN
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SWEET PAUL FALL 201 2 | 79
< CARROT & FENNEL SOUP WITH BLACK OIL
CARAMELIZED ONION & THYME TART
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80 | SWEET PAUL FALL 201 2
PASTA WITH GARLIC, LEMON, & OLIVES >
Orange-Glazed Chicken
SERVES 4
1

2 cup soy sauce
1

4 cup water
1

4 cup brown sugar
2 cloves garlic, fnely chopped
1 inch ginger, fnely chopped
1 cinnamon stick
2 star anise
1

2 cup orange juice
1 large organic chicken
olive oil
4 garlic bulbs, cut in half lengthwise
1. Preheat the oven to 375°F. 2. In a small pot bring soy sauce,
water, sugar, garlic, ginger, spices, and orange juice to a boil.
3. Simmer for 15 minutes or until the glaze thickens. 4. Rub
the chicken with olive oil and place in an ovenproof dish. 5. Add
the garlic. 6. Pour
1

3 of the glaze over the chicken. 7. Bake the
chicken for about 1
1

2 hours. 8. Every 20 minutes, take it out and
glaze. 9. Let the chicken sit for 10 minutes before serving.
Serve with rice.
Carrot & Fennel Soup with Black Oil
SERVES 4
To make the Black Oil, simply blend black olives and olive oil in
a blender.
2 tablespoons olive oil
1 large yellow onion, chopped
1 large potato, peeled and chopped
1 bulb fennel, chopped
5 carrots, peeled and chopped
4 cups chicken stock
1

2 cup heavy cream
salt & pepper, to taste
1. Heat the oil in a large pot. 2. Fry the onion, potato, fennel,
and carrot until soft. 3. Add the stock and simmer for 20
minutes. 4. Pour into a blender and blend the mixture until
smooth. 5. Pour back into pot and add cream. If the soup feels
too thick, just add a little more stock.
Serve with black oil.
Caramelized Onion & Thyme Tart
SERVES 4
1 sheet puf pastry
plain four
4 tablespoons olive oil
5 large onions, peeled and thinly sliced
4 tablespoons water
1 cup Kalamata olives
fresh thyme
salt & pepper, to taste
1. Preheat oven to 400°F. 2. Roll out the puf pastry so that it
fts on a baking tray covered in parchment paper. 3. Heat the oil
in a large pan and sauté the onions on medium heat for about
20 minutes. 4. Add water and stir until the onions are golden
and soft. 5. Place on top of the puf pastry. 6. Add olives and
thyme. 7. Sprinkle with salt and pepper. 8. Bake until golden and
pufy, about 12 minutes.
These tarts can be served warm and cold.
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HONEY-BAKED VEGETABLES WITH CHÈVRE >
HONEY-TOASTED CHÈVRE WITH TAPENADE
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84 | SWEET PAUL FALL 201 2
SPM_FA12_FallFood.indd 84 8/30/12 9:19 PM
SWEET PAUL FALL 201 2 | 85
< PEARS
Pasta with Garlic, Lemon, & Olives
SERVES 4
8 slices pancetta
2 tablespoons olive oil
12 garlic cloves
3

4 cup Kalamata olives
juice from 1 lemon
1 lb dry pasta
salt, to taste
fresh herbs
1. Fry the pancetta in a dry pan until crispy. 2. Remove pancetta
from the pan and add olive oil. 3. Fry the garlic on medium heat
until soft and golden. 4. Add the olives and lemon juice. Mix.
5. Cook the pasta in a large pot of salted water until al dente
and drain. 6. Place the pasta in a large bowl and add the garlic
mixture and oil. 7. Add the pancetta and mix well.
Serve with fresh herbs.
Honey-Toasted Chèvre with Tapenade
SERVES 4
1 cup pitless black olives
1 garlic clove, chopped
2 tablespoons capers
2 tablespoons parsley, chopped
pepper, to taste
4 tablespoons olive oil
4 thick slices of chèvre
4 tablespoons honey
1. Place the olives, garlic, capers, and parsley on a work
surface and coarsely chop all together. 2. Place the ingredients
in a bowl and stir in olive oil. 3. Season with pepper. 4. Place
the chèvre on a baking tray covered with parchment paper.
5. Pour the honey over the chèvre. 6. Toast under the grill until
golden —it will happen very quickly. 7. Add the tapenade and
some good bread.
Serve while still warm.
Honey-Baked Vegetables with Chèvre
SERVES 4
8 small carrots, peeled and cut in half lengthwise
8 beets, peeled
2 celery roots, peeled and cut in 4 lengthwise
3 tablespoons olive oil
3 tablespoons honey
salt & pepper, to taste
3

4 cup crumbled goat cheese
greens
1. Preheat oven to 375°F. 2. Place the carrots, beets, and celery
in an ovenproof dish and drizzle with olive oil and honey.
3. Sprinkle with a little salt and pepper. 4. Bake until soft, about
15 to 20 minutes. 5. Quarter the beets. 6. Place the greens in a
large bowl and add cheese and grilled vegetables.
Pears
SERVES 4
3 frm pears, peeled and sliced
1

2 stick butter
3

4 cup +
3

4 cup light brown sugar
1 stick butter, soft
1 large egg
2
1

2 cups plain four
1
1

2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1 cup boiling water
1 cup dark molasses
1. Melt the butter in a pan and add the pears. Try to arrange
them neatly. 2. Sprinkle with sugar. 3. Simmer the mixture for
2 minutes, then remove from heat. 4. Preheat the oven to
375°F. 5. Beat butter and sugar until creamy. 6. Add the egg
and mix well. 7. Add all the rest of the dry ingredients and mix
well. 8. Mix the water and molasses together and then mix
into the batter. 9. Pour over the pan. 10. Smooth the top with a
spoon. 11. Bake until golden and frm to the touch, about 40 to
50 minutes.
Let cool for a few minutes, then turn upside down on a platter
and serve à la mode.
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86 | SWEET PAUL SUMMER 201 2
Masked
With a few things
around the house
you can transform
your kid or yourself
this Halloween.
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SWEET PAUL SUMMER 201 2 | 87
Photography by Dana Gallagher | Styling by Paul Lowe | Crafts by Elise Dee, Paul Vitale+Paul Lowe
Fashion styling by Sarah Conroy | Grooming by Stephanie Syat | Videography by Kendall Smith for Superfne Films
Modeling by Ella & Jude Freed, Tessa Smith, Imogen Miller, Ruby Conroy, Roan Call, and Javier Newsom
FOX | Boy’s suit by Marie Chantal from
mariechantal.com
BUNNY | Blouse by H&M from hm.com.
Jacket by Zara Kids from zara.com
Pant by Marie Chantal from
mariechantal.com
FOREST SNOW QUENN | Blouse by Marie
Chantal from mariechantal.com
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88 | SWEET PAUL SUMMER 201 2
1
1. BEARDS | Shirt by J.Crew from jcrew.com. Suspenders and
pants by H&M from hm.com
2. CROWN | Dress by Marie Chantal from mariechantal.com
3. PUPPY | Jacket by Splendid from splendid.com
Star shirt by Yoya from yoyanyc.com
Knit leggings by Ouef from oeufnyc.com
2
3
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SWEET PAUL SUMMER 201 2 | 89
Forest Snow Queen
YOU WILL NEED:
• branches (you can collect these with your kids as a fun
activity or purchase them at your local forist)
• butterfy images (cut out from a magazine or printed out
from the internet)
• silver glitter
• hot glue gun
• spray adhesive
• child-size headband
• hair clips or barrettes
1. Cut your branches so that you have several very long ones
and others that get smaller in size. 2. Hot glue each branch
onto the top of the headband. Be very careful and patient with
the hot glue. 3. Continue gluing until most of the headband is
full of branches. The branches will be more secure the closer
together they are. Try to glue on as many branches as you can
ft. 4. Once all of the branches are attached to the top of the
headband (which will be the front of the crown), carefully apply
a generous layer of hot glue to seal on all of the branches. Allow
glue to dry completely. 5. In a well-ventilated area, spray the
base of the branches with spray adhesive, and quickly cover the
sprayed area with silver glitter. Work in sections so the spray
adhesive doesn’t dry before you can apply the glitter. (Also,
spray adhesive will make everything around it very sticky, so
be sure to protect your workspace.) 6. Once the base of the
branches and headband are covered in glitter, select areas
higher up on the branches to spray with adhesive and cover
with glitter. This should look like a dusting of snow on the
branches. 7. Take your cut-out butterfies and fold them in half.
8. Using a bead-sized amount of hot glue, glue the butterfies
all over the branches for a whimsical look. 9. Lastly, hot glue
the barrettes to the inside of the headband so the crown can be
secured onto your child’s head.
Fox Mask
YOU WILL NEED:
• felt, in brown, pink, white, of-white, and black
• hot glue gun
• scissors
• needle & thread, or a sewing machine
• ribbon
• paper
1. On a piece of paper, draw a square with slightly rounded
sides, to ft over your child’s face. 2. Mark two triangles
where the eye openings should be. 3. Cut out the paper. This
will be your pattern. 4. Draw a shape that looks like the top of
a heart at the bottom of the square. 5. Cut out the new square
shape with the heart line. 6. Trace this shape twice onto brown
felt. 7. Cut out the brown felt, leaving the eye triangles intact
on one piece. 8. On one piece of brown felt, hot glue two small
darts above the eye triangles. 9. Cut the unused piece of felt in
half. This will be the bottom of the fox’s face. 10. Hot glue the
two pieces of brown felt together along their heart-shaped lines.
This should create the fox’s pointy nose. 11. Using the pattern
piece with the heart-shaped line, cut out a piece of of-white felt
for the bottom half of the mask. 12. Cut two triangle notches
in either side of the of-white felt. 13. Hot glue the of-white felt
onto the bottom half of the mask. 14. Cut a small half-inch wide
strip of white felt using the same heart-shaped line as a guide.
15. Glue the half-inch white felt strip below the off-white felt.
16. Cut three triangles out of the black felt. 17. Hot glue two
black felt triangles behind the eye triangles on the brown felt.
18. Hot glue one black felt triangle on the brown felt point to
create the nose of the fox. 19. Cut out two rounded triangles
from the brown felt. 20. Cut two more rounded triangles that
are slightly smaller from the pink felt. 21. Hot glue the pink
triangles in the center of the larger brown triangles. These will
be the fox’s ears. 22. Attach the ears to the back of the mask
with hot glue. The centers of the triangles should line up with
the darts in the brown felt. 23. Round the edges of the fox mask
by cutting the sides to line up with the outer edge of the ears.
24. Trim the black felt at the eyes to create eyeholes. 25. Sew
two ribbons on either side of the mask, just above the eyes. Sew
two more ribbons near the bottom of the mask. These ribbons
will tie around your child’s head to keep the mask on.
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Bunny Mask
YOU WILL NEED:
• felt, in white and pink
• cofee flters
• pink fabric dye
• twine
• scissors
• hot glue gun
• ribbon
• needle & thread
• paper
• wire (foral wire or a thin wire from a hardware store)
• wire cutters
1. Fold a piece of paper in half. 2. Trace half of the bunny mask
on the paper. The shape is basically an upside-down heart that
doesn’t come to a point. Instead of a point, the heart opens
up into the shape of the bunny’s ears. 3. Hold up the drawing
to your child’s face to make sure it fts. 4. With the paper still
folded, cut out the drawing. This will be your pattern. 5. Trace
the pattern, and cut the pattern out on white felt. 6. Cut two
pieces of wire a little shorter than the bunny ears. 7. Cut
another piece of wire that is the length of both bunny ears
combined, plus three inches. 8. Bend the long cut wire into a
U-shape. 9. Hot glue the U-shaped wire onto the back of the
bunny’s ears. The lowest part of the U should be just above
the forehead area on the mask. 10. Hot glue one or two long
scraps of the white felt on top of the U-shaped wire to hide
and secure it in place. 11. Hot glue the two shorter wires to the
bunny ears on the front of the mask. 12. Cut two rectangles out
of the pink felt that are about one and a half inches wide and
the same length as the shorter wires. 13. Round the tops of the
rectangles with your scissors. These will help create the bunny
ears. 14. Glue the pink felt pieces on top of the wires to hide
them. 15. Cut a small, two-inch circle out of the pink felt. Then,
trim away two tear-drop shaped pieces at either side, leaving a
half-inch of the circle intact. This will be your bunny nose. The
idea is to create a mushroom shape. You can also cut a simple
triangle if you prefer. 16. Hot glue the pink felt nose at the center
bottom of the bunny’s face. 17. Hand sew twine in the shape of
whiskers on either side of the nose, leaving the ends long and
loose. I used contrasting thread for a more interesting look.
18. Hold the mask up to your child’s face and mark where their
eyes will be. Cut out two almond-shaped eyeholes in the bunny
mask. 19. Sew ribbons on either side of the mask just above the
eyes. 20. To make the fowers, dip three or four cofee flters in
the pink dye and lay fat to dry. 21. Once the cofee flters are
dry, twist the centers of them to create a fower shape. 22. Hot
glue the fowers to the mask below one of the ears. You can
have as many fowers as you like!
Bird Mask
YOU WILL NEED:
• construction paper or sketchbook paper (white, or any other
color you would like the bird’s face to be)
• acrylic paint (purple, black, and orange or yellow)
• cofee flters
• fabric dye (Rit or Jacquard dye is good, in blue and red or
blue and purple)
• scissors
• hot glue gun
• white glue or glue stick
• ribbon, to match the mask
• stapler
1. Fold a piece of paper in half. 2. Draw half of a mask shape.
The mask should have triangle eyeholes and jagged, pointy
edges (like feathers) instead of rounded or straight lines.
3. Cut out the mask shape and make sure it fts your child’s
face. 4. Using the acrylic paint, paint the paper mask purple
with black borders around the eyes. Let paint dry completely.
5. Cut a square piece of paper. 6. Fold the paper in half about
three or four times to form a triangle. Bend the triangle in the
center to create the beak. 7. Paint the top and bottom of the
triangle a golden orange or yellow color. Let dry. 8. Hot glue the
painted beak to the bottom center of the mask. 9. Staple ribbon
on either edge of the mask so you can tie the mask around your
child’s head. 10. Mix your dye colors. (You can purchase pre-
mixed colors or mix your own.) 11. Dip about 40 cofee flters
into the dyes and lay them fat to dry on some cardboard or a
plastic sheet. Let the cofee flters dry completely. 12. Once dry,
fold each cofee flter in half. Continue to fold them in half until
you have folded each flter in half four or fve times. 13. Using
your scissors, fringe the folded cofee flters on an angle on both
sides, making sure not to cut passed the center. 14. Unfold the
flters so they are folded in half once. 15. Glue the folded and
fringed flters to the center of the mask above the eyes. You
should be able to ft about four or fve cofee flters in a row until
the center of the mask begins to look full. 16. Only use a small
amount of glue toward the base of each flter so the “feathers”
are not completely glued down. This will make the mask look
fuller. 17. Working from the center and going out toward the
sides, apply more cofee flters. Cluster like colors together until
the mask looks full. You can carefully fuf the fringed flters to
create a fuller look.
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BIRD | Knit dress by Oeuf from oeufnyc.com
Vest by Marie Chantal from mariechantal.com
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92 | SWEET PAUL SUMMER 201 2
1. NATIVE HEADPIECE | Siaomimi tee
by Yoya from yoyanyc.com. Cardigan by
H&M from hm.com
2. GROUCHO MARX GLASSES | Top and
vest by J.Crew from jcrew.com
3. FLORAL CROWN | Dress by Mini Boden
bodenusa.com
1
2
3
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SWEET PAUL SUMMER 201 2 | 93
Crown
YOU WILL NEED:
• metal wire
• wire cutters
• thin tinsel ribbon, ours is from tinseltrading.com
• hot glue gun
• small tinsel tassel, ours is from tinseltrading.com
• hairpins
1. Start by making two circles of wire. Make them as big as you
want. This is the base of your crown. 2. Fasten them together
with more wire. 3. Shape the top of the crown from four pieces
of wire. 4. Glue tinsel to all the wires with a hot glue gun. 5. Glue
a tassel on the underside of the top of the crown. 6. Fasten to
your child’s head with hair pins.
Puppy
YOU WILL NEED:
• thick craft paper
• paper glue
• craft paint
• white cord
• hot glue gun
• Sharpie
• elastic
1. Start by making a template using a teddy bear or a stufed
dog as inspiration. It’s like a cake—this mask consists of one
small piece in the middle, two larger pieces on each side, and
a half moon as the bottom. 2. Glue each piece together using
paper glue. 3. Cut out ears and glue them to the mask. 4. Paint
the mask using craft paint. Hot glue the cord along the line
where the mask changes color. 5. Draw the nose and mouth
using a Sharpie. 6. Cut out eyes and glue the elastic to the back
of the mask.
Beards
YOU WILL NEED:
• heavy card stock
• a black Sharpie marker
• cotton balls
• glue
• paint stirrers
• hot glue gun
1. Cut out beard and moustache shapes out of heavy card
stock. If you want, outline the beard and moustache shapes
with a black Sharpie. 2. Glue the moustache shapes to the
beard shapes. If you want to add cotton balls to the beard, glue
cotton balls all over the card stock and attack the moustache
after. 3. Glue a paint stirrer onto the back of the card stock to
make a handle. You can also secure the beard with a piece of
elastic that will go around the back of your head.
Native Headpiece
YOU WILL NEED:
• craft paper
• crayons
• long bamboo sticks
• hot glue gun
• thick ribbon
• fake toy bugs
• acorns
1. Start by drawing zig-zag patterns with diferent colored
crayons on the paper. 2. Cut out long feather-shaped leaves and
fold them in half lengthwise. 3. Hot glue bamboo sticks on the
back to make the paper stand up. You can also double-up the
paper on each leaf . 4. Glue the bottom of each leaf to a thick
ribbon. Remember to leave some ribbon on each side to tie
with. Let dry completely. 5. Hot glue bugs and acorns all over
the headpiece.
Groucho Marx Glasses
YOU WILL NEED:
• a pair of 3-D glasses
• Fimo dough or bakeable modeling clay
• hot glue gun
• bits of felting wool
1. Make several noses out of modeling clay. Press each one to
the bridge of your glasses to make sure they can easily
be glued to the glasses. The noses should be hollow so your
actual nose will ft inside when you put on the glasses. 2. Bake
the clay noses according to the manufacturer’s instructions.
3. When the noses are baked and cooled, hot glue them into
place on your glasses. 4. Use bits of felting wool to make big
bushy eyebrows and a big bushy moustache.
Owl Mask
YOU WILL NEED:
• pair of 3-D glasses
• piece of cardboard
• old tweed suit jacket or some tweed material scraps
• felt
• colored paper
• scissors
• hot glue gun
1. Cut out a nice mask-shaped piece of cardboard bigger
than the size of the 3-D glasses. 2. Cut out eye holes in the
cardboard. 3. Use the cardboard as a pattern to cut two pieces
of tweed from the old jacket and one from the felt. 4. Scallop
the bottoms of the tweed and the felt, layer them over the
cardboard, and glue them into place 5. Cut eyeholes out of the
fabric, using your cardboard as a guide. 6. Cut out a beak from
yellow paper and glue it to cardboard. 7. Cut rings from paper
to make the eyes look very owlish. 8. Glue the cardboard to the
3-D glasses.
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OWL MASK | Dress by H&M from hm.com
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Floral Crown
YOU WILL NEED:
• cofee flters
• mini cupcake liners
• green foral wire
• green foral tape
• 18-gauge wire
• wire cutters
• pliers
• hot glue gun
• glitter (preferably to match your fowers, but white
glitter will do)
• fabric dye (Rit or Jacquard) in the colors you want
your fowers to be
• spray adhesive
1. Make dye baths for each color fower you want. 2. Set up
several fattened cardboard boxes as drying stations. 3. Dip
an entire package of cofee flters in all of the colors. 4. Dip all
of your cupcake liners in the various dye colors. 5. Lay all of
the cofee flters and cupcake liners on the cardboard to dry
overnight. Don’t worry about inconsistencies in your colors
or overlapping them to dry. This will just add texture and
interesting details to the fnal product. 6. Once dry, create a
fower out of the cofee flters and cupcake liners by pinching
the centers together and twisting until you get a full fower
shape. The cupcake liners may require a bit of hot glue at the
center to keep their fower shape. Be careful when using the
hot glue gun to do this because the materials you are working
with are very thin. 7. Once you have a fower shape, cut a piece
of foral wire to four inches and attach to the base of the fower
with a bead of hot glue. 8. Wrap the base of the fower and the
wire in foral tape. If you haven’t used foral tape before, it is
important to know that it adheres to itself and not to the surface
you are covering. It will work best by stretching it slightly as you
wrap it around the base of the fower. 9. Continue to repeat this
process on all of the cofee flters and cupcake liners until
you have an abundance of fowers. 10. Create the base for
your crown by cutting the 18-gauge wire to be slightly larger
than circumference of your child’s head. 11. Bend the wire
into a circle and use pliers to make loops at each end.
12. Wrap foral wire around the whole circle leaving only the
end loops exposed. 13. Attach your fowers to the wire circle by
wrapping the foral wire stems around the base until you have
a full crown of fowers. 14. Wrap the base in more foral tape as
you go along attaching the fowers. This will secure the fowers
in place and hide and unsightly stray wires. Be sure to trim the
wire ends so none of them are sticking out. 15. Once your crown
is full of fowers, spray the fowers with spray adhesive in a well-
ventilated area and dust them with a light coating of glitter.
16. Tie ribbons onto the wire loops at the opening of the crown.
17. You can use any extra cofee flters and cupcake liners to
make a little corsage or pin (using a safety pin) to add a little
fnishing touch on the costume!
Watch behind the scenes video of the shoot and meet Sweet Paul and his crew!
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96 | SWEET PAUL FALL 201 2
APPLES!
Food+styling by Paul Lowe | Photography by Colin Cooke
NOTHING BEATS A GOOD APPLE DESSERT
Here are some of our favorites this fall.
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| APPLE CHUTNEY
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TARTE TATIN | A good old French classic. Forever a favorite.
APPLE BEIGNETS WITH CARAMEL SAUCE >
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APPLE PIE | Just like Grandma made it, or at least how I think she did. Anyway, it’s a treat!
< BAKED APPLES WITH BISCUITS
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Apple Chutney
I love serving this with cheese—especially a ripe Camembert or
a strong blue cheese.
MAKES 1
1

2 CUPS
1
1

2 cups apple cider vinegar
1
1

2 cups sugar
1
1

2 lbs apples, I suggest Granny Smiths
3 tablespoons lemon juice
3 tablespoons orange juice
1 inch ginger, peeled and fnely chopped
1 teaspoon salt
1 cup golden raisins
grated zest from 1 lemon
grated zest from 1 orange
1. Bring vinegar and sugar to boil in a pot. 2. Boil until the sugar
is dissolved. 3. Peel and core the apples and cut them into small
cubes. 4. Add the apples to the pot with ginger, lemon and
orange juice, salt, golden raisins, and citrus zests. 5. Let the
mixture simmer for 45 minutes. 6. Cool and pour into jars.
The chutney keeps in the fridge for 1 week.
Tarte Tatin
A good old French classic. Forever a favorite.
MAKES 1 TART, SERVES 6
4 tablespoons butter
1

2 cup + 1 teaspoon sugar
7 apples, peeled, cored, and quartered, I suggest Galas
1 large sheet puf pastry
1. Preheat oven to 425°F. 2. In a large frying pan (one that can
be placed in an oven) melt butter and sugar. 3. Arrange the
apples in the pan. 4. Place the sheet of puf pastry over the
apples and tuck the corners into the pan. 5. Place in the oven
and bake until golden, about 18 to 20 minutes. 6. Remove from
the oven and turn the pastry upside down with the help of a
platter. If some of the apples are stuck in the pan simply remove
them with a fork and place them on the tart.
Apple Beignets with Caramel Sauce
These are amazing and should be eaten directly from the
frying pan.
SERVES 4
Sauce:
1 cup sugar
3 tablespoons butter
1

4 cup water
4 tablespoons dark rum
1

2 teaspoon apple cider vinegar
6 tablespoons heavy cream
Beignets:
2 apples, I suggest Golden Delicious
1
1

2 cups plain four
1 teaspoon baking powder
1 large egg
3

4 cup apple cider
corn oil, for frying
confectioners’ sugar
1. Heat the sugar in a pan on medium heat. 2. Once it’s
melted and golden brown add butter, water, rum, vinegar,
and cream. 3. Stir together until you have a smooth sauce.
4. Remove from the heat and pour into a bowl. 5. Peel, core,
and thinly slice the apples. 6. In a bowl stir together four,
baking powder, egg, and cider. The batter should be thick.
7. Dip the sliced apples into the batter. 8. Heat the oil in a large
pot. 9. Fry the apple slices until golden. 10. Let them run of on
paper towel.
Sprinkle with confectioners’ sugar and serve the
beignets hot.
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Cider-Poached Apples
A really easy and tasty dessert. The leftover liquid can be used
for fruit salads.
SERVES 4
4 apples, peeled (but keep the stem)
1

2 lemon
6 cups apple cider
1 cup light brown sugar
2 cinnamon sticks
2 star anise
1 piece dried ginger
1. Rub the apples with lemon juice. 2. Place them in a large pot
and add the rest of the ingredients. 3. Bring to a boil, lower the
temperature, and let it all simmer for 10 minutes. 4. Let cool.
Serve the apples cold in the liquid.
Baked Apples with Biscuits
These biscuits are faky and rich. Serve them with the apples
and some whipped cream.
SERVES 4
4 sweet apples
1

2 cup golden raisins
4 tablespoons melted butter
1

2 teaspoon cinnamon
pinch of ginger
2
1

2 cups four
2 teaspoons baking powder
1 tablespoon sugar
1 stick butter, cubed
3

4 cup milk
1 egg
1. Preheat oven to 375°F 2. Peel and core the apples, then dice
them. 3. In an ovenproof dish, mix together apples, raisins,
melted butter, spices, and sugar. 4. In a large bowl mix together
four, baking powder, and sugar. 5. Add the stick of cubed butter
and work it into the four with your fngers. The result should
be a grainy mixture. 6. Add milk and egg and work the mixture
together. 7. Roll out until the dough is 1-inch think, and cut out
the biscuits using a round cookie cutter. 8. Place the biscuits
over the apples. 9. Drizzle a little milk over the biscuits. 10. Bake
for about 15 minutes or until golden.
Serve biscuits with the apple mixture and some
whipped cream.
Apple Pie
Just like Grandma made it, or at least how I think she did.
Anyway, it’s a treat!
SERVES 8
2
1

2 cups plain four
2 tablespoons sugar
2 sticks cold butter, cubed
1

4 cup ice water
1 tablespoon lemon juice
6 apples, I suggest mixing diferent kinds
3

4 cup sugar
3 tablespoons plain four
1 tablespoon lemon juice
1 tablespoon melted butter
a few glugs milk
1. In a large bowl mix together four and sugar. 2. Add butter
and work it into the four with your fngers. The result should
be a grainy mixture. 3. Add ice water and lemon juice and work
together quickly. 4. Cut the dough in half and wrap in plastic
wrap. 5. Refrigerate for 1 hour. 6. Preheat oven to 375°F.
7. Roll the dough out into two thin discs. 8. Cover the bottom of
a buttered pie tin. 9. Peel, core, and dice the apples. 10. Place
them in a bowl and add sugar, four, lemon juice, and butter, and
mix well. 11. Place the mixture in the tin. 12. Place the other pie
dough on top and use your fngers to seal the edges. 13. Make a
few cuts on top so that the steam can get out. 14. Cover the top
with milk. 15. Bake for about 50 to 60 minutes. The pie should
be golden brown. 16. Cool on a wire rack.
Serve à la mode.
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OYST E RS
FROM HARD LABOR TO A SILVER PLATTER
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Text+food by Paul Lowe | Photography by Colin Cooke
MY ONLY ENCOUNTERS WITH OYSTERS
ARE WHEN THEY LIE ON A BED OF ICE
AND ARE READY TO MEET MY BELLY.
If you think the life of an oyster farmer is a glamorous one flled with silver platters and
champagne, you are in for a rude awakening. According to Abigail Carroll of Nonesuch
Oysters in Maine, it’s dirty, hard, and very physical.
Oysters are like babies—they need constant nurturing and care and don’t care if
it’s a nice sunny day or a nasty winter day when it rains ice. It’s certainly not a life for
everyone. That’s why it’s so amazing to meet people like Abigail who are so committed
to their craft.
Nonesuch Oysters’ goal isn’t to be Maine’s biggest oyster producer, but rather the
best. The name Nonesuch comes from the nearby Nonesuch Point in Maine.
They are know for their eco-friendly farming and tasty oysters—American
Crassostrea as well as European Flat. Their oysters are bright and fresh, with a salty-
sweet favor and a delicate grassy undertone. They are beautiful to look at, green-tinged
shells ringed with a pure snowy white that signals their last year of growth.
For more info, visit the Nonesuch Oyseters Facebook page.
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Fritto Misto
Oyster Po Boy Sandwich
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Russian
Japanese
Thai
American
French
Nordic
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OYSTERS ARE LIKE BABIES—
THEY NEED CONSTANT
NURTURING AND CARE AND
DON’T CARE IF IT’S A NICE
SUNNY DAY OR A NASTY
WINTER DAY WHEN IT RAINS
ICE. IT’S CERTAINLY NOT A
LIFE FOR EVERYONE. THAT’S
WHY IT’S SO AMAZING TO
MEET PEOPLE LIKE ABIGAIL
WHO ARE SO COMMITTED
TO THEIR CRAFT.
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Oysters with Pancetta & Pine Nuts
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Oyster Po Boy Sandwich
Oysters are great for deep frying. And placed between a bun
they’re not so bad either.
SERVES 4
20 shucked oysters
1 cup milk
1

2 cup yellow cornmeal
1

2 cup plain four
1

2 teaspoon salt
1

4 teaspoon pepper
vegetable oil for frying
buns
tomato slices
fresh spinach
tartar sauce
1. Place the oysters in a bowl and add milk. 2. Let the oysters
soak for 1 hour. 3. Discard the milk. 4. In a bowl mix together
cornmeal, four, salt, and pepper. 5. Dip the oysters in the
mixture. 6. Heat the oil in a pot and once hot enough deep fry
the oysters in batches. 7. Remove from the oil and place on
a paper towel. 8. To serve, cut buns in half and add tomato,
spinach, tartar sauce, and the warm oysters.
Fritto Misto
Our take on the Italian classic. Oysters make a really
good addition.
SERVES 4
6 cups vegetable oil
2 cups four
1 lb medium shrimp, peeled and deveined, tail-on
1 lb small squid, cleaned, bodies sliced into rings
12 oysters, shucked
1 lemon, very thinly sliced
a few fresh parsley sprigs
2 tablespoons salt
2 lemons, cut into wedges
1. Heat oil in a large pot until it reaches 350°F. 2. Toss
seafood and lemon slices in four and dust of excess.
3. Working in batches, fry until golden and cooked. 4. Use
a slotted spoon to transfer the oysters to paper towel spread
out on baking sheet. 5. Immediately sprinkle with salt. 6. Deep
fry the parsley until crisp.
Serve with lemon wedges.
Oyster Rockefeller
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SWEET PAUL FALL 201 2 | 1 1 1
6 tasty ways to prepare oysters
Russian
horseradish
Tabasco
lemon zest
1. Place ingredients on top of oysters and serve.
Japanese
1

2 teaspoon sour cream
1

2 teaspoon wasabi paste
parsley
1. In a small bowl mix together wasabi and sour cream.
2. Place on top of oysters and decorate with parsley.
Thai
1 teaspoon lime juice
1 to 3 thin chili slices
1. Place ingredients on top of oysters and serve.
American
1

2 teaspoon fnely chopped tomato
1

2 teaspoon fnely chopped celery
1

2 teaspoon lime juice
pinch horseradish
Tabasco
1. Place ingredients on top of oysters and serve.
French
1 teaspoon champagne vinegar
1

2 teaspoon fnely chopped shallots
1

2 teaspoon lemon juice
pinch of pepper
1. Whisk ingredients together in a small bowl and place on top
of oysters.
Nordic
1

2 teaspoon fnely chopped apple
1

2 teaspoon fnely chopped shallots
1

2 teaspoon apple cider vinegar
1. Whisk ingredients together in a small bowl and place on top
of oysters.
Oysters with Pancetta & Pine Nuts
An Italian twist on a oyster; a Sweet Paul favorite.
SERVES 4
2 tablespoons pine nuts, toasted
1

2 cup breadcrumbs
1 once fnely chopped pancetta
2 tablespoons fnely chopped parsley
pepper, to taste
12 to 16 oysters, on the half shell
lemon wedges
1. Preheat oven to 450°F. 2. In a bowl, combine nuts and
breadcrumbs. 3. Heat a pan and add pancetta. 4. Fry until
golden. 5. Add pine nuts, bread, and parsley. 6. Mix well. 7.
Season with pepper. 8. Place on top of oysters. 9. Bake until
golden. 10. Serve with lemon wedges.
Oyster Rockefeller
First served at the New Orleans restaurant Antoine’s. It’s
named after Rockefeller because the sauce is so rich.
SERVES 4
4 tablespoons butter
2 garlic cloves, fnely chopped
1

3 cup breadcrumbs
1 shallots, fnely chopped
1 cup freshly chopped spinach
salt & pepper, to taste

1

4 cup grated Parmesan
12 to 16 oysters, on the half shell
1. Preheat oven to 450°F. 2. Melt the butter in a pan and and
the garlic. 3. Sauté for 1 minute. 4. Place the breadcrumbs in
a bowl and pour in half the butter. 5. Add shallots and spinach
to the pan and sauté until the spinach goes soft. 6. Season
with salt and pepper. 7. Place on top of the oysters. 8. Mix
breadcrumbs and Parmesan and place on top of the spinach.
9. Bake until golden.
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1 1 2 | SWEET PAUL FALL 201 2
DIP
&
DRY
Spoons | Cardi gan | Runner
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SWEET PAUL FALL 201 2 | 1 1 3
DO YOU FEEL YOU NEED SOME COLOR IN YOUR LIFE?
JUST DIP & DRY—IT’S EASY & FUN
Styling by Paul Lowe | Photography by Alexandra Grablewski
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Spoons
YOU WILL NEED:
wooden spoons
fabric dye
1. Make the color bath according to the
package. 2. Dip half the spoon into the
bath, then place on paper towels. 3. Once
the frst half is dry, dip the other side into
another color.
cardi gan
YOU WILL NEED:
cotton or linen jacket
fabric dye
1. Wet the cardigan and squeeze out the
water. 2. Make the color bath according
to the package. 3. Dip the cardigan into
the bath. Dip it a few times. 4. Rinse the
cardigan until the water that comes from
it is clear. If you want a stronger color,
continue to dip the fabric. 5. Hang to dry.
Runner
YOU WILL NEED:
linen or cotton runner
fabric dye
1. Wet the runner and squeeze out
the water. 2. Roll it up like a sausage.
3. Make the color bath according to the
package. 4. Dip one end of the sausage
into the bath. Dip it a few times. 5. Rinse
the runner until the water that comes
from it is clear. If you want a stronger
color, continue to dip the fabric.
6. Repeat on the other side of the runner.
7. Hang to dry.
VASE | Towels >
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Pi llows | Bed li nens | Ri bbons
< Napki ns
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Wooden Necklace | braclet | ri bbon necklace
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Vase
YOU WILL NEED:
vase
hot glue gun
dyed ribbon
1. Simply hot glue the ribbon around the vase.
Towels
YOU WILL NEED:
cotton or linen towels with fringes
fabric dye
1. Wet the towels and squeeze out the water. 2. Make the color
bath according to the package. I use liquid fabric dye because
it’s easy to work with. 3. Dip the towel into the bath. Dip it a few
times. 4. Rinse the towel until the water that comes from it is
clear. If you want a stronger color, continue to dip the fabric.
5. Hang to dry.
Napki ns
YOU WILL NEED:
linen or cotton napkins
fabric dye
1. Wet the napkin and squeeze out the water. 2. Roll it up like a
sausage. 3. Make the color bath according to the package.
4. Dip one end of the sausage into the bath. Dip it a few times.
5. Rinse the napkin until the water that comes from it is clear. If
you want a stronger color, continue to dip the fabric. 6. Repeat
on the other side of the napkin. 7. Hang to dry.
Pi llows
YOU WILL NEED:
cotton or linen pillowcases
fabric dye
1. Wet the pillowcase and squeeze out the water. 2. Make the
color bath according to the package. 3. Dip one end of the
pillow into the bath. Dip it a few times. 4. Rinse the pillowcase
until the water that comes from it is clear. If you want a stronger
color, continue to dip the fabric. If you want a two-sided
pillowcase, simply do the same on the other side.
5. Hang to dry.
Bed li nen
YOU WILL NEED:
linen or cotton bed linen
fabric dye
1. Wet the sheet and squeeze out the water. 2. Make the color
bath according to the package. 3. Dip one end of the sheet
into the bath. Dip it a few times. 4. Rinse the sheet until the
water that comes from it is clear. If you want a stronger color,
continue to dip the fabric. 5. Hang to dry.
The top sheet is dipped frst in orange and then in coral.
Ri bbons
YOU WILL NEED:
cotton ribbons
fabric dye
1. Make a small amount of dye and place it on a plate. 2. Roll
together the ribbon and place on the plate. The ribbon will
soak up the color. 3. Hang to dry.
Wooden necklace
YOU WILL NEED:
wooden beads
string
fabric dye
1. String the beads on the string. 2. Tie ends together. 3. Make
the color bath according to the package. 4. Dip the necklace
into the bath. Dip it a few times. 5. Rinse. If you want a stronger
color, continue to dip the necklace. 6. Hang to dry.
Bracelet
YOU WILL NEED:
plastic or wooden bracelet
hot glue gun
dyed ribbon
1. Glue one end of the ribbon on the back of the bracelet.
2. Twist the ribbon around the bracelet and secure the ribbon
on the back with a hot glue gun.
Ri bbon necklace
YOU WILL NEED:
6 yards cotton ribbon
fabric dye
thin metal wire
1. Make the color bath according to the package. You will
need two colors. 2. Cut the ribbons so that if fts nicely as a
necklace. 3. Dip one side frst, rinse and then dip the other
side. 4. Allow to dry. 5. Make a simple metal closure.
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Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt
Imagine having your frst birthday out in the woods surrounded
by family, friends, and some forest critters. Not a bad way to spend
your big day. Charlie sure seems like she loved it.
CHARLIE’S
frst birthday
~ WANDAWEGA LAKE RESORT ~
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H
ot Chocolate...It’s not a forest party w
ithout it!
Chocolate-Dipped Apples
Deer Cake tipsycakechicago.com
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Cupcake Mushroom Topper
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Cupcake Mushroom Topper
Make a cute topper for a store-bought cupcake by placing two
merang kisses on top of each other. Glue them together with
some melted chocolate.
Chocolate-Dipped Apples
A fall classic.
SERVES 6
6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala
6 popsicle sticks
1 pound semi-sweet chocolate, cut into chunks
2 cups chopped nuts, use the kind you like the best
1. Twist of the stems from the apples and push a popsicle stick
into each one. 2. Put the apples in the fridge while preparing the
chocolate; they’ll coat better if they’re cold. 3. Slowly melt the
chocolate in a double boiler over hot water. 4. Remove from
the heat and stir until completely melted and warm, not hot.
5. Dunk each apple into the chocolate, allowing the excess
to drip back into the bowl. 6. Roll the apples around in the
chocolate, turning with the stick, so they’re coated all the way
up to the top. Use a spoon to baste any hard-to-get spots.
7. Put the desired coating in a separate bowl and roll the
dipped apples around so they’re completely covered. 8. Set
the chocolate-dipped apples on a cookie sheet lined with wax
paper. 9. Refrigerate until the chocolate is set.
Hot Chocolate
It’s not forest party without it!
SERVES 6 TO 8
15 oz dark, good quality chocolate
8 tablespoons sugar, use more if you want it sweeter
seeds from 1 vanilla bean
7 cups milk
1. Chop the chocolate and place it in a pan with sugar and
milk. 2. Bring to a boil while stirring. 3. Add vanilla, give it a good
stir, and serve in large cups.
Create a topping bar for the hot chocolate with bowls of mini
marshmallows, shredded coconut, chocolate drops, etc.
Learn more about Wandawega Lake Resort at wandawega.com
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a wild
MI CHI GA N S UPPE R
Photography by Christina Holmes | Food Styling by Craig Lieckfelt
Prop Styling by Marina Malchin | Special thanks to Mr. Berenson & Prop Haus
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These recipes refect a love for the
bountiful state of Michigan; this love
is shared by the food stylist and the
photographer, both born and raised
in the state. And though they are
now pursuing their passions in New
York City, the food stylist and the
photographer continue to hold Michigan
near and dear.
The food stylist (a fourth generation
pheasant hunter) and the photographer
(who grew up on a Michigan farm) have
truly lived Wild Michigan. Their Michigan
lives were defned in large part by
activities like forging for mushrooms,
cultivating ingredients from the garden,
picking roadside asparagus, and hunting
for dinner. In addition to the harvest
and the hunt, they are passionate about
being resourceful and using the entire
animal in their preparations.
a wild
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Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms
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fresh thyme leaves
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Cured Pheasant Leg
4 pheasant legs
2 tablespoons kosher salt
1

2 tablespoon sugar
3 bay leaves, broken in pieces
3 sprigs of thyme
2 cloves garlic, crushed
10 black peppercorns, crushed
5 juniper berries, crushed
1 sprig rosemary, roughly chopped
16 oz duck fat
1. Mix together everything but the duck fat to assemble the salt
cure. 2. Rub the salt cure on the legs until completely covered
(storing in a glass or ceramic vessel). 3. Cover with plastic
wrap and refrigerate over night. 4. The next day, preheat oven
to 325°F. 5. Remove legs from cure mix, gently brush away any
excess cure mix. 6. Place in one even layer in a baking dish and
pour duck fat over, until completely covered. 7. Submerge a half
head of garlic, sprig of rosemary, and a small bunch of thyme
in the fat. 8. Wrap twice in aluminum foil, place in the oven, and
cook for 1 hour and 45 minutes. When it’s done, it should fall of
the bone very easily. 9. Cool and store the fat, it will last for
one week.
Pheasant Conft Carbonera
5 slices of smoked bacon (cut into 1” pieces)
1 clove garlic, minced
1 shallot, minced
6 oregano leaves, roughly chopped
1 tablespoon fresh thyme leaves
1 cup of Parmesan cheese, grated
1 pound of spaghetti (cooked al dente)
4 egg yolks
4 conft’d pheasant legs
cracked black pepper & salt, to taste
1 tablespoon extra virgin olive oil.
1. Put bacon pieces in a sauté pan and cook until crispy. 2. Add
1 tablespoon of olive oil, toss in garlic and shallot, and cook until
tender. 3. Add cooked spaghetti, the pheasant meat (removed
from bone), thyme, oregano, salt, pepper, and cheese. Toss
until everything is mixed together and hot.
Serve in a bowl and top with egg yolk, more pepper, olive oil
and cheese.
Roasted Pheasant Breast with Peas, Fava Beans,
& Wild Mushrooms
4 brined pheasant breasts
2 cups peas
2 cups blanched and shucked fava beans
1 cup morel mushrooms
1 cup chanterelle mushrooms
1 cup pheasant or chicken stock
juice of 1 lemon
2 tablespoons of unsalted butter
2 tablespoons parsley, chopped
To make the brine:
1

2 cup of kosher salt
1

4 cup sugar
3 sprigs of thyme
1 sprig rosemary
3 bay leaves
1 clove garlic, crushed
5 juniper berries
5 black peppercorns, crushed
3 cups of water
1. Add all ingredients in a pot and bring to a boil so the salt and
sugar dissolve. 2. Chill completely and submerge the pheasant
breasts for 24 hours. 3. Take the meat out of the brine and let
them sit in the fridge for an hour. 4. Heat olive oil in a sauté pan
until it starts to slightly smoke. 5. Place the pheasant breasts
in the pan and lower your heat to medium. You will develop a
nice golden brown color. 6. Cook pheasant on each side for
four minutes. 7. Remove from the pan and set aside while you
cook your vegetables. 8. Add a tablespoon more oil to the pan
and add mushrooms and shallots. Cook for two minutes. 9.
Add peas and fava beans, cook for two minutes longer. 10. Add
chicken stock and reduce it by half. 11. Add butter, while swirling
the pan, until it becomes emulsifed into the stock. 12. Finish
with lemon juice, salt, black pepper, and parsley.
Slice each breast into four pieces and spoon vegetables and
sauce over the meat.
< Pheasant Conft Carbonera
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,

The Michigan micro-brew scene
With the era of industry slowly
dying in Michigan, the revival of
the long heritage of the making of
your own booze has come back
to life. As far as local micro-brews
are concerned amongst beer
connoisseurs, Michigan is among
the best. Make sure you check
out Bells, Founders, Arcadia, and
Arbor/Corner Brewery (just to
name a few) during your next visit
to the Midwest.
< Crispy Skin Salad with Buttermilk Dressing
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wild fruit
Wild Fruit & Nut Sundae
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Crispy Pheasant Skin
pheasant meat
salt & pepper, to taste
1. Remove all skin from the pheasant
and trim any excess fat. 2. Preheat the
oven to 325°F. 3. Press skin between
two sheet trays, making sure to frst
spray with non-stick or oil. 4. Bake for
25 minutes. 5. Once the skin is dry and
crispy, remove and set aside. 6. Heat
grapeseed oil until it starts to smoke
and deep fry the dried skin till it soufés,
roughly 5 to 10 seconds. 7. When the
skin has cooled, blot with paper towel
and season with salt and pepper.
Wild Fruit & Nut Sundae
You can make this one your own with
some fresh, local ingredients.

Like:
vanilla ice cream
whipped cream
macadamia nuts
English walnuts
macerated strawberries
dried cranberries
1. In a small mason jar add two scoops
of a great vanilla ice cream and top
as you please. You can also layer in-
between scoops.
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M
a
r
i
g
o
l
d

t

e

g
o
l
d
e
n

f
l
o
w
e
r
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Styling+photography by Dietlind Wolf
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Marigold Oil You can use this as a wonderful massage oil.
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CALENDULA OFFICINALIS
Calendula ofcinalis is widely grown as an
herb and is really easy to grow in all soils.
It is also known as the poor man’s safron
because of its amazing golden color.
The fowers were used in ancient
Greek, Roman, Middle Eastern, and
Indian cultures as a medicinal herb as
well as a dye for fabrics, foods, and
cosmetics. Many of these uses
persist today.
MARIGOLD SALADS
Marigold herbs are great in salads to add
a boost of favor and color. Their taste is
a little bitter. Let them sit in ice water 30
minutes before adding to your salad.
MARIGOLD OIL
a few dozen freshly picked calendula,
which are in season from June
until October
a good quality olive oil
1. Cut the stems and put the fowers in a
bowl that can be sealed. 2. Fill the bowl
with oil until the fowers are all covered
with oil. 3. Seal the bowl tightly. 4. Leave
the bowl for several weeks. It should not
be stored in a place that is too hot or too
cool. 5. After a few weeks, strain the oil.
MARIGOLD CREME
30 ml calendula oil
1 gram beeswax
4 grams lanolin
1. Mix oil, wax, and lanolin in a bowl.
2. Place the bowl over a pot of simmering
water. 3. Let sit until the wax dissolved.
It needs to reach a temperature of 70° to
dissolve properly. 4. Test to see whether
the mixture is consistent. Put some
drops of the mixture on a plate. If it is
too hard to be a crème, add some oil. If
the mixture should be harder, add wax.
5. Keep the creme in a closed container
when it is cooling down.
Marigold Creme This is wonderful for rough hands and delicate skin.
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Pantry confections
Photography by Susanna Blavarg
The queen of the dessert
bufet, Amy Atlas, shares
her ups and downs in
the kitchen.
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Do you have any secret tools in the kitchen,
any thing that you could never live with out?
My KitchenAid mixer.
If you could change anything about your
kitchen, what would it be? Like most New Yorkers, I
would say that I wish it were bigger.
What do you always have stocked in your
kitchen? Any specifc products you always
want to have on hand? In the summer, I always have
fresh fruit. We try to get to the Union Square market on
weekends to pick up fruit from local farmers. Right now there
are stone fruits in my kitchen like Rainier cherries, donut
peaches, and blood plums.
What’s your go-to dish to make at home?
Vegetable lasagna. It is loaded with vegetables like caulifower,
broccoli, carrots, and peas. I add white trufe oil and lots of
fresh, grated Parmigiano cheese.
What was your most nightmarish kitchen
situation? I once had company over and was making pies
and the liquid from the juices spilled in the oven and created a
lot of smoke. My smoke alarm went of. It defnitely added a
little drama to the night. We ended up eating fresh fruit with
whipped cream. At frst I was squirming inside, but eventually
laughed it of with my guests. Lesson learned—make the pies
ahead of time!
If you could only eat one thing for the rest of
your life, what would it be? Peanut butter.
Are there any foods you can’t stand? I’m not a big
fan of grapefruit.
What does home-cooking mean to you? Home
cooking means tradition to me. I love cooking with my boys. We
always have music on in the background. My six year old son is
usually the one chopping vegetables (with a dull knife) to make
salads. My seven year old son likes to get right in there with his
hands and mix and stir. If we’re making meatballs or a piecrust,
he gets down and dirty. My husband likes to add interesting
spices to season. It’s a family efort and at the end we have a
meal that we created together. The clean up is the part we don’t
like as much!
P
O
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T
R
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I
T
:

R
O
B
E
R
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C
A
P
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I
N
Check out Amy’s
new book, Sweet
Designs: Bake It,
Craft It, Style It!
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