SPRING 2012 • NO.

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Table of contents
5 7 10 12 16 18 20 22 26 28 32 36 38 40 43 46 48 53 What’s up Sweet Paul? # Contributors Recipe Monday Keep your eye on Crafty Friday 66 Gorg-wanna handmade 74 My happy dish 84 Travel 94 One for the season 100 Gorg-wanna design 104 Heavy metal 114 From mormor’s kitchen 124 Gorg-wanna kids 128 Woof 132 Will’s picks Wine 138 King of crust Cupcake Pantry confections Easter Stenciling made easy Egg heads Tart time Feeling blue The art of blue Egg art Spring cooking Spring I said it with flowers

features
56 Eggs

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What’s up Sweet Paul?
Spring is upon us and once again I meet it with mixed emotions. On the positive side I love spring because I can shed boots and any winter footwear and get my beloved saddle shoes and penny loafers out of the closet. Ever since I could dress myself I wanted penny loafers. As a kid I refused to wear any form of sneakers–I simply hated them. For gym class, my mom had to run around town to find the right pair of old-fashioned canvas tennis shoes. I was such a horror. This spring I have my sights on a pair of olive-green embossed leather penny loafers. I will rock them. But the parts of spring I don’t like so much? The merciless spring light. Every year it happens, usually when I’m lounging on the couch, that sun comes in my window and I can see everything: dirt, dust, faded fabric on the couch, walls that need to be painted. Usually I just pull down the blinds, but this year I will do something about it: I will paint those walls and get a new couch. I will even do some cleaning. Or maybe I can just pay someone to do it for me while I’m out showing off my new olive-green penny loafers in embossed leather? Enjoy!

“This spring I have my sights on a pair of olivegreen embossed leather penny loafers. I WILL ROCK THEM.”
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Editor in Chief paul@sweetpaulmag.com
Joline Rivera Paul Vitale

Paul Lowe

Art Director joline@sweetpaulmag.com

Graphic Designer nellie@sweetpaulmag.com Copy Editor laura.maize@gmail.com
Laura Kathleen Maize

Nellie Williams

Marketing & Business Development Director paulvitale@sweetpaulmag.com
General Inquiries

info@sweetpaulmag.com
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advertising@sweetpaulmag.com

sweetpaulmag-digital.com

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Contributors

“What does spring mean to you?”
SUSANNA BLÅVARG Photographer, New York The light comes back. As a photographer it means the world. With the light comes happiness. ANDREA BRICCO Photographer, Los Angeles Spring means memories of being a kid in Wisconsin. Spring always means good things to come. Growth and renewal. ALICIA BUSZCZAK Stylist & illustrator, Los Angeles Spring is the reward at winter’s end and each sign is a treasure that I hold dear, like old friends returning from a long journey.

COLIN COOKE Photographer, New York Spring means color, scents, open windows, bird sounds, planting, longer days, and lighter spirits.

JENNIFER CAUSEY Photographer, New York Spring means a renewed sense of adventure. I love eating my first meal outside and riding a bike with sunshine on my face.

ALEXANDRA GRABLEWSKI Photographer, New York Spring is a relief: green trees, warmer and longer days, and shedding layers. And if I’m lucky, a hot cross bun or two.

MELINA HAMMER Photographer, New York Sweet shrimp, fresh peas, ramps, warm breezes, and flowers. It’s such a welcome burst of color and scents.

MICHAELA HAYES Chef & food preservation queen, New York / The end of apples and root veggies and the beginning of ramps, fiddlehead ferns, morels, and asparagus.

JIM HENSLEY Photographer & writer, Oslo Spring means the Hensley family’s yearly reunion. There is eating and drinking and dancing, if last year’s injuries have healed.

FRANCES JANISCH Photographer, New York Spring is Easter, which usually means all my favorite foods: chocolate eggs, lamb,pretty cocktails.

LOTTA JANSDOTTER Designer, New York Spring means that I can enjoy my tiny little balcony again–I can plant herbs and flowers and drink my morning cup of coffee.

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CONTRIBUTORS

KENDALL MORGAN Writer, New York

JENNIFER NOLAN Photographer, New York

ANDREW PURCELL Photographer, New York

CARRIE PURCELL Food Stylist, New York

LAURA KATHLEEN MAIZE Copy Editor, Toronto Spring means denim jackets, open windows, and asparagus and Parmesan salad.

DIANA PERRIN Food Stylist, Los Angeles Spring is an excuse to eat infinite amounts of marshmallow Peeps and chocolate covered matzo.

JOLINE RIVERA Art Director, Chicago Bright green grass & all of my favorite things blooming...tulips, magnolia trees, & lilacs!

HECTOR SANCHEZ Photographer, New York Every spring I look forward to the magnolia tree’s bloom. It only lasts a few days, that’s what makes it so special.

DON PURPLE Stylist, New York

JOLINE RIVERA Art Director, Chicago

HECTOR SANCHEZ Photographer, New York

ELLEN SILVERMAN Photographer, New York

SARAH OSTER SHASHA Writer, New York Spring means ruddy cheeks, dirty hands, grass stains, and plenty of family adventures.

MEG SMITH Photographer, New York Spring cleaning and trips to the local thrift store with donations; I only want to have what’s really useful, beautiful, or treasured.

ABBY STOLFO Food Stylist, San Fransisco Spring means Easter. It’s one of my favorite holidays for all of the true celebratory reasons.

VIOLA SUTANTO Writer, London March Madness!

ELLEN SILVERMAN Photographer, New York Spring is the smell of cherry blossoms from Riverside Park entering through open windows.

WILL TAYLOR Writer, London Trolling through bluebell-laden forests, celebrating my birthday, going outside without a coat. Oh, and planning a summer holiday!

PAUL VITALE Crafter, New York In spring I reacquaint myself with city parks and impatiently wait for the first day I can go outside without a jacket.

NELLIE WILLIAMS Graphic Designer, Chicago Fresh air and open windows.

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R E C I P E M O N D AY

Sweet & sour
When life gives you lemons you can make more than lemonade! Why not make a wonderful tart.
Food+styling by Paul Lowe Photography by Alexandra Grablewski

Intro paragraph here.
Food+Styling by Photography by

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Meyer Lemon Tart Serves 6 1 puff pastry, I love to use Dufour plain flour, just a tad 5 meyer lemons 1 cup sugar 2 tablespoons confectioners sugar vanilla ice cream, for serving 1. Preheat oven to 390°F. 2. Using a rolling pin, roll out the puff pastry to just larger than its size. Use a little flour so that it does not stick to your surface. 3. Place pastry on a baking tray covered with parchment paper. 4. Cut the lemons as thinly as you can and remove any seeds. 5. Dip them in sugar and place them on the puff pastry. 6. Bake everything until golden brown, about 15 minutes. 7. Take out and sprinkle with confectioners sugar while warm. Serve warm and with vanilla ice cream.

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KE E P YOUR EYE ON

Toss your coffee, it’s tea time
King’s Road in London has always been synonymous with British style. Now, one of their best tea ateliers has crossed the pond and settled in Greenpoint, Brooklyn.
Text by Sarah Oster Shasha Photography by Anna Williams

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KEEP YOUR EYE ON

Bellocq founders, Heidi Johannsen Stewart, Michael Shannon, and Scott Stewart, joined their creative forces—they all have a desire to collaborate on a shared aesthetic vision that captures their appreciation of traditional artisan work and love of fine tea. As a result of their commitment to quality products and traditional craft, they travel to far locations in search of traditional techniques and local ingredients that they can integrate into Bellocq’s blends. Their shop (and design studio) is the best place to find your perfect cup, try new combinations, learn about tea, and experience their awardwinning handcrafted teas in a whole new light.

How did you decide that tea would be your concentration? Tea is similar to wine: it’s a broad world of subtle nuances affected by grower, weather, and tea master. It can be similarly elegant and enlightening. We’ve always been enthusiastic tea drinkers, bringing back loads of tea for each other from our trips around the world, visits to tea gardens, etc., and we wanted to create a brand that reflected our style with the finest organic teas and botanicals available.

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“Tea is similar to wine: it’s a broad world of subtle nuances affected by grower, weather, and tea master. It can be similarly elegant and enlightening.”
Do you notice a difference between the British and the American tea customer? Both client bases are tea enthusiasts to be sure. However, there are differences: the British tend towards a more traditional palate of black teas and tea blends, which is to be expected from a culture immersed in the Anglocentric tradition of tea. The American clients are perhaps more inclined to embrace a less traditional view of tea and experiment with flavor and presentation. How do you make blends? Our blends are inspired by a myriad of things: the profile of the leaf itself, intriguing ingredients, literature, geography, emotion, seasons, fashion, art, memories… the list goes on. If someone’s not tried exotic teas before, what’s a good one to start with? If you’re moving forward from the tea bag experience... perhaps a beautiful Yunnan–a Chinese black tea with long, twisted golden leaves, lightly toasty, and rich honey notes; or our Majorelle Mint–a blend of Chinese gunpowder green and mint with a hint of sweet orange. If someone’s adventurous and already prefers tea, what would you give them? Our White Wolf blend: Chinese white peony and cedar blend–it is stunning and reminiscent of the American frontier in winter. Or perhaps an Ali Shan Oolong... a sophisticated lighter-style oolong with gorgeous notes of wild orchid, evergreen, and brown sugar. What’s your favorite tea? There are so many! Bellocq Gypsy Caravan, a slightly smoky black tea blend with roses. I adore green teas too… and oolongs. The list goes on. For all those coffee drinkers out there (of which I am one), afraid to switch or even try tea, do you have any suggestions? Drink properly prepared excellent-quality tea. Low quality, poorly prepared tea isn’t worth engaging.

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C R A F T Y F R I D AY

Straw art
Paper straws can be used for more than just drinking. You’re only a few steps away from a very cool garland.
Styling by Paul Lowe Photography by Alexandra Grablewski

Styling by Photography by

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Straw Garland You will need: paper straws, $5 for 25, fisheddy.com string large needle beads, whatever kind you fancy, mine are vintage 1. Cut each straw into 4 equal parts. 2. Thread straws and beads one after the other until you have a garland that is as long as you want. 3. Fasten the garland on each side with a bead and it’s ready to hang.

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G O R G -WA N N A
HANDMADE

Sweet Paul’s best Etsy pics for the spring

Gift tag set, letterpress on birch, set of 6, $12, etsy.com/inhauspress

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PHOTO: IN HAUS PRESS

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1. Leather necklace, $68, etsy.com/LemkaB 2. Porcelain and leather hanging planter, etsy.com/FarrahSit 3. Rain Drop Clock in oak and acrylic, $75, etsy.com/Iluxo 4. Paper-mache bowl, $46, etsy.com/UpInTheAirSomewhere 5. Be Cool print, $15, etsy.com/vaporqualquer 6. Copper earrings, $24, etsy.com/vaporqualquer 7. Canvas bag, $35, etsy.com/PamelaFugateDesigns 8. Apple applique pillow, $38, etsy.com/ClassicByNature

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M Y HAPPY DISH

Baked bliss
Recipe by Imen McDonnell Styling by Paul Lowe Photography by Alexandra Grablewski

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This dish makes me happy because it reminds me of my first (very green) springtime on the farm in Ireland… so fresh and light. I bake this each spring for a Sunday lunch. The first time I made it for the family, when I first moved to Ireland, to my surprise/delight/thankfulness everyone swooned. I hope you enjoy it too.
Farmhouse Spring Pudding Serves 4 to 6 1 1⁄2 cups diced rhubarb 1 1⁄2 cups blackberries, raspberries, or strawberries
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1. Preheat oven to 350°F. 2. Butter a 1-quart baking dish. 3. Combine diced rhubarb, berries, sugar, vanilla bean, and splash of juice. Set aside for one hour. 4. Cream the butter, sugar, and lemon zest together until light and fluffy. 5. Slowly add the egg and beat until well blended. 6. Sieve the flour and fold into butter, sugar, zest, and egg mixture. 7. Add milk to create a dropping consistency. 8. Pour fruit mixture into baking dish. 9. Spread batter over fruit mixture. 10. Bake in center of oven for about 25 to 30 minutes, until topping is golden brown. 11. Once out of the oven, dust with caster or superfine sugar. Serve cold with warm vanilla custard, or even better, warm with a big scoop of brown butter ice cream.

⁄3 cup sugar splash of freshly squeezed orange juice

1 1⁄2 teaspoons vanilla bean (seeds)

3 ⁄ tablespoons unsalted butter 4 1 ⁄ cup sugar 4
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1 organic egg, beaten 2 ⁄3 cup self-raising flour (or 2⁄3 cup all-purpose + 1 teaspoon baking powder) 2 teaspoons lemon zest 1 or 2 tablespoons milk

“SO FRESH & LIGHT”
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Imen McDonnell Farmhouse Spring Pudding

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T R AV E L

Paris: 5 days, 10 meals
Follow Sweet Paul photographer Ellen Silverman & her family on their quest for outstanding cooking and great value in Paris.
Text+photos by Ellen Silverman

We are a family of three who greatly appreciate the hunt for a tasty meal. This past November, we rented an apartment in the Marais in Paris and spent five delicious days eating our way through the city. As our son said, “Mom, you are fed through your eyes and Dad and I are fed through our mouths.” So, to that end, each day began with a discussion–a delicate balancing act between the visual and the gustatory–of not only what sites we would see (or which arrondissement to wander through), but where we would dine.
Armed with various restaurant guides (the website Paris by Mouth and the book Hungry for Paris are two excellent resources!) and Pariscope (that lists all of the weeks cultural offerings) we plotted our destinations; the only rule was that we would walk everywhere. I reasoned that the only way to keep to our schedule of consuming two large meals a day – with a few pastries in between – was to counteract the eating with walking. Walking from place to place had the added advantage of stumbling upon endless unexpected delights. Without the budget for Michelin stars and the better-known (and more expensive) restaurants, we set out to discover outstanding cooking, great value, and excellent wine lists. Mission accomplished. Monday Dinner: Philou 12 Avenue Richerand (01 42 38 00 13) Our first stop was Philou, a relatively new bistro in the 10th arrondissement. Seasonal and compelling, the cuisine of veteran chef Philippe Damas is already drawing a crowd. The bustling bistro was filled with locals and a few tourists. It was the perfect place to dig into classic bistro fare. The changing menu is extensive and seasonally minded (come spring you’ll see asparagus and morels), and includes fish, meat and – ever more difficult to find – offal. Tuesday Dinner: Bistro Paul Bert 18 Rue Paul Bert (01 43 72 24 01) The menu consists of small plates ranging from the standard rillettes, saucisse, and now-obligatory burrata to more light and creative fare, made with pristine products. You must try any of the chef’s cured or raw fish dishes–the interplay between the different ingredients sets off small explosions of flavor, texture, and
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Tuesday Lunch: L’AOC 184 Rue des Fosses-Saint Bernard (01 43 54 22 52) restoaoc.com L’AOC, near the Institut de Monde Arab, lives up to its name. AOC stands for Appellation d’Origine Controlee, the award designation for a French agricultural product that meets precise production and quality requirements. The warm, old world–Gallic setting featured simple, ingredient-driven cuisine from the kitchen and from the open rotisserie at the entrance. Roasted free-range chicken, sautéed potatoes, leg of lamb stuffed with garlic gratin Dauphinoise, and a slice of roasted bacon. All wonderful.

Wednesday Lunch: Huitrerie Regis 3 Rue Montfaucon (01 44 41 10 07) huitrerieregis.com This tiny outpost of sublime bivalves, set in the heart of the 6th arrondissement, may well be the best place for oysters in Paris. Served with good bread and Echire butter, plump oysters, sea urchins, praires, and whole shrimp, the experience was like a thrilling song of the sea. One plateau was followed by a second and then some. Accompanied by pichets de Sancerre, this meal was an unforgettable indulgence. Wednesday Dinner: Au Passage 1 bis passage Saint Sébastien (01 43 55 07 52) restaurant-aupassage.com

bottle of Cotes du Rhone, nothing could have been more simple… or satisfying. Thursday Dinner: Christophe Restaurant 8 Rue Descartes (01 43 26 72 49) christopherestaurant.fr Christophe is a must. Christophe’s website reads: “Disclaimer: If you are in a bad mood, if you do not like the meat a little fat, if you do not like meat and fish not overcooked, if you do not like butter, if you do not have a good appetite, if you freshness. The only large plate, a roast shoulder of lamb, looked and smelled mouths to do it justice. Friday Lunch: Le Baratin Thursday Lunch: Chez Robert et Louise 64 Rue Vieille du Temple (01 42 78 55 89) We sat at the communal table in front of the wood-burning fireplace and watched the cook butchering and cooking the meat to order. The grilled beef, seasoned only with sea salt, arrived on a wooden plank surrounded by sautéed potatoes and a tossed green salad. Accompanied by a
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few minutes to view the art in the small galleries across the street. Friday Dinner: Le Repaire de Cartouche 8 Boulevard des Filles du Calvaire (01 47 00 25 86) Situated between Place de la Republique and La Bastille, Le Repaire de Cartouche remains relatively undiscovered by tourists and popular with locals. Affordable prices; an outstanding deep wine list of top-notch producers; and the imaginative cooking of Chef Rodolphe paquin make for a delicious evening. Saturday Lunch: Le Verre Volé 67 Rue de Lancry (01 48 03 17 34) leverrevole.fr Le Verre Volé, an informal, energetic, and colorful hole-in-the-wall bistro on a side street off the Canal St.-Martin, is one of the better bar à vins and overall values in Paris. The shelves on either side of the miniscule room are lined with bottles. The small plates are simple, fresh, and deeply satisfying. They serve compelling food in an energetic atmosphere, and offer wines from some of the best natural wine producers of France.

like Coca Cola, if you like spicy dishes: for your pleasure and ours please go elsewhere!”

wonderful –but we were short a few extra

3 Rue Jouye Rouve (01 43 49 39 70) Phillipe Pinoteau presides over the floor, and Raquel Carena is in back, sending forth her wonderful bistro cooking that is influenced by her Argentinian background. The lunch menu, at €16, is one of the best deals in town, and the wine list is remarkable –a thing of beauty. It is absolutely worth the pilgrimage up the hill to Belleville. On your way out, take a

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ONE FOR THE
SEASON

Asparagus: crunchy, earthy, & now also pickled

Recipe+text by Michaela Hayes from Crock & Jar Photography by Alexandra Grablewski

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Spring is here! The growing season is off to a galloping start, and from now until November it’s a rotating cast of delicious fruits and vegetables to color the seasons.
Since I like to eat as much local produce as I can, spring is also the beginning of prime food preservation time. I want to grow or buy as much from farmers as I can and preserve the excess to eat during those cold winter months, when the local selection dwindles to apples and root vegetables. There are so many delicious things to preserve in the spring– tangy rhubarb, pungent ramps, delicate fiddlehead ferns, and tender asparagus. Pickled Asparagus You could slice these asparagus spears into a salad or use them as part of a crudité platter, but if you’re like me, you might end up eating them all right out of the jar. Makes about 3 pint-sized jars 31⁄2 lbs asparagus ice water 1 ⁄2 tablespoons finely chopped garlic 1 1⁄2 teaspoons hot pepper flakes 21⁄2 cups white vinegar
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1. Trim tough ends from asparagus and cut spears into uniform length, a good 3⁄ 4 inch shorter than the jars you are using. 2. Cover with ice water and refrigerate for an hour. 3. Drain well. 4. Meanwhile, prepare water bath canner, jars, and lids. 5. In a small bowl, combine hot pepper and garlic. Mix well and set aside. 6. In a large saucepan, bring vinegar, water, sugar, and salt to a boil. 7. Reduce heat and boil gently for 5 minutes. 8. Add asparagus and boil for 2 minutes or until heated through. 9. Remove asparagus but keep pickling liquid warm. 10. Place 2 teaspoons of garlic/pepper mixture, 1 teaspoons dill seeds, and 1 teaspoons mustard seeds into each hot jar. 11. Pack asparagus, tips down, into hot jars leaving a generous ½ inch of headspace at the top of the jar. 12. Ladle pickling liquid into jar to cover asparagus leaving 1⁄2 inch of headspace. 13. Remove air bubbles and adjust headspace if necessary by adding more hot pickling liquid. 14. Wipe rim of jars and seal tight with lid. 15. Process jars in boiling water bath for 10 minutes. 16. Remove jars and cool. 17. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 18. Clean and store jars. 19. For most delicious results, wait 1 month before eating and enjoy within 1 year!

⁄ cup water 4 3 ⁄ cup sugar 4
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2 teaspoons pickling or canning salt 3 teaspoons dill seeds 3 teaspoons mustard seeds

“I want to grow or buy as much from farmers as I can and preserve the excess to eat during those cold winter months.”

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

Shelf life

Dinner Set from Ferm-Living of Denmark, from $22, harabuhouse.com

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PHOTO:FERM-LIVING OF DENMARK

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1. OWN tea towel from Madame Mo’s, $19, harabuhouse.com 2. IKAT dinner plastic plate from Jonathan Adler, $12, jonathanadler.com 3. Woven strings bag from Jonathan Adler, $198, jonathanadler.com 4. Positano serving bowl from Jonathan Adler, $28, jonathanadler.com 5. TRIM phone, classic from the 70’s, $57, bodieandfou.com 6. BAU pendant Lamp from Normann Copenhagen, $259, bodieandfou.com

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Heavy metal
Text by Sarah Oster Shasha Photography by Colin Cooke

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Erin Considine is real craftsman. Her passion for combining materials, textures, and techniques is well-known and well-loved in the industry, and she has a loyal following of clients who clamor for her newest creations. She’s a third generation artisan–she dyes her own yarns, weaves them in time-honored methods, and truly creates pieces of art worth collecting. I was fascinated by her techniques, her skills , and her Williamsburg studio, so we sat down and I asked her some of the millions of questions I was dying to ask.
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How did you get started making jewelry and sculptures? While I was in college I picked up knitting and crocheting with my roommates, which led to taking a fiber arts course. I was drawn to making vessels and functional things rather than wearable ones–I found myself often incorporating wire. Through a friend I found out about Penland School of Crafts and coincidentally Arline Fisch was teaching a textile techniques in metal course that summer. It was my first time in a jewelry studio, but I immediately felt at home. It was the perfect transition from fibers to metals. How did you choose your medium? I don’t think I have just one. That’s what my line is all about–bridging my love for fiber, natural dyes, and metal. It’s all about experimentation. What inspires you? For me it’s hiking, getting out into the air– city or country–antique and junk stores, road trips. Who is your favorite jewelry designer? I don’t look at contemporary jewelry often, but I appreciate the movement towards cross-disciplinary jewelry. Designers working with “non-traditional” materials–like Lauren Manoogian, SAMMA, Jensen-Conroy, and Natalia Brilli. Jewelry doesn’t have to be made from gemstones, precious metals, or beads. Do you have a favorite historical designer that influences you? In terms of historical jewelry, I love Alexander Calder’s pieces–they are really just sketches for his larger sculptures. Pretty much any Finnish studio jewelry from the 1960s gets me too. What do you like most about what you do? Being my own boss, connecting with people, building a new collection every six months or so… I’m never bored. Where do you live and work? My apartment is in the northern tip of Brooklyn, in Greenpoint. A five-minute bike ride gets me to my studio in Williamsburg.

“That’s what my line is all about– bridging my love for fiber, natural dyes, and metal. It’s all about experimentation.
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Where has your favorite place been to travel? My partner and I went to Ireland four years ago. We rented a car–he drove a righthanded stick shift!–and we drove around the northern half of the island. Miraculously, it was sunny the entire 10 days we were there, so we camped a lot. There aren’t campgrounds per se in Ireland, so we ended up asking locals, and sometimes they would let us camp on their property. It’s so lush and green, and sheep are literally everywhere. I’d love to go back. If you could give a tip to an aspiring artist, what would it be? Be disciplined, make something every day, and get off the internet.

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FROM

MORMOR’S KITCHEN

To eat scones like the rich
Text+styling by Paul Lowe Photography by Alexandra Grablewski

I’m a huge Dowton Abbey fan. I love anything set in the olden days in England that has some lords and ladies in it. Throw in a Dowager Countess and I’m in heaven. I’ve always been like this.
When I was a kid there was a show on the telly called Upstairs, Downstairs, about the many lives lived in a large Edwardian house in London. The show followed the lives of the hired help as well as the Lord. (Sound familiar?) I was glued to the telly and had to see every detail. There was always a lot of talk of scones this and scones that. There was so much talk of scones that I was dreaming of scones at night! The little horror I was, I demanded that my grandmother bake me scones. The poor woman had never baked a scone in her life, but somehow got a recipe from a friend that used to live in London. While she was baking scones, I went to work setting the table. I found some plates with painted flowers on them, and thought that they were certainly scone-appropriate. The scones came out of the oven golden brown and smelling divine. Mormor whipped some cream and got a jar of strawberry jam from the basement. I put on a jacket and bow tie and got one of Mormor’s hats from her room. We sat down very “upstairs” and had scones with homemade whipped cream and strawberry jam. I was happy as a lord!

“Your scone is ready, my Lord.”

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FROM MORMOR’S KITCHEN

Mormor’s Scones Makes 8 2 cups plain flour 5 tablespoons sugar ⁄2 teaspoons baking powder 1 ⁄3 cup cold, salted butter, in pieces
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a small bowl, mix together egg, vanilla, and milk. 5. Pour the egg mixture into the dough and mix together quickly. (I find using my hands works best, so you don’t overwork the dough.) 6. Sprinkle some flour on a surface and roll the dough out to 1-inch thick. 7. Use a cutter to cut out the scones. 8. Place on a baking tray covered with parchment paper. 9. Brush with milk and bake until golden, about 8 to 10 minutes. Cool and enjoy.

1 large egg
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1 teaspoon vanilla extract ⁄2 cup milk

1. Preheat oven to 375°F. 2. In a large bowl, mix together flour, sugar, and baking powder. 3. Add butter and work it into the flour with your fingers. The result should be a grainy mixture. 4. In

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G O R G -WA N N A KIDS

One happy family
Farm Fresh Family knitted dolls, from $42-$46, blablakids.com

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PHOTO: BLABLA KIDS

G O R G E -WA N NA KIDS
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1 . Perchance Tee, $18, blablakids.com 2 . Classic crib, $940, oeufnyc.com 3 . Children Farandole tape, $16, bodieandfou.com 4 . Circus print, $54, bodieandfou.com 5 . Owl cushion, $65, harabuhouse.com 6 . Bird Wall hook, $24, kalmayvioleta.com 7. Felt Fox mask, $14, etsy.com/BHBKidstyle 8 . I LOVE jumper in alpaca wool, $88, oeufnyc.com 9 . Family Tree print, $70, bodieandfou.com

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WOOF

A dog for pasta!
Whenever I make pasta I always cook some extra to give to my dog Lestat. He loves it mixed with chicken and vegetables.
Food+styling by Paul Lowe Photography by Colin Cooke

Lestat’s Pasta Serves 4 4 cups cooked pasta 1 cup cooked chicken, in small pieces ⁄2 cup cooked carrots, in small pieces 1 ⁄2 cup broccoli, in small pieces
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2 tablespoons olive oil Mix it all together in a large bowl and divide it into 4 meals. How large the meals are depends, of course, on your dog. Lestat is a French Bulldog so this is a good size for him. I always mix in some of his dry food.

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1. Dog bow ties, $12, etsy.com/littlebluefeather 2. Happy Pit Bull canvas tote, $14, etsy.com/artbyljgrove 3. Small pet bowl, $28, jonathanadler.com 4. Dog collars with metal buckles, custom made, $24, etsy.com/ChloesCollars 5. Carrot dog toy, $10, etsy.com/wagsandwiggles 6. The Pod dog bed in cherry wood, $599, etsy.com/vurvdesign 7. Buddy Biscuits mix, $8, cloudstar.com

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Sweet Paul
food styling & photography workshop
a workshop for chefs, cooks, bloggers, amateurs & professionals.
On Saturday, March 17, 2012, join editor/food stylist Paul Lowe and food photographer Colin Cooke for a one day workshop (10 a.m. to 5 p.m.) of cooking, styling, and shooting an assignment for the summer issue of Sweet Paul Magazine. We will start the day with Paul going over the principals involved in getting food ready for camera, discussing the importance of prop and surface selection, and arranging the food for camera readiness. Using natural light, Colin will show you that you don’t need an expensive lighting system to take great shots. We will use Colin’s Canon digital camera connected to a computer screen so everyone can see. Colin will talk about lighting, fill cards, shapes and color considerations for shooting. You are welcome to bring your camera and shoot the food yourself. The workshop will conclude with Paul leading us in the making of one of his favorite cocktails. Price: $450, including lunch and a copy of the latest issue of Sweet Paul Magazine. Location: Shooting Kitchen, Tribeca, NYC Want to join us? Email us at info@sweetpaulmag.com

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W I L L’ S P I C K S

Fresh ways with pastels

Spring pastels are set to prove their worth well beyond the traditional child’s bedroom. Let Sweet Paul’s interiors expert Will Taylor guide you through how to decorate with spring’s perennial favorite–pastel hues.
By Will Taylor
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PHOTO : JOHN LEWIS OF HUNGERFORD KITCHEN

For years, pastels have been confined to children’s rooms, but as the retro trend gains ground each season, the delicate hues are casting their net wider across the interiors market. This trend growth is set to continue after a strong showing at Maison & Objet in Paris last month. So, let’s brush up on our knowledge of colors like sugared-almond pink, primrose yellow, and duck-egg blue, and see how to use them this season.
Pastels in the kitchen Nothing says spring like a combination of blue and yellow, two colors that marry effortlessly in a light-filled kitchen. Opt for a blues with a gray tint to give that pastel finish you’re looking for, and then team with a matte jasmine yellow. Temper these brighter pastel shades with a soft Earl Grey hue, a color that will ensure the scheme keeps a grown-up look. Anchor this versatile palette to the kitchen space by working in rustic wooden textures and exposed beams; the effect will be a country-rustic look with a colorful twist.

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Will’s tip! This eye-catching piece by Danish brand Ferm Living would make for an ideal table centrepiece. Its gentle pastel colors tie in with the scheme effortlessly.

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1. House Doctor DK stool in vespa, Bodie & Fou, £79 2. Ferm Living candlestick holder, nest.co.uk, £99 3. Melamine plate, driftliving.co.uk, £6 4. Malthouse dresser in smoke blue by Fired Earth, £2245, thekitchendresser.co.uk 5. Eve mug, The Conran Shop, £20 6. Vintage linen bags, Cachette, £16 each
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PHOTO: MARIE BEDSTEAD FROM THE SLEEP ROOM

Pastels in the bedroom Working pastel shades into a neutral scheme is an ideal way to ease color into a space without loosing a sense of serenity or calm. The addition of a dusty-pink hue to existing cream and biscuit shades brings visual interest but doesn’t disrupt the balance of a pared-back look. Accent the pastels with an unexpected jolt of color, such as a patterned throw pillow or a hot-pink neon vase. This will give the scheme life, preventing it from feeling too formal or staid.

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1. Ivy pink quilt, driftliving.co.uk, from £40 2. Different strokes wallpaper, Mini Moderns, £40 3. Chest of drawers, Sweetpea & Willow, £335 4. Color-block pastel bedding, HAY at The Lollipop Shoppe, £125 5. Floral cushions, H&M Home, £12 each

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Will’s tip! Throw pillows are a quick and affordable way to switch up the look of your bedroom each season. These pastel floral prints from H&M Home are ideal for achieving a spring fresh look.

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WINE

Natural highs
Text+photography by Jim Hensley

About 8,000 years ago, on the cusp of where the green hills of Europe slide into Asia, some lucky person noticed that the grape juice she had stored in her mother’s clay pot had changed in some magical way.
Sure, it wasn’t as sweet as it was when she first squeezed it, but in place of the sweetness was a warm feeling that jumped out of the juice and filled her with pleasure. She suddenly felt like visiting her neighbors, and she poured her juice to the approval of the elders. There was probably dancing and singing. Before he fell asleep in the corner, the medicine man clearly and accurately identified the new ingredient of this juice, and that ingredient was the gods. They had gotten into the juice and turned it into something altogether different. Everyone took the following day off. It must have seemed so easy: pick the grapes, crush the grapes, let the juice sit in a cool corner until the magic is done, then drink the wine. For most of our history there wasn’t much more to it. This simple piece of agricultural engineering spread like wildfire through the tribes of Europe and the bordering parts of Asia until wine was part of every culture that knew grapes. Both peasant and king knew where to find the good stuff. It took the Roman Empire to really get the business rolling, though. The Romans liked their wine more than most, and learned fast that carting it around the Empire was holding back the work of conquering the world. So they planted the vine wherever

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WINE

they landed and instructed the locals in its care and usage. Eventually the locals ousted the Romans, but most of them kept the vines. Since then a lot has happened to the process of fermentation of grapes into wine. What was once purely the grace of gods has become the industry of men. Science has found faster and more profitable methods of transformation. The vines now grow in geometrically planned rows, often sprayed with chemicals too complicated to pronounce. The wine is filtered and, from time to time, flavored with oak chips or sugar. Most commercially available wine is the result of a mountain of technology. Much of it is good–some of it great–but all of it a long way from that first raw encounter. But nature hasn’t changed. She doesn’t close doors on us as often as we close them on her. In the past we had organic wine, but through biodynamics we slip into the world of natural wine; it is a term that seems to imply a kind of chaos. Unlike organic or biodynamic there aren’t any regulations deciding what it is. The one golden rule is to let nature do her thing; the winemaker– being part of nature–is more a helper than a creator. I never know what to expect when I open a bottle of so-called natural wine. When I close my eyes it can be difficult to determine whether it’s white or red. It may surprise me with dry austerity or amuse me with flowery sweetness. But it almost always takes me back to those hills that autumn day 8,000 years ago when the gods first found their way into our cups. There is no real agreement as to what the term natural wine means. Therefore, it often means whatever you want it to mean. It tends to be more about how the wine is made than about how the grapes are grown. Natural wines are usually from grapes grown by organic or biodynamic standards, but more often than not, the winemakers don’t bother with quasi-official approval. For the record, wine that is approved organic or biodynamic could very well be described as natural–as long as the fermentation process isn’t tampered with by technology. Once in a lifetime I could probably pull out some names from Burgundy here, Domaine Leroy’s top wines are biodynamic and basically natural and almost worth their weight in gold (for real!). But why not

Champagne? Champagne is a district for mass-produced luxury, but things change there as well. If you happen to find any of Jacques Selosse’s Champagnes on a wine list, and the price doesn’t knock you out, do it. Whenever you can Funny thing about natural wine– established vineyards in places like Bordeaux or Rioja, bombed by chemicals for decades, can’t make it. Not yet. Now it’s the formerly marginal districts, where winemakers couldn’t afford the chemicals and equipment (or they just weren’t available), that can embrace natural wine making. Go for Chateau Musar from Lebanon. They make both red and white in an ancient place that is not often in the news because of wine. Whenever you want Not cheap exactly, but Domaine Lapierre’s Morgan from Beaujolais is biodynamic and about as natural as a classic French wine can be. Try some Austrian whites. Both Nikolaihof and Birgit Eichinger take an old place in a new direction.

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King of crust
How Sweet Paul finally found the bread of his dreams.
Text by Paul Lowe Photography by Ellen Silverman

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Everyone who knows me knows I’m a bread snob. And I’m proud of it. I thought I would never find the perfect loaf of bread, but that was before I walked passed Bien Cuit bakery on Smith Street in Brooklyn. Always eager to try new places, I walked in and was almost knocked over by what met me: piles of the most wonderful dark, crusty breads in all shapes and sizes. Even from a distance I could see that this was good bread. I had been longing for a good crust and I finally found it.

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I bought three different breads and hurried home to enjoy them simply, with just some butter. I was in bread heaven. The bread was everything I wanted–a dark, crispy crust, tender insides, and a wonderful smell and texture. A few weeks later I was lucky enough to meet the man behind the bread. Zachary Golper and his wife and business partner Kate moved to New York to open Bien Cuit. He first learned the art of breadmaking while living in rural Oregon–using a handbuilt single-deck, wood-fired oven. From there his baking skills took him to places like Austin, Las Vegas, and Provence, France, to name a few. Before opening Bien Cuit he worked at George Perrier’s landmark restaurant, Le Bec-Fin. As soon as you meet Zachary you understand that this man lives and breathes bread and pastry. He talks about it with real passion in his voice. The bakery right behind the shop is where the magic happens. He uses the age-old approach to baking; it takes three days from when the mixing starts to when you have a finished bread. The process starts with flour and water, which ferments for 16 to 68 hours per loaf, depending of the type of bread. The dough is mixed, the bread is formed, and everything is baked in an double oven. There’s one oven for the bottom of the bread and one for the crust; no wonder it’s good when so much work and love goes into it! I asked Zachary if he has any tips for a home baker, and here is his answer: Start the day before by mixing a little flour, yeast, and water in a bowl. Use that mixture the next day to add to your dough. It will really add an amazing flavor to your bread. Heat the oven to 425°F and place a small cast iron skillet inside. As soon as you put in your bread, throw a few ice cubes into the skillet. It will produce steam that will make the crust of your bread out of this world. Do not open the door until it’s done, be patient. Bien Cuit 120 Smith Street Brooklyn, New York biencuit.com

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Want to see your ad in Sweet Paul Magazine?
email us at
WINTER 2011 • No. 7
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advertising@ sweetpaulmag.com

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CUPCAKE

Flowering cupcake
Food+styling by Paul Lowe Photography by Frances Janisch Spring Cupcake Makes 8 100g soft butter 1 1⁄3 cups sugar 3 eggs 3 ⁄ cup crème fraiche 4 1 ⁄2 cup milk 1 teaspoon vanilla essence 21⁄3 cups plain flour 1 teaspoon baking powder vanilla frosting grass-green nonpareils 8 lollipops 8 fondant leaves 1. Preheat the oven to 350°F. 2. Place butter and sugar in the bowl of an electric mixer, and beat until light and creamy. 3. Add the eggs, one at a time, and beat well between each one. 4. Add crème fraiche, milk, vanilla, flour, and baking powder. Mix well. 5. Pour the batter into cupcake liners that have been placed in a cupcake pan. 6. Bake for about 12 minutes, or until golden and set. 7. Let cool on a wire rack. 8. Top with vanilla frosting and dip in green nonpareils. 9. Decorate with a lollipop and a leaf.

Food + styling by | Photography by
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features

S P R I N G 20 1 2 • I SSU E N O. 8

E g g s • I S A I D I T W I T H F LOW E R S • S p r i n g S PR I N G CO OK I N G • E g g a r t • T H E A R T OF B LU E • Fe e l i n g b l u e TA R T T I M E • E g g h e a d s • S T E N C I L I N G • E a s te r

Photography by Meg Smith
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eggs
Whenever people ask me what my favorite ingredient is, my answer is always the same: the simple egg. These are some of my best egg recipes.
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Food+styling by Paul Lowe | Photography by Susanna Blaavarg

Egg & Potato Pie
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Asparagus with Quail Eggs & Chili Vinaigrette < Pizza with Duck Egg & Pancetta

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Sweet Eggs < Green Beans with Egg & Parmesan

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Croque Madame Bistro Salad with Pancetta >

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eggs
Bistro Salad with Pancetta My take on the French classic. Serves 4 12 thin slices of pancetta 1 large frisée salad head, washed, dried, and in pieces 4 medium-boiled eggs, peeled and cut in half 2 tablespoons toasted pine nuts 4 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon lemon juice salt & pepper, to taste 1. Heat a pan and fry the pancetta until crisp. 2. Add salad, pancetta, eggs, and pine nuts and place on large plates. 3. In a small bowl whisk together oil, Dijon, and lemon juice. 4. Season with salt and pepper and pour the mixture over the salad. Green Beans with Egg & Parmesan This is a great lunch dish or appetizer. In fact, it’s just perfect for Sunday brunch. Serves 4

Asparagus with Quail Eggs & Chili Vinaigrette I just love the look and taste of quail eggs—they’re perfect with fresh spring asparagus. Serves 4 1 bunch small asparagus salt leaves from one hunk of celery 8 quail eggs, boiled for 1 1⁄2 minutes, peeled, and cut in half 5 tablespoons olive oil 1 tablespoon lemon juice pinch of red chili flakes 1. Bring a large pot of water to boil. 2. Add 1 teaspoon salt. 3. Break off the lower part of the asparagus (it will break naturally where it’s tough). 4. Boil for tops of the asparagus 30 seconds, and place in a bowl filled with ice water. 5. Drain, and place asparagus on plates with the celery leaves. 6. Add boiled quail eggs. 7. In a small bowl, whisk together oil, lemon, and chili flakes, and season with salt and pepper. 8. Drizzle over the salad. Sweet Eggs I don’t make deviled eggs, I only make sweet ones. Serves 4 12 large eggs

7 oz green beans, trimmed salt & pepper, to taste 2 tablespoons white vine vinegar
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4 oz soft goat cheese 1 teaspoon Dijon mustard 1 tablespoon finely chopped dill 2 tablespoons milk salt & white pepper, to taste fresh herbs pinch of chili flakes

4 large eggs ⁄2 cup shaved Parmesan 4 tablespoons olive oil

1. Bring a large pot of salted water to a boil. 2. Add the beans and boil them for about 30 seconds. 3. Put them straight into a bowl filled with ice water. 4. Dry them and place them on plates. 5. In the same pot, with the same water, add the vinegar. 6. When the water is just below boiling point, crack the eggs one at a time into a cup and drop the egg gently into the water. 7. Let them simmer for 3 minutes. 8. Remove the eggs slowly with a slotted spoon. 9. Put on top of the beans and add Parmesan. 10. Drizzle with some olive oil and season with salt and pepper. 1. Hard boil the eggs and let them cool. 2. Peel them and cut them in half. 3. Remove the yolk and place in a bowl. Leave this bowl to the side. 4. Wash the egg whites gently, dry them, and place them on a platter. 5. Add cheese, Dijon, dill, and milk to the yolks and stir well. 6. Season with salt and white pepper. 7. Fill the egg whites with the mixture. 8. Press the last egg yolk through a sifter and sprinkle gently over the eggs. 9. Add some herbs and chili.

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Croque Madame I can still remember having this for the first time in Paris as a kid. After tasting it, I made my parents have lunch at the same place for a week. Serves 4 2 tablespoons butter 1 ⁄2 tablespoons plain flour
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fingers to form a large pizza. 9. Add asiago, pancetta, and olive oil. 10. Sprinkle with some salt and pepper. 11. Bake for about 4 minutes, take it out, and crack an egg in the middle of each pizza. 12. Bake again, until the egg is set, around 3 to 4 minutes. 13. Take it out, add salad, and drizzle with a little olive oil. Egg & Potato Pie This is a great all-in-one-pot kind of dish. It is great for brunch, especially when paired with a nice red wine. Serves 6 1 tablespoon olive oil 1 tablespoon butter 2 onions, finely chopped 2 scallions, thinly sliced salt & pepper, to taste 2 large sheets puff pastry plain flour 1 large potato, thinly sliced 2 oz prosciutto 1 tablespoon finely chopped thyme 7 eggs 1. Preheat the oven to 360°F. 2. Heat the oil and butter in a large pan and sauté onions and scallions until soft. 3. Season with salt and pepper. 4. Roll out the puff pastry so that it covers an ovenproof dish. You might have to use two sheets. 5. Use a little plain flour so the pastry does not stick to the surface. 6. Layer onions, potato, prosciutto, and thyme in the dish. 7. Crack the eggs and place on top. 8. Make some strips of the leftover pastry and place on top. 9. Bake until golden and crispy, about 45 to 60 minutes. Serve warm with a nice green salad.

1 cup warm milk salt & pepper, to taste 8 thick slices of good bread 8 slices ham 4 oz grated Gruyère cheese 4 fried eggs, sunny side up 1. Preheat oven to 400°F. 2. Melt the butter in a small pan and add the flour. 3. Stir for about a minute, but don’t let the flour go dark. 4. Add the milk, a little at a time, stirring until you have a smooth sauce. If it’s too thick, just add some more milk. 5. Season with salt and pepper. 6. Place 4 slices of bread on a baking tray covered with parchment paper. 7. Add some sauce, ham, cheese, and another piece of bread. 8. Bake in the oven until golden. Serve hot with a fried egg on top. Pizza with Duck Egg & Pancetta This pizza is amazing. A little honey in the dough makes the pizza extra crispy. Makes 4 small pizzas, serves 4 Dough: 1 cup luke-warm water 1 tablespoon honey 1 tablespoon dry yeast 21⁄2 cups flour 1 teaspoon salt 4 tablespoons olive oil Filling: 4 oz grated asiago 20 thin slices of pancetta 2 tablespoons olive oil 4 duck eggs a few salad leaves olive oil 1. In a bowl mix water, honey, and yeast. 2. Leave it for 5 minutes so that the yeast starts to work. 3. Add flour, salt, and oil. 4. Work the dough well together. 5. Cover with plastic and let it rise for 1 hour. 6. Preheat oven to 450°F 7. Divide the dough into 4 pieces.8. On a baking tray, press the dough out with your

I SAID IT WITH
Sweet Paul sets his dream spring table with real and paper flowers, old books, and old plates.
Food+styling by Paul Lowe | Photography by Ellen Silverman

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Mini Bouquets
Cut the flowers short and tie them together with beautiful ribbons. Place them on a table, and when your guests leave they can take one home with them as a reminder of a fun evening.

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Eggs
These amazing chocolate eggs are placed on top of an old book–what a unique idea for a serving plate!

Egg Cups
What a fun way to use loose flower heads. I also used some vintage egg prints from the web. I printed them, cut them out, and taped them to the egg cups.

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Place Settings
I collect old letters and envelopes–you never know what stories you can reveal from them. Here, I used them as place cards with a quail egg and a piece of greenery. The dinner plates are vintage ironstone, and I just love them.

Table
The table is set with a woad-dyed linen runner. Over the runner I placed a bunch of old books of different heights. The books are great as they make a natural place to put the vases. I chose a bunch of different kinds of vases, I think it looks better if they’re not matching. I filled them with a mix of fresh spring flowers and even some paper ones.

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Sweet Peas
Sweet peas are such a sign of spring. They will fill any room with the most amazing smell.

Still Life
I’m a sucker for vintage ribbons. These are from the ‘20s and are far too pretty to be in a drawer somewhere. I placed sweet peas in an old honey jar and used paper cut outs for the orange flowers. The fabric in the background is absolutely one of my treasures: a French linen toile from 1809.

Roses
I cut the roses short and placed them in a low water glass. The hortensia are old flower prints that I found on the web, printed, and cut out. I love the mix of real and paper flowers–it’s also a great way to cut down on your flower budget.

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Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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Spicy Cucumber Gazpacho Serves 6 5 small sweet Persian cucumbers, peeled and diced 1 green bell pepper, chopped 3 green onions, chopped ⁄ cup fresh basil, chopped 4 1 ⁄ cup fresh parsley, chopped 4
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2 small-sized jalapeño chili peppers, seeded and chopped (wear rubber gloves!) 3 cloves of garlic, pressed 1 ⁄ cup water 4 1 ⁄ cup vegetable stock 4
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⁄ cup grapeseed oil 4 juice from 1 lime, freshly squeezed sea salt & freshly ground pepper, to taste red chili pepper flakes, to taste

1. Combine cucumbers, bell pepper, green onions, basil, parsley, jalapeño chilis, and garlic into a blender or food processor. 2. Add water, vegetable stock, grapeseed oil, lime juice, and a touch of sea salt and fresh ground pepper. Use the food processor to liquify. 3. Chill for at least 2 hours. 4. Add a touch of chili pepper flakes. 5. Taste, and add more salt and pepper if needed. Serve with crostini garnish.

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Sweet Agave & Orange Lemongrass Cooler Serves 8 to 10 8 cups water 4 to 5 stalks fresh lemongrass, cut cross-wise into ¼-inch pieces
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2 cups freshly squeezed orange juice ⁄ cup agave nectar 4 ice cubes candied lavender, for garnish (see below for recipe)

1. Combine water, lemongrass, orange juice, and agave nectar in a large pot and bring to a boil. 2. Remove from heat, cover with lid, and let steep for 25 minutes. 3. Pour mixture through a sieve and discard non-liquids. 4. Serve chilled over ice and garnish with candied lavender. Candied Lavender 10 sprigs lavender 1 ⁄2 cup confectioners sugar rosewater essence spray 1. Preheat oven to 350°F. 2. Line a baking sheet with parchment paper. 3. Sprinkle the confectioners sugar on a clean, dry surface. 4. Spray each lavender sprig with rosewater essence (approximately 6 to 8 sprays per sprig). 5. Evenly coat lavender sprigs in confectioners sugar. 6. Bake for 5 to 8 minutes, or until sugar begins to crystalize.

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Mussels in Champagne Fennel Broth Serves 6 3 lbs mussels, cleaned, in the shell 3 tablespoons argan oil 3 medium-sized shallots, finely chopped 3 large cloves garlic, pressed 1 fennel bulb, trimmed and thinly sliced 1 tablespoon fennel seeds
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Charred Asparagus 1 cup asparagus, chopped into 1 ⁄ -inch pieces 4 2 tablespoons grapeseed oil sea salt & freshly ground pepper, to taste red chili pepper flakes, to taste 1. Preheat oven to 400°F. 2. Line a baking sheet with foil and spray generously with cooking spray. 3. Arrange asparagus in a line (without overlapping) and drizzle grapeseed oil evenly over arrangement. 4. Sprinkle sea salt, fresh ground pepper, and red chili pepper flakes evenly over asparagus. 5. When desired level of charred is achieved (approximately 8 to 12 minutes) remove from oven and set aside. White Balsamic Vinaigrette 2 tablespoons sugar 2 tablespoons Dijon mustard 2 teaspoons sea salt 1 tablespoon fresh ground pepper ⁄2 teaspoon cumin 1 ⁄2 teaspoon cayenne pepper
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1 cup Champagne ⁄ cup parsley, finely chopped 4 sea salt & fresh ground pepper, to taste

1. Heat the oil in a large pot over medium heat. 2. Add the shallots and garlic, and let simmer 2 to 3 minutes. 3. Add the fennel, fennel seeds, Champagne, and mussels, and turn heat to high. 4. Bring mixture to a boil, then cover the pot and steam for 7 to 8 minutes, shaking the pot every so often. 5. Remove any shells that did not steam open on their own and portion out remaining mussels into bowls. 6. Return the mixture to a boil. 7. Add the parsley, sea salt, and fresh ground pepper. 8. Exactly 1 minute later, pour mixture over the mussels. 9. Serve while hot. Spring Bean & Charred-Asparagus Salad with White Balsamic Vinaigrette Serves 4 1 cup edamame, shelled 1 cup lima beans 2 green onions, minced 1 cup asparagus (see below for recipe) white balsamic vinaigrette to taste (see below for recipe)
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Pinched Rosewater & Rhubarb Macaroons Makes around 36 macaroons 1 egg white, from a large egg 14 oz almond paste 1 ⁄2 cup confectioners sugar, sifted (plus a bit extra) ⁄2 cup rhubarb, finely chopped 1 1⁄2 teaspoons rosewater essence
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3 cloves garlic, pressed ⁄ cup olive oil 4 tablespoons white balsamic vinegar

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1. Combine sugar, Dijon mustard, sea salt, fresh ground pepper, cumin, cayenne pepper, and garlic with a fork to create a paste. 2. Using a whisk, mix in the olive oil and white balsamic vinegar. 3. Refrigerate, and use for up to 1 week.

1 teaspoon vanilla extract ⁄2 teaspoon salt 1 ⁄2 cup almonds, chopped
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1 cup whole wheat pastry flour 1. Line 2 baking sheets with parchment paper and set aside. 2. In a mixer, beat the egg white, almond paste, confectioners sugar, and vanilla extract until smooth (around 2 minutes). 3. Add in the rhubarb, rosewater essence, vanilla extract, and salt, and beat for another minute. 4. Add in the pastry flour and chopped almonds and beat for another minute. 5. Transfer dough to plastic wrap and refrigerate for at least 30 minutes. 6. Sprinkle a handful of sifted confectioners sugar onto a clean and dry surface. 7. Spoon out tablespoonsized portions of dough and roll out on confectioners sugar to form into balls. 8. Transfer onto baking sheets, making sure each piece is thoroughly coated in

⁄ cup Gruyère cheese, shaved 4

1. Remove peas from shells and cook in boiling salted water. 2. After 2 to 4 minutes, transfer them to a bath of ice water to stop the cooking process. 3. Repeat step 1 for both the edamame and lima beans. 4. In a large bowl, combine peas, edamame, lima beans, green onions, and charred asparagus. 5. Using a wooden spoon, mix in desired amount of white balsamic vinaigrette. 6. Top with shaved Gruyère cheese. Serve cold.
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confectioners sugar, and let stand for 30 minutes. 9. Preheat oven to 350°F. 10. Pinch each piece of dough into desired shape and bake for 15 to 18 minutes, or until golden. 11. Transfer baking sheets to wire racks and let cool completely. (or, alternatively, a fine mesh sieve) Pan-Fried Beet Gnocchi with Brown Butter & Crispy Sage Serves 6 2 lbs russet potatoes, unpeeled 1 lb beets, unpeeled 2 tablespoons olive oil 1 1⁄2 cups flour, (plus a bit extra) 1 ⁄2 teaspoon salt 1 egg 3 tablespoons butter sage, to taste 1. Preheat oven to 375°F. 2. Line 2 baking sheets with parchment paper and lightly coat the potatoes and beets in olive oil. 3. Roast potatoes and beets 25 to 35 minutes, or until piercing with a fork yields very little resistance. 4. Once cooled, peel and discard the potato and beet skins. 5. Using a traditional ricer Bruschetta, 3 Ways 1 French baguette, sliced 1-inch thick 3 cloves garlic, peeled 2 tablespoons olive oil 8 oz burrata cheese 2 tablespoons orange blossom honey 2 tablespoons shaved almonds 1 avocado, pitted and mashed 1 onion, caramelized (see below for recipe) 6 tablespoons apricot preserves 1 ⁄ lb prosciutto 4 Caramelized Onions 1 red onion, thinly sliced 1 tablespoon olive oil 1. Heat the oil in a sauté pan over medium heat. 2. Add the onions and reduce the heat to medium-low. 3. Slowly cook the onions, stirring every few minutes until the onions become caramelized (approximately 10 to 15 minutes). grate the potatoes as finely as possible over a mixing bowl. 6. Chop beets and process in a food processor or blender, then mound the beets on top of the potatoes. 7. Using a mixer, mix potatoes and beets together until color is uniform (approximately 2 minutes). 8. Add to the mixture 1 cup of flour, the egg, and the salt, and mix for around 1 minute. 9. Add in the rest of the flour and mix. Continue adding flour until dough is smooth but not sticky. 10. Sprinkle some flour onto a clean, dry surface and roll out the dough into long, skinny logs. 11. Cut logs into ½-inch pieces and roll the pieces across a gnocchi board (or the tines of a fork). 12. Pan fry in butter and sage. Serve hot. 1. Preheat oven to 375°F. 2. Arrange baguette slices on a baking sheet and bake in oven for 3 minutes, or until lightly toasted. 3. Rub the raw garlic on the toasted side of each slice and drizzle with olive oil, then bake for another 1 to 2 minutes. 4. Top of the toasted slices with burrata, then drizzle with honey and sprinkle with shaved almonds. 5. Top another of the toasted slices with avocado mash and finish with caramelized onions. 6. Top the remaining of the toasted slices with apricot preserves and prosciutto.

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spring cooking
Share in some of Sweet Paul’s all-time favorite spring dishes.
Food+styling by Paul Lowe | Photography by Colin Cooke
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Lemon & Almond Tart
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Pesto Pea Soup with Cod | Lamb Chops & Lemon with Spring Salad >
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< Crunchy Spring Salad / Grilled Langoustines with Dill
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Mint Cucumber Lime Crush | Crudité with Mimosa Aioli >

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Spring Cooking
Crunchy Spring Salad I crave salads with lots of crunch and acidity in the spring. Must be my way to wake up all of the senses. Serves 4 1 apple, cored, cut in half, and thinly sliced 6 radishes, thinly sliced 2 cups microgreens 4 hard-boiled eggs, peeled and cut into wedges flaky salt & pepper to taste 1 cup crème fraiche 2 tablespoons lemon juice 1 tablespoon chopped dill 1. Place apple, radishes, microgreens, and eggs on a platter or on plates. 2. Sprinkle with some flaky salt. 3. In a bowl, mix together crème fraiche, lemon juice, and dill. 4. Season with salt and pepper. Serve with the salad. Pesto Pea Soup with Cod This soup tastes great with fresh peas, but if need to you can use frozen. Never use canned peas for soups, though, the results will be very disappointing. Serves 4 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, thinly sliced 1 celery stalk, thinly sliced 2 cups chicken stock 2 cups water 1 lb peas (frozen or fresh) 1 ⁄ cup pesto 4 salt & pepper to taste 6 oz cod, steamed microgreens, for serving 15 oz fresh spring vegetables like carrots, asparagus, and green beans 2 cups mayo 2 tablespoons lemon juice 3 yokes from hard-boiled eggs salt to taste Crudité with Mimosa Aioli Such a great way to eat the first small vegetables of the season. Serves 4 8 langoustines, cut in half lengthwise 1 brioche loaf, crumbled 1 stick butter, room temperature 1 tablespoon lemon zest 2 tablespoons chopped dill juice of 1 lemon salt & pepper to taste 1. Preheat oven to 375°F. 2. Place the langoustines in a large baking dish. 3. Sprinkle the brioche crumbs on top. 4. In a bowl, mix together butter, lemon zest, and dill. 5. Place butter mixture on top of the brioche crumbs. 6. Drizzle with some salt and pepper and then add lemon juice. 7. Bake until golden, about 12 to 15 minutes. Grilled Langoustines with Dill I can eat langoustines everyday. I love the sweet meat that tastes like a mix between shrimp and lobster. Lemon and dill are the perfect company. Serves 4 1. Heat the oil in a large pot and sauté vegetables until soft. 2. Add stock, water, and peas and cook for 3 minutes. 3. Pour mixture into a blender and purée with the pesto. 4. Season with salt and pepper. Serve with the cod and some microgreens.

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1. Place the vegetables in a bowl or in individual glasses. 2. In a bowl, stir together mayo and lemon juice. 3. Press the egg yolk through a sifter and add to the mayo. 4. Stir the mixture gently and season with salt. Serve vegetables with the crudité. Lamb Chops & Lemon with Spring Salad Not much beats the taste of a good lamb chop. I like it really simple with just salt, pepper, and some lemon. Why hide perfection? Serves 4 12 to 16 lamb chops salt & pepper to taste 1 tablespoon butter 1 tablespoon olive oil juice of 1 lemon 2 cups arugula 8 radishes, sliced glug of olive oil 1. Rub the lamb with salt and pepper. 2. Heat the butter and oil in a pan and fry the chops (about 1 minute on each side for medium done and a little longer for medium-well done). 3. Pour the lemon juice over the meat. 4. Place the chops on a platter and drizzle with some of the remaining juice from the pan. 5. For the salad, mix arugula and radishes and toss with olive oil, salt, and pepper. Serve salad with the lamb chops.

1. In a large pitcher or jar mix lime juice, simple syrup, rum, lime, cucumber, mint, and ice. 2. Stir. Serve in glasses topped off with club soda. Lemon & Almond Tart This crust is divine. It’s almond-y, and sweet, and perfect with the sour lemon curd. Serves 8 Dough: 1 cup almond meal ⁄2 cups plain flour 1 1 ⁄3 cup sugar
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1 1⁄ sticks salted butter, cold and in pieces 4 1 egg 2 teaspoons grated lemon zest Filling:
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5 large egg yolks ⁄ cup sugar 4

1 tablespoon grated lemon zest ⁄2 cup lemon juice 3 ⁄ stick salted butter, cold and in pieces 4
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candied lemon, optional 1. Place almond meal, flour, and sugar in a bowl and mix. 2. Add the butter and work it into the flour with your fingers. The result should be grainy. 3. Add egg and lemon zest and quickly work the dough together. If it seems dry, just add a few tablespoons of ice water. 4. Wrap the dough in plastic and let it rest in the fridge

Mint Cucumber Lime Crush A really fresh and fun cocktail. Serves 4 juice of 3 limes
3

for at least 1 hour. 5. After an hour, preheat the oven to 375°F. 6. Take out the dough and roll it out to a thin crust. 7. Place in a greased pie tin. 8. Use a fork to prick the bottom. 9. Bake for about 15 minutes or until golden. 10. Cool on a wire rack. 11. Beat egg yolks and sugar until thick and creamy. 12. Place over a hot water bath and add zest, lemon juice, and butter. 13. Beat mixture until it becomes thick and creamy. 14. Pour into the pie crust and cool until serving. Decorate with candied lemons.

1 cup simple syrup ⁄ cup white rum 4

2 limes, thinly sliced 1 ⁄3 cucumber, thinly sliced fresh mint leaves ice club soda

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Make some r eally cool eggs t his E aster! T hey ’r e all easy to make & give your table a big statement.
Egg crafts by Paul Vitale | Styling by Paul Lowe | Photography by Hector Sanchez

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FLORAL EGG
A beautiful, romantic Easter egg You will need: hard-boiled eggs egg dye Opache magic marker white sticker flower-shaped hole puncher 1. Dye your egg. 2. Draw freehand flowers on the egg with the magic marker. 3. Make small flowers stickers with a puncher and glue those on.

EGGS WITH HOLES
You will need a dremel for this one. You will need: eggs (duck eggs are great for this one as they are a bit thicker) egg coloring dremmel tool with a pointed grinder bit 1. Color the whole egg in one color. 2. Once it’s dry, drill a hole on each end and gently blow out the insides. 3. Rinse with water. 4. Pour another egg color inside the egg, so that the egg has one color on the outside and another on the inside. 5. Use your dremel to drill holes anywhere you desire.

< FLOR AL EGG / EGGS WITH HOLES
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MARBLED EGGS / TAPED EGGS >
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MARBLED EGGS
These looks like amazing gemstones. You will need: hard-boiled eggs vinegar Wilton gel dyes olive oil 1. Give your eggs a base color with water, a little vinegar, and dye. 2. Let them dry.3. Mix 2 tablespoons of olive oil into the dye baths and put the eggs into them. 4. Roll them around and pull them out. You will now see the marble effect. After they are dry you can add more colors.

TAPED EGGS
Make your own art with just some pieces of tape! You will need: hard-boiled eggs tape, cut into small triangles and rectangular shapes egg colors 1. Apply the tape in desired patterns. 2. Dye the eggs with egg colors. 3. Dry and gently peel of the tape

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METAL EGGS / DECOPAGE EGGS >
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DECOPAGE EGGS
Eggs with an 18th century feel! You will need: hard-boiled eggs wrapping paper craft glue 1. Cut out small patterns from wrapping paper. It needs to be something small and thin so that it can easily follow the curve of the eggs. 2. Apply glue to the cutout and glue it to the egg.

METAL EGGS
Talk about laying the golden egg! You will need: blown-out eggs gilding glue silver, gold, or bronze gilded sheets 1. Read the application instructions on the glue’s packaging and then apply the glue to the eggs. 2. Gently lay a gilded sheet over the egg and gently pat into the glue. I used two sheets per egg. 3. Once they’re all covered let it dry for 24 hours and remove any loose gilding with a soft brush.

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The of

art blue
How a non-royal learned how to dye in Napoleon’s favorite color.
Text by Paul Lowe Photography by Colin Cooke

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I love learning new things, so late last summer I joined 15 ladies in Colin Cooke’s beautiful garden for a class in woad.
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Woad, or Isatis tinctoria, is a plant that for centuries has been used for its magnificent blue color. The plant itself is not blue at all–it’s quite weedy looking, and has small yellow flowers–but processed the right way, it will give you a fantastic blue dye. So fantastic, in fact, that for centuries the only people that could use this shade of blue were royals. When I heard this royal fact, I decided that I had to attend this class–I love blue and I am a royal, at least in my own head. Our teacher Denise Lambert flew in from the south of France to teach us the ancient craft of woad dying. She runs Bleu de Pastel de Lectoure, a company that not only grows woad but makes products with it, for fashion, paints, cosmetics, and the like. She started off telling us about woad, and its history is amazing. The Egyptians used it for wrapping mummies, and in the Middle Ages it was used for medicinal and healing powers. It was the Moores who introduced woad to the south of Europe. Woad was soon found all over Europe, and was used to dye the uniforms of Napoleon–this is why woad is also known as French Blue. The real fun started when Denise prepared the dye baths. Woad is very temperamental and has to be dealt with a certain way in order to get the its famous blue color. It’s all about the right pH.

External factors, like humidity in the air and the temperature of the seasons, will change its color. But I tell you, once it’s out–wow. This color is amazing. We all had so much fun dying. We carefully dropped our fabrics in large buckets, with the help of wooden sticks. When you first take the fabric out of the dye bath it looks green, but when it reacts with oxygen it turns blue. It’s like magic. People were dying all sorts of things, from old tablecloths, to napkins, yarn, and clothing. Colin’s sons threw in a few T-shirts by the end of the day. But the most spectacular sight of all was the ropes Colin had hung up in his garden– they were soon draped with gorgeous blue fabric, our labours of love. It was like a scene from a movie–surrounded by all the blue was so beautiful. It was almost like the artist Christo had taken over the garden. At the end of the day I came home with a tablecloth, four napkins, a runner, and a shirt–all in beautiful woad blue. Whenever I wear the shirt, I feel like I am wearing a part of a fantastic history. For more info on Denise Lambert, visit bleu-de-lectoure.com For more info on future workshops in the New York area, contact Colin Cooke at colincooke@earthlink.net

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BLUE
Feeling
There’s nothing wrong with feeling blue this spring. After all, it is the big color of the season!
Styling by Paul Lowe Photography by Frances Janisch
LAMPSHADE Believe it or not, this is an old cake pan that I turned into a lampshade. I painted the inside white and then the outside Klein blue. Ikea.com sells a lamp kit with a blue cord that fits perfectly. Carpet from abccarpet.com

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PAPER FLOWERS I have a thing for making flowers out of paper. Here, I cut flower shapes in two different sizes, glued them together, and hot glued them to painted wooden rods. I cut the rods in different sizes and super glued them to an old plate. Put on a glass dome on top and voila! You have a piece of art.

FLOWERS On a woad-dyed linen runner I placed a collection of blue vintage bottles filled with different blue flowers. I cut the flowers so they were all different heights and the effect looks almost like a garden in bloom.

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CUCKOO CLOCK I always loved Klein and his art, and this is my small homage to the man. I painted an old cuckoo clock Klein blue. It looks so modern now. TABLECLOTH This tablecloth was dipped in blue fabric dye. I just dipped it half way so that only half of the cloth is blue. Ceramics from elephant ceramics.com

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STAMP ART I bought a big bag of stamps at a flea market a while ago. I noticed there were so many beautiful blue stamps, so I started separating them. I glued them to a piece of card stock and framed them. Frame from westelm.com

PILLOWS I dyed some linen blue with fabric dye. If you follow the instructions on the bottle, it’s quite easy. Then I ripped some of the fabric into 5 inch-wide strips. I then cut the fabric to make a simple envelope pillow–it’s just one wide strip. Then I sewed the small strips on the front of the large strip, sewed the edges, and folded it inside out.

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BAG I use these oldfashioned straw bags for grocery shopping. I painted one with Klein blue paint. It was easy! Just follow the lines in the weave. SUN PRINTS I love sun prints, they are so fun to use. You simply lay your object over the paper in sunlight, leave it for a while, and it makes the most amazing print. Order your paper from sunprints.org

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Food+styling by Paul Lowe | Photography by Melina Hammer

tart time
Blow the dust off your tart pans and fill them up with these tasty recipes.

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Spring Onion Tart with Honey & Pecorino

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Asparagus Tart with Ricotta Herb Tart with Chèvre >

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Use whatever herbs you like the most, but make sure they’re fresh.

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This is a really good spin on an old classic.

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Caprese Tart < Tarte Tartin with Cherry Tomatoes

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Spinach & Feta Tart Beet & Chèvre Tart with Honey >

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It’s no secret that beets and chèvre are a great combo.

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Caprese Tart I was thinking the other day that the whole caprese idea would

tart time
Spring Onion Tart with Honey & Pecorino The new onions have a mildly sweet taste that is amazing with the salty cheese. Makes 2 tarts 1 large sheet of puff pastry (I love Darfour) a little plain flour 4 spring onions, cut lengthwise 4 oz pecorino, crumbled salt & pepper to taste 2 tablespoons olive oil 2 tablespoons honey 1. Preheat oven to 375°F. 2. Cut the pastry in half, sprinkle some flour on your surface, and roll the pastry out to double its size. 3. Place each pastry on a baking sheet covered with parchment paper. 4. Place onion and pecorino on top, sprinkle with salt and pepper, and drizzle with oil. 5. Bake until golden, about 12 to 15 minutes. 6. Remove from oven and drizzle with honey. Serve hot or cold.

work great as a tart… and sure it does! Makes 4 tarts 1 large sheet puff pastry a little plain flour 1 fresh mozzarella ball, sliced 20 cherry tomatoes salt & pepper to taste 2 tablespoons olive oil fresh basil 1. Preheat oven to 375°F. 2. Cut the pastry into 4 squares, sprinkle some flour on your surface, and roll the pastry out to double its size. 3. Place each pastry on a baking sheet covered with parchment paper. 4. Place mozzarella and tomatoes on top, sprinkle with salt and pepper, and drizzle with oil. 5. Bake until golden, about 12 to 15 minutes. 6. Remove from oven, and let rest for 5 minutes. Serve hot or cold with fresh basil on top. Herb Tart with Chèvre Use whatever herbs you like the most, but make sure they’re fresh. This crust has a little pepper added to it, which is so good. Makes 1 tart, serves 6 1 1⁄ cups plain flour 4 dash of pepper 1 stick salted butter 2 to 3 tablespoons cold water
3

3 large eggs ⁄ cup heavy cream 4 5 oz chèvre, crumbled ⁄ cup finely chopped herbs, I used basil, dill, parsley, and 4 thyme salt & pepper to taste

1

1. In a large bowl, mix flour and pepper. 2. Add the butter and quickly work it into the flour using your fingers. The result should be a grainy texture. 3. Add water and work dough together quickly. 4. Roll dough into a ball and wrap in plastic wrap.

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5. Refrigerate for at least 1 hour. 6. Take it out and roll or press it into a 9-inch tart tin. 7. Prick the bottom with a fork. 8. Place tin in the freezer for 15 minutes. 9. Preheat oven to 375°F. 10. Bake the tart shell for 12 to 15 minutes, and then let cool. 11. Turn oven down to 350°F. 12. In a bowl, beat together egg, cream, cheese, herbs, salt, and pepper. 13. Pour mixture into the tart and bake another 20 minutes or until golden and set.

15 minutes. 9. Preheat the oven to 375°F. 10. Bake the tart shell for 12 to 15 minutes, and then let cool. 11. Turn oven down to 350°F. 12. In a bowl beat together egg, ricotta, cream, milk, salt, and pepper. 13. Pour into the tart and place the asparagus on top. 14. Bake another 20 minutes or until golden and set. Serve hot or cold. Spinach & Feta Tart

Tarte Tartin with Cherry Tomatoes I know it’s supposed to be with apples, but this is a really good spin on an old classic. Makes 1 tart, serves 4 3 tablespoons butter 1 teaspoon sugar 1 tablespoon salt 3 tablespoons white vine vinegar a few twigs thyme 8 oz cherry tomatoes, mix yellow and red 1 large sheet puff pastry 1. Preheat oven to 375°F. 2. In a large frying pan (choose one that can be placed in the oven), melt butter, sugar, salt, and vinegar. 3. Add thyme and tomatoes. 4. Place the sheet of puff pastry over the mixture and tuck the corners into the pan. 5. Place in oven and bake until golden, around 15 to 18 minutes. 6. Remove from oven and turn upside down with the help of a platter. If some of the tomatoes are stuck in the pan simply remove them with a fork and place them on the tart. Serve with a green salad. Asparagus Tart with Ricotta I have made this tart for many years. It always tastes great and it’s really easy to make. Makes 1 tart, serves 6 1 1⁄ cups plain flour 4 1 stick salted butter 2 to 3 tablespoons cold water 1 large egg 7 oz ricotta 1 ⁄ cup heavy cream 4 1 ⁄ cup milk 4 salt & pepper to taste 1 bunch thin asparagus, trimmed

My take on the classic Greek tart. Makes 4 tarts 1 tablespoon olive oil 2 shallots, thinly sliced 1 bag baby spinach leaves, rinsed and dried 4 oz feta cheese, crumbled 1 teaspoon fresh mint, chopped 2 tablespoons fresh parsley, chopped 2 eggs salt & pepper to taste 1 pack filo dough 4 tablespoons melted butter 1. Preheat oven to 375°F. 2. Heat the oil in a pan and fry the shallots until soft. 3. Add the spinach, little by little, and let it wilt. 4. Place wilted spinach in a bowl with feta, herbs, eggs, salt, and pepper. Mix well. 5. Butter 4 small tart tins and layer them with filo. 6. Brush filo with a little butter between each layer. Use 4 to 5 layers. 7. Add the filling and fold leftover filo over the tart. 8. Bake until golden, about 15 to 18 minutes. Serve warm with some microgreens and more feta. Beet & Chèvre Tart with Honey It’s no secret that beets and chèvre are a great combo. Add rosemary and honey and you have a hit on your plate. Makes 4 tarts 1 large sheet of puff pastry a little plain flour 20 small baked beets 5 oz chèvre, crumbled salt & pepper to taste fresh rosemary 2 tablespoons olive oil 2 tablespoons honey 1. Preheat oven to 375°F. 2. Cut the pastry in 4 squares, sprinkle

1. Put the flour into a large bowl. 2. Add the butter and quickly work it into the flour using your fingers. The result should be a grainy texture. 3. Add the water and work dough together quickly. 4. Roll into a ball and wrap in plastic wrap. 5. Refrigerate for at least 1 hour. 6. Take it out and roll or press it into a 9-inch tart tin. 7. Prick the bottom with a fork. 8. Place in the freezer for

some flour on your surface, and roll the pastry out to double its size. 3. Place each pastry in a small tart tin or a mini frying pan. 4. Place beets and chèvre on top, sprinkle with rosemary, salt, and pepper, and drizzle with oil. 5. Bake until golden, about 12 to 15 minutes. 6. Remove from oven and drizzle with honey. Serve hot or cold.
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Crafts+photos by Sarah Goldschadt | Words by Suzanne Morrissey

EGGHEADS

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Avoid a yolky mess by using hard-boiled eggs for this quick and simple Easter craft.

With a few snips of paper and our snappy patterns,
you can dress up plain eggs for an Easter parade.

You will need: printer card stock scissors clear tape permanent marker 1. Print pattern on page 127 on card stock. 2. Cut out with a scissors and form a crown to fit an egg. 3. Adhere with tape. 4. Draw on silly faces.

Mini Pom Poms
You will need: yarn fork scissors double-sided tape 1. Wrap yarn horizontally around a fork prongs 20 to 30 times. 2. Wrap a piece of yarn in the center of the prongs vertically and tie the yarn together. 3. Take the yarn off the fork and cut through the loops. 4. Trim until desired size and shape is acheived. 5. Adhere to egg with doublesided tape.

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Use these paper crown patterns

to give your humble eggs some party panache!

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Crafting+styling Lotta Jansdotter | Photography by Jennifer Causey

made easy
Lotta Jansdottir, the queen of patterns, is showing us how easy and fun stenciling can be!

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You will need: • permanent marker • acetate or stencil paper, for making the stencils (you can also use self-adhesive contact paper for making stencils for fabric printing) • utility knife • heavy cardboard or cutting mat, to use as a cutting surface • inks (for this project I used Pebeo Setacolor Fabric inks in “Fawn” and “Indigo”) • old plate • masking tape • stencil brush or sponge (stencil brushes will work best, but any flat stiff-bristle brush will serve the purpose) • fabric boxes, to print on 1. Print out the design and trace it with your marker onto the clear acetate paper. (Some printers can print directly onto some acetate papers.) 2. Use a knife to cut out your design. 3. Pour a small amount of paint onto an old plate. 4. Place your stencil on top of your material. Secure the stencil to the material using masking tape so it will not move during the printing operation. (This is why using self-adhesive plastic as a stencil is so handy: you won’t need to secure the stencil with masking tape.) 5. Dab an even amount of ink on the stencil. Applying several thin layers of ink yields a better result than using too much ink at one time. 6. If you are printing more than one color, print all of your designs in one color, and let the print dry before changing stencils. It is easier to use a separate brush or sponge for each color. For more fun projects like this go to Lotta’s website, jansdotter.com

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easter
Get in the Easter mood with our best seasonal recipes.

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Food by Abbey Stolfo | Styling by Viola Sutano | Photography by Meg Smith

Lace Eggs < Coconut Pound Cake with Coconut Crème Frosting & Passion Fruit Curd
SWE E T PAUL SP R I NG 201 2 | 133

1. 3.

2. 4.

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5.
1. Sautéed Asparagus with Crisp Prosciutto 2. Smoked Salmon Platter with Dilled Chèvre Spread 3. Marinated Citrus Salad with Honeyed Pistachios 4. Warm Lemon & Shallot Potato Salad 5. Fairydust Eggs

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Sautéed Asparagus with Crisp Prosciutto Serves 8 3 slices prosciutto 2 lb asparagus, washed and trimmed glug of olive oil kosher salt & black pepper, to taste 1. Heat a large skillet over medium-high heat. 2. Add prosciutto to pan and cook until crisp. 3. Transfer to a plate, and cool for 5 minutes. 4. Crumble, using your fingers. 5. Increase heat to high. 6. Add some oil to the skillet. 7. Working in two batches, sauté asparagus until crisp, about 5 to 7 minutes per batch. 8. Season each batch generously with salt and pepper. 9. Transfer to a platter and sprinkle with prosciutto. Serve warm. Warm Lemon & Shallot Potato Salad Serves 8

easter

1. At least an hour before serving, cut the root and stem end from each citrus, stand on end and using a paring knife, cut away the peel and pith working from top to bottom. Turn citrus on its side and slice into thin rings. 2. In a small bowl combine orange juice, Grand Marnier, and 2 tablespoons of the honey. 3. Place citrus rings in a bowl and drizzle with Grand Marnier mixture. Toss gently to coat. 4. Cover and refrigerate 1 hour 5. Arrange citrus rings on a platter, drizzle with remaining tablespoon of honey and sprinkle with pistachios. Honeyed Pistachios 1 cup unsalted, shelled pistachios 2 tablespoons honey 2 teaspoons superfine sugar fine sea salt, for sprinkling 1. Preheat the oven to 325°F. 2. In a small bowl, combine pistachios, honey, and sugar. 3. Spread on a rimmed baking sheet lined with parchment paper. 4. Roast for 10 minutes, stir, and roast for 3 to 5 minutes more, checking frequently to prevent burning. 5. Remove from oven and sprinkle with sea salt. Allow to cool to room temperature before serving Smoked Salmon Platter with Dilled Chèvre Spread

1 large shallot, finely diced zest of 1 lemon 2 tablespoons olive oil 2 lbs baby new potatoes kosher salt & freshly ground black pepper, to taste fresh Italian parsley, chopped 1. Preheat oven to 425°F. 2. Combine shallots, zest, and olive oil in a small bowl. 3. Rinse potatoes and pat dry. Arrange on a parchment lined, rimmed baking sheet and drizzle with olive oil. 4. Season generously with salt and pepper and toss to coat. 5. Roast for 25 minutes and remove from oven. 6. Drizzle shallot mixture over potatoes and toss to coat. 7. Return to oven and roast 10 minutes more or until potatoes are easily pierced with a fork. 8. Remove from oven. 9. Sprinkle with chopped parsley. Serve warm.

Serves 6 to 8 8 oz smoked salmon ½ red onion, thinly sliced quick pickled radishes (recipe below) dilled chèvre spread (recipe below) capers assorted crackers Quick Pickled Radishes 5 medium-sized radishes, thinly sliced 2 cups distilled white vinegar 1 teaspoon salt 1 teaspoon sugar 5 black peppercorns 1. Combine all ingredients in a large screw-top jar. 2. Refrigerate

Marinated Citrus Salad with Honeyed Pistachios Serves 6 to 8

for at least 3 hours, shaking once or twice. Dilled Chèvre Spread

6 to 8 assorted citrus fruits (oranges, tangelos, grapefruits, etc.) ¼ cup orange juice 1 tablespoon Grand Marnier 3 tablespoons honey, divided ¼ cup honeyed pistachios (recipe below), chopped

8 oz goat cheese ¼ cup half and half cream 3 tablespoons chopped dill 1. Place goat cheese in the bowl of a food processor. Pulse until smooth. 2. With the blade running slowly, drizzle in the cream. 3. Transfer to a bowl and stir in the chopped dill.

Coconut Pound Cake with Coconut Crème Frosting & Passion Fruit Curd 3 cups all purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 sticks butter, softened 2 cups superfine sugar 4 eggs 3 tablespoons cream of coconut 1 cup coconut milk 1 eight-ounce jar of store bought passion fruit curd (if you can’t find passion fruit curd, lemon curd works beautifully) coconut crème frosting (recipe below) 2 cups flaked coconut Note: The number of layers and variety of colors you prefer will dictate how many times you will need to prepare the batter. Each recipe can be divided in half and each half tinted a different color yielding four layers, two of each color. For more layers/ colors, prepare additional batches. Doubling the recipe is not recommended. 1. Preheat the oven to 350°F. 2. Butter and flour two 9-inch cake pans. 3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. 4. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, approximately 6 minutes. 5. Scrape down sides of bowl. 6. Add eggs, one and a time, and beat until fully incorporated. 7. Add flour and milk alternately to bowl, beginning and ending with flour beating until just combined. 8. Divide batter in half. 9. Gently stir in food coloring to desired shade. 10. Transfer tinted batters to pans. 11. Smooth tops with a knife and bake for 25 to 28 minutes or until a skewer inserted into the center of the cake comes out clean. 12. Cool 10 minutes in pans, turn out onto cooling racks, and allow cakes to cool completely before assembling. 13. Using a serrated knife, slice each cake in half to create a total of four layers. 14. Place first layer on cake stand and spread with 3 tablespoons of curd. Repeat with remaining layers. 15. Spread coconut crème frosting in an even layer over the top and sides. 16. Before the frosting sets, gently press flaked coconut to top and sides of cake. Serve. (Thanks to sweetlulu.com for props.)

Coconut Crème Frosting 8 oz cream cheese, softened 1 stick butter, softened 2½ cups confectioners sugar, sifted (plus ½ cup for consistency) 3 tablspoons canned cream of coconut ½ teaspoon coconut extract pinch of salt 1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until thoroughly combined. 2. Scrape down sides. 3. Gradually add 2 ½ cups confectioners sugar and beat until smooth. 4. Stir in cream of coconut, extract, and salt. 5. Adjust consistency with remaining ½ cup confectioners sugar, if needed. Lace Eggs You will need: lace strips, ribbons, or remnants eggs egg dye or food coloring rubber bands scissors vinegar 1. Cut lace into strips long enough to wrap around eggs. Make sure you still have extra lace to form a knot. 2. Wrap strips of lace around the eggs, tying a knot in the back. 3. Dye eggs according to egg dye package instructions. If using food dye, fill a bowl with boiling water, making sure it’s deep enough to submerge the entire egg. Add 20 drops of food dye and 1 tablespoon of vinegar. 4. Place eggs into the bowl for at least 15 minutes. Lift eggs and cut the knots to release the lace. Fairydust Eggs You will need: eggs egg dye or food coloring needle/long pin syringe glitter 1. Dye eggs, and let them dry before continuing. 2. Use the pin to puncture the top of the egg. Make the hole slightly bigger so you can hollow out the insides easily. To make hollowing it out easier, take the pin and swirl around the insides to break up the yolk. 3. Use the syringe to suck out the insides. 4. Carefully pour glitter inside the egg.

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Pantry confections
We asked Sweet Paul’s favorite florist, Matthew Robbins, about his kitchen, must-have foods, ingredients, and possible pantry disasters.
Photography by Alexandra Grablewski

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Do you have any secret tools in the kitchen, anything that you could never live with out? My two favorite (simple) tools include my citrus hand press/juicer and citrus zester. I’m obsessed with all things citrus, and I find a high percentage of my recipes always include a touch! My absolute favorite (not so simple) tools would definitely be my Vita-Mix blender and my Breville juicer. They are both so fantastic. I’m especially in love with the Vita-Mix. You can blend anything with that device! If you could change anything about your kitchen, what would it be? I would add more counter space. I love my kitchen and enjoy spending time in the space even when I’m not cooking, but it would be wonderful to have more workspace. It seems I never have enough room to accommodate everything in an orderly fashion! I enjoy placing all of my measured ingredients out in beautiful bowls, trays, and jars before I get started on a dish or recipe. I need to be inspired by the details from start to finish. What do you always have stocked in your kitchen? Any specific products you always want to have on hand? I always have really good salt in my pantry. I like an assortment of salts ranging from pink to smoked… I can’t get enough! I also always need fresh lemons and vanilla beans. These are two things I adore and like to keep stocked at all times. What’s your go-to dish to make at home? I’m obsessed with my cauliflower soup. The recipe is so very simple and it requires minimal prep time and ingredients. It also never fails to impress! In the summer I enjoy making delicious salads with tomatoes from my own garden. This is so satisfying and rewarding and even better when I can use my basil to create a delicious pesto dressing. What was your most nightmarish kitchen situation? Any major catastrophes? No major catastrophes–thankfully–but I have enjoyed many small catastrophes! I tend to enjoy a little too much multitasking, so I have a history of forgetting something is in the oven or on the stovetop simmering. Unfortunately I have lost many a good dish due to this habit, but I’m trying to get better at staying focused and staying in the moment when I’m in the kitchen! One of my funniest kitchen moments is when I first tackled a vegan, raw food cookbook. It was filled with really exotic recipes and I decided I would attempt one of the most complicated on my first try at raw food! It was a disaster: I spent probably six hours in the kitchen grating, chopping, marinating, blending, etc., and the final result was really disappointing. I was also too exhausted to even eat the food. That was a good lesson in remembering to stay away from overly complicated recipes. Simple is always best and I believe fewer ingredients means a better, tastier meal! If you could only eat one thing for the rest of your life, what would it be? Probably avocado! I’m obsessed with the avocado and when you know more about this amazing food you can use it in so many unique recipes. I just love it sliced with sea salt, lime, and fresh pepper. That’s just heavenly in my opinion. And it’s insanely good for your body—so what’s not to love! What does home cooking mean to you? Home cooking, in my opinion, is anything you create from scratch with your tools, your ingredients, and your love! There is nothing more rewarding or relaxing than spending time in my kitchen on a weekend morning or lazy afternoon. Some of my favorite life moments include summer afternoons in the kitchen with the doors and windows opening onto my garden. I always feel at peace and insanely blessed when I’m chopping a tomato from my own backyard or sipping a glass of wine as I work on a lovely recipe for hours. This is meditation and bliss! Are there any foods you can’t stand? I’m not a fan of melon or anything fermented. I’m completely depressed by cantaloupe and can’t understand the desire to eat watermelon. I’m bored after the first few bites! I find anything fermented instantly repulsive and just can’t go there!

Check out Matthew’s new book, Inspired Weddings, a truly inspiring book not only for those planning weddings but for anyone who wants to throw a party.

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Next issue!
*Summer Picnic / *Paletas / *Sun, Sand & Sea *BBQ / *Pressed Flowers / *Cocktails And so much more! Summer issue out June 1st

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