FALL 2012 • NO.

10

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Table of contents

5 What’s up Sweet Paul?

11 News
14 Recipe Monday
16 My happy dish
18 Crafty Friday
20 Gorg-wanna handmade
24 Keep your eye on
28 From Mormor’s kitchen
30 One for the season
32 Travel
38 Gorg-wanna design
40 Woof
43 Will’s picks
46 Wine
50 Gorg-wanna kids
53 Cupcake

features
58 Chocolate
68 Mushrooms
76 Sweet Paul’s best fall food
86 Masked
96 Apples!
104 Oysters
112 Dip & dry
120 Charlie’s first birthday
128 Wild Michican supper
138 Marigold

142 Pantry confections

144 Next time!

S W E E T PAU L FA L L 2 0 1 2 | 3
©2012 The Caldrea Company. All Rights Reserved.
 What’s up Sweet Paul?
PHOTO: ALEXANDRA GRABLEWSKI (RIGHT). DANA GALLAGHER (LEFT).

I don’t know about you, but I’m so happy that fall is here. It’s been a really tropical WHEN IT COOLS
summer with too much heat for my taste, so I’m happy to wake up to some cooler
weather. When it gets too hot I kind of lose my crafting mojo. Not even my trusted hot
DOWN A BIT THERE
glue gun gets used. IS NO STOPPING ME.
But when it cools down a bit there is no stopping me. The inspiration comes back THE INSPIRATION
and I feel the creative juices flowing in my veins. Right now I’m on this fabric-dying kick.
Anything not bolted to the walls is going into a color bath. It’s so much fun trying to
COMES BACK AND I
match colors and see what I can come up with. FEEL THE CREATIVE
Another fun thing I worked on was a kid’s Halloween mask and headpiece story. JUICES FLOWING IN
I was lucky enough to work with an amazingly talented team who produced the most
wonderful images; a big thanks to them all.
MY VEINS.
I WISH YOU ALL AN AMAZING FALL WITH CREATIVE JUICES
FLOWING FREELY.

Paul

S W E E T PAU L FA L L 2 0 1 2 | 5
 Paul Lowe
Editor in chief
paul@sweetpaulmag.com

Joline Rivera Paul Vitale

Art director Marketing & business
joline@sweetpaulmag.com development director
paulvitale@sweetpaulmag.com
Nellie Williams
Graphic designer Advertising Inquiries
nellie@sweetpaulmag.com advertising@sweetpaulmag.com

Will Taylor General Inquiries

Market editor info@sweetpaulmag.com
will@sweetpaulmag.com

Laura Kathleen Maize

Copy editor
laura.maize@gmail.com
 Contributors
“What’s your
favorite fall
ingredient?”
Alexandra Grablewski
Photographer, New York
My favorite fall ingredient is
pumpkin. Bread, pie, cookie—
whatever. I’ll eat it.
Valery Rizzo
Photographer, New York
I look forward to cooking with herbs,
especially rosemary. My favorite
thing to make is a large tray of roasted
assorted fall vegetables lathered with
olive oil and fresh rosemary.
Susanna Blavarg
Photographer, New York
Cocoa beans. My favorite ones grow
in the Esmeraldas in Ecuador. I use
them to make my own chocolate,
they’re just delicious.
Christina Holmes
Photographer, New York
Apples. From picking to bringing
them to the mill for fresh-pressed
cider back home on the farm. My
favorite is hot apple cider donuts—
need I say more? 
Jim Hensley
Wine writer+photographer, Oslo
Pickles—only because now is a good
time to pull them off the vines and
put them under the brine.
Colin Cooke
Photographer, New York
Apple beignets dipped in a light
batter and deep fried in a large black
skillet. Drizzle them with maple
syrup or sprinkle a sugar-cinnamon
mixture. Eat them fresh!
Frances Janisch
Photographer, New York
My favorite fall ingredient would be
leeks, eaten in a myriad of soups,
stews, and savory tarts. It’s the most
versatile fall vegetable!
Dietlind Wolf
Crafter+photographer, Hamburg
My favorite is my homemade warm
apple purée, with its exiting color of
pale pink from the red-veined apples
from one of the trees in my garden.
Laura Kathleen Maize
Copy editor, Toronto
Anything apple, pumpkin, cinnamon,
or toffee. Bonus points for combining
all four, with a scoop of vanilla ice
cream à la mode.
S W E E T PAU L FA L L 2 0 1 2 | 7
Linda Pugliese
Photographer, New York
My favorite fall ingredient would have
to be the apple. They give you the
crisp freshness you miss from the
spring and summer harvest,
and can easily transform into the
hearty, warming dishes you crave in
cool weather.
Sarah Oster Shasha
Writer, New York
My favorite fall ingredient is
sunshine. We’re usually in Israel for
the High Holidays and it’s always
beach weather that time of year.
Will Taylor
Market editor, London
Humble oats would have to be my
favorite fall ingredient! One of my
favorite things about fall is when I get
to start having porridge again as the
mornings get colder. I like to mix it
up everyday by stirring in new fruits
or syrups.
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Elise Dee
Crafter, New York
I love cinnamon for fall. It makes
sweets more festive and adds a
coziness to savory dishes. The spice
is so comforting—perfect for the
transition into colder weather.
Joline Rivera
Art director, Chicago
Pumpkin for sure! Pumpkin seeds
with sea salt, Starbucks pumpkin
spiced lattes, pumpkin bread, and
Blue Moon Pumpkin Ale brew, it
makes everything feel like fall.
Nellie Williams
Graphic designer, Chicago
The cool weather. To me it makes
everything taste better.
Dana Gallagher
Photographer, New York
I just got into rye flour and made a
beautiful zucchini bread from the
cookbook Good To The Grain by Kim
Boyce. For fall I’m looking forward to
making her pretzels. I definitely step
up the baking when the weather cools.
Sarah Conroy
Stylist, New York
Crisp apples straight from the
tree. I like to keep it simple and eat
them with a piece of cheese and, if
I’m lucky, a cider donut to wash it
all down.
Michaela Hayes
Chef+food preservation queen,
New York
My favorite fall ingredient?
Cabbage of course! As a maker
of sauerkrauts, cabbage is the
base of so much that I do. It’s an
under-appreciated vegetable, so
versatile, crunchy, and sweet. It’s a
preservation powerhouse.
Paul Vitale
Marketing+business development
director, New York
Every fall I impatiently wait for
the first day Honeycrisp apples
are available for the season.
They’re perfectly sweet and tart
and they never seem to be around
long enough!
Marina Malchin
Prop stylist, New York
My favorite fall ingredient is the
aroma of acorn squash baking with
sage and brown sugar.
Craig Lieckfelt
Food stylist, New York
Venison evokes countless food
memories and instantly transports
me back to my childhood.  For
generations the men of my family
have spent October days hunting,
tracking, and foraging in the
wilderness of Northern Michigan,
our nights gathered around a pot of
venison stew.
 interior design residential commercial

Showroom location
Tracy Huntington 3524 S Peoria
Allied ASID; Assoc. IIDA (inside little Black Dress)

Phara Thomas 918.760.6662

Allied ASID; Assoc. IIDA elemenT360DeSIgn.com

MAKE IT SPLENDID

www.AnnaJoyceDesign.com

S W E E T PAU L FA L L 2 0 1 2 | 9
1 0 | S W E E T PAU L FA L L 2 0 1 2
NEWS

FALL IS THE SEASON TO…

By Will Taylor

Falcon Enamelware

PHOTO: FALCON
1 Cook with
artichokes, celeriac,
& cauliflower

4
BAKE A CARAMELIZED APPLE SPICE CAKE
Shop at Father Rabbit’s online store
for kitchen supplies and cozy linens.
fatherrabbit.com
Drink a Pumpkin Martini Measuring spoons, $8
1 part vodka
1 part pumpkin butter
1
⁄2 part Triple Sec
1
⁄2 part simple syrup Farm milk
pinch of cinnamon, clove, nutmeg, bottle, $22
and ginger
grated nutmeg Yellow stripe blanket $97
apple chip for garnish

1. Pour all the ingredients but grated

nutmeg and apple chip into a cocktail
shaker filled with ice. 2. Shake vigorously
until the outside of the shaker is frosted.
3. Strain into a cocktail glass and garnish
with nutmeg and an apple chip.

S W E E T PAU L FA L L 2 0 1 2 | 1 1
NEWS

READ OUR TOP THREE COOKERY BOOKS FOR FALL

Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking
by Aran Goyoaga
Blogger and pastry chef Aran Goyoaga is the master of gluten-free cooking. Fans of
Goyoaga’s blog, Cannelle et Vanille, will delight in the book’s dishes—they range from
soups, salads, savory tarts, and stews, to her signature desserts. All the recipes are
helpfully (and uniquely!) arranged by season.

Virgin to Veteran: Sam Stern’s Cookery Masterclass by Sam Stern

This stylish cookbook is designed to get 20- and 30-somethings cooking
with confidence. Based around the premise that there are only so many
meals you’ll ever cook, the book’s message is that you should learn how to
make each one special. Inside there are tips on how to master the basics.
We particularly like the diagrams and step-by-step guides that demonstrate
relevant skills such as: knife work, sauce making, and baking.

Bouchon Bakery by Thomas Keller and Sebastien Rouxel

In this dazzling amalgam of American and French baked good recipes, you’ll find
directions for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho
Hos) and all the French classics Keller fell in love with as a young chef apprenticing in
Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. These chefs
have spent years refining techniques through trial and error, and every page offers a
new lesson; a trick that assures uniformity, a subtlety that makes for a professional
finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists,
perfectly written recipes, and dazzling photographs make perfection within reach.

1. 2.
LOOK AT WHAT SWEET PAUL SPOTTED!

1. HARVEST HARE This seasonal wallpaper from St.

Jude’s is perfect for fall and would look great papered on an
alcove or hallway wall. | St Jude’s Harvest Hare wallpaper, $94
per roll, stjudesfabrics.co.uk

3. 2. ALL ABOARD THE MORNING TRAIN!

Add some quirk and charm to your mornings with this egg-
cup-meets-toast-rack train set. | Egg cup toast rack, $31,
reikokaneko.co.uk

3. CANDY FOR BREAKFAST? We love the new

breakfast set from We Love Kaoru. After all, what can be better
than waking up to candy-colored stripes every morning? | We
Love Kaoru breakfast set, from $15, welovekaoru.com.

4. FALL FIRESIDE As the days get colder and the nights

4.
draw in we at Sweet Paul love to get cozy by an open fire.
Thanks to these Wicker Log Carriers from Ludlow Stoves we
won’t need to stress about unsightly kindling wood or fireside
mess. In fact, now our fireplace is looking so smart we’re rather
looking forward to our first fire of the season! | Wicker log
carrier, $62, ludlowstoves.co.uk

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SweetPaul_Ad_Layout 1 8/14/12 9:36 PM Page 1

p e r s o n a l . p r e c io u s . t i mele s s
wallinandbuerkle.com

Wallin & Buerkle S W E E T PAU L FA L L 2 0 1 2 | 1 3

R E C I P E M O N D AY

ROASTED FALL GOODNESS!

Food+styling by Paul Lowe

Photography by Linda Pugliese

Use fall’s amazing

vegetables to make
this tasty salad.

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Roasted Vegetable Salad with Caper Vinaigrette
SERVES 4

Salad:
4 red beets, peeled and quartered
4 golden beets, peeled and quartered
18 brussel sprouts, cut in half
1 large firm pear, cut into wedges
20 small potatoes, cut in half
2 tablespoons olive oil
salt & pepper, to taste
fresh spinach leaves
3
⁄4 cup crumbled goat cheese

Vinaigrette:
1
⁄4 cup olive oil
1 teaspoon balsamic
2 tablespoon capers
salt & pepper, to taste
a pinch red chili flakes

1. Preheat oven to 375°F. 2. Place the beets, brussel sprouts,

pears, and potatoes in a ovenproof dish. 3. Drizzle with oil and
sprinkle with salt and pepper. 4. Bake until done, about 15 to 18
minutes. 5. In a large bowl, mix together the warm vegetables,
spinach, and cheese. 6. In a small bowl, mix all the ingredients
with the vinaigrette.
Serve over the salad.

S W E E T PAU L FA L L 2 0 1 2 | 1 5
MY HAPPY DISH

THE CURE FOR A GRAY AUTUMN DAY

Recipe by Ewa Ostoja-Helczynska
Styling by Paul Lowe
Photography by Alexandra Grablewski

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THIS DISH makes me HAPPY because...

pumpkin flavor reminds me of my childhood—

spending time sitting on a bench, eating pumpkin
seeds, and complaining of life’s “ultra difficulties” like
the teenager I was.

The pumpkin soup should be silky and smoky, with

bits of mushrooms. And with an orange color that
illuminates the gray of autumn... what’s not to love?

Pumpkin Soup with Chanterelles 1. Chop the garlic and shallots. 2. Fry them in 1 tablespoon
SERVES 4 of olive oil. 3. Dice the pumpkin into large chunks and cover
with stock. 4. Cook for about 20 min. 5. Add herbs and spices.
3 cloves garlic 6. Once the pumpkin is soft, add to a blender and whizz until
2 shallots smooth. 7. Pass mixture through a colander. 8. Pour back
2 lbs pumpkin flesh (without grains and filaments) into the pot and add cream. 9. Bring the mixture to a boil.
3 tablespoons olive oil 10. Sauté the chanterelles and thyme in olive oil. 11. Divide the
2 cups vegetable stock mushrooms into four bowls. 12. Fill each bowl with hot soup.
1 1⁄2 cup heavy cream
1 teaspoon thyme
salt & pepper, to taste
1 teaspoon chopped parsley
pinch of grated nutmeg
20 chanterelles, cleaned and halved
fresh thyme
1 tablespoon olive oil

MY
HAPPY DISH
RECIPE Ewa Ostoja-Helczynska
WINNER! Pumpkin Soup with Chanterelles

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C R A F T Y F R I D AY

CITY LIGHTS

Styling by Paul Lowe

Photography by Linda Pugliese

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Make your own glowing skyline at home.
YOU WILL NEED:
printouts of buildings on craft paper
scissors
exacto knife
tape
tall votive
tea candle

1. Cut out your building—remember to leave a flap on each side

where you tape the buildings together. 2. Use an exacto knife to
cut out a few windows. 3. Tape the two flaps together. 4. Place
over a tall votive with a tea candle. It’s important that the votive
is almost as tall as the building, for safety.

S W E E T PAU L FA L L 2 0 1 2 | 1 9
 seagrape
yarns + textiles

A Full Array of
Colorful and
Clever Fabrics

Family
seagrapeyarn.com Owned
& Operated

Natural, Organic,
Beaded and
Personalized Sequined Yarns
Customer Service

Hundreds Of Unique Gifts

For Dogs & Dog Owners
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S W E E T PAU L FA L L 2 0 1 2 | 2 1
G O R G -WA N N A H A N D M A D E

CURATE A HANDMADE HALLOWEEN THIS FALL

Harvest candle stick holders

rustic chic distressed wood
set of 3, $30,
etsy.com/shop/braggingbags

PHOTO : BRAGGING BAGS, ETSY

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 1.

2.
3.

5.

4.

1. Large tissue pom pom, $4,

etsy.com/shop/fiestapompom
2. Halloween ribcage necklace, $14,
etsy.com/shop/haveheart
3. Decorative wood pumpkins, $12,
etsy.com/shop/bettideesplace
4. Stuffed bat toy, $10,
etsy.com/shop/janeelookerse
5. Primitive shelf sitter witch’s hat, $13,
etsy.com/shop/bentwhimsstudio
6.
6. Halloween witch shoes, $13,
etsy.com/shop/sparrowprimititives

S W E E T PAU L FA L L 2 0 1 2 | 2 3
KEEP YOU R E YE ON

EVERYTHING OLD IS NEW AGAIN

Text by Sarah Oster Shasha
Photography by Valery Rizzo

How an old fish

market turned into a
gastronomical heaven.

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A FEW WEEKS AGO I
FOUND PARADISE ON
THE EAST RIVER.
People travel to Paris,
Barcelona, or Marrakesh to
shop the lavish shuks and
outdoor markets, but I found
a similar market only a
subway ride away. The New
Amsterdam Market occurs
every Sunday (in season,
that is) from 11 to 4 p.m. near
South Street Seaport and the
former Fulton Fish Market.
It continues the tradition
of public markets in this
historic space since 1642.

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As Robert LaValva, the market’s director, stated: “We support sustainable,
local agriculture by creating a destination where shoppers can find quality food
“I’VE LIVED IN NEW
products. And doing all of these things is intended to help preserve the Seaport YORK FOR MANY
District and spark a renaissance in its growth.” I’ve lived in New York for many years YEARS & HAVE NEVER
and have never come across a more civilized—and delicious—outdoor market.
Walking through the tables, I tasted everything I could get my hands on—from
COME ACROSS A
string bean tempura, fresh pasta, cotton candy on a pretzel rod, to queso fresco ice MORE CIVILIZED—
cream, pickles, and beef jerky. Even after all that there were still dozens and dozens of AND DELICIOUS—
stalls.
I’d recommend checking out the vendors before you go, so you can plan your trip.
OUTDOOR MARKET.”
And don’t forget to bring a bag for all the fresh produce and other goodies you’ll take
home with you.

For more info on the New Amsterdam Market, go to newamsterdammarket.org

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 Pure linen tablecloth “Rutig Strandråg” with matching
linen napkin ”Servett” from Växbo Lin of Hälsingland, Sweden.

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FROM MORMOR’S KITCHEN

MUSHROOM-MANIA
Text+styling by Paul Lowe
Photo by Susanna Blavarg

The fall secrets of the

Lowe family.

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It happened every fall: Mom, Dad,
Mormor, and Aunty Gunnvor put on their
Wellingtons. They disappeared into the
forest by our house, equipped with baskets,
and hours later came back carrying what
they used to call “golden gold.” They never
told anyone where they had been.

The reason for this secret was that Mormor didn’t want anyone
else to figure out where her chanterelle place was. She had lived
close by since she was a young girl and had found it years ago.
I still remember the first year I went along. I had to promise
not to tell anyone where we went. We walked into the forest
and after a half-hour hike we stepped into a clearing. When the
sunlight hit the forest floor it looked like it was made of gold—
golden chanterelle mushrooms for as far as you could see.
We picked them for hours, only stopping when Mormor
started cooking some chanterelles on a small Sterno. She
fried the mushrooms with some shallots on toast. They tasted
amazing out there in the woods.
We moved a few years later, and I have often though about
the golden forest and if anyone else has found its treasures.

Mormor’s Chanterelle Woodland Snack

SERVES 4

3 tablespoons chanterelles, cleaned and halved

2 shallots, sliced
juice from 1⁄2 lemon
salt & pepper, to taste
2 tablespoons chopped dill
toast

1. Melt the butter in a pan and sauté mushrooms and shallots

until golden. 2. Add lemon juice and season with salt and
pepper. 3. Stir in dill and serve on toast.

WHEN THE SUNLIGHT HIT THE FOREST FLOOR IT LOOKED LIKE IT

WAS MADE OF GOLD—GOLDEN CHANTERELLE MUSHROOMS FOR
AS FAR AS YOU COULD SEE.

S W E E T PAU L FA L L 2 0 1 2 | 2 9
ONE FOR THE SEASON

APPLE PIE SUGAR

Recipe+text by Michaela Hayes

Photography by Colin Cooke

Just as good as it sounds!

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I have always regarded apple peels as beautiful, sweet Apple Pie Sugar
smelling, and a shame to neglect. I’m a self-proclaimed YIELDS ABOUT ONE 8-OUNCE JAR
food preservationist, and wasting food bothers me. I often
experiment with ways to use the bits of food that may end peels from 6 apples
up as compost­­—­­or worse, landfill, which is the case with the 2
⁄3 cup sugar
under-utilized apple peels. 1 teaspoon cinnamon
After a few unsuccessful endeavors, I came up with Apple 1
⁄2 teaspoon allspice
Pie Sugar. The peels hold a good amount of apple flavor, and 1
⁄4 teaspoon nutmeg
mixing them with your favorite warming spices and some sugar 1
⁄4 teaspoon dried ginger
makes a jar of pie-flavored crystals. Use your Apple Pie Sugar to pinch of salt
top cookies and pastries, roll donuts in, or rim a sweet cocktail
glass. You can also reunite the peels with their cores and 1. In a dehydrator or a low oven, dry
sprinkle it on applesauce. apple peels until crispy. 2. Using a spice
If you’re like me, you will also enjoy surprising people by grinder or food processor, grind the dried
giving them a spoonful and asking them to taste it—watching peels until very fine. 3. Mix peels with
people’s faces light up as they find their memory of sweet apple remaining ingredients and store in a cool,
pie makes the experience as much a joy for me as it is dry place.
for them. Use apple pie sugar to top your favorite
sweet treat. Enjoy.

I HAVE ALWAYS
REGARDED
THESE PEELS
AS BEAUTIFUL,
SWEET
SMELLING, &
A SHAME TO
NEGLECT.

S W E E T PAU L FA L L 2 0 1 2 | 3 1
T R AV E L

SHOPPING SOHO

Text+photography by Will Taylor

SWEET PAUL’S MARKET EDITOR, WILL

TAYLOR, DISCOVERS NO RIGHTFUL
MANHATTAN SHOPPING TRIP IS COMPLETE
WITHOUT A COCKTAIL STOP ALONG THE
WAY. JOIN HIM AS HE EXPLORES THE BEST
HOME DESIGN STORES ON OFFER IN THE
CITY’S SOHO DISTRICT.

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It was early one Friday morning in March, the temperature a barmy and unseasonal 75 piercing the clear spring sky. Meanwhile,
degrees, when I found myself walking through the sleepy streets of Dumbo, Brooklyn. the sun moved higher into the sky, its
The melee of Manhattan’s morning rush hour slowly grew more prominent as a gentle rays dancing upon the Art Deco crown of
breeze whipped the buzz across the East River and around the warehouse buildings the Chrysler Building.
that sat bathed in the morning’s golden light. Coffee in hand, I was pleased to be on Reaching the other side of the bridge
the quieter side of the river, soaking up the views of the striking, world-famous skyline and stepping onto Manhattan Island,
from a peaceful spot underneath the Manhattan Bridge. The rest was much needed as I headed north up Broadway and into
a busy day lay ahead. Soho. Yellow taxi cabs zoomed past me
I was bound for Soho where I had a shopping date with Amy Beth Cupp Dragoo in a blur of beeping horns and expletives,
of abcddesign.com, who was leading Modenus’ Blog Tour NYC around the district’s and the skyscrapers that surrounded
home design gems. Having decided to take a leisurely stroll into Soho, I set off toward me initially began to give way to more
the Brooklyn Bridge—one of my favorite routes into the city. Barring a few crazed charming buildings with European-style
commuters on bikes, the journey from Brooklyn to downtown Manhattan across the striped awnings. As I walked deeper
bridge made for a pleasant walk. The sky was as blue for as far as the eye could see, into Soho, the pace became slower and
and Manhattan’s skyline became less Toy Town–like and more real with every step. more considered; the people were more
Looking up to midtown I marvelled at the Empire State Building, its spire proudly at ease with their time, they were less

S W E E T PAU L FA L L 2 0 1 2 | 3 3
hurried to reach their destination. I liked the vibe and felt ready
to hit the stores with friends for an afternoon of shopping.
The tour started on Broadway at The New Traditionalists, a
company that designs all their furniture in New York City and
then manufactures it in New England. Influenced by classic
silhouettes, objects, history, and their customers—they allow
them to customize many of their pieces—the store’s pieces
connect the traditional with the present. Although pricey, their
collections are sleek and their service second to none; I was
particularly impressed with the brand’s bed selection.
Stepping back out into the street, the group headed to Paula
Rubenstein who is known for curating her store with industrial
antiques. It came as little surprise to find that her store, which
has been in the same Soho location for the past twenty years,
was akin to an Aladdin’s cave; antiques graced every available
surface, even spilling out onto the street. Paula is incredibly
accommodating and warm—she will gladly talk you through her
amazing selection of antique glass display cases and textiles.
Go and visit her sometime.
A short walk up Lafayette Street led the group to Canvas,
which quickly became a favorite shop of mine thanks to the
inspiring visual merchandising and relaxed in-store experience.
Expect to find a collection of ceramics, wooden objects,
textiles, accessories, and furniture, all created by artisans
and craftsmen from the US and abroad. Their products have
unstructured, soft shapes and come in subtle colors—perfect
for those looking to create an understated yet elegant look.
After making my first purchase of the day, a beautiful
lemongrass-scented candle, I was ready for a cocktail to help
me cool down from the rising temperature. Finding solace in
AS I WALKED DEEPER INTO
SOHO, THE PACE BECAME
SLOWER AND MORE
CONSIDERED; THE PEOPLE
WERE MORE AT EASE WITH
THEIR TIME, THEY WERE LESS
HURRIED TO REACH THEIR
DESTINATION. I LIKED THE
VIBE AND FELT READY TO
HIT THE STORES WITH
FRIENDS FOR AN AFTERNOON
OF SHOPPING.
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Pegu Club, several Earl Grey MarTEAnis were ordered in a nod
to our British quirk—a love of tea!—and we leisurely enjoyed in
the Asian-inspired surroundings.
Before long, I was back on my feet and into designer
Michele Varian’s store. Like a tardis, Varian’s store stretched
back much further than expected, each step leading me to
discover a different found object or curiosity. The eclectic
product assortment make it a great place to shop for gifts as
well as your own home; from dipped wooden chopping boards
and handmade candles to textiles and tableware, there’s plenty
to inspire.
Flair Home, the final stop on the tour, was a stark contrast
from what had come before. Inside, the store was decorated
in their signature black and white colorway, and European and
American vintage furnishings and accessories were displayed
alongside the brand’s own designs. Much of their collection
is inspired by a tradition of Italian craftsmanship, which they
temper with contemporary styling. I felt that a real passion for
design was behind the products, and the atmosphere inside
was welcoming and cozy; an ideal place to gain inspiration at
the end of a long day.
With more shopping bags in hand, I was fizzing with
enthusiasm for the city as I headed up Hudson Street towards
the Meatpacking District to join the High Line, admiring the
historical cast-iron buildings and immense lofts that still stand
in Soho as I walked. Although its previously thriving art scene
has now dwindled to a few choice galleries, there’s still a feeling
of quiet intimacy and charm to the area—not to mention some
great shopping opportunities!
THREE STYLISH EATERIES
I Tre Merli, 463 West Broadway
This restaurant began in 1980 when they renovated an old
working-class wine bar in the heart of Genoa, transforming it
into a locale where hip young people could enjoy traditional
dishes accompanied by local and prized wines, bottled in the
restaurant’s own cellar. In 1985 they opened in Soho, NYC and
have been there ever since.
Snack, 105 Thompson Street
This charming eatery offers delicious and fresh Greek cuisine.
The plates come filled with bold flavors that make for a
memorable lunch or a relaxed romantic dinner for two.
Ed’s Lobster Bar, 222 Lafayette Street
An ideal food stop for the summer months, Ed’s Lobster Bar is a
riot of playful wait staff, welcoming beachside décor, and great
food. Indulge in the lobster roll or try out the lobster salad for a
lighter bite.
SOHO SLEEP
Crosby Street Hotel, 79 Crosby Street
from $525 pppn
This hotel is situated on a quiet cobbled street in the heart of
Soho and is classic-meets-contemporary cool English elegance
at its best. Inside you’ll find décor consisting of a mix of Kit
Kemp’s fabrics, textured wallcoverings, and colorful artworks.
The bar is a lively place, with the socializing often spilling out of
onto a patio on Lafayette Street as well as a central foliage-filled
residents-only courtyard. Perfect for couples and pooches—the
hotel widely accepts pets.
SOHO HOME DESIGN STORE DIRECTORY
The New Traditionalists, 524 Broadway
Paula Rubenstein, 65 Prince Street
Canvas Home Store, 199 Lafayette Street
Calypso Home, 407 Broome Street
Michele Varian, 27 Howard Street
Ochre, 462 Broome Street
Flair Home, 88 Grand Street
HOW TO GET TO NEW YORK CITY
Most national and international flights come into either John F.
Kennedy (JFK) airport or Newark Liberty International (EWR)
airport. Both airports allow you to take the Air Train to join
the subway, which will then take you direct to Manhattan. A
cab from JFK to Manhattan has a flat fare of $45 plus tolls.
From Newark it will be metered and set you back between
$55–70. There are also car hire services at both airports, and
bus services run from nearby cities such as Philadelphia and
Boston—look for online rates.
S W E E T PAU L FA L L 2 0 1 2 | 3 5
THINGS AT BAKED
JUST GOT A LOT SWEETER.
Served Fresh
NEW BOOK
Baked Elements

NEW WEBSITE
bakednyc.com

NEW BLOG
bakingsociety.com

VISIT TODAY: bakingsociety.com

3 6 | S W E E T PAU L FA L L 2 0 1 2
359 VAN BRUNT STREET BROOKLYN, NEW YORK 11231 BAKED. AMERICAN CLASSICS SERVED FRESH.
 TICINGS
naturally colored sprinkles
~when quality and taste matter~

free
samp
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da r k e n t ic
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o l at e it e
t
bette astes
r.

TICINGS.COM modern art for classic baking.

SP-TICINGS_1-4pg_fall2012.indd 1 8/22/12 9:09 AM

+ ing

A clubhouse for creAtives.

mAkeshiftsociety.com

S W E E T PAU L FA L L 2 0 1 2 | 3 7
GO RG -WAN NA D E SIG N

PLAID PERFECT
Products available at houseoffrasher.co.uk

Tripod floor
lamp, $395
White stag
head, $32

Bogart chair,
Felt floral cushion $1,262
in grey, $55

Knitted cushion
in plum, $47
Purple glass
pear & apple,
$19

Hemingway
leather trunk
$1,152
PHOTO: LINEA

3 8 | S W E E T PAU L FA L L 2 0 1 2
1.

3.

2.

4.

5.

6.

7.

1. Kintyre Moon Tartan bulters tray,

$355, artisanti.com 2. Flannel hot water
cover, $37, toast.co.uk 3. Avoca mohair
autumnal and navy mix throw, $139,
marksandspencer.com 4. Plaid tape, $4,
etsy.com/shop/discountcharms 5. Wool
plaid euro pillow, $68, schoolhouseelectric.
com 6. Libra Kintyre tripod floor lamp,
$471, occa-home.co.uk 7. Club armchair,
$1,155, barley-sugar.co.uk

S W E E T PAU L FA L L 2 0 1 2 | 3 9
WOOF

DASHING DACHSHUNDS & MORE!

Salmon Scramble
I often make myself a Salmon Scramble
on Sunday mornings. I make some
for my dog Lestat as well. I add some
cooked vegetables to his.
1 SERVING FOR A MEDIUM-SIZED DOG

1 egg
1 tablespoon water
handful fresh spinach
1
⁄2 cup cooked salmon (make sure
there are no bones)
1
⁄4 cup cooked sweet potato (or other
cooked vegetables)

1. Beat egg and water together in a

small bowl. 2. Pour the mixture into a
small pan and add the spinach. 3. Make
scrambled eggs! 4. Place on a plate and
add the salmon and vegetables.
Serve to your pooch once the
scramble has cooled down.

4 0 | S W E E T PAU L FA L L 2 0 1 2
 2.

1. 3.

4.

5.

7.
6.
1. Dachshund dog tray, $44,
2. Dachshund doorstop, $62,
bottlegreenhomes.co.uk
3. Dachshund mug, $27,
fenellasmith.com
4. Echo bog bowl, $56,
reikoaneko.co.uk
5. Squeaky toy dog bone, $25,
thestylishdogcompany.com
6. Dog storage box, $194,
thestylishdogcompany.com
7. Organic Pumpkin dog treats,
$24, mungoandmaud.com

S W E E T PAU L FA L L 2 0 1 2 | 4 1
4 2 | S W E E T PAU L FA L L 2 0 1 2
 W I L L’ S P I C K S
THE RUSTIC WAREHOUSE
PHOTO: MARKS AND SPENCER SHELVING UNIT
IT’S ALREADY HAPPENING: the nights come
earlier and earlier each day and our ATTENTION
IS MOVING INSIDE—to creating a cozy retreat for
the colder months ahead. Sweet Paul’s market editor,
Will Taylor, has searched out THE BEST BUYS
for a comfortable home. Let his rustic picks GIVE
INSPIRATION to your areas of work and rest.
Ladbrook shelving unit, $747 | Floor
lamp, $123 | Ladbrook coffee table,
$310 | Bottle vase, $19 | Fob wall clock,
$32 | Large flared vase, $19 | Bubble
hurricane candle, $19 | Reactive vase,
$19 | Owl tealight, $10 | Lidded owl pot,
$19 | Bubble tealight, $12| Driftwood
frame, $19 | Hi-ball four set, $29|
Rocket hurricane vase, $25| Hamilton
cereal bowl, $5 | Hamilton side plate,
$7| Hamilton dinner plate, $7 | Smoke
hurricane vase, $19 | all available at
marksandspencer.com
S W E E T PAU L FA L L 2 0 1 2 | 4 3
 Bedroom schemes
This fall is all about cozying up in comfortable rustic style,
and there’s no place more fitting to start introducing this look
than in the bedroom. Heavy on texture, this look works best
with tactile, exposed wooden furniture, and paired with softly
brushed metals in gentle hues. Layer up your bed with an array
of sumptuous textiles, marrying soft Egyptian cotton sheets
with warm and inviting wool throw pillows. A casually placed
throw along the end of the bed is both practical and fitting. With
your key pieces of furniture in place and the bed dressed, you
can turn your attention to wall decoration to tie all the elements
together. If you’re feeling daring, source wooden panelling and
create a feature wall behind the bed—dark stain the wooden
panels to achieve an inviting look. If you’re short on time and
budget then there are some great wallpaper options that give a
PHOTO: HOUSE OF FRASER

realistic wood-panelled effect.

Side table, $548 | Anna ceramic task lamp, $75 | Checked

brushed cotton double bedlinen set, $113| Standard
pillowcase in stone, $12 | Morgan herringbone cushion, $32 |
Knitted cushion, $38| Cable-knit throw, $94 | all available at
houseoffraser.co.uk

1.

WILL’S TIP! This Timber

wallpaper design from Rocket St
George looks just like real wood
panelling but costs a lot less.
2.

3.

4.
6.

5.

1. Driftwood cabinet, $2400,

shopterrain.com 2. Timber wallpaper,
$110 per roll, rockettstgeorge.co.uk
3. Cable knit throw, $350, jaysonhome.
com 4. Alvine Ruta rug, $249, ikea.
com 5. Oliver bed frame, $432,
featherandblack.com 6. Rustic linen
cushion, $53, fairwindonline.com

4 4 | S W E E T PAU L FA L L 2 0 1 2
Home office
Moving indoors for the cooler months means we forgo the ideal
of working out on the sun-soaked deck or in the cool green
garden. Moving back into the home office doesn’t have to be
a drag—it can be a good chance to get organized for the new
season. Whether you work from home or just use your home
office for paying bills and answering emails, a rustic warehouse
look is easy to achieve. When it comes to creating a space to
work, you can be playful and whimsical while being practical at
the same time. Switch out your old pencil pot for a graphic mug
with a cityscape pattern; it works just as well but is twice as fun.
Juxtapose the rough texture of exposed brick with clean, sleek
metal lines, balancing the modernity with weathered metal
storage boxes. Finally, soften the look a touch by introducing a

PHOTO: HOUSE OF FRASER

warming color into the scheme—red works really well here.

Dalston dressing table, $623 | Stool, $273 | Hudson glass

base table lamp, $50 | Retro wall clock, $38 | Red lacquered
frames, $19 | New York mug, $8| Teacup and saucer $10 |
Pug bookends, $38 | Metal storage cubes (set of 2), $38 | all
available at houseoffraser.co.uk

1.
WILL’S TIP! West Elm’s Task
3.
lamps bring an instant industrial
vibe to any space, and they give
the option to add a burst of color
to the scheme.

2.
5.

4.

1. Industrial Task table lamp, $69,

westelm.com 2. Wall clock, $94,
frenchconnection.com 3. Gilby metal
storage trunk, $51, rowenandwren.co.uk
4. Vittsjo laptop desk, $39, ikea.com
5. Whitewashed wood and metal shelves,
$899, westelm.com

S W E E T PAU L FA L L 2 0 1 2 | 4 5
WINE

THE WAITING GAME

Text+photography byJim Hensley

I had always hoped that as the

years passed I would become a
better man. The idea was that
time would rub the wildness off
me and a wiser, more balanced
character would emerge from
within. Time, and the endless
parade of seasons, would make
me complete.

4 6 | S W E E T PAU L FA L L 2 0 1 2
“THINK OF THE BOTTLE AS A WINE’S FINISHING SCHOOL. FOR
MANY, LAYING DOWN WINE IN A CELLAR FOR PROPER AGING IS
A PROCESS THAT TAKES ON ALMOST RELIGIOUS OVERTONES.”
I’m still waiting. Mostly I’m just older. My bad habits have
not yet been replaced by Zen wisdom, and my wrinkles
make me no lovelier. But I haven’t just been lying around in
the dark either.
Laying down wine is a habit not so compatible with the
tempo of our modern lives. It requires time, planning, and a
prosaic commitment to a certain taste. Of course, mature
wines are out there ready to be bought and consumed as
is. But you have to pay for that pleasure, and at least half
the fun is tending to a dusty, dark corner piled high with
sleeping bottles.
Wine for the cellar is usually of the larger, fuller, classical
type. Red, most of the time, but there are some white
wines that can only reach their greatness through aging.
What makes a red wine a good candidate for cellaring is
a combination of fruitiness with tangy, powerful tannins.
Tannin is the reason you would age a red wine in the first
place. Open a bottle of Bordeaux before its time and you’re
lucky to just barely taste the fruit behind a thick wall of
bitter tannin clinging to the inside of your mouth. So why
have these tannins at all? If you pull one flavor out of the
grape, fruit for example, you get some other flavors as well,
like woody tannins. Tannins are a wine’s preservative. They
maintain a chemical balance inside the bottle, giving the
fruit flavors time to develop and mature. As the years go
by, the wine interacts with the tiny amount of air left in the
bottle; the tannins begin to fade away and transform into
flavors that accent the wine instead of dominate it. There
is a kind of window that opens for a time when a particular
wine is ready and its parts are dancing together.
Young wines dance a kind of pogo, old wines a kind
of waltz. These steps are fine—enjoyable mostly—but a
great wine at its peak is a ballet with all its intricate parts
woven together, performing beyond just the elegance of its
elements. It has become complete, and time has made it,
well… timeless.
There isn’t enough space here to give a technically
correct description of wines’ aging processes. Use the
internet to get info if you are planning on your own cellar.
Anyone serious about storing wine might want to look into
one of the many refrigerator-like wine storage units on the
market.
Once in a Lifetime
Just because a case of it costs as much as your first
apartment doesn’t mean you can look forward to growing
old together. Read up on vintages of the French classics;
Bordeaux, Burgundy, and the Rhone Valley. Years for aging
have usually been warm and fairly dry so that the fruit
is ripe and the tannins are fully developed. Don’t forget
Barolo and Barbaresco. Mostly the good ones can’t even
be looked at before they reach 10 years.
Whenever you can
Hide some white wine away. Dessert wines have to be
aged. Dry wines made from the Riesling grape famously
develop a slight petroleum scent and flavor with time—
which is more attractive than it sounds. German wines
keep getting better and better. Try to find Schloss Vollrads.
Whenever you want
Experiment. If you like a wine, go back and buy two or three
more bottles and hide them. Open one in a year, and see if
you still like it. Wait another couple of years and see if you
like it even more. Cabernets and Syrahs are more likely to
stand the test of time than Pinot Noirs and Zinfandels.
S W E E T PAU L FA L L 2 0 1 2 | 47
 www.rwoodstudio.com
h a n d m a d e i n At h e n s , G e o r g i a U S A f o r 2 0 y e a r s !

for a daily dose of southern beauty, visit our blog:

www.beautyeveryday.com
4 8 | S W E E T PAU L FA L L 2 0 1 2
S W E E T PAU L FA L L 2 0 1 2 | 4 9
GO RG -WAN NA KIDS

ANIMAL KINGDOM

PHOTO: H&M HOME; PHOTOGRAPHY BY MIKKEL VANG

Animal cushions,
hm.com

5 0 | S W E E T PAU L FA L L 2 0 1 2
 1.

2.

4.

5.

3.
6.

7.
1. Mr. Snake, $118, ferm-living.com
2. Animal alphabet chart print, $40,
riflepaperco.com 3. Animal sticky memo
pad, $5, dotcomgiftshop.com
4. Animals of Whittling wooden wall
hooks, $39, themodernbaby.co.uk
5. Fox cushion, $26, nellypepper.co.uk
6. Lion plate by Ingela, $12,
hunkydoryhome.co.uk 7. Handmade
animal table and chairs, $108,
giftwrappedandgorgeous.co.uk

S W E E T PAU L FA L L 2 0 1 2 | 5 1
5 2 | S W E E T PAU L FA L L 2 0 1 2
CUPCAKE

PINEAPPLE DREAMS
Food+styling Paul Lowe
Photography Frances Janisch

Pineapple & Pecan Cupcake

MAKES 12

Cake:
5 tablespoons soft butter
3
⁄4 cup sugar
2 large eggs
2
⁄3 cups plain flour
1
⁄2 teaspoon baking powder
1
⁄4 cup pecans, finely chopped
1 teaspoon grated lemon zest
4 tablespoons milk

Sauce:
1
⁄3 fresh pineapple, peeled
and cubed
3
⁄4 cup water
1
⁄2 cup sugar
1
⁄2 vanilla pod, just the seeds

1. Preheat oven to 375°F. 2. Beat butter

and sugar until light and airy. 3. Add the
eggs one at a time and stir well. 4. Add
flour, baking powder, zest, and milk and
stir until you have a smooth batter.
5. Pour into cupcake liners. 6. Bake until
golden and firm to the touch, about 20
minutes. 7. Cool on a wire rack. 8. In a
saucepan bring pineapple, water, sugar,
and vanilla to a boil. 9. Simmer for 10
minutes.
Serve the sauce on top of the
cupcakes with some whipped cream.

TIP: YOU CAN USE ANY OTHER TROPICAL FRUIT AS A

TOPPING FOR THESE TASTY CUPCAKES, LIKE MANGO,
PAPAYA, OR KIWI.

S W E E T PAU L FA L L 2 0 1 2 | 5 3
 Familiesirkus
Every week - fun and fab things to do together!

www.familiesirkus.no
5 4 | S W E E T PAU L FA L L 2 0 1 2
S W E E T PAU L FA L L 2 0 1 2 | 5 5
5 6 | S W E E T PAU L FA L L 2 0 1 2
features
FA L L 20 1 2 • I SSU E N O. 1 0

chocolate • mushrooms • sweet paul’s

best fall food • masked • apples!
oysters • dip & dry • charlie’s first birthday
a wild michigan supper • marigold

S W E E T PAU L FA L L 2 0 1 2 | 5 7
 C
ho
co
TH

la
& E
A M SE
A Z ARE

te
IN O
G UR
CH M
O OS
CO T
L A SIN
T E FU
T R L,
E A DEL
T S IC
E V IOU
E R S,
!

Food+styling by Paul Lowe | Photography by Linda Pugliese

5 8 | S W E E T PAU L FA L L 2 0 1 2
 ts
ar
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m
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S alt

S W E E T PAU L FA L L 2 0 1 2 | 5 9
 C hocola te & Pecan Tart

6 0 | S W E E T PAU L FA L L 2 0 1 2
C ho
c ol a t
e Cake
with Pe
anut B ut t
er Filling & Marshmallow Topping

S W E E T PAU L FA L L 2 0 1 2 | 6 1
 o w !
W
M
ak
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…
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Cho
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wn

te

6 2 | S W E E T PAU L FA L L 2 0 1 2
Salted Chocolate Caramel Tarts Chocolate & Pecan Tart
So amazingly good, best served room temperature. I love this tart. The pecans on top can also be served with some
MAKES 6 great cheese.
1 TART, SERVES 6
Tart:
10 tablespoons butter, soft Tart:
1
⁄2 cup+2 tablespoons confectioners' sugar 10 tablespoons butter, soft
2 egg yolks 1
⁄2 cup+2 tablespoons confectioners' sugar
1 1⁄2 cups plain flour 2 egg yolks
1
⁄4 cup cocoa powder 1 1⁄2 cups plain flour
1
⁄4 cup cocoa powder
Filling:
1 1⁄2 cups sugar Filling:
3 tablespoons corn syrup 3
⁄4 cup heavy cream
6 tablespoons water 7 oz dark chocolate, chopped
7 oz light brown sugar
Topping:
6 tablespoons heavy cream Topping:
1 tablespoon sour cream 4 oz sugar
1 teaspoon vanilla 1 teaspoon Maldon sea salt
1
⁄2 cup heavy cream 4 oz pecans
4 oz dark chocolate, chopped
fleur de sel or Maldon salt 1. Preheat oven to 350°F 2. Beat butter and sugar until creamy.
3. Add egg yolks and beat well. 4. Add flour and cocoa and
1. Preheat oven to 350°F. 2. Beat butter and sugar until creamy. work it well together. 5. Press into a large tart pan. 6. Prick the
3. Add egg yolks and beat well. 4. Add flour and cocoa and work bottom with a fork. 7. Let sit for 1 hour. 8. Bake at until golden
together. 5. Press into 6 mini tart pans. 6. Prick the bottom with and crisp, about 12 to 15 minutes. 9. Cool on a wire rack.
a fork. 7. Let sit for 1 hour. 8. Bake until golden and crisp, about 10. Place cream, chocolate, and sugar in a double boiler and
12 to 15 minutes. 9. Cool on a wire rack. 10. In a saucepan over melt together. 11. Once smooth, remove from heat and pour
medium heat beat together sugar, syrup, and water. 11. Bring to in the tart. 12. Place the sugar in a sauce pan and stir until you
a boil and cook until golden, about 8 to 10 minutes. 12. Remove have golden caramel. 13. Add salt and pecans. 14. Pour onto
from heat and add cream, sour cream, and vanilla. 13. Pour the parchment paper and let stiffen. 15. Break in pieces and place
warm liquid into the tarts. 14. Place cream and chocolate in a on top of tart.
double boiler and melt together. 15. Once smooth remove from
heat and place on top of each tart. 16. Finish off by sprinkling
the tarts with some salt.

S W E E T PAU L FA L L 2 0 1 2 | 6 3
 Ru
&C
h oc
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t e Ca
ke in
a Ja r

6 4 | S W E E T PAU L FA L L 2 0 1 2
 W
Th ho

w e s o p ie Pi
h e e t a e s wit
n f rt h C
i ll s a h oco
ed re la t
w e s e Gan
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pu c i a e
re ll y

S W E E T PAU L FA L L 2 0 1 2 | 6 5
g a s in
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e.
6 6 | S W E E T PAU L FA L L 2 0 1 2
Chocolate Cake with Peanut Butter
Filling & Marshmallow Topping
I came up with this cake the day before
the shoot, it’s so good! Cut it with a
warm knife.
SERVES 10
Cake:
12 tablespoons salted butter, soft
1 cup light brown sugar
1
⁄2 cup sugar
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 1⁄2 cups plain flour
1 teaspoon baking powder
3
⁄4 cup cocoa powder
Filling:
4 tablespoons salted butter, soft
3
⁄4 cup peanut butter
1
⁄4 cup confectioners' sugar
1
⁄2 teaspoon salt
Topping:
3 1⁄4-ounce packages
unflavored gelatin
1
⁄2 cup cold water
2 cups granulated sugar
2
⁄3 cup light corn syrup
1
⁄4 teaspoon coarse salt
1 teaspoon pure vanilla extract
1. Preheat oven to 375°F. 2. In a large
bowl beat butter and sugars until creamy.
3. Add the egg and mix well. 4. Add milk,
vanilla, flour, and cocoa and mix until
you have a smooth dough. 5. Pour batter
into a 9-inch cake tin. 6. Bake for about
1 hour, or until firm to the touch. 7. Cool
on a wire rack. 8. In a large bowl beat
together butter, peanut butter, sugar, and
salt. 9. Cut the cake in half and smear the
cream on the bottom cake. 9. Place the
other on top. 10. In the bowl of an electric
mixer fitted with the whisk attachment,
sprinkle gelatin over 1⁄2 cup cold
water; let stand for 10 minutes. 11. In
a medium saucepan, combine sugar,
corn syrup, and 1⁄4 cup water. 12. Place
saucepan over medium-high heat and
bring to a boil; boil rapidly for 1 minute.
13. Remove from heat, and, with the
mixer on high, slowly pour the boiling
syrup down the side of the mixer bowl
into gelatin mixture. 14. Add salt and
continue mixing for 12 minutes. 15. Add
vanilla extract; mix until well combined.
16. Spray a rubber spatula or your hands
with cooking spray. 17. Spread gelatin
mixture evenly over cake.
Make Your Own Chocolate
Really fun to do! The chocolate gets
more grainy and not so smooth. But the
taste… wow!
7 tablespoons cocoa nibs
3 tablespoons sugar
1. Place ingredients in a spice grinder and
grind for 1 minute. 2. Remove the
lid and shake it around a little. 3. Repeat
4 times. 4. Place the mixture into a
mortar that you have heated in hot
water. 5. Grind until liquid.
Serve with ice cream.
Rum & Chocolate Cake in a Jar
If you don’t care for the taste of rum you
can replace it with whiskey.
SERVES 4
1 stick butter
9 oz dark chocolate, chopped
1
⁄2 cup sugar
1
⁄2 cup light brown sugar
4 eggs
1 teaspoon baking powder
3 tablespoons dark rum
3 tablespoons very strong coffee
whipped cream for serving
1. Preheat oven to 350°F. 2. Place butter
and chocolate in a double boiler and melt
together. 3. Pour the mixture into a large
bowl with sugars and mix until dissolved.
4. Add eggs, baking powder, rum, and
coffee. Stir well until smooth. 5. Pour into
4 well-greased pint jars. 6. Bake for 30
minutes. They will rise up and fall again—
they are supposed to fall. 7. Let them
cool slightly.
Serve with whipped cream.
Whoopie Pies with Chocolate Ganache
Especially sinful when filled with
pure ganache.
MAKES ABOUT 20 PIES
Pies:
1
⁄4 cup butter, soft
1
⁄2 cup sugar
1
⁄2 cup light brown sugar
1 large egg
1 cup milk
1 teaspoon vanilla
1 3⁄4 cups plain flour
3
⁄4 cups cocoa powder
Ganache:
1
⁄2 cup heavy cream
4 oz dark chocolate, chopped
1. Preheat oven to 375°F. 2. In a large
bowl beat butter and sugars until creamy.
3. Add the egg and mix well. 4. Add
milk, vanilla, flour, and cocoa and mix
until you have a smooth dough. 5. Drop
2-teaspoon mounds of the dough onto
parchment-lined baking trays. 6. Bake
until firm to the touch, about 12 to 14
minutes. 7. Cool on a wire rack. 8. Place
cream and chocolate in a double boiler
and melt together. 9. Once smooth,
remove from heat and cool until it has
a creamy consistency. 10. Place some
ganache between two pies.
S W E E T PAU L FA L L 2 0 1 2 | 6 7
 u
m s h r o o m s

6 8 | S W E E T PAU L FA L L 2 0 1 2
1.

They’re not just for cooking!

This time we decided to play with
the whole mushroom idea. They sure
look good enough to eat!

Styling by Paul Lowe

Crafts by Elise Dee, Paul Vitale, & Paul Lowe
Photography by Colin Cooke

S W E E T PAU L FA L L 2 0 1 2 | 6 9
2.

7 0 | S W E E T PAU L FA L L 2 0 1 2
3.
1. Felted Mushrooms
YOU WILL NEED:
wool for felting, in a few different colors
detergent
boiling water
thin metal wire
hot glue gun
Stems:
1. Twist wool into a sausage shape—this will get it ready for the
next steps. Choose a piece of wool larger than you think you will
need. 2. Add a little bit of soap and water to the wool. 3. Start to
gently tap on the wool, and work it together. 4. Once it’s getting
into a stem shape, pour boiling water over it and then cold
water. This will make the wool shrink. 5. Work the wool until you
have a long stem. Once it’s dry, cut it up into smaller stems.
6. Insert a wire in each stem.
Tops:
1. Layer the wool into a mushroom-top shape. 2. Add a little
soap and water to the wool. 3. Start to gently tap on the wool,
and work it together. 4. Once it’s getting into a mushroom-top
shape, pour boiling water over it and then cold water. This will
make the wool shrink. 5. Let dry, and hot glue to the stem.
4.
5.
2. Stacked Leather & Wool Mushroom
YOU WILL NEED:
leather scraps
felt or boiled wool
fine-tip Sharpie marker
hot glue gun
scissors
1. Cut about 20 to 25 quarter-sized circles of both leather and
felt. 2. Using the hot glue gun, glue the circles together to create
a stack. This will form the stem of your mushroom. 3. Using a
Sharpie, draw the shape of your mushroom cap on a piece of
leather. This will be the largest part of the mushroom. 4. Cut
out the mushroom shape from the leather. 5. Use the leather
piece as a template and trace the shape onto a piece of felt.
6. Cut the felt very slightly smaller than the template. 7. Repeat
steps 5 and 6, alternating between felt and leather pieces. While
you are cutting your leather and wool, number the pieces and
keep track of their order. 8. Once the pieces become too small
to cut, assemble them by stacking and hot gluing each piece
together, from largest to smallest. Use only a dot or two of hot
glue toward the center of the mushroom, and keep the edges
unglued. 9. After you have assembled the cap, glue the stem to
the underside of the mushroom cap.
S W E E T PAU L FA L L 2 0 1 2 | 7 1
6.

7.

3. Clay Mushrooms
YOU WILL NEED:
oven bakeable molding clay, like Fimo
copper wire
cord

1. Using oven bakeable molding clay, form mushroom caps and stems. 2. Using a bit
of copper wire, make holes in the mushroom caps that your chain or cord can pass
through. You can also use a store-bought bead as your mushroom cap and simply
form stems with the modeling clay. 3. Bake clay pieces according to directions .
4. After the pieces are cool, hot glue the caps to the stems 5. String your mushrooms
onto a cord or chain.

4. Felt & Fabric Mushrooms

YOU WILL NEED:
felt
batting
needle
floss
scissors

1. Cut a rectangle of felt, form it into a tube, and sew along the long edge using a
simple blanket stitch. 2. Trace the bottom opening of your tube onto a piece of felt and
cut the circle out. 3. Stuff your tube with batting. 4. Sew the bottom of the stem onto
the tube using a blanket stitch. 5. Using a double thickness of felt, cut two identical
discs of fabric in your desired mushroom cap size. 6. Cut a small circle into the bottom
disc, roughly the same size as your stem tube. 7. Blanket stitch the two discs together
and stuff with batting. 8. Insert the stem into the hole in the bottom of your cap.
9. Stitch the stem into place.

7 2 | S W E E T PAU L FA L L 2 0 1 2
 8.

S W E E T PAU L FA L L 2 0 1 2 | 7 3
9.

74 | S W E E T PAU L FA L L 2 0 1 2
5. Mushroom Pillow
YOU WILL NEED:
store bought pillow
Heat’n Bond adhesive
felt
scissors
1. Begin with a store-bought 18-inch square pillowcase 2. Find
interesting botanical mushroom illustrations online and print
two copies of each image on regular paper. 3. Apply Heat’n
Bond brand iron-on adhesive to the back of several natural
colors of felt. Be sure to have some light and some dark images.
4. Cut out mushroom caps. Leave some excess paper around
the shape of the mushroom, that way you can cut the perfect
shape out of your felt. 5. Cut out the corresponding mushroom
stems from your printouts. Leave extra length on the top of the
stems. You will cover this excess stem with the felt mushroom
caps. 6. Pin the mushroom patterns onto the paper covering
the Heat’n Bond and cut out the mushroom shapes. 7. Remove
the paper from the Heat’n Bond. 8. Pin the mushroom stems
to the pillowcase, adhesive side down. 9. Iron the stems on
the pillowcase. 10. Repeat steps 8 and 9 with mushroom caps,
making sure to overlap the stems with the caps. 11. Put your
new pillowcase on your pillow insert.
6. Paper Bag Mushrooms
YOU WILL NEED:
small paper lunch bags
1. Open up a bag and flatten the bottom. 2. Shape the bottom
to a round mushroom top. 3. Close the bag and twist it so that
the twisted part resembles a stem. 4. Adjust the top so it hangs
over a bit, just like a mushroom head.
7. Lace Plush Mushroom
YOU WILL NEED:
organza or another sheer fabric
white lace
batting
scissors
fine-tip paint brush
white acrylic paint
5 black tea bags
1. Cut two identical circles of organza, about 3 inches in
diameter. 2. Sew together the edges of the circles about a
1
⁄8 of an inch from the edges. Leave a 1-inch section open to
stuff the circle. 3. Stuff the sewed-up organza with batting to
create a tiny pillow. Sew up the opening. Set aside. 4. Cut a
3-inch rectangle of organza and sew along the long edge to
create a tube. This will be the stem of your mushroom.
5. Now, turn the tube inside out so the raw edge of the seam is
on the inside.6. Stuff the tube with batting and leave the ends
open. 7. Take your lace and wrap it vertically around the tube/
stem to cover the ends and to keep the batting in. 8. Sew the
lace around the organza stem, covering all the organza and
batting. 9. Take another piece of lace and drape it over the top
of your mushroom cap/tiny pillow. 10. You can trim around the
pattern of the lace to create an uneven, whimsical edge.
11. Once the lace is positioned to your liking, sew it to the
organza with your needle and thread to secure it in place.
12. Take your stem and attach it to the underside of the
mushroom cap by sewing it securely around the edges.
13. Set your assembled mushroom aside and brew about 5
black tea bags in a deep bowl. You can test scraps of fabric and
add more tea bags until you reach a desired color. 14. Take the
tea bags out of the liquid and carefully dip your lace mushroom
into the tea. 15. While the mushroom is damp, paint lines on
the underside of the mushroom cap using a fine-tip paint brush
and white acrylic paint. 16. Let the mushroom dry overnight—
upside-down on a pile of paper towels.
8. Leather Mushrooms
YOU WILL NEED:
heavy leather
copper wire
hot glue gun
1. Begin by cutting organic circular shapes from scraps of
thick leather. 2. To get the mushroom cap shape, squeeze the
circular pieces of leather in a citrus squeezer from your kitchen.
3. To make the stems, wrap lengths of copper wire with felt and
glue in place. 4. Once the mushroom cap has desired shape,
simply hot glue the stem to the underside of the leather cap.
9. Mushroom Garland
YOU WILL NEED:
craft paper
scissors
tape
string
1. Find some cool old mushroom prints online. 2. Print them
out on craft paper and cut them out. 3. Choose where you want
to display your garland, and hang your string. 4. Fasten the
mushrooms to the string with tape.
S W E E T PAU L FA L L 2 0 1 2 | 7 5
 E E T PA U L’ S
SW

BEST
FALL FOOD
Join Sweet Paul and make some of
this fall’s best dishes. They’re easy and
tasty—exactly how Paul likes his food.
Food+styling by Paul Lowe | Photography by Colin Cooke

7 6 | S W E E T PAU L FA L L 2 0 1 2
ORANGE-GLAZED CHICKEN

S W E E T PAU L FA L L 2 0 1 2 | 7 7
7 8 | S W E E T PAU L FA L L 2 0 1 2
< CARROT & FENNEL SOUP WITH BLACK OIL
CARAMELIZED ONION & THYME TART

S W E E T PAU L FA L L 2 0 1 2 | 7 9
 PASTA WITH GARLIC, LEMON, & OLIVES >

Orange-Glazed Chicken 1. Heat the oil in a large pot. 2. Fry the onion, potato, fennel,
SERVES 4 and carrot until soft. 3. Add the stock and simmer for 20
minutes. 4. Pour into a blender and blend the mixture until
1
⁄2 cup soy sauce smooth. 5. Pour back into pot and add cream. If the soup feels
1
⁄4 cup water too thick, just add a little more stock.
1
⁄4 cup brown sugar Serve with black oil.
2 cloves garlic, finely chopped
1 inch ginger, finely chopped Caramelized Onion & Thyme Tart
1 cinnamon stick SERVES 4
2 star anise
1
⁄2 cup orange juice 1 sheet puff pastry
1 large organic chicken plain flour
olive oil 4 tablespoons olive oil
4 garlic bulbs, cut in half lengthwise 5 large onions, peeled and thinly sliced
4 tablespoons water
1. Preheat the oven to 375°F. 2. In a small pot bring soy sauce, 1 cup Kalamata olives
water, sugar, garlic, ginger, spices, and orange juice to a boil. fresh thyme
3. Simmer for 15 minutes or until the glaze thickens. 4. Rub salt & pepper, to taste
the chicken with olive oil and place in an ovenproof dish. 5. Add
the garlic. 6. Pour 1⁄3 of the glaze over the chicken. 7. Bake the 1. Preheat oven to 400°F. 2. Roll out the puff pastry so that it
chicken for about 1 1⁄2 hours. 8. Every 20 minutes, take it out and fits on a baking tray covered in parchment paper. 3. Heat the oil
glaze. 9. Let the chicken sit for 10 minutes before serving. in a large pan and sauté the onions on medium heat for about
Serve with rice. 20 minutes. 4. Add water and stir until the onions are golden
and soft. 5. Place on top of the puff pastry. 6. Add olives and
Carrot & Fennel Soup with Black Oil thyme. 7. Sprinkle with salt and pepper. 8. Bake until golden and
SERVES 4 puffy, about 12 minutes.
These tarts can be served warm and cold.
To make the Black Oil, simply blend black olives and olive oil in
a blender.

2 tablespoons olive oil

1 large yellow onion, chopped
1 large potato, peeled and chopped
1 bulb fennel, chopped
5 carrots, peeled and chopped
4 cups chicken stock
1
⁄2 cup heavy cream
salt & pepper, to taste

8 0 | S W E E T PAU L FA L L 2 0 1 2
S W E E T PAU L FA L L 2 0 1 2 | 8 1
 HONEY-BAKED VEGETABLES WITH CHÈVRE >
HONEY-TOASTED CHÈVRE WITH TAPENADE

8 2 | S W E E T PAU L FA L L 2 0 1 2
S W E E T PAU L FA L L 2 0 1 2 | 8 3
8 4 | S W E E T PAU L FA L L 2 0 1 2
< PEARS

Pasta with Garlic, Lemon, & Olives Honey-Baked Vegetables with Chèvre
SERVES 4 SERVES 4

8 slices pancetta 8 small carrots, peeled and cut in half lengthwise

2 tablespoons olive oil 8 beets, peeled
12 garlic cloves 2 celery roots, peeled and cut in 4 lengthwise
3
⁄4 cup Kalamata olives 3 tablespoons olive oil
juice from 1 lemon 3 tablespoons honey
1 lb dry pasta salt & pepper, to taste
salt, to taste 3
⁄4 cup crumbled goat cheese
fresh herbs greens

1. Fry the pancetta in a dry pan until crispy. 2. Remove pancetta 1. Preheat oven to 375°F. 2. Place the carrots, beets, and celery
from the pan and add olive oil. 3. Fry the garlic on medium heat in an ovenproof dish and drizzle with olive oil and honey.
until soft and golden. 4. Add the olives and lemon juice. Mix. 3. Sprinkle with a little salt and pepper. 4. Bake until soft, about
5. Cook the pasta in a large pot of salted water until al dente 15 to 20 minutes. 5. Quarter the beets. 6. Place the greens in a
and drain. 6. Place the pasta in a large bowl and add the garlic large bowl and add cheese and grilled vegetables.
mixture and oil. 7. Add the pancetta and mix well.
Serve with fresh herbs. Pears
SERVES 4
Honey-Toasted Chèvre with Tapenade
SERVES 4 3 firm pears, peeled and sliced
1
⁄2 stick butter
1 cup pitless black olives 3
⁄4 cup + 3⁄4 cup light brown sugar
1 garlic clove, chopped 1 stick butter, soft
2 tablespoons capers 1 large egg
2 tablespoons parsley, chopped 21⁄2 cups plain flour
pepper, to taste 1 1⁄2 teaspoon baking powder
4 tablespoons olive oil 1 teaspoon ginger
4 thick slices of chèvre 1 teaspoon cinnamon
4 tablespoons honey 1 cup boiling water
1 cup dark molasses
1. Place the olives, garlic, capers, and parsley on a work
surface and coarsely chop all together. 2. Place the ingredients 1. Melt the butter in a pan and add the pears. Try to arrange
in a bowl and stir in olive oil. 3. Season with pepper. 4. Place them neatly. 2. Sprinkle with sugar. 3. Simmer the mixture for
the chèvre on a baking tray covered with parchment paper. 2 minutes, then remove from heat. 4. Preheat the oven to
5. Pour the honey over the chèvre. 6. Toast under the grill until 375°F. 5. Beat butter and sugar until creamy. 6. Add the egg
golden­­—it will happen very quickly. 7. Add the tapenade and and mix well. 7. Add all the rest of the dry ingredients and mix
some good bread. well. 8. Mix the water and molasses together and then mix
Serve while still warm. into the batter. 9. Pour over the pan. 10. Smooth the top with a
spoon. 11. Bake until golden and firm to the touch, about 40 to
50 minutes.
Let cool for a few minutes, then turn upside down on a platter
and serve à la mode.

S W E E T PAU L FA L L 2 0 1 2 | 8 5
 Masked
With a few things
around the house
you can transform
your kid or yourself
this Halloween.

8 6 | S W E E T PAU L S U M M E R 2 0 1 2
 Photography by Dana Gallagher | Styling by Paul Lowe | Crafts by Elise Dee, Paul Vitale+Paul Lowe
Fashion styling by Sarah Conroy | Grooming by Stephanie Syat | Videography by Kendall Smith for Superfine Films
Modeling by Ella & Jude Freed, Tessa Smith, Imogen Miller, Ruby Conroy, Roan Call, and Javier Newsom

FOX | Boy’s suit by Marie Chantal from

mariechantal.com
BUNNY | Blouse by H&M from hm.com.
Jacket by Zara Kids from zara.com
Pant by Marie Chantal from
mariechantal.com
FOREST SNOW QUENN | Blouse by Marie
Chantal from mariechantal.com

S W E E T PAU L S U M M E R 2 0 1 2 | 8 7
1. BEARDS | Shirt by J.Crew from jcrew.com. Suspenders and
pants by H&M from hm.com
2. CROWN | Dress by Marie Chantal from mariechantal.com
3. PUPPY | Jacket by Splendid from splendid.com
Star shirt by Yoya from yoyanyc.com
Knit leggings by Ouef from oeufnyc.com

1 2

8 8 | S W E E T PAU L S U M M E R 2 0 1 2
Forest Snow Queen
YOU WILL NEED:
• branches (you can collect these with your kids as a fun
activity or purchase them at your local florist)
• butterfly images (cut out from a magazine or printed out
from the internet)
• silver glitter
• hot glue gun
• spray adhesive
• child-size headband
• hair clips or barrettes  sides, to fit over your child’s face. 2. Mark two triangles
1. Cut your branches so that you have several very long ones
and others that get smaller in size. 2. Hot glue each branch
onto the top of the headband. Be very careful and patient with
the hot glue. 3. Continue gluing until most of the headband is
full of branches. The branches will be more secure the closer
together they are. Try to glue on as many branches as you can
fit. 4. Once all of the branches are attached to the top of the
headband (which will be the front of the crown), carefully apply
a generous layer of hot glue to seal on all of the branches. Allow
glue to dry completely. 5. In a well-ventilated area, spray the
base of the branches with spray adhesive, and quickly cover the
sprayed area with silver glitter. Work in sections so the spray
adhesive doesn’t dry before you can apply the glitter. (Also,
spray adhesive will make everything around it very sticky, so
be sure to protect your workspace.) 6. Once the base of the
branches and headband are covered in glitter, select areas
higher up on the branches to spray with adhesive and cover
with glitter. This should look like a dusting of snow on the
branches. 7. Take your cut-out butterflies and fold them in half.
8. Using a bead-sized amount of hot glue, glue the butterflies
all over the branches for a whimsical look. 9. Lastly, hot glue
the barrettes to the inside of the headband so the crown can be
secured onto your child’s head.  be the fox’s ears. 22. Attach the ears to the back of the mask
Fox Mask
YOU WILL NEED:
• felt, in brown, pink, white, off-white, and black
• hot glue gun
• scissors
• needle & thread, or a sewing machine
• ribbon
• paper
1. On a piece of paper, draw a square with slightly rounded
where the eye openings should be. 3. Cut out the paper. This
will be your pattern. 4. Draw a shape that looks like the top of
a heart at the bottom of the square. 5. Cut out the new square
shape with the heart line. 6. Trace this shape twice onto brown
felt. 7. Cut out the brown felt, leaving the eye triangles intact
on one piece. 8. On one piece of brown felt, hot glue two small
darts above the eye triangles. 9. Cut the unused piece of felt in
half. This will be the bottom of the fox’s face. 10. Hot glue the
two pieces of brown felt together along their heart-shaped lines.
This should create the fox’s pointy nose. 11. Using the pattern
piece with the heart-shaped line, cut out a piece of off-white felt
for the bottom half of the mask. 12. Cut two triangle notches
in either side of the off-white felt. 13. Hot glue the off-white felt
onto the bottom half of the mask. 14. Cut a small half-inch wide
strip of white felt using the same heart-shaped line as a guide.
15. Glue the half-inch white felt strip below the off-white felt.
16. Cut three triangles out of the black felt. 17. Hot glue two
black felt triangles behind the eye triangles on the brown felt.
18. Hot glue one black felt triangle on the brown felt point to
create the nose of the fox. 19. Cut out two rounded triangles
from the brown felt. 20. Cut two more rounded triangles that
are slightly smaller from the pink felt. 21. Hot glue the pink
triangles in the center of the larger brown triangles. These will
with hot glue. The centers of the triangles should line up with
the darts in the brown felt. 23. Round the edges of the fox mask
by cutting the sides to line up with the outer edge of the ears.
24. Trim the black felt at the eyes to create eyeholes. 25. Sew
two ribbons on either side of the mask, just above the eyes. Sew
two more ribbons near the bottom of the mask. These ribbons
will tie around your child’s head to keep the mask on.
S W E E T PAU L S U M M E R 2 0 1 2 | 8 9
Bunny Mask
YOU WILL NEED:
• felt, in white and pink
• coffee filters
• pink fabric dye
• twine
• scissors
• hot glue gun
• ribbon
• needle & thread
• paper
• wire (floral wire or a thin wire from a hardware store)
• wire cutters
1. Fold a piece of paper in half. 2. Trace half of the bunny mask
on the paper. The shape is basically an upside-down heart that
doesn’t come to a point. Instead of a point, the heart opens
up into the shape of the bunny’s ears. 3. Hold up the drawing
to your child’s face to make sure it fits. 4. With the paper still
folded, cut out the drawing. This will be your pattern. 5. Trace
the pattern, and cut the pattern out on white felt. 6. Cut two
pieces of wire a little shorter than the bunny ears. 7. Cut
another piece of wire that is the length of both bunny ears
combined, plus three inches. 8. Bend the long cut wire into a
U-shape. 9. Hot glue the U-shaped wire onto the back of the
bunny’s ears. The lowest part of the U should be just above
the forehead area on the mask. 10. Hot glue one or two long
scraps of the white felt on top of the U-shaped wire to hide
and secure it in place. 11. Hot glue the two shorter wires to the
bunny ears on the front of the mask. 12. Cut two rectangles out
of the pink felt that are about one and a half inches wide and
the same length as the shorter wires. 13. Round the tops of the
rectangles with your scissors. These will help create the bunny
ears. 14. Glue the pink felt pieces on top of the wires to hide
them. 15. Cut a small, two-inch circle out of the pink felt. Then,
trim away two tear-drop shaped pieces at either side, leaving a
half-inch of the circle intact. This will be your bunny nose. The
idea is to create a mushroom shape. You can also cut a simple
triangle if you prefer. 16. Hot glue the pink felt nose at the center
bottom of the bunny’s face. 17. Hand sew twine in the shape of
whiskers on either side of the nose, leaving the ends long and
loose. I used contrasting thread for a more interesting look.
18. Hold the mask up to your child’s face and mark where their
eyes will be. Cut out two almond-shaped eyeholes in the bunny
mask. 19. Sew ribbons on either side of the mask just above the
eyes. 20. To make the flowers, dip three or four coffee filters in
the pink dye and lay flat to dry. 21. Once the coffee filters are
dry, twist the centers of them to create a flower shape. 22. Hot
glue the flowers to the mask below one of the ears. You can
have as many flowers as you like!
9 0 | S W E E T PAU L S U M M E R 2 0 1 2
Bird Mask
YOU WILL NEED:
• construction paper or sketchbook paper (white, or any other
color you would like the bird’s face to be)
• acrylic paint (purple, black, and orange or yellow)
• coffee filters
• fabric dye (Rit or Jacquard dye is good, in blue and red or
blue and purple)
• scissors
• hot glue gun
• white glue or glue stick
• ribbon, to match the mask
• stapler
1. Fold a piece of paper in half. 2. Draw half of a mask shape.
The mask should have triangle eyeholes and jagged, pointy
edges (like feathers) instead of rounded or straight lines.
3. Cut out the mask shape and make sure it fits your child’s
face. 4. Using the acrylic paint, paint the paper mask purple
with black borders around the eyes. Let paint dry completely.
5. Cut a square piece of paper. 6. Fold the paper in half about
three or four times to form a triangle. Bend the triangle in the
center to create the beak. 7. Paint the top and bottom of the
triangle a golden orange or yellow color. Let dry. 8. Hot glue the
painted beak to the bottom center of the mask. 9. Staple ribbon
on either edge of the mask so you can tie the mask around your
child’s head. 10. Mix your dye colors. (You can purchase pre-
mixed colors or mix your own.) 11. Dip about 40 coffee filters
into the dyes and lay them flat to dry on some cardboard or a
plastic sheet. Let the coffee filters dry completely. 12. Once dry,
fold each coffee filter in half. Continue to fold them in half until
you have folded each filter in half four or five times. 13. Using
your scissors, fringe the folded coffee filters on an angle on both
sides, making sure not to cut passed the center. 14. Unfold the
filters so they are folded in half once. 15. Glue the folded and
fringed filters to the center of the mask above the eyes. You
should be able to fit about four or five coffee filters in a row until
the center of the mask begins to look full. 16. Only use a small
amount of glue toward the base of each filter so the “feathers”
are not completely glued down. This will make the mask look
fuller. 17. Working from the center and going out toward the
sides, apply more coffee filters. Cluster like colors together until
the mask looks full. You can carefully fluff the fringed filters to
create a fuller look.
BIRD | Knit dress by Oeuf from oeufnyc.com
Vest by Marie Chantal from mariechantal.com

S W E E T PAU L S U M M E R 2 0 1 2 | 9 1
 2

1. NATIVE HEADPIECE | Siaomimi tee 3

by Yoya from yoyanyc.com. Cardigan by
H&M from hm.com
2. GROUCHO MARX GLASSES | Top and
vest by J.Crew from jcrew.com
3. FLORAL CROWN | Dress by Mini Boden
bodenusa.com

9 2 | S W E E T PAU L S U M M E R 2 0 1 2
Crown Native Headpiece
YOU WILL NEED: YOU WILL NEED:
• metal wire • craft paper
• wire cutters • crayons
• thin tinsel ribbon, ours is from tinseltrading.com • long bamboo sticks
• hot glue gun • hot glue gun
• small tinsel tassel, ours is from tinseltrading.com • thick ribbon
• hairpins • fake toy bugs
• acorns
1. Start by making two circles of wire. Make them as big as you
want. This is the base of your crown. 2. Fasten them together 1. Start by drawing zig-zag patterns with different colored
with more wire. 3. Shape the top of the crown from four pieces crayons on the paper. 2. Cut out long feather-shaped leaves and
of wire. 4. Glue tinsel to all the wires with a hot glue gun. 5. Glue fold them in half lengthwise. 3. Hot glue bamboo sticks on the
a tassel on the underside of the top of the crown. 6. Fasten to back to make the paper stand up. You can also double-up the
your child’s head with hair pins. paper on each leaf . 4. Glue the bottom of each leaf to a thick
ribbon. Remember to leave some ribbon on each side to tie
Puppy with. Let dry completely. 5. Hot glue bugs and acorns all over
YOU WILL NEED: the headpiece.
• thick craft paper
• paper glue Groucho Marx Glasses
• craft paint YOU WILL NEED:
• white cord • a pair of 3-D glasses
• hot glue gun • Fimo dough or bakeable modeling clay
• Sharpie • hot glue gun
• elastic • bits of felting wool

1. Start by making a template using a teddy bear or a stuffed 1. Make several noses out of modeling clay. Press each one to
dog as inspiration. It’s like a cake—this mask consists of one the bridge of your glasses to make sure they can easily
small piece in the middle, two larger pieces on each side, and be glued to the glasses. The noses should be hollow so your
a half moon as the bottom. 2. Glue each piece together using actual nose will fit inside when you put on the glasses. 2. Bake
paper glue. 3. Cut out ears and glue them to the mask. 4. Paint the clay noses according to the manufacturer’s instructions.
the mask using craft paint. Hot glue the cord along the line 3. When the noses are baked and cooled, hot glue them into
where the mask changes color. 5. Draw the nose and mouth place on your glasses. 4. Use bits of felting wool to make big
using a Sharpie. 6. Cut out eyes and glue the elastic to the back bushy eyebrows and a big bushy moustache.
of the mask.
Owl Mask
Beards YOU WILL NEED:
YOU WILL NEED: • pair of 3-D glasses
• heavy card stock • piece of cardboard
• a black Sharpie marker • old tweed suit jacket or some tweed material scraps
• cotton balls • felt
• glue • colored paper
• paint stirrers • scissors
• hot glue gun • hot glue gun

1. Cut out beard and moustache shapes out of heavy card
stock. If you want, outline the beard and moustache shapes
with a black Sharpie. 2. Glue the moustache shapes to the
beard shapes. If you want to add cotton balls to the beard, glue
cotton balls all over the card stock and attack the moustache
after. 3. Glue a paint stirrer onto the back of the card stock to
make a handle. You can also secure the beard with a piece of
elastic that will go around the back of your head.
1. Cut out a nice mask-shaped piece of cardboard bigger
than the size of the 3-D glasses. 2. Cut out eye holes in the
cardboard. 3. Use the cardboard as a pattern to cut two pieces
of tweed from the old jacket and one from the felt. 4. Scallop
the bottoms of the tweed and the felt, layer them over the
cardboard, and glue them into place 5. Cut eyeholes out of the
fabric, using your cardboard as a guide. 6. Cut out a beak from
yellow paper and glue it to cardboard. 7. Cut rings from paper
to make the eyes look very owlish. 8. Glue the cardboard to the
3-D glasses.

S W E E T PAU L S U M M E R 2 0 1 2 | 9 3
OWL MASK | Dress by H&M from hm.com

9 4 | S W E E T PAU L S U M M E R 2 0 1 2
Floral Crown
YOU WILL NEED:
• coffee filters
• mini cupcake liners
• green floral wire
• green floral tape
• 18-gauge wire
• wire cutters
• pliers
• hot glue gun
• glitter (preferably to match your flowers, but white
glitter will do)
• fabric dye (Rit or Jacquard) in the colors you want
your flowers to be
• spray adhesive
1. Make dye baths for each color flower you want. 2. Set up
several flattened cardboard boxes as drying stations. 3. Dip
an entire package of coffee filters in all of the colors. 4. Dip all
of your cupcake liners in the various dye colors. 5. Lay all of
the coffee filters and cupcake liners on the cardboard to dry
overnight. Don’t worry about inconsistencies in your colors
or overlapping them to dry. This will just add texture and
interesting details to the final product. 6. Once dry, create a
flower out of the coffee filters and cupcake liners by pinching
the centers together and twisting until you get a full flower
shape. The cupcake liners may require a bit of hot glue at the
Watch behind the scenes video of the shoot and meet Sweet Paul and his crew!
center to keep their flower shape. Be careful when using the
hot glue gun to do this because the materials you are working
with are very thin. 7. Once you have a flower shape, cut a piece
of floral wire to four inches and attach to the base of the flower
with a bead of hot glue. 8. Wrap the base of the flower and the
wire in floral tape. If you haven’t used floral tape before, it is
important to know that it adheres to itself and not to the surface
you are covering. It will work best by stretching it slightly as you
wrap it around the base of the flower. 9. Continue to repeat this
process on all of the coffee filters and cupcake liners until
you have an abundance of flowers. 10. Create the base for
your crown by cutting the 18-gauge wire to be slightly larger
than circumference of your child’s head. 11. Bend the wire
into a circle and use pliers to make loops at each end.
12. Wrap floral wire around the whole circle leaving only the
end loops exposed. 13. Attach your flowers to the wire circle by
wrapping the floral wire stems around the base until you have
a full crown of flowers. 14. Wrap the base in more floral tape as
you go along attaching the flowers. This will secure the flowers
in place and hide and unsightly stray wires. Be sure to trim the
wire ends so none of them are sticking out. 15. Once your crown
is full of flowers, spray the flowers with spray adhesive in a well-
ventilated area and dust them with a light coating of glitter.
16. Tie ribbons onto the wire loops at the opening of the crown.
17. You can use any extra coffee filters and cupcake liners to
make a little corsage or pin (using a safety pin) to add a little
finishing touch on the costume!
S W E E T PAU L S U M M E R 2 0 1 2 | 9 5
 APPLES!
NOTHING BEATS A GOOD APPLE DESSERT
Here are some of our favorites this fall.
Food+styling by Paul Lowe | Photography by Colin Cooke

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 | APPLE CHUTNEY

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 TARTE TATIN | A good old French classic. Forever a favorite.
APPLE BEIGNETS WITH CARAMEL SAUCE >

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APPLE PIE | Just like Grandma made it, or at least how I think she did. Anyway, it’s a treat!
< BAKED APPLES WITH BISCUITS

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Apple Chutney 1. Preheat oven to 425°F. 2. In a large frying pan (one that can
I love serving this with cheese—especially a ripe Camembert or be placed in an oven) melt butter and sugar. 3. Arrange the
a strong blue cheese. apples in the pan. 4. Place the sheet of puff pastry over the
MAKES 1 1⁄2 CUPS apples and tuck the corners into the pan. 5. Place in the oven
and bake until golden, about 18 to 20 minutes. 6. Remove from
1 1⁄2 cups apple cider vinegar the oven and turn the pastry upside down with the help of a
1 1⁄2 cups sugar platter. If some of the apples are stuck in the pan simply remove
1 1⁄2 lbs apples, I suggest Granny Smiths them with a fork and place them on the tart.
3 tablespoons lemon juice
3 tablespoons orange juice Apple Beignets with Caramel Sauce
1 inch ginger, peeled and finely chopped These are amazing and should be eaten directly from the
1 teaspoon salt frying pan.
1 cup golden raisins SERVES 4
grated zest from 1 lemon
grated zest from 1 orange Sauce:
1 cup sugar
1. Bring vinegar and sugar to boil in a pot. 2. Boil until the sugar 3 tablespoons butter
is dissolved. 3. Peel and core the apples and cut them into small 1
⁄4 cup water
cubes. 4. Add the apples to the pot with ginger, lemon and 4 tablespoons dark rum
orange juice, salt, golden raisins, and citrus zests. 5. Let the 1
⁄2 teaspoon apple cider vinegar
mixture simmer for 45 minutes. 6. Cool and pour into jars. 6 tablespoons heavy cream
The chutney keeps in the fridge for 1 week.
Beignets:
Tarte Tatin 2 apples, I suggest Golden Delicious
A good old French classic. Forever a favorite. 1 1⁄2 cups plain flour
MAKES 1 TART, SERVES 6 1 teaspoon baking powder
1 large egg
4 tablespoons butter 3
⁄4 cup apple cider
1
⁄2 cup + 1 teaspoon sugar corn oil, for frying
7 apples, peeled, cored, and quartered, I suggest Galas confectioners’ sugar
1 large sheet puff pastry
1. Heat the sugar in a pan on medium heat. 2. Once it’s
melted and golden brown add butter, water, rum, vinegar,
and cream. 3. Stir together until you have a smooth sauce.
4. Remove from the heat and pour into a bowl. 5. Peel, core,
and thinly slice the apples. 6. In a bowl stir together flour,
baking powder, egg, and cider. The batter should be thick.
7. Dip the sliced apples into the batter. 8. Heat the oil in a large
pot. 9. Fry the apple slices until golden. 10. Let them run off on
paper towel.
Sprinkle with confectioners’ sugar and serve the
beignets hot.

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Cider-Poached Apples and work it into the flour with your fingers. The result should
A really easy and tasty dessert. The leftover liquid can be used be a grainy mixture. 6. Add milk and egg and work the mixture
for fruit salads. together. 7. Roll out until the dough is 1-inch think, and cut out
SERVES 4 the biscuits using a round cookie cutter. 8. Place the biscuits
over the apples. 9. Drizzle a little milk over the biscuits. 10. Bake
4 apples, peeled (but keep the stem) for about 15 minutes or until golden.
1
⁄2 lemon Serve biscuits with the apple mixture and some
6 cups apple cider whipped cream.
1 cup light brown sugar
2 cinnamon sticks Apple Pie
2 star anise Just like Grandma made it, or at least how I think she did.
1 piece dried ginger Anyway, it’s a treat!
SERVES 8
1. Rub the apples with lemon juice. 2. Place them in a large pot
and add the rest off the ingredients. 3. Bring to a boil, lower the 21⁄2 cups plain flour
temperature, and let it all simmer for 10 minutes. 4. Let cool. 2 tablespoons sugar
Serve the apples cold in the liquid. 2 sticks cold butter, cubed
1
⁄4 cup ice water
Baked Apples with Biscuits 1 tablespoon lemon juice
These biscuits are flaky and rich. Serve them with the apples 6 apples, I suggest mixing different kinds
and some whipped cream. 3
⁄4 cup sugar
SERVES 4 3 tablespoons plain flour
1 tablespoon lemon juice
4 sweet apples 1 tablespoon melted butter
1
⁄2 cup golden raisins a few glugs milk
4 tablespoons melted butter
1
⁄2 teaspoon cinnamon 1. In a large bowl mix together flour and sugar. 2. Add butter
pinch of ginger and work it into the flour with your fingers. The result should
21⁄2 cups flour be a grainy mixture. 3. Add ice water and lemon juice and work
2 teaspoons baking powder together quickly. 4. Cut the dough in half and wrap in plastic
1 tablespoon sugar wrap. 5. Refrigerate for 1 hour. 6. Preheat oven to 375°F.
1 stick butter, cubed 7. Roll the dough out into two thin discs. 8. Cover the bottom of
3
⁄4 cup milk a buttered pie tin. 9. Peel, core, and dice the apples. 10. Place
1 egg them in a bowl and add sugar, flour, lemon juice, and butter, and
mix well. 11. Place the mixture in the tin. 12. Place the other pie
1. Preheat oven to 375°F 2. Peel and core the apples, then dice dough on top and use your fingers to seal the edges. 13. Make a
them. 3. In an ovenproof dish, mix together apples, raisins, few cuts on top so that the steam can get out. 14. Cover the top
melted butter, spices, and sugar. 4. In a large bowl mix together with milk. 15. Bake for about 50 to 60 minutes. The pie should
flour, baking powder, and sugar. 5. Add the stick of cubed butter be golden brown. 16. Cool on a wire rack.
Serve à la mode.

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 OYST E R S FROM HARD LABOR TO A SILVER PLATTER

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 Text+food by Paul Lowe | Photography by Colin Cooke

MY ONLY ENCOUNTERS WITH OYSTERS

ARE WHEN THEY LIE ON A BED OF ICE
AND ARE READY TO MEET MY BELLY.
If you think the life of an oyster farmer is a glamorous one filled with silver platters and
champagne, you are in for a rude awakening. According to Abigail Carroll of Nonesuch
Oysters in Maine, it’s dirty, hard, and very physical.
Oysters are like babies—they need constant nurturing and care and don’t care if
it’s a nice sunny day or a nasty winter day when it rains ice. It’s certainly not a life for
everyone. That’s why it’s so amazing to meet people like Abigail who are so committed
to their craft.
Nonesuch Oysters’ goal isn’t to be Maine’s biggest oyster producer, but rather the
best. The name Nonesuch comes from the nearby Nonesuch Point in Maine.
They are know for their eco-friendly farming and tasty oysters—American
Crassostrea as well as European Flat. Their oysters are bright and fresh, with a salty-
sweet flavor and a delicate grassy undertone. They are beautiful to look at, green-tinged
shells ringed with a pure snowy white that signals their last year of growth.
For more info, visit the Nonesuch Oyseters Facebook page.

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 Fritto Misto

Oyster Po Boy Sandwich

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 Nordic

French

Russian

American

Japanese

Thai

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 OYSTERS ARE LIKE BABIES—
THEY NEED CONSTANT
NURTURING AND CARE AND
DON’T CARE IF IT’S A NICE
SUNNY DAY OR A NASTY
WINTER DAY WHEN IT RAINS
ICE. IT’S CERTAINLY NOT A
LIFE FOR EVERYONE. THAT’S
WHY IT’S SO AMAZING TO
MEET PEOPLE LIKE ABIGAIL
WHO ARE SO COMMITTED
TO THEIR CRAFT.

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Oysters with Pancetta & Pine Nuts

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Oyster Rockefeller

Oyster Po Boy Sandwich

Oysters are great for deep frying. And placed between a bun
they’re not so bad either.
SERVES 4

20 shucked oysters
1 cup milk
1
⁄2 cup yellow cornmeal
1
⁄2 cup plain flour
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
vegetable oil for frying
buns
tomato slices
fresh spinach
tartar sauce

1. Place the oysters in a bowl and add milk. 2. Let the oysters
soak for 1 hour. 3. Discard the milk. 4. In a bowl mix together
cornmeal, flour, salt, and pepper. 5. Dip the oysters in the
mixture. 6. Heat the oil in a pot and once hot enough deep fry
the oysters in batches. 7. Remove from the oil and place on
a paper towel. 8. To serve, cut buns in half and add tomato,
spinach, tartar sauce, and the warm oysters.

Fritto Misto
Our take on the Italian classic. Oysters make a really
good addition.
SERVES 4

6 cups vegetable oil

2 cups flour
1 lb medium shrimp, peeled and deveined, tail-on
1 lb small squid, cleaned, bodies sliced into rings
12 oysters, shucked
1 lemon, very thinly sliced
a few fresh parsley sprigs
2 tablespoons salt
2 lemons, cut into wedges

1. Heat oil in a large pot until it reaches 350°F. 2. Toss

seafood and lemon slices in flour and dust off excess.
3. Working in batches, fry until golden and cooked. 4. Use
a slotted spoon to transfer the oysters to paper towel spread
out on baking sheet. 5. Immediately sprinkle with salt. 6. Deep
fry the parsley until crisp.
Serve with lemon wedges.

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 of oysters.
6 tasty ways to prepare oysters

Russian Oysters with Pancetta & Pine Nuts

horseradish An Italian twist on a oyster; a Sweet Paul favorite.
Tabasco SERVES 4
lemon zest
2 tablespoons pine nuts, toasted
1. Place ingredients on top of oysters and serve. 1
⁄2 cup breadcrumbs
1 once finely chopped pancetta
Japanese 2 tablespoons finely chopped parsley
1
⁄2 teaspoon sour cream pepper, to taste
1
⁄2 teaspoon wasabi paste 12 to 16 oysters, on the half shell
parsley lemon wedges

1. In a small bowl mix together wasabi and sour cream. 1. Preheat oven to 450°F. 2. In a bowl, combine nuts and
2. Place on top of oysters and decorate with parsley. breadcrumbs. 3. Heat a pan and add pancetta. 4. Fry until
golden. 5. Add pine nuts, bread, and parsley. 6. Mix well. 7.
Thai Season with pepper. 8. Place on top of oysters. 9. Bake until
1 teaspoon lime juice golden. 10. Serve with lemon wedges.
1 to 3 thin chili slices
Oyster Rockefeller
1. Place ingredients on top of oysters and serve. First served at the New Orleans restaurant Antoine’s. It’s
named after Rockefeller because the sauce is so rich.
American SERVES 4
1
⁄2 teaspoon finely chopped tomato
1
⁄2 teaspoon finely chopped celery 4 tablespoons butter
1
⁄2 teaspoon lime juice 2 garlic cloves, finely chopped
pinch horseradish 1
⁄3 cup breadcrumbs
Tabasco 1 shallots, finely chopped
1 cup freshly chopped spinach
1. Place ingredients on top of oysters and serve. salt & pepper, to taste
1⁄4 cup grated Parmesan
French 12 to 16 oysters, on the half shell
1 teaspoon champagne vinegar
1
⁄2 teaspoon finely chopped shallots 1. Preheat oven to 450°F. 2. Melt the butter in a pan and and
1
⁄2 teaspoon lemon juice the garlic. 3. Sauté for 1 minute. 4. Place the breadcrumbs in
pinch of pepper a bowl and pour in half the butter. 5. Add shallots and spinach
to the pan and sauté until the spinach goes soft. 6. Season
1. Whisk ingredients together in a small bowl and place on top with salt and pepper. 7. Place on top of the oysters. 8. Mix
of oysters. breadcrumbs and Parmesan and place on top of the spinach.
9. Bake until golden.
Nordic
1
⁄2 teaspoon finely chopped apple
1
⁄2 teaspoon finely chopped shallots
1
⁄2 teaspoon apple cider vinegar

1. Whisk ingredients together in a small bowl and place on top

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 DIP
&

Spoons | Cardigan | Runner

DRY
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DO YOU FEEL YOU NEED SOME COLOR IN YOUR LIFE?
JUST DIP & DRY—IT’S EASY & FUN
Styling by Paul Lowe | Photography by Alexandra Grablewski

S W E E T PAU L FA L L 2 0 1 2 | 1 1 3
Spoons
YOU WILL NEED:
wooden spoons
fabric dye

1. Make the color bath according to the

package. 2. Dip half the spoon into the
bath, then place on paper towels. 3. Once
the first half is dry, dip the other side into
another color.

cardigan
YOU WILL NEED:
cotton or linen jacket
fabric dye

1. Wet the cardigan and squeeze out the

water. 2. Make the color bath according
to the package. 3. Dip the cardigan into
the bath. Dip it a few times. 4. Rinse the
cardigan until the water that comes from
it is clear. If you want a stronger color,
continue to dip the fabric. 5. Hang to dry.

Runner
YOU WILL NEED:
linen or cotton runner
fabric dye

1. Wet the runner and squeeze out

the water. 2. Roll it up like a sausage.
3. Make the color bath according to the
package. 4. Dip one end of the sausage
into the bath. Dip it a few times. 5. Rinse
the runner until the water that comes
from it is clear. If you want a stronger
color, continue to dip the fabric.
6. Repeat on the other side of the runner.
7. Hang to dry.

VASE | Towels >

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S W E E T PAU L FA L L 2 0 1 2 | 1 1 5
1 1 6 | S W E E T PAU L FA L L 2 0 1 2
< Napkins

Pillows | Bed linens | Ribbons

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Wooden Necklace | braclet | ribbon necklace

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 Bed linen
YOU WILL NEED:
linen or cotton bed linen
fabric dye

Vase 1. Wet the sheet and squeeze out the water. 2. Make the color
YOU WILL NEED: bath according to the package. 3. Dip one end of the sheet
vase into the bath. Dip it a few times. 4. Rinse the sheet until the
hot glue gun water that comes from it is clear. If you want a stronger color,
dyed ribbon continue to dip the fabric. 5. Hang to dry.
The top sheet is dipped first in orange and then in coral.
1. Simply hot glue the ribbon around the vase.
Ribbons
Towels YOU WILL NEED:
YOU WILL NEED: cotton ribbons
cotton or linen towels with fringes fabric dye
fabric dye
1. Make a small amount of dye and place it on a plate. 2. Roll
1. Wet the towels and squeeze out the water. 2. Make the color together the ribbon and place on the plate. The ribbon will
bath according to the package. I use liquid fabric dye because soak up the color. 3. Hang to dry.
it’s easy to work with. 3. Dip the towel into the bath. Dip it a few
times. 4. Rinse the towel until the water that comes from it is Wooden necklace
clear. If you want a stronger color, continue to dip the fabric. YOU WILL NEED:
5. Hang to dry. wooden beads
string
Napkins fabric dye
YOU WILL NEED:
linen or cotton napkins 1. String the beads on the string. 2. Tie ends together. 3. Make
fabric dye the color bath according to the package. 4. Dip the necklace
into the bath. Dip it a few times. 5. Rinse. If you want a stronger
1. Wet the napkin and squeeze out the water. 2. Roll it up like a color, continue to dip the necklace. 6. Hang to dry.
sausage. 3. Make the color bath according to the package.
4. Dip one end of the sausage into the bath. Dip it a few times. Bracelet
5. Rinse the napkin until the water that comes from it is clear. If YOU WILL NEED:
you want a stronger color, continue to dip the fabric. 6. Repeat plastic or wooden bracelet
on the other side of the napkin. 7. Hang to dry. hot glue gun
dyed ribbon
Pillows
YOU WILL NEED: 1. Glue one end of the ribbon on the back of the bracelet.
cotton or linen pillowcases 2. Twist the ribbon around the bracelet and secure the ribbon
fabric dye on the back with a hot glue gun.

1. Wet the pillowcase and squeeze out the water. 2. Make the Ribbon necklace
color bath according to the package. 3. Dip one end of the YOU WILL NEED:
pillow into the bath. Dip it a few times. 4. Rinse the pillowcase 6 yards cotton ribbon
until the water that comes from it is clear. If you want a stronger fabric dye
color, continue to dip the fabric. If you want a two-sided thin metal wire
pillowcase, simply do the same on the other side.
5. Hang to dry. 1. Make the color bath according to the package. You will
need two colors. 2. Cut the ribbons so that if fits nicely as a
necklace. 3. Dip one side first, rinse and then dip the other
side. 4. Allow to dry. 5. Make a simple metal closure.

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 Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt

CHARLIE’S
first birthday
~ WANDAWEGA LAKE RESORT ~

Imagine having your first birthday out in the woods surrounded

by family, friends, and some forest critters. Not a bad way to spend
your big day. Charlie sure seems like she loved it.

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S W E E T PAU L FA L L 2 0 1 2 | 1 2 1
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1 2 4 | S W E E T PAU L FA L L 2 0 1 2
 Chocolate-Dipped Apples

Hot Chocolat
e...It ’s not a forest party without it!

Deer Cake tipsycakechicago.com

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Cupcake Mushroom Topper

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Cupcake Mushroom Topper
Make a cute topper for a store-bought cupcake by placing two
merang kisses on top of each other. Glue them together with
some melted chocolate.

Chocolate-Dipped Apples
A fall classic.
SERVES 6

6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala

6 popsicle sticks
1 pound semi-sweet chocolate, cut into chunks
2 cups chopped nuts, use the kind you like the best

1. Twist off the stems from the apples and push a popsicle stick
into each one. 2. Put the apples in the fridge while preparing the
chocolate; they’ll coat better if they’re cold. 3. Slowly melt the
chocolate in a double boiler over hot water. 4. Remove from
the heat and stir until completely melted and warm, not hot.
5. Dunk each apple into the chocolate, allowing the excess
to drip back into the bowl. 6. Roll the apples around in the
chocolate, turning with the stick, so they’re coated all the way
up to the top. Use a spoon to baste any hard-to-get spots.
7. Put the desired coating in a separate bowl and roll the
dipped apples around so they’re completely covered. 8. Set
the chocolate-dipped apples on a cookie sheet lined with wax
paper. 9. Refrigerate until the chocolate is set.

Hot Chocolate
It’s not forest party without it!
SERVES 6 TO 8

15 oz dark, good quality chocolate


 8 tablespoons sugar, use more if you want it sweeter

seeds from 1 vanilla bean

7 cups milk

1. Chop the chocolate and place it in a pan with sugar and

milk.
2. Bring to a boil while stirring. 3. Add vanilla, give it a good
stir, and serve in large cups.
Create a topping bar for the hot chocolate with bowls of mini
marshmallows, shredded coconut, chocolate drops, etc.

Learn more about Wandawega Lake Resort at wandawega.com

S W E E T PAU L FA L L 2 0 1 2 | 1 2 7
a wild MICHIGA N SUPPER

Photography by Christina Holmes | Food Styling by Craig Lieckfelt

Prop Styling by Marina Malchin | Special thanks to Mr. Berenson & Prop Haus

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These recipes reflect a love for the
bountiful state of Michigan; this love
is shared by the food stylist and the
photographer, both born and raised
in the state. And though they are
now pursuing their passions in New
York City, the food stylist and the
photographer continue to hold Michigan
near and dear.
The food stylist (a fourth generation
pheasant hunter) and the photographer
(who grew up on a Michigan farm) have
truly lived Wild Michigan. Their Michigan
lives were defined in large part by
activities like forging for mushrooms,
cultivating ingredients from the garden,
picking roadside asparagus, and hunting
for dinner. In addition to the harvest
and the hunt, they are passionate about
being resourceful and using the entire
animal in their preparations.

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 om s
shro
mu
wild

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Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms

S W E E T PAU L FA L L 2 0 1 2 | 1 3 1
 fresh thyme leaves

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< Pheasant Confit Carbonera

Cured Pheasant Leg Roasted Pheasant Breast with Peas, Fava Beans,
& Wild Mushrooms
4 pheasant legs
2 tablespoons kosher salt 4 brined pheasant breasts
1
⁄2 tablespoon sugar 2 cups peas
3 bay leaves, broken in pieces 2 cups blanched and shucked fava beans
3 sprigs of thyme 1 cup morel mushrooms
2 cloves garlic, crushed 1 cup chanterelle mushrooms
10 black peppercorns, crushed 1 cup pheasant or chicken stock
5 juniper berries, crushed juice of 1 lemon
1 sprig rosemary, roughly chopped 2 tablespoons of unsalted butter
16 oz duck fat 2 tablespoons parsley, chopped

1. Mix together everything but the duck fat to assemble the salt
cure. 2. Rub the salt cure on the legs until completely covered
(storing in a glass or ceramic vessel). 3. Cover with plastic
wrap and refrigerate over night. 4. The next day, preheat oven
to 325°F. 5. Remove legs from cure mix, gently brush away any
excess cure mix. 6. Place in one even layer in a baking dish and
pour duck fat over, until completely covered. 7. Submerge a half
head of garlic, sprig of rosemary, and a small bunch of thyme
in the fat. 8. Wrap twice in aluminum foil, place in the oven, and
cook for 1 hour and 45 minutes. When it’s done, it should fall off
the bone very easily. 9. Cool and store the fat, it will last for
one week.
Pheasant Confit Carbonera
5 slices of smoked bacon (cut into 1” pieces)
1 clove garlic, minced
1 shallot, minced
6 oregano leaves, roughly chopped
1 tablespoon fresh thyme leaves
1 cup of Parmesan cheese, grated
1 pound of spaghetti (cooked al dente)
4 egg yolks
4 confit’d pheasant legs
cracked black pepper & salt, to taste
1 tablespoon extra virgin olive oil.
1. Put bacon pieces in a sauté pan and cook until crispy. 2. Add
1 tablespoon of olive oil, toss in garlic and shallot, and cook until
tender. 3. Add cooked spaghetti, the pheasant meat (removed
from bone), thyme, oregano, salt, pepper, and cheese. Toss
until everything is mixed together and hot.
Serve in a bowl and top with egg yolk, more pepper, olive oil
and cheese.
To make the brine:
1
⁄2 cup of kosher salt
1
⁄4 cup sugar
3 sprigs of thyme
1 sprig rosemary
3 bay leaves
1 clove garlic, crushed
5 juniper berries
5 black peppercorns, crushed
3 cups of water
1. Add all ingredients in a pot and bring to a boil so the salt and
sugar dissolve. 2. Chill completely and submerge the pheasant
breasts for 24 hours. 3. Take the meat out of the brine and let
them sit in the fridge for an hour. 4. Heat olive oil in a sauté pan
until it starts to slightly smoke. 5. Place the pheasant breasts
in the pan and lower your heat to medium. You will develop a
nice golden brown color. 6. Cook pheasant on each side for
four minutes. 7. Remove from the pan and set aside while you
cook your vegetables. 8. Add a tablespoon more oil to the pan
and add mushrooms and shallots. Cook for two minutes. 9.
Add peas and fava beans, cook for two minutes longer. 10. Add
chicken stock and reduce it by half. 11. Add butter, while swirling
the pan, until it becomes emulsified into the stock. 12. Finish
with lemon juice, salt, black pepper, and parsley.
Slice each breast into four pieces and spoon vegetables and
sauce over the meat.

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 < Crispy Skin Salad with Buttermilk Dressing

michigan microbrew

The Michigan micro-brew scene

With the era of industry slowly
dying in Michigan, the revival of
the long heritage of the making of
your own booze has come back
to life. As far as local micro-brews
are concerned amongst beer
connoisseurs, Michigan is among
the best. Make sure you check
out Bells, Founders, Arcadia, and
Arbor/Corner Brewery (just to
name a few) during your next visit
to the Midwest.

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wild fruit
Wild Fruit & Nut Sundae

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Crispy Pheasant Skin

pheasant meat
salt & pepper, to taste

1. Remove all skin from the pheasant

and trim any excess fat. 2. Preheat the
oven to 325°F. 3. Press skin between
two sheet trays, making sure to first
spray with non-stick or oil. 4. Bake for
25 minutes. 5. Once the skin is dry and
crispy, remove and set aside. 6. Heat
grapeseed oil until it starts to smoke
and deep fry the dried skin till it soufflés,
roughly 5 to 10 seconds. 7. When the
skin has cooled, blot with paper towel
and season with salt and pepper.

Wild Fruit & Nut Sundae

You can make this one your own with
some fresh, local ingredients.

Like:
vanilla ice cream
whipped cream
macadamia nuts
English walnuts
macerated strawberries
dried cranberries

1. In a small mason jar add two scoops

of a great vanilla ice cream and top
as you please. You can also layer in-
between scoops.

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 M ig o ld
r

flower
a

g o
lde

the

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Styling+photography by Dietlind Wolf

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Marigold Oil You can use this as a wonderful massage oil.

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 CALENDULA OFFICINALIS
Calendula officinalis is widely grown as an
herb and is really easy to grow in all soils.
It is also known as the poor man’s saffron
because of its amazing golden color.
The flowers were used in ancient
Greek, Roman, Middle Eastern, and
Indian cultures as a medicinal herb as
well as a dye for fabrics, foods, and
cosmetics. Many of these uses
persist today.

MARIGOLD SALADS
Marigold herbs are great in salads to add
a boost of flavor and color. Their taste is
a little bitter. Let them sit in ice water 30
minutes before adding to your salad.

MARIGOLD OIL
a few dozen freshly picked calendula,
 which are in season from June
until October
a good quality olive oil

1. Cut the stems and put the flowers in a

bowl that can be sealed. 2. Fill the bowl
with oil until the flowers are all covered
with oil. 3. Seal the bowl tightly. 4. Leave
the bowl for several weeks. It should not
be stored in a place that is too hot or too
cool. 5. After a few weeks, strain the oil.

MARIGOLD CREME
30 ml calendula oil
1 gram beeswax
4 grams lanolin

1. Mix oil, wax, and lanolin in a bowl.

2. Place the bowl over a pot of simmering
water. 3. Let sit until the wax dissolved.
It needs to reach a temperature of 70° to
dissolve properly. 4. Test to see whether
the mixture is consistent. Put some
drops of the mixture on a plate. If it is
too hard to be a crème, add some oil. If
the mixture should be harder, add wax.
5. Keep the creme in a closed container
when it is cooling down. 

Marigold Creme This is wonderful for rough hands and delicate skin.

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 Pantry confections
Photography by Susanna Blavarg

The queen of the dessert

buffet, Amy Atlas, shares
her ups and downs in
the kitchen.

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Do you have any secret tools in the kitchen,
any thing that you could never live with out?
My KitchenAid mixer.

If you could change anything about your

kitchen, what would it be? Like most New Yorkers, I
would say that I wish it were bigger.

What do you always have stocked in your

kitchen? Any specific products you always
want to have on hand? In the summer, I always have
fresh fruit. We try to get to the Union Square market on
weekends to pick up fruit from local farmers. Right now there
are stone fruits in my kitchen like Rainier cherries, donut
peaches, and blood plums.

What’s your go-to dish to make at home?

Vegetable lasagna. It is loaded with vegetables like cauliflower,
broccoli, carrots, and peas. I add white truffle oil and lots of
fresh, grated Parmigiano cheese.

What was your most nightmarish kitchen

PORTRAIT: ROBERT CAPLIN

situation? I once had company over and was making pies
and the liquid from the juices spilled in the oven and created a
lot of smoke. My smoke alarm went off. It definitely added a
little drama to the night. We ended up eating fresh fruit with
whipped cream. At first I was squirming inside, but eventually
laughed it off with my guests. Lesson learned—make the pies
ahead of time!

If you could only eat one thing for the rest of

your life, what would it be? Peanut butter.

Are there any foods you can’t stand? I’m not a big Check out Amy’s
fan of grapefruit. new book, Sweet
Designs: Bake It,
What does home-cooking mean to you? Home Craft It, Style It!
cooking means tradition to me. I love cooking with my boys. We
always have music on in the background. My six year old son is
usually the one chopping vegetables (with a dull knife) to make
salads. My seven year old son likes to get right in there with his
hands and mix and stir. If we’re making meatballs or a piecrust,
he gets down and dirty. My husband likes to add interesting
spices to season. It’s a family effort and at the end we have a
meal that we created together. The clean up is the part we don’t
like as much!

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