Sweet Paul Issue 19 Winter 2014

W IN T E R 2014

2 | SWEETPAULMAG.COM WINTER 2014

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MRSMEYERS.COM

inspired , COMMUNITYl avender, PRIDE, M E M O R I E S

bluebells, LAUGHTER, C O N F I D E N C E

S O N S , DAUGHTERS, mutts, LOVEPOETRY, debate, CONVERSATION

UNDERSTANDING, acceptance, MAGIC

We make Mrs. Meyer’s for all the BEAUTIFUL

th ings YOU GROW i n YO U R H O M E.

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SWEETPAULMAG.COM | 3

Cookies

It's a blue, blue Christmas

Scandanavian

We come bearing gifts

Cozy winter bites

Shadow boxes

Pistachio

Wool

Black is the new black

London shopping guide

Pantry confessions

Next time!

What’s up Sweet Paul?

Winter is the season to...

Recipe Monday

Crafty Friday

Lova's world

Keep your eye on

My happy dish

Books

Gorg-wanna handmade

Will's picks

From Mormor's kitchen

Gorg-wanna kids

Tamar’s ornaments

Woof

One for the season

Gorg-wanna design

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Contents WINTER 2014

PH

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PH

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New challenges I seem to be at a stage in my

life where I need new challenges.

(Like running a magazine isn’t

enough!) I really love being

busy, I don’t know why. Both my

grandmother and mother always

loved to be busy, and even my

sister is bitten by the same bug.

It must be in our blood.

So I decided to pick up a

camera and start shooting. And

I love it. I will never call myself a

photographer—I have too much

respect for my photographer

friends to do that. But I have

been watching them for years,

and picked up a few tricks here

and there. Some results of my

work can be found in this issue.

Be gentle with me.

Christmas is here and I

have been thinking about my

childhood Christmases a lot. I’ve

been thinking about what made

me excited back then. I realized

it was mostly about the senses:

the smell of Christmas food, a

bowl of clementines, pinecones

and cinnamon sticks thrown into

the fireplace.

I wasn’t so excited about

the gifts, but mostly about the

whole family coming together

to spend time with each other.

I just loved cuddling up with

my mom in her big bed on

Christmas day, both of us

reading the books we received.

Hers was always a romantic

novel set in a hospital and mine

was always something historical.

Those were magic moments.

I wish you all a very happy

holiday and may all your dreams

come true.

XO

So I decided to pick up a camera and start shooting. And I love it. I will never call myself a photographer—I have too much respect for my photographer friends to do that. But I have been watching them for years, and picked up a few tricks here and there. Some results of my work can be found in this issue. Be gentle with me

What’s up Sweet Paul? only youA thoughtful giftcould make

Make totally unique photo albums, baby books, cookbooks

full of family favorites, travel albums, storybooks, and more.

If you can dream it up, you can turn it into a one-of-a-kind

gift book with Blurb. Get the tools, creative flexibility, print

quality, and inspiration you need to make truly thoughtful

gifts for everyone on your very special list. blurb.com/gifts

Six & Eight by Kellie French


only youA thoughtful giftcould make

Make totally unique photo albums, baby books, cookbooks

full of family favorites, travel albums, storybooks, and more.

If you can dream it up, you can turn it into a one-of-a-kind

gift book with Blurb. Get the tools, creative flexibility, print

quality, and inspiration you need to make truly thoughtful

gifts for everyone on your very special list. blurb.com/gifts

Six & Eight by Kellie French

http://www.blurb.com/gifts


Paul VitaleMarketing & business development [email protected]

Joline RiveraArt [email protected]

Nellie WilliamsGraphic [email protected]

Will TaylorMarket [email protected]

Susanna Blå[email protected]

Contributors

Aimee Swartz

Anne Moltke Hansen

Carlo Geraci

china squirrel

Dietlind Wolf

Kristin Gladney

Linda Pugliese

Linda Xiao

Lova Blå[email protected]

Laura Kathleen MaizeCopy [email protected]

Advertising [email protected]

General [email protected]

Paul LoweFounder & [email protected]

Follow us on Instagram

instagram.com/sweetpaulmagazineinstagram.com/jolineriverainstagram.com/brightbazaar

Maeve Sheridan

Michael Cunningham

Michaela Hayes,

Crock & Jar

Molly Shuster

Reetta Pasanen

Sanna Kekalainen

Ulf Svane

http://www.millmercantile.com/


ritstudio.com

Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC

Give the gift of color

this holiday.

http://ritstudio.com/


Finnsdottir range by Anne Hoff, $27 finnsdottir.dk

Winter is the season to ...

CREATE a warm and cozy vibe at home with gently flickering candlelight and delicate festive touches

COOK with cinnamon, cloves, and clementines

DRINK a Raspberry Martini SparkleMakes 8 drinks

12 oz Martini 5 oz gin 2 bottles Prosecco 4 teaspoons icing sugar 24 frozen raspberries

1. Mix the Martini and gin together in advance

and chill the Champagne flutes in the fridge.

2. When you are ready to serve the drinks, add

half a teaspoon of icing sugar into 8 flutes.

3. Pour the Martini and gin

mixture, stir with a spoon, and then add

the frozen raspberries.

4. Top up with the prosecco and enjoy!

SHOP at H&M Home for simple, stylish, and affordable decorative touches that will last long beyond the holiday season and throughout the winter months hm.com

BAKE candy cane cookies

Vase with metallic rim, $21

Stag cushion $22

Storage baskets $29


art prints

FaBriCs

HOLiDaY CarDs

minted.com

See Rachel’s entire collection of art, fabric, and stationery designs at aletheaandruth.minted.com

rachel nanfeltO f a l e t h e a & r U t h , S e at t l e , W a

Welcome to

the world’s most inspired

Creative marketpL aCe.

15% OFF+ Free reCipient

aDDress printinG

CODE: SPHOL15EXP: 1/31/2015

http://www.minted.com/



Look what Sweet Paul spotted!1. 356 Instagram pictures

Hooked on social? Us too! But we want to

free our favorite pictures and enjoy them

all year round. Why not print a calendar

with your top snaps!

printstagr.am, $40

2. Lake card set

This card set is the perfect gift for the

stationary lover in your life. We challenge

you not to keep it for yourself!

socialpreparednesskit.com, $32

3. Pure copper & stainless steel

cocktail shaker

Cocktails just got even more chic thanks

to this metallic beauty—and just in time

for the party season, too. We’re gonna “do

a Swifty” and shake, shake, shake it off!

kaufmann-mercantile.com, $219

W I N T E R

Our top three holiday decorating ideas this season

Foil pressed framed photo

Personalizing your festive décor is a great

way to welcome friends and family into

your home and make them feel welcome

during the holidays. One of our favorite

stationary stores, Minted, has created

these oh-so-charming framed photos

(prices vary) for the 2015 season. We

love this polka dot foil pressed design

that is perfect for catching the season’s

shimmering candlelight. Whether you

pop in a new or old family photograph, it’s

bound to delight all the family when they

see it hung on the wall.

minted.com

Snow globes

The clever folks at West Elm always

know how to pull together a stylish

assortment of holiday décor, and this year

is no different. Our pick of the crop this

season are their snow globes. Set on a

faux birch base, the forest-themed snow

globes (from $14) are ideal for adding

instant winter wonder to any home. Place

one on top of a pile of books for a festive

finishing touch, or line up several across

the mantle for a winning (and playful!)

Christmas look.

westelm.com

Penguin or reindeer wine rack

Who says wine is just for drinking? Not

us! Here at Sweet Paul we love these wine

holders ($37 each) that make a statement

out of the bottles before and after they’ve

been opened. For a talking point, why not

place the penguin and reindeer shaped

wine racks on a sideboard in the dining

room. Not only do they make for quirky

holiday décor, but they are fun gifts, too!

notonthehighstreet.com

Treat a loved one (or yourself!) to a stylish and timeless piece that will lend an air of elegance and grace to any desktopBrass desk organizers, poketo.com, from $39

1.

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Welcome to the world’s most inspired

Creative marketpL aCe.

a L L F r O m a r t i s t

aLetHea & rUtH from seattLe, Wa1. SnOWflaKe WISheS foil-pressed holiday card2. PaInt StUDY SUnSet limited edition art print shown in Minted’s hand-carved wood frame 3. DOtteD DIaMOnD fabric

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3.

art prints

FaBriCs

HOLiDaY CarDs

minted.com

real foil-pressed holiday cards.

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FOOD+STYLING+PHOTOGRAPHY by Paul Lowe

Recipe Monday


If I don’t bake these cookies, it’s not Christmas in my house

Jam Cookies

Makes 10 large cookies

1 stick salted butter 1 cup sugar 1 large egg 2 cups plain flour ½ teaspoon baking powder 1 teaspoon vanilla extract jam (I used apricot and raspberry/plum)

1. In a large bowl, beat

butter and sugar until light

and creamy.

2. Add the egg and beat it into

the mixture.

3. Add flour, baking powder, and vanilla,

and mix until combined.

4. Wrap in plastic and refrigerate for at

least 2 hours before use.

5. Preheat oven to 350°F.

6. Roll out to 1⁄8” thickness on a

floured surface.

7. Cut out large round cookies and

transfer to a parchment-paper-covered

baking tray.

8. Spread about ½ a teaspoon of jam on

each cookie.

9. Cut out stars, hearts, and trees in the

leftover dough and place on top.

10. Bake for about 8–10 minutes, or until

just golden.

11. Cool on a wire rack.

Store in an airtight container with

sheets of parchment paper between

each cookie.


CRAFT+STYLING+PHOTOGRAPHY by Paul Lowe

Crafty FridayThis is such a fun way to use all those old holiday family photos. And the best thing? It’s more or less free! All you need is paper, a printer, and a sewing machine


Memory Advent Calendar

You will need:

holiday family photos (if you don’t have any there are thousands online)printerpaperscissors25 small giftssewing machinethin ribbon

1. Start by printing out 25 fun

holiday images and cut them

down to size.

2. Print out the numbers from

1–25 and cut them into small

ribbon shapes.

3. Use plain paper to cut out

backs for all the images.

4. Place a small gift in between

each photo and its backing,

and use the sewing machine to

close each up like a pillow.

5. Sew on the number ribbon

as well.

6. Glue a ribbon to the back of

each parcel and hang them on

the wall.


Lova's world

CRAFTS+STYLING by Lova Blåvarg | STYLING+PHOTOGRAPHY by Susanna Blåvarg


Paper Star

One Swedish Christmas tradition that

I truly love is to have large paper star

lanterns hanging in the windows. You can

see these lanterns in nearly every window

each December. At first there was only

one kind, but now you can get them in lots

of different patterns and colors. This year

I decided to make my own and, using the

template from Sweet Paul’s website, you

can make one too!

You will need:

templates from sweetpaulmag.compaperhobby knifescissorspenciltransfer paperpaper glueribbon or stringlamp on a cord

1. Print out the star template from the

Sweet Paul website. For a seven-point star

you will need seven sheets of paper.

2. Draw a pattern for decorative holes on

another piece of paper. You can make it

simple or more intricate depending on

how much time and patience you have.

3. Transfer your design to all the sheets

using transfer paper.

4. Cut out the holes using a hobby knife or

scissors. Then cut out the templates.

5. Fold the paper shapes in half along the

line. Also fold the flaps. The flap along

the edge should be folded in the same

direction as the fold in the middle, while

the flap at the bottom should be folded in

the other direction.

6. Glue 2 paper shapes into 1 point and

then attach the points to each other.

Leave an opening where the lamp will go.

7. Attach a ribbon or string to each side—

you'll use this to close the star. Remember

to use a light bulb that doesn’t get hot, so

you won’t risk setting the star on fire!

8. Hang the star in your window the

classic Swedish way.


http://www.amazon.com/gp/product/0762449691/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762449691&linkCode=as2&tag=swepaumag-20&linkId=BXBPUDOSHMC3RM6P

http://www.clementinestore.com/

http://www.clementinestore.com/


TEXT by Aimee Swartz | PHOTOGRAPHY by Susanna Blåvarg

Keep your eye on

A stitch in timePatience and good practice. Keep it simple and do it well. Make what you love and love what you make. These are just some of the guiding principles that make Merchant & Mills not only a sew shop and haberdashery but a lifestyle


Formed in 2010 by designer Carolyn Denham and writer/photographer Roderick Field, Merchant & Mills boasts a delightful collection of fabric: lush mohair, hand-blocked Indian cotton, and

everything in between—a range of timeless

patterns and superb sewing notions boxed

in unexpected utilitarian packaging. Truly a

typographer’s dream. Next up from Merchant

& Mills are two new books—Essential Skills,

a pocket-size handbook of basic sewing

techniques, and The Workbook, a go-to guide

to fashion a complete wardrobe. In time, the

massively creative duo hopes to develop made

goods and a curated home wares collection.

We can’t wait!

In the meantime, we sat down for a chat

with Carolyn.



We believe in patience and endeavor, using quality tools and materials to achieve genuine satisfaction from a job well done

K E E P Y O U R E Y E O N

AS: What led you to start Merchant & Mills?

CD: A heartfelt desire to put designer-level clothes in the hands

of the home sewist to inspire confidence, elegance, and self-

expression from the sound basis of simple, classic patterns.

AS: What’s your design philosophy?

CD: Simplicity is best. Allow the fabric and cut to do the work.

AS: What inspires your work?

CD: Anything from an old shop sign to an iron bridge; evidence of

the hand at work in the world.

AS: What are the core values of your business?

CD: We believe in patience and endeavor, using quality tools and

materials to achieve genuine satisfaction from a job well done.

AS: What is the best thing about your work?

CD: Seeing a customer walk through the door dressed

completely in Merchant & Mills. They always have such a

sense of pride.

AS: Do you have a particular fabric or other product that is

especially dear to you?

CD: A great deal of investigation and work goes into developing

our products. For me, each one has a story, and the best are

those that result from a battle between Roderick and myself to

create something more than the sum of its parts.

AS: Why is making so important to you?

CD: It’s a therapeutic exercise, something in which you can lose

and also become yourself.

AS: What would you say to someone who has never tried

to sew?

CD: Driving is much more difficult!

One very special creative retreat weekend at the urban outfitters corporate campus, home of Anthropolgie & Terrain. Featuring modern crafting workshops taught by world renown teachers.

April 11 & 12, 2015Philadelphia, PA

save the date!

at

themakerie.com

More details coming soon!

http://themakerie.com/retreat/sweet-paul-makerie-at-terrainapril-11-12-2015/


ANNUAL WEDDING ISSUE 2014/2015

Sweet Paul Magazine

Weddingtheissue

The Perfect Gift. To Give or To Get!

Sweet Paul Eat & MakeCharming recipes + Kitchen Crafts You Will Love

Available at Amazon, Barnes & Noble, and IndieBound

Click here for the digital edition

Click here for the print edition

http://www.amazon.com/gp/product/0544133331/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0544133331&linkCode=as2&tag=swepaumag-20&linkId=224JIBHO6WO3UZHD

https://gumroad.com/l/fjfic

https://gumroad.com/l/fjfic

http://sweetpaul.bigcartel.com/product/sweet-paul-wedding-annual-2014-2015


RECIPE by Michael Cunningham | STYLING+ PHOTOGRAPHY by Paul Lowe

My happy dish


Want to be a“My Happy Dish” Winner?

“This dish makes me happy because it combines two of my favorite recipes along with cherished holiday memories. My family has always had oyster stuffing for the holidays and I love oysters casino. Oyster stuffing + oysters casino = Happy Me, Happy Dish!”

Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com

“My Happy Dish” recipe winnerMichael Cunningham

Oyster Casino Holiday Stuffing

Serves 8 10 cups day-old French bread, cut into ¾” cubes 6 strips bacon, cut crosswise into ¼” strips 1 cup red bell pepper, diced 1 cup green bell pepper, diced ½ cup shallots, thinly sliced 1 tablespoon fresh thyme, finely chopped 2 large garlic cloves, minced ²⁄3 cup dry white wine 1⁄3 cup fresh lemon juice 1 tablespoon Worcestershire sauce 2 pints fresh oysters, liquor reserved (about 1 cup) Kosher salt & fresh ground black pepper, to taste 1⁄3 cup heavy cream ¼ cup+¼ cup Parmigiano-Reggiano, finely grated ¼ cup flat leaf parsley, finely chopped 2 large eggs, beaten 2 cups chicken stock 2 tablespoons butter, diced


2. Place the bread cubes in a large bowl.

Set aside.

3. Sauté bacon in heavy, large skillet

over medium-low heat until crispy

and golden-brown. This will take about

10 minutes.

4. Transfer bacon to a plate lined with

paper towel. Reserve bacon drippings

in pan.

5. Add peppers, shallots, and thyme to

same skillet.

6. Sauté until the shallots are tender

and translucent. This will take about

8 minutes.

7. Add garlic and sauté 1 minute

until fragrant.

8. Add the wine, lemon juice,

Worcestershire sauce, and reserved

oyster liquor, salt, and pepper.

9. Simmer until reduced by half.

10. Add heavy cream and remove from

heat. Let cool.

11. Add the mixture to the bowl with the

bread cubes.

12. Add ¼ cup Parmigiano-Reggiano,

parsley, eggs, and oysters. Toss well

but gently.

13. Slowly add chicken stock until evenly

and thoroughly moistened but not soupy.

14. Spoon dressing into a buttered

casserole dish.

15. Dot top with butter and bake until crisp

and golden. This will take about 1 hour and

15 minutes.

16. Remove from oven and top with bacon

and remaining Parmigiano-Reggiano.

Serve immediately.


http://www.healthyessentials.com/


Books

Sunday Suppers: Recipes

+ Gatherings

Karen Mordachai

For those who yearn to

connect around the table,

Karen’s simple, seasonally

driven recipes, evocative

photography, and understated

styling form a road map to

creating community in their

own kitchens.

Clarkson Potter, $33

Top With Cinnamon: Stylish

Sweet and Savoury Recipes

Izy Hossack

Izy Hossack discovered her

culinary passions as a young

girl watching her food-loving

parents in the kitchen. Now

at 18, she's releasing her first

beautiful cookbook!

Rizzoli New York, $30

Candy Aisle Crafts:

Create Fun Projects with

Supermarket Sweets

Jodi Levine

From party decorations

to children’s toys, from

wearable art to cute gifts,

you need look no further

than your supermarket

shelves for the materials

to make these unique (and

kid-friendly) food crafts!

Random House, $17

Mister Finch: Living in a Fairytale WorldMister FinchMy friend Mister Finch's new book invites us to a magical world of stuffed animals and creatures from British folklore. He's such a talented textile artist! Glitterati Incorporated, $50

What to Bake and How

to Bake It

Jane Hornby

This is a beautiful cookbook

for amateur bakers looking

to master the classics and

expand their repertoires!

Phaidon, $35

Baked Occasions:

Desserts for Leisure

Activities, Holidays, and

Informal Celebrations

Matt Lewis & Renato Poliafito

My friends Matt & Renato's

third cookbook celebrates

a year in desserts! They've

got the perfect recipe for

every occasion that you could

possibly need!

Stewart, Tabori & Chang, $35

http://www.amazon.com/gp/product/099134197X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=099134197X&linkCode=as2&tag=swepaumag-20&linkId=C4C76Q5BODUTW7Y2

http://www.amazon.com/gp/product/0385345267/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0385345267&linkCode=as2&tag=swepaumag-20&linkId=XU6GFSH7MC2MOPGW

http://www.amazon.com/gp/product/174270770X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=174270770X&linkCode=as2&tag=swepaumag-20&linkId=AFGBK6KU3ONB2PT2

http://www.amazon.com/gp/product/0804137919/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0804137919&linkCode=as2&tag=swepaumag-20&linkId=7UQE4CJXNK4LCCJL

http://www.amazon.com/gp/product/0714868655/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0714868655&linkCode=as2&tag=swepaumag-20&linkId=URGXTSELH6GKBFGB

http://www.amazon.com/gp/product/1617690511/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1617690511&linkCode=as2&tag=swepaumag-20&linkId=MU5UPK2Y7RQOTZSE


IMA

GE

: Fai

ryfo

lk

Gorg-wanna handmade

Christmas tree and Felted candy cane garland, Fairyfolk, $99etsy.com/shop/Fairyfolk


1.

1. Christmas DIY paper decoration pack Sam Osborne Store, $21, etsy.com/shop/SamOsborneStore

2. Burlap monogram christmas stockingTwenty Eight 12, from $36, etsy.com/shop/TwentyEight12

3. Christmas bell embroidery blank Tiny Lizard Gifts, $5, etsy.com/shop/TinyLizardGifts

4. Geometric mountain inspired Christmas decor Anita Ivancenko, $17, etsy.com/shop/anitaivancenko

5. Set of 3 handmade wooden Christmas trees decoration BartLOVEsky design, $20, etsy.com/shop/BartLOVEskydesign

6. Cinnamon sticks candleStill Water Candles, $20, etsy.com/shop/StillWaterCandles

7. Rustic outdoor Christmas treeSouvenir Farm, $59, etsy.com/shop/SouvenirFarm

3.4.

5.

6.

7.

WILL’S FAVORITE

2.

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crEate The peRfect partY . . .

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Will’s picks

A Scandi ChristmasThis season we’re taking our lead from the effortlessly stylish approach to festive décor in Scandinavia. Let Sweet Paul’s market editor, Will Taylor, show you how to pair cool whites with natural, rustic textures, alongside gentle flashes of seasonal green and red for a sophisticated holiday lookChristmas tree trim, from $10, fermlivingshop.com


A simple approach to holiday decorating

With all the razzmatazz and noise during the festive season, it

can pay dividends to embrace a pared-back Scandi approach

to Christmas decorating. There’s a distinctly stylish feel to the

Scandinavian way of decorating for the holidays that feels oh so

calming. Here at Sweet Paul, we think that this is much needed

in a season so manic and busy; it’s the ideal way to make your

home feel like a festive sanctuary from overcrowded stores and

to-do lists.

The great thing about this festive look is that, thanks to

its simple elements, you can easily work in existing decorations

or treasured family items that you have been decorating with for

years. The key to make it work is to edit, edit, edit! Start

with a base of festive basics that gently nod to the holidays—

think: seasonal foliage, pinecones, and rustic wooden textures.

Utilize the natural beauty of organic materials and elements

to tell the story of your space. Fill a bowl on the coffee table

with gently glittering pinecones; string holly and ivy across the

mantelpiece; place handmade wooden decorations in empty

nooks—these organic decorating ideas call on natural elements

such as fir, bark, and foliage to deliver effortlessly stylish

Christmas decorations.

With your base of natural materials in place, you can then

layer in cool, crisp whites as a nod to the snowy Scandinavian

landscapes. In amongst the white decorative pieces, place

flickering fairy lights, drape paper garlands, and pepper

occasional red and green painted pieces. Complete the

setting with a suitably scented candle to complete the sensory

experience, and fill your home with the scent of pine, clove,

clementine, and cinnamon.

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Candlestick holder, $134, fermlivingshop

Will’s tip! Holiday décor can be both playful and stylish, keeping you and your little ones happy! We love these metal sweet baskets for trimming your tree in true Sweet Paul styleNilly sweet baskets, $15, rowenandwren.comIM

AG

E:

Row

en a

nd

Wre

n

1.

2.


7.

W I L L ’ S P I C K S

Will’s tip!Having guests to stay this festive season? Why not make them feel right at home (and raise a smile

or two) with one of these distressed signs hung next

to their bedThe Most Wonderful Time sign, $24,

retreat-home.com

1. Thyme jardin candleJayson Home, $55, jaysonhome.com

2. We wish you a merry Christmas wooden tree Mollie and Fred, $8, mollieandfred.co.uk

3. Large driftwood starDesign Vintage, $8, designvintage.co.uk

4. Mistltoe-lightsDot Com Gift Shop, $32, dotcomgiftshop.com

5. Metsa green trayArtsy Modern, $32, artsymodern.com

6. Pinecone wreathWest Elm, $29, westelm.com

7. Pre-lit birch paper treeJohn Lewis, $203, johnlewis.com

3.

4.

6.

5.


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SPRING 2014

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From Mormor’s kitchenWill Santa find the way?It was almost Christmas and it would not stop snowing. It snowed 24/7 for almost the

whole month of December. The snow

piled up above our first-floor windows.

My poor dad had to go out several

times a day to plow the driveway. The

great thing was that many businesses

were closed and both my parents

were home all the time. I was five

years old, and very happy.

But there was a great dark cloud

over all this happiness. With all this

snow, how was Santa going to find his

way to our house?

Remember, Norwegian Santa

does not fly with reindeer, but walks

from house to house with his bag of

presents. With all this snow, how was

he going to be able to make it to all the

houses in Norway? I was so worried

and drove my parents and Mormor

crazy with all my questions.

Little did I know that Santa lived

two houses away. Every year, my dad

and a neighbor would play Santa in

each other’s houses. So while I was

worrying about Santa’s visit, they

were calm as a lake.

On Christmas morning I was

worried out of my mind. I started to

make these cardboard signs that I

wanted my father to put up outside

our house. They must have thought it

was cute because they did it. I helped

put the signs up, and Mormor came

out with her wonderful hot chocolate

with toasted nuts and cranberries

on top.

And yes, if you’re wondering, Santa

did come that year.


Mormor’s Hot Chocolate

with Toasted Nuts

& Cranberries

Serves 4

4 cups whole milk ½ vanilla bean, seeds scraped out 10 oz good quality milk chocolate, cut into pieces ½ cup mixed nuts, toasted 2 tablespoons cranberries

1. Heat the milk and vanilla in

a pot.

2. Let it stand for 5 minutes

and remove the vanilla bean.

3. Add the chocolate and stir

until melted.

4. Pour into mugs and top

with nuts and cranberries.


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Gorg-wanna kids

Merry & Bright decorations, Land of Nod, from $6landofnod.com


1.

1. Tingleby wallpaper This Modern Life, $62 per roll, thismodernlife.co.uk

2. HarmonicaLand of Nod, $8, landofnod.com

3. Mini rodini blue stripe rain jacketScout and Co, $73, scoutandcokids.com

4. Paper coloring costumeOMY Shop, $18, omy.fr

5. Willow romperEmerald August, $28, emeraldaugust.com

6. Elephant baby blanketLittlephant, $55, webshop.littlephant.com

7. Perch toddler bedOeuf, $440, oeufnyc.com

WILL’S FAVORITE

2.

3.

4.

5.

6.

7.


Tamar’s ornaments

Text by Paul Lowe | Photography by Kristin Gladney

I asked one of my favorite artists, Tamar Mogendorff, to design a cute craft project for Sweet Paul’s readers. She came up with these beautiful ornaments for you all. Tamar’s one-of-a kind soft sculptures are a sight to behold. They are all handmade out of fabric and thread


Why do you work with textiles?

It was always materials that came handy—

old cloths, old curtains, towels… and there

was always a needle and a thread, and so

I made objects, dolls, and other stuff from

textiles. Now I am enjoying the endless

world of textiles. It gives me endless

opportunities, and it inspires me.

What is your favorite childhood

holiday memory?

We used to celebrate Hanukkah, and every

year we cut colorful transparent paper (like

cellophane) and glued it with margarine on

the windows: menorahs, candles, dreidel,

and abstract patterns. It was so beautiful

at night, walking around and seeing all the

colors and shapes in the light. We would

also take grapefruit and cut out shapes,

put a handle on the side, and place a

candle inside. Making these would take

the darkness away. It is the holiday of light,

after all.

Any ornament-making tips you can

give our readers?

Don’t try to make your ornaments perfect.

Try different sizes, fabrics, colors—go with

your feelings. But mainly: have fun, enjoy

the making. Happy holidays!

For the Star and Moon ornament,

you will need:

template at sweetpaulmag.com2 kinds of fabric, for the back and the frontneedle & threadscissorscotton filling

Star

1. Cut out the template and pin the 2 parts

to your fabrics. Cut out your shape.

2. Sew the front to the back. Remember

to leave a small hole so you can get the

filling in.

3. Fill the ornament and sew up the hole.

4. Add some thread to make a loop so you

can hang your star.

You can also make a simple stitched

face and add some silver threads on the

ends of the star.

Moon

1. Cut out the template and pin the 2 parts

to your fabrics. Cut out your shape.



filling in.



can hang your moon.

Nut

You will need:

template at sweetpaulmag.com3 kinds of fabric, 2 for the front and 1 for the backneedle & threadscissorscotton fillinggold sewing thread

1. Cut out the template and pin the 2 front

parts to your fabrics. Cut out your shape.

2. Pin the 2 front parts to the back fabric

and cut out the back.

3. Use the needle and thread and sew the

2 front parts together.



filling in.


6. Use gold thread and sew on the “V”s

onto the top part of the nut.


can hang your nut.


Keep track of

SWEETPAULMAG.COM | 5958 | SWEETPAULMAG.COM FALL 2013

Pickling! Fruits, vegetables, you name

it—there is a way to pickle it. Whether it

is a quick refrigerator pickle, a pickle that

you can into jars to stock your pantry, or

a nutritionally packed fermented pickle,

there are an infinite variety of ways to add

more flavor to your local winter meals.

These are some of my new seasonal

favorites. Now is the time, so get pickling!

FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg

in all of your favorite places!

https://www.etsy.com/pages/sweetpaulmagazine

https://twitter.com/sweetpaul

https://www.facebook.com/sweetpaulmagazine

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Download all back issues as PDF files! gumroad.com/sweetpaul

W IN T E R 2014

SU M M E R 2014

SPR ING 2014

FA L L 2014

From an award-winning chef and New York Times best-selling author

A RUX MARTIN BOOK

Get a taste of what Marcus cooks at home

www.marcussamuelsson.com #MARCUSOFFDUTY

From an award-winning chef and best-selling author

Get a taste of what Marcus Get a taste of what Marcus Get a taste of

cooks at homewww.marcussamuelsson.com #MARCUSOFFDUTY

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http://www.marcussamuelsson.com/

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Gorg-wanna woofI think Hugo must be a mix of a

French Bulldog and something

Norwegian, because he loves

salmon even more than I do!

Whenever I put any form of

salmon in his bowl it’s gone

within seconds.

I make these balls for

myself too, but then add some

chopped herbs and, of course,

some salt and pepper.

Hugo’s Salmon Balls

Makes about 12 balls

3 cups raw salmon filet, no skin or bone, coarsely chopped ¼ cup celery, chopped 1⁄3 cup carrot, chopped 1 egg white butter or oil, for frying

1. Place all ingredients

in a blender and blend

until smooth.

2. Form into walnut-

sized balls and fry them

in oil or butter. A good

trick is to brown them

on both sides, throw

a little water in the pan,

and put on a lid.

3. Let them steam for about

2 minutes—that gives them a

just-done center.



PAUL’S FAVORITE

1. Canvas pet tote red

& navy

Love Thy Beast, $132,

lovethybeast.com

2. Harper bandana

Love Thy Beast, $132,

lovethybeast.com

3. Kid's pug long-sleeve

tee shirt

Scout and Co., $42,

scoutandcokids.com

4. Larry the long dog tray

Mary Kilvert, $33,

marykilvert.com

5. All the breeds make

up bag

Plum & Ashby, $24,

plumandashby.co.uk

6. Antique 1920s bronze

french bulldog figure

Growler, $488,

growler-london.co.uk

7. Tartan grey dog

sleeping bag

Cloud7, $189, cloud7.de

7.

4.

5.

3.

2.

1.

6.


FOOD+STYLING by Michaela Hayes, Crock & Jar | PHOTOGRAPHY by Paul Lowe

One for the season


As a child, the holidays were always an especially sweet time of year in my house. And

by sweet I mean candies and cakes, pies

and fudge, cookies… and more candy.

There is always fudge in my mom’s house

for Christmas, and sugar cookies to be

decorated, sometimes a chocolate chiffon

pie or lemon merengue pie, divinity,

stockings full of store-bought candy,

dishes of pulled sugar candy, and always,

always, the special Christmas cake. If I

had a serious sweet tooth, I’d be done for.

Historically, I have been known to gain five

pounds in one week of holiday visiting.

As an adult, I challenge myself to eat more

healthily and seasonally. Like everyone,

sometimes I do better than others, and

the winter holidays feel like a time to

let loose a little and celebrate. So when

I think about what I want to put in the

stomachs and stockings of the people I

love, it’s time to get a little creative.

When looking for a balance between

sweet and healthy, fruit is a great place to

start. Making fruit leather is a wonderful

way to get a little more bang for your fruit

buck. Drying concentrates the fruit’s

natural sweetness, and adding spices

creates a more complex flavor, making

this leather a snack fit for a finicky child or

an adult gourmand.

Have fun making this leather on a

chilly winter day. The scent of baking

apples, maple, and spices is a great way

to warm up your kitchen. You can make

these little leather wraps special with

some pretty packaging, or simply throw

them in your bag for a healthy and sweet

snack on the go.

Red Apple Leather

You can definitely use green apples for

this. The coloring comes from a beet—

totally delicious and you don’t need to let

any beet-phobic folks know. They won’t be

able to tell!

2 lbs of apples (about 5 medium apples) 1 lemon, juiced 1 red beet (golf ball sized) 1 tablespoon maple sugar (optional) ½ teaspoon cinnamon, ground ¹⁄8 teaspoon cardamom, ground pinch of salt

1. Preheat your oven to 225˚F.

2. Peel, seed, and chop up apples. Peel

and chop up the beet.

3. In a food processor or blender, blend

the apples and beet with the lemon juice

until smooth.

4. Stir in the sugar, spices, and salt.

5. Divide the purée in half and spread it in

an even layer, ¼” thick, onto 2 parchment

lined baking sheets. The rectangles will

end being about 9x14” large and will not

completely fill the sheet.

6. Bake the leather in the oven until it

is dry to the touch, about 1½–2 hours,

rotating the pans halfway through. Turn

off the oven and allow the leather to cool

completely inside.

7. Peel the leather off the parchment and

cut it into shapes using scissors.

Roll the shapes in waxed paper and

then tissue paper and tie with string for

a sweet, healthy treat for your favorite

child or adult!


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yll H

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Gorg-wanna design

Large paper star decorations, Idyll Home, $16 eachidyllhome.co.uk


WILL’S FAVORITE

1.

2.

3.

4.

5.

6.

7.

1. Abstract one printXavier and Me, $89, xavierandme.com

2. Black pod vaseKoromiko, $61, koromiko.com

3. Christmas reindeer pillowFlossy-p Art, $35, flossypArt.etsy.com

4. Bell taper candle holderIn Spaces, $12, in-spaces.com

5. Mango bread boards with a crossIn Spaces, $64, skandivis.co.uk

6. Archibald dining tableMaisons du Monde, $975, maisonsdumonde.com

7. Smukke black dining chairABC Home, $295, abchome.com

noritakechina.com

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Noritake Colorvara 4/C Spread Martha Stewart Weddings

Trim :Bleed :Safety :

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Trim :Bleed :

Safety :

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58 | SWEETPAULMAG.COM WINTER 2014JENIS.COM #BESTGIFTEVER

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features WINTER 2014 | ISSUE NO. 19

c o o k i e si t ' s a b l u e , b l u e c h r i s t m a s

s c a n d a n a v i a nw e c o m e b e a r i n g g i f t s

c o z y w i n t e r b i t e ss h a d o w b o x e s

p i s t a c h i ow o o l

b l a c k i s t h e n e w b l a c kl o n d o n s h o p p i n g g u i d e P

HO

TO

GR

AP

HY

by

Lind

a X

iao


with savory spices

PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

Sichuan Peanut Brittle

Lemon Rosemary Shortbread


Chocolate Chili Icebox Cookies

Makes about 4 dozen

1½ cups all purpose flour 1⁄3 cup Dutch-processed cocoa powder ¾ teaspoon cinnamon, ground ½ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon baking soda 1½ sticks unsalted butter, at room temperature ¾ cup sugar 1 egg white 1 teaspoon vanilla extract demerara sugar, for rolling

1. Whisk together the first 6 ingredients.

2. Beat butter and sugar until light and fluffy.

3. Add egg white and vanilla and beat to

combine. Scrape down sides of bowl.

4. Add the flour mixture and stir just

until combined.

5. Turn dough onto a lightly floured surface.

6. Dust your hands with flour and shape into

a disc.

7. Cut disc in half and shape each into logs

about 8” long and 1½” in diameter.

8. Roll in demerara sugar and wrap well with

plastic wrap.

9. Refrigerate until completely chilled, at least

4 hours or up to overnight.

10. Preheat oven to 350ºF.

11. Line baking sheets with parchment paper.

12. Cut into ¼” slices and arrange cookies on

baking sheets 1” apart.

13. Bake, in batches if necessary, until cookies

are soft but dry. This will take about 9 minutes.

14. Transfer to a wire rack and let

cool completely.


Anise Butter Cookies


4 to 6 tablespoons water, as needed

1. Whisk together the first

6 ingredients.

2. Beat butter and sugars

until light and fluffy.

3. Add egg and beat

to combine.

4. Add vanilla, molasses,

and honey, and mix until

thoroughly incorporated.

5. Add the flour mixture in

2 batches, mixing just until

combined.

6. Turn dough out onto a

lightly floured surface and

shape into 3 discs.

7. Wrap each with plastic wrap

and refrigerate at least 1 hour

or up to overnight.

8. Preheat the oven to 350ºF.

9. Working 1 disc at a time, roll

on a lightly floured surface

until the dough is ¼” thick.

10. Press with a well floured

cookie mold or decorated

rolling pin.

11. Cut as needed.

12. Transfer to a baking sheet

and repeat with remaining

dough. Save your scraps!

They can be patched together

and re-rolled.

13. Bake until just set and

crisped at edges. This will

take about 10 minutes.

14. Transfer to a wire rack to

let cool completely.

15. To glaze, mix together all

of the ingredients, adding

water as needed.

16. Lightly brush the cookies

and let stand until the glaze

has set.

Spiced Ginger Cookies with

White Pepper Glaze

Makes about 3 dozen

Dough:

3¾ cups all purpose flour 1½ tablespoons ginger, ground 1½ teaspoons allspice, ground 1 teaspoon cinnamon, ground 1 teaspoon salt ¼ teaspoon white pepper, ground 2 sticks unsalted butter, at room temperature ½ cup sugar ½ cup dark brown sugar 1 egg 1 teaspoon vanilla extract ½ cup molasses 2 tablespoons honey

Glaze:

1 cup confectioners’ sugar ¼ cup white pepper, ground


Spiced Ginger Cookies with White Pepper Glaze


Currant Ginger Jam Bars


Fig & Fennel Biscotti

Makes about 2 dozen

2½ cups all purpose flour 2 teaspoons fennel seeds 1 teaspoon cinnamon, ground 1 teaspoon baking powder ¼ teaspoon salt 1 cup sugar ¼ cup olive oil zest from ½ orange 2 large eggs, room temperature 1 cup hazelnuts, lightly toasted ½ cup dried figs, roughly chopped


2. Line a baking sheet with

parchment paper.

3. In a medium bowl,

whisk together the first

5 ingredients.

4. In a large bowl, mix the sugar,

olive oil, and zest.

5. Add eggs, 1 at a

time, stirring well after

each addition.

6. Add flour mixture and stir until

just combined.

Currant Ginger Jam Bars

Makes 9x9” pan

Bars:

1½ sticks unsalted butter+more for greasing, at room temperature ½ cup sugar 1 egg yolk 2 cups all purpose flour ½ teaspoon salt 12 oz jar red currant jelly 2 teaspoons ginger, freshly grated on a microplane

Streusel:

4 tablespoons unsalted butter, melted ¼ cup light brown sugar ¾ cup all purpose flour ¼ teaspoon salt


2. Butter a 9x9” baking dish.

3. Beat the butter and sugar

together until light and fluffy.

4. Add the egg yolk and beat

until combined.

5. Add the flour and salt and stir

until just combined.

6. Press into pan to form an

even layer.

7. Bake until set and lightly

golden at edges. This will take

about 25 minutes.

8. Let cool completely.

9. Meanwhile, mix together the jelly

and ginger.

10. To make the streusel, mix the

butter and sugar.

11. Add the flour and salt and mix

until crumbly.

12. Once the base has cooled,

spread the jelly mixture into an

even layer.

13. Scatter with the

streusel topping.

14. Bake until the streusel is

lightly golden. This will take about

20 minutes.

15. Let cool completely before

cutting into bars.

7. Fold in hazelnuts and figs.

8. Pour dough onto baking sheet and

shape into a 12x5” rectangle.

9. Place in the oven and bake 20–25

minutes until edges are pale golden

and center is set.

10. Remove from oven and reduce

temperature to 300ºF.

11. Transfer loaf to cooling rack and let

cool 15 minutes.

12. Using a serrated knife, cut biscotti

into ½” slices.

13. Arrange biscotti, cut side down.

14. Bake again until dry and lightly

golden. This will take about

20 minutes.

15. Transfer to a wire rack and let

cool completely.


Cardamom Crescents


Cardamom Crescents

Makes about 3 dozen

2½ cups all purpose flour 1 teaspoon salt ¾ teaspoon cardamom, ground ¾ teaspoon cinnamon, ground 2 sticks unsalted butter, at room temperature 1 cup+2 cups confectioners’ sugar 1 teaspoon vanilla extract 2 cups walnuts, very finely chopped (in food processor)


2. Whisk together the first 4 ingredients.

3. Beat butter and sugar until light

and fluffy.

4. Add vanilla extract and stir to combine.

5. Add the flour mixture and mix, just

until combined.

6. Add walnuts and stir until

thoroughly incorporated.

7. Using 1 tablespoon of dough per cookie,

shape into crescents and place on baking

sheets about 2” apart.

8. Bake, in batches if needed, until lightly

golden. This will take about 15 minutes.

9. Let cool for 5–10 minutes.

10. Place the remaining 2 cups

confectioners’ sugar in a wide,

shallow bowl.

11. When the crescents are cool enough

to handle but still warm, roll in

confectioners’ sugar, then transfer to a

wire rack to cool completely.

12. Once cool, roll in confectioners’

sugar again.

Sichuan Peanut Brittle

Makes about 1½ lbs

vegetable oil, for greasing 1½ teaspoons Sichuan peppercorns 1½ cups sugar ½ cup light corn syrup ¼ cup water ¾ teaspoon salt 1½ cups peanuts, roasted 1⁄3 cup black sesame seeds 1 tablespoon unsalted butter 1 teaspoon baking soda

1. Grease a medium-sized baking

sheet with vegetable oil. Have all of

your ingredients measured and ready by

the stove.

2. Toast peppercorns over medium heat

until fragrant.

3. Grind using spice grinder or mortar and

pestle until fine.

4. Heat sugar, corn syrup, water, and salt

in a medium saucepan over medium heat.

5. Stir to help the sugar melt evenly.

6. Turn the heat to medium-high and boil,

swirling the pan occasionally (do not stir)

until the sugar starts to color.

7. Once the sugar turns chestnut in color,

remove from heat.

8. Quickly add the peanuts, sesame

seeds, butter, and baking soda, and using

a wooden spoon, stir to combine.

9. Pour onto the prepared pan and spread

into a thin, even layer. Let cool completely.

To serve, break into shards.

Lemon Rosemary Shortbread

Makes 9x9” pan

3 sticks unsalted butter+more for greasing, at room temperature ¾ cup sugar 3¼ cups all purpose flour 2 tablespoons rosemary, finely chopped 1 teaspoon salt zest from 1 lemon


2. Butter a 9x9” baking pan.


and fluffy.

4. In a small bowl, whisk together the

remaining ingredients.

5. Add to butter mixture and mix until

combined; dough will remain crumbly.

6. Pat dough evenly into prepared pan

and prick with a toothpick or skewer about

every ½”.

7. Bake until lightly golden. This will take

about 35 minutes.

8. Cool for about 10–15 minutes.

Cut shortbread while warm.

Anise Butter Cookies

Makes about 2 dozen

Dough:

1 stick unsalted butter, at room temperature ½ cup sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon anise seeds, roughly chopped 2 cups all purpose flour 1 teaspoon salt

Icing:

1 cup confectioners’ sugar 1½ tablespoons powdered egg whites ½ teaspoon vanilla extract 3 tablespoons water sanding sugar, for sprinkling


and fluffy.

2. Add the egg, vanilla extract, and anise

seeds and beat to combine.

3. Add flour and salt and mix until a

dough forms.

4. Lay out 2 large pieces of plastic wrap.

5. Spoon half of the dough onto each, then

wrap and shape into a disc.

6. Refrigerate at least 1 hour or up

to overnight.


8. Working 1 piece of dough at a time, roll

on a lightly floured surface until 1⁄8” thick.

9. Cut into decorative shapes with your

favorite holiday cookie cutters.

10. Transfer to a baking sheet and

repeat with remaining dough. Save

your scraps! They can be patched

together and re-rolled.

11. Bake until lightly golden. This will take

about 10–12 minutes.

12. Transfer to a wire rack and

cool completely.

13. Mix all of the icing ingredients together

in a bowl.

14. Using a small spoon or brush, carefully

glaze the cookies and immediately

sprinkle with sanding sugar.

15. Let stand until the icing has set.


blue, blue It’s a

CRAFTS+STYLING+PHOTOGRAPHY by Paul Lowe

Christmas this yearSweet Paul got inspired by his favorite color—blue. This year, he’s using blue velvet, glitter, tinsel, and everything else blue to make his Christmas wish come true

Tinsel Snowflake

Trees


Advent Calendar


Tinsel Snowflake

These are so pretty and really easy to

make. Craft stores have tinsel pipe cleaners

in all colors.

You will need:

5 tinsel pipe cleanerswire cutter4 small glass beadshot glue gun & hot glue

1. Take 3 cleaners and twist them all together in

the middle.

2. Cut the 2 remaining cleaners into 6 equal

parts and twist them on the ends of each long

cleaners to create a snow flake.

3. Hot glue the beads in the center of

the snowflake.

Trees

Here I used bottle brush trees that I fixed up

to be more festive. They’re really cute as a

grouping on a mantel or a table.

You will need:

bottle brush trees, mine are from michaels.comthin velvet ribbonvelvet leaveshot glue gun & hot glue

1. Hot glue the end of the ribbon to the

underside of the trees and twist the

ribbon around.

2. Hot glue the ribbon to the top and cut off.

3. Hot glue the leaves to the top.

Advent Calendar

These are small jewelry boxes that I painted.

They’re great because you can reuse them year

to year. Super cute on a silver tray or hanging

from an old hanger.

You will need:

25 small boxes, mine are from containerstore.comcraft paint in 2 colorsribbonscut out numbers, these are printed out on a home printerhot glue gun & hot glueplastic deer

1. Paint the lids and bottoms of the boxes using

craft paint. Let dry.

2. Fill boxes with small gifts and tie little ribbons

around them all.

3. Hot glue the numbers on top.

Flower


Wreath


“Velvetis one of those forgotten materials that, if done right, can be so beautiful”

Velvet Note Books


“Blueis my favorite color. It makes me calm and happy”

Honeycomb Ornaments


4. On 1 of the boxes hot

glue a little deer as a special

little gift.

Flower

This can be used as décor on a

sideboard, or as a gift topper.

Also cute as a corsage or

a hairpin.

You will need:

fabric scrapsscissorsQ-tipsgluesilver glitterflorist wirehot glue gun & hot glue

1. Make a template of a petal

shape and use that to cut out

petals in the fabric scraps.

I free-formed it, as I like an

organic look.

2. Pull a little on the

ends so that you get some

loose threads.

3. Hot glue the end of the

petals to florist wires.

4. Dip the end of 5 Q-tips in

glue and sprinkle with glitter.

Let dry and make them into a

small bundle.

5. To assemble the flower,

start with the Q-tips and then

layer the petals around them.

Work all the way around.

6. Secure the flower by tying

a small piece of string just

underneath the flower crown.

7. Take a long piece of fabric

and glue it to the stem. Twist

it around and secure it with

some hot glue.

Wreath

So simple yet so beautiful.

You will need:

indigo cotton fabricmetal ringscissorshot glue gun & hot glue

1. Cut out about 15 leaves from

the fabric.

2. Rip long strips of the fabric

and secure the end to the ring.

Twist the fabric all the way

around and secure the end

with some hot glue.

3. Hot glue the leaves to

the ring.

4. To hang the wreath, attach

more ripped fabric in a loop

around the ring.

Velvet Note Books

These make such a sweet little

gift, and they’re a great way to

use fabric scraps.

You will need:

small notebooksvelvetribbonshot glue gun & hot gluescissors

1. Place the velvet around

the notebook.

2. Glue 1 side first, turn it over,

and glue the other side.

3. Use the scissors and cut

off the excess fabric all the

way around.

4. Hot glue the ribbon into the

book as a bookmark.

Honeycomb Ornaments

These look intimidating,

but once you get the idea it’s

quite easy.

You will need:

blue honeycomb paper ornament templatesscissorshot glue gun & hot gluestring

1. Take your template and cut

it in half lengthwise.

2. Place your template on the

edge of the honeycomb paper

and cut it out. Use very sharp

scissor for this.

Star of David

Blue Star


3. Fold it out and glue the 2

ends together.

4. Glue the strings on top

and hang.

Star of David

You will need:

indigo cotton fabricscissorsbamboo stickswooden stickscutterhot glue gun & hot glue

1. Test your sticks and lay

them down to form a star. You

might have to cut them off a

little if they are too long.

2. Rip the fabric into

thin strips.

3. Secure the end to the sticks

and twist the fabric all the way

and secure the end with some

hot glue.

4. Glue 3 sticks together to

form a triangle and glue 2

triangles on top of each other

to form a star.

5. Hot glue the 2

stars together.

Blue Star

I just love the star symbol. And

you can use the star all year

round because you are… yes!

A star!

You will need:

cardboard starcraft paintbrushes

1. Paint the star. It will need at

least 2 coats, depending on

the paint you choose.

2. Let it dry.

Tinsel Tree

This is such a fun project. It

looks complicated but it’s

really easy.

You will need:

wooden stick, mine was 12”indigo cotton fabrichot glue gun & hot glue10 tinsel pipe cleaners

metal cutterflower foamcontainer, mine is from noritake.comglitter

1. Rip the fabric into thin strips.

2. Hot glue the end to the end

of the stick and twist the fabric

all the way around it. Secure

the end with hot glue.

3. Cut the foam so it fits into

your container and place the

wooden stick in the foam. Glue

it in place.

4. Start twisting the pipe

cleaners around the stick, you

need 2 to form 4 branches.

5. Work yourself all the

way up.

6. Take your cutter and trim

the cleaners to that it gets that

tree shape.

7. Cover up the foam

with glitter.

Spice Plates

A cute gift idea—the surface

gets a really cool linen effect.

You will need:

air dry claylinenrolling pinround cookie cuttersfabric dye

1. Roll the clay onto the linen, it

should be around ½” thick.

2. Use cookie cutters and cut

out circles. You can also use

a glass.

3. Place on a tray, linen side

up. Let them dry. This will take

about 14 hours.

4. Once dried, paint them with

fabric dye.

Tinsel Tree


Spice Plates


TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen


pre-Christmas partyParty like Nordic people: heat up the glögg and prepare some nibbles. Christmas can be celebrated all December long!

Christmas Cake

S c a n d i n a v i a n


Glögg


Glögg

Glögg, aka mulled wine, is the drink

of the season. It warms you up on the

coldest day.

Serves 6

1 bottle red wine ¾ cup port wine ½ cup brandy or vodka ½ cup water 8 cardamom pods 1 cinnamon stick ½ orange peel 5 cloves 2¾ cups sugar ½ cup raisins ¼ cup almonds, slivered

1. Mix red wine, port, brandy, water,

spices, and sugar in a saucepan.

2. Bring to a boil over medium-high heat;

immediately reduce heat to low and

simmer for 3 minutes.

Serve the glögg with raisins

and almonds.

Vodka Gravlax & Butler Sauce

Scandinavian Christmas just doesn’t

happen without gravlax! You can have it

with dark bread, toast, potatoes, salad,

pasta, or even on its own.

Vodka Gravlax:

17 oz salmon fillet, cleaned 2 teaspoons sugar 2 organic lemons, just the zest 1 tablespoon whole white peppercorns 1 tablespoon coarse sea salt ½ tablespoon black pepper, freshly ground 1 tablespoon vodka pumpernickel bread

Butler Sauce:

2 tablespoons sugar 4 tablespoons fresh dill, finely chopped 2 tablespoons mustard 1 tablespoon white wine vinegar 3 oz rapeseed oil salt & freshly ground white pepper, to taste


1. Sprinkle the sugar over the salmon

fillet. This will help the surface of the fish

to stay soft.

2. Evenly sprinkle the rest of the

seasonings over the fish and add vodka.

Remember to be more liberal with the

spices on the thicker parts of the fillet.

3. Wrap the fillet in cling film or a

plastic bag.

4. Place a light weight on the fish.

5. Let the fish cure in the fridge for at

least 8 hours, preferably overnight.

6. Turn the fish over once during the

curing process.

7. Gently wipe the cured salmon with a

paper towel.

8. Whisk together the sugar, dill,

and mustard.

9. Add the vinegar and whisk thoroughly.

10. Add the oil in a thin stream, whisking

vigorously all the while.

11. Season with salt and white pepper.

12. Serve salmon with dark pumpernickel

bread and Butler Sauce.

Skagen Röra

This dish is the Swedish version of a

prawn cocktail.

Serves 4

15 prawns, hand-peeled, cooked, ½ red onion, peeled and very finely chopped 3 tablespoons fresh dill, very finely chopped 5 tablespoons mayonnaise 2 tablespoons lemon juice 3 tablespoons sour cream salt & freshly ground black pepper, to taste baby gem salad bread fish roe dill sprigs

1. Mix the prawns with the chopped

onion, dill, mayonnaise, lemon juice, and

sour cream.

2. Season with salt and pepper and

gently mix together.

Serve with baby gem salad, bread, fish

roe, or dill sprigs. Personalize this dish

to whatever suits you!


Vodka Gravlax & Butler Sauce

Skagen Röra


Flatbread with Beetroot Pesto


Flatbread with Beetroot Pesto

The Finns eat a lot of beetroot around

Christmas. The most common way is to

chop it up in salad, but the modern way is

to blend it to a pesto and have it

with flatbread.

Makes 12 flatbreads, 2 cups pesto

Beetroot Pesto:

17 oz beetroots, cooked or roasted 4 cloves garlic 3½ oz parmesan cheese, grated 3½ oz cashew nuts or pine nuts ½ cup basil leaves ½ cup olive oil salt & black pepper, to taste

Flatbread:

2¼ cups self-raising flour+more for dusting 1 tablespoon sea salt 1 tablespoon baking powder 17 oz natural yogurt

For Serving:

blue cheese pine nuts

1. Make the pesto first and have it on

hand. Place all the ingredients in a food

processor and blend till smooth.

2. For the flatbread, combine flour, salt,

baking powder, and yogurt in the bowl of

a food processor. Pulse to combine.

3. Cut the dough into 12 pieces and form

flat circles with a rolling pin.

4. Preheat a stovetop grill pan over

medium high. Do not oil.

5. Place bread on hot grill and cook

without touching about 1–2 minutes.

6. Turn and continue to cook 1–2 minutes

more or until bread has puffed up.

Serve immediately with beetroot

pesto, blue cheese, and pine nuts.


Lamb Meatballs with Tzatziki Dip


Lamb Meatballs with Tzatziki Dip

Everybody loves meatballs. These tiny

balls are hand rolled with minced lamb

and seasoned extra juicy with goat

cheese. Complete with Greek tzatziki.

Makes about 20 meatballs, 1½ cups tzatziki

Meatballs:

17 oz lamb mince 1 large egg, lightly beaten 1½ cups breadcrumbs, fresh 2 garlic cloves, crushed 3 tablespoons fresh thyme, finely chopped 3½ oz goat cheese, crumbled 2 tablespoons olive oil salt & black pepper, to taste

Tzatziki Dip:

1 cucumber, grated 12 oz Greek yogurt 2 cloves garlic, finely chopped 3 tablespoons fresh dill, very finely chopped 1 tablespoon lemon juice dash of extra virgin olive oil salt & black pepper, to taste

1. Combine mince, egg, breadcrumbs,

garlic, thyme, and cheese.

2. Season with salt and pepper.

3. Mix to combine.

4. Roll mixture into balls.

5. Heat oil in a large frying pan over

medium-high heat.

6. Cook meatballs, turning, for

5–7 minutes, or until browned and

cooked through.

7. Hang the grated cucumber in muslin

cloth or a tea towel in order to squeeze out

all the excess liquid.

8. Combine the yogurt, cucumber, garlic,

dill, and lemon juice.

9. Add a dash of olive oil.

10. Season with salt and pepper.

Serve meatballs with tzatziki on top or

on the side.

Christmas Cake

Underneath the smooth white surface of

fondant icing hides the Christmas cake.

It’s made of nuts, chocolate chips, and

cranberries.

Makes about 12 pieces

Cake:

1¾ sticks butter, room temperature 1 cup sugar 3 eggs 4 oz dark chocolate chips 4 oz Brazil nuts or nuts of your choice, crushed ¼ cup dried cranberries 1¼ cups flour 2 teaspoons vanilla sugar 2 teaspoons baking powder

Icing:

¾ cup smooth fig or cherry jam 17 oz white marzipan or fondant icing 3½ tablespoons icing sugar

1. Heat the oven to 350°F.

2. Whip the room-temperature butter and

sugar together until foamy.

3. Add the eggs 1 at a time, beating

after each.

4. In a separate bowl, combine the

chocolate chips, nuts, cranberries, flour,

baking powder, and vanilla sugar.

5. Fold the flour mixture into the

butter and sugar, and then fold in the

chopped figs.

6. Pour the batter into a non-stick

spring-form cake pan (around 9”

in diameter). Bake on the lowest oven

rack for around 1 hour or until the cake is

cooked through, but be careful not to dry

it out by overbaking.

7. Let the cake cool completely.

8. Spread the jam over the top and sides

of the cake.

9. Warm the fondant icing with

your hands.

10. Sprinkle icing sugar on a clean work

surface and over a rolling pin.

11. Roll out the icing evenly.

12. Use the rolling pin to lift the icing over

the cake.

13. Cut away the excess and smooth the

icing over the cake, tucking the edges

under the cake itself.

14. If you have extra fondant, use a

cookie cutter to cut little shapes to

decorate the cake.

Salt Dough for Crafts

This dough should not be eaten! It’s only

meant for making crafts.

1¼ cups flour ¼ +2 tablespoons salt ½ cup+2 tablespoons water food coloring

1. Mix together the flour and salt.

2. Add the water and food coloring of your

choice little by little, mixing all the while.

3. Let the dough sit for a few hours.

4. After letting it rest, you can use it like

soft clay to form decorative shapes.

5. Bake your finished works of art in the

oven at 212°F.

6. Depending on the thickness of your

shapes, it can take hours for them to

harden thoroughly. Once they are cool,

you can paint them.

Salt Dough for Crafts


These are our 6 favorite cookies and cake bars of the season. They will surely bring a smile to any face, young, old, or animal

FOOD by Paul Lowe+Paul Vitale | STYLING+PHOTOGRAPHY by Paul Lowe

We come bearinggifts


Pumpkin Spice Bar with Nuts & Warm Bourbon Honey


Molasses Pecan Blondies

A buttery, extra-spiced molasses cookie base

topped with a decadent frosting with pecans

and a touch of whiskey. I used instant pudding

mix in my frosting, but you could use custard

mix if it’s available to you.

Makes 20 bars

Cookie Crust:

¾ cup butter, at room temperature 1 cup sugar ¼ cup blackstrap molasses 1 egg 2 cups all purpose flour 1 tablespoon cinnamon, ground 1 teaspoon ginger, ground 1 teaspoon cardamom, ground ¼ teaspoon salt 2½ teaspoons baking soda

Topping:

5 tablespoons salted butter, softened ¼ cup heavy cream 2 tablespoons vanilla instant pudding mix 2 cups confectioners’ sugar 1 tablespoon whiskey 1 cup pecans, chopped


2. Cream butter and sugar for 4 minutes in a

stand mixer.

3. Add molasses and egg and mix

until incorporated.

4. Measure out all dry ingredients into a bowl

and mix together with a fork.

5. With mixer on low, slowly add dry ingredients

to egg mixture, and mix until fully incorporated.

6. Press dough into a greased 9x9” pan.

7. Bake for 25 minutes.

8. Remove from oven and allow to

cool completely.

9. For the topping, cream butter, heavy cream,

and pudding mix.

10. Add whiskey (if you don’t want to use

whiskey, add vanilla or an extract of your

choice) and mix well.

11. With mixer on low, add confectioners’ sugar

a bit at a time until all has been incorporated.

12. Add pecans and mix well. The

topping should be slightly thicker than a

regular frosting.

13. Spread the topping on the Blondies, let set,

and cut into bars.

Molasses Pecan Blondies


Raspberry Bar with Easy

Caramel Sauce

This one is a real reminder of

summer for me. The sweet

jam is such a great mix with

the buttery shortbread. You

can add dried fruits and nuts

too. The sauce is delicious and

really easy to make.

Makes about 16 bars

Bar:

1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 2 cups raspberry jam (I love Bonne Maman)

Sauce:

1 cup granulated sugar 6 tablespoons butter, salted ½ cup heavy cream 1 teaspoon flaky sea salt

1. In a bowl, beat butter and

sugar until creamy.

2. Add the vanilla, flour,

and salt, and mix until a

smooth dough.

3. Wrap in plastic and let rest

in the fridge for 45 minutes.


5. Grease a 9x13” baking pan.

6. Take mixture out of the

fridge. Place half in the baking

pan and keep the rest for the

crumble on top.

7. Prick the bottom with a fork.

8. Spread the jam over and

crumble the rest of the

shortbread dough on top.

9. Bake for 25–30 minutes or

until golden.

10. Cool on a wire rack.

11. Pour the sugar into a

dry saucepan.

12. Melt the sugar over

medium-low heat. It will

begin to get clumpy and

then after a few minutes it will

melt completely.

13. Once the sugar is

completely melted, carefully

add butter in 1 tablespoon

at a time. Be careful, as the

sugar will boil up as you add

the butter.

14. Stir to combine the

butter completely into

the sugar.

15. Finally, drizzle the

cream into the caramel

while you stir it. It will boil

up and sputter. Mix until

fully incorporated.

16. Stir the mixture for

about 1–2 minutes more,

until it reaches your desired

consistency. Be careful if you

are tasting your caramel,

because it’s super hot!

17. Remove from heat and

allow to cool.

You can store it for up to 1

week in a sealed container

in the fridge. You may

want to microwave it

slightly before serving or

using it as a topping.

Raspberry Bar with Easy Caramel Sauce


Scotch Ice Cream Bars with Whiskey & Espresso

This recipe is a play on an ice cream flavor I first had in Spain called escoces, or scotch in English. The sweet crust and ice cream pair perfectly with the complex whiskey and bitter espresso flavors


Scotch Ice Cream Bars with

Whiskey & Espresso

Makes 14 bars

Crust:

2 sleeves graham crackers, crushed into crumbs ²⁄3 cup white sugar 1½ sticks butter, melted

Ice Cream:

½ gallon good quality vanilla ice cream, softened but not melted 2 tablespoons whiskey (I love Jameson)

Espresso Sugar:

¼ cup white sugar 3 tablespoons instant espresso

1. To make the crust, mix

graham cracker crumbs,

sugar, and melted butter in

a bowl.

2. Spread into a 9x13” pan

lined with parchment.

3. Press the mixture down into

the bottom of the pan evenly.

4. Put in the freezer for

20 minutes.

5. Prepare your ice cream

once it’s soft enough to stir

but not completely melted. In a

bowl, mix ¼ cup whiskey with

the full container of ice cream

until it’s fully incorporated.

6. Make the espresso sugar

as you would make cinnamon

sugar—simply mix the 2

ingredients together.

7. To assemble, spread ²⁄3 of

your ice cream over the crust.

8. Sprinkle ²⁄3 of the espresso

sugar over the ice cream.

9. Cover with remaining 1⁄3 ice

cream and spread evenly.

10. Sprinkle on the remaining

espresso sugar.

11. Freeze overnight until

set fully.

12. Cut into squares.

Coconut & Apricot Bars

with Shortbread

I love these bars. They have

a buttery shortbread bottom,

sweet jam, and then an

almost caramel-flavored

coconut on top.

Makes about 20 bars

1½ sticks butter, room temperature ½ cup sugar ½ teaspoon vanilla extract 1¾ cups all purpose flour ¼ teaspoon flaky sea salt 1½ cups apricot jam (I love Bonne Maman) 2 cups flaked coconut, sweetened 7 oz condensed milk, sweetened

1. In a bowl, beat butter and

sugar until creamy.

2. Add the vanilla, flour, and

salt, and mix until a smooth

dough.

3. Wrap in plastic and let rest

in the fridge for 45 minutes.

4. Preheat the oven to 360°F.

5. Take mixture out of the

fridge and press it out into a

greased 9x13” baking pan.

6. Prick the bottom with a fork.

7. Bake for 20 minutes or until

golden.

8. Take it out and spread a

layer of jam on top.

9. Top with coconut flakes and

finish off with condensed milk.

10. Place it back in the oven

for about 28–30 minutes or

until golden.

11. Cool on a wire rack and

let set.

I like mine to stay in the

fridge before serving. It

becomes almost like a

candy bar.

Coconut & Apricot Bars with Shortbread


Grapefruit White Chocolate Brownies with Grapefruit Quick Jam

This is a classic fudgy brownie but made with white chocolate and grapefruit instead of the usual dark chocolate. Make a double batch of the quick jam and enjoy it on your morning toast!


Grapefruit White Chocolate Brownies

with Grapefruit Quick Jam

Makes 18 bars

Bars:

7 tablespoons butter 3 oz white chocolate 1 cup sugar pinch of salt 1 grapefruit, zested 3 tablespoons grapefruit juice, fresh 2 eggs ¾ cup all purpose flour

Quick Jam:

2 grapefruit, just fruit and juice ½ pod vanilla seeds ½ cup light brown sugar

1. Heat oven to 350°F.

2. Butter an 8x8” baking pan or line it

with parchment.

3. Carefully melt the butter and white

chocolate in a saucepan over low heat.

4. Measure the sugar into a mixing bowl.

5. Pour the melted butter and white

chocolate combination into the sugar and

mix well.

6. Add the zest and grapefruit juice and

mix well.

7. Add the eggs and mix well.

8. Add flour and mix well.

9. Pour batter into prepared pan and bake

for 20–25 minutes.

10. Remove from oven and allow to

cool completely.

11. For the jam, place all the ingredients in

a saucepan and let it simmer until thick.

This will take about 20 minutes.

12. Cool and spread on top. Cut into bars.

Pumpkin Spice Bar with Nuts & Warm

Bourbon Honey

This is a mix between a cake and a bar

with an awesome pumpkin spice taste.

Use flaky sea salt, as it will create these

little salt pockets in the dough.

Makes about 20 bars

2 eggs ½ cup molasses ¼ cup light brown sugar 1⁄3 cup vegetable oil 1 teaspoon vanilla extract 1 cup pumpkin purée (not pumpkin pie filling) ¼ cup milk 1¾ cups all purpose flour 1 teaspoon baking powder 1½ teaspoons cinnamon

1 teaspoon ginger ¼ teaspoon all spice ½ teaspoon flaky sea salt 1½ cups nuts, coarsely chopped (I used pecans, almonds, and walnuts) ½ cup honey 2 tablespoons bourbon


2. In a bowl, beat eggs, molasses, and

sugar until creamy.

3. Add oil, vanilla, pumpkin, and milk, and

mix well.

4. Add flour, baking powder, and spices,

and mix until you have a smooth batter.

5. Fill the batter in a greased 9x13” baking

pan, and top with the nuts.

6. Bake for about 20 minutes or until a

cake tester comes out clean.

7. Cool on a wire rack and cut into bars.

8. Heat up the honey and bourbon in

a small saucepan—don’t let it boil,

just warm.

9. Drizzle the bars with the warm

honey mixture.


The crisp cold of winter’s short days and long nights yields a plentiful bounty of greens. The season’s harvest will fill your home with the fresh scent of pine and woody shrubs and the deep green colors will remind you that eventually spring will come. But for now, let’s rejoice in our abundance of winter greens!CRAFTS+STYLING+PHOTOGRAPHY by Dietlind Wolf

bountyWinter’s

Advent Candle Spheres


Woody Herbal Wreath


Names for greens, from left to right:

Picea oriental (Caucasian Spruce)

Picea abies (Norwegian Spruce)

Abies nordmanniana (Nordmann Fir)

Abies nobilis (Noble Fir)

Cupboard Full of Greens


Winter Greens Bouquet with Fabric Leaves


Pine Needle Tassels


Winter Greens Bouquet with

Fabric Leaves

You will need:

different kinds of winter greensgold fabricscissorsMod Podge with matte finishwax paperbrush

1. Arrange your greens in a bucket

or vase.

2. Cut leaf shapes in gold fabric and cover

them with Mod Podge.

3. Place the leaves on wax paper and

allow them dry completely. They will

be stiff.

4. Sprinkle them over the greens like

fallen snow.

Woody Herbal Wreath

You will need:

woody herbs shrubsthymeeucalyptusrosemaryoakscissorsflorist wirewreath base, you can use Styrofoam or mossstar ornament

1. Make small bouquets of your greens.

2. Fasten each small bouquet to the

wreath with florist wire by twisting the

wire around the wreath of the bouquet a

few times.

3. Place the bouquets close to each other

so they covers the whole wreath. Repeat

until you have a nice full wreath.

4. Hang with a simple cord and decorate

with a star ornament.

Advent Candle Spheres

You will need:

4 floral foam ballssmall floral clamps (these can be bought at a florist supply store)florist wiregreens, like pine or sprucescissors4 candles

1. Start by soaking the florist foam balls

in water.

2. Use your scissors and cut small sprigs

of the greens.

3. Fasten each sprig to the ball using the

floral clamps. Make sure to fill in all the

spaces so the balls look nice and full.

Leave a small space at the top of each

ball to place your candle.

4. Finish off each ball by wrapping some

florist wire around it to ensure that all the

sprigs are securely held in place.

5. Stick your candles into the foam at the

top of each ball. Make sure that they’re

securely set deep into the foam.

Pine Needle Tassels

You will need:

pine branchesrubber bandsribbons and stringscissors

1. Pull the pine needles off the branches.

2. While they still are in your hand, secure

each little bundle with a rubber band.

3. Tie some beautiful ribbon and string

around each tassel and they are ready

to hang!

Cupboard Full of Greens

Christmas is about your senses and

the idea here is to fill a whole cupboard

with different kind of greens. It will smell

wonderful and give your house that old

fashioned Christmas feel.


Winterb i t esFOOD+STYLING+PHOTOGRAPHY by Paul Lowe

coz y


WinterWinter is upon us and we need some new ideas for what to serve on those long winter nights. These appetizers work well at any party or if you simply need something extra good for a night in front of the telly

Fig & Blue Cheese Tarts with Honey


Hummus with Lemon & Toasted Pine Nuts

Pita Chips with Cumin


Risotto is the perfect winter dish. Rich, creamy and satisfying

Fennel & Mushroom Barley Risotto


Fig & Blue Cheese Tarts with Honey

These tarts have all you want: they’re

sweet, salty, flaky, and fruity. Every bite

is a wonder.

Makes 12

1 large sheet of puff pastry pinch of all purpose flour 2 cups blue cheese, crumbled 8 fresh figs, quartered olive oil pepper honey


2. Roll out the puff pastry in some flour.

3. Use a cookie cutter or a glass to cut

out round tarts.

4. Place them on a baking tray covered

with parchment paper.

5. Top each with some blue cheese, figs,

a little olive oil, and some pepper.

6. Bake until golden. This will take about

15 minutes.

Serve hot or cold with some drizzled

honey on top.

Hummus with Lemon & Toasted

Pine Nuts

Gotta love a good hummus.

This one gets a nutty taste from the

toasted pine nuts.

15 oz can of chickpeaas 1⁄3 cup tahini 4 tablespoons lemon juice 1 tablespoon pine nuts, toasted salt olive oil, for serving fresh thyme, for serving pita chips

1. Drain and rinse the chickpeas.

2. Place chickpeas, tahini, lemon, and

pine nuts in a blender and process until

very smooth. If it seems a little too thick

just add some water.

3. Spoon into a bowl and serve

with a dash of olive oil, pine nuts,

and fresh thyme.

Pita Chips with Cumin

So easy, just cut them up and make

your own spice oil. So much better then

store bought.

Serves 4

8 pita breads ½ cup olive oil a few drops Worshestershire sauce ½ lime, just the juice 1 teaspoon cumin ¼ teaspoon pepper ½ teaspoon flaky salt ½ teaspoon thyme ½ teaspoon parsley


2. Cut the pitas into small wedges and

separate the layers.

3. Mix the rest of the ingredients in a bowl

and brush them onto the pitas, only on

1 side.

4. Bake in oven for about 6–7 minutes, or

until golden and crispy. Be careful as they

burn really easy.

Fennel & Mushroom Barley Risotto

Risotto is the perfect fall dish. Rich,

creamy, and satisfying. I made this

with pearl barley, it gives the risotto a

new dimension.

Serves 4

3 tablespoons butter 1 yellow onion, finely chopped 1 clove of garlic, finely chopped ½ cup fennel, finely chopped 2 celery stalks, finely chopped 1½ cups pearl barley 6 cups chicken stock, warm 8 oz mixed mushrooms, cleaned 2 tablespoons butter salt & pepper, to taste 1 cup grated Parmesan+more for serving 1 tablespoon butter fennel greens

1. Melt the butter in a large pot and sauté

onion, garlic, fennel, and celery until the

onion goes soft.

2. Add the barley and stir well so it's

coated in butter.

3. Start adding 1 cup of chicken stock at a

time, stir well and let simmer until almost

all liquid is gone, and then add more. Do

this until the barley is gone. It should be

al dente—soft but with a hard center.

4. Melt the butter in a pan and fry the

mushrooms golden.

5. Stir the Parmesan, butter and half the

mushrooms into the risotto and season

with salt and pepper.

Serve with extra Parmesan on top and

some fennel greens.

Salmon Pastrami

You know me, I love my salmon. I’m

always trying to come up with new ways

to serve it. This is a modern take on

classic gravlax.

Makes ½ salmon side, serves 10 people

1 tablespoon black pepper corns 1 tablespoon coriander seeds ¼ cup sea salt ½ cup sugar ½ salmon side, skin on but deboned

1. Crush the pepper and coriander in a

mortar or a spice blender.

2. Place in a bowl and add salt and sugar.

Mix well.

3. Place the salmon in a deep ceramic

tray and cover with the spice mix.

4. Cover in plastic and place in the fridge

for 48 hours.

5. Take it out, scrape most of the spices

off, and slice in a 45° angle.

Split Pea Soup with Thyme &

Spice Crust

This is a recipe my mom always made

in the winter. You can also add some

smoked ham to it, which will give it a nice

smoky flavor.

Serves 8

4 tablespoons olive oil 1 yellow onion, finely chopped 2 celery stalks, finely chopped


Salmon Pastrami


This soup takes me back to my childhood in Norway. My mom made this recipe every winter. And now, so do I

Split Pea Soup with Thyme & Spice Crust


Scallops with Pistachio & Lemon


Mushroom Pots with Thyme & Parmesan


1 bunch spring onions, finely sliced 4 cloves garlic, finely chopped 4 sprigs thyme 1 cup split peas 6 to 8 cups vegetable stock salt & pepper, to taste 1 tablespoon black pepper corns 1 tablespoon coriander seeds 1 teaspoon mustard seeds fresh thyme, for serving

1. Heat the oil in a big pan and add onion,

celery, spring onion, garlic, and thyme.

2. Sauté it all until the onion goes soft.


3. Add the peas and stock, and let the

soup simmer for about 1 hour. The peas

should start to break apart. If the soup

gets too dry, just add some more stock.

4. Season to taste with salt and pepper.

5. Crush the pepper, coriander, and

mustard in a mortar or a spice blender.

6. Spoon the soup into bowls and

top with thyme and some of the

crushed spices.

Scallops with Pistachio & Lemon

Such an easy little appetizer. Scallops

are always a treat.

Serves 4 ½ cup pistachio nuts, peeled and unsalted 2 tablespoons chives, finely chopped 1 tablespoon olive oil 1 tablespoon lemon juice 2 tablespoons butter 12 sea scallops salt & pepper, to taste ½ lemon, just the grated zest

1. Finely chop the pistachios and place in

a bowl with chives, oil, and lemon juice.

2. Heat the butter in a pan, season the

scallops and fry them about 1–2 minutes

on each side.

3. Place on a tray and top each scallop

with the pistachio mixture.

4. Top each with a few strands of grated

lemon zest.

Mushroom Pots with Thyme

& Parmesan

This is a dish my dear friend Alexandra

makes back in Norway. She always puts

on the best spreads and this recipe is a

winner every time. You can also serve it

on top of buttery toast.

Serves 4

2 tablespoons butter ½ yellow onion, finely chopped 1 celery stalk, finely chopped 6 oz button mushrooms, cut in half 2 cups heavy cream 6 thyme stalks ½ cup Parmesan, grated+extra for serving 4 oz chanterelle mushrooms 2 tablespoons butter salt & pepper, to taste

1. Melt the butter in a pan and add

the onion and celery. Sauté until onion

is soft.

2. Add the mushrooms and sauté until

they start to look golden.

3. Add the cream and thyme and

simmer the mixture until ½ the liquid

has evaporated.

4. Stir in the Parmesan and season with

salt and pepper.

5. Melt the butter in a pan and fry the

chanterelles until golden.

Serve the mushrooms in small pans/

pots with the chanterelles on top, fresh

thyme, and some extra Parmesan.

ShadowboxesShadowboxes

1

Making shadowboxes is great fun. Go ahead and create a miniature world! Sweet Paul’s Lova Blåvarg made these out of cardboard boxes, vintage toys, illustrations, and her great uncle’s old partsSTYLING+CRAFTS by Lova Blåvarg | PHOTOGRAPHY by Susanna Blåvarg


2


3


4


5


1. The dreamy seascape is made from an

illustrated girl and golden fish. Yellow glass

beads are from Tinsel Trading.

2. Use thick cardboard when gluing the trees

in this wintery landscape—it will give this

shadow box a 3D effect. The sides of the box are

covered with pages from an old book. The small

white branches are from Tinsel Trading.

3. To create the feeling of an old clock tower, I

used bird images from a book, some vintage

Meccano, and parts from old watches. The

window is cut out of paper. This shadowbox has

a small handle on the back, and if you turn it, the

Meccano and the small owl turn like the passing

of time! The boxes are small matchboxes found

at The Conran Shop.

4. Handmade and store bought paper flowers

accompany the hand painted face.

5. To create a woodland-inspired shadowbox,

I used bird and flower images from books.

The boy, branches, and background are hand

painted. You can also use pictures printed from

the internet. Glue them just off the background

of the box, using thick cardboard. The 3D birds

and leaves are from Tinsel Trading.

6. The small porcelain doll is looking through

a vintage book page. Both doll and book from

Brimfield Market.

6


We asked the fabulous danish cookbook author and chocolate expert anne Moltke Hansen to create some amazing recipes for us using our favorite nut: the wonderful green pistachio. We love every one of tHem

FOOD by Anne Au Chocolat/Anne Moltke Hansen | PHOTOGRAPHY by Ulf Svane

Pistachio


yogurt With caramelized Pistachios & raw Licorice


a rich and indulgent ice cream fulL of Pistachio flavor and texture

Pistachio ice cream


Pistachiosmake breakfastbeautiful

Pistachio Banana Waffles With graPefruit, Mint, & DuLcey


date & Pistachio balLs


Blondies with Salted Pistachios

& Lemon

These blondies ooze with white chocolate

and have an interesting twist of zesty

lemon and salty pistachios. You can add

fresh raspberries or blueberries if you like.

Serves 8–10

7.05 oz salted butter 7.05 oz white chocolate, chopped (preferably Ivoire 35% from Valrhona) 3 eggs 6.1 oz sugar 4.4 oz flour ¼ teaspoon salt 3.5 oz pistachios, salted, roughly chopped 1 organic lemon, zest only


2. Melt the butter in a casserole.

3. Melt the white chocolate over a

bain-marie.

4. In a bowl, whisk together eggs, sugar,

flour, and salt until light and fluffy.

5. Fold the melted butter and chocolate

into the batter.

6. Add the pistachios and lemon zest,

pour the blondie batter into a 9x9”

baking tin, and bake the blondie cake for

30–35 minutes.

Bake the blondies the day before

serving to let the cake set and get the

right consistency.

blondies With saLted Pistachios & leMon


Yogurt with Caramelized Pistachios &

Raw Licorice

The combination of velvety smooth

yogurt, caramelized crunchy pistachios,

and aromatic raw licorice is not only a

pleasure for the palate but also a treat for

the eyes. Perfect on the breakfast table or

as a snack in the afternoon.

Serves 4

3 oz cane sugar 3 oz pistachios, unsalted 2 cups Greek yogurt 2 teaspoons raw licorice powder

1. Caramelize the cane sugar in a pan and

add the pistachios.

2. Coat them completely with caramel by

turning the pan.

3. Pour the caramelized pistachios

onto a baking sheet and let them

cool completely.

4. Arrange the yogurt in 4 serving bowls.

5. Roughly chop the pistachios and

sprinkle them on top of the yogurt with

the raw licorice powder.

Pistachio Ice Cream

A rich and indulgent ice cream full of

pistachio flavor and texture. If you want a

smoother ice cream, blend the pistachio

paste even finer.

Serves 4

4.6 oz pistachios, unsalted 1 cup whole milk 0.6 cup heavy cream 4 egg yolks 1⁄3 cup sugar 1 tablespoon Amaretto liqueur

The Day Before:

1. Slightly roast the pistachios in a pan.

2. Bring the milk and cream to boil.

3. Remove from heat and immediately

add the pistachios.

4. Cool down and let the pistachios

soak in the milk-cream mixture overnight

in the fridge.

Next Day:

5. Remove the pistachios from the

milk-cream mixture into a food processor

and pulse on high speed until it turns into

a smooth paste.

6. Bring the milk-cream mixture

to boil.

7. Beat the egg yolks and sugar in a

bowl with an electric hand mixer until

thick and fluffy.

8. As soon as the milk and cream are

boiling, pour onto the eggs, stirring

constantly with a whisk.

9. Pour the custard mixture back into the

casserole and cook over low heat, stirring

constantly with a wooden spoon, until it

thickens. It should be around 181°F.

10. Cool the cream down in a water bath

with ice cubes.

11. Stir in the pistachio paste and

turn the cream into ice cream in an ice

cream machine.

Date & Pistachio Balls

Healthy and delicious date balls with

an aromatic taste of cocoa and green

crunchiness from the pistachios. No

sugar added to these tasty balls—a

perfect snack.

30 balls

7.05 oz Medjool dates, pits removed 7.05 oz almonds, grinded ½ orange, juice only 2 tablespoons cocoa powder ¼ teaspoon sea salt 2.5 oz pistachios, unsalted, finely chopped1. Place all the ingredients except

pistachios in a food processor.

2. Pulse on high speed until the

ingredients come together.

3. Form mixture into 1” balls and roll them

in the chopped pistachios.

Pistachio Banana Waffles with

Grapefruit, Mint, & Dulcey

Crispy yet moist pistachio banana waffles

make a beautiful breakfast. Served

with fresh slices of tangy grapefruit,

marvelous mint, and drizzled with

the blond chocolate Dulcey, with its

caramelized notes and a twist of salt.

Serves 2

Waffles:

2 ripe bananas, mashed 2 eggs 2 oz pistachios, unsalted, finely grinded 1 teaspoon pure vanilla powder To Serve: 1 grapefruit, cut into sections 1 small handful fresh mint, finely chopped 1 oz Dulcey blond chocolate from Valrhona, melted

1. Whisk together all the

waffle ingredients.

2. Heat up your waffle iron and turn it to a

medium setting.

3. Cook the waffles.

Serve hot with grapefruit, mint,

and Dulcey.


Handmade wool felted owl

etsy.com/shop/darialvovsky

WoolSweet Paul’s china squirrel shows you how you can make cozy

home décorwith wool this winter

CRAFT+STYLING+PHOTOGRAPHY by china squirrel

Yarn Covered Chair



Handmade Wool Felted

Decorative Moths

1. Draw a paper template of the shape you

want your moths’ wings to be.

2. Allow 4 pieces per moth (an internet

search is great for inspiration and to find

and print shapes you can trace). As an

example, our largest moth is 6" across

wings and 4" tall.

3. Cut out the paper templates you

have drawn.

4. Collect pieces of vintage wool plaid

from old skirts, coats or trousers, charity

stores, and markets—all great places to

find these vintage treasures.

5. Trim pieces of thick interfacing

(purchase from craft and fabric stores)

to cover wool pieces. Iron interfacing to

the reverse side of wool pieces (follow

interfacing directions).

6. Pin templates to wool pieces (we used

various wool patterns) and cut out.

7. For the moth bodies, we made tiny

little sausage shapes by stitching

contrasting material and filling it with

cotton wool or wadding.

8. Stitch moth wings and bodies

together. Insert thin black wire pieces

for antennae.

9. We glued the moths (using a hot glue

gun) to a piece of brown paper and added

some random moth names for fun. These

look great framed or displayed in small

recycled cardboard boxes.

Handmade Woolen Plate Covers

1. Select the plates you would like to

cover, place upside down onto paper, and

draw a template to be around ½” larger

than the plate size.

2. Cut out the template and pin to dip

dyed wool piece (we dipped hand dyed

thin wool blanket pieces) or you can use

your choice of store bought felt.

3. Repeat so you have 2 circles for

each plate.

4. Select the piece you would like to be the

top, then fold the other and cut in half.

5. Pin the circles together (joining 2 halves

together to make circle on back), with

right sides out.

6. Use a contrasting tapestry wool to

blanket stitch around edge of circle.

7. Slip plate into each cover and use as

a charger under main plates or as

a decorative side plate in your home.

Dip Dyed Felted Wool Bowl

Make your own style of dip dyed wool

bowls for unique home decorations and

gifts. Felted wool bowls can be purchased

from online stores as well, we bought ours

at etsy.com/shop/mymarketstall

1. Prepare your choice of dye color using a

wool approved dye as per

packet directions.

2. Working with 1 at a time, dip base of a

felted bowl into liquid dye mix.

3. Remove when the color is as intense

as you desire (remember the color will

appear a lot darker when wet).

4. Squeeze excess dye from item and

stand on a wire rack.

5. Allow to dry naturally.

TIP: to prevent shrinkage do not dip wool

felted or bowls in boiling dye liquid.

Woolen Bowtie Pasta

1. Cut 2x2½” rectangles of vintage

plaid wool.

2. Trim short ends with pinking shears

then simply gather wool together in the

center and stitch a few stiches using

embroidery cotton to hold together.

Hand Dyed Wool Yarn

Hand dying your own wool yarn can

yield beautiful and unique colors.

Consider up-cycling bland colored wool

that you have at the back of your sewing

cupboard. Overdying pale duller color

wools can produce the most beautiful

muted tones, each with an individual

lovingly aged appearance, perfect for

knitted jumpers and cozy lap rugs.

You can dye any wool yarn—we used

handspun yarn.

1. Use a wool-approved dye, and follow

packet directions.

2. To obtain an uneven color like ours,

allow some wool to be immersed in dye

longer than other sections of wool.




4. Squeeze out all liquid and dry naturally

Hand Dyed Wool Yarn


on wire racks.

TIP: to prevent wool shrinkage do not

allow immerse wool in boiling dye liquid.

Handmade Wool Wall Pennant

Make decorative wall pennants using

recycled vintage wool. Gather pieces

from old skirts, coats, or trousers. Charity

stores and markets are great places to

find these vintage treasures.

1. Make a paper template of the shape you

would like your pennant to be. We used

a rectangle 17x12” with the lower corner

sections trimmed on an angle to a center

base point.

2. Pin template to wool and cut out.

3. Fold top over a found piece of

branch, twig, or piece of wooden

rod and secure edges together using

a hot glue gun.

4. Create a hem on the reverse side of

pennant, tie string to each end of branch,

and hang.

5. If desired, decorate your pennant with

appliques or contrasting fabric patches.

Dip Dyed Knitted Woolen

Lampshade Cover

1. To dip dye, prepare your choice of dye

color using a wool approved dye as per

packet directions.

2. Wet lampshade cover and gently

squeeze out all excess liquid.

3. Dip base of cover into liquid dye mix.




5. Squeeze the excess dye into

the uncolored section of the

lampshade cover, then squeeze entire

lampshade cover of all liquid. You may

need to do this a few times until you

reach the desired effect.

6. Allow to dry flat, naturally.

TIP: to prevent shrinkage, do not dip

knitted items in boiling dye liquid.

Handmade wool

felted squirrel

etsy.com/shop/

darialvovsky

Hand knitted woolen

lampshade cover

etsy.com/shop/

woolpleasure


Wool Felted Decorative Moths


Dip Dyed Felted Wool Bowl

Woolen Plate Covers

Woolen Bowtie Pasta


Sheep card

etsy.com/shop/

NineMaidensStudios

Dip Dyed

Woolen

Blankets

Hanging Industrial

Lamp Woven in Wool

Up-cycle a vintage wire

lampshade frame with

wool yarn.

1. Wind your choice

of wool yarn around

the wire shade frame,

securing ends with

a knot.


Yarn Covered Chair

Decorate chairs or up-cycle an old vintage

chair with hand dyed wool yarn. Wind your

choice of wool yarn around chair back,

and secure at each end with a knot.

Wool Luggage Tag Garland

You can make the garland as long as you

like, simply choose how many tags you

want and use your choice of wool yarns.

This is a great way to use leftover wool.

1. Brush 1 side of each luggage tag with

strong cold black coffee, place onto a rack

to dry, then repeat on other side. Allow to

dry 24 hours or more.

2. Wind your choice of wool yarn around

each tag.

3. Use a pencil to write the wool color

name on each (optional).

4. Take a long piece of twine. Thread

a double thickness of twine through

luggage tag’s hole, tie a knot, and repeat

with other tags.

5. Hang garland on wall and secure

with tape.

Dip Dyed Woolen Blankets

Up-cycle old woolen blankets by dip

dying with your favorite color hues. Use

your old blankets or buy blankets from

markets and charity stores, unpattern

bland colored blankets will give the best

results. I like to trim the blankets to a

smaller picnic or lap rug size and remove

any fringes.

1. Use a wool approved dye, follow

packet directions.

2. To obtain a dip dye effect, thoroughly

wet the blanket first, squeeze out

excess water.

3. Place half the blanket into the dye;

remove when the color is as intense as

you desire. (Remember the color will


4. Squeeze the excess dye into the

uncolored section of blanket, then

squeeze entire blanket of all liquid. You

may need to do this a few times until you

reach the desired effect.

5. Dry naturally.

TIP: to prevent wool shrinkage do not

allow dye liquid to boil.

Wool bottle cozy

www.etsy.com/shop/

woolpleasure

We then hand dyed

the bottle cozy using a

wool-approved dye.

BLACK

WHO SAID THE HOLIDAYS MUST BE RED, GREEN, AND WHITE?FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese

BLACKIS THE NEW

Cider Brined Pork Roast with

Apples, Onions, & Dried Plums


Camembert with Black Cherry

Compote & Pumpernickel Toasts

BLACKCHERRY


Blue Potato Dauphinoise

Sautéed Kale with Lemon,

Garlic, Pine Nuts, & Currants

TIP! Carlo’s favorite method for seeding and

quartering an apple:

1. Remove stem.

2. Halve the apple, using the large side of a

melon baller.

3. Scoop out the center seeds.

4. Cut into quarters.


BLACKLENTIL

Black Lentils with Radicchio & Speck


Flourless Chocolate Cake

Espresso Martini


Sautéed Kale with Lemon, Garlic, Pine

Nuts, & Currants

Serves 6

3 tablespoons extra virgin olive oil 10 large cloves garlic, thinly sliced pinch of red pepper flakes 4 lbs Tuscan kale, stemmed and cut into 1” strips ¼ cup pine nuts, toasted ¼ cup black currants ½ tablespoon fresh lemon juice ½ tablespoon zested lemon rind salt & freshly ground black pepper, to taste

1. Put extra virgin olive oil, garlic, and red

pepper flakes in a large sauté pan.

2. Cook over medium-low heat, stirring

occasionally, until garlic begins to turn

golden. This will take about 6 minutes.

3. Raise the heat to medium-high, add the

kale in small batches, and cook, stirring

until all is tender. This will take about

10–12 minutes.

4. Remove from heat, and add toasted

pine nuts and currants.

5. Sprinkle with the lemon juice and rind.

6. Season with salt and pepper to taste.

Camembert with Black Cherry

Compote & Pumpernickel Toasts

Serves 6–8

4½ cups pitted Bing cherries, fresh or frozen 1 cup brandy ½ cup brown sugar 2 strips orange rind 2 cinnamon sticks pumpernickel cocktail bread (you could also use rye cocktail bread) 8 to 10 oz of your favorite Camembert


2. Bring cherries, brandy, brown sugar,

orange rind, and cinnamon sticks to a boil

in a large heavy saucepan; reduce heat to

medium-low.

3. Simmer until cherries are softened and

start to release juices. This will take about

10 minutes.

4. Using a slotted spoon, transfer cherries

to a medium-sized heatproof bowl.

5. Simmer juices until thick enough to

coat the back of a spoon. This will take


6. Pour reduced syrup over cherries.

Allow to cool completely.

7. While compote is cooling,

arrange cocktail bread on 2 rimmed

baking sheets.

8. Bake until lightly browned. This will take


9. Remove from oven and

cool completely.

Serve the compote with Camembert

and pumpernickel toasts. Drizzle a bit

of the syrup over top.

Black Lentils with Radicchio & Speck

Serves 6

1¼ cups balsamic vinegar 1½ cups black lentils or French green lentils 6 cups chicken stock or water salt & pepper, to taste 6 slices of speck

3 tablespoons extra virgin olive oil+more for drizzling 2 tablespoons unsalted butter 2 stalks celery, finely chopped 1½ small red onions, finely chopped 2 cloves garlic, finely chopped 4 sprigs fresh thyme 2 heads radicchio


2. Simmer vinegar in a small non-reactive

saucepan until reduced to about ¼ cup.

This will take about 8–10 minutes. Once

done, set aside.

3. Bring lentils, stock, and salt and pepper

to a simmer in a medium saucepan.

4. Simmer, uncovered, until the

lentils are just tender. This will take

about 25 minutes.

5. While lentils simmer, brush both

sides of speck with olive oil and place

on a baking sheet, being careful not to

overlap slices.

6. Bake until speck is golden brown and

crisp. This will take about 8 minutes.

7. In a medium saucepan, add butter,

stir in celery, onion, garlic, thyme.

Cook, stirring often, until vegetables are

softened. This will take about 10 minutes.

8. Cut radicchio into quarters and drizzle

with a bit of olive oil.

9. Season with salt and pepper and roast

on a baking sheet until edges are charred.

This will take about 8–10 minutes. (For

a little extra char, you can briefly broil

after roasting.)

10. Drain lentils and stir into vegetables.

11. Cook together for 1 minute.

To plate, serve speck on top of

lentils. Place charred radicchio on top,

and drizzle with balsamic syrup and

olive oil.

Cider Brined Pork Roast with Apples,

Onions, & Dried Plums

Serves 6–8

1 tablespoon caraway seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds


1 cup light brown sugar, packed 1 cup kosher salt+more, to taste 2 sprigs+6 sprigs thyme leaves 1 teaspoon black peppercorns, freshly ground+more, to taste 2 cups water 1 qt apple cider, unfiltered 2 cups ice 4 to 5 lbs boneless pork loin roast, tied with kitchen twine 4 gala apples, seeded and quartered 3 medium red or yellow onions, quartered, stem ends intact 1 cup dried plums 4 tablespoons+1 tablespoon olive oil

1. Blend caraway, cumin, and fennel seeds

together in a small bowl.

2. Bring brown sugar, 1 cup salt, 2 sprigs

thyme, 1 tablespoon seed mixture, 1

teaspoon peppercorns, and 2 cups water

to a boil in a medium saucepan.

3. Reduce heat and simmer, stirring

occasionally, until sugar and salt dissolve.


4. Transfer brine to a large bowl and add

cider and 2 cups ice. Let cool.

5. Place pork and brine in a 2 gallon,

re-sealable plastic bag.

6. Seal bag and chill at least 8 hours.

7. Remove pork from brine and pat dry.

Let sit at room temperature for 1 hour.

8. Preheat oven to 425°F, and place rack

in lower third of oven.

9. Toss apples, onions, and plums with

4 tablespoons olive oil in a large roasting

pan or rimmed baking sheet.

10. Season to taste with salt and pepper,

and set aside.

11. Using a mortar and pestle, coarsely

grind the remaining seed mixture.

12. Season pork with salt and pepper and

rub all over with the ground seeds.

13. Heat the remaining 1 tablespoon of

olive oil in a large skillet over medium-

high heat.

14. Cook pork until browned on all sides.

This will take about 8–10 minutes.

15. Transfer pork to a roasting pan and

nestle in among apples, onions, and

dried plums.

16. Tuck remaining 6 sprigs of thyme

under kitchen twine over top of pork.

17. Roast, turning fruits and vegetables

halfway through, until a meat

thermometer inserted in the center of

pork registers 140°F. This will take about

60–75 minutes.

18. Transfer pork to a cutting board.

Let rest 30 minutes before slicing

into medallions.

Blue Potato Dauphinoise

Serves 6

2¼ lbs blue or purple potatoes 2 large cloves garlic 2 tablespoons butter, softened 2½ cups heavy cream pinch of nutmeg, freshly grated salt & pepper, to taste

1. Preheat the oven to 325°F.

2. Peel the potatoes and cut them into 1⁄8”

thick slices.

3. Cut the cloves of garlic in half and rub

them around the inside of a cast-iron or

earthenware dish.

4. Butter the dish generously.

5. Layer the potato slices in the dish.

6. Season cream with nutmeg, salt, and

pepper to taste.

7. Pour over potatoes and bake for 1–1½

hours, until the cream has been absorbed

by the potatoes, and tops are golden.

Flourless Chocolate Cake

Serves 10

7 oz semisweet chocolate (45–50% cocoa) 1 cup butter+more for greasing 4 eggs, yolks and whites separated 1 cup sugar 1 teaspoon good vanilla extract 1 teaspoon instant espresso coffee, to bring out the deep chocolate notes (we used Medaglia D’oro) cocoa powder or powdered sugar,

for dusting

1. Preheat oven to 350˚F.

2. Line a 9” spring-form cake pan with

non-stick paper and grease the pan.

3. Break the chocolate into small pieces

and melt it, with butter, in a heat-proof

bowl, over hot water.

4. Beat the egg yolks with half of

the sugar.

5. Fold in the melted butter and

chocolate mixture.

6. Beat egg whites until frothy, using an

electric mixer.

7. Gradually add the remaining sugar,

beating until stiff peaks form.

8. Fold in the beaten egg whites.

9. Bake until a wooden pick inserted in

center comes out clean. This will take


Use a knife to separate the cake from

the non-stick paper.

Espresso Martini

Serves 4

¾ cup espresso ½ cup Tia Maria ½ cup vanilla vodka 1½ tablespoons agave nectar ice

1. Pour all ingredients into a

cocktail shaker.

2. Add ice and shake to chill.

3. Strain into 4 chilled martini glasses.

The holiday season in London

makes the perfect scene for gift

hunting, window browsing, and tea

drinking. Find the best places with

Sweet Paul's guide to favorite

spots in London this holiday season

Sweet Paul editors Lova and Susanna's

shopping guide

TEXT by Lova Blåvarg and Susanna Blåvarg | PHOTOGRAPHY by Susanna Blåvarg

LONDON



We found these lovely teacups in a small shop along Holborn Road




Petersham Nurseries is magical at Christmas. Go here fore some candlelit shopping and a hot cup of tea

Labour and Wait in Shoreditch sells beautifully designed hardware and their own enamel lamps


For minimalistic design, try Skandium or Tom Dixon. Paper in any pattern can be found at Shepherds

You can find these tiny ink bottles at Green & Stone, the most charming art shop we know


If we had to choose our favorite shop in

London it would be Green & Stone. We’ve

always loved art materials, and this is

the most wonderful old-fashioned art

shop. They have their own production

of porcelain palettes, brushes, and

sketchbooks, and a beautiful selection of

inks and artist aprons. They sell antique

painting sets and also make and sell their

own pretty craft kits.

Green & Stone has been located on

Kings Road since 1927. In the same area,

there are lots of cafés and main street

shopping in shops like Habitat, Muji, and

Anthropologie.

Green & Stone

259 Kings Road

London, SW3 5EL

greenandstone.com

The best paper shop in London is

Shepherds. They specialize in fine art

papers and bookbinding materials, and

they also hold certified bookbinding

courses. They produce a pre-yellowed

paper of great quality, perfect for both

crafts and repairing old books. Don’t miss

their selection of colored leather—the

lamb leather is so soft that you won’t want

to leave without it.

Shepherds

30 Gillingham Street

London, SW1V 1HU

bookbinding.co.uk

For food shopping, our favorite place is

Borough Market. It’s located south of the

Thames and has plenty of stalls where

you get to taste different mustards, jams,

and other goodies. A London-based

friend told us to find The Cherry Tree and

try their passion fruit curd. Oh my, it’s

good! If you’re a ginger fan, ask for their

ginger preserve—it is not on the table, but

secretly hidden at the back of the stall and

only sold to ginger lovers. And don’t miss

cheese shop Neal’s Yard Dairy close to the

market.

Borough Market

8 Southwark Street

London, SE1 1TL

boroughmarket.org.uk

Neal’s Yard Dairy

6 Park Street

London, SE1 9AB

nealsyarddairy.co.uk

Entering Skandium feels like coming

home for Swedes like us. They carry

beautiful and minimalistic Scandinavian

designs—all the cups, plates, lamps,

and chairs that we are so used to. Before

Christmas, they sell a selection of

Scandinavian Christmas tree ornaments,

so if you want to create a stylish tree this

year, this is the place to shop.

Skandium

245-249 Brompton Road

London, SW3 2EP

skandium.com

Petersham Nurseries in Richmond upon

Thames, just outside London, is both

our favorite café and also our favorite

place for buying props, like rusty old

tables. The holiday shopping in their

old greenhouses is just lovely and the

cakes in the teahouse are just as great.

They also serve lunch. If you take the

time to get out to Richmond, don’t miss

out on taking a walk in Richmond Park,

the biggest royal park in London, which

contains several hundred wild deer.

They move around freely, so take a walk

and you will probably spot them. In the

afternoons, before Christmas, there’s also

a beautiful Christmas market at nearby

Kew Gardens, with stalls selling designed

gifts and hot mulled wine.

Petersham Nurseries

Church Lane, Off Petersham Road

Richmond, Surrey, TW10 7AG

petershamnurseries.com

Richmond Park

Richmond, Surrey, TW10 5HS

royalparks.org.uk/parks/richmond-park

Kew Gardens

Richmond, Surrey, TW9 3AB

kew.org

Tom Dixon, the super productive British

designer, has his own shop in northwest

London. It’s filled with all his brilliant

designs and there’s also a nice restaurant

on top of the shop. A perfect place for a

meal and some rest.

While you’re in northwest London, visit

nearby Holborn Road with its stretch of

antique shops and cafés. It’s less touristy

than Portobello Road and the shops carry

a mix of great design and odd stuff.

Tom Dixon Shop

Wharf Building, Portobello Dock

344 Ladbroke Grove

London, W10 5BU

tomdixon.net/shops/london

Shoreditch is London’s creative hub and

it’s a great area for shopping, especially

on Sundays, when Columbia Road has its

flower market and the Sunday Up Market

is just a few blocks away. Our favorite

shops in the area are: Ryantown, paper

artist Rob Ryan’s shop, and Labour And

Wait, a small shop filled with enamelware,

warm Irish socks, and beautiful tools.

Columbia Road Flower Market & Shops

London, E2 7RG

columbiaroad.info

Ryantown

126 Columbia Road

London, E2 7RG

robryanstudio.com

Labour And Wait

85 Redchurch Street

London, E2 7DJ

labourandwait.co.uk

Sunday Up Market

Ely’s Yard, The Old Truman Brewery

Greater London E1 6QL

sundayupmarket.co.uk


Pantry confessions

Where do you live?

Los Angeles. It’s close to my design

studio and flagship boutique. All of

my lifestyle designs, whether home,

furniture, or jewelry, are produced locally,

so it’s important to be close by. On the

weekends, my family and I head to Malibu

to relax on the beach.

What inspires you?I draw inspiration from so many places—

food, travel, art, museums, architecture,

my new and out-of-print book collection,

my children. I’m such a curious person.

I carry my camera and sketchbook

with me everywhere and am constantly

documenting inspiration on the go. I share

quick pics of things that inspire me on my

Instagram, @kellywearstler. It’s the best

place to catch a glimpse into my world.

Favorite color?

That’s like asking me to choose my

favorite child! I love them all. If a client’s

not sure which colors to use in their home,

I tell them to look in their closet to see

which ones they wear most often. These

are the colors they’ll be most comfortable

living their lives in.

Necessary luxury?My luxe throws. They’re made with

ultra-soft 100% baby alpaca, and are so

lovely to cozy up with. I take one with me

whenever I travel. It’s the ultimate carry-

on accessory to have on a chilly airplane.

They’re my go-to holiday gift this year.

Guilty pleasure?

Compartes chocolate. They use the best

ingredients, and the packaging is like mini

works of art.

Favorite song?

Californication by the Red Hot Chili

Peppers. My boys play in a three-piece

We asked one of our favorite style gurus, Kelly Wearstler, what inspires her, her favorite food, and everything else we wanted to know

band called The Negotiators. We love

music and go to concerts all the time.

Favorite flower?Forsythia bush. I also love white tulips so much that I put them in my flagship boutique in Los Angeles. They are pure and simple and contrast nicely against my black and white home accessories.

Last purchase?My Nespresso Citiz & Milk coffee

machine. It’s silver and black, super clean-

looking, and has a steamer on the side.

I also bought their Arpeggio dark roast

coffee capsules. They have an intense

flavor that I love.

Perfume/cologne?

Flash Back by Olfactive Studio—such a

vibrant fragrance. It’s tangy and reminds

me of rhubarb tart. Its cedar-base notes

keeps it sexy and alluring. I also love Cire

Trudon’s Dada candle—such a luxurious,

intriguing scent. It has notes of vetiver and

mint, and is inspired by one of my favorite

art moments, Dada surrealism. They

make it in a room spray, too, which is also

fantastic.

Favorite restaurant?

Fico in LA is a family favorite. We go there

for dinner together at least once a week.

Their pizza is the best—we order their thin

crust whole wheat pizza with tons of fresh

vegetables. The flavor is just incredible.

Cookbook you can’t live without?

Edible Selby—Todd Selby is such a genius.

His books are so inspiring. His ability to

seamlessly move from interior design to

food to fashion is incredible. I also like to

browse The New Potato website. Danielle

and Laura Kosann do an amazing job

of blending the worlds of food, fashion,

design, and media.

Ultimate vacation destination?

Paris is just the chicest city. It has this

magical energy that makes you feel

so special and glamorous. My favorite

hotel, the Hotel de Crillon, has so much

history and character. The architecture

is breathtaking. I’m excited to see it

when it re-opens after its renovation is

complete next year. The Decorative Arts

Museum is mesmerizing. I see something

new each time I visit. No trip to Paris is

complete without going out to dinner at

La Fontaine De Mars. I also have to stop at

Rose Bakery—it’s the Parisian version of

Urth Caffe, one of my LA favorites. Their

organic lattes are the best.

Film idol?Jane Birkin—she was always iconic. In

La Piscine, Slogan, anything; she’s my

style icon.

Perfect meal?The perfect thing is to go out and try new food. It’s all about taking risks, experiencing new things, and being a curious gal.



http://www.illumecandles.com/



Documents

Sweet Paul Issue 19 Winter 2014