magazine
Fabulous Fall!
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table of contents
Whats Up, Sweet Paul? page 5 Contributors page 6 Recipe Monday page 8 Keep Your Eye On page 10 My Happy Dish page 12 Crafty Friday page 14 Gorg-wanna page 16 From Mormors Kitchen page 18 Gorg-wanna Kids page 20 Kid Colored Glasses page 22 Wine page 26 Gorg-wanna Food page 28 Woof! page 30 One for the Season page 32 Cupcake page 39 Well Opener page 41 Enchanted Forest page 42 Cakes page 52 One Pot Wonders page 60 White Halloween page 66 An Apple A Day page 76 Farming page 84 Picnic in a Forest page 94 Let Me Entertian You page 100 Thanks page 108 In The Next Issue page 109
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And now here is the second issue: We have all worked really hard to bring you a magazine that is filled with great ideas, tasty recipes and fun people. We have been out in the forest, making costumes for dogs, trying to make the same dog sit still on a chair, petting goats, picking mushrooms, painting pumpkins white and much more. Its all in a days work here at Sweet Paul.
So, please enjoy this issuewe all sure did enjoy making it!
Stay sweet!
paul@sweetpaulmag.com
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contributors
fall 2010 issue no. 2
COLIN COOKE, NEW YORK Photographer Anything from our garden. Nettles, kohlrabi, kale and turnips are some of the vegetables my wife Elizabeth grows there. She makes tinctures from the herbs and we eat fresh from the garden every night.
JIM HENSLEY, OSLO Writer/Photographer Big, slow roasting ribs in a giant home made grill.
VESLEMOY ARAASKAR, OSLO Photographer Grilled scampi marinated with sesame oil, sesame seeds, garlic and soy sauce. And lots of lime squeezed on right before I eat them.
IVY TASHLIK, NEW YORK Art Director Lucky Charms cereal, late night. Its healthier than you think!
JANICE MALKOTSIS, NEW YORK Writer/Copy Editor Cheese. Any kind. Can never, ever get enough!
MELINA HAMMER, NEW YORK Photographer Buttery avocado and 80 percent dark chocolate (though not necessarily together).
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JENNIFER NOLAN, NEW YORK Photographer Portuguese kale soup, as perfected by my friends and family.
KEVIN NORRIS, NEW YORK Photographer Homemade strawberry gelato at my neighborhood ice cream shop.
MONICA BJERKERUD SJOLI, OSLO Food Stylist Figs and mascarpone with a good wine; sitting under an olive tree somewhere in Italy.
FRANCES JANISCH, NEW YORK Photographer Fresh seafoodcalamari, scallops, oysters, marinated in a vinaigrette and accompanied by a chilled ros.
ALEXANDRA GRABLEWSKI, NEW YORK Photographer My moms blueberry pie, fried oysters and anything with chipotle on it.
KIM M. MOREAU, NEW YORK Writer All things squash. Ive nally mastered my basic ratatouille.
ELLEN SILVERMAN, NEW YORK Photographer Sweet white cherries, also known as Rainer or Queen Anne, from Washington state.
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recipe monday
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Natural Beauty
Nicolette oweN, owNer of BrooklyN-Based Nicolette camille floral desigN, speaks here aBout iNspiratioN, memories aNd more
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What is your background? I grew up in the Hudson Valley. I studied fine arts in college and spent some years working in NYC with photographers and for magazines. At some point, I decided I wanted to change my direction and location, so I moved to the west coast. I was hoping to find a job working with flowers, and rode my bike all over town until I found the perfect little flower shop. After a few weeks of riding, I finally saw a Help Wanted sign in the window! I knew that I had found the career I was seeking when work stopped feeling like work. I was even excited to get up at dawn and work a 15-hour day. After a few years I came back to Brooklyn and decided to open my own floral businessand I love every minute of it. Well, maybe not the getting up at 5:00 a.m. all the time part. When were you first introduced to the world of flowers? Gardening and flowers were a big part of my childhood. My mother and grandmother always taught me to appreciate the beauty of flowers, and the work and care it takes to have a beautiful garden; and of course the pleasure of cutting the blooms to bring inside! My great grandfather was a dahlia farmer; I didnt know him, but I imagine how his love of flowers was the inspiration for both my mother and grandmother. When embarking on a project, do you already have something in mind, or does inspiration strike whilst in the midst of working? Its a bit of a mix sometimes there may be a color or texture that Im particularly drawn to that I use as a starting point. Sometimes I do have a particular idea of what Id like to make. But as I create flower arrangements, its more of an organic process. Sometimes the very flower that was my inspiration may work itself out of an arrangement by the time Im finished. I like to follow my instincts, but first and foremost to let the flowers speak for themselves. What are your favorite flowers to work with? It changes with the different seasons. I do
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really love ranunculus, peonies, garden roses, dahlias, hellebores, frittillaria, anemones...I could go on and on and on. What is your most memorable project? One of the first weddings I did by myself was for two of my very good friends. It was out of town, so I decided to set up a flower studio in my hotel room. I worked the whole day before and most of the night. It was so fun because all of my friends were milling about the hotel, so my room was a revolving door of friends popping in to say helloand to drop off a glass of champagne. Are there any flowers that spark special memories for youfrom your childhood? Or maybe from a romance? The sweet smell of lilac in early spring floods me with memories. My grandmother had several huge lilac bushes (seemed like a forest to me back then). A simple cluster of the lush blooms would be on every table in the house and shed bring lilac to all her friends and neighbors. What do you see for the future in floral design? I hope to seewhich is already happeninga movement to create floral arrangements that are more organic looking, inspired by nature and also a little wild. Are there any particular flowers that have a longer shelf life? Most flowers should last about 4 to 5 days if they are fresh. Ranunculus last very wellthey prefer shallow water, hydrangea in the autumn last very well and some varieties will dry nicely and retain their color. Can you offer Sweet Paul readers any tips on how to prolong the life of an arrangement? The best way to care for arrangements is to give your stems a fresh cut when you bring them home. Cut them on an angle (this gives more surface air to hydrate), and place into cool water. I recommend changing the water every other day and giving a fresh trim each time. Keep away from direct sunlight, and sources of heat and your flowers will be happy.
my happy dish
Comforting memories
The winner of This monThs Sweet Paul recipe conTesT is Ann wesT who shAred wiTh us her wonderful BuTTernuT squAsh And whiTe BeAn sTew recipe.
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Ann says I love to share this dish with my family and friends, with big, crusty bread and a tangy salad alongside. The avors in this stew make me smile because they are sophisticated, yet slightly sweet. This stew reminds me of when I was a kid and mom made me good ole Campbells bean and bacon soup. This is far better, but it still comforts like moms. This stew makes me happy because my kids love itthey seriously ask for seconds and thirdsyou cant beat that!
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Pumpkin-mania
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Get some Fun and Fashionable ideas For your pumpkins this year.
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FOREST this pumpkin holds a little family scene from the forest. mommy and junior are having a yummy lunch, while daddy is on top looking out for the hunters. to make this idyllic scene, cut a square hole in the center of the pumpkin. scoop out all the seeds and innards of the pumpkin. Cover the bottom of the pumpkin with moss; stick in small trees. put the deers in place and you are ready to go! FAHIONISTAS introducing the fashionista pumpkins: they have just stepped out of michael kors spring 2011 collection at new yorks fashion week. the girls are so happy with their new lookthe lipo left them with just their heads. body: size zero. these are so easy to make. Cut out sunglasses and lips from fashion magazines and glue them on mini-pumpkins with a hot glue gun. the perfect little halloween gift for the fashionistas in your life. DECOUPAGE this pumpkin is inspired by vintage decoupage. i copied old butterfly prints that i found in a book and printed them using my home printer. i cut them out and glued them on the pumpkins with regular craft glue. MCQUEEN todays pumpkin is inspired by the late fashion designer alexander mcQueen. he once made a whole bodysuit of studs. you will need one pumpkin and about 120 upholstery studs. Just push the studs in one by one until the one section is covered. the great part is that you can take the studs out and reuse them when halloween is over. LV (opposite) this pumpkin is inspired by my collection of vintage louis Vuitton luggage. i used the new oil-based pens from sharpieoil paint in a pen, really great stuff. and waterproof, too, so you can place your fashionable pumpkin outside. i drew the pattern on and finished it off with a real lV luggage tag. you pay homage to louis himself!
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gorg-wanna food
Spooky Walls
Need somethiNg spooky oN your wall this halloweeN? theN emily dumas priNt is perfect, aNd she made it just for you.
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PRINT: (opposite) artist Emily Dumas has made this print especially for Sweet Pauls readers. Its called a Frightful Night and is inspired by her favorite holiday. The best thing is you will receive a 15 percent discount with this code: SWEET10; $15.00 www.flowersinmay.com KEEPSAKE: Mexican wedding house for two guys from Home and Planet. $32.00; www.homeandplanet.com OWL: White Porcelain Owl from Brooklyn Rehab. $24.00 for a set of two owls; www.brooklynrehab.etsy.com HEART: Custom-made embroidered heart from Miniature Rhino. Can be made with any name and color combination. $60.00; www.miniaturerhino.etsy.com NOTE PAD: Happy apple notepad from Night Owl Papergoods. Made of eco-friendly harvested birch and recycled paper. $8.00: www.nightowlpapergoods.com CAMERA: Qing Hua Diana F camera from lomography. Designed by Hong Kong-based designer Dorothy Tang. $105.00; www.lomography.com
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Skillingsboller
makes 10 large buns 1 /4 ounce package yeast 1 /2 cup warm water 1 /2 warm milk 1 /4 cup sugar 1 /3 cup melted butter 1 teaspoon salt 1 egg 3 1/2 cups flour Filling: 1 stick butter, softened 1 tablespoon ground cinnamon 3 tablespoons sugar 1 /2 cup marzipan 1 /4 cup chopped almonds Powdered sugar Water In a small bowl, dissolve yeast in water and set aside for about 5 minutes. In a large bowl, mix milk, sugar, butter, salt and egg. Add the yeast mixture to the flour. Knead dough on a floured surface for a few minutes. Place in a greased bowl, cover with plastic wrap and leave at room temperature for 1 1/2 hours. Preheat oven to 350F. Roll dough out on a floured surface to form a 10 x 15 rectangle. For the filling: Mix together butter, cinnamon and sugar and spread on the dough. Crumble the marzipan and add to the dough; sprinkle with almonds. Roll into a sausage shape and cut into 10 slices. Place on a parchment-paper-covered cookie sheet and bake for about 8 minutes or until golden. Cool on a wire rack. Mix together enough powdered sugar and water until smooth; add a little on each bun.
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gorg-wanna kids
This amazingly soft wool Batman hat from Estella is hand-knitted in Nepal and will have little bat boys and girls in a frenzy. adjust the eye flap up or down, depending on your childs mission of the day. $45.00; www.estella-nyc.com
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For a great way to brighten up a bedroom or a playroom, Move-ables are adhesive stickers that can be repositioned. Perfect for little designers who love to decorate. $84.95aUD; www.littlechipipi.com.au Draw on your clothes. Chalkboard Tee comes with chalk and a little pocket to keep itfor the moment when creativity strikes. $35.00; www.thechalkboardtee.com Is it a bird? No, its the Radical Rocketeer in his cape from little Hero Capes. (If only they made them in XXl). $42.00; www.littleherocapes.com Super-cute robot bowls made of melamine, so they will not break. $12.00; www.littlekorboose.com Build your own bird caf with this great kit. all their kits come with everything you need included in the package. $18.99; www.thelittle-experience.com Munchmonies are hungry for money. Made of 100 percent wool felt; comes in a range of colors. $15.00; www.munchmoney.etsy.com
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Kid-Colored Glasses
For Don PurPle, kiDs Portraits arent about begging tykes to sit stillits giving liFe to their imaginations, with sets anD styling to kiDs sPecs.
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Kids see the promise in cast-offs. With ill-fitting clothes and previously used packing materials, they build vignettes and worlds more real, and realized, than most folks can imagine. But as quickly as their attention was held, its forgotten, with boxes returning to the business of being boxes moments later. That is until Don Purple steps in. I just thought how amazing it would be to do custom portraits of children, in the sense that the child would convey to me how they wanted to be seen, Don says. And thats the very idea of Homespunphotos.com, which takes more cues from Victorian-inspired portraiture than Olan Mills. Don hones in on the purpose of a portraitto capture a person in a moment in timeand gives children the opportunity to interact with props and playthings that match their personality. If kids want to be immortalized as a ballerina, a fireman, themselves, he makes it so, styling sets and scenes that give them that world to exist in. The whole objective with it really is to have it so the results are grandiose, yet are off-kilter snaps that are perfectly childlike: vibrant, layered, goofy, fashionable, surprisingly self-aware. The tykes personality shine through as crisp as the colors in a Crayola box. And theres no lack of a rainbow-range of hues either. Theres almost a special sense of color with kids and its something we lose as we become adults, Don says. Kids feel so free, and its such vivid colorful worlds they live in. Just like
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raising a child, the photos take a village. Dons work is rooted in collaboration, with friends coming in to assist often, resourcefully repurposing all manner of adornments and furniture, working together in a sharing style kids could learn from. His main collaborators are the photographers, of course, and while he hopes to work with many, he particularly adores Sheri Manson (sherimanson.com). Sheris combined living/ work space was the backdrop for these shots, and her humor-infused, subject-first style serves as a perfect comrade for Dons creations. We really get one another in front and behind the camera, Don says. Its an honor to create with her. For this series, Don spun from the ultimate childs plaything Barbie. Going beyond the unbendable arms and matted hair, Don found muse in the vintage iconography of Barbies profile, a classic cameo in black that serves foil to shades of pink, while instantly conveying the most famous doll on the planet. Barbies the perfect inspiration for the unconventional imagesa dichotomous doll, buxomly crafted from plastic, but with a heart of gold and wonder of a wild-eyed youth. She was all about mankind after all, Don jokes, Thats why she had so many professions. www.homespunphotos.com
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wine
C The AB s of a Vintage
Already, with the sun just over the hills, the inside of the truck was like a steam room. Spent shotgun shells, assorted bolts and screws and a surprising number of corks jumped around in the bright red dirt covering the oor as we bounced down a road probably in use since Julius Caesars day. The man driving had been talking to me passionately for almost half an hour in Italianwhich I dont understand. He could have been explaining the offside rule in soccer, or the secrets of his grandmothers manicotti. My guess was that he was talking about wine. That year, 1997, everybody in Tuscany was talking about wine. Summer had been hot and mostly dry. Early mornings were mostly a light sweater kind of cool. Spring had come early, but not so early to threaten the vine owers with frost. At a garden restaurant outside of Panzano the old men scratched the earth with the toes of their boots, squeezed grapes until the juice ran through their ngers and tried to remember when they last felt this good about a vintage. 1985? 71? Maybe this would be the one to wipe clean the memory of 1955. All this talk about the wine of the century, and still the grapes hung at their vines. So what makes this year one to remember and the next year one that turns us all into beer drinkers? Nature. Rain at harvest time makes for thin and often tart wine. Too much heat and the grapes cook in the vineyard, making for wine with a bad rubbery avor. Dont even think about hail. Frost at owering can wipe out whole vineyards, but it can also affect some of the owers leaving the others to pull more avors out of the ground by way of root systems reaching deep down. Thats what the vine is doing. It is reaching down into the earth at one end, and stretching into the sky at the other. A well-cared-for vine lives about as long as a person. Each year it produces a few clusters of fruit, which give hints about how its life has been. The vintners job is to hear those hints and bottle them up. In any case, whats in the bottle came out of the earth and down from the sky. Wine is a kind of language made with letters and words of stone and dirt and a grammar of sun and rain. So the wine talks to us while we talk about it. The truck skidded to a stop and the driver handed me a very large basket and a pair of garden shears as he pointed me in the direction of grapes. It was my rst time, and I think I screwed it up, mostly. Luckily, for the vintage, I gave up quickly and headed for the shade.
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WINE TIPS:
Tuscany is a dynamic wine region known mostly for its red wine made from the Sangiovese grape. The best bottles age well, but plenty of easygoing lighter-bodied reds are ready for drinking soon after release. Once in a lifetime: Sassicaia. Ok, its a cabernet sauvignon, not a Sangiovese, but its huge and dark and mysterious its really, really Italian, in other words. Whenever you can: Brunello di Montalcino is recognized as Sangioveses highest expression. Try Altesino or Le Macioche if its a special occasion. Whenever you want: Chianti! Felsina Berardenga Chianti Classico is always good. Fontodi is sometimes better.
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gorg-wanna food
Hot + Pickled
Need some spice iN your life? TheN These pickles are The aNswer. PhotograPhy by Kevin norris
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CHOCOLATE: sometimes you just have to buy something because of its packaging. rogue chocolatiers hispaniola chocolate bar is not only a sight to behold, but it also contains an amazing bar with notes of licorice, burnt orange and cherry. www.roguechocolatier.com CHIPS: when it comes to potato chips, we are puritans here at Sweet Paul Magazine. No fancy toppings, just a little salt is the best. These chips from Zapps are awesome; small batches kettle cooked in peanut oil. www.zapps.com WALNUT OIL: sometimes the simplest things are enough. a drizzle of a loliviers walnut oil over a beet salad is heaven. or try it over any other salad, fish or chicken. www.alolivier.com PEPPER VINEGAR: This is a new take on a hot sauce: a loliviers fruity pepper vinegar is great for adding a kick to your food, but its also great to use to deglaze pork chops, chicken and steak. www.alolivier.com BISCUITS: Buttery sultana biscuits from the english company artisan Biscuits. love their slogan: made by people, not robots. made with real eggs, butter and juicy sultanas (they kinda taste like apple crumble). www.artisanbiscuits.co.uk HOT AND PICKLED (opposite): fall is pickletime and if you want one with a kick, these spicy pickles from Brooklyn-based mcclures are just the thing for you. Theyre intermingled with cayenne and habanero peppers, but the best part is that when all the pickles are gone you can use the leftover brine to make a Bloody mary. www.mcclurespickles.com
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woof!
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Turkey Meatballs
These were my old dogs favorite. I would mix them with some leftover rice or pasta. Make the meatballs in a size that will fit your dog. Makes 10 to 20 (depending on size) 1 pound ground turkey 1 cup cooked brown rice, cold 1 /2 cup cooked broccoli, coarsely chopped 1 /2 teaspoon fresh oregano, chopped 2 tablespoons vegetable oil Place ground turkey, rice, broccoli and oregano in a large bowl and mix well using a large spoon. roll to form meatballs. heat the oil in a medium-size pan and fry the meatballs; about 5 to 10 minutes until lightly browned on all sides. remove from pan and cool. (can be stored in the freezer for up to two months.) CARDS These cards from Takkoda must be the coolest ones ever! Each one makes me laugh out loud; and that sure is a good thing. Each card is $3.00. www.takkoda.com HARNESS Im a harness guy. like them much better than a collar. This one from Fetch Dog is great; padded, ergonomically correct and with a fab design. $24.75; www.fetchdog.com BAG How cute are these tote bags from allMighty? Just love them. Theyre a perfect gift to give to any pug owner you may know. Illustrated by Gemma Correll. $20.00; www.all-mighty.net BOWL Does your dog eat its food too fast? If so, the Eat Slow Bowl from Greedy Pup just might do the trick. Designed to slow down your dogs eating pace. $32.00; www.greedypup.com VEST Nothing beats a hipster vest for your dog, right? These Durango vests from Trixie+Peanut will keep your dog not only warm, but also very stylish. $39.00; www.trixieandpeanut.com Pauls Tip! you can make these meatballs for yourself as well. just add one sauted chopped onion, a clove of garlic, and salt and pepper, to taste.
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Nothing says fall quite like a bowl of fresh mushrooms. Its like having a little piece of the woods in your kitchen. Fall is also the best time of the year to nd a great variety at your local farmers market. Mushrooms are just like people, they come in all sizes and colors. They are eshy, spore-bearing fruiting bodies of fungi that grow above or on the soil.
Mushrooms
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Morel and Garlic Pasta with Spinach
A simple fall dish. Use your choice of pasta; there are no rules here. Serves 4 1 pound morels 1 tablespoon olive oil 2 shallots, thinly sliced 3 garlic cloves, thinly sliced 1 /2 cup bacon, diced 1 cup chicken stock 2 cups fresh baby spinach Salt and pepper, to taste 1 pound cooked pasta, any kind Start with cleaning the morels: cut them in half and rinse well in cold water; let dry. Heat the oil in a large pan and saut the morels for 1 minute. Add shallots, garlic and bacon and saut until the bacon starts to get some color. Add stock and spinach. Season with salt and pepper. As soon as the spinach falls together, pour the sauce over freshly cooked pasta and serve.
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Mushroom Prints
You can use mushrooms for more than just eating. They also make the most amazing printsvery vintage and cool looking. You will need: A few pages from an old book 10 to 12 fresh mushrooms Hair spray Remove stems from mushrooms; place them on the book pages and cover with a large bowl. Let stand for at least 1 hour. Lift the bowl and spray the mushrooms with hair spray. (I used 3 layers of hair spray on mine.)
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Mushroom Risotto
This turns out great every time I make it. You can also add asparagus or peas. Serves 4 1 ounce dried forest mushrooms 2 cups boiling water 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 1 1/2 cups Arborio rice 1 /2 cup white wine 2 quarts chicken stock, warm 4 ounces mixed fresh mushrooms, sliced if large, sauted until golden in 2 tablespoons butter 1 /2 cup grated Parmesan cheese Salt and pepper, to taste Extra Parmesan for garnish Place the dried mushrooms in a large bowl and add the boiling water; let stand for 5 minutes. Remove the mushrooms and pour the liquid through a cheeseclothlined strainer; set aside. Melt butter and oil in a large saucepan and saut onion, garlic and celery until the garlic becomes soft. Add the rice and stir it well into the mixture. Add wine and stir until its almost evaporated. Add 1 cup stock; stir until its almost gone, then add more stock. Continue until the rice is al dente (soft but with a little texture in the middle). Add the soaked mushrooms, the sauted mushrooms and Parmesan. Mix well and season with salt and pepper. Serve with some extra Parmesan on top.
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Recipe Monday.indd 9
4/28/10
CORSAGE:
A new spin on the old drab corsage. What youll need: 3 large cupcake liners 3 small cupcake liners 1 tulip head 1 cotton ball Small amount of plastic wrap 1 small safety pin 1 /2 yard of ribbon 1 hot glue gun Hot glue the large cupcake liners together; followed by gluing the small ones inside them. Hot glue the ribbon to the bottom of the cups. Wet a small piece of the cotton ball and wrap it around the end of the tulip. Wrap a small amount of plastic wrap around it and secure in the middle of the corsage with the pin.
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my happy dish
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Breakfast.indd 30
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y + Awesome
5/7/10 5:12:12 PM
f The Sweet Paul recipe conTesT is sarah eisler who shared delicious recipe for sTicky ribs and awesome mac-n-cheese.
PLE DUMPLING
Brush with butter and dust lightly with granulated sugar. Place 1/2 apple mixture on phyllo about 2 inches from the edge closest to you. Spread evenly across dough leaving 1 inch on both sides. Fold in sides of dough over mixture and roll dough away from you creating cigar-like roll filled with dough. Do not roll too tightly or dough will tear. Place seam-side down on a non-stick baking sheet, brush with butter and sprinkle with sanding sugar. Repeat with remaining filling. Bake for 10 to 15 minutes or until phyllo dough is golden. Allow to cool slightly and then cut rolls into slices of desired length.
s 6 to 8 pieces delicious apple, cut into 1-inch cubes move skin if desired) espoon granulated sugar, plus extra for dusting 1 teaspoon cinnamon, as desired p chopped walnuts o dough, defrosted r for brushing, approx. 2 tablespoons ing sugar
eat oven to 400F. bine apple, sugar, cinnamon and nuts. phyllo sheet on counter, short side facing you.
Did you check out the first issue of Sweet Paul Magazine? If not, check it out here!
spring 2010 issue 1
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Spring Blooms.indd 68
4/28/10 11:00:01
Ramps:
magazine
One For The Seasons.indd 24
They mighT look small and innocenT To you, buT Thes liTTle wild ones are big when iT comes To TasTe and smell.
Delicious Spring!
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DRINK STATION Turn an old cardboard lid into your drink station. Fill it with all your beautiful glasses, some simple owers and bottles of soda, mixers and juices.
the Circ o t us f f O
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These cupcakes have a wonderful orange flavor to them Serves 4 1 /2 cup salted butter, softened 1 /2 cup sugar 2 eggs 1 cup plain flour 1 teaspoon baking powder 1 /4 cup unsweetened cocoa powder Grated zest of 1 orange Frosting 3 1/2 ounces bittersweet chocolate, chopped 7 tablespoons unsalted butter, softened 1 cup confectioners sugar 2 tablespoons unsweetened cocoa powder Preheat oven to 350F. Beat butter and sugar until light and creamy. add the eggs and beat well. add flour, baking powder, cocoa and orange zest and beat until creamy. Fill batter into paper liners and bake for about 12 to 15 minutes. Cool on a wire rack. Melt the chocolate over a double boiler and let cool. Beat butter, confectioners sugar and cocoa until smooth. Stir in the melted chocolate. Pipe the frosting over the top of the cupcakes and decorate with a piece of orange peel.
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ENCHANTED FOREST WHite HalloWeen AN APPLE A DAY tHe sWeet life of faRMinG ONE POT WONDERS Cake PICNIC IN A FOREST let Me enteRtain You
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Enchanted Forest
a menu inspired by the colors oF a Forest, all dressed their autumn best.
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
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CHICKEN LIVER PT
I just love the smooth and creamy texture of this pt. Its easy to make and so good. Serves 6 1 pound fresh chicken livers, cleaned 1 cup milk 3 tablespoons butter 1 small yellow onion, chopped 1 teaspoon fresh thyme 1 /2 teaspoon salt 1 /2 teaspoon pepper 1 /4 cup cognac 4 tablespoons butter Topping 1 stick butter 6 sprigs of thyme In a small bowl, soak the chicken livers in milk for 24 hours. Drain well. In a large pan, melt the butter and saut the onion until soft. Add the chicken liver and thyme, salt and pepper. Cook, stirring all the while, until the livers are browned on the outside, about 5 minutes. Add the cognac and cook until most of the liquid is gone. Remove from heat. In a food processor, pure the mixture until smooth. Add the butter and pulse to blend. Spoon the pt into 6 ramekins. Melt the butter (for the topping) and spoon away any unclarities (the butter should be totally clear). Pour over the ramekins and add a thyme sprig in each. Refrigerate until firm, at least 5 hours. Serve with toasted brioche.
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Preheat oven to 390F. Place potatoes, leek, onion and chestnuts in a small roasting pan. Add thyme and season with salt and pepper. Sprinkle with oil and roast for about 15 minutes, or until potatoes are soft. Place vegetables in a blender or food processor and add the stock. Beat until thick and creamy. Pour into a large saucepan and add cream. Bring to a boil and let simmer for 10 minutes. Season with salt and pepper. Serve with croutons and a splash of heavy cream.
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12 garlic cloves 5 tablespoons olive oil Preheat oven to 400F. Rub the meat with salt and pepper and place on a cutting board. Sprinkle with mint, rosemary and garlic. Roll it up in the shape of a big sausage;
place the rosemary springs on top. Tie the whole roast with butchers twine. Place in a large roasting dish. Add fennel, garlic and olive oil. Roast for 1 1/2 hours. Let it rest 15 minutes before slicing. Serve with mashed potatoes, a green salad and mint jelly.
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SAUTED ARTICHOKE
A simple little side dish. All you have to do is tear off the young leaves and eat the tiny end. Serves 4 4 small fresh artichokes 2 tablespoons butter 1 yellow onion, finely chopped 1 tablespoon thyme, chopped 1 cup chicken stock 1 cup white wine Salt and pepper, to taste Cut off tops of the artichokes (approx. 1 inch); cut in half. Melt the butter in a large pan and saut the onion; 2 minutes. Add artichokes to pan, with cut-side down; sprinkle with thyme. Add stock and wine; cover. Simmer for 10 minutes, then turn the artichokes over; season with salt and pepper Cover again and simmer for another 10 minutes. (If there is not enough liquid in the pan, add more stock and wine.) Serve warm.
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Preheat oven to 375F. Grease a 9-inch springform pan with butter. Cream butter and sugar; beat in the egg. Add flour, baking powder, salt, butter and milk and beat until smooth. Fold in blueberries. Spoon mixture into pan. Mix flour and sugar (for topping) in a small bowl. Add butter and crumble it with your hands. Sprinkle on top of cake. Bake for 45 to 50 minutes. If the topping starts to go to brown, cover it with foil. Cool and serve with sweetened condensed milk to drizzle over cake.
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Its bakIng tIme, get those pans out and start the oven. here are fIve amazIng cakes for you to try.
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y F R A N C E S J A N I S C H
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Add lemon peel and let simmer for 10 minutes. Drain and place the lemon peels on parchment paper. Sprinkle with the rest of the sugar and let cool. Beat milk, eggs and vanilla in a large bowl. Add flour, sugar and butter. Mix well. Place cool for 30 minutes. In an 8-inch skillet, pour 2 tablespoons of batter and cook for 30 seconds on each side. Between each crepe coat the skillet with a little butter. Let cool. Place one crepe on a platter, add approx. 2 tablespoons lemon curd on top; spread it around. Place another crepe on top and continue until you have used all the crepes. Add cream and top with the candied lemon peel.
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ORANGE CAKE
The oranges makes this cake taste so sweetand the topping is out of this world. Makes 2 cakes 6 sweet oranges 6 large eggs 1 cup sugar 2 teaspoons vanilla extract 3 /4 cup plain flour 1 1/2 cups ground almonds 2 teaspoons baking powder Pinch of salt 1 cup sugar 1 cup water Powdered sugar, for dusting Preheat oven to 350F. Place whole, unpeeled oranges in a large saucepan; fill with water. Bring to a boil and let simmer for two hours. Drain and cool. Halve the oranges and remove any seeds. Place half the oranges in a food processor and pulse until pured. Beat eggs and sugar until light and fluffy. Add the orange pure and vanilla; beat well. Add flour, almonds, baking powder and salt; stir batter until smooth. Pour into two well-greased 3x6 cake pans. Bake for about 30 to 40 minutes until golden, or a wooden skewer comes out clean. Cool on a wire rack. Chop the remaining oranges and place in a small saucepan with sugar and water. Let simmer until liquid becomes a thick syrup (about 10 minutes). Cool. Turn the cakes upside down on a plate and serve with the oranges on top. Dust with powdered sugar before serving.
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F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y M E L I N A H A M M E R
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SHEPHERDS PIE
Good ole British pub food. When this is done right, oh my! Not really a one-dish recipe, but almost. Serves 4 2 pounds potatoes, peeled and cubed 1 /2 cup milk, warm 1 stick butter 2 tablespoons sour cream Salt and pepper, to taste 2 tablespoons butter 1 1/2 pounds ground lamb 1 carrot, peeled and finely chopped 1 medium yellow onion, peeled and finely chopped 1 small celery root, peeled and finely chopped 2 cloves garlic, finely chopped 1 teaspoon fresh thyme, chopped 1 tablespoon plain flour 1 1/2 cups beef stock 2 teaspoons Worcestershire sauce 1 /2 cup frozen peas Preheat oven to 350F. Start with the potatoes: In a large saucepan, boil until soft
in unsalted water. Drain and add milk, butter and sour cream. Mash well and season with salt and pepper; Set aside. Melt the butter in a large saucepan and brown the ground lamb. Remove from pan and add carrot, onion, celery root, garlic and thyme. Saut until the onion becomes soft, about 5 minutes. Add flour and mix well. Pour in the stock and let mixture cook for 1 minute. Add Worcestershire sauce, meat and peas. Mix well. Season with salt and pepper. Add the mashed potatoes on top and level it with a knife. Bake until golden, about 10 minutes.
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Heat the oil in a large saucepan. Saut onion, garlic, carrots, potatoes, bay leaf and rosemary until the onion becomes soft, about 5 minutes. Add stock and water and bring to a boil. Let the soup simmer for 15 minutes. Add Parmesan and kale, simmer for another 10 minutes. Add the beans; season with salt and pepper. Serve in hot bowls with good rustic bread.
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Add potatoes, shallots and garlic. Mix together apricot jam and maple syrup in a small bowl and pour half the mixture over the chicken. Drizzle the whole tray with olive oil. Roast for about 1 1/2 hours, or until chicken is done. Pour out 1/2 cup of the juices remaining into a small saucepan. Cover the chicken with foil and let rest 12 minutes. In the meantime, simmer the cooking juices, cream and stock. Let the sauce simmer for 10 to 15 minutes or until it thickens; Season with salt and pepper. Cut the chicken and serve with potatoes, shallots, garlic and sauce.
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BEEF BOURGUIGNON
I still remember the first time I had thisI was 12 years old and a neighbor invited me to dinner. I was such a happy kid that night. (Still am!) Serves 4 2 tablespoons butter 1 tablespoon olive oil 2 pounds chuck beef, cut into 1-inch cubes Salt and pepper, to taste 2 carrots, peeled and chopped 10 shallots, peeled and cut in half 6 garlic cloves, whole 1 /2 cup pancetta, diced 2 cups beef broth 1 tablespoon tomato paste 1 large can chopped tomatoes, without juice 3 /4 bottle of good dry red wine 1 bay leaf 15 black peppercorns Salt, to taste Fresh parsley, for garnish
Melt the butter and oil in a large saucepan. Brown the meat on all sides and season well with salt and pepper; set aside. Add carrots, shallots, garlic and pancetta and saut until the onions a little soft, about 6 to 7 minutes. Add the broth and scrape the bottom of the saucepan (for added flavor). Add the meat, tomato paste, chopped tomatoes, red wine, bay leaf and peppercorns. Cover and let the stew simmer for at least 4 to 5 hours; stirring every 15 minutes. Serve with fresh parsley on top; accompany with a green salad and some good country-style bread.
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White Halloween
Sweet Paul does not always follow the rules thats why our halloween this year is all white.
S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I
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HEADPIECE
Start by making a template with paper. (Make sure its big enough for a childs head.) Cut out a hole in the middle of the cardboard where your childs face will be. Paint the headpiece white using regular craft paint; let dry. Using craft glue, apply to the middle of where the ears should be and where the hair should be; sprinkle with glitter. Hot glue two 20-inch long ribbons on each mask (in back) to keep in place. The nose is made of a painted cardboard circle with white orist wire as whiskers. Tape to your childs nose using double-sided tape.
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LAMP
Using regular craft paint, paint a funkin (fake, carveble pumpkin) white. Cut a small hole on top and put a lamp kit inside. Fasten with superglue. Cut a large hole on the bottom for the light to come out. Insert a very low-watt bulb.
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BAGS
Paper candy bags with print from www.tinseltrading.com.
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TABLE SETTING
Nothing gives textures like old books. Place them on the table as you would a runner, and use them to place owers, salt and pepper shakers and other knick-knacks.
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FAMILY PICTURES
Make your ancestors spooky with goggly eyes. You can get these in regular craft stores and can glue them on with craft glue. If you dont want glue on your vintage photos, just make copies of the photos and use the copies instead.
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BOTTLES
You can nd old bottles at ea markets for this. Print out nasty ingredients like vampire blood and frog eye juice and glue them to the bottle. You can use old broken coral as the stoppers.
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SKULL
Knit a skull? Maybe not! Use a plastic skull (mine is from Ebay) and cover it with an arm from a sweater. You will need a hot glue gun and some patience. Pull the sweater over the skull and glue it in place underneath. Working on the smaller parts of the skull, use your glue gun to secure the knitted arm into all the nooks and crannies of the skull.
OWL
Glue goggly eyes on a porcelain owl for a little spookiness.
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Apples may not be the health panacea that the old adage suggests, but they are the quintessential fall fruit and wonderfully versatile. On the East Coast, the local apples found at farmers markets after the fall harvest are stored in massive cold storage throughout the year and brought to market in batches. In the fall, however, local apples are fresh from the trees and are a culinary delight. Not only are they wonderful to be eaten out-of-hand, apples can be baked, poached, used in sauces, butters, pies and salads. The following guide shows perfect uses for some of the apples you will find in the farmers markets this season. We hope that the five recipes we put together provide some inspiration for sweet recipes you can take advantage of using this wonderful fruit.
An Apple A Day
FOOD + STYLING + PHOTOGRAPHY BY SABRA KROCK
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APPLE MUFFINS
Note: Fill muffin cups with the batter as there is little rise to the muffins) Makes 12 muffins 1 cup all purpose flour 1 cup whole wheat pastry flour 1 teaspoon salt 2 teaspoon baking powder 1 cup milk 1 stick unsalted butter, melted 2 large eggs, lightly beaten 1 /2 cup granulated sugar 1 /4 cup brown sugar 1 tablespoon cinnamon 1 /4 teaspoon cloves 1 apple, such as Granny Smith, cored and diced
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Preheat oven to 350F. Mix dry ingredients and sift. Mix wet ingredients; combine Add apple pieces. Spoon into muffin cups and bake for about 25 minutes, or until a cake tester comes out clean.
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Gala
Red Delicious
Crisp apples with browning -resistant esh. Others include Cameo and Cortland
McIntosh
Cooks down well. Others include Jonathan (spicy/tangy) and Honeycup (sweet)
Golden Delicious
All purpose-apples
Good for general use including snacking, salads and baking. Others include Empire and Jonagold
Rome
Holds shape well. Others include Idared, Pink Lady and Ginger Gold
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APPLE BUTTER
Makes 3 cups 4 pounds all-purpose or saucing apples peeled, cored and cut into 1-inch pieces 2 cups apple cider 1 1/2 cups granulated sugar 2 tablespoons lemon juice 1 vanilla bean, scraped 1 tablespoon cinnamon 1 /4 teaspon allspice Combine apples and cider in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 20 minutes or until apples are tender. Stir in sugar, lemon juice vanilla, cinnamon and allspice. Return to a boil, reduce heat, and simmer gently for about 35 minutes, or until mixture is very thick.
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Farming
THE SWEET LIFE OF
TEXT BY JANICE MALKOTSIS | FOOD BY PAUL LOWE | PHOTOGRAPHY BY ELLEN SILVERMAN
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ive years ago, life for Todd and Shereen Wilcox used to be about working long hours during the weekfor Todd in advertising; for Shereen, baking breadand going to their country home in Pennsylvania to regroup. These days, theyre still working long hours without much rest on the weekends, but neither seems to mind all that much. After participating in a ten-month cheese-making internship on a farm in Vermont, theyre living the life theyve always wanted: being outdoors, growing their own food and raising and working with animals. When theyre not spending ve to eight hours in the cheese room devoting their time to the process of making various cheeses (goat, chevre, feta), theyre preparing for the weekend farmers markets in the New York City areaweighing, wrapping, pricing and packing coolers. When theyre not packing cheese, theyre managing the health and wellness of their goats (forty in total), which they lovingly refer to the females as the girls. This includes milking and feeding and keeping things, in general, clean. When not caring for the goats, there are the chickens and four dogs to contend with.
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Preheat oven to 350F. Place the beets in a roasting dish and drizzle with olive oil. Bake for about 30 minutes, or until the beets become tender. Cool and peel off the skin. Cut into wedges. On a large serving platter, mix together beets, pasta, spinach and chevre. Season with salt and pepper, and drizzle with olive oil.
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Ardith Mae farm is not certified organic, but sustainable practices are followed, and the cheese facility includes a conservation and recycling water system. The goats have year-round access to a lightly wooded fiveacre paddock, and during the growing season can graze on the additional 30 acres. The goats do not receive any unnecessary antibiotics, and are never given hormones. Todd and Shereen support their farm community and purchase locally grown hay and grain. For more information, go to www.ardithmae.com.
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herb chvre
henry
bevan
bigelo
mammuth
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Start with the relish: In a medium bowl, mix together olives, onion and olive oil; Set aside. In a medium bowl, combine ground lamb, scallions, curry powder, salt and pepper. Mix well and form into 4 patties. Heat the oil in a large skillet and cook until browned and just cooked through. Place two slices of cheese on top of each burger. Place the burger on bottom half of the brioche and add olive relish, cover with the top and serve.
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These kids are smarTer Than hansel and GreTel when GoinG inTo The foresT. sTocked up wiTh bread, jam and hoT chocolaTe, and noT a wiTch in siGhT.
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HOT CHOCOLATE
Nothing tastes as good as a hot cup of chocolate on a cold day. For a more grown-up taste, add 1/2 tablespoon of instant coffee. Serves 4 1 3/4 cups milk 1 /2 cup cream 4 ounces bittersweet chocolate 1 /2 teaspoon pure vanilla Heat milk and cream in a small saucepan. Add chocolate and vanilla and whisk until smooth. Serve immediately.
Picnic in a Forest
a
PLUM AND APPLE JAM
Great for toast, or use as fillings in pies and cakes. Makes 6 cups 1 pound plums, firm ones are best 1 pound apples, like Granny Smith 3 /4 cups water 2 cups sugar 2 cinnamon sticks 1 vanilla pod, cut in half lengthwise Remove the pits from the plums and coarsely chop. Peel, core and dice the apples. In a medium saucepan, cook plums, apples, water, cinnamon sticks and vanilla. Simmer for about 8 to 10 minutes; the fruit should become soft. Stir in sugar. Bring to a boil and stir until the sugar is completely dissolved. Pour the jam into clean jars; fill to the top. Add a lid and cool; store in the fridge.
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2 tablespoons milk 2 tablespoons coarse sugar Melt butter and milk in a small saucepan. Remove from the heat; stir in the yeast. Place sugar, cardamom and flour in a large bowl. Add the butter and milk mixture and knead until you have smooth dough. Cover and rise until it doubles in size, about 1 hour. Remove from bowl; cut into 6 equal parts. Roll them out (to approx. 20 inches long) and spread butter on each. Sprinkle with sugar, cinnamon and apples.
a
Roll each part up to a long sausage shape. Compress the dough on top of 3 sausages to create a long-braided bread. Fasten well on each side. Do the same with the remaining 3 sausage shapes of dough. Transfer to a parchment paper-covered baking tray. Cover and let rise another 30 minutes. Beat egg and milk in a small bowl and brush each bread, to coat. Sprinkle with coarse sugar. Bake at 350F for about 30 minutes or until golden. Cool on a wire rack and serve.
BREAD ON A STICK
Great food to go on a picnic with: just wrap in foil and go! Can be prepared outside as well as cooked in a fireplace. Makes about 16 bread sticks 2 cups plain flour 2 teaspoons baking powder 5 tablespoons sugar 1 teaspoon salt 1 /4 cup olive oil 3 /4 cups warm water
a
Mix flour, baking powder, sugar and salt in a large bowl. Add olive oil and water and mix well. Work the dough until it gets smooth. Take a piece of dough and roll it into a long sausage shape. Take a clean stick and twine the bread around the end. Bake over an open fire or in a fire place for about 5 minutes.
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STAND Make a simple yet ber-stylish cake stand off a piece of old wood and a stone disc. You can also put a pretty ceramic plate on top of the wood.
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TABLE
The table is set with a vintage burlap tablecloth and vintage china and atware, mixed with modern clean shapes from Mud and Jonathan Adler. Its always the mix of things that makes a good table. Mud bowls, wood bowl and glass vase all from eco-friendly www.thegreenhouselifestyle.com. Lantern garlic vase from www.jonathanadler.com. Lamp made by Sarah Foote, www.bonnenuithome.com
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APPLE
A beautiful hand-decorated wooden apple with a leather stalk. Perfect for salt or pepper on the table. www.missnatalie.com
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NAME CARD
A simple and cheap atware holder and name card all in one. Just place your atware in a bundle of string and fasten a little name card with a pin.
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NAPKIN RING
Use a leaf-shaped craft puncher and punch out leaves using some leftover straw wallpaper, or just colored paper. Cut an 11-inch piece of string and hot glue the leaves to the string on each side. Roll up the napkins and tie the string around. Wooden bowl from the eco-friendly www.thegreenhouselifestyle.com.
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DAY BEFORE
A good idea is to put out your vases, owers, bowls, etc. on the table the night before. Its a great way to see all the colors come together, and if you need to, its easy to make changes.
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Thanks
Big Leo Productions Colin Cooke Elephant Props Alexandra Grablewski Melina Hammer Jim Hensley Frances Janisch Sabra Krock Janice Malkotsis Kim M. Moreau Jennifer Nolan Kevin Norris Prop Haus Don Purple Ellen Silverman Monica B. Sorli Ivy Tashlik Herman Vega Veslemoy Vraaskar Todd and Shereen Wilcox
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