r

3/4 cup butter, at room temperature
1 cup sugar
1 teaspoon matcha powder
2 eggs
2 1/4 cups flour, plus more for dusting
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup raspberry jam, for filling

Icing

1 cup icing sugar
2-3 tablespoons water
Food colouring, to tint pale pink (optional)

Using stand mixer or electric hand mixer, cream
butter, sugar and matcha together. Add eggs,
one at a time, scraping down after each addition.

In separate bowl, combine flour, baking powder
and salt. Add dry ingredients to creamed mixture
and mix until just combined.

Divide dough in half, form into 2 disks, cover in
plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350˚F. Roll out chilled dough on
lightly floured surface to 1/4-inch thick. Make rounds
using a 2-inch cookie cutter and lay on parchment lined
baking sheet. Bake for 10 to 12 minutes until
cookies are set. Cookies will be lightly coloured on
the bottom and will harden as they cool.

For icing, in small mixing bowl, whisk icing sugar
with water, adding 1 tablespoon water at a time
until desired consistency. Add food colouring,
if using, to tint to desired colour. Dip half of cookies
in icing. Allow icing to dry before assembling.

To assemble, place 1/2 to 3/4 teaspoon jam on each
un-iced cookie. Top with an iced cookie and gently
press together to distribute jam. Best if assembled
a few hours or up to one day before serving.

Makes 40 to 48 cookies.

r

12 ounce pork tenderloin, trimmed and cut into 1-inch slices
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon mild curry paste
1⁄2 teaspoon ground cumin
2 cloves garlic, minced
1⁄4 cup apricot jam
11⁄2 cups coconut milk
1⁄4 cup dried cranberries
1 cup canned chickpeas, drained and rinsed
1 tablespoon fresh lime juice
4 green onions, thinly sliced
Fresh cilantro leaves

Pat pork dry; season with salt and pepper.

In a large skillet, heat half the olive oil over high heat. Add pork and cook 2 minute per side; remove and set aside.

In the same skillet, add remaining oil, curry paste, cumin, and garlic. Cook over medium heat 2 minutes, until spices are fragrant. Stir in jam and coconut milk; cook 5 minutes, or until sauce slightly thickens. Mix in cranberries and chickpeas; cook 5 minutes longer. Stir in lime juice and green onions. Return pork to skillet and cook 5 minutes longer, or until heated through. Garnish with cilantro leaves.

Serves 4 to 6 people.

Note: Make sure to give the coconut milk a good shake before opening the can. The thick coconut cream rises to the top and the milk settles on the bottom during storage.

l

4 6-ounce salmon fillets
1 cup soy sauce
1⁄2 cup brown sugar
3 tablespoons molasses
1 tablespoon sesame oil
6 cloves garlic, minced
1⁄4 cup fresh ginger, minced
1⁄4 cup sesame seeds, toasted

Preheat oven to 400°F. Combine soy sauce, brown sugar, molasses, sesame oil, garlic and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving. Serves 4.

k

1 head butter lettuce, washed and torn to bite-sized pieces
1 Belgian endive, cored and sliced
1 Fuji apple, cored and sliced
2 ounces Manchego cheese, shaved
Coarse salt and freshly ground pepper, to taste

Hazelnut dressing

1⁄4 cup seasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1⁄4 cup toasted hazelnuts, finely chopped
1⁄2 cup olive oil

For dressing, whisk together all ingredients in a small bowl; set aside.

Toss butter lettuce, endive, and apple in large bowl. Pour hazelnut dressing over salad; toss gently. Top with shaved cheese and season with salt and pepper. Serve immediately.

Serves 6 people.

k

6 baby or 3 large eggplants
1 cup coarse salt

White vinegar

Water
6 hot peppers, finely chopped
1 head garlic, peeled and sliced
2 teaspoons coarse salt
Extra virgin olive oil

Peel eggplant and slice thinly lengthwise; then slice again into thin ribbons. Place in colander, layering with one cup salt. Place a weight on top and leave to drain for 24 hours. Rinse eggplant and drain on paper towels.

In large pot, bring to boil one part vinegar with two parts water and drop eggplant into the vinegar-water solution; remove from heat. Allow to steep 10 to 15 minutes, then drain, squeezing excess moisture from the eggplant.

Place in a large bowl with garlic, peppers, and salt. Add enough oil to coat; mix well and pack into hot sterilized jars to just below neck. Pour a little extra oil on top, poke with a wooden-spoon handle to remove trapped air, and screw lids on lightly. Use preferred canning method to seal jars.

Makes 1 jar pickled eggplant.

Note: If not canning, allow eggplant to marinate at least 2 hours at room temperature or 2 to 3 days in the refrigerator before serving. Bring to room temperature before serving.

k

1⁄2 pound New York steak
Olive oil for brushing
2 large baguettes, sliced in half lengthwise
5 ounces (150 g) aged white cheddar, sliced
4 plum tomatoes, sliced
2 cups baby arugula

Horseradish Mayonnaise

1⁄2 cup mayonnaise
Juice of 1⁄2 lemon
Zest of 1 lemon
4-inch piece of fresh horseradish (or 1⁄2 cup store bought prepared horseradish)
Sea salt and cracked black pepper

For horseradish mayonnaise, in a small bowl combine the mayonnaise, lemon juice, lemon zest, grated horseradish, sea salt and lots of cracked black pepper. This can be made up to 3 days in advance and stored in an airtight container in your refrigerator.

For sandwich, heat a grill pan or barbecue over medium high heat. Brush the steak with olive oil and season generously with sea salt and cracked black pepper. Sear the steak 3 to 4 minutes on each side until medium-rare or until cooked to your likeness. Remove from the pan and allow to sit at least 10 minutes. Slice thinly.

Spread the baguette generously with the horseradish mayonnaise, then layer cheddar, steak, tomatoes, and arugula. Cut each baguette into 4 sections. Serves 4.

r

Pastry

21⁄2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1⁄4 to 1⁄2 cup ice water

Place flour, salt, and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add ice water with machine running, drop by drop, until dough comes together. Divide into two balls. Press each ball into a flat round; wrap and chill at least 2 hours.

Place one pastry ball onto lightly floured surface; roll to 1⁄8 thickness. Line a 9-inch pie plate and trim pastry; crimp edges. Chill until ready to fill.

Filling

3 cups sliced strawberries
3 cups fresh rhubarb (or frozen, cut into 1-inch slices)
11⁄4 cups sugar
1⁄3 cup all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon ground cardamom

Glaze

1 egg yolk, beaten with 2 tablespoons 35% cream

Combine fruit in a large mixing bowl and sprinkle with sugar, flour, lemon juice, and cardamom; toss gently. Spoon filling into prepared pie shell. Chill while you prepare lattice top.

The lattice top

Preheat oven to 375°F. Roll out second pastry ball to 1⁄8 thickness for. Cut pastry into 1⁄8-inch strips. Weave strips together over filling; press strip into edges to seal. Brush pastry with glaze. Place pie on large baking sheet. Bake for about 90 minutes, until pastry is golden brown and juices in the centre are bubbling. Let cool on rack.

Serves 6 to 8 people.

Note: If you use frozen fruit, thaw and drain the liquid. Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day or can be frozen for 1 month.

j

Pastry

1⁄2 cup butter
1 cup flour
1⁄3 cup sugar
1⁄4 teaspoon vanilla

Filling
2-8 ounce (250 g) packages cream cheese, softened
1⁄2 cup sugar
2 eggs
1 teaspoon vanilla

Topping

1⁄3 cup sugar, mixed with 1⁄2 teaspoon cinnamon
4 Granny Smith apples, peeled, cored, sliced thinly
1⁄4 cup sliced almonds, toasted

For pastry, with electric mixer combine ingredients,  and press into the bottom and up the sides of a 9-inch springform pan, set aside.

In a clean mixing bowl, combine filling ingredients and beat until smooth, about 8 to 10 minutes. Pour into crust.

Arrange apples over filling and sprinkle with the sugar and cinnamon mixture.

Arrange toasted almonds on top and bake at 450°F, about 10 minutes. Reduce heat to 400°F and bake another 30 minutes or until set. Serves up to 16.

Hi ladies,

Absolutely love the new issue!  Thank you for the beautiful feature of our book.  We’re so pleased!  Really appreciate the incredible exposure. Hope you’re doing well!

Warmly,

Laura & Susan, Founders Golden Girl Finance

goldengirlfinance.ca

I arrived at my office at 6:15 this morning, saw Anna on my desk, and carefully turned each page, until finally reaching page 68.  Our first venture into serious print…a success!! Three and a half hours later, with the initial flurry of the day subsiding…phone message dealt with, email messages returned, staff questions answered, I read “What I have Learned” and I can only take a deep breath trying to connect with the tragedies of life experienced by so many people.  I met Terry at Elite a few months ago. We don’t talk much, we don’t share our lives, but I can tell he is a special person, fighting through what was dealt to him, not complaining, just inspiring. And Mari, not really knowing you, but now understanding a bit more about you, reading as you expose your private life. Delighted to be part of an inspirational edition.

Have a great day.

John Craig CA CBV-Partner, Craig & Ross Chartered Accountants

craigross.com

Hi Mari,

Thanks for sending me issue 22!  The magazine looks great – and I’m sure Belinda would really appreciate your letter (your honesty is admirable)! I’m looking forward to trying the recipes.

Laura Wiebe- Marketing Director, The Fort Garry Hotel

fortgarryhotel.com