Anna is amazing! Let us show you...
Now that we have your attention, let us tell you about this Winnipeg based magazine:
Founder and Creative Director, Mari Loewen, after much soul searching, found herself at the age of 40, realizing the lifetime of sketches and ideas could be something more. The idea of a magazine seemed daunting and exciting all at the same time, and after much brainstorming, a concept presented itself. A unique marriage of food and inspiration, with simple beautiful recipes, exceptional design, beautiful photography and luxurious paper.
As much of the magazine’s inspiration came from Mari’s own family traditions, it was named ANNA, after her Mother. As a frugal homemaker, she used only fresh local ingredients and took the time to make things special. Long before organic became fashionable, Mari was privileged to enjoy this way of life. Although named after her Mother, her father's entrepreneurial spirit that taught her anything is possible. Today, ANNA Magazine sells throughout North America.
And from the pages of Anna, here's one of our favorite summer recipes:
Lemon-curd tart with blackberries
1 cup plus 2 tablespoons unsalted butter, room temperature
1 tablespoon canola oil
3 tablespoons cold water
1 tablespoon sugar
1⁄4 teaspoon fine sea salt
11⁄2 cups all-purpose flour
1 ½ cups lemon curd (see index)
2 cups fresh blackberries, washed
Preheat oven to 400°F.
In a medium ovenproof glass bowl, add butter, oil, water, sugar, and salt. Place in oven and cook until mixture is boiling and butter starts to brown, 15 to 17 minutes. Remove from oven and quickly add flour, bit by bit, until dough pulls away from edges of bowl. Form into a ball and press dough into an 8-inch pie dish. Chill for 30 minutes.
Pierce bottom of crust with fork, line with foil, and fill with pie weights or dried beans; bake for 15 to 17 minutes. Remove weights and foil; bake until lightly golden, about 10 minutes. Remove from oven. Let cool completely before filling. Spread lemon curd into prepared crust. Chill 2 hours. Slice and serve with blackberries. Makes 8 slices.
6 egg yolks, room temperature
2 eggs, room temperature
1 cup sugar
3⁄4 cup fresh lemon juice
1⁄4 cup unsalted butter, cubed and chilled
In a small bowl, whisk together eggs, sugar, and lemon juice. Pour into a small saucepan. Cook over low heat, stirring with wooden spoon until thicken, about 3 to 5 minutes. Remove from heat and mix in butter, piece by piece. Transfer to bowl. Cover and chill 1 hour or up to 2 days.
Makes 11⁄2 cups lemon curd.
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