Chatelaine Spring 2023

There’s something truly incredible about maple, and it’s not just the irresistible flavour; it’s the versatility. Maple, in its many forms, makes itself right at home in recipes ranging from sweet to savoury, and is keen to show off in this irresistible cocktail-and-appetizer duo from Maple from Canada. MAPLE BLOOD-ORANGE CAMPARI PUNCH Makes: 12 portions Ingredients • 2 cups bitters (such as Campari)• 1 cup maple syrup (preferably amber syrup for its rich flavour)• 2 cups red vermouth (such as Cinzano)• 2 cups gin• 3 cups soda• 6 blood oranges, freshly squeezed• 12 slices blood orange• Ice cubes Method Visit chatelaine.com/maplefromcanada for more information. SMOKED SALMON AND MAPLE TORTILLA ROLLS Prep time: 10 minutes Cook time: 4 minutes Total time: 14 minutes Makes: 4 portions Now that the cocktails are…

In her inaugural editor’s letter, way back in March 1928, Anne Elizabeth Wilson laid out Chatelaine’s mandate: to cover “the multifarious and ever-growing questions which are uppermost in the minds of women in the Dominion today.” Like many nonagenarians, the magazine dabbled in some views that haven’t exactly stood the test of time: There was 1932’s clickbait-y “I Wish I Were A Woman” (yes, it was written by a man, and yes, it included lines like “a new day would bring no greater difficulties than the simple planning of three meals…”); there was also 1983’s “A Who’s Who of Canada’s Sexiest Anchor Men,” which went all in on Keith Morrison. But for every clunker in our archives, you’ll find plenty more thoughtful, prescient pieces on issues that matter to Canadian…

Your next steak rub? Sugar! Just a little sweetness can season and tenderize meat. Sugar Steak and Gochujang Roasted Potatoes PREP 35 MIN; TOTAL 1 HR 35 MIN SERVES 4 Pour some sugar on me! Try this wickedly simple rub that doubles as a marinade: sugar and salt. Spread it over the steak the night before for the easiest make-ahead. The sugar caramelizes and creates a mouth-watering char on the crust, while the salt flavours the steak and keeps it juicy. It’s sweet and salty in all the right notes. 2 striploin steaks, each about 325 g and 1-to 1 ¼-in. thick3 tbsp granulated sugar4 ½ tsp kosher salt680 g baby potatoes, halved3 tbsp gochujang2 tbsp rice or white vinegar2 tbsp canola oil2 tbsp sesame oil2 garlic cloves, minced2 tbsp mayonnaise2 tsp…

Gochujang is a versatile umami flavour bomb: a sweet, salty, fiery red pepper paste made of fermented soybeans, rice and sun-dried red chili pepper flakes. Gochujang Vinaigrette Whisk equal parts gochujang, sugar, white vinegar, sesame oil and canola oil. Drizzle on a leafy salad just before serving. (Or toss with thinly sliced cucumbers and adjust taste with salt.) Gochujang Carbonara Make your classic carbonara sauce, then stir in 1 tbsp gochujang and 1 tsp soy sauce. Toss with udon noodles or a thick-cut pasta, like bucatini. Garnish with thinly sliced green onions and toasted sesame seeds. Gochujang Grilled Cheese Stir 1 tbsp each mayo and gochujang with shredded cheese. Spread between slices of bread. Brush out-side of sandwiches with mayo. Pan fry until cheese is melted and bread is toasted.…

Erica Allen-Kim @ahistoryofarchitecture 43, TORONTO Erica Allen-Kim gets dressed the way an architect might design a building: layer by layer, with an eye for form and function. (Perhaps unsurprisingly, she is an architectural historian.) Yet there’s nothing fussy about her style. Allen-Kim’s wardrobe is filled with slow-crafted pieces that put comfort first and give her plenty of room to play with silhouettes—whatever the day may bring. “I start off ironed and pressed, but as I move around, I don’t worry if everything gets wrinkled or I spill something on my clothes,” she explains. “Layers allow me to mix up things without having to change my entire outfit.” Quirky accessories are another signature: corsets, silk scarves and, especially, belt bags, which she stacks to keep her belongings organized. “I have one…

Recommending books is a privilege I do not take lightly. When considering the slew of spring titles, I wanted to find fresh voices—writers who are telling stories in new ways or from different perspectives. Some of my picks are written by first-timers, others by seasoned pros hitting their stride. Some you can devour now, others you’ll have to wait for (worth it!). You’ll find smart social commentary, thrillers with a twist, heart-stopping sagas and a cozy mystery just begging for a cup of tea. A Death at the Party by Amy Stuart Nadine Walsh just wants her perfect summer garden party to go well, so the dead body in her basement is a real head-scratcher. Told over the course of one day, the party—for Nadine’s mother’s birthday, as well as…