I am working on getting a printed version of my ebook-"Farm-to-Table Dinner Recipes". I have had several requests for it and so am waiting for a printed copy to come so I can make sure I like it before I actually release it on the public! I have changed a bit of the text and added a few more pictures. The cover will be the same, however I then needed a spine and back cover. So many things to consider! I'll post again once it is available in print.
November has been kind of slow, business-wise. I have had a few catering jobs and been to a couple of networking events. Have I mentioned how important networking is to a business, especially a small business? No one will hire you if they don't know you exist! Reminds me a little of being a politician, out meetin' and greetin' and kissing babies, lol.
I was working on making my Simply Crackers Toffee gluten free and tried it last week with a cracker (oddly a GF cracker from France!) made with quinoa and millet. I had one of my friends in mind for this, but I am also doing a bakeshop for the Holiday season and wanted something that anyone could eat. Little did I know how successful this new version would be! I took a portion of the toffee to work with me (nurse job) and it was a HUGE hit. The doctor that bought 2 pounds of toffee last year using the saltines, thought this was better. Who'd have thought? So I am switching to the quinoa cracker for the crunch in the toffee. I am also working on a new list of goodies, using some of the cookies, candy and granola from last year's Bakeshop. Please feel free to order!
I had some apples to use up so today I made a Russian cake called "Apple Sharlotka". Should difficult (just because of the strange name) but it really is easy! I get all kinds of food and recipe related emails and received this recipe from a Food and Wine email. The Rrecipe is from Chef Matt Danko, who uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Here you go!
Apple Sharlotka
Ingredients:
4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
1/2 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Directions:
Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.
MAKE AHEAD The sharlotka can be made up to 4 hours ahead.
