Not much going on around here, yesterday was Beryl’s birthday and we enjoyed a delicious dinner—they provided the groceries—I cooked. Steaks, corn on the cob and fresh asparagus. Apple Sharlotka complete with a birthday candle for Beryl.
And speaking of Apple Sharlotka—here’s the recipe I use—it’s a really, really moist cake and does not need covering after baking—I just lay a sheet of parchment paper over the top.
Apple Sharlotka from Smitten Kitchen
Butter or non-stick spray for greasing pan
6 large tart apples such as Granny Smiths
3 large eggs
1 cup sugar
1 cup flour
1 teaspoon vanilla
Ground cinnamon and powdered sugar to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar.
The guys solved the world’s problems, Beryl relaxed and I worked in the quilt studio a little. I’m trying to sell some stuff—fabrics, kits, etc. and spent time taking photos. Once posted I wasn’t happy with the photos so will try again.
Today we piled in the car and headed to our favorite Livingston restaurant—the Rib and Chop where we enjoyed outstanding meals—Beryl had a huge plate of mussels, Ainslie and I had the best fish tacos and the cowboy had his usual—chicken fried steak with mashed potatoes. We ran a few errands in Big Timber before coming home.
As if we needed any more food—Ainslie decided to make clam chowder—oh, my!! Once tasting the soup I decided I was hungry enough to have a serving—some of the best clam chowder we’ve ever eaten.