Apple Sharlotka


Thanks to our friends at Facebook and Instagram, a lot of us instinctly eat with our eyes before we even get a taste with our mouth. When I saw a picture of Food And Wine’s Sharlokta (a traditional Russian apple cake), I knew it was something I’d have to try. First of all, I LOVE fruit desserts. Second of all, I had been dreaming of a very similar french dessert (Clafoutis) that Jon prepared from one of our Raw Spice Club packets earlier this year. Once this strangely constructed Sharlotka caught my eye on Pinterest, everything just felt right!

Although I had a few concerns the recipe would be out of scope for my afternoon, to my surprise, the only ingredients I needed to purchase were 4 apples, powdered sugar, and almond extract (in which case I’m still convinced there’s another vile of extract sitting in the back of my pantry). What’s more– the only prep required was a little chopping, and basic cake making tasks: mix wet stuff into a bowl, mix dry stuff into bowl, pour bowl contents into a baking dish.

In terms of a formal description for the Sharlotka, it’s basically a cross between a biscotti and an apple coffee cake… the top is kind of hard but the inside is soft. That may sound little bizarre, but it’s absolutely fabulous served warm. Now, when it comes to flavor the taste of almond extract may be a polarizing. For me, I find that almond paste or extract truly adds a wow factor. For jon, the presence of almond was more of a distraction.

So that’s it. I loved it, the coworkers who gobbled it up from the work break room loved it, and hopefully you will too! See below for an adapted version of Food and Wine’s Apple Sharlotka.

A P P L E  S H A R L O T K A



4 Granny Smith apples

1 Tablespoon lemon Juice

1 Teaspoon lemon zest (optional)

1 Cup white granulated sugar

3/4 Cup and 2 tablespoons all purpose flour

1/4 Teaspoon cinnamon

1/4 Teaspoon nutmeg

1/4 Teaspoon cloves

3 Eggs

1/4 Teaspoon salt

1/2 Teaspoon almond extract

2 Tablespoons confectioners sugar (for dusting)


  1. Wash, peel and chop apples into thin slices.
  2. In a large bowl, mix apple slices, lemon juice, lemon zest, cinnamon, nutmeg, cloves, 2 tablespoons sugar, and 1/8 teaspoon salt. Cover or place in a zip loc bag, setting the contents aside for atleast one hour.Sharlotka apples_bowl
  3. Preheat oven to 350 degrees.
  4. In a different large bowl, whisk eggs, 3/4 cups sugar, and almond extract together thoroughly.  When egg and sugar mixture is smooth, slowly pour flour and 1/8 teaspoon salt into the bowl and mix. 
  5. Place apples into baking ware (I used a 9″ pie pan), and pouring the contents of the other bowl on top. Let this sit for 5 minutes before placing into the oven. 
  6. Allow the sharlotka to cook for 1 hour and cool for atleast 15 minutes.
  7. Dust the dish with powdered sugar and serve warm.  img_2654.jpg

Note: If you’re preparing this dish for family and friends make sure you warn them of the possible nut allergy :).

Apple Roasted Chicken

Hello, Whole 30, Mains

Like most women (for better or worse), being competent in the kitchen is something that’s always been somewhat important to me. In fact, I think for most adults, learning how to host and hold their own is a right of passage we’re all a little intrigued by. For me, the following are a just a few scratch items high on my list to master…


With this list in mind, when the opportunity to host a small dinner with my roommate and her boyfriend arose I figured there was no time like the present to start working on my Roasted Chicken game.

After scouring the internet for fall flavor guidance, I decided my “fun” ingredient of choice would be apples (instead of heading in a standard lemon-pepper technique) and I’m really glad I did! Sweet but savory is always the perfect combination for my palette and thanks in part to the sugar free Apple Cider brine, this chicken really fit the bill. My first whole roasted chicken experience went off without a hitch and now you and I both have a scrumptious, whole 30 approved (yep!) recipe that can stored in the cue for years to come. Childless, unwed, and still somewhat of a nomad— I obviously have plenty of time to figure out how to crush a full blown holiday meal but at least this is a start!


A P P L E    R O A S T E D   C H I C K E N


1 Whole chicken (about 6 – 7lbs)

2 Apples

6 Fresh Thyme

6 Garlic Cloves

1/2  Teaspoon Salt

1/2 Teaspoon pepper

1/4 Teaspoon powdered sage

4 Tablespoons ghee

4 Carrots

2 Onion

1 Tablespoons olive oil

For the Brine (Optional, night before)

1. Remove the giblets from the inside of the chicken.

2. Place chicken in a large pot or brining bag with 2 quarts of Apple Cider (check your ingredients for sugar), 1/2 cup salt, 1 table spoons black pepper corns, 6 bay leaves, 6 cloves. Leave this in the fridge overnight for 12 – 18 hours.


For the Meal (Day of)

1. Preheat oven to 450 degrees

2. Chop 2 apples into quarters (I used green and honey crisp) and 1 yellow onion into quarters.

3. Take the chicken out of the fridge and place it into a large roasting pan. Tilt the chicken up and dump a little salt, pepper, 2 sprigs of fresh thyme, 2 apple quarters, 1 onion quarter and 1 garlic clove inside the cavity.



4. Rub 1 tablespoon of olive oil  and season chicken (don’t forget to flip) with salt, pepper, and a little bit of powdered sage. Slide your hand under the chicken skin and rub a few ghee shavings along with 1 teaspoon of garlic.

5. Place carrots, remaining onion, thyme, and remaining apple quarters into the roasting pan, drizzling 1 tablespoon of olive oil. Put the roasting pan into and oven and place a few apple slivers on top of the bird. Let this cook at 450 degrees then turn oven down to 350.

6. After 15 minutes, turn oven down to 350 degrees. Allow chicken to cook for 20 minutes per pound.