Photo: Greg Seber
This post was originally published on October 16, 2009 and is now updated. I have added a recipe video and tweaked the recipe for best results.
Apple Sharlotka is a classic Russian cake that is prepared with tangy apples. Anyone who spent a chunk of his or her life (like me) in Soviet Union knows this cake. Born in Russia and popular across the vast Soviet geography, the cake belonged to the category of foods dubbed as perfect for gostya na poroge, or guests-at-the doorstep. So, this is a cake that a host can put together in no time, while chatting away with the guests to “blame.”
The KitchenAid 7-Cup Food Processor is powerful and durable. This model has a 7-cup work bowl with 2-in-1 Feed Tube and pusher for continuous processing. The 7-cup capacity is ideal for many home cooking needs, allowing you to chop, mix, slice and shred with ease, offering multiple tools in one appliance.
Please see User Manual, pages 10-12 for troubleshooting. Please refer to the instructional video for the food processor.
Choose from over 20 different colors of the KitchenAid Artisan Series Tilt-Head Stand Mixer for the one that perfectly matches your kitchen design or personality. Easily make your favorite cakes and multiple batches of cookie dough with the 5-quart stainless steel mixing bowl with comfortable handle. With 10 speeds, the standmixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.
This classic turkey tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up Thanksgiving leftovers!
The countdown to Thanksgiving is officially on! I cannot believe that it’s only a week from Thursday… it totally snuck up on me this year! I’m totally ready for my kitchen to be a hot mess of pie crust, cranberry sauce, stuffing, peeled potatoes, and a turkey ready to take a dip in some hot oil. I can’t wait to fill my belly with all sorts of deliciousness next week!
It seems that no matter how much we manage to eat on Thanksgiving day, there is always an infinite amount of leftovers. The good news is, Thanksgiving leftovers take very well to reheating, making them easy to eat again and again. The bad news? There are only so many turkey sandwiches one can eat. It gets boring, fast. Luckily, we’re not relegated to turkey sandwich prison; you can repurpose that turkey in a ton of different ways. Previously, I’ve made my grandma’s famous Thanksgiving leftovers casserole, a turkey-rice soup and turkey pot pie. Those are all fabulous, but I have to say, I think turkey tetrazzini definitely takes the cake.
I also can’t help myself when it comes to picking the crunchy bread crumb and cheese-coated noodles off of the top layer. Shhh, if anyone asks, it wasn’t me!
I won’t lie. I ate this tetrazzini for lunch and dinner multiple days in a row after making it. That’s sort of a big deal for me, as I tend to accumulate leftovers without finishing them off. Ask my husband about the sheer number of take out and Tupperware containers that threaten to take over a refrigerator. It’s downright scary. Not this time, though. This time I finished every last morsel and was seriously bummed when I realized it was gone. I secretly didn’t even want to share it. Between the noodles, the creamy sauce, mushrooms, turkey and peas, it was baked perfection.
This turkey tetrazzini is a total no-brainer when it comes to using up some of that leftover turkey, plus, don’t throw away that almost-empty bottle of wine! You can use it in this, too! It’s the perfect dish to pop in the oven when you’re taking out all of the Christmas decorations; total comfort food.
What’s your favorite way to use up leftover turkey?
This classic Turkey Tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up turkey leftovers from Thanksgiving!
This recipe was originally published on November 21, 2012.
The versatility of premium quality lightweight stainless steel mixing bowls by FineDine are endless. This commercial quality mixing bowls set doubles as serving bowls, and are your essential tools in the kitchen. Made of durable construction that does not stain, absorb odors and bacteria nor rust. You’ll love the generous wide lip that makes handling easy and comfortable for pouring. Whether you’re preparing dough, chilling salads, popcorn and snacks you’ll have the perfect size every time. Choose from a handy ¾ and 1.5qt size for meal prep and portion control. Graduating to the 3, 4 and 5qt makes creating meal ideas a breeze. These bowls are deep preventing splatter and spills. The largest 8qt is perfect for serving and preparing foods for large gatherings. Perfect for everyday use their convenient space saving design allows for nesting and compact storage, keeping your space organized. The attractive polished mirror finish will compliment any décor, use indoor or outdoor as they are easy to transport. Dishwasher, refrigerator and freezer safe makes cleaning up quick and easy. STAINLESS STEEL MIXING BOWLS BY FINEDINE IS THE RIGHT CHOICE FOR STYLE AND CONVENIENCE, AND A BOOST TOWARDS GREATER HEALTH.
Financiers are buttery almond cakes that are easy to make, despite their elegant-sounding name. If you can bake muffins, you can definitely bake these. The cakes are baked in small molds – and the molds can be any shape, though a mini muffin tin works beautifully if you don’t have a bunch of specialty molds just laying around – and have a dense, tender center and a crisp, sweet exterior. They can usually be eaten in just one or two bites. The thing that I like most about financiers is that it is very easy to put a flavor twist on them. These Cranberry Almond Financiers are a lovely example of how to turn these little cakes into holiday favorites.
The financiers start with a batter made with melted butter, almond meal (a.k.a. almond flour or ground almonds), confectioners’ sugar, flour and egg whites. The combination of melted butter, almonds and confectioners’ sugar produce a cake that is dense, yet delicate. I used regular ground almonds and you can see that the cakes have a bit of a speckled look from almond husks. Blanched almond meal/flour will give the cakes a whiter look. There is no leavening in these cakes, but they get a bit of a rise from all the egg whites in the batter (even though the eggs are simply whisked in, not beaten into a meringue). The little cakes dome up nicely in the oven as they bake.
While the almond meal gives the financiers a nice almond base flavor, I also added vanilla extract and allspice to the mixture. A hint of allspice really works well with the sweet-tart dried cranberries studding the cake, making them seem even more flavorful without turning the financiers into spice cakes (which isn’t a bad thing, it’s just not this recipe!).
The cakes should be baked in well-greased mini muffin tins (or similar sized molds) and should be removed from the pan shortly after they come out of the oven to prevent them from sticking. They should have a nice golden edge when viewed from the top, and the sides of the cakes should crisp up as they cool. I think that these are best when they are fresh from the oven, when you get the most contrast between crisp exterior and tender center, but they keep well when stored in an airtight container and can be enjoyed for several days after baking, as well.
Cranberry Almond Financiers
1/2 cup butter, room temperature
1 cup almond meal
1 2/3 cups confectioners’ sugar
1 cup all purpose flour
1/4 tsp salt
5 large egg whites, room temperature
2 tsp vanilla extract
1/4 tsp ground allspice
1 cup dried cranberries
1/4 cup slivered almonds
Preheat the oven to 350F. Butter, or grease with cooking spray, a 24 cavity mini muffin pan.
In a small saucepan or microwave-safe bowl, melt the butter. Set aside to cool to almost room temperature.
In a large bowl, sift together almond meal, confectioners’ sugar, flour and salt. Make a well in the center and add egg whites, vanilla extract and allspice. Blend with a mixer at low speed until well-combined. Add in cooled, melted butter and mix at low speed until batter is smooth. Stir in dried cranberries.
Divide batter evenly into prepared muffin pans, filling all 24 cavities just about to the top. Sprinkle with a few pieces of slivered almonds.
Bake for 20 minutes, until the cakes have a ring of gold around the edge and spring back when lightly pressed. Slide a knife around the sides of the cakes to loosen and turn out onto a wire rack to cool completely.
Get more out of your veggies, wallet, and time in the kitchen with The Super Easy Vegan Slow Cooker Cookbook.
When it comes to ease and convenience in the kitchen, the slow cooker is a must-have appliance. Now the slow cooker is becoming synonymous with healthy eating as well, offering benefits that increase nutrition while also decreasing cook time and stress.
By using a slow cooker for both full meals and basic staples, cooking instructor and founder of the popular food blog, Plant Based on a Budget, Toni Okamoto creates simple, healthy meals that are packed full of flavor and nutrients. In The Super Easy Vegan Slow Cooker Cookbook Toni shows you how to get your money’s worth when making vegan meals at home. The easy-to-follow recipes in The Super Easy Vegan Slow Cooker Cookbook make it simple to enjoy healthy vegan meals that you’ll love to eat―without the fuss of using multiple pots and pans.
With The Super Easy Vegan Slow Cooker Cookbook you will:
Stock up on vegan slow cooking staples like beans and lentilsEnjoy more than 100 healthy, flavorful plant-based mealsCreate complete meals with just 15 minutes of active prep timeChoose from a range of variations on classic vegan dishes―as well as recommendations for super-simple salads to be served alongside
Find out how The Super Easy Vegan Slow Cooker Cookbook will save you time and money while serving up wholesome, tantalizing dishes such as: Spicy Ethiopian Lentil Stew, Corn Salad with Creamy Avocado Lime Dressing, Curried Ginger Butternut Squash Soup, Grilled Romaine Hearts with Miso Dressing, and much more.