Writer: Mathany Ahmed
Photos: Duane Tinkey
For some, the holiday season means baking gingerbread cookies in matching pajamas. For others, like me, it means running to the grocery store 2 hours before a potluck to pick up a premade pie.
So I’m thankful Alina Dvorschii offers a little-known third option at her European Taste bakery at 250 S.E. Destination Drive, Grimes. She sells desserts that are so visually stunning they’ll distract your friends and family from the fact that you’ve outsourced the actual baking.
“Customers have to love a dessert with their eyes first,” Dvorschii said. At European Taste, the flavor matches the beauty. “That’s how I make them love it,” she added.
Peek inside the shop’s pastry case and you’ll spot treats from all over Europe — Greek baklava, Italian tiramisu, French macarons — plus staples from Dvorschii’s native Ukraine. Any of these beauties would turn heads at your next holiday gathering, but if you’re looking for something truly memorable, Dvorschii recommends a few particular crowd-pleasers.
Oreshki (pictured at top)
These bite-sized shortbread cookies look like walnuts and are filled with creamy caramel.
Trompe L’oeil Fruits
To make these edible optical illusions, Dvorschii starts with a dollop of filling, like spiced pear compote or lemon curd, and then encases it with a dense creamy mousse in a matching but milder flavor. After they’re chilled in a mold, she coats each faux fruit with a glossy cocoa-butter glaze with subtle hints of the fruit’s essence. The result is a melt-in-your-mouth masterpiece that tastes even better than it looks — and when they look this good, that’s really saying something. (Bonus: They’re gluten-free.)
Pavlova
Chefs and hosts have used these meringue-based desserts as holiday centerpieces for centuries, and for good reason: Their snowy white shells, red berries and green garnishes add a festive touch to any table.
At European Taste, there’s another surprise inside: a zingy lemon curd that cuts the sweetness and adds a citrusy punch. “In the original, they use just a little lemon to make the meringue glossy,” Dvorschii said. “I add more lemon juice so you can really taste it.”
Honey Cake
This layered confection is a staple across Eastern Europe, where Dvorschii says nearly every family has their own twist. Her own recipe is a testament to her late mother, a prolific baker who taught her daughter everything she knew. “Every single recipe, from the cakes to other desserts, is something she created first,” she said.
Traditional honey cakes are characterized by layers of soft, honey-soaked cake, sour cream filling and a cookie crumble on top. Dvorschii’s version takes it one step further with the addition of heavy cream, condensed milk and lots of extra butter for an especially moist texture. A sprinkle of crumbled gingerbread cookies on top adds just the right amount of crunch.
Eastern Europeans eat honey cakes year-round but give them festive makeovers during the holidays, with layers of syrup-soaked cherries and seasonal spices.
