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Sweet Sensations

Written by Alina Eisenhauer Photography by Scott Erb and Donna Dufault

As the Executive Pastry Chef and Owner of Sweet - serving up cakes and cupcakes during the day, and cocktails, appetizers & desserts in the evening has earned Alina Eisenhauer many accolades. In addition to being a successful chef and entrepreneur, Alina has been featured on three of Food Networks most popular competition Shows; Chopped, Cupcake Wars and most recently winning the premier episode of Sweet Genius. Alina’s custom cakes have earned her a celebrity following as well as an appearance on the current season of Bravo TV’s hit show The Real Housewives of New York City. Sweet 305 Shrewsbury Street Worcester MA 01604 508-373-2248


Foodies of New England

Apple Crisp Growing up in New England, fall has always been my favorite time of year. Fall means harvest, country fairs, apples, pumpkins, and endless possibilities for baking and cooking. Of all of the delicious possibilities fall brings, my favorite has always been apple crisp—served warm, and of course, with a big scoop of vanilla ice cream. To me, both apple crisp and apple pie are all about showcasing the apples…so I am a bit of a purest. I add very little spice so that it is really the apples that shine and are just highlighted by the addition of a little cinnamon. As much as I love nutmeg and use it in my kitchen often, I never add it to apple pie or apple crisp because it takes away from the pure apple flavor I am looking for. Since the main focus in this dish is the apples, it is important that we pick the right variety—my favorite choices for apple desserts are apples that have a little bit of tartness to balance the sweet and have a firm texture: a snap when you bite into them. At the top of my list are Empire, Macoun, Gala, Braeburn and Granny Smith: all of these apples have great texture and will hold up well when cooked. The one apple I never use for crisp or pie is Macintosh, which are really best for making apple sauce. Apple crisp is often baked as one large dish and scooped out to serve, but it is perfectly suited to be baked and served in mason jars which also make it the perfect take along for a fall picnic... Ingredients: 6-8 apples, peeled, cored and sliced* 3/4 cup white sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/2 cup water or apple cider 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup unsalted butter, softened 6-8 half pint mason jars

Foodies of New England Fall 2012  
Foodies of New England Fall 2012  

Diners. Gluten-free Fall Classics.Farm to Table.