Read Pie and Pastry Bible Online
Authors: Rose Levy Beranbaum
~R~
racks,
671
raisin(
s
):
apple pie, brandied,
83
in apple streusei Strudel,
397
-99
in baked empanadas,
333
-36
brandied,
502
-4,
514
in rosy apple cranberry pie,
91
-93
raspberry(ies),
636
chiffon pie,
149
-51
conserve,
283
-85,
589
-91
filling, in Danish braid,
490
-93
fruit pies:
glazed,
103
glazed currant,
103
lattice red currant-,
113
-15
nectarine-,
121
-23
glaze,
20
in Grand Canyon pie,
190
-93
and Grand Marnier cream cake tart (the Hiroko),
276
-77
jam, in Linzertorte,
283
-85
and lemon cream Napoleon,
453
,
456
in Paris Ritz pastry crisps,
436
-39
sauce,
157
-60,
308
-10,
372
-74,
436
-39,
603
-4
red currant:
pie,
76
,
112
-13
-raspberry lattice pie,
113
-15
raspberry pie, glazed,
103
tartlets with almond cream,
431
-33
red pepper, roasted, and poblano quiche,
341
-42
red wine ice cream,
248
-49
refiner’s syrup,
646
remonce,
485
,
493
-99,
502
-6,
510
-11
almond/honey pecan,
507
-9
rhubarb:
fruit pies,
76
,
77
custard,
99
custard, light,
99
lattice, pure,
97
-99
lattice cherry-,
100
-102
and strawberry tart, fresh,
256
-58
rice, as pie weights,
18
-19,
54
,
251
ricotta cheese, in spanakopita triangles (or pie),
380
-81
Ritz Hotel pastry crisps,
436
-39
of flaky pie crust,
8
-11,
251
of puff pastry,
412
surface for,
9
-10,
50
,
412
of sweet cookie tart crust,
49
,
50
,
252
-54
rose leaf cutters and veiners,
660
rosette decorations,
620
rosy apple cranberry pie,
91
-93
ruby port caramel sauce,
598
rulers,
658
rum, milk, Strudel royale,
404
-7
~S~
salmon, in coulibiac,
464
-71
salt,
643
-44
saucepans with nonstick coating,
667
about,
595
perigueux, with beef Wellington,
472
,
476
raspberry,
157
-60,
308
-10,
372
-74,
436
-39,
603
-4
strawberry,
436
-39,
605
-6
velouté,
464
-71
see also
caramel(ized), sauce; chocolate, sauce; custard, sauce
savory cream puffs,
543
-46,
547
-48
savory dishes,
322
-49
about,
322
-23
baked empanadas,
333
-36
Brie fillo flowers,
379
caramelized onion tart,
338
-40
caramelized onion tart with custard,
340
creamy and spicy crab tartlets,
343
-44
crust recommended for,
4
meat loaf in a flaky cheddar crust,
322
,
331
-33
potpies:
deep-dish chicken,
14
,
323
-26
steak and kidney,
326
-28
quiche:
Lorraine,
337
-38
roasted red pepper and poblano,
341
-42
spicy spinach,
347
-49
spring windfall morel,
344
-47
shepherd’s pie,
328
-31
scones,
350
currant,
359
-61
dried cranberry,
361
lemon poppy seed,
361
see also
biscuits
scraps:
flaky pastry,
47
-48
puff pastry,
412
,
413
rolling and shaping of,
15
,
51
for windfall fruit pielets,
47
,
78
-80
self-rising flour,
634
semisweet chocolate,
see
bittersweet chocolate
serrated knives, fourteen-inch,
659
Shaker lemon pie,
132
-34
sheet pans, half-size,
666
shell and shell border,
620
-21 sideways,
621
shepherd’s pie,
328
-31
shoofly pie,
215
-17
shortcake, strawberry (with variations),
358
-59
shortening,
see
vegetable shortening
side decorations,
620
-21
silk brushes, large,
658
silver leaf,
640
single-crust pielets,
79
single-crust pies:
prevention of overbrowning of,
78
rolling and shaping considerations for,
8
,
9
,
49
shaping the border for,
13
soggy, prevention of,
17
slips, apricot Danish,
500
-501
snail(s):
buns,
525
-27
canned,
633
puffs,
547
-48 snail buns, Danish,
502
-4
sodium aluminum sulfate,
6
,
8
,
624
soufflé tarts, molten chocolate,
311
-13
sour cream,
631
in the Boulders tart,
299
-302
flaky pie crust,
24
-25
in open-faced double strawberry pie,
104
-6
spanakopita triangles (or pie),
380
-81
spandau,
see
Danish pastry, envelopes
spatulas and stirring devices,
671
-72
spicy:
cheese puff variation
(gougæres),
544
-46
and creamy crab tartlets,
343
-44
spinach quiche,
347
-49
spinach:
quiche, spicy,
347
-49
in spanakopita triangles (or pie),
380
-81
spiral discs, meringue,
621
-22
sponge cake layers:
light,
185
-87,
189
-93,
205
-7,
212
-15,
272
-74,
276
-77,
583
-85
chocolate,
585
-87
thick,
267
-71
spoons:
measuring,
658
porcelain,
672
spring windfall morel quiche,
344
-47