Product Line: Rose Levy Bakeware

I'm pleased to announce my association with Harold Import Company. Harold Import is distributing my new line called Rose Levy Bakeware™.Rose Levy Bakeware™ represents my vision for the ideal bakeware that has been brewing in my imagination for years. I'm proud to offer these new design concepts for you to enjoy in your home. Rose's Perfect Pie Plate Rose's Perfect Pie Plate is the first product to be developed and I am very proud of it. It has a deeply scalloped border which effortlessly creates a beautiful crimped crust. Also available is Rose's Sweetheart Crème Brulée. Recipes for my favorite pie crust and three variations of crème brulée are below. If you are a member of the trade, please contact Harold Import. If you are a consumer, look for Rose Levy Bakeware™ at fine kitchen and gourmet food stores near you. It is also available on line at CyberPantry.com, Fantes.com, and LaPrimaShops.com

ROSE LEVY BERANBAUM'S PIE CRUST RECIPE Adapted from the Pie and Pastry Bible, Scribner, 1998 Dear Fellow Pie Baker, I've devoted my life to baking pies and other sweet treats. When baking pies, it always frustrated me that I could not find a pie plate that really worked for me, so I decided to make my own. One of my biggest problems was to make a nice decorative border that held up well during baking. And you can see, the border of this pie plate is fluted which provides a mold for you to press in the dough to make an effortless beautifully scalloped border. Another challenge has been achieving a crisp bottom crust. The dark rose shade of my porcelain pie plate draws in and absorbs the heat evenly to create a crisper crust. This perfect pie plate will make a pie that you will be proud of and your family and friends will love. Flaky & Tender Pie Crust for a Single Crust Pie 8 Tablespoons/4 ounces frozen unsalted butter, 1/2 inch cubes 1 1/3 cups/6.5 ounces bleached-all purpose flour 1/4 teaspoon salt 1/8 baking powder (preferably Rumford) 3 ounce package chilled cream cheese, cut in 4 2 Tablespoons heavy cream 2 teaspoons cider vinegar Flaky & Tender Pie Crust for a Double Crust Pie 12 Tablespoons/6 ounces frozen unsalted butter, 1/2 inch cubes 2 cups/10 ounces bleached-all purpose flour 1/2 teaspoon salt 1/4 baking powder (preferably Rumford) 1/2 cup/4.5 ounces chilled cream cheese, cut in 4 3 Tablespoons heavy cream 1 Tablespoon cider vinegar Make the Dough 1) Process flour, salt, and baking powder for a few seconds to blend. 2) Add cream cheese and process for 30 seconds until coarse meal. 3) Pulse in frozen butter cubes until peanut size. 4) Add cream and vinegar and pulse until butter is the size of small peas. 5) Scrape dough onto a lightly floured work surface. Cover hands with plastic bags or use latex gloves and press dough with your knuckles and heels of your hands, until it holds together in one smooth flat disc. (Do only half the mixture at a time for a double crust pie). 6) Wrap dough, and refrigerate 45 minutes before rolling. Roll the Dough 1) Use a pastry cloth and rolling pin sleeve, both rubbed with flour or flour both sides of the dough and roll between overlapping sheets of plastic wrap, to about 1/8 inch thick. 2) For a single crust pie cut out a 14 to 15 inch disc of dough. For a double crust pie cut out a 12 inch disc (keep the other half of the dough chilled until 10 minutes before rolling). 3) Reroll any scraps by overlapping them and rolling between pieces of plastic wrap. Freeze for future use. Line the Pie Plate 1) Transfer the dough to the pie plate by dusting it lightly with flour and folding it in quarters. Unfold and ease it into the pie plate. 2) For a single crust pie, tuck under the excess dough and press it into the fluted edges of pan to extend a little past the edge as the dough will shrink in slightly during baking. For a double crust pie, using scissors or a sharp knife, trim the excess dough to be flush with the edge of the plate. 3) Cover it loosely with plastic wrap and refrigerate for a minimum of 1 up to 24 hours. (For a double crust pie, refrigerate it until ready to fill the pie.) The Prebaked Single Crust Pie Shell 1) Preheat the oven to 425°F. at least 20 minutes before baking time 2) Line the pastry with a large coffee urn filter or parchment, pleating it as necessary so it fits into the pan and fill it with dried beans or peas. Bake 20 minutes and lift out the beans with the parchment. With a fork, prick the bottom and sides and bake about 5 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Remove the pie plate to a rack. For an extra crisp crust, while the crust is still hot, brush the bottom and sides with about 1 tablespoon of lightly beaten egg white. Allow it to cool complete before filling with the pie filling of your choice. The Double Crust Pie This standard size 4 cup volume pie plate can accommodate anywhere from 3 1/2 to 8 cups of filling. The larger amount will mound above the sides of the plate and will require you to roll a larger piece of dough to cover it. To determine the size of the upper crust: After filling the pie, take a tape measure and measure from one edge of the plate to the other. Then add 1 1/2 inches to have enough dough to tuck under the bottom crust. (You will need a disc 12 and 13 inches in diameter) Lightly brush the bottom of the pie shell with water. Unfold the dough for the upper crust over the filling and tuck it under the bottom edge of the dough. Press it firmly into the fluted border of the plate to extend slightly paste the edge. Cut a steam vent or vents into the crust. For the best shape and texture, cover the pie with plastic wrap and refrigerate for a minimum of 1 hour up to 8 hours. (You can freeze the pie and bake it from the frozen state, but will need to bake at a lower 400°F. add an extra 30 to 45 minutes of baking time, depending on the amount of filling.) When ready to bake the pie, protect the decorative border with a foil band cut from a large circle of foil. Preheat the oven to 425°F. at least 20 minutes before baking time. Set the oven rack at lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices Most pies with 4 cups of filling take 30 to 40 minutes to bake. Pies with 8 cups of filling can take an hour or more. Be sure that the juices are bubbling thickly through the steam vent. An instant read thermometer will be 212°F. Note: If the top of the pie starts to get too brown, either reduce the oven heat to 400°F., or tent it loosely with foil. Sweetheart Classic Crème Brulée Serves: 4 The Custard 1/2 a vanilla bean, split lengthwise 2 Tablespoons granulated sugar 3 large egg yolks 3/4 cup heavy cream 1/4 cup + 2 tablespoons milk 1/2 teaspoon pure vanilla extract The Brulée 2 Tablespoons + 2 teaspoons light brown sugar, preferably Muscovado or superfine granulated sugar Equipment: 4 heart-shaped ceramic crème brulée molds set in a small baking pan; a fine strainer, set over a large measuring cup or bowl 1) In a heavy non-reactive saucepan, place the vanilla bean and sugar and using your fingers, rub the seeds into the sugar. Remove and reserve the pods. (If not using the vanilla bean double the vanilla extract.) Stir the yolks into the sugar until well blended, using a wooden spoon. 2) In another small saucepan (or heatproof glass measure if using a microwave on high power) heat the cream, milk and vanilla pods to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remaining cream mixture and vanilla pod, stirring constantly. 3) Heat the mixture to just before the boiling point (180°F.). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove it from the heat and pour into the strainer, scrapping up the thickened cream that settles on the bottom of the pan. Stir in the vanilla extract. At this point the mixture can be cooled and refrigerated for up to 24 hours or it can be poured into the molds. 4) Preheat the oven to 325°F. at least 20 minutes before baking. Carefully pour hot water into the baking pan to come about half way up the sides of the molds. Set the pan in the oven and bake for about 20 minutes until the crème shimmies like soft jelly when shaken and a knife inserted into the center comes out almost clean. (Temperature is 175 to 180°F.) Place the baking pan on a rack and allow to cool completely. The molds can be removed as soon as the water is cool enough to lift them out. Refrigerate for a minimum of 2 hours. 5) Shortly before serving make the brulée. The ideal method of caramelizing the sugar topping is with a small torch as it doesn't heat the filling. Alternatively, preheat the broiler. Press the sugar through a sieve allowing it to drop onto the cooled custards. Gently spread it to make an even surface. If using a small propane torch, hold it a few inches above the sugar topping and wave it back and forth until the sugar is melted, bubbling, and deep brown. Serve at once or hold at room temperature up to 3 hours. If using a broiler, set the sugar topped crème molds on a baking sheet and place 2 to 3 inches from the broiler. Watch carefully to avoid burning and broil for about 3 minutes or until the sugar is melted, bubbling, and deep brown. Chill for about 10 minutes. Sweetheart Chocolate Crème Brulée Serves: 4 The Custard 1-1/2 ounces of fine quality bittersweet chocolate (preferably 60% cocoa mass) 1/2 a vanilla bean, split lengthwise 2 Tablespoons granulated sugar 3 large egg yolks 3/4 cup heavy cream 1/4 cup + 2 tablespoons milk 1/2 teaspoon pure vanilla extract The Brulée 2 Tablespoons + 2 teaspoons light brown sugar, preferably Muscovado or superfine granulated sugar Equipment: 4 heart-shaped ceramic crème brulée molds set in a small baking pan; a fine strainer, set over a large measuring cup or bowl 1) Chop or grate the chocolate and set it aside. 2) In a heavy non-reactive saucepan, place the vanilla bean and sugar and using your fingers, rub the seeds into the sugar. Remove and reserve the pods. (If not using the vanilla bean double the vanilla extract.) Stir the yolks into the sugar until well blended, using a wooden spoon. 3) In another small saucepan (or heatproof glass measure if using a microwave on high power) heat the cream, milk and vanilla pods to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remaining cream mixture and vanilla pod, stirring constantly. 4) Heat the mixture to just before the boiling point (180°F.). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove it from the heat and add the grated chocolate. Stir constantly until melted, and then at once pour into the strainer, scrapping up the thickened cream that settles on the bottom of the pan. Stir in the vanilla extract and pour into the molds. 5) Preheat the oven to 325°F. at least 20 minutes before baking. Carefully pour hot water into the baking pan to come about half way up the sides of the molds. Set the pan in the oven and bake for about 20 minutes until the crème shimmies very slightly when shaken and a knife inserted into the center comes out almost clean. (Temperature is 175 to 180°F.) Place the baking pan on a rack and allow to cool completely. The molds can be removed as soon as the water is cool enough to lift them out. Do not refrigerate. 6) Shortly before serving make the brulée. The ideal method of caramelizing the sugar topping is with a small torch as it doesn't heat the filling. Alternatively, preheat the broiler. Press the sugar through a sieve allowing it to drop onto the cooled custards. Gently spread it to make an even surface. If using a small propane torch, hold it a few inches above the sugar topping and wave it back and forth until the sugar is melted, bubbling, and deep brown. Serve at once or hold at room temperature up to 3 hours. If using a broiler, set the sugar topped crème molds on a baking sheet and place 2 to 3 inches from the broiler. Watch carefully to avoid burning and broil for about 3 minutes or until the sugar is melted, bubbling, and deep brown. Chill for about 10 minutes. Sweetheart Coffee Crisp Brulée Serves: 4 The Custard 2 Tablespoons finely ground coffee (from freshly roasted beans) 2 Tablespoons sugar, preferably Turbinado 3 large egg yolks 3/4 cup heavy cream 1/4 cup + 2 tablespoons milk 3/4 teaspoon pure vanilla extract Equipment: 4 heart-shaped ceramic crème brulée molds set in a small baking pan; a strainer lined with cheesecloth, set over a large measuring cup or bowl 1) In a heavy non-reactive saucepan, place the ground coffee and sugar. Stir the yolks into the sugar until well blended, using a wooden spoon. 2) In another small saucepan (or heatproof glass measure if using a microwave on high power) heat the cream and milk to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remaining cream mixture stirring constantly. 3) Heat the mixture to just before the boiling point (180°F.). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove it from the heat and pour into the cheesecloth-lined strainer, scrapping up the thickened cream that settles on the bottom of the pan. Stir in the vanilla extract. At this point the mixture can be cooled and refrigerated for up to 24 hours or it can be poured into the molds. Puff Pastry Crisp Brulée Glossy caramel-glazed puff pastry hearts are an exquisite and innovative way to get a brulée topping without having to use a torch or a broiler. Store-bought frozen puff pastry makes it quick and easy! A half package of frozen puff pastry sheets, thawed at room temperature for 30 minutes. 2 rounded Tablespoons superfine sugar Dust the work surface with 1 rounded tablespoon of the superfine sugar. Set the puff pastry on top and dust the remaining sugar evenly on top. Cover it with a piece of plastic wrap and with a rolling pin, roll lightly over it so that the sugar will adhere to the pastry. Wrap the pastry in plastic wrap and chill for 30 minutes. Meanwhile, preheat the oven to 400°F. Set a piece of plastic wrap on the counter and place the pastry on top. Using the medium-size heart cutter, cut out 9 hearts. Set them about 1 inch apart on a baking sheet and bake for 12 minutes or until golden brown. Lift each pastry heart onto a rack, and cool completely. Then, using a serrated knife, split each in half horizontally to form 18 hearts. Use 8 of the beautiful top halves to garnish the 4 crèmes. Place 2 hearts on each. Serve the remaining pastry hearts on the side. Tips: ♥ If using a vanilla bean, after making the crème, remove the vanilla pod and rinse and dry it thoroughly and bury it in sugar to make vanilla sugar. ♥ You can cover the custards before refrigerating them but be careful not to allow plastic wrap to disturb the 'skin' on the surface as it makes a crisper brulée. ♥ To make superfine sugar, simply process granulated sugar for a few minutes in a food processor. ♥ To Store: Although best eaten right after caramelizing the topping, the finished crème brulée can be refrigerated overnight and allowed to come to room temperature for about 30 minutes. In some refrigerators the caramel will retain its hard texture but in a high-humidity refrigerator it will liquefy.