Category ... General
Sep 13, 2014 | From the kitchen of Rose
Ice Cream is my favorite dessert and I have developed many delicious variations from peanut butter to passion fruit ( The Pie and Pastry Bible). Thus far, however strawberry ice cream perfection has eluded me as the high water content of the berries results in frozen particles rather than 100 perfect creamy smoothness. I have an idea, though, and testing it will be very enjoyable. But meantime I want to share with you a terrific way to enhance the flavor of any strawberry ice cream. And until I perfect my own version, my commercial strawberry ice cream of choice is Hagendaz.
Adding fresh strawberries as an accompaniment to the ice cream is the ultimate flavor enhancer. The berries don't need to be at their very best as macerating them for a few hours in sugar greatly brings out their flavor, turns them brighter red, and forms a light syrup.
Simply hull and slice the berries. Sprinkle them lightly with fresh lemon juice and sugar to taste. Toss gently to coat the berries. Cover with plastic wrap and allow them to sit for a minimum of 2 hours at room temperature and up to 2 days in the refrigerator. (Note: as an alternative to lemon juice, try a light sprinkling of rose water. There is something about strawberries and rosewater that is pure magic!)
When serving the ice cream, spoon some of the berries and syrup on top.
Note: I like to give ice cream a 9 to 15 second zap in the microwave on high power to ensure that it is creamy and not rock hard.
Jul 08, 2007 | From the kitchen of Rose
in Book Errata/CORRECTIONS
The following is the partial list of errors and corrections from The Pie and Pastry Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
Blind baking (prebaking) flaky pie crust, page 19, For the most even baking, set the tart pan or pie plate on a preheated baking stone or baking sheet. After removing the weights start checking for doneness after the first 3 minutes.
weight of sugar for the Crumb Crust for a 10-Inch Pie on page 69, it should be 0.6 ounce/17 grams.
Clarification of when to add the cranberry purée (people have asked when does the purée get added)
In the Custard Filling for the CRANBERRY CHIFFON PIEon page 152,the cranberry purée is strained into the bowl with the sieve set over it to receive the custard. They are then stirred together.
In the Fruit Turnovers on page 135, the unsalted butter is 1 tablespoon but the weight is 0.5 ounce/14 grams. on page 137, for the Mini-Turnovers, roll each piece of dough large enough to cut a 4 inch circle.
In the Custard Filling for the GINGERY PEAR CHIFFON TART on page 164, To ensure that all of the gelatin dissolves and offers a firm texture to the filling, it is best to soften it in 2 to 3 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
In the LEMON MERINGUE PIE on page 178 under "make the filling," do not use a double boiler and be sure to bring the egg mixture to full boil to ensure that it will thicken properly. On page 180: Cool in a draft free place for about 1 hour and then refrigerate for a minimum of 3 hours. Serve refrigerated.
In the CHOCOLATE CREAM PIE on page 204 under "make the filling," it should read remaining 2 3/4 cups of milk.
In the APRICOT-CHEESECAKE TART on page 208, in the chart, the yolks should be 1.3 ounces/36 grams. On page 209, Add the crème fraîche or the cream, egg yolks, and remaining white.
In the FIG TART WITH MASCARPONE CREAM on page 211, the Marsala should be 1 to 2 tablespoons/0.5 to 1 ounce/14 to 28 grams.
In the CHOCOLATE OBLIVION TARTLETS on page 308, the amount for the eggs should be only 3 eggs/5.2 ounces/150 grams.
In the Hungarian Poppyseed Strudel on page 403, proof the yeast with 1/2 teaspoons of sugar not 1 teaspoon of sugar.
In the CRÈME BRULÉE CUSTARD on page 440 , the filling is 2 3/4 cups.
In the BRANDIED RAISINS on page 514, the cognac is 1/2 liquid cup.
In the PASTRY CREAM on page 560,the 2 cups of half and half weigh 17ounces/484 grams.
The following changes are in current printing (3). The printing number is on the copyright page. It is a row of numbers and the lowest one is the printing of the book. For those who have earlier printings ADD:
Note: I have found that it is best to apply the foil ring to the protect the edges of the pie crust from the beginning of baking.
p 321 on the chart for peanut butter mousse pie tiered, filling should be 1/3 cup, 2/3 cup, 1 3/4 cups, 2 1/2 cups, 3 1/4 cups, 4 1/4 cups, 4 3/4 cups
page 84 flaky cream cheese pie crust for a two-crust pie
p 594 in the chart: 2 12-ounce bags
p 131 The liquid will be about 1/3 cup....Cool the pie...(Brush the exposed cranberries with golden syrup to keep them moist and shiny.)
p 140 ...spread rounded 1/2 teaspoons(not tablespoons) of Apricot Lekvar...
p 19 4th line from the top: ...bake for 20 minutes (15 minutes for a 4 1/4 inch pielet)...Return the shell to the oven for 5 to 10 minute more (3 to 5 minutes for a 4 1/4 inch pielet)...
p 77 The second chart "The Amount of Cornstarch and Sugar for 4 cups of Fruit": the sugar for 1 cup of cherry should be 200 grams (7 ounces)
p 89 and 592 for the streusel (crumb) topping, for a crisper topping melt the butter before adding it.
p 260 ...very thin lemon slices that have been simmered, covered, for 20 minutes in 1/3 cup sugar dissolved in 1/3 cup water,...
p 262 under Pointers...If a 3 inch pear is available, poach it along with the other pears, slice it and place it in the center. During baking, the pears will shrink making space e for it.
p 287 roll the pastry to a circle roughly 16 inches in diameter. Using a pizza wheel or cardboard template and a sharp knife trim it so that the edges are even. It should be 15 to 15 1/2 inches....Scatter the cranberry mixture evenly over the dough, covering a 12-inch area...
p.294 Gâteau Basque: Add about 1 tablespoon of cream to the yolk and vanilla. After mixing the dough pinch it together and it if still crumbly and won't hold together add a tiny bit more cream. Change baking temperature to 325˚F.
p.421 just before store...1 day before completing the last 2 turns for a total of 6 turns.caramelize the topping or protect the edges of the pastry with foil rings...
Nov 19, 2006 | From the kitchen of Rose
Protecting the Pie Crust Borders from Over-browning
In the Pie and Pastry BIble I suggested making a foil band and setting it on top of the crust after it starts browning. I've since discovered that it is easier and better to apply the band at the beginning of baking. The crust will brown perfectly under the foil.
For those of you who don't have the book, to make the foil band, cut out a large circle of heavy duty foil and then cut a smaller circle in the middle to expose the top of the pie and cover only the decorative border. Bend the foil band at the edges to curve down over the sides.
Apr 01, 2006 | From the kitchen of Rose
Yes, the Flaky Cream Cheese Pie Crust on page 29 of The Pie and Pastry Bible. I now make it with heavy cream replacing the water and it is more tender and flavorful.
Mar 29, 2006 | From the kitchen of Rose
A pie crust that shrinks a great deal is also one that is tough. This is a result of too much water, too high a protein flour, and or overhandling of the pastry. My cream cheese pie crust in The Pie and Pastry Bible is one that shrinks very little.
But it will help any recipe to allow the dough to relax after rolling and lining the pan for at least 1 hour, covered and refrigerated. Lining the crust with parchment and dried beans or peas until it has set also helps to keep itís shape. A coffee filter, the sort used for coffee urns, is just the right size and shape to line the pastry.