Pie and Pastry Bible (195 page)

blueberry tart with,
258
-60

classic,
185
-89,
258
-60,
568
-71

cream,
358
,
359

and raspberry Napoleon,
453
,
456

lemon pies:

angel chiffon,
157
-60

meringue,
177
,
178
-81

pucker,
177
,
187
-89

Shaker,
132
-34

lime:

chiffon pie, frozen,
161
-62

curd,
568
-69

cream,
271
-72

kiwi tart with,
271
-72

pie, “Key,”
177
,
182
-84

Linzertorte,
250
,
283
-85

liqueur:

in chocolate dependence tartlets,
309
-10

pastry cream,
561
see also specific liqueurs

liquids:

in flaky pie crust,
5
-6

measuring of,
623

in scones and biscuits,
350

in sweet cookie tart crust,
48

love for three oranges (fresh orange tart),
267
-71

~M~

macadamia nuts,
641
,
642

in the Boulders tart,
299
-302

sugar-glazed,
593
-94

mákos kalácz
(Hungarian poppy seed strudel),
401
-4

mango(es),
637
,
652

passion tart,
272
-74

maple:

sugar glaze,
507
-9,
509
-10

walnut pie (baked in a tart pan),
306
-7

marble, as rolling surface,
9
,
50
,
412
,
669

Marionberry(ies),
635
-36,
639

filling, for shortcake,
358

and passion cream Napoleon,
453
,
456

pie, deep-dish,
118
-19

marrow, rendering of,
44

mascarpone,
631

cheese crust,
31

cream, fig tart with,
210
-12

in tiramisú black bottom tart,
212
-15

mashed potatoes, in shepherd’s pie,
328
-31

measurement:

of dry ingredients,
623

of liquid ingredients,
623

of pans,
8
,
49

measuring cups and spoons,
658

meat loaf, in a flaky cheddar crust,
322
,
331
-33

meat thermometers,
674

meringue:

cocoa,
177
,
190
-95,
576

fillings and toppings,
572
-81

about,
572
-74

bitter chocolate-speckled,
189
-90,
576

light Italian,
578
-79

pastry cream, Chef Arthur Oberholzer’s,
561

soft,
577
-78

in fluffy creamy cheese filling,
401

pie shell or topping, crisp,
149
-51,
157
-60,
575
-77

piped decorations from,
618
-22

for piping,
185
-87

spiral discs,
621
-22

meringue pies,
177
-95

Grand Canyon,
177
,
190
-93

“Key lime,”
177
,
182
-84

lemon,
177
,
178
-81

pucker,
177
,
187
-89

storing of,
21

meringue tarts:

Nadæge,
185
-87

orange:

aurora blood,
177
,
189
-90

the bisou,
177
,
193
-95

milk,
630

in egg glaze,
21

evaporated,
631

goat’s,
630

in ice cream,
222

rum strudel royale,
404
-7

sweetened condensed,
631

milk chocolate,
614
,
625
,
627
,
628

millefoglie con panna e crema chantilly
(La Smithereen),
453
,
456

mincemeat, ice cream pie, brandied,
228
-29,
641

mini pumpkin pielets,
200

mini turnovers:

fruit,
137
-38

un-rugelach,
138
-40

mixers, electric,
662

mocha:

brownie puddle,
299

filling, in chocolate pecan blasts,
313
-16

whipped cream,
551

molasses,
645
,
646

in shoofly pie,
215
-17

molten chocolate soufflé tartlets,
311
-13

Monterey Jack pepper cheese, in spicy spinach quiche,
347
-49

morel(s),
641

in beef Wellington,
471
-76

in deep-dish chicken potpies,
323
-26

quiche, spring windfall,
344
-47

Moroccan bisteeya triangles,
382
-84

mousse, chocolate:

eggless, Napoleons with,
460

Napoleon,
453
,
457
-60

mousse, peanut butter:

and chocolate tart,
63
,
316
-18

seven-tier,
318
-20

mozzarella cheese, in spanakopita triangles (or pie),
380
-81

Muenster cheese, in spicy spinach quiche,
347
-49

mushroom(s):

velouté sauce, in coulibiac,
464
-71
see also
morel(s); portobello mushrooms

~N~

Nadæge tart,
185
-87

Napoleon(s),
453
-61,
639

bite-size peanut butter,
453
,
461
-63

chocolate mousse,
453
,
457
-60

classic,
453
-55

with eggless chocolate mousse,
460

La Smithereen,
453
,
456

Marionberry and passion cream (or raspberry and lemon cream),
453
,
456

strawberry and Chiboust,
453
,
455
-56

nectarine(s),
638

pie:

amount of cornstarch and sugar in,
76
,
77

quantities of ingredients in,
76

raspberry-,
121
-23

turnovers,
134
-37

nonstick razor knives,
660

nougatine crumble, in Paris Ritz pastry crisps,
436
-39

nut(s),
641
-43

cookie tart crust, sweet,
see
sweet nut cookie tart crust

in crumb pie crusts,
65

graham cracker crumb crust,
67
,
161
-62

pastes,
642
-43

sugar-glazed,
593
-94

vanilla, chocolate, or gingersnap crumb crust,
68
-69
see also specific nuts

nutcrackers,
669
-70

nut graters,
661

~O~

oils:

in crusts,
4

fruit and flavored,
638

olives:

in baked empanadas,
333
-36