Index Cont’d.
Makes one 8- to 10-inch (20- to 25-cm) tube cake, depending on the size of the mold used, about 16 servings loaves
peppers. See bell peppers; chile peppers
Brioche Loaves 95
adhered to side of cake 225, 225, 266 1 M cup Babka with Traditional Filling 100
Old-fashioned Baking-Powder
Perfect Birthday Cake 243
Chocolate Babka Loaf 100–101, 101
Banana Walnut Tart 171
Old-Fashioned Cornbread 50
Perfect Elephant Ears 210, 211
Chocolate Spice Bread 44, 45
Bourbon-Scented Pecan Tart 175
Olive-Oil Dough 132
Perfect Pound Cake 226
Date Walnut Bread 47
Chocolate Caramel Pecan Tartlets
olives
pies. See tarts and pies, savory; tarts
Fennel Fig & Almond Bread 42, 43
Focaccia alla Barese 116–117, 117
Marbled Chocolate Brioche Loaf
Chocolate Nut Dough 164
Olive Fougasse 75
Pineapple Tarte Tatin 204, 205–206
Chocolate Orange Hazelnut Tart
pitting technique 116
Pine Nut Macaroons 302, 303
Rosemary Olive Knots 88–89, 89
Pita Bread 72–73, 73
96, 97–98, 98
Spicy Jalapeño Cornbread 50
Whole Grain Apple Raisin Bread
48, 49
Whole Wheat Currant Bread 46
yeast bread 67–68
273, 277
Cornmeal & Pine Nut Biscotti
178, 179
Coconut Pecan Chocolate Chunk Bars
190, 191
297, 299
Biscuits 51
One-Step Croissants 109–111, 110, 111
dough 114
Nonna’s Pizza 118
Pizza Chiena 151
Caramelized Onion Tart with
Focaccia alla Barese 116–117, 117
Plain Mille-Feuille 200
Gruyère, Scallion, & Walnut Tart
plums
Espresso Walnut Meringues 282, 283
Fennel Fig &Almond Bread 42, 43
Maida’s Big Apple Pie 181, 182
Ginger Scones with Almond Topping
Mango & Rice Tart 170
Marbled Chocolate Brioche Loaf
meat 126–127. See also chicken;
fish; pork
Melting Moments 294, 295 Meyer Lemon Tartlets 189 milk
Cornmeal Buttermilk Waffles 113
Pumpkin-Pecan Buttermilk Tart with
Cinnamon Whipped Cream 174
types 15–16, 170
Milk Chocolate Mousse Cake 254, 255 Mixed-Grain Turkish Flatbread 71 Molded Chocolate-Filled Napoleons
198, 199
Molten Center Chocolate Cakes 258, 259 mousse
Cinnamon-Scented Chocolate
Mousse 257
Milk Chocolate Mousse 254
muffins
Blueberry Crumb Muffins 58, 61
Cocoa Banana Muffins 60, 61 Corn Muffins 50
Whole Wheat Raisin Muffins 58
N
Neapolitan Easter Pie 186, 187
Nonna’s Pizza 118 No-Roll Flaky Dough 133 nuts. See also almond paste
about 19–20, 21
Deep-Dish Plum Pie 203
Sfincione 115
Plum Crumb Cake 237
Swiss Onion & Cheese Tart 140
pork
Swiss Onion Tart 140
about 126–127
Filled Ham & Cheese Focaccia 119
oranges
Hazelnut Biscotti 296
Irish Soda Bread Muffins 59, 61
New Orleans Praline Disks 293, 294
141
317
141
1. S et a rack in the middle level of the oven accumulate there. Add half of the remain Ham & Cheese Tart 136 Chocolate Orange Hazelnut Tart and preheat to 350∞F (180∞C). ing flour mixture, folding until it is Honey Peanut Wafers 280, 281 Ham & Egg Tart 136, 137 178, 179 absorbed, then end with the remaining Melting Moments 294, 295 Individual French Hazelnut Cakes 260 Neapolitan Meat & Cheese Pie 153 2. Half-fill a saucepan with water and bring it flour, folding in as directed above. Lemon & Almond Tuiles 288, 289 Neapolitan Easter Pie 186, 187 Prosciutto Bread 85 to a boil over medium heat. Lower the heat Quiche Lorraine 136 Orange-Scented Dried Cranberry Lemon Poppy Seed Drops 286, 287 the water292, is simmering. 7. Scrape the batter prepared pan and salt into pork, the about 127 Macadamiaso Scones 54 Shortbreads 294 smooth the top. Orange-Scented Olive Oil Cake New Orleans Bourbon Praline Disks Press-In Cookie Dough 165 Prosciutto Bread 85 2933. Combine the eggs, yolks, 234,and 235 salt in vanilla, New Orleansthe Praline Disks 293, Orange Tartlets 294 bowl of an electric mixer. Whisk by 189 8. Tilt the panpuff so pastry that the batter runs all the about then Triplegradually Chocolate Cake with 160to break up the eggs, 194 Nut Tart Dough hand way to the top of the193, pan all around the Marmalade Pecan Pound Cake 226 Apricot AlmondtoStrudel 207 whisk in the sugar in a stream. Place the251 inside – this helps the& layer bake 204, straight Pecan Stickiest Buns 107, 108 oven items 32 Baked Layer 197 bowl over the simmering water and gently and flat instead of doming in the center. Caramelized Onion Tart with Pine Nut Macaroons 302, 303 whisk until the mixture is lukewarm, about Gorgonzola 212, 214 Pumpkin-Pecan Buttermilk Tart with P 9. Bake the Génoise until it is well risen and 115ºF (45ºC). Cinnamon Whipped Cream 174 Caraway Salt Straws 216 Pain de Campagne 80–81, 81 deep golden and feels firm when pressed in Raisin Pecan Spice Bars 273, 275 Cheese Straws 216 Pain de Seigle 83 with the whisk the center with a fingertip, 25 to 30 minutes. 4. Place the bowl on the mixer Classic Tarte Tatin with Apples 206 Panettone alla Milanese 104 Roman Almond & Pine Nut Tart and attachment whip on medium to high Danish Cheese Pockets 209 pans 26, 27, 28, 222, 231 176, 177 until tripled 10. I32 mmediately unmold the cake Deep-Dish Apple Pieonto 203 a rack to paperthan goods, towels,in and liners Sour Creamspeed Brownies 273,the 274foam is more volume and very much lightened in color, 3 cool. Cover the cake with another rack Pie and Deep-Dish Peach & Raspberry Parisian Fruit Tarts 166, 167 Spicy Hazelnut Biscotti 296, 299 right-side 203 Biscuits 51 Swiss Walnut 208 The outsideParmigiano-Reggiano toCrescents 4 minutes. of the mixer bowl invert so it cools up. Deep-Dish Peach Pie with Woven passion-fruit, Chocolate Bittersweet Triple Chocolate withto the touch. will Scones feel cool
New Orleans Bourbon Praline Disks 293
54, 56
Gruyère, Scallion, & Walnut Tart
Neapolitan Meat & Cheese Pie 153
Gorgonzola 212, 214
Date Walnut Bread 47
Macadamia Shortbreads 292, 294
Text
pizza
onions
M
96, 97–98, 98
and pies, sweet
Almond Topping 57
Tart 169
storage:
Lattice 202–203 Double wrap the layerCrust in plastic wrap, keep
Deep-Dish Plum Pie 203 See pastry cream; puffat pastry room temperature, and use within 24 hours. ispastries. whipping, stir the Feuillettés with Berries & Cream Walnut Pound Cake 226 pastry cream 166, 187, 200. See also Or freeze the layer for up to one month. Defrost the flour and cornstarch together and place a 201 Walnut Tart 175 crème anglaise layer before assembling the finished cake. Don’t be strainer or sifter near them. Viennese Cookies 310, mixture 311 5. Punch While the egg
Whole Wheat Currant Bread 46
peaches
Instant Puff Pastry 195, 196
Molded Chocolate-Filled Napoleons
concerned if some of the golden crust from the
Deep-Dish Peach and Raspberry Pie
outside of the layer pulls away with the plastic 6. R emove the bowl from the mixer and sift 203 198, 199 wrap—it won’t affect the outcome of the finished one third of the flour mixture over the egg Deep-Dish Peach Pie with Woven oils Perfect Elephant Ears 210, 211 cake. foam. Use a large rubber spatula to fold in Lattice Crust 202–203 about 20 Pineapple Tarte Tatin 204, 205–206 the flour surePound you Cake dig 226 Olive-Oil Dough 132 mixture, making Plain Mille-Feuille 200 Pecan everyBuns time107, 108 down to Oil theCake bottom of the bowl Orange-Scented Olive Pecan Stickiest Raspberry Mille-Feuille 200 & Pepper Biscuits 51 Salt & Pepper Straws 216–217, 217 234, 235you pass through, so thatPecorino no lumps of flour O
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