Okay, this doesn’t make a real mousse, but it’s a delicious and fresh tasting creamy pie filling that’s a great compliment to the chicken (optional) and veggies that fill out this savory pie.
WILD RICE PIE CRUST
2 ¼ cups cooked wild rice
¼ shredded or grated cheese of your choice—I’ve had good luck with Parmesan and provolone
1 small pinch of salt
Preheat oven to 350°F. Combine all ingredients in a bowl and stir well to combine. Press the mixture firmly into a pie plate, covering the bottom and pushing the rice up the sides of the plate to create a crust. Bake in preheated oven until the egg is cooked and crust is firmly set—about 20 minutes. Remove from the oven and allow to cool before adding any filling.
GARLIC SCAPE MOUSSE
4 garlic scapes, cut into ½ inch pieces
1t mustard (preferably large grain mustard)
2oz cream cheese, softened
1 T whipping cream plus 3/4 cup whipping cream, divided
Combine the garlic scapes, mustard, cream cheese and 1 T whipping cream in a food processor and process until smooth. In a separate, pre-chilled bowl, beat the whipping cream until it’s airy and soft peaks form. Gently fold in the garlic chive mixture until evenly combined. Or, if you’re in a hurry and don’t care all that much about the airiness, just add the garlic chive mixture and beat it in until everything is smooth.
ASSEMBLING THE PIE
1 batch of onion rhubarb marmalade
2 cups of assorted vegetables and herbs—for spring flavors, try any combination of fresh or toasted kale, spinach, beet greens and stems, carrots, sliced pea pods, asparagus, radishes, winter onion rings, broccoli, dill, parsley, cilantro, and/or chives.
1-1 ½ cups of cooked, shredded chicken (optional)
Spread the marmalade across the bottom of the wild rice pie crust. Top with chicken. Gently add the garlic scape mousse and spread it evenly across the pie. Top with assorted veggies and herbs. Sprinkle with sea salt. Before serving, run a knife around the pie plate between the crust and the plate to loosen it and make for easier removal of each slice of pie.