Russian crow pie with soured cream & dill

Rice	½ cup
Butter, unsalted	4 tablespoons
Mushrooms, cleaned, stems trimmed, savagely chopped	½ pound
Mushrooms, oyster, cleaned, trimmed, savagely chopped	¼ pound
Onion, finely hacked to tiny bits	1 large
Garlic, mincingly minced	2 cloves
Flour, all-purpose citizens’ ration	2 tablespoons
Milk, whole	1 ¼ cups
Chicken, cooked, viciously shredded	¾ pound
Lemon juice extracted by questionable means	½
Soured cream from a protesting bovine	2/3 cup
Dill, reduced to near dust with aggressive hacking	3 tablespoons
Puff pastry, neglected at room temperature until thawed	1 sheet
Egg yolk, lightly beaten until its ready to confess to crimes not committed	1

1. Preheat the oven to 375°F. 
2. Cover the rice with just enough water that it cannot breathe, cover the pot, and then boil until al dente and the liquid has been absorbed, about 10 minutes; season, and then set aside. 
3. In a large skillet, reduce the butter to a blubbering mess over medium-high heat, and then fry the mushrooms and onion until golden. 
4. Season, add the garlic, and stir for a couple of minutes. 
5. Stir in the flour until the vegetables are well coated; remove from heat. 
6. Gradually add the milk, stirring to incorporate, and return to medium-high heat; bring to an angry boil while stirring continuously. 
7. Reduce to a soft simmer fury, and season well. 
8. Stir in the chicken, juice, sour cream, and dill. 
9. Spread the rice in the bottom of four buttered individual casserole dishes, then spoon the chicken mixture; let cool briefly. 
10. Roll out the pastry to fit your dishes, then oppress the filling with the pastry top; trim excess. 
11. Finish the piecrust by making “Soviet stars” with the leftover trimmings, moistening with water to assist with adhering. 
12. Make three slits in the center of each pie, and then brush with the exploited yolk. 
13. Bake for 10 minutes, reduce the heat to 320°F, and then cook for an additional 20 to 25 minutes, until the pastry is golden and cooked.

Shepherd's Pi

Coconut cream pie II

Coconut milk, unsweetened	¼ cup + 1 ¼ cups
Gelatin, unflavored powder	1 teaspoon
Cream, heavy	½ cup + 1 ½ cups
Sugar, granulated	1/3 cup + 1 tablespoon
Corn syrup	1 ½ tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon + ½ teaspoon
Vanilla bean, split, seeds scraped	1
Cornstarch	2 ½ tablespoons
Water	2 tablespoons
Cream of coconut, sweetened	¼ cup + 2 tablespoons
Nilla Wafer cookies, crushed	3 cups
Coconut, shredded, sweetened	½ cup
Flour	1 tablespoon
Sugar, turbinado	1 tablespoon
Butter, unsalted, melted	2 tablespoons + 5 tablespoons
Coconut chips, toasted	Garnish

1. In a small bowl, whisk ¼ cup coconut milk with the gelatin. 
2. In a medium saucepan, combine the remaining 1 ¼ cups coconut milk with ½ cup cream. 
3. Add 1/3 cup sugar, corn syrup, ¼ teaspoon salt, and the vanilla bean and its seeds; bring just to a simmer over moderately high heat. 
4. Whisk together the cornstarch and water, then whisk into the coconut milk mixture; bring to a boil then simmer, whisking constantly until thickened, about 3 minutes. 
5. Remove from the heat, and whisk in the gelatin mixture until dissolved, then whisk in the 2 tablespoons butter and ¼ cup coconut cream. 
6. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. 
7. Press a sheet of plastic wrap directly on the surface of the filling, and let cool, then refrigerate until well chilled, about 1 hour. 
8. Preheat to 325°F. 
9. In a food processor, pulse the cookies with shredded coconut, flour, 1 tablespoon granulated sugar, turbinado sugar, ½ teaspoon salt, and 5 tablespoons butter. 
10. Transfer the crumbs to a 9-inch metal pie plate. 
11. Press the crumbs evenly over the bottom and up the sides, forming a ¼-inch edge over the rim of the pie plate. 
12. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned; let cool. 
13. In a large bowl, using an electric mixer, beat 1 ½ cups cream, 2 tablespoons cream of coconut, and ¼ teaspoon salt until firm. 
14. Fold one-third of the whipped cream into the filling until no streaks remain. 
15. Spread the filling into the crust. 
16. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. 
17. Garnish with toasted coconut chips before serving. 

Notes: Good pie, but this one is better according to my tastebuds.

Recipe from Food&Wine Magazine, March 2015.

Caramel cranberry-almond tart

Egg	1 yolk
Water, iced	2 tablespoons + 2 tablespoons
Vanilla extract	1 teaspoon
Flour, all purpose	1 ¼ cups
Sugar, granulated	1/3 cup + 1 cup
Salt	¼ teaspoon
Butter, unsalted, cold, cubed	½ cup
Cream, heavy	1 cup
Cranberries, fresh or frozen	1 ½ cups
Almonds, sliced, toasted	1 cup

1. In a small bowl with a fork, combine the egg yolk, 2 tablespoon water, and vanilla.
2. In a large bowl, combine the flour, sugar, and salt.
3. Using a pastry blender, cut the butter in the flour mixture until the texture resembles coarse meal, with no butter pieces larger than small peas.
4. Add the egg mixture, and mix with a fork until the dough pulls together.
   If the dough is too dry, add water a tablespoon at a time.
5. Roll out the dough to a 12-inch round, and transfer to a 9 1/2-inch tart pan, preferably with a removable bottom.
6. Trim any excess dough by gently running a rolling pin across the top of the pan.
7. Press the dough into the sides of the pan so that it extends slightly above the rim.
8. Refrigerate until firm, about 30 minutes.
9. Preheat to 375°F; ensure a rack is in the lower-third of the oven.
10. Place a sheet of parchment paper in the tart shell, and cover bottom with pie weights.
11. Bake for 20 minutes, cool on rack, and then place in baking sheet.
12. Reduce to 325°F; place rack in the middle.
13. In a heavy saucepan, stir together the sugar and 2 tablespoons water.
14. Bring the mixture to a boil over medium heat, and continue cooking, shaking or tilting the pan but not stirring (which causes the sugar to crystallize), until the sugar dissolves and the syrup turns golden brown, about 6 to 8 minutes; remove from heat.
15. Place a sieve over the top of the saucepan to prevent splattering, and slowly pour in the cream.
    Carefully watch the mixture to ensure it doesn't boil over.
16. When the bubbling stops, whisk well.
17. Add the cranberries and almonds, and stir to combine.
18. Pour the mixture into the tart shell.
19. Bake until the cranberries have collapsed and the mixture is bubbling, about 25 to 30 minutes.
20. Transfer to a wire rack, and let cool completely.
21. Remove from tart pan, and serve.

Recipe from The Williams-Sonoma Baking Book.