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Horseradish-crusted rib roast and rustic grape tarts

2:52 PM, Dec 18, 2012   |    comments
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4 carrots
2 medium onions
1 (24-oz) bag baby potatoes
8 celery ribs
2 tablespoons olive oil
1 standing rib roast (4-5 lb)
1 teaspoon kosher salt
1 tablespoon fresh rosemary leaves, finely chopped
3/4 cup horseradish sauce
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

1.Preheat oven to 475°F. Peel carrots and onions;cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables (wash hands). Place roast in oven and immediately reduce heat to 325°F. Bake 1 hour.
2.Chop rosemary (leaves only) very finely; combine with horseradish sauce, Worcestershire sauce, and pepper.
3.Remove roast from oven; coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing. Transfer vegetables to serving dish; slice roast and serve.

3 cups seedless grapes (red, white, or mixed)
cooking spray
2 prepared pie crusts
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons port wine (or grape juice), divided
1/4 cup egg white substitute (or 1 egg; white only)
1 tablespoon coarse (raw) sugar, optional

1.Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.
2.Coat 8 cups of a muffin tin with cooking spray. Unroll crusts; cut each into quarters. Place dough into muffin cups, folding overlapping edges into the center, and gently press to mold.
3.Add brown sugar, flour, and 2 tablespoons wine to grapes; toss until well blended. Transfer grapes into crusts using a slotted spoon (to drain extra liquid); bake 25 minutes.
4.Whisk egg white in medium bowl with remaining 1 tablespoon wine until frothy. Remove tarts from oven and brush with egg mixture; then sprinkle with raw sugar. Bake 8-10 more minutes or until glaze is set. Cool tarts on wire cooling rack for 30 minutes; serve.

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