Port Glazed Grape Tarts With Pecan Crust Recipes

Steps:

• Make tart shells:
• Preheat oven to 350°F.
• Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
• Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
• Make filling while shells cool:
• Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
• Just before serving, drizzle tarts with more glaze and serve remainder on the side.

Steps:

• Preheat oven to 400 degrees.
• Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
• Remove the neck& giblets& set aside.
• Remove any excess fat around the opening of the cavity of the goose.
• Prick other fatty areas with a fork at intervals.
• Do not prick the breast.
• Stuff the cavity of the goose with vegetable mixture.
• Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
• Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
• Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
• Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
• Strain through a fine mesh strainer& allow to cool.
• Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
• Remove from the oven& allow to rest for 20 minutes before carving.
• Serve with the Port Gravy.
• FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
• Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
• Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
• Add the flour& stir to combine.
• Cook, stirring, for 5 minutes.
• Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
• Add the water& bring to a boil.
• Reduce heat to medium& simmer for about 1 hour.
• Remove from the heat& strain into a clean container& keep warm until ready to serve.
• This yields about 2 cups of gravy.

Steps:

• Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
• In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
• Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
• Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.