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Healthy Holidays to You...
New Concord Grape Juice Recipes Are Perfect for the Season
Canandaigua, NY (November 28, 2007) – There's no better time to enjoy the rich, luscious flavor of Concord grape juice than the holiday season, and no better surprise than serving your guests new recipes using that same healthy elixir.
Executive Chef Dan Martello of the New York Wine & Culinary Center has created numerous recipes using Concord grape juice as a key ingredient, including some specifically developed for this season.
The new "Holiday Pork Roast" uses a blend of Concord grape juice with hoisin, garlic, coriander and ginger as both a marinade and glaze for a large pork rib roast (see sidebar). This is just the latest of several tasty and healthy recipes like Concord Chicken, Concord Poached Pairs, and Concord Grape Shake that are always available at www.healthyconcordgrapes.com.
Numerous studies have shown that the powerful antioxidants in Concord grape juice have significant health benefits for people of all ages, from babies to baby boomers. Reduced risk of heart disease, boosting the immune system, and memory enhancement are just a few of the health benefits that regular, moderate consumption of Concord grape juice provides. Concord grape juice is also fat free and cholesterol free.
To help get the word out, the New York Wine & Grape Foundation hosted a scientific seminar for health media writers in October, and is now sponsoring Concord-focused advertising in the holiday edition of Wegmans MENU magazine, supplemented by over 1,000 cable TV spots in the Albany, Buffalo and Rochester markets, featuring Chef Dan and Concord Chicken.
All of these activities are possible due to funding obtained through the leadership of Senate Agriculture Committee Chair Catharine Young, with strong support from Assembly Agriculture Chair Bill Magee and approval by Governor Spitzer.
Concord grape juice is also healthy for New York State's economy. Of the 32,000 acres of grapes grown in New York, about two-thirds are Concord, with an annual grape harvest exceeding 100,000 tons each year. The vast majority of Concords are used for grape juice processed by cooperatives such as National Grape Cooperative Association (Welch's) and Growers Cooperative, which are actually owned by the growers themselves. In other words, the products and the companies are truly "local".
The Concord grape and grape juice industry is also an important part of the overall grape, grape juice and wine industry which contributes over $3.4 billion to New York State's economy, and over $162 billion to the national economy. In western New York alone, where most Concords are grown, the industry contributes $141 million to the regional economy.
The annual Concord harvest each fall is a special time. Large clusters of deep blue Concord grapes release their aromas throughout the countryside, where giant mechanical harvesters gather the ripe fruit for delivery to the processing facilities. The 2007 harvest, following a year of excellent weather, was one of the best in recent history.
This holiday season, New York's Concord grape growers send a simple message: "Here's to your health."
Media Contact: Jim Trezise, President, New York Wine & Grape Foundation, 585-394-3620, jimtrezise@nywgf.org
Holiday Pork Roast
1 4 1/2 pound pork rib roast
1 1/2 cups Hoisin
1 cup concord grape juice
2 Tbls. chopped garlic
2 Tbls. choopped ginger
1 Tbls. ground coiander
salt and pepper
In a small bowl, mix hoisin, grape juice, garlic, coriander,and ginger until well combined.
Rub half the grape juice mixture over the roast. Cover and refrigerate for at least one hour and up to eight hours.
Preheat the oven to 350 degrees.
About 20 minutes before cooking, remove the roast from the refrigerator and let it sit at room temperature. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature is 150 degrees.
Remove the roast from the oven and brush roast with the remaining grape juice mixture, and cover loosely with foil. Let it rest for 15 to 20 minutes before slicing.
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