Forget the Wine, Just Drink the Juice


The Reuters news service in London announced last week that grape juice can strengthen and protect the human heart. Although this theory was first floated at least six years ago, it seems to have gained greater credence now that it has been seconded by a research institute in the land that invented chardonnay: France.

Scientists at the Université Louis Pasteur de Strasbourg have been conducting studies on Concord grapes and their health benefits. They published their findings (that grape juice is as effective in fighting heart disease as wine) in the journal


Cardiovascular Research, according to the Reuters story.

 

The Strasbourg researchers described the beneficial effect that grapes (specifically, Concord grapes) have on the heart: they activate the body’s endothelial cells, which produce nitric oxide, which helps maintain healthy blood vessels and blood pressure.

Similar findings have already appeared on Web sites as diverse as CNN.com, mayoclinic.com and, of course, welchs.com, home of grape juice producer Welch’s International. They usually mention the benefits of the resveratrol, flavonoids and other mysterious but benevolent substances found in grapes.

Those sites and others also promise that grape juice (especially juice made from Concord grapes) can fight cancer, reduce irritable bowel syndrome, lower blood pressure, reverse brain aging and inhibit the formation of breast cancer tumors! (For a full listing of the healing powers of the tiny grape, and links to the studies that relate to those promises, visit welchs.com or concordgrapejuice.com.)

Concord grapes are apparently the heaviest hitters of the grape family. Anyone who still remembers their early American history lessons will probably be able to figure out that Concord grapes are a local crop, grown right here in New England. Look for them at farmstands and fancy produce shops such as Guidos in late summer; and remember that you can freeze them and use them throughout the winter.

Sarah Dibben, chef at the The Stagecoach Hill Tavern in Sheffield, shared her recipe for a grape-based dessert. "Get the best grapes you can find," she recommends. "You want something with a flavor that’s almost overwhelming."

If Concord grapes are not available, try champagne grapes, or call one of the local vineyards or wineries, which sometimes have excess produce they’re willing to sell.

Grape Sorbet

Serves four3 pounds grapes

Sugar (quantity will vary depending on how much juice you get from the grapes)

Water or white wine

 

Take the grapes off the stems and wash them. Place in a noncorrosive pan with water or, white wine. The liquid should come up about one inch from the bottom of the pan. Cover the pan, and bring to a boil. After about 10 minutes, the skins should pop.

Use a food mill —not a food processor — to strain away the seeds and skin. Discard the dry pulp from the mill. Pour the juice into a measuring cup. Use about 3/4 cup sugar for every four cups of liquid. White granulated sugar is fine.

Dissolve the sugar in warm water over low heat, so it becomes a simple syrup. Mix with the grape juice and refrigerate. Put the sugar-grape mixture in an ice cream-making machine and follow the manufacturer’s instructions.

 

 

The Strasbourg researchers described the beneficial effect that grapes (specifically, Concord grapes) have on the heart: they activate the body’s endothelial cells, which produce nitric oxide, which helps maintain healthy blood vessels and blood pressure.

Similar findings have already appeared on Web sites as diverse as CNN.com, mayoclinic.com and, of course, welchs.com, home of grape juice producer Welch’s International. They usually mention the benefits of the resveratrol, flavonoids and other mysterious but benevolent substances found in grapes.

Those sites and others also promise that grape juice (especially juice made from Concord grapes) can fight cancer, reduce irritable bowel syndrome, lower blood pressure, reverse brain aging and inhibit the formation of breast cancer tumors! (For a full listing of the healing powers of the tiny grape, and links to the studies that relate to those promises, visit welchs.com or concordgrapejuice.com.)

Concord grapes are apparently the heaviest hitters of the grape family. Anyone who still remembers their early American history lessons will probably be able to figure out that Concord grapes are a local crop, grown right here in New England. Look for them at farmstands and fancy produce shops such as Guidos in late summer; and remember that you can freeze them and use them throughout the winter.

Sarah Dibben, chef at the The Stagecoach Hill Tavern in Sheffield, shared her recipe for a grape-based dessert. "Get the best grapes you can find," she recommends. "You want something with a flavor that’s almost overwhelming."

If Concord grapes are not available, try champagne grapes, or call one of the local vineyards or wineries, which sometimes have excess produce they’re willing to sell.

Grape Sorbet

Serves four3 pounds grapes

Sugar (quantity will vary depending on how much juice you get from the grapes)

Water or white wine

 

Take the grapes off the stems and wash them. Place in a noncorrosive pan with water or, white wine. The liquid should come up about one inch from the bottom of the pan. Cover the pan, and bring to a boil. After about 10 minutes, the skins should pop.

Use a food mill —not a food processor — to strain away the seeds and skin. Discard the dry pulp from the mill. Pour the juice into a measuring cup. Use about 3/4 cup sugar for every four cups of liquid. White granulated sugar is fine.

Dissolve the sugar in warm water over low heat, so it becomes a simple syrup. Mix with the grape juice and refrigerate. Put the sugar-grape mixture in an ice cream-making machine and follow the manufacturer’s instructions.

 


Visit our food and fitness blog at tcextra.com/cynthiahochswender for a recipe for chicken breasts with slow-roasted grapes, a dish you can make with seedless table grapes and some concord grape juice.


 

  

 

 

At this time of year, it’s harder to find really good dark grapes. For this recipe, adapted from Rozanne Gold’s "Low Carb 1-2-3", you can substitute seedless table grapes; keep in mind, though, that the dish will be tastier if you can find the darker, seeded version.

Chicken breasts with slow-roasted grapes

Serves four

1 pound seedless dark red grapes

(or, half pound grapes and about one cup Concord grape juice)

3 tbsp. unsalted butter

4 6-ounce skinless, boneless chicken breasts

Coarse salt and freshly ground pepper, to taste

 

Preheat the oven to 275 degrees. Remove the grapes from their stems. Line a rimmed baking sheet with parchment paper and place half the grapes on the sheet. Bake for 1-1/2 hours, shaking the pan frequently. Remove from the oven and set aside.

If you plan to make your own grape juice, puree the remaining, uncooked grapes in a blender until they are smooth. Strain into a bowl through a coarse-mesh sieve, pressing down hard on the skins. Discard the skins (and seeds, if there are any) and set the juice aside.

In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter. Season the chicken breasts with the salt and pepper. Add the chicken to the skillet and cook until golden, about five minutes per side.

Add the grape juice, and cook until the chicken is done and just firm to the touch and the sauce is a dark mahogany color, about five minutes. Do not overcook the breasts. Remove from heat and transfer chicken to a serving platter.

Add the remaining tablespoon of butter to the skillet and cook with the pan juices over high heat for one minute. Add the oven-dried grapes and cook, stirring, for one minute longer. Add salt and pepper to taste and pour the sauce over the chicken. Serve immediately.

 

2 8 health

 

Visit our food and fitness blog at tcextra.com/cynthiahochswender for a recipe for chicken breasts with slow-roasted grapes, a dish you can make with seedless table grapes and some concord grape juice.

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