Buffalo Rising Online

Mar 28th 2008, 10:50am By Michael Franco

If you have ever tasted a Concord grape pie, you can attest to the fact that the flavor lives on in your memory, long after you have wiped the last crumb from your lips.

My first memory of pie made with grapes dates back more than 20 years, while I was on a wine tour in the New York State Finger Lakes region. As I was driving through the country side, I was surprised to see that the roads were dotted with various sizes of roadside stands, orchards, vineyards and farmers, each displaying their prized offerings. One of the stands I passed posted a sign that read, “Homemade Concord Grape Pies”. I thought, “Grape pie, what would that taste like?” So I turned around and drove back to the stand and bought a pie. Needless to say I have been hooked ever since.

The recipe for a grape pie requires patience. You must process the grapes to insure a seedless and skinless filling, and it is arduous to say the least. This process has always been a major deterrent to making this sumptuous treat at home. But this is no longer the case. Instead, Blackman Homestead Farm has done the tedious work for me.

A weekend or two ago, while shopping at the Wintermarket on Elmwood, I was introduced to the people at the Blackman Homestead Farm stand. I read in their literature that since 1852, Blackman Homestead Farm has been owned and operated by six generations of the Blackman family. The farm is located in Western New York on the picturesque Niagara Escarpment, a region known for its unique fruit growing characteristics. Blackman Homestead Farm offers several fruit butters that would be great on toast, or paired with cheeses. They also make apple sauces blended with other fruits for use along side meats, or served with pancakes for breakfast.

As I looked over their many nicely packaged items I was surprised to find a 32oz. jar of Concord Grape Pie Filling & Topping. I purchased it immediately with the intention of using it in a number of ways. I could use it as a topping for cheesecake, or served with pancakes or waffles, or to fill the center of a peanut butter thumb print cookie. Certainly I could pour it into a pie shell for a wonderful grape pie, or do as I did, spoon it into ramekins and sprinkle with a crumb topping for a rich and simple dessert. The ingredients are as simple as could be, they are listed on the jar as: Concord grapes, sugar, cornstarch and lemon juice.

As BR Food Editor Christa Seychew mentioned a week or two ago, Chef Bill Metzgar was at the Wintermarket preparing dishes using products from the vendors at market. He offered samples along with printed recipes. The first recipe, “WNY Apple Orchard Pork Chops”, is made using Blackman Farm tart apples and their apple cider, as well as Chateau Buffalo’s Pear Wine. The second recipe, “Cider Braised Greens”, was cooked with Chateau Buffalo’s Sparkling Cider. The third recipe, “Peppered Pork Chops with Grape-Chili Sauce Glaze”, was finished with Blackman Farm Concord Grape Filling and their homemade chili sauce (you can find this recipe below). I am going to try my hand at each of these three quick and easy recipes developed by Chef Metzgar. And, as he did, I plan on using pork supplied by Blossom Hill Farm when I make these recipes.

I am thrilled to have the Wintermarket on Elmwood as part of my food shopping in the city. Having locally produced, grown and raised foods in the winter months makes it feel like summer; even for just a few minutes, on any given Sunday afternoon.

As a reminder, the Wintermarket on Elmwood was closed due to the Easter holiday, but re-opens this weekend, Sunday, March 30th and will remain open through the end of April. Come down and sample local products.

Chef Bill Metzgar's
Peppered Pork Chops with Grape-Chili Sauce Glaze serves 6


6 bone-in Blossom Hill pork chops (3/4” thick) ·1 tbsp seasoned salt and pepper · 1 tbsp olive oil · 3/4 cup scallion, chopped (reserve some for garnish) ·1 ½ jalapeno chile, seeded and minced · 3/4 cup chicken broth · 1/2 cup Blackman Farm's Concord Grape Filling · 3 tbsp chili sauce · fresh baby arugula

Rub chops o both sides with seasoned salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat and cook chops until brown on one side. Turn chops and add scallion and chile to pan. cokk about 1 minute. Add broth, Blackman Farm's Grape Filling and chili sauce to pan. Cover, lower heat and simmer 8-10 minutes. Serve chops with pan sauce garnished with arugula and reserved scallion.


For information about Chef Bill Metzgar, contact ACME Personal Chef Services at 716.870.5718 or acmechef@roadrunner.com.