Zinfandel-Raspberry
Sauce
By Student Chef Robert Boardman,
California Culinary Academy, San Francisco, CA
Made
with:
Ivan Tamas Raboli Ranch, 1997 Zinfandel
Ingredients:
1 tbls. Unsalted Butter
1 cup Chicken Stock
1 Shallot (minced)
2 Fresh Tarragon Sprigs (stems only, remove leaves and reserve)
1 cup Zinfandel
1/4 cup Fresh Raspberries
10 Whole Black Peppercorns
1/8 cup Raspberry Syrup
TT Salt
Procedure:
1. In a small
saucepan over low heat, sweat shallots in butter until translucent
but not brown, about 3 minutes.
2. Add Ivan Tamas
Raboli Ranch Zinfandel and peppercorns and bring to a boil.
Reduce the heat to a simmer, and cook until 1/2 cup of liquid
remains.
3. Add the chicken
stock, tairagon sterns and raspberries, and bring to a boil.
Reduce the heat to a simmer and cook until 1/2 cup of liquid
remains. Occasionally skim the surface of the sauce.
4. Add the raspberry
syrup and cook for 5 minutes. Remove from the heat and season
with salt. Strain the sauce and keep warm while preparing the
Pan-Seared Pork Roulades.
Other
Related Links:
Pan-Seared
Pork Roulades
Student
Chef Robert Boardman Bio
