Lisa Hemenway Designing for Food & Function      
Print View


Zinfandel Jam

Demonstrated by Lisa Hemenway at Sur La Table cooking class.

  • 3 red onions
  • 3 TBlS butter
  • 1 cup zinfandel
  • 2 TBLS sugar
  • ½ cup raspberry vinegar
  • Raspberry puree

Slice red onion to a medium thickness ¼ inch thick disks
Sauté in butter until caramelized.
Add sugar and continue cooking.
Deglaze pan with Zinfandel
Season with raspberry vinegar and raspberry puree.
Finish cooking until flavors blend.
Salt and pepper to taste.

To assemble dish:

Place Pork Tenderloin in hot oven 400 degrees for 10 minutes for medium rare.
Warm Mashed Sweet Potatoes in microwave or stove top.
Warm Zinfandel jam.
Heat plates.
Place a scoop of potatoes in the center of the plate.
Slice each portion of pork into 4 to 5 slices
Garnish with Zinfandel jam.

Copyright © 2000-2008 Lisa Hemenway Inc. All rights reserved.

Website designed by: GraphicSmiths

Home • About Lisa Hemenway • Sonoma County’s Wine Country Real Estate • Designing with Lisa Hemenway • Contact Lisa