Last week, a coworker who is putting together The Tribune’s most recent Vintages magazine asked if I’d be willing to cook a recipe using zinfandel, and then take photos of it. The recipe and photos would then go inside the back cover of the magazine.
I told her she may be putting a bit too much faith in my abilities, but agreed to give it a try.
The first recipe I made was asiago-stuffed pork chops with a zinfandel sauce. Turned out super tasty, but the sauce didn’t really emulsify. An oily sauce did not look great in photos.
So I started searching for other recipes that required zinfandel, and came across this one.
Chocolate pate? Interesting. Strawberry sauce? Sounds delicious.
The website where I found the recipe rated it 4 out of 5 on the difficulty scale. I’m not sure why. It’s just melting some chocolate with wine and cream, letting it mold in a loaf pan overnight and then pouring a sauce of strawberries and sugar over it.
Easy, and it looks pretty elegant. Tasted yummy too, but it was pretty rich!
Oh, and because I wanted to make sure I got a usable photo for Vintages, I took a lot. Like dozens. So here’s some of the ones I took, for your viewing pleasure:
Recipe: Chocolate pate with strawberry sauce
Adapted from cdkitchen.com
- 1 pound bittersweet chocolate (chips or chopped)
- 3/4 cup zinfandel wine
- 1/4 cup heavy whipping cream
- 2 pints or 1 pound fresh strawberries
- 1/2 cup sugar
- Combine chocolate, wine and cream on top of double boiler and melt over simmering water on low heat, stirring constantly, until mixture is just smooth. Remove from heat and whisk well.
- Pour mixture into a wax paper-lined loaf pan and refrigerate overnight.
- Just before serving, puree strawberries and sugar in food processor or blender until smooth.
- Unmold chocolate and cut with knife dipped in hot water.
- Make a pool of sauce on each plate and add slice of chocolate pate.
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