Fall Release 2022

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2020 Lapsus

32% Cabernet Sauvignon, 25% Graciano, 23% Mourvèdre, 20% Syrah

Boar Crépinette with Sauce Gribiche & Green Beans Amandine

Recipe courtesy of Chef Spencer Johnston

Ingredients

For the Aioli base*:
2 egg yolks juice of
2 lemons
5 cups of canola oil
1 cup olive oil
2 tablespoons mustard
1/4 cup white wine vinegar
For the Spice Mix:
2 1/3 tsp. red chili flake
4 tsp. black pepper
2 1/3 tsp. cinnamon
1 1/3 tsp. cloves
1 tsp. allspice
For the Sauce Gribiche:
5 hard boiled eggs (Separate yoke from whites)
1 cup Gerkin pickles
1 bunch tarragon
4 bunches parsley
1/4 cup capers
3 cups of aioli*
1/4 cup of Tarragon Vinegar
Season with salt to taste
For the Green Beans Amandine:
1 lb of your favorite green bean (remove tip)
1/4 cup sliced almonds
1 head of garlic peeled and sliced
1/2 white onion small diced
1/2 cup Olive oil
1 pinch Chili flakes
Zest and juice of 1 Lemon
1/8 bunch tarragon
1/8 bunch parsley
For the Boar Crépinette:
5 lb. Double Ground Boar Meat (Younger the better) Medium Dye Grinder
2 lb. Pork Back Fat Diced 1/3 inch, blanched and cooled
1/2 cup fine dice parsnip
2 1/2 cups fine dice yellow onion
1 cup fine dice celery
1 cup fine dice apple (held in acidulated water) Dry well before cooking
1 bunch parsley fine chopped
1/2 cup whole milk powder
1 1/2 cups kosher salt
1 3/4 cups dry Gruner Wine
1 3/4 cups Olive Oil (greek or mediterranean style)
Caul Fat from your favorite butcher


WINE PAIRING FOR BOAR CRÉPINETTE


Boar crépinette is a handmade, flattened sausage wrapped in caul fat. This rendition by Chef Spencer Johnston pairs boar crépinettes with green beans amandine served with sauce gribiche. This gastronomic masterpiece promises an unforgettable dining experience that pays homage to the timeless art of French cuisine.

To fully immerse yourself in this culinary journey, it is essential to have a wine that complements the diverse flavors in this dish. The perfect wine pairing for boar crépinette is BENOM's Lapsus, a blend of Cabernet Sauvignon, Graciano, Mourvèdre, and Syrah. This complex yet beautifully balanced wine accentuates the depth and richness of the boar crépinette, enhancing its savory profile with layers of dark fruit and subtle spice.

Whether you serve this recipe to your guests and enjoy it yourself, this wine pairing for boar crépinette is the ideal celebration of French cuisine. With boar crépinette as the pièce de résistance and BENOM's Lapsus as the perfect accompaniment, every bite will be savored and enjoyed by all.

Method

For the Aioli Base:

  1. Place all ingredients besides both oils into a blender.
  2. Blend on high and very slowly stream both oils into the blender as it’s blending until it emulsifies.
  3. Season to taste with salt.
  4. This will be used to make the Sauce Gribiche.

For the Spice Mix:

  1. Toast and grind in a food processor.
  2. Pass through a fine strainer.
  3. This will be used when making the boar crépinette.

For the Sauce Gribiche:

  1. Finely chop herbs, eggs (whites and yolk), Gerkin pickles, and capers.
  2. Add 3 cups of aioli base.

For the Green Beans Amandine:

  1. Over medium heat, place olive oil in a shallow pan.
  2. Add almonds, garlic, chili flakes, and lemon zest and toast slowly until the almonds are golden.
  3. Add green beans and lemon juice. Cook green beans until slightly soft.
  4. Season with salt.
  5. To finish, add 1/8 of a bunch of tarragon and parsley chopped and stir.

For the Boar Crépinette:

  1. In a large stand mixer, place all ingredients (including spice mix) besides Gruner, oil, or milk powder.
  2. After well incorporated, continue to mix, slowly adding Gruner, then oil, and finally milk powder.
  3. To case a crépinette, you will need Caul Fat. This recipe makes sausages for 4 to 5 people.
  4. Cut 4-inch by 4-inch Caul Fat.
  5. Weigh 60-gram balls of sausage.
  6. Fold Caul Fat over the meatball. Slightly smash.
  7. Sear on plancha until cooked through.
  8. Plate Boar Crépinettes with Green Beans Amandine and Sauce Gribiche.
  9. Serve with a glass of Lapsus.
BACK TO RECIPE

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