Herbed “Beggar’s Purses” with Asparagus & Goat Cheese

Straight from the gardens of Sonoma and the heart of wine country hospitality—this fresh, seasonal dish from Executive Chef David Frakes of Lynmar Estate is pure springtime on a plate. It’s vibrant, elegant, and rooted in the kind of farm-to-table authenticity that makes Sonoma so special.

 

Herbed “Beggar’s Purses” with Asparagus & Goat Cheese

(makes: 8 crepes, 2oz ea.)

Wine Pairing:  Sonoma Chardonnay

 

 

3 ea Eggs

5 Oz Milk

¾ C Water

1 C Flour

2 T Extra-Virgin Olive Oil

1 ½-2 T Chopped Herbs (Chives, Parsley, etc.)

½ t Garlic (minced)

Salt & Pepper to taste

 

Place all ingredients into a large blender and blend for at least 1 solid minute. Reserve.

In a very hot non-stick skillet, place a little olive oil or clarified butter and swirl around.

Carefully pour 2 ounces of batter into pan and swirl with your wrist to make an even layered crepe.

Cook for about 15 seconds and then gently flip over and cook for another 10.

Stack crepes and reserve.

 

1 # Asparagus (cut on bias into 1/4’” pieces)

2 T Extra-Virgin Olive Oil

1 T Unsalted Butter

1 t Parsley (chopped)

1 t Garlic (minced)

Salt & Pepper to taste

 

Quickly sauté asparagus in a very hot pan with oil and butter until just fork-tender (about 2-3 minutes).

Season with salt & pepper, then make a well in the center of and add the garlic and parsley. Cook for about one minute and mix well. Remove from heat and reserve.

 

1 # Plain High Quality Goat Cheese (2 oz. per crepe)

2 t Minced Fresh Lemon Zest (or preserved if you have it)

Season to taste Kosher Salt & Fresh Ground Black Pepper

 

Blend the cheese, lemon and seasonings until well combined.

TO PREPARE:

 

Lay a crepe down on a flat surface.

Place 2 oz. of goat cheese into center of crepe.

Sprinkle with asparagus and then tie into a “Beggar’s Purse” by pulling up from 3-4 points around crepe, then slightly twisting at center before using a blanched chive to tie tightly.

Place purse on its bottom on a cutting board and give a slight push down at center to compress so that it will hold its shape better.

Refrigerate covered until ready to sear off.

 

 

We’d love to take you to Lynmar Estate on a Platypus Private Tour where you can meet David in person on their Collectors Lunch Pairing

 

David Frakes joined Lynmar as Estate Chef in April of 2011, bringing with him a style that captures the spirit of Northern California cuisine and reflects the seasonality and regionality of this abundant culinary mecca.

Focused-toward a culinary profession by his “world-traveled gastronome Grandmother” from the age of ten, David’s fate seemed sealed long before he graduated with high honors from the California Culinary Academy in 1992. Several years in San Francisco as a sous chef at La Scene in the Warwick-Regis Hotel were followed by a position at The Dining Room in the Ritz-Carlton with Gary Danko. As Danko’s lead fish chef for over three years, Frakes learned to capture the flavors of San Francisco in its most well-known medium—seafood. It was during this time that Gourmet Magazine named the Ritz Carlton’s restaurant among the top ten in America. Danko called David, “bright, talented, energetic, and passionate.”

 

In December 2000, David was promoted to Executive Chef of Beringer Vineyards, where he led their renowned Culinary Department at The Hudson House for ten years.

 

David is a dedicated supporter of food related charities and the American Heart Association, regularly cooking and hosting educational seminars that benefit these worthy causes.