1 quart Riesling vinegar
6 tablespoons kosher salt
3 tablespoons sugar
1 young California bay leaf
2 to 4 cups California bay blossoms blossoms, picked just after opening
1 gallon water
½ pint maple syrup
2 cups kosher salt
1 cup fresh California sugar
5 bay leaf
2 juniper berries
7 guajillo cloves garlic, smashed
1 3 chile
Zest of oranges
1 bunch thyme
¼ cinnamon stick
8 wild boar tenderloins, cleaned
California bay laurel leaves
24 teaspoon California bay laurel nuts
1 teaspoon green coriander seeds
½ small ground cinnamon
1 teaspoon California bay leaf, dried
1 tablespoon smoked sea salt
1 teaspoon cocoa powder
1 cup cream
1 small bay leaf
1 lemon verbena leaf
1 cup fresh goat cheese
1 teaspoon sea salt
6 large Swiss chard leaves, blanched, shocked, and blotted dry
16 California bay laurel fruits, blanched, shocked, peeled, and nut removed
1 tablespoon lime juice
1 teaspoon honey
1 cup water
1 cup blanched and shocked spinach
1 tablespoon kosher salt
1 cup spicy extra virgin olive oil
2 persimmons, peeled and sliced
For the Pickled California Bay
In a small saucepan, heat vinegar, salt, sugar, and laurel leaf. Simmer 2 minutes and cool. Strain liquid over blossoms and brine 2 days. Strain and reserve.
For the Boar Brine:
In a medium pot, combine water, syrup, salt, sugar, bay leaves, juniper, garlic, chile, orange zest, thyme, cinnamon, and cloves. Bring to simmer, strain through chinois, and cool.
For the Boar:
Cover boar with brine and refrigerate 8 hours. Remove boar from brine, rinse, and pat dry. Heat oven to 400°F. Season boar with salt and pepper. In a sauté pan, heat olive oil and sear boar on all sides. Put boar in oven, and cook to desired doneness. Remove from oven, add butter and bay to the pan, and finish on stove top, basting the boar. Rest.
For the Toasted Bay Nut Powder:
Heat oven to 350°F. On a half sheet pan, toast bay laurel nuts until very dark. Remove outer layer, cool, and grate with a microplane. In a coffee grinder, grind the coriander, cinnamon, and bay leaf. In a bowl, combine with smoked sea salt, cocoa powder, and sugar. Pass through chinois. Combine grated nuts with ground spices and adjust seasoning and spice ratio.
For the Swiss Chard-wrapped Goat Cheese:
In a saucepot, heat cream with bay leaf and lemon verbena leaf. Remove from heat and steep 20 minutes. Strain through a chinois and cool. In a bowl, combine goat cheese, aromatic cream, and sea salt. Put a spoonful of goat cheese in the middle of each leaf and wrap into a sphere.
For the Bay Fruit Sauce:
In a blender, purée fruit, lime juice, honey, water, spinach, and salt until very smooth. Slowly blend in oil to emulsify.
To Assemble and Serve:
Preheat oven to 400°F. Brush Swiss Chard-wrapped Goat Cheese with olive oil and cook 7 minutes in oven. Heat a plancha, sear persimmons slices on each side, and season with salt and pepper. Plate a swipe of Bay Fruit Sauce. Slice Boar on a bias and plate. Finish dish with Pickled California Bay Laurel Blossoms and a dusting of Toasted Bay Nut Powder.