Courtesy Josh Niernberg, chef, and Ryan Sylvester, culinary operations director, Bin 707 Foodbar, Grand Junction, CO
Bin 707 Foodbar’s industrial look belies its artisanal ethos. In its full-service restaurant and taproom, Josh Niernberg and Ryan Sylvester use local ingredients whenever possible, and thoughtfully sourced ingredients always. This recipe, for instance, would be made with spent grains from beer making. At the restaurant, it’s often served topped with Olathe’s Sweet Corn Ice Cream.
- 3 pounds cranberries, fresh or frozen
- 2 cups plus 1 tablespoon sugar
- 1½ cups wine or beer
- ½ red grapefruit, zested and juiced
- 1 vanilla bean, scraped
- 1 tablespoon cornstarch
- 11/8 cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 11/8 cups milk
- ¼ cup butter, chilled and diced
- ½ cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup cooked barley or farro
- ¼ cup butter
In large pot over medium heat, combine cranberries, 11/3 cups sugar, ¾ cup wine or beer, zest and juice and vanilla until berries are tender, but not falling apart. Whisk cornstarch with 1 tablespoon wine or beer, and stir into berry mixture. Cook over low heat for 2 minutes, or until mixture thickens. Remove from heat and strain, reserving juice in small saucepan. Set berries aside.
Add remaining wine or beer to reserved juice. Cook over medium heat, stirring regularly to prevent scorching. Reduce to syrup consistency, and set aside.
Filling and syrup may be made 1 day ahead and refrigerated in airtight containers.
To make cobbler batter, combine cake flour, ¾ cup sugar, baking powder and salt. Add milk, and mix with wooden spoon until just combined. Refrigerate until ready to assemble.
To make crumble, heat oven to 375˚F. Combine brown sugar, flour and barley or farro in stand mixer. With mixer running, add diced butter gradually until small, pea-sized clusters form. Spread mixture onto sheet pan and toast in oven 5 minutes. Stir and toast 3 more minutes. Let cool, then crumble into bowl. Set aside.
When ready to assemble, heat or reduce oven to 350˚F. Arrange 8 small ramekins on baking sheet. Place 1½ teaspoons butter in each ramekin. Place in oven to melt butter. Remove from oven, and add ¾ cup cranberry filling to each ramekin. Top each with ½ cup batter. Cook 20 minutes, or until tops are golden to dark amber and filling begins to bubble. Remove from oven, and let cool slightly. Drizzle with additional syrup. Top with crumble and serve immediately. Serves 8.
This is a classic example of the best pairing being the beer or wine you use. The chefs recommend a rosé like Colterris Coral White Cabernet Sauvignon, or a sour beer like Odell Brewing’s Freik Lambic or Casey Brewing’s Fruit Stand Balaton Sour Cherry Ale.