Wednesday 5/18/11 at 6:30pm

Dusty’s Five-Course Gourmet Cider Dinner

$39, Call 517-349-5680 for Reservations

For Directions: 1839 Grand River Avenue, Okemos, MI

First Course: Silton Mousse “Spoon” with Toasted Spiced Pecan, Guancile and Rosemary Sea Salted Fresh Goat Cheese “Cone”

Pairing: Crispin Artisanal Reserve, Honey Crisp

Second Course: Peppered Dry Pack Scallop wrapped in Applewood Bacon

Pairing: Crispin Artisanal Reserve, The Saint

Third Course: Braised Pork Shoulder over Creamy Truffled Grits

Pairing: Crispin Artisanal Reserve, Lansdowne

Fourth Course: Grilled Flatiron Steak over Sweet Potato Mash with a Bluegrass Soy and “Jack Daniels” Whiskey Glaze

Pairing: Crispin Limited Release Cider, The Jacket

Fifth Course: Tahitian Vanilla Creme Brulee

Pairing: Fox Barrel Pacific Pear Cider

Fox Barrel Pacific Pear Poached Pears & Buttermilk Cake

Serves: 8

Fox Barrel Pacific Pear Buttermilk Cake Ingredients:

2 Cups Cake Flour

1 Tbsn Baking Powder

1/2 Tspn Sea Salt

1 Stick Unsalted Organic Butter, softened

1/2 Cup Granulated Sugar

1/2 Cup Light Brown Sugar

4 Large Organic Eggs

1 Lemon Grated Finely

1.5 Tspn Pure Vanilla Extract

2/3 Cup Buttermilk

5 Organic Pears

2 Bottles of Fox Barrel Pacific Pear

1 Cup Water

1 Cup Sugar

1/2 Vanilla Bean, Split it in half and scrape the seeds out

Strip of Orange Zest, few inches

3 Star Anise Pods

1 Cup Creme Fraiche

1 Tspn of Pure Vanilla Extract

1/2 Vanilla Bean, Split it in half and scrape the seeds out

1/4 Cup of Confectioners Sugar

Fox Barrel Pacific Pear Buttermilk Cake Directions:

1.  Preheat oven to 350 degrees

2.  Butter a 9-inch cake pan and line it wiht a 9-inch round of parchment paper, butter the parchment paper

3.  In a bowl, add cake flour, baking powder, and the sea salt, mix together.

4.  In a separate, but larger bowl, mix (handheld) organic butter, granulated sugar, & brown sugar at a medium-high speed until light & airy.  Add in the yolks, and beat in the grated lemon & vanilla.

5.  Reduce speed to low, beat in the flour mixture & buttermilk until blended. Smooth out the mixture.  Add the batter into the cake pan and bake for 30-35 minutes.

6. Transfer to cooling rack

Fox Barrel Pacific Pear Poached Pear Directions:

1.  Peel & halve organic pears, remove core

2.  In a large saucepan add in the Fox Barrel Pacific Pear, sugar, vanilla bean, water, & vanilla bean seeds, pods, and orange zest. Boil.

3.  Dissolve the sugar into boiling water & add in pears & simmer (medium)

4.  Transfer pears to a large plate, discard the pods, vanilla bean, & orange zest.  Boil the Fox Barrel Pacific Pear poaching liquid over high heat until its reduced to about a cup and looks thicker, 13-20 minutes. 

5.  Cool pears, slice lengthwise

Vanilla Creme Fraiche:

1.  In  a large bowl, combine vanilla extract & seeds, sugar, & the 1 cup creme fraiche.

Serving:

1.  Remove cake from the pan

2.  Cut into pieces & place on separate plates

3.  Put a piece of pear on top of each piece and drizzle syrup over, top of with vanille creme freche.

Serve with Fox Barrel Blackberry Pear Cider! 

BAKED PEAR & APPLE CRISP, sauteed in Fox Barrel Pacific Pear Cider & Crispin Original Hard Apple Cider

Serves: 6 to 8 Servings

PREPARATION FOR PEAR & APPLE CRISP TOPPINGS:

1 Cup Light Brown Sugar

1 Cup All-Purpose Flower

1/4 Cup Pecans

2 Tspn Ground Cinnamon

1 Stick Unsalted Butter (Cubed)

PREPARATION FOR FILLING FOR PEAR & APPLE CRISP:

1.5 Lbs Granny Smith Apples, thinly sliced and sauteed for 2-3 hours in Crispin Original Hard Apple Cider

1.5 Lbs Firm Bartlett Pears—thinly sliced and sauteed for 2-3 hours in Fox Barrel Pacific Pear Hard Pear Cider

3/4 Cup Dried Currants

1/4 Cup Light Brown Sugar

2 Tspns Ground Cinnamon

1/4 Tspn Ground Cardamom

1/4 Cup Organic Honey

2 Tbsn Crispin Limited Release; The Jacket

DIRECTIONS:

1.  Preheat the oven to 350 degrees and butter a 12-inch cast-iron skillet

Pear & Apple Crisp Topping Directions:

1.  In a food processor, combine the sugar with the flour, pecans and cinnamon.

2.  Add the butter and pulse until the mixture is fine

3.  Transfer the topping to a bowl and press into clumps.

Pear & Apple Crisp Filling Directions:

1.  In a large bowl, combine the Fox Barrel Pacific Pear sauteed Bartlett Pears, the Crispin Original Hard Apple Cider sauteed Granny Smith Apples,  with the currants, sugar, cinnamon, cardamom, honey & Cognac.

2.  Stir until the sugar is dissolved.

3.  Spread the fruit in the skillet and scatter the topping over the fruit.

Bake the crisp in the center of the oven for 1 hour, until the fruit is bubbling and the topping is browned.  Let cool for 20 minutes before serving with ice cream.