chanterelle ravioli with sage brown butter bourbon-glazed doughnut muffin doughnuts braised beluga lentils huckleberry vodka infusion & huckleberry moscow mule


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the best part of summer

August 21st, 2016

Recipe: chanterelle ravioli with sage brown butter

School is starting and summer is winding down even though we have a good month of it left before we can officially declare autumn’s arrival. We spent the beginning of last week getting outside with Neva to explore and play and continue “training” her – whatever that means. Our neighborhood lake in Crested Butte had some strange water biochemistry going on, so we took little Neva to a nicer lake with cleaner water. This required a much longer drive on bumpy backcountry roads, but instead of puking or drooling or crying, Neva had her nose out the window and she was quite excited about our destination. Our little girl may have finally (finally!!) turned the corner on the car ride! I don’t know what we’re going to do come winter when we can’t open the window if it is -20°F outside, but I’ll take what I can get.


sometimes neva’s life jacket looks like a superhero cape from the front

the happiest, dorkiest dog



Jeremy and I also spent our final morning in Crested Butte hunting for chanterelles as they were starting to flush. Normally I would wait to forage after more time had passed so they would be larger, but we were leaving and I wanted to bring some chanterelles home to make a special birthday dinner for my mom. I only took the biggest ones and left the littles to grow and spore and do their happy mushroom thing. If you’re wondering how I prepared them, I sautéed the chanterelles and fresh local sweet corn in butter and served them alongside a small hash browned potato with two seared scallops on top (drizzled with pan sauce, natch). That was the second course of four.

neva likes to sniff chanterelles

a perfectly mossy home

clean and beautiful

toasting mom’s birthday with some bubbles



I hadn’t planned on trying a new recipe with the chanterelles, but we managed to forage enough that I could make some chanterelle ravioli. I’ve always wanted to make ravioli from scratch and by hand. My mother-in-law gave me some ravioli stamps and a ravioli pasta cutter last year, so I really had zero excuse to not try this. Start with the ravioli pasta dough.

flour, eggs, olive oil, salt



Most pasta I’ve made from scratch involves flour and eggs, but this one had a little salt and olive oil added to the dough. The flour doubled as an ingredient and a bowl because all of the wet ingredients went into a well in the flour. I thought that would be terribly messy, but it was actually rather tidy as long as you didn’t breach the well wall. The recipe called for four cups of flour, but you don’t use all of that flour in the pasta dough. I incorporated as much as needed and then sifted the remaining unused flour and kept it around for working the pasta.

make a well in the flour and add the rest of the ingredients

stir flour into the eggs until the mixture is too thick to stir

then work more flour in with your hands

when the dough won’t take on any more flour, knead it

it’s ready when you poke it and the dough bounces back



**Jump for more butter**

the gifts of rain

August 14th, 2016

Recipe: bourbon-glazed doughnut muffin doughnuts

“Good morning!” I chirped as I stepped off the trail to let an older gentleman coming toward me pass. “It sure is,” he smiled in his heavy Texan accent, “I just hope it doesn’t rain.” I winced internally, but reciprocated the smile and reminded him that the rains in our Colorado mountains are what make the trees and flowers so beautiful and the streams and lakes vibrant. “Well, I just hope it doesn’t rain until AFTER I finish my hike,” he chuckled. I wished him well and continued on my way. Earlier last week we had a nice pattern of unstable weather. It wasn’t the typical summer afternoon thunderstorm cycle, but tumultuous clouds that marched across the valley delivering lightning and heavy rain one minute followed by sunshine and clear skies, then back to the storminess – all this before 9 am!


mammatus clouds overhead

dark storms, rain, and a rainbow



I love rain in summer. I say in summer because springtime rains in the high country kill the snow pack and autumn rains can bring about an abrupt end to the fall colors. Summer rains feed the mountains and keep the dust down on the trails and backcountry roads. Jeremy and I have a great appreciation for cloud cover when we are outside, which is often.

paddling with jeremy and our friend and her two girls (so cute!)

beautiful morning for a ride



And of course, another reason I love the rains is because they bring the mushrooms. While I’ve been watching a variety of mushrooms flush in the last week, I hadn’t seen any of the mushrooms I was specifically seeking – those I eat. You have to give these things time… and rain… and sun. My patience paid off this weekend in the form of chanterelles and aspen oyster mushrooms. There are several steps to foraging mushrooms: finding them, photographing them (optional, but not really), harvesting them, cleaning them, cooking them, and finally, eating them. I like finding and photographing. Jeremy likes finding and eating. That leaves me with all the in-between steps which is why I will sometimes give a bag of foraged mushrooms to a friend rather than deal with all of the cleaning myself.

let’s get this (chanterelle) party started!

jeremy holds some of the day’s haul as neva looks on (she’s looking for a treat)

beautiful aspen oyster mushrooms growing off a dead aspen log



I’m so happy that the mushroom season wasn’t a bust, just later than last year. I can live with that. In celebration, let’s make some doughnuts. Let’s make boozy doughnuts! I don’t feel compelled to make fried doughnuts all that often because of the frying aspect. That’s not the case with baked doughnuts. Because I purchased specific equipment – the doughnut pans – I’m always on the lookout for a good baked doughnut recipe. I like baked doughnuts because they are easier to make and clean up as well as healthier than fried doughnuts (a low bar, I know). Thing is, baked doughnuts have the texture of cupcakes which is too light and fluffy for my tastes. I did some research this past spring on denser texture baked doughnuts. After a lot of trial and error (not quite there on a dense chocolate baked doughnut – but please share if you have a favorite), I landed on a brilliant recipe from King Arthur Flour’s website for doughnut muffins. Yes, it’s for muffins that taste like doughnuts. I just took the doughnut muffin recipe and made… doughnuts.

vanilla paste, confectioner’s sugar, vegetable oil, baking powder, baking soda, nutmeg, eggs, salt, butter, milk, sugar, brown sugar, flour, bourbon

butter the pans

cream together the butter, oil, and sugars

beat in the eggs



**Jump for more butter**

new things

August 7th, 2016

Recipe: braised beluga lentils

I was the featured food blogger on Pratico Goods a few weeks ago. You can read the interview here.

We’re off to a good start with early August rains. Not only are we getting moisture for the mountains, but it does a nice job of cooling down the atmosphere. Early mornings can be pleasantly chilly, which is perfect for trail runs or hikes. Last week I noticed some yellow aspen leaves on the ground. The trees are still a sea of deep summer green, but tiny flickers of gold leaves are beginning to appear in discreet clusters. I know autumn is still weeks out, but I’m excited for the change in seasons.


views like this make the trail run worth it

dew drops on a yellow aspen leaf

happy neva on her hike

a young moose right next to the trail

clouds hanging low over the ten mile range



We’re in Crested Butte at the moment, turning a pile of cardboard boxes into assembled IKEA cabinets. It’s been raining more consistently in Crested Butte such that we’re finding random mushrooms growing in our yard. That’s always a good sign of things to come. On the trail this morning, I found my first serviceberries or saskatoon berries. They aren’t nearly as tasty as huckleberries, but the berries are much larger with a flavor like a cross between an apple and a blueberry – mostly sweet and not tart. Serviceberries have a somewhat mushy, seedy texture. Most weren’t ripe yet, but I can’t wait to try some recipes when they do ripen!

some pretty leccinum were flushing on the trail

serviceberries in various stages of ripeness



It’s always great fun to find something new to forage, but I’m just as stoked to discover a new ingredient. I recently enjoyed Beluga or black lentils at a restaurant and immediately searched for a recipe to prepare them at home. Black lentils are the tiniest of lentils and look like caviar – hence the name Beluga.

celery, carrot, onion, parsley, salt, pepper, olive oil, chicken broth, black lentils, champagne vinegar, butter, thyme

rinse the lentils

dice the vegetables



**Jump for more butter**