salted butter chocolate chunk shortbread cookies sous vide hamburgers stir-fried fresh rice noodles with beef sourdough waffles

copyright jennifer yu © 2004-2018 all rights reserved: no photos or content may be reproduced without prior written consent

archive for beverage

this land

Monday, July 3rd, 2017

Recipe: spruce tip syrup and the muir cocktail

It’s a long holiday weekend here in the States! Summer is in full swing and the mountains no longer require skis to access the high country. I have been itching to get more trail time, both hiking and trail running, without the distraction of mushroom foraging. It’s mostly past morel season and too soon for the other mushrooms I forage in my neck(s) of the woods. Soon, but not this day. Now is the time to get outside and admire the hillsides that are under snow for much of the year because that snow has given way to the most spectacular wildflowers. This is a special time in the high country – that short window of summer when life explodes with color and activity and those precious things that are so easy to overlook and take for granted.

take a hike!!

mountain bluebells and buttercups

moss campion

silky phacelia

jeremy and neva hiking the continental divide

neva waits for a snack after swimming in the lake

Hiking for us means hiking for Neva, too. We are seeing incremental improvements with her behavior on trail and especially around distractions like other dogs and hikers. But the most amazing thing has been the new car, or rather, how Neva feels about it. Neva’s cool with the Forester! We’re not entirely sure what made the difference, but she now voluntarily jumps into the back with gusto. Her enthusiasm for our destinations means we have traded nervous drooling for excited crying. I’ll take it. And since we arrived in Crested Butte last Thursday, she has been running into the garage to wait for us to open the back of the car. She used to be afraid of the garage because it had The Car, but I suppose it was really The Other Car. Who is this dog?!? Neva has also been getting more time on the water, learning to swim back to us on the SUPs (stand up paddleboards) instead of heading toward shore. Now if only we could teach her not to be afraid of the fireworks that will inevitably go off tomorrow (there are some being set off as I type and Neva is cowering under my desk at my feet).

a jewel-colored stormy sunset in crested butte

the lupine are at peak

neva rides along as we raft our paddleboards together

a happy dog on a happy hike

running down after climbing up

blue columbines lined parts of the trail

scarlet gilia being all red and racy!

A couple of weeks ago when Erin and I were hiking in to forage morel mushrooms, I pointed to the spruce trees lining the side of the trail. Just a few days earlier, Hank Shaw of Hunter Angler Gardener Cook linked to his post on spruce tip syrup and I made a mental note to try it. The branches are typically covered in sturdy dark green needles, but in late spring, our conifers send out new growth like everything else in the mountains. The tender tips of the branches emerge a lighter green and smell of evergreens with a touch of citrus. If left alone, they will mature and darken to match the rest of the tree. But during this period, you can pluck some of the tips to make spruce tip syrup or fir tip or pine tip syrup – whatever you have got – just don’t pick yew because it’s toxic. I grabbed a ziploc bag (I always carry extra bags because you never know what you’re going to collect in the mountains) and began selecting delicate tips, taking care not to pick the tops of baby trees or pulling too many from the same branch or tree.

new growth on a spruce tree

spruce tips

spruce tips, water, sugar, and lemon (optional)

**Jump for more butter**

drive this: pink cadillac

Wednesday, May 3rd, 2017

Recipe: raspberry syrup & raspberry pink cadillac margaritas

It’s rare that I plan ahead to shoot a relevant recipe and have a post ready before some holiday with an associated food theme. Honestly, I hadn’t planned this one at all because I don’t usually care. But it just so happens that Jeremy and I had been testing cocktail recipes (I made them, he drank them) and one was a margarita. That wouldn’t have meant anything except I heard mention of Cinco de Mayo on NPR and realized this would be a good and timely recipe to share with folks. Regardless of Cinco de Mayo, it’s a perfect cocktail for the summer season – a raspberry pink Cadillac margarita. The pink part comes from a raspberry syrup, which is straightforward to make and doesn’t have to break the bank. I like using frozen organic raspberries for the syrup because they’re much cheaper than fresh and the flavor is top notch because they are frozen when they are ripe and in season.

frozen raspberries, lemon, sugar, sugar, water

combine the raspberries, 2 tablespoons of sugar, and a cup of water

when the raspberries have broken down, add the rest of the water and the lemon juice

simmer for a few minutes

When you strain the seeds out, you can press on the fruit pulp to get as much out of it as you can, but doing so makes the syrup a little cloudy as opposed to clear. I’m okay with slightly cloudy because no one notices these things when you say the words “raspberry syrup”.

strain the solids out

about 2 cups of raspberry liquid

add 1 1/2 cups of sugar and boil

now you have raspberry syrup

**Jump for more butter**

i look to august

Sunday, July 31st, 2016

Recipe: huckleberry vodka infusion & huckleberry moscow mule

I’m writing on the last day of July, a month that has been drier than normal. We’ve received 1.3 inches of rainfall in my neighborhood this month compared to the average July rainfall of 2.25 inches. That may not seem like a lot, but I assure you the difference is noticeable in the mountains. The good news is that we just had a few hours of steady rain this afternoon (it delivered .16 inches to our July total). My hope is that August will usher in more precipitation from the sky.

August has always been a special month for me because it is the birthday month of my mom and my sister. Tomorrow, August 1, Kris would have turned 50. That hits me deep in my gut for so many reasons. But I’ll keep those reasons to myself and celebrate that I was fortunate enough to have had a sister and best friend for over three decades. She remains an important part of who I am today, kept safe behind my breastbone where she tugs at my emotions just like she did when we fought or when she left for college or when she called crying because her cat had died of old age or every time we laughed so hard at our stupid inside jokes that we had trouble breathing.

always in my heart

This past week we got out on a new(ish) trail as well as some familiar trails and I took careful note of what was and wasn’t happening on the ground. Wildflowers are good, but not exceptional. The mushroom flush is late. Parts of the mountain forests are so dry that it sounds (and feels) like I’m stepping on a bed of potato chips when I hike through.

hiking neva while jeremy runs ahead

jeremy had run up to the pass, the saddle between the two peaks in the distance

hiking under an early morning sun

hello, leccinum!

pink wintergreen in bloom

Over the weekend we hosted a dinner party that felt just right. It’s taken me forever to accept that inviting a lot of people for one dinner is far less enjoyable for me than working in small batches and pacing myself throughout the year. It was the perfect size with a group that clicked well together. Everyone was super nice and funny and fun and relaxed – and that makes all of the effort of hosting worth it to us. Amazingly enough, instead of acting like a complete maniac the entire evening, Neva calmed down within a half hour of everyone arriving and she was actually a pretty good pup most of the night. Then the following night, my parents treated us to a delicious homemade Chinese feast at their place in Boulder. I think this means I’m due for a big trail run!

our dinner party

mom and dad made some of my favorite homestyle chinese dishes

I know I’m going to sound like a nut when I say this, but I’m glad July is over because it means we are headed for good things in August. Regardless of the state of the mushrooms, I have my eyes set on trail running longer routes, exploring new trails, backpacking, and huckleberry season. Oh yes, I have been monitoring the huckleberries since the snow melted. After last year’s dismal season, Erin and I are hoping that this year will be fruitful, so to speak. I’m seeing lots of green peas, a few ghosts (dried and white dead ones), and some turning rose or a handful of early guys going snurple.

early morning dew on an unripe huckleberry

green peas, ghosts, purples, and snurples!

In honor of huckleberry season and huckleberries in general – which are always on my mind throughout the year – I’m sharing yet another huckleberry recipe. I made a test batch of huckleberry infused vodka two years ago and have been making more ever since. We serve it at parties or sometimes I find Jeremy adding it to a cocktail. It requires two ingredients and some patience.

huckleberries and vodka

The huckleberries can be fresh or frozen. Since fresh berries are hard to come by, I have always used my frozen huckleberries for this vodka. And I opt for large bottles of cheap vodka because I really enjoy walking up to the cashier at the liquor store looking like a lush, even though I don’t really drink alcohol. It’s great! Chop or crush the berries to break the skins. I use my food processor and give it a quick whir. You don’t need to purée the berries, you merely need to perform a coarse chop. Combine the huckleberries and vodka in a glass jar, give it a shake, then store it in a cool, dark, dry place for 2 to 3 weeks. Shake it every few days or so. Simple!

place the berries in a food processor

coarse chop

pour the vodka over the berries

**Jump for more butter**