corn and porcini fritters wild rose honey brassica poppy seed salad strawberry crisp


copyright jennifer yu © 2004-2019 all rights reserved: no photos or content may be reproduced without prior written consent

archive for booze

no complaints

Monday, June 3rd, 2019

Recipe: morel-stuffed chicken fried steak

I have entered summer mode even though the atmosphere was several steps behind me for the last few weeks. School is out. People are on vacation. No one answers emails (apparently) and I’m letting the blog cool her heels with a reduced posting schedule of twice a month. I encourage you to get off the computer and mobile devices and engage with a carbon-based world.

Can you believe it kept snowing until last week? Snow in May happens all the time in the mountains, but a winter storm warning for the entire state in late May had all the skiers skiing and all the fair-weather folk losing their goddamned minds. That is springtime in the Rockies. We don’t fight the weather in the mountains, we live with it and enjoy it as much as we can. Some don’t have a choice like the moose who are looking for forage or the hummingbirds who arrived and can’t find flowers.


instead of hiking, we were still skiing

a young moose passing through and making the most of our wild currant bushes

aspens waiting to bud as soon as it warms up



These past few days have actually been springlike, just in time for true summer. The prolonged cold gave us a grace period to transition into summer living – installing a new screen door, tidying the garden in Crested Butte, swapping winter and summer tires, more spring cleaning (we should just agree to call it eternal cleaning, because that’s what it is). Windows are open and fresh mountain air circulates the house. Yuki and Neva receive scoldings from local hummingbirds for standing too close to their feeder. And despite being three weeks late, the flowers are coming and so are the mushrooms.

glacier lily

yuki and neva enjoy the last day of flannel sheets

i have been waiting for this (fun) guy to make an entrance



If there is one thing I eagerly await in spring, it is the arrival of our mountain morels. You must understand my anticipation is not solely stoked by the prospect of finding black morels. It is the whole experience of walking ground that hasn’t been uncovered since last October and witnessing the green blades and buds emerge, hearing birds converse through the leafless forest, smelling the earthy odor as mats of dead leaves drenched in snow melt warm under a high sun. Life. Death. And all of the rest. All at ground level and intimately so, because that’s what morels demand. Think like a morel.

I try to strike a balance between consuming the fresh morels now versus processing them and freezing for later. Jeremy’s favorite morel preparation is basically sautéed morels with steak. It’s easy, delicious, and involves a hunk of meat with good wine. I turned that concept on its ear and came up with something a little less easy, but just as delicious. How does morel-stuffed chicken fried steak sound? It’s like regular chicken fried steak but with a surprise! I break it down into three steps. First, we cook the morels.


morels, bourbon, shallots, butter, salt

chop the morels

minced shallots, diced morels

sauté the shallots in butter, then add the morels

pour the bourbon in when the morel liquid has simmered away



**Jump for more butter**

eye on spring

Tuesday, March 12th, 2019

Recipe: blood orange sorbet

Who is excited for spring? Normally I’d be giving you all the stink eye, but I think I know why I, too, look forward to the vernal equinox this year. It’s because we’ve had a really good and snowy winter. Some years we get shafted on a proper winter and the arrival of March sounds like parents telling kids they have to leave the amusement park after two hours of standing in line and not even getting on the ride. But this winter brought the goods!

The time change last weekend threw us for a little loop and now we are totally into it. The best part is the dogs don’t know about the time shift! They are sleeping later (not really, but yes) and not demanding dinner until much later. It’s fantastic. Also, we have rearranged our bedroom furniture so that Yuki sleeps in a (big) crate at night and Neva’s bed is next to the crate and gated off. Containing the dogs overnight makes ALL the difference between a good night’s sleep and walking around sleep-deprived with back aches and a crick in your neck the next day. Now they hop on the bed in the morning AFTER we have rested.


sometimes i find them napping together after a romp in the snow

yet another powder day



A storm is about to barrel down on Colorado, but I am feeling spring-ish. Blood oranges are in season winter and spring (depending on the variety), and I couldn’t help grabbing a bag at the store a few weeks ago. Maybe you only indulge in sorbet when the weather is hot, but I love it all year. Even if you think the cold weather negates making sorbet, I have good news: you can freeze the juice and zest (separately) until the weather grows hot enough to warrant, nay – DEMAND, a batch of refreshingly bright blood orange sorbet.

blood oranges, lemon, sugar, grand marnier, water

zest one of the oranges

juice the oranges



**Jump for more butter**

back in the saddle

Tuesday, November 13th, 2018

Recipe: chewy amaretti

I meant to take one week off from blogging as life began to (dog)pile up on me. I liked that week off from the blog so much it became three weeks. It’s a bit of an internal battle for me to give up as much time as I do to blog. Thanks for bearing with me as I reassess the balance of my time in the weeks and months ahead. If you seek the daily ins and outs of my life’s shenanigans, you can find those on my Instagram.

Life with Yuki continues to be mostly wonderful and a tiny bit frustrating. The frustrating aspects are just puppy stuff. And as puppies go, Yuki is pretty damn great. The snow has been falling this autumn, filling our high country with soft, fluffy white stuff. It’s been so good and cold that most of our ski resorts are opening ahead of schedule. The backcountry has been delightful, although there have been plenty of avalanches, so please be careful out there! Yuki went on her first ski tour over the weekend and had a blast. We think she will probably be a great ski dog if we can teach her to run forward instead of jumping on Neva’s head. I suspect much of that is the puppy in her.


yuki and neva on halloween

jeremy grabs some turns in the backcountry

moose passing through!

napping on new dog blankets i made (yuki chewed a hole in hers 2 days later)

yuki’s first ski tour – she’s a colorado mountain dog!



Today’s recipe for Italian amaretti cookies is RIDICULOUSLY simple, but took me forever to make. Why? Because I originally wanted to try a version that called for amaretto extract (not liqueur) and that amaretto extract got lost in the mail and has been touring the country for the past month. Thank you, USPS! Eventually, I settled on this recipe that doesn’t require amaretto extract (but I did add some amaretto liqueur). It packs all of the almond goodness into a tiny little cookie that is gluten-free, crunchy outside, and chewy inside. [EDIT: The bottle finally arrived 2 months after it shipped! Just in time for the holiday bakefest.]

almond extract, granulated sugar, powdered sugar (two bowls), salt, almond flour, marcona almonds, egg whites, amaretto liqueur



You don’t have to adorn your cookies with an almond (or a candied cherry) on top, but I love almonds and thought 1) it looks pretty and 2) it lets people with nut allergies know that this has nuts. Blanched almonds work well. I wanted to use marcona almonds for their extra sweetness, but all of the ones I found were flavored with truffle oil, rosemary, or sea salt. I bought some sea salt marcona almonds and rinsed them, then patted them dry with a towel. They worked great.

If you mix the dough by hand, it starts out sandy and unconsolidated, but keep at it and it will eventually turn into a sticky dough with the consistency of almond paste. If you use a stand mixer, the dough comes together in no time. I’ve tried both ways and I prefer using the mixer.


stir the almond flour, granulated sugar, 6 tablespoons of powdered sugar, and salt together

add the egg whites, almond extract, and amaretto liqueur

mix until cohesive

form a 6-inch disk, wrap in plastic and refrigerate



**Jump for more butter**