elote (mexican street corn) fritters with lime crema huckleberry cheesecake ice cream coconut shrimp spruce tip syrup and the muir cocktail


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Sunday, July 16th, 2017

Recipe: huckleberry cheesecake ice cream

I’ve noticed something changing over the past couple of months. It’s been gradual, and yet it feels as if my life has become… better. I found myself telling Neva, “I love you” as I played with her in the living room, or when I gave her a squeeze after finding her snoozing on the couch, or just walking past her while I was in the middle of a shoot. I’m not one to withhold saying “I love you” when I actually love an individual, but I didn’t say it very much in Neva’s early years because she made me absolutely insane and because I wasn’t sure that I really loved her. Now, I’m saying it many many times each day because she has gone from a sweet, but crazy girl to a sweet, crazy, but good girl. It’s been a slow process. This kind of behavior modification doesn’t happen overnight. But after getting Neva back from dog training camp four months ago, and working with her on the things Claire recommended, we are seeing such amazing progress now. Neva is definitely a happier pup when we give her instruction and she has learned to focus on us instead of spiraling out of control becoming a frenzy of anxiety and excitement. Best of all, on our most recent road trip from Crested Butte to Nederland, Neva didn’t drool a drop and she was even relaxed enough to chill out just watching traffic and scenery (she used to drool like a spigot and turn circles in her bed for 5 hours).


wildflowers going gangbusters in crested butte

our regularly scheduled evening rainbow in crested butte – no big deal

a paddle with jeremy on the taylor park reservoir

cinquefoil in bloom

the car is moving and neva isn’t upset about it



We returned to the Front Range in time to overlap with the tail end of my aunts’ visit with my parents in Boulder. I had not seen my dad’s younger sister in almost 30 years and it’s been over a decade since I met with my dad’s older sister. It made me so happy to see them both looking healthy and well. The next day, Jeremy left for the airport at 6 am to fly to the East Coast and I took Neva on a hike. Hiking with Neva has always been an ordeal because she gets so amped up in the high country that she pulls and cries and acts like a nut. It’s hard to manage that kind of behavior while hiking above 10,000 feet, so Jeremy (my high altitude mountain goat) typically wrangles Neva while I just hike and help as needed.

I took Neva by myself, resigned to deal with whatever happened. Of course, within the first ten minutes, we encountered three bull moose on the trail. Neva LOVES moose, so was very excited to see and smell them. I made her sit and wait as we gave them an opportunity to cross the trail without feeling threatened by our presence. Instead of pulling against her leash and baying loudly as she has done in the past, Neva sat, her tail wagging furiously, and cried softly as she watched the moose feed. But she remained by my side! WHO IS THIS DOG?!?!?! We eventually continued on the trail past the moose because they decided to hunker down and enjoy some willows for breakfast, and Neva was so damn good! It wasn’t a perfect hike, but Neva was the best she’s ever been with me on a solo hike. I couldn’t be happier.


dinner with my folks and my aunts

two of the three moose we encountered on the trail

neva takes in the smells while i take in the views

selfie on the ridge with my happy pup

dog as wildflower

dim sum with my folks



Whenever we go to Boulder to have dinner at my parents’ place, I almost always bring dessert because I like to make it and they like to eat it. For dinner with my aunts, Mom texted me that I shouldn’t bother making anything and to simply purchase something at the store since we just got home. But I had already planned on bringing ice cream – two flavors. The first was a lovely roasted strawberry ice cream that I had made a few weeks ago and the second was a recipe I had tested in February and decided it was too good not to make and share this time: huckleberry cheesecake ice cream. The huckleberry cheesecake ice cream is actually a very straightforward and easy recipe compared to my usual custard-based ice creams. Seeing as today is National Ice Cream Day, this is the perfect summery treat to share.

the berry swirl: huckleberries, lemon juice, water, salt, cornstarch, sugar

the crust: melted butter, graham cracker crumbs, sugar, cinnamon (not shown: pinch of salt)

the base: cream cheese, milk, cream, bourbon, salt, sugar



I know huckleberries can be hard to get if you don’t live in a place where they grow or don’t know how to find them. You can order them online (frozen) from places in Oregon, Idaho, Montana, and other blessed states that have wild mountain huckleberries. Or, you can substitute its cousin, the blueberry, which was the fruit used in the original version of this recipe. I’m just saying if you can get huckleberries, they are a billion times better than blueberries – and I love me some blueberries.

Start with the berry swirl, because it needs time to cool before you can incorporate it into the ice cream. It takes all of five minutes to simmer before you get a syrupy berry sauce that smells (and tastes) like the best thing you’ve ever had. Because huckleberries are smallish, I tend to only smash about a third of the berries because I like whole hucks in my ice cream. If you are using blueberries and they are large, then you may want to smoosh a larger fraction of the berries. Just use the back of a spoon and gently press the berries against the side of the pan. Let that cool while you mix the graham cracker crust. Use graham cracker crumbs like I have here, or you can crush your own graham crackers to retain a chunkier texture.


mix the huckleberries, cornstarch, sugar, salt, water, and lemon juice

berrylicious

combine the graham cracker crumbs, sugar, salt, cinnamon, and melted butter



**Jump for more butter**

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**

sometimes i do dumb things

Monday, June 26th, 2017

Recipe: cherry (ice cream) bombes

My 45 years of experience have taught me that if I don’t schedule my summers, the things I want to do will not get done. Some of those things are “need to do” items like house projects or house maintenance. Some of those things are “stuff I want to do” like hikes and Neva training (actually this is a “want” and a “need” to do item). Maybe that’s why summer is not a relaxing season for me. It’s ALL SYSTEMS GO because the mountains are calling, Neva wants to go out and play, the weather is nice enough to have people over for dinner, summer fruits and mountain forage are begging to be made into recipes, and of course, my parents are in Boulder for the summer. This is also the only time I venture down to Denver – when the roads are free of snow – to visit with good friends. But a drive to Denver once in a blue moon reminds me why I prefer to stay close to the mountains and away from the city. I am officially a country mouse.


let’s go for a hike!

hiking, swimming, having a blast

belated father’s day dinner (dad is happy because… good wine)

ellen being ellen at post oak hall

soup dumplings with erin



When I received a shipment of dark sweet cherries from Stemilt Growers last week, I looked at my notes to see what cherry recipes I wanted to try. There were several easy ones that involved little effort and even less time. Those would have been ideal considering how packed the days are. So of course, I chose a multi-day recipe that involved some technical unknowns (mainly because I didn’t know if it would work) with the potential for great disaster. My idea was to make a cherry bombe – cherry ice cream in a dark chocolate sphere, finished in a red mirror glaze. What could possibly go wrong?

eggs, salt, almond extract, vanilla extract, amaretto, cherries, cream, milk, sugar

pitting cherries

quartered



The cherry ice cream is the easiest part. It involves making a custard base, a cherry purée, and some chopped cherries. I added amaretto because I like boozy almond flavor with cherries, but it’s okay to omit it and stick with almond extract which is also in the recipe. I think I could have gone with more than a pound of cherries, because I like more fruit in my ice cream. So if you do decide to increase the cherries by another 8 ounces or so, just be aware that the final ice cream volume will likely approach one and two-thirds quarts or more. Then again, is there such a thing as too much ice cream? Important questions to ponder…

adding sugar to the cherries

stirring in amaretto after the cherries have simmered

reserve half of the cherries

purée the liquid and remaining cherries



**Jump for more butter**