grand marnier soufflé meet neva gin oysters chocolate budino


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archive for chocolate

out with the old

Sunday, May 17th, 2015

Recipe: chocolate budino

I am routinely guilty of tackling my “spring cleaning” in October – after the fall shoot is done, but before ski season kicks into high gear. And well, if ski season gets an early start, then we boot spring cleaning until next fall. Except this year we undertook a spring purge. Call it the decadal cleaning, because it’s time to puppy proof our house. We never had to do this for Kaweah because she was already 6 years old when we moved in and so good about leaving things alone like trash, compost, food that wasn’t hers, plants – everything.

But puppy… puppy will have to learn. And while we’re puppy proofing, why not go through all of our closets, cabinets, drawers, files, and basement? Oh, and let’s rearrange the furniture, too. It snowballed into a multi-day project in which most of the house was sorted for reorganization, recycling, donation, or trash. I’m happy to report that the smallest category was trash. Our car is loaded with old retired electronics and generations of computing equipment to be recycled responsibly at CHaRM in Boulder.


jeremy replaced our uv decals on the windows so birds won’t crash into our house



I’m glad to finally get this cleaning out of the way. For the past several days the weather has toggled between rain, snow, graupel, and hail. We’ve also had some mighty fine thunderstorms roll through in the afternoons and at night. The high country is getting snow – and that is a truly marvelous thing. Perhaps if the stars align, I’ll get to ski one more time before puppy comes home. The best part about this winter holdout is that she won’t have to wait until autumn to get her first taste of proper Rocky Mountain snow.

mist and snow up valley

storm front approaching

graupel falling on our deck



Even though I don’t do requests on this blog, when I last posted about Bacchanale, people had asked me if I’d recreate the recipe for their chocolate budino. I must admit that the thought had crossed my mind, but I didn’t put it into action until we had our neighbors over for dinner last month. I spent some time recipe testing (and I loathe recipe testing) to get it right, and I think we have a winner. I started the crust with a cookie crumb base because it is just the right crumbly, sandy texture to go with a super rich, thick, creamy pudding.

vanilla, sugar, butter, salt, chocolate sandwich cookies

melted butter, cookie crumbs, sugar, salt, vanilla

mix it all together



**Jump for more butter**

chocolate-dipped love

Sunday, May 3rd, 2015

Recipe: strawberry pâte de fruits

For the past several days, I’ve watched white clouds build over the mountains, turn dark, and then blot out the sun by mid afternoon. The black-bellied clouds swoop down with winds, lightning, and rain – only to march away before dinner. This pattern is more typical of summer than spring, but I like the rain. It keeps things cool and wet which is better than dry and burning (wildfires). And every time it rains, I cross my fingers that up high in the mountains, it’s falling as snow. Wishful thinking.


ski day #101 – because i can

dramatic weather

my favorite cherry tree in the canyon in full bloom



Before my trip to Virginia, I debated what sorts of goodies to bring to my parents – more specifically, my mom. It had to be something that traveled well and didn’t take up a lot of space. I thought chocolate-dipped strawberries would be great except they are über perishable. Why not chocolate-dipped strawberry pâte de fruits? The first step is to make the pâte de fruits.

sugar, lemon, butter, strawberries, liquid pectin

hull the berries

chopped berries, juiced lemon, and everything else

pop the berries in a blender and purée



**Jump for more butter**

while you can

Sunday, April 12th, 2015

Recipe: chocolate hazelnut sandies

This past weekend was closing weekend for our local ski hill. We considered the mobs of people trying to squeeze in one last ski day of the season and decided to head in the opposite direction. Backcountry skiing is more effort than resort skiing. In essence, you are your own ski lift. But the rewards are many and include fresh tracks, solitude, spectacular views, and a great workout. The snow is skiing the way it typically does in early May, so unless we get some promising storms, our ski days are numbered.


skinning up

pausing to admire our backyard

whoop whoop!

skiing out



I’m actually okay with the ski season coming to an end – I mean, my big toenail is okay with ski season coming to an end. I injured it in late January on a ski tour and it has since turned dark purple, doing those things that tell you it is going to fall off in 6 or 9 months. The plan is to ski as long as there is snow and just ignore any pain. So far, so good!

Now on to the recipe. As a rule, when I blog a recipe, I try to have double the amount of impossible-to-get-in-my-mountain-town ingredients needed in case something tanks. I’m happy to say that the backup ingredients are rarely (but not never!) required, which leaves me with extra ingredients. Sometimes they get incorporated into our meals, sometimes they get bumped to the next recipe. Other times, they spark new ideas – like these chocolate hazelnut sandies. It’s a pecan sandie, but chocolate with a different nut!


toasted hazelnuts, powdered sugar, cocoa powder, salt, butter, flour, vanilla extract, hazelnut liqueur

mix the cocoa powder and flour together

chop the hazelnuts into a coarse grind

ground hazelnuts, flour-cocoa mixture, powdered sugar



**Jump for more butter**