morel prosciutto asparagus pizza thai sticky rice and mango pheasant and morel vols au vent strawberry butter


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archive for dessert

before summer gets old

Sunday, June 11th, 2017

Recipe: thai sticky rice and mango

Guys, you have to learn not to read too much into what I’m writing. I didn’t say I was going dark, I just said if I did, I think it would be hard for me to get back into blogging after realizing how great it is not to write posts at the last minute like I’m doing now. Remember, I’m not a writer. I don’t like writing. But thanks for reading and for letting me know that you read. I think all too often there is a large silent majority – both in my readership and in the world we live in – that rarely speaks up. We need to stop being silent and participate more, yes? You’re all good eggs. xoxo

Last week we returned to the Front Range to trade in our little WRX and get a new Forester XT. Listening to our very inexperienced and not especially good sales person go on about wheel hub cosmetics and how black cars show dirt and scratches more than any other color drove home how we are so unlike most car owners. Cars are not accessories or adornments for us. They are workhorses. Safety and functionality are our priorities. Can it fit Jeremy’s powder skis or a couple of bikes (we do have bike and ski racks, but sometimes we like to chuck them into the car)? Is there room for Neva and all of our gear? Can we sleep in the back in an emergency or for the heck of it? How does it handle deep snow, snow and ice, or climbing mountain passes above 10,000 feet? Will it get us there safely, reliably, comfortably? We think Neva approves, although she hates all cars…


uncertain of this new torture mobile



After we drove the car home from the dealer, we loaded up the other car and headed back to Crested Butte just in time for the start of the wildflowers and my enthusiastic allergies. The early flowers are popping up on the hillsides and in the forests, and with them come butterflies, hummingbirds, and happy bees. I love summer when she is new, but I know from experience that come August, I will tire of this mistress and my daydreams will linger on winter powder days and spring backcountry skiing. My god, the back of my neck is tingling just thinking about ski season.

willows in fuzz stage on my trail run

magical lupine and a dwindling snowpack in the distance

healthy and colorful crimson columbine in bloom

hiking with neva after fetching and swimming (she swam some more after the hike, too)

neva looking to jeremy for a treat



Today’s recipe is an easy one with a handful of ingredients – Thai sticky rice and mango. It’s gluten-free, dairy-free, not too sweet, tropical, and delightful. If you have a rice cooker, it’s EVEN easier! But without a rice cooker, you merely need a way to steam the sweet rice, which is glutinous sweet rice… which does not contain gluten, but is sticky as hell. Awesome.

coconut milk, sugar, sweet rice, sesame seeds, salt, mangoes



First, soak the rice in cold water for several hours, then drain and rinse until the water runs clear. My Zojirushi rice cooker has a “sweet rice” setting, but you can also steam the rice until it is tender to the bite. And sticky.

soak the rice in water

drain the grains

place the rice in the rice cooker

cooked sweet rice



**Jump for more butter**

not soon enough

Sunday, April 16th, 2017

Recipe: strawberries and cream malasadas

Okay, the confusion is over. Spring has sprung and is springing all over the place. I am okay with this. In fact, I’ve decided this year that instead of dreading summer and feeling like I’m walking under a broiler all day, I’m going to attempt to acclimate myself to the heat a little earlier. I’ll see if it makes summer more tolerable (probably not). I mean, I grew up in southern Virginia for 18 years and lived in Southern California for another 10. You’d think I’d be used to heat by now. One of my strategies includes baking loads of Neva’s treats while it is still cool – enough to get us through the summer so I don’t have to turn the oven on! Another plan is to ramp up my trail running now, while the temperatures are mild, so that I am not ramping up and adjusting to the hot weather at the same time. Lofty goals, I know. Should I fail, at least summer is a forgiving season.


neva likes all of the treats i’m cranking out

my mint is sprouting after an apocalyptic haircut

jeremy and i enjoying a backcountry ski (sans neva)

pasque flowers in full force on my trail run

the ball bounces higher (and so does neva) when the field is clear of snow



I’ve been following my friend, Jennie, as she documents her Year of Pie on Instagram. The other day, she made a strawberry pie because she couldn’t wait any longer for the berries to come into season. I hear ya, sistah. Strawberries are the ones that bust open the berry floodgates of summer because they arrive in spring, except they never seem to arrive soon enough. I can’t tell you how many weeks I’ve been scrutinizing the strawberries in the grocery store, squint-frowning at the ones that are more white than red. But this week, they are all beginning to take on that blushing hue. I’m probably jumping the gun by a couple of weeks, but the time has come for strawberries and cream malasadas.

water, vanilla extract, freeze-dried strawberries, flour, sugar, eggs, butter, salt, yeast, evaporated milk



The idea I had was to make plain malasadas (those fried Portuguese doughnuts you find in Hawai’i that are the very definition of ono kind grindz) and fill them with strawberries and whipped cream, but then I found some freeze-dried strawberries in my pantry and decided to make the malasada itself strawberry-flavored. Freeze-dried strawberries turn to powder when you crush them. Dried strawberries with the texture of raisins will not turn to powder, they’ll just get squashed – so don’t use those. If you have dried strawberry chips that snap when you break them, those might work if you can pulverize them to a dry powder. I got my freeze-dried strawberries from Trader Joe’s, but you can also find them in health food stores and I may have seen them in Whole Foods. I subbed a half cup of flour with a half cup of the strawberry powder. It’s pretty potent stuff.

crush the freeze-dried strawberries into powder

it should be a pretty fine powder

mix it into the flour



**Jump for more butter**

double your pleasure

Sunday, April 2nd, 2017

Recipe: double chocolate tarts

My in-laws were supposed to come out for a visit with us in Crested Butte last week, but had to cancel their trip at the last minute. When we host guests at our house, we pretty much clear everything off our schedule to entertain said guests. So we suddenly found ourselves with two days wide open and a little fresh powder on the mountain to enjoy.


and he did enjoy it

the clouds made way for a view of the town of crested butte below



Neva got to go for a couple of skate skis, an uphill ski on the mountain, and a run through our neighborhood up to the lake and back. All of this in addition to her daily training. She does rather well on paved paths and roads, but she is definitely more distracted on trails. Right now, we are toggling between snow and sunshine in the mountains, the trails in a constant state of melting out. I imagine that we’ll get to hit the real trail training with Neva soon, but until then, she’s doing alright. Meanwhile, the flowering trees are bursting with color down in Boulder and the rest of the flats. I must admit that the sight of that chartreuse spring green makes me a little giddy. I even opted for a trail run over a skate ski today, and found my first sign of local mountain spring.

the morning sun gets to work melting out yesterday’s snow

crabapple blossoms in boulder

an emerging pasque flower, the first to bloom in our mountains



In addition to the two open days we got as a result of the cancelled visit, we wound up with six extra chocolate tarts, which I had planned to serve as dessert. But chocolate tarts are easy enough to give away to neighbors. Go figure! This was the sixth batch of tarts I had made in the month of March. It all started when Eileen texted me as I was grabbing lunch in Steamboat Springs. She wanted to know if we’d be in Crested Butte the following weekend for a birthday dinner party for our friend, Wendy. It just so happened we WOULD be in town that weekend and was there something I could bring? Eileen suggested dessert, so I contacted Wendy’s daughters to get the scoop on her favorite flavors/desserts. Two things stood out: dark chocolate and raspberries. How about a dark chocolate tart with raspberries? Easy peasy, or so I thought.

cream, cocoa powder, flour, chocolate, powdered sugar, butter, more butter, grand marnier



I was fairly certain this recipe would work out, but I always make a point of testing a recipe before the real deal, just in case. Good thing I did. The crust, which seemed to behave nicely for just about everyone else in the world (it’s a recipe from Sherry Yard’s The Secrets of Baking), was a complete jerk. I suspect it has something to do with my high elevation, but it was quite frustrating to see it stick to the parchment during the blind baking. Luckily, I am friends with a lot of experienced and professional bakers – so I asked for advice on Facebook and got a slew of suggestions.

mix the flour and cocoa powder

beat the powdered sugar into the butter

add the flour and cocoa mixture

beat until just combined

wrap and chill



**Jump for more butter**