gougères vanilla sugar boozy mississippi bourbon mud pie linguine with clams


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archive for dessert

here’s mud in your eye

Thursday, December 11th, 2014

Recipe: boozy mississippi bourbon mud pie

Mud is the one thing that can get us down around here. Mud is not snow and it is not firm trail. You can’t ski it, you shouldn’t be riding it (mountain bikes really tear up muddy trails), and it kinda sucks to hike or run it. But we do hike and run in the mud because we try not to let it keep us from getting outside. Plus, the mud around here is more annoying than terrible – we have lots of rocks which makes for firmer ground. It’s nothing like what we’ve encountered in the backcountry of New Zealand. Holy hell. New Zealand mud can swallow you whole. Right now, patches of debris are cropping up along the nordic trails and the parking lot at our local hill is dirt and mud.

But this week, we discovered that not all mud is bad. At least, not mud pie. And by mud pie, I mean Mississippi mud pie. It all started because I wanted to know what a mudslide was. It’s a cocktail more akin to melted ice cream with lots of booze. But thanks to the interwebz, I was immediately diverted to mud pies. What’s a mud pie? My Crested Butte neighbor’s daughter was making mud pies with her friend one rainy day, but that was with real mud. The more I read about mud pies, the more intrigued I became. Then I found this recipe that adds BOURBON and I knew it was my destiny.


the crust: sugar, butter, salt, oreo cookies (without the creme centers)

place the cookies in a food processor and pulse to a fine crumb

mix with sugar and salt



You can use chocolate wafer cookies for the crust, but I couldn’t find any and I happened to be passing through Trader Joe’s where there were boxes upon boxes of TJ’s chocolate Joe Joe’s. If you need to make this dessert gluten-free, use the gluten-free TJ’s Joe Joe’s or some other equivalent brand. Nifty. Because I prefer a slightly higher crust-to-filling ratio and because the pie dish I used is deeper than my other dishes, I increased the amount of crust ingredients by 20%. There is no baking involved, just good old melty butter.

stir in the butter

pour the crust into the pie plate

press into the bottom and along the sides



**Jump for more butter**

cuckoo for coconut

Sunday, November 16th, 2014

Recipe: toasted coconut custard tart

It’s been snowing on and off since last week. Exciting, right? But you can’t go ski just any snow. We had received several inches of fluffy, dry snow on top of bare ground, which meant there was no base to speak of. Rather than being overeager and rutting my skis, I opted for a trail run when we finally got out of single digits. I’m so glad I waited, because the sun came out and helped pack down the snow on the trails, and then we got more snow. What a lovely pair of words… MORE SNOW. Despite 11°F and nasty winds over the weekend, we got our first ski tour of the season in (rather late) and it was fantastic!


rosy sunrise

the sun is far more welcome in winter

jeremy makes his way through snowy trees

so happy that winter finally decided to show up



Snow on the ground is a wonderful thing. Jeremy and I began longing for ski season about 2 weeks after our last ski tour in mid may. Despite all of the trail running and hiking and biking and backpacking of summer, I feel like I’m stronger in winter. I burn more calories, too! We don’t feel as guilty indulging in a little dessert during the cold weather months. But even if you aren’t a ski dork like me, I tell you what – this toasted coconut custard tart is worth making and eating. Just give yourself an extra hour of walking.

for the tart crust: egg, butter, salt, flour, confectioner’s sugar

pulse the butter into the dry ingredients

drizzle in some egg yolk

the dough should clump together, but remain grainy



**Jump for more butter**

dinner at andrew’s

Sunday, November 9th, 2014

Recipe: apple cider ice cream with apple cider caramel swirl

Last year, my friend, Andrew, went from owning 16 things that all fit in a backpack to owning a beautiful canyon home outside of Boulder. After traveling the world for over a year, he finally had a place to hang his hat. I visited, got the grand tour, and we agreed that we would have to cook dinner together in his new kitchen. That was 18 months ago. Every few months we’d touch base and our schedules just didn’t jive until last week. Andrew has hosted a lot of dinners at his house in that time, so his routine is dialed in. Except this time, he let me call the shots because I was guest cooking. I suggested a menu, prepared a few dishes in advance, and then we set to work Thursday afternoon.


which grocery store?

some kale, some apples…



Once at the house, Andrew tidied up (and sanded his deck – industrious fellow) while I took over the kitchen. As the sun dropped behind the canyon wall, guests began arriving. Some of my friends, his friends, mutual friends, and my mom! I usually try to take my mom out to dinner when my dad has poker night, but this time I was cooking at Andrew’s house, so we invited her to join us. Andrew led a few tours of his beautiful home as people trickled in.

miso butter roast chicken ready for the oven

the host with the most



We started with hot chorizo sweet onion dip (from Todd and Diane) and tortilla chips before sitting down to roasted carrot ginger soup, Oak’s shredded kale salad, miso butter roasted chicken (from Kathya), and a steamed rice blend with extra miso butter roast garlic sauce on top. Dinner was lively, fun, and I could finally relax since all of the cooking was done!

andrew serves up the miso butter chicken

dinner is served

my plate full of yum



For dessert, I served an ice cream I had made ahead of time at home. I’ve been feeling the love for apples of late, and that includes apple cider. A few weeks ago I was testing and tweaking an apple cider ice cream with apple cider caramel swirl. Instead of forcing apple cider caramel swirl on everyone, I decided to serve the caramel sauce on the side. Turns out everyone wanted the caramel anyway – I mean, who wouldn’t? The ice cream was declared a success and now that I’ve field tested it, I can share it with you. First, let’s get crackin’ on the ice cream.

eggs, apple cider, sugar, vanilla bean, sea salt, heavy cream, whole milk (not pictured: vanilla extract)

split the vanilla bean and scrape the seeds out

warm 1 cup of cream with the milk, sugar, salt, and vanilla bean

reduce the cider in a saucepan



**Jump for more butter**