chinese red-cooked pork crested butte: montanya distillers tasting room coconut sorbet pickled beets


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archive for dessert

all that frozen white stuff

Sunday, January 8th, 2017

Recipe: coconut sorbet

We just wrapped up a very snowy and then very frigid week here in Crested Butte. Four feet of snow kissed this beautiful land and turned the town into a snow globe. Once the storm moved out, the skies cleared and what little heat was hanging around radiated into space. We went into a bit of a deep freeze and had to wait until midday before it was tolerable enough for a skate ski or to walk Neva. She would, of course, be willing to run about in -20°F temperatures – but this is why Neva needs humans to make some (most) decisions for her.


skis like fluffy puffy fluff

wind-sculpted features on a 2°f skate ski

we got as low as -29°f, but waited until noon to get above zero

neva wants to know when she can go out to play in the snow



Because it’s so easy to feel warm and comfortable all bundled up inside when it’s cold outside, we make a concerted effort to get out and be active. It’s simply good for the body, the mind, and the dog. Back on the Front Range in Nederland, the winds can get pretty strong. They had 100 mph gusts on Christmas Day in town and we wondered if our home had blown away (it had not). When you endure days like that, it makes any excuse to not get outside in Crested Butte – where winter is so much nicer – pretty weak. Sometimes you have to understand how bad things can get to appreciate how good they are, right?

it warmed up to 4 degrees!

the crested butte sled dogs truck drove past us in town

a morning uphill ski before the big storm arrives

snow is starting to pile up (jeremy and neva for scale)



I know some of my friends on the Eastern Seaboard are crying foul over the recent presence of frozen water in their yards, their roads, their hair… Believe it or not, there are people in Colorado who freak out over snowfall, too. Most of those individuals live in the eastern half of the state and you have to wonder if they understand that they live IN COLORADO. But I am aware that winter is not a popular season among people in general. I’m actually cool with that, because it means fewer people tracking up the freshies. I hereby offer something else that is white and frozen and guaranteed to be far more pleasant than shoveling snow off your driveway. Ever tried coconut sorbet?

coconut milk, coconut water, sugar, salt, lime, shredded coconut

measured out and ready to begin



Making this frozen treat is really simple. Super simple! Zap the ingredients in a blender, then churn it in your ice cream maker, and pop it into the freezer. That’s pretty much it! If you start with chilled coconut milk and coconut water, the mixture can go straight from the blender to the ice cream maker. If you didn’t read that part of the recipe (we’ve all done that), then pop the mixture into the refrigerator to chill for a couple of hours before churning it.

pour everything into the blender

churn the mixture in your ice cream maker



**Jump for more butter**

don’t fritter the day away

Monday, December 26th, 2016

Recipe: apple fritter bread

It’s my last post of the year, so before I continue with a visual recap of our holiday shenanigans, I hope you all have a fun and safe time ringing in the New Year this coming weekend. However you may feel about 2016, each day is a chance to turn things around. Maybe you want to start right now or perhaps it helps you mentally to start on the first day of 2017 or after a week of getting familiar with writing or typing 2017 instead of 2016. Whatever works for you! Just promise me you won’t go into the new year already defeated. It might be exercise, better eating habits, volunteer work, activism, professional goals, learning something new, getting organized, finances, taking care of things you’ve been putting off, reconnecting with someone, spending more quality time with people. Many of the more challenging objectives in life require baby steps, patience, and perseverance. So be patient with yourself. Be kind to yourself. You will get there.

It’s been a wonderfully snowy week in Crested Butte with sunshine in between powder days, allowing us to rotate through several flavors of skiing. I’m talking quads of steel! Neva has been enjoying snowy romps around the neighborhood and a few ski tours (we have to ease her back into it because… she’s crazy). When she isn’t losing her marbles in deep snow, our girl likes to curl up on a plush blanket on her bench by the window – watching people and dogs walk by while she soaks up the sunshine, dozing off on occasion. I never said she wasn’t spoiled.


neva’s impersonation of a traumatized reindeer

neva’s christmas goodie plate – she is totally spoiled

jeremy drops in on a gorgeous powder day

sliding off the ice throne

working up a sweat skate skiing on a single digit day

ripping skins after an uphill ski, ready to ski down

another delicious powder day

christmas morning on the lift – fresh tracks and free refills!



I debated punting on a recipe this week since we are between holidays, but I am also a creature of habit. Besides, I like sharing recipes with folks since I can’t easily make something and serve it to most of you. This happens to be the perfect kind of breakfast/brunch/tea/snack/dessert cake for this time of year without involving pumpkin spice, peppermint, or eggnog. Don’t get me wrong, I like all three of those flavors (not together, though), but enough is enough is enough. Let’s make some apple fritter bread.

cinnamon, cornstarch, brown sugar, sugar, sour cream, butter, vanilla, apples, flour, confectioners sugar, eggs, nutmeg, salt, milk, baking powder

dice the apples

toss the apples, brown sugar, cinnamon, and cornstarch



**Jump for more butter**

hard and easy sells

Monday, November 7th, 2016

Recipe: apple roses and spiced brown butter tart

Daylight Saving may have come to an end, but Neva isn’t buying it. She tucked her furry nose under my chin Sunday morning at 5:30, probably wondering why I was 30 minutes late taking her outside and feeding her dinner (breakfast). By 5:30 in the evening, she was sitting politely in the great room, staring at the empty space next to her water dish where her dinner is typically served 30 minutes later. I’m not sure if Neva cues off the light of day or her little doggy tummy, but Mountain Standard Time apparently has no bearing on her feeding schedule. It sure FEELS like fall with the shortening days, but we aren’t getting the snow necessary for things like skiing, ski season, ski resorts, and did I mention SKIING?! But alas, if I can’t ski, I can most certainly bake. I made the most of our lack of snow when I received two packages in the mail a few weeks ago: a review copy of Irvin Lin’s first book, Marbled, Swirled, and Layered, and two dozen beautiful Pink Lady and Piñata apples from Stemilt Growers.


irvin’s beautiful baking book

pink ladies ready for some dessert-making



Marbled, Swirled, and Layered is packed with gorgeous and exciting recipes. Irvin is a truly skilled baker with a great eye for aesthetics as well as a creative flare for fun and refreshing flavor combinations. He walks you through each baked creation with clear instructions, but all of them involve multiple components made from scratch – an ideal book for people who love to bake and those wanting to take their baking to the next level. It was tough deciding which recipe to make from Irvin’s book. I dog-eared a couple dozen, but I was ultimately drawn to the apple brown butter tart. Believe it or not, I had been recipe testing some apple brown butter tarts when the book and the apples arrived, but Irvin’s version was adorned with lovely apple roses and the brown butter filling was spiced with all manner of warm autumn flavors. Let’s start with the crust.

flour, whole wheat flour, butter, rum, egg yolks, salt, sugar

whisk the dry ingredients together

add the cold butter and toss to coat

squeeze the butter cubes into butter flakes



The crust recipe is pretty straightforward and not terribly messy as long as your work area is cool and your hands are cool or cold. Once things warm up, it’s harder to handle the butter and the dough will become sticky. I found the dough easy to work with and rolled it out between two sheets of plastic wrap. I do this because it’s easy to transfer the dough to the tart pan and because my hands usually warm up after I use the rolling pin, so it keeps the butter in the dough from melting and sticking to me.

whisk egg yolks and rum

drizzle over the flour and butter mixture

fold the dough together

form into a disk and chill



**Jump for more butter**