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sandwiched, dipped, and sprinkled

Tuesday, January 25th, 2022

Recipe: bakery-style butter cookies

I hope you all had a restful holiday and were able to recharge as needed. After all of the cookies were baked and distributed, we holed up in Crested Butte as 100 inches of desperately needed snow fell on us during Twixmas week. That kind of snow is the stuff of dreams. It was both magical and an enormous amount of work to clear by hand as our snow thrower was at the snow thrower doctor until the last day of the storm cycle. We did manage to crank out another year-in-photos digital card here: Jen and Jeremy’s Year in Photos.


welcome to 2022!

skating through a winter wonderland on the nordic trails

high avalanche danger meant low-angle backcountry fun



The plan was to resume documenting my latest favorite recipes in the new year, but I came down with Bell’s Palsy a couple of weeks ago. It was alarming at first as we tried to determine if it was a stroke (it was not). Despite having a thankfully mild case of facial palsy, my daily functionality was limited for a couple of weeks, mostly by my leaky left eye. Now I’m finally feeling nearly normal after finishing the mega dose of steroids and antiviral medications. Normal is a good thing. Even almost normal feels supremely wonderful right now.

uphill skiing = human-powered fun

we are getting lots of miles with the pups



A few years ago Deb had posted a photo and link for some cheerful golden nubs that were sandwiched, dipped in chocolate, and rolled in sprinkles. My memory leans photographic and her cookies tickled my brain: a pink cardboard box filled with a variety of cookies, some of which conveyed a similarly happy vibe as Deb’s.

Shortly after my sister turned 18, we road tripped from Virginia through Syracuse, New York, her birthplace, to Michigan where she would start her freshman year of college. Snowflake Bakery was on the “must visit” itinerary in Syracuse. Mom said they used to stand in long lines out the door at the bakery when Kris was an adorable toddler, and that the staff would sneak outside and hand Kris a cookie. It was my first time trying them in my 12 year old life. Delicate, delicious, not too sweet. Sharing cookies with Kris in the backseat of the Chevy as we sped west to Niagara Falls then onward to Ann Arbor, I tried to relish the time I had with my big sister and my best friend, dreading the trip home without her. Fast forward 38 years and I’m making these butter cookies from scratch and with all the feels.


flour, sugar, salt, butter, eggs, chocolate, vanilla extract, almond extract, sprinkles, raspberry and apricot jams



I can’t tell you if these bakery-style butter cookies are the same as Snowflake’s cookies because I don’t remember. Snowflake Bakery is now permanently closed, but I plan to send some cookies to Mom because she has excellent taste memory and gives unflinching feedback. I can tell you that I love this version for so many reasons. It’s got fruity jam, and I love fruity things. It’s a sandwich, one of my favorite food forms. The hints of almond, lemon, vanilla, and butter create pure magic. There is just enough chocolate to be enjoyable without regret. And finally – sprinkles. That said, the dough can be fiddly.

adding eggs and extracts to the creamed butter and sugar

mix in the flour

load the piping bag with dough



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midlife huckleberry

Saturday, October 2nd, 2021

Recipe: huckleberry pie

Housekeeping Update: Subscribers may have received an email burp of use real butter post summaries recently. We’re not sure what Feedburner is doing, so I apologize. We are in the process of migrating your use real butter subscription to a new service while minimizing any further weirdness you may encounter. Until the new service is in place, we haven’t cut off Feedburner, but you can self-subscribe in the little subscription box on the upper right of the blog. Thank you so much for your patience and thanks to Lesley for recommending follow.it. -jen xo


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September sways between summer and autumn and occasionally dips a toe in faux-winter here in the mountains. The month began thick with greenery and hot sun, and ended draped in the golden leaves of autumn as the high country backdrops were accented in white from recent snowfall. I find it a refreshing reprieve from relentless awesome summer doings. Like much of the wildlife around us, we are tending to those responsibilities we shirked all summer in favor of foraging mushrooms and huckleberries.

Labor Day is an unofficial bookend of summer, which means we spent our birthdays in relative peace and quiet. Relative because… pups. Per Jeremy’s request, I prepared a multi-course seafood dinner for his birthday dinner and baked a hazelnut almond dacquoise with fresh berries and chocolate mousse for dessert. For my own birthday, my 50th, I made chicken porcini pot pie, had a scoop of non-dairy store bought ice cream, and defeated several armies of hostile alien forces. No midlife crisis, just midlife casual no-drama low-stress appreciation for the ordinary. We were in Crested Butte last weekend to winterize our place and do a little leaf peeping.


birthday boy and yuki side-eye

neva enjoying outside time (yuki did not want to climb onto the boulder)

everybody happy

aspen and spruce

this will never get old

walking through golden aspen stands

lovely views in every direction



It’s late in the season to be posting a huckleberry recipe, but I know people are still foraging them to the north and west of Colorado. We had a pretty good huck season locally. If you were diligent about picking and freezing these tiny flavor bombs this summer, you might have enough to make a pie. If (like me) you use your precious huckleberries sparingly, then a full-sized 9-inch pie might be too great a demand of your stash. A 4-inch pie requires a mere 1 1/2 cups. Thankfully, frozen huckleberries work just as well as fresh in this pie, so one could conceivably create a blast of late summer any time of year. And as always, if you don’t have huckleberries, you can substitute with wild blueberries or regular blueberries.

a tremendous season full of big little huckleberries



Truth be told, I’ve never made a life-size huckleberry pie. 6-8 cups is a full day of picking in the BEST of seasons in Colorado. So the recipe below is for a 9-inch pie, because apparently there are locales where the huckleberries are large and plentiful and you don’t have to crouch on the ground for hours on end to get them. The process I photographed here is the making of a 4-inch pie. I also ditched the pie dough in the Saveur recipe because Kenji’s pie dough is now my trusted go-to recipe.

flour, salt, sugar, butter, ice water

pulse sugar, salt, 2/3 of the flour, and cold butter together

cut in the remaining flour

drizzle with cold water

press and fold the dough together

holding shape and ready to chill



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summer happened

Sunday, August 29th, 2021

Recipe: meatless meatballs

Housekeeping News: Google has eliminated FeedBurner’s email subscription service which means you won’t be receiving emails announcing a new use real butter post from now on. I did research other email subscription services, but soon realized my goal is not to grow this blog; I simply want to document recipes and some memories. I typically publish a new recipe once a month and I announce those on my @userealbutter and @jenyuphoto Instagram accounts. Thanks for reading! -jen


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All of my grand plans for summer converged on the month of August. Foraging insane amounts of wild mushrooms, family visits, so much cooking, celebrations, hiking, and many overdue house projects left me short on sleep, heavy on backaches, but ultimately delighted. I’m happy it came together and even more thrilled to let out a big sigh as I crawl across the line to September.


marking kris’ birthday with lilies

so.many.porcini

the chanterelles were off to a great start

jeremy found our first ever blue chanterelles

visited jeremy’s parents and took them porcini hunting

my niece toured the university of colorado in boulder

celebrated mom’s 80th birthday

spent many hours hiking with this crew



And now we can finally get to these fantastic meatless meatballs that were promised since spring. The recipe comes from my friend, Jennifer Perillo (Jennie) – a talented, intuitive, and skilled cook and baker. I’ve made these several times in the last six months. The flavor is excellent and the texture is great. We don’t miss the meat. Even when I flubbed a batch, it ended up more like meat sauce than meatballs and was still terrific. I now keep a few dozen meatless meatballs in the freezer at any given time for a quick weeknight meal.

The bulk of the meatless meatballs comes from cooked lentils. I like that Jennie uses vegetable stock (I use Better than Bouillon vegetable base) and other aromatics to cook her lentils. French (puy) lentils give me the best and most consistent results, but you can use other types. Just watch that they don’t overcook like my green lentils did – because your meatless meatballs will be more inclined to disintegrate during frying (sad) or while eating (manageable). There is usually an extra half cup of cooked lentils which are great in salads, as a side, or spooned straight into your mouth. You can also purchase cooked lentils to save yourself a step. I’ve seen cooked lentils in stores, but have never tried them.


french lentils, shallot, garlic, bay leaf, salt, pepper, vegetable stock

bring it all to a boil and simmer until tender

ready for meatless meatballs



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