huckleberry crisp porcini mushroom lasagne fig and brandy jam fried vietnamese spring rolls (cha gio)


copyright jennifer yu © 2004-2014 all rights reserved: no photos or content may be reproduced without prior written consent

archive for fruit

the month i love

Monday, September 1st, 2014

Recipe: huckleberry crisp

Helloooooo September! There’s something wonderful about a month that means you get to add one to your age, a month which ushers in the fall colors, a month where the likelihood of an early season snowstorm is quite high. It is a particularly busy time for us, making it all the more astounding that we managed to have friends up for dinner over the weekend. It feels like all of the unfinished business of summer (or the year, for that matter) is being crammed into the few remaining weeks leading to autumn, before we begin hunkering down for winter (which I welcome with fully open arms). You never have enough time to get everything done no matter how little sleep you get.


dinner party with awesome friends, new and old

chocolate espresso cheesecake, chocolate cookie crust, whipped cream, helliemae’s chili palmer salt caramel sauce

in two days we had four queen of the night blossoms open!

starting to close by early morning



This is a magical period in our Rocky Mountains. Waking up before sunrise isn’t as puke-inducing as it was two months ago, and yet I can still find lovely huckleberries in the backcountry. Yes, the obsession is ongoing and all-consuming. Last week Jeremy and I went for a hike and stopped to pick hucks on our way back to the trailhead. After 90 minutes, I had collected three times as many berries as he had. I fired him (nicely) and he was happy for it, so everyone wins. It’s most fun to pick hucks with someone who loves picking them as much as I do, which is why my friend, Erin, is the perfect hiking and huck-picking companion. First of all, her dog is awesome. Secondly, Erin is my pragmatic, even-keeled, no nonsense, independent mountain gal pal. There is a lot to be said for a friendship that is free of drama and full of huckleberries.

lots of hucks!!!



I’m realizing that the huckleberries I foraged last year were at the very very tail end of the season. They were small and more red than purple. This year’s haul is full of choice purple-blue FAT berries that are as big as small blueberries, but taste way the hell better! So my rate of huck gathering has doubled thanks to the abundance and general hugeness of the the berries. This means I’m a little more willing to make something that requires a lot of berries as I have already got a good stash in my chest freezer to carry us through to next summer. Pies and crisps are the sort of recipes that demand high volumes of huckleberries. Twelve cups of hucks is a lot of hours of labor, but I really wanted to make a crisp – so I made a couple of individual crisps.

sugar, rolled oats, huckleberries, butter, melted butter, nutmeg, cinnamon, brown sugar, more sugar, almond slices, flour, port



**Jump for more butter**

the place to be

Sunday, August 24th, 2014

Recipe: fig brandy jam

People love to visit the mountains. I know this because I live here and see them flocking to the trails and campgrounds on summer weekends or flocking to the ski slopes on winter weekends. Then there is the unavoidable leaf-peeping which involves more flocking to our grand aspen stands in autumn. It’s the place to visit. It takes a little something different to want to live in the mountains. Life is a lot less “convenient” here compared to life in suburbia or the city, but I dare say it is a splendid life and it does right by me.


glowing sunset after a storm clears

trail running beautiful mountain forests

so many streams

meadows

mushroom (porcini)

jeremy cradles the precious finds



Of course, what the mountains really lack is access to good food, and by good food, I mean good ingredients. I drive down the canyon to Boulder and surrounds at least twice a week to gather groceries for cooking, blogging, and client projects. Last week, my friend, Garrett, of Vanilla Garlic, posted a recipe for fig and brandy jam. It sounded incredible and looked super easy. I was all over it when I saw that organic figs were on sale in town. [Believe me when I say it isn't lost of me that we live in such a paradise with access to a great town like Boulder, Colorado.]

sweet black mission figs

for the jam: sugar, lemon (juice), brandy, and figs



**Jump for more butter**

triple pass lollipop unicorn

Sunday, August 17th, 2014

Recipe: brie fig apple prosciutto sandwich

It’s not like anyone needs a reason to come to Crested Butte, Colorado, but this past week was marked on our calendar months ago. It all began when Jeremy ran into our friend in line at a coffee shop last fall. Brad has a remarkable talent for conveying massive amounts of information in a ridiculously short amount of time with boundless enthusiasm. In the three minutes he chatted with Jeremy, Brad convinced him to take up ultra running (and he also discussed about a dozen other topics). The Summer GT (Grand Traverse) was held on Saturday starting in Crested Butte and ending in Aspen – the same 40-mile overland route that the Winter GT Ski Mountaineering race follows, but this time on foot or mountain bike. I asked Brad if he was planning to run the Summer GT, but that crazy man ran the Fat Dog 120 this weekend in British Columbia (120 miles, 29,000 feet of climb).

We’ve both been training since the local trails began melting out in April (although we continued backcountry skiing into late May – yeehaw!). Jeremy was training for the Grand Traverse, and I was just training for the heck of it. A few weeks before the GT, Jeremy developed runner’s knee. He discovered the hard way that running 20 miles on runner’s knee makes for much worse runner’s knee. He rested, iced, got a PT band, and tried to recover. Ultimately, he (correctly) determined that it would be unwise to run the GT this year. Instead, we took a week off from training and have been enjoying our time in wonderful Crested Butte.


i made chocolate mousse for our neighbors’ dinner party

great food, great wines, great friends



We’re not just wining and dining though. Summer is that magnificent ephemeral time in the mountains that should not be passed over if you can help it. The other day we went for a 17-mile hike to explore parts of the high country that were new to us. I call it the triple pass lollipop unicorn hike because it gains three mountain passes and the route in map view looks like a lollipop with a unicorn horn. Plus, the hike is worthy of a title like triple pass lollipop unicorn hike, because it’s full of All The Good Things. The views and terrain were absolutely stunning – even the parts where the trail disappeared. The wildflowers are full-on incredible above 12,000 feet right now.

climbing up out of copper creek valley

pass #1: triangle pass (12,800 ft.) with conundrum basin in the background (leading to aspen)

pass #2: copper pass (12,400 ft.)

alpine wildflowers and the maroon bells in the distance (also leading to aspen)

elephant heads standing out among the blooms

the wider view of the high country

pass #3: east maroon pass (11,800 ft.)

copper lake basin



After hours upon hours of beauty, adventure, and exertion, we arrive at the trailhead and begin the drive home. The start of the hike feels like it was yesterday. In the car, I’ll notice a mixture of dirt, sweat, and sunblock is plastered on my skin. We are thirsty, hungry, tired, dirty. We smell awful, too. Once home, the trail runners get the hose and deck treatment. Our filthy, stinky clothes go straight into the laundry basket by the door to avoid tracking dirt around the house. Then we each drink a biiiiiiiig glass of water (or two) to rehydrate ourselves and our joints. If we are gross beyond what we can tolerate, a shower is in order, otherwise I head straight to the refrigerator to make something to eat. Pretty much anything will taste fantastic after a big hike, but this sandwich is guaranteed to be taste ultra-fantastic.

prosciutto, arugula, ciabatta rolls, brie, fig jam, green apple



**Jump for more butter**