blood orange pâte de fruit kimchi meatloaf shredded brussels sprouts and kale salad chocolate pudding


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archive for fruit

my bloody (orange) valentine

Wednesday, January 28th, 2015

Recipe: blood orange pâte de fruit

In this final week of January, I’ve watched the snow in my neighborhood practically get up and walk away. Actually, it just melted really, really fast under bright sun and in unseasonably warm 60°F temperatures. For skiers and riders and snow enthusiasts, this is Mother Nature giving us the bird. I did my part though. I got my car washed on Monday and we received a little – just a very little – bit of snow today on the mountain. My hope is for a snowier February because January was a stinker for snowfall. But even without heaps of snow, there are always things to look forward to. For one, Chinese New Year will be February 19th and that means you have to eat ALL OF THE LUCKY FOODS starting on the 18th. I’ll talk more about that next week. And I think some big sports ball event will take place this weekend which will hopefully keep folks off the ski slopes. Then there is Valentine’s Day, which I typically revolt against on principle alone. For a good many years I detested Valentine’s Day for the greed, the guilt, the implications, the sexism, the exclusion. These days, my attitude has shifted. Valentine’s Day, like any other day, is reason to just be nice to people. Be nice. Don’t be a douchebag. Such a good set of rules for life.

One thing that never fails to put a smile on most people’s faces is to hand them a little bag of homemade sweets. I like trying new recipes for desserts, baked goods, and confections. It’s dealing with the aftermath that I dread – like having 63 blood orange pâte de fruits (fruit jellies) on my kitchen counter. Having tasted the first one, I didn’t really need to taste more and certainly not 63 more, which is why I love to bag them up and distribute to friends and family.


sugar, a pat of butter, liquid pectin, blood oranges

juicing the blood oranges

boil one whole orange for 10 seconds



**Jump for more butter**

do it for love

Wednesday, January 21st, 2015

Recipe: shredded brussels sprouts and kale salad

The Colorado snowpack has been running below average (88%) with a string of sunny days for much of the first three weeks of January. But as my favorite meteorologist-skier, Joel Gratz, has said, if we’re going to get dissed on snowfall, January is a good time for it. That’s because the sun angle in January is quite low (and the days are still pretty short) which means less melt. As we move into February and March, that sun climbs higher in the sky each day and it can take a toll on the snow if Mother Nature doesn’t grace us with some of the fluffy stuff. On our last day in Crested Butte it began to snow in the late afternoon. It was just a little, but enough to feel the flakes falling on my cheeks as we skate skied back to the car. We could see the snow clouds moving in from all directions.


non-skiing activities included hugging on my favorite neighborhood wookie dog, wyatt



The next morning, we woke early to get on the road back home. Overnight, it had snowed far more than anyone (Joel, NOAA, all of the weather people) had been expecting. It was less in Crested Butte and more as we neared the I-70 corridor. Typical of Colorado weather, the storm gave way to sunshine and blue skies. Icy and snowy roads became snow-packed roads became slushy roads became wet roads became dry roads. We drive past a number of ski resorts on our route from Crested Butte to Nederland and happen to have passes for some of them. Copper Mountain reported 7 inches of powder that morning, so we “justified” stopping for a few runs by saying the freeway could melt out a little more while we sampled the snow.

jeremy thought it was pretty darn good

the view south, looking out of bounds



It’s feeling less like Spring and more like Winter – as it should! The snow came down all day Wednesday here in the Front Range, which puts me back in the mood for hot soups. But winter also makes me crave salads and fruits. I know some folks try to get their vegetables in the form of a smoothie. It seems to be rampant along with January-sudden-onset-exercise. Whatever works, I suppose. Me? I personally dislike smoothies – and I say “dislike” because I don’t want to use the word “hate” even though that is what I mean. I actually enjoy eating vegetables (and fruit) in solid form. The textures and flavors are precisely what I like about eating them. It’s so much easier to get your vegetables and your exercise when it’s something you love, don’t you think?

In the past few months, I’ve become hooked on a shredded Brussels sprouts and kale salad. Last spring, a Whole Foods Market opened in Frisco which is on the road between Nederland and Crested Butte. It used to be that our only quick food options right off the freeway were fast food, so this was a welcome addition to our choices. Jeremy usually gets soup or something hot, but I load up on salad. I make a point of sampling some of the salad bar’s prepared salads. Most of them don’t get sampled a second time, but I kept returning to this one salad because it was so crunchy and refreshing. The salad bar (or anything) at Whole Foods ain’t cheap, so it was only a matter of time before I sought out a recipe to make at home.


kale, brussels sprouts, pecorino, black pepper, pumpkin seeds, sunflower seeds, salt, garlic, shallot, lemon, olive oil, dijon mustard

strip the kale from the ribs

roll the leaves up

chiffonade the kale



**Jump for more butter**

january is on the move

Sunday, January 11th, 2015

Recipe: blood orange marmalade

Jeremy often comments on the amount of daylight we get in December – or rather the lack of daylight. Every evening when the low sun slipped behind the mountains, he noted the time with an Eeyore-esque sadness in his voice. The only reason I had any awareness of the short days was because I received this daily reminder from Jeremy. It doesn’t get to me. But I will say that January offers something refreshing. It’s not just that we’re on an upswing from the daytime minimum, but it feels like the world is in motion again. These days, the world is moving a little faster… on skate skis. I think of skate skiing as the third in our triumvirate of free-heel skiing (telemark and classic nordic being the other two) and the winter sibling of trail running. It’s probably the most challenging skiing technique I’ve learned to date. Twila warned me of this when I inquired about it over the summer, so I didn’t have unrealistic expectations going into skating.


a morning of skate practice

beautiful sunlit fog



While I’m spending a good bit of time clambering up that (steep) learning curve for skate skiing, it’s important to mix it up with some turns on the mountain or a ski tour into the high country. Getting outside every day obliterates that disconnect that so many feel in winter from being holed up indoors. And with each snowstorm or bout of sunny weather, I have this intimate feel for January in the mountains. It’s lovely and invigorating. There are no winter blues over here.

it’s extra nice when i get puppy time

jeremy, erin, and banjo under falling snow

banjo wants us to go!!!



Another thing I look forward to in January is the arrival of blood oranges. Citrus is delightful in winter – but blood oranges are just so beautiful and fun. In my opinion, they don’t really have a superior flavor to other varieties like satsuma mandarins or Cara Cara, but they make beautiful gifts. I’ve been waiting months to get my hands on some blood oranges so I could make marmalade. Sure, I could have used other oranges earlier in the season, but blood oranges have that lovely reddish jewel hue that is hard to resist.

gorgeous color – amiright?

blood oranges, sugar, and powdered pectin (optional)

give the oranges a little soapy scrub a dub dub



**Jump for more butter**