salmon rillettes apple cider caramel apple cinnamon rolls braised chicken with forty cloves of garlic roasted broccoli and farro salad with feta


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archive for pastries

you’re a good apple

Sunday, October 26th, 2014

Recipe: apple cider caramel apple cinnamon rolls

While in the throes of testing this recipe last Thursday, I realized a partial solar eclipse had been marked on my calendar. Sure enough, it was that day and it was about to start in 20 minutes. Eclipses, be they solar or lunar, are fascinating events. I learned about the science of eclipses in grade school, but only really appreciated watching them as an adult. I toggle between the joy of staring at the sun through solar glasses or watching a pinhole projection on the ground and the view you get from photographing the sun through (baader) solar film and seeing the remarkable details that a telephoto lens can provide. Despite the additional work of shooting an eclipse, the best part is that I can share it. So here ya go.


high clouds moving past the eclipsed sun (shot through solar film)

tail end of the eclipse as the sun sets on the continental divide (shot through solar film)

composite of the solar eclipse (shot through solar film)



For two and a half hours, I ran between my studio and the deck – shooting this recipe, then washing the flour, butter, or sugar off my hands and shooting the eclipse. Luckily, I managed to capture the eclipse, but these cinnamon rolls required another run through because I wasn’t satisfied with the results of the first attempt.

the dough: milk, sugar, egg, salt, butter, flour, yeast

mix the yeast and flour together

combine the salt, sugar, butter, and milk in a pan

heat it to 120-130°f



**Jump for more butter**

always learning

Wednesday, July 30th, 2014

Recipe: chinese chive turnovers (he zi)

Ahhhhh, finally finally finally, the much awaited cool down arrived. It was no longer sheer misery to run or hike or even stand outside. To celebrate, I put my trail runners on and headed out early Monday morning. I never take a cool weather day for granted! The wildflowers are still going strong, but they are different flowers from a month ago. Asters, fireweed, harebells, and columbine are all out in force now. I spotted another moose too, this time a female (cow), but she was but a speck in the distance by the time I got my iphone out. On my non-run days, I hike the trails to stretch my legs and check on my huckleberries. I say “my” huckleberries because I feel like we’re all good friends by now. And I’m still naming the porcini I find because there are so very few… well, thus far there have been all of two.


me in a field of noxious weeds (ox-eye daisies?)

the single ripe huckleberry, which i ate

a lone, handsome porcini named claudio



A large storm system has been sitting over us for a couple of days, delivering a lot of rain and much cooler temperatures. That’s both good (we need it) and bad (we don’t need it all at once, please!). So far there hasn’t been any major flooding – whew! I rather love the dreary, rainy days. It takes the edge off of summer for me and makes me feel like cooking again. Last week, I had asked my parents about a Chinese snack my Grandma used to make and they immediately rattled off how to make them. I translated their instructions into recipe form. It’s one thing to know how to make something, it’s something else entirely to communicate how to make it to someone who may or may not know how to cook. They called me the next day and excitedly informed me that when I came to see them later, they would demo how to make the snacks. It was really cute.

team effort

“daddy will show you how to do this right”



These are known as Chinese chive turnovers or jiu cai he zi. Chinese chives (or Chinese leeks) have a wonderfully garlicky flavor to them. They are some of my favorite Chinese greens. You can find them in Asian grocery stores that have well-stocked produce sections. Since my parents didn’t have any on hand, they used Napa cabbage and pork for the filling, but I got the gist of it. The pastry is made from a hot water dough similar to the kind you use for Chinese dumplings. Traditionally, the turnovers are made with Chinese chives, egg, and sometimes pork and sometimes glass noodles (mung bean thread noodles). They don’t have to be turnovers either. My parents demoed the pancake style, which is equally delicious. I’ll show you how to make both.

chinese chives, full of garlicky goodness

chinese chives, salt, ground pork, flour, sesame oil, soy sauce, vegetable oil (for frying)



**Jump for more butter**

weekend jollies

Sunday, April 13th, 2014

Recipe: strawberry cinnamon rolls

Jeremy and I usually spend our weekends working because that’s when all of our favorite places tend to be the busiest. But after a long day of shooting (for me) and editing a scientific paper (Jeremy), we needed to get out for a break. My idea of a break is exercise in the great outdoors. And they really were great that evening, touting some of the finest spring conditions I’ve enjoyed in a long while.


there were clouds all around except for one giant blue sucker hole above us

excellent snow (fast, yet good grip for climbing)

skiing back to the car, we ran into a few thin spots



And then we got 8 inches of snow on Sunday. I’m not complaining! We usually get a big dump of snow the day AFTER our local ski hill closes for the season. At least this time it was on closing day. My friend, Sarah, asked me on Friday what I was going to do now that ski season (she meant resort ski season) was drawing to a close. I smiled and said, “BACKCOUNTRY skiing!” That’s part of the reason I wasn’t freaking out about skipping closing day. I wasn’t skiing it because of that whole weekend-crowds-bad-timing-of-the-powder thing AND because I was busy making a mess at home. But what a delicious mess it was…

dough: flour, vanilla, milk, eggs, butter, sugar, salt, yeast

pour the yeast over the warmed milk

mix in the sugar, butter, eggs, salt, and vanilla



**Jump for more butter**