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drive this: pink cadillac

Wednesday, May 3rd, 2017

Recipe: raspberry syrup & raspberry pink cadillac margaritas

It’s rare that I plan ahead to shoot a relevant recipe and have a post ready before some holiday with an associated food theme. Honestly, I hadn’t planned this one at all because I don’t usually care. But it just so happens that Jeremy and I had been testing cocktail recipes (I made them, he drank them) and one was a margarita. That wouldn’t have meant anything except I heard mention of Cinco de Mayo on NPR and realized this would be a good and timely recipe to share with folks. Regardless of Cinco de Mayo, it’s a perfect cocktail for the summer season – a raspberry pink Cadillac margarita. The pink part comes from a raspberry syrup, which is straightforward to make and doesn’t have to break the bank. I like using frozen organic raspberries for the syrup because they’re much cheaper than fresh and the flavor is top notch because they are frozen when they are ripe and in season.


frozen raspberries, lemon, sugar, sugar, water

combine the raspberries, 2 tablespoons of sugar, and a cup of water

when the raspberries have broken down, add the rest of the water and the lemon juice

simmer for a few minutes



When you strain the seeds out, you can press on the fruit pulp to get as much out of it as you can, but doing so makes the syrup a little cloudy as opposed to clear. I’m okay with slightly cloudy because no one notices these things when you say the words “raspberry syrup”.

strain the solids out

about 2 cups of raspberry liquid

add 1 1/2 cups of sugar and boil

now you have raspberry syrup



**Jump for more butter**

not soon enough

Sunday, April 16th, 2017

Recipe: strawberries and cream malasadas

Okay, the confusion is over. Spring has sprung and is springing all over the place. I am okay with this. In fact, I’ve decided this year that instead of dreading summer and feeling like I’m walking under a broiler all day, I’m going to attempt to acclimate myself to the heat a little earlier. I’ll see if it makes summer more tolerable (probably not). I mean, I grew up in southern Virginia for 18 years and lived in Southern California for another 10. You’d think I’d be used to heat by now. One of my strategies includes baking loads of Neva’s treats while it is still cool – enough to get us through the summer so I don’t have to turn the oven on! Another plan is to ramp up my trail running now, while the temperatures are mild, so that I am not ramping up and adjusting to the hot weather at the same time. Lofty goals, I know. Should I fail, at least summer is a forgiving season.


neva likes all of the treats i’m cranking out

my mint is sprouting after an apocalyptic haircut

jeremy and i enjoying a backcountry ski (sans neva)

pasque flowers in full force on my trail run

the ball bounces higher (and so does neva) when the field is clear of snow



I’ve been following my friend, Jennie, as she documents her Year of Pie on Instagram. The other day, she made a strawberry pie because she couldn’t wait any longer for the berries to come into season. I hear ya, sistah. Strawberries are the ones that bust open the berry floodgates of summer because they arrive in spring, except they never seem to arrive soon enough. I can’t tell you how many weeks I’ve been scrutinizing the strawberries in the grocery store, squint-frowning at the ones that are more white than red. But this week, they are all beginning to take on that blushing hue. I’m probably jumping the gun by a couple of weeks, but the time has come for strawberries and cream malasadas.

water, vanilla extract, freeze-dried strawberries, flour, sugar, eggs, butter, salt, yeast, evaporated milk



The idea I had was to make plain malasadas (those fried Portuguese doughnuts you find in Hawai’i that are the very definition of ono kind grindz) and fill them with strawberries and whipped cream, but then I found some freeze-dried strawberries in my pantry and decided to make the malasada itself strawberry-flavored. Freeze-dried strawberries turn to powder when you crush them. Dried strawberries with the texture of raisins will not turn to powder, they’ll just get squashed – so don’t use those. If you have dried strawberry chips that snap when you break them, those might work if you can pulverize them to a dry powder. I got my freeze-dried strawberries from Trader Joe’s, but you can also find them in health food stores and I may have seen them in Whole Foods. I subbed a half cup of flour with a half cup of the strawberry powder. It’s pretty potent stuff.

crush the freeze-dried strawberries into powder

it should be a pretty fine powder

mix it into the flour



**Jump for more butter**

double your pleasure

Sunday, April 2nd, 2017

Recipe: double chocolate tarts

My in-laws were supposed to come out for a visit with us in Crested Butte last week, but had to cancel their trip at the last minute. When we host guests at our house, we pretty much clear everything off our schedule to entertain said guests. So we suddenly found ourselves with two days wide open and a little fresh powder on the mountain to enjoy.


and he did enjoy it

the clouds made way for a view of the town of crested butte below



Neva got to go for a couple of skate skis, an uphill ski on the mountain, and a run through our neighborhood up to the lake and back. All of this in addition to her daily training. She does rather well on paved paths and roads, but she is definitely more distracted on trails. Right now, we are toggling between snow and sunshine in the mountains, the trails in a constant state of melting out. I imagine that we’ll get to hit the real trail training with Neva soon, but until then, she’s doing alright. Meanwhile, the flowering trees are bursting with color down in Boulder and the rest of the flats. I must admit that the sight of that chartreuse spring green makes me a little giddy. I even opted for a trail run over a skate ski today, and found my first sign of local mountain spring.

the morning sun gets to work melting out yesterday’s snow

crabapple blossoms in boulder

an emerging pasque flower, the first to bloom in our mountains



In addition to the two open days we got as a result of the cancelled visit, we wound up with six extra chocolate tarts, which I had planned to serve as dessert. But chocolate tarts are easy enough to give away to neighbors. Go figure! This was the sixth batch of tarts I had made in the month of March. It all started when Eileen texted me as I was grabbing lunch in Steamboat Springs. She wanted to know if we’d be in Crested Butte the following weekend for a birthday dinner party for our friend, Wendy. It just so happened we WOULD be in town that weekend and was there something I could bring? Eileen suggested dessert, so I contacted Wendy’s daughters to get the scoop on her favorite flavors/desserts. Two things stood out: dark chocolate and raspberries. How about a dark chocolate tart with raspberries? Easy peasy, or so I thought.

cream, cocoa powder, flour, chocolate, powdered sugar, butter, more butter, grand marnier



I was fairly certain this recipe would work out, but I always make a point of testing a recipe before the real deal, just in case. Good thing I did. The crust, which seemed to behave nicely for just about everyone else in the world (it’s a recipe from Sherry Yard’s The Secrets of Baking), was a complete jerk. I suspect it has something to do with my high elevation, but it was quite frustrating to see it stick to the parchment during the blind baking. Luckily, I am friends with a lot of experienced and professional bakers – so I asked for advice on Facebook and got a slew of suggestions.

mix the flour and cocoa powder

beat the powdered sugar into the butter

add the flour and cocoa mixture

beat until just combined

wrap and chill



**Jump for more butter**