ham, swiss, and egg brioche sandwich lemon soufflé recipe asian chicken salad with ginger dressing crested butte: bacchanale


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archive for sweet

a little something

Thursday, March 26th, 2015

Recipe: lemon soufflé

There was a surprise dump of 3 inches the other morning on the mountain at Crested Butte. 3 inches does not a powder day make, but with such a warm and dry March and a below average winter snowfall, we’ll take it! The fluff was nice while it lasted and the extra few inches will extend the lifetime of the mountain’s base as well as the nordic trails. I think in past years I would have despaired about the lack of active snowfall. However, having learned to skate ski this year, I could keep busy and get some great cardio workouts on the non-powder days since powder is not ideal for skate skiing.


jeremy takes an afternoon break for some turns

valley floor after a fresh snowfall



So unless the snow has melted to dirt, there is SOMETHING to be had. Jeremy was all sad trombone about the lack of powder because he brought his fat skis, but he cheered up when I mentioned that we can still skate or even classic. And while groomers aren’t especially exciting, it’s just fun to get outside into this beautiful high country. He can be an Eeyore at times, so I have to remind him that when life hands you lemons, you make lemon soufflé. Amiright?

eggs, butter, flour, sugar, powdered sugar, lemons, vanilla, milk

grate the lemon zest

juice the lemons

measured and ready to roll



**Jump for more butter**

getting after it

Wednesday, March 18th, 2015

Recipe: bananas foster

Winter is coming and going, but mostly it’s going. If I can stand on the deck at sunset in short sleeves, then winter is most certainly on her way out. The R-word has entered the forecasts… Rain. When I look toward the local ski resort from our house, I can see if there is weather over the mountain. But lately, the weather up the valley has been darker with more streaks. That’s rain.


a late evening surprise sunset



We are both wondering if we’ll be able to start lacing up our trail runners this month around here. April, sure. March? That’s a little disheartening. And even though the sun and atmosphere have conspired to kill our snowpack, we’re gonna ski until we can’t. Besides, you can always count on getting that 1-2 foot dump the day after the local ski hill closes for the season. And it always manages to snow on Mother’s Day. Plenty to look forward to. For now, we’ll make due with what we’ve got.

high sun at 5pm

great views of the surrounding high country

ready for some turns

time to ski out and get some dinner



I am adjusting with the seasons. Jeremy always puts the kettle on when we get home from skiing. He sweetly asks me what I’d like: hot cocoa, hot cider, tea? Something to warm me up from the cold. Except it hasn’t been very cold lately, so I politely decline and grab a glass of cold water – maybe drop two or three big ice cubes into it. That’s how stupidly warm it has been. Jeremy still likes a mug of hot coffee or hot tea and won’t transition to cold beverages until the dead of summer when you feel like your skin is going to go up in flames. This intermediate period is a good time for a compromise – hot and cold. Something for everyone. Like bananas foster!

vanilla, rum, amaretto, butter, brown sugar, cinnamon , salt, bananas

quarter the bananas

it goes quickly, so get your mise en place!



**Jump for more butter**

fluff puff stuff

Wednesday, March 11th, 2015

Recipe: chocolate cinnamon hazelnut cacao nib meringues

Well, I finally overcame my issues with square photos, took the plunge, and got an Instagram account. You can find me and my random shenanigans over at @jenyuphoto. Rather than bore you with stories of skiing slush and trouble shooting our broken washing machine, let’s talk about meringues. I’m specifically referring to giant palm-sized clouds of sugar. While the huckleberry meringues were beautiful to look at, it felt like I was just biting into a big puffball of sugar with a veneer of huckleberry sauce. So I got to thinking about and researching other flavors and textures.


superfine sugar, cacao nibs, toasted hazelnuts, egg whites, cocoa powder, ground cinnamon, salt



I found a recipe on Leite’s Culinaria for chocolate cinnamon meringues as big as the ones I made based on Ottolenghi’s recipe. It’s a similar technique, too – pouring hot sugar into the egg whites. This is what creates the chewy interior of the meringue (which I love). The bitter, earthy, and spicy flavors of unsweetened cocoa powder and ground cinnamon would temper the sugary sweetness of the meringue. Then, taking a cue from another Ottolenghi recipe (the pistachio-rose meringues), I decided to coat the base of each meringue with a combination of chopped toasted hazelnuts and cacao nibs. It sounded like a good combination in my brain.

ready to bake the sugar

whisk the cocoa powder and cinnamon together

chop the hazelnuts

toss the hazelnuts and cacao nibs in a bowl



**Jump for more butter**