use real butter

Recipe: butterscotch and milk chocolate puddings

Were any of you able to catch the full moon this past weekend? Since the moon was at perigee (closest approach to Earth) for 2012, it appeared 14% larger and 30% brighter than typical full moons. Everyone was saying it would be a “supermoon”. For us, it certainly was if only for the fact that clouds were building all day, sitting like a giant cap on top of our region. Sheer luck and strategic planning gave us a tiny window from the horizon of the Great Plains to the base of the cloud deck. For all of ten minutes we were able to witness and capture something beautiful.

supermoonrise

As the moon disappeared into the clouds, I looked up from the camera and shouted, “I love it here!” We have good skies, clean air, quiet mountain roads, and a topography of mountains, foothills, and canyons that dramatically abuts a flat, expansive plain. The storm eventually committed itself on Sunday and brought a shower of wet, heavy snow upon us. Moisture is welcome now, in any form.

kaweah wanted to check out the snow

It was most definitely a super weekend – super moon, super snow, and I recreated a lovely treat I’ve enjoyed from Pizzeria Locale in Boulder (part of the grand Frasca dominion).

call it super pudding

Last month, I was on assignment to shoot a fun annual event in downtown Boulder – Taste of Pearl. Local restaurants, Colorado wineries, and shops on Pearl Street triple up to create 15 tasting stations for attendees to sample and peruse and mingle. It’s festive and lively. People get friendlier and friendlier as the afternoon progresses, I’m guessing because of the wine! As I was working, I didn’t eat or drink until the end. The fellas at Pizzeria Locale were handing out cute little cups of their butterscotch pudding. If you said “butterscotch pudding” to me in the past, I would have politely declined. After having sampled this butterscotch pudding twice (first time at the restaurant, second time at this shoot), I was SOLD. But you know me… something this good needs to be tested at Butter Headquarters.

vanilla, bourbon, milk, eggs, brown sugar, butter, salt, cornstarch

mix melted butter with the brown sugar and salt

I don’t develop recipes. I just don’t. That kind of activity makes me crazy and cranky. I seek out good recipes from trusted sources and proceed to test them out. After searching my library and looking online, I settled on David Lebovitz’ butterscotch pudding, because he puts BOOZE in his pudding. Whiskey, to be specific. I went to my wine and booze adviser (Jason at Boulder Wine and Spirits – he is the best) and grilled him about whiskeys. What is whiskey? Can I use bourbon instead of whiskey? What the heck is scotch? Jason deserves a batch of cookies just for putting up with me. In the end, I decided to save myself $30 and use the bourbon I already had.

whisk milk and cornstarch

whisk in eggs

stir milk into the brown sugar mixture

**Jump for more butter**

Recipe: almond jello dessert

There is snow out there. Oh yes, there is. I can find snow any time of year if I’m willing to climb high enough to get to it. Right now, you don’t have to go very far, but it helps to hop on a bike as some (not all) of the roads leading to the backcountry are clear (but not open to cars yet or ever). It’s the season for the bike-ski or bike-hike or bike-bike and I’m getting better at not crashing into things which is always a desirable skill.

lock (the bikes) and go (hiking)

marsh marigolds coming up streamside

plenty of snow and lots of windfall

I’m spending considerably more time on my bikes of late – both my mountain bike and my indoor trainer (also mountain bike – my engagement mountain bike). With local trails clearing up, we’re trail running in the mornings or evenings when it is a comfortable 45°F. It’s a matter of weeks before the high country trails clear out for hiking and backpacking. It must be spring! Of course it is. The Ass Reduction Plan (ARP) is in full speed. That’s one of the reasons we’ve been consuming fruit like nobody’s business. Well, that and the fact that I just got a Vitamix blender a few weeks ago. While I love my daily smoothie (strawberries, mango, orange, apple, blueberries, grapes, kale, and a little Good Belly and almond milk) I still thoroughly enjoy chewing actual fruit.

lychees, raspberries, oranges, kiwis, pears, grapes

When I was a kid, my dad would make the occasional Chinese dessert. I think my favorite was almond jello, which everyone served cubed with canned fruit cocktail and canned mandarin oranges. I’ve made almond jello from the packets you can purchase at Asian grocery stores, but like almost everything else you can buy in a convenient package, it’s pretty straightforward to make your own from scratch.

almond extract, sugar, agar agar, almond milk

stir agar agar into boiling water until dissolved

stir in sugar until dissolved

You can make almond jello with gelatin or agar agar (particularly if you are vegan). Gelatin gives an elastic result – like the jello with which most people are familiar. I found powdered agar agar at my local Whole Foods in the bulk section and the resulting jello was more brittle in that it yields more easily to the teeth and breaks apart with less effort. Agar agar is derived from red algae and commonly used in Asian desserts. My first introduction to it was a refreshing lemony version chilled on ice that my aunt served to me on a sweltering summer day in Pennsylvania.

add almond milk or regular milk

pour in the almond extract

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Recipe: homemade blueberry muffin lärabars

You may recall how I declared in a previous post that cherry pie was my favorite LÄRABAR flavor. I was prompted to try making them myself after picking my jaw up from the floor at Whole Foods when they rang me up for a dozen LÄRABARs. They carry a large assortment of flavors and I wanted to pack some with Jeremy for his meeting in South Africa back in February. It has become a routine to carry portable food with us since our graduate school days of cancelled flights and being stranded in airports when nothing is open.

cashews, dates, dried blueberries, lemon, vanilla bean

process the dried blueberries

One of the new flavors I tried was blueberry muffin. It has a bright and buttery flavor compared to the deep earthiness of the cherry pie LÄRABAR. I flipped the wrapper over and looked at the ingredients. Again – the beauty of the LÄRABAR is the simplicity of its components. I had everything on hand and set about replicating it. You may or may not encounter this, but when I ran the dried blueberries through my food processor, it looked like nothing happened to them. If you pick one up, you’ll see it is full of cuts, but still resembles an intact dried blueberry. No problem.

from the food processor: dried blueberries, cashews, dates

grate some lemon zest

scrape the seeds from half a vanilla bean

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