use real butter

Recipe: chocolate pudding

It’s nice to be back in Crested Butte, even if only for a long weekend. The air here stays nice and chilly. Even on a bluebird day, we’re still below freezing and overnight temperatures dip to double digits below zero (°F). That helps to preserve the lovely snow for days on end. It’s winter done right. We tele the mountain in the morning and skate the trails in the afternoon. When it’s a powder day (more, please!) the mountain is where it’s at. On the non-powder days, we make use of the fantastic 55-km network of nordic trails that connect our neighborhood, town, Mount Crested Butte, and the beautiful Slate River Valley. Nothing takes the edge off a hard workout like solitude and beautiful scenery.

one of the many things to love about crested butte

skiing up the snowy valley

mount crested butte and the slate river

Jeremy and I basically packed our laptops and our skis for Crested Butte: to work and to play for a few days. Oh, I also brought chocolate pudding. It all started when I purchased a container of Trader Joe’s Belgian chocolate pudding for Jeremy last month during the holiday cookie baking frenzy. The cookies were off-limits until the distribution had been completed, so the pudding was intended to satisfy any sweet cravings he might have gotten during his finals-grading marathon. It wasn’t until I was flipping through my latest issue of Fine Cooking that I found a simple recipe to make my own dark chocolate pudding.

you’ll need: cream, milk, sugar, eggs, cocoa powder, salt, cornstarch, vanilla

Having made chocolate pudding before, the one step that turns a simple recipe into a not-so-simple recipe is chopping chocolate. I don’t like chopping chocolate. It makes a mess because our air is so dry and the electrostatic charge sends tiny shards of chocolate clinging to all possible surfaces (think iron filings in the Wooly Willy toy). But this recipe doesn’t require the chopping of chocolate – woohoo! It’s based on cocoa powder, so make sure you get a good quality cocoa powder.

sift the cocoa, cornstarch, and salt together to avoid lumps

whisk the cream in completely

stir in the yolks (it will be thick, be patient)

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Recipe: boozy mississippi bourbon mud pie

Mud is the one thing that can get us down around here. Mud is not snow and it is not firm trail. You can’t ski it, you shouldn’t be riding it (mountain bikes really tear up muddy trails), and it kinda sucks to hike or run it. But we do hike and run in the mud because we try not to let it keep us from getting outside. Plus, the mud around here is more annoying than terrible – we have lots of rocks which makes for firmer ground. It’s nothing like what we’ve encountered in the backcountry of New Zealand. Holy hell. New Zealand mud can swallow you whole. Right now, patches of debris are cropping up along the nordic trails and the parking lot at our local hill is dirt and mud.

But this week, we discovered that not all mud is bad. At least, not mud pie. And by mud pie, I mean Mississippi mud pie. It all started because I wanted to know what a mudslide was. It’s a cocktail more akin to melted ice cream with lots of booze. But thanks to the interwebz, I was immediately diverted to mud pies. What’s a mud pie? My Crested Butte neighbor’s daughter was making mud pies with her friend one rainy day, but that was with real mud. The more I read about mud pies, the more intrigued I became. Then I found this recipe that adds BOURBON and I knew it was my destiny.

the crust: sugar, butter, salt, oreo cookies (without the creme centers)

place the cookies in a food processor and pulse to a fine crumb

mix with sugar and salt

You can use chocolate wafer cookies for the crust, but I couldn’t find any and I happened to be passing through Trader Joe’s where there were boxes upon boxes of TJ’s chocolate Joe Joe’s. If you need to make this dessert gluten-free, use the gluten-free TJ’s Joe Joe’s or some other equivalent brand. Nifty. Because I prefer a slightly higher crust-to-filling ratio and because the pie dish I used is deeper than my other dishes, I increased the amount of crust ingredients by 20%. There is no baking involved, just good old melty butter.

stir in the butter

pour the crust into the pie plate

press into the bottom and along the sides

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Recipe: toasted coconut custard tart

It’s been snowing on and off since last week. Exciting, right? But you can’t go ski just any snow. We had received several inches of fluffy, dry snow on top of bare ground, which meant there was no base to speak of. Rather than being overeager and rutting my skis, I opted for a trail run when we finally got out of single digits. I’m so glad I waited, because the sun came out and helped pack down the snow on the trails, and then we got more snow. What a lovely pair of words… MORE SNOW. Despite 11°F and nasty winds over the weekend, we got our first ski tour of the season in (rather late) and it was fantastic!

rosy sunrise

the sun is far more welcome in winter

jeremy makes his way through snowy trees

so happy that winter finally decided to show up

Snow on the ground is a wonderful thing. Jeremy and I began longing for ski season about 2 weeks after our last ski tour in mid may. Despite all of the trail running and hiking and biking and backpacking of summer, I feel like I’m stronger in winter. I burn more calories, too! We don’t feel as guilty indulging in a little dessert during the cold weather months. But even if you aren’t a ski dork like me, I tell you what – this toasted coconut custard tart is worth making and eating. Just give yourself an extra hour of walking.

for the tart crust: egg, butter, salt, flour, confectioner’s sugar

pulse the butter into the dry ingredients

drizzle in some egg yolk

the dough should clump together, but remain grainy

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