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    Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
    Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
    Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
    Ebook385 pages2 hours

    Apres All Day: 65+ Cozy Recipes to Share with Family and Friends

    By Kelley Epstein and Ron Fuller

    ()

    Read preview
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateAug 3, 2021
    ISBN9781797207872
    Apres All Day: 65+ Cozy Recipes to Share with Family and Friends

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      Book preview

      Apres All Day - Kelley Epstein

      INTRODUCTION

      When people hear that I was raised in the mountains of Utah but never learned any snow sports, they’re often surprised. It’s true though. I grew up playing in the snow, just not skiing or snowboarding in it.

      Some of my fondest childhood memories involve building snow forts, having epic snowball fights with the neighborhood kids, sledding with my brothers, and snowmobiling to our remote cabin in Wyoming. We played outside until we couldn’t feel our toes, our gloves were soaking wet, and our eyelashes were miniature icicles. It was the best. But do you know what I loved even more? Heading indoors afterward to warm up by the fire with a mug of hot chocolate and a handful (or two) of mini chocolate chip cookies. I suppose I learned to appreciate the art of après from a very young age!

      Fast-forward to my last semester of college, when I was waiting tables at night and spending more time at the bar than I probably should have been. I had no idea what I wanted or where I was going. But, at the risk of sounding cliché, that all changed when I met a boy (at the bar, no less). I fell head over heels for this guy who spent more time snowboarding than he did sleeping. Within months of dating he told me that he really liked me and saw our relationship going somewhere, but if I wanted to spend any time with him that winter, I was going to have to get better at snowboarding.

      I didn’t just get better. I got good.

      I tallied over a hundred days that season snowboarding and aprèsing during the day and waiting tables at a local restaurant at night. I had officially caught the powder flu and I was fully committed to the ski-bum life.

      That winter, I fell in love not only with the mountain and being on my snowboard, but also with the guy I met at the bar. We married a few years later on top of a mountain and have been chasing powder together ever since. We’re now raising our two boys to love the mountain lifestyle as much as we do. Skiing and snowboarding together is at the core of our family.

      If there is anything that rivals my family’s love of skiing and snow-boarding, it’s our love of eating. I come from a long line of accomplished home cooks. Growing up, food was always a major part of our family gatherings: Celebrations were centered around the kitchen table, and whether it was Sunday supper at my grandparents’, a birthday, or a holiday, there was always delicious, homemade food. This love of food and cooking has carried through to my present day: The kitchen is the heart of my home, and my heart is in the kitchen. It is and always has been my happy place.

      I never did get a real job after college. Instead, I took all of my restaurant experience and started a catering and private chef business. Cooking for vacationers and Park City locals has been the greatest gift. I get people at their best: energized after a day on the slopes and also very, very hungry. I also started a food blog, Mountain Mama Cooks, where I share ski-town fare and high-altitude baking recipes. The fact that I get to cook, write, and share my life as a mountain mama all while getting more than my fair share of ski days is a dream.

      For me, cooking and serving food has always been more about the connection, the act of sitting down to eat a meal together, rather than just the food. I think that’s why I love the idea of après so much. In fact, if you think about it, when you combine my passions—cooking and gathering over food, playing in the snow, and embracing ski-town culture—I’ve basically been in après training since my days of snow forts and cookies. It’s no wonder that I find myself writing a cookbook on the art of après. One of the best compliments I’ve ever received was from a close friend who said, "For being such a foodie, you are so not a food snob." It’s true. I will eat just about anything. It’s not that I don’t appreciate really good food; I just appreciate the idea of sharing food that much more!

      Après-ski is both a lifestyle and a mentality that is at the heart of mountain-town culture. It is a concept that locals take very seriously—almost as seriously as their skiing! It’s about connecting over a love of being outside and playing in the snow. It’s about storytelling. And, at its core, it’s about bringing people together through food and drink. Après represents a balance that I try to incorporate into my everyday life: When you ski hard, you get to eat hard!

      Even if you’re not a hard-core skier or snowboarder, it doesn’t mean you can’t eat like one. This cookbook isn’t so much about what you do before après as it is the actual après, you know? Since après literally means after, you could après after you go snow-shoeing or sledding. You could après after you read your book and watch the snow fall. You could après after you take a nap. No judgment here!

      You can literally après any time of the day.

      When I think about what I want to eat and drink when I après, it’s more of a feeling rather than any particular food. I crave something cozy, comforting, hearty, and shareable. Nothing fussy or complicated. You’ll find the recipes in this book are a reflection of just that. A huge part of cooking is owning and enjoying the experience, so feel free to take liberties with the recipes so that they work for your taste and whomever you’re cooking for. Whether you picked up this book because you love to ski or because you love to eat (hopefully, it’s both!), I hope you’re inspired to get out on the mountain and back in the kitchen.

      XO, Kelley

      ADJUSTING FOR HIGH ALTITUDE

      WHY ALTITUDE MATTERS

      Baking at high altitude is a piece of cake, said no one ever. Recipes developed at sea level (which is pretty much every recipe developed for magazines, cookbooks, and most blogs) can function differently at high altitude. All the recipes in this book are written for cooking at sea level so that they can be made anywhere, but I’ve provided High-Altitude Adjustments throughout for cooking above 3,500 ft [1,070 m].

      If you’ve ever baked at high altitude, then you’re likely no stranger to flat cookies, collapsed cakes, and dry baked goods. Trust me when I tell you that you are not alone. For someone who grew up baking at high altitude and has made somewhat of a career out of it, I still have baking failures. It’s just part of the game, unfortunately. High altitude affects more than just baking too. Something as simple as making rice can be frustrating, as it needs more liquid and cooking time the higher in elevation you go. Soups seem to soak up liquid faster than you can add it, and many casseroles and big pieces of meat can take longer to cook through.

      Don’t be discouraged though. Understanding why recipes turn out differently at high altitude is half the battle. Once you understand the why, the adjustments make more sense, and the more you cook and bake, the more confident you will become.

      Anything above 3,500 ft [1,070 m] is technically considered high altitude. In my experience, you don’t really start to see the effects until you get closer to 6,000 ft [1,830 m]. Without getting too technical, let me try to break down why cooking and baking at high altitude is different than at sea level.

      The main reason for kitchen failures at high altitude is due to the lower atmospheric pressure. As altitude increases, atmospheric pressure decreases.

      Decreased pressure affects recipes in three major ways:

      1 Liquids boil at lower temperatures.

      2 Moisture evaporates faster.

      3 Leavening gases expand more rapidly.

      These changes can affect your food and cooking in a variety of ways:

      Have you ever tried to cook anything in boiling water at high altitude? It. Takes. Forever. The boiling point of water decreases about 1°F [0.6° C] for every 500 ft [155 m] of gain above sea level, and that lower temperature means longer cooking. At altitude, any foods cooked in liquid take longer.

      Because there is excess evaporation at altitude, you may need to add extra liquid when cooking foods in water or stock. Moisture evaporation also has many ramifications on baked goods. They can be prone to sticking, and sugar becomes more concentrated. Some quick breads and cakes don’t set, or by the time they do, they’re too dry.

      When gas bubbles expand too quickly, baked goods rise before they can stabilize, which results in unstable baked goods. Often, that leads to collapse.

      WHAT YOU CAN DO ABOUT IT

      My home kitchen sits just below 7,000 ft [2,135 m]. Our ski condo where we escape to on the weekends is at 8,200 ft [2,500 m]. Many of my private chef clients live at elevations of up to 9,000 ft [2,745 m]. I’ve had a ton of experience cooking at altitude, so I can tell you, without a doubt, that there are no hard-and-fast rules when it comes to adjusting recipes for high altitude. I have a set of guidelines that I turn to when something goes awry. Success in the kitchen comes from playing around and often adjusting a recipe a few times until you get it right! With baking, I start by making one or two adjustments—usually decreasing sugar and leavening—and go from there. If you’re having difficulties with a recipe, use the following tables to troubleshoot.

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