Nipples of Venus: Chocolate ganache truffles from Forestville chocolatier Guy Daniel’s of Gandolf’s Fine Chocolate. Available online at gandolfsfinechocolate.com or on Saturday mornings at the Santa Rosa Farmer’s Market.
Better Than Sex Hot Fudge Sauce: Creamy fudge sauce made with chocolate, cream and vanilla. Available at Patisserie Angelica, $5. 6821 Laguna Park Way, Sebastopol, 827.7998.
Palet: Solid choclate truffle with a coconut black tea infusion. $8, Patisserie Angelica.
Dark Chocolate Caramel lollipop: $4.50, Patisserie Angelica
Raspberry Truffles infused with raspberry puree, $1.75 each, Patisserie Angelica
Peanut Envy in a purse: Peanut caramel with organic peanut butter and grey sea salt, $5, Patisserie Angelica.
Chocolate Covered Crickets: Farm-raised crickets enrobed in chocolate, www.flukerfarms.com.
Ice cream cupcake filled with sweet cream or cake batter ice cream available at Cold Stone Creamery,
Baked oysters with artichoke, leek and smoked bacon. Stark’s Steakhouse, 521 Adams, Santa Rosa, 546-5100. $9.99 for six.
The recipe couldn’t be simpler (and doesn’t include any specific measurements in the cookbook). The gist of it: Cover the bottom of a greased baking dish (I used a 9X9 pan) with frozen tater tots. On top of that, layer sour cream, pats of butter (about 1/2 a stick, but to your liking), shredded cheese (I used a bag of pre-shredded cheddar) and cooked crumbled bacon. Bake at 350 degrees, covered with aluminum foil for about 45 minutes. Remove the foil and cook for an additional 10 minutes uncovered. Serve. Brent Farris from KZST thinks it would be good with caramelized onions added in.