Martini Madness

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Martinis galore at last year's cocktail celebration. (Photo courtesy of Douglas Thompson)

If you’re feeling a little hung over from all that revelry on New Year’s Eve, martinis might not be exactly what you want to see right now.

But just think: You have eight days to recover before the Martini Madness Challenge 2009 rolls around at the Saddles Steakhouse at MacArthur Place Inn & Spa in Sonoma.

The Jan. 9 event (5 p.m. to 7 p.m.), part of the Sonona Valley Olive Festival, will feature 10 bartenders from various Sonoma Valley restaurants and bars presenting their top martini for judging.

Enjoy the fruits of their labor (shaken or stirred?), along with appetizers and live music. Tickets are $40 per person ($45 at the door). There’s also an $85 option that includes entry to the Martini Madness festivities, plus a three-course dinner at Saddles.

Purchase tickets here.

For more fun Sonoma Valley Olive Festival events, head to Ramekins Culinary School’s Vineyard Room in Sonoma on Jan. 24 to partake in the annual Feast of the Olive Dinner. A host of chefs will prepare a five-course feast inspired by olives, with matching wine pairings. The chefs will work in teams of two to prepare each course using local, artisan olives and olive oils.

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A Visit to Penzeys in Menlo Park

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Can't wait to try the jar I bought.

Much like a visit to a neighborhood bookstore, a trip to Penzeys’ new Menlo Park store will have you happily perusing the shelves while losing all track of time.

The new store, which opened at 771 Santa Cruz Ave. in late November, is the Wisconsin-based spice giant’s first Northern California outpost.

Since opening in 1957 in Milwaukee, the company has become a mail-order phenomenon, with cooks nationwide clamoring for its more than 250 herbs, spices, and seasonings.

The Menlo Park store already seems to be a hit. When I visited on a Tuesday afternoon, about 10 customers were browsing their way through the small store. Employees behind the counter said the holidays have been quite busy, with customers loading up on spice gift assortments.

Find super long vanilla beans, and vanilla sugar, among the items for sale.

What I especially love about the store is how informative the simple displays are. You’ll find apothecary jars on each shelf, containing a large sample of the spices contained in the surrounding smaller jars for sale. On the outside of each apothecary jar is a short description of each herb or spice, where it comes from, and suggested culinary uses. Best yet, you can uncap each large jar to take a whiff of what’s inside.

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Playing It Sweet and Safe

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In these uncertain times, we long for stability. We crave comfort. We want reassurance.

What we need, dang it, is pudding.

Bradley Ogden’s butterscotch pudding, to be precise.

It’s a taste of nostalgia, of a better era, of more flush times. It’s a sweet, creamy spoonful that goes down ever so easily, unlike each morning’s painful headlines. And it’s got a touch of real booze in it. How many of us couldn’t use a bit of a buzz these days to calm our anxieties, right?

This classic dessert, that’s thick as all get out, and a real mouthful of butterscotch flavor, can be found on the dessert menus of the various Lark Creek Restaurant Group establishments, of which Ogden is a founder.

In the original recipe by Ogden’s mom, the pudding is baked in individual ramekins in a water bath. The restaurants make their pudding in one large pan in a water bath, then strain the baked pudding through a chinoise, before serving it in tulip glasses. By straining the pudding, you get rid of the thin, darker skin that forms on the pudding after baking. It also results in a pudding that’s a little less dense in texture.

Since the skin doesn’t bother me, and because I like the pudding at its very thickest, I cook mine with the individual ramekin method sans sieving post-baking. It’s the way Ogden’s mom made it, and the way he prefers it, too.

Make a batch of this awesome butterscotch pudding, and welcome 2009 with a sure thing.

The pudding needs to be made a day ahead of serving, as it needs time to chill and set up in the refrigerator. Covered with foil, the pudding will keep in the refrigerator for about 3 days.

Butterscotch Pudding

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Cocktail Time

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The citrus-infused Waverly Place Echo cocktail.

Want to make New Year’s Eve extra special?

Then, serve one of mixologist Scott Beattie’s incredibly creative, incredibly satisfying cocktails. When he helped open the posh Healdsburg restaurant, Cyrus, Beattie created a whole menu of irresistible cocktails made with artisan liquors, heirloom produce, fresh herbs, and unique housemade garnishes.

My husband and I were lucky enough to nab a seat at the elegant, serene bar one evening when Beattie was there, mixing the cocktail concoctions, himself. I remember a gentleman sitting a few seats away, who took his first sip of Beattie’s glorious Autumn Apple cocktail. The man leaned back in his chair with a dreamy look on his face. “This is the best thing I’ve ever tasted,” he declared.

Some of the ingredients for the cocktail above: (back row, left to right) satsuma mandarin and Meyer lemon; (front, left to right) Kaffir lime leaves, Szechuan peppercorns, and star anise.

When my husband ordered one, and we each took our first sip, we knew what he meant immediately. It was the freshest tasting, and most balanced cocktail I’d ever had.

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Cupcakes Redux

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OK, admit it: You’ve been going through withdrawal, haven’t you?

After all, it’s been two whole months — yes, more than 60 days! — since I last wrote about cupcakes, and last hit you smack dab with frosting photos.

Consider this my after-Christmas gift to you. Heck, I know I can sure use some cupcakes right about now.

I’m not the only one. I recently dragged — though, believe me, it didn’t take much effort — 5 Second Rule with me to Icing on the Cake in Los Gatos. She’d eaten the cakes before, but had never been to the bakery. Me? I’d been to the bakery, but not for almost a year.

It’s a full-service bakery with a wide array of treats, including about a dozen different kinds of cupcakes offered each day, ranging in price from $2.75 to $3.75.

5 Second Rule, who has a household of four, bought two cupcakes. Me? Despite having a household of only two, I toted home five — yes, count ’em, five — cupcakes. What can I say except that it’s in the name of research, of course!

(Clockwise, from back): Peanut butter, caramel, and gingerbread cupcakes.

All of the cupcakes were moist. Always a good start. And all were pretty darn sweet. Not always the ideal thing to be.

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