[1] Marzipan-like almond pancakes (photo © Target).

[2] One of our favorite mascarpone brands (photo © Vermont Creamery).

[3] Marzipan is a popular confection in Europe (photo © Neuhaus Chocolates).

[4] Here’s a recipe to make your own marzipan, from Plating Cravings (photo © Plated Cravings).

Does Mom like marzipan? Whip up some of Giada De Laurentiis’ mouth-watering almond pancakes for Mother’s Day.

There’s no marzipan in the recipe, but the almond extract evokes the flavor. And you can garnish the stack with a small piece of marzipan.

Light and fluffy, sweet and nutty, this is a stack for special celebrations.

The recipe comes from Target’s website, A Bulls Eye View. You can see step-by-step photos here.

January 12th is National Marzipan Day and September 26th is National Pancake Day.

> The history of pancakes.

> The different types of pancakes, a photo glossary.

> The year’s 7 pancake holidays.

Below:

> What is marzipan?

> The history of marzipan.

> Almond paste vs. marzipan.

> The year’s 8+ almond holidays.
 
 
RECIPE: GIADA DE LAURENTIIS’ ALMOND
PANCAKES

Ingredients For 16 Pancakes

 
Preparation

1. COMBINE the mascarpone, water, sugar, almond extract, and vanilla extract in a food processor. Process until mixture is smooth.

2. ADD the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.

3. PREHEAT a griddle or large, non-stick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter.

4. WORKING in batches, pour ¼ cup of batter per pancake onto the griddle. Cook for about 1½ minutes on each side, or until golden. Repeat with remaining butter and batter.

5. ARRANGE pancakes on a platter. Serve with maple syrup and fresh raspberries.

 
WHAT IS MARZIPAN?

A paste of sugar and ground almonds, marzipan originated in Asia some 1,000 years ago. It is believed to have reached Europe via Spain, brought by Arab traders.

Marzipan grew quickly in popularity with royalty and the wealthy. It was only at the beginning of the 19th century that sugar became affordable and many more people could enjoy marzipan (as well as other sweet treats).

Marzipan is used as a pastry filling and was traditionally popular in wedding cakes as a layer on top of the cake and under the fondant.

It has more sugar and can be eaten directly as a confection, while almond paste cannot be eaten directly but is used as an ingredient, mixed with sugar.

Marzipan is also molded and tinted to resemble fruits, animals, and other fanciful shapes.

Marzipan is not just an almond confection:

Pistachio marzipan is another popular form, most often used to fill chocolates†.
 

[5] Mozart Kugeln. This variety is produced by Mirabell (photo © Mondelez International).
 
 
 
THE HISTORY OF MARZIPAN

The origin of marzipan is disputed. One camp says that the sweet is believed to have originated in Persia (present-day Iran) and was introduced to Europe through the Turks.

We know that marzipan became a specialty of the Baltic Sea region of Germany. In particular, the city of Lübeck, Germany, claims that marzipan was created there in the 15th century.

Their story is that during a famine when flour for making bread became scarce, the senate of the city of Lübeck ordered bakers to create a replacement.

Using eggs, sugar, and ground almonds instead of wheat flour, the bakers created marzipan.

Lübecker marzipan manufacturers like Niederegger still guarantee their Marzipan to contain two-thirds almonds by weight.

The Book of One Thousand and One Nights, a collection of tales that began in the early 8th century (and was added to up through the 13th century), tells of an almond paste eaten during Ramadan and also as an aphrodisiac [source].

Other sources establish the origin of marzipan in China, from whence the recipe traveled to the Middle East and then to Europe through Andalusia [source].

Truth to tell, we may never know the origin. However, it is not difficult to believe that marzipan originated in different places.

Anyone with almonds or pistachios to grind and blend with sugar or honey could have created it, subsequently adding egg whites to create a better texture.

Subsequently, they’d have discovered that marzipan holds a shape easily, and can be molded into specially-shaped confections.

The next discovery may have been that marzipan keeps cakes fresher longer. Like fondant, it can substitute for icing on wedding cakes, fruitcakes, and others, where it seals in moisture.

With elaborate cakes, this allows the baked layers to remain soft while the decorations are applied, which can take days.
 
 
ALMOND PASTE VS. MARZIPAN

Both almond paste and marzipan are made from almonds, sugar, and egg whites. But almond paste has twice the amount of almonds in it compared to marzipan, and less sugar.

In European and American cooking, both are exclusively used in sweet applications.

 
 
THE YEAR’S 8+ ALMOND HOLIDAYS

 
Plus:

August 31: National Trail Mix Day
 

[6] Dominosteine (domino stones†) are German holiday specialty: a bottom layer of gingerbread (Lebkuchen), a middle layer of sour cherry jelly, and a top layer of marzipan, enrobed in dark chocolate (photo © ).
 
________________
 
*These famous marzipan candies are not almond marzipan. While marzipan traditionally and most commonly refers to an almond-sugar paste, the term can also describe the technique of making any nut-sugar paste. Pistachio marzipan is prepared in the same way as traditional almond marzipan, just with a different nut. You’ll also find other nuts, like hazelnut marzipan and walnut marzipan, in European confectionery traditions.
 

The green color of pistachio marzipan is made with food color. Pistachio nuts are beige. At some point around the 19th century, likely in Italy, confectioners began to color pistachio-flavored sweets—gelato, macarons, marzipan, etc.—green, likely so they could be distinguished from other beige-colored flavors (some artisans simply leave the natural beige color).

†Why are these soft sweets called steine, German for stones? It’s a German convention for certain types of small, block-shaped confections—it does’t mean they’re hard like stones.
 
 

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Unlike turkey for Thanksgiving or ham and lamb for Easter, there are no “traditional” Cinco de Mayo foods. Anything Mexican or Tex-Mex goes.

What is a regional holiday in Mexico commemorates the 1862 victory of a small and poorly-equipped Mexican militia led by General Ignacio Zaragoza Seguin over the much larger French army at The Battle Of Puebla. It temporarily stopped the French invasion of the country.

Cinco de Mayo is actually a bigger event in the U.S., thanks to promotions from Mexican restaurants and Americans’ love of Mexican food.

If you don’t want to go all-out, you can have salsa, chips and a Margarita or a Mexican beer at home. Or, make a warm, creamy queso dip (queso is the Mexican word for cheese), also known as chile con queso.

Cheese has always been a costly ingredient. To stretch the cheese, some clever cook added chopped vegetables.

In the best recipes, a semisoft cheese is melted into a smooth mixture with, for example, sour cream and/or butter for a smooth texture and cornstarch for body. Chopped vegetables or salsa are added for “stretch” and flavor.

Shortcut recipes mix a block of Velveeta or American cheese with a can of Ro-Tel Tomatoes & Diced Green Chilies. Instead of processed cheeses like these—or buying supermarket brands made with them—whip up your own, more flavorful, queso dip with asadero, Cheddar or Jack cheese.

Asadero is a semisoft cheese often used for melting: a smooth, yellow cheese reminiscent of Provolone, with a bit of zest and tang. It’s often sliced or shredded to use for quesadillas or other sandwiches, and it’s a favorite for nachos and queso dips.

Check out the different types of Mexican cheeses.

Here’s a recipe adapted from The Homesick Texan Cookbook by Michelle of BrownEyedBaker.com:

Ingredients For 2 Cups

 
Plus

2. WHISK the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes.

3. REDUCE the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftover queso can be refrigerated for up to 5 days, and reheated when you’re ready to serve.
  

Fresh strawberries dressed up for Cinco de
Mayo. Photo courtesy Harvard Treat
Boutique.

For snacks or desserts, dip fresh strawberries in melted chocolate and decorate in festive colors: aqua, pink, purple or lavender and yellow, for example.

Start with this easy recipe for chocolate-dipped fruit.

Then use decorator icing to pipe squiggles and dots

You can also tint white chocolate pink with food color, and use colored sanding sugar (recipe).

Ingredients

 
Preparation

1. SIFT together sugar and cream of tartar.

2. BEAT in 4 beaten egg whites with an electric mixer. Beat for about 5 minutes or until the mixture is thick enough to hold its shape.

3. DIVIDE the icing and tint with desired food colors.

Thinking ahead to Mother’s Day food, our colleague Hannah Kaminsky created this “heart-felt” endive salad recipe by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp.

Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans.

A bright, punchy, yet delicate dressing of grapefruit and cayenne gives the salad some kick, without smothering the vegetables’ subtle nuances.
 
 
RECIPE: HEART-FELT ENDIVE SALAD

Ingredients

 
For The Dressing

 
Preparation

1. MAKE the dressing first so that it’s ready to go when you are. Simply whisk the grapefruit juice, maple syrup, and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

2. CUT off and discard the woody bottoms of the endive; separate the leaves. Toss them in a large bowl along with the artichokes and hearts of palm.

3. CUT the strawberries into heart shapes: Slice them in half, and then cut a triangular notch from the top. Add the berries to the bowl, along with the hemp hearts.

4. DRIZZLE on the dressing, toss thoroughly to combine, and coat all of the vegetables. Finish with the fresh herbs. Serve immediately.
 
Here’s another recipe with artichoke hearts and hearts of palm.
 
ABOUT HEMP HEARTS

When most Americans hear “hemp,” they think of a particular species of Cannabis, used as a recreational drug. However, a second species of hemp has long been used for fiber and rope-making, and a third for hemp seed and hemp oil, which are made into a broad variety of food products (more about culinary hemp).

Hemp seeds make it easy to add omega-3 and -6 essential fatty acids, protein, and fiber to your diet. Just sprinkle them like a spice or herb on cereal, salad, vegetables, yogurt and other foods. In addition to the nutrition, it adds a rich, nutty flavor and a light crunch.

Hemp Hearts, marketed by Manitoba Harvest, are the most nutritious part of the hemp seed. Some people like to eat them straight from the bag. And, unlike whole hemp seed, they don’t need to be ground in order to release their nutrition.

Hemp seeds provide 10 grams of complete, plant-based protein per 30 grams (3 tablespoons). According to the World Health Organization, the ideal ratio of omega-6 to omega-3 essential fatty acids is 4:1; the naturally occurring ratio in Hemp Hearts is 3.75:1. Hemp Hearts contain more protein and omega-3 and -6 essential fatty acids and fewer carbs than a similar serving of chia or flax seeds.

[1] A bouquet of colors and flavors. Endive salad recipe and photo courtesy Hannah Kaminsky | Bittersweet Blog.

[2] Hearts of palm (photo © Trikaya).

[3] Artichoke hearts (photo © La Tienda).

[4] Hemp hearts (photo © Manitoba Harvest | Facebook).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Earth Day, initiated on April 22, 1970 and celebrated annually, is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act and many other groundbreaking environmental laws soon followed.

There are many things each of us can do to “save the planet” and its precious resources. Today, we’ll raise some awareness about your seafood choices.

The Food and Agriculture Organization of the United Nations reports that 80% of the world’s fisheries are fully exploited, with the stock overfished, depleted or recovering from depletion. With seafood growing in demand, it’s critical to get on board to reverse this trend and build a more responsible seafood supply chain.

You can do your part by purchasing sustainable seafood, both for home consumption and at restaurants. Here’s your best resource for understanding what’s sustainable:

Grilled octopus is a favorite of many, but it’s
not a sustainable seafood. Instead, consider
squid (calamari). Photo courtesy Scarpetta
Restaurant | Beverly Hills.

Some retailers and restaurateurs act sustainably, by offering only sustainable choices and/or displaying the color-coded sustainability ratings. Whole Foods, for example, does both and no longer carries red-rated species. Other retailers and restaurants give consumers what they want, regardless of how it impacts the environment or the future of the species. For the most part, it’s up to you to ask or look it up.

FOLLOW THE RATINGS

There are independent, nonprofit organizations (see below)that constantly monitor the species and rate them as to sustainability. What is sustainable changes on an ongoing basis, due to the wax and wane of the seafood stock and environmental conditions. These ratings apply to both wild-caught and farmed fish:

 
The guides also provide alternatives for red-rated species. For example:

 
So make ocean-friendly choices. By purchasing seafood that is green or yellow rated, you will enjoy something delicious and feel good that you’re doing your part to ensure the supply of seafood for future generations.

 
Learn more about sustainability from these two rating organizations:

 
Here are more ways to subtly change your diet to save our planet.