[1] Top a pizza with your favorite antipasto ingredients (photo © DeLallo).

[2] You can add antipasto meats to the vegetarian recipe below. In photo: sweet soppressata, hot soppressata, Genoa salami, prosciutto (photo © Williams Sonoma).

[3] Provolone, a classic Italian cheese, often served cubed on an antipasto platter (photo © Castello Cheese).

[4] We prefer the pepper bite of arugula to spinach (photo © Good Eggs).

There are currently 12 pizza holidays in the U.S. (see the list below). The third Friday in May is National Pizza Party Day. You’ve got a few days to plan your pizza party.

It can be as simple as a homemade pizza at home with store-bought dough.

Check out the recipe below for Antipasto Pizza, is vegetarian as shown (photo #1), but can have added prosciutto or other Italian cured meat (photo #2).

Not to mention, 50 more pizza recipes to suit every palate.

> The history of pizza.

> Pizza trends in the U.S.
 
 
RECIPE: ANTIPASTO PIZZA

DeLallo made this pizza using fresh spinach, their Italian-Style Pizza Sauce, dough from their DeLallo Pizza Dough Kit, and Provolini Antipasti, a jarred medley of cubes of provolone cheese, tender button mushrooms, black and green olives, and sweet red peppers, in canola oil.

We preferred to use the ingredients we had on hand: pitted black Nicoise and pitted green Castelvetrano olives, a jar of roasted red peppers, and fresh mushrooms.

And while the original recipe called for baby spinach, we preferred the peppery bite of baby arugula.

You can also use Italian antipasto meats: prosciutto, soppressata, and different types of salame.

To spread the flavor, cut them into strips.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 450˚F. Shape the pizza dough for a thin crust. Place on a greased baking sheet or pizza pan and bake for 5 minutes.

2. REMOVE from the oven and top with sauce, cheese, and antipasto ingredients. Bake for 15 minutes, or until golden brown.

3. TOP with fresh arugula or spinach leaves and serve.
 
 
THE YEAR IN PIZZA HOLIDAYS

Whether you get a takeout pizza, go to a restaurant, or make your own, mark your calendars for:

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

Every so often, a gift comes along that is truly a special occasion. More than a box of fine chocolates or great cookies, in this case, it’s a cake: Lady M’s Peach Cobbler Mille Crêpes Cake.

The cake is a limited edition for the month of May, making it even more special. We’ve tasted upwards of 10 flavors of Lady M’s Mille Crêpes Cake, and this is an unusual, delightfully surprising variation.

Bravo to Lady M! We’re so happy that we had the opportunity to try the Peach Cobbler Mille Crêpes Cake.

This special flavor is available for pick-up at Lady M boutiques in New York City and Southern California. More about it follows.

> The history of the Mille Crêpes Cake.
 
 
PEACH COBBLER MILLE CRÊPES CAKE

Silky smooth, the 20 layers of impossibly thin, delicate, handmade crêpes are filled with a special version of Lady M’s pastry cream made with blonde chocolate (more about that below) and flecked with peach pieces.

Another feature that makes this crêpes cake different from the other Lady M flavors is the toppings: succulent sliced, glazed peaches in the center and a finely-grained, cinnamon-accented streusel* around the edge.

While the pâtissier calls it a “vanilla crumble,” we know cinnamon-accented streusel crumbs when we see them and taste them! For us, the crumbs make the flavor profile more crumb cake than cobbler—a traditional cobbler is topped with biscuit-like “cobblestones” (see the difference here).

But call it whatever, we have no complaints. Just give us another slice, please!
 
 
AN IMPORTANT CAUSE

The new cake flavor is inspired by the classic Southern dessert, Peach Cobbler, and was created in collaboration with “The Real Housewives of Beverly Hills” star Sutton Stracke, a Georgia native.

In honor of Mental Health Awareness Month (May), 10% of all sales of the Peach Cobbler Mille Crêpes Cake will be donated to NAMI, the National Alliance on Mental Illness.

It’s an organization that’s near and dear to Sutton and her family.

NAMI is the nation’s largest grassroots mental health organization dedicated to improving the lives of individuals and families affected by mental illness. The partnership with Lady M will strive to have a positive impact by emphasizing the importance of speaking out about mental health, and aligns with Lady M’s mission to “Share Cake, Share Happiness.”

And the happiness?

Just take a bite!
 
 
WHAT IS BLONDE/BLOND CHOCOLATE?

Blonde chocolate, also known as caramelized chocolate and toasted white chocolate, is a relatively recent addition to the types of chocolate: the classic dark (1847), milk (1875), and white (1930) varieties and the newer ruby chocolate (created by Callebaut, it was launched in 2017, five years after blonde chocolate in 2012—see photos #6 and #7).

> The history of chocolate.

Blonde chocolate is cooked white chocolate which uses the Maillard reaction† to create a caramel-like flavor and a tan hue (photo #6).

In addition to cooking finished white chocolate until the Maillard reaction occurs, blonde chocolate can be made by using “caramelized” milk powder (i.e. milk crumb) in the initial recipe. Either way, the flavor of the milk used to make the chocolate is changed.

Created by Valrhona Chocolate and trademarked as Blond® chocolate, the new flavor was introduced by Valrhona under the product name Dulcey.

Blonde chocolate was created by accident. Frédéric Bau, the executive chef and director of Valrhona’s Ecole du Grand Chocolat, had melted white chocolate in a bain-maire (water bath) for a demonstration. He inadvertently left the remaining chocolate on the stovetop overnight.

Coming back to the kitchen some 10 hours later, he found that the melted chocolate had turned light tan in color and gave off aromas of shortbread, caramelized milk, and unrefined sugar.

He found the result of his oversight to be delicious and set out to recreate it as couverture chocolate and produce it on a larger scale. (It took eight years to perfect the recipe.)

Valrhona’s Blond/Dulcy has 35% cacao solids chocolate, a unique blonde color, and, per the brand, intense biscuity notes, a light sugar taste with a hint of salt, and a creamy texture.

Whether it’s used for bars, bonbons, or in pâtisserie, blonde chocolate pairs beautifully with caramel, toffee, and hazelnut flavors, and with mildly acidic fruits such as apricot, banana, and mango.

If you haven’t yet tasted blonde chocolate, it’s easy to pick up a bar at Amazon.

While you’re at it, if you haven’t had ruby chocolate, pick up a bar of that as well.

Different artisan chocolate makers use Valrhona’s couverture to create their own blonde chocolates.

> See our Chocolate Glossary for more chocolate types and terms.
 
 
ABOUT LADY M

Lady M is a New York City maker of luxury confections, with more than 50 boutiques worldwide. Established in 2001, Lady M is the creator of the world-famous Mille Crêpes Cake. Lady M marries French pastry techniques with Japanese sensibilities, resulting in delicate cakes that are a touch sweet and perfect for every occasion. All cakes are handmade and prepared fresh without food additives or preservatives. The crêpes cakes are a very special treat, although Lady M makes a variety of delectable cakes and confections. Learn more at LadyM.com.
 
 
________________

*Streusel is a crumb topping made from butter, flour, and sugar. It can also contain chopped nuts or rolled oats. It’s used on cakes and pies alike. Pronounced SHTROY-zul, the word derives from the German “streuen,” meaning to sprinkle or scatter. The American mispronunciation “STROO sul?” Fuggedaboudit.

†The brown caramel color in certain foods comes from a reaction that occurs when sugar reacts with amino acids under heat. Called the Maillard (my-YARD) reaction after the French physician and chemist Louis-Camille Maillard who first reported it in 1912, it’s a form of non-enzymatic browning that [usually] requires heat. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. The color and flavor of toasted bread and nuts; barbecued, roasted, and seared meats; and roasted coffee (and many other flavors) are the result of Maillard reactions. And of course, caramel candy is the result of a Maillard reaction.

[1] Lady M’s Peach Cobbler Crêpes Cake is topped with glazed peaches and a “vanilla crumble” (all cake photos © Lady M).

[2] Give everyone a big slice. It will disappear quickly.

[3] Bet you can’t eat just one!

[4] Pistachio, another flavor of Mille Crêpes Cake.

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

[1] Brut Champagne, the most popular style in Champagne and among sparkling wines in general, is a dry style, but not as dry as Extra Brut (photos #1, #2, and #4 © Champagne Bureau | Facebook).

[2] Rosé Champagne is a delight with any course, and pairs well with fruit-based desserts.

[3] Blanc de Blancs Champagne, is a perfect pairing with seafood. The crème de la crème of Blanc de Blancs is Taittinger Comptes de Champagne (photos #3 and #5 © Champagne Taittinger).

[4] Salty snacks, cheeses, charcuterie, and other nibbles are delicious with an Extra Brut Champagne, the driest style.

[5] Rose Champagne is delicious with fruit desserts.

Have you ever considered serving Champagne with barbecue? Neither did we, until the Champagne Bureau U.S. sent us the following pairing suggestions for a Memorial Day celebration.

Your crowd may prefer beer or a hearty red wine with barbecue (Barolo, Bordeaux, Cabernet Sauvignon, Malbec Shiraz, Zinfandel).

But if you’d like to try something different, take a look below.

Champagne pairs perfectly with grilling, says the Champagne Bureau, which is the official site of the Comité Champagne—officially the Comité Interprofessionnel du Vin de Champagne, or CIVC for short.

This trade association represents all the grape growers and houses (producers) in the Champagne region of France.

both the growers and the producers (houses) of the Champagne region in France. This trade association represents

We must note that while Champagne is the crème de la crème of sparkling wines, you can easily use less pricy bubbly. Check out our list of affordable sparkling wines.

> May 16th is National Barbecue Day.

Below:

Champagne and barbecue pairings.

Elsewhere on The Nibble:
> The different types of ribs.

> The 6 styles of champagne: Blanc de Blancs, Blanc de Noirs, Non-Vintage, Prestige Cuvée, Rosé, Vintage.

> The 7 levels of Champagne sweetness: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec, Doux.

> The year’s 10+ Champagne and other bubbly holidays.

> The year’s 24 pork holidays.

> The history of barbecue

 
 
THE DIFFERENT TYPES OF BARBECUE
Beyond the classic ribs and brisket, American barbecue is a vast landscape of different cuts, meats, and even entirely different animals depending on the region. The variety often comes from local livestock traditions and specific cultural influences.
Regional Meat Specialties

Pulled Pork (The Carolinas and Memphis): This is the backbone of Southeastern BBQ. Pork shoulder or the “whole hog” is smoked for up to 24 hours until it can be Shredded. In Eastern North Carolina, they typically cook the whole hog, mixing the crispy skin with various parts of the pig to create a unique texture Truth BBQ.

Burnt Ends (Kansas City): These are the deeply caramelized, fatty cubes cut from the “point” end of a smoked brisket. Once considered scraps, they are now the “crown jewel” of KC BBQ, often re-sauced and smoked a second time to become meat candy BBQHOUSE.

Mutton (Western Kentucky): A distinct departure from beef and pork, Western Kentucky is famous for slow-smoked mutton (mature sheep). It is typically served with a thin, Worcestershire-based “black dip” that cuts through the rich, gamey flavor of the meat WebstaurantStore.

Tri-Tip (Santa Maria, California): A specific triangular cut of beef from the bottom sirloin. Unlike Southern BBQ, which uses indirect smoke, Santa Maria style involves grilling the tri-tip over an open pit of red oak coals, resulting in a flavor more akin to a smoky roast BBQHOUSE.

Smoked Chicken with White Sauce (Alabama): While many regions smoke chicken, Alabama is unique for its “White Sauce”—a tangy, creamy mixture of mayonnaise, vinegar, and pepper that is used as a finishing dunk for halved chickens Truth BBQ.

Barbecue Sausages and Stews

Texas Hot Links: Influenced by German and Czech immigrants, these are spicy, snap-casing beef or beef-pork sausages smoked alongside the brisket. In East Texas, they are sometimes called “Hot Guts” due to the traditional natural casings used WebstaurantStore.

Barbacoa (South Texas): Deeply rooted in Mexican tradition, authentic South Texas barbacoa involves slow-cooking cow heads (particularly the cheek meat) in an underground pit or smoker until the meat is incredibly tender and rich BBQHOUSE.

Barbecue Spaghetti (Memphis): A unique regional fusion where spaghetti noodles are tossed in a blend of marinara and BBQ sauce, then loaded with smoked pulled pork WebstaurantStore.

Burgoo (Kentucky): A thick, hearty “hunter’s stew” made from a variety of smoked meats (often mutton and pork) and vegetables, simmered until it becomes a dense, flavorful meal WebstaurantStore.

 
 
CHAMPAGNE & BARBECUE PAIRINGS

Certainly it’s a highbrow/lowbrow pairing, but Champagne and other sparklers offer a diversity of styles that can be paired with a barbecue menu.

And why not: Sparkling wine has that same palate-refreshing __ as beer, a popular barbecue beverage.

 
 
FREE ONLINE CHAMPAGNE COURSE

If you’d like to learn more about Champagne, you can take the Champagne Massive Open Online Course (MOOC) at your convenience.

The Level 1 course is free.

Study at your own pace, 24/7. The classic version is free and is packed with almost 5 hours of pairing tips and other fascinating facts about the Champagne region and its wines.

How long is it? The total course runs for less than 5 hours and covers:

 
Each of these four modules includes videos, texts, and illustrative content to make learning easier.

Thanks to the 16,200 growers and 360 houses in Champagne that produce such wonderful wines, beloved the world over.
 
 
GREAT ARTICLES FROM THE NIBBLE

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*Although “demi-sec” translates to “half dry” in French, it actually means that it is half as dry as doux, the French word for sweet.

†By pressing these red grapes very gently, and removing the skins quickly after pressing, the wine retains its white color. The grape juice is naturally white. Red wine is created by allowing the skins to remain in contact with the juice, imparting their red color. To make a rosé wine, the skins are left for a much shorter time.

‡While the wine they produce is red in color, most of the grape varieties’ skins are black with red or blue hues. Thus, the industry refers to them as black grapes. It is also proper to refer to them as red wine grapes, because they make red wine!
 
 
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