[1] Use red grapes for color contrast. We like to add some arugula with the greens when serving Here’s the recipe (photo © Wonky Wonderful).

[2] Pair the chicken salad with a Viognier wine, such as this elegant Condrieu from the best producer*** in the Rhône Valley of France, E. Guigal. The 2020 vintage is in the $50 range. The 2020 vintage of their top-of-the-line Condrieu, La Doraine, made from the top 5 terroirs in Condrieu, is $109 (photo © Wine International Association).

[3] One of the highly-regarded Viogniers from the U.S. is Barboursville Vineyards, made in Virginia. The 2020 vintage is in the $20-$25 range (photo © Bottle House).

[4] The finest Viognier wines are vinified to age. This 2010 Château Grillet was made to be drunk between 4 and 15 years from the vintage date. The rare bottle will cost you $540 if you can find it (photo © Château Grillet).

[5] You can serve the chicken salad on greens or lettuce cups or in a sandwich. Here’s the recipe (photo © Cupcakes & Kale Chips).

[6] Pine Ridge Vineyards, in Napa Valley, California, makes a highly-regarded blend of Chenin Blanc and Viognier (photo © Pine Ridge Vineyards).

[7] A glass of Viognier with examples of the flavors in this particular bottling: vanilla, honey, nutmeg, wet stone, orange, rose, and mango. Here’s more about the flavors (photo © Every Glass Matters).

[8] Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf, a nice pairing with Viognier. The tropical flavors match Viognier’s perfume and bright citrus and stone-fruit flavors.Here’s the recipe (photo © Sunset Magazine).

[9] Sea bass with coconut chowder—fish in a cream sauce—is a great pairing with Viognier. Here’s the recipe (photo © Discover California Wines).

[10] Viognier pairs beautifully with mild curries (photo © Sunbasket).

[11] Something different: Viognier paired with a bacon-candied jalapeño cupcake. Here’s the recipe (photo © Goodie Godmother).

[12] Chicken salad with walnuts, grapes, and a honey-poppyseed dressing. The recipe is below (photo © Discover California Wines).

[13] If you don’t like walnuts, macadamias and pecans also work in this chicken salad (photos #11 and #13 © Good Eggs).

[14] While the recipe calls for cubed chicken breasts, we shredded the breasts from a roasted chicken.

We have two favorite chicken salad recipes. One is curried chicken salad, and the other is chicken salad with walnuts and grapes.

We have a recipe for the latter below, which is different from our own recipe in that it features a nuanced honey and poppy-seed dressing.

The recipe is from Discover California Wines, the website of the California Wine Institute, which suggested that we pair it with a glass of rosé or a Viognier.

Viognier, we thought: We’ve never written about that alluring white wine. So here’s everything to know before you head to the wine store to purchase a bottle of the exotic deliciousness that is Viognier.

> National Viognier Day is the last Friday in April.

> The history of Viognier is below.

> Food pairings with Viognier are below.

> The chicken salad recipe, a perfect pairing, is below.

> The history of wine.
 
 
WHAT IS VIOGNIER?

Viognier (VEE-own-yay) is a lovely warm weather white wine, best drunk young. To start with its home territory in France:

Viognier is a grape long grown in two tiny appellations(A.O.C.)** in the Northern Rhone Valley of France: Condrieu and Château-Grillet, a monopole (which translates to monopoly, and is a French term that describes when an entire vineyard is owned by a single grower or company).

The wine made from it, called Condrieu (con-dree-YOU) in France and Viognier elsewhere, is not well-known in the U.S.

It might get a bit wine-geeky to note that the tiny appellation of Condrieu spans about 202 hectares or 500 acres, and in the even tinier appellations of Château-Grillet (photo #4), just 3.8 hectares, 9.4 acres, which comprises a single producer, Château-Grillet.

The number of cases produced annually is not huge: 30,000 are Condrieu A.O.C. and just 833 cases of these are Château-Grillet.

These two French Viogniers are rich, concentrated white wines low in acidity (like Gewürztraminer, although tasting totally different).
 
 
How About The Rest Of The World?

More and more Viogner is being planted in the worldwide. The countries that produce a significant amount of Viognier wines are Australia, Chile, France (Northern Rhone and Languedoc-Roussillon), New Zealand, South Africa, and the U.S. (largely in California, Texas, and Virginia, with some on the North Shore of Long Island).

There are now 3,000 acres of Viognier planted across California alone. Viognier’s time is coming.

To compare it with the most popular white wine grape: 90,227 acres Chardonnay are planted in California [source] producing 54 million cases [source].
 
 
Why Isn’t There More Viognier?

The traditional clone‡‡‡ of Viognier grown in Condrieu produces low yields of small berries and is less productive than the clones planted in other regions of France.

This means less wine per acre, which ratchets up the expense of Condrieu.

A bottle of the small production Château-Grillet is $486.99 for the 2019 vintage.

The much more affordable E. Guigal Condrieu 2020 is $39.99.

In other areas, different Viognier clones have proven more rigorous [source].

But winemakers beyond the Rhone Valley must make wines for a number of years before they can determine how to best vinify their Viogner.

And, as with less-known wines, marketing is needed to convince most of the public to try them.
 
 
The Difference Between Viognier & Condrieu

In France and most of Europe, wines are named for their geographic location. Thus, the wine made from the Viognier grape in the Rhone Valley is called Condrieu.

Another example: The Chardonnay made in the Chablis appellation in Burgundy region is called…Chablis. The Chardonnay made in the Burgundy commune of Meursault is called…Meursault.

In the U.S. and elsewhere, wines are known by their varietal names; so elsewhere in the world, the wine is called Viognier, or, in the second examples, Chardonnay.
 
 
Styles Of Viognier Wines

Viognier is predominantly made in bone-dry styles.

You can also find Viognier in off-dry variations when there is a bit of residual sugar in the grapes.

Viogner blends are frequent in the Rhône (and further south), where it is blended with Marsanne and Roussanne to create a softer, lighter style [source].

There are also sparkling Viogniers.
 
 
What Does Viognier Taste Like?

The most floral of white wines, a glass of Viognier is a delight on a warm spring or summer day.

On the palate, you’ll find ripe stone fruit flavors such as apricot, nectarine, peach, and often, pear and tangerine (the latter two not stone fruits). You may also find notes of honey, and a long finish.

These aromas and flavors are deceptive, leading one to think that the wine is sweet. In fact, very few Viogniers have residual sugar. As noted above, most are bone dry.
 
 
What Is The Aroma Of Viognier?

If the aroma of a glass of white wine leaps out at you with floral perfume and exotic spice, there’s a good chance it’s a Viognier.

Wherever it is made, Viognier is marked by its intense aromatics: heady with floral perfume (honeysuckle, jasmine, roses, violets), stone fruits, and spice.

Depending on where it is grown and how it is vinified, Viognier, like all wines, will vary in flavor and aroma.

 
Another consideration: Is the wine oaked?

 
If you know your wines, Viognier’s powerful aromas of peaches, apricots, and violets make it one of the world’s most recognizable grape varieties.
 
 
VIOGNIER FOOD PAIRINGS

Viognier has low-to-medium acidity, so avoid anything too acidic, such as lemon, tomato sauce, or vinaigrette. Keep away from charred meats—although a sweet barbecue sauce works.

Spice is always nice! Viognier loves spices, from Moroccan tagines to curries and any spicy Asian foods.

 
Viognier also loves creamy sauces with herbs (chervil, parsley, tarragon) are great. Please add a dash of Viognier to the sauce at the end of cooking the sauce.

Pair Viognier with:

 
> Check out the recipes on the Condrieu website.

> Head to the Discover California Wineswebsite for more food and wine pairings.
 
 
THE HISTORY OF VIOGNIER

Historically grown in the Northern Rhône Valley, the precise origin of the Viognier varietal is unknown. Historical records confirm that Viognier was grown in the area during the Roman Empire.

According to one story, Marcus Aurelius Probus, who was the Roman emperor from 276 to 282 C.E., imported Viognier into Condrieu from Dalmatia (present-day Croatia) in 281 C.E.

The story is that he brought Viognier to the region as a means of replacing vineyards previously destroyed by Emperor Vespasian (who reigned from 69 to 79 C.E.). Legend has it that Vespasian tore up the Condrieu vineyards after the locals revolted. He attributed the rebellion to drinking too much of the local wine.

However, modern DNA testing has shown that Viognier’s mother is Mondeuse Blanche, a grape from Savoie. Mondeuse Blanche is also the mother of Syrah, the main grape of the Northern Rhône that is used to make classic wines such as Cornas, Côte-Rôtie, and Hermitage.

This French parentage negates the story about Marcus Aurelius Probus importing the grape from Dalmatia. Instead, the locals, or the Romans found it, and cultivated it, in Gaul.

When the Romans were forced out of Gaul by Celtic tribes in the 5th century, the Viognier vines remained uncultivated for centuries. They were revived by locals in the 9th century.

Some of the farmers cultivated the vines in the location that became the Condrieu A.O.C. The varietal spread to the neighboring Château Grillet, and from there, in the 14th century, to the papal palace at Avignon.
 
 
Modern Times

Production of the Viognier grape was never prolific. Viognier is a troublesome grape to grow, more prone to disease than other varietals, susceptible to spring frost, and unpredictable in the quantity of its yield.

Fast-forward to the 20th century: By the 1960s, Viognier plantings had diminished dramatically, down to an estimated 15 acres in Condrieu and little more elsewhere in the Rhône Valley [source].

But Rhône wines began to become popular worldwide in the 1970s. As of 2016, Viogner was planted on some 40,000 acres worldwide, including more than 20,000 acres in France [source].

Today there are significant plantings in Italy (4,500 acres), the U.S. (3,600 acres), and roughly 2,000 acres each in Argentina, Australia, Chile, and South Africa.

The 3,000 acres of Viognier in California make it by far the most planted white Rhône variety**** in the U.S. [source]
 
 
HOW ABOUT A VIOGNIER TASTING PARTY?

Here’s a nice assortment:

 
 
RECIPE: CHICKEN SALAD WITH WALNUTS & GRAPES

This recipe for Chicken Salad With Walnuts & Grapes (photos #1 and #11) is equally delicious served atop a greens, in a sandwich, in lettuce cups, on crostini, or scooped up with crackers…all with a glass of Viognier or other dry white wine or a rosé.

You can substitute ingredients according to your palate of the moment, with different nuts (cashews, pecans, pistachios) and dried fruits (diced apricots, cranberries, raisins) instead of or in addition to the grapes.
 
Ingredients For 4 Servings

For The Salad

 
For The Dressing

 
Preparation

1. PLACE the chicken, grapes, walnuts, celery, onions, and parsley in a medium bowl and toss gently.

2. WHISK in a second medium bowl until well-mixed the mayonnaise, yogurt, lemon juice and zest, mustard, honey, poppy seeds, and sea salt.

3. POUR over the chicken mixture and toss gently until everything is evenly combined. Serve immediately in a sandwich or in lettuce cups or keep well-chilled until ready to serve. Consume within three days.
 
 

*Other popular French white wine grapes include Chenin Blanc, Gewürtztraminer, Pinot Blanc, Pinot Gris, Riesling, and Semillon. There are numerous others.

**An A.O.C. or Appellation d’Origine Contrôlée is a legally defined and protected area where specific grapes can be grown and vinified. Condrieu and Château-Grillet grow only Viognier grapes and while anyone can grow the grape anywhere they like, only these two A.O.C.’s can make and sell Condrieu wines. A.O.C. is a French certification granted to certain French agricultural products, that guarantee their place of origin, quality, and style. Here’s more about it.

***The best producer of Condrieu wines may be E. Guigal, but other noteworthy producers are, in alphabetical order, Alain Paret, Andre Perret, Bonnefond, Chapoutier, Delas Freres, Rene Rostaing, Georges Vernay, Facchin, Jaboulet, Jean Michel Gerin, Madame P. Dumazet, Michel Ogier, Nicolas Perrin, Pierre Gaillard, Saint Cosme, Tardieu Laurent, Vidal Fleury, and Yves Cuilleron.
[source].

****“Variety vs. varietal, grape vs. wine: “Variety” refers to different types of grapes: Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, etc. “Varietal” refers to a wine that has been made from one grape variety, which outside of Europe coincides with the variety of grape. But in Europe: Hermitage and Châteauneuf-du-Pape are made from Syrah grapes, Bourgogne Rouge (Red Burgundy) from Pinot Noir grapes, Champagne from Pinot Noir and Chardonnay grapes, Sancerre from Sauvignon Blanc grapes.

†The leading attribution for the name for the grape is the French city of Vienne, which was a major Roman outpost. Another story accords the Roman pronunciation of the via Gehennae, meaning the “Road of the Valley of Hell”—likely an allusion to the difficulty of growing the grape.

‡‡Cheese pairings: Brie/Camembert and other double and triple creams, fresh chèvre, Comté, Emmenthal, Gouda, Gorgonzola or other blues, or Gruyère, with nuts (almonds, macadamias) and fruits (grapes, mango, peaches).

‡‡‡A grape clone is a cutting taken from an existing grape vine that’s grafted onto rootstock. The vine is chosen due to specific traits a grower wants to reproduce like increased disease resistance or fruit quality.

[1] This recipe adds circles of sweet mini-bell peppers to the conventional tomato salsa ingredients (photo ˙ Melissa’s Produce).

[2] If you’d like to grow your own, you can get the seeds here. Red serranos are typically sweeter and slightly less crisp than the green ones, and can sometimes be a bit hotter. The heat is not related to the red color, but to the ripeness of the chile pepper (photo © White Harvest Seed).

Chef Tom Fraker of Melissa’s Produce whipped up this fresh salsa recipe for Cinco De Mayo, in just five minutes. Make it a few hours before or the day before to allow the flavors to meld.

Check out the Scoville Scale, which measures the different heat levels of each type of chile.

> May is National Salsa Month.

> The history of salsa.

> The different types of salsa: a photo glossary.

> 15 more salsa recipes.
 
 
RECIPE: FRESH TOMATO & BELL PEPPER SALSA
 
Ingredients For 3 Cups

 
Plus:

 
Preparation
 
1. ADD the onion, peppers and tomatoes in a mixing bowl. Next, add the bell peppers and garlic.

2. CUT the lime in half and squeeze the juice into the bowl.

3. ADD the cilantro and salt and mix well.

We love fusion food: when to different cuisines mix it up. Mexico meets Italy in this Loaded Mexican Pizza recipe for Cinco de Mayo.

> The history of pizza.

> The history of Cinco de Mayo.

> 85+ Cinco De Mayo recipes.
 
 
RECIPE: LOADED MEXICAN PIZZA

This recipe makes a 12-inch pizza. It is vegetarian but you can add meat.

We added Oaxaca cheese, the Mexican version of mozzarella, because we like stretchy cheese and you can never have too much cheese on your pizza.

Total prep and bake time is 30 minutes.

Thanks to Taste of Home for this yummy recipe.
 
Ingredients For 6 Slices

 
Preparation

1. MASH the black beans in a small bowl. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeño and garlic.

2. PLACE the crust on an ungreased 12-inch pizza pan and spread it with the bean mixture. Top with the tomato mixture and the spinach.

3. SPRINKLE with the cilantro, hot sauce, Cheddar cheese and pepper Jack cheese (and optional Oaxaca/mozzarella).

4. BAKE at 400° for 12-15 minutes or until the cheese is melted.

5. STORE any leftovers in an airtight container in the refrigerator for up to 4 days.
 
 
 

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

[1] Come and get it! Mexican ingredients atop an Italian pizza crust (photo © Taste Of Home).

[2] A ball of stretchy Oaxaca cheese, Mexico’s answer to mozzarella (photo © Mexico Food And Travel).

[3] Cumin, native to Asia, Africa, and Europe, is used all around the world to flavor dishes (photo © The Spice House).

[4] A bunch of fresh cilantro (photo © Good Eggs)

Today we welcome the new DOLE® Golden Selection® Pineapple, bred to be the sweetest and juiciest yet—you can even eat the core.

It’s also an smaller pineapple: The base is just 4-1/2 inches high by 3-1/2 inches wide, enough to cut a thick slices for a family of four.

Or, give one to each person celebrated at your Mother’s Day or Father’s Day dinner. Just tie a ribbon around the neck!

The Golden Selection Pineapple arrives at select supermarkets this month, so look for it. You’re in for an indulgent taste experience.

It’s our Top Pick Of The Week!
 
> The history of pineapple.
 
 
AN EXCLUSIVE PINEAPPLE

Sustainably grown in Costa Rica, the new fruit has been expertly cultivated to taste sweeter with a more vibrant tropical flavor that balances the pineapple’s customary sweet-and-tart profile.

In fact, less than 6% of all Dole pineapples possess the taste and appearance qualifications necessary to be tagged as a Dole Golden Selection Pineapple.

The juicier and more aromatic and golden pineapple was bred in response to consumer demand for a sweeter pineapple-eating experience.

The new fruit will be available in limited quantities based on seasonality and the size of the crop.

“In the 122 years that Dole has been cultivating pineapples in Hawaii, Central and South America and throughout the tropics, we’ve learned what it takes to grow the world’s best,” says Dole.

“While all Dole pineapples are tender, sweet, and packed with nutrients, healthy enzymes, and Vitamins B6 and C, these new Golden Selection Pineapples glow and taste just a little brighter.”

Melanie Marcus, M.A., R.D., Dole’s nutrition and health communications manager, has selected a number of dishes from Dole’s vast online recipe library that best showcase the enhanced sweetness of the DOLE® Golden Selection® Pineapple, including:

 
 
THE HISTORY OF DOLE PINEAPPLES

Dole Food Company has been the global leader in pineapples since 1901. No one in the continental U.S. knew about them until Dole Food Company became a pineapple powerhouse.

In 1901, James Drummond Dole (1877-1958), an 1899 graduate of Harvard with degrees in business and horticulture and a passion for farming, headed to Hawaii that same year. (Dole was a cousin, once removed, of Sanford B. Dole, who was born in Honolulu to missionary parents, and was President of the Republic of Hawaii from 1903-1915.)

At the tender age of 22, he purchased a 64-acre government homestead in the central plains of the island of Oahu. After experimenting with a number of crops, he settled on planting pineapple.

He started the Hawaiian Pineapple Company, which eventually became the Dole Food Company. While the company produces plenty of other food products, it’s perhaps best known for its pineapples.

Dole was credited with developing the pineapple industry in Hawaii, and became known as the “Pineapple King” [source]

Dole became one of the world’s largest producers and marketers of high-quality fresh fruit and fresh vegetables, an industry leader in many of the products it sells, as well as in nutrition education and research.

For more information, visit Dole.com.

[1] The new Dole Golden Selection pineapple (photos #1, #2, #4, and #5 © Dole Foods).

[2] A pineapple growing on its stalk.

[3] James Drummond Dole, circa 1927 (photo courtesy Wikipedia).

[4] Cool Summer Gazpacho Salad. Here’s the recipe.

What food is celebrated on April 27th? It’s National Devil Dog Day!

Drake’s Bakeries, originally known as Drake’s Cakes, introduced the Devil Dog—essentially a whoopie pie shaped like a hot dog—in 1926. The two layers of devil’s food cake filled with cream really took off.

> In addition to a recipe for homemade devil dogs, below, check out the recipe for Mini Garden Cakes (photo #2).

> The history of devil’s food cake.

> The history of cake.

> The different types of cakes: a photo glossary.
 
 
We’ll pay tribute to the snack cake shortly.

But the real story begins with U.S. Marines.
 
 
THE HISTORY OF DEVIL DOGS

Thanks to the article, “Bulldog Mascots in the Marine Corps” by Ellen Guillemette, a historian at the Marine Corps Recruit Depot Museum Foundation.

During the fierce and tenacious fighting of the Marines at Belleau Wood during World War I, the Germans began to call their opponents “Teufel-Hunden,” which translates to Devil Dogs.

Teufel Hunden were wild, ferocious, and vicious mountain dogs of Bavarian folklore.

The sobriquet stuck among the Marines, who used the English translation.

It wasn’t long before a recruiting poster painted by Charles B. Falls appeared, showing a dachshund wearing a spiked helmet and Iron Cross. The dog was running away from an English bulldog wearing a helmet with the globe and anchor insignia on it (photo #5).

You can order a copy from Fine Art America.

The poster also inspired Drakes Cakes to make a devil’s food snack cake. More about that in a minute.
 
 
THE MARINES CREATE A DEVIL DOG MASCOT

Charles B. Falls’ recruiting poster led the Marines to select the bulldog as their mascot.

The first mascot bulldog was named “Jiggs” after a popular personality in the cartoon strip “Jiggs and Maggie.”

Jiggs (photo #6) “enlisted” in the Marine Corps on October 7, 1922 and was issued a service record book, a custom already in effect for mascots in the U.S. Navy and Marine Corps.

General Smedley D. Butler* (photo #6) himself signed Jiggs’ enlistment papers and appointed him a sergeant major. Jiggs received worldwide recognition, appeared at all sporting events where Marines played, and everywhere else that his presence might draw public attention and enhance the morale and spirit of Marines.

Many Marine Corps athletic teams were called the “Fighting Bulldogs.”

Sergeant Major Jiggs’ death, on January 9, 1927, was mourned throughout the Corps. His satin-lined coffin lay in state in a hangar at Quantico, surrounded by flowers from hundreds of admirers. He was interred with full military honors.

Former heavyweight boxing champion, James J. “Gene” Tunney, who had served with the Marines in France, donated his English bulldog, to become the next mascot. The dog, which was renamed Jiggs II, died in 1928.

During the 1930s, 1940s, and early 1950s mascots were all named “Smedley,” a tribute to Major General Butler. But towards the end of the 1950s, when the last Smedley passed, there was a new dog in town.

On July 5, 1957, Chesty I made his debut at Marine Corps Barracks, Washington, D.C., beginning a new dynasty.

Over the years, numerous English bulldogs have faithfully served at the Barracks, some receiving formal burial honors within the Barracks’ hallowed grounds.

The current “Chesty” dynasty honors the most famous Marine, Lt. Gen. Lewis B. “Chesty” Puller Jr (1798-1971).

During the Jiggs era, in August 1918, Chesty Puller dropped out of the Virginia Military Institute to enlisted in the Marines. He redeployed to Nicaragua after a brief stint in the U.S., and would serve in China before World War II.

Puller served at Guadalcanal, in Korea, and earned five Navy Crosses over his career, becoming the most decorated marine in the history of the corps. His leadership, daring and bravado during World War II and the Korean War would make him one of the most legendary Marines who ever wore the uniform.

We thank all Marines and all American troops for their service.
 
 
NATIONAL DEVIL DOG DAY BECOMES A HOLIDAY

It was not the marines, but Sean Alexander Sobel who founded National Devil Dog Day in 2017.

His grandfather, Howard Leslie Sobel, introduced Devil Dogs to the family when Sobel was a child, Sean wanted to share the history of the snack.

In 2017, Sobel created the holiday, which was first celebrated in 1918.

Coincidentally, also in 2017 Drake’s introduced Fudge Dipped Devil Dogs (photos #3 and #4) [source].

By the way, we’ve been unable to locate Sean Alexander Sobel online, so we don’t know anything more about him: where he lives, what he does, how he made the holiday happen, etc. If you know, gives us a shout.

Now, are you ready to bake some Devil Dogs?
 
 
RECIPE: HOMEMADE DEVIL DOGS

Unlike the commercial version, this recipe is all natural. You’ll taste a big difference.

In fact, for fun, taste your homemade Devil Dog next to the store-bought version.

You can also turn this recipe into ice cream sandwiches. Instead of making the filling, use softened vanilla ice cream and place the completed sandwiches in the freezer.

Thanks to Dying For Chocolate for the recipe.
 
Ingredients For The Cake

 
Ingredients For The Filling

 
Preparation
 
1. MAKE the cake. Preheat the oven to 400°F. In medium bowl with electric beaters, blend together the egg, shortening, and sugar. Continue to beat while adding the milk and vanilla.

2. SIFT together in another bowl the remaining cake ingredients: flour, cocoa, salt, and baking powder.

3. SPOON onto a lightly greased cookie sheet tablespoons of batter, creating strips about 4 inches long and 1 inch wide. Bake for 5-6 minutes until done. Cool.

4. MAKE the filling: Put the butter in the bowl of stand mixer fitted with the whisk attachment. Cream until fluffy (about 4 minutes).

5. ADD the confectioners sugar, marshmallow cream, and vanilla and continue mixing on low speed until combined, fluffy, and smooth (about 2 minutes).

[1] An iconic American snack cake, Devil Dogs (photos # 1, #3, #4, #6, #7, #8 © Drake’s Cakes | McKee Foods Corporation).

[2] How do you turn devil dogs into these mini “garden cakes?” Here’s the recipe, created by Party Pinching (photo © Party Pinching).

[3] A newer addition: Fudge Dipped Devil Dogs.

[4] Fudge Dipped Devil Dogs and milk.

[5] The original Devil Dogs: a Marines recruiting poster from World War I. You can buy the poster here (photo © Fine Art America).

[6] Marines Major General Smedley D. Butler with Jiggs, the first mascot “devil dog” (photo © Marine Corps History Division Archives).

[6] Devil Dogs for dessert?

[7] Exactly!

[8] The sun sets on National Devil Dog Day.

7. COVER and chill for at least 1 hour before serving. The cakes will keep in refrigerator, covered, for up to 5 days and can be frozen for 2 months.
 
 
> Here’s a more sophisticated recipe from Serious Eats.
 
 
________________

*During his 34-year career, Major General Smedley Darlington Butler, nicknamed the Maverick Marine, fought in the Philippine–American War, the Boxer Rebellion, the Mexican Revolution, World War I, and the Banana Wars. (The Banana Wars comprised a series of conflicts that consisted of military occupation, police action, and intervention by the U.S. in Central America and the Caribbean following the end of the Spanish–American War.)