Today is National Chocolate Custard Day, which got us to thinking: What’s the difference between custard and pudding?

American pudding is a sweetened milk mixture thickened with cornstarch, then cooked. It has no eggs in it. In the U.K. and Europe, it is also known as blancmange, and is thickened with starch.

But “pudding” means more than that.

There are also savory puddings and other foods that are called pudding: black pudding or blood pudding (sausage), Yorkshire pudding (baked batter, served as a side), bread pudding (stale bread baked in a custard sauce) and steamed pudding (cake).

Custard, on the other hand, is an eggy delight that can be either baked or cooked on the stovetop. The egg protein is the thickener.

There are custard-pudding hybrids, such as pastry cream (the filling of cream puffs and éclairs).

Check out the different types of custard.

Save those olive pits! Photo courtesy Florida
Department Of State.

Here’s something new to try this barbecue season: olive pits.

Who knew:

Dropping a few olive pits (a.k.a. stones) onto the barbecue coals adds a really special aroma that will have people guessing as to its origin.

Here’s all you have to do:

 
Let us know how you like it.

What else can you do with olive pits?

If the climate is right, you can grow a tree from scratch. Otherwise, we’re stumped. If you have suggestions, let us know!

Check out Amazon.com’s same-day delivery service, Amazon Prime Pantry. Amazon Prime members living in the 48 contiguous states can ship 45 pounds’ worth of grocery store items—in “everyday sizes,” not bulk—for a flat fee of $6. (That’s on top of the Amazon Prime membership fee.)

For that, you can conveniently order food and beverages, household supplies, personal care items and pet goods.

There’s also a gadget called Dash that allows you to order groceries via remote control.

The company previously launched Amazon Fresh, a same-to-next-day delivery service, in certain cities.

[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.

> The history of pancakes.

> The different types of pancakes, a photo glossary.

> What is marzipan?

> The history of marzipan is below.

> Almond paste vs. marzipan.

> January 12th is National Marzipan Day.

> September 26th is National Pancake Day, but there are other dates listed. IHOP, for its own marketing purposes, declares one every year in February.
 
 
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.

Marzipan is sweeter than almond paste, which is another ground almond sugar product:

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.
 
 
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.

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.