Marzipan is believed to have originated in Persia or the Middle East, where almonds and sugar were combined into a sweet paste as early as the 8th century.

Through trade and conquest, this confection made its way to Europe, via Moorish Spain or during the Crusades, and it became particularly popular in the Mediterranean countries like Italy and Spain.

Made from ground almonds, sugar, and sometimes rosewater or almond oil, marzipan was a luxurious treat. Its costly and rare ingredients made it a favorite at the courts of emperors and nobility. During the Renaissance, marzipan became a medium for artistic expression in royal kitchens. It was often shaped into intricate designs, including lifelike fruits, flowers, and animals, as well as rings, bracelets, and necklaces. These creations were sometimes gilded with edible gold to symbolize wealth and luxury.

The marzipan fruits and vegetables were painted to appear as if real to the eye.

Today, marzipan continues to be shaped into detailed recreations of architectural wonders, such as castles, cathedrals, the hyper-realistic Frutta Martorana of Sicily, and Germany's Holstentor gate.

Floral designs, including roses, daisies, and entire edible bouquets are classics, with the addition of miniature food items like sushi rolls, bread loaves, and cheeses. Human figures, such as royalty, historical characters, and fairy tale personas, are sculpted for feasts and celebrations, adding a narrative element to the confection.

Dioramas and themed displays, such as Christmas Nativity scenes or fairy tale reenactments like Hansel and Gretel, are wonderful examples of seasonal designs.

If you want to see some of these amazing creations consider visiting the German city of Lubeck known as the "Marzipan Capital of the World", or Italy or Spain to find some of the finest Marzipan in the world for your next trip.

No matter the shape, if you like almond paste or its sweeter cousin marzipan, this is a great sweet treat especially this time of year! What a beautiful decoration to add to your baking repertoire!

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From the beginning of time man has been candying food, or for at least a couple of thousand years when honey was the sweetener used to preserve fruit so one could eat fruit months after harvest.

When sugar became more readily available in the Middle Ages in Europe, candied food became a more common luxury item. Italy, France and Spain became skilled candied fruit makers to feed the royals.

When chocolate arrived in Europe in the 16th century'ish, things started to change and by the 17th century chocolate was getting smoother and sweeter with the addition of sugar and dairy.

And then candied food was dipped in chocolate perhaps as early as the late 17th and 18th centuries.

In the 19th and 20th century industrialization advanced the dipped fruit in chocolate to the middle class and the masses.

Great food dipped in chocolate is a wonderful joy to put in your mouth! The quality of candied fruit matters and the chocolate, too! And when you can get both in one bite it is a real slice of heaven!

Easy to do, hard to do well, and even with lots of time almost impossible to do well. Time is the cost here, no matter how quickly you can move, candying and drying takes time!

Check out these two new chocolatiers slices of goodness.

This first one is ginger covered in chocolate. The ginger has some heat, some chew, and of course the sugared ginger.

What is so special and fun about this one is that the chocolate is 100% dark chocolate! The contrast is perfect! 100% chocolate can be drying, bitter and not fun. Karuna's is not that way and when you add the candied ginger it is a perfect combination!

Shop now for Karuna Organic Candied Ginger in 100% Dark Chocolate!

Open the simple, elegant box and reveal these fully encased organic orange peels in chocolate. They are so beautiful to behold! This small box is packed to the brim with pieces.

Take a bite (hard to do I might add) and you can see the orange peel peeking out.

The bite itself is quite wondrous. For a split second, with the first bite, you get the chocolate and then with the second bite you get the citrus which then identifies itself as orange, and it is wow. It all finishes with a nice, dark chocolate, as best described as a feel of chocolate, which is good in this case.

Bitten and chewed as you want, the delight of the two parts combining together make it completely whole.

Joy!

Shop now for Lady Merveilles Organic Candied Orange Peel in Dark Chocolate!

It is a challenge to not eat them all at once. Spicy, Sweet and delicious with 70% chocolate! A perfect match!

Shop now for LEVELEZ Spicy Dried Mango with Chocolate!

We would stop at this wonderful "international" grocer in Belmont Center on the way home from town, and amongst the many things my Mom cherished were these very special hard candies with soft centers from France. They were indeed "special" designated and brought only when guests were to arrive. That meant not for the children. We would sneak one or two if we could, but my Mom protected them with an eagle eye. Never were my Father's students offered them even though they were technically guests.

In hindsight, I think my Mom stashed them away for herself as they were divine and she rarely ever had treats she could call her own.

Les Rigolettes Nantaises were created in 1902 by Charles Bohu, a confectioner based in Nantes, France. Nantes is about 2 hours and 9 minutes southwest from Le Mans, of course depending on how fast you drive.

At the time, hard candies like boiled sweets (hard candy) were the norm, but Bohu aimed to craft something softer and more refined.

The name "Rigolette" was inspired by the French word "rigoler," which means "to laugh" or "to have fun." It also references an operetta character named Rigoletto by Jacques Offenbach, symbolizing joy and whimsy.

Unlike traditional hard candies, Rigolettes are soft-centered. Their signature feature is their tender fruit paste filling encased in a thin sugar shell.

Original flavors included natural fruit essences such as lemon, orange, raspberry, blackcurrant, and apricot. These flavors reflected the artisanal focus on quality and natural ingredients.

Their handmade nature and unique recipe helped them stand out among other candies of the time, and they became a symbol of refined French confectionery.

Still privately owned and following the recipes that have been passed down for generations.

Shop now for Les Rigolettes Nantaises Fruit Bonbons in Tin!

When you are lucky enough to have turkey leftovers this is a great recipe to make. Even if you don't you can use a chicken in place of the turkey.

Our favorite way to use some of those Thanksgiving left overs.

This turkey or chicken pot pie recipe is adapted from Marian Burros' cookbook, Cooking for Comfort (Simon & Schuster, 2003). I still love this cookbook and when I downsize from my 30 plus feet of cookbooks this one is coming with me.

See the Turkey Pot Pie Recipe here!

Torrone Morbido translated means soft torrone. This Torrone Morbido comes from the people who make one of our all time favorite foods, Elite Crema di Pistachio.

Sicilian pistachios are some of the best, if not the best in the world, particularly those from Bronte near Mount Etna which are renowned worldwide for their exceptional quality, vibrant green color, and unique flavor.

The fertile volcanic soil of Mount Etna, rich in minerals, combined with Sicily's ideal Mediterranean climate of hot summers and mild winters, provides perfect growing conditions for these nuts.

Cultivation practices in Bronte are deeply traditional, with pistachios harvested only every two years to allow the trees to recover and produce nuts with more concentrated flavors and oils.

Handpicking ensures minimal damage to the nuts, and farmers use organic methods, avoiding chemical pesticides and fertilizers.

The distinctive qualities of Sicilian pistachios set them apart. They are known for their intensely nutty and slightly sweet flavor, with a rich aromatic profile that surpasses pistachios from other countries.

Their vibrant green color, accented by a purplish outer skin, is a result of high chlorophyll and anthocyanin content, while their high oil concentration gives them a creamy texture and deep taste.

These pistachios have also earned Protected Designation of Origin (PDO) status, ensuring that only pistachios grown in Bronte can bear the name, preserving their authenticity and heritage.

Two of the three Nougats have pistachios, one with almonds and pistachios, one with pistachios only, and the third has candied fruit, Arancia Rossa di Sicilia IGP, and almonds.

These soft torrones are truly great! A treat for sure! Slice small pieces to eat and you are rewarded with great nuts and a sweet, sugar honey nougat. It takes so little to satisfy your cravings.

See all of the offerings from Brontedolci Finissima Pasticceria Brontese!

Just Sicilian Pistachios and sweet soft nougat. Joy!

Brontedolci Finissima Pasticceria Brontese based in Bronte, Sicily, has a rich history rooted in the region's celebrated culinary traditions, particularly its renowned pistachios. The company was founded in 1997 by childhood friends and pastry enthusiasts, Antonino Caruso and the Bellitto brothers, who turned their shared dream into reality by establishing a confectionery workshop.

The founders drew on their expertise and the rich cultural heritage of Bronte, known as "The City of Pistachios." The region's pistachios, often called "Green Gold," are a cornerstone of Brontedolci's offerings, characterized by their vibrant green color, delicate flavor, and PDO certification, ensuring their quality and connection to the volcanic soils of Mount Etna.

Shop now for Brontedolci Torrone Morbido al Pistacchio here!

Ingredients: almonds (30% - Sicily), pistachios (30% - Sicily), sugar, honey (Sicily), glucose syrup, egg white (2%), wafer (potato starch, sunflower oil), natural vanilla flavor.

Shop now for Brontedolci Torrone Morbido Alla Mandorla e Pistacchio!

To the nose, it smells like nougat...biting it is of course possible, though I must confess, I have never done that. Instead I always cut with a knife. A sharp knife works well. A butter knife, like I am using tonight works just as well.

Though in this case the nuts in this nougat are big and plentiful, so cutting through is more like a dodge, bend and wiggle cut as you push your way through.

The reward is this bite of soft almonds and candied orange peel that is glued together with nougat. It is good! It is even better than that!

You could easily eat the whole bar in less than one episode of Parts Unknown, though the back of your throat will remind you that every bite has some serious sugar!

It's a wonderful treat where the nuts and the orange come together in harmony, the vehicle of the torrone is so, so, so much better than....

Shop now for Brontedolci Torrone Morbido Torrone Alla Mandorla e Canditi - Almond Torrone with Candied Orange!

This rich, deep pistachio-green crema is so soft on the tongue it literally melts like a chocolate bar of pistachio. Brontedolci Pistachio Crema is made from 40% Sicilian pistachios and luscious white chocolate ingredients. It is an Italian luxury wrapped up in a jar.

As you taste a spoonful and the crema moves outwards through your taste sensors, a white chocolate creaminess follows. Then, as the crema dissolves, the pistachio flavor asserts itself and quietly finishes with the perfect blend of creamy white chocolate and pistachio nut.

So smooooth! You can spread this Sicilian pistachio cream like butter on just about anything. From toast to crackers, to top a simple donut or fill a muffin, sharing this pleasure (or not!) with fellow pistachio lovers is the ultimate.

Swirl the crema into your ricotta for your next cannoli. Add this Sicilian pistachio spread to Banana Cream Pie, or Boston Cream Pie (or is that blasphemy?). Make a Creme Anglaise or just simply enjoy a big spoonful straight from the jar and savor it like a fine Balsamic.

The crema comes from Bronte, a Sicilian village within sight of Mount Etna, whose economy revolves around agriculture and textiles. The area is known for its olives, oranges, prickly pears, almonds, chestnuts, hazelnuts, and—most importantly—pistachios. All coexist in land characterized by volcanic soils and clay, cultivated for centuries and handed down through generations.

The cultivation and production of the famous Bronte pistachio, and later Bronte pistachio cream, is an important source of income for Bronte, so it is nicknamed the "green gold." The town of Bronte knew how to exploit this advantage, and the "green gold" represents 1% of the world's pistachio production. The pistachio is cultivated in the municipalities of Bronte, between 400 and 900 meters above sea level.

Brontedolci pistachio cream is rich in tradition and in flavor - a true Sicilian gem!

Shop now for Brontedolci Elite Crema di Pistachio!

Open the can and inhale the vapors from the top! Wow! The sweet smell of Agen rises into the tip of your olfactory organs. Even though they exist all year long, this time of year seems so special, and these prunes (and the other ones, too) are one of the great treats of the season!

If you have never had prunes from Agen, prepare to be blown away! One of nature's most amazing candies is here in time for the holidays!

The Agen prune, also known as the Prune d'Ente, is a variety of plum cultivated in the region around Agen, in southwestern France. The history of Agen prunes is intertwined with the cultivation of plums in the region and the development of the drying process that gives them their unique, incredible bite and joy they impart upon your buds.

The cultivation of plums in the region dates back to ancient times, even before the Roman era. The Gauls, who inhabited the region before the Roman conquest, are told to have been big plum eaters and planted many trees. The Romans, with their diet of fried food, processed meats, commercially baked goods, and other high-fat items, also loved prunes out of necessity.

Known for their agricultural expertise, the Romans further developed and refined plum cultivation techniques in the area of Agen.

The process of drying plums into prunes has also been around for a long time. Drying fruits was a common method of preservation in many ancient cultures, including the Romans. The Romans are believed to have spread the cultivation of plums across Europe.

As for Agen prunes specifically, the story becomes much clearer in the medieval period. In the 13th century, during the reign of Henry III, the monks of the Abbey of Clairac near Agen are credited with developing the method of sun-drying plums to create prunes. This method involved laying the plums out in the sun to dry, and it is similar to the traditional method still used today.

Over the centuries, the cultivation of plums and the production of prunes became increasingly associated with the region around Agen. The climate and soil conditions in this area are perfect for growing plums that could be dried into high-quality prunes. The Agen prune gained a reputation for its sweet flavor and dark color.

Today, Agen prunes are still produced using traditional methods, and the region around Agen remains a major center for prune cultivation. The name "Prune d'Ente" is protected by an Appellation d'Origine Controlee (AOC), which designates that only prunes produced in the designated region and according to specific methods can bear the Agen prune name.

Shop now for Pruneaux d'Agen fourres!

Just like the Cognac version, except that it doesn't have the cognac, this cookie is a wonderful sight.

Open the wooden box (ok so it's not like thick wood, more like a veneer, still it is wood) and behold your giant cookie—made to be broken, not cut! What fun!

Goulibeur has been making this traditional family recipe for a long time!

Selon la tradition, le Broye du Poitou ne se coupe pas, il se brise d'un coup de poing sec, chacun prend alors un morceau selon son appetit.

Loosely translated, "Tradition says don't cut it with knife, but punch it with your fist, so you can make the size of cookie you want!" About 10" across.

Shop now for Goulibeur Broye du Poitou French Butter Shortbread in a Wooden Box!

Ever taste an apple cider vinegar and be able to identify the apple over the acid? You can with this one!

This vinegar is so super versatile you can use it for anything but cleaning. Well you could, but why would you? This smells so good and tastes so good!

It is so good it is one of the best gifts you can give to the food lover in your life! In fact, it is a symbol of love when you give it to someone you care about. I just made that up but, it really is that good!

Katz Gravenstein Apple Cider Vinegar is a revelation, a vision, a lightning bolt of amazement! Yes, it's just vinegar, but a little sip with just your lips, and you can taste the sweetness, the shape, the roundness of the apple. You can taste the apple!

Some things are just so good they cross boundaries from sour to sweet!

Shop now for Katz Apple Cider Vinegar made with Gravenstein!