Q. I love marzipan, but I wonder if it’s better if you make it yourself? I mainly don’t like the fact that there is corn syrup in the ingredients list; I’d rather make it without. Are there recipes for it? – M.W.

My first thought was “why would you want to – you can buy it ready made?” But, maybe, really, it would be even more delectable if it were made fresh. And, there’s the corn syrup issue. Marzipan is, basically, candy made from ground almonds, sugar, egg whites and a little cream of tartar. This recipe comes from About.com, and tells us that using this base, you can color, flavor or form it into shapes, dip it in chocolate, use it in recipes, etc.

The version below is cooked, but you can also make an uncooked version. Check this link.

Just a bit of trivia: Marzipan is popular throughout the world, and many countries have their own signature ways of using it. The German city of Lubeck, though, is known as the Marzipan Capital of the World. Lubeck Marzipan has been given protected status by the European Union as a Protected Geographical Indication.

Basic Marzipan

2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick.

Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.

Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

From About.com

Summer is upon us, in case you hadn’t noticed. And that means it’s time for the fifth annual Summer of Riesling celebration.

Never heard of the Summer of Riesling?

We hadn’t either. But we’re always in the mood for a good Riesling. And that’s what this global campaign is about, making sure as many people as possible know the magic — and the endless fun — of a fine Riesling.

Locally, the folks at Godai Sushi Bar, 11203 West Ave., and the Monterey, 1127 S. St. Mary’s St., are taking part by offering Rieslings by the glass to go with their food. If you don’t know how good that is, just taste sushi with Riesling. The combination is outrageously good, as is pairing a bold Riesling with Benton’s Country Ham and pimento cheese at the Monterey.

Throughout the month of July, the focus is on German Rieslings, noted for their great complexity, bright acidity, and a wealth of flavors. Wine merchant Woody de Luna, considered to be one of the foremost Riesling experts in the world, is promoting German Rieslings through his shop, Vintages 2.0, 8603 Crownhill Blvd.

A couple of the wines he’s offering, accompanied by his descriptions:

• 2008 Zeltinger Sonnenuhr Riesling Kabinett — Classic Mosel delicacy (8% alcohol) with that sorbet tension between fruit and acidity. From the “Sun Dial” vineyard (Sonnenuhr) that is a continuation from Wehlen’s side of this the greatest Mosel vineyard.
• 2009 Zeltinger Himmelreich Riesling Kabinett Halbtrocken — From “Heaven’s Kingdom” vineyard (so called because the vineyard is above the village church) this dryish, fresh wine filled with heirloom apple scents and dry Asian spice. Try with grilled scallops.

These are only two of the many Rieslings Vintages 2.0 carries. The shop is open is open Monday-Friday. For information, call (210) 410-0296.

Riesling is a grape that flourishes around the world producing wines that express their terroir in varied and wonderful ways. It grows in Germany, of course, but also in South Africa, Australia and New Zealand, California, New York and Texas.. Some are dry and steely, some are fruity with great acid, and some are sweet. All show how versatile the grape can be.

For more information on the Summer of Riesling, click here.