Recipe: Drunken S'more Cake

S'moreAfter posting an Eat this Word about s'mores last month, we heard from several readers about their favorite versions of this marshmallow treat, as well as requests for the recipe for Michael DiBianca's Drunken S'more Cake. We tested it, and we're happy to report that it's some seriously good stuff. A riff on the composition of a s’more, this dessert was the finale of chef DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too. Whatever you choose, just be sure to top this treat with a mighty dollop of whipped cream.

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Eye Candy: Beard House

Peaches on Daikon This hors d'oeuvre of Georgia sturgeon caviar with pickled peaches, mimosa, and daikon was served by Hugh Acheson and Peter Dale at their Beard House dinner; the meal featured peaches in every course. Want to put a savory twist on peaches for dinner tonight? Try chef Dale's flavorful Roasted Red Pepper, Peach, and Sweet Onion Salad as an accompaniment for fish, pork, or even simple slices of grilled bread. July 9, 2009, The Beard House, NYC (Photo by Michael Johnston)

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On the Menu: July 19 to July 25

Kitchen Here’s what happening at the Beard House and around the country next week: Tuesday, July 21, 6:30 P.M. The Farm Stand Join us for a delicious evening filled with all things local and sustainable. Guests will sample great food prepared by some of New York City’s most talented farm-dedicated chefs, along with delectable New York State wines and beers. You’ll also have a chance to win restaurant gift certificates and other prizes as you support a great cause. Funds raised from this event will support both the James Beard Foundation and Food Bank For New York City. The proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank's Community Kitchen will have access to fresh fruits and vegetables during the growing season. Wednesday, July 22, 7:00 P.M.

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Eye Candy: Beard House

Enzo Fargione While plating the first course of his inventive and ambitious dinner, Enzo Fargione finished his branzino carpaccio with a citrus dressing. Every Beard House diner received the course in their own cigar box, which chef Fargione pumped full of smoke for added flavor and theatrical effect. June 17, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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On the Menu: July 13 to July 18

Kitchen Here’s what happening at the Beard House and around the country next week: Monday, July 13, 6:30 P.M. Friends of James Beard Benefit: Chefs for Scher Chef Laurent Tourondel of the BLT empire hosts a group of illustrious chefs—including Bobby Flay, Scott Conant, and Jean-Georges Vongerichten—at this exciting walk-around tasting event in celebration of late restaurateur Steven Scher. Proceeds will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs and the Beard Foundation. Monday, July 13, 7:00 P.M.

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Eye Candy: Beard House

Monkfish Last month Top Chef alum Ariane Duarte prepared some special dishes—including this monkfish with New Jersey corn salsa and mushroom broth—to pair with exceptional summer rosés. June 29, 2009, The Beard House, NYC (Photo by Joan Garvin)

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Eye Candy: Beard House

WingsJoshua Thomas's sticky tamarind–glazed chicken wings, one of the many foods served at a special cocktail party honoring the Stonewall Riots and New York's Gay Pride Week. June 27, 2009, The Beard House, NYC (Photo by Philip Gross)

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On the Menu: July 5 to July 12

Kitchen Here’s what happening at the Beard House and around the country next week: Thursday, July 9, 7:00 P.M. Georgia Peach JBF Award nominee Hugh Acheson made a name for himself with his genre-bending, Southern-inspired food at Georgia’s highly praised Five and Ten restaurant. Now also a partner at the National, Acheson and chef Peter Dale have created this elegant and intriguing homage to their state’s favorite fruit. Saturday, July 11, and Sunday, July 12 Legends of Wine IV Hosted by chef Ken Frank of La Toque at the Westin Verasa in Napa, this special weekend celebration will honor one of the most respected winemaking families in the world—the Barrett Family of the acclaimed Chateau Montelena. For details and reservations, visit

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Eye Candy: Beard House

Charcuterie Clark Frasier and Mark Gaier of Arrows and MC Perkins Cove served this housemade charcuterie at their strictly farm-to-table dinner; it included pepperoni, vintage 2007 prosciutto, quail sausage, and garlic sausage. June 15, 2009, The Beard House, NYC (Photo by Joan Garvin)

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Eat this Word: Limoncello

LimoncelloWHAT? Lemon-aid. "Sweet, fragrant, powerful and very easy to drink," says World Food Italy guidebook about the traditional lemon-scented digestif from the Amalfi coast. Culinaria: Italy adds that limoncello is "just as essential an end to a Campanian meal as grappa or anise liqueur is in other regions." Until recently, limoncello was hand produced by artisans, or made at home from prized recipes; lately, commercialization of the liqueur has begun, often substituting inferior products. Authentic limoncello is made from Italy’s indigenous, aromatic Nostrano lemons, but it is possible to make an approximation of the intensely citrusy drink by infusing alcohol with lemon peel for 20 days or more, then mixing it with sugar syrup. Can't get your hands on Nostrano lemons? The next best thing is to have a lemon tree, or a friend with a lemon tree. Serve limoncello very cold in very small glasses. WHERE?

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