Recipe: Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream

Gale Gand Since we’ve already given you a sneak peek of Alfred Portale’s mouthwatering ravioli from tomorrow night’s menu, why not treat yourself to a little dessert as well? Gale Gand will be serving this creamy butterscotch pudding as the close to our American Icons dinner. If you don’t have a seat, you’ll want to make this one at home. The molasses crisps provide a great textural contrast to the not too sweet pudding. The finishing touch? Black pepper whipped cream cuts the richness and rounds out this delicious dessert.

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Recipe: Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze

duck breast Hector Tice of the Black Duck in New York City served this very apropos duck breast dish at his Beard House luncheon. The luscious parsnip purée is a worthy partner for duck, while the spiced cherry glaze imparts some welcome tang.

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Recipe: Parsnip and Celery Root Bisque

soupEven as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.

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Recipe Contest for NYC Public Schools

vegetables Anyone who has a little eater in their life knows it’s challenging to instill them with an appreciation for a healthy meal. It takes a bit of talent and ingenuity to make some green beans appear more finger-licking-good than a carton of french fries. Think you’re up to the task? We're teaming up with the New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79 to develop healthy, plant-based, and meatless entrées to be served at NYC public school lunches. If you're a restaurant chef and would like to participate, send a recipe to info@healthyschoolfood.org by November 30. All qualifying entries will be judged by a panel of food experts and discriminating students at the James Beard House, and the winning recipes will be made available to all New York City public schools early next year. Our ultimate goal is to see system-wide inclusion of plant-based

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Recipe: Scallops with Apple Gastrique

scallopsThis perfectly balanced scallop dish, which also features beets and Brussels sprouts, was served at Leo Bushey's Beard House dinner. You can use just one variety of beet if you wish, but the contrasting colors make for greater visual impact.

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Recipe: Pumpkin Seed Brittle

Pumpkin seedsThis sweet and spicy brittle is wrapped in the colors of fall. Cumin lends it a warm, smoky dimension, while pumpkin seeds give the confection a touch of crunch. Best of all, it's quick and easy to make.

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Staff Recipe: Mitchell's Applesauce Spice Cake

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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Staff Recipe: Mitchell's Applesauce Spice Cake

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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