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Food Recipes Fit For A Fairy Tale From Entertaining Expert Mark Addison

Originally Posted: August 20, 2012

Nicole Barylski

Lady Fingers. (Photo: Neil Rasmus/bfanyc.com)

For designing and entertaining expert Mark Addison when entertaining having a theme makes getting the party together a lot less stressful. Here are some easy to make and delicious fairy tale themed recipes created by Mark perfect for your next gathering.

Savory:

Jack and the Bean Dip

 • 1 pound cooked cannelloni beans, drained and rinsed
 • 2 cloves garlic
 • 2 tablespoons fresh lemon juice
 • 1/3 cup olive oil, plus 4 tablespoons
 • Salt
 • Freshly ground black pepper
 • 12 Slices of Pepperidge Farm Thin Sliced white and wheat bread
 • 1 Teaspoon fresh oregano

Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the beans, garlic, lemon juice, and 1/3 cup olive oil in the work bowl of a food processor.
3. Pulse until the mixture is coarsely chopped.
4. Season with salt and pepper, to taste.
5. Transfer the bean puree into a small bowl.
6. Shape each bread slice into crowns with a crown shape cookie cutter.
7. Arrange the bread slices on a large baking sheet.
8. Pour the remaining oil over the bread.
9. Toss and spread out the slices evenly.
10. Sprinkle with oregano, salt and pepper.
11. Bake for 8 to 12 minutes or until tasted and golden in color.
12. Serve the toasts crowns warm or at room temperature alongside the bean dip.

Beauty and the Beets Salad

 • 4 medium grilled beets
 • 1/3 cup chopped walnuts
 • 3 tablespoons maple syrup
 • 1 (10 oz.) package mixed baby salad greens
 • 1/4 cup fresh orange juice
 • 1/8 cup white balsamic vinegar
 • 1/4 cup extra virgin olive oil
 • 2 oz. goat cheese

Directions:
1. Place beets onto the grill with a bit of olive oil until tender. Let cool, then cut into cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice, vinegar and olive oil to make the dressing.
4. Place in a large helping of baby greens onto each salad plate, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the green, and top with dabs of goat cheese.
5. Drizzle each plate with some of the dressing.

Princess and the Pea Soup

 • 1 tablespoon unsalted butter
 • 1 cup chopped leeks, white and light green parts (2 leeks)
 • ½ cup chopped yellow onion
 • 2 cups chicken stock
 • 2 ½ cups freshly shelled peas
 • 1/3 cup chopped fresh mint leaves, loosely packed
 • 1 teaspoons freshly ground black pepper
 • ¼ cup creme fraiche
 • ¼ cup chopped chives
 • Prosciutto Bacon

Directions:
1. Heat the butter in a large saucepan, add the leeks and onion and cook over medium-low heat for 5-10 minutes, until the onion is tender.
2. Add the chicken stock, increase the heat to high, and bring to a boil.
3. Add the peas and cook for 3-5 minutes, until the peas are tender (frozen peas will take only 3 minutes).
4. Take off the heat, add the mint and pepper.
5. Puree the soup in batches: place one cup of soup in a blender, place the lid on top and puree on low speed.
6. With the blender still funning, open the vent hole in the lid and slowly add more soup until the blender is 3/4 full.
7. Pour the soup into a large bowl and repeat until all the soup is pureed.
8. Whisk in the creme fraiche and chives and taste for seasoning.
9. Spoon pea soup into shot glasses and garnish with a dollop of crème fraiche and
prosciutto bacon.

Sweet:

Rosemary Spiced Candied Pecans

 • Vegetable Oil
 • 6 cups whole pecans
 • 1/3 cup pure maple syrup
 • ¼ cup light brown sugar, lightly packed
 • 3 tablespoons freshly squeezed orange juice
 • 2 tablespoons ground chipotle powder (or another spice like ancho chili pepper
or Spanish paprika)

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
3. In a large bowl, add the nuts.
4. In another small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well.
5. Pour the mixture into the nuts and toss well.
6. Add 1/2 the chopped rosemary and 2 teaspoons of salt and toss again.
7. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
8. Remove from the oven and sprinkle with 2 more teaspoons of salt and remaining
2 tablespoons of rosemary.
9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or completely cool in an airtight storage containers at room temperature.

Vanilla Lavender Candied Cashews

 • Vegetable Oil
 • 6 cups whole unsalted roasted cashews
 • 1/3 cup honey
 • ¼ cup lightly brown sugar, lightly packed
 • 1 tablespoons honey
 • 2 tablespoons water
 • 1 vanilla bean
 • 4 tablespoons minced fresh lavender, divided

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
3. In a large bowl, add the nuts.
4. In another small bowl, combine 2 tablespoons of vegetable oil, the agave syrup, brown sugar, honey, water, and seeds from vanilla bean and mix well.
5. Pour the mixture into the nuts and toss well.
6. Add 1/2 the chopped lavender and toss again.
7. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
8. Remove from the oven and sprinkle with remaining 2 tablespoons of lavender.
9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning, add salt if needed. Serve warm or store cool in an airtight storage container at room temperature.

Gingerbread Trifle with Sugar Candies

 • 1 Betty Crocker Gingerbread cake mix (baked thin in a sheet pan)
 • Fresh whipped cream with a hint of Chambord
 • Fresh Blackberries
 • Push Pop containers
 • Candied ginger

Directions:
1. Using circular cookie cutters, cut the gingerbread into small circles a bit smaller than the mouth of the push pop container.
2. Layer the push pop containers with gingerbread cake, blackberries and whipped cream alternating each layer.
3. Top off each trifle with whipped cream and garnish with a sprinkling of candied ginger and 1 fresh blackberry.


Lady Slippers

 • Lady fingers
 • Chocolate candy melts
 • Fresh raspberries
 • Crystallized sugar
 • Fresh whipped cream (in a pastry bag)

Directions:
1. Melt the chocolate candy melts in a glass bowl in the microwave for approximately 1 1/2 minutes until it is smooth.
2. Dip the raspberry tips in the candy melts and stick to the bottom edge of the lady finger to create the 'heel'.
3. Once chocolate is hardened, turn the lady finger over and pipe a small amount of
whipped cream on the opposite top end of the lady finger from the raspberry.
4. Dust the whipped cream with a small amount of crystallized sugar.
5. Serve immediately.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski


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