Father’s Day Recipes: Mark Addison’s Dishes For Dad (Access Hollywood Live)
First Published: June 13, 2012 12:38 PM EDT Credit: Access Hollywood
LOS ANGELES, Calif. -- With Father’s Day right around the corner, finding the perfect gift for dad can be tough. Instead, of power tools or a tie, celebrity planner Mark Addison dropped by Access Hollywood Live with unique menu ideas sure to please every type of dad!
Mini Donut Ice Cream Sandwiches:
Schwans mini donuts
Ice Cream, any kind
Garnishes; candy sprinkles or miniature chocolate chips or chopped nuts or shredded coconut or chopped decorative candies.
Cut donut in half like a bagel. Place small scoop of ice cream on half and press other half on top, pushing ice cream slightly out the sides. Roll the edges and the holes in the garnish/es of choice. EAT! OR wrap tightly and freeze.
Bourbon-Lime Baste Recipe
3/4 cup of Bulleit Bourbon
2 tbsp honey
1 tbsp soy sauce
1/2 tsp ground white pepper
1 tsp garlic powder
1/4 cup brown sugar
Juice of one Lime
Mix all ingredients together and heat until brown sugar is dissolved. Let cool. Great to use with shrimp and vegetables kabobs.
Rosemary Spiced Nuts
3 cups whole roasted unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder (or another spice, like ancho chili pepper or Spanish paprika)
4 tablespoons minced fresh rosemary leaves, divided
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil, or cover with parchment paper. In a large bowl, add the different kinds of nuts. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well. Pour the mixture onto the nuts and toss well. Add the chopped rosemary and 2 teaspoons of salt and toss again.
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. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
For more recipes and party ideas, check out www.markaddison.com.
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