GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
WHITE CHOCOLATE GRAND MARNIER SAUCE
Steps:
- Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.
EASY GRAND MARNIER SAUCE
Steps:
- Gather the ingredients.
- Slice the room-temperature butter into 1/4-inch pieces and set aside.
- In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
- Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
- Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
- Serve immediately and enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Cholesterol 37 mg, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, Sodium 2 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/4 cups (10 servings), UnsaturatedFat 0 g
GRAND MARNIER SOUFFLé
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Provided by Bryan Miller And Pierre Franey
Categories custards and puddings, times classics, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
- Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
- In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
- Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
- Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams
CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)
Provided by Foodiewife
Number Of Ingredients 4
Steps:
- Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
GRAND MARNIER FRENCH TOAST
Provided by Lorraine Vassalo
Categories Liqueur Dairy Egg Breakfast Brunch Sauté Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE
Provided by Tom Ponticelli
Categories Liqueur Dairy Egg Dessert Bake Orange Vanilla Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
- Serve souffl s immediately.
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