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
HOMEMADE GRAND MARNIER
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
- Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
- Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
- After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
- Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
GRAND MARNIER SMOOTHIE
Yield Makes 2 drinks
Number Of Ingredients 4
Steps:
- In a blender, blend ice cream, orange juice, Grand Marnier and zest until smooth but still thick. Pour mixture into 2 chilled stemmed glasses and garnish with orange slices.
GRAND MARNIER SOUFFLE
Steps:
- For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer.
- Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously.
- For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes.
- Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes.
- After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away.
- Bon appetit!
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
GRAND MARNIER CHOCOLATE MOUSSE
Grand Marnier-flavored chocolate mousse,served in orange shells.Originally from a January 1985 Bon Apetit in the R.S.V.P. Letters to the Editor. The recipe was requested from Le Select restaurant in Houston.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice top third of oranges off and discard.
- Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
- Set orange shells aside.
- Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
- Stir until smooth.
- Remove from over water and stir in egg yolks, one yolk at a time.
- Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
- Gradually add sugar and beat until stiff but not dry.
- Fold 1/4 of whites into chocolate mixture.
- Fold in remaining whites.
- Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
- Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
- Refrigerate until firm.
- Garnish with candied orange peel and serve.
Nutrition Facts : Calories 487.2, Fat 38, SaturatedFat 22.4, Cholesterol 195.3, Sodium 72.2, Carbohydrate 41.4, Fiber 9.4, Sugar 23.6, Protein 11.2
GRAND MARNIER® SCALLOPS APPETIZER WITH FOIS GRAS
"Sinfully delicious" is the most often comment I've received about this dish.
Provided by Linda Loves Food
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
- Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
- Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
- Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
- Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
- To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 16.3 g, Cholesterol 56.8 mg, Fat 9.6 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 236.4 mg, Sugar 11.8 g
GRAND MARNIER RAZZAMATAZZ
Number Of Ingredients 5
Steps:
- Place the juice, orange liqueur, honey, raspberries, and yogurt in a blender, and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour into champagne flutes and garnish each by inserting a Pirouette cookie (see Garnishes with a Flourish) upright in the smoothie, if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Bourbon and Grand Marnier Cocktail. Sometimes, keeping it super simple is the best way to go, and perfect simplicity is what you get with simple bourbon and Grand Marnier cocktails.
- The Beautiful Cocktail. When a cocktail is so simple, sometimes it is just “beautiful,” and that’s exactly why The Beautiful Cocktail is called that. The Beautiful cocktail is also sometimes called a French Connection Number 2.
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- Perfect Storm Cocktail. When you add Grand Marnier to the beloved Dark and Stormy cocktail, you have the Perfect Storm cocktail. Besides being a really cool name, this is a truly wonderful cocktail.
- Cadillac Sidecar. The classic Sidecar contains cognac or brandy, orange liqueur such as Triple Sec or Cointreau, and fresh lemon juice. All of these ingredients are shaken with ice cubes in a cocktail shaker and served in a glass with a sugar rim.
- Grand Marnier & Prosecco. To make a Grand Marnier and Prosecco, you need those two beverages, and you also need Aperol and orange juice. Prosecco is slightly less expensive than champagne, so it makes a great choice for experimenting with a champagne cocktail.
- D’Artagnan. The famous D’Artagnan cocktail is named for a swashbuckling Gascon man who later became a Musketeer. The D’Artagnan features one of the most famous products from France’s Gascony region, Armagnac brandy.
- The Esquire. Esquire Magazine held a special competition in the summer of 2007. Their aim? To create a cocktail that was perfect enough to be called “The Esquire Cocktail.”
- El Presidente Cocktail. If you want a boozy cocktail with a Cuban flair, the El Presidente is a great Grand Marnier mixed cocktail recipe to try. Basically, the El Presidente is a rum spin on the classic Manhattan cocktail.
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