Grand Marnier Recipes

COSMOPOLITAN WITH GRAND MARNIER®

Steps:

• Pour the Grand Marnier®, triple sec, vodka, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime twist to serve.

HOMEMADE GRAND MARNIER

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 CUPCAKES

Steps:

• Heat oven to 350°F.
• Grease 12-cup muffin pan or line with baking cups.
• In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
• Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
• In medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat sour cream into butter mixture alternately with flour mixture.
• Spoon batter into muffin pan, filling two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
• Remove from heat; stir in 2 tablespoons Grand Marnier.
• Poke holes with toothpick in top of each cupcake.
• Using pastry brush, brush tops liberally with Grand Marnier glaze.
• Place chocolate in small heavy resealable plastic bag; add shortening and seal.
• Place in pan of simmering water; turn off heat.
• Allow bag to sit several minutes; remove from water.
• Smooth melted chocolate by working bag with hands.
• Cool 5 minutes.
• Cut off tiny corner of bag; drizzle chocolate over cupcakes.

GRAND MARNIER® SOUFFLE

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.