SNOW PEAS WITH GRAND MARNIER
Yield serves 8
Number Of Ingredients 8
Steps:
- Bring 1 cup of water to a boil and add the sugar. Drop in the snow peas and cook until barely tender, drain, and return to pan. Add the water chestnuts, Grand Marnier, butter, mint, and salt. Cook over medium-low heat until heated through.
ROASTED PEARS WITH VANILLA & GRAND MARNIER
Make and share this Roasted Pears with Vanilla & Grand Marnier recipe from Food.com.
Provided by Tootsie
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
- Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
- Squeeze the lemon juice into a bowl.
- Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
- Brush each pear with melted butter.
- Place remaining sugar on a large cutting board or a sheet of waxed paper.
- Roll each pear in sugar so it is evenly coated and place in the baking dish.
- Slice vanilla bean lengthwise down the center and scrape out the seeds.
- Place the seeds and pod in the baking dish.
- Add the water and Grand Marnier.
- Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
- If they're getting too brown, loosely cover with foil.
- Serve with leftover syrup and vanilla ice cream.
Nutrition Facts : Calories 176.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.1, Carbohydrate 40.5, Fiber 5.8, Sugar 29.5, Protein 0.8
SNOW PUDDING WITH GRAND MARNIER SAUCE
A simple desert which uses on-hand ingredients and makes good use of leftover egg yolks which looks fancy enough for company or for an everyday desert with family. For family, kids like this when orange juice/orange peel and orange juice is substituted for the lemon juice, lemon rind and Grand Marnier. Refrigeration time (minimum) is included in prep time (3 hours) but can be refrigerated up to two days ahead. Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Dessert
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
- Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
- To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
- To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.
Nutrition Facts : Calories 307.3, Fat 17.1, SaturatedFat 10.1, Cholesterol 150.2, Sodium 62.1, Carbohydrate 36.1, Sugar 33.7, Protein 4
SNOW PEAS WITH ST. ANDRE
This is a very popular hors d'oeuvre in Martha's repertoire. Guests cannot believe that someone has actually stuffed a snow pea. This recipe comes from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 50 to 60 hors d'oeuvres
Number Of Ingredients 3
Steps:
- Remove stem end from snow peas, string them, and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their beautiful green color.
- With a small sharp knife, slit open the straight seam of each snow pea and pipe softened cheese into each one, using a small-tipped pastry tube, or spread with a small spatula. Garnish each pod with a small leaf of mint just poking out the top of the snow pea.
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
SNOW PEAS WITH GRAND MARNIER
Yield serves 8
Number Of Ingredients 8
Steps:
- Bring 1 cup of water to a boil and add the sugar. Drop in the snow peas and cook until barely tender, drain, and return to pan. Add the water chestnuts, Grand Marnier, butter, mint, and salt. Cook over medium-low heat until heated through.
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