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
ORANGE SAUCE WITH GRAND MARNIER
Make and share this Orange Sauce With Grand Marnier recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix the sugar, cornstarch and the salt.
- Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
- Remove from the heat and add the butter and Grand Marnier.
- Serve warm or cold.
Nutrition Facts : Calories 586.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 133.4, Carbohydrate 106.5, Fiber 0.5, Sugar 96.6, Protein 1.6
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 ORANGE SAUCE
Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!
Provided by Rita1652
Categories Sauces
Time 7m
Yield 1 1/2 cups sauce
Number Of Ingredients 6
Steps:
- Mix butter and sugar heat in microwave oven on high for 1 minute.
- Add cream, Grand Marnier and orange zest.
- Heat for 2 minutes stir and heat for 1 more minute.
- Add orange food coloring for eye appeal stir.
- Serve warm.
Nutrition Facts : Calories 1333.5, Fat 90.7, SaturatedFat 57.1, Cholesterol 271.4, Sodium 466, Carbohydrate 135.9, Fiber 0.1, Sugar 133.3, Protein 2.3
ORANGE GRAND MARNIER SAUCE FOR NIAN GAO
Steps:
- In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao.
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
GRAND MARNIER CRANBERRY SAUCE
Provided by Gretchen Davis
Categories Condiment/Spread Sauce Liqueur Christmas Thanksgiving Low Cal Low Sodium Cranberry Winter Chill Bon Appétit Missouri
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.
BLOOD ORANGES WITH GRAND MARNIER SABAYON
Steps:
- Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
- Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
- Spoon sabayon over orange sections and garnish with pistachios.
GRAND MARNIER CRANBERRY SAUCE WITH ORANGES
This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!
Provided by KK7707
Categories Berries
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grate 2 teaspoons zest from the oranges and set aside.
- Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
- In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
- During the last few minutes, stir in the orange sections.
- Remove from the heat and stir in the Grand Marnier.
- Cool completely.
- The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
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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