KATO'S GRAND MARNIER DESSERT
Oh yummmmm...this is so good and so easy to make...I haven't looked at some of these recipes for a long time...it's nice to get re-acquainted with old friends.
Provided by Baby Kato
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- May substitute with other orange liquer, orange juice or soda pop.
- But the best flavour comes from the liquers.
- Preheat oven to 350 degrees Sift flour, baking powder and salt.
- Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
- Mix the moist and dry ingredients together for 4 minutes on medium speed.
- Slowly add milk to mixture as needed to make a moist cake batter.
- Set aside for 10 minutes.
- Butter and flour your cake pan.
- (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
- Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
- Serve with vanilla bean or custard ice cream--.
Nutrition Facts : Calories 400.5, Fat 23.9, SaturatedFat 13.6, Cholesterol 127.2, Sodium 412.3, Carbohydrate 40.5, Fiber 1.9, Sugar 16.4, Protein 7.2
A SIMPLY GRAND NAPOLEON DESSERT
Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)
Provided by twissis
Categories Dessert
Time 1h20m
Yield 4 Napoleon Desserts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
- Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
- Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
- Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
- Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
- Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
- Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
- To Assemble Desserts:.
- Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
- Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
- Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
Nutrition Facts : Calories 625.3, Fat 44.7, SaturatedFat 24.1, Cholesterol 46.5, Sodium 184.6, Carbohydrate 51.5, Fiber 7, Sugar 17.7, Protein 8.7
MACERATED STRAWBERRIES
Strawberries soaked in orange liqueur are a delicious dessert topping. As you stir them, crush some of the strawberries with a fork to release the juices and make this macerated strawberries recipe even better.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.
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
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