Orange Sauce With Grand Marnier Recipes

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.

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.

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.

Steps:

• Peel oranges, then cut horizontally into slices. Sprinkle each sliced orange with 1 tablespoon sugar, 2 tablespoons Grand Marnier, and slivered crystallized ginger. Top with Greek yogurt or sweetened sour cream. Serve with your favorite cookies.

Steps:

• Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
• Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
• Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
• In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
• Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
• In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
• Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.

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.

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.

Steps:

• In a saucepan, cook all ingredients on medium heat until they are reduced by half, about 15 minutes. Serve over calamari or other seafood.

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.

Steps:

• Preheat oven to 450 degrees.
• Butter four 1 1/2-cup souffle dishes. Chill.
• Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
• Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
• Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
• Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
• Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
• To serve, make a hole in the middle of each souffle and pour in some of the sauce.

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.