GRAND MARNIER FOOD RECIPES RECIPES
HOMEMADE GRAND MARNIER RECIPE - FOOD.COM
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 quart
Number Of Ingredients 4
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.
Nutrition Facts : Calories 418.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1, CarbohydrateContent 108.1, FiberContent 3.5, SugarContent 99.9, ProteinContent 0.5
GRAND MARNIER RECIPE - FOOD.COM
I received a few liqueur recipes from my girlfriend about 30 years ago. They are all delicious. Just want to put them here because my recipe page is fading and falling apart. I love making and better yet drinking these great liqueurs .
Total Time 10 minutes
Prep Time 10 minutes
Yield 26 serving(s)
Number Of Ingredients 6
Steps:
- Blend all together.
- Let stand one month and strain into another bottle or glass container.
- Pour, sit back and enjoy.
Nutrition Facts : Calories 124, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 10.8, FiberContent 0, SugarContent 10.7, ProteinContent 0
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A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great Lenten dish, and suitable for company. Modified from the Houston Livestock Show & Rodeo 50th Anniv. cookbook. Serve with a salad and hot French bread. Can be frozen.
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- Chill or freeze until ready to use.
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GRAND MARNIER SOUFFLÉ RECIPE - JACQUES PÉPIN | FOOD & WINE
In 2018, Food & Wine named this recipe one of our 40 best: In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. The accompanying text asked, “why their awesome mystique? Popular mythology has banished them to the thin-aired Olympus of personal valets and private jets. Why does the idea of making one turn fearless kitchen lions into cowering lambs?” Pépin, who had recently published his tome of French cooking, la technique, and would go on become one of Food & Wine’s greatest contributing editors, was the perfect candidate to teach readers about “towering, golden-roofed, steamily fragrant” soufflés, giving detailed directions on everything from preparing the mold and the collar to beating the eggs properly. This ethereal recipe is as good today as it was in 1978, showing that some dishes are simply timeless.
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Reviews 3
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Reviews 3
Total Time 1 hours 15 minutes
Category Desserts
- Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.
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GRAND MARNIER SMASH RECIPE - JOHN LERMAYER | FOOD & WINE
John Lermayer describes the Grand Marnier Smash as having “the same script” as the Caipirinha but different characters: lemon instead of lime and Grand Marnier instead of cachaça and sugar, plus lots of muddled mint. Slideshow: Delicious Ideas for a Latin-Themed Cocktail Party
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- In a chilled double rocks glass, muddle the lemon wedges and mint leaves. Add crushed ice and the Grand Marnier and stir well. Garnish with the mint sprig.
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GRAND MARNIER BUTTERCREAM RECIPE - CLAUDIA FLEMING | FOOD ...
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Grand Marnier. Grand Marnier is an orange-flavored liqueur made from a blend of Cognac, distilled essence of bitter orange and sugar. It's delicious on its own as an after-dinner drink but can ...
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Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding ...
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ORANGE AND GRAND MARNIER SOUFFLE | FRENCH RECIPES | GOODTOKNOW
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