IS GRAND MARNIER GLUTEN FREE RECIPES

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GRAND MARNIER BREAD PUDDING (GLUTEN-FREE) RECIPE BY ERIN SWING



Grand Marnier Bread Pudding (Gluten-Free) Recipe by Erin Swing image

With crunchy bread on top and a delicate custard bottom, this bread pudding has a simple, bright, orange flavor. It is equally wonderful as a dessert or a decadent brunch treat. Udi’s sandwich bread works very well for this recipe, either the white or whole grain varieties. Of course, it can be made with regular bread too. I prefer to weigh ingredients when I bake, I find it easier and more fail-safe. 

Yield 12

GRAND MARNIER SOUFFLÉ RECIPE - NYT COOKING



Grand Marnier Soufflé Recipe - NYT Cooking image

This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.

Provided by Bryan Miller And Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 tablespoon soft butter
1/2 cup plus 3 tablespoons granulated sugar
5 eggs, separated
1/3 cup grated orange rind
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 450 degrees.
  • Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
  • Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
  • In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
  • Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
  • Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 4 grams, CarbohydrateContent 37 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 77 milligrams, SugarContent 35 grams, TransFatContent 0 grams

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