QUANTRO RECIPES

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THE ORIGINAL COINTREAU MARGARITA RECIPE - PUREWOW



The Original Cointreau Margarita Recipe - PureWow image

Ah, the margarita. The cocktail is not only delish but also deceptively simple to make. So why not create your own glassful of sunshine with Cointreau, the distinctive French liqueur made from a unique blend of sweet and bitter orange peels. The margarita—which was invented in 1948 by Dallas...

Provided by PureWow Editors

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 cocktail

Number Of Ingredients 4

2 ounces blanco tequila
1 ounce Cointreau
1 ounce fresh lime juice
Salt and lime wheel, for garnish

Steps:

  • 1. Combine all ingredients in a mixing glass and add ice. 2. Shake and strain into a margarita glass. 3. Garnish with salt and a lime wheel.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 2 grams carbohydrate

ORANGE COINTREAU CAKE RECIPE - FOOD.COM



Orange Cointreau Cake Recipe - Food.com image

A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 13

4 eggs
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
2 medium oranges
3 egg yolks
1/2 cup sugar, plus
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 cups milk
5 tablespoons Cointreau liqueur (or other suitable orange liqueur)
2 cups whipped cream

Steps:

  • For genoise: Preheat oven to 375°F.
  • Lightly butter and flour a 9 inch cake pan.
  • Beat eggs and sugar in large, heatproof bowl until well-blended.
  • Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
  • Return bowl to mixer and beat until cool and quadrupled in volume.
  • Gently fold in flour, then butter, do not overmix.
  • Pour into prepared pan.
  • Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
  • Invert onto rack and let cool.
  • For custard: Finely grate zest off the 2 oranges; reserve oranges.
  • Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
  • Scald milk.
  • Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
  • Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
  • Add peel.
  • Place plastic wrap directly onto surface and cool completely.
  • To assemble: Cut cake into 3 even layers using a long, serrated knife.
  • Brush each layer with some of the Cointreau.
  • Set 1 layer on a cake plate and spread with half of custard.
  • Repeat with second layer.
  • Add third layer.
  • Frost top and sides with whipped cream.
  • Thinly slice and remove membranes from sections of reserved oranges.
  • Try to make attractive pieces.
  • Decorate top of cake with these if desired.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 399.5, FatContent 21.2, SaturatedFatContent 12.1, CholesterolContent 227, SodiumContent 169.3, CarbohydrateContent 45.7, FiberContent 1.1, SugarContent 31.1, ProteinContent 8

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