grand marnier

This Suzette sauce recipe is great for [crepes](http://www.bonappetit.com/recipe/basic-crepes/), regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Suzette Sauce

orange juice

sugar

Grand Marnier or other orange liqueur

unsalted butter,

salt

This Suzette sauce recipe is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Bon Appétit

Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted. Add butter a piece at a time, whisking until incorporated before adding more; stir in salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Raspberry & orange syllabub

raspberry

oranges

Cointreau

caster sugar

carton double cream

amaretti

Divide the raspberries between six small glasses.

Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.

Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.

Crêpes Suzette

orange

unsalted butter

crepes (see recipe)

Grand Marnier, Cointreau

In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.

Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.

Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

Chocolate sauce is easy to make, but it’s a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don’t have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic “baker’s chocolate,” for the best results.

Bittersweet Chocolate Sauce

brown sugar

heavy cream

bittersweet chocolate,

Grand Marnier

Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.

Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.

Chocolate Sauce

bittersweet-chocolate

Place chocolate and cream in a small microwave-safe bowl or pitcher. Cover with plastic wrap and microwave on high for 1 minute. Stir, return to the microwave and continue to cook in 10-second intervals until the chocolate is melted. Stir in the liqueur and serve, warm or at room temperature.

Enjoy a nightcap of mascarpone and ricotta tarts topped with drunken berries.

Grand marnier berry tarts with mascarpone cream

frozen mixed berries

(1/3 cup) Grand Marnier

butter,

(1 1/2 cups) plain flour

tbsp icing sugar

butter, chopped

water

ctns mascarpone

(1/2 cup) smooth ricotta

tbsp icing sugar, extra

tbsp Grand Marnier, extra

Make a batch of this spiced cider when friends come over and let the good times roll!

Hot spiced cider

1L (4 cups) apple cider

milliliters whisky

orange,

lemon,

cardamom pods, bruised

cinnamon quills

Meringue gets a makeover when you beat in seasonal raspberries for this heavenly cake topping. Try it with these cream cakes!

Lemon and raspberry cream cakes

Stem Ginger Cookies

butter, melted

milliliters (1/4 cup) Grand Marnier

(1/2 cup) lemon curd

milliliters (1 cup) Pauls Double Thick Custard French Vanilla

eggs, separated

300 milliliters ctn double cream

raspberries,

tsp cream of tartar

(1/2 cup) caster sugar

Master the art of nostalgic pastries guaranteed to light up your eyes and tempt your tastebuds.

Neenish tarts

(1 cup) plain flour

(1/2 cup) almond meal

tbsp pure icing sugar

butter, chilled, chopped

butter, extra,

(1 cup) icing sugar mixture

vanilla essence

Grand Marnier liqueur

(2/3 cup) strawberry

(2 cups) pure icing sugar, sifted

lemon juice

pink food colouring

An autumnal accompaniment to cakes and puds, this nutty cream goes particularly well with spiced friands

Chestnut fool

double cream

tbsp sweetened chestnut purée

tbsp Grand Marnier

cinnamon

Greek yogurt

Whisk the cream, chestnut purée, sugar, Grand Marnier and cinnamon together until it forms soft peaks. Fold through the yogurt and spoon into a serving dish. Chill until ready to serve with the friands (see 'Goes well with').

farine, sucre en poudre, beurre, lait, levure chimique, orange, oeuf, thé, grand-marnier

Savarin à l'orange et au grand marnier

120 g de farine

g de sucre en poudre

g de beurre

c.à.s de lait

c.à.s de levure chimique

oeufs

cl de thé léger

c.à.s de grand-marnier (ou cointreau)

Préchauffer le four à 200°C (thermostat 6-7).

Séparer les blancs des jaunes et battre les blancs en neige.

Verser les jaunes dans un plat, ajouter 150 g de sucre et la pincée de sel et mélanger jusq'au blanchiment.

Faire chauffer le lait avec le beurre et rajouter au mélange.

Ajouter la farine progressivement ainsi que le levure.

Incorporer délicatement les blancs en neige an tournant de bas en haut.

Beurrer un moule à baba et y verser le mélange, mettre au four pour 25 minutes.

Pendant ce temps prélever le zeste d'une orange, presser les 3 oranges et mettre le jus dans un casserole avec le thé, le reste du sucre et le zeste.

Porter à ébullition en remuant puis rajouter le grand marnier (hord du feu).

Démouler le baba et verser le sirop dessus (encore chaud).

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Dark muscovado & whisky marmalade

Seville orange

lemons

¼kg sugar

dark muscovado sugar

Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.

Un cocktail Tahitien avec du rhum aux saveurs complexes.

Mai Tai

ml de rhum blanc

ml de rhum ambré

ml de Grand Marnier

ml de jus de citron vert

ml de sirop d'orgeat

ml de sirop

trait d'Angostura bitter

bouquet de menthe fraîche pour la décoration

Frappez tous les ingrédients dans un shaker avec quelques morceau de glace pilée.

Frappez jusqu'a ce que les morceaux de glace soient incorporés.

This creamy cocktail, topped with orange rind, is a great way to warm up winter nights.

Grand Marnier coffee with orange cream

ml coffee

(3 water

(1/3 cup) thickened cream

tsp orange rind

Saturday Candy

4cl Gin

Lime

Put together all ingredients in a cocktail shaker with ice and shake.

Strain

Strain into a chilled cocktail glass, add a cherry, and serve.

The Cinco de Mayo Cadillac Margarita Bowl is the perfect boozy bowl if you're having a big fiesta for Cinco de Mayo. This tequila-based cocktail combines Peach Schnapps, Triple Sec, sour mix, orange juice, grand marnier, squirt, and various fruit slices for a super-refreshing blend of light, sweet flavors.

Cinco de Mayo Cadillac Margarita Bowl

(750 milliliters) Bottle Tequila

(375 milliliters) Bottle Peach Schnapps

(375 milliliters) Bottle Triple Sec

(750 milliliters) Bottle Sour Mix

Quarts Orange Juice

(195 milliliters) Grand Marnier

Cans Squirt

Watermelon Slices

Orange Slices

Lemon Slices

Limes Slices

//tipsybartender.b-cdn.net/cinco-de-mayo-cadillac-margarita-bowl/720.mp4

The cadillac of margaritas... The Cadillac Margarita! This premium margarita cocktail contains tequila, cointreau (or Triple Sec), fresh lime juice, and a float of Grand Marnier. It&#8217;s the kind of tequila cocktail you bust out with you really want to impress your date.

Cadillac Margarita

(60 milliliters) Tequila

(30 milliliters) Cointreau (or Triple Sec)

(30 milliliters) Fresh Lime Juice

Salt/Lime Wheel

//tipsybartender.b-cdn.net/cadillac-margarita/720.mp4

Take your cocktail mixing skills to the next level by learning to mix a Cadillac Margarita. This 4-ingredient Cadillac Margarita recipe is easy to mix at home and utterly delicious.

silver tequila

lime juice,

simple syrup

Lime wedges

If desired, rim your margarita glasses with salt,...

If desired, rim your margarita glasses with salt, and set aside.

Combine the tequila, lime juice and simple syrup...

Combine the tequila, lime juice and simple syrup in a cocktail shaker filled with ice.

Shake the ingredients until ice cold, then pour...

Shake the ingredients until ice cold, then pour into a margarita glass filled with ice and rimmed with salt.

Pour the Grand Marnier on top of the...

Pour the Grand Marnier on top of the margaritas, letting it float on top to create a beautiful ombre effect, or stir in.

Garnish with a lime wedge, and enjoy immediately.

This refreshing dessert - the only one this week that doesn’t involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they’re packed with other phytochemicals called limonoids that are being studied for their anti-inflammatory, immune-boosting and cholesterol-lowering properties. If you can find blood oranges, you’ll get the added benefits of the anthocyanins in the red pigment.  

Orange Sorbet With Blood Orange Salad

Cointreau or Grand Marnier (optional)

blood oranges, if available, or substitute tangerines or navel oranges

Grand Marnier (more to taste)

mint leaves

Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.

Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer’s instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.

Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Lemon Soufflé

sugar,

lemon

Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.

Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Top 26 grand marnier recipes from across the web

The most viewed grand marnier recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Suzette Sauce

Raspberry & orange syllabub

Crêpes Suzette

Bittersweet Chocolate Sauce

Chocolate Sauce

Grand marnier berry tarts with masc...

Hot spiced cider

Lemon and raspberry cream cakes

Neenish tarts

Chestnut fool

Savarin à l'orange et au grand marn...

Dark muscovado & whisky marmalade

Mai Tai

Grand Marnier coffee with orange cr...

Saturday Candy

Cinco de Mayo Cadillac Margarita Bo...

Cadillac Margarita

Cadillac Margarita

Orange Sorbet With Blood Orange Sal...

Lemon Soufflé

Torta Saint Honoré con pan di Spag...

Cosmopolitan Cranberry Sauce

Lychee Martini

Bananas Foster

Apple cinnamon custard cake recipe

Boozy Sugared Cranberries

Top 26 grand marnier recipes from across the web

The most viewed grand marnier recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Suzette Sauce

Raspberry & orange syllabub

Crêpes Suzette

Bittersweet Chocolate Sauce

Chocolate Sauce

Grand marnier berry tarts with masc...

Hot spiced cider

Lemon and raspberry cream cakes

Neenish tarts

Chestnut fool

Savarin à l'orange et au grand marn...

Dark muscovado & whisky marmalade

Mai Tai

Grand Marnier coffee with orange cr...

Saturday Candy

Cinco de Mayo Cadillac Margarita Bo...

Cadillac Margarita

Cadillac Margarita

Orange Sorbet With Blood Orange Sal...

Lemon Soufflé

Torta Saint Honoré con pan di Spag...

Cosmopolitan Cranberry Sauce

Lychee Martini

Bananas Foster

Apple cinnamon custard cake recipe

Boozy Sugared Cranberries

The most viewed grand marnier recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine