Grand Marnier Recipes
Herman Said:
Anyone know a good Grand Marnier Drink Recipe?We Answered:
Grand Marnier is an orange flavored brandy, very similar to cognac. If you like Hennessy and Coke, Grand Marnier is a great substitute. Otherwise, it is usually a supporting player in drink mixes, like in Cadillac Margaritas.Daniel Said:
Anybody knows the recipe for Grand Marnier Honey Walnut Shrimp?We Answered:
http://www.pittsburghlive.com/x/pittsbur…Try this maybe it will help you.
Thomas Said:
replacement for Grand Marnier in recipe?We Answered:
Orange extractBryan Said:
Does anyone have a good recipe for a Grand Marnier ham glaze?We Answered:
Hope this helps. Have a wonderful Easter!Orange Glaze
1 cup orange juice
3/4 cup brown sugar
1 tablespoon Dijon mustard
1/2 cup honey
2 teaspoons soy sauce
2 tablespoons Grand Marnier (optional)
Alice Said:
Does anyone have a good recipe for making souffle grand marnier?We Answered:
1 tablespoon butter, melted1 tablespoon brown sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup sugar
6 egg yolks
1 pinch salt
1/4 cup all-purpose flour
1/4 cup Grand Marnier (or liqueur of your choosing)
2 tablespoons freshly grated orange zest (if using Grand Marnier)
4 egg whites
icing sugar
Brush a 5-cup souffle dish with melted butter; dust with brown sugar.
Refrigerate until ready to use.
In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat.
Remove and set aside.
In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth.
Add ¼ cup of the sugar, 2 of the yolks and salt.
Stir until smooth.
Gradually whisk this mixture into the warm milk.
Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes.
Remove from heat and let cool, about 10 minutes.
Beat in remaining 4 yolks, one at a time.
Sift flour over mixture in two batches, mixing well.
Cook over medium-low heat, stirring constantly, until smooth.
Remove from heat.
Stir in liqueur and zest.
Scrape custard into a bowl and set aside to cool.
Preheat oven to 400 degrees F.
In a large bowl, beat whites until soft peaks form.
Slowly add remaining ¼ cup sugar and beat until firm peaks form.
Fold whites into cooled custard.
Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top.
Dust top with icing sugar and serve immediately (a soufflé waits for no one!).
ENJOY