-cup-capacity pans.
With an electric or standing mixer
Grand Marnier Sauce-- Mix butter and sugar
ong strips.
TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar
up muffin pan or line with baking cups.
In large
br>Stir in Grand Marnier.
Drizzle surface of cake with Grand Marnier syrup, and
Peel oranges, then cut horizontally into slices. Sprinkle each sliced orange with 1 tablespoon sugar, 2 tablespoons Grand Marnier, and slivered crystallized ginger. Top with Greek yogurt or sweetened sour cream. Serve with your favorite cookies.
Whisk cream, 1 tablespoon sugar, and Grand Marnier in medium bowl to soft peaks; cover and chill.
Using vegetable peeler, remove peel from oranges in strips; add strips to medium saucepan (reserve oranges for another use). Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 tablespoon sugar; bring just to simmer, whisking to melt chocolate. Strain. Ladle mocha into 4 mugs. Top with whipped cream and ground coffee beans, if desired.
Marinate the diced oranges in the Grand Marnier in the refrigerator for 4 hours, turning from time to time.
Layer the diced oranges (reserving the Grand Marnier), pineapple chunks, powdered sugar, and shredded coconut in a glass trifle dish, or in individual dessert dishes.
Drizzle with the reserved Grand Marnier and garnish with the grated orange rind (and fresh mint, if using).
oth sides of bread slices with butter, place on baking sheet
Put cranberries and oranges in a food processor. Pulse until consistency that suits you. Combine in a saucepan with all other ingredients, except Grand Marnier. Bring to a boil and simmer 30 minutes.
Cool and add Grand Marnier.
Will keep several months in the refrigerator.
ntil thick. Cool. Beat in Grand Marnier. Beat heavy cream until light
p the cavities or close with small trussing skewers.
Place
hells aside.
Melt chocolate with Grand Marnier, reserved orange juice and grated
Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes.
Drain.
Add the butter and cream and heat slowly, stirring until liquid is reduced by half.
Add the Grand Marnier and season with salt and pepper.
Remove from heat and sprinkle with parsley, if desired.
Serve.
emove the insides and rinse with water and then pat dry
poon. Immediately stir in the Grand Marnier and vanilla. Strain into a
Make Grand Marnier Custard Sauce.
For pears:
br>Coat a baking dish with nonstick cooking spray.
Peel
he egg whites and sugar with a hand mixer until the
n cookie sheet.
Brush with the 1 Tbsp buttermilk and