GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
HYEHOLDE'S VEAL ROSSINI
Steps:
- Preheat oven: 400 degrees F.
- Season the veal with salt and pepper. Preheat olive oil in saute pan and sear veal. Finish in oven for approximately 12 minutes until medium rare.
- Remove from oven and let veal rest on a platter for 4 minutes. Add shallots to pan and sweat. Deglaze pan with Madeira wine. Add the demi-glace, salt, and pepper. Shave fresh truffles into sauce. Swirl butter into the sauce to finish.
- Preheat saute pan to sear foie gras. Season foie gras with salt and pepper. Sear both sides. Plate the veal, 1 piece on each of 4 plates. Pour the sauce over the veal and finish the dish with seared foie gras and slice truffles over dish.
ORANGE SAUCE WITH GRAND MARNIER
Make and share this Orange Sauce With Grand Marnier recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix the sugar, cornstarch and the salt.
- Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
- Remove from the heat and add the butter and Grand Marnier.
- Serve warm or cold.
Nutrition Facts : Calories 586.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 133.4, Carbohydrate 106.5, Fiber 0.5, Sugar 96.6, Protein 1.6
GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
GRAND MARNIER SOUFFLé
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
Categories custards and puddings, times classics, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
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, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
GRAND MARNIER SAUCE [BY HYEHOLDE RESTAURANT]
From "Favorite Restaurant Recipes" . I haven't tried this recipe yet, but I can just picture it over chicken, pork, steak, and desserts. Hope to try it soon.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, butter and 1/3 cup sugar in medium saucepan over medium heat and bring to boil, stirring occasionally.
- Using electric mixer, beat yolks and remaining sugar in small bowl until thickened.
- Add cornstarch and continue beating until mixture is light and lemon colored.
- Gradually beat in enough hot milk to warm mixture slightly.
- Strain into remaining milk, whisking until blended.
- Place over medium heat and bring to boil.
- Remove from heat and stir in vanilla. Let stand until cool.
- Refrigerate until ready to serve.
- Just before serving, cook over low heat, stirring in liqueur and cream.
Nutrition Facts : Calories 288.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 132.8, Sodium 116.6, Carbohydrate 29.2, Sugar 22.3, Protein 4.2
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