What are some uses for Grand Marnier?

Question

I love it so much, I love it in the Chili's drink Grand Margarita. It taste so good, what do you mix it with or do you cook with it?

Answer 1

Cut the tops off some oranges and hollow them out. Make an orange sorbet with the pulp and add the Grand Marniér, scoop back into the orange cups and freeze. Great to serve for a dinner party dessert.
Hope this helps!!!
xx K

Answer 2

Here is a poor man's orange duck..

Take an orange, peel and seperate wedges, soak them in some grand marnier for at least 30 minutes, but longer the better. Take a whole roasting chicken and take oranges out of marinade and stuff them down between the skin and breast meat of the chicken. Roast as normal ( I prefer using a vertical roaster, or even an empty beer can you can pour the remaining grandmarnier in it) and the oranges self baste the chicken, making the skin nice and crispy, and of course the awsome flavor of the grand marnier. You have great taste by the way, I love Grand Marnier myself...

Answer 3

It's good over vanilla ice cream, try a B-52(Grand Ma, Bailey's and Kahlua) I made an orange viniagrette with it(light oil, OJ, Grand Ma, some italian herbs-use 3 to 1 ratio of oil to other liquid) you can use that viniagrette for a marinade for fish-salmon is awesome with it

Answer 4

Well its mainly used for margaritas but its good in cosmos too.

You can cook with it as well. I use it when I make crispy orange duck.

Not bad over some chocolate ice cream either.

But perhaps my favorite way to enjoy it is out of a belly button. Oh yeah...

Answer 5

Use a syringe and inject it into strawberries, then dip the strawberries into melted chocolate candy. Serve chilled.

Answer 6

Have you tried in your morning cup of coffee. Great way to start the day.

Answer 7

Love it in a souffle` !! Mmmmmmmm

Answer 8

ya i've heard you can add it to drinks, and cocktails. But you can drink it straight.

Answer 9

Here are some great things you can do...enjoy!!

FROZEN GRAND MARNIER SOUFFLE

8 eggs
3/4 c. water
1 qt. heavy cream
1 1/2 c. sugar
3/4 c. grand Marnier
2 qt. souffle dish

Start the egg yolks on high speed in the mixer. Place the sugar and water in a heavy pot, and whisking, bring to a boil. Pour this syrup into the yolks while they are beating and continue to beat until the mixture is cool and as thick as heavy cream. Transfer into a large bowl. Beat heavy cream in the mixer until it reaches the Chantilly stage, not quite stiff. Add the whipped cream to the yolk mixture, whisking it in by hand. Add grand Marnier and continue to whisk. Pour all this mixture into a souffle dish and freeze for 24 hours before serving.

RASPBERRY SAUCE:

2 (10 oz.) pkgs. frozen raspberries
2 pkgs. frozen strawberries, or 2 pts. fresh strawberries
Sugar and grand Marnier to taste

Puree the raspberries to taste. Puree the raspberries in blender. Strain the puree through a fine sieve and add the sugar and grand Marnier. Pour mixture over whole strawberries and refrigerate. Serve souffle with the raspberry sauce.

This recipe is an "OMG"!!!!!!!!! SO GOOD!!

GRAND MARNIER CHEESECAKE WITH
STRAWBERRIES

1 1/4 c. graham cracker crumbs
1 c. toasted husked hazelnuts (about 5 oz.), ground
5 tbsp. unsalted butter, melted
2 tbsp. firmly packed light brown sugar
2 tsp. grated orange peel

FILLING:

4 (8 oz.) pkgs. cream cheese, room temp.
1 c. firmly packed light brown sugar
1/4 c. Grand Marnier or other orange liqueur
1/4 c. whipping cream
2 tsp. vanilla
3 lg. eggs, room temp., beaten to blend
2 lg. egg yolks

TOPPING:

2 c. sour cream
1/4 c. firmly packed light brown sugar
4 tsp. Grand Marnier or other orange liqueur
1 tsp. vanilla
4 c. fresh strawberries, hulled
1/4 c. red currant jelly
5 1/2 tsp. Grand Marnier or other orange liqueur
1/2 c. chilled whipping cream
2 tsp. powdered sugar
Candied Orange Peel
Fresh mint leaves (optional)

For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge. Bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream and vanilla. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.

Meanwhile, prepare topping: Blend first 4 ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.

Run small sharp knife around edge of pan. Release pan sides. Set cheesecake on platter. Arrange strawberries, pointed ends up, atop cheesecake, leaving 1 inch border around outer edge. Stir jelly in heavy small saucepan over low heat until just melted. Mix in 4 teaspoons liqueur; brush over berries. Using electric mixer, beat cream in medium bowl until soft peaks form.

Add powdered sugar and remaining 1 1/2 teaspoons Grand Marnier and beat to firm peaks. Spoon cream into pastry bag fitted with large star tip. Pipe cream decoratively around outside of strawberry border. Arrange orange peel decoratively atop whipped cream. Garnish platter with mint leaves if desired. (Can be prepared 2 hours ahead and refrigerated.)


CANDIED ORANGE PEEL:

Enough for 1 cheesecake. 1/2 c. cold water 2 tbsp. sugar
Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.

Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.)