Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special
Learn how to make a Grand Marnier Souffle Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!
Light Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Light Fruit Cake. Although not a proper British Fruit Cake, this Light Fruit Cake should not be ignored. It has lots of what I consider the best part of a fruit cake, candied fruit. I love this cake's delicate almond flavor and you don't have to wait weeks to enjoy this tea bread, as it can be eaten the same day it's baked.
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How to Make Strawberries Romanoff
Escoffier Online's Chef Susie Wolak discusses how to incorporate Grand Marnier into America's sweet new obession: Boozy Desserts. Watch Chef Susie as she give a cooking lesson on how to make strawberries romanoff. To view the recipe to accompany this video please visit
Chef Lalanne Grand Marnier Dessert
Fruit & Cream Brioche Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fruit and Cream Brioche. You can use Brioche dough to make so many different breads, both sweet and savory. Today we are going to make Fruit and Cream Brioche Buns. This is done by topping rounds of proofed brioche with a dollop of pastry cream and some fresh fruit, in this case berries.
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Orange Crème Anglaise Recipe - Classic Custard Sauce for Desserts
Learn how to make a Orange Crème Anglaise Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Orange Crème Anglaise Recipe!
Gordon Ramsay's Soufflé vs Gino D'Acampo's Panna Cotta
The final battle!
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Fried Fruits - Strawberries & Bananas
This video demonstrates a perfect method for frying these two fruits with a soufflé fritter batter and joined by a sweet warm sabayon sauce. The cook could certainly serve these fruits with chocolate or cold vanilla sauces as well and even whipped cream. Both of these preparations represent the classic French approach for this type of preparation. The cook can use other fruits such as apple, pear, apricots and peaches with this method and be very pleased with the outcome. Of course, the individual fruits can be flavored a variety of ways prior to being battered such as demonstrated here with tossing the strawberries in Gran Marnier prior to the flouring stage. All in all, this is a great winter dessert and also has a “date night” quality to its preparation, presentation and consumption.
How to Make Bananas Foster in 3 Easy Steps
If you're looking for a dessert that'll wow dinner party guests, look no further. Not only is bananas foster a decadent end to a meal, but it's also quite the spectacle to behold - invite guests into the kitchen to watch you flambé the rum sauce for the most impressive results. And don't worry, it's easier (and safer) to do than you might think!
Grilled Bananas Foster
Adapted from Brennan's Restaurant
Using firmer bananas will help ensure that they won't fall apart when cooked on the grill. If you only have ripe bananas, grill them over a piece of tin foil to prevent them from falling through the grill grates. If you don't have a gas-burning stove, use a stick flame to ignite the rum. Grilling the bananas is an optional (though suggested) step; if you skip it, add the bananas to the butter and sugar mixture once the sugar has dissolved, and cook for a couple minutes or until the bananas have softened slightly before proceeding with the recipe.
INGREDIENTS
2 firm bananas, peeled, cut lengthwise, then halved
2 tablespoons butter, melted
1/3 cup brown sugar
1/4 teaspoon cinnamon
Pinch nutmeg
Pinch salt
1/3 cup dark rum
1 pint vanilla ice cream
DIRECTIONS
To grill bananas: Preheat grill or cast iron grill pan to medium-high. Brush melted butter over banana pieces. Place bananas on grill. Do not move them, and sear for 4-6 minutes, or until light brown grill marks form. Flip over and repeat. Use a spatula to carefully remove bananas from the grill and set aside.
To make sauce: In a large sauté pan, combine brown sugar, spices, salt, and remaining melted butter. Over low flame, stir constantly until sugar dissolves. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches. Continue cooking until flame dies out. Add bananas, and cook 1-2 minutes or until heated through.
To serve: Scoop ice cream onto plates or bowl. Lay 2 pieces of banana per plate. Drizzle with rum sauce. Serve immediately.
Serves 4.
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How to Make Crème Anglaise - Basic Custard Sauce
Crème anglaise is a sweet pourable custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.
It is also known as a base recipe for making ice creams. This can be poured as a sauce over cakes or fruits as well.
____________________________________________________________
Materials you will need:
Egg Yolks
Granulated Sugar
Milk
Heavy Cream
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The Full Recipe and Step-By-Step Instructions can be found at:
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Licensed under Creative Commons: By Attribution 3.0 License
Strawberry Ice Cream -- Fast & Easy Strawberry Ice Cream - Eggless Ice Cream Recipe
Learn how to make Strawberry Ice Cream! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Ice Cream recipe!
Crepes Suzette (with flambeed orange sauce)
Crepes Suzette is a French classic that is fun and easy to make at home. Here is the recipe.
Sauce Recipe for 8 crepes (4 servings):
zest from 1 navel orange
2 cups of fresh squeezed orange juice (from Juice or Valencia oranges)
1/3 cup (2.3 oz) sugar
1 tsp vanilla extract
pinch of salt
3 Tbsp (1.5 oz) butter
1/4 cup (2 oz) grand marnier
Crepe video:
Easy Homemade Crepe Suzette | Yensweethaven
Crepe Suzette is a classic French Dessert consisting of a crepe and a buttery orange flavored sauce. This decadent dessert is easy to make at home. There is 2 easy steps to make it. But, simple and easy to follow.
First Step: Making the Crepe
Ingredients for the Crepe:
2 cups of all purpose flour
4 tbsp. of granulated sugar
1/2 tsp of kosher salt
2 eggs, lightly beaten
2 cups of whole milk
4 tbsp. of melted unsalted butter
plus more for frying
For the Orange Sauce
juice from 3 fresh Oranges
(will yield about 1 1/3 cup of juice after straining)
3 tbsp of sugar
(depending on how sweet your orange is, you can add more)
1/2 stick of unsalted butter at room temperature
zest or rind from 1 orange
pinch of salt
1 tbsp or 2 of orange liqueur such Grand Marnier (optional)
Here's how to make it:
For the Crepe's
Lightly beat your eggs and set aside
Place the flour, sugar and salt in a mixing bowl. Using a wire whisk mix to combine. Make a well in the middle of the dry ingredients and pour the beaten eggs, slowly mixing in with the dry ingredients, gradually adding the milk until it is all incorporated. Add the melted butter and the orange rind. Mix well until there is no more lumps.
Set this crepe batter aside for 30 min or in the fridge before cooking. I suggest overnight. As it results to a more soft, tender and moist crepes.
How to cook:
first melt another 1/2 stick of unsalted butter for frying
Mix your Crepe Batter to free it form lumps or any separation or foam that formed on the top as it was sitting.
Now on a med low heat. Brush the crepe pan lightly with the melted butter before pouring the crepe batter to prevent it from sticking.
Leave it for a few min or so, shake the pan. When the crepe moves as you shake the pan. It is ready to flip. Wait a few more seconds on the other side to cook. Set aside and repeat the cooking process until you finish cooking all the crepe batter.
As it cools. Prepare the Orange Sauce.
Orange Sauce:
Zest or using a microplane get the rind from one orange.
Roll the oranges before juicing will break the pulp inside and will give you more juice. Strain and place on a small saucepan together with the 1/2 stick room temp. butter, sugar and salt. adding an orange liquor is totally optional.
On a medium hight heat. Bring it to a boil. Let it reduced and thicken.
to a glistening golden yellow orange sauce.
While the sauce is still warm. Drizzle or pour it over your stack of Crepes and serve warm.
This is also good serve with some fresh fruits like slices of peaches, raspberries, blackberries or blueberries. My family love this for dessert, snack or even for breakfast.
I hope you'll like it!
yensweethaven
Strawberry Margarita Recipe
My strawberry margarita recipe is made from scratch with a fresh fruit reduction, it's dangerously delicious and a must-make cocktail!
Full Recipe:
Cheers to the weekend! Our blenders have had more than enough kale, chia seeds and protein powder in them for a lifetime. It's time to break out the tequila and get down to business!? Great cocktails are all about using the BEST ingredients. This one is no exception. I made a strawberry reduction then added tequila, fresh lime juice, a splash of good orange liquor and voilá!! Excellent strawberry margaritas appeared! Did I mention mixology is really fun? I have one question for you, though... Blended or on the rocks??
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Stone Fruit Melba - Recipe
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Grand Marnier French Toast
With Chef Steven Liebhauser of Slice of Heaven.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Grand Cocktails: The Grand Soda
This classic cocktail just got a holiday-inspired upgrade by simply adding fresh rosemary and berries as a delightful garnish. #GrandCocktails
DanielFoodDiary - Crêpe Suzette At Colony
Crêpe Suzette, freshly prepared live, cooked in caramelised sauce poured with Grand Marnier, topped with ice cream which included some local flavours such as the Gula Melaka.
Pierre Franey's Cooking In France: Beautiful Bubbles Champagne
Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!
Berry Chantilly cake is made with tender vanilla cake layered fresh mixed berries and frosted with a luscious mascarpone whipped topping. It's super moist and has an amazing flavor combo with its tangy frosting and sweet berry filling!
PRINTABLE RECIPE ►
Vanilla Cake Recipe ►
13 oz (368.54 g) bleached cake flour
13 oz (368.54 g) granulated sugar
3 tsp (14.79 g) baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz (226.8 g) butter (unsalted)
1 Tbsp vanilla extract
10 oz (283.5 g) whole milk (room temperature)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)
Chantilly Cream Ingredients ►
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
16 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
2 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant pudding mix (Or any other whipped cream stabilizer. See my post:
Berry Cake Filling ►
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
1 tsp lemon zest
2 tsp lemon juice
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Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe
Learn how to make a Creme Caramel Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy creamy baked caramel custard dessert recipe!
Grand Berry - Recette de Grand Marnier
Long drink très harmonieux qui associe les saveurs fruitées et acidulées du jus de cranberry à la rondeur de la liqueur Grand Marnier®. Le cognac y apporte complexité aromatique.
Ce dont vous avez besoin :
4,5cl liqueur Grand Marnier® (1,5 parts)
12cl jus de cranberry (canneberge) (4 parts)
1 quartier de citron vert pressé
Décor : 1 tranche de citron vert
Glace pilée
How to Make Crepes - Easy Crepe Recipe
You can find and print the crepe recipe here on my website:
Want to learn how to make some of America's favorite restaurant recipes? Check out this recipe resource:
In this episode of In the Kitchen with Matt, I will show you how to make crepes. With this easy crepe recipe you will be making crepes in no time. What is your favorite way to eat crepes? Sweet? Savory? There are so many possible ways to eat crepes. Join me as I show you how to make them, if I can do it, you can do it! Let's get started!
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Learn how to make Chocolate crepes here:
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You can print out the recipe on my website here:
Ingredients:
2 eggs
1 1/2 cups of milk (2%, 1%, Whole) (355ml)
1 tsp. of canola or vegetable oil (or one Tbsp. of butter, melted) (5ml)
1 cup of all-purpose flour (120g)
1/4 tsp. of salt (1g) (or 1/2 tsp. for savory) (2g)
1 tsp. vanilla extract (for sweet) (5ml)
1 Tbsp. of granulated sugar (for sweet)(12.5g)
This recipe makes 6 to 8 crepes depending on the size. Cook at Medium to Medium Hi heat on your stovetop - 350 to 375 F.
Tools:
nonstick skillet or crepe pan: amzn.to/2nnCUH5
Crepe Making kit (optional): amzn.to/2nnUBWL
Hand mixer or Blender
Ladle
Spatula
This is not a sponsored video, all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to in the kitchen with Matt. I am your host Matt Taylor. Today I am going to show you how to make crepes, or the French pronunciation I believe is crepe. I had a request to make a video on crepes, so here we go. Crepes are really easy to do, if I can do it, you can do it. Let’s get started. First some people like to do this in a blender, so I have a blender here, but I am going to do this with a hand mixer, you can use a stand mixer if you want, or you can use a whisk. But uh, let’s first start off with 2 eggs, 1 and 1 half cups of milk, this is 2 percent milk, but you can use 1 percent, or whole milk, if you like, 1 tsp. of oil this is canola oil, or you can use vegetable oil. Also some people like to substitute the oil with butter, take like a tablespoon of butter and melt it, and put it in there. All right I am going to blend this together well. And now I am going to add 1 cup of all-purpose flour, and 1 fourth tsp. of salt. And that is the base batter for crepes. If you are going to make a sweet crepe what I like to do, is I like to add 1 tsp. of vanilla extract, and one tablespoon of granulated sugar. If you are making a savory crepe, leave out the vanilla extract, leave out the sugar, and add an extra half tsp. of salt. Mix this together. There we go. Now if for some reason it is pretty lumpy and you can’t get the lumps out, you can throw this through a strainer. Now some people will chill this for about an hour in the refrigerator, I don’t do that, I don’t find it necessary, but you certainly can if you are having trouble with your batter. And now this batter is ready to go. All right I am going to turn the heat on the stove between medium and medium high. Now I just have an 8 inch non-stick skillet here, they do have a crepe skillet that you can buy, I will put a link down below if you want to get one of those, or they also have these little crepe making kits that you can get that are pretty cool, I will put a link down below in the description for those as well. Now once our pan is getting heated up, I am also going to take a little bit of butter, not a whole lot, and we will put it in the pan. I have ladle here and it holds about a quarter cup of batter, if you don’t have a ladle like this you can just use a quarter cup if you want, but this works really nicely.
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chraipais
French Inspired Sugar Tart (Tarte au Sucre) | Katie Quinn
Katie makes a rustic sugar tart inspired by both American Thanksgiving and classic French recipes. It's filled with sugary roasted sweet potatoes and topped off with an orange liqueur caramel sauce and crunchy hazelnuts. This tart is sure to keep your tummy warm and happy on any winter night.
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INGREDIENTS
For the sweet yeast dough:
250 g flour
10 g fresh (compressed) yeast or 1 teaspoon dry yeast
25 g sugar
5 g salt
2 eggs
40 ml warm water
80 g butter
For the filling:
40 g sugar
1 egg
50 ml milk
50 g softened butter
1 sweet potato
For the topping:
4 Tbsp sugar
2 Tbsp water
2 tsp orange liqueur/Cognac mixture, such as Grand Marnier
1/2 cup toasted hazelnuts, chopped
RECIPE
First, work on the dough: dissolve the yeast in the warm water. In a bowl, mix the flour, sugar, slat and butter together in a technique called sablage (I explain this in the video!). Make a well in the center and add eggs and the yeast in its water. Mix together (not too much!) and put it in the fridge to rest while you work on the filling.
For the filling, cream together the sugar and butter, then mix in the milk and eggs. Roast your chunks of sweet potato (450 degree oven for 30 minutes).
Now back to your dough. Roll it out to about 5mm, in the shape of a circle, and then put it over your baking dish, trim it, and use your fingers to pinch around the sides. Add the filling and roasted sweet potatoes, and let it sit for 20 minutes.
Then bake it in a 350 degree (Fahrenheit) or 180 degree (Celsius) oven for 30-35 minutes.
Take out of the oven and work on your topping. Start by caramelizing the sugar on the stovetop by mixing together the sugar and water and continually stirring until much of the water dissolves and it takes on a nice caramel color. Once most of the water has dissolved, add the Grand Marnier and stir.
Mix in the toasted hazelnut bits and immediately drizzle this over the top of your sugar tart. (The caramel will harden and it will -- along with the hazelnuts -- give a nice crunchy texture!)
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How to Make Crepes Suzette ~ How to Flambe Crepes ~ Amy Learns to Cook
How to Make Crepes Suzette. How to Flambe Crepes. We are making an easy Crepes Suzette. This is an easy way to make a really fancy dessert that will impress your friends and family. We start with my basic crepes and we make a orange syrup that is spiked with Grand Marnier. We then do a flambe!!
Amy's Basic Crepes:
Cuisinart French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan:
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Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
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Best Mexican Cadillac Margarita Recipe
The Cadillac is always been considered the top-of-the-line. In this holes true for the Cadillac Margarita. If you love Margaritas then you’re going to have to try this fantastic variation of the classic Mexican cocktail the Margarita. Margaritas are easy to make, and the Bald Chef will show you step-by-step exactly how to make this fantastic five-star South the border quintessential cocktail. What kicks this Margarita up to the next level is the use of premium tequila Grand Marnier and fresh Lime Juice. This cocktail is then strained into a chilled, salt rimmed glass and enjoyed, with friends, family, or just great Mexican food. If you’re looking for the best Margarita out there, look no further, you’ve found it. The Cadillac Margarita
French Bread Pudding with Grand Marnier Sauce by Designing Dishes
You'll never taste a richer or better Bread Pudding than this recipe by Designing Dishes. The custard is thick and sweet. It's poured over layers of cubed French bread , chopped pecans and golden raisins and popped in the oven. Serving warm Grand Marnier Sauce over warm bread pudding is a comfort dessert you'll dream of often after you taste this one. Enjoy!!!!
The Ultimate Top Shelf Margarita is here! Brought to you by Kurt Lowrey of Old Bay Steamer.
The Ultimate Top Shelf Margarita is here! Brought to you by Kurt Lowrey of Old Bay Steamer.
By: Savannah
Published on: September 12, 2017
Source:
Orange Marmalade Recipe
One of the great joys in life for this passionate consumer is using seasonal fruit,buying them when it's at its best -- and cheapest. There's nothing like Seville oranges in midwinter, when it's cold and I can get down to serious marmalade making. The best marmalade is made with Seville oranges, those wonderfully tart packages of flavour. And it's so simple to knock up enough to last for a year or so.
Makes heaps
Ingredients:
2 kgs Seville (or other) oranges
3 kgs caster or granulated sugar
4 litres water
2 tbsp orange liqueur (such as Cointreau
or Grand Marnier -- optional)
Method:
Wash the oranges and dry.
Cut in half across the fruit. Remove pips and reserve.
Wrap pips in muslin and tie up.
Cut oranges into very thin slices.
Put oranges and muslin bag in large bowl and cover with the water.
Leave overnight.
Next day, put fruit, water and pips in large saucepan or stock pot (preferably a non-reactive pot, steel or enamelled rather than aluminium, which will react with the acid in the oranges.
Bring to the boil and simmer for 50 minutes to an hour, by which time the rinds should be soft.
Add the sugar, return to the boil and allow to cook over high heat until setting point is reached (105C). (In the absence of a thermometer, put a small amount on a saucer, when it has cooled, it should wrinkle when you scrape a spoon across it).
Remove pan from heat and allow to cool for 10 minutes.
Add liqueur, if using.
Spoon into sterilised jars.
Top with discs of baking paper pressing onto marmalade to make a seal.
Screw on top.
Degree of difficulty: Low.
Keepability: Keep for at least a year if the jars have been properly sterilised.
Serve with... hot buttered toast -- and possibly a little sour cream.
Or in a marmalade pudding...