Strawberries Grand Marnier Recipes

STRAWBERRY GRAND MARNIER CAKE

Steps:

• GOLDEN CAKE:.
• Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
• In a small bowl, stir together flour, baking powder and salt.
• Beat sugar and butter in large bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla.
• Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
• Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
• GRAN MARNIER BRUSHING SYRUP.
• Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
• Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
• WHITE BUTTERCREAM FROSTING.
• Cream butter and shortening with mixer.
• Add vanilla.
• Gradually add sugar, one cup at a time, beating on medium speed.
• Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• FOR ASSEMBLY.
• Place one golden cake down.
• Spread a layer of Smucker's Strawberry Preserves on cake.
• Spread layer of buttercream icing on top of preserves.
• Add second cake layer on top.
• Frost with remaining buttercream frosting.
• Decorate as desired.

MACERATED STRAWBERRIES

Steps:

• Wash, hull, and slice strawberries and place into a large glass bowl. Stir in sugar and allow to stand for 30 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
• If using Grand Marnier, citrus juice or balsamic vinegar, add at the same time as sugar.

STRAWBERRY GRAND MARNIER TARTS

Steps:

• PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
• Rub in the butter until the mixture resembles coarse breadcrumbs.
• Add the egg yolk and water, and mix to make a firm dough.
• Turn the pastry out onto a lightly-floured surface, and lightly knead.
• Divide the dough into 6 equal portions.
• Roll out each portion to cover the base and sides of 6 individual 10cm (4") flan tins and prick the pastry well with a fork.
• Place the flan tins onto oven trays and refrigerate for about 30 minutes.
• Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
• FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
• Spread the cream mixture over the base of each cold pastry case.
• Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
• Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
• Brush the jam mixture thickly over the strawberries.
• Refrigerate until ready to serve.

STRAWBERRY JAM WITH GRAND MARNIER

Steps:

• Wash the strawberries and remove the stems. (Removing the stems first makes them too watery.) Mash the strawberries with a potato masher and measure six cups of mashed fruit (if you have less, add extra apple juice so that you have 6 cups).
• Combine mashed berries, Grand Marnier, apple juice and pectin in a large non-reactive saucepan and bring to a boil that cannot be stirred down. Boil for 1 minute.
• Skim foam and discard. Add sugar all at once and return to a boil, stirring constantly. Boil hard for 1 minute. Ladle or pour hot jam into hot jars, set lids and process for 10 minutes.

STRAWBERRIES WITH GRAND MARNIER SAUCE

Steps:

• 1. Heat milk, cream and vanilla in double boiler over simmering water until hot but not boiling.
• 2. Whisk egg yolks and sugar in a bowl. Stir a small amount of the hot milk mixture into egg yolks; stir the egg yolks into the hot milk mixture gradually. Cook for 10 minutes or until sauce coats back of spoon. Do not allow to boil or the sauce will curdle. Remove from heat and then stir in liqueur.
• 3. The sauce will continue to thicken as it cools. Cut strawberries into halves or slices. Spoon strawberries evenly into four wine goblets, martini glasses or dessert bowls. Drizzle sauce over strawberries. The sauce may be served warm or chilled. Serves 4

EASY GRAND MARNIER SAUCE

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.

STRAWBERRIES WITH CHAMPAGNE AND GRAND MARNIER

Steps:

• Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.