Best 10 Strawberries With Grand Marnier Sauce Recipes

SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
• Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
• Mix puréed berries with mashed berries along with orange liqueur.
• Taste and adjust flavor, adding more sugar if necessary.
• Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
• Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

STRAWBERRY SAUCE

Steps:

• Rinse and drain the strawberries. Pluck off and discard the stems. Put the strawberries into a food processor or blender and process thoroughly. Add the lemon juice and sugar. Blend.
• Pour in the kirschwasser or Grand Marnier and blend. Serve over ice cream.

STRAWBERRIES & GRAND MARNIER

Steps:

• Mix strawberries and Grand Marnier in a small bowl.
• It may be necessary to add sugar if the strawberries are not sweet enough.
• Let the strawberries sit at room temperature for several hours.
• Stir periodically.

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.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

DEEP FRIED STRAWBERRIES WITH SAUCE SABAYON

Steps:

• For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
• Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
• Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM

Steps:

• Make Biscuits:
• In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
• In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
• Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
• Preheat oven to 400°F.
• On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
• Make Compote:
• In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
• Make Chantilly Cream:
• Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
• To Plate:
• Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

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 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

MACERATED STRAWBERRIES

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.