Showing posts sorted by date for query grand marnier. Sort by relevance Show all posts
Showing posts sorted by date for query grand marnier. Sort by relevance Show all posts

Wednesday, August 14, 2024

Cointreau Glazed Orange Quick Bread

Fresh orange juice, zest and Cointreau give this lovely Cointreau glazed orange quick bread a fresh, sweet flavor that smells amazing as it bakes.

Food Lust People Love: Fresh orange juice, zest and Cointreau give this lovely Cointreau glazed orange quick bread a fresh, sweet flavor that smells amazing as it bakes.

Perfect for snack, teatime or even as a dessert, this quick bread is a family favorite. Similar recipes are best known in Great Britain as lemon drizzle cakes, but as you can see, any citrus substitution will do nicely. 

Cointreau Glazed Orange Quick Bread

For anyone who doesn’t drink or cook with alcohol, the orange liqueur can be replaced with an equal amount of orange juice for both the bread batter and the glaze. This recipe makes one  8 x 4-inch or 9 x 5-inch loaf cake.

Ingredients
For the batter:
½ cup or 113g butter, softened to room temperature, plus more for the pan
1 cup or 200g sugar
2 large eggs
1 tablespoon freshly squeezed orange juice
1 tablespoon Cointreau or Grand Marnier 
½ teaspoon orange extract, optional
1 tablespoon finely grated orange zest (from an untreated or organic orange)
1 ½ cups or 190g flour, plus more for the pan if not using baking parchment
1 teaspoon baking powder
1/8 teaspoon salt
½ cup or 10 ml milk

For the glaze:
½ cup or 62g powdered sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon Cointreau or Grand Marnier

Method
Preheat the oven to 350°F or 180°C. Prepare your loaf pan by buttering it and either lining the bottom with baking parchment or dusting it with flour, tapping out the excess.

In a large mixing bowl, cream the softened butter with the sugar until blended and fluffy. Beat in the eggs one at a time, just to blend. 


Beat in the orange juice, the Cointreau, the extract if using and the orange zest.


Stir together the flour, the baking powder and the salt in a small bowl; beat in the flour mixture to the creamed mixture alternately with the milk, beginning and ending with dry, beating well after each addition and using a rubber spatula to scrape down the sides.


Pour the batter into your prepared loaf pan.


Bake for 45 to 50 minutes or until the bread is risen, the top is golden brown and a toothpick inserted near the center of the bread comes out clean. Remove the pan from the oven and place on a cooling rack.


To make the glaze, sift the confectioner’s sugar into a small bowl and add the juice and the Cointreau. Stir until you have a very smooth silky glaze. 


Slide a thin knife blade around the edges of the cake to loosen it and pour the glaze evenly all over the hot loaf, allowing some to dribble down the sides.


Leave the quick bread to cool completely before turning out of the pan and cutting into slices to serve.

Food Lust People Love: Fresh orange juice, zest and Cointreau give this lovely Cointreau glazed orange quick bread a fresh, sweet flavor that smells amazing as it bakes.

Enjoy! 

Welcome to the 17th edition of the 2024 Alphabet Challenge, brought to you by the letter Q. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Q recipes below:




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Sunday, June 12, 2022

Classic Eton Mess

A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

Food Lust People Love: A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

The folklore behind the quintessential English dessert, Eton Mess, is that it was created when a group of Etonians, students at that famous school, were headed out for a picnic, a meringue topped with whipped cream and berries stashed in the car. The story goes that one of their dogs stepped on the dessert, crushing the meringue and generally making a mess of it. They ate it anyway and declared it delicious.

But if Wikipedia is to be believed, the truth is rather less romantic. The classic Eton mess was first mentioned in print back in 1893. To quote that source, “Eton mess was served in the 1930s in the school’s ‘sock shop’ (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.”

Classic Eton Mess

This can be made in one big bowl from which you will serve with a spoon or in six individual bowls. The pistachios are not traditional but they add a lovely pop of green to the Classic Eton Mess. If you are making your own meringues, start one day ahead of assembling and serving this dessert to leave plenty of time for the meringues to dry out and get crunchy. 

Ingredients
1 1/2 lbs or 680g ripe strawberries
1/2 cup or 100g sugar
Pinch salt
1­-2 tablespoons orange liqueur (e.g. Triple Sec, Cointreau or Grand Marnier)
1 1⁄2 cups or 360ml whipping cream 
18 small meringues­ - homemade or store-bought 
2 tablespoons pistachio slivers, optional

Method
Hull and chop the strawberries roughly.


Put half of the chopped strawberries in a small pot with the sugar, a good pinch of salt and a tablespoon of water. 


Cook over a medium heat for about 3­-4 minutes, crushing the strawberries lightly with a fork or potato masher when they start to soften. Cook at a low boil for another 3­-4 minutes, until the strawberries and syrup that is created have thickened somewhat.


Put the hot strawberries in a heatproof bowl, stir in the orange liqueur and leave to cool. 


Stir in the rest of the strawberries. Cover with cling film and refrigerate until completely chilled.


Once the strawberries are cold, whip the cream into stiff peaks. Divide it in half and fold one quarter of the strawberries into half of the cream.

To serve, make small layers from the bottom: 
1. strawberries 
2. pink cream (with strawberries)
3. 2 small meringues, crumbled roughly 
4. white cream (plain)
5. strawberries 
6. slivered pistachios (if desired) and a whole mini meringue on top.

Food Lust People Love: A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

Enjoy! 

Food Lust People Love: A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.


It’s Sunday FunDay and what could be more fun than some great dessert recipes. Check them all out below. Many thanks to our host, Sneha of Sneha’s Recipe. 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Classic Eton Mess!

Food Lust People Love: A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

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Sunday, July 2, 2017

Boozy Red White and Blue Fruit Salad

Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

Much of the year, I need to add a little sugar to fruit salad to make it more palatable. But during the summer, sweeter fruit eliminates the need for sugar and opens up other options for adding zip (and just a little sweetness) to a simple summer fruit salad. Namely, booze!

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

Some of my favorite choices are Pimm's No. 1, Cointreau or Grand Marnier, but you could also use limoncello or whatever else you have on hand. That pretty pink liquid up there is the strawberry-infused vodka I made for Sunday Supper. It's really lovely and super easy to make.

Note: If you want to make this kid-friendly, make very light syrup by boiling 1/2 cup or 120ml water and only 1/4 cup or 50g sugar and infusing it with the fruit of your choice. Leave to cool then strain out the mushy solids and discard them.

This week my Sunday Supper group is sharing colorful red, white and blue recipes that would be perfect for Fourth of July so I chose my fruit accordingly. Feel free to substitute whatever is fresh and sweet in every season.

Boozy Red White and Blue Fruit Salad


Ingredients
Juice of 1/2 lemon – about 3-4 teaspoons
1 Red Delicious apple
6 oz or 170g blueberries, rinsed
8.8 oz or 250g strawberries, hulled and rinsed
8.8 oz or 250g melon, already peeled and seeded
1 dragonfruit, peeled
1/2 cup or 120ml fruit-flavored liquor of your choice (or a mix!)

Method
Since lemon juice will stop chopped apples from browning, start by juicing your half lemon into the salad bowl. Core your apple and chop it in to small pieces, adding them to the bowl and stirring to coat them with the lemon juice.

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

Chop the rest of the fruit (not the blueberries!) into small pieces and stir them all in with the apple. Add in the liquor of your choice. For this batch, I chose a mixture of the strawberry-infused vodka I made for a Sunday Supper post and Cointreau – so strawberries and orange.

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

Stir gently. Cover with cling film and chill till ready to serve. If you think about it, give the bowl another gentle stir or two while it’s chilling.

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic.

You can serve this along with a cheese platter at the end of your summer meal or just in bowls with a spoon. Either way, enjoy!

Looking for more red, white blue recipes?

Patriotic Picnic Picks

Liberating Desserts


Pin this Boozy Red White and Blue Fruit Salad! 

Food Lust People Love: Not so much of a recipe as a way to add flavor and sweetness, the flavored alcohol makes this boozy red white and blue fruit salad a great adult treat at any summer picnic. #SundaySupper
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Sunday, May 24, 2015

Red, White and Blue Sangria


Crisp dry white wine, mixed with a little lemon vodka and Grand Marnier, then topped up with lemon-lime soda and lots of pretty fruit, makes a refreshing libation for summertime. 

This week Sunday Supper is remembering all those who made the ultimate sacrifice in our armed forces, just ahead of Memorial Day tomorrow, by showing off our red, white and/or blue recipes. Even as you feast and enjoy the extra day’s holiday – if you are living in the US, that is – we hope you will be inspired to honor military personnel from every country who died to preserve our freedoms, including those who put themselves in harm’s way to bring aid to the needy and try to ensure safety and peace in troubled regions worldwide. (Did you know that there are more than 30 countries whose flags are red, white and blue?) Unlike Veteran's Day, which honors the service of all soldiers, Memorial Day is especially to recognize those who gave their lives.

Many thanks to this week’s host, the great DB from Crazy Foodie Stunts. Make sure you scroll on down to the bottom of my post to see all the colorful recipes we are sharing today.

Let me introduce this sangria ingredient list with a disclaimer. When I told my husband that I was making sangria and, did he want some, he said, “Nah, thanks. I’ll just have a cold beer.” Well, I’m all for taking one for the team, particularly my Sunday Supper group, but drinking an entire one-wine-bottle batch of sangria seemed ill-advised, so the amounts you see here photographed are for half of the recipe I share below. And, yes, I did drink the whole darn half pitcher over the course of a hot afternoon! It was refreshing and delicious.

Ingredients
1 bottle dry white wine (My favorite white is Sauvignon Blanc, both for sangria and drinking in general.)
1/3 cup or 80ml Grand Marnier
1/4 cup or 60ml lemon vodka
3 cups or 710ml lemon-lime soda (Two of the 12 oz or 355ml cans.)
6 oz or 170g raspberries
4.4oz or 125g blueberries
1 dragon fruit

Method
Starting at least a day ahead, wash some of the blueberries and raspberries and put three blueberries and one raspberry in several of the holes of a muffin pan. For a more decorative look, I used the Nordic Ware one known online as the Bundt Brownie pan. <affiliate link Add a little water, until you see the blueberries just barely start to float.



Put the pan in the freezer and leave until the water freezes enough to hold the fruit in place.

Top up with more water and freeze until solid.

When the fruity ice is frozen, release by running some water over the back of the pan and store in a airtight container in the freezer. If you want to skip all these steps and get straight to the sangria, just use normal ice cubes.


When you are ready to serve, peel and slice your dragon fruit and cut it into pieces about the size of your raspberries and blueberries. Wash the berries and drain well.



In a pitcher, combine your wine, vodka and Grand Marnier.

Add your fruity ice (or just some normal ice) and then top up with the lemon-lime soda.


Add in more raspberries, blueberries and some of the cut dragon fruit. Put some berries and dragon fruit and ice in each glass and fill up with sangria.



Enjoy!



And make sure to check out all the other great red, white and/or blue recipes we have for you today.

Food Using One Color

Red Food
White Food
Blue Food

Food Using Two Colors

Red and White Food
Blue and White Food

Red, White and Blue Food

Sangria outside on our new-to-us outdoor sofa set.  Doesn't it look refreshing!

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Tuesday, April 21, 2015

Cream Cheese Filled Orange Cookies #CreativeCookieExchange


Sweetened cream cheese, spiked with Grand Marnier, makes the perfect filling for a fresh orange pecan cookie sandwich, topped with orange glaze and sprinkled with more pecans. This cookie has three components but all are easy to make and easy to assemble, making a showpiece cookie you’d be pleased to serve, even at a fancy luncheon.

This month’s Creative Cookie Exchange challenge is sandwich cookies, which leaves the flavors and fillings wide open to a combination of ingredients. This is the sort of challenge I love. I considered all kinds of crazy combinations before coming back to one I knew would work. Cream cheese and fresh oranges. I wanted a cookie that crumbled rather than smooshed like cake when bitten into, and a filling that was sweet but with a bite to complement the crunchy cookie. And the pecans? Well, if you’ve been reading along here a while, you know I love to add pecans whenever possible. These cookies are sweet, without being too sweet, if you know what I mean.

Many thanks to Laura of The Spiced Life who is in charge of this great group. Make sure you scroll on down past the recipe to see how my fellow Creative Cookie Exchange members navigated this cookie sandwich challenge.

Ingredients for 12-18 sandwich cookies (depending on how thin you slice them before baking)
For the cookies:
1/2 cup or 115g butter, softened
1/4 cup or 50g sugar
1/4 cup, firmly packed, or 50g brown sugar
1 egg
Grated zest of 1 orange
1 tablespoon fresh orange juice (Save the rest for the glaze.)
1 1/4 cup or 190g flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cup chopped pecans, or 160g divided
(1/4 cup or 35g in dough, rest for rolling dough in.)

For the filling:
4 oz or 115g cream cheese, slightly oftened
1/4 cup or 60g butter, slightly softened
1 teaspoon Grand Marnier
1 1/4 cups or 160g powdered sugar

For the orange glaze:
½ cup or 60g confectioners’ sugar
3-4 teaspoons fresh orange juice

Method
Cream butter and sugars together, beating until light and fluffy. Add the egg, orange zest and juice and beat well.


Add in the flour, salt and baking soda and beat till fully combined.



Now add in 1/4 cup or 35g of the chopped pecans and beat again till incorporated.



Cover your work space with a large piece of cling film and sprinkle on the remaining chopped pecans.

Use a scoop or spoon to make one line of dough along the beginning of the pecans.


Use the cling film to roll the dough in the pecans and smooth the dough into a round log.


Once the dough log is covered, roll it to one side of the cling film and gather the remaining pecan pieces into a bowl and set aside. We’ll use some of them for decorating the cookies later.


Roll the log up as tightly as you can manage in the cling film and transfer it to a pan or cutting board and put it in the refrigerator to chill for at least three hours, until it is firm.

When you are ready to bake, preheat your oven to 350°F or 180°C and prepare your baking trays by lining them with parchment or silicone baking mats.

Remove half the dough log at a time from the refrigerator, slice it into circles and place them on your prepared cookies sheets.



I cut mine a bit thick and ended up with about 26 slices, which seemed like a goodly number until I remembered that I was making sandwich cookies. Cut them a little thinner for more cookies.


Bake in the preheated oven for about 10-12 minutes or until the bottoms are golden brown.



Remove the cookies from the oven and transfer to a wire rack to cool.

Make the filling and the glaze
To make the filling, beat all the ingredients together until smooth.

For the orange glaze, add fresh orange juice to the powdered sugar just a teaspoon at a time, until you reach a good consistency that runs a little but won’t pour off the cookies. You may not need all the orange juice.

Once the cookies are completely cool, turn them golden bottom up and spoon or pipe on enough filling on half of them to cover, about the same thickness as the cookies.



Top with the remaining cookies.

Spoon a little glaze on the top of each cookie and sprinkle with some of the leftover chopped pecans.

If your home is cool, these shouldn’t need chilling to set up. If you are in a warm climate, you will want to store the filled cookies in the refrigerator. This will make them less crunchy, but still delicious.



Enjoy!



Are you a sandwich cookie fan? Have a look at all of the wonderful cookies we have for you today!



If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. 

You can also use us as a great resource for cookie recipes - be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). We post all together on the first Tuesday after the 15th of each month!

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