Katos Grand Marnier Dessert Food

KATO'S GRAND MARNIER DESSERT

Steps:

• May substitute with other orange liquer, orange juice or soda pop.
• But the best flavour comes from the liquers.
• Preheat oven to 350 degrees Sift flour, baking powder and salt.
• Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
• Mix the moist and dry ingredients together for 4 minutes on medium speed.
• Slowly add milk to mixture as needed to make a moist cake batter.
• Set aside for 10 minutes.
• Butter and flour your cake pan.
• (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
• Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
• Serve with vanilla bean or custard ice cream--.

A SIMPLY GRAND NAPOLEON DESSERT

Steps:

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
• Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
• Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
• Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
• Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
• Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
• Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
• To Assemble Desserts:.
• Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
• Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
• Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.