Strawberry Grand Marnier Cake Food

VITAMIX STRAWBERRY GRAND MARNIER SORBET

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

STRAWBERRIES ROMANOFF RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine strawberry and orange liqueurs, cognac and lemon juice, and up to 2 tablespoons dark brown sugar if berries are not sweet.
• Reserve 8 whole strawberries for garnish. Hull the remaining strawberries and cut them in half. Marinate the halves in the liqueur mixture at room temperature for about 15 minutes.
• In a large bowl, soften 2 pints of the vanilla ice cream and then carefully fold in the whipped cream. Carefully fold in the marinated strawberries, leaving the liquid behind. (If desired, you can drizzle this on top of the finished dessert or drink it.)
• Place a small scoop of the remaining 1 pint of vanilla ice cream in the bottom of 8 large stemmed glasses. Fill the glasses with the strawberry ice cream and whipped cream mixture.
• Garnish with one of the reserved whole strawberries and a mint sprig. Sprinkle with brown sugar or confectioners' sugar, if desired. Serve immediately.

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.

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 & 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.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM

Steps:

• Preheat oven to 425 degrees.
• In bowl, sift together flour, baking powder, sugar, salt and baking soda.
• Stir in orange rind.
• Cut in butter until mixture resembles bread crumbs.
• Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
• Place dough on a floured board and knead 4 or 5 times.
• Roll or pat into 8" round.
• Place on cookie sheet.
• Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
• Bake for 15 to 20 minutes or until golden brown.
• Cool on rack, then split into two horizontally.
• In bowl, mix strawberries and 1/2 cup sugar.
• Let sit for 30 minutes.
• Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
• Fold in sour cream and Grand Marnier.
• To serve, spread bottom cake layer with 3/4 of cream mixture.
• Top with 3/4 of the strawberries.
• Put the second cake layer on top and decorate with the remaining cream and strawberries.

GRAND MARNIER MOUSSE CAKE

Steps:

• Place cake or lady fingers in the bottom of a springform pan.
• In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
• Remove from heat, and allow to cool completely.
• Stir in Grand Marnier.
• Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
• In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
• Stir over low heat until gelatin dissolves.
• In a food processor, blend sugar with orange zest for 1 minute.
• Add cream cheese; process until smooth (30 seconds).
• Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
• Using an electric mixer, whip cream until fluffy.
• With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
• Add whipped cream and pulse to combine (about 3 pulses).
• Pour mixture over cake; smooth surface.
• Refrigerate overnight.
• Garnish with whipped cream, orange segments, and mint leaves.
• Cut and serve.

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.

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.