184 grand marnier recipes

October cake with yams, apples, walnuts, and raisins in a maple syrup batter spiked with orange marmalade and Grand Marnier. A dense, spiced autumn loaf cake.

Mesquite-grilled chicken breasts marinated in garlic, fresh herbs, and oil, served with a triple-citrus Grand Marnier sauce. A restaurant-quality grilled chicken with serious flavor.

Moist cranberry banana bread with walnuts and an optional Grand Marnier cranberry syrup soaked into the top. Fresh cranberries are simmered first, then folded into a rich banana batter.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Cold orange truffle souffles: an airy Grand Marnier orange mousse set in collared ramekins to rise like a baked souffle, each hiding a chocolate truffle in its center. A no-bake, make-ahead showstopper dessert.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Chocolate orange cheesecake layers a chocolate cream cheese base with a Grand Marnier-and-orange-zest top on a chocolate wafer crust. A two-tone showstopper for special occasions.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

A tiramisu-inspired strawberry cake: angel food layers soaked in Grand Marnier, filled with cream cheese and fresh berries, frosted in whipped cream, and served with a double strawberry sauce.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

A custardy lemon pudding cake baked in a water bath, served warm with a Grand Marnier blackberry sauce. Two textures in one dish: spongy cake on top, silky pudding below.

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that's as gorgeous as it is refreshing.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Margarita cheesecake spikes a vanilla wafer crust and creamy filling with tequila, Grand Marnier, and fresh lime, topped with a tangy sour cream glaze. A grown-up dessert that turns the classic cocktail into a chilled, sliceable showstopper.