178 grand marnier recipes

From Massachusettes' Cape. Delightfully different for Thanksgiving,

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

Sunlight Sipper tropical cocktail with pineapple-passion fruit-banana juice, peach schnapps, light rum, and triple sec. A fruity 5-minute mixed drink served over cracked ice in a goblet.

Margarita ice cream pie folds tequila, triple sec, and frozen lemonade concentrate into softened vanilla ice cream, then freezes solid in a graham cracker crust. The frozen cocktail in pie form for summer parties.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Brown sugar chocolate chip cookies with orange zest and a shiny orange-liqueur glaze brushed on hot from the oven. Crispy, citrusy, and loaded with chocolate.

Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that'll ruin you for ordinary desserts.

Boneless Cornish Hen with Port Orange Sauce recipe

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.