Grand Marnier Banana Napoleons Recipes

CHOCOLATE-BANANA WAFFLE NAPOLEON

Steps:

• Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.
• Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
• Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated.
• Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate.

GRAND MARNIER BANANAS FOSTER RECIPE - (4.7/5)

Steps:

• In a 10-inch skillet over low heat melt butter, add maple syrup and stir in cinnamon and nutmeg to butter. Bring to a simmer, add bananas, allow to cook for about 1 minute on either side, spooning sauce over the bananas. Remove bananas and place in a s3erving dish. Bring skillet to a simmer and add Grand Marnier to butter-syrup mixture. If the pan is hot enough the alcohol will flame on its own; if not, using a stick flame, carefully ignite and continue cooking until flame dies out. Stir in zest. Place scoop of ice cream in a martini glass with bananas; top with sauce and zest

GRAND MARNIER BANANA NAPOLEONS

Steps:

• Pre heat oven ot 375 degrees Arrange the puff pastry, pricked well on a large baking sheet. Cover heavy baking sheets and bake in oven for 49 to 50 minutes until golden brown. Cut pastry, while still warm, into twelve 3 inch squares. In a teflon pan cook 1/3 cup of the sugar, swirling the pan, over moderate heat until it is a deep caramel color. Add the almonds and pour the mixture into a lightly oiled pan. When the mixture is cool, chop fine. In a saucepan, scald the milk with the remaining sugar. In a bowl whisk together the yolks, the rind, a pinch of salt, and the cornstarch. Whisk in the milk and boil the mixture, whisking constantly, for 2 minutes. Transfer the pastry cream to a bowl, stir in the grand marnier and chill it covered. Whip the heavy cream to soft peaks and fold 1/2 of it into the pastry cream. To make each napoleon, alternate 2 layers of pastry with thinly sliced banana, pastry cream, and praline, top the second layer with a pastry square and decorate the top with confectioners sugar the remaining whipped cream, the orange slices and the mint.

GRAND MARNIER BANANA NAPOLEONS

Steps:

• Arrange the puff pastry, pricked well on a large baking sheet. Cover with several heavy baking sheets and bake in a preheated oven at 375 degrees for 40 to 50 minutes or until golden brown. Cut the pastry while still warm into 12 3 inch squares. In a teflon pan cook 1/3 cup of the sugar swirling the pan over moderate heat, until is is a deep creamed color. Add the almonds and pour the mixture into a lightly oiled pan. When the mixture is cool chop fine. In a saucepan scald the milk with the remaining sugar in a bowl, whisk together the yolks the rind a pinch of salt and the cornstarch. Whisk in the milk and boil the mixture, whisking constantly for 2 minutes. Transfer the pastry cream to a bowl, stir in the grand marnier and chill it covered. Whip the heavy cream to soft peaks and fold 1/2 of it into the pastry cream. To make each napoleon alternate 2 layers of pastry with thinly sliced bananas pastry cream and praline, top the second layer with a pastry square and decorate the top with confectioners sugar and remainig whipped cream the orange slices and the mint.

MANDARINE NAPOLEON

Steps:

• Pour into a highball glass three-quarters filled with broken ice. Garnish with a slice of lime. Serve with a straw.

NAPOLEON FRENCH TOAST

Steps:

• Arrange bread slices in a 12 X 8 X 2 baking dish.
• Beat eggs with milk, Grand Marnier, sugar, vanilla, and salt using a rotary mixer.
• Pour over the bread, turn slices and refrigerate over-night.
• Cook in hot butter in the skillet about 4 minutes per side.
• Sprinkle with Confectioner's sugar and orange slices on the side of the plate.

CHOCOLATE BANANA WAFFLE NAPOLEON

Steps:

• BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy. Add cream, and whisk until creamy and well combined.
• CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350°F Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat or parchment paper. Let cool.
• WAFFLES:.
• Heat a Belgian-style waffle iron(any kind of waffle iron will do).
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth.
• The batter will be thick.
• Spray waffle iron with cooking spray.
• Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
• Close lid; bake 3 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using the remaining batter.
• Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
• Add bananas, and sauté until softened and golden brown, 1 to 1 1/2 minutes.
• Add nuts.
• Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite. (optional but worth the effort).
• Allow alcohol to burn off.
• Continue to sauté until bananas and nuts are well coated.
• Split waffles in half.
• Place a half on each of two plates.
• Spoon one-quarter of the banana mixture over each waffle half.
• Top with remaining waffle halves.
• Spoon another one-quarter of the banana mixture over waffles.
• Dust each with confectioners' sugar and then drizzle with chocolate.
• Happy Valentine's Day!

NAPOLEON CHAMPAGNE COCKTAIL

Steps:

• Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6 champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1 tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish glasses with orange peel strips and serve.

BANANA NAPOLEON

Steps:

• Preheat the oven to 375°F.
• Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
• Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
• Place 1 1/4 tbsp of sugar into sieve and top wrappers.
• Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
• Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
• Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
• Add them to the bowl, and mix gently to coat the banana slices with the sauce.
• When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
• Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
• Serve immediately.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.