Snow Peas With Grand Marnier Recipes

SNOW PEAS WITH GRAND MARNIER

Steps:

• Bring 1 cup of water to a boil and add the sugar. Drop in the snow peas and cook until barely tender, drain, and return to pan. Add the water chestnuts, Grand Marnier, butter, mint, and salt. Cook over medium-low heat until heated through.

GLAZED SNOW PEAS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

SNOW PUDDING WITH GRAND MARNIER SAUCE

Steps:

• To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
• Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
• To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
• To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.

SPICY WOK-CHARRED SNOW PEAS

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

QUICK GLAZED SNOW PEAS

Steps:

• Place everything but snow peas in a shallow, wide sauté pan over medium-high heat. Stir and bring to a boil.
• Add snow peas, toss to coat and stir occasionally just until peas are cooked, about 3 minutes. Serve immediately.

MEDITERRANEAN SNOW PEAS

Steps:

• Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.

SNOW PEAS WITH GRAND MARNIER

Steps:

• Bring 1 cup of water to a boil and add the sugar. Drop in the snow peas and cook until barely tender, drain, and return to pan. Add the water chestnuts, Grand Marnier, butter, mint, and salt. Cook over medium-low heat until heated through.