85 cointreau recipes

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

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.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Orange-glazed bananas baked in fresh orange juice, Grand Marnier, butter, and brown sugar with toasted walnuts. A 15-minute warm fruit dessert. Spoon over vanilla ice cream.

Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. Fruit soups can play the role of appetizer or dessert.

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.

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

Snake cocktail king muddles fresh ginger and brown sugar with vodka, chile vodka, lemon, and orange liqueur. A spicy-citrus shaker drink with real heat from infused vodka.

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.

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.

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.

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.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.