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Recipes & Entertaining Ideas

Filtering by Tag: Cointreau

Cointreau Winter Cider

Marc J. Sievers

During the winter, when the temperatures are just freezing, is actually my favorite time of year to entertain at home.  People tend to stay a bit longer, the food is very comforting and hearty, and everyone can relax and have a really good time!  When my guests arrive, I offer them a hot cocktail to warm them up and make them feel right at home – and it gives me time to put the finishing touches on dinner.  My Cointreau Winter Cider is filled with aromatic spices, lime juice to cut the sweetness, and has an orange boozy kick from Cointreau (that is sure to warm you up!)!  Best of all it can be made in advance so there is no mixing or shaking individual drinks – which leaves more time for me to enjoy the soirée, too!


Cointreau Winter Cider

Ingredients (serves 8)

  • Apple Cider – 32 ounces

  • Fresh Lime Juice – 6 ounces, freshly squeezed

  • Cinnamon Sticks – 2, plus more for garnish if desired

  • Star Anises – 2, whole

  • Cloves – 2, whole

  • Oranges – 2, thinly sliced, plus more for garnish if desired

  • Granny Smith Apple – 1, cored, thinly sliced, plus more for garnish if desired

  • Cointreau (orange liqueur) – 12 ounces

Directions

  1. In a large saucepan set over medium heat, add all of the ingredients except for the Cointreau.

  2. Bring to a boil, remove from the heat, add the Cointreau, cover and steep for 20 minutes.

  3. Fill heat-proof glasses or mugs with hot cider, garnish with extra cinnamon sticks, and serve.

Tip: If you would like to make this in advance, after the cider is finished steeping, remove the fruit and spices, and store the finished cider in an airtight container in the refrigerator for up to 2 days.  When you are ready to serve, gently re-heat the cider in a medium sauce pan over medium heat and serve hot.

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Cointreau Vinaigrette

Marc J. Sievers

Like so many of you, I like to have different vinaigrettes on-hand in the refrigerator.  A simple salad, when done really well, adds great texture and color to a meal, whether for lunch or dinner.  Salads have been know in my house (and clients, too!) to be an impromptu addition when I am having timing issues in the kitchen (or, when I drain the pasta into the sink without a colander - I blame it on the wine!).  My Cointreau Vinaigrette has a wonderful balance of sharp orange zing from Cointreau, and the freshly squeezed orange juice adds a bit of sweetness.  It is rounded out by the fruity olive oil, blending all of the flavors.   A perfect pairing, indeed!


Cointreau Vinaigrette

Ingredients (serves 6)

Cointreau Vinaigrette:

  • Orange Liqueur – 1½ tablespoons (Cointreau recommended)

  • Olive Oil – ⅓ cup

  • Honey – 2 tablespoons

  • Orange Juice – 3 tablespoons, freshly squeezed

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

Salad Components:

  • Arugula – 5 ounces

  • Hazelnuts – 1 cup, lightly toasted

  • Goat Cheese – 3 ounces, crumbled

  • Parmesan Cheese – large shavings, for garnish (Parmigiano-Reggiano recommended)

  • Strawberries – 1½ cups, hulled, then thinly sliced

  • Parsley – ¼ cup, fresh, finely minced, Italian flat leaf variety recommended

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Orange Juice – ¼ cup, freshly squeezed

Directions

Cointreau Vinaigrette:

  1. Place all of the ingredients into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds.

  2. Refrigerate for at least 30 minutes before dressing a salad.

Assembly:

  1. On a large serving platter, arrange the arugula, hazelnuts, goat cheese, Parmesan cheese, strawberries, and parsley. Evenly sprinkle with salt and pepper.

  2. Next, evenly drizzle the salad with freshly squeezed orange juice.

  3. Add just enough Cointreau Vinaigrette to lightly coat the salad. Toss tableside just before serving.

Tip: I like to serve more vinaigrette in a small pitcher or gravy boat on the side and let guest add more vinaigrette to their salad if they prefer.

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Cointreau Chocolate Ganache

Marc J. Sievers

A really good chocolate ganache is a fabulous recipe to have in your arsenal of quick and easy desserts because once it is made it has so many uses.  It can be used to glaze shortbread cookies, rolled into truffles, served warm over ice cream, used for chocolate covered strawberries, glazing cakes and cupcakes, or even whipped in a stand mixer until light and fluffy to use as a ganache frosting!  My Cointreau Chocolate Ganache is flavored with orange liqueur and Cognac, adding sophisticated (and boozy!) flavor of sharp orange and the warmth of Cognac, both of which happen to pair perfectly with dark chocolate.  Best of all, it takes just a few minutes to make and instantly makes even the simplest garnishes feel special and soirée-ready!


Cointreau Chocolate Ganache

Ingredients (makes 2½ cups)

  • Dark Chocolate – 1 pound, finely chopped

  • Heavy Cream – 1 cup

  • Honey – 4 tablespoons

  • Sea Salt – ¼ teaspoon

  • Vanilla – ¾ teaspoon, pure extract

  • Orange Zest – 1 ½ teaspoons, finely zested

  • Cognac – 2 tablespoons (Remy Martin 1738 recommended)

  • Orange Liqueur – 3 tablespoons (Cointreau recommended)

  • Shortbread Cookies – store-bought (Walkers brand recommended)

Directions

  1. In a heat-proof bowl set over barely simmering water, heat the dark chocolate, heavy cream, honey, and salt until just melted, stirring occasionally.

  2. Remove from the heat and add the vanilla, orange zest, Cognac, and Cointreau. Stir to combine.

  3. Drizzle ½ of each shortbread cookie with just enough chocolate to coat it. Set each coated cookie onto a paper baking cup that has been flattened. Garnish with more orange zest if desired. Allow the ganache to set at room temperature for a few minutes before serving.

Tip: Stirring the ganache as it cooks with help make it shiny when it is used as a glaze, making for a professional and dramatic presentation.  The ganache will stay fresh in a sealed container in the refrigerator for up to one week.  

Idea: Once the shortbread cookies set, do not refrigerate.  Store them tightly wrapped at room temperature.  

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