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- > Semi-dry goat’s cheese atop a sweet and sour endiv
15 min
(serves 6)
- 5 oz Belgian endive
- 1 Tbsp. sugar
- ½ oz honey
- Zest of ¼ orange
- ¾ tsp. cider vinegar
- 1½ tsp. Grand Marnier® Cordon Rouge liqueur
- Caramelize the sugar and the honey.
- When the mixture begins to turn brown, add the vinegar, orange zest and finely chopped endives.
- Let cook down until all the liquid has evaporated.
- Add the liqueur and continue to cook down over low heat.
- Set aside and let cool.
- Top a 4 x 2 x 0.8 cm rectangle of rye bread with a teaspoonful of endive mixture then lay a slice of semi-dry goat’s cheese over top.
Grand Ice Chilled
Bartender's tip
For a cooler sensation, add 1 or 2 ice cubes. By slightly offsetting the intensity of the cognac, the ice brings out more flavour on the palate.
Grand Marnier® Cordon Rouge is a spirit that is appreciated for its unique and highly aromatic taste.
