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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.
