To make Praline: Place 1/2 cup sugar and lemon juice in heavy-bottomed sauce pan. Cook over medium heat until it turns a deep amber. Allow sugar to caramelize without scorching. Remove from heat, stir in almonds, pour into a chilled pie pan. Freeze for 15 minutes. When cool, place in a food processor or blender and pulverize into a powder. Keep in covered bowl.
To make Bavarian: Boil to reduce cream soda to syrup consistency, about 1/2 cup. Cool. Soften gelatin in 1/4 cup milk. Scald remaining milk. Combine yolks, vanilla and 1 ounce sugar. Pour a little of the scalded milk in to temper egg mixture, then pour into the scalded milk. Return to heat and cook until the mixture coats the back of a spoon. Do not boil. Pour over softened gelatin mixture. Add 3 tablespoons reduced cream soda. Strain. Cool. Whip egg whites to soft peak; add 1 1/2 teaspoons sugar. Whip to stiff peaks. Fold into gelatin mixture. Whip cream until stiff. Fold into gelatin mixture. Remove 1/3 of Bavarian mixture and fold praline powder into it. Place remaining 2/3 of Bavarian in the bottom of a mold or 10 individual molds. Top with the Bavarian-praline mixture. Chill at least four hours.
To make Orange Sauce: Boil to reduce orange pop by half. Add orange juice. Boil to reduce mix to sauce consistency. To serve: Unmold Praline Bavarian. Serve sauce on side.
Serves 10. Per serving: 274 calories; 14.3 g fat (6.8 g saturated fat; 47 percent calories from fat); 121 mg cholesterol; 48 mg sodium; 32.2 g carbohydrates.Place root beer in pot and boil to reduce to 1 cup. Add garlic, shallots, brown sugar and cayenne. Bring back to boil and reduce further until mixture has reached a glaze consistency. Season meat and sear in a hot skillet or on a barbecue grill for smoky flavor. Place meat in roasting pan and brush on all sides with glaze. Roast until internal temperature reaches 150 degrees Fahrenheit. Allow to rest 10 minutes before slicing.
Serves 6. Per serving: 502 calories; 22.3 g fat (7.7 g saturated fat; 40 percent calories from fat); 155 mg cholesterol; 181 mg sodium; 23.7 g carbohydrates.Place ginger ale in a heavy pot. Boil to reduce to 1/2 cup. Saute the ginger and garlic in a little of the butter. Add clam sauce and bring to a boil. Reduce by a third. Add reduced ginger ale 1 tablespoon at a time, tasting in between until as sweet as desired. Strain the mixture. Dissolve cornstarch in a little of the cream, and stir cream into clam sauce. Bring to boil until sauce thickens slightly. Season with salt and pepper. Saute the shrimp in remaining butter. When shrimp are almost done, add sauce. Allow shrimp to finish cooking in the sauce. Add chives. Heat oil in a preheated skillet. Wilt the spinach in the oil when hot. Season with salt and pepper. To serve: Place sauce on plate. Place wilted spinach on top of sauce. Place shrimp on top of that. Garnish with julienne strips of red pepper.
Per serving: 390 calories; 30.4 g fat (15.1 g saturated fat; 70 percent calories from fat); 126 mg cholesterol; 585 mg sodium; 21.5 g carbohydrates.
Recipes by Brian Polcyn, chef and owner of the Five Lakes Grill, Milford. If you have any Faygo recipes please
mail them to me.
