Agave Recipes

The other day I was “Exploring the Aisle” of Van’s and noticed that they carry Agave (pronounced ah-GAH-vay) - both light and dark. I decided to do a little research on it and found that it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike. Agave nectar’s low glycemic index makes it suitable for some individuals on low-carb or slow-carb diets. Granulated sugar has an average glycemic index in the high 60’s, while agave generally scores under 30. Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener.
So, check it out the next time you are at Van’s and then try some of the following recipes.

Apple Agave Tart

1 (17-1/4 oz.) puff pastry dough
1 egg, well beaten
1 cup white zinfandel wine*
1/2 cup Agave Nectar
1 stick (3-inch) cinnamon
3 whole cloves
1 slice (1/4-inch) fresh ginger root
3 medium apples, pared, cored and sliced
Whipped cream or low-fat dairy sour cream
Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, Agave Nectar and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream.
*If desired, apple juice may be substituted for wine.

Agave Mojito

3 oz. white rum    
2 Tbsp. light agave nectar    
3 Tbsp. fresh squeezed lime juice (approx. 2 limes)    
40 spearmint leaves    
1 can (12 oz.)          chilled club soda    
1 dozen ice cubes    
Place rum, agave nectar, lime juice and mint in small bowl and crush mint with pestle or back of a spoon. If desired, sample mixture at this point and adjust sweetness balance to taste.
Strain mixture, pressing excess moisture from mint. Divide between two glasses (approx. 2.5 fl. oz. per glass)
Add 6 fl. oz. of club soda to each glass and add ice to fill. Garnish with mint sprig and/or lime wedge.
Cooking Tips: Either light or dark varieties of agave nectar will produce delicious results, though dark agave nectar may tint the drink slightly, so light agave nectar is preferred.

Agave Mashed Sweet Potatoes

2 lbs. sweet potatoes - (about 5 small)
3 tbsp. butter or margarine
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup cream or milk
1/4 cup Domino Organic Amber Agave Nectar
Salt
Pepper to taste
Fresh chives chopped
Peel and chop sweet potatoes into uniform cubes about 1 inch. Steam or boil until tender. Strain from water, if boiled.
Place Cooked sweet potatoes and butter into a large bowl. Using an electric mixer on medium speed, beat fro approximately 2 minutes. With a spatula, scrape down sides of bowl, add cinnamon and nutmeg. Continue beating for 1 minute. Slowly pour in cream, continue beating until combine. Add Amber Agave Nectar mix until well incorporated. Add salt and pepper to taste. Garnish with chives.

Agave and Lime Salmon

This dish is so easy you can take it from the kitchen to the campground. Prepare it in foil packets and toss it onto the campfire or use your own indoor (or outdoor) grill at home. Amazing with veggie kebabs on the side, this dish will quickly become a family favorite.
4 serving-sized pieces of salmon
1 red onion - sliced
4 scallions - sliced
4 cloves garlic - chopped
1/3 cup extra virgin olive oil
1/3 cup agave nectar
Fresh lime juice from two large limes
Pinch cinnamon
Preheat the oven to 350 degrees F.
Tear off eight pieces of foil; two for each piece of salmon. Place one serving of salmon on one piece of foil. Season the salmon with a little sea salt and fresh ground pepper.
Combine:
4 serving sized pieces of wild caught salmon
1 red onion - sliced
4 scallions - sliced
4 cloves garlic - chopped
For the sauce:
1/3 cup extra virgin olive oil
1/3 cup agave nectar
Fresh lime juice from two large limes
A tiny, secret pinch of cinnamon -- don’t tell
Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces. Sprinkle the salmon with onions, scallions and garlic.
Place the remaining pieces of foil on each serving and fold the edges to create a packet. Bake in a preheated oven for roughly 20 minutes, till it flakes easily but is not dried out.

Agave & Honey Oatmeal Cookies

2 tablespoons lightly beaten egg
3 tablespoons agave nectar
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup whole wheat pastry flour
1 tablespoon toasted wheat germ
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 scant teaspoon salt
1/4 teaspoon cinnamon
3/4 cups old fashioned oats
1/3 cup raisins
Preheat the oven to 375 degrees F.
Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
Combine flour, wheat germ, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in the oats and raisins. Let batter sit for about 5 minutes.
Using a tablespoon measure, scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Bake one sheet at a time for about 10-11 minutes. Let cool completely. Print this post