CAPIROTADA (BREAD PUDDING)
6 thick slices of 2 to 3 day old French bread (sweet) cubed 3/4"
1 lg. Golden Delicious apple, pared, cored and sliced then diced (1/4 inch)
1/3 c. raisins
4 oz. shredded (medium fine) sharp cheddar cheese
3 lg. eggs
1 1/2 c. milk
1/8 c. Agave Nectar
1/4 c. firmly packed dark brown sugar
1/2 to 1 tsp. ground cinnamon
2 tsp. grated orange rind
In a large bowl toss together bread, apple, raisins and cheese. Turn into a lightly buttered 1 1/2 quart round casserole. In a medium bowl beat eggs until foamy; add milk, agave nectar, brown sugar and cinnamon; beat until blended; stir in orange rind. Pour over bread mixture. Bake uncovered in a preheated 325 degree oven 60 minutes or until a knife comes out clean.
HOT AGAVE CRANBERRY LEMONADE
One fresh squeezed lemon
One fresh squeezed lime
Four tablespoons of Agave Nectar
1 oz of cheap vodka (it is Thanksgiving they won’t know)
2 oz of simple Cranberry syrup (cranberries boiled with sugar and water)
Strain out berries and use the liquid
Add the berries to grandma’s relish
7 oz of boiling water
Combine ingredients in large mug and add boiling water then stir
Romantic Roasted Red Pepper & Chicken
1 TEASPOON OF BLACK PEPPER
1 CUP OF UNBLEACHED FLOUR
4 GLOVES OF GARLIC –PEELED AND CRUSHED
Slice red peppers in 1” strips and place on ungreased cookie sheet. Place in a 375 degree oven for 20 minutes turning once
Marinate the chicken pieces in the wine and agave mixture for 2 hours remove and then dust with flour, chile, and black pepper set aside marinade for sauce
Sauté mushrooms and garlic in 3 tablespoons of olive oil
Arrange chicken in baking dish and place in oven at 345 degrees for 30 minutes
Place mushrooms and peppers in baking dish around chicken.
Cover chicken and vegetables with wine and agave mixture continue baking for an additional 40 minutes.
Serve with a green salad, freshly baked bread and a little bit of love!
CALIENTE CARAMEL APPLE CIDER
- Ingredients
- 1/2 teaspoon cinnimon
- 1 tablespoon Agave nector
- 8 "squirts" caramel syrup
- 4 cups apple cider
- 1/2 cup water
First, bring the water, agave, caramel and cinnimon to a boil in a medium saucepan over medium heat. Stir in the cider and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with a dallop of whipped cream and serve immediately.
AGAVE APPLE DUMPLINGS
3 Yellow Delicious apples, peeled, cored, and diced
2 (8-ounce) tubes refrigerated biscuits
1 Cup Agave Nectar
1 cup butter, divided
12 dashes cinnamon
1 1/4 cup whipping cream
2 teaspoons mexican vanilla extract
Take each piece of biscuit dough and spread them out with your fingers until they are about a 3- to 4-inch circle. Place 1/4 cup of apples onto flattened biscuit, add a touch of Volcanic Nectar, and a pad of butter, sprinkle with cinnamon. Bring edges together and pinch closed. Place in pan that has been sprayed with cooking spray (leave a little room between them to spread).
Melt 1 stick of butter with 1 cup of Agave Nectar. When butter is melted remove from heat and add whipping cream and Mexican Vanilla. Pour sauce over dumplings. Bake at 325°F for 35-40 minutes until lightly golden.
Oriental Dressing
Ingredients:
1/2 cup vegetable oil
1/3 cup Agave
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon sesame seeds
1/2 teaspoon ground mustard
1/4 teaspoon ground ginger
1/4 teaspoon dried minced garlic
1/4 teaspoon salt
1. In a small bowl whisk together all ingredients.
2. Cover and chill.
Agave Key Lime Pie
Ingredients
2 tablespoons cornstarch
3/4 cup lime juice, strained
1 tablespoon finely grated lime zest
1 tablespoon unsalted butter
2 eggs, well beaten
2/3 cup agave nectar
2 teaspoons unflavored powdered gelatin, dissolved in 3 tablespoons water
1 (9-inch) prepared graham cracker crust pie shell (in pie pan)
Whipped cream
Thinly sliced limes for garnish
Whisk together cornstarch and 1 1/2 cups water in a medium pot. Cook over low heat, stirring constantly, until thickened. Stir in butter then remove pot from heat and stir in lime juice and zest.
Put eggs into a medium bowl and whisk in about 1/3 cup of the hot lime juice mixture to temper them. Whisk egg mixture back into pot with remaining lime juice mixture and cook over low heat, stirring gently but constantly, until thickened, about 5 minutes.
Remove pot from heat and stir in agave nectar and dissolved gelatin until well combined. Set aside to let cool slightly then pour into prepared pie shell and chill overnight.
Cut pie into slices and serve garnished with whipped cream and sliced limes.
*Recipe from www.wholefoods.com
Sandia Salad
1/2 of a fresh juicy seedless watermelon cut into bite sized morsels
1/2 cup of finely chopped mint leaves with stems removed
1/2 cup crumbled Feta cheese
1/2 cup of freshly squeezed lime juice
2 tablespoons of Agave Amber Nectar
1. Fill bowl with the watermelon and sprinkle the Feta over the top
2. Add the mint the lime juice and the Agave
3. Combine by stirring with a large wooden spoon
4. Chill for at least one hour
Serve with a smile
Strawberry Mint Mocktail
2 large limes, juiced
8 strawberries
1/3 Cup Agave Nectar
Handful of mint leaves
3 1/2 cups cold soda water*
ice cubes
1. Puree half the strawberries and cut the other half into quarters
2. Put the lime juice, strawberries, and mint into a martini shaker
3 Crush everything together with a muddler to release the juices from the strawberries and oil from the mint leaves
4. Add Agave Nectar and Soda water to Strawberry puree**
5. Shake
6. Pour into glasses over ice cubes to serve
Makes 4 glasses
*Add rum or vodka to take this from Mocktail to Cocktail
**If you prefer not to have strawberry bits floating in your drink, you can also puree all the strawberries.