Thanksgiving Agave Recipes

Agave Apple Pie

1/2

Cup Agave Nectar

6

Cups Apples

1/2

Tsp Cinnamon

1/4

Tsp nutmeg

1/4

Cup Tapioca

1

Dash of Salt

1

Tbsp. Butter

1

teaspoon Mexican Vanilla

Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.

Click here for the Agave Whip Cream recipe

The Best Pie Crust

3 c. flour
1/2 tsp. salt
1 1/4 c. Crisco (cold)
1 egg
1 T. vinegar
1/4 c. cold water

Mix flour and salt. Cut in shortening until crumbly, and pieces of shortening are no larger than a pea. Beat egg and mix with vinegar and water. Pour the egg mixture into the flour mixture and mix until all the flour is absorbed. Roll out thinly on a floured pastry board. This will make two 2-crust or 4 single crust pies.

Why add vinegar to your pie crust dough? When flour is mixed with water, gluten is formed--these are the protein strands that are necessary in yeast bread making, etc. When making quick breads the mixture is only mixed until blended--never overmixed--so that too much gluten is not formed. The vinegar is used in your pie crust recipe because the acid (along with the shortening) keeps the gluten strands from getting too long-thus resulting in a tender, flaky crust or pastry.

Click here for: How to Plan a Thanksgiving Meal

Agave Cornbread Stuffing (makes 4 servings)

4		cups day-old Agave Cornbread (see below)
1		(4 oz.) Italian sausage
1		cup chopped green bell pepper
1/2		cup minced onion
1/2		cup chopped celery
1		Tablespoon minced parsley
1		teaspoon dried thyme leaves, crushed
1		teaspoon salt
1/4		teaspoon ground black pepper
1/3		cup chicken broth
2		Tablespoons agave nectar

In large bowl, place crumbled cornbread. Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 Tablespoon of fat. Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread. In small bowl, combine broth and agave. Pour over stuffing. Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned. As an alternative, pack you may pack stuffing into poultry cavity before roasting.

Agave Cornbread (makes 9 servings)

1

cup yellow cornmeal

1

cup all-purpose flour

2

teaspoons baking powder

1

teaspoon baking soda

1

teaspoon salt

1

cup 2% low-fat milk

1/4

cup agave nectar

2

Tablespoons vegetable oil

1

egg

In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. In a small bowl, whisk together milk, agave, oil and egg. Pour agave mixture into dry mixture and mix until just combined. Spoon batter into a well-greased 9x9-inch pan. Bake at 350°F for 30 minutes or until a wooden pick inserted near center comes out clean. Serve warm. If desired, reserve 3/4 pan for use in Agave Cornbread Stuffing (see above).

1

large lemon, cut in half

1

medium orange, cut in half

16

whole cloves

4

cups apple juice

1/2

cup agave nectar

4

cinnamon sticks, 2 inches long

1/4

teaspoon ground ginger

Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and agave; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. Serve immediately in a heatproof serving bowl.

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