Agavejulep Recipes

AGAVE JULEP

Steps:

• Muddle the mint leaves with the sugar syrup in a highball glass. Add the tequila and lime juice, fill the glass with crushed ice, and stir vigorously to mix. Decorate with a lime wedge and a mint sprig.

AGAVE-GLAZED SHRIMP

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

AGAVE ALMOND BUTTER

Steps:

• Place almonds, agave nectar and salt in Oster® Versa® Performance Blender; PULSE on HIGH 2 to 3 times.
• Blend on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
• Store airtight in refrigerator.

AGAVE LEMONADE

Steps:

• Wash 12 of the lemons and cut in half. Juice these lemon halves using an electric juicer.
• Fill 6 glasses three-quarters full of ice and set aside. Slice the remaining 2 lemons lengthwise and set aside. In a large pitcher, combine the lemon juice, water, and agave nectar and stir until fully combined. Pour the lemonade over ice, garnish with lemon wedges, and serve.

AGAVE SIMPLE SYRUP

Steps:

• Combine equal parts agave nectar and hot water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to one month.

AGAVE-SWEETENED LEMON MERINGUE PIE

Steps:

• Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
• Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
• Bake in the preheated oven until meringue is golden brown, about 10 minutes.