 |  |
| |
 Have you tried our Blue Weber Agave Nectar? The Highest Quality 100% Blue Weber Agave Nectar. Taste the Blue Weber Agave Nectar difference! A delicious all natural
** Check Out Our Specials ** | 21 Missions Agave Nectar & Syrups: Blog
Monday, March 16, 2009
 1/4 cup Light soy sauce ½ cup 21 Missions Caramel Agave Syrup 1 Tbsp. fresh ginger, grated 1 garlic clove, crushed 1 Tbsp. Thai fish sauce “Nam Pla” 1 Tbsp. lime juice Zest from 2 oranges 1/4 cup orange juice 1 lb tenderloin of pork, cut in half lengthwise Sauce preparation Combine all of the ingredients except the pork loin in a skillet over medium heat and stir until the caramel agave sauce thickens. Cooking the pork loin In the same skillet with the thickened caramel agave sauce add the pork loin. Turn the pork loin frequently and baste continuously with the caramel agave sauce. Cook for about 30 minutes until the pork loin is tender and cooked through. When the pork loin is well glazed remove the pork loin from the skillet and rest the pork loin for a few minutes before slicing. Serving Place the sliced pork loin onto a serving platter and drizzle with the thick and delicious caramel agave sauce. Serve with a crisp salad or lightly cooked snow peas or sugar snap peas. Adapted from Caramel, 2006, by Trish Deseine, Marie-Pierre Morel Labels: Recipe by: 21MissionsAgave 0 Comments  
Thursday, December 11, 2008
Sunday, August 31, 2008
By Savor California "Savory News" Vol. 2 No. 7  Dried Figs and Apricots in Vanilla Agave Wine Syrup · 1 bottle (750 ml) Gewürztraminer or Johannesburg Riesling · 2/3 cup 21 Missions Agave Syrup Vanilla · 8 ounces (12-14 figs) Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Calimyrna figs, stems removed · 4 ounces (about 1 cup packed) B & R Farms dried apricots, about 12 halves · 2 Whole Spice Company cinnamon sticks, each broken in half · 1/2 cup Cowgirl Creamery Creme fraiche or WholeSoy & Co. yogurt · 1 tablespoon toasted slivered natural almonds In a large saucepan combine the wine, vanilla agave syrup and cinnamon stick. Cover and cook over medium low heat, 10 - 15 minutes. Add the figs and apricots and cook until the fruits are plumped and tender, about 15 - 20 more minutes. Transfer the fruit, cinnamon sticks and agave-wine sauce to a heat-resistant bowl. Refrigerate until well chilled, about 4 hours. Discard cinnamon sticks and spoon chilled fruit and agave-wine sauce into ramekins or serving dish. Top with a spoonful of Creme fraiche or yogurt. Garnish with a few toasted slivered almonds. Makes 4 to 6 servings. Adapted from Fig Heaven, 2004, by Marie Simmons. by: 21MissionsAgave 0 Comments
|
HomeCopyright 2008 21 Missions Agave Nectar. All rights reserved. |