
SWEET SUBSTITUTE. Agave-Barbecue Roasted Chicken is made with the current
darling of the alternative sweetener world, agave nectar (sometimes called
agave syrup), which is made from the same plant that is used to produce
tequila. (AP Photo/Matthew Mead)
From The Asian Reporter, V22, #14 (July 16, 2012), page 10.
Agave nectar: What it is and how to use it
By J.M. Hirsch
AP Food Editor
Finally ... A way to enjoy agave without the hangover!
That’s right, agave nectar — the current darling of the alternative
sweetener world — is made from the same plant that is used to produce
tequila. And it goes down so much easier (squeeze of lime and dash of salt
are optional).
But let’s start with some basics. Agave nectar (sometimes called agave
syrup) is an amber liquid that resembles honey, but has a cleaner, sweeter,
even fruitier flavor. Not long ago it was mostly unheard of in the U.S.,
existing primarily in the backwaters of the natural foods world.
In recent years, it has evolved into a booming $200 million industry.
Suddenly, it’s being used in everything from ketchup and barbecue sauce to
baked goods and ice cream. And don’t even get me started about the cocktail
scene.
Why all this attention to what amounts to the juice of a large
cactus-looking plant native to Mexico?
It helps that agave syrup is sweeter than conventional sugar. So while it
has the same calories as white sugar, you can use less of it without
sacrificing flavor. When substituting, aim to use about 25 percent less than
you would with refined sugar.
Many consumers also have latched on to agave’s glycemic appeal. That is a
fancy way of saying that agave syrup is believed to have a less intense
effect on blood sugar levels.
When shopping for agave, check the grocer’s baking or honey sections, as
well as the natural foods aisle. It usually is sold in squirt bottles. While
some companies offer flavored varieties, the most common choices are light
and amber.
Light agave syrup is highly filtered and lightly heated. Amber syrups are
less filtered and heated slightly more. The latter also has a more robust
flavor. Think of it this way — light agave is to amber agave as honey is to
maple syrup.
Now that we’ve had our SAT moment, what should you do with agave? In
general terms, light agave works well with light, fruity desserts. Heavily
seasoned items, such as pumpkin pie, call for amber. The darker agave also
makes a fine pancake or waffle topping on its own.
For more ideas for using agave nectar, check out the Off the Beaten Aisle
column on the Food Network website.
* * *
Agave-Barbecue Roasted Chicken
Start to finish: 1 hour
Servings: 6
3- to 5-pound whole chicken
Kosher salt and ground black pepper
For the barbecue sauce:
6-ounce can tomato paste
5 tablespoons agave syrup
3 tablespoons olive oil
5 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon kosher salt
2 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
* * *
Heat the oven to 400º Fahrenheit.
Place the chicken on a cutting board with the breast down. Use kitchen
shears to carefully cut from the neck hole down the length of the backbone
and out the rump. Repeat on the other side of the backbone. Discard the
backbone. The cutting will require a little effort, but the shears should
cut through the bones without too much difficulty.
Spread open the chicken, exposing the cavity. Sprinkle the inside with
salt and pepper. Overturn the chicken and place it cavity side down in a
roasting pan just a bit larger than the chicken. Gently press the chicken to
flatten. Season over and under the skin with salt and pepper. Cover tightly
with foil and roast.
Meanwhile, prepare the barbecue sauce. In a medium bowl, whisk together
all ingredients. Set aside.
After the chicken has roasted for 30 minutes, remove the pan from the
oven and remove the foil. Use a pastry brush to brush the barbecue sauce
thickly over the entire chicken. Return the chicken to the oven and roast
for another 30 minutes, or until the meat at the thickest part reaches 165º
F.
Nutrition information per serving (values are rounded to the nearest
whole number): 580 calories (330 calories from fat, 57 percent of total
calories); 37 g fat (10 g saturated, 0 g trans fats); 150 mg cholesterol; 22
g carbohydrate; 39 g protein; 2 g fiber; 950 mg sodium.
J.M. Hirsch is the national food editor for The Associated
Press.
* * * |