Fig Jam

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Figs are one of the few fruits that I did not grow up eating. I remember as a kid not liking anything that was fig flavored. Even now as an adult, it’s not one of the fruits I buy. In fact I don’t have any recollection of ever eating one.

On Monday a box of figs was included in the share and my immediate thought was “and now what?!?” After a quick search on the web I decided to use my figs in this way… I made a delicious jam to go with any meat of your preference. In this case I made a simple turkey loaf with no sauce and topped it off with this delicious jam!
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Ingredients
10 figs, cut length wise with stems removed
1/4 cup of water
1/4 cup of honey
3/4 cup of red wine
1 tbsp of balsamic vinegar
1 tsp of freshly chopped rosemary. I used dried rosemary.

Method
Begin by combining all ingredients for jam in a sauce pan over high heat, let come to a boil, and then reduce to a simmer. Simmer for 35-40 minutes or until figs have softened and can easily be crushed with a fork. Purée in a food processor for a smoother texture, let jam refrigerate for at least 30 minutes.

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Corn On The Cob

Now that summer is near I would like to grill (or have my husband grill :-)) more often. One of my favorite sides is corn on the cob. Since Miami weather is so unpredictable I found a new and easy way to have my corn on the cob without depending on good weather.
Ingredients:
– Corn
– Coconut spread
– Pepper
– Paprika
– Garlic powder

I used organic corn with leaves and husks.

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Peel the leaves back carefully without ripping them out.

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I used this coconut based spread instead of a dairy product. You can use butter if you like.

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Once leaves are peeled back, cover with spread and all spices.

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Cover corn with leaves again and place in oven for 20-25 minutes at 350 degrees. Make sure no husks are touching the bottom of the oven or it will burn.

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Let the corn cool. Peel all leaves and enjoy!!!