Aunt Ginny's Fig Jam with Port Wine #Recipe by @LibbyKlein #Christmas

 Libby Klein Way back in Restaurant Weeks Are Murder, Aunt Ginny made a top-secret Fig Jam. And you know Aunt Ginny will try to sneak booze into anything. The end result is fabulous on ice cream, pound cake, or biscuits. You can even serve it with a pork roast for Christmas Dinner and everyone will be suitably impressed. And it makes a great Christmas gift. This will keep in the fridge for a couple of months, but unless you go through the canning process (which I don't) or you sterilize your jars and make a wax seal (which I didn't) you'll want to refrigerate it right away. As a special bonus gift, come back next week for a recipe for the lightest, fluffiest, gluten-free biscuits you've ever eaten.

Aunt Ginny's Fig Jam with Port Wine

Yield 4 cups

Ingredients

2 cups dried figs, stemmed and chopped

2 cups fresh figs, stemmed and chopped

1 cup water

1 cup sugar

1 cup port wine

Directions

If your dried figs are too dry and hard, start by covering them with boiling water for about 30 minutes.

Then proceed to stem and chop your dried and fresh figs. Put all in a saucepan with 1 cup of water and 1 cup of sugar. Boil on low for about 30 minutes. Keep an eye on it so it doesn't run too dry. You should end up with a thick syrupy mixture. Don't worry, it won't look like jam yet. Put about 2/3 of the fruit and syrup in a blender. blitz until thick.

Then add this back into the saucepan and simmer for another 10 minutes. It will be really thick now. Add the 1 cup of port wine and simmer for 10 more minutes. 

Remove from heat and let cool. Store in the refrigerator in a clean glass jar. Serve with Gluten-Free biscuits. Come back next week for the biscuit recipe.

Cape May, New Jersey, is the site of a big culinary competition—and the knives are out . . .

 
Poppy McAllister is happy about opening a Jersey Shore B&B—but working in a professional kitchen has always been her real dream. Now it’s coming true, at least briefly, as she teams up with her former fiancée, Tim—and his condescending partner, Gigi—during the high-profile Restaurant Week challenge. Poppy’s specialty is pastries, despite her devotion to a Paleo diet. But if anyone can make glorious gluten-free goodies, it’s Poppy.
 
Things get heated quickly—especially when some ingredients get switched and Tim’s accused of sabotage. Relatively harmless pranks soon escalate into real hazards, including an exploding deep fryer. And now one of the judges has died after taking a bite of Poppy’s cannoli—making her the chef suspect . . . 
 Includes Seven Recipes from Poppy’s Kitchen! 

Poppy McAllister discovers that gluten-free Halloweens can scare up another case of murder in the latest installment of this delightful culinary B&B mystery series! - Kirkus Reviews

Poppy is none too pleased when her B&B is coerced into participating in the Cape May Haunted Dinners Tour during Halloween season. Though her knack for finding dead bodies has given the place a spooky reputation, the Murder House is a completely undeserved nickname. At least it used to be . . .
 
While Poppy wrangles with some guests who can’t stop squabbling with each other—including a paranormal researcher, a very quirky pet psychic who freaks out her portly Persian, and an undercover tabloid reporter eager to catch her staff in a lie—one of them winds up facedown in a plate of tiramisu. And now she has bigger worries than getting her house TP’d . . .
 
Includes Recipes from Poppy’s Kitchen!
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/