I love forming culinary obsessions. Foods that I can’t stop thinking about, that work their way into my kitchen via said obsession on a regular basis. Maybe you have tired of my bacon jam post, and if that is the case than I can pretty safely assume that you have never made it. It is completely worthy of prolonged obsessions. I promise.
This jam, this lovely spreadably pig and fig hybrid is so good that I beg you to make it. And then you’ll get it.
If I hadn’t already scoured my kitchen and spread this on everything from Trader Joe’s Crisp Chocolate Chip Cookies to stale graham crackers, these are the things that I would have made with this Pig Newton Jam:
Bake shortbread bar cookies + spread jam on top + chill for a few hours + cut into squares = Pig Newton Cookie Bars
Tortilla + Gouda + Bree + PN Jam = Pig Newton Quesadillas
Bake a tart crust in a tart pan (let cool)+ PN Jam + fresh arugula + goat cheese + Fresh tomatoes = Best tart ever
Above ingredients - Tart crust + crusty bread = Pig Newton Crostini’s
PN Jam + Puff Pastry + Wheel of Bree cheese = Baked Pig Newton Bree
Crepes + PN Jam + Mascarpone = Breakfast Hog Heaven
I know that I have friends and readers who don’t dig the pig, so I’ve added a How To Veg It Up alterations to this post.
- 12 Black Mission figs
- 5 strips of bacon
- 3/4 cup brown sugar
- 2 tbs honey
- 2 tbs red wine vinegar
- 1/4 cup cooking sherry
- 1 tbs balsamic vinegar
- 1/2 tsp cinnamon
- 1 tsp salt
- In a pot with a lid, like an enamel dutch oven, cook the bacon until browned. Remove bacon and set aside. Drain off all of the bacon fat except about 1 tbs. Return pot to the heat and add remaining ingredients, bring to a simmer. Chop bacon and add to the pot.
- Reduce heat to maintain a low simmer. Place the lid at an angle to vent and continue to cook, stirring occasionally, until thick and syrupy.
- Add to a food processor and process until smooth.
- *To make vegan, replace the bacon with 1/2 tsp smoked paprika, 5 additional fig and 1 tsp olive oil.
Puff Pastry Biscuits
1 sheet puff pastry, thawed
2 tbs butter, melted
1 tsp salt
Roll the puff pastry on a lightly floured surface several times in each direction. Cut out 20 to 24 circles with a 3 inch biscuit cutter (note that circles will shrink as they cook). Place circles on a baking sheet sprayed with cooking spray. Brush the circles with melted butter and sprinkle with salt.
Bake at 350 for 15-18 minutes or until light golden brown. Split across the middle, fill with jam.