Pig Newton Jam (Bacon & Fig Jam) With Puff Pastry Biscuits

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.

 

 

 

Chocolate Stout S’Mores Bars

Ingredients

  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2/3 cup chocolate stout
  • 3 cups standard size marshmallows

Directions

  1. Preheat oven to 350.
  2. In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
  3. Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
  4. In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
  5. In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
  6. In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
  7. Pour the batter over the crust.
  8. Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
  9. Bake at 350 for 22 minutes or until the marshmallows are golden brown.
  10. You still want the bars to be soft, don't over bake, they will continue to set as they cool.
https://domesticfits.com/pig-newton-jam-bacon-fig-jam-with-puff-pastry-biscuits/

 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.

 

 

18 thoughts on “Pig Newton Jam (Bacon & Fig Jam) With Puff Pastry Biscuits

    1. Thank you! It was all Andrew (website, not the jam) he’s the best. And I pretty much put this stuff on everything.

  1. Two of my favorite things, brilliant. I have to ask though – did you think up “Pig Newton” or is it a reference to comedian Louis C.K.? If you’re unaware, “Pig Newton” is the name of his production company, named after a story he told about his youngest daughter (available here: http://www.youtube.com/watch?v=hOE_MGaWwQE if you’re fine with some harsh language 🙂 )

    1. I encourage harsh language. I’ve never heard of that production company, but I would have been shocked if I was the first to think of the name.

    1. I love that! I grew up on a farm and I named my pig “Piggy Smalls” because nothing says gangster rap like a white girl on a farm 😉

  2. This is delicious. It takes everything up a notch. I made one small change. Since I had some fig balsamic on hand, I replaced all of the vinegar with it. It was super figgy!

  3. Can you make this with dried figs or do you have to make it with fresh figs? I have long been an admirer but never cooked with them. Advice welcomed ]from you and/or your followers. Thank you for your site.

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