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Fig

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.

 

 

Pig Newton Jam (Bacon & Fig Jam)

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

 

 

Fig and Goat Cheese Galette

Galettes are such an amazing food. Like a tart or a pizza, only much more elegant and easier to make. This dough came out so beautifully, with a buttery flakiness that could be eaten all on its own. There is a very good chance that this Fall will be filled with galettes, sweet and savory.

Fig and Goat Cheese Galette

CRUST

2 cups flour

1 tsp salt

1 tsp sugar

1 1/2 sticks of butter

1/3 cup ice cold water

FILLING

1/2 cup ricotta cheese

1 tsp salt

1 tsp pepper

6 figs, sliced

1 tbs raw honey

2 tbs minced red onions

1/2 cup arugula

2 oz goat cheese, crumbled

1 oz prosciutto, chopped.

1 tbs melted butter

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.

Preheat your oven to 375.

Once the dough is chilled, roll into a "rustic" circle. The great thing about a Galette is that an odd shape looks charming, don’t worry about making it too perfect. Transfer to a baking sheet or a pizza stone covered with parchment paper. Spread the ricotta in the middle, leaving about 2-3 inches on all sides bare. Top with salt and pepper. In a bowl, combine the figs, honey and onions, toss to coat. Add the figs to the top of the ricotta, then add the arugula, goat cheese andĀ prosciutto.

Fold the edges into the middle

Brush the crust with melted butter and bake at 375 for 40-45 minutes or until golden brown. I added additional arugula and goat cheese to the top before serving, but this is completely optional.