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.
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.