There are two kinds of food that I love to make: cupcakes and appetizers. They’re generally easy, and you can feed a large group of people without stressing yourself out. That said, I’m always on the lookout for new and creative ways to incorporate ingredients. Chef Neal and I recently discussed fig jam, and he reminded me that one of his blogs included his recipe for fig and bacon jam and oh, he happened to have some in his freezer if I was interested in a challenge. A challenge? Yes!
Figs are a small fruit grown on trees. They are completely edible, skin and all, and their seeds add a nice crunchy texture to the otherwise jammy interior. Depending on the variety and ripeness, they can have flavors of honey, berries, and even dates. Since they are a soft texture, I like to pair them with crisp apples or nuts, which also give a nice flavor balance.
Neal’s jam incorporates cooked bacon, so the notes were deep and rich, with just enough sweetness. Finding the best use of the jam was going to be a challenge. And since I couldn’t make up my mind, I ended up with fig and bacon jam four ways!
My first cooking instinct is to go sweet. So, here is a thumbprint butter cookie, topping it off with a slice of crisp bacon.
Fig and Bacon Jam Butter Cookies
Yields: 32 cookies
Prep Time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
3/4 cup butter, room temperature
1/2 cup sugar
2 egg yolks
1 3/4 cup flour
1/2 - 3/4 cup fig and bacon jam
4 pieces cooked and sliced bacon for garnish (optional)
1. Preheat oven to 375 degrees F.
2. Beat the butter, sugar, and egg yolks together until light and fluffy. Gradually add the flour, scraping down the sides as necessary, until the dough forms.
3. Scoop out the dough and roll into 1” balls. I use a small melon scoop for consistent sizing. Place the balls on an ungreased cookie sheet and press down a hole in the middle to put the jam. I like to use the back of a 1/2 teaspoon measuring spoon, but your finger will work just as well! Fill the hole with the jam.
4. Bake in the pre-heated oven until golden brown on the bottom, about 8-10 minutes. Remove from cookie sheets and place on a wire rack to cool. Garnish with a piece of sliced bacon, or sprinkle with powdered sugar.
I had a package of puff pastry in the freezer calling my name, so I thought I’d give that the fig bacon jam treatment too.
Fig and Bacon Pastry Purses
Using the package instructions, I thawed the pastry, and then rolled it onto the sheet pan, and using a pizza wheel, cut the sheet into nine squares. I then put a dollop of ricotta cheese on the bottom, followed by a dollop of the fig and bacon jam.
Next, I pulled the corners together and pinched them, topping it off with a simple egg wash (egg and a splash of water brushed on to the top of each to give a nice color and glaze).
I baked according to the package directions, and let them cool on the cooling rack, giving a dusting of powdered sugar when they were nice and cool. I like to use a tea infuser for sprinkling my powdered sugar on. For me, it gives more control on how much I’m using. But a strainer works just as well!
This was almost too simple, so I decided to try my hand at a crostini my friend Diana made last time we got together. She paired goat cheese with the fig, which is a nice counterpoint of tartness to the deep, lush flavor of the fig. It was a new day, so time for a new challenge!
Fig and Bacon Jam Crostini
Serves: 24
Prep time: 30 minutes
Cook time: 5-10 minutes
Total time: 35-40 minutes
1 French baguette
1/4 cup quality olive oil
2/3 cup fig and bacon jam
4 slices bacon cooked and crumbled
1 cup goat cheese
1/2 cup pecan pieces
Honey drizzle
Balsamic reduction for drizzle
Small dice apple garnish (optional)
Apple wedges (optional)
1/4 cup ricotta cheese (optional)
Slice the baguette into 1/2” slices. I prefer mine sliced on the bias, to give more space for toppings, but sliced into rounds works too. Place on a sheet pan and brush the olive oil on top. Put in oven at 400 degrees for about 5 minutes. Flip them over and cook for another 5 minutes. You want them crisp but not dried out, and they should be a nice golden color.
Spread a dollop of jam on each crostini, topped with a squiggle of goat cheese. Use a piping bag for ease of application. Top with bacon crumbles, pecan pieces and/or apple dice.
But wait! Have friends with gluten allergy? No problem! Make some nice planks or wedges from a crisp apple and top with the jam, cheese, and toppings. I also made some with ricotta cheese for friends who want more sweet and less tang.
Once you’ve got them all plated, drizzle with honey and/or balsamic glaze and you’re ready to kick back. So easy!
Here’s a link to Chef Neal’s amazing Fig and Bacon Jam. Keep some in the freezer for future use, or to challenge your friends to a bake off this summer. It was so much fun! It also includes a recipe for his famous Pig Newtons, a reimagined Kolaczki that he brought to our team holiday bake off, which was an amazing cookie!
If combining breads and fruits piques your interest, consider our hands-on Pie and Tart Boot Camp on Saturday, June 20 at .10am Sweet meets savory in this mastery class!
Speaking of Chef Neal, his Tasting Table demonstration is coming up on Tuesday, June 23 at 6pm. While he won’t be featuring his favorite jam, he will be creating a menu inspired by his time in Atlanta, where, as executive chef, he created this Fried Chicken and Oysters menu. At our Tasting Tables, you get to relax and watch the chefs cook and tell the stories behind their creations. What a yummy way to spend an evening!
