For this months Kosher Connection link-up, we were challenged to make mini food and I knew this one would be perfect for me! I’m a big time snacker and I could literally eat one-to-two biters all day long. Sure, I’m excited about my mini “bacon” cups, made with Jack’s Gourmet Facon, but I also can’t wait to see what my fellow kosher bloggers will be making! Okay, so back to my recipe. I originally thought of filling this adorable little crunchy cups of beef bacon with gaucamole but I thought edamame would take this in a totally new direction. I love edamame, with it’s full flavor and high protein content, and it really balances out the fat in the bacon. And what can I say about this sweet and tart red onion relish?!? I could eat spoonfuls of it all on it’s own but it really adds a an extra tang to this full-bodied mini food.
makes 12 cups
20-30 strips of bacon/beef bacon/fake bacon
1 mini muffin tin
1 12-oz bag frozen shelled edamame, defrosted and cooked according to package directions
1/3 cup olive oil
3 tsp lemon juice
1 Tbsp minced basil
1 Tbsp minced garlic
1/4 tsp black pepper
Red Onion Relish
2 red onions, finely sliced (around 2 cups)
1 cup cranberries, fresh or frozen
1/2 cup brown sugar
2 Tbsp water
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp red pepper flakes
I started with the red onion relish, which took the longest to make. I combined the red onions, cranberries, brown sugar, and water in a small pot and cooked over medium heat until soft, around 10 minutes, stirring occasionally.
I added all of the remaining ingredients and brought the mixture to a boil. I reduced the heat to low and allowed the relish to simmer for 30 minutes, stirring occasionally, until thick.
While the red onion relish was cooking, I made the edamame dip. This part is really easy! In a food processor, I combined all of the ingredients except the olive oil and processed until smooth. With the food processor running, I streamed in the olive oil until the dip was thick and creamy.
Since the edamame dip only took a few minutes, I made the bacon cups as the relish continued cooking. I covered the back of a mini muffin tin with foil then sprayed with cooking spray. I cut up one piece of beef bacon and criss-crossed it over the top of the muffin tin. I wrapped a second slice of bacon around the edges.
I cooked in the oven at 350 degrees F for 15-20 minutes. Make sure to check on your bacon so it doesn’t burn!
I let the bacon cups set on the counter for 30 minutes. By that point, the relish was already off the stove and cooling down and the edamame dip was ready to be devoured.