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In an city saturated with aggressively rustic food, these hors d'oeuvres are a refreshingly couture treat for any Thanksgiving spread. (We should point out that this is a dish SFist has praised in the past.) Plucked from Martha Stewart's Entertaining (also known as Entertaining: A Case Study in Hysteria and Paranoia), this recipe for snow peas stuffed with soft cheese is a simple and not-too-filling preface to a carb-heavy dinner.
Also, why do we sound so much like Giada De Laurentiis right now?
Anyway, enjoy.
Ingredients:
50 to 60 tender young snow peas
1/2 pound soft herbed cheese (e.g., St. Andre, Boursin, cream cheese)
Fresh mint (optional)
Directions:
Remove stem ends from snow peas, and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into ice cold water to preserve their bright green color.
With a small sharp knife, slit open the straight seam of each snow pea and pipe softened cheese into each one, using a small-tipped pastry tube, or spread with a small spatula.Garnish each pod with a tiny mint leaf just poking out at the top of each snow pea.
Makes 50 to 60 hors d'oeuvres
Editors tips:
- While the mint is optional, we highly recommend it for a good balance in taste, great presentation.
- In lieu of a pastry tube or spatula, we snip off the tip of a Zip-Loc baggie and use it as a makeshift pastry bag.
- Yes, it's a somewhat time consuming process, slicing open all those snow peas. But if you put in a DVD, plop down in front of the couch with a bowl of peas and a sharp knife, the times goes by right-quick.
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