Snow Peas with Herbed Cheese50-60 young snow pea pods
8-oz. cream cheese, room temperature
1/4c. chopped fresh parsley or chervil
1/4c. chopped fresh dill
1 garlic clove, minced
black pepper to taste
Blend cream cheese and herbs in mixing bowl until smooth. Set aside. Remove stem ends from peas, string them and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cold water to stop the cooking process. Peas should be bright green in color. With a sharp knife, slit open the straight seam of each pod and, with a small tipped pastry bag, pipe in cheese into each one. (or use a small spatula).
Yields 50-60 hors d'hoevres