Snow Peas with St. Andre
This is a very popular hors d'oeuvre in Martha's repertoire. Guests cannot believe that someone has actually stuffed a snow pea. This recipe comes from "Entertaining," by Martha Stewart.
- Yield: Makes 50 to 60 hors d'oeuvres
- 50 to 60 tender young snow peas
- 1/2 pound St. Andre cheese, or Boursin or Boursalt
- Fresh mint (optional)
Remove stem end from snow peas, string them, and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their beautiful 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 small leaf of mint just poking out the top of the snow pea.