Filling individual pea pods with herbed cheese is a laborious task that delivers very special results. Sure, you could just dip the peas in the cheese spread and save a lot of time, but parties are about showing your guests how much you like them!Spring Stuffed Peas
Serves 2/4
A dozen shelling peas
1/4 cup of neufchatel cheese
2 tablespoons of plain yogurt
1 tablespoon of fresh dill
Zest from a small lemon
Salt, pepper to taste
Dash of cayenne pepper
Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you'd like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling, but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.
I paired these peas with tiny cucumber wheels filled with a Gorgonzola spread.
Haha, my first thought was couldn't I just dip the peas! they look delicious.
ReplyDeleteLove this idea! And I'm so glad Faith shared it on TheKitchn.com so that I found out about your site.
ReplyDeleteThis has to be the greatest spring appetizer idea ever. Why have I never tried it before? Thanks for the great idea!
ReplyDeleteSo clever! We are hosting a pea-themed linky party over at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you linked up your recipe!
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Lemon zest makes me a little nervous. Could I use lemon juice instead? How much would you recommend? Can I use snow peas? Or would sugar snap peas be best? Thanks!
ReplyDeleteAlisa - You can do whatever you'd like! It's a recipe I made up on the fly. Maybe a teaspoon of lemon juice. And I think snap peas will be easier to fill instead of snow peas.
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