I know you may be thinking “she’s crazy for stuffing those tiny little pods”, but they are always a hit a party.
When I started catering 20 years ago it seemed like everything idea I came up with involved a lot of time and handling of food. But, I have to say, those are usually the appetizers people go crazy for. Anyone can throw out a cheese tray or deli tray so I tend to like appetizers that people know you went to a little extra trouble making. I usually cringe when someone calls me and ask me if I do “trays”. What comes to mind when I think “trays” are piles of cheese or little hoagie sandwiches with those frilly little picks sticking out of the top.
I’ve stuffed black olives with pepperoni and then piped in a flavored cream cheese, I have stuffed rigatoni bites, and the Parmesan Bacon Wraps I make are to die for and they take a couple of hours almost in the oven.
This is a great little recipe I first tried about 10 years ago from “Come On In” cookbook. A few years ago I was catering a wedding and I had the menu all prepared for 75 guest. I had planned on doing these snow peas. Normally I would have done 150, which would have been 2 per person. Well, the guest list kept growing and growing and finally ended up at 225. So the night before the wedding I’m sitting (by myself) stuffing 450 snow peas. I think it took me about 4 hours just to do the peas. After that, I never put them on the menu for 50 or more people — they just takes way too long to do these for large parties.
When my daughter was still living at home and she would go grocery shopping with me (and if I was shopping for a catering job) she would say “mom, you always buy in multiples”. I did, 4-6 lb. butter, 6 boxes broccoli, boxes of phyllo etc. I’m sure when people see me hand picking and counting my snow peas they think I’m either crazy or anal about my food. I just want the larger peas to stuff and I don’t want to get more than I really need or get the broken ones.
You shouldn’t let these stuffed peas scare you though because for a small party of 30-to even 40 they don’t take all that long.
After blanching for about 20 seconds, these are drying out waiting to be filled.
Pipe in a little filling.
Press some of the roasted nuts into each pea pod.
These are really pretty all lined up like little soldiers on a narrow tray. I do these year round but they make a perfect appetizer for a spring show, luncheon or wedding.
Honey Pecan Stuffed Snow Peas
- 1 c. pecans chopped fine
- 2 Tbsp. butter melted
- 1/4-1/2 tsp. cayenne pepper
- 1/4 tsp. salt
- 1-8 oz. pkg. cream cheese softened
- 4 tsp. honey mustard
- 2 tsp. brown sugar
- salt to taste
- dash of cayenne pepper to taste
- 50-75 snow peas
- You can either roast the pecans in the oven or microwave until lightly golden brown. I use the microwave and use a small baking stone. Put the melted butter with the pecan pieces and sprinkle with the salt and cayenne pepper. In microwave they will need about 2 minutes, in oven at 300° about 5-10 minutes.
- Blanch the snow peas in boiling water for about 20 seconds. Drain and rinse in cold water and then put in ice water for a couple of minutes to stop cooking process. Lay out on paper towels to dry.
AlexaFebruary 8, 2010 at 1:09 pm
Not crazy, just very patient.:-) It looks like a delicious appetizer.
SuzeFebruary 28, 2010 at 2:50 pm
These are fabulous. Thank-you for sharing!
SherryFebruary 28, 2010 at 3:06 pm
Alexa — I love making finger foods and and using the harder it is to make the more determined I am to do them.
Suze, I hope you will try them, especially with Spring upon us, they are great for a light appetizer.