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.