Recipes For 2003

Boursin Stuffed Pea Pods

50 young tender snow pea pods
8 oz. Boursin or cream cheese

Remove the stem end from the 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 green color.
With the sharp point of a paring knife slit open the straight seam of each snow pea. Pipe or spatula cheese into each one using a small-tipped pastry tube or spread with a spatula.
Garnish with your favorite herb.
Snow peas maybe filled and refrigerated for up to one hour before serving