Recipe by Bergy
This dish looks beautiful on a buffet table or is a great low cal appetizer. There is a slightly spicey flavor but nice. Don't put all of the horseradis in at once if you are concerned about it being too hot Serve at room temperature.
Top Review by Happy Harry #2
Went to a wedding of one of my students and after several people came to my house. I had to have some food ready as soon as we arrived. (just cake at wedding). I made these the day before and stuck in fridge. They were one of the biggest hits! And yes, they were better at room temp. Since I was adding the hot sauce, I decided to use red beet horseradish and it turned out a pretty pink against the green shells. Since I had them sitting overnight, I added 1//2 tsp potato starch to mixture so it would be a bit firmer. I spooned mixture into the shells and then used a chopstick to make swirls. Thanks for yet another top dish from your kitchen to mine!
- 24 snow peas, trimmed
- 1 1⁄4 tablespoons horseradish
- 3 drops Tabasco sauce
- 6 ounces low-fat cream cheese, room temp
- 3⁄4 cup sliced radish
- salt and pepper
Directions See How It's Made
- Blanch the snow peas in boiling water for 1 minute.
- Immediately dash them into cold water (use a few Ice cubes in the water).
- Slit open the inside if each pea (I call the"inside" the slightly concave side).
- Set aside.
- Puree the remaining ingredients in a food processor until very smooth.
- Spoon the radish cream into each of the snow peas (if you have an icing tube or pastry tube they will work well and give an even finish).
- Arrange the filled peas on a platter already covered in red lettuce or radicchio leaves.
- Arrange them in a pattern (Fan, Spray, side by side or whatever).