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Thursday, May 6, 2010

Snow Peas with Creamy Radish Filling

Place these eye-catching treats next to a vegetable platter for a beautiful appetizer buffet.

24 Snow Peas, trimmed
6 oz Cream Cheese (Regular or Light), at room temp
3/4 cup Sliced Red Radishes + Additional for Garnish
1 TB Prepared Horseradish
Salt and Freshly Ground Black Pepper to Taste

Blanch the snow peas in boiling salted water for about 1 minute, then cool quickly in ice water and pat dry. Slit open one side of each snow pea. Set aside to cool. In a food processor, puree the remaining ingredients until smooth.

Using a pastry bag or a small spoon, pipe the radish cream into the snow peas. Lay the filled snow peas on a serving tray and place a thin half-moon slice of radish in the center of each filled snow pea.

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