50 fresh snow pea pods, no more than 1-1/2 inches long

2-1/4 (8 ounce) packages cream cheese, softened

6 tablespoons fresh tomato puree (about 1 small, ripe tomato, peeled, cored, seeded and pureed)

2 tablespoons mayonnaise

½ teaspoon dry mustard

¼ teaspoon ground coriander

½ teaspoon salt (or to taste)

¼ teaspoon white pepper (or to taste)


1.   Blanch snow pea pods 1 minute in boiling salted water; drain well and pat dry with paper towels.  While pods are warm, carefully make a ¼ inch, horizontal slit on the flat side of each.  Cool the pods.

2.   Blend the cream cheese, tomato puree, mayonnaise, dry mustard, coriander, salt and pepper until smooth; taste for salt and pepper and adjust as needed.

3.  Fit a pastry bag with a plain tip and pipe cheese mixture through slits into pea pods.

4.   Chill at least an hour, then serve as a cocktail hors d’oeuvre.

from Jean Anderson, The American Century Cookbook

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