This is a sponsored review from BlogHer and Kraft.
I’m a fiend for sugar snap peas. When they show up at the farmer’s market, I knock everyone else aside and dive right in to the big pile of green, shoving fistfuls into little plastic bags which I bring home and immediately devour.
Why do I love them so much? Their taste is 100% spring. They show up at a very specific time and only last for a few weeks. I used to feel the same way about Cadbury eggs, only sugar snap peas are slightly healthier.
So a few days after gorging on raw sugar snap peas, I noticed that I had—shockingly—a bowlful leftover on my counter. And since this bowlful of sugarsnap peas looked like it was on its way out, I knew I had a choice: (1) eat them right away; (2) or extend their lives by pouring hot vinegar on them.
I opted for option 2, using a pickle recipe that I found on David Lebovitz’s site for pickling red onions (only I eliminated the cloves, the allspice and bay leaves). (I could’ve used this recipe from my archives, too.) It was really just a matter of bringing white vinegar, sugar and salt to a boil and pouring it over the snap peas (which I’d strung, first, by tearing off an end and dragging the string across.) Here they are in their hot vinegar bath:
I let them cool to room temperature, put plastic wrap over the bowl and stuck the bowl in the refrigerator.
The next day, when I had friends coming over for dinner, I had some leftover French bread from when the Big Girls from Big Girls Small Kitchen came over. I sliced it into little crostini and toasted them in the oven (at 270) until they were slightly golden:
Then I decided this would be a great opportunity to develop another recipe for Philadelphia cream cheese; the cream cheese would be a great base on the crostini.
In a KitchenAid mixer fitted with the paddle attachment, I added half a packet of Philadelphia cream cheese (4 ounces), a drizzle of heavy cream (to lighten things up) and a spoonful of sour cream (to add another texture). I whipped that up together with a pinch of salt until everything was light and fluffy:
The rest was easy: I spread the cream cheese mixture on top of each crostini and then took my pickled sugar snap peas and sliced them into chunky pieces, with a few peas spilling out here and there. The combination of the creamy cheese and the tangy, springy peas was very winning! And it became a visually dynamic addition to a whole platter of crostini that I made with the remaining toasts:
You’ll learn more about those other crostini in my next (and final) Philadelphia cream cheese post. In the meantime, go pickle yourself some sugar snap peas!
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For more great recipes visit the Real Women of Philadelphia website and check out all the finalist recipes (winner will be streamed live on the site at the cook-off and live event in Savannah, GA on June 30th). Come back here and tell us your favorite recipe and why you want to try it in the comments. We love to hear what looks good to you. Also, don’t miss BlogHer’s round-up of other blogger recipes.