PEPPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM CHEESE
Patricia Schlief of Roberts, Wis., adapted these stuffed peppers from a recipe in Gourmet magazine. "They're a tiny bit putzy," she says. "But well worth
it."
Makes 35 to 40.
3 jars (9 ounces each) pepperoncini (Tuscan peppers), drained
8 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup minced fresh dill or 1 tablespoon dried dill
3 tablespoons minced green onion, including green part
1 tablespoon fresh lemon juice
6 ounces smoked salmon, chopped
Salt to taste
Freshly cracked pepper
To prepare peppers: Trim stem end off pepperoncini. Remove and discard seeds and ribs. Drain peppers on paper towels.
To prepare filling: Meanwhile, in bowl, cream together cream cheese and butter until smooth. Stir in dill, green onion and lemon juice. Fold in smoked salmon.
Season to taste with salt and pepper.
To assemble peppers: Transfer filling to pastry bag fitted with ½-inch decorative or plain tip. Pipe mixture into each pepperoncini. (Note: If you don't
have pastry bag, use zip-lock freezer bag with corner snipped off). Cover. Refrigerate up to 24 hours.
_._,_._,_
Patricia Schlief of Roberts, Wis., adapted these stuffed peppers from a recipe in Gourmet magazine. "They're a tiny bit putzy," she says. "But well worth
it."
Makes 35 to 40.
3 jars (9 ounces each) pepperoncini (Tuscan peppers), drained
8 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup minced fresh dill or 1 tablespoon dried dill
3 tablespoons minced green onion, including green part
1 tablespoon fresh lemon juice
6 ounces smoked salmon, chopped
Salt to taste
Freshly cracked pepper
To prepare peppers: Trim stem end off pepperoncini. Remove and discard seeds and ribs. Drain peppers on paper towels.
To prepare filling: Meanwhile, in bowl, cream together cream cheese and butter until smooth. Stir in dill, green onion and lemon juice. Fold in smoked salmon.
Season to taste with salt and pepper.
To assemble peppers: Transfer filling to pastry bag fitted with ½-inch decorative or plain tip. Pipe mixture into each pepperoncini. (Note: If you don't
have pastry bag, use zip-lock freezer bag with corner snipped off). Cover. Refrigerate up to 24 hours.
_._,_._,_
