for holiday parties because they are a pretty green. They need to be a small ball so they can be popped in the mouth in one bite. We really liked these.
Crunchy Wasabi Cheese Balls
(out of my Sunday newspaper)
1 cup wasabi peas (about 4 ounces)
1 8-ounce package cream cheese; softened
1 1/2 Tbs. snipped chives
1 1/2 tsps. soy sauce
1/2 ground black pepper
Grind wasabi peas in a food processor to pebble and sand texture (or place peas in a 1 quart freezer bag and crush them with a rolling pin). Place in a shallow pan.
Mix cream cheese, chives, soy and pepper with a fork until well-blended. (Peas and cream cheese mixture can be covered and refrigerated for 2 days.)
About 30 minutes before serving, use a 1 tsp. measuring spoon to drop cheese mixture into the pan of wasabi peas; roll into balls, coating each with ground peas. Place on a serving platter.
(My note: I rolled them and put in the fridge hours ahead of when we wanted them. I don't see any reason they can't be done a day ahead.)
Crunchy Wasabi Cheese Balls
(out of my Sunday newspaper)
1 cup wasabi peas (about 4 ounces)
1 8-ounce package cream cheese; softened
1 1/2 Tbs. snipped chives
1 1/2 tsps. soy sauce
1/2 ground black pepper
Grind wasabi peas in a food processor to pebble and sand texture (or place peas in a 1 quart freezer bag and crush them with a rolling pin). Place in a shallow pan.
Mix cream cheese, chives, soy and pepper with a fork until well-blended. (Peas and cream cheese mixture can be covered and refrigerated for 2 days.)
About 30 minutes before serving, use a 1 tsp. measuring spoon to drop cheese mixture into the pan of wasabi peas; roll into balls, coating each with ground peas. Place on a serving platter.
(My note: I rolled them and put in the fridge hours ahead of when we wanted them. I don't see any reason they can't be done a day ahead.)