Milkweed Recipe - Stuffed Milkweed Pods

This dish makes a fantastic tray of appetizers, or can be baked in a sauce for more of a dinner dish. Robert does not eat meat, so I made half with bacon and half without. If you wanted, you could fill the milkweed pods with a pastry bag for neater results.

For best results, I use 1 1/2"-2" long pods from common milkweed (Asclepias syriaca). I begin the recipe by boiling the washed milkweed pods for 5 minutes. As they boil, some will pop open, and that is fine. Shock the pods in ice water to stop the cooking process and cool them down quickly for easier handling. There is a natural seam running along the length of each pod where it will want to split. Split open the pod and pull out the immature seeds and silk. I spoon the filling in, until the pods are full. Finally, I roll the cream cheese filling exposed in the seam in panko bread crumbs. I serve these warm from the oven.

Stuffed Milkweed Pods              makes 36-40

1 8oz. block of cream cheese, softened
2 T diced red onion
1 jalapeno, diced
salt and pepper
36-40 milkweed pods, boiled and split
panko bread crumbs

optional: 3 T diced, cooked bacon

1. Heat oven to 375°F.
2. Place the softened cream cheese in a bowl and with a heavy wooden spoon, mix in the diced onion, jalapeno, optional bacon, and salt and pepper.
3. Remove the immature seeds and silk from the boiled milkweed pods, and spoon in about 2 tsp. of cream cheese filling, until the pod is full.
4. Roll the exposed seam of cream cheese in panko bread crumbs and place seam side up on a parchment lined sheetpan.
5. Bake the stuffed pods for 15-20 minutes, until the crumbs are browned. Serve warm.