Croquembouch The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
This recipe came about because Jennifer did not like anything in the 7-layer salad except the top layers... so I was a nice mom and made her a special salad that just had the parts she liked: peas, cheese, bacon and the dressing (mayonnaise & sour cream).
Voila! Pea Salad.
1 large bag frozen peas (THAWED) - enough to feed your crowd
1/2 cup shredded mozzarella cheese (add more to taste)
2 - 4 Tbsp Parmesan cheese
1 pouch (pre-cooked) bacon bits
OPTIONAL - chopped water chestnuts
Stir together in large bowl
Sour cream and mayonnaise (no, do NOT use Miracle Whip)
equal proportions of each... start with 1/3 cup of each mixed together.
Use more as needed for th
e amount of peas you have.
Stir well, pour over peas, cheese and bacon and stir to mix.