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Whirl into the new year with flavorful pinwheel hors d'oeuvres

We've got one more chance to dance with indulgence and we'll do it on New Year's Eve with scrumptious appetizers and tickle-the-nose bubbly.

By JANET K. KEELER
Published December 28, 2005

	[Times photos: Patty Yablonski]
	Stilton walnut and honey pinwheels
	Honey ham and jack pinwheels
	Roasted red pepper and parmesan pinwheels

There is no way we're letting go of 2005 without getting our fair share of party nibbles.

Yes, we know it is almost time to lighten up.

For a while now, oh, maybe since Halloween, we've fed on sweets and such, promising repentance in the new year. The clean slate upon which we vow to heap whole grains and fresh fruit is dangerously close.

We've got one more chance to dance with indulgence and we'll do it on New Year's Eve with scrumptious appetizers and tickle-the-nose bubbly.

Twirling toward the end of the year makes us think of pinwheels, moving furiously round and round, sort of like us during the holiday season. The spiral is the perfect shape and motion to represent the transition from this year to next.

Even more perfect is what a snap savory pinwheels are to make and how amazingly versatile they are, showcasing spinach, blue cheese, earthy nuts, salty prosciutto or whatever your pleasure. If you're the kind of person who buys the same sweater in five colors, you'll love this recipe.

Start with frozen puff pastry, the best friend a party hors d'oeuvre ever had.

Let it thaw, then slather it with the filling that floats your boat. Roll it and wrap it and chill it for an hour.

This is an adult take on the slice-and-bake cookie, though a ham-and-cheese version will be as welcomed by younger revelers as a chocolate chip cookie.

Pinwheels can be made tonight, wrapped well and frozen. As guests stop by over the long New Year's weekend, pop a few slices into the oven as you need to impress. They are better warm than cold, but perfectly presentable at room temperature.

As you do your own experimenting, remember the two rules of pinwheel preparation: Don't stuff them too much - they'll fall apart when baking; and keep the filling relatively dry. A drippy filling will keep the dough in the inner circles of the pinwheel from cooking through.

Beyond that, throw caution and 2005 to the wind.

-- Janet K. Keeler's blog, Stir Crazy, is at www.sptimes.com/blogs/food

[Last modified December 27, 2005, 13:36:04]