Our usual plan to ring in the New Year is to get together with my sister and her young family. We play cards, drink sparkling cider and munch the night away. This year, plans may change at the last-minute. We won’t know the plans for New Year’s Eve until the evening before. So we are on standby mode.
Our niece is having surgery at the end of the week. If she is up to the festivities of a family party, it’s a go. If not, Kiddo, Hubby and I are on our own. This uncertainty meant I needed to come up with finger foods that were easy to transport and more importantly, easy to assemble at the last-minute. The answer was simple. I love those pretty cold-cut platters with pinwheel sandwiches you find at most delis. And they are easy to throw together at the last moment. With the right garnishments around the tray (arugula, parsley or curly leaf lettuce, and a scattering of small tomatoes), your platter is transformed from ordinary to lovely.
Garden Vegetable Turkey Pinwheel Spirals
1/4 Cup Garden Vegetable Cream Cheese
4 oz deli sliced turkey breast
2 Spinach Tortilla Wraps (10 inch)
Handful Spinach Leaves
Spread cream cheese over entire surface of tortillas Add lettuce and two slices of turkey. Roll the tortillas up, starting at the edge. Warp in plastic wrap and refrigerate.
When ready to serve, slice into 1 inch pieces. Arrange on a serving platter. If desired (or necessary) use decorative cocktail skewers to help hold the pinwheels together.
Garlic Pastrami Pinwheel Spirals
2 soft taco sized flour tortillas (8″)
5 oz Garlic and Fine Herbs Boursin Cheese
4 oz Pastrami, sliced thinly
Spread about 1 1/2 tablespoons of Boursin Cheese on each tortilla wrap. Cover the cheese with 4 thin slices of Pastrami. Roll up tightly, then wrap the log in plastic wrap. Repeat for second log.
Refrigerate logs overnight. In the morning, using a serrated knife, trim the ends of each wrap. Then slice each log into 6 equal pieces. Insert a toothpick at an angle and arrange on a serving tray. Cover and refrigerate until about 30 minutes before serving.
Italian Sub Pinwheel Spirals with Basil Mayonnaise
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of 1/2 lemon
1/2 cup mayonnaise
In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (For smooth mayonnaise, use the young tender leaves; for chunkier mayonnaise, add the larger leaves as they won’t process down completely).
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.
Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.
Sub Pinwheel Spirals
4 flour tortillas
Basil Mayonnaise (above)
1/8 cup diced red onion
3 Tablespoons Diced Red Pepper
1/4 cup shredded Mozzarella cheese
4 oz sliced pepperoni
4 oz sliced salami
4 Romaine Lettuce Leaves, core removed
Chop red onion and red pepper. Add to the Basil Mayonnaise mixture. Spread about 1/4 cup of the mayonnaise mixture over a tortilla.
Place 3-4 slices each of pepperoni and salami over the mayonnaise, leaving about 1/2 inch around the edge. Don’t add too much meat or the tortilla will be hard to roll.
Place a leaf of Romaine lettuce in the center of the tortilla. Roll up tightly.
Wrap each log in plastic wrap and refrigerate for several hours or over night. When ready to serve, trim the ends with a serrated knife, then cut into 1-inch slices. Arrange on a platter and enjoy.
Ranch Cold Cut Cheese Pinwheel Spirals
2 Tortillas, flavor of choice
4 oz Cream Cheese
1 Tablespoon Ranch dressing mix
few teaspoons milk
4 oz smoked ham
4 oz smoked turkey
2 sliced Swiss cheese
2 Roma Tomatoes, sliced
Green Leaf Lettuce
Mix the cream cheese with a little of the Ranch dressing mix at a time, tasting and adjusting as necessary. The cream cheese should have nice flavor without an overpowering sense of Ranch Mix. Add milk as necessary to create a smooth consistency.
Spread the cream cheese onto the tortillas. Lay the ham meat all over one tortilla, turkey over the other.
Cut the Swiss cheese into strips. Line the center of each tortilla with strips of cheese. Slice tomatoes into strips. Line cheese strips with tomato strips.
Put lettuce over half the tortilla. Starting at the bulkiest side of the tortilla, roll up into a pinwheel. Place the tight pinwheel into plastic wrap and place in the refrigerator. Refrigerate for about 30 minutes or overnight so the pinwheel retain their shape when you unwrap them. When ready to serve, trim the ends with a serrated knife, then cut into 1-inch slices. Arrange on a platter and enjoy.
Roast Beef Horseradish Pinwheel Spirals
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1⁄4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1⁄4 teaspoon salt
1⁄4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, Sun-dried
Combine cream cheese, green onions, parsley, horseradish, salt and garlic powder. Blend until smooth.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.
Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead. Remove from refrigerator, unwrap and cut diagonally into 1/2 inch slices using a serrated knife. Arrange on serving tray.
Tomato Spread Smoked Ham Pinwheel Spirals
3.5 ounce bag sun-dried tomatoes
1 tablespoon extra virgin olive oil
salt and pepper to taste
Pulse the sun-dried tomatoes in a blender with a good drizzle of olive oil. Add salt and pepper to taste. Pulse until no large chunks of the tomato remains. It won’t be smooth, but should be even in appearance with very crumbly, small tomato pieces. Cover as set aside until ready to use.
Note: Tomato Spread can be made a had ahead of time. There will be extra, and this makes a great spread for BLTs or burgers.
Smoked Ham Pinwheel Spirals
4 ounces Cream Cheese with Chives
2 Flour tortillas (10″)
8 oz Smoked Ham Deli meat
Green Leaf Lettuce
Remove cream cheese from the refrigerator and allow it to set out on the counter to soften. This will make it easier to work with.
To build sandwich, cover a tortilla with a thin later of cream cheese mixture. Place slices of ham in a thin layer, leaving about 1″ of cream cheese exposed at the far edge to act as a glue and help the roll hold its shape.
Place torn leaf lettuce across the center of the tortilla, then spread a small amount of the tomato spread on either side of the lettuce. The sandwich is now ready to roll.
Starting at the edge closest to you, roll in the opposite direction. Press firmly as you roll the far edge, making sure that the cream cheese seals the edge. Wrap tightly in plastic wrap and refrigerate for a few hours.
When ready to assemble platter, remove the rolls from the refrigerator and unwrap. Using a serrated knife, trim the ends. Cut pinwheel into 1-inch pieces. Arrange on platter and serve.
Platters can be made earlier in the day. You can put the platters out about 30 minutes to an hour before your guests arrive. Keep everything covered until ready to serve to prevent pinwheels from drying out.
Get creative, and have fun. If you can make it a sandwich, it can become a pinwheel wrap.