By: Vivian Boroff

Every spring and summer I receive a stack of invitations to bridal showers and weddings. I always look through the various registries, scanning for things that couples want for their new home. I select something that I think they would enjoy from their registry, then throw in a little something extra. Every year I select a cookbook and a set of spices, to give as a wedding gift to our  friends who are getting married. I think of how little I knew about cooking as a young newlywed, and how my first cookbooks (Better Homes and Gardens & Fannie Farmer) were my right arm in the kitchen. Those books helped me learn the craft of cooking, and insured that there was always something delicious that was cooked with love in our kitchen.

This year I found a completely charming book called The Newlywed Kitchen: Delicious Meals for Couples Cooking Together by Lorna Yee and Ali Basye This is a wonderful compilation of “Food Love Stories” and inspiring recipes. Lorna and Ali collected the  stories of some of their favorite chefs, food writers, and their spouses, and paired them with delicious recipes that couples could learn to cook to together, or cook for one another.

The recipe I chose to share with you is the Prosciutto, Sage and Parmesan Pinwheels. This dish is easily assembled and makes a great appetizer or snack.

Prosciutto, Sage, and Parmesan Pinwheels

Recipe by Lorna Yee and printed by permission

1 sheet Puff Pastry, defrosted

3 heaping Tablespoons Honey Mustard

3 ounces thinly sliced Prosciutto

1 Tablespoon finely chopped Fresh Sage

3/4 cup grated Parmesan

1/4 teaspoon freshly ground Black Pepper

On a lightly floured surface, unfold the puff pastry sheet and roll it into a rectangle measuring 11 x 14 inches. spread the mustard evenly over the entire surface and arrange the prosciutto evenly on top of the mustard. Sprinkle the sage, parmesan and pepper evenly over the prosciutto. Roll up one side of the pastry toward the center, jelly roll style, stopping in the in middle. Repeat this step on the other side so that the two rolls with will meet in the middle.

Carefully wrap the pastry in plastic wrap to help retain it’s shape. Refrigerate for 3  hours (or overnight) so the pastry has a chance to firm up. If you’re in a rush you can freeze the dough for about 30 minutes.

Pre-heat the oven to 400 degrees

With a serrated knife, slice the roll into 1/2 inch pieces and place them on a parchment or Silpat lined baking sheet, leaving a bit of space in between the pieces so they have room to puff up as they bake. Bake the pinwheels at 400 degrees for 15 – 17 minutes,  or until they are golden and crisp. Serve warm or at room temperature with glasses of bubbly.