Tonight I'm only making the Gorgonzola Pear canapes in this trio of treats; Richard and I were "over-served" last week, and need to take a breather; it will just be the two of us bringing in 2013.

The ingredient list, at first glance, appears pricey. but remember that you only need a small bit to fill a phyllo shell. Phyllo or puff pastry shells may be purchased in the frozen food section of most groceries in town; I used the Athena phyllo cups purchased at Hillers. Truffle oil is available at most upscale groceries, Zingerman's and Fustinis. It's easy to make your own creme fraiche, but I've found the Vermont Creme Fraiche quite good.

A party in your mouth, these niblets are marvelous with sparkling beverages — Happy New Year!

Recipe: Salmon Roe and Creme Fraiche Canapés

Time: 30 minutes
Number of servings (yield): 15 canapés

Ingredients

1 tablespoon finely chopped scallions, plus extra for garnish
2 teaspoons finely chopped lemon zest, plus extra for garnish
1/2 cup creme fraiche
15 phyllo shells, crisped then cooled according to package directions
2 tablespoons plus 1 1/2 teaspoons salmon roe

Instructions

1. Mix scallions and zest with creme fraiche; combine well.
2. Place heaping 1/2 tablespoon of the creme fraiche mixture in each shell. Top with 1/2 teaspoon roe and garnish each canape with a small amount of scallion and zest.

Recipe: Gorgonzola Pear Canapés

Time: 35 minutes
Number of servings (yield): 15 canapés

Ingredients

1/4 cup Gorgonzola cheese, softened
1/4 cup cream cheese
1/2 ripe pear, peeled, cored and chopped into 1/4-inch dice
1/4 cup toasted walnuts, coarsely chopped, plus 15 extra small pieces for garnish
15 phyllo shells, crisped then cooled according to package directions
1/4 teaspoon finely chopped parsley (dried parsley fine)
15 dried cranberries (for garnish)

Instructions

1. Mix cheeses with pear and walnuts; combine well.
2. Fill each shell with mixture. Sprinkle a tiny bit of parsley over each canapé, then garnish with a piece of walnut and a cranberry.

Recipe: Truffled Fillet Canapés

Time to marinate beef: 2-48 hours
Active Time: 30 minutes
Number of servings (yield): 15 canapés

Ingredients

15 slivers rare beef, cut into pieces 2-inches long by 1/2-inch wide by 1/8-inch thick
1 1/2 tablespoons plus one tablespoon truffle oil
2 teaspoons sherry or champagne wine vinegar, divided
15 phyllo shells, crisped then cooled according to package directions
2 cups watercress leaves, chopped into ribbons
Cracked black pepper

Instructions

Season beef with kosher salt and pepper, if needed. Whisk together 1 & 1/2 tablespoons truffle oil with 1 teaspoon vinegar. Let beef marinate at least 2 hours and up to 48 hours refrigerated in mixture.
Whisk together remaining tablespoon truffle oil with remaining teaspoon of sherry vinegar. Toss with watercress ribbons and season with kosher salt and freshly ground pepper.
Fill canapés with ribbons, top with beef sliver and garnish with a bit of freshly ground pepper.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.