Recipe: Truffled fillet and Watercress Canapés (yield: 15 canapés)

In circles more fashionable than mine, canapés are often referred to as "amuse bouches," which translates to "mouth amusers," or — loosely — "a party in your mouth." The canvas for your chef's d'oeuvres can be made from day-old bread, thinly sliced and cut into various shapes; they could be toasted or not. For ease, I always use pre-made phyllo or puff pastry shells, which may be found in the frozen section at most groceries in town.

• 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
• Garnish: Cracked black pepper

Directions

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.

Salmon Roe and Creme Fraiche Canapés (yield: 15 canapés)

• 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

Directions

 Mix scallions and zest with creme fraiche; combine well. 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.

Gorgonzola-Pear Canapés (yield 15 canapés)

• 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)

Directions

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

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 29, 2011.