New Year's Eve is right around the corner and if you are having family and friends over to celebrate here are some great recipies from Canadian House and Home to amaze your guests!

Chèvre & Pear Quesadillas

Sweet enough for a dessert, filling enough for a main course, these quesadillas can be whipped up for parties, breakfast, brunch or lunch.

Yield: 6 servings

Ingredients: 

2 pears, peeled
1 tbsp olive oil
Salt and freshly ground black pepper to taste
10 oz. soft Canadian goat cheese (chèvre), crumbled
5 oz. Monterey Jack cheese, grated
1 green onion, sliced
6 10" soft flour tortillas

Instructions: 

Step 1: Cut the pears in half and remove the core with a melon baller. Cut into 1/3" thick slices. Toss with the olive oil and a little salt and pepper. Grill or sauté for 1 minute on each side.

Step 2: Chop the pears into 1/2" pieces. Combine the pear, cheeses and green onion in a bowl and mix well. Divide the mixture into 6 portions and spread 1 portion onto half of each tortilla. Fold the tortilla in half.

Step 3: Heat a non-stick or cast iron pan over medium heat. Cook each tortilla for about 1 minute per side, or until the cheese melts. Cut each tortilla into four pieces. Serve with your favourite fruit salsa.

Makes 6 to 8 servings

Photographer: Yvonne Duivenvoorden

Forty Creek Caesar Drink

A spicy yet refreshing drink that guests appreciate anytime of the year.

Yield: 1 serving

Ingredients: 

2 oz. Forty Creek Whisky
2 oz. Mott's Clamato juice
2 oz. tomato juice
1 dash Tabasco
1 dash Worcestershire
1/4 oz. Italian dressing
Montreal steak spice
Celery salt

Instructions: 

Step 1: Rim tall glass with a 50/50 mixture of Montreal steak spice and celery salt.

Step 2: Fill another highball glass with ice.

Step 3: Add spices, pour Forty Creek and juices over top.

Step 4: Roll the ingredients back and forth into a second highball glass (do not shake ingredients in a shaker).

Step 5: Pour the mixture into the spiced rimmed glass.

Step 6: Garnish with a fresh skewer of shrimp, cheese, hot pepper, and a slice of lime, if desired. Serve.

Author: Kittling Ridge Estate Wines & Spirits
Photographer: ©istockphoto.com

Prosciutto Date Bundles

You can make these up to a day before. Cover and keep chilled until ready to pre-heat the oven and proceed with step 3.

Yield: 20 appetizers

Ingredients: 

20 slices prosciutto 
10 baby bocconcini cheese balls
7 dried dates 
1 tsp olive oil
Freshly ground black pepper 
Sprinkling of balsamic vinegar (optional)

Instructions: 

Step 1: Preheat the oven to 350ºF.

Step 2: To make the bundles, cut each slice of prosciutto into two long strips (cut along the width). Cut a bocconcini ball in half and place one half on the end of one of the prosciutto strips. Cut a date into thirds and add a piece on top of the bocconcini. Roll up the prosciutto strip around the cheese and date, then roll the other strip of prosciutto around the other side of the bundle (so the cheese and date are completely wrapped). Insert a toothpick through the bundle to hold it in place. Repeat process and make 20 bundles.

Step 3: Swirl the olive oil in the bottom of an oven proof dish. Add a couple grindings of black pepper to the oil.

Step 4: Place the bundles into the pan. Bake 25 minutes until the prosciutto begins to turn golden. Serve immediately with a sprinkling of balsamic vinegar over top, if desired.

Photographer: Michael Alberstat