Holiday Finger Food: How to Use Christmas Remains into NYE Appetizers

What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be fancy, so New Year's offers a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a comforting taste of comfort food with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, combine with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and add flour. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.