Holiday Finger Food: Ways to Utilize Christmas Leftovers into New Year’s Eve Canapes

What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Leftover Vegetables

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.