Holiday Bite-Sized Treats: Ways to Use Christmas Remains into NYE Appetizers

What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food needn't be elaborate, so New Year's presents a great opportunity to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into crumbs to coat them, then cook until crisp. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One favourite thing 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, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned 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 remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.