Festive Bite-Sized Treats: Ways to Transform Christmas Remains into New Year’s Eve Appetizers

What kinds 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 offers a great opportunity to use up what's left. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. People 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 top it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and add flour. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a hot oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.