Festive Finger Food: How to Use Christmas Leftovers into New Year’s Eve Canapes
What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?
Finger food doesn't have to be fancy, so New Year's offers a great chance 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 are looking for a comforting taste of hearty fare with a decadent twist.
Should you possess a bit of smoked salmon left, layer it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, combine with dill, citrus, and caramelized onions, then coat in panko and deep-fry.
You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or mushrooms for the filling. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.
One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.
Remaining poultry, meanwhile, could be transformed 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 toss with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and serve 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 leftover veg with fresh herbs, then add salt and pepper and add flour. Stamp out portions to about the size of blinis, then keep in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.
