Festive Finger Food: How to Use Christmas Leftovers into NYE Canapes

What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?

Finger food needn't be elaborate, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also have a ball 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 breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place 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 tangy sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a hot oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.