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Festive Bite-Sized Treats: Ways to Transform Christmas Remains into NYE Appetizers
What kinds of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?
Finger food doesn't have to be elaborate, so New Year's offers a perfect 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 comforting taste of hearty fare with a decadent twist.
If you have a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in panko and fry until golden.
You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Whizz stale bread into breadcrumbs to cover them, then fry. Sausage roll mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make superb crumbs, too.
One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.
Remaining poultry, meanwhile, could be turned into a spicy, crisp 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 leftover cranberry sauce loosened with citrus juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.
Revamping Remaining Veg
Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.
Rita Davis
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