Festive Finger Food: Ways to Utilize Christmas Remains into New Year’s Eve Appetizers
What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?
Finger food needn't be fancy, so New Year's offers a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.
Should you possess a bit of smoked salmon left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and caramelized onions, then coat in panko and deep-fry.
You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover 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. For flavour, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.
One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and start building mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.
Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.
Revamping Remaining Veg
Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.
