Festive Bite-Sized Treats: Ways to Utilize Christmas Leftovers into NYE 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 fancy, so New Year's presents a perfect 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 comfort food with a decadent twist.

Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then roll in panko and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or mushrooms for the filling. Blitz 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, all you need a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.