Holiday Finger Food: Ways to Utilize Christmas Leftovers into New Year’s Eve Appetizers

What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?

Finger food doesn't have to be elaborate, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. Guests are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: If you have 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 get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, 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. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry 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 dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened 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 small lettuce cups.

Revamping Remaining Veg

Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then season and incorporate flour. Stamp out portions to roughly the size of blinis, then store in the icebox. Refresh in a preheated oven for a short time 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.