Festive Bite-Sized Treats: Ways to Transform Christmas Remains into New Year’s Eve Appetizers

What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?

Finger food needn't be fancy, so New Year's presents a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz stale 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, all you need a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make superb coatings, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate 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 short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.