Festive Finger Food: Ways to Utilize Christmas Leftovers into NYE Canapes

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

Party snacks doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline 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 decadent twist.

Should you possess a bit of smoked salmon left, layer it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, croissants 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 holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and start building 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. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. 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 blinis, then store in the icebox. Refresh in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.