Festive Finger Food: How to Use Christmas Leftovers into New Year’s Eve Canapes

What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks doesn't have to be fancy, so New Year's offers a perfect chance to use up what's left. The key rule is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of citrus zest and thyme, and they'll taste so much more. Incidentally, croissants make superb crumbs, 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 freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg left over, and it's ideal for something punchy. Pull the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then season and add flour. 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 whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.