Holiday Finger Food: How 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 leftovers that will still seem festive?

Finger food 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—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through mashed potato, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

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. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and present 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 season and add flour. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.