Festive Finger Food: How 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 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 manoeuvre a fork. Guests are looking for a comforting taste of comfort food with a decadent twist.
If you have a bit of smoked salmon left, layer it on blinis and crown 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, blend with dill, citrus, and caramelized onions, then coat in panko and deep-fry.
You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Whizz old bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make excellent crumbs, too.
One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.
Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.
Revamping Remaining Veg
Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of small rounds, then keep in the freezer. Refresh in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.
