Holiday Finger Food: Ways to Utilize Christmas Leftovers into New Year’s Eve Canapes
What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still seem festive?
Party snacks needn't be elaborate, so New Year's offers 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 hearty fare with a decadent twist.
Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and fried leeks, then coat in panko and deep-fry.
You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings 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 taste so much more. Incidentally, croissants make superb crumbs, too.
One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the fridge. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.
Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.
Transforming Remaining Veg
Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.
