Holiday Bite-Sized Treats: How to Use Christmas Leftovers into New Year’s Eve Appetizers

What kinds of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be elaborate, so New Year's presents a great 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 just want a big hug of hearty fare with a luxurious touch.

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

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, croissants make excellent coatings, 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 ham and turkey in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, 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 leftover veg with fresh herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the icebox. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.