Holiday Finger Food: Ways to Use Christmas Leftovers into NYE Canapes

What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?

Party snacks doesn't have to be fancy, so New Year's presents a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to handle a fork. People just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, layer it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then roll in panko and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz stale bread into crumbs to cover them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into small squares for a winner.

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 crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add flour. Stamp 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 roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.