Holiday Bite-Sized Treats: Ways to Utilize Christmas Remains into NYE Canapes

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

Finger food needn't be elaborate, so New Year's presents a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People are looking for a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden.

You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have 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 loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Remaining Veg

Vegetables, 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 flour. Cut out portions to about the size of small rounds, then keep in the icebox. Refresh in a hot oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for a late breakfast the next day.