Holiday Finger Food: Ways to Transform Christmas Leftovers into New Year’s Eve Canapes
What kinds of canapes can I prepare 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 offers a great opportunity to clear the decks. The main guideline is to stick to items to just one bite—guests don't want to manoeuvre a fork. People are looking for a comforting taste of comfort food with a luxurious touch.
If you have a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.
You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then fry. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. Incidentally, croissants make excellent crumbs, too.
One favourite thing at this time of year is a leftovers sandwich, and that can continue 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 sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.
Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some sliced spring onion, and present 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. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the icebox. Refresh in a hot oven for a short time and finish with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.
