🔗 Share this article

What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Finger food needn't be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a big hug of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then coat in panko and fry until golden.

You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a short time. Let it cool and slice thinly, then arrange on top of some artisan bread and start building sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with citrus juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.

Transforming Remaining Veg

Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of blinis, then store in the freezer. Reheat in a hot oven for a few minutes and finish with your choice of topping—perhaps sliced beef and grated horseradish. A good tip, though: set some aside for brunch the next day.