Festive Finger Food: Ways to Use Christmas Remains into NYE Appetizers

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

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity 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 comfort food with a decadent twist.

If you have a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with dill, citrus, and caramelized onions, then roll in panko and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry fillings are another natural home for those crumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.

One beloved treat 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 store in the freezer. 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 preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal 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 spoonful of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Remaining Veg

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and incorporate a binding agent. Cut out portions to about the size of small rounds, then store 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 word to the wise, though: save a stash for a late breakfast the next day.