Holiday Finger Food: Ways to Use Christmas Remains into New Year’s Eve Appetizers
What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?
Finger food needn't be fancy, so New Year's presents a great chance to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle 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. Mini fishcakes are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through mashed potato, combine with dill, citrus, and fried leeks, then roll in panko and deep-fry.
You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb coatings, too.
One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a surefire hit.
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 remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some green onions, and present in little gem leaves.
Transforming Leftover Vegetables
Vegetables, 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 add salt and pepper and add flour. Cut out portions to about the size of small rounds, then keep in the icebox. 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: save a stash for a late breakfast the next day.
