Holiday Finger Food: How to Use Christmas Remains into NYE Appetizers

What kinds 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 needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People are looking for a comforting taste of comfort food with a decadent twist.

Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and fried leeks, then coat in panko and deep-fry.

You could also have a ball with croquetas. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Whizz old bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures 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 sing so much more. As an aside, croissants make excellent crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy and a little chilli oil. Finish with chopped herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of blinis, then store in the icebox. Reheat in a preheated oven for a few minutes and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.