Festive Finger Food: Ways to Use Christmas Remains into New Year’s Eve Canapes

What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks needn't 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—no one wants to handle a fork. People are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on mini pancakes and top it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or hot smoked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then coat in panko and fry until golden.

You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and thyme, and they'll taste so much more. As an aside, croissants make superb crumbs, too.

One beloved treat 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 store in the freezer. While you're at it, reserve some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Transforming Remaining Veg

Veg, 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 season and add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Reheat in a preheated oven for a few minutes and finish with whatever you like—perhaps sliced beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.