Festive Bite-Sized Treats: How to Use Christmas Leftovers into NYE Appetizers

What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food doesn't have to be elaborate, so New Year's presents a great chance to use up what's left. The main guideline is to stick to items to just one bite—no one wants to handle a fork. People just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, blend with dill, citrus, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

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. Blitz old bread into breadcrumbs to coat them, then cook until crisp. Sausage roll mixtures are another natural home for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Get some holiday meats in an airtight container and store in the freezer. While you're at it, reserve some berry relish 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 brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with 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 hot oven for a few minutes and top with whatever you like—perhaps roast beef and sharp horseradish. A good tip, though: save a stash for brunch the next day.