🔗 Share this article

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

Finger food doesn't have to be elaborate, so New Year's offers a perfect chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

Should you possess a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, fold it through mashed potato, combine with fresh herbs, citrus, and caramelized onions, then coat in panko and fry until golden.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll 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. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the reserved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Slice into small squares for a surefire hit.

Leftover turkey, 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. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with fresh herbs, then add salt and pepper and incorporate flour. Cut out portions to about the size of blinis, then keep in the freezer. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.