Holiday Finger Food: How to Use Christmas Remains into New Year’s Eve Canapes

What kinds of canapes 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 fancy, so New Year's offers a great opportunity to use up what's left. The main guideline is to stick to items to just one bite—guests don't want to handle a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through mashed potato, combine with fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, all you need a bit of citrus zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers 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 cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the saved glaze for a short time. Cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Garnish with chopped herbs and some sliced spring onion, and present in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Reheat in a hot oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.