🔗 Share this article

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

Finger food doesn't have to be elaborate, so New Year's presents a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon 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 hot smoked salmon, fold it through mashed potato, combine 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 remaining pork, chicken, or mushrooms for the filling. Whizz stale bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another perfect use for those crumbs, or use them as a coating for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make superb crumbs, too.

One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. 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 bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned 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 loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of blinis, then keep in the icebox. Reheat in a hot oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.