Holiday Finger Food: How to Utilize Christmas Remains into New Year’s Eve Appetizers

What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas remaining food that will still impress guests?

Party snacks needn't be elaborate, so New Year's presents a perfect chance to use up what's left. The key rule is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on mini pancakes and top it with affordable roe. Mini fishcakes are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through creamy potatoes, combine with dill, lemon, and fried leeks, then roll 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 mushrooms for the filling. Blitz stale bread into breadcrumbs to coat 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, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, 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 freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble sandwiches with lots of tangy sauce. Cut into small squares for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and present in little gem leaves.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and fit for a 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 your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.