Festive Finger Food: Ways to Transform Christmas Remains into New Year’s Eve Canapes
What types of canapes can I whip up 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 key rule is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a luxurious touch.
If you have a bit of smoked salmon left, layer it on blinis and top 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 fresh herbs, lemon, and fried leeks, 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 remaining pork, poultry, or mushrooms for the interior. Blitz stale bread into breadcrumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make excellent coatings, too.
One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, reserve some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit.
Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Garnish with fresh herbs and some green onions, and present in little gem leaves.
Revamping Remaining Veg
Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the freezer. Reheat in a preheated oven for a short time and finish with whatever you like—perhaps sliced beef and grated horseradish. A good tip, though: save a stash for a late breakfast the next day.
