Holiday Finger Food: Ways to Transform Christmas Leftovers into New Year’s Eve Appetizers

What kinds of canapes 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 offers a perfect chance to clear the decks. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a big hug of comfort food with a luxurious touch.

Should you possess a bit of cured fish left, place it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also have a ball with croquetas. Make the bechamel up to days ahead, then use leftover ham, poultry, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, 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 post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey 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, 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 lay on top of some sourdough and start building sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.

Revamping Leftover Vegetables

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to about the size of small rounds, then store in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.