Festive Finger Food: How to Transform Christmas Remains into New Year’s Eve Canapes
What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests?
Party snacks doesn't have to be elaborate, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to manoeuvre a fork. People are looking for a big hug of comfort food with a luxurious touch.
If you have a bit of smoked salmon left, place it on mini pancakes and crown 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, blend with dill, lemon, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.
You could also get creative with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or mushrooms for the interior. Blitz stale bread into crumbs to coat them, then fry. Sausage roll mixtures are another natural home for those crumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of lemon zest and thyme, and they'll taste so much more. Incidentally, 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. Get some ham and turkey in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Slice into small squares for a surefire hit.
Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some sliced spring onion, 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. Combine all your leftover veg with fresh herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of small rounds, then store in the freezer. Refresh 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 a late breakfast the next day.
