Festive Finger Food: How to Use Christmas Remains into New Year’s Eve Canapes
What types of canapes can I whip up for New Year’s Eve using my Christmas leftovers that will still feel special?
Finger food needn't be fancy, so New Year's presents a perfect chance to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. People are looking for 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 affordable roe. Mini fishcakes are also an ideal choice: Whether you've got leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with fresh herbs, citrus, and caramelized onions, then coat in panko and deep-fry.
You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or mushrooms for the interior. Whizz stale bread into crumbs to coat them, then fry. Savoury pastry fillings are another natural home 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 excellent crumbs, too.
One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey 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 pop it in a preheated oven with the saved glaze for a brief period. Cool and slice thinly, then arrange on top of some sourdough and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces 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 ideal for something full of flavour. Shred the meat, then fry it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a dash of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.
Transforming Leftover Vegetables
Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and incorporate a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps sliced beef and sharp horseradish. A good tip, though: set some aside for brunch the next day.
