Holiday Finger Food: How to Transform Christmas Leftovers into NYE Canapes
What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?
Finger food needn't be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. Guests just want a big hug of comfort food with a luxurious touch.
Should you possess a bit of smoked salmon left, place it on blinis and crown it with lumpfish caviar. Small patties are also an ideal choice: If you have remaining fish or hot smoked salmon, mix it through creamy potatoes, combine with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.
You could also have a ball with Spanish croquettes. Prepare the white sauce a few days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to coat them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb coatings, too.
One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside 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. Let it cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.
Remaining poultry, meanwhile, could be transformed into a spicy, crisp salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with fresh herbs and some green onions, and serve in little gem leaves.
Revamping Remaining Veg
Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables 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. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.
