Holiday Finger Food: Ways to Transform Christmas Leftovers into NYE Appetizers

What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks doesn't have to be fancy, so New Year's offers a perfect opportunity to use up what's left. The key rule is to stick to items to just one bite—no one wants to manoeuvre a fork. People just want a comforting taste of comfort food with a luxurious touch.

Should you possess a bit of smoked salmon left, layer it on blinis and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.

One beloved treat 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, reserve some cranberry sauce and sweet glaze in the refrigerator. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of cranberry sauce. Cut into small squares for a winner.

Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Leftover Vegetables

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Stamp out portions to about the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.