🔗 Share this article Holiday Finger Food: How to Utilize Christmas Leftovers into New Year’s Eve Appetizers What types of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests? Party snacks needn't be elaborate, so New Year's offers a perfect 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 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: Whether you've got leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, citrus, and caramelized onions, then roll in panko and deep-fry. 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 interior. Blitz old bread into crumbs to cover them, then cook until crisp. Sausage roll fillings are another natural home for those crumbs, or use them as a coating for chicken pieces. For flavour, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too. One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Place some ham and turkey in an airtight container and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a preheated oven with the saved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some sourdough and start building sandwiches with lots of tangy sauce. Slice into bite-sized pieces for a surefire hit. Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce loosened with lime juice, a spoonful of soy and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves. Transforming Remaining Veg Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your remaining vegetables with fresh herbs, then season and add flour. Cut out portions to roughly the size of blinis, then store in the icebox. Refresh in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.