Festive Bite-Sized Treats: How to Utilize Christmas Leftovers into NYE Canapes

What types of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still feel special?

Party snacks needn't be elaborate, 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—guests don't want to manoeuvre 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 top it with affordable roe. Small patties are also just the ticket: Whether you've got remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.

You could also get creative with croquetas. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz stale bread into breadcrumbs to coat them, then cook until crisp. Savoury pastry fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, buttery pastries make excellent coatings, 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 holiday meats in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the refrigerator. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.

Leftover turkey, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of turkey leg 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 thinned with lime juice, a dash of soy sauce and a little chilli oil. Finish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Combine all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Cut out portions to roughly the size of blinis, then keep 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 word to the wise, though: save a stash for brunch the next day.