🔗 Share this article

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

Finger food doesn't have to be fancy, so New Year's presents 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 handle a fork. People are looking for a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, place it on blinis and top 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 fresh herbs, citrus, and fried leeks, then coat in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a jacket for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll taste so much more. Incidentally, buttery pastries make excellent coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then lay on top of some sourdough and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of dark meat left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and toss with remaining sauce thinned with citrus juice, a dash of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and serve in little gem leaves.

Revamping Remaining Veg

Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then season and add a binding agent. Stamp out portions to about the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and finish with your choice of topping—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.