Festive Bite-Sized Treats: How to Transform Christmas Remains into New Year’s Eve Appetizers

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

Finger food doesn't have to be elaborate, so New Year's presents a great opportunity to clear the decks. The key rule is to keep things to just one bite—guests don't want to handle a fork. People are looking for a comforting taste of hearty fare with a decadent twist.

Should you possess a bit of cured fish left, layer it on mini pancakes and top it with lumpfish caviar. Small patties are also just the ticket: If you have leftover smoked haddock or flaked salmon, fold it through mashed potato, blend with dill, lemon, and caramelized onions, then roll in panko and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, chicken, or mushrooms for the filling. Blitz old bread into breadcrumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. For flavour, just add a bit of lemon zest and thyme, and they'll sing so much more. Incidentally, croissants make superb crumbs, too.

One beloved treat at this time of year is a post-holiday 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, reserve some cranberry sauce and honey ham glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the saved glaze for a brief period. Let it cool and slice thinly, then arrange on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a surefire hit.

Remaining poultry, meanwhile, could be turned into a spicy, crisp salad. There’s always a bit of dark meat left over, and it's ideal for something full of flavour. 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 small lettuce cups.

Revamping Leftover Vegetables

Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and add a binding agent. Cut out portions to roughly the size of small rounds, then keep 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: set some aside for brunch the next day.