What types of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still seem festive?
Finger food needn't be fancy, so New Year's presents a great chance 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 just want a comforting taste of hearty fare with a decadent twist.
If you have a bit of cured fish left, place it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with dill, lemon, and fried leeks, then roll in panko and fry until golden.
You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz old bread into crumbs to coat them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, croissants make excellent coatings, too.
One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Get some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then place it in a preheated oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then lay on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.
Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of turkey leg 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 loosened with citrus juice, a dash of soy sauce and a little chilli oil. Garnish with fresh herbs and some green onions, and serve in small lettuce cups.
Veg, meanwhile, can be dressed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with herbs, then add salt and pepper and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the icebox. Reheat in a preheated oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.
A tech journalist with over a decade of experience covering emerging technologies and digital innovation across Europe.
