🔗 Share this article

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 doesn't have to be elaborate, so New Year's presents a perfect chance to clear the decks. The main guideline is to keep things to just one bite—no one wants to manoeuvre a fork. People just want a big hug of hearty fare with a decadent twist.

If you have a bit of cured fish left, layer it on blinis and top it with affordable roe. Small patties are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through mashed potato, combine with dill, lemon, and caramelized onions, then roll in Japanese breadcrumbs and deep-fry.

You could also get creative with croquetas. Prepare the white sauce up to days ahead, then use leftover ham, poultry, or mushrooms for the filling. Whizz stale bread into breadcrumbs to coat them, then fry. Sausage roll fillings are another natural home for those crumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. As an aside, buttery pastries make excellent crumbs, too.

One beloved treat at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, thaw the meat, then place it in a hot oven with the reserved glaze for a brief period. Cool and cut into thin pieces, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into bite-sized pieces for a winner.

Remaining poultry, meanwhile, could be transformed into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce loosened with citrus juice, a spoonful of soy and a little spicy oil. Finish with chopped herbs and some green onions, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to about the size of small rounds, then store in the icebox. Refresh in a hot oven for a few minutes and finish with whatever you like—perhaps roast beef and grated horseradish. A word to the wise, though: save a stash for brunch the next day.