Festive Finger Food: Ways to Utilize Christmas Remains into New Year’s Eve Appetizers
What kinds of bite-sized appetizers can I whip up for New Year’s Eve using my Christmas leftovers that will still impress guests?
Finger food doesn't have to be fancy, 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. Guests are looking for a comforting taste of comfort food with a decadent twist.
If you have a bit of cured fish left, layer it on mini pancakes and crown it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, blend with fresh herbs, lemon, and caramelized onions, then roll in panko and fry until golden.
You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the filling. Whizz old bread into crumbs to coat them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, just add a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make excellent crumbs, too.
One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some berry relish and sweet glaze in the fridge. When needed, thaw the meat, then pop 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 sourdough and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner.
Remaining poultry, meanwhile, could be turned into a zingy salad. You often have a bit of dark meat left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and toss with leftover cranberry sauce loosened with lime juice, a spoonful of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and present in small lettuce cups.
Revamping Remaining Veg
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 add a binding agent. Stamp out portions to roughly the size of blinis, then keep in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for brunch the next day.
