What kinds of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas remaining food that will still feel special?
Party snacks needn't be elaborate, so New Year's offers a perfect opportunity to use up what's left. The main guideline is to keep things to just one bite—no one wants to handle a fork. Guests are looking for a big hug of comfort food with a decadent twist.
Should you possess a bit of smoked salmon left, place it on blinis and top it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or flaked salmon, mix it through creamy potatoes, blend with dill, citrus, and caramelized onions, then coat in panko and deep-fry.
You could also have a ball with Spanish croquettes. Make the bechamel a few days ahead, then use remaining pork, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to coat them, then fry. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. For flavour, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.
One beloved treat at this time of year is a leftovers sandwich, and that doesn't have to stop after Boxing Day. Place some holiday meats in an airtight container and freeze. While you're at it, set aside some cranberry sauce and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a brief period. Cool and slice thinly, then lay on top of some artisan bread and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.
Leftover turkey, meanwhile, could be transformed into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something punchy. Pull the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little spicy oil. Garnish with chopped herbs and some green onions, and present in small lettuce cups.
Veg, meanwhile, can be dressed up and fit for a party with a big batch of fried potato cake. Mix all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to roughly the size of blinis, then store in the freezer. Reheat in a preheated oven for a few minutes and finish with your choice of topping—perhaps roast beef and grated horseradish. A word to the wise, though: set some aside for brunch the next day.
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