What kinds of canapes can I whip up for New Year’s Eve using my Christmas remaining food that will still seem festive?
Finger food doesn't have to be fancy, so New Year's offers a perfect opportunity to clear the decks. The key rule is to keep things to just one bite—no one wants to manoeuvre 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 mini pancakes and crown it with affordable roe. Mini fishcakes are also just the ticket: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with dill, citrus, and caramelized onions, then coat in Japanese breadcrumbs and fry until golden.
You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use remaining pork, chicken, or foraged fungi for the filling. Whizz stale bread into crumbs to cover them, then cook until crisp. Savoury pastry fillings are another perfect use for those crumbs, or use them as a coating for chicken pieces. Seasoning-wise, just add a bit of citrus zest and aromatic herbs, and they'll sing so much more. Incidentally, buttery pastries make excellent crumbs, too.
One beloved treat 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, reserve some berry relish and sweet glaze in the refrigerator. When needed, defrost the meat, then place it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.
Leftover turkey, 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 fry it slowly in a pan, and toss with leftover cranberry sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with fresh herbs and some sliced spring onion, and present in small lettuce cups.
Veg, meanwhile, can be dressed up and ready to party with a big batch of fried potato cake. Combine all your leftover veg with fresh herbs, then season and incorporate flour. Stamp out portions to about the size of blinis, then store in the freezer. Refresh in a preheated oven for a few minutes and finish with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.
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