What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still seem festive?
Finger food needn't be fancy, so New Year's offers a perfect chance to clear the decks. The main guideline is to stick to items to just one bite—no one wants to manoeuvre a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.
Should you possess a bit of cured fish left, place it on blinis and top it with lumpfish caviar. Mini fishcakes are also an ideal choice: If you have remaining fish or flaked salmon, mix it through mashed potato, blend with fresh herbs, lemon, and fried leeks, then coat in Japanese breadcrumbs and fry until golden.
You could also get creative with Spanish croquettes. Make the bechamel a few days ahead, then use leftover ham, chicken, or foraged fungi for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry mixtures 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 thyme, and they'll sing so much more. Incidentally, buttery pastries make superb crumbs, too.
One favourite thing at this time of year is a post-holiday sandwich, and that doesn't have to stop after Boxing Day. Place some ham and turkey in an sealed tub and freeze. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the reserved glaze for a brief period. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of cranberry sauce. Slice into bite-sized pieces for a surefire hit.
Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of dark meat left over, and it's perfect for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a dash of soy and a little spicy oil. Finish with fresh herbs and some green onions, and present in little gem leaves.
Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Mix all your leftover veg with fresh herbs, then add salt and pepper and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the icebox. Reheat in a preheated oven for a short time and top with whatever you like—perhaps roast beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.
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