🔗 Share this article Holiday Finger Food: Ways to Utilize Christmas Remains into New Year’s Eve Canapes What kinds of canapes can I prepare for New Year’s Eve using my Christmas remaining food that will still impress guests? Finger food needn't be fancy, so New Year's offers a great chance to clear the decks. The main guideline is to keep things to just one bite—guests don't want to manoeuvre a fork. Guests are looking for a big hug of hearty fare with a decadent twist. Should you possess a bit of smoked salmon left, layer it on mini pancakes and crown it with affordable roe. Small patties are also an ideal choice: If you have leftover smoked haddock or hot smoked salmon, fold it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in Japanese breadcrumbs and fry until golden. You could also get creative with Spanish croquettes. Make the bechamel up to days ahead, then use leftover ham, chicken, or foraged fungi for the filling. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Savoury pastry fillings are another natural home for those breadcrumbs, or use them as a jacket for bite-sized chicken. For flavour, just add a bit of citrus zest and thyme, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too. One beloved treat 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 store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then place it in a hot oven with the saved glaze for a short time. Cool and slice thinly, then arrange on top of some artisan bread and start building mini sandwiches with lots of cranberry sauce. Slice into small squares for a winner. Leftover turkey, meanwhile, could be transformed into a spicy, crisp salad. You often have a bit of turkey leg left over, and it's perfect for something punchy. Shred the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with lime juice, a spoonful of soy and a little chilli oil. Garnish with chopped herbs and some green onions, and present in little gem leaves. Transforming Remaining Veg Vegetables, meanwhile, can be dressed up and fit for a party with a big batch of bubble and squeak. Combine all your leftover veg with herbs, then add salt and pepper and incorporate flour. Stamp out portions to roughly the size of small rounds, then keep in the icebox. Refresh in a hot oven for a few minutes and top with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for brunch the next day.