Holiday Finger Food: Ways to Utilize Christmas Leftovers into NYE Appetizers

What types 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 use up what's left. The key rule is to stick to items to just one bite—guests don't want to manoeuvre a fork. People just want a big hug of hearty fare with a luxurious touch.

Should you possess a bit of smoked salmon left, place it on blinis and top it with affordable roe. Small patties are also just the ticket: Whether you've got leftover smoked haddock or flaked salmon, mix it through mashed potato, combine with fresh herbs, lemon, and caramelized onions, then roll in Japanese breadcrumbs and fry until golden.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Blitz old bread into crumbs to cover them, then fry. Savoury pastry mixtures are another natural home for those crumbs, or use them as a jacket for chicken pieces. For flavour, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, buttery pastries make excellent coatings, too.

One favourite thing at this time of year is a leftovers sandwich, and that can continue after Boxing Day. Get some holiday meats in an sealed tub and store in the freezer. While you're at it, set aside some cranberry sauce and sweet glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some artisan bread and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a winner.

Leftover turkey, meanwhile, could be turned into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then fry it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy sauce and a little chilli oil. Finish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.

Transforming Remaining Veg

Veg, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your leftover veg with fresh herbs, then season and incorporate a binding agent. Cut out portions to roughly the size of small rounds, then keep in the icebox. Refresh in a hot oven for a short time and finish with whatever you like—perhaps sliced beef and sharp horseradish. A word to the wise, though: set some aside for a late breakfast the next day.