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 great opportunity to clear the decks. The key rule is to stick to items to just one bite—guests don't want to handle a fork. Guests are looking for a big hug of hearty fare with a luxurious touch.
Should you possess a bit of cured fish left, layer it on blinis and crown it with lumpfish caviar. Small patties are also just the ticket: If you have remaining fish or hot smoked salmon, fold it through creamy potatoes, combine with dill, citrus, and caramelized onions, 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. Whizz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those crumbs, or use them as a coating for bite-sized chicken. For flavour, all you need a bit of citrus zest and thyme, and they'll sing so much more. As an aside, buttery pastries make superb coatings, too.
One favourite thing at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some ham and turkey in an sealed tub and store in the freezer. While you're at it, reserve some berry relish and honey ham glaze in the fridge. When needed, defrost the meat, then pop it in a preheated oven with the reserved glaze for a short time. Let it cool and slice thinly, then arrange on top of some sourdough and assemble sandwiches with lots of cranberry sauce. Cut into small squares for a winner.
Remaining poultry, 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. Shred the meat, then crisp it slowly in a pan, and mix with leftover cranberry sauce thinned with lime juice, a dash of soy sauce and a little spicy oil. Garnish with fresh herbs and some sliced spring onion, and serve in small lettuce cups.
Veg, meanwhile, can be scrubbed up and ready to party with a big batch of fried potato cake. Combine all your remaining vegetables with herbs, then season and add a binding agent. Stamp out portions to roughly the size of small rounds, then store in the freezer. Reheat in a preheated oven for a short time and top with your choice of topping—perhaps sliced beef and sharp horseradish. A word to the wise, though: save a stash for a late breakfast the next day.
A professional blackjack strategist with over a decade of casino experience, specializing in card counting and probability analysis.
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Nicole Nelson
Nicole Nelson
Nicole Nelson
Nicole Nelson