What types of bite-sized appetizers can I prepare for New Year’s Eve using my Christmas leftovers that will still impress guests?
Party snacks needn't be elaborate, so New Year's offers a perfect opportunity to clear the decks. The key rule is to stick to items to just one bite—no one wants to handle a fork. Guests just want a comforting taste of hearty fare with a luxurious touch.
Should you possess a bit of smoked salmon left, layer it on mini pancakes and top it with lumpfish caviar. Mini fishcakes are also just the ticket: If you have leftover smoked haddock or hot smoked salmon, mix it through creamy potatoes, combine with fresh herbs, lemon, and fried leeks, then roll in panko and deep-fry.
You could also have a ball with croquetas. Prepare the white sauce a few days ahead, then use leftover ham, poultry, or foraged fungi for the interior. Blitz stale bread into breadcrumbs to cover them, then cook until crisp. Sausage roll mixtures are another perfect use for those breadcrumbs, or use them as a coating for bite-sized chicken. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll sing so much more. As an aside, croissants make superb crumbs, too.
One beloved treat at this time of year is a leftovers 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 cranberry sauce and sweet glaze in the fridge. When needed, thaw the meat, then pop it in a hot oven with the reserved glaze for a short time. Let it cool and cut into thin pieces, then arrange on top of some artisan bread and start building sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.
Remaining poultry, meanwhile, could be turned 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 loosened with citrus juice, a spoonful of soy sauce and a little spicy oil. Finish with fresh herbs and some sliced spring onion, and serve in little gem leaves.
Vegetables, meanwhile, can be scrubbed up and ready to party with a big batch of bubble and squeak. Mix all your leftover veg with fresh 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 few minutes and top with whatever you like—perhaps roast beef and grated horseradish. A good tip, though: save a stash for brunch the next day.
Elena Hartwell is a multidisciplinary artist and educator passionate about fostering creative communities in London.