As the Christmas decorations come down and the stark reality of January looms, there's one final hurrah for celebration: New Year's Eve. It's the perfect last chance to indulge in festive cocktails and elegant finger food before the routine of everyday life returns in earnest.
Honing Festive Skills for a Grand Finale
For many, the early weeks of December are a training ground for festive hospitality. This year, perfecting the art of the canapé became a key mission, resulting in two standout recipes that are remarkably simple to assemble. These ideas are designed to minimise stress and maximise flavour, allowing the host to enjoy the party too.
The Elegant Chicory Canapé: Pretty and Practical
Red chicory leaves emerge as an unsung hero for canapé bases. They offer a sturdy, non-wilting vessel that can be neatly trimmed into perfect, bite-sized portions. Their vibrant colour adds a decorative touch to any platter, and they are easy for guests to handle.
The filling is a masterclass in simple, complementary flavours. Start with a piece of robust, salty cheese like creamy goat's cheese, tangy blue, or nutty manchego. Drizzle with a little honey for sweetness, then finish with a scattering of chopped, roasted nuts. Pecans or hazelnuts work beautifully, adding a crucial textural crunch.
The Surprising Crisp Canapé: A Savoury, Crunchy Hit
For a more informal but utterly delicious option, look no further than the humble crisp. Using ridged crisps as a base is an inexpensive and brilliantly low-effort alternative to homemade pastry cups or blinis. They provide a satisfying salty crunch and hold their structure well. It's best to choose plain, salted varieties to avoid competing flavours.
This year's standout topping is a smoked salmon tartare. Finely chop 100g of smoked salmon (around £2.49) and mix it with a drizzle of olive oil, a heaped tablespoon of finely chopped shallot (£1.15), and black pepper. A little fresh lemon zest lifts the mixture beautifully.
When ready to serve, arrange a 150g pack of salted ridged crisps (£1.29) on a platter. Add a small dollop of soured cream (150g for 99p) to each crisp, then top with the salmon tartare. A sprinkle of chopped chives adds a final fresh note. For variations, try a traditional curl of smoked salmon, a touch of caviar for luxury, or simply chives for a vegetarian version.
Welcoming the New Year with Ease and Style
These two canapé concepts prove that impressive party food doesn't require hours of complicated preparation. By using clever, ready-made bases like chicory leaves and quality crisps, you can create a spread that looks considered and tastes fantastic. It’s the ideal way to bid farewell to the old year and welcome the new with minimal fuss and maximum flavour.
